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| Potato Salad From Mollie Katzen’s The New Moosewood Cookbook 6 medium potatoes, scrubbed and chopped into 1 ½ inch pieces 2 hardboiled eggs, chopped 1 medium bell pepper, diced 3 to 4 finely minced scallions (green parts too) 1 small cucumber, seeded and minced 1 medium carrot, diced (optional) 1 stalk celery, minced (optional) ¼ cup minced parsley salt and pepper to taste ¼ to 1/3 cup cider vinegar 1 to 2 tsp. dried mustard 1 to 2 tsp. tarragon 1 to 2 tbsp. prepared horseradish 1 cup yogurt or sour cream Combine all ingredients together well, season to taste, cover, and chill. Corn Patties 1 large egg, separated 1 cup fresh corn, cut from the cob (about 2 ears) ¼ cup flour salt and pepper to taste ¼ tsp. baking powder olive oil yogurt or sour cream In a small bowl, beat egg white until stiff; set aside. In a medium bowl, beat egg yolk. Add corn, flour, salt, baking powder, and pepper. Stir until blended (mixture will be thick). Fold in egg white. In a non-stick skillet over medium heat, heat olive oil. Drop corn mixture into skillet by heaping tablespoonfuls, forming patties. Cook until lightly browned, about 2 minutes on each side, turning once. Drain on paper towels; keep warm. Serve immediately with a side of yogurt or sour cream. Fresh Fruit Salad with Orange Honey sauce 2 cups fresh strawberries, hulled and halved 2 kiwi, peeled and sliced 2 nectarines, sliced 1 orange, peeled, segmented and cut in half 1 banana, sliced Sauce: 1/3 cup fresh squeezed orange juice 2 tbsp. fresh squeezed lemon juice 1 ½ tbsp. honey dash of nutmeg Prepare the fruit. In a small bowl combine all the ingredients for the sauce and mix well. Just before serving, pour sauce over fruit and toss gently to combine. Sugar Snap Pea Appetizer 1 lb. sugar snap peas 3 tbsp. olive oil ¼ cup soy sauce ¼ tsp. sesame oil 2 drops chili oil ¼ tsp. packed brown sugar 2 tbsp. toasted sesame seeds Preheat the oven broiler, and move oven rack to the top position. Place the sugar snap peas onto a baking sheet, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer. Broil the snap peas in the oven until tender, about 5 minutes. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. when the snap peas come out of the oven, toss them immediately with the sauce. Baked Zucchini Chips 2 medium zucchini 2 eggs, mixed with 2 tbsp. water 1 cup Italian bread crumbs 2 tbsp. grated parmesan cheese 1/8 tsp. pepper chili powder to taste Preheat oven to 475 degrees. Cut zucchini into thin slices. In a small bowl, mix together the egg and water; set aside. In a shallow dish, combine bread crumbs, parmesan cheese, pepper and chili powder. Dip zucchini into egg mixture then dredge through bread crumb mixture and place on a greased baking sheet. Bake each side approximately 5-10 minutes or until brown and crispy. Shell Pasta with Roasted Fennel 1 lb. shell pasta, uncooked 1 ½ cup fennel bulbs, cut in half lengthwise 1 large onion, sliced ½ inch thick 2 tsp. olive oil 1 cup plum tomatoes, diced ¾ cup Calamata olives, sliced ½ cup fresh assorted herb leaves, finely chopped (such as basil or parsley) Romano cheese crushed red pepper flakes Dressing: 2 cloves garlic, unpeeled 1/3 cup balsamic vinegar 1/3 cup olive oil 2 tbsp. fresh squeezed lime juice Prepare pasta according to package directions; drain and rinse with cold water, set aside. Heat oven to 375 degrees. Toss garlic for dressing, fennel, and onion with 2 teaspoons of olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20-30 minutes. Set aside fennel and onion. In a bowl whisk together olive oil, vinegar, and lime juice. Squeeze garlic out of its peel, dice and whisk into the dressing; season to taste with pepper. Dice onion, fennel, and tomatoes and add to pasta in a large bowl. Add olives, herbs, and dressing; toss to coat. Cover and refrigerate for 1 hour. When ready to serve, sprinkle with Romano cheese and crushed red pepper flakes. Baked Rigatoni with Broccoli 8 oz. dried rigatoni 2 tbsp. olive oil 3 cloves garlic, minced 4 cups broccoli florets 1 1/3 cup ricotta cheese salt and pepper to taste 2 tomatoes, cut into 8 wedges 1 cup grated Parmesan cheese Bring a large pot of water to a boil. Add the pasta, and boil it, stirring occasionally, until it is just tender. Drain the pasta, and rinse well with cold water. In a large skillet, combine the olive oil and garlic over low heat. Sauté the garlic for 2 minutes, do not let brown. Turn up the heat and add the broccoli and 1 cup water. Cook the broccoli, uncovered, for 3 minutes or until most of the water is evaporated. Add the ricotta cheese, stir the sauce until it is nearly smooth, and season with salt and pepper to taste. In a bowl, combine the pasta, broccoli mixture, tomatoes, and 2/3 cup Parmesan cheese. Preheat the oven to 400 degrees. Spoon the mixture into a 9x13 inch casserole dish. Sprinkle the remaining Parmesan cheese over the top. Bake, uncovered, for 10 to 15 minutes. |