This is a refreshing dinner on a hot summer day. Make the extra salmon even if you only need two servings for dinner. Leftover Salmon has many uses..Salmon
Ingredients
3 tablespoons extra virgin olive oil
1 tablespoon fresh dill
1 tablespoon fresh oregano
½ teaspoon black pepper
1 lemon
4 fresh salmon fillets, about 6 oz each
½ teaspoons salt
Directions
Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.
Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.
Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.
Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.
Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.
Greek Salad
Serve with warmed pita bread
Dressing
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
Salad
4 cups torn romaine lettuce
1 small bell pepper, diced
1/4 of red onion, sliced
Half English cucumber, sliced
1 medium tomato, diced
12 kalamata olives,
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Directions
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend the flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.
Salmon
2 servings
Ingredients
2 salmon filets (6-7 oz. each), skin om
2 thin pats of butter
2 teaspoons honey
Topping
1/2cup finely chopped pecans
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
1 tablespoon chopped fresh parsley
¼ teaspoon black pepper
Directions
Preheat the oven to 400°F. Sp Coat an 8-inch baking dish with cooking spray
Place the pats of butter in the baking dish and place the salmon fillets on top skin side down. Brush each fillet with a teaspoon of honey.
Combine the topping ingredients in a small bowl. Divide the mixture in half and press onto the salmon fillets.
Bake the salmon for 15-19 minutes.
Boils Potatoes With Herb Butter
Ingredients
2 lbs new potatoes
1 teaspoon salts
Sauce
¼ cup butter
2 garlic cloves, grated
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
¼ teaspoon black pepper
Directions
Wash the potatoes well. Cut each in half. Cover with cold water, add the salt, and bring to a boil. Reduce the heat, cover the pan and cook until tender, about 15 minutes.
Drain the potatoes in a colander. In the same cooking pot add the sauce ingredients and simmer over low heat until the butter melts, Add the potatoes, stir well and let heat for a minute or two.
Dilled Cucumber Salad
Ingredients
2 large cucumbers, peeled
2 large green onions, diced
Coarse salt and ground pepper
1/3 cup sour cream
1/4 cup loosely packed fresh dill, finely chopped
1 teaspoon white-wine vinegar
Directions
Halve cucumbers lengthwise. With a spoon, scoop out and discard seeds. Slice crosswise into 1/8-inch-thick pieces. Place in a colander set over a bowl, and toss with 2 teaspoons of salt; let stand for 15 minutes.
In a medium bowl, combine sour cream, dill, vinegar, green onions, and 1/4 teaspoon pepper.
Remove cucumbers from the colander, and pat dry with paper towels. Add to bowl with t dressing; toss to combine.
Salmon Cakes
2 servings
Ingredients
1o oz salmon, wild-caught, skinned
1 teaspoon garlic
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon soy sauce
¼ cup finely chopped bell pepper
1 tablespoon finely chopped onion
1/4 teaspoon ground pepper
¼ cup plain panko breadcrumbs
1 tablespoon peanut oil
Directions
Coarsely chop salmon and place half in a food processor. Add all the remaining ingredients except the panko and oil. Pulse until the mixture is combined but still chunky. R Transfer the salmon mixture to a medium bowl. Add breadcrumbs and stir until combined. Form the salmon into 4 mini patties, about 3 inches wide each, and place on a plate. Refrigerate for at least 30 minutes
Heat oil in a skillet over medium-high heat. Add the salmon cakes and cook, turning once, until well browned and cooked through, 2 to 3 minutes per side. Transfer to a clean plate with the cooked greens.
Asian Style Sauteed Greens
4 servings
Ingredients
1 strip of bacon
1 tablespoon extra virgin olive oil
2 tablespoons onion, chopped
1 large garlic clove, minced
2 pounds kale or collard greens, stems removed, leaves chopped
2 tablespoons sesame oil
1 tablespoon soy sauce
1 teaspoon honey
Chili pepper flakes, a pinch
Directions
Cook onions and garlic:
Use a large skillet with a tight-fitting cover. Melt bacon fat and heat olive oil on medium heat.
Sauté onion until transparent, a couple of minutes.
Add garlic and cook until fragrant, about 30 seconds.
Cook the greens
Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)
Vegetable Fried Rice
Serves 3-4
Ingredients
1 egg, beaten
1 teaspoon sesame oil
2 tablespoons peanut oil
1/2 onion, chopped1
1 clove garlic, crushed
1 cup diced raw or cooked vegetables
2 cups cold leftover cooked rice
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 green onions, sliced
Fried rice veggie ideas:
Sliced, diced or shredded, raw or cooked celery, green or red pepper, mushrooms, carrots, bean sprouts, broccoli, zucchini, green beans, peas or snow peas, cabbage (regular or Chinese)
Directions
In a wok or a large skillet, heat sesame oil over high heat. Add egg and cook, stirring, until the egg is scrambled. Remove scrambled egg to a plate.
Pour peanut oil into the wok. When it is very hot, add chopped onion and garlic and cook, stirring, for 2 or 3 minutes or just until onion is softened. Add raw vegetables first, followed by cooked vegetables (the first ones into the pan should be the veggies that take longest to cook, like raw carrots). Already-cooked veggies should be added last.
Finally, add rice, stirring constantly to break up the lumps of rice, mix it with the other ingredients, and heat thoroughly. Add soy sauce and oyster sauce and cook, stirring and tossing, for 2 or 3 minutes. Stir in scrambled eggs and green onions and stir-fry for one more minute. Remove from heat and serve immediately.
2 servings-double for 4 servings
Ingredients
5 ounces spaghetti
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1 shallot, minced
1 teaspoon anchovy paste
¼ teaspoon crushed red pepper
3 tablespoons fresh-squeezed lemon juice
8 oz salmon fillet
2 tablespoons chopped fresh parsley
¼ teaspoon salt
2 tablespoons plain panko breadcrumbs, toasted
\
Direction
Heat 1 tablespoon oil in a large deep skillet. Add the salmon fillet and saute on both sides until cooked about 2-3 minutes per side. Remove to a plate, break into large pieces, and set aside.
Cook pasta according to package directions. Drain, reserving 1/4 cup pasta cooking water.
Add the remaining oil, garlic, anchovy paste, crushed red pepper, and lemon juice to the skillet. Heat over medium-high heat until sizzling, about 3 minutes. Add the reserved pasta water, drained pasta, salmon, and salt. Cook, stirring, until the sauce coats the pasta, about 2 minutes. Divide between two pasta plates, top each with breadcrumbs and parsley. Serve immediately.
Leaf Lettuce Salad with Orange Vinaigrette
2 servings
Ingredients
1/4 cup extra-virgin olive oil
1 orange
2 minced scallions
1/4 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
4 cups leaf lettuce
1 cup of green olives
Directions
In a medium salad bowl whisk together the olive oil, the orange segments and juice from the orange, scallions, salt, pepper, and oregano. Add the olives and lettuce. Mix well and serve in individual salad bowls.
Roasted Pecan Salmon Fillets
Ingredients
12-14 oz salmon filet
Salt and pepper to taste
2 tablespoons Dijon coarse mustard
1 tablespoon honey
½ cup finely chopped pecans
1 teaspoon chopped parsley
Wedges of fresh lemon
Directions
Sprinkle salmon with salt and pepper. Place the fillet skin-side down in a greased baking dish.
Combine the mustard and honey in a small dish and spread on top of the salmon.
Press the nuts on top of the mustard coating and sprinkle with parsley.
Bake at 400°F 15 minutes or until cooked through. Cut the fillet in half and serve with wedges of fresh lemon.
Italian Green Beans and Potatoes
Ingredients
10 oz Yukon Gold potatoes, peeled and sliced thin
2 garlic cloves, peeled and minced
1/4 cup extra-virgin olive oil
1/2 pound green beans, trimmed and cut into one-inch lengths
Salt and pepper
½ teaspoon dried Italian seasoning
1/4 teaspoon red pepper chili flakes
Directions
Parboil the green beans in boiling salted water until almost tender, 3-4 minutes, Drain.
Heat oil in a medium skillet over low heat. Add the potatoes and garlic and cook covered until tender and the potatoes are turning golden brown around the edges about 5-6 minutes. Add seasonings, salt, and pepper to taste. Stir in drained beans and saute gently for about 5 minutes over low heat. Serve with the salmon.
This dinner combines lots of colorful ingredients that are sure to brighten your dinner plate.
Corn Relish
Make this early in the day or the day before.
ingredients
2 cups fresh or frozen whole kernel corn, thawed
1/2 cup finely chopped red onion
Half a large red bell pepper, finely diced
1/4 cup of sugar
1/4 cup apple cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard powder
1/4 teaspoon hot pepper sauce
Directions
Mix corn, bell pepper, and onion in a medium bowl.
Heat remaining ingredients in a microwave bowl until hot. Pour over corn mixture. Stir well.
Cover and refrigerate at least 4 hours to blend flavors.
Oven BBQ Salmon
4 servings
BBQ Sauce Ingredients
1/2 cup ketchup
1/4 cup honey
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 tablespoon dried minced onions or onion powder
1/2 teaspoon cayenne pepper
Salmon
1 tablespoon olive oil
4 (6-ounce) salmon fillets
Sliced green onions
Directions
Preheat oven to 300 degrees F.
Combine all ingredients for the sauce in a small saucepan. Bring to a boil, lower heat and simmer for 10 minutes.
Heat the olive oil in a medium oven-safe skillet over medium-high heat. Lightly season salmon with salt and pepper and place in the skillet skin side up. Cook for 2minutes.
Turn salmon so that it is skin side down. Spoon the BBQ sauce over the salmon and place the pan in the oven until the salmon is cooked through about 10 to 12 minutes.
Baste salmon again with sauce. Spread a portion of relish on a dinner plate, top with a serving of salmon and sprinkle with green onions to serve.
Roasted Beets With Thousand Island Dressing
Thousand Island Dressing
1 cup mayonnaise
1/4 cup onion, minced
1/4 cup minced red bell pepper
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 teaspoon honey
1 teaspoon lemon juice
1/2 teaspoon sweet paprika
1/4 teaspoon kosher salt
`/4 teaspoon cayenne pepper
Combine all the ingredients in a mixing bowl, cover, and refrigerate for several hours.
Roasted Beets
3-4 medium beets
Olive oil
Kosher salt and freshly cracked pepper
Directions
Preheat the oven to 400 degrees F.
Trim the ends of the beets. Place the beets on a sheet of foil, drizzle with olive oil, sprinkle with salt and pepper to taste, and seal in the foil. Put them on a cookie sheet and roast in the oven until tender, about 1 hour or longer until they are very tender. Remove them from the oven and let cool. Once cooled, peel and cut into thick slices. Place on a serving dish and drizzle with some of the dressing.
Baked Salmon
2 servings. Double the recipe for 4 servings.
Ingredients
1/3 cup plain panko (Japanese dried bread flakes)
1 tablespoon minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
2 (6- to 8-ounce) salmon fillets, skin removed
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
In a small bowl, mix together the panko, parsley, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a plate. Generously brush the top of the fillets with mustard. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning.
Transfer the pan to the hot oven for about 10 minutes until the salmon is cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon with lemon wedges.
Crispy Baked Potatoes
Ingredients
4 russet potatoes
2 tablespoons olive oil
Salt
Butter
Sour Cream and chopped chives for serving
Directions
Preheat the oven to 425°F.
Scrub potatoes to remove any dirt or debris. Dry with paper towels.
Poke holes over potatoes with a fork in about 5-6 places per potato.
Coat the outside of each potato with olive oil and salt.
Place potatoes on a baking pan.
Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
Remove the potatoes from the oven, slice them open down the middle, add a tablespoon of butter and sour cream with chives to each one and serve immediately.
Sautéed Leafy Greens
4 servings.
Ingredients
2 cloves of garlic
1/2 medium onion, finely chopped
1/2 lb. leafy greens (kale, chard, or collard greens)
2 tablespoons extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste
Directions
Chop the garlic and onions, and then set aside. With a knife, remove and discard the stems. then chop the leaves into small pieces and set aside. Heat the oil over medium heat in a large skillet. Add the onion, garlic, and black pepper. Heat for 2minutes, stirring occasionally until onions are soft. Add the leaves and cook, covered, for 3-5 minutes until the greens are tender.
Add salt to taste and serve.
Salmon Souvlaki with Tzatziki
For 2 servings
Ingredients
1/4 cup lemon juice
2 minced garlic cloves, divided
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
12 oz skinless salmon fillets, cut into 1-inch cubes
Tzatziki Sauce
3/4 cup plain whole-milk Greek yogurt
Half a cucumber, peeled, seeded and finely chopped ( about ¾ cup)
2 tablespoons chopped fresh dill
2 scallions, finely chopped
Pita Bread
Directions
Combine lemon juice, 1 minced garlic clove, parsley, oregano, 1 tablespoon oil, and ¼ teaspoon each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.
Place the finely chopped cucumber and ¼ teaspoon salt in a small colander and let drain for 30 minutes. Blot dry on a paper towel.
Combine yogurt, scallions, and cucumber in a medium bowl. Stir in dill, 1 minced garlic clove, and ¼ teaspoon black pepper. Refrigerate the tzatziki until ready to serve.
Preheat an outdoor grill or grill pan to medium-high.
Remove the salmon from the marinade and blot dry with a paper towel. Carefully thread the fish onto 2 metal or wooden skewers.
Grill the skewers until seared on the bottom, 5 minutes. Use potholders or oven mitts to turn the skewers over. Continue grilling, turning the skewers as needed, until the salmon is cooked in the center, 4-5 minutes.
Serve the salmon and tzatziki with pita bread.
Greek Salad
Dressing
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
Salad
4 cups torn romaine lettuce
1/4 of red onion, sliced
Half cucumber, sliced
1 tomato, diced
12 kalamata olives
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Directions
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over salad and toss. Add more dressing if desired.
While many readers are experiencing spring at this time of year, here in the deep south it is summer – hot -90’s already! Here are some ideas for supper when it gets hot in your region.
Sliced Smoked Salmon
Ingredients
2 large slices of smoked salmon per person. Place the slices of salmon on a serving plate.
Sprinkle the salmon slices lightly with fresh lemon juice, freshly ground black pepper and chopped fresh dill.
Cantaloupe
Slice or cube a ripe cantaloupe and place in a serving bowl.
Pasta Salad
Ingredients
Dressing
1 cup mayonnaise
1 tablespoon lemon juice
¼ cup chopped fresh parsley, plus additional leaves for garnish
½ teaspoon black pepper
Salad
Salt
8 oz whole wheat penne pasta
½ cup finely chopped celery
½ cup finely chopped green bell pepper
½ cup shredded carrot
3 scallions, finely diced
½ cup finely chopped cucumber, peeled and seeded
Directions
Cook the penne in boiling salted water until al dente. Drain.
In a large casserole dish with a cover, mix together the dressing ingredients. Add the hot pasta and mix well. Stir in the vegetables. Cover the dish and refrigerate for several hours or overnight. Just before serving, mix the salad again and garnish with parsley.
Deviled Eggs
Ingredients
4 large eggs
2-3 tablespoons mayonnaise
1 scallion, finely diced
1 tablespoon of finely diced celery
1 teaspoon Dijon mustard
Freshly ground black pepper to taste
Paprika, for garnish
Directions
Place eggs in a single layer in a saucepan and cover with 1 1/2 inches of water above the eggs. Heat on high until the water begins to boil, then cover and turn off the heat. Let the eggs rest in the covered pan for 14 minutes, then place in a pan of ice water. under cold water
When cool carefully peel the eggs and gently dry them with paper towels. Slice the eggs in half lengthwise, remove the yolks to a medium bowl, and place the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise (only enough to bind the mixture), mustard, scallion, celery, and pepper, and mix well.
Evenly spoon heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Modern-day Native American cuisine encompasses all the traditional foods of long ago, such as cornbread, turkey, cranberries, blueberries, hominy, and mush and many of these recipes have been adopted into the cuisine of the United States. The most important native American crops include corn, beans, squash, pumpkins, sunflowers, wild rice, sweet potatoes, tomatoes, peppers, peanuts, avocados, papayas, potatoes, and chocolate. North American native cuisine can differ somewhat from Southwestern and Mexican cuisine due to its inclusion of ramps, wild ginger, miner’s’ lettuce, and juniper berries that add subtle flavors to the cuisine.
Staple foods of the Eastern Woodlands Native Americans were corn (also known as maize), beans, and squash. This combination is referred to as the “Three Sisters” because they were planted interdependently: The beans grew up the tall stalks of the maize, while the squash spread out at the base of the three plants and provided protection and support for the root systems. A number of other domesticated crops were also popular during some time periods in the Eastern Woodlands, including a variety of amaranth, sumpweed (marsh elder), little barley, maygrass, and sunflowers. Maple syrup is another example of an essential food staple of the Woodland Indigenous peoples whereby tree sap was collected from sugar maple trees at the beginning of springtime.
Southeastern Native American cuisine forms the cornerstone of Southern cuisine from its origins right up to present times. From Southeastern Native Americans came one of the main staples of the Southern diet: corn (maize), either ground into meal or limed with an alkaline salt to make hominy. Corn was used for cornbread, grits, and liquors such as whiskey, which were important trade items. Though a lesser staple, the potato was also adopted from the Native Americans and used in many ways similar to corn. Native Americans introduced Southerners to many other vegetables still familiar on southern tables, such as squash, pumpkin, many types of beans, tomatoes, many types of peppers, sassafras and many other wild berries.
Indigenous peoples of the Great Plains relied heavily on American bison (American buffalo) as a food source. The meat was cut in thin slices and dried, either over a slow fire or in the hot sun until it was hard and brittle. Since it could last for months, it was the main ingredient to be combined with other foods, or eaten on its own. Other foods included pemmican, a concentrated mixture of fat, protein, and fruits such as cranberries, Saskatoon berries, blueberries, cherries, chokeberries, chokecherries, and currants. Staple foods also included turnips, wild berries, potatoes, squash, dried meats (venison, buffalo, jackrabbit, pheasant, and prairie chicken), and wild rice. Great Plains Indians also consumed deer and antelope.
In the Northwest Native Americans used salmon and other types of fish, mushrooms, berries, and meats such as deer, duck, and rabbit. The generally mild climate meant they did not need to develop an economy based upon agriculture but instead could rely year-round on the abundant food supplies of their region. Acorns were ground into a flour that was the principal foodstuff for about 75 percent of the population, and dried meats were prepared during the season when drying was possible.
Puebloans lived in southeastern Utah, northeastern Arizona, northwestern New Mexico, and southwestern Colorado and practiced subsistence agriculture by cultivating maize, beans, squash, and sunflower seeds. They utilized locally available wild resources such as pine nuts from the pinyon pine and hunted game including deer, hare, rabbits, and squirrel. They were also known for their basketry and pottery to hold agricultural surplus that needed to be carried and stored, as well as clay pot cooking. Grinding stones were used to grind maize into meal for cooking.
Chef Sean Sherman, a winner of a 2019 James Beard Foundation Leadership Award, preparing apple blossoms.
Recently, The James Beard Foundation (JBF) announced that Sean Sherman, a member of the Oglala Lakota Sioux tribe from the Pine Ridge Indian Reservation in South Dakota would receive a Leadership Award for his work in helping Native Americans reclaim historic food and agricultural systems. The award acknowledges Sherman’s efforts to recognize the Native American diet and revitalize traditional indigenous food systems in North America.
A Native American Dinner
Grilled Wild Salmon
The foil packets may also be baked in a 375-degree F oven for 15 minutes.
Ingredients
3 whole juniper berries
1/2 teaspoon yellow mustard seeds
Top greens from 1 bunch scallions, cut into one-inch pieces
2 wild caught salmon fillets, skin on (about 12 oz total)
Salt
Black Pepper
1/4 cup Pure Maple Syrup
Directions
Preheat an outdoor grill.
Cut two pieces of foil big enough to hold the fish with a couple of inches overlapping all around the fish. Divide the scallion tops in half and place them on each piece of foil. Place the salmon fillets on top, skin side down.
Sprinkle each with salt and pepper.
Finely crush the juniper berries and mustard seeds in a mortar.
Brush each fillet with 2 tablespoons of maple syrup and sprinkle the top of each fillet with the crushed seeds.
Close the foil and seal the ends. Place foil packets on the grill and cover the grill. Cook for 12 to 15 minutes.
Use tongs or a metal spatula to remove foil packet from the grill and set it on a plate or cutting board. Allow it to cool enough to handle, then unwrap the foil.
Wild Rice Blend
The blend is a combination of Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani® Rice, Whole Grain Black Japonica™ Rice.
Ingredients
1 cup (Lundberg) wild rice blend
1 3/4 cups water
1 teaspoon salt
1 tablespoon butter
Directions
Combine rice, water, salt, and butter in a pot and bring to a boil.
Cover with a tight-fitting lid, reduce heat to low-simmer, and cook 45 minutes.
Remove the pot from heat (with the lid on!) and steam for 10 minutes. Fluff with a fork and serve.
Puréed Squash
Ingredients
One 1 lb butternut or acorn squash
2 tablespoons soft butter
Salt and black pepper to taste
5 sage leaves minced
1 long chive leaf, minced
Directions
Halve the squash lengthwise and remove the seeds and strings. Rub the insides with the butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree F oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor or blender and process until smooth; or mash the squash in a large bowl using the back of a wooden spoon or a potato masher. Season with salt and pepper and sprinkle with minced sage and chives.
