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Leek and Potato Tart

from citronlimette.com

Leek and Potato Tart
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Leek and Potato Tart
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a 10 inch tart pan with a removable bottom with the pie crust. Trim off the excess. Using a form, prick the bottom of the crust all over. Line the crust with foil and add weights or dried beans to keep the crust from puffing up. Bake for 15 minutes or until lightly browned. Remove from the oven.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the leek, pepper and potato; saute 4 minutes. Spreak the leek mixture into the baked crust.
  4. Place the milk, eggs, cheeses and mustard in a blender or food processor and process until smooth. Pour mixture over the leek mixture. Bake at 375 degrees for 40 minutes. Let stand for 10 minutes before serving.
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beets

Raw Beet and Apple Slaw

Raw Beet and Apple Slaw
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Servings
6
Servings
6
Raw Beet and Apple Slaw
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Grate the peeled ginger directly into a medium-size bowl using the smallest holes on a cheese grater. Peel the cucumber and grate into the bowl with the ginger.
  2. Wash and grate the apple into the bowl with the cucumber and ginger. Remove green tops from the beet roots.
  3. Peel and grate the beet roots and add to the bowl with the ginger, apple and cucumber. Mix well until ginger is evenly distributed.
  4. Roll together three to four washed beet leaves and stems, and chop into fine shreds. Stir the leaves and stems into the mixture, enough to make the recipe more colorful.
  5. Add the vinegar, oil, salt, and pepper into the bowl and mix well. Serve immediately or keep refrigerated.
Recipe Notes

Recipe Courtesy of Cornell Cooperative Extension, New York City

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Veggie-Wraps

Veggie Wraps

Veggie Wraps
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Servings
8 wraps
Servings
8 wraps
Veggie Wraps
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Servings
8 wraps
Servings
8 wraps
Ingredients
Servings: wraps
Instructions
  1. Heat oil in a skillet over medium heat. Add garlic, onion, carrots, and green bell pepper; cook for three minutes.
  2. Stir in the zucchini, Chinese pea pods, corn, and broccoli; then cook for another three minutes.
  3. Add the spinach and season with pepper. Remove from heat and allow everything to cool before assembling the wraps.
  4. Spread one tbsp. of cream cheese on each tortilla. Add the vegetables, and roll the tortillas tight. Cut each wrap in half.
Recipe Notes

Recipe Courtesy of Cornell Cooperative Extension, Eat Smart NY

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acorn-squash

Acorn Squash Stuffed with Blueberries

Acorn Squash Stuffed with Blueberries
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Acorn Squash Stuffed with Blueberries
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Ingredients
Servings:
Instructions
  1. Cut the squash in half, length-wise. Scoop out and discard the seeds. Sprinkle the inside of the squash with salt, pepper, and cinnamon.
  2. Divide the chopped apple evenly among the squash halves. Sprinkle each with two tsp. of brown sugar and a light shake of cinnamon, then dot each with one tsp. of butter.
  3. Place the squash in a shallow baking dish and pour half a cup of water around them. Cover the dish with foil and bake at 375°F for 40 to 50 minutes or until squash is tender.
  4. Remove the foil and put an equal portion of blueberries in each half. Return to the oven and bake uncovered for ten more minutes.
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Salsa

Spicy Salsa

Spicy Salsa
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Servings
8 servings
Servings
8 servings
Spicy Salsa
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Combine jalapenos, cilantro, and oil in blender and blend until well chopped or dice by hand.
  2. Add garlic, oregano, cumin, salt, and pepper and pour into a large bowl.
  3. Break up the tomatoes, but do not over-chop them.
  4. Add tomatoes to the mixture of jalapenos, cilantro, and oil along with the vinegar, onion, and sweet peppers.
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Tomato-Gazpacho

Gazpacho

Gazpacho
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Servings
8 servings
Servings
8 servings
Gazpacho
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Chop all veggies into large chunks and add to the bowl. Add olive oil, vinegar, salt, and pepper, and puree the mixture.
  2. For a smoother texture, strain soup through a sieve. For a chunkier version, dice the vegetables and forgo pureeing, just stir so that the tomatoes liquefy slightly.
  3. Refrigerate until cold. Serve with a dollop of sour cream or plain yogurt.
Recipe Notes

Recipe Courtesy of Bronxville Farmers Market

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Zucchini-squash

Zucchini-Pepper Mock Lasagna

Zucchini-Pepper Mock Lasagna
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Zucchini-Pepper Mock Lasagna
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Ingredients
Servings:
Instructions
  1. Preheat oven to 325°F. Prepare a small casserole or baking dish by pouring the 1 Tbsp. of olive oil and lining the bottom. Set aside.
  2. Thinly slice (1/4 inch or less) the onion, mushrooms and pepper and place in a fry pan. Allow to simmer until veggies are soft, about 7 - 10 minutes. Remove from heat and add spice.
  3. Thinly slice the zucchini (or yellow squash) lengthwise. IF you have a "mandolin" slicer it is best. But careful hand slicing will result in paper thin slices. Using the pan, layer zucchini, pepper/onion mix, mushrooms and mozzarella cheese. When all the vegetables are added, pour in wine and top with parmesan cheese.
  4. Place in center of oven for 15 - 20 minutes, or until cheese has melted. Add a sprinkling of nuts and parsley to the top for texture and color (if desired).
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Fried-Green-Tomatoes

Fried Green Tomatoes

Fried Green Tomatoes
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Fried Green Tomatoes
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Ingredients
Servings:
Instructions
  1. Wash the green tomatoes, remove stems and cut into rounds of about 1/4 to 1/2 inch thickness. The thinner the slices, the crispier they will be; the thicker slices maintain more of the tart green tomato taste.
  2. Beat eggs in a small bowl with the milk. In a separate shallow bowl, mix the flour and cornmeal. Then add the ground black pepper, salt and garlic powder. Mix well.
  3. Dip each green tomato slice in the egg-milk mixture until fully submerged, then pull them out and coat them with the flour mixture; set aside on a plate.
  4. Fill the bottom of a heavy skillet with about 3/4 inch frying oil and heat it over medium-high heat until a little flour dropped in sizzles and bubbles. Carefully place the breaded green tomato slices into the oil. Fry the slices, rotate and flip them, until both sides are golden brown. When done, remove each slice and place on paper towels to soak up excess oil. Serve with salsa.
Recipe Notes
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Eggplant

Grilled Eggplant

Grilled Eggplant
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Grilled Eggplant
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Ingredients
Servings:
Instructions
  1. Take a shallow pan or dish (even a cookie sheet will do, so long as it has sides on it) and pour Olive Oil, red wine and seasoning into it. Mix seasoning so that it is evenly distributed. Cut eggplant into slices 3/4 to 1 inch thick and place in pan to soak up oil. After 5 minutes, turn the slices so they absorb as much liquid as possible, adding oil if necessary.
  2. Place on grill over medium - medium low heat. Allow 3-5 minutes a side until eggplant becomes tender. Serve with a dipping sauce, sprinkle with Parmesan cheese or plain.
Recipe Notes
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Cabbage

Slow-cooked Cabbage Rolls

Slow-cooked Cabbage Rolls
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Slow-cooked Cabbage Rolls
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Ingredients
Servings:
Instructions
  1. Lay your cabbage on its side and with a sharp knife, cut out the whole core. This process frees up the leaves. Put the whole cabbage in a large pot of simmering water. As the outer leaves soften, gently remove them, one at a time. Lay them out flat to cool. You will need 8 large leaves with no tears. Continue to remove all the remaining leaves and set them aside. Cut off any thick bottoms.
  2. Mix together the ground beef, rice, eggs, fine chopped yellow onion, garlic, salt and pepper, and hot sauce. Adjust seasonings as necessary for your taste. Divide the mixture into 8 equal portions. Place one portion on each cabbage leaf. Turn in the sides and roll up. Do not roll too tightly as this will expand. Chop up any remaining leaves and place in the bottom of a large baking dish or pan.
  3. Make your sauce by combining all the remaining ingredients (tomatoes, tomato sauce, white onion, parsley, lemon juice, salt and pepper to taste) in a heavy saucepan. Set oven to 350 degrees. Simmer sauce gently for 10 minutes. Pour abut 1 cup of the sauce mixture over the chopped leaves and then lay out the cabbage rolls side by side on the sauce. Pour the remaining sauce over the cabbage rolls. Sprinkle with brown sugar. Cover and bake for one hour.
  4. Lower oven temperature to 300°F and bake for an additional two hours. Watch the rolls carefully and do not let the tops dry out. Add extra sauce if necessary. After removing from the oven, let stand for 10 minutes before serving.
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