Steak dinners are special and you don’t need to go to a steakhouse to get a great steak dinner. Easy to do at home. Choosing a cut of steak may seem an intimidating task as there are so many to choose from. When choosing your cut, it should be moist rather than dry or slimy. Look for firm, fine-grained meat with a light marbling of fat – without this the steak will be dry once cooked. Any fat on the edges of the steak should be creamy-colored and the meat should be deep burgundy in color, not bright red. Rib-eyes, strip steaks, top sirloin steaks and T-bone steaks are familiar and delicious; you can’t go wrong with any of them. My choice and just the right size for a special dinner are New York strip steaks also called Delmonico steaks. The biggest mistake cooks make when grilling steak is that they overcook it. I prefer organic, grass-fed meat and that type of steak is very easy to overcook. Grass-fed beef cooks much more quickly than regular beef. To make these steaks delicious – use a marinade and follow the directions for the cooking time below. If you cook regular beef, the steaks will need a few more minutes on the grill than grass-fed beef. All you need then are some great side dishes. Dinner party a success!
Marinated Grass-Fed Steak
Serves 6
Directions
Six 1-inch-thick top loin (New York strip/Delmonico) bone-in, organic, grass-fed (8 to 10 oz. each) steaks, trimmed
Kosher salt and freshly ground black pepper
1/2 cup vegetable oil
1/4 cup soy sauce
8 teaspoons chopped fresh thyme, divided
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 large garlic cloves, minced
Directions
For the marinade:
In a medium bowl, mix the oil with the soy sauce, the Worcestershire, mustard, vinegar, half of the thyme and garlic.
Put the steaks in a large dish and coat them with the marinade mixture.
Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.
Sprinkle the steaks with 2 1/2 teaspoons salt and 4 teaspoons pepper.
Clean and oil the grill grates. Heat one burner to medium high and the second burner to medium low.
While the grill heats, let the steaks rest at room temperature.
Place the steaks over the hotter part of the fire.
Cook, covered, 2 minutes per side. If the steaks are thinner then only grill for 1 minutes per side.
Using an instant meat thermometer, check the temperature of the meat.
If it is 120-125 degrees F, remove the steaks to a serving plate.
If the temperature is lower than 120 degrees F, move the steaks to the low heat burner.
Continue to grill until the temperature reaches 120 degrees F.
Transfer the steaks to a large serving platter, sprinkle with the remaining thyme and let rest five minutes before serving.
Sautéed Potatoes
Ingredients
4 pounds red-skinned potatoes
Salt to taste
4 tablespoons olive oil
2 tablespoons butter
2 teaspoons finely chopped garlic
Freshly ground pepper to taste
4 tablespoons finely chopped parsley and chives
Directions
Place the potatoes, unpeeled, in a large saucepan with salted water to cover.
Cook the potatoes until tender, about 20 minutes. Drain and let cool.
When cool enough to handle, peel them. Cut the potatoes into 1 inch cubes.
(The recipe can be prepared ahead to this point. Drizzle the potatoes with a little olive oil, cover and refrigerate until ready to saute.)
Heat the oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes.
Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula.
Cook for a few minutes more until light brown.
Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and chives. Serve immediately.
Stuffed Grilled Zucchini
Start the zucchini on the low heat side of the grill about 5 minutes before you put the steaks on the grill.
Ingredients
3 medium zucchini
Olive oil
2 tablespoons finely chopped sweet onion
2 tablespoons chopped celery
1/4 teaspoon minced garlic
1 chopped plum tomato
1/2 cup dried bread crumbs
1/4 cup chopped deli sliced pepper rings
1 tablespoon minced fresh parsley
1/2 teaspoon salt
Directions
Cut each zucchini in half lengthwise; scoop out pulp, leaving 1/4-in.ch thick shells. Brush with oil; set aside.
Chop the zucchini pulp.
In a large skillet, saute the zucchini pulp, celery and onion in oil. Add garlic and tomato; cook 1 minute longer.
Add the dried bread crumbs; cook and stir for 2 minutes or until golden brown.
Remove from the heat. Stir in the chopped pepper rings, parsley and salt. Spoon the mixture into the zucchini shells.
Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender and the top of the stuffing begins to brown.
remove the cooked zucchini to a serving dish. cover with foil until the steaks are ready to be served.
July’s dinner recipes take full advantage of all the wonderful, seasonal produce available at this time of year. Where I live, this month is just about the end of the local growing season, too hot, while many of you are just reaping the benefits of gardens begun just a few months ago. And, for me, it is also too hot to grill. What you say! Since I am fortunate to be able to grill 12 months a year, the thrill is not seasonal. Some days I do not want to deal with the heat and the hot grill. So. many of my meals on these very hot days are prepared in an air-conditioned house.
Dinner One
Garden Fresh Meatloaf
Serve with a green bean salad and fried Italian peppers, recipes below.
Ingredients
2 lbs. grass-fed, organic, lean ground beef
2 carrots, finely diced
1 celery stalk, finely diced
Half of a large green bell pepper, finely diced
1 small sweet onion, finely diced
1 clove garlic, minced
Half pint grape tomatoes, seeded and chopped
1 cup of your favorite fresh herbs, chopped
1 tablespoon olive oil
2 large eggs, beaten
¼ cup ketchup
1 cup bread crumbs
½ cup water
Directions
Heat the oil in a medium skillet. Add all the diced vegetables and garlic to the skillet and cook until tender.
Add the herbs and season with salt and pepper. Cool to room temperature.
Preheat the oven to 350 degrees F.
Place the beef in a mixing bowl. Add the cooked vegetables, beaten eggs, ketchup, water and bread crumbs.
Combine thoroughly and place in a greased 9×5 loaf pan.
Bake the meatloaf until an instant-read thermometer registers 160°F, about 60-75 minutes.
Let rest a few minutes and then unmold, slice and serve.
Green Bean Salad
4 servings
Ingredients
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 clove garlic, finely minced
Kosher salt and freshly ground pepper, to taste
2 cups fresh green beans, trimmed and cut into 2 inch pieces
2 oz feta cheese, crumbled
1/4 cup finely diced red onion
1/4 teaspoon dried oregano
Directions
To make the vinaigrette:
Whisk together the vinegar, oil, garlic, salt and pepper in a serving bowl; set aside.
For the green beans:
Bring a large saucepan of lightly salted water to a boil; add the beans and cook until just tender, about 3 minutes.
Using a slotted spoon, transfer the beans to a bowl of ice water. Drain well and toss with the vinaigrette, oregano, feta and onion.
Chill before serving.
Italian Fried Peppers
Ingredients
10-12 long Italian frying peppers
Extra virgin olive oil
1 large garlic clove, sliced thin
½ teaspoon crushed fennel seed
½ teaspoon dried oregano
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper.
Directions
Wash and dry the peppers.
Heat a large saute pan over medium to high heat and add just enough extra virgin olive oil to cover the bottom of the pan and add the garlic and red pepper flakes. Cook for about 30 seconds
Add the peppers and season with salt and pepper. Turn the peppers over a few times to coat in oil.
Add the fennel and oregano and cook for about 10 minutes until soft and beginning to brown. Can be served at room temperature.
Dinner Two
Shrimp Tacos For Two
Serve this entrée with a cucumber salad. Recipe below.
Ingredients
1 tablespoons olive oil
1 small clove garlic grated
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground red pepper (cayenne)
1/2 pound medium shrimp, peeled, tails removed and deveined
4 corn tortillas
Homemade Tomato Salsa, recipe link
Shredded Garden Leaf lettuce
Shredded cheddar or Mexican cheese
Directions
Combine olive oil, lime juice, cumin, paprika, garlic and red pepper in a zip-top plastic bag, add the shrimp and seal. Set aside for 15 minutes.
Remove shrimp from the bag; discard marinade. Heat a grill pan over medium-high heat.
Arrange the shrimp on the pan and grill 2 minutes on each side.
Preheat the oven to 375 degrees F. Lightly coat 4 corn tortillas with olive oil cooking spray and place them in a metal taco holder.
Place the holder in the oven and heat the tortillas until just beginning to get crispy, about 10 minutes.
Remove the holder from the oven and fill each shell with shrimp, tomato salsa, cheese and shredded lettuce.
Cucumber Salad with Ranch Dressing
Ingredients
1 large cucumber, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
1 small sweet onion sliced into thin rounds and halved
¼ cup ranch dressing (recipe link here)
Chopped fresh dill, optional for garnish
Directions
Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.
Alternate the cucumber and onion slices on a serving plate. Drizzle with the ranch dressing, garnish with dill, if using, and serve.
Dinner Three
Mediterranean Chicken
This is a great one pot meal. If you do not have access to fresh cherry peppers, you can use the jarred version instead.
Ingredients
3 tablespoons olive oil
1 lb potatoes, peeled and quartered
All-Purpose flour, Kosher salt and black pepper
4 cloves garlic
4 chicken thighs, skin removed
½ cup dry white wine
A dozen fresh sweet red cherry peppers, halved and seeded
1 package frozen artichoke hearts, defrosted
2 tablespoons fresh oregano
1/2 teaspoon red chile flakes, optional
Directions
Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat.
Add the potatoes and 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until lightly brown, 8 to 10 minutes.
Add the garlic and cook for 1 minute. Remove the potatoes to a bowl and set aside.
Heat the remaining oil in the same skillet over medium-high heat.
Season the chicken with a 1/2 teaspoon salt and 1/4 teaspoon pepper and dredge in flour, shaking off any excess.
Cook until browned, about 3 minutes per side.
Return the potatoes to the skillet.
Add the wine, artichoke hearts, red chile flakes, if using, and cherry peppers.
Simmer, covered, until the chicken is cooked through and the potatoes are tender, about 25-30 minutes. Stir in the oregano and serve.
Dinner Four
Grilled Greek Salmon
Serve with a Tabbouleh Salad (click here for recipe link), Tzatziki Sauce and Pita Bread or Chips.
Sumac is a middle eastern spice that’s tangy and a little tart. If you don’t have it, use more lemon zest instead.
4 servings
Ingredients
1 1/2 lbs fresh salmon fillets, cut into 4 equal pieces
2 tablespoons olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice (about 1 large lemon)
2 cloves of garlic, grated
1 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon sumac
Tzatziki Sauce, recipe below
Directions
Mix together the olive oil, lemon zest, lemon juice, garlic, salt, dill, dried oregano, crushed red pepper and sumac in a plastic ziplock bag.
Place the salmon fillets in the bag and close the bag.
Gently massage the marinade into the fish to coat it evenly, refrigerate and allow the fish to marinade for about 30 minutes.
Heat an outdoor grill to medium high.
Place the fish on a foil lined baking sheet skin-side down, turn the foil edges up and pour the marinade over the fish.
Slide the foil onto the grill, close the lid and cook the salmon for about 8-10 minutes.
Remove the foil from the grill by sliding the foil back on the baking sheet.
You can also cook the salmon in the oven.
Bake in a 400 degree F oven for about 15-20 minutes.
Spoon some Tzatziki Sauce over the top and serve with Tabbouleh Salad and pita chips or bread.
Tzatziki
Ingredients
This sauce is delicious on top of grilled salmon.
2 cucumbers, peeled and seeded
1 1/4 cups plain Greek yogurt
2 teaspoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Place the yogurt in a medium bowl.
Grate the cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.
Add it to the yogurt along with the remaining ingredients and stir.
Cover and chill in the refrigerator before serving.
July is a month when everything seems to be in season. Even our young fig tree that we planted in April is producing some figs. Here is a photo of our very first fig. You will have to wait a bit until I can show you what I can make with them,
My CSA share and the farmers’ markets are filled with wonderful produce to choose from and turn into some delicious meals. I like to try new ideas for recipes with some of the vegetables that are not plentiful during the cooler months. So this month is a good time to cook with poblano peppers, fresh tomatoes, yellow squash, eggplant and okra. Looking for something different, give one of these recipes a try.
Eggplant Caponata
Ingredients
1 1/2 pound eggplant (1 large)
1 garlic clove, minced
Olive oil, plus extra for the baking pan
Half a medium onion, finely chopped
2 ribs celery, finely diced
1/2 teaspoon crushed red pepper flakes
11/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped oil cured olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Basil leaves for garnish
Crostini
Directions
Preheat the oven to 400°F.
Cut the eggplant in half lengthwise and score twice with a knife (not hitting the skin on the bottom.)
Roast face down on a foil lined baking sheet that has been brushed with olive oil, about 20 minutes or until tender.
Let drain on a paper towel for 10 minutes, cut side down.
Scoop the eggplant out of the skin and finely chop.
Heat 1 tablespoon olive oil over medium heat in a medium, heavy saucepan.
Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.
Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more.
Add the eggplant, capers, red peppers, olives and parsley and cook until thickened and all visible liquid has evaporated.
Cool to room temperature. Drizzle with olive oil and garnish with basil leaves. Serve with toasted Italian bread slices.
Summer Squash and Potato Pie
Ingredients
Vegetable cooking spray
4 tablespoons butter, melted
2 small sweet onions
4 medium red potatoes
2 medium zucchini
3 (yellow) summer squash
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves
1/2 cup shredded cheddar cheese
Directions
Cook the potatoes in boiling, salted water until barely tender. Drain, cool and peel.
Very thinly slice the onions, zucchini, squash and potatoes.
Preheat oven to 375°F
Coat a 10-inch quiche dish or pie pan with cooking spray.
Alternate, overlapping slightly, slices of onion, potato, zucchini and yellow squash in a single circular layer all around the dish (see photo),
Sprinkle with thyme, salt and pepper.
Drizzle with the melted butter. Cover with aluminum foil.
Bake for 45 minutes. Remove the foil and bake 45 minutes more or until golden brown.
Remove the dish from the oven and sprinkle with the shredded cheese. Return the pie to the oven and bake until the cheese is melted.
Let stand 10 minutes before serving.
Pasta with Tomato and Zucchini Sauce
Ingredients
3 oz Prosciutto, diced
1 pint grape tomatoes, cut in half
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon red chili flakes
1/4 cup extra-virgin olive oil plus 1 tablespoon
1 lb short pasta (such as penne)
2 zucchini, diced
1 cup freshly grated Parmigiano-Reggiano cheese
Directions
Cook the prosciutto in the 1 tablespoon olive oil until crisp. Remove to a paper towel lined plate.
In a large bowl, toss together the tomatoes, zucchini, basil, parsley, garlic, salt, chili flakes and remaining olive oil.
Add this mixture to the skill and cook for 2-3 minutes, just enough time to heat the ingredients.
In a large pot of boiling salted water, cook the pasta until al dente; drain well.
Add the pasta to the skillet vegetables along with the grated cheese and the crispy prosciutto, toss again and serve in individual pasta bowls.
Creamy Corn Stuffed Poblano Peppers
Ingredients
8 small poblano peppers
1 tablespoon olive oil
1/2 cup diced scallions
2 teaspoons minced garlic
1 teaspoon ground chili powder, divided
1 cup fresh corn kernels cut from cobs (about 2)
2 tablespoons chopped cilantro
4 oz cream cheese
1/2 teaspoon salt
Grated zest of a 1/2 lime, plus the juice of 1 lime
1/4 cup shredded cheddar cheese
Salsa, optional
Directions
Preheat the oven to 450 degrees F.
Put the poblano peppers on a baking sheet and toss them with 1 tablespoon olive oil, 1/2 teaspoon chili powder and 1/2 teaspoon salt.
Roast until they begin to soften, about 15 minutes.
Using a paring knife cut the top off each pepper—be careful not to puncture or rip the peppers.
Remove and discard any seeds and membranes from the opening in the top; set the peppers aside.
Remove the corn kernels from the cobs; add to a bowl along with the scallions.
Stir in the cream cheese, cilantro, ½ teaspoon chili powder, ½ teaspoon salt, cheddar cheese, the lime zest and lime juice.
Divide the stuffing mixture into 8 equal portions.
Stuff each pepper with the filling using your fingers to push the stuffing down into the peppers and place them in an oiled baking dish.
Reduce the oven temperature to 425°F and arrange a rack in the middle of the oven.
Bake the peppers until the filling is heated through, 25 to 30 minutes. Serve with salsa, if desired.
Oven Roasted Okra
I had never tried okra until this year, when my CSA farm included a bunch in my share. I did some research and found a way to make it tasty from the New York Times cooking section. The secret to good tasting, non-slimy okra is oven roasting. Use small, thin okra for the best taste.
Ingredients
1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper
Directions
Preheat the oven to 450 degrees F.
Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.
Trim away the stem ends and the tips and place the okra in a large bowl. Generously salt the okra and toss with the olive oil until coated.
Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.
The okra should be lightly browned and tender. If you don’t want it too brown, roast at 400 degrees F.
Remove the pan from the oven, toss with fresh thyme and freshly ground pepper. Transfer to a platter. Serve hot.
Planning your menu before you go shopping is a practical skill that will save you time and money. At this time of year, you want easy to prepare meals that utilize what is in season and you want to cook healthy meals most of the time. This does take a little planning but well worth the time. Here are a few ideas to help you plan next week’s menu.
Fish Parmigiano
Serve this fish entrée with basil pesto pasta and yellow summer squash.
Ingredients
4 white fish fillets (about 6 oz each), such as flounder, tilapia, halibut, etc.
3 tablespoons mayonnaise
1 to 1 ½ cups Italian seasoned panko crumbs
Olive oil plus olive oil cooking spray
1 cup Marinara sauce, heated
4 slices mozzarella cheese
Directions
Cover a baking sheet with heavy-duty foil and coat with olive oil cooking spray.
Preheat the oven to 400 degrees F.
Brush each fish fillet on all sides with the mayonnaise.
Place the coated fish in the panko crumbs and press the crumbs into the fish on all sides.
Place the fillets on the prepared baking pan and drizzle the top of each fillet with a little olive oil.
Bake for 20 minutes.
Remove the pan from the oven and place hot marinara sauce on each fillet (about ¼ cup on each) and top with a slice of cheese.
Return the pan to the oven and cook about 5 minutes more or until the cheese is melted.
Creamy Cauliflower Pasta
Serve this pasta entrée with a tomato salad.
Topping
1/2 cup panko breadcrumbs
1/2 grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
Cauliflower
2 tablespoons butter
2 tablespoons olive oil
2 medium shallots, chopped fine
1 head cauliflower, trimmed and cut into small florets
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
3 minced garlic cloves
12 ounces short pasta
1/2 cup heavy cream
Directions
For the topping:
Combine the breadcrumbs and 1 tablespoon olive oil in a small sauté pan over medium-low heat.
Cook, stirring, until the mixture is well toasted and golden-brown.
Stir in the thyme; remove from heat, and reserve.
For the cauliflower:
Preheat the oven to 350°F.
In a medium baking dish, combine the shallots, cauliflower, garlic, salt and red pepper.
Bake for 45 minutes, stirring occasionally or until the cauliflower is tender and browned.
Remove the dish from the oven and stir in the cream and Parmesan cheese. Set aside while the pasta cooks.
For the pasta:
Cook pasta in boiling salted water until al dente. Drain and return the pasta to the pan.
Turn the heat to very low and add the cauliflower sauce. Heat for a minute or two and pour into a pasta serving.
Sprinkle the breadcrumb topping over the top of the pasta and serve.
Pork Chops Pizzaiola
Pizzaiola is a term used for a Neapolitan style pizza tomato sauce. I like to use it over pork cutlets or beef steak. Mashed potatoes and a green vegetable are good sides for this entrée.
Ingredients
For the pork
4 boneless pork chops, about 4 oz each
1 egg, beaten
1 cup Italian seasoned breadcrumbs
Salt and pepper to taste
Olive oil
For the sauce
1 tablespoon olive oil
1 bell pepper, finely diced
1 small onion, finely diced
1 garlic clove, minced
1 ½ cups crushed Italian tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
1 basil sprig
Directions
For the pork:
Trim the pork chops of all fat. Pound them between sheets of plastic wrap until about a ¼ inch thick.
Beat the egg with a little water. Season the pork with salt and pepper.
Dredge the pork cutlets in the Italian breadcrumbs. Place on a plate and refrigerate until ready to cook.
It is important to refrigerate the breaded pork for a few hours, so that the breading stays put when the pork is cooked.
For the sauce:
Heat the olive oil in a medium saucepan and add the onion, bell pepper and garlic.
Cook over low heat until the vegetables are tender, about 10 minutes.
Add the remaining ingredients and let the sauce simmer, covered, for about 45 minutes.
To cook the pork:
Cover the bottom of a large skillet with a thin coating of olive oil. Heat.
Add the pork cutlets and cook until brown on one side, turn and cook the second side until brown.
Drain the chops on paper towels. Place on serving plates and top with the Pizzaiola sauce.
Dinner Frittata
I usually make extra grilled vegetables, so I can use them in a frittata or quiche.
Serve this entrée with an Italian Mixed Greens Salad.
Serves 4-6
Ingredients
2 cups leftover grilled potatoes, peppers and onions
See recipe link
1 cup cooked spinach
1 tablespoon olive oil
1 tablespoon butter
2 slices cooked bacon, crumbled
6 large eggs beaten
Salt and pepper to taste
3 slices of your favorite cheese
Directions
Preheat the broiler
Heat the oil and butter together in an ovenproof nonstick skillet.
Add the potato and pepper mixture and cook until hot. Add salt and pepper to taste.
Scatter the crumbled bacon over the mixture.
Pour the beaten eggs over all and cook until the eggs are set on the bottom.
Distribute the cooked spinach over the top of the frittata.
Break the cheese slices into quarters and place them evenly over the spinach.
Place the skillet under the broiler and cook the frittata until the cheese melts.
Remove and let rest for 3 or 4 minutes. Cut into serving pieces.
Chicken Piccata
Serve this quick cooking chicken entrée with noodles dressed with butter, Parmesan cheese and parsley and a green vegetable.
Serves 2
Ingredients
Two 6 ounce boneless, skinless chicken breast halves, pounded until thin and even
Coarse salt
Ground white pepper
1/4 cup finely ground all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/4 cup dry white wine or chicken broth
2 tablespoons small capers, drained
2 tablespoons fresh squeezed lemon juice
Directions
Season the chicken on both sides with salt and white pepper. Lightly coat in flour. Shake off excess.
Heat a medium skillet over medium-high heat.
Add the olive oil and butter, swirl them around the pan, and add the chicken.
Turn the heat to high and saute the chicken 2 minutes per side.
Pour in the wine, swirl it around the pan for 20 seconds, and turn the chicken over.
Add the lemon juice and capers, swirl them around in the pan and turn off the heat. Serve immediately.
My 2017 Jeta Farms Community Supported Agriculture shares started at the end of May with lots of fresh, just picked produce. So far this season, there has been a regular supply of Silver King Corn, sweet onions, cucumbers, green beans, squash of all types, tomatoes, eggplant, red potatoes, blueberries, blackberries and peppers. Looking forward to the rest of the season.
Grilled Patty Pan Squash
Ingredients
2 large patty pan squashes
1/4 cup prepared basil pesto
Salt and pepper to taste
Grated Parmesan cheese
Directions
Preheat an outdoor grill and brush the grates with oil.
Cut each squash in half. Brush all sides of the squash with the pesto and sprinkle lightly with salt and pepper,
Place on the grill and cook for 5 minutes. Turn the squashes over and cook another 5 minutes.
They should be tender but cook a minute or two longer, it they are not.
Place the grilled squash on a severing dish and sprinkle with Parmesan cheese.
Summer Potato Salad
Ingredients
1 ½ lbs medium red potatoes
2 tablespoons pickle juice
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1/4 cup finely diced bread and butter pickle slices
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley
Directions
Cook the potatoes in boiling salted water just until tender, about 10-12 minutes.
Drain and let the potatoes cool until they can be handled without burning your hands.
Peel the potatoes and slice thinly into a storage bowl. Add the pickle juice, stir and set aside for 30 minutes.
Add the onion, celery and pickles. Stir well and add salt and pepper to taste.
Mix together the mayonnaise and mustard and stir into the potato mixture. Garnish with parsley.
Chill the salad before serving.
Refrigerator Bread and Butter Pickles
2 quart jars with lids ( I use recycled pickle jars)
Ingredients
1 cup boiling water
1 tablespoon pickling spice
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
1 medium onion, sliced into thin rings
5–6 pickling (Kirby) cucumbers
Directions
Place the pickling spice in the boiling water. Take the pan off the heat.
After the pickling spices have steeped for 10 minutes in the boiling water, add the vinegar, sugar and salt and stir well.
Let the mixture cool to lukewarm.
Then, strain the mixture into a large measuring cup and discard the solids.
Trim the ends of the cucumbers, discard and slice the cucumbers into ¼ inch slices.
Firmly pack layers of onions and cucumbers into two clean quart jars.
Once the jars are full, pour the strained vinegar mixture into the filled jars all the way to the very top.
Put the lids on and close tightly. Turn the jars over onto a kitchen towel and let them sit for a half an hour.
Return the jars to an upright position and put them in the refrigerator.
After about 24 hours the cucumbers will begin to change color a bit – that is when they are ready to eat and they should last about a month in the refrigerator.
Oven Baked ”Fried” Green Tomatoes
Ingredients
2 to 3 medium-sized green tomatoes
1/2 cup all-purpose flour
1/2 teaspoon Cajun spice
3/4 cup panko bread crumbs
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
Directions
Preheat the oven to 400 degrees F. Oil a cookie sheet.
Place the flour mixed with Cajun seasoning in one shallow dish.
Add the egg to a second dish. Add a tablespoon of water and mix well.
Place the panko crumbs, cornmeal, salt and pepper in a third shallow dish.
Cut the tomatoes into ½ inch thick slices and pat dry with paper towels.
Sprinkle the tomato slices evenly with salt and pepper.
Dredge the tomato slices in the flour, then the egg and then in the panko mixture to coat evenly.
Place the breaded tomatoes on the prepared baking sheet.
Bake for 20 minutes, turning the tomatoes over with a with spatula after 10 minutes.
Serve with your favorite sauce.
Italian Frying Peppers
Ingredients
6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper
Directions
Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.
Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.
Serve at room temperature. These peppers are delicious as an appetizer, on a sandwich or as a side dish.
Blueberry Muffins
I almost always make these blueberry muffins with the farm’s sweet berries.
Makes 12 – 15 muffins depending on the size of your muffin pan.
Ingredients
2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream
1 1/2 cups (7 1/2 ounces) fresh blueberries
Topping
2/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter
Directions
Preheat the oven to 400°F and lightly grease a 12-15 cup muffin pan.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.
Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.
Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.
To make the topping:
In a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.
Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean.
Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.
Grilled Italian Sausage
Grill the sausage over indirect heat and the potato packets over direct heat. This meal saves lots of cleaning up in the kitchen.
Ingredients
1 ½ lbs Italian Sausage
Olive oil
Directions
Heat the grill for both direct and indirect cooking. Brush the sausage lightly with olive oil.
Place the sausage on the indirect side of the grill and close the cover.
Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve with the potato mixture.
Leftover sausage can be used in several ways. Add it to a pasta dish or omelet. It can be chopped and used in a stuffing for summer squash. And, it makes a great sandwich with some sautéed peppers and onions.
Potatoes, Bell Peppers and Onions
5-6 servings
Ingredients
4 medium red potatoes, cut into wedges, boiled until partially cooked
1 medium green pepper, cut into chunks
1 medium onion, cut into chunks
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a large bowl, combine all the ingredients.
Place the mixture on a piece of heavy-duty foil (about 18 inches square).
Fold the foil around the potato mixture and crimp the edges to seal.
Grill directly over high heat, rotating the packet several times, until the vegetables are tender, about 25 minutes.
Baby Spinach Salad with Sherry Vinaigrette
Serves: 6
Ingredients
Vinaigrette
2 tablespoons extra virgin olive oil
1 shallot, finely diced
4 tablespoons sherry vinegar
2 tablespoons maple syrup
Salt and pepper to taste
Salad
1 pound baby spinach, washed and stems removed
3 hard-boiled eggs
3 baby beets. cooked
1/2 toasted chopped pecans
Half a red onion, sliced thin
1/2 cup crumbled blue cheese
Directions
Make the vinaigrette:
Heat the olive oil in a small sauté pan over medium heat. Cook the shallot until tender, about 5 minutes.
Add the vinegar and maple syrup. Cook until the mixture is slightly reduced. Season with salt and pepper.
Cool to room temperature.
In a salad bowl, place the baby spinach on the bottom. top with red onion, sliced egg and sliced beets.
Sprinkle pecans and blue cheese on top. Drizzle the vinaigrette over all and toss just before serving.
