Berry Feta Pecan Salad

Ingredients

(from Saporito Oil,Vinegar, Spice)

• 8 cups salad greens, such as mixed greens, spinach, butter lettuce, arugula or any combination

• 3 oz. feta cheese, preferably sheep or goat’s milk

• 3 cups mixed berries, sliced strawberries and blueberries

• 1/2 cup chopped pecans (toasted or candied)

• 2 tablespoons Black Mission Fig Balsamic Vinegar

• 2 Tablespoons robust Extra Virgin Olive Oil

• Sea salt and freshly ground black pepper, to taste

Directions

• Place the washed and dried greens in the bottom of a medium salad bowl. Layer on the berries, crumbled feta cheese and pecans.

• Drizzle the balsamic and olive oil over the salad.

• Toss lightly before serving.

ROSELLE HIBISCUS “CRANBERRY” SAUCE

ROSELLE HIBISCUS “CRANBERRY” SAUCE - from Frog Song Organics

INGREDIENTS

• 5 cups chopped roselle calyces (seedpods removed)

• 2 cups orange juice

• 1-1½ cups sugar

• zest of 2 oranges

INSTRUCTIONS

1. Combine all ingredients in a saucepan over medium-low heat and bring to a simmer, stirring often, for about 20 minutes.

2. Taste and add more sugar if needed.

3. Once the roselle calyces are very tender, turn off the heat and allow the sauce to cool for about 15 minutes.

4. Transfer to a glass jar or serving bowl, cover, and refrigerate until ready to serve.

Simple Pumpkin Soup

From Frog Song Organics
This recipe has just FOUR ingredients, if you don’t count water. There’s no peeling involved, either. That’s about as simple as it gets. You will need a blender. This is a good recipe to prep while you already have the oven on for something else…the pumpkin is very forgiving and you can bake it at anywhere from 350-425 degrees. Once I even forgot about it overnight after turning the oven off and it was still delicious the next day. A little toasty brown on the skin or flesh after roasting is fine, it all blends up nice and adds a roasty flavor to the soup. You can also take this same method and roast carrots or sweet potatoes and make a similar soup.

1 Seminole Pumpkin
1 can coconut milk (we like the “simple” one with no guar gum)
1 tsp Salt
1 tsp Garam Masala spice mix – we buy prepared but you can make your own 
hot water (start with about the same amount as coconut milk, or 16 oz )

Method:

1. Preheat oven to 400 degrees (anywhere between 350-425 will do if you are baking other things at the same time).

2. Wash pumpkin well. Cut in half, scoop out the seeds. (Optional: Wash the seeds in a colander and save them to plant later or roast). You can leave the skin on, it’s simpler that way.

3. Cut into chunks/strips that are about 2″ thick (or smaller if you want it to cook faster). Place on a cookie sheet lined with parchment paper, or really any type of baking dish will do. Bake until a fork can easily slide through the tender pumpkin

4. Combine the coconut milk, pumpkin, salt and garam masala and blend until smooth. Add hot water as needed to help it blend, and get it to a pleasing consistency. You can also use chicken or veggie broth if you have it. This step will work with an immersion blender in a pot on the stove, or you can put the pumpkin and coconut milk into a blender. If using a blender, you may need to do it in batches to fit everything in.

5. Re-heat up to a simmer and check for taste and adjust seasonings if desired by adding more salt, pepper, etc

Arugula Salad with Lemon Parmesan Dressing

from Epicurious, makes 3 1/2 cups

Ingredients

• 1/3 cup freshly grated Parmesan cheese
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon peel
• 4 cups (packed) baby arugula
• 1 cup halved cherry tomatoes

Instructions

1. Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
2. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

Sesame Pac Choi

from BBC Good Food, serves 4 as a side

Ingredients

•  1 large bunch pac choi
• 2 tbsp peanut oil or vegetable oil
• 2 tbsp toasted sesame oil
• 1 large garlic clove, crushed and finely chopped
• 1 mild green chilli, seeded and finely chopped
• Squeeze of fresh lime juice
• Drizzle of honey
• 1 tbsp Thai fish sauce (optional)

Instructions

1. Cut a thick slice from the pac choi root to separate the leaves. Rinse and drain.

2. Heat the peanut oil in a large wok over a medium heat and add 1 tbsp sesame oil, the garlic, chilli, fish sauce (if using) and pac choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).

3. Add the rest of the sesame oil and salt. Drizzle with honey and squeeze in fresh lime juice. Toss the leaves and serve immediately.

 

Green Papaya Slaw

from The Food Network, serves 4

Slaw Ingredients

• 1/2 cup roasted peanuts, roughly chopped, plus more for serving
• 1/3 cup fresh cilantro leaves, chopped, plus extra leaves for serving
• 1 serrano chile, julienned
• 1 large mango, julienned (2 cups)
• 1/2 medium green papaya, julienned (4 cups)
• 1/2 bunch scallions (about 4), julienned

Dressing Ingredients

• 2 tablespoons rice vinegar
• 1 tablespoon plus 1 teaspoon honey
• 1 teaspoon fish sauce
• 1/2 teaspoon chili powder
• 1/4 teaspoon Dijon mustard
• Zest and juice of 1 lime
• 1/4 cup vegetable oil
• Kosher salt and freshly ground black pepper

Instructions

1. For the slaw: Toss together the peanuts, cilantro, chiles, mango, papaya and scallions in a large mixing bowl.
2. For the vinaigrette: Whisk together the vinegar, honey, fish sauce, chili powder, mustard, lime zest and lime juice in a small mixing bowl. Continue whisking while slowly adding the oil until combined. Season with salt and pepper.
3. Drizzle the vinaigrette over the slaw and toss to combine. Garnish with additional peanuts and cilantro, with a dash of chili powder on top.

Buttermilk Pumpkin Muffins

from Epicurious, makes 12 muffins

Ingredients

• 1/3 cup golden raisins
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 stick unsalted butter, melted and cooled
• 3/4 cup packed light brown sugar
• 3/4 cup canned pure pumpkin
• 1/4 cup well-shaken buttermilk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 tablespoon raw green (hulled) pumpkin seeds (pepitas), divided

Instructions

1. Preheat oven to 400 degrees. Slice pumpkins in half and scoop out seeds. Place halves face down on a baking sheet, and roast till soft. Peel off pumpkin skin and measure out 3/4 cup pumpkin. Freeze the rest to make more muffins later. 

2. Soak raisins in hot water 5 minutes, then drain.

3. Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.

4. In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in raisins and 2 tablespoons pumpkin seeds.

5. Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.

Pineapple Porkchops

from Martha Stewart, serves 4

Ingredients

• 2/3 of a whole (4-pound) pineapple, peeled
• 1 bunch scallions, sliced crosswise into 1-inch pieces
• 1/2 small habanero or 1 large jalapeno chile, stemmed and seeded
• 2 teaspoons dried thyme
• 4 garlic cloves, smashed and peeled
• 1 1/2 teaspoons ground allspice
• 4 bone-in pork chops (3/4 inch thick and about 6 ounces each)
• Coarse salt and ground pepper
• 2 tablespoons extra-virgin olive oil

Instructions

1. Cut four 1/2-inch-thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks, discarding core. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice, and pulse until coarsely chopped. Reserve 3/4 cup pineapple marinade and refrigerate.

2. Season pork with salt and pepper and place in a 9-by-13-inch glass baking dish along with pineapple rounds. Top pork and pineapple with remaining pineapple marinade and turn pork and pineapple to coat. Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours).

3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Working in two batches, brush pineapple mixture off pork and cook chops until browned and cooked through, 10 minutes per batch, flipping once. (Reduce heat if pork begins to overbrown.) Add 1 tablespoon oil to skillet. Brush pineapple marinade off pineapple and cook rounds until golden brown in spots, 5 to 7 minutes, flipping once. Serve with pork and reserved pineapple marinade.

Super Simple Roasted Garlic

from Epicurious, serves 4

Ingredients

• 2 large heads of garlic
• 4 tb olive oil

Instructions

1. Preheat oven to 350°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Turn garlic cut side up.
2. Cover tightly with aluminum foil. Bake until garlic skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic cloves from skins.
3. Smear on toasted French bread, blend into hummus, whip into mashed potatoes.

Roasted Okra

serves 4, from New York Times Cooking

Ingredients

• 1 pound okra
•  Salt to taste
• 2 tablespoons extra virgin olive oil
•  Fresh thyme leaves to taste optional
•  Freshly ground pepper

Instructions

1. Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
2. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
3. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Roasted Pumpkin with Spicy Onions and Goat Cheese

from Bon Appetit, serves 8

Try serving at room temperature on a bed of arugula for a summer version of this recipe!

Ingredients

Spicy Onions

• 2 tablespoons olive oil

• 1 medium red onion, sliced

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon finely grated lime zest

• ¼ cup fresh lime juice

• 2 teaspoons honey

Pumpkin

• 1 cup blanched hazelnuts

• 1 large pumpkin (about 4 lb.), peeled, seeded, sliced ¼” thick

• ¼ cup plus 2 Tbsp. olive oil

• Kosher salt and freshly ground black pepper

• ½ cup chopped fresh flat-leaf parsley

• ½ cup chopped fresh mint

• 2 tablespoons chopped fresh marjoram

• 4 oz. fresh goat cheese, crumbled

Instructions

 

Spicy Onions

1. Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5–7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.

Pumpkin

2. Preheat oven to 350°. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.

3. Increase oven temperature to 400°. Toss squash and ¼ cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15–20 minutes.

4. Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.

5. Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 Tbsp. oil.

 

 

Spinach Salad with Grilled Eggplant and Feta

from Epicurious, serves 4

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon minced garlic
• 2 teaspoons chopped marjoram or oregano
• 1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds
• 10 ounces baby spinach
• 1 cup crumbled feta (1/4 pound)
• 1/4 cup pine nuts (1 ounce), lightly toasted

Instructions

1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
2. Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
3. Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
4. Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

Grilled Citrus Chicken

from Bon Appetit, serves 4

Ingredients

• 1 3½–4-pound chicken, cut into 8 pieces

• 3 tablespoons vegetable oil, divided

• Kosher salt; freshly ground pepper

• 2 lemons, halved

• 2 oranges, halved

Instructions

1. Prepare a grill for medium heat. Rub chicken pieces with 2 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, turning occasionally and squeezing juice from 2 lemon halves and 2 orange halves over often, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–35 minutes.

2. Meanwhile, brush remaining 2 lemon halves and 2 orange halves with remaining 1 Tbsp. oil. Grill, cut side down, until lightly charred, 5–10 minutes. Serve chicken with grilled lemon and orange halves alongside for squeezing over.

Honey Glazed Eggplant

from Martha Stewart, serves 4

Ingredients

• 4 or 5 Japanese eggplants, halved, or 2 regular eggplants, cut into 2-inch cubes
• 5 fresh chilies, halved lengthwise
• 1/4 cup honey
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper

Instructions

1. Preheat oven to 425 degrees. Toss eggplants with chiles, honey, and oil to coat.

2. Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant, stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.

Tomato and Goat Cheese Tart

from Martha Stewart, serves 4-6

Ingredients

• All-purpose flour, for rolling
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon sour cream
• 1 teaspoon grainy mustard
• Coarse salt and ground pepper
• 1 medium onion, sliced thin
• 1 tablespoon unsalted butter
• 3/4 pound grape or cherry tomatoes, halved if large, or plum or beefsteak tomatoes, sliced 1/4 inch thick, or a combination
• 2 ounces fresh goat cheese, crumbled
• 2 teaspoons fresh thyme or basil leaves

Instructions

1. Preheat oven to 400 degrees. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. In a small bowl, stir together sour cream and mustard and season with salt and pepper. Spread sour cream mixture evenly over pastry. Fold over 1/2-inch border on all sides and press edges to seal. Refrigerate 10 minutes.

2. Meanwhile, melt butter over medium-high. Add onions, season with salt and pepper, and cook, stirring frequently, until soft, 3 minutes. Reduce heat to medium and cook, stirring frequently, until onions are very soft, 5 minutes. Arrange onions evenly over sour cream mixture on pastry. Top with tomatoes and season with salt and pepper. Bake until pastry is golden brown and crisp, 25 minutes. Let cool slightly. Top with goat cheese and herbs before cutting into squares. Serve warm or at room temperature.

Watermelon Salad with Feta, Lime, and Chili Peppers

from epicurious, serves 8

Ingredients

• 3 pounds watermelon, rind removed, cut into large dice (about 6 cups)
• 2 chili peppers, seeded and minced
• Juice of 1 lime
• 1/2 cup feta cheese, crumbled
• 1/4 cup cilantro leaves

Instructions

1. Place the watermelon in a large mixing bowl. Add the minced serrano chili pepper and lime juice to the bowl and toss gently until combined.
2. Sprinkle with the feta and cilantro leaves and toss once more to incorporate. Refrigerate until ready to serve.

Fingerling Potato Salad

from bonappetit.com, serves 8-10

Ingredients

• 3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4'-1' pieces
• 1 tablespoon kosher salt plus more for seasoning
• 9 tablespoons (or more) extra-virgin olive oil, divided
• 2 tablespoons brown mustard seeds
• 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4' slices (about 5 cups)
• 1 tablespoon (or more) white wine vinegar
• 1 tablespoon Dijon mustard
• Freshly ground black pepper

Instructions

1. Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.

2. Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.

3. Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.

4. Wisk 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. 

Tomato Salad with Feta and Dill

from kitchen.com, serves 6

Ingredients

• 1/2 red onion
• 1 pound tomatoes, about 2 large, 1 red and 1 orange
• 1 clove garlic
• Flaky sea salt and freshly-ground black pepper
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 red bell pepper, seeded and cut into 1-inch chunks
• 1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
• 1 cup kalamata olives, pitted
• 1/4 cup fresh dill, roughly chopped
• 1/4 cup fresh mint, roughly chopped
• 1 cup crumbled feta cheese

Instructions

1. Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables, 10 to 15 minutes. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.

2. Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

3. Add the red onion, red pepper, cucumber, olives, and herbs and let marinate for 10 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.

4. Lift out of the bowl with a slotted spoon, leaving juices behind. Place on a large platter and serve immediately.

Green Beans with Dijon, Tomato Jam and Basil

This is your blog writer's FAVORITE bean recipe, and her own creation!

serves 4

Ingredients

• 1 lb bush beans or pole beans, ends snapped
• 2 tb butter
• 1 tb tomato jam (or substitute honey)
• 1 tb dijon mustard
• 3 tb chopped basil
• 2 ts lemon juice
• salt and pepper to taste

Instructions

1. Steam beans for about 8 minutes, until they are just tender.

2. While beans are cooking, add the rest of the ingredients into a large mixing bowl. 

3. When beans are ready, drain them and add them immediately to the mixing bowl. Use tongs to stir hot beans around so they get evenly coated. 

Baked Summer Squash

from thekitchn.com, serves 4

Ingredients

• 2 pounds summer squash (zucchini, pattypan squash, yellow crookneck squash)

• 1/4 cup olive oil

• 1/2 cup grated Parmesan cheese

• 1/3 cup bread crumbs

• 1/2 teaspoon flaked salt

• 1/4 teaspoon freshly ground pepper

Instructions

1. Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil.

2. In a small bowl, combine the bread crumbs, Parmesan, salt, and pepper. Arrange the squash rounds in a 9x12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over.

3. Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.