4 seervings
Ingredients
2 tablespoons olive oil
2 shallots diced
1/2 pound Swiss chard {about 1 bunch}
2 garlic cloves, finely grated
½ teaspoon dried thyme leaves
Kosher salt and black pepper to taste
¼ cup dry white wine
1 1/2 cups chicken stock
1 lb pkg potato gnocchi (fresh, frozen, or shelf-stable all work)
¼ teaspoon red pepper flakes
Grated Parmesan cheese for serving
4 sweet Italian sausage links
Directions
Wash chard well, remove stems, and cut leaves into smaller pieces. Place in a colander and set aside.
In a Dutch oven or large deep skillet with a cover, heat oil over medium-high heat. Add sausage links and brown on all sides. Remove to a plate and set aside.
Add shallots and cook until tender about 3 minutes.
Stir in garlic, thyme, and a large pinch of salt and black pepper, and sauté about 1 minute longer.
Add wine, scraping up the brown bits at the bottom of the pot, and let the wine reduce by half, 2 minutes.
Pour in stock and 1/2 teaspoon salt, and bring to a simmer.
Stir in gnocchi, browned sausage links, and chard leaves. Cook, partly covered, for 15 minutes, over low heat until the chard is soft. Stir several times to keep the gnocchi from sticking to the pan.
Stir in the red pepper flakes, remove from the heat.
Taste and add more salt, if needed. Serve in pasta bowls with grated cheese on the side.
Flounder Parmigiano
2 servings
Ingredients
2 large or 4 small flounder fillets
Salt and freshly ground pepper
2 tablespoon mayonnaise
1/4 cup freshly grated Parmesan cheese
½ cup Italian-flavored panko crumbs
½ cup Marinara Sauce
½ cup shredded mozzarella cheese
Directions
Preheat the oven to 450°F. Oila large baking dish.
season the fish fillets with salt and pepper.
Mix the Parmesan with the panko crumbs. Lightly brush both sides of the fillets with mayonnaise. Dredge the fish in the prepared bread crumbs.
Press down on the breading to be sure it coats the fish.
Bake for 15 minutes, or until the fish is cooked and the topping is golden.
Top each fillet with sauce and shredded mozzarella cheese.
Return to the oven and bake until the sauce is hot and the cheese melts.
Baked Potato Wedges
Ingredients
2 medium Russet potatoes scrubbed and cut into eighths
2 tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Directions
Preheat the oven to 450 degrees F. Coat a sheet pan with cooking spray.
Place the olive oil, onion powder, garlic powder, paprika, salt, pepper and parsley in a ziplock plastic bag.
Place the potato wedges in the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.
Spread the potatoes in a single layer on the baking sheet.
Bake for 15 minutes Turn the potatoes over and bake for 15- 20 minutes until golden brown.
Sautéed Leafy Greens
Ingredients
2 whole cloves of garlic
1/2 medium onion chopped
1/2 lb. leafy greens (kale, chard, or collard greens) I used Swiss chard grown by a friend in his garden
3 tablespoons extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste
Directions
Remove and discard the stem portions of the greens. Chop the leaves into smaller pieces. Wash the greens well in several changes of water. Drain well.
Heat the oil over medium heat in a large skillet. Add the onion, whole garlic, black pepper, and greens. Heat, covered, for 10 minutes, stirring occasionally until onions are translucent and the greens are tender. Discard the garlic. Add salt to taste.
Ingredients
2 tablespoons butter
2 medium carrots, peeled and chopped (1 cup)
2 medium celery stalks, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 cartons (32 oz each) of reduced-sodium chicken broth (8 cups)
1 package (9 oz) refrigerated cheese-filled tortellini
2 cups lightly packed Swiss chard leaves or baby spinach leaves
1-pint grape tomatoes halved
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Freshly grated Parmesan cheese
Salt and pepper to taste
Directions
In a 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery, and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on the edges. Stir in garlic; cook for 30 seconds. Add salt and pepper to taste.
Stir in broth. Heat to boiling; reduce heat. Stir in tortellini. Simmer for 5 minutes, stirring occasionally, until tortellini are tender.
Stir in spinach, tomatoes, and parsley. Simmer for 10 minutes
Top each serving with grated cheese.
Ingredients
For 2 servings
1 large boneless, skinless chicken breast (about 8 to 9 oz.), cut in half horizontally and pounded to 1/4 inch thick
Salt and pepper to taste
¼ cup flour
4 tablespoons butter
2 tablespoons olive oil juice of 1 fresh lemon
1/2 cup homemade or store-bought chicken stock
2 tablespoons drained capers
3 tablespoons chopped fresh parsley
Fettuccini- 2 servings according to package
Directions
Season the chicken with salt and pepper.
Combine the almond flour and arrowroot flour on a shallow plate.
Dredge the chicken in the almond flour and shake off excess.
In a large skillet melt 2 tablespoons of ghee with the olive oil, over medium to high heat.
Cook the chicken in batches, if necessary, until golden and cooked through, 3 to 4 min per side.
Transfer the chicken to a platter.
Cook the pasta according to package instructions for al dente. Drain and reserve.
In the same skillet add the lemon juice, chicken stock, and capers, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Cook over medium heat until the liquid is slightly reduced, about 5 minutes.
Season to taste with salt and black pepper.
Add the remaining ghee and whisk for about a minute.
Return the chicken and any juices to the skillet and simmer for about 1 minute.
Sprinkle with parsley. Place a serving of pasta on each of the two dinner plates. Top with chicken breast. Pour sauce over the chicken.
Swiss Chard
Ingredients
2 bunches of Swiss Chard
4 garlic cloves, smashed
¼ cup extra virgin olive oil
Salt to taste
Directions
Cut the thick stems of the chard. Cut the leaves into strips. Wash well and drain slightly. Place the washed chard in a large pot and cook over low heat until completely wilted. Drain well.
In the same pot heat the olive oil and garlic over low heat, add the chard and salt to taste, and simmer until tender and hot about 5-6 minutes.
Pork Cutlets
2-3 servings {easily doubled or tripled}
Ingredients
5-6 lean pork cutlets,½ inch thick
2 tablespoons Dijon mustard
1/2 cup unseasoned Panko breadcrumbs
1/2 teaspoon dried thyme
Black pepper
1 tablespoon olive oil
2 plum tomatoes, sliced thin
5-6 slices of mozzarella cheese
Directions
Spread the mustard evenly over the pork.
Sprinkle the thyme and pepper over the cutlets.
Coat each piece of pork with the panko breadcrumbs.
.Heat oven to 425°F. Spread the olive oil over the bottom of a baking dish just large enough to hold the cutlets.
Between sheets of plastic wrap or waxed paper, flatten each pork cutlet to about 1/4-inch thickness.
Bake 15 minutes or until golden brown. Top each cutlet with tomato slices and mozzarella cheese. Return to the oven and bake for 5 minutes. Serve immediately.
Swiss Chard And Mashed Potato Combo
2 cups cooked Swiss Chard
4 medium baking potatoes, peeled and cubed
2 garlic cloves
Salt to taste
Olive oil
Directions
Cook the potatoes and garlic in boiling salted water until soft. Drain and return the potatoes and garlic to the pot. Mash well. Moisten with 3 tablespoons of olive oil. Add the drained cooked Swiss Chard. Mix well, Heat over low heat until hot.
Roasted Porterhouse Pork Chops
2-3 servings
Ingredients
2 Berkshire Porterhouse (Double) Bone-In Pork Chops
4 teaspoons pork seasoning/rub (If you don’t have this in your pantry, see recipe below.)
Kosher salt and cracked black pepper if your seasoning doesn’t contain these
Olive oil
Directions
Sprinkle one teaspoon of pork seasoning on each side of the pork chops. Rub it into the meat and refrigerate the chops for several hours.
Preheat oven to 400 F. Oil a baking dish just large enough to hold the chops. Drizzle with olive oil.
Place the baking pan in the oven and roast for about 40 minutes, turning the chops over after 20 minutes. A meat thermometer should read 140 F.
Remove from the oven and let the chops rest for 10 minutes.
Pork Seasoning
Combine 1 teaspoon of each in a jar and mix well.
Salt, garlic powder, white pepper, onion powder, ginger, and natural hickory smoke flavor,
Roasted Sweet Potatoes And Pears
Ingredients
2 pounds sweet potatoes, peeled and cut into eighths
2 pears, Peeled, cored, and cut into eights
Salt and pepper
1/4 cup sherry vinegar
2 tablespoons butter
1 1/9 Pumpkin Pie spice or
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
Directions
Preheat the oven to 400°F. Oil a 9- inch by 13-inch baking dish.
In a large bowl, toss sweet potatoes with vinegar, seasoning, and salt and pepper to taste. Spread into a single layer in the prepared pan. Dot with the butter.
Bake 20 minutes. Add the peas and stir the mixture. Bake 20 minutes more. Serve with the pork.
Add a green vegetable to round out the menu. I made Swiss Chard. Here is my recipe
Salmon Saltimbocca
2 servings
Ingredients
Olive oil
2 salmon fillets about 6 oz each, skin removed
Salt & pepper to taste
2 slices prosciutto
4 sage leaves
Directions
Preheat the oven to 425 degrees F.
Pat the fish dry with paper towels and place in an oiled baking dish. Sprinkle the salmon with salt & pepper and drizzle with olive oil. Lay two sage leaves on the non-skin side of the fillets and place a slice of prosciutto on top of each fillet. Tuck the edges of the prosciutto underneath the sides of the salmon. Place the baking dish in the preheated oven and bake the salmon for 10 -12 minutes..
Greek Braised Chickpeas
This lemony chickpea dish can be served at room temperature or as an accompaniment to the main dish.
4 servings
Ingredients
1/4 cup extra virgin olive oil
1/2 cup chopped onions
3 cups cooked chickpeas (two 15-ounce cans), drained
1 cup of water
Salt and freshly ground black pepper to taste
Freshly squeezed juice from 1 lemon
1 tablespoon all-purpose unbleached flour
Directions
Heat the olive oil in a medium skillet over high heat and cook the onion until some pieces are turning brown, 4 to 5 minutes, stirring occasionally. Add the drained chickpeas and water, season with salt and pepper, and cook for 5 minutes.
In a small bowl, whisk together the lemon juice and flour until well blended and smooth. Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well blended. Pour this mixture back into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce has thickened, 1 to 1-1/4 hours. Turn the heat off and let the chickpeas cool in the skillet. Serve at room temperature or warm.
Sautéed Swiss Chard
Ingredients
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard, ribs and stems removed, leaves torn into 2”
pieces (about 12 cups)
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Directions
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden
brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and
pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining
chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.r
Trout Fillets
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1 small clove garlic, cut into thin slices
1/4 teaspoon dried sage or 4 large fresh leaves, minced
1/4 teaspoon dried oregano or 1 teaspoon fresh leaves, minced
¼ teaspoon dried thyme or 1 teaspoon fresh leaves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 whole rainbow trout deboned and cut into 2 fillet halves, skin on
Chopped parsley
Directions
Light an outdoor grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, butter, garlic, sage, thyme, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove the pan from the heat and immediately stir in the lemon juice, salt, and pepper.
Brush the fish with some of the lemon sauce on both sides of the fish. Grill or broil the fish skin-side down for 4-5 minutes. Pour the remaining sauce over the cooked fish. Garnish with chopped parsley. Serve the fillets with the sweet potatoes.
Sweet Potatoes
Ingredients
2 tablespoons red wine vinegar
1 tablespoon brown sugar
2 medium sweet potatoes (about 1 1/4 pounds total), peeled and sliced ¼-inch thick
1 tablespoon olive oil
1 sprig fresh rosemary
Kosher salt and black pepper
1 tablespoon unsalted butter, cut into small pieces
Directions
Heat oven to 400° F. Whisk together the vinegar and sugar in a small bowl. Set aside.
Toss the potatoes, oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch baking dish. Cover with foil and bake until just tender, 25-30 minutes. Add the butter and reserved vinegar mixture. Continue to roast, uncovered, basting occasionally with the pan juices, until the potatoes are golden brown, 15-20 minutes more.
Sauteed Swiss Chard or Spinach
Ingredients
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard or spinach, ribs and stems removed, leaves torn into 2”
pieces
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Directions
Wash the chard well in several changes of cold water. Drain in a colander. Heat oil in a large, deep skillet over medium heat. Add garlic and red pepper flakes and half of the Swiss chard, season with salt and pepper. Cook, tossing often until wilted. Add the lemon juice and remaining chard and cook, tossing, just until all chard is wilted about 1 minute. Season with additional salt and pepper if needed.
Swiss Chard and Ham Quiche
Ingredients
Easy Oil Pastry
1 1/2 cups all-purpose flour or whole wheat pastry flour(for low carb/gluten-free crust use 1 1/2 cups almond flour)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup olive or vegetable oil
4 tablespoons cold water
Quiche
1 tablespoon butter
1 bunch Swiss chard, chopped
1 small onion, chopped
2 cups leftover baked ham, chopped
4 large eggs
3/4 cup half-and-half
Kosher salt and black pepper
4 ounces Swiss cheese, grated (1 cup)
Directions
For the pastry:
Whisk together the flour, salt, and baking powder. This can be done right in the pie pan. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Refrigerate until ready to use.
Preheat oven to 400 degrees F.
For the quiche:
Rinse the Swiss chard and chop.
Melt the butter in a large skillet, add the onion and saute until just turning golden. Add the Swiss chard and continue to saute about 10 minutes, until the Swiss chard has wilted. Stir in the ham and season with pepper and salt.
Sprinkle half of the shredded cheese in the bottom of the pastry in the pie pan
Spread the chard mixture on top of the cheese.
Beat the eggs and mix with the half & half. Pour over the chard mixture in the pie pan. Sprinkle the top with the remaining cheese.
Bake about 45-50 minutes, until puffed and browned. Serve warm or at room temperature.
Ham and Bean Soup
Ingredients
1 lb pound dry great Northern beans, soaked overnight in cold water
1 tablespoon olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1 onion, chopped
1 small-medium potato, peeled and chopped
2 large cloves garlic, finely chopped
A handful of parsley sprigs
Several sprigs of fresh thyme
1 ham bone and the meat surrounding it
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
8 cups of water
Leftover chopped ham, optional
Directions
Drain the beans and set aside.
In a large pot on high heat add in the olive oil and then add in the onions, carrots, and celery until soft, about 6 to 8 minutes.
Add the drained beans, the ham bone, and water. Stir, cover and simmer on low heat for 20 minutes.
Add in the potatoes, garlic, and herbs, stir, cover and simmer for 20 more minutes. Taste one of the beans to see if they are tender. If not cook for 5-10 minutes and adjust the seasonings. Add additional chopped ham if desired and heat for a few minutes.
Baked Halibut
4 servings
Ingredients
1/2 cup grated Parmesan cheese
1/4 cup butter, very soft
3 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons finely chopped green onions
1/4 teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets
Directions
Preheat the oven to 375 degrees F. Grease a baking dish.
In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
Arrange the halibut fillets in the prepared baking dish. Spread with the sauce.
Bake the halibut fillets 15-20 minutes or until easily flaked with a fork.
For a brown topping broil for 2-3 minutes. Place the fillets on individual plates and pour any sauce left in the pan over the fish. Serve immediately.
Simple Roasted Carrots
The carrots and the fish can be baked at the same temperature.
4 servings
Ingredients
6 carrots, cut into 2-inch diagonal lengths
2 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Directions
Preheat oven to 375ºF.
On a baking sheet lined with foil, toss carrots with olive oil and season generously with salt and pepper.
Roast until tender and lightly caramelized, 45 minutes. Serve with the fish.
Onions and Swiss Chard
4 servings
Ingredients
2 large bunches green Swiss chard
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large sweet onion, diced (about 2 cups)
2 garlic cloves, finely chopped
1 teaspoon sea salt, divided
½ teaspoon black pepper, divided
Directions
Wash the chard in several changes of water. Cut the stems and center ribs from the chard leaves and reserve them for soup. Stack the chard leaves and roll them lengthwise into cylinders. Cut the cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy skillet with a cover over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until the onions begin to soften, about 8 minutes. Add chard leaves in batches, stirring until wilted before adding the next batch, and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer to a serving bowl.
