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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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Garlic2

Cilantro Pesto

Cilantro Pesto
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Cilantro Pesto
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Ingredients
Servings:
Instructions
  1. Combine cilantro, almonds, garlic, and salt in a food processor or blender and mix until smooth.
  2. With the machine running, add the olive oil through the top feed tube and process into a smooth paste.
  3. Store, tightly covered, in the refrigerator with a thin layer of olive oil on top to prevent discoloration.
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Garlic1

Garlic, White Chedder and Chiptole Mashed Potatoes

Garlic, White Chedder and Chiptole Mashed Potatoes
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Garlic, White Chedder and Chiptole Mashed Potatoes
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Toss garlic with olive oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
  3. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain.
  4. Transfer potatoes to large bowl. Add garlic, cheddar cheese, cream cheese, butter, and chilies. Mix until smooth. Season to taste with salt and pepper.
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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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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.
Recipe Notes
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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).
Recipe Notes
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Zucchini

Greek Baked Squash Omlette

Greek Baked Squash Omlette
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Greek Baked Squash Omlette
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 350. Heat 1 Tbsp. oil over medium heat in large skillet. Add the onion and leek and cook, stirring, until tender, about 3 - 5 minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the zucchini. Cook, stirring until tender, about 8 minutes. Season to taste with salt and pepper. Stir in the dill and mint. Remove from heat.
  2. Place the remaining tablespoon of oil in 2 quart casserole dish and brush sides of dish with oil. Place in oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and pepper. Whisk in the yogurt and Parmesan. Stir in the zucchini mixture.
  3. Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving
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Zucchini-squash

Summer Squash Vegetable Medley

Summer Squash Vegetable Medley
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Summer Squash Vegetable Medley
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Ingredients
Servings:
Instructions
  1. Put onion, garlic, squash and bell pepper into a large saucepan with 2 Tbsp. olive oil. Put on high heat and brown the vegetables slightly. Add chopped basil and mix. When vegetables are slightly browned, remove from heat. Add grated cheese and cover the pan.
  2. Put onion, garlic, squash and bell pepper into a large saucepan with 2 Tbsp. olive oil. Put on high heat and brown the vegetables slightly. Add chopped basil and mix. When vegetables are slightly browned, remove from heat. Add grated cheese and cover the pan.
Recipe Notes
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Tomato-Gazpacho

Fresh Tomato Gazpacho

Fresh Tomato Gazpacho
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Fresh Tomato Gazpacho
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Ingredients
For Soup:
For Croutons:
Servings:
Instructions
  1. Seed and finely chop 1 tomato; reserve. Coarsely chop remaining 5 tomatoes. Combine 1/2 tomatoes, 3/4 cup tomato juice and garlic in a blender; process until smooth. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
  2. Whisk lime juice, oil, vinegar, salt, sugar and oregano into tomato mixture. Stir in reserved finely chopped tomato, green onions, celery, cucumber and jalapenos. Refrigerate soup, covered, at least 4 - 24 hours to blend flavors.
  3. When ready to serve, stir soup will; ladle into chilled bowls. Top with croutons, avocado chunks, bell pepper, cilantro and sour cream
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