The Roasted Root Vegetable recipe can be found here.
4 cups shredded russet potatoes
4 tablespoons (1/2 stick) butter, melted
4 large eggs, beaten
1 cup half-and-half
4 slices cooked and crumbled bacon
3 cups diced leftover roasted root vegetables
1 cup shredded Cheddar
Salt and freshly ground black pepper
Preheat oven to 450 degrees F.
Gently press the shredded potatoes between paper towels to dry them as best as possible.
In a 10-inch glass pie plate melt the butter in the microwave or the hot oven. Toss the potatoes with the melted butter in the pan. Add salt to taste. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Sprinkle the bacon and half the cheese on the bottom of the crust.
In a large mixing bowl, combine the eggs, half and half, and diced roasted vegetables. Pour the egg mixture over the crust and sprinkle the remaining cheese on top. Place the pan on a cookie sheet and then in the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed. Let rest 10 minutes before cutting.
Homemade Tomato Soup
1/4 cup extra virgin olive oil
2 leeks, white and light green parts, diced
2 carrots with green tops, diced including the tops
3 stalks celery with leaves, diced
The top of one fennel bulb with fronds, diced (save the bulb for another recipe)
4 cloves garlic, minced
5 lbs fresh plum tomatoes
4 cups low sodium chicken stock
Kosher salt and freshly ground black pepper
2 teaspoons honey
A few dashes of hot sauce
I freeze the tomatoes and then defrost them overnight. The skins slip off easily. Or you can
bring a large pot of salted water to a boil; add the tomatoes to the boiling water and cook 4-5 minutes, or until skins loosen. Carefully remove tomatoes from the water with a slotted spoon. Set aside until tomatoes are cool enough to handle; carefully slip off the skins and discard. Chop the tomatoes and set aside.
Heat the oil in a heavy Durch Oven over medium-high heat; add the garlic, leeks, carrots, fennel, celery and sauté 3-4 minutes, or until vegetables are soft. Season with salt and pepper to taste. Add the chopped tomatoes.
Roasted Cauliflower With Cheese Sauce
1 large head of cauliflower
3 tablespoons olive oil, divided
1/2 teaspoon coarse kosher salt
1/4 teaspoon coarse black pepper
Preheat the oven to 375ºF. Pull all the leaves off of the cauliflower and use a paring knife to remove enough of the core to let the cauliflower sit flat. Don’t take out too much though. You don’t want the head to break into florets but you want it to stay in one piece.
Put 1 tablespoon of the olive oil into a deep baking dish and rub it around. Add the head of cauliflower, cut side down. Drizzle with 2 tablespoons of olive oil. Rub it in a bit. Sprinkle with the salt and pepper. Roast for 45 minutes or until a skewer pokes into it very very easily.
Make cheese sauce according to directions below. Pour cheese sauce over the cauliflower and serve.
Cheese Sauce For Vegetables
1 cup heavy cream
1 cup sharp cheddar cheese, grated
1 teaspoon Dijon mustard
Combine all ingredients in a medium saucepan.
Stir over medium-low heat until all the cheese is melted. Remove pan from the heat immediately.
Baked Sweet Potatoes
2 medium sweet potatoes
1 tablespoon olive oil
Salt & pepper
1 tablespoon butter, melted
2 tablespoons pure maple syrup
Pinch of cinnamon
Preheat oven to 375°F.
Wash and dry the potatoes. Poke about 3-4 holes on each side with a fork. Rub the skin with olive oil and sprinkle with salt and pepper.
Bake 50 minutes or until tender when pierced with a fork. Allow potatoes to rest for 5 minutes before cutting open.
Combine the melted butter, maple syrup and a pinch of cinnamon. Drizzle over the cut portions of the sweet potatoes and serve.
Easy Butternut Squash Soup
4-12 oz packages frozen pureed butternut squash
32 oz container vegetable broth
4 oz container unsweetened applesauce
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon of sea salt
1/2 teaspoon black pepper
1/4 cup heavy cream
Herbs for garnish, such as sage
Put all the ingredients in a Dutch Oven except the cream. Bring to a boil, stir well, lower the heat to a simmer, cover the pot and cook for 30 minutes. Stir in the cream and serve garnished with fresh herbs.
Apple Rosemary Tart
One 9-inch refrigerated pie crust, at room temperature
2 tablespoons all-purpose flour
1/4 cup packed dark brown sugar
1 1/2 pounds baking apples, such as Granny Smith or Golden Delicious
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh rosemary (do not substitute dried instead use 3/4 teaspoon ground cinnamon)
1 teaspoon unsalted butter
2 teaspoons confectioners’ sugar
Preheat the oven to 400°F.
In a small bowl, combine the flour with 1 tablespoon of the brown sugar; reserve.
Peel and core the apples. Slice them into ¼ inch-thick slices. (You should have about 3 cups.)
Place the apples in a bowl and toss them with the lemon juice, the remaining 3 tablespoons brown sugar and the rosemary or cinnamon.
Place the dough on a parchment-lined baking sheet and sprinkle the reserved flour/sugar mixture evenly over the dough, leaving a 2-inch border uncovered.
Arrange the apples evenly over the flour mixture. Fold the edges of the dough over the apples. Moisten your fingers lightly with water and gently press the creases so that they hold together.
Dot the apples with the butter.
Bake the tart for about 40 minutes, until the crust is golden brown, the apples are tender and the juices syrupy.
Cover the tart with foil halfway through the cooking time, if the crust is browning too rapidly.
Let cool for 10 minutes, then slide the tart onto a serving platter. Just before serving, sift the confectioners’ sugar evenly over the crust.
Pear & Celery Salad
4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butterhead or other lettuce
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Whisk vinegar, honey, and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese, and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
Make-Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Roasted Pumpkin Soup
1 medium cooking pumpkin, about 3 ½ – 4 cups roasted pumpkin flesh
1 tablespoon olive oil
3/4 cup chopped leeks
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable stock
1/4 teaspoon ground black pepper
½ teaspoon of sea salt
1/2 teaspoon pumpkin pie spice
1 ½ cups whole milk
1-2 teaspoons honey
Chopped chives for garnish
Preheat the oven to 400 degrees F. Place a sheet of parchment on a baking sheet with sides.
Cut the pumpkin in half and remove the seeds. Fill the pumpkin wells halfway with water and place them on the prepared baking sheet.
Place in the oven and roast until tender, about 45 minutes. Cool and then scrape out the pumpkin into a bowl. Set aside,
Pour the olive oil into a Dutch Oven and heat over medium-high heat.
Add leeks, celery, and garlic; cook and stir until the vegetables are tender, stirring occasionally.
Stir in the pumpkin, broth, pepper, salt, and spices. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat.
Process with a hand immersion blender in the saucepan or transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. Return all of the pureed mixture to the saucepan.
Stir in the milk and heat through, but do not boil. Stir in enough of the honey to sweeten the mixture to taste.
Serve warm garnished with chopped chives. Makes 6 (3/4-cup) servings.
Twice Baked Potatoes
Make-Ahead Tip: The potatoes can be baked a day before or early in the day.T hey can be filled, covered and refrigerated until close to serving time. Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour. Then reheat in the oven uncovered, for one hour.
2 large russet potatoes about 14 -16 oz each, scrubbed
2 tablespoons unsalted butter
2 tablespoons sour cream
2 tablespoons heavy cream
1/4 teaspoon kosher sea salt
1/4 teaspoon ground black pepper
1/4 cup sharp cheddar cheese
Paprika and chopped chives for garnish
Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while the potatoes bake. Wrap in heavy-duty foil.
Bake 1 hour to 1 hour 15 minutes or until the potatoes are tender when lightly squeezed.
When the potatoes are cool enough to handle, cut lengthwise in half; scoop out the inside, leaving a thin shell.
In a mixing bowl, mash the potatoes. Add the butter, salt, and pepper; mix until the potatoes are light and fluffy.
Stir in the sour cream , heavy cream, and cheddar cheese. Fill the potato shells and place them in a baking dish.
Sprinkle with paprika and chives. Cover with plastic wrap and refrigerate.
Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour.
Then bake in a 375°F. oven uncovered, for one hour.
1/2 cup sugar, divided
3/4 cup almond flour (finely ground blanched almonds)
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 sheet frozen Puff Pastry
3 firm-ripe Bosc or Anjou pears
Thaw the puff pastry according to package directions. On a lightly floured surface, roll out the pastry to a 12×12 inch rectangle.
Place on a parchment-lined baking sheet. (I use an attractive baking pan that can also be used for serving.) Prick pastry with a fork.
Build up the sides slightly by folding in about 1/2 inch of the pastry on the edges. Brush edges with egg white.
Preheat the oven to 350°F.
Combine 1/4 cup sugar with the almond flour and all-purpose flour. Set aside.
Beat together the butter and the remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.
Add eggs 1 at a time, beating well after each addition, then beat in the flavored extracts.
Reduce the speed to low and mix in the flour mixture just until combined.
Spread the almond filling evenly over the tart shell.
Peel, halve and core pears, then cut lengthwise into 1/4-inch-thick slices. Arrange pears decoratively on top of the illing.
Brush the pears with the egg white.
Bake until the pears are golden and the filling is puffed up around the pears and golden brown, about 45 minutes.
Cool tart completely in the baking pan on a rack, then slide the parchment out from under the tart. Leave at room temperature until serving time.
Garnish with frozen yogurt or whipped cream, if desired.
Tip: Did you know you can freeze whole lemons and limes? They are perfect for cooking. Leave the frozen fruit on the counter for an hour. The zest is easy to remove, and the fruit slices and juices easily also. Next time you see lemons and limes on sale, buy a bag and freeze them for future cooking.
Southern Italian Style Lemon Chicken
Cooking a whole chicken is very economical because you get several meals from one chicken.
3 large lemons
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1 garlic clove minced
2 teaspoons sea salt
1/4 cup olive oil, divided
4-pound whole chicken
Remove the zest from the three lemons and set aside. Cut the lemons into thin slices and set aside.
Cut the chicken along the backbone on one side with kitchen shears. Do not remove the bone. Turn the chicken over and flatten it. (The reason I did not remove the backbone is that I want to use the entire chicken carcass for soup.)
Preheat the oven to 450 degrees F.
Line a rimmed baking sheet with foil.
Drizzle 2 tablespoons olive oil on the baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a “rack” for the chicken. Sprinkle one-third of the lemon rub on the underside of the chicken. Turn the chicken over and rub the remaining lemon mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with remaining 2 tablespoons of olive oil.
Roast, basting every 15 minutes until golden brown and an instant-read thermometer reads 165 degrees F in the thigh about 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
Using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.
Serve some of the chicken for dinner. I was able to remove about 4 cups meat. I left some meat clinging to the leg, wing and breast bones for soup. Shred 1 to 2 cups for the recipe below. Use the carcass and some of the cooked chicken for chicken noodle soup. You may even have enough leftover for some chicken salad.
Baked Chicken Taquitos (Rolled Tacos)
The entire recipe makes 20 taquitos. I cut the recipe in half and made 10 for my family. I like tortillas made from cassava flour for this recipe because they are grain-free, light and easy to roll.
For the Taquitos:
2 cups shredded cooked chicken
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 teaspoons fresh lime juice
1 cup shredded cheddar or Mexican blend cheese
20 corn tortillas
For the Toppings:
Chopped Green Onion
Crumbled Queso Fresco
Pico de Gallo
Preheat the oven to 425 degrees F. Spray two large baking sheets with nonstick cooking spray and set aside.
In a medium bowl, combine the shredded chicken with cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until the tortillas are warm and pliable.
Layout the tortillas on a flat surface and divide the chicken and cheese mixture among the 20 tortillas. Roll up each tortilla tightly and secure with a toothpick.
Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone.
Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until the taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.
Chicken Noodle Soup
Leave some meat on the bones, especially the legs, wings, and breast bone
Chicken bones leftover from the roasted chicken recipe above
1 whole onion, cut in half
2 carrots, cut in half
4 celery stalks with leaves, cut in thirds
6 fresh thyme sprigs
1 garlic clove, peeled
1 tablespoon peppercorns
8 quarts water
Place all the ingredients in a large stockpot. Bring to a boil, reduce heat and simmer for 2 hours. Cover the pan with the lid ajar.
Strain the broth in a colander lined with cheesecloth over a large bowl. Let drain completely. Pick out any meat in the cheesecloth and set aside. Discard the cooking vegetables and bones and return the broth to the stockpot.
Reserved chicken meat
3 carrots, diced
3 celery stalks, diced
5 scallions, diced
6 oz fettuccine or noodles
1 teaspoon dried dill
1/4 cup chopped fresh parsley
Salt and pepper to taste
Place the strained broth, carrots, celery, and scallions in the stockpot. Bring to a boil, lower heat and cook the vegetables, about 20 minutes. Return toa boil, add the noodles and cook for about 5 minutes. Add salt (I added 2 teaspoons) and black pepper to taste. Stir in reserved chicken meat, dill, and parsley.
In my region, CSA’s, local farms and farmers’ markets are bursting with produce. There are so many choices that it is difficult to know where to start. Piles of summer squash might be a good place to begin. Zucchini and summer squash are plentiful during the summer months because they are easy to grow and mature relatively quickly. Some of the more common types are:
- Patty Pan Squash is a variety of summer squash notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer.
- Zucchini is a green summer squash also called marrow in some areas of the world.
- Yellow Crookneck Squash is a lemon-yellow, 6-inch vegetable, with a slightly bent neck that earns it the name Crookneck. For best flavor, pick summer squash like crookneck and zucchini when they are small
- Cupcake is a hybrid squash shaped like a cupcake, with the soft edible skin of zucchini and the delicate, sweet flavor of patty-pan squash.
Here are some recipes to get you started:
Sausage Stuffed Round Squash
4 main dish portions, or 8 side portions
4 pattypan, cupcake or round zucchini squashes, stems removed
2 teaspoons extra virgin olive oil
1 small clove garlic, minced
¼ cup minced onion
¼ cup minced celery
1/2 pound cooked, crumbled Italian sausage
1 large slice Italian bread, crumbled
1 tablespoon fresh chopped Italian herbs
4 tablespoons shredded parmesan cheese
Preheat the oven to 400 degrees F.
Slice the squash in half lengthwise. Scoop out and discard the seeds with a serrated spoon, being careful not to tear through the squash. Remove some of the squash flesh with a serrated spoon leaving a ½ inch shell. Lightly brush the insides of the squash with olive oil and sprinkle with kosher salt and black pepper.
In a skillet over medium heat, heat the olive oil and garlic, about 30 seconds. Add the chopped squash flesh, onion, and celery. Cook until soft. Add the crumbled sausage, bread and herbs. Cook for about 5 minutes to soften all the ingredients.
Season to taste with salt and pepper. Divide filling evenly among the squash halves, piling it up in the center. Top with shredded parmesan cheese. Add water to the baking dish to the depth of about 1-inch. Bake for 30-35 minutes, until the squash halves are tender and the tops are golden.
Yellow Squash Casserole
This yellow summer casserole is a favorite all year round, great for family meals during the summer but also popular for holiday dinners, especially in the South. You can use yellow summer or crookneck squash for this casserole. The recipe ingredients are easily increased for a potluck dish or large family dinner.
This casserole is a good side dish that can take the place of a heavier starch, and it goes well with just about any protein, especially chicken or fish. Variations include adding chopped red peppers or green peppers with the onion that adds a little color as well as flavor. You can spice it up by adding chilies as well.
3 medium yellow summer squash
Kosher salt and freshly ground black pepper
1 small onion. finely chopped
1/2 cup mayonnaise
1 large egg
1 teaspoon honey
4 tablespoons melted butter (divided)
3/4 cup shredded Cheddar cheese (divided)
1 cup fresh breadcrumbs
Heat the oven to 350 degrees F.
Butter a 1-quart casserole or baking dish.
Slice the summer squash and place it in a medium saucepan. Cover the squash with water and add 1 teaspoon of salt. Place the pan over high heat and bring the squash to a boil. Reduce the heat to medium-low and cover the pan; continue to cook until tender, 15 minutes.
Drain the squash thoroughly; return it to the saucepan and mash it. Add pepper to taste.
In a mixing bowl, whisk the egg. Add the mayonnaise, chopped onion, 2 tablespoons of the melted butter, and 1/2 cup of cheddar cheese. Stir to blend thoroughly. Stir the mashed squash into the egg and mayonnaise mixture.
Spoon the mixture into the prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the breadcrumbs with the remaining 2 tablespoons of melted butter and then sprinkle them over the casserole. Bake for 30 minutes, or until bubbly and lightly browned. Serve squash casserole hot.
8 oz Italian sausage, cut into ¼-inch slices
1 pound small yellow crookneck, trimmed and cut into 1/4-inch thick slices
3 tablespoons olive oil, divided plus extra for the broiling pan
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh oregano
1 teaspoon kosher salt
1/2 teaspoon fennel seeds
1/4 teaspoon crushed red pepper flakes
8 large eggs, beaten
3 oz sliced Italian fontina cheese, torn into pieces
Heat the oven to the high broil setting. Set the oven rack in the oven 3 to 4- inches from the broiler.
In a medium bowl toss the sliced sausage and squash with 1 tablespoon olive oil, herbs, salt, and pepper.
Lay the sausage and squash in a single layer on a foil-lined half sheet pan that has been brushed with oil. Broil the sausage and squash for 5 minutes. Turn them over and broil for another 5 minutes. Drain in a fine mesh colander.
Preheat the oven to 375 degrees F.
Whisk the eggs, herbs, salt, and pepper together in a medium mixing bowl. Add the drained sausage and squash. Stir.
Heat a 12-inch nonstick, oven-safe saute pan with 2 tablespoons olive oil and cook the onion and garlic for 3-4 minutes. Pour the egg mixture into the pan and stir with a silicone spatula to make sure the egg gets under the squash mixture. Distribute the Fontina cheese around the top of the frittata. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan in the oven and bake for 15 minutes. Turn the broiler back on and brown the top of the frittata, about 2 minutes,
Loosen the frittata from the pan by moving the spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.
Summer Vegetable Soup
2 tablespoons minced garlic
1 medium red onion, finely chopped
2 small red potatoes (7 oz) peeled and diced
2 quarts chicken (or vegetable) stock
2 quarts water
1 tablespoon turmeric powder
2 cups fresh corn kernels
2 cups green beans, trimmed and cut into 1-inch lengths
2 cups yellow squash, diced
1 cup zucchini, diced
1 cup okra, sliced into thin rounds
1 cup cherry tomatoes, quartered
1 tablespoon fresh lime juice
1/2 cup mixed herbs finely chopped (dill, parsley, and chives)
Kosher salt and black pepper
Grated Parmesan cheese for serving
In a large saucepan, bring the broth and water to a boil and add the garlic, onions, potatoes, turmeric and a generous pinch of salt. Lower the heat and simmer for 10 minutes.
Add in the remaining ingredients and season to taste with salt and pepper. Cook until all the vegetables are tender about 15 minutes. Serve in individual soup bowls and garnish the soup with grated cheese.
Italian Sausage, Cannellini Beans and Greens with Grilled Garlic Bread
This dish is versatile. It can be vegetarian by leaving out the sausage (or use a veggie version) and vegetable broth instead of chicken. You can simplify the process if time is short and use canned beans and broth. Just be sure to add the same seasonings. The dish will be almost as good!
Homemade Chicken Broth
1 whole chicken carcass (leftover from roasting or use chicken bones)
2 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 2-inch pieces
1 medium yellow onion (about 6 oz.), cut into 1/2-inch wedges
Freshly ground black pepper
A handful of parsley and a bay leaf
Add enough cold water to submerge the chicken carcass (about 5 quarts) in a large stockpot. Add the carrots, celery, onion, 1 1/2 tablespoons. salt, and 2 teaspoons black pepper. Cover the pot, with the lid slightly ajar. Bring to a boil over high heat and then reduce the heat to maintain a very gentle simmer, partially covered, for 2 hours If at any time the water level drops below the solids, add water to cover and return to a simmer.
Remove the carcass from the broth and discard. Strain the broth through a fine sieve set over another pot or a bowl large enough to hold the broth. Gently press on the solids with a large spoon to squeeze out any remaining broth. Measure out 6 cups of broth and set aside.
Use the remaining broth for other recipes or freeze in small containers for future use.
1 ½ cups dried cannellini beans
Pinch baking soda
1 large carrot or 2 medium, diced
1 large celery stick or 2 medium, diced
1/2 sweet onion, diced
1 garlic clove, minced
1 teaspoon dried Italian seasoning
The night before serving, rinse the beans picking out any bad ones and place them in a large bowl. Cover with water, add a pinch of baking soda and let soak at least 12 hours.
The next day, drain the beans, rinse and drain well. Place the beans in a heavy stock pot with the vegetables, garlic, and Italian seasoning, cover with water about 4 cups and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender about 60-90 minutes. Add salt to taste. Measure out 3 cups of cooked beans with their cooking liquid and vegetables and set aside. Save the remaining cooked beans for other recipes.
1 lb (6 links) (3 hot and 3 sweet) Italian pork sausage
Cut the sausage into ¼ inch thick slices. Cover the bottom of a Dutch Oven with olive oil and brown the slices of sausage.
Finishing the dish
3 cups cooked escarole or swiss chard
2 cloves garlic, one chopped and one whole
½ teaspoon crushed red pepper flakes
1 Parmesan cheese rind
6 cups homemade chicken broth
1 teaspoon salt
3 cups cooked cannellini beans
Italian bread or use the recipe below
Chop the greens into small pieces and add the greens to the Dutch Oven with the browned sausage. Add the garlic and red pepper flakes. Stir. Add the reserved beans, salt, and chicken broth. Stir gently and add the cheese rind.
Bring the ingredients in the stockpot to a low boil, reduce the heat to a simmer. Cook, covered, until all the ingredients are hot, about 20 minutes
Slice the bread (See recipe below) and grill or toast lightly. Rub the peeled garlic clove over the surface of the grilled bread and serve with the stew.
Homemade Italian Country Bread
2 teaspoons SAF (instant) yeast
1 teaspoon honey
1 1/2 cups warm water (100-110 degrees)
4 cups bread flour
1 1/2 teaspoon kosher salt
Place the warm water in an electric mixing bowl. Add honey. Mix until the honey is dissolved.
Add the 4 cups of flour and salt and mix. Sprinkle the yeast on top of the flour.
Using the paddle attachment on number low speed, mix the dough until a dough forms that holds together and cleans the sides of the bowl. Switch to the dough hook and continue kneading for 7-8 minutes, until the dough is soft but supple.
Shape the dough into a ball. Spray the mixer bowl with olive oil cooking spray and place the ball of dough back into the bowl. Cover with plastic wrap and let rise until double, about 60 minutes.
Place a sheet of parchment paper in a 9 or 10-inch pan or shallow dish. Turn the dough out onto the parchment pan or dish. Gently shape the dough into a round and cover with greased plastic wrap and a kitchen towel. Let rise in a warm place until doubled, about 30 minutes or more.
At the same time put a covered Cloche pan or Dutch Oven in the oven and preheat the oven to 500 degrees F.
Do not grease or spray the Cloche pan or Dutch Oven.
After the dough has risen for 30 minutes and the oven temperature is at 500 degrees F, open the oven and take the lid off the cloche pan.
USE A THICK POTHOLDER BECAUSE THE LID IS VERY HOT!
Transfer the dough while on the parchment to the bottom of the hot cloche pan. Cover with the cloche lid.
Bake for 15 minutes, reduce the oven temperature to 450 degrees F and remove the cloche lid.
Bake 15 minutes more, or until the bread is crusty and brown. Remove the pan from the oven and place the bread on a wire cooling rack.
2 pounds mushrooms (button/cremini), roughly chopped
1 large sweet onion, diced
3 cloves garlic, minced
2 quarts homemade or store-bought beef broth
1 cup heavy cream
1 tablespoon all-purpose seasoning blend, recipe below
3 tablespoons butter
5-8 sprigs of fresh thyme
Sea salt and fresh ground pepper, to taste
Homemade Croutons, recipe below
Melt butter in a large soup pot over medium-high heat. Add the diced onions and sauté until tender (about 5 minutes). Add in the minced garlic and continue to cook for another minute. Reduce the heat to medium and add in the chopped mushrooms and the thyme Cook until the mushrooms release some of the water content, stirring frequently about 10 minutes.
Next, add the beef broth, all-purpose seasoning blend, sea salt, and fresh ground pepper. Cook this mixture for an additional 15 minutes then reduce the heat to low. Remove the thyme sprigs. Blend the soup using an immersion blender. Add the cream and heat over low. Serve with croutons.
All-Purpose No-Salt Seasoning Mix
1 tablespoon garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 1/4 teaspoons dried savory
1 1/4 teaspoons ground thyme
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon dried sage
1/4 teaspoon cayenne pepper
Mix garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl; store in a sealed jar.
2 tablespoons butter
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
6 slices day-old bread, cubed
In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil, and seasonings. Heat in a 300° F oven until butter is melted. Remove from the oven; stir to combine.
3 cups finely diced leftover baked ham
2 hard-boiled eggs finely chopped
1/4 cup finely diced celery
1/4 cup finely diced bell pepper
1/4 cup finely diced red onion
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
Ground black pepper or cayenne pepper to taste
Combine the mayonnaise, sour cream and Dijon in a large mixing bowl. Add the remaining ingredients and stir until completely combined. Cover and chill until serving time.
Serve on a salad plate over shredded lettuce or on a sandwich made with pumpernickel bread.