I remember the days of being forced to eat my vegetables.  I learned two very important lesson from this force feeding.

1. Vegetables are good for you!

2. Vegetables usually taste gross!

So when I grew up and went to Culinary School I decided one of my missions would be to make all vegetables taste delicious.  A mission that I still haven’t completed (if you have any good Lima bean recipes let me know).   This page is devoted to several of the recipes that have been a large part in this mission.  But there is more to life than just Vegetables so  I have also included some other great recipes for you to enjoy.

Have your Vegetables and Eat them TOO!

Herb Butter

1/2 cup softened butter

2-4 Tbsp of fresh herbs chopped

1 clove garlic finely chopped (optional)

Mix all the ingredients to combine.  Use immediately or transfer to an airtight container for later use.

Panzanella Salad

I am in full harvest mode with my garden now and it is so exciting.  My herbs are growing beautifully, which I have to admit was not the case in  years past, and it seems like I find a new tomatoe or cucumber to pick everyday.   One of the reasons I am so excited is because now I can make Panzanella and feature in on this blog.  I made it for the first time about 3 years ago and absolutely fell in love with it.  It is such a fresh and delicious dish, especially when you use home grown veggies and fresh made croutons.  I had enough tomatoes and cucumbers to make it for a Sunday Picnic with my extended family (about 30 people).  Everyone loved it and it went perfect with the Pulled Pork BBQ Sandwiches from Dream Dinners.

Panzanella

3 Tbsp good olive oil

1 small loaf of French Bread, cut into 1-in cubes (6 cups)

1 tsp salt

2 large ripe tomatoes, cut into 1-in cubes

1 cucumber unpeeled, seeded, and cut into 1-in cubes

1 red bell pepper,  seeded, and cut into 1-in cubes

1 yellow bell pepper, seeded, and cut into 1-in cubes

1/2 red oinon, cut in half and thinly sliced

20 large basil leaves, coarsely chopped

3 Tbsp capers, drained

Vinaigrette

1 tsp finely minced garlic

1/2 tsp Dijon mustard

3 Tbsp rice vinegar

1/2 tsp salt

1/4 tsp pepper

Heat the oil in a large saute pan.  Add the bread and salt, cook over low to medium heat, tossing frequently, for 10 min, or until nicely browned.  Add more oil as needed.

For vinaigrette, whisk together the ingredients.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.  Add the bread cubes and toss with the vinaigrette.  Season with salt and pepper.  Allow salad to sit for 1/2 hour so flavors with blend, waiting to long will let the bread cubes get mushy.

Cherry Tomatoes with Fresh Herbs and Garlic

My mother-in-law’s tomatoes are rippening a little faster than mine (her plants are also a lot bigger but don’t rub it in).   I love tomatoes especially home grown ones.   I remember when I was little and I lived in Alabama my Grandpa grew the juciest and most delicious tomatoes.  I would pick them off the vine and eat them right then and there, without even washing them.  I still love to eat them plain except I wash and slice them and put them on a plate like a civilized person.  However I have found some other great recipes for tomatoes that let the flavor and integrity shine through by simply enhancing slightly.  This recipe is one of my favorites because I can use the fresh herbs my husband bought and planted for me.    I served it with Dream Dinners’ Grill House Steaks and it was AWESOME.

 

Cherry Tomatoes with Fresh Herbs and Garlic

 

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

 

Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

Zucchini in Spicy Thai Glaze

So Zucchini is one of the only vegetables my husband will eat and they were on sale 2 weeks ago.   So of course I stocked up, I think I went a little overboard because I cut some up on Sunday to put in a pasta salad and they were getting a little bitter so I had to think of something with a lot of flavor for the four I still had in my fridge.  So I pulled out my favorite asian cook book “Wok Fast” and found a great recipe for

 

Zucchini in Spicy Thai Glaze. 

  

3 to 4 Zucchini 2 Tbsp ginger puree 2 Tbsp flavorless cooking oil Thai Chili Lime Sauce with Mint: Wisk the following ingredients together (can be done up to 24 hours in advance)   1/4 cup chicken broth 2 tsp lime zest 2 Tbsp lime juice 2 Tbsp Hoisin 1 Tbsp Honey 1 Tbsp Asian chile sauce 2 tsp cornstarch 2 Tbsp chopped frest mint

 Cut the zucchini into cubes.  Combine with the ginger.  Cover and refrigerate until 5 minutes before cooking (can be done up to 8 hours in advance).  Heat wok or skillet on high heat, when very hot add cooking oil.  When oil is hot add zucchini and toss until brightened, about 1 minute.  Pour in sauce.  Toss until sauce glazes zucchini about 30 seconds.  Serve.

It was great!  I served it with my Sesame Crusted Pork Chops & Jasmine Rice.  One of my favorite Dream Dinners from April’s menu (1 had 3 of them and now I’m out).

Asparagus and Snap Peas

 Asparagus season is pretty much over (mid April to mid June usually) but lucky for me I still found some that was a decent price and a quality product.  I love asparugus and my husband HATES it so whenever I make it I get to eat it all, good thing its healthy.  I like to keep it simple when I make this vegetable because I really like to flavor so this recipe isn’t much but it tastes great.  The real reason I wrote this post was for the tip I learned.  Chef Tip: When you store asparagus cut off the tough ends and place them in a glass or jar of water like you would flowers.  This prevents the ends from becoming woody ie gross. A few other interesting facts about asparagus are:
*Early American Indians dried asparagus for medicinal uses. It was used as a natural diuretic and for kidney/bladder problem.
*Asparagus contains a factor in preventing small capillary blood vessels from rupturing and was used for heart problems.
*Asparagus is an excellent source of vitamins A and C. It’s also a good source of potassium, phosphorus, and some iron.

 

Sauteed Asparagus and Snap Peas

2 lbs asparagus

1 1/2 lbs sugar snap peas

2 Tbsp olive oil

Adam’s Dream Seasoning (my favorite seasoning salt, you can sub kosher salt)

Freshly ground black pepper

Red pepper flakes

Cut off the tough ends of the asparagus and slice diagonally into 2 inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.  Warm the olive oil in a large saute pan over medium high heat and add the vegetables.  Sprinkle with salt, pepper, and pepper flakes.  Cook approximately 10 min. or until vegetables are crisp-tender.

Spinach Gratin

Through my culinary experiments I discovered cheese is a great way to make anything taste better.  This recipe is the perfect example.  I even got my sister to eat spinach and she HATES spinach.

 

Spinach Gratin 

4 Tbsp butter

4 cups chopped yellow onion

1/4 cup flour

1/4 tsp nutmeg

1 cup heavy cream

2 cups milk

3 lbs frozen chopped spinach, defrosted

1 cup freshly grated Parmesan cheese

1 tsp salt

1/2 tsp pepper

1/2 cup grated Gruyere cheese

Preheat oven to 425 degrees.  Melt the butter in a deep saute pan over med heat. Add the onions and saute until translusent, about 15 min.  Add the flour and nutmeg and cook, stirring for 2 more minutes.  Add the cream and milk slowly and cook until thickened.  Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.  Add 1/2 cup of the Parmesan cheese and mix well.  Season to taste with the salt and pepper.  Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. (You can do everything up to this point two days in advance and then finish bake it just before dinner)  Bake for 20 minutes, or until hot and bubbly.  Serve immediately.

Some other Great Recipes

Basil Pesto & Pesto Swirl Bread

I love Pesto and so when I was making bread the other day and had enough dough for four loaves I made my favorite Garlic Cheese Bread into two loaves and decided to try something new with the rest of the dough.  This is what I came up with, if you try it and love it please let me know.  I made a slide show of some of the steps along the way but it is hard to take pictures and make bread at the same time so I missed a few steps sorry.  My husband loved this bread but he doesn’t love the name so if you can think of a better one just leave it in the comment section and maybe he will find one that does the bread justice.

 

Pesto Swirl Bread

All Purpose Roll Dough (makes 2 loaves)

2 1/2 cups luke warm water

1 Tbsp Yeast

1/4 cup sugar

1/4 lb butter

1/4 lb sour cream

1/4 lb eggs

3 lbs flour

1 Tbsp salt

Combine water sugar and yeast.  Set aside until bubbles form (yeast activates)

Melt butter, let cool.

Mix sour cream and eggs together till smooth.  Mix in butter till smooth.

Combine yeast mixture and butter mixture.

Let rise till doubled.

Form desired rolls, place on pan, and let rise again till doubled. (To make Pesto Swirl Directions follow)

Bake at 350 till golden brown.  (about 45-60 min)

Forming Pesto Swirl Bread (for one loaf)
1 cup  Basil Pesto
1/2 cup Pine Nuts

2 cups Mozzarella Cheese

egg wash (1 egg white and 2 Tbsp water)

Roll dough into a rectangle.  Spread a layer of pesto over dough.  Sprinkle with toasted pine nuts & mozzarella.  Roll lengthwise so you get a long rolled loaf.  Place on sprayed baking sheet with the seam down and brush with egg wash.  Bake as directed above.

Basil Pesto

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 cup Parmesan Cheese

Place the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Slowly add the oil and process until fully incorporated and smooth. Season with salt and pepper. Transfer the pesto to a large serving bowl and mix in the cheese.

 

 

 

Hawaiian Hula Creamy

A few weeks ago I found out Reagan can’t have wheat or diary, at least for a while, so I have been trying some of my favorite things with some substitutions.  We discovered yogurt made from coconut milk at Sunflower Market and we both loved it.  So last night I made one of my favorite drinks with Coconut Ice Cream instead of regular ice cream.  It was delicious.

 Hawaiian Hula Creamy

1 cup fresh coconut milk (or canned unsweetened coconut milk)

1 cup pineapple juice

1 tsp coconut extract

1/2 cup chocolate syrup

1 cup vanilla ice cream (this is where I sub the coconut ice cream)

Marischino cherries and pineapple chunks skewered on toothpicks, for garinsh

Put all the ingredients except the garnish in a blender and blend till smooth.  Serve in your favorite glasses.