GRILLED CORN AND FRESH PEPPER SALAD
2 tbsp Extra Virgin olive oil
2 tbsp fresh lime juice
2 tbsp minced fresh cilantro
1 tbsp lime zest
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp chili powder
2 ears fresh corn, grilled and cut off
1 red bell pepper diced
2 tbsp crumbled feta or queso fresco
Toss all together and serve.
ROASTED MAPLE SWEET POTATOES
" 2/3 cup roughly chopped pecans
" 3 pounds sweet potatoes, cut into large dice
" Salt and pepper
" 2 tablespoons vegetable oil
" 4 tablespoons unsalted butter
" 3 tablespoons maple syrup
" 1/4 teaspoon cayenne pepper
Directions
Heat oven to 450 degrees F and arrange rack in the middle.
While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans
ROASTED VEGETABLE TART
2 medium portobello mushrooms, caps only, sliced ¼ inch thick
2 medium shallots, thinly sliced (found in supermarkets)
1 medium red bell pepper, cut into ½ inch dice
1 medium zucchini, sliced
2 tbsp olive oil
salt and pepper
4 oz roquefort or blue cheese, crumbled
3 oz cream cheese, softened
1 large egg
1 tbsp parmesan cheese
2 prepared pie crusts (Pillsbury – in refrigerated section)
Place racks in the upper and lower thirds of the oven and preheat to 450?. Line two baking sheets with foil. In a large roasting pan, toss the mushrooms, shallots, pepper, and zucchini with the oil & salt/pepper to taste. Roast the vegetables for 12 - 14 min.. stirring once/twice until softened. Using an electric mixer, beat the cheeses together until smooth. Add the egg and parmesan; beat until blended. Place 1 pie crust on each baking sheet, unfold and pinch together any tears. Divide the cheese mixture between the crusts and spread it out, leaving a 2 inch border of dough. Top with the vegetables. Fold the dough up to partially cover the filling, crimping to seal the edges. Bake for 20 to 25 min., until golden, reversing the pans ½ way thru.
CREAMED CORN (10 SERVINGS)
Canned Corn
7 oz whipping cream
9 oz 1/2 & 1/2
1 tsp salt
1 tsp sugar
2 tbl butter
2 tbl flour
Combine all ingredients except flour and butter
Bring to a boil and simmer for 5 min. Mix. together butter & flour in small sauce pan. Add to simmering ingredients.
BROCCOLI CASSEROLE
10 OZ Frozen broccoli
1 1/2 cups shredded cheddar
2 cans mushroom soup
1 cup sour cream
2 eggs
1/2 cup chopped onion
1 1/2 cups crushed ritz crackers
Mix broccoli cheese onions, soup, sour cream in large bowl. Add beaten egg yolds and 1/2 crackers.
Beat egg whites till soft peaks. Blend in greased casserole.
Sprinkle with cheese and remaining crackers; cover with foil and bake 350 degrees for 30 min. Uncover and bake until cheese and crackersare brown.
ASPARAGUS
1 1/4 pounds thin asparagus spears
2 teaspoons olive oil
1/4 cup chopped yellow onions
1/2 teaspoon minced garlic
1 1/2 cups chicken stock or canned low-sodium chicken broth
2 tablespoons fresh lemon juice
Pinch salt
Directions:
With a sharp knife, remove the tough woody ends from the asparagus and peel the stalks, if desired. Lay the asparagus flat, align the tips, and trim the spears to the same length.
Heat the olive oil in a large saucepan or skillet over medium-high heat. Add the onions and cook, stirring, until soft, 2½ to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the chicken stock, lemon juice, and salt and bring to a low boil. Add the asparagus, cover, and cook until tender but still firm, 3 to 4 minutes, depending upon their thickness.
Drain the asparagus in a colander and arrange on a platter. (If desired, spoon the onions over the asparagus before serving.) Serve hot or at room temperature.