Friday, June 25, 2010

Some simple recipe ideas

Simple squash recipe: I throw it in, thinly sliced, with penne pasta 3 minutes before the pasta is done boiling.  Drain pasta and squash and then add olive oil, 1/4 cup parsley, 2tbs basil, 1/2 cup ricotta, 1/4 parmesan, and salt and pepper to taste.

Simple, divine, beets recipe:  I chop them up into big cubes (1.5 inches).  For 3 or 4 beets.  Drizzle to coat them-- 2 Tbs balsamic, 1tbs olive oil and a little salt.  Roast in a covered dish at 375-400 for 40 minutes or so--they're done when soft when pricked with a fork.

Also, a couple recipe(s) deal with a couple of salad ideas for broccoli/cauliflower taken from Recipes from Americas Small Farms by Joanne Lamb Hayes and Lori Stein.

First, steam/boil or prepare the broccoli however you desire until crisp/tender. (until bright green, if chopped 3-5 minutes, steamed). Recipes for 1.5 lbs broccoli/Cauli

then, a few choices:
whisk 2tbs of: soy sauce, rice wine vineagar, sesame oil and honey
toast 1/2 cup sesame seeds in a skillet.  Mix broccoli, sauce, and 1/2 of sesame seeds.  Marinate at 30 minutes-2 hours.  Transfer to serving dish, sprinkle remaining seeds on top.

Pasta or Wild Rice:

Mix 2 cups pasta or wild rice with the broccoli, add 1/2 cup sauteed mushrooms.  Dress with a vinaigrette or mayonnaise.  Season with your choice of fresh hers, green onions (scallions), salt and pepper.  Add pine nuts if desired.

Walnut, Raisins and Red Onion:

Mix 1/2 mayo or plain yogurt, 3Tbs sugar, and 1tbs cider vinegar until blended.  (best if you can refrigerate this overnight, but who can plan that far ahead?).  Toss with broccoli, 1/4 of: chopped walnuts, raisins, and red onion.




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