Finish crispy fried eggplant with bright tomato and herbed goat cheese for a fresh summer dinner.
Source: Fry up fresh eggplant to give it a crispy, golden-breadcrumb finish
Category Archives for Side Dish
Asparagus Dish
Some of you have asked me for this Recipe. Thanks to Chef Andrew Masciangelo of Savona Restaurant for teaching me to make this delicious dish many years ago. Head on over to their website to order tonight’s dinner – pickup or delivery!
For you who asked – the recipe for Creamy Mushroom Asparagus. Ingredients – 1/2 Lb assorted Mushrooms (3 different types – crimini and trumpet are two good choices); 2 TB chopped shallots; 1 cup white wine; 1 cup chicken stock; 1 pint heavy cream; 1 tsp chopped parsley; 2 bunches medium asparagus. Saute mushrooms & shallots in extra virgin olive oil, until liquid has extracted and evaporated. Add white wine and reduce until majority of liquid is gone. Add chicken stock and reduce until majority of liquid is gone. Add heavy cream and reduce by 1/4 and season with salt & pepper. Blanch asparagus in boiling water and when time to serve, spread mushroom sauce over asparagus and finish with chopped parsley and grated parmesan. Note: peel asparagus stalks with vegetable peeler before blanching. Gets rid of stringiness!
Source: Pat Nogar
Barbara’s Corn Pudding Recipe
Ingredients
- 1/2 cup butter, softened (I used 1/2 regular & 1/2 light)
- 1/2 cup sugar (I used 1/3 cup raw sugar & a couple Splenda)
- 2 large eggs, room temperature
- 1 cup sour cream ( I use light sour cream)
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1/2 cup 2% milk
- 1 can (15-1/4 ounces) whole kernel corn, drained – can sub Hominy
- 1 can (14-3/4 ounces) cream-style corn
HOW TO ROAST RED PEPPERS (OR ANY PEPPER REALLY!)
Mustard-Green Onion Potato Salad
Get Mustard-Green Onion Potato Salad Recipe from Food Network
Ingredients
3 pounds new potatoes, boiled and sliced into 1/4-inch thick rounds
4 green onions, thinly sliced
1/2 a red onion chopped fine
1 cup mayonnaise
3 tablespoons Dijon mustard
3 tablespoons whole grain mustard
2 cloves garlic, finely chopped
3 tablespoons white wine vinegar or a squeeze of lime
1/4 cup chopped fresh Dill
Salt and freshly ground pepper
Source: Mustard-Green Onion Potato Salad
Tims Three Bean Salad
Three Bean Salad Recipe
Prep the onion first. Soak the chopped onion in a small bowl of water to take the edge off the onion while you prep the other ingredients.
INGREDIENTS
For the salad:
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion
- 2 celery stalks, finely chopped (about 1 cup)
- 1 cup loosely packed, fresh, finely chopped flat-leaf parsley
- 1 teaspoon fresh finely chopped rosemary
For the dressing:
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar (more or less to taste)
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
1 Make the salad: In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.
2 Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill and Serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.
https://www.simplyrecipes.com/recipes/three_bean_salad/
Pasta With Zucchini, Feta and Fried Lemon Recipe
This is a less saucy, more pasta-salad-like pasta, which is to say it’s best served at room temperature after being carted to an outdoor location and eaten directly from the container The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery If you’re looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.
INGREDIENTS
- 8 ounces pasta, such as spaghetti or bucatini
- Kosher salt
- ¼ cup olive oil, plus more for drizzling
- ½ cup walnut pieces (optional)
- 2 large shallots, 1 medium onion or 1 large leek (white and light green parts), thinly sliced
- 1 lemon, thinly sliced, seeds removed
- Freshly ground black pepper
- 2 tablespoons capers
- 1 ¼ pounds zucchini (about 2 medium), thinly sliced
- 2 ounces feta, crumbled (about 3/4 cup)
- 1 cup parsley or dill leaves, or a mix, coarsely chopped
- 2 tablespoons fresh oregano leaves
PREPARATION
- Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
- Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
- Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
- Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
- Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.
