Entries by Meredith Lehman

Breakfast Skillet with Mushrooms, Peppers, Eggs, Onions/Chives

2 large eggs 1 small potato, cooked and diced 4 baby portobello mushrooms, sliced 3 Tb chopped red onion or chives 2 Tb chopped sweet pepper 1 heaping cup of baby spinach canola oil salt and pepper INSTRUCTIONS In a medium skillet heated on high, add enough canola oil to lightly coat the bottom of your pan then add the potatoes, […]

Tuscan Bean, Escarole and Potato Soup

  1 large bunch escarole 2 pounds red-skinned potatoes 1 medium onion (yellow or white) 3 tablespoons olive oil 3 cloves garlic 2 quarts vegetable stock 1 bay leaf rind of a Romano cheese triangle (plus grated Romano for serving) ½ teaspoon red pepper flakes ⅓ teaspoon salt ⅓ teaspoon black pepper 2 15-oz cans cannellini or Great Northern beans (drained & rinsed)   Start by preparing your escarole. Make sure your sink is clean and […]

Roasted Delicata Squash

2  medium delicata squash (about 1 1/2 pounds total) 2 tablespoons  olive oil 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper   Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 425°F. Prep and cut delicata squash. Trim ends off 2 medium delicata squash. Cut in half lengthwise and use […]

Cauliflower, Apple, Romaine and Celery Salad

SALAD: 1/4 head of a 1 lb. raw cauliflower, sliced thin 1/4 head romaine, shaved 2 stalks celery, sliced thin 1/2 apple, cut into matchsticks 1/4 c. pecans, coarsely chopped 2 T red onion, minced DRESSING: 2 tsp. Dijon mustard 1 tsp. honey 1/4 c. walnut oil salt & pepper DIRECTIONS: Make the dressing first by […]

Nectarine and Apple Crisp

  2 whole Medium Apples 2 whole Medium Nectarines ⅓ cups White Sugar 1 Tablespoon Cornstarch 1 Tablespoon Lemon Juice ½ cups Rolled Oats ½ cups Whole Wheat Flour ¼ cups Turbinado Sugar ¼ teaspoons Salt 1-½ teaspoon Cinnamon 2 Tablespoons Melted Butter 3 Tablespoons Canola Oil Preheat oven to 350ºF. Core and slice apples […]

Peach and Melon Salad with Local Greens and Cheese

6 thin slices prosciutto (2 to 3 ounces) ½ cup champagne vinegar 1 tablespoon turbinado sugar 2 teaspoons fennel seeds, crushed 2 firm, ripe peaches or plums and/or mangoes, pitted 6 cups baby arugula, salad greens, spinach, butter lettuce 1 small watermelon, peeled and thinly sliced ½ of a honeydew and/or cantaloupe melon, seeded, cut into wedges and shaved with a vegetable […]

Summer Salsa

4 small jalapeño peppers*, (leave the seeds in for an extra kick) 1/2 onion, chopped 3 garlic cloves 1/4-1/2 cup fresh cilantro 6 tomatoes of varying sizes, chopped 1 1/2 to 2 teaspoons ground cumin 1 teaspoon sea salt + more to taste 2 tablespoons lemon or lime juice, (about 1/2 lemon, juiced)   Add […]

Summer Squash and Jibneh Sandwich

1 small zucchini, sliced 1 small yellow squash, sliced olive oil 1 baguette, cut in half or 4 slices sourdough bread 3oz Jibneh or similar melting cheese 1 small bunch fresh basil, thinly sliced balsamic vinegar salt pepper   INSTRUCTIONS Preheat a grill pan over medium-high heat. A gas grill or indoor electric grill will […]

Spaghetti Squash Carbonara

1-2 large spaghetti squash Salt, to taste Freshly ground black pepper, to taste 1/2 pound bacon, chopped 2 garlic cloves, minced 1/3 cup heavy cream 1 egg yolk 3/4 cup Parmesan cheese, grated, plus more for serving Parsley, chopped fresh, for garnish Gather the ingredients. Preheat the oven to 400 F. Split each spaghetti squash […]

Cantaloupe Salad with Pepitas

6 cups cubed cantaloupe (about 2 pounds) 1 pint cherry or grape tomatoes, halved ½ cup thinly sliced red onion ½ teaspoon salt, divided 3 tablespoons fresh lime juice 1 tablespoon finely chopped seeded jalapeño pepper 2 teaspoons honey 1 teaspoon minced garlic ½ teaspoon chili powder ¼ teaspoon ground cumin 3 tablespoons chopped fresh […]

Eggplant Sandwich with Cuban Peppers and Candy Onions

8 (1/2-inch-thick) eggplant slices Olive oil 2 cubanelle peppers or sweet peppers 4 Slices ciabatta bread 1 Candy onions, sliced 2 tablespoons pesto (you can use refrigerated or make your own) 1 cup baby arugula 1/8 teaspoon freshly ground black pepper 1/4 cup (2 ounces) cheese- fresh mozzarella, soft goat cheese, or cheese of your […]

Peach, Tomato and Corn Salad

2 large or 3-4 medium tomatoes, each cut into 8 wedges 1-2 peaches, diced (about 1 cup) 1 cup fresh corn kernels (from 2 small ears or 1 large ear) 1/4 teaspoon kosher salt 1/4 cup Honey Vinaigrette 2 ounces feta or goat cheese, crumbled (about 1/2 cup) 1/4 teaspoon black pepper Combine tomato wedges, […]