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Potato Leek Soup

adapted from userealbutter.com

Potato Leek Soup
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Servings
6-8
Servings
6-8
Potato Leek Soup
Print Recipe
Servings
6-8
Servings
6-8
Ingredients
Servings:
Instructions
  1. Heat the butter in a large pot over medium heat. Add the leeks and saute until they wilt, about 6 minutes. Season with slat and pepper. Add the potatoes, broth and water and bring to a boil. Reduce the heat and let simmer until the potatoes are fork tender. When the potatoes are soft, transfer small amounts at a time to a blender or food processor and puree. Stir in the parsley and serve hot.
  2. Optional: fry a few pieces of bacon. When cool, crumble and add to the soup, reserving a few crumbles to sprinkle over the top when serving.
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Cantaloupe Sorbet

Cantaloupe Sorbet
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Cantaloupe Sorbet
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Ingredients
Servings: 6
Instructions
  1. make a simple syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat, place in an airtight container and chill until cold.
  2. Place the chilled cantaloupe cubes, cold simple syrup, and lemon juice in a blender. Puree until very smooth.
  3. Freeze in an ice cream maker according to manufacturers direction,
  4. When thick and frozen, scoop into a container and freeze overnight.
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Cauliflower

Curried Cauliflower Pakoras (Fritters)

Curried Cauliflower Pakoras (Fritters)
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Curried Cauliflower Pakoras (Fritters)
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 275°F. Place the cauliflower on a cutting board and cut into slices no more than 1/2 inch thick. You will end up with cross sections of florets. Set aside.
  2. In a large bowl, combine the flour, curry powder, salt, baking powder, oil and enough water to make a smooth batter. Mix well.
  3. Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat. It's hot enough when a small piece of bread dropped in the oil turns golden brown in about 1 minute. Place the cauliflower slices in the batter to coat, letting any excess drip off, then place them in the hot oil. Do not crowd. Cook until golden brown on both sides, turning once, about 2 minutes per side. Transfer to paper towels to drain, then place in a baking pan and keep warm in the oven until all slices are fried. Serve hot.
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Greens

Greens with Warm Bacon Dressing

Greens with Warm Bacon Dressing
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Greens with Warm Bacon Dressing
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Ingredients
Servings:
Instructions
  1. Fry bacon until crisp. Remove bacon strips, drain on paper towel, and reserve bacon drippings.
  2. In small saucepan, combine sugar, salt and cornstarch. Add beaten egg and vinegar, mix well.
  3. Cook and stir until slightly thick. Add water, crumbled bacon and reserved bacon drippings.
  4. Cook to thickness desired. (Extra sugar or vinegar may be added to taste.) Serve dressing over greens and serve warm.
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lettuce

Wilted Lettuce Salad

Wilted Lettuce Salad
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Wilted Lettuce Salad
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Ingredients
Servings:
Instructions
  1. Fry bacon until crispy. Remove from pan and set aside. Add sugar, vinegar and water to the hot bacon grease in the frying pan. Cook over low heat, scrapping bottom of pan to loosen browned bacon bits. While heating through, crumble bacon.
  2. Shred lettuce into a bowl. When dressing is heated through, pour over lettuce, stirring to evenly coat and wilt lettuce. Garnish with crumbled bacon and serve immediately.
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pea-soup

Fresh Pea Soup

Fresh Pea Soup
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Fresh Pea Soup
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Ingredients
Servings:
Instructions
  1. In large saucepan, sauté onion in 1 Tbsp. olive oil until golden, 7-10 minutes.
  2. Add potatoes, water and salt and cook over medium heat until soft, 10-15 minutes.
  3. Add peas and cook until bright green. Puree in blender or food processor. Taste and adjust seasoning. Serve warm.
  4. Optional garnish: a dollop of sour cream or plain yogurt in each bowl, or a sprinkle of chopped fresh dill or parsley.
Recipe Notes

Recipe Courtesy of "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert.

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green-beans

Green Beans with Cherry Tomatoes and Basil

Green Beans with Cherry Tomatoes and Basil
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Green Beans with Cherry Tomatoes and Basil
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Ingredients
Servings:
Instructions
  1. Wash beans thoroughly in clear, cool water and then trim ends (if the beans are large, cut in half).
  2. In a large saucepan over medium-high heat, bring water to a gentle boil. Add trimmed green beans and cook, uncovered, approximately 8 to 9 minutes or cook to your preference. Remove from heat and drain. NOTE: The beans will continue to cook after you remove them from the heat source. Either take them out just before they are cooked the way you like or plunge them in ice water immediately to stop the cooking process.
  3. In a non-stick sauté pan melt the butter; stir in sugar, garlic salt, salt, pepper, and basil. Add cherry tomatoes and stir gently. Add cooked green beans, tossing gently, and serve.
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beets

Roasted Beet Crostini

Roasted Beet Crostini
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Roasted Beet Crostini
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. Trim greens from beets, reserving stems and greens. Place beets in a baking pan, cover with foil, and roast until very tender when pierced with knife, 45 minutes to 1-1/2 hours, depending on size of beets. Uncover and let cool. Reduce oven temperature to 350°F.
  3. While beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning slices over once halfway through, until toasted but not browned, about 14 minutes.
  4. Thinly slice beet green stems and finely chop leaves; keep stems and leaves separate. Heat 1 tablespoon oil in large skillet over medium heat. Add stems and cook, stirring occasionally, until tender, about 3 minutes. Add remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add greens, vinegar and water and cook, stirring occasionally, until greens are tender and liquid has evaporated, 4-5 minutes. Stir in salt and remove from heat.
  5. Peel cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve remaining beets for another use).
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