Roasted Tomatoes with Goat Cheese

As I often do, I see a recipe and then later think about it and try to make it based on what I remember. This is one of those.  Because of this, I don't have exact measurements. I just get in the kitchen and throw the stuff together and either it works or it doesn't.  This one worked. And it worked well. These tomatoes were absolutely delicious!

It's summertime and the first thing I look for are local organic tomatoes.  I like the farmers market the best and I can't get enough of them. This recipe is a great way to eat more tomatoes but not in the traditional sense.   If you are lucky enough to have a garden full of tomatoes I know you are always looking for ways to use them up.  You will love this.  

Use large tomatoes. Cut the top off and reserve. Using a spoon, dig out some of the flesh from the tomato. Make just enough space for however much goat cheese you want to put into it. 

In a small bowl, mix some goat cheese with some minced garlic, finely chopped basil, salt and pepper, and an egg.  Add a bit of olive oil to make a smooth filing. Spoon it into the tomatoes.  Put the top back on them, drizzle on some olive oil and a sprinkle of salt.  

Roast on a baking sheet in a hot 425 degree oven for about 35 minutes. The cooking time may vary depending on how many you are making.  Serve warm. 

As you can see from the picture we like to eat outside. A glass of wine, a good meal, outside in nature with my hubby and dog, and I am a happy woman.  Enjoy!

Stuffed Artichokes

After making these I don't know that I will ever make artichokes any other way again.  I loved these.  Even if I don't use the same filling, cooking them this way makes it much easier and faster.  I usually cook the whole artichoke in a pot of boiling water and it takes forever.  Figuring out when they are done is also difficult so I tend to overcook them and then they fall apart. Cooking them this way allows you to tell very easily when they are done. 

Ingredients: 

Salt 
2 large artichokes 
1 large lemon 
2 tbsp butter
3 tbsp olive oil 
3 cloves garlic, minced 
2 tbsp anchovy paste 
1/2 cup black olives, pitted and coarsely chopped
2 tbsp capers, drained and chopped
1/4 to 1/2 cup freshly grated Parmesan cheese


Bring a large pot of salted water to the boil.

Cut the lemon in half. Cut the artichokes in half lengthwise and using a paring knife remove the chokes.  Trim the ends of the leaves with scissors to remove the spikes. Rub the cut sides with lemon.  Add the lemon juice and the lemons to the pot of water, add the artichokes. Cover and cook for 15 to 20 minutes until the artichokes are tender. You can test for this by using the tip of the paring knife. Allow to drain completely in a colander. 

In a heavy skillet heat the butter and olive oil. Add the garlic and anchovy paste and stir, then add the artichokes face down.  Cook for 5 to 6 minutes to get a slight brown on them.  Turn over and cook another 4 minutes. 

Preheat the broiler. 

Arrange artichokes cut side up in the skillet and fill.  

To make the filling: in a small bowl mix together the black olives, capers, breadcrumbs and cheese. 

Cook under the broiler only a couple minutes to get a nice brown crust on them. Serve immediately. 

I make my own breadcrumbs.  I always keep good quality multigrain bread in my freezer. I remove a couple of pieces and allow them to defrost. Then I remove the crust, cut them up into small pieces and put them in the food processor and pulse until I get the desired crumb. 

Maple Glazed Carrots

When I make vegetables I tend to keep it simple.  However, that can get boring, so occasionally I like to find a recipe that is special.  I especially like this during the holidays when I tend to cook a little more creatively.  Carrots are a nice side dish and if you add in same mustard and maple syrup this makes for an extra special dish. 

You can use the nice sweet little baby carrots whole, or simply use the large ones and slice them in half long ways so they don't take forever to cook. 

These also look nice when you serve them. 

Ingredients:  
2 Tbsp olive oil 
2 lbs carrots 
1/3 cup pure maple syrup 
2 tsp Dijon mustard
1 cup water  
salt and pepper 
1 tbsp fresh tarragon, chopped

In a large skillet or dutch oven heat the olive oil over medium heat, add the carrots and saute for 5 to 7 minutes until they just start to get brown.  Add the syrup, mustard, water, and salt and pepper.  Cover and reduce and simmer for about 10 minutes or until carrots are tender.  If carrots cook too quickly remove them from the pan, then allow the sauce to continue to reduce until you get the desired consistency.  The sauce should be syrupy.  If desired, sprinkle chopped tarragon over when plating. 

Lemony Potato Salad

Those of you who know me know I love lemons and this potato salad fits the bill with the lemon zest and juice soaking into the warm potatoes. Yum!
This recipe does not contain mayonnaise like more potato salad recipes which is another reason I like it.  

This recipe is best made and eaten immediately.  I like eating it while it is still warm when the flavor of the lemon pops. But I've had it leftover and it's just fine. 

A word about the potatoes.  The size of these yukon gold potatoes vary.  I've purchased bags that have the little ones, all about 2 inches, and those are the ones I prefer. They cook in 20 minutes and you only to have to cut them in half when they are done. However, I've also had to buy them when they are much bigger which means you have to increase the cooking time. Additionally  I've discovered that it is not a good idea to cut them in half prior to cooking, they get too soft. So cook them whole and try to find the little ones. 

Ingredients: 
4 slices of bacon 
zest of one lemon
1/4 cup fresh lemon juice
1 tbsp fresh rosemary, minced 
3 garlic cloves, minced 
1/3 to 2/3 cup olive oil 
3 pounds Yukon Gold potatoes
Kosher Salt 
3 celery stalks, including leaves 
Salt and Pepper 

Cook the bacon. Drain well and cool then chop into small pieces and set aside. 

In a large pot bring water to a boil. Add a tbsp of kosher salt. Add the cleaned whole potatoes.  Bring to a boil again, then reduce slightly and cook for approximately 20 minutes. Test for doneness with the tip of a sharp knife.  They should be done but not mushy, you want your salad to hold together with firm potatoes. 

While the potatoes are cooking make the dressing.  In a small bowl zest the lemon, then juice the lemon. Measure out 1/4 cup of juice, add that to the bowl. Add the minced garlic and rosemary. Add 1/3 cup of good quality olive oil. Mix to combine and allow to sit while the potatoes cook. 

Chop the celery along with the leaves. 

When the potatoes are done put them into a colander in the sink and allow them to drain and cool. This will take about 20 minutes   Once you can handle them, place them on a cutting board and start cutting each potato in half. Put the potatoes into a large bowl. Add the dressing, some salt and pepper, and mix gently allowing them to sit for a few minutes to absorb and dressing. Then add the celery and the bacon and mix again.  If the potatoes absorb all the olive oil add a little more just to make sure they are not dry.  

This is a perfect dish to serve with BBQ or take on a summer picnic. 

If you want to make this vegetarian leave out the bacon.

Grilled Asparagus with Mustard

Grilled asparagus is perfect the way it is, but I thought this idea of adding some mustard sounded interesting.  It adds a different flavor and makes the vegetable very moist and flavorful.  I think it's nice for a change, and I love mine on the mustardy side, its got a little kick. This pares well with some grilled meat.

I also don't like washing a lot of dishes so I try to make it all on one dish. I use a platter so I can mix the dressing then add the asparagus and toss it to coat. I then allow it to sit and marinate until I am ready to cook it.  You can cook it on the grill or use a grill pan.  You want some high heat so you can cook it quick, and you want those beautiful grill marks. 

Ingredients: 
1 pound asparagus 
2 tbsp mayonnaise 
2 tbsp mustard, grainy or Dijon
2 tbsp olive oil 
2 tbsp lemon juice 
1 garlic clove, mined ( or garlic salt) 
Salt 
Pepper 

I do not even measure when I make this. I just eyeball it. I pour it all on the platter, mix it with a spoon, then put the asparagus on the platter and toss it to coat well. 

Allow it to sit for a least 30 minutes, then grill for a few minutes.  You can allow it to sit for a little bit afterward and serve it a room temp. This is a good staple for the summer grilling season. 

Lemony Quinoa Salad with Pine Nuts and Olives

This recipe is so simple that you might think it doesn't have much flavor, but think again. The flavors are somewhat supple but when you taste the combination of flavors you realize it all comes together in a beautiful way. 

Ingredients: 
1 cup vegetable broth 
1/2 cup quinoa, rinsed   
1/4 cup pine nuts, toasted 
large handful of cilantro, chopped 
2 tbsp green olives, chopped  
Juice of 1/2 lemon
2 tbsp lemon olive oil 
Sea Salt 

Rinse the quinoa well.  In a small saucepan heat the broth, add the quinoa, bring to a boil, cover with lid slightly askew, then reduce to very low and cook for 12 minutes. Remove from heat. Keep cover on and allow to sit for 10 minutes. (This cooks similarly to rice.)  

Put the quinoa into a mixing bowl.  Toast pine nuts in a hot skillet until just slightly toasted.  Add to bowl.  Chop the cilantro and add to the bowl. Cut each olive into 4 pieces, add to the bowl. Squeeze the lemon juice over the quinoa, catching any seeds.  Add the salt and approximately 2 tbsp of lemon olive oil.  Mix well.  Cover and refrigerate until needed.  Allow to come to room temp before eating.  If it gets somewhat dry, add a little more olive oil. 

You can easily double this if you are serving more people or want to add this to a buffet.  I like it for summer picnics.  But then I like everything for summer picnics. 

Lentil Salad with Spinach and Walnuts

A girlfriend of mine had been raving for months about this lentil salad recipe.  She'd made it over and over and kept telling me I had to try it. I think she gave me the recipe at one time and I put in "the pile".  I don't know if you have one, but those of us who cook a lot have a pile of recipes that we want to try.  The recipe went into the pile and was never seen again. Months later she gave me the recipe again, and I decided not to put it in the pile, but to just make it right then and there. I knew she would not be happy until I made it, so I was able to make her happy and discover that yes, she was right, this is a great tasting salad.  Now I can't imagine not having this in my recipe book.

I made it the week of Christmas, and was so glad I did because we were eating so much rich food, dishes we don't normally eat, and we needed something really healthy to break the cycle of holiday eating.  This dish is really good when you first make it, but I found out that leaving it in the refrigerator for a couple of days makes it so much better. I think I will probably always try and make it ahead of time because the flavor becomes more intense because the vinaigrette absorbs into the lentils.

The combination of ingredients sounds a little strange, but somehow they all go together beautifully.  This original recipe is from Cooks Illustrated but I did my usual thing and changed it up to my liking.  After all, a recipe is only a guide.  Make it your own. 

I like to use a stock to cook the lentils because it adds more flavor to the finished dish, but you can use water if you choose.  

Ingredients: 
1 cup green lentils, rinsed and picked through
1 bay leaf
2 cups vegetable stock, or water
1 tsp salt 
pinch of pepper
2 whole garlic cloves  
1 bunch of spinach 
1/3 cup walnuts, toasted
1/2 cup grated Parmesan      
3 tbsp sherry vinegar
5 tbsp olive oil 
1 small shallot, finely minced
salt and pepper

In a saucepan, cook the lentils in the stock with the bay leaf, garlic, salt and pepper. They should take approximately 22 minutes, but test for doneness.  Don't over cook them or they will get mushy.  Remove the bay leaf and garlic.  

Cook the spinach, drain off any excess moisture, chop small.  If you don't want to go to the trouble of cooking fresh spinach you could always use a package of frozen chopped spinach, just be sure to drain it well.  

Toast the walnuts in a saucepan on top of the stove.  Watch it closely. Toss every minute of so until they just start to turn brown and you can smell them.   Cool.  Chop into small pieces. 

Grate the Parmesan.

Make the vinaigrette by combining the vinegar, olive oil, shallot, salt and pepper.   

Now combine if all in a large bowl, and toss well. 

If you can, allow it to sit so the flavors can marinate.  If you're going to eat right away it can sit at room temp for awhile. You can also make it ahead of time, cover and store it in the refrig.  I like to take the chill off before eating, so I heat it very slightly. Not so much to get it hot, only to make it room temp or very slightly warm. 

Is this a great recipe when you need a nutritionally dense bite.  It contains lots of fiber and good fat so it will fill you up and give you energy.  Smile when you eat it because you are doing something really good for your body! 

Panzanella

Panzanella.  Ever heard of it? I know the name is a bit odd but if you've ever been fortunate enough to enjoy this dish you know that you will never forget it.  It's kind of a tomato and veggie and bread salad. It's made during the summer months when its too hot to cook and when the tastiest tomatoes are available. I made this the other night for a concert on the lake and everyone enjoyed it.


Ingredients for salad: 
3 tbsp olive oil
1 small french bread loaf
1 tsp sea salt
2 large ripe tomatoes, preferably heirlooms
1 hothouse cucumber
1 yellow bell pepper
1 red bell pepper 
1/2 red onion
20 large basil leaves 
4 tbsp capers

Ingredients for vinaigrette: 
1 tsp finely minced garlic 
1 tsp dijon mustand
3 tbsp tarragon vinegar
1/2 cup olive oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper

Directions:

Cut the bread into 1 inch cubes.  Heat the 3 tbsp of olive oil in a large skillet and toast the bread with the salt tossing until they are nicely browned.  Add more oil as needed. Set aside.

Cut the tomatoes into 1/2 inch pieces and put in a large bowl.

Cut the cucumber length wise down the middle and using a spoon,  scoop out the seeds. Then slice into thin slices and add to bowl with the tomatoes.

Cut the peppers into 1/2 inch pieces and add to the bowl.

Slice the red onion in very thin slices, add to the bowl.

Drain the capers and add to the bowl.  Chiffonade the basil and add to the bowl.

Make the vinaigrette by combining all the ingredients in a small bowl and, using a whisk, blend it to emulsify, and it is thick and creamy looking.  Pour the dressing over the vegetables in the bowl.  Toss well.

Add the bread to the bowl and toss well again. Allow to sit for 30 to 60 minutes to allow the bread to absorb some of the dressing. Taste for seasoning and add more salt if needed. Serve at room temperature. 

This recipe makes a large bowl full and easily serves a group. There were 5 of us and I had lots left over.  I also want you to know that it is not so good the next day so eat it all up or consider halving the recipe.

Eggplant Tower

This is what I call my Eggplant Tower.  It's tasty but it's also beautiful to look at. It's a nice summer item for your menu.   As you can see in this picture, I served it with some arugula salad, corn on the cob, and some homemade ciabatta grilled toasts. 

Slice an eggplant about 1/2 inch thick.  Lay it out on a platter and brush it with olive oil, both sides.  Sprinkle on some salt and pepper and some hot chili flakes, and some dried oregano. Grill it for a few minutes per side until it is cooked through and has nice charred grill marks. 

Slice some heirloom tomatoes and salt and pepper. 

Slice some fresh mozzarella cheese. 

Pick some basil leaves. 

Build the tower by alternating each ingredient.  You can make as many layers as you like or as you have ingredients. I would recommend 2 but you can go bigger. Pour some olive oil over the tomato layer. Place some basil leaves in between layers, as many or as few as you want. 

I top the whole thing off with some reduced balsamic.  You can use regular balsamic as well but it won't be a rich.  You can buy reduced balsamic or you can make it yourself.

Ready set.....dig in!

Black Rice and Quinoa

This recipe is so satisfying.  It is nutrient dense as well.  Quinoa is an ancient grain and a complete protein and therefore, you do not need to add another protein source to this dish. Qunioa's key nutritional factor is its high level of lysine, an amino acid necessary for the synthesis of protein, making it one of the best sources of plant protein. It also contains riboflavin, vitamin E, iron, magnesium, potassium, zinc and fiber.

Quinoa should be rinsed thoroughly to remove any powdery reside. Place it in a fine strainer and hold it under cold running water until the water runs clear and then allow it to drain well.

Black rice is delicious. The first time I saw it I was at Whole Foods and it jumped off the shelf and into my basket. I cooked it just like any other rice and served it as a side with the traditional protein, grain, veggie meal and it was really nice.  It's a nice change from eating brown rice all the time.  Black rice is considered to be anti-inflammatory and a great source of antioxidants. Plus it is high in fiber and contains substantial mineral content.

I used vegetable stock in this recipe but you can make this with water.  All my years of cooking has taught me that adding layers of flavor always results in a tastier finished product.

Ingredients:

1/2 cup black rice, rinsed well 
1 cup red quinoa, rinsed well 
3 cups vegetable stock, or chicken stock, or water
1 bay leaf
1/4 tsp celtic sea salt
2 tbsp olive oil
1 small onion, chopped fine 
3 large garlic cloves, minced  
2 tsp cumin seeds
2 tbsp fresh lemon juice
1/4 cup chopped cilantro
2 tbsp chopped chives
freshly cracked black pepper
1 avocado
1 lemon cut into wedges as garnish

Directions:
Bring rice and 1 cup stock to a boil in a small saucepan. Cook according to package directions, about 25 minutes. I like to turn the rice off shortly before it is done and let it sit.  It absorbs the rest of the water and the steam fluffs it up.

Meanwhile, combine the quinoa with 2 cups of stock in medium saucepan.  Add the salt and bay leaf.  Bring to a boil, then reduce to a slow simmer for 15 minutes. Cover and let sit for 15 minutes. If there is still water in the pan, drain it.  Discard bay leaf.

Heat 1 tbsp olive oil in large saute pan, add the onion and cook slowly for about 8 minutes or until soft. Add the garlic and cumin, cook for 2 minutes more. Add the quinoa and rice to the pan along with the lemon juice. Turn off heat. Add the cilantro and chives and toss well.  Add an additional tbsp olive oil, pepper, and taste for seasoning. Add more salt if needed.

Cut avocado into wedges along with lemon and top the dish.

This is a good dish for a group dinner as a side dish.  You can also serve this in individual bowls as a main course.  I like it as a main course but sometimes I like to add a vegetable as well.

Enjoy!

Butternut Squash and Leek Gratin

I love butternut squash and I love leeks.  Need I say more?

Ingredients:
1 (2) pound butternut squash
Cooking Spray
1 tsp butter
1 tsp coconut oil 
4 cups finely chopped leeks (about 6 leeks)
1 tbsp sugar
3/4 tsp salt
1/4 tsp pepper
dash of nutmeg

4 large eggs

1/4 Parmesan cheese, grated

Preheat the oven to 375 degrees.

Cut squash in half lengthwise, remove seeds, place on a baking sheet that has been sprayed with cooking spray cut side down.  Bake for about 45-60 minutes until soft.  Allow to cool then scoop out the flesh and put into a large bowl. Mash with a potato masher until smooth. 

 

Meanwhile prepare he leeks buy cutting off only the white part, slicing them lengthwise and then submerging into cold water to rinse well. Leeks can be incredibly dirty to make sure you pull them apart and wash very well. Dry and chop finely.

In a large skillet over med heat, add the butter, coconut oil and leeks and saute for about 20 minutes until they are brown and somewhat caramelized.

To the bowl with the squash add the sugar, salt and pepper, nutmeg, egg, leeks, half the cheese and mix well.

Pour into six 6 oz ramekins that have been sprayed with cooking spray.  Place ramekins into large baking dish and fill with water about half way up the sides.     Bake for about 35 to 45 minutes until knife inserted in center comes out clean.

Remove from the oven, use the rest of the cheese over the top of the ramekins, then place under the broiler for a few minutes until brown.

Roasted Mushrooms

Who does not love some mushrooms with a steak at dinner?  When I've made mushrooms in the past I always sauteed them.  The idea of being able to throw everything into a pan and put it in the oven sounded appealing. No standing there stirrring the pot, no watching to see what's happening.  Put it in the oven, set the timer, and go have a glass of wine.  Sound good?

Ingredients:
1 pound mushrooms
2 tbsp capers
3 large garlic cloves
2 tbsp olive oil
3 tbsp butter
Salt and Pepper
zest and juice from one half lemon
2 to 3 tbsp chopped parsley

In a heavy saute pan, preferrable cast iron, add the cleaned mushrooms.
Rinse the capers, dry them then chop and put in the pan.
Mince the garlic and add it to the pan.
Add the olive oil and butter, some salt and pepper to taste, and toss it all together.
Cook in a preheated 450 degree oven for 20 minutes.
When it come out hit it with some lemon zest and a good squeese of lemon juice.
Add the parsley and serve hot.

Roasted tomatoes

We don't often think of tomatoes as a side dish.  At least I don't.  I use them in sandwiches and salads but when putting together dinner, I don't automatically think of tomatoes for a vegetable.  I am trying to change that because I want to incorporate more veggies in my diet, and tomatoes contain lycopene which is a potent antioxidant.  Studies show that people who eat lots of tomatoes have a lower risk of cancer.  That's enough for me!

With that in mind I recently made roasted tomatoes as a side dish for dinner. The dinner I made was wild salmon smothered with a Dijon mustard and white wine sauce, green beans and the tomatoes.  Lots of veggies on the plate, and of course we all know wild salmon is a superfood we should eat regularly.

These are easy to make and inexpensive.  I used roma tomatoes but any large one would work.

Ingredients:
4 roma tomatoes
Bread crumbs
Garlic, 1 clove minced
Herbs, any combo of oregano, basil, thyme, sage 
Olive oil
Salt

Preheat your oven to 400 degrees.

Slice the tomatoes in half length wise.  Lay on a sheet pan, drizzle with oil and salt.

You can buy bread crumbs or make your own, which is what I do. I read the label on those can's of store bought bread crumbs and shuddered.  Yuck!  Who wants all that added junk in their food? I don't! To make the bread crumbs I lay out one piece of multigrain bread and allow it to dry out a bit.  Then I cut off the crusts, and cut it into cubes.  I put it in a food processor and pulse until very small in size. 

In a small saucepan pour a little oil and heat, then add the bread crumbs and toss to coat. Add the minced garlic and the herbs and cook on med heat tossing to combine well.  Be careful not to allow it to burn.  Turn it off when it just starts to brown. 

With a spoon take the bread crumb mixture and put a spoonful on top of each tomato half.  

Bake at 400 degrees for about 20 minutes. The tops should just be starting to brown.  Take them out of the oven and drizzle with a little more oil to serve.  

Roasted Cauliflower with Asiago

If you gotta eat cauliflower, this is the way to eat it!

Let me say right off, that cauliflower is not very photogenic. I apologize for this picture upfront, but hope you get the idea of what it is supposed to look like.

While I tend to be a pretty healthy eater I will admit that cruciferous vegetables are not my favorites.  Broccoli and cauliflower are hardly ever on my menu because I do not care for them, but my husband loves them both and so occasionally I will make them for dinner.  And you can forget about brussel sprouts, I hate them!  Can't get them into my mouth.  So when I figured out how to make cauliflower by roasting it in the oven and then putting cheese on it, I thought, now that's more like it!  This I can eat.  It's actually pretty good.

So here's how to make it.  Preheat your oven to 400 degrees. Get one large head of cauliflower and break it up into medium size florets.  Put it into a large bowl and add some olive oil, seasoned salt, pepper, and toss to coat well.  Put this on a sheet pan, add about 1/4 cup of water to pan and put into the oven for about 20 minutes.  The water will help with streaming.  Check the cauliflower for doneness by taking a paring knife and inserting it into the thickest part of the vegetable.  If done, remove from the oven, and sprinkle with about 1/4 cup finely grated asiago cheese and salt if necessary.  Serve hot.

Dig in!  While you are eating, think about how many vitamins you are giving to your body.  It will make you feel strong just thinking about it.    

Roasted Peppers with olives and capers

Sometimes all we need is a simple recipe using good ingredients.  This recipe is flavorful and can be eaten as a salad, or use it as a topping for crostini.

Use red, yellow and orange peppers.

Put some salt in some olive oil then brush the peppers with it. Place on a baking sheet and roast in a 400 degree oven for 20 to 30 minutes, turning over as needed. The skin needs to blister and start coming away from the meat. Remove from oven and allow to cool. Peel off the skins and cut into 1 inch wide long pieces. Place in a bowl. Do not rinse or you will lose much of the flavor.
You can also roast the peppers on the grill.

To the bowl add capers, strong black Italian olives chopped, chopped parsley, chopped anchovy, minced garlic, salt, and chili flakes (optional). Toss. Allow to sit for at least 30 minutes before eating but the longer this sits the more flavorful it is.

Enjoy!

Quinoa with black beans

 

Quinoa is one of those grains that we should all eat.  I have tried it several times and I could never acquire a taste for it. Until now. I made this recipe over the weekend, I was really just experimenting, and came up with something that actually tastes good. So besides the fact that it is good for you, it tastes great. Quinoa is high is protein which is why health foodies include this in their regular diet.    

Ingredients:
1 cup Quinoa
1 15 oz can black beans
1/4 red onion, diced fine
1 mango, chopped small
handful of cilantro, chopped
1 Lime, zest and juice
2 tbsp Olive oil
Salt and pepper

This is so fast and simple because everything literally gets thrown into a mixing bowl and it is done. 

Cook the 1 cup quinoa according to package directions. Allow to cool slightly and put into a large mixing bowl.  Drain the black beans, add to the bowl.  Dice the red onion to a fine dice and add to the bowl.  Peel and cut the mango into a small dice and add to the bowl along with the cilantro.  Zest the lime, add to the bowl, cut the lime in half, juice it and add to the bowl.  Pour in a couple tablespoons of olive oil, season with salt and pepper and mix well.

This can be eaten straight away but I found that it is better after it has had a bit of time.   This is a perfect dish to make the day ahead.  

Healthy Eating!

Oh those potatoes!

Do these look fantastic or what?

These potatoes are outrageous! Seriously. Once you have them you will want them again. You will think about them.....daydream......you might even have a dream or two. BUT let me break the news to you, these are potatoes you have every once in awhile, not every day. They contain cream, butter, and gooey cheese. I usually serve them at Christmas with a Prime Rib roast. Every person who has had them falls in love.

The basic idea is that, using a baking dish, you are making layers. I use a mandolin to cut the potatoes so they are thin and evenly sliced. The thinness of the potatoes make for more layers, which is a good thing, and they cook faster.

The recipe:

• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1 tablespoon butter
• 1/2 tsp minced garlic
• 2 cups heavy cream
• 1 tsp salt
• 1/2 tsp pepper, freshly ground
• 1/8 tsp nutmeg, preferably freshly grated
• 1 pound baking potatoes, peeled and sliced thin
• 1 to 2 cups Gruyere cheese

The amount of cheese is really a personal thing. Adding one cup gives the dish a great flavor but if you want it to be over the top adding two cups make is extra gooey and cheesy. I mean, if you are going to bother to make this and eat it, make the way you want it. Especially if you only have it once a year.

Preheat the oven to 375.

In a saute pan heat the oil and add the onions. Cook on med heat until translucent. Add the butter and cook a few minutes longer until slightly caramelized being careful not to burn. Add the garlic, salt, pepper, nutmeg and cream. Cook a few minutes just until the cream starts to get thick and reduce. Set aside.

Grate the cheese and slice the potatoes.

Now you are ready to assemble.

I would suggest using a little cooking spray in your baking dish to make sure they don't stick terribly. Start with the potatoes and layer around the pan until they are almost half way up the dish. Pour the onion cream mixture over the layered potatoes, then half of the grated cheese. Now make another layer of potatoes until the dish is full, then top with the second half of the cheese.

Bake for 60 minutes. This dish is somewhat forgiving. You could make this ahead of time and then reheat it. I've cooked them with other things in the oven, like Prime Rib, set at a higher temp and they come out fine. As the picture above shows they can get a little crispy on top so you want to be careful the cheese does not burn. If they are getting too brown you could cover them with foil and continue to cook.

Options: you could also add a little freshly chopped rosemary, or perhaps chopped ham.

Give them a try. I hope they will become a special dish in your home. Perhaps for a special birthday or with a ham for Easter. Or with a big hunk of beef at Christmas. Enjoy!

Green Bean Salad

Fresh green bean salad.

Green beans. I love them. They are probably one of my favorite vegetables.

During the summer I am always making things like cold salads to minimize turning on the stove and heating up the kitchen. This recipe requires a quick blanch in boiling water but it is quick.

Ingredients:

• Fresh Green beans, ends removed and cut into bite size pieces
• Shallots, minced
• Dijon Mustard
• Mirin
• Olive Oil
• Salt
• Fresh Tarragon

This recipe involves the traditional blanching and shocking method. It means that you cook the veggie in bowling water just to blanch it. The veggie should be slightly cooked, but still retain some crunch, they should not be mushy. Once they are blanched you put them into an ice bath with stops the cooking process and also helps to retain that beautiful color.

Get a big pot of water on to boil, add some salt. Clean the green beans, take off the stem end, then cut them into even bite size pieces. Get a bowl ready with cold water and some ice cubes thrown in to get it really cold for shocking. Blanch the beans in the boiling water for 3 minutes. Remove quickly and shock in a bowl of cold water. This will only take a minute. Remove from the water and pat dry.

Make a vinaigrette by putting everything into a bowl and then whisking together. Add the beans and toss. Put it into a container and store in the refrig.

I love the flavor of fresh tarragon so use it when you can. It is not always available so use dried it need be. When using fresh herbs I always use more than I would if I use dried.

This is a good dish for a picnic.