6 tree ripened peaches, peeled, chopped, and drained 1/2 red pepper chopped 2 chopped jalapeños 1/2 medium onion chopped Handful of strawberries chopped 1 tablespoon of honey juice of one lime cilantro to taste
Combine all of the ingredients above. Serve with tortilla chips.
Roasted Vegetables (from Paul Crowell's kitchen)
Our favorite way of cooking vegetables is also the easiest. It works with most vegetables with a few changes. We ususally make it with beets, carrots, patty pan squash, winter squash, cauliflower, and brussel sprouts.
For beets and carrots you can cook them whole if they are small or cut them in half. Coat with olive oil , season with salt, pepper, or any other herbs and spices you wish, and bake them at 350 degrees until tender, about 40 minutes.
For winter squash, cut them in half and remove seeds. Season with salt and pepper, butter, and a teaspoon of brown sugar. Bake at 350 for one hour.
For cauliflower, break the head into five or six pieces, coat with olive oil, season with salt and pepper roast at 350 until tender and crunchy, 15-20 minutes.
For patty pan squash, cut across the middle, place face down in sauté pan with olive oil and cook on medium heat until slightly browned. Turn squash browned side up, sprinkle with parmesan cheese on top and roast until cheese melts and squash is crunchy and soft.
Stuffed Zucchini (from Paul Crowell's Kitchen)
1 small onion diced 1 clove of garlic diced 4 small zucchini, sliced long way 1lb ground sweet Italian sausage, removed from casing 2 tablespoons bread crumbs 3 tablespoons olive oil 4 large tomatoes chopped strip the leaves off two sprigs fresh oregano, chopped salt and pepper 4oz of fresh mozzarella 12 leaves of fresh basil 3oz of red wine
In medium saucepan sweat ½ onion and one clove of garlic with 1-tablespoon olive oil on low until translucent. Add wine, chopped tomatoes, oregano, season with salt and pepper. Cook on medium heat until reduced to sauce, stirring occasionally. In frying pan, cook sausage in one tablespoon of oil until sausage is cooked. Cut zucchini lengthwise and scoop out seed cavity so they look like little canoes. Reserve the scooped out part in a mixing bowl. Add sausage and bread crumbs to bowl and mix. Arrange hollowed out zucchini in baking dish and stuff with sausage mixture. Put a little bit of water on the bottom of the baking dish for the zucchini to bake in. Place in an oven preheated to 350 degrees and cook until soft but still a little bit crunchy. Chop basil leaves and put them on sausage mixture. Spoon tomato sauce on top of that. Then place slices of fresh mozzarella on top of that and cook in oven at 425 degrees for ten minutes or until cheese is melted.
Kale and Bacon Onions (from Cooking Light, tested and approved by Donna)
2 teaspoons of olive oil 1 cup of chopped onion 10 cups of chopped kale, divided ½ cup fat-free, less-sodium chicken broth, divided ¼ teaspoon salt 1/8 teaspoon crushed red pepper 1/8 teaspoon black pepper 2 bacon slices, cooked and crumbled 6 lemon wedges
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 6 minutes or until onion is tender and begins to brown. Add 5 cups kale, ¼ cup broth, salt, and peppers to pan. Cover, reduce heat, and cook 4 minutes. Add remaining 5 cups of kale and remaining ¼ cup of broth to pan. Cover and cook 16 minutes or until tender, stirring occasionally. Sprinkle with bacon. Serve with lemon wedges. Makes 6 servings.
1lb small beets, about 7 ½ cup white vinegar ¼ cup of sugar ¼ teaspoon salt ½ teaspoon black peppercorns 2 bay leaves
Leave root and 1inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots, rub off skins. Cut beets into thin slices; place in a large bowl. Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves. Makes 4 servings.
3 cups coarsely chopped peeled ripe peaches, about 1lb 1 teaspoon grated lime rind 1 cup of fresh lime juice, about 4 large limes ½ cup packed mint leaves 2 cups of white rum 4 cups club soda chilled crushed ice mint springs (optional)
Use a wooden muddler to crush the mint mixture in the pitcher. Place peaches in a blender or food processor; process until smooth. Press peach puree through a find sieve into a bowl; discard solids. Combine rind and next three ingredients in a large pitcher; crush juice mixture with the back of a long spoon. Add peach puree and rum to pitcher, stirring until sugar dissolves. Stir in club soda. Serve over crushed ice. Garnish with mint sprigs if desired. Makes 10 servings.
Summer Squash Ribbons
3 small zucchini, about 1lb 3 small yellow squash, about 1lb 1 tablespoon extra virgin olive oil ¼ teaspoon grated lemon rind 1 tablespoon of fresh lemon juice ½ teaspoon salt 1/8 teaspoon of freshly ground black pepper 1 garlic clove, minced 1/3 cup of thinly sliced fresh basil 1 tablespoon chopped fresh oregano ¼ cup of shaved fresh Parmesan cheese
Shave zucchini and squash into ribbons using a vegetable peeler, stopping at seeds; place ribbons in a large bowl. Discard seed cores. Combine oil and next five ingredients in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.
Carmelized Shallots and Brussels Sprouts with Pancetta
1 ½ pounds of brussels sprouts, halved Cooking spray 1 tablespoon olive oil 2/3 cup of sliced shallots ½ teaspoon black pepper ¼ teaspoon salt 1 Oz finely chopped pancetta 4 teaspoons brown sugar 2 teaspoons of vermouth
Preheat oven to 400 degrees. Arrange brussels sprouts on a jelly roll pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400 degrees for 15 minutes. Add shallots and next three ingredients to pan, toss well. Bake at 400 for ten minutes. Add sugar and vermouth; toss to coat. Bake an additional 10 minutes or until caramelized. Makes 6 servings.
Grilled Peaches over Arugula with Goat Cheese and Pancetta
¼ cup of balsamic vinegar 2 tablespoons of honey 3 peaches, pitted and each cut into 6 wedges cooking spray 1 tablespoon of extra virgin olive oil 1/8 teaspoon of freshly ground black pepper Dash of Kosher salt 10 cups trimmed arugula (about 10 oz) 2 ounces of thinly sliced prosciutto, cut into ¼ inch strips 2 tablespoons crumbled goat cheese
For a bit of crunch, sauté the prosciutto in a non-stick skillet over medium-high heat for two minutes or until crisp. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature. Prepare grill to high heat. Place peach wedges on a grill rack coated with cooking spray, cook 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup sprinkle with cheese. Makes six servings.
Sautéed Baby Squash with Basil and Feta
1 tablespoon olive oil 4 cups baby pattypan squash, halved (about 18 ounces) 2 cups of sliced leek ½ teaspoon salt 1/8 teaspoon fresh ground black pepper 3 tablespoons crumbled reduced-fat feta cheese 2 tablespoons finely chopped fresh basil
Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan , sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil. Serves 6.
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