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

Grilled Portobello-Goat Cheese Pitas

I made this Cooking Light Grilled Portobello-Goat Cheese Pita for lunch and it was so scrumptious! I used ripened heirloom tomatoes from a local farmer. This meal just taste like summer! It's a perfect lunch, brunch, or light dinner. Click here for recipe.

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

Couscous Pilaf

I made this dish without the slivered almonds and fresh lemon rind, only because I didn't have any, and it was fabulous!! Found this recipe in my most recent Cooking Light magazine, Jan/Feb 2008.

1 1/2 c. fat-free, less-sodium chicken broth
1 c. uncooked couscous
1/3 c. dried cherries
1/4 c. toasted slivered almonds
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon salt
1/4 teaspoon pepper

Bring chicken broth to a boil in a medium sauce pan over medium-high heat. Add couscous to broth, cover and remove from heat. Let couscous stand for 5 minutes. Uncover and fluff with fork. Stir in cherries, almonds, parsley, olive oil, lemon rind, salt and pepper. Stir well.
Yields 4 servings

Black Bean and Spinach Enchilada

I grew up in a large Catholic family, 4 boys and 4 girls. A very tight knit family that ate dinner every night together, no excuses. Food has always been a big part of our lives. While mom put a healthy, cost conscience meal on the table every night Dad cooked a culinary feast every Sunday served at 2 p.m., no excuses. I can mark childhood not through years but through dad’s culinary expressions from his French period to dove and quail season to braised oxtails. Ahhh, I remember his braised ox tails well, they were dripping with sticky gravy and finger licking good, quintessential comfort food. So it is natural, comforting, and a testimony to family dinners during my childhood that all of my brothers and sisters have taken to the kitchen. Speaking of comforting I would like to introduce you to some comfort food. I’d like to take credit for this yummy, comforting delight but the credit goes to Syndy Johnson in Shreveport, Louisiana at the Fairfield Grocery & Market. Now that Fall and fallen and there is a nip in the air this is a perfect recipe for a cool weather day. Make all of it or just the Madeline it is fabulous.

Black Bean and Spinach Enchilada

Ingredients
2 (15-ounce) cans black beans, rinsed and drained
2 tablespoons fresh lime juice
1 teaspoon Creole seasoning
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 recipe Spinach Madeline (see below)
1 (8-ounce) container sour cream
8 (8-inch) flour tortillas
1 (12-ounce) block Monterey Jack cheese, shredded and divided

Preparation
Combine first 7 ingredients in a medium bowl; set aside.
Stir together Spinach Madeleine and sour cream until blended.
Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.
Bake, covered, at 350° for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.

Option...Black Bean-Chicken-Spinach Enchiladas: Substitute 1 cup chopped, cooked chicken for 1 can black beans. Proceed as directed.
Yield: Makes 8 servings

Spinach Madeline
Ingredients
2 (10-ounce) packages frozen chopped spinach
1/4 cup butter
1/2 teaspoon minced fresh garlic
2 tablespoons all-purpose flour
1 cup milk
1 (8-ounce) loaf pasteurized prepared cheese product, cubed 1 teaspoon hot sauce 1/2 teaspoon Creole seasoning

Preparation
Cook spinach according to package directions; drain and set aside.
Melt butter in a medium saucepan over medium heat; add garlic, and sauté 1 minute. Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 2 minutes or until mixture is thickened and bubbly.
Add cheese, hot sauce, and Creole seasoning; whisk until cheese is melted. Stir in spinach, and cook until thoroughly heated. Serve immediately.
Yield: Makes about 8 servings

The Perfect Autumn Salad: Baby Spinach Salad with Caramelized Onions and Apples

This is *the* perfect salad for autumn. I added grilled chicken, marinated in Dijon and balsamic vinegar, for a satisfying dinner and had a rosemary roll on the side.

BABY SPINACH SALAD WITH CARAMELIZED ONIONS AND APPLES
From Whole Gourmet Natural Cooking
Yield: 4 Servings

CURRIED APPLES AND ONIONS
1 tablespoon olive oil
1 yellow onion, sliced thin
1 apple, sliced thin
1/2 teaspoon mild curry powder

DRESSING
4 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
Pinch salt
6 tablespoons olive oil
2 tablespoons walnut oil (or use more olive oil)

CANDIED PECANS OR WALNUTS
1 cup pecans or walnuts
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons maple syrup

SALAD
4 handfuls of baby spinach
2 ounces goat feta


Directions:
Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and apple. Saute for 2-3 minutes, turn down the heat to medium-low and cover. Cook, stirring occasionally, for 35-45 minutes, until the onions have released their natural sugars and begun to caramelize. They should be a nice caramel color.

In the meantime, prepare the dressing and candied pecans. For the dressing, whisk all of the ingredients together in a small dish. Let the dressing sit at room temperature for at least 15 minutes to allow the flavors to develop.

For the pecans, heat a medium skillet over medium heat. Place the pecans in the pan, stirring and flipping constantly, until the pecans are lightly toasted, about 8 minutes—watch out, they burn fast at the end.

Add the spices and salt; mix about 30 seconds to toast the spices. Turn the heat to low and add the maple syrup. Stir constantly, cooking until the mixture has thickened and is very sticky, about two minutes. Remove to a plate and cool completely.

Place a handful of spinach onto four salad plates. Drizzle with the dressing. Place 1/4 of the warmed caramelized onions over each of the plates of spinach and top with the candied pecans and feta. Give each a grinding of fresh black pepper. Serve while the onions are still warm.
©2006 Copyright Alison Anton - All rights reserved. Whole Gourmet Natural Cooking

Cowboy Caviar

This recipe is great because it's simple, visually pleasing, and fairly healthy. To reduce sodium, try rinsing all of the canned ingredients; using FF Italian dressing could also make it more figure friendly. Dip into cowboy caviar with tortilla chips or multi-grain crackers, or spoon on top of fish or tacos for a kick.

1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can Rotel diced tomatoes with chilies, drained
2 cups frozen corn kernels, thawed
1/2 medium onion, chopped
1/4 green bell pepper, finely chopped
1/2 teaspoon garlic salt
1 cup Italian salad dressing
3/4 cup chopped cilantro

Portobello Mushroom and Almond Pesto Lasagna

I found this recipe in this month's issue of Everyday with Rachael Ray. It is, hands down, one of the best vegetarian lasagnas I've ever tasted and so easy to make! It's got a wonderful nutty, citrus flavor. I threw in some feta to add a little tang. Everything's betta with feta...right, Hollie?

Ingredients:

3/4 cup extra-virgin olive oil

5 large portobello mushroom caps, thinly sliced

Salt and pepper

Two 14.5 ounce cans diced tomatoes with Italian herbs
3 cups (about 10 ounces) sliced almonds, toasted

1 cup grated Parmesan cheese

2 cloves garlic, chopped

Grated peel and juice of 1 lemon

6 no-boil lasagna sheets

2 cups shredded mozzarella cheese

Instructions: Prep time: 30 min. Bake time: 45 min. Serves 4.

1. Preheat the oven to 350°. In a large skillet, heat 1/4 cup olive oil over high heat. Add the mushrooms, season with salt and pepper and cook until softened, about 3 minutes. Transfer to a medium bowl. Add the tomatoes to the skillet, scraping up any browned bits from the bottom of the pan, and cook until softened, 6 to 7 minutes.

2. Using a food processor, process the toasted almonds, Parmesan, garlic, lemon peel, lemon juice and remaining 1/2 cup olive oil into a coarse paste. Transfer the pesto to a bowl and season to taste with salt and pepper.

3. In an 8-inch square baking dish, spread half the tomatoes across the bottom. Place 2 lasagna sheets on top. Spread a third of the pesto over the sheets; sprinkle with half the mozzarella and then half the mushrooms. Add another layer of lasagna sheets, pesto, mozzarella and mushrooms. Top with another layer of lasagna sheets, spread with the remaining pesto and then the remaining tomatoes. Cover tightly with foil and bake for 35 minutes. Uncover and bake for 10 minutes more. Let stand for at least 10 minutes before slicing.

photo from Everyday with Rachael Ray

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