2-8oz ribeye steaks, trimmed of large pieces of fat
1 tablespoon canola oil
2 tablespoons unsalted butter, divided
1 whole garlic clove, peeled
2 tablespoons cracked black peppercorns
1 tablespoon coarse sea salt
1/4 cup finely chopped shallots
2 tablespoons cognac
1/4 cup beef broth
2 tablespoons heavy cream
Combine the peppercorn and salt. Rub all over the steaks and let sit at room temperature for 30 minutes.
In a large skillet heat the you and 1 tablespoon of the butter. Add the garlic clove and stir in the melted butter. Add the steaks and turn the heat up to medium-high. Cook for 4-5 minutes on each side.
Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125-130°F. Once the steak is done to your liking remove the steaks to a platter and cover with foil.
Remove the garlic clove from the skillet and add the remaining butter and shallots. Cook for 4-5 minutes until the shallots are tender. Deglaze the pan with the cognac. Add the broth and simmer for 2-3 minutes. Add the cream and simmer for 2 minutes. Pour the sauce over the steaks and serve.
2 slices cooked bacon, crumbled
Ranch Dressing or Buttermilk Dressing, see below
Crumbled blue cheese to taste
1 small tomato, diced
¼ cup diced red onion
Whisk together in a small bowl:
1/2 small shallot, finely chopped
3/4 cup sour cream
1/2 cup buttermilk,
1 tablespoon chopped fresh chives
1 tablespoon white wine vinegar Salt and pepper to taste
Stin in 1/2 cup crumbled mild blue cheese
Combine the dressing ingredients in a jar with a screw top and shake well.
Cut 1 small head of iceberg lettuce into 4 wedges; place a wedge on two individual salad plates and spoon some of the dressing over the wedges.
Top each with bacon, diced red onion, diced tomato, and more crumbled blue cheese.
Fennel Layered with Potatoes
2 lb. yellow potatoes, such as Yukon Gold
1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)
1 onion, sliced
6 tablespoons extra-virgin olive oil, plus more for the baking dish
2-1/2 teaspoons kosher salt
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Slice the potatoes as thinly as possible – use a box grater or mandoline.
Pour 2 tablespoons of oil into a 13×9-inch baking dish. Layer half of the potatoes into the dish. Spread half of the fennel and half of the onions on top of the potatoes/ Drizzle with 2 tablespoons of oil, and ha;t of salt and pepper. Top with remaining ingredients.
Cover the baking dish with foil. Bake for 45 minutes. Remove the foil and bake for another 445 minutes. Allow resting for 10 m minutes before serving.
Chicken Cordon Bleu
2 chicken breasts
2 slices Gruyere or Swiss cheese
2 slices of baked deli ham
1 cup panko breadcrumbs
1 tablespoon butter, melted
1 teaspoon garlic powder
1:2!teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Preheat the oven to 400F.
Coat a baking dish with cooking spray.
Toss the bread crumbs with the butter, garlic powder, and thyme. Spread in a shallow dish.
Butterfly each chicken breast.
Pound each piece of chicken into a thin sheet between plastic wraps.
Season the chicken with salt and pepper. Add a slice of swiss cheese and a slice of ham to one side of each chicken breast.
Fold the uncovered part of the breast over the ham and cheese side.
Whisk together the mayonnaise and Dijon mustard. Slather it over the chicken, coating it on all sides.
Press the bread crumbs mixture onto the chicken to completely coat.
Place in the prepared dish and bake at 400 degrees F for 30 minutes or until the internal temperature reaches 165F. Drizzle with lemon juice and serve.
Fennel, Potato, and Leek Bake
14 oz baby yellow potatoes, cut into half
1 medium fennel bulb, trimmed and cut into 1-inch pieces
1 leek, sliced in circles
¼ cup freshly grated Pecorino Romano or Parmigiano-Reggiano Cheese
2 tablespoons. finely chopped fresh flat-leaf parsley
2 medium cloves garlic, minced
3 tablespoons extra-virgin olive oil, plus more for the baking dish
1 teaspoon kosher salt
½ teaspoon Freshly ground black pepper
In a large mixing bowl, combine all the ingredients and mix well. Pour into a greased 8×8 inch baking dish.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Uncover and continue baking until the potatoes are tender when pierced with a fork and the top is golden brown, 20 minutes longer. Let rest at least 10 minutes before serving.
Stuffed Patty Pan Squash
5 Patty Pan Squash
For the stuffing
1 cup cooked, crumbled Italian sausage
1 small onion chopped
2 cloves garlic chopped
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 cup panko breadcrumbs
Preheat your oven to 350° Fahrenheit/180° Celsius.
Cut the top of each squash off and reserve.
Remove the squash flesh center and hollow out further with a spoon. Dugard the what you remove because it consists of mostly seeds. with salt and black pepper.
Prepare the stuffing by combining all the stuffing ingredients together in a bowl. Place the squash into a baking dish and fill the squash with all the meat stuffing. Top with the lid. Pour water up to ½-inch in-depth into the baking dish.
Roast the stuffed patty pan squash for about 45-50 minutes at 350° F
Both dishes can be roasted at the same time.
Potato, Leek, And Fennel Bake
2 tablespoons butter
2 leeks, white and pale green parts only sliced into ¼-inch half moons
2 cloves garlic, minced
1 fennel bulb, trimmed, cored, thinly sliced
1 large stem of fresh rosemary
1 lemon cut in half
2 pounds of small red-skinned potatoes, cut in half
Salt and pepper to taste
Preheat the oven to 350°F. Butter 13x9x2-inch baking dish.
Melt 2 tablespoons butter or olive oil in a large skillet over medium heat. Add the vegetables arranging them in a single layer as much as possible. Salt and pepper the vegetables. Add the rosemary, garlic, and lemon halves to the dish. Bake covered until vegetables are very tender, about 1 hour and 15 minutes.
Let the dish rest 10 minutes before serving. Squeeze the lemon over the vegetables.
1 orange zested, peeled, and cut into segments
1 medium fennel bulb, trimmed and thinly sliced crosswise
1 celery stalk, thinly sliced on the bias
2 radishes, thinly sliced
1/4 cup pitted Kalamata olives, drained
1/2 cup sliced red onion
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon grated orange zest
1/4 cup extra-virgin olive oil
Salt and freshly ground Black Pepper
Combine the salad ingredients in a medium salad bowl. Whisk the dressing ingredients together and pour over the salad. Toss gently.
Air Fryer Lamb Chops
4 loin lamb chops 1 1/2″ wide
4 teaspoons whole grain mustard
1/2 teaspoon olive oil
1 teaspoon chopped fresh rosemary
½ teaspoon crushed black pepper and 1/2 teaspoon of coarser sea salt
Preheat the air fryer to 350 degrees F
Sprinkle the lamb with salt to taste.
Combine the remaining ingredients and brush on the lamb.
Place lamb chops in the air fryer basket with some room in between.
Cook for 15 minutes for medium-rare (turning at 8 minutes.)
You can use a thermometer to test for doneness.
Serve with Tzatziki Sauce and warm pita bread.
Tzatziki Feta Sauce
Half a large cucumber, peeled, seeded, and finely chopped
1 cup Greek yogurt
¼ cup crumbled feta cheese
1 large garlic clove, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon dried dill
Sprinkle cucumber with ½ teaspoon salt. Let sit in a colander to drain for 10 minutes, then squeeze out excess water.
Combine yogurt, cucumber, garlic, oil, dill, feta, and ½ teaspoon salt in a bowl. Mix well.
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.
Adapted from an article by Anthony Bourdain in Gourmet.
4 tablespoons butter, divided
4 ounces small whole mushroom caps
1 chopped shallot
2 minced garlic cloves
1 cup of water
½ cup dry white wine
1 teaspoon lemon juice
Bouquet garni (wrap two sprigs of parsley, two bay leaves, and a sprig of fresh thyme in a piece of cheesecloth. Tie into a neat bundle with string)
1 pound fresh sea scallops, dried well
2 tablespoons flour
1/4 cup heavy cream
Salt and freshly ground pepper
Bread crumbs for the topping
Grated Gruyère or Fontina cheese
In 2 tablespoons butter in a medium saucepan saute the shallots, garlic, and mushroom caps until the mushrooms brown and lose their liquid. Remove to a bowl and set aside.
Add the water, wine, bouquet garni, and lemon juice to the saucepan and bring yo a boil. Add the scallops, cover, and remove the pot from the heat. Let the scallops sit in the liquid for 5 minutes. Remove the scallops with a slotted spoon and set aside.
Strain the liquid and discard the bouquet garni. Set aside
Melt the remaining 2 tablespoons butter in the saucepan and whisk in the flour. Do not let it get dark. Add 3 tablespoons of the scallop cooking liquid and mix until blended. Over very low heat, blend the flour mixture into the remaining scallop cooking liquid. Add the cream and simmer and stir until blended and thickened. Season with salt and pepper to taste. Add the scallops and mushroom mixture, and stir.
Fill 4 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. (If you’re not ready to serve the scallops, cover them with plastic wrap and refrigerate.)
Sprinkle the top lightly with bread crumbs and top with grated cheese.
Preheat the broiler. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown.
Save the leftover roasted vegetables for a delicious quiche. Recipe after Christmas.
1/2 cup olive oil
4-5 large carrots, peeled, cut on the bias, about 1-inch thick
3-4 parsnips, peeled, cut on the bias, about 1-inch thick
1 bulb fennel, trimmed and quartered
1 medium red onion, peeled and quartered
4 garlic, cloves, peeled and cut in half
4 fresh thyme sprigs
1/2 teaspoon Maldon sea salt
Preheat the oven to 400 degrees F. Cover a large baking sheet with sides in foil.
Heat the olive oil in the microwave until hot. Place the carrots, parsnips, fennel, onion, garlic, and thyme on the prepared baking sheet. Pour the hot oil over the vegetables. Sprinkle with the salt. Transfer to the oven and roast until tender and brown, about 45 minutes.
On these hot summer days, grilling your dinner outside instead of heating up your kitchen is a much better plan. To make a successful meal on the grill, I have a few tips that I have learned over the years that I can share with you. I can not speak about charcoal grilling – only gas grilling- because that is what I use. Be sure to purchase a grill with several different burners – mine has three. That way you can create direct and indirect cooking which will prevent overcooking or burning your food. Have a good meat thermometer handy, also. Another tool I have recently started using is a grill mat that can withstand very high temperatures and prevents your food from burning. What is amazing is that you still get grill marks. Use this mat to cook delicate foods, such as seafood or small vegetables that might fall through the grate. Just wipe clean with a wet paper towel and you are set for the next grilling session. It is called the Kona Mat and use this link to find out more.
Using the direct and indirect grilling technique is important in producing good tasting food. To cook indirectly: On a gas grill, leave one burner off and place the meat on the grate directly over the cool burner. For a charcoal grill: pile all the coals along the sides of the grill and place the food in the center, away from the hot coals. Place a metal drip pan beneath the grate where the food will sit, to collect juices as it cooks.
|Direct Heat||Indirect Heat|
|Food placement||Above flames or coals||Adjacent to flames or coals|
|Temperature||500°F or higher||350°F to 400°F|
|Cooking Times||25 minutes or less||More than 25 minutes|
|What to grill?||Kabobs, tempeh, tofu, veggies, sausages, steaks, burgers and most seafood||Whole chicken or turkey, ribs, roasts or leg of lamb|
|Bonus!||Wood chips can be added to a charcoal grill for an extra smoky flavor|
Often a combination of both methods is used. For example, a 1-1/2-inch-thick steak, or bone-in chicken parts can be seared or browned over direct heat for a short period of time and moved to the indirect heat area to continue cooking internally without excess browning.
For a majority of cooks, grilling means cooking a hamburger or steak. But did you know that seafood and vegetables are transformed on the grill into special meals?
Coriander-Rubbed Red Snapper with Grilled Fennel And Plums
In this recipe, I used the Kona Mat to cook delicate seafood and fruit.
For 2 servings
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 tablespoons toasted sesame oil
1 teaspoon honey
12-13 oz red snapper fillet, skin removed
1 fennel bulb
2 medium plums
2 tablespoons unseasoned rice vinegar
1 teaspoon honey
1 tablespoon toasted sesame oil
1 scallion, finely minced
1 tablespoon finely chopped fennel fronds
Preheat grill to medium-high with the BBQ mat on the grill.
Combine the spices in a small bowl and stir in the oil, honey, salt, and pepper.
Combine the dressing ingredients in a small bowl and set aside.
Quarter the plums and slice half the fennel bulb into ½ inch slices, leaving the core on the bulb.
Drizzle the fennel slices and plum quarters with vegetable oil and sprinkle with salt and pepper.
Coat one side of the fish with half the coriander mixture and let stand at room temperature for 10 minutes.
Place the fish with the spice mixture side down and the fennel on the BBQ mat and grill for 5 minutes. Coat the fish with the spice mixture and turn it over. Turn the fennel over and place the plums on the mat. Grill for 5 minutes more. Place the grilled fennel and plums on a serving dish and drizzle the dressing over them. Serve the grilled salad on individual plates, cut the grilled fillet in half and place on top of the grilled fennel/plum mixture.
Multiple varieties of peppers are abundant in my area at the Farmers’ Market and in my neighbors’ gardens. Take advantage of this great crop and make some delicious recipes. Peppers are easy to freeze. Remove the seeds and cut into sizes that you like to use. Place them in ziplock freezer bags to use in the future. That’s all it takes.
Tomatoes, corn, cucumbers, and squash are also plentiful.
Tuscan Flavored Redfish
I like to use Penzey’s Tuscan Sunset herb seasoning on fish. It is a salt-free combination of basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper, and anise. However, you can use any dried Italian seasoning mix.
Two thin redfish fillets, 4 oz each, or fish fillets of your choice
Penzey’s Tuscan Sunset seasoning or other dried Italian seasonings
3 small Italian frying peppers, seeded and sliced into rings
1 small red onion, sliced into rings
1 small fennel bulb, trimmed, cored and thinly sliced
1 garlic clove, minced
Salt to taste
2 tablespoons olive oil, divided
2 tablespoons freshly squeezed orange juice
A handful of finely chopped fennel fronds
Sprinkle the fish, on both sides, with the herb mix. Season with salt to taste. Set aside while the vegetables saute.
Push the vegetable to one side, add the remaining oil and, then, the fish. Cook the fish two minutes and carefully turn the fillets over. Cook for two minutes more. Sprinkle the fish with the orange juice and fennel fronds. Serve the fish alongside the sautéed vegetables.
Mexican Flavored Chicken Stuffed Peppers
Coleslaw is a great side for this dish.
2 medium green bell peppers
1 large chicken breast, about 8 oz, cooked and shredded
1/2 cup medium spice salsa
1/2 cup shredded cheddar cheese
Cut the top off the peppers and reserve the top. Clean the peppers and remove the seeds. Stand the peppers up in a deep baking dish that is just large enough to hold the two peppers.
In a mixing bowl combine the shredded, cooked chicken with the salsa and cheese. Stuff the peppers with the mixture and place the tops back on the peppers.
Heat the oven to 350 degrees F.
Add about one inch of water to the baking dish and place the dish, uncovered, in the oven. Bake for 45 minutes. Remove the peppers to individual serving dishes, using a slotted spoon.
Summer Tomato Salad
1-pint grape tomatoes halved
1 celery stalk, finely chopped
1 small red onion, finely chopped
1/2 teaspoon dried Italian seasoning
1/4 cup Italian vinaigrette. recipe below
Salt & pepper to taste
Combine all the ingredients in a serving bowl. Let marinate at room temperature for several hours before serving.
To make 1 cup of dressing:
Mix 1 tablespoon of dried Italian seasoning with 1 tablespoon of water in a mixing bowl and let stand 5 minutes. Add 1/3 cup red wine vinegar.
Whisk in 2/3 cup extra-virgin olive oil. Let stand several hours for the flavors to develop. Whisk again before adding to a salad.
French Basque Pipérade
My easy version of this dish is great to have in the refrigerator. It can be used as a side for grilled meat or fish and is especially good on top of an omelet. This recipe also makes a good pizza topping.
2 tablespoons olive oil
4 medium sweet onions, peeled, halved and cut into ½ inch thick slices
2 medium garlic cloves, minced
2 tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon fresh thyme leaves, coarsely chopped
1 medium dried bay leaf
6 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
2 teaspoons piment d’Espelette
1 cup marinara sauce
In a large, deep skillet with a tight-fitting lid, add the olive oil. Heat over medium, Add the onion and garlic. Cook until soft and beginning to color, about 8 minutes. Stir in the herbs and pepper slices and season well with salt. Cover and cook until the peppers are slightly softened, about 10 minutes.
Stir in the marinara sauce, piment d’Espelette and season well with salt. Cook uncovered until the mixture melds and the juices thicken about 10 minutes. Remove the bay leaf and serve or store in a covered container to use during the week.
So many more options become possible in March. Here, on the Gulf Coast, strawberries are in season and they are beautiful. They taste wonderful in a smoothie. I look forward to this time of year, so I can purchase artichokes because we love them stuffed. Asparagus make delicious salads and so does fennel. And, broccoli rabe is at its best in the spring, so look for it at your market.
Italian Seasoned Fresh Bread Crumbs
2 cups fresh bread crumbs (about 8 slices of regular, low carb or gluten-free bread), crusts removed
1 teaspoon sea salt
1 teaspoon dried Italian seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
Tear the bread slices into pieces. Process into crumbs and place in a mixing bowl. Add the remaining ingredients and stir until thoroughly combined.
4 large artichokes, trimmed
2 cups Italian seasoned “bread” crumbs (see recipe above)
8 cloves garlic, smashed with the flat of your blade and minced
1 teaspoon crushed red pepper flakes (chili)
1 cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
Cut off the stems so the artichokes will stand upright. Slice off the top third of the artichokes and pull off some of the tough outermost leaves.
Trim off the pointed tips of the remaining leaves with kitchen shears. Wash the artichokes and turn them cut side-down to drain.
Rub the cut parts with a little lemon juice. Use your thumbs to open the leaves the rest to make room for stuffing and set aside.
Heat the oven to 425° F and place a small stock pot or tea kettle with water on the stove to boil.
Combine the bread crumbs, garlic, cheese and red pepper flakes.
Stuff one artichoke at a time by scooping out 1/2 cup of stuffing, placing the artichoke in the bottom of the bowl and sprinkling with the 1/2 cup of stuffing.
Use your fingers to work the stuffing in between the leaves. Be sure to get a bit of the stuffing between each of the outer leaves and in the top.
Transfer the stuffed artichokes to a baking dish just large enough to hold the artichokes upright.. Continue until all artichokes are stuffed and placed in the baking dish.
Drizzle each artichoke with lemon juice and olive oil. Pour boiling water from the kettle or pot to fill the dish about an inch high.
Cover the dish tightly with aluminum foil and bake about 45 minutes. Check for tenderness by sliding a knife easily through the base of the artichokes.
Once tender, uncover and bake for 15 minutes, or until the artichokes turn golden brown.
Place each artichoke in an individual bowl and pour some of the broth in the baking dish over the artichokes before serving.
Spring Asparagus Salad
Variations: add cooked beets or crispy bacon to the salad.
1 bunch fresh, thin asparagus
Juice from 1 lemon
2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain or Dijon-style mustard
2 hard-boiled eggs, chopped
3 scallions (green onions), sliced thin
Bibb Lettuce cups
Bring a large pot or deep skillet of water to a boil over high heat. Add a generous pinch of salt.
Trim and discard the tough woody asparagus ends.
Carefully place the asparagus spears in the boiling water and cook for 3-4 minutes, or just until the vegetable is bright green and tender but not soft.
Drain and place the asparagus in a large dish filled with ice water.Let the asparagus cool in the ice bath for about 5 minutes.
Transfer the asparagus to a kitchen towel to dry. Cut the asparagus into two-inch pieces and then place them on a platter or individual salad plates lined with lettuce.
Whisk together the lemon juice, oil, mustard and a pinch of salt in a liquid measuring cup, until well blended, to form a vinaigrette.
Sprinkle the sliced scallions over the asparagus and then sprinkle the chopped egg on top.
Spoon the vinaigrette over the salad and toss gently to coat.
Easy Strawberry Smoothie
2 cups fresh or frozen strawberries
1 cup plain Greek yogurt
1 cup regular milk or unsweetened almond or coconut milk
Sweetener of choice to taste
Place all the ingredients in a blender and blend until smooth. Pour into glasses to serve.
Fennel Walnut Chicken Salad
1 whole boneless, skinless chicken breast or 2 halves, cooked and diced
1/2 of a fennel bulb, coarsely chopped
1/4 cup finely chopped red onion
1/4 cup toasted walnuts, chopped
2 tablespoons freshly squeezed lemon juice
1 teaspoon roasted garlic powder
1/4 teaspoon fennel seeds
1/4 teaspoon coarse black pepper
1/4 cup mayonnaise
In a large bowl, toss the chicken cubes with the lemon juice, garlic powder, fennel, fennel seeds, black pepper and walnuts until combined.
Add the mayonnaise to the chicken mixture and toss to coat thoroughly. Taste the salad and see if you would like to add salt.
Cover the salad and place in the refrigerator for at least an hour.
Broccoli Rabe Parmigiano
2 tablespoons extra virgin olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper flakes (chili)
2 lbs Broccoli Rabe
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
4 oz cooked pasta, optional
Cut off about one inch from the bottom of the broccoli rabe stalks. Wash the broccoli very well. Cut into two-inch lengths.
In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; sauté 30 seconds.
Add broccoli rabe, broth, lemon juice and lemon zest; mix well. Cover skillet and cook over medium heat 8 minutes or until the broccoli rabe is crisp-tender.
Add the salt, black pepper and grated cheese. Mix well and cover the pan. Let the mixture sit for five minutes before serving. This sauce is delicious served over pasta.
Springtime means ham and lamb in the meat department. They are often on sale now in the market or from your local farm. Ham is always a good buy and supplies plenty of leftovers for several meals. Spring also brings us lots of new vegetables and fruits, so I look forward to using them and developing new recipes with them. I am especially taken with my newly discovered rutabagas. They are very similar to potatoes but contain many less carbs. I decided to try making my potato salad recipe with them and it turned out very well and so delicious. Fennel is also in season and there are so many good ways to prepare it, either cooked or raw. Try out some new vegetables this week and see how you like them.
Glazed Spiral-Sliced Ham
1/2 cup packed brown sugar
1/2 cup apricot jam
1/4 cup Dijon mustard
5 lb Spiral Cut Fully Cooked Ham
Preheat the oven to 275 degrees F.
Place the ham cut side down onto a sheet of aluminum foil. Let stand at room temperature 30 minutes.
Mix together the brown sugar, apricot jam and mustard in a small bowl. Brush half of the glaze onto the ham using a pastry brush.
Reserve the remaining glaze. Enclose the foil around the ham and place on a rimmed baking sheet also covered with foil (for easy cleanup).
Roast for 75 minutes in the preheated oven, or if your ham is a different size, figure 15 minutes per pound.
Take the ham out of the oven, pull the foil away and brush the remaining glaze onto the ham.
Place the ham back in the oven without enclosing it in the foil.
Bake 15-20 minutes more or until a meat thermometer inserted into the thickest portion registers 140°F. Let rest 10 minutes before slicing.
Rutabaga “Potato Style” Salad
1 ½ lbs rutabaga or red potatoes, peeled
2 hard-boiled eggs, chopped
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Cut the rutabaga or potato into thin slices, about 1 x 1 inch, or cut the vegetables into cubes if you prefer that cut.
Place the rutabaga in a large pot with a lid. Cover with cold water and add 1 teaspoon salt.
Bring to a boil, lower the heat and cook with the lid ajar about 15-20 minutes until the rutabaga is fork tender.
Drain and place the rutabaga in a medium serving bowl. Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well and taste to see if the salad needs salt.
Cover the bowl and chill in the refrigerator for several hours before serving.
Sprinkle the top with some chopped parsley and a little paprika, if you would like to garnish the salad before serving it.
Fennel Salad With Avocado Dressing
2 plum tomatoes, cut into wedges
1/4 of a large fennel bulb, cut into one inch cubes
2 tablespoons finely diced red onion
1/4 cup toasted pine nuts
Avocado Dressing, see link
Combine the tomatoes, fennel, onion and pine nuts in a medium serving bowl. Add a few tablespoons of dressing to the top of the salad.
Serve with the remaining Avocado dressing on the side.