JUDI’S RECIPES WEEK 19 – OCTOBER 8, 2019

OCTOBER 8, 2019

Hi Everyone!

This was a nasty weekend, weather-wise, but the rest of the week looks fine for savoring Nature’s and Stoneledge Farm’s bounty.

This week we’re getting sweet potatoes! This casserole recipe will impress your friends and wow the family at Thanksgiving.

 

SWEET POTATO CRUNCH CASSEROLE

INGREDIENTS

Casserole:

3 sweet potatoes

1 orange, zested (scrape off the orange part of the peel) and juiced

1 tsp cinnamon

1 TBS honey

1/2 cup milk

1/2 cup diced dried apricots

Topping:

1/2 cup oatmeal (uncooked)

1/4 cup firmly packed brown sugar

2 TBS extra-virgin olive oil

2 TBS cold butter, cut into pea-sized pieces

1/2 cup chopped walnuts

 

Directions

  1. Preheat the oven to 375 degrees.
  2. Put the sweet potatoes on a sheet tray and roast them for 35 to 40 minutes. If they are still a little firm in the center, don’t worry about that.
  3. While the sweet potatoes are baking, make the topping: In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until the mixture firms up and comes together.
  4. When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks.
  5. Put the potatoes into a large bowl and add the remaining ingredients. Mash them together until thoroughly mixed.
  6. Turn out the mixture into a 2-quart casserole dish. Crumble the topping over the potatoes. Bake the casserole until it is heated through and the topping is brown and crispy, about 30 minutes.
  7. Enjoy!

Have a delicious week!

Best,

Judi

JUDI’S RECIPES – WEEK 18 – OCTOBER 1, 2019

OCTOBER 1, 2019

Hi everybody!

Welcome to Fall, although you wouldn’t know it by the weather, which is about to heat up again. Still, those wonderful cool weather vegetables are arriving, and they are both versatile and delicious.

Today’s recipe is a yummy cauliflower dish, featuring parmesan cheese and capers, those delicious tiny pickled peppers.

 

CAULIFLOWER WITH CAPERS AND PARMESAN

 

 

1  head of cauliflower
  • 5 TBS extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 oz. grated  Parmesan cheese
  • 2 TBS capers, drained and divided
  • 1 lemon

 

DIRECTIONS

1. Set a rack in the lowest position of your oven and preheat the oven to 450 degrees. Place the cauliflower on a cutting board and snap off the green outer leaves. Use a knife to shave off the end of the stem, which will give you a flat surface for the cauliflower to stand up.

2. Starting from one end, cut the entire head of cauliflower into half-inch slices, letting the pieces fall off. The pieces connected to the root will remain in slabs.

3. Transfer the cauliflower to a sheet pan and drizzle with it with 3 tablespoons of olive oil. Season with salt and pepper to taste and then toss with your hands to make sure all the pieces are evenly coated, and then arrange them so their flat surfaces are on the pan.

4. Roast the cauliflower on the bottom rack until the pieces  are brown around the edges with deeply browned undersides, approximately 25–30 minutes.

5. While the cauliflower is roasting, that’s the time to grate the parmesan cheese on the largest side of a box grater. Reserve about half the grated cheese for garnishing.

6. Coarsely chop 1 TBS of capers, then toss all of the capers in a small bowl with the remaining 2 Tbsp. of oil. Cut the lemon in half and squeeze the juice onto the capers.

7. When the cauliflower is browned on the first side, remove the baking sheet from the oven and place it on a work surface. Using a spatula, turn the pieces over. Sprinkle the grated parmean that has not been set aside for garnish over the cauliflower.

8. Return the cauliflower to the oven and continue to roast it until the other side is browned and the parmesan is fragrant and browned,  about 10 to 12 minutes.

9. Let it cool a few minutes, then transfer the cauliflower to a plate  and drizzle lemon-caper dressing over it. Season it with a bit more salt and pepper, then top with the reserved parmesan.

 

NOTE: This dish, like all roasted vegetable dishes, is good hot or cold.

Enjoy.

And have a delicious week!

Best, Judi

 

JUDI’S RECIPES – WEEK 16 – SEPTEMBER 17, 2019

SEPTEMBER 17, 2019

Hi Everyone,

As the days get shorter and cooler, we must all acknowledge that summer is over. The first day of Fall is  next Monday, September 23.

So, as we get more root vegetables and other fall produce, a nice hearty soup is in order.

Years ago, I was affiliated with a group that produced a phenomenal acorn squash soup.  I spent years perfecting a copy of that soup, and now I’m going to share it with you. It is a low calorie, extremely low fat, vegan heartwarming brew – perfect for a cool fall afternoon or evening.

 

ROASTED ACORN SQUASH SOUP

INGREDIENTS

1 acorn squash

1 apple

1 small onion

1 large clove garlic

olive oil

2 cups vegetable or chicken stock

salt and pepper

 

DIRECTIONS

1. Preheat the oven to 400 degrees
2. Peel both the squash and the apple and remove core and seeds. Dice both into medium-sized chunks.
3. Peel the onion and cut into large chunks.
4. Place the squash, apple and onion chunks in a roasting pan  or on a baking sheet  with the garlic, unpeeled, and drizzle with a little olive oil. Toss so everything is lightly covered.
5. Roast for approx 30-40 minutes, until the squash is tender and the apple and onion are just starting to brown.
6. Peel the garlic and place everything in a pot along with the stock. Add salt and pepper to taste. Blend until smooth and either serve or freeze until needed.
HELPFUL HINT: An immersion blender is an inexpensive kitchen gadget that allows you to puree the soup easily, without removing it from the pot.
ANOTHER HELPFUL HINT: This is great garnished with a swirl of plain fat free yogurt  or sprinkled with some chopped nuts.

I hope you enjoy this soup as much as I do.

Have a delicious week!

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 16 – SEPTEMBER 10, 2019

Hi Everyone!

As summer draws to a close, the vegetables are getting heartier – and heavier. Time to save your back – get something with wheels!

This week we find ourselves with  an array of beautiful ripe vegetbles that won’t have a long shelf life. They have to be used right away. So, it clearly is time for ratatouille! You can make it now and freeze it for a warm and rich treat during the cold winter months.

RATATOUILLE

INGREDIENTS

1 eggplant

3 Roma tomatoes

1 yellow squash

1 zucchini

 FOR THE SAUCE
1 TBS olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

salt, to taste

pepper, to taste

14 oz crushed tomatoes (half of a 28 oz. can)
1 TBS chopped fresh basil

 

Herb Seasoning

2 TBS chopped fresh basil
1 tsp garlic, minced
2 TBS chopped fresh parsley
2 tsp fresh thyme

salt, to taste

pepper, to taste

1 TBS olive oil

SEASONING MIX

1 TBS chopped fresh basil, from 8-10 leaves
1/2 tsp teaspoon garlic, minced
1 TBS chopped fresh parsley
1 tsp fresh thyme

salt, to taste

pepper, to taste

2TBS olive oil

DIRECTIONS

  1. Preheat the oven to 375 degrees
  2. Slice the eggplant, tomatoes, squash, and zucchini into thin slices and then set aside.
  3. Make the sauce: Heat the olive oil in an oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until they are soft, about 10 minutes. Season with salt and pepper and  then add the crushed tomatoes. Stir until the ingredients are fully mixed. Remove from the heat and then add the basil and thyme. Stir again and then smooth the surface of the sauce with a spatula.
  4. If you want to go for a killer presentation, arrange the sliced vegetables in  rows, (for example, eggplant, tomato, squash, zucchini) on top of the sauce in concentric circles, from the outer edge to the middle of the pan. Season with salt and pepper.
  5. Cover the pan with foil and bake for 40 minutes. Uncover, then bake it for another 20 minutes, until the vegetables are softened.
  6. Mix the herb seasoning ingredients and pour the mixture over the ratatouille.
  7. Serve while it’s hot. The ratatouille is also excellent the next day–cover with foil and reheat in a 350 degree oven for 15 minutes, or simply microwave.

I hope you enjoy this way to extend your enjoyment of nature’s bounty.

NOTE: You can add other vegetables: shallots, tomatillos, potatoes, different peppers. Go crazy! There’s no wrong way to  make this!

Enjoy!

And have a delicious week!

Best,

Judi

JUDI’S RECIPES – WEEK 14 – SEPTEMBER 3, 2019

SEPTEMBER 3, 2019

Hi Everybody,

I hope your Labor Day holiday was great and that in all the variety of weather this weekend, you found something you loved.

This week, fall vegetables are beginning to arrive. Potatoes are here, as are leeks and the last week or so of tomatoes. The farm urges you to use them up. The winter squashes are arriving too; this week it’s delicata, one of the most delicious squashes of all.

So, let’s use those potatoes to make Tortilla Espagnola, one of Spain’s national dishes. I first sampled it in sandwich form on a train from Barcelona to Madrid. Yummy!

 

TORTILLA ESPANOLA

INGREDIENTS

8 large eggs

Kosher salt

2 cups  extra-virgin olive oil (see note)

1 1/2 lbs potatoes (I love Yukon Golds the most), peeled, halved, and thinly sliced crosswise.

3/4 lb onions, thinly sliced

DIRECTIONS

1. In a large bowl, beat the eggs well, with a large pinch of salt until frothy. Set them aside.

2. Heat oil over medium-high heat in a large skillet until it is “wavy”. Add potatoes and onions; they should gently (but not vigorously) bubble in the oil. Adjust the  heat to maintain a gentle bubbling. Cook, stirring occasionally, until the potatoes and onions are tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain the potatoes and onions of excess oil. Reserve the oil.

3. Transfer the potatoes and onions to a heatproof bowl and season them generously with salt, stirring well to combine. Beat the eggs vigorously to make them frothy again, then scrape the potatoes and onion in and stir until they are thoroughly combined. Set aside for 5 minutes.

4. Meanwhile, wipe out the skillet. Add 3 tablespoons of the reserved frying oil to the skillet and heat over medium-high heat until it is wavy. Scrape the egg mixture into the skillet and cook, swirling and shaking the pan rapidly, until the bottom and sides begin to set, about 3 minutes. Using a spatula, press the edges in and continue to cook, adjusting the heat to prevent the bottom of your tortilla from burning, while it is starting to set around the edges, about 3 minutes longer.

5. Place a large overturned flat plate on top of the skillet and, in one very quick motion, invert the tortilla onto it. Add 1 more tablespoon of the  reserved oil to the skillet and return it to the heat. Carefully slide the tortilla back into the skillet and continue to cook until the second side is beginning to firm up, about 2 minutes. Press the sides in all around to form a rounded puck shape. Continue to cook the tortilla until lightly browned but still tender in the center when pressed with a finger, about 2 minutes longer.

6. Carefully slide the tortilla out of the skillet onto a clean plate  and let it stand at least 5 minutes before serving. The tortilla can be cut into wedges for a larger meal or into cubes for an hors d’oeuvre–sized snack. It is just as good, if not better, at room temperature. Leftover tortilla can be refrigerated up to 3 days.
HELPFUL HINT: This is a lot of olive oil, which can get expensive, but it’s necessary for properly cooking the potato and onion, and adds tons of great flavor to the dish. You can use a less expensive oil, since cooking neutralizes a high-quality oil’s nuances You can reuse the leftover oil in other dishes. You will find it quite flavorful, having been infused with the flavors of the onion and potato.
ANOTHER HELPFUL HINT: Flip the tortilla over the sink.
I hope you love this dishas much as I do! Enjoy, and have a delicious week.
Best,
Judi

JUDI’S RECIPES – WEEK 13 – AUGUST 27, 2019

AUGUST 27, 2019

Hi Everyone!

As summer wanes (oh boo hoo, it went so quickly!), we are getting  such an abundance of lovely vegetables that we are  presented with a big job: we have to use these gems while they’re still sparkling.

Today’s recipe uses some of that abundance in a cold, soothing soup. It’s a gazpacho of sorts, and features those lovely sweet peppers and cucumbers.

 

PEAK OF THE HARVEST GAZPACHO

Ingredients

1 3/4 lbs assorted sweet peppers

1 1/2 lbs tomatoes

1 1/2 c. peeled seeded cucumber chunks

2  garlic cloves

2 TBS sherry vinegar

3/4 tsp kosher salt

5 TBS olive oil, divided

1 1/2 TBS fresh lemon juice, divided

2 TBS thinly sliced green onions (white parts only)

 

Directions

1. Dice the peppers until you have  1/4 cup and set aside. Dice the tomatoes until you have 1/4 cup and set aside. Roughly chop the remaining peppers and tomatoes, and place in a blender or food processor. Add the cucumber, garlic, vinegar, salt, 3 tablespoons of the oil and 1 tablespoon of the lemon juice. Process on high until very smooth, 1 to 2 minutes. Chill for one hour.

2. Stir together the reserved 1/4 cup of peppers and 1/4 cup of tomatoes in a small bowl. Add the onion slices and the remaining 1 1/2 teaspoons of lemon juice, and mix.

3. Ladle the chilled soup into 6 bowls. Top each serving with some of the pepper-tomato mixture, and drizzle evenly with the remaining 2 tablespoons of oil.

NOTE: You can make this up to a day ahead and refrigerate it. It’s great with crusty bread and a cool drink.

 

So, I hope you enjoy this really easy, cool, refreshing recipe. Have a delicious week!

Best,

Judi

JUDI’S RECIPES – WEEK 12 – AUGUST 20, 2019

August 20, 2019

Welcome to Week 12! I hope everyone has a wheeled cart or enormous muscles . We are getting 14 different items this week!

One of the most questioned items  all season is undoubtedly the tomatillo. Many people don’t know what to do with them . But, I’m here to help.

Let’s begin with identifying a tomatillo. What is it? The dictionary definition of the tomatillo is “a small edible fruit that is purplish or yellow when ripe, but is most often used when green for salsas and preserves.”

Today’s recipe is not a salsa or a preserve. It’s a great appetizer or tapa and, in honor of the ongoing heat and humidity, it’s served cold.

 

 

TAPAS TOMATILLOS

INGREDIENTS

4  medium tomatillos, husks removed, rinsed and quartered
1 tsp kosher salt
1/2 tsp sugar
1/2 ciabatta loaf
1 TBS olive oil, plus more for drizzling
1 garlic clove, finely grated
1 small green tomato, thinly sliced (optional)
Flaky sea salt
DIRECTIONS
  1. Toss the tomatillos, kosher salt, and sugar in a small bowl. Gently massage them until they feel soft and juicy. Cover them and let them stand at room temperature, tossing occasionally, until the tomatillos have released some of their liquid. This should take at least 4 hours and up to 12 hours.*
  2.  Preheat the oven to 300 degrees. Slice the ciabatta in half crosswise (as if you are making a sandwich). Slice each piece in half lengthwise, then cut each strip on a diagonal into  4″ pieces. Drizzle 1  tablespoon of oil over the bread and rub or brush each piece to evenly distribute the oil. Place the bread on a baking sheet and bake until browned all over, dried out and crisp. This will take about an hour. Let cool.*
  3. Meanwhile, transfer the tomatillos to a food processor while leaving the juices in the bowl. Pulse the tomatillos until they are finely chopped but not smooth (the mixture should look pulpy with little bits of skin). Transfer to a bowl and add the garlic.
  4. Spoon the tomatillo mixture over the toast, then drizzle some of the reserved juices over. Top with the green tomatoes, if you are using them, drizzle with oil and sprinkle with sea salt.

*HELPFUL HINT: The tomatillo mixture can be made 1 day ahead. Cover and chill. The toast can also be made ahead and kept in an airtight container overnight.

I hope you enjoy this – it’s a little different and  it’s very refreshing. Terrific with a cool drink.

Have a deiciousweek!

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 11 – AUGUST 13, 2019

August 13, 2019

Hi Everybody,

Another week of beautiful bounty. Mid-summer rocks!

Additional broccoli coming this week, and there’s more you can do with broccoli than just steaming or roasting it. Today’s recipe makes a wonderful appetizer  that even kids will eat. It is cheesy, chewy and delicious.

BROCCOLI CHEESE STICKS

INGREDIENTS

3 c. broccoli rice*
1 large egg
1 1/2 c. shredded mozzarella
1/4 c. freshly grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes (optional)
2 tsp. freshly chopped parsley
Warmed marinara, for serving
DIRECTIONS
1. Preheat the oven to 425 degrees and line a large baking sheet with parchment paper. Microwave riced broccoli for 1 minute to steam. Carefully wring out extra moisture from the broccoli using a paper towel.
2. Transfer the broccoli to a large bowl and add the egg, 1 cup of the mozzarella, the Parmesan, and the garlic. Season with oregano, salt, and pepper. Transfer this “dough” to the baking sheet and shape it into a thin, oval crust.
3. Bake until it is golden and dried out, about 20 minutes. Top with the remaining 1/2 cup mozzarella and bake until the cheese is melted and the crust is crispy, 10 minutes more. Garnish with parsley and pepper flakes, if using.  Cut into “sticks”. Serve warm with the marinara for dipping.
*How to make broccoli “rice”: Pulse the broccoli in a food processor until it resembles rice (you can also grate it on the medium side of a box grater).
I hope you enjoy this yummy appetizer or lunch dish.
Have a delicious week!
Best,
Judi

 

JUDI’S RECIPES – WEEK 10 – AUGUST 6, 2019

AUG 6, 2019

Hi Everyone!

We are in full summer abundance mode! Everything looks and tastes delicious and is bursting with summer goodness.

And who is the star of this show? The tomato, of course! So, today’s recipe is for what may seem like an unconventional dish, but is actually traditional, especially in the South. It’s tomato pie, which is not a sweet item. It’s a delicious savory treat. Try it!

 

TOMATO PIE

INGREDIENTS

1  9-inch pie shell  (available in any grocery or supermarket refrigerated case)

1/2 cup chopped onion (about 1/3 onion, diced)

3-4 tomatoes, cut in half horizontally, excess juice squeezed out, roughly chopped, to yield approximately 3 cups of chopped tomatoes

1/2 tsp kosher salt

1/4 cup sliced basil (about 8 large leaves) chiffonade*

2 cups of  grated cheese (combination of sharp cheddar and Monterrey Jack, or Gruyere or Mozzarella or, really, almost any cheese)

1/2 cup mayonnaise – yes, mayonnaise!

1 tsp (or more to taste) of hot sauce (Tabasco is my favorite, although Sriracha and Frank’s are good too)

Freshly ground black pepper

 

DIRECTIONS

1. Preheat your oven to 350 degrees.  Follow the directions on the package for pre-baking the pie crust or pre-bake it in the oven for about 8 to 10 minutes, until lightly browned.

2. Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust. Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3. Sprinkle a layer of chopped onion over the bottom of your pre-baked pie crust shell. Spread the drained chopped tomatoes over the onions. Sprinkle the basil over the tomatoes.

4.  In a medium bowl, mix together the grated cheese, mayonnaise, hot sauce and a sprinkling of  freshly ground black pepper. Spread the cheese mixture over the tomatoes.

5. Bake at 350 degrees, until browned and bubbly, anywhere from 25 to 45 minutes.

Serve hot, warm, at room temperature or cold. It’s all good!

HELPFUL HINT: If some onions are too sharp for your taste, put the diced onions in a bowl of ice water for fifteen minutes before you use them. They’ll be milder.

*To chiffonade basil, stack the leaves and then cut the stack into thin ribbons.

I hope you enjoy the tomato pie.

Have a delicious week!

Best,

Judi

JUDI’S RECIPES -WEEK 9 – JULY 30, 2019

Greetings Everybody,

Tomatoes are here! The share is small this week, but it’s just the beginning. More to come!

We’re also getting fresh, crisp green beans this week. They make a wonderful summer side dish. Today’s recipe combines them with lemon and garlic, a tasty, light summer treat.

 

LEMON GARLIC GREEN BEANS

INGREDIENTS

1 1/2 lbs green beans, cleaned and trimmed

1-2 TBS olive oil (depending on pan size; you’ll basically  need enough to cover the pan and coat the green beans)

4 TBS, butter, salted

4 tsp fresh lemon juice

1/2 tsp garlic powder (if you really like garlic, add more)

additional salt and pepper to taste

 

Instructions

  1. Fill a large bowl with ice water. Set aside.
  2. In a large pot of boiling, salted water cook green beans for about 3 minutes.
  3. Drain the beans and put them into the bowl of ice water. Allow them to cool completely. Once they are cool, drain them and eiher use in this recipe right away or cover and refrigerate for up to two days, until you are ready to finish this recipe.
  4. Heat the olive oil in a large skillet over medium heat. Add the green beans and butter to the pan, tossing them to coat with oil and butter.
  5. Add the lemon juice, garlic powder, salt and pepper. Continue to toss the beans, cooking for about 3 minutes.
  6. Add more salt and pepper as needed to taste.

Simple and delcious!

HELPFUL  HINT: You can really use any seasoning for this dish. I like grated parmesan cheese, whole roasted cloves of garlic, sesame seeds, onions, grated ginger and/or  soy sauce.

Enjoy and stay cool, if you can.

Have a delcious week!

Best,

Judi