Tag Archive for: week 22

Asian Pear Grilled Cheese Sandwich

Asian Pear Grilled Cheese Sandwich 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter at room temperature, divided 1/2 cup chopped (1/2-in. dice) yellow onion 1/2 cup chopped (1/2-in. dice) Asian pear or firm Bosc…

Pickled Hot Peppers and Homemade Hot Pepper Sauce

Pickled Hot Peppers 1-2 pounds mixed hot peppers 6 cups vinegar 2 cups water 3 cloves garlic, crushed 1 onion, chopped Place the peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce…

Potato Leek Soup

  Potato Leek Soup 3 Tbsp. extra virgin olive oil 2 large leeks, roughly chopped (make sure you rinse them well to remove any grit!) 4 medium-sized yukon gold potatoes, roughly chopped salt and pepper to taste 2 cloves…

Chicken and Scallion Skewers with Yakitori Sauce (Negima Yakitori)

Chicken and Scallion Skewers with Yakitori Sauce (Negima Yakitori) 4 whole, bone-in chicken legs 2 cups mirin 2 cups soy sauce 1 cup dry sake 2 tbsp. packed dark brown sugar 2 tsp. freshly ground black pepper 16 large…

Corn and Zucchini Salad with Scallions or Chives

Corn and  Zucchini Salad with Scallions or Chives 2 small zucchinis, diced Kosher salt and freshly ground black pepper Olive oil 1 tablespoon unsalted butter 4 ears sweet corn, kernels shaved off 1 cup minced chives or scallions …

Braised Eggplant and Tomatoes

Braised Eggplant and Tomatoes 1 large eggplant, halved lengthwise 1 teaspoon kosher salt, divided 1 small onion, sliced 1/4 cup olive oil 14-oz can whole tomatoes (about 3-4 tomatoes, cut into 1/2-inch pieces) 1/4 cup chopped…

Caramelized Corn with Tomatoes and Bacon

Caramelized Corn with Tomatoes and Bacon 3 strips of bacon 3 ears of fresh corn 1/4 cup of finely chopped red onion pinch of sugar 2 perfectly ripe tomatoes several fresh basil leaves, shredded or about 1 tablespoon fresh…

Salmon with Escarole and Lemon

Salmon with Escarole and Lemon 2 lemons 1 tablespoon olive oil 1 medium red onion, halved and thinly sliced 2 garlic cloves, thinly sliced 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped 4 boneless,…

Hazelnut Crusted Tilapia with Zucchini Ribbons

Hazelnut Crusted Tilapia with Zucchini Ribbons 1/2 c. hazelnuts 1/2 c. panko breadcrumbs 1 garlic clove, chopped 1 egg 1 c. all-purpose flour 4 (6- to 8-ounce) tilapia fillets kosher salt Freshly ground black pepper …

Zucchini “Pasta” Caprese

Zucchini “Pasta” Caprese 3 tbsp. olive oil 2 lb. zucchini 12 oz. ripe tomatoes 8 oz. fresh mozzarella ½ c. loosely packed fresh basil leaves 2 tbsp. capers 2 clove garlic ¼ c. roasted salted almonds In 12-inch…

Italian Sweet and Savory Squash Bowls

Italian Sweet and Savory Squash Bowls 2 small to medium acorn squash (the halves should be the size of a small bowl)   Filling: 16 ounces Italian turkey sausage (or any Italian sausage meat or meat substitute) 1-2 tablespoons…

Roasted Acorn Squash

Roasted Acorn Squash 1 medium acorn squash, halved and seeded 1 tablespoon butter 2 tablespoons brown sugar Preheat oven to 350 degrees F (175 degrees C). Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees…