Going to a Potluck Dinner? Here are some tips and suggestions for dishes that travel well:
Pre-baked casseroles held together with cheese or eggs
Slow-cooked dishes that travel in the crock pot
Salads with separate dressing to be mixed in just before serving
Pasta salads
Savory pies and tarts
Dishes that do not need re-heating – use an insulated carrier to keep the food hot.
re is a recipe for a dish I like to bring to a potluck: Stuffed Shells.
Italian-American Meat Sauce
Ingredients
1/4 cup extra-virgin olive oil
1 large sweet onion, diced
4 garlic cloves, peeled and chopped fine
1 pound ground beef
1 pound ground pork
Salt
Two 35-ounce cans San Marzano tomatoes
2 cups of water
6 oz can tomato paste
2 bay leaves
1 tablespoon dried Italian seasoning
Directions
Heat the olive oil in a heavy 4 to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, add the garlic and cook, stirring, until the garlic is softened, about 1 minute. Add the ground beef and pork and season lightly with salt. Cook, stirring to break up the meat, until the meat is brown, about 10 minutes. Add the bay leaves, Italian seasoning, tomatoes, water and tomato paste. Stir until the paste is dissolved. Season lightly with salt. Bring to a boil, adjust the heat to a simmer and cook, uncovered, stirring often, until the sauce is thickened, about 2 hours.
Spinach Ricotta Cheese Filling
Ingredients
Two 10 oz pkgs frozen chopped spinach, defrosted and squeezed dry
32 oz container whole milk ricotta cheese
1 cup shredded Mozzarella cheese
½ teaspoon garlic powder
2 eggs, lightly beaten
2 tablespoons finely chopped parsley
1/4 cup freshly grated Parmesan cheese
Directions
Combine all of the filling ingredients in a mixing bowl and store in the refrigerator until ready to stuff the shells.
Stuffed Jumbo Shells
Ingredients
One 12 oz box jumbo shells (about 46 shells)
Spinach ricotta cheese stuffing (see recipe)
Meat sauce (see recipe)
4 tablespoons freshly grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F.
Drop the jumbo shells into boiling salted water and cook about 10 minutes or until tender but not overcooked. Drain and place on kitchen towels.
Spoon a layer of sauce over the bottom of two large baking dishes.
Fill each shell with equal portions of the ricotta cheese mixture.
Arrange the shells stuffed side up in the baking dish. Spoon more meat sauce over the shells and sprinkle with the grated cheese.
Cover the dishes with foil and bake for 30 minutes.
German Food in the United States
Where most German Americans live.
By most accounts, approximately one-fourth of the American population is of German descent. At one time, German restaurants were found in most major cities; today they are hard to find even in traditionally German cities like Cincinnati, St. Louis and Milwaukee. Nevertheless, both the hamburger and the frankfurter, sausages and cured meats of many varieties, egg noodles and countless other American dishes have German origins. Among popular American foods, sauerbraten, a sweet and sour pot roast, retains its German name as do sauerkraut and the sausages knackwurst (often called knockwurst), leberwurst (slightly changed to liverwurst) and the popular bratwurst. Americans are comfortable using these terms whether or not they are of German background.
German immigrants photographed at Ellis Island in 1931. (German Federal Archives)
German language names have not always been retained over the generations: breaded veal or pork cutlets are no longer called Wiener Schnitzel; the Rouladen is now better known as a “roll up;” the Knödel is a dumpling; Schwarzwälder Kirschtorte is better known as Black Forest chocolate cake; Berliner Pfannkuchen are now just a type of doughnut; Kartoffelsalat became German potato salad (the kind served warm, made with vinegar). The German language was alive and well in the United States until an anti-German reaction set in during the First World War; menu names changed (sauerkraut was referred to as “Liberty Cabbage” for a time), but the food kept its appeal.
Helga’s German Restaurant & Deli in Colorado
In 1931, Irma von Starkloff Rombauer put out her first edition of The Joy Of Cooking which is still one of the most influential cookbooks in the country.. Rombauer’s choice of dishes also reflected a strong bias toward the southern end of the German-speaking regions: Austria and Bavaria. The American connection of German food with Bavaria may also have to do with the fact that U.S. soldiers occupied the area immediately after the Second World War. German restaurants in the United States tend toward heavy Bavarian cuisine and decorations like cuckoo clocks. Munich’s famous Oktoberfest celebration is mirrored hundreds of times over by mini-Oktoberfest promotions in American restaurants and communities.
In the Amish and Mennonite communities, Pennsylvania Dutch cuisine (the people are actually of German descent) keeps alive food traditions, and many food names, that reflect the cooking of the Rhineland Palatinate and nearby regions of several centuries ago.
Lager beer, the predominant form of beer consumed today in the United States (and the world) was brought to the country by German immigrants and popularized among the general public by beer companies like Schlitz, Pabst, Stroh, and Busch The Beck’s brand, from the north German port city of Bremen, is the most popular imported German beer, accounting for a full 60% of the German beer sold in the United States. Its sister brand, St. Pauli Girl, has also many American fans.
German Beef Rouladen
Beef Rouladen are called Rindsrouladen or Rinderrouladen in Germany.
Ingredients
One 2 lb round steak or the equivalent of round steak cutlets
Salt and pepper
Paprika
8 teaspoons Dijon mustard
4 slices bacon, cut in half
1/2 cup onion, finely diced
8 slices sweet pickles, cut in half
2 tablespoons olive oil
For the gravy:
2 cups beef broth
2 tablespoons red wine
1 tablespoon tomato paste
1 teaspoon Dijon mustard
Pinch paprika
Salt and pepper to taste
To thicken the gravy:
2 tablespoons cornstarch
2 tablespoons cold water
For garnish:
Chopped fresh parsley
Directions
Preheat the oven to 350 degrees F.
Cut the steak lengthwise into four equal pieces and pound the beef slices until they are 1/4 inch thin and about 4 inches wide by 12 inches long. Cut each steak in half (4×6). Sprinkle with salt, pepper, and paprika. Spread each piece of beef with 1 teaspoon mustard.. Scatter each with diced onion, dividing evenly between the 8 pieces. Place half a strip of bacon on each piece of beef. Place two pickle pieces down the center of each piece of beef. Take the end closest to you and fold it up and over the pickles. Continue rolling by lifting and rolling until it is completely rolled. {lace a skewer and secure the end of the roll to the main part of the roll, so it doesn’t unroll. Roll up the remaining beef pieces similarly.
Stir together the gravy ingredients in a medium bowl and set aside.
In a Dutch oven or large, heavy-bottomed, ovenproof dish with a lid, heat olive oil over medium-high heat. Add the beef rolls to the pan, skewer/seam side down. Sear for a few minutes until lightly browned, then flip over and sear the other side. Place the rolls on their sides if necessary to sear the entire outside of each of the rolls.
Once the beef rolls are browned, add the prepared gravy mixture to the pan. Bring liquid to a boil over medium-high heat, then cover the pot and place in the preheated oven. Cook, covered in the oven until tender, about 2 hours (depending on the size of the rolls), turning them over a couple of times during the cooking period.
Remove the pot from the oven and use tongs to remove the beef rolls to a plate. Carefully remove the skewers from the rolls and discard, then cover the plate loosely with foil while making the gravy.
Place the pot on the stovetop over medium-high heat. Combine cornstarch and cold water in a small bowl and add to the liquid in the pot. Bring mixture to a boil, stirring, until thickened. Adjust seasoning to taste.
Garnish the beef rolls with chopped parsley.
Serve with the gravy, braised red cabbage, and mashed rutabaga.
German Braised Red Cabbage
Ingredients:
2 tablespoons bacon fat (or butter)
Half a red onion, diced
Half a large head red cabbage, shredded
Salt and pepper
1 tablespoon honey
1 tablespoon cider vinegar
Directions
In a large deep skillet, sauté onion in the bacon fat.
Add the red cabbage. Continue to sauté for several minutes, stirring. When the cabbage has softened, add a 1/2 cup of water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and the honey. Stir.
Bring to a simmer, cover and cook for about 30 – 45 minutes or until the cabbage is tender. Add water as necessary to keep the cabbage from sticking to the pan and stir occasionally during simmering.
Add the vinegar. Stir and heat for a few minutes before serving.
This goes really well with almost any German meat recipe. It is traditional with rouladen or schnitzel.
Mashed Rutabaga with Sour Cream
Ingredients
One 1 ½-2 pound rutabaga, peeled and cut into small chunks
Salt and black pepper
2 teaspoons butter
1/4 cup full-fat sour cream
1 tablespoon chopped fresh chives
Directions
Cover the rutabaga with about 1 inch of cold water in a large saucepot and bring to a boil.
Add a generous pinch of salt and boil until tender, about 30-40 minutes. Drain and dry on paper towels.
Return the rutabagas to the pot.
Place the heat on low and let the rutabaga steam for a minute or two. Mash with a potato masher.
Add the butter, sour cream, and salt and pepper to taste. Just before serving, mix in the chopped chives.
As of January 2018, the largest population of French American people live in the state of Maine. French Americans also live in Louisiana where the largest French-speaking population in the U.S. is found in St. Martin Parish. Country-wide, there are about 10.4 million U.S. residents that declare French ancestry or French Canadian descent, and about 1.32 million speak French at home as of the 2010 census. An additional 750,000 U.S. residents speak a French-based creole language.
Maine Farmers
Creole Musicians
While Americans of French descent make up a substantial percentage of the American population, French Americans are less visible than other similarly sized ethnic groups. This is due in part to a tendency of French American groups to identify more closely with “New World” regional identities such as Acadian, Brayon, Cajun, or Louisiana Creole. Unlike other immigrants who came to the United States from other countries, some French Americans arrived prior to the founding of the United States. In many parts of the country, like the Midwest and Louisiana, they were the founders of some of the villages and cities and were often the state’s first inhabitants.
New Orleans French Quarter
French immigrants introduced a wide range of interesting foods to America. For example, French Americans made the first yeast bread and brought technical farming skills that vastly improved American rice and wine. Huguenots grew and prepared the first okra, artichokes, and tomatoes. The popularity of French cuisine took off in the 1780s, following the alliance between France and the United States during the American Revolution. Many respected French chefs, such as Arthur Goussé in Los Angeles, immigrated to the United States and established restaurants. A number of French culinary terms remain prominent in modern times, including bouillon, purée, fricassée, mayonnaise, pâté, hors d’oeuvres, bisque, filet, sauté, casserole, au gratin, and à la mode.
Extra-virgin olive oil, garlic, and tomatoes form the basis of Provencal cuisine. This trio appears in sauces, soups, and salads, and as companions for dozens of fish, pasta and meat courses. The combo is often enhanced with fresh herbs, including parsley, oregano, fennel, basil and rosemary, as well as black Nicoise olives, capers, shallots or leeks. The stew below is classic French cuisine where beef and vegetables are simmered in red wine.
Slow-Cooked Provençal Beef Stew
Serve the stew with homemade biscuits.
Bouquet Garni
2 scallion tops (about 6 inches long)
1 bay leaf
1 medium celery stalk
2 sprigs fresh parsley, with stems
3 sprigs fresh thyme
One 2-inch-long strip orange peel
Stew
2 tablespoons extra-virgin olive oil, divided
2 ounces bacon
2 pounds beef stew meat, such as chuck, trimmed and cut into 1 1/2-inch pieces
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
1 large, red onion, chopped
2 cloves garlic, chopped
4 large carrots, sliced into 1/2-inch rounds
1 tablespoon tomato paste
1/2 pound mixed mushrooms (I used portabella and cremini), halved if small, quartered if large
1/2 bottle (375 ml) full-bodied red wine, such as Burgundy or Pinot Noir
2 cups of water
1/4 cup chopped fresh parsley
Freshly grated zest of 1/2 orange
Directions
Preheat the oven to 250°F.
To assemble the bouquet garni: Place one scallion top on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs, and orange peel. Place the second scallion leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
To prepare the stew: Place the bacon in an ovenproof Dutch oven over medium-high heat and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot. When cool break into small pieces.
Add 1 tablespoon of oil to the pan. Add half the beef cubes (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat with the second batch of meat, salt, and pepper.
Add 1 tablespoon oil to the pot and add the onions and garlic. Cook, stirring, until the onions are tender, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in the tomato paste. Season with the remaining salt and pepper. Transfer the mixture with a slotted spoon to the bowl with the beef.
Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
Pour wine and water into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved bacon to the pot. Press down on the beef and vegetables, making sure to submerge them completely in the liquid; if necessary, add just enough hot water to make sure they are covered. Place the bouquet garni on top.
Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely. Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 1/2 to 4 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. Combine chopped parsley and orange zest in a small bowl and scatter on top of the stew just before serving.
Cajun or “les Acadians” was used to describe French colonists who lived in the Acadia region of Canada (present-day New Brunswick, Prince Edward Island and Nova Scotia). With the British Conquest of Acadia in the early 1700s, the Acadians were forcibly driven from their home and eventually settled in the swampy regions of Louisiana. Those distinct areas are the levees and bayous (Lafourche and Teche), prairies (Attakapas Indian land), swamplands (Atchafalaya Basin), and coastal marshes (New Orleans area and Houma).
The Acadians were an extremely resourceful people who combined the resources of the flatlands, bayous, and the wild game of South Louisiana with its proximity to the Gulf of Mexico to create a truly unique local cuisine. While many Acadiana residents today have Native American, German, French, or Italian roots, their way of life is strongly influenced by the Cajun culture. Along with its food, this rural area of Louisiana is famous for its Cajun French music and language.
Seasoning is one of the most important parts of Cajun cooking, and that comes from much more than a heavy helping of cayenne pepper. Most dishes begin with a medley of vegetables based on the French mirepoix. “The holy trinity of Cajun cuisine” utilizes onion, celery, and bell pepper to provide a flavor base for many dishes. Garlic, paprika, thyme, file (ground sassafras leaves) are also very common ingredients in Cajun kitchens.
The term “Creole” describes the population of people who were born to settlers in French colonial Louisiana, specifically in New Orleans. In the 18th century, Creoles consisted of the descendants of the French and Spanish upper class that ruled the city. Over the years the term Creole grew to include native-born slaves of African descent as well as free people of color. Typically, the term “French Creole” described someone of European ancestry born in the colony and the term “Louisiana Creole” described someone of mixed racial ancestry.
Like the people, Creole food is a blend of the various cultures of New Orleans including Italian, Spanish, African, German, Caribbean, Native American, and Portuguese, to name a few. The dishes consist of an array of spices from various areas, for example, remoulade sauce. Creole cuisine had more variety because of the easier access Creoles had to exotic ingredients and the wide mix of cultures that contributed to the cuisine. That’s why you find tomatoes in Creole jambalaya and not in Cajun jambalaya or why a lot of times you find a Creole roux made with butter and flour while the Cajun roux is made with oil and flour.
Cajun Steak
Servings: 4
Ingredients
:
1 lb steak bites (cut into 2-inch cubes) (Sirloin, New York Strip or Ribeye)
1 tablespoon Cajun seasoning, purchased or use the homemade recipe below
2 tablespoons olive oil, divided
3 tablespoons butter
2 cloves garlic finely chopped
Directions
Place the Cajun seasoning and 1 tablespoon oil in a shallow bowl or a plastic ziplock bag. Add the steak bites and toss to evenly coat. Refrigerate for several hours.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot.
Sear the steak bites for 2-3 minutes on each side until the edges are crispy and browned and remove to a serving bowl. Set aside.
Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic for 30 seconds, while scraping the bottom of the pan.
Take the pan off the heat. Place the steak bites back in and toss through the garlic butter to evenly coat. Pour onto a serving plate.
Cajun Seasoning
Ingredients
2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon onion powder
Directions
Combine the ingredients in a jar with a tight-fitting lid and shake to combine. Store covered at room temperature.
Cajun Rice Saute
You may also substitute frozen and defrosted cauliflower rice for the regular rice in this recipe
4 servings
Ingredients
2 tablespoons olive oil
1 medium sweet onion, diced
1 small bell pepper (baby bell), diced
2 celery stalks, diced
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme leaves
1 1⁄2 cups cooked rice (¾ cup uncooked)
1 ½ cups chicken broth
Chopped parsley
Directions
Cook the rice in chicken broth. Set aside
In a skillet heat the oil and saute the onion, celery, and bell pepper until tender.
Add garlic, Cajun seasoning and thyme. Saute for 1 minute. Add the cooked rice and heat until hot stirring frequently until combined with the other ingredients. Spoon into a serving bowl and top with chopped parsley.
Southern Style Greens
Bacon fat is often used in this recipe but I use olive oil instead.
Ingredients
2 pounds greens (collards, mustard, chard), washed and drained
1 large onion, diced
1 garlic clove, chopped
2 tablespoon vegetable oil
3/4 cup chicken broth
3 tablespoons cider vinegar
1 tablespoon dark brown sugar
1 teaspoon hot sauce
Salt and pepper
Directions
Use a knife to cut on either side of the large rib running up each green leaf. Remove it and discard it. Stack about 4 to 5 leaves, roll them up and cut into 1/2-inch strips. Repeat with remaining leaves.
Heat the oil in a large saucepan and add the onion and garlic. Cook over medium heat, stirring occasionally until softened.
Add broth, vinegar, sugar and hot sauce to pot. Stir to combine.
Add greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook until tender (30-60 minutes depending on the type of greens used), stirring occasionally. Season to taste with salt and pepper.
Taco Flavored Zucchini
2 servings
Ingredients
1 tablespoon olive oil
2 medium zucchini
2 tablespoons finely chopped onion
1 garlic clove, minced
1 teaspoon of your favorite taco seasoning
1 hot pepper (serrano), seeded and minced
1/4 cup prepared salsa
1/2 cup shredded cheddar cheese
Directions
Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch shells. Brush with oil; set aside. Chop zucchini pulp.
In a skillet, saute pulp, hot pepper, and onion in oil. Add garlic and taco seasoning; cook 1 minute longer. Add salsa; cook and stir for 1 minute.
Remove the skillet from the heat. Stir in the cheese. Spoon the mixture into the zucchini shells.
Preheat an outdoor grill. Grill, covered, over medium heat for 15 minutes or until the zucchini is tender. You may also bake the stuffed zucchini in a 400 degree F oven for 20-25 minutes.
Carne Asada
Epazote has a sharp, herbal flavor, reminiscent of oregano and fennel with minty, pine notes. It is commonly found in Mexican cooking.
Ingredients
1/2 pound skirt steak or flank steak pounded thin
Marinade
1/2 teaspoon dried cilantro
1/2 teaspoon dried epazote
1/2 teaspoon dried oregano
1/4 cup olive oil
1 tablespoon freshly squeezed lime juice
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Combine the marinade ingredients in a shallow glass dish. Cut the steak into 4 pieces and pound them to an even thin thickness. Marinate beef in the refrigerator, 2 hours to overnight.
Preheat an outdoor grill or stovetop grill for medium heat and lightly oil the grate. Grill beef over direct heat until firm and pink in the center, 2 minutes per side. Remove steak to a platter and let rest for 5 minutes.
Coleslaw
Ingredients
1/4 of a large head of savoy cabbage, finely shredded
1 cup shredded carrot
1/4 cup finely chopped sweet onion
Dressing
2 tablespoons mayonnaise
2 tablespoons heavy cream
1 tablespoon celery seed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon fresh lemon juice
Directions
Place the dressing ingredients in a serving bowl and mix well. Add the cabbage, carrots, and onion. Thoroughly combine and refrigerate covered for several hours.
Marinade
1/4 cup oyster sauce
3 tablespoons fish sauce
1 teaspoon regular soy sauce
1/4 cup beef stock
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, minced
Stir Fry
1 small flank steak or half of a large flank steak
1 medium onion, quartered
2 large stalks from one bunch fresh broccoli
2 tablespoons peanut oil
1 teaspoon cornstarch or arrowroot
3 scallions, sliced
Directions
Slice the steak into thin strips, about 1/4 inch thick.
In a large ziplock plastic bag, combine the oyster sauce, fish sauce, soy sauce, beef stock, sesame oil, ginger, red pepper flakes, and garlic.
Add the steak to the bag and mix until all pieces are coated. Let the steak marinate in the refrigerator for an hour or up to 24 hours.
While the meat is marinating, cut the florets off the broccoli stalks and peel the stalks. Slice the stalks into thin rounds. Separate the onion into single pieces.
Heat a wok or a large high-sided skillet over high heat. Add the oil to the pan.
Once the pan is very hot, remove the meat from the bag with tongs, letting the marinade drip back into the bag and add to the hot pan. Stir-fry for 2 minutes. Remove to a serving bowl. You made need to do this in two batches.
Add the broccoli and onion and stir fry 5 minutes or until tender. Add the cornstarch to the marinade in the bag. Shake and pour into the pan, Add the scallions and browned beef and stir fry for 2-3 minutes.
Pour the mixture back into the serving bowl. Serve with rice if you prefer.
Steak Pizzaiola
I like to use the mini bell peppers for sauces because they are tender and sweet tasting.
Serves 2
Ingredients
1 rib-eye steak (about 12 oz. and 1 inch thick), trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 garlic clove, minced
12 oz. mini bell peppers, seeded and thinly sliced
1 large sweet onion, halved and thinly sliced
1 cup Marinara Sauce
1 tablespoon chopped fresh flat-leaf parsley
Directions
Cut the steak in half crosswise and pat dry with paper towels. Season both sides of each steak with salt and pepper.
In a large heavy frying pan over medium heat, add the oil, onions, garlic, and peppers. Season with salt and pepper and cook, stirring occasionally, until the vegetables are softened but not browned, 10 minutes. Transfer the vegetables to a bowl with a slotted spoon.
Add the butter to the pan and increase the heat to medium-high. Put the steaks in the pan and sear until deeply browned on both sides and medium rare about 2-3 minutes per side. Transfer the steaks to individual serving plates.
Pour the marinara sauce into the skillet and add 1/2 cup of the sautéed peppers and onions and stir them into the sauce. Reserve the remaining peppers and onions for another recipe.
Bring the sauce to a boil, reduce the heat, and simmer just until the vegetables are hot, 1 minute. Divide the mixture in half and pour over each steak. Garnish each serving with chopped parsley.
Sautéed Swiss Chard With Garlic and Lemon
Ingredients
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard, ribs and stems removed, leaves torn into 2”
pieces
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Directions
Wash the chard well in several changes of cold water. Drain in a colander. Heat oil in a large, deep skillet over medium heat. Add garlic and red pepper flakes and half of the Swiss chard, season with salt and pepper.
Cook, tossing often until wilted. Add the lemon juice and remaining chard and cook, tossing, just until all chard is wilted about 1 minute. Season with additional salt and pepper if needed.
Rosemary Flavored Roasted Rutabaga Wedges
Ingredients
1 medium rutabaga, peeled
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
Directions
Preheat oven to 400 degrees F.
Cut the ends off the rutabaga and then cut the rutabaga in half. Cut each half in two. Cut the slices into wedges.
Place the rutabaga wedges in a large ziplock bag with the oil and seasonings and toss to coat. Spread the mixture evenly on a sheet pan and cook for 45-50 minutes until tender and brown. Turn the wedges over half way through the cooking time.
