Food Glorious Food

A recent Saturday excursion to the Franklin Farmer's Market had me more excited than a sugar addict in a candy store. You know that song...the one that goes food glorious food, well need I say more? It was here that I discovered several local organic farms and was, needless to say, "tickled pink" with delight. Among them was Paradise Produce, a farm that delivers to practically my backyard twice a month. So, of course, I had to give it a try...and blab to all of my friends within a 5-mile radius that they had to try it too!


I pre-ordered my veggies which included a nice assortment of chard, broccoli, squash, zucchini, green beans, Yukon potatoes, carrots and raspberries. A pound of this, a pound of that. Click, click, order complete. When I arrived to pick up my produce, I was astonished by the quality and quantity of my bounty -- richly vibrant in color and superb tasty flavors. Nature's best! And maybe the farmer's pound is more like a baker's dozen for I was loaded to the hilt with food glorious food. From the farmer's garden to my plate. You can't get much better than that.

Now how were two of us going to eat all of this! Well, when in a culinary panic, I always turn to Cooking Light, where I found a recipe perfectly suitable for my produce and my palate! I blanched and froze my leftovers for the week so that I can continue to enjoy them in the weeks to come.

By the way, if you're reading this post, you have to be subjected to my shameless plug, so for more information on Paradise Produce, email paradiseproduce@yahoo.com .

Spring Vegetable Lasagna
from Cooking Light

Ingredients:
Cooking spray
8 cups torn Swiss chard (about 3/4 pound)
2 cups chopped yellow squash
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 cup shredded carrot
1/2 teaspoon salt
1 tablespoon butter
4 garlic cloves, crushed
2 tablespoons all-purpose flour
1 1/2 cups fat-free milk
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese, divided
1 cup fat-free ricotta cheese
1 cup fat-free cottage cheese
1 cup (4 ounces) grated Asiago cheese, divided
1/2 teaspoon dried oregano
6 no-boil lasagna noodles (such as Barilla or Vigo)

Preparation:

Preheat oven to 375°.

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chard, squash, onion, bell pepper, carrot, and salt; saute 10 minutes or until tender.
Melt butter in a saucepan over medium heat. Add garlic; saute 30 seconds. Add flour, and cook 1 minute. Stir constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook until thick (for about 4 minutes). Remove from heat; add 1/4 cup Parmesan. Stir until cheese melts.
Combine ricotta, cottage cheese, 1/2 cup Asiago, and oregano in a bowl.

Spread 2 tablespoons milk mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over milk mixture; top with half of ricotta mixture, half of vegetable mixture, and 1/2 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Sprinkle with 1/2 cup Asiago cheese and 2 tablespoons Parmesan.

Bake at 375° for 45 minutes. Let stand 15 minutes.

Yield 6 servings

Nutritional Information:
CALORIES 308(30% from fat); FAT 10.3g (sat 5.9g,mono 2.6g,poly 0.7g); PROTEIN 25.8g; CHOLESTEROL 53mg; CALCIUM 495mg; SODIUM 865mg; FIBER 3.3g; IRON 2.2mg; CARBOHYDRATE 30.8g
Cooking Light, APRIL 2001

Avocado Bruschetta with Green Sauce

In my attempt to make a delicious summer meal I paired this bruschetta with the Summer Corn Chowder and we gobbled it up!! Thanks Martha Stewart!!

2 ripe Hass avocados, pitted and peeled
1 tablespoon freshly squeezed lemon juice
8 slices peasant bread (I used French), cut 1/2 inch thick and toasted

For the Sauce:
1 small clove garlic, peeled (I used store bought minced garlic, shy of 1 teaspoon)
3/4 cup packed parsley leaves, plus more for garnish (optional)
3/4 cup packed basil leaves
5 tablespoons, plus 2 teaspoons extra virgin olive oil
1 1/2 teaspoons red-wine vinegar
Salt and Pepper

1. Place the garlic in a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, vinegar, and salt and pepper to taste; puree. Set the sauce aside.
2. Cut the avocados into 1/2 inch chunks. Toss with the lemon juice and remaining 2 teaspoons olive oil. (I did not toss with the olive oil, forgot to..tasted great!!)
3. Spread a scant tablespoon of the green sauce on each slice of bread. Arrange avacado chunks on the bread, sprinkle with a pinch of ground pepper, and garnish with parsley. Serve immediately. Serves 4.

Roasted Asparagus with Balsamic Brown Butter

Is there anything better than butter? Yes there is!! Add some soy and balsamic vinegar and redefine butter!! This simple recipe produces an impressive side dish.
To make your asparagus super tender re-hydrate them in a cup of water. Snap off the ends of the asparagus (should easily break off where the end has dried out). Place asparagus in a coffee cup 1/2 filled with cold water. Let sit in cup atleast 20 minutes. We do this every time we cook asparagus and find the results worth the extra effort.

40 asparagus spears, trimmed (approx. 2 pounds)
cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
cracked black pepper (optional)
grated lemon rind (optional)

1. Preheat oven to 400 degrees
2. Arrange asparagus in a single layer on a baking sheet; coat asparagus with cooking spray. (I use my pampered chef large rectangular stone pan and it cooks wonderfully!) Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.
3. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired. Yield: 8 servings (serving size: 5 spears)
Source: Cooking Light Sept '07

Calories 45; Fat 3g; Protein 1.9g; Carb 3.9g; Fiber 1.7g; Chol 8mg; Iron 0.7mg; Sodium 134mg; Calc 18 mg

New Red Potato Salad

With summer here and the 4th of July around the corner my mind is definitely on picnics with potato salad! In search of the perfect potato salad I must say I believe this is my fav. so far. I am not a fan of the traditional southern potato salad because of the mayo. This recipe has just enough vinegar in it to keep my mind off of the mayo and on to the second helping!! The longer you can refrigerate it the better, over night is best. This is a great day before recipe, give yourself time to allow the potatoes to cool before dicing. Hope you enjoy!

3 lbs. unpeeled red potatoes
4 eggs
1 1/2 c. mayonnaise
2 Tablespoons distilled white vinegar
1/2 c. sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 c. celery, chopped
2 Tablespoons milk

Bring a large pot of salted water to a boil. Add red potatoes, cook until tender but still firm, about 15-2o minutes (be careful to not over cook). Drain, cool and chop into 1 inch cubes. Place in medium bowl, set aside.
Place eggs in a medium sauce pan, cover with cold water. Bring water to a boil, immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and dice.
In a small bowl whisk together mayo, milk, vinegar, green onions, salt and pepper. Pour mixture over the potatoes and mix together with the eggs and celery. Cover and chill in the refrigerator a minimum of 2 hours before serving.
Yields appox. 12 servings

Pan Sauted Spinach

Tried this recipe a few years ago and continue to use it on a regular basis. I added the mushrooms and pine nuts to it on a whim one evening and fell in love with it all over!! Just another way to get in a fantastic veggie! Please note that when cooked the volume of spinach decreases by three quarters. Don't be hesitant to use all of both bags, you'll need them!

2 + 1/2 slices Bacon, cooked and crumbled

1 Tablespoon + 1 teaspoon Butter

1 Tablespoon Olive Oil


2 Tablespoon minced Garlic


1/2 sweet Onion, chopped


2 bags of baby Spinach (6 oz each)


salt + pepper


sliced Mushrooms (optional)


Pine Nuts (optional)



Fry the bacon, drain and crumble, set aside.

Melt butter and oil in large skillet over medium heat. Mix in bacon, garlic, onion, mushrooms and pine nuts. Cook and stir 2-4 minutes, until onions just begin to soften. Next mix in the spinach until evenly coated with oil mixture. Cover skillet, reduce heat to low, cook 5 minutes or until spinach is tender. Season with salt and pepper.

Yields approx. 4 servings