Week 12 - 2013

Watermelon Salad with Feta and Mint Leaves

Ingredients

1 (5-pound) Watermelon

2 Cucumbers
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

Directions

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

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Tortellini-and-Tomato Salad

Ingredients

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil 
• 1/2 cup freshly grated Parmesan cheese 
• 3 tablespoons fresh lemon juice
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt 
• 2 cups  heirloom tomatoes, cut into 1 inch pieces
• 1 cup fresh corn kernels 
• 1/2 cup thinly sliced green onions
• 1/2 cup coarsely chopped fresh basil 
• Salt and pepper

Preparation

1. 1. Prepare tortellini according to package directions.
2.  
3. 2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

 

 

Week 11 2013

Fresh Tomato and Black Bean Salsa

Ingredients

4 cups chopped vine-ripened tomatoes
2 cups dried black beans, cooked in salted water until tender, cooled (about
2 cups)
1 cup small diced red onions
1 large fresh jalapeno, seed and cut into small dice
1/2 cup loosely packed chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
6 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Crispy corn tortilla chips

Directions

Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with the chips.

 

Week 10 - 2013

 

Summer Chicken and Eggplant Pasta

Makes 4 servings.

Ingredients:

1 eggplant, cut into 1/2 in. thick slices

2 chicken breasts, about 4 oz. each

1 zucchini 1 yellow squash

1 c. grape or cherry tomatoes

2 tsp. extra-virgin olive oil, plus more for brushing Salt & pepper Non-stick spray

Grill seasoning

6 oz. angel hair pasta

5 tbsp. good, olive oil-based Italian dressing, divided

8-10 fresh basil leaves, thinly sliced or torn -

Directions:

Lay eggplant slices on a cooling rack. Generously salt each side and let sit for 10 minutes. Blot excess moisture and salt off the top with a paper towel. Brush each side with extra-virgin olive oil and season with pepper. Spray chicken breasts with non-stick spray and season each side with grill seasoning. Cut the ends off the zucchini and yellow squash, then cut in half. Cut into strips with a vegetable peeler or sharp knife, then add strips and tomatoes into a medium-sized bowl and toss with 2 tsp. extra-virgin olive oil and grill seasoning. Heat a grill pan to medium-high heat and generously spray with non-stick spray. Grill the chicken until cooked through, about 4 minutes per side. Grill the eggplant slices until tender, about 3 minutes per side. Grill squash, zucchini, and tomatoes together until tender, tossing every so often, about 5 minutes total. Chop chicken and eggplant into bite-sized pieces. Meanwhile add angel hair pasta to a large pot of salted boiling water, and cook according to package directions. Drain and return to the pot. Toss with 3 tbsp. Italian dressing. Divide pasta between four plates. Top with grilled chicken, eggplant, zucchini, squash, and tomatoes. Drizzle each plate with the remaining Italian dressing, and sprinkle with fresh basil.

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Potato, Kale, and Kielbasa Casserole

Serves 6

Ingredients

3 pounds potatoes (about 6)
1/2 stick (1/4 cup) unsalted butter
3/4 cup chicken broth
2 tablespoons cider vinegar
2 1/2 pounds kale, coarse stems discarded and the leaves washed well
1/2 pound Munster, grated coarse (about 2 cups)
1 pound smoked kielbasa, cut crosswise into 1/4-inch-thick pieces
2 large onions, halved lengthwise and sliced thing crosswise

Directions

In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Munster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.

In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Munster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through.

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Week 9 - 2013

Cucumber Dill Greek Yogurt Salad

Ingredients

4 large cucumbers (about 2 pounds)
4 tablespoon plain greek yogurt (I used 0% fat)
1 tablespoon dill
1 tablespoon rice vinegar (substitute red or white wine vinegar if needed)
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder

Instructions

Peel, half, seed, and slice cucumbers.
In a medium bowl combine yogurt, dill, vinegar, sugar, salt, pepper and garlic powder.
Add cucumber to bowl and toss with yogurt/dill mixture until combined well.
Additional salt and pepper to taste, if needed.
Refrigerate covered until ready to serve.

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Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint

Ingredients

1 (1 1/2 lb.) eggplant
2 large zucchini
1 1/2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 (14 oz.) can chickpeas, drained & rinsed
1/4 cup crumbled feta cheese
5 large mint leaves, thinly sliced
Juice of 1 lemon

Instructions

Preheat the grill to medium heat.

Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.

Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.

Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.

Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.

Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.

Serve warm or at room temperature.
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