Recipes from REAL Food Chef Monica Corrado
Chef Demo on August 8, 2010.

Recipes from Susan Belsinger's Chef Demo on August 1, 2010.

Summer Fruit Salad with Infused Lemon Herb Syrup

This is a light and refreshing dessert; the use of the vanilla bean makes these fruits seem exotic. Lemon balm, verbena, and lemon grass, even some orange mint, are all good in this recipe. Other fruits such as any melon, mango or papayas, berries or cherries, plums or apricots, or bananas can also be used.

Serves 8 to 10

1 cup water
1/4 cup sugar
1/2 vanilla bean
1 large handful of fresh lemon herb leaves, bruised
Few strips of lime zest
1 tablespoons freshly squeezed lime juice
6 peaches or nectarines, peeled if desired, and sliced
1 small, ripe cantaloupe, seeded, and cut into bite-sized pieces
1/2 large honeydew or small watermelon, seeded, and cut into bite-sized pieces

Make the flavored fruit syrup by combining the water, sugar, vanilla, herbs, and zest. Bring the contents of the pan to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool.

When cooled to room temperature, strain the syrup and stir in the lime juice. At this point the syrup can be stored in the refrigerator for up to 5 days.

Toss fruit in a large bowl. Pour the syrup over the fruit. Toss the mixture well. Cover the fruit and chill it for at least 1/2 hour before serving. Serve at cool room temperature.

Summer Greek Salad

Having just recently spent a few weeks in July on the isle of Syros, I found out what a true Greek salad is and savored many of them, all a variation on this theme, in the height of the season. The tomatoes there, I might say, were the best that I have ever eaten—sweet and tart and red and bursting with juice. In restaurants and the market, I only ever saw English cucumbers, so they were served with the skins and had no big seeds. If you are using a waxed cucumber, it must be peeled. It was caper season, and let me tell you, fresh cured capers are something that we don’t see here! Ours are small and briny, so I generally rinse them before using. This salad is placed on the table family style and generally serves 2 to 4 people; it is easily doubled or tripled.

Serves 2

1 cucumber, washed and sliced medium-thin
1 large or 2 medium tomatoes, cored and sliced
Salt and freshly ground pepper
1 piece, about 4-ounces feta cheese, sliced in half lengthwise very thin
A few slices of thinly sliced onion, optional
Handful of Kalamata olives
About 2 teaspoons capers, optional
Extra-virgin olive oil
About 1 1/2 to 2 teaspoons fresh chopped oregano leaves or dill or about 1/2 teaspoon dried oregano leaves, crumbled

Arrange the cucumbers on a plate and lay the tomato slices over them. Season lightly with salt and pepper. Lay the feta slices on the tomatoes and scatter the onions over the cheese. Scatter the olives and capers over the salad. Drizzle about 1 tablespoon olive oil, or a little more overall and scatter the oregano or dill on the top of the salad as garnish. Serve with crusty bread and a glass of wine or a cold beer. Yassou!

Tzatziki

This is a national dip of Greece—it is on every table and goes with just about any dish— and there are probably as many variations as there are cooks. It always contains drained yogurt, cucumber and garlic; some used red wine vinegar, while others use lemon juice; dill is popular, however occasionally mint is added instead; olive oil is added in some recipes.

Makes about 3 cups

2 cups drained yogurt
1 large cucumber, peeled and grated or chopped fine
3 large cloves garlic, pressed or minced
2 tablespoons chopped fresh dill, optional
About 1 tablespoon lemon juice or red wine vinegar
Salt and freshly ground pepper

Drain the yogurt in a colander or large sieve lined with cheesecloth for at least a few hours or overnight. Drain the grated or chopped cucumber for 30 minutes or so; press on the cukes to release the juices.

In a bowl combine the yogurt, cucumbers, garlic, dill, and lemon juice. Season lightly with salt and pepper. Combine well and taste for seasoning. Refrigerate for about an hour before serving; will hold in the fridge for about 48 hours.
 

Recipes from Nadereh Naderi's Chef Demo on July 25, 2010.
These recipes and many more can be found in Nadereh's cookbook Simply Persian Cuisine. More information is available at: www.simplypersiancuisine.com

Eggplant Borani

Eggplant Borani is simply delicious! This tasty vegetarian appetizer can be served with your favorite bread (Barbari, Lavash, pita, Baguettes). Rice & Dill or Addas Polo recipe makes a great complement to this lovely dish.
(Makes 6—8 servings)

Ingredients:

• ½ cup olive oil

• 1 large onion, sliced

• 3 garlic cloves, sliced

• 6-8 eggplants cut into 1 inch pieces (light purple, long eggplant)

• 1-2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon turmeric

• 2 large tomatoes

Preparation:
• Sauté onion and garlic in olive oil in a large sauce pan, until golden brown.
• Add eggplant pieces to onion and garlic mixture, sprinkle with salt, pepper, and turmeric and sauté for few minutes.
• Cover the pan, and cook on medium to low heat for 30 minutes; there is no need to add water because eggplant cooks with its own juice.
• Stir a few times to allow eggplant to cook evenly.
• Slice tomatoes and place them on top of the eggplants, cover and cook for another 15-20 minutes or until the juice is reduced to a minimum, and the eggplant and tomatoes are tender; then serve and enjoy!

AddasPolo

(Makes 6—8 servings)
Ingredients:
• 1 large onion, sliced
• 3 garlic cloves, sliced
• ½ cup olive oil
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon black pepper
• 1/4 teaspoon ground saffron
• 2 cups lentils
• 1 teaspoon salt
• 2 cups water
• 2 cups basmati rice
• 4 cups water
• 2 teaspoons salt
• 3 tablespoons olive oil
• ¼ teaspoon ground saffron
• 1-2 tablespoons butter


Preparation:

• In a medium non-stick pot, sauté onion and garlic in ½ cup of oil, until golden.
• Sprinkle with turmeric, cinnamon, black pepper, saffron, and set it aside.
• In a medium sauce pan, combine lentils, 1 teaspoon salt and 2 cups water, and cook for 5-10 minutes. Reduce liquid to a minimum.
• In a large non-stick pot, combine rice, 4 cups water, 2 teaspoons salt,
• 3 tablespoons olive oil, and bring to a boil; cook for 30 minutes, or until the rice has absorbed all the water.
• When the rice absorbs all the water, add cooked lentils and ½ of the fried onion and garlic to the rice, and gently mix together.
• Sprinkle with saffron, top with butter, cover the pot, and cook for another 30-40 minutes.
• Increase the cooking time a few minutes longer, for crispy, delicious golden tahdig.
• Transfer Addas polo to a serving dish, top with the rest of the fried onion and garlic. Place tahdig around the rice, and enjoy!

Recipes from Dory Gean Cunningham (Chef Demo on 7/18)

Frumenty

14 oz. Bulgur Wheat
4 cups Chicken Broth
2 egg yolks
Pinch of saffron
Salt to taste

Boil broth with saffron, add the wheat and simmer covered until wheat is softened. (about 15 minutes)
Remove from heat and let stand for another 15 minutes.
Bring back to the boil for about 3 minutes then add eggs.

Historic References: Pleyn Delit (14th Century)
Cury on Englysch (15th century)
An Account of Several Work-Houses for Employing and Maintaining the Poor: (1725)
The Forme of Cury (1780)
The Domestic Encyclopedia; (1804)

Cucumber Soup

3 large cucumbers or 4 medium peeled, seeded and chopped up
4 cups chicken or vegetable broth
1 cup cream
1 T dill chopped
Salt and white pepper to taste

In a Pot, put cucumbers and vegetable broth, and allow to cook for about 15 minutes.
Once cooked through , mash thoroughly. Add cream, dill, and salt and pepper to taste.

Historic References: The French Cook (1653)
A New and Easy Method of Cookery: (1755)
The British Housewife (Volume IV; 1756)
The Lady’s Monthly Museum (1802)

Demonstration Donation: Cucumbers from Avian Mead
Dill from Farmhouse Flowers and Plants

Veal Rolls

A thin slice of veal
Fresh sausage
Egg yolks
Flour

Take a thin slice of veal, pound it flat. Take a small amount of sausage place in the middle and roll, tying it up. (If so desire, roll it in the egg yolks then dredge in flour.) Place upon the grill and roast for ½ hour.

Historic References: The French Cook (1653)
The British Housewife (Volume IV; 1756)
The First American Cookbook (1796)

A Ragout of Green Beans

2 ½ pounds of fresh Green beans
1 T granulated sugar
4 T Butter
2 T flour
½ cup thinly sliced onions
1 t salt
½ t pepper
¼ t nutmeg
2 egg yolks lightly beaten
½ cup heavy cream

Clean, snap ends and break in half the green beans. Put bean in pot, add sugar and barely cover with water. Cover and bring to boil. Allow to cook until the beans are tender (10-15 minutes). Drain beans and set aside in colander.

In a saucepan melt butter, cook sliced onions until soft but not brown. Add flour, cook and stir but briefly. Add green beans, salt, pepper and nutmeg. Mix together the cream and egg yolks, then stir into green beans. Let simmer for about 5 minutes, stirring frequently, until thickened. Taste and adjust seasoning. Pour onto a dish and serve immediately.

Historic References: William Verrall’s Cookery Book (1759)
The Lady’s Assistant for Regulating and Supplying the Table: (1777)
The Virginia Housewife (1824)
The Good Housekeeper (1841)

Demonstration Donation: Green Beans from Pleitez Produce
Onions from Penn Farm
 

Recipes from Salt & Pepper (Chef Demo on 7/11)

Brian’s Gazpacho
Serves (2 to 4)

Ingredients
• 2 large tomatoes, cut into chunks
• 1 cucumber, peeled, cut into chunks
• 1 medium onion, cut into chunks
• ½ to 1 jalapeño, seeded and diced (use more if want really spicy)
• Juice from half lemon
• Salt to taste
• Garnishes—lemon zest, chopped basil, grilled corn kernels (see recipe below)
Directions
1. Add all ingredients except garnishes to food processor or blender.
2. Pulse to chunky stew like consistency.
3. Spoon mixture into bowls.
4. Top w/little lemon zest, basil, grilled corn kernels; serve.

Grilled Corn Kernels
Serves (about 1 cup)

Ingredients
• 2 ears of corn, husks removed
• Olive oil
Directions
1. Coat corn w/olive oil.
2. Place corn on hot grill; cook for 5 to 7 minutes or until kernels are tender, not mushy and a bit charred. While grilling, turn corn every few minutes, so it cooks evenly on all sides.
3. When done, remove from grill; let sit for few minutes to cool.
4. Hold cob straight up over flat surface (plate, tray or cutting board), then cut down cob with sharp knife to remove the whole kernels.

Brian’s Salsa with Grilled Corn
Serves (2 to 4)

Ingredients
• 1 large tomato, chopped
• ½ cup grilled corn kernels (see recipe below)
• 1 medium onion, chopped
• ½ to 1 jalapeño, seeded and diced (use more if want really spicy)
• 1 roasted red bell pepper, chopped (achieve this by grilling whole red bell pepper until charred; wrap pepper in plastic wrap for few minutes; unwrap; peel off skin, chop)
• Salt to taste
• 2 Tbsps. parsley, chopped
• 2 Tbsps. basil, chopped
Directions
1. In medium bowl, toss ingredients together.
2. Serve w/favorite bread or tortilla

Grilled Corn Kernels
Serves (about 1 cup)

Ingredients
• 2 ears of corn, husks removed
• Olive oil
Directions
1. Coat corn w/olive oil.
2. Place corn on hot grill; cook for 5 to 7 minutes or until kernels are tender, not mushy and a bit charred. While grilling, turn corn every few minutes, so it cooks evenly on all sides.
3. When done, remove from grill; let sit for a few minutes to cool.
4. Hold cob straight up over flat surface (plate, tray or cutting board), then cut down cob with sharp knife to remove the whole kernels.

Chef Tee’s Sawa Sawa Melon Salad
Serves (4 to 6)

Ingredients
• Handful of African Sawa Sawa greens
• Handful of African water leaf greens
• 1 cup watermelon chunks
• 2 peaches, sliced
• 2 plums, sliced
• 1 purple bell pepper, sliced
• 1 medium tomato, cut into chunks
• 2 Tbsps. (or to taste) apple cider vinegar
• 1 Tbsps. (or to taste) garlic olive oil
• Salt to taste
Directions
1. In large bowl, combine ingredients.
2. Let sit at room temperature for about 15 to 30 minutes, so ingredients macerate (marinate in their own liquids flavors) to produce more flavor.
3. Serve.

Chef Tee’s Minted Eggplant Compote Served on a Baguette
Serves (2 to 4)

Ingredients
• 1 medium tomato, core removed
• 2 to 4 medium eggplants (use your favorite varieties)
• Garlic olive oil
• 1 Tbsp. (or to taste) vanilla honey
• 2 Tbsps. (or to taste) apple cider vinegar
• 2 Tbsps. parsley, chopped
• 2 Tbsps. basil, chopped
• 1 baguette, cut into ½-inch slices
Directions
1. Heat medium pot of water over medium-high heat; when starts to boil; add tomato.
2. Boil for few minutes until peel starts to blister (technique is called blanching).
3. Remove tomato from water immediately, plunge it into ice cold water to stop cooking process (technique is called shocking).
4. Let tomato sit for few minutes to cool.
5. Use sharp knife to peel skin off tomato, cut in half, discard pulp.
6. Chop tomato, add to medium bowl.
7. Add rest of ingredients except baguette to bowl; stir to combine.
8. Spoon about a teaspoon of mixture on each baguette slice; serve.

Recipes from Lauren Von der Pool (Chef Demo on 6/27)

Grilled Corn with Zesty Olive Oil Sauce

Serves 6 to 8

Ingredients 

• 8 ears of corn
• 2 Tbsps. Mistral Olive Oil
• 1 tsp. garlic, chopped
• 2 Tbsps. basil, chopped
• 1 Tbsp. cinnamon honey
• 2 Tbsps. Sauvignon Blanc vinegar
• 1 Tbsp. basil olive oil
• ½ cup white onion chunks (grill w/corn until golden brown and tender, then chop chunks into small pieces)
• Pink Himalayan sea salt to taste
• Garnish—lemon thyme honey and basil olive oil

Directions 

1. Preheat grill.
2. Shuck corn; place corn on hot grill; cook about 5 to 6 minutes or until golden brown, kernels are tender but not mushy; transfer to platter.
3. In small bowl, add rest of ingredients except garnishes; pour mixture on top of corn; drizzle little lemon thyme honey and basil olive oil on top.
4. Serve.

Grilled Eggplant and Zucchini Vegetable Medley  

Serves 4 to 6

Ingredients 

• 2 Asian eggplants, cut in half
• 2 baby squash, cut in half
• 2 baby zucchini, cut in half
• 2 purple bell peppers, cut into chunks
• 1 medium white onion, cut into chunks
• Pink Himalayan sea salt to taste
• ¼ cup Sauvignon Blanc vinegar
• ¼ to ½ cup Meyer lemon olive oil
• 2 Tbsps. lemon thyme honey

Directions 

1. Preheat grill.
2. In large bowl, add ingredients; toss together.
3. Put vegetables on hot grill; cook 2 to 3 minutes on each side or until golden brown, tender but not mushy.
4. Serve.

Grilled Cherry Tomato Bruschetta  

Serves 4 to 6

Ingredients 

• 1 baguette
• Pink Himalayan sea salt to taste
• 2 cups cherry tomatoes, cut into halves
• 2 Tbsps. basil olive oil (plus extra for garnish)
• 2 Tbsps. blood orange olive oil
• 2 Tbsps. lemon basil, chopped

Directions 

1. Heat grill.
2. Cut baguette into 1 to 2-inch slices; drizzle little basil olive oil on both sides of slices; season both sides w/little salt.
3. Put baguette slices on hot grill; cook 2 to 3 minutes on each side or until golden brown and toasty.
4. In small bowl, add cherry tomatoes, 2 Tbsps. basil olive oil, 2 Tbsps. blood orange olive oil, lemon basil, salt to taste; toss ingredients together.
5. Spoon about 2 Tbsps. of cherry tomato mixture on top of toasted bread.
6. Drizzle little more basil olive oil on top; serve.

Grilled Heirloom Tomato Bruschetta  

Serves 4 to 6

Ingredients 

• 4 medium heirloom tomatoes, sliced into ½ to 1-inch slices
• Pink Himalayan sea salt to taste
• 1 cup radicchio, thinly sliced
• ¼ cup white onion chunks (grill w/tomatoes until golden brown and tender, then chop chunks into small pieces)
• 2 Tbsps. Sauvignon Blanc vinegar
• 2 Tbsps. blood orange olive oil
• Garnishes—basil olive oil and lemon thyme honey

Directions 

1. Heat grill.
2. Put tomato slices on hot grill; cook 2 to 3 minutes on each side or until golden brown, tender but not mushy.
3. In small bowl, add rest of ingredients except garnishes; toss ingredients together. 
4. Spoon about 2 Tbsps. of radicchio mixture on top of grilled tomato slices. 
5. Season to taste w/salt; drizzle little basil olive oil and lemon thyme honey on top; serve.

Apricot, Blueberry and Cherry Salad  

Serves 2 to 4

Ingredients 

• 1 cup blueberries
• 1 cup cherries, pitted and halved
• 2 apricots, pitted and sliced
• 2 Tbsps. lemon thyme honey

Directions 

1. In medium bowl, toss ingredients together.
2. Serve.

Recipes from Chef Tee (Chef Demo on 6/20)

Beau's Grilled Romaine Lettuce w/Ciabatta Bread (The Croutons)

4 servings

Ingredients

2 heads of Romaine Lettuce
Olive oil
1/2 cup of fresh grated Parmesan Cheese
Salt and Black crack pepper

Directions 

Rinse and dry the head of Romaine lettuce. Slice the Romaine in two length wise and pull away the few leaves that will seperate when you slice the lettuce. Drizzle liberally with olive oil and put a little coarse salt, fresh cracked black pepper. Grate about a half cup of Parmesan cheese. Then grill the lettuce. Look for the lettuce to blacken a bit. The lettuce should have a nice char look to it without having the lettuce wilt to much under the heat. Sprinkle with cheese. Eat and Enjoy!

Cook Notes: If you are going to be grilling chicken breast, you can always slice up the chicken breast and serve it over your grilled Romaine lettuce.

Grilled Ciabatta Bread (The Croutons)

Ingredients

1/2 teaspoon of Kosher Salt and Cracked Black Pepper
1/2 loaf Ciabatta bread
Olive oil

Directions

Cut Ciabatta bread in 8 slices. Cut bread on a bias. Drizzle bread with olive oil. Add salt and pepper. Grill bread slices over medium coals 2 minutes or until golden brown. Turn bread slices, and grill an additional 2 minutes or until golden brown.

Chef Tee’s Ratatouille
(Serves 4 to 6)

Ingredients

• 2 Tbsps. golden raisins
• 2 Tbsps. red currants
• 1 to 2 Tbsps. Chef Tee’s curry (see recipe below)
• ½ medium onion, chopped
• 2 Tbsps. olive oil
• 1 medium green bell pepper, chopped
• 3 cloves garlic (smash cloves w/flat, dull part of knife; dice; infuse w/1 tsp. salt)
• 2 medium eggplants, chopped
• 2 baby yellow squash, chopped
• 1 large tomato, chopped
• Pepper to taste
• Optional garnishes—sliced mint and grapefruit flavored olive oil

Directions

1. In large skillet, heat olive oil over medium-high heat.
2. Add all ingredients except garnishes; cook until tender but not mushy.
3. Garnish with mint; drizzle little grapefruit flavored olive oil on top.
4. Serve with jasmine or your favorite flavored rice.

Chef Tee’s Curry

Ingredients

• 1 tsp. whole fennel seeds
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• ½ tsp. saffron
• 1 tsp. olive oil

Directions

1. In small pan, heat spices over medium-high heat until they are toasty and fragrant.
2. Transfer heated mixture to small food processor; add olive oil; combine. (You can also use mortar and pestle to combine ingredients by hand).
3. Add to your dish.

Chef Tee’s Grilled Okra, Corn and Tomatoes
(Serves 4 to 6)

Ingredients

• 1 pint okra
• 4 Tbsps. olive oil
• Salt and pepper to taste
• 1 medium red onion, sliced
• 2 cups uncooked corn kernels
• 1 large tomato, chopped
• 1 Tbsp. balsamic vinegar
• Optional garnishes—sliced mint and grapefruit flavored olive oil

Directions

1. In medium bowl, add okra, salt, 2 Tbsps. olive oil; toss.
2. Place okra on hot grill; cook until golden brown; when done, chop.
3. While okra cooks; heat large skillet over medium-high heat; add onions, corn; cook until lightly browned.
4. Salt and pepper to taste.
5. Add 2 Tbsps. olive oil, tomato, grilled okra; cook until all vegetables are tender, not mushy.
6. Toss in balsamic vinegar; garnish with mint and grapefruit flavored olive oil.

Recipes from Carla Hall (Chef Demo on 6/6)

Swiss Chard Salad
with quick-pickled cukes and radishes 

1 bunch swiss chard, fine chiffonade
3 kirby cucumbers, thinly sliced
1 pound assorted radishes, thinly sliced
2 fennel bulbs, thinly sliced
1/2 cup cilantro, roughly chopped 

Pickling liquid:

1 1/2 cups water
7 cloves garlic
3 tablespoon canning or pickling salt
1½ cups granulated sugar
1½ cups white distilled vinegar (5% acidity)
1 teaspoon whole juniper berries
1 tablespoon yellow mustard seeds 

Shallot Ginger Vinaigrette

1 small shallot, roughly chopped 
2 cloves garlic
2 teaspoon ginger, grated
1 tablespoon Dijon mustard
¼ cup rice wine or champagne vinegar
¾ cup olive oil
Salt and pepper, to taste
1/2 cup pinenuts, toasted

1.  Prepare pickles:  Combine ingredients for pickling liquid in a medium-size pot.  Bring to a boil and pour over cukes, radishes and fennel in a mason jar, just to cover.  Allow to sit for at least 20 minutes. 

2.  Prepare shallot vinaigrette:  In a bowl, blender or food processor, add shallots, garlic, ginger, Dijon and vinegar.  Process until smooth.  Slowly pour in oil while blender is running to create an emulsion.  Season with salt and pepper. 

3.  Toss swiss chard in vinaigrette and allow greens to wilt and soften.  Drain the desired amount of pickles and toss with cilantro. 

4.  Arrange the tossed swiss chard on a plate and top with pickled veggies and toasted pinenuts.

Enjoy. 

Strawberry-Rhubarb Salsa 

1 pint strawberries, diced
2 ribs rhubarb, diced
1 sprig rosemary
2 tablespoons chives, snipped
1/4 cup red onions or 1 small shallot, finely diced
1 clove garlic, minced
2 teaspoons red wine vinegar
1 tablespoon olive oil
pinch of sugar
S&P to taste 

Combine all ingredients, with rosemary twig and allow to macerate at least 30 minutes.  Remove rosemary twig.  Season to taste. 

HINT:  Serve with pork, trout, game birds or duck.

Seared Cod in Spring Pea Broth with Minted Pea Pesto
Serves 4 

4 – 5 oz cod fillets
1 tablespoon canola oil
1 tablespoon butter
2 cups spring pea broth, recipe follows
½ cup minted pea pesto, recipe follows
 

1.       Season each fish fillet with salt and pepper on both sides.  Heat a large skillet on medium high heat, then add canola oil.  Carefully place fillets in skillet, then add butter pieces.  Cook for 2-3 minutes on each side, then place skillet in 350 degree oven to finish cooking, about 5 minutes.

2.      Pour ¾ cup of hot pea broth in shallow bowl.  Place seared fish in bowl, then topped with 2 tablespoons minted pea pesto.  Garnish with seasoned peas, mint and lemon wedges on top. 

English Pea Broth
1 small onion, thinly sliced
2 tablespoons unsalted butter
2 cups chicken or vegetable stock
1½ cups English Peas, reserve ¼ cup for garnish
Salt and white pepper to taste
2 tablespoons heavy cream
1 tablespoon fresh parsley, roughly chopped
¼ cup fresh mint, roughly chopped
1 teaspoon lemon zest 

1. In medium pot, melt butter and sweat onions until translucent.  Add the stock and bring to a boil.  Season with salt and pepper.
2. Add the peas and reduce heat to a simmer. Cook for 5 minutes or until peas are tender.  Season with a little more salt and pepper.
3. Puree mixture in blender until smooth.  Add the cream and mint.  Puree, then strain.
4. Garnish with reserved cooked peas tossed in lemon oil and lemon zest.  Adjust seasoning, if necessary.

Minted Pea Pesto

2 cups frozen peas
½ cup fresh parsley
¼ cup fresh mint
3 cloves garlic
¼ cup pine nuts, toasted
¼ cup fresh Parmigiano Reggiano cheese
4 tablespoons extra virgin olive oil
salt to taste 

1.       Quickly blanch the peas in generously salted water until thawed.  Drain and immediately immerse the peas in ice-cold water to retain the bright green color.  Drain again, and transfer the peas to the work bowl of a food processor fitted with a metal blade. 

2.       Add the parsley, mint, garlic, pine nuts, and Parmigiano.  Pulse 7 or 8 times until a chunky paste forms.  Pulse again while drizzling in the olive oil.  When the mixture reaches the desired consistency, stop and season to taste with salt.  Store pesto in an airtight container in the refrigerator for up to one week.

Recipes from Alba Johnson (Chef Demo on 5/23)

Fresh Spinach, Garlic & Pine Nuts

1½ tbsp. extra virgin olive oil
2 garlic cloves, minced
20-25 pine nuts or slivered almonds
½ tsp. red pepper flakes
¼ tsp. ground nutmeg
1 cup golden raisins
1 lb. fresh spinach leaves, rinsed and dried
Salt and pepper to taste

Directions:

1.    Heat the olive oil in a large sauté pan at medium heat. Add the minced garlic. Cook and stir for 45-60 seconds until the garlic is just golden and fragrant. Add the pine nuts, red pepper flakes, nutmeg and golden raisins and sauté for 45-60 seconds.

2.    Next, add the fresh spinach in the hot pan.  Quickly sauté for 3-4 minutes, gently folding the leaves up and over.  Add salt and pepper to taste.  Remove from heat.  The spinach will continue to cook even after you have removed it from the stove. Serves warn.  Serves 4-6.

 Warm Carrot Salad of Maghreb

1 lb. carrots, rinsed and peeled
3 tbsp. extra virgin olive oil
2 large garlic cloves, minced
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. cayenne pepper
½ tsp. red pepper flakes
2 tbsp. red wine vinegar
5-6 sprigs fresh cilantro or Italian parsley, minced
Salt and pepper to taste

Directions:

1.    In a medium size saucepan, cook the carrots whole in boiling salted water until just tender, about 10-15 minutes depending on the size of the carrots.  Do not overcook.  Strain the carrots well and cool them.  When they have cooled, cut each carrot into ¼ - " thick rounds or 2"sticks.  Reserve.

2.    In a heavy skillet, heat the olive oil and add the garlic.  Sauté at medium heat for a minute.  Next, add the cumin, coriander, cayenne, red pepper flakes and the vinegar.  Cook about a minute until you can smell the wonderful fragrance of the oil and spices.  Add the tender carrot slices to the skillet and simmer about 2 minutes in this dressing until the liquid is almost absorbed, stirring often.  Taste a carrot slice to check for seasoning.  Season the carrots with salt and pepper if needed.  Remove the carrots from the heat and add the fresh chopped cilantro or parsley.  Gently toss.  Serve warm or at room temperature. Serves 4-6.

Recipes from Roger Codding

Creamy Chicken and Vegetable Curry with Saffron Rice

Ingredients:

• 3 LBs chicken breast¬cubed
• 1 cup low-fat plain yogurt
• 2 teaspoons garlic powder
• 2 teaspoons lemon pepper
• ½ cup olive oil
• 2 teaspoons salt
• 1 LB mix of fresh or frozen Asian vegetables (bok choy, carrots, snow peas, broccoli, bamboo shoots)
• 1 cup saffron rice (Mahatna makes a terrific yellow saffron rice)

To Prepare:

1. Cube chicken breast
2. Combine with yogurt, spices, olive oil, salt. Marinate for at least one hour, up to overnight.
3. Sautee chicken (in marinade) until ¾ of the way done
4. Add chopped veggies, stir to combine. Cook for 5 minutes, until softened.
5. Add uncooked rice (if too much of the marinade has cooked off, you may need to add up to a half cup of water to make sure the entire mix of chicken, rice, and veggies is coated by the creamy curry sauce)
6. Cook for approx. 20 minutes, stirring constantly, until rice is cooked through.

Recipes from Chef Mitchell

Southwestern Grilled Chicken W/ Roasted Corn & Black Bean Relish

Ingredients:

• 2 chicken breast
• 1Tsp garlic minced
• 1tsp chili powder
• 1tsp cumin
• 1tsp paprika
• 2 Tsp fresh cilantro
• ½ cup corn
• ½ cup black beans (rinsed)
• ¼ cup fresh diced tomatoes
• 1Tsp diced red onions
• 2Tsp fresh lemon juice
• 3Tsp olive oil
• Salt and Pepper To Taste

Marinade

Combine all spices. Combine ½ Tsp garlic, 1 Tsp cilantro, 1Tsp lemon juice and 1Tsp olive oil. Rub marinade on chicken. Sprinkle with ½ of the spice mixture and reserve remaining spices for relish. Sprinkle with salt and pepper. Marinate for at least ½ hour 24 hours WOW!!!!!!! Grill, Sautee or Bake. Whichever style of cooking method you prefer. Cook until internal temperature 165 degrees.

Relish

Roast corn with ½ tsp of olive oil salt and pepper 350 degrees preheated oven 10-12 minutes or until some kernels are slightly golden brown. Combine remaining ingredients: spice mixture, 1 Tsp cilantro, 1/2 Tsp garlic, black beans, diced tomatoes, diced red onions, 1 Tsp lemon juice, and 2 Tsp olive oil. Salt and pepper to taste.

Recipes from Amy Cooper

Light Pumpkin Dip

Ingredients:

• 1 package light cream cheese (1/3 less fat) room temperature
• 3/4 cup pumpkin puree
• 1/2 cup of packed Splenda brown sugar blend
• 1 tablespoon pumpkin pie spice
• 1 tablespoon sugar free maple syrup

Combine cream cheese, pumpkin, and brown sugar with electric mixer on medium speed until blended. Add spice and syrup and mix on high speed until smooth and fluffy. Serve with fresh apple slices and reduced fat graham crackers.

Yummy Pumpkin Fudge

Ingredients:

• 3 cups sugar
• 1 1/2 sticks margarine- room temperature
• 2/3 cup evaporated milk
• 1/2 cup pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 package of butterscotch chips
• 1 jar of marshmallow fluff
• 1 teaspoon of vanilla extract
• 2 cups of chopped pecans
• 1 cup marshmallows

In a heavy saucepan, combine sugar, margarine, milk, pumpkin and spice. Bring mixture to a boil stirring constantly for approximately 10-12 minutes until mixture is thick and has reduced. Remove from the heat and stir in butterscotch chips until dissolved. Stir in marshmallow fluff until incorporated. Stir in 1 cup of pecans and vanilla. Pour mixture into a greased cookie sheet and spread evenly. Top with marshmallows and remaining pecans. Let set at room temperature for one hour. Chill in the refrigerator until completely set, about 1-2 hours. Cut and enjoy.

Click here for more pumpkin recipes from Amy

October 11th , 2009

Gnocchi di Patate – Potato Dumplings with Veal Ragu and with Gorgonzola Sauce

Recipe from Antonio Lombardi of al Sospiro Restaurant

Serving for 4 people

Veal Ragu Sauce

1. sauté minced veal
2. add fresh diced or canned peeled tomatoes
3. add salt and black pepper to taste
4. let simmer for 15 mins
5. add sauce to the bowl with dumplings
6. add fresh grated Parmesan cheese
7. mix to coat dumplings with sauce
8. serve single portions in a medium size pasta bowl

September 27th , 2009

Roasted Butternut Squash Chili with Crisp Polenta Rounds

Recipe from Carla Hall

Makes 2 quarts or 8 to 10 servings

• 2 tablespoons vegetable oil
• 2 medium onions, finely diced
• 6 medium cloves garlic, minced or grated on microplane
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• Salt to taste
• ½ cup roasted tomatoes
• 1 can chick peas, drained and rinsed
• 3 cups vegetable broth
• 3 pounds butternut squash, diced into ½” cubes
• 1 tablespoons brown sugar
• 1 tablespoon fresh oregano leaves, or 1 teaspoon dried
• Ground black pepper, to taste

1. Heat large pot on medium-low heat. Add oil, then onions. Cook for 5 minutes or until soft. Add garlic and continue to cook until onions are translucent and sweet. Stir in cumin, paprika and salt
2. Add roasted tomatoes, chick peas and vegetable broth. Check seasonings. Simmer for 20 – 25 minutes
3. Preparing the squash: In a large bowl, toss butternut squash in olive oil and salt & pepper. Pan roast squash in small batches until seared nicely and golden brown. Set aside. (Squash should be slightly crunchy.)
4. Add brown sugar and fresh oregano. Adjust seasoning (salt or more brown sugar, if necessary.) Add squash 10 -15 minutes before serving. Serve with crispy polenta 

September 27th , 2009

Crisp Polenta Rounds

Recipe from Carla Hall

½ sheet pan or about 30 - 2” rounds

• 6 cups water
• Table salt, to taste
• 1 ½ cups medium-grind cornmeal, preferably stone-ground
• 3 tablespoons unsalted butter, cut into large chunks
• ¾ cup grated cheddar cheese, plus more for garnishing
• Ground black pepper

1. Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium high heat. Reduce the heat to the lowest possible setting, add 1½ teaspoons salt, and pour cornmeal into the water in a very slow stream from a measuring cup, while whisking in a circular motion to prevent lumps
2. Cover and cook about 30 minutes, stirring vigorously with a wooden spoon once every 5 minutes and making sure to scrape clean the bottom and corners of the pot. Cook until the polenta has lost its raw cornmeal taste and becomes soft and smooth
3. Stir in butter, cheddar, salt and pepper to taste. Spread hot polenta in buttered or oiled sheet pan. Place wax paper or parchment paper on top and smooth with hands. Chill
4. When totally cooled, punch polenta out into rounds or cut into squares. Heat oil in pan and fry polenta rounds and/or squares until lightly brown. Drain on paper towels. Server with chili

September 13th , 2009

Shakshuka

Recipe from Debbie Amster

• 2 pounds fresh tomatoes, chopped, or one 28-ounce can tomatoes
• 2 large onions, chopped
• 3 tablespoons, extra-virgin olive oil
• 2 green, red or yellow peppers, chopped
• 6 cloves garlic, chopped
• 2 teaspoons salt, or to taste
• 1/2 teaspoon sweet paprika
• ½ teaspoon hot paprika
• 1 teaspoon cumin
• 2 tablespoons chopped fresh parsley
• 2 teaspoons tomato paste
• 12 large eggs

1. In a large frying pan sauté the onions with a pinch of sea salt in oil 3-5 minutes. Add garlic and peppers and sauté an additional 3 minutes. Add tomatoes and spices and cook for about 30 minutes stirring occasionally.
2. Beat eggs and pour over tomato mixture and stir occasionally until set.

September 13th , 2009

Moroccan Tomato Salad

Recipe from Debbie Amster

• 6 plum tomatoes, chopped
• 2 tablespoons red onion, chopped
• 4 sprigs flat-leaf parsley, chopped
• 2 tablespoons capers
• ¼ cup minced dill pickles
• 6 pitted green olives, minced
• 2 pickled hot peppers, chopped
• ½ of a preserved lemon, skin only, rinsed and finely chopped
• ¼ cup vegetable oil
• ¼ cup lemon juice
• Salt and pepper

August 30th , 2009

Sausage, Onion & Pepper Penne

Recipe from Jason Casassa

Servings: 4 to 5

• Ingredient	Quantity
  Pasta, penne, cooked	2 lb
  Olive Oil, 80/20	3 Tbl
  Green Pepper, julienne	12 Oz
  Spaghetti Sauce, Pandini's or personal favorite	3 Cups
  Sausage Mild Italian Rope, roasted, sliced thin	12 Oz
  Caramelized Onions	8 Oz
  Parmesan Cheese, shredded	1/4 Cup
  Parsley, Flat Leaf, {Chopped Fine}	1Tbl
  Fresh Baked Bread, Optional

1. Place sauté pan over high heat. Add oil and sauté peppers 3-4 minutes or until tender.
2. Ladle spaghetti sauce into the bottom of the sauté pan, and reduce heat to medium-low.
3. Add sausage and onions to the sauté pan and reheat quickly to 165°F.
4. Place pasta portion into (212˚F, or boiling) hot water bath for 30 seconds to re-heat.
5. Add hot penne portion to the pan and toss to coat; reduce heat to low for 1-2 minutes.
6. Remove pasta from pan and place on a service plate. Pull the sausage, peppers and onions to the top of the pasta in view, and pour any remaining sauce over the sausage and pasta.
7. Garnish entire plate with shredded parmesan cheese and chopped parsley.
8. Serve with bread if desired.

August 2nd , 2009

Peach & Coffee BBQ Sauce

Recipes from Howard Foer. Howard served grilled duck breast with the Peach & Coffee Sauce

• 1 medium Onion -- Rough Chop
• 2 tablespoons Groud Coffee -- In Coffe Filter and Cheese Cloth
• 1 stick Cinnamon
• 1 tablespoon Ground Corriander
• 1 teaspoon Cumin
• 1/2 teaspoon Red Pepper flakes
• 1 cup Red Wine Vineager
• 10 whole Peaches -- Peeled & Cut off Pit
• 1 teaspoon Salt

Peel Peaches and take meat off the stone
Saute Onion in pan with Cinnamon Stick and tied up coffee sachet
Add all ingredients to the saute pan and simmer until reduced by about half
Once reduced remove sachet of coffee and cinnamon stick temporarily
Use a Hand emersion blender to puree the mixture
Add Sachet and Cinnamon stick back into mixture
Reduce until the thickness covers the back of a spoon
Chill and serve as you determine
Yield: "1 1/2 quarts"

August 2nd , 2009

Peach Soup

Recipe from Howard Foer

• 12 whole peaches Peeled
• 2/3 cup orange juice
• 1/3 Cup Sugar Amount depends on sweetness of
• Peaches
• 3 ounces Peach Schnapps
• 3 ounces Cointreau
• Pinch Cinnamon
• Pinch Nutmeg
• 1/2 Ounce Ginger Peeled
• Pinch Salt

Peel Peaches and Take Meat off Stone
Add all ingredients to sauce pan reserving the peaches
Bring to a simmer and add Peaches
Take off heat and let stand until room Temperature
Puree in Blender
Pass Through Fine Sieve Refrigerate and Serve

Description:
"Summer Peach Soup"
Yield:
"6 ounces"

August 2nd , 2009

Basil Blueberry Vinaigrette

Recipe from Howard Foer

• 3 Cups Olive Oil
• 2/3 Cup Vinegar -- Of Choice
• 2 Cups Basil -- Leaves
• 1 Whole Shallot
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Dijon mustard
• 2/3 Cup Fresh Blueberries
• Salt and pepper

Add Shallot, lemon, mustard and vinegar to blender
Blend ingredients until smooth
Slowly pour olive oil into blender
Add all basil and blend until desired look
Add salt and pepper
Add blueberries and pulse the blender until they just break

Description:
"Summer Basil Blueberry Vinaigrette"
Yield:
"32 ounces"

July 26th , 2009

Chilled watermelon salad with Feta and Mint

Serves 20
Recipe by Joe Fleischman

Ingredients:

• 1 Medium seedless watermelon, about 5lbs 8oz. crumbled feta 1oz. fresh
• mint or to taste
• 1 tsp sea salt
• Juice of 1 lime

Method:

1. Cut watermelon into 4 pieces, remove flesh from skin. Cut watermelon in 1/2" dice and place in mixing bowl
2. Seperate mint leaves from stems and roughly chop. Add to mixing bowl with melon
3. Add crumbled feta to mixing bowl and sprinkle with salt and lime juice
4. Stir all ingredients together and chill for at least 1 hour. Serve

July 19th , 2009

Cold Cucumber Yogurt Soup

This is a delightfully refreshing soup for a hot summer day
Recipe by Debbie Amster

• 4-5 Kirby cucumbers peeled, seeded and diced (or substitute 1 English cucumber)
• 3 cups organic unflavored yogurt (preferably whole milk yogurt)
• ¼ cup chopped scallions
• 2 Tbs. chopped fresh mint
• 2 Tbs. chopped fresh dill
• 2 Tbs. chopped fresh oregano or ½ tsp dried
• 1 Tbs. chopped fresh thyme or ½ tsp. dried
• 4 Tbs. chopped fresh tarragon or ½ tsp. dried
• 2 cloves garlic minced
• ¼ cup walnuts chopped
• 1-2 tsp. sea salt (to taste)
• freshly ground black pepper (to taste)
• 1 cup cold water (or more for desired consistency)
• ½ cup raisins

June 28th , 2009

Donna Klein
From The Tropical Vegan Kitchen by Donna Klein (Penguin Books , 2009)

 Serve with tortilla chips or as a side salad.
 
Yields about 3 cups
 
2 medium ripe tomatoes (about 6 ounces each), chopped

• 1 cup cooked and cooled fresh yellow or white corn
• 3/4 cup chopped red bell pepper
• 1 small red onion (about 4 ounces), chopped
• 1/4 cup chopped fresh cilantro
• juice of 1 to 2 limes
• 1 tablespoon extra-virgin olive oil
• 1 to 2 jalapeno chili peppers, seeded and finely chopped
• 1 to 2 teaspoons chipotle puree
• ½ teaspoon coarse salt, or to taste
  
  In a medium bowl, toss all ingredients until well combined. 
  Cover and refrigerate a minimum of 1 hour or up to 2 days.  Serve chilled or return to room temperature.

May 31st, 2009

Asian Spring Rolls (makes 12 rolls)
Recipe by Debbie Amster

• 12 8 1/2 inch Rice Paper Wrappers
• 3 sheets of toasted nori quartered
• 1/2 Cup Fresh Mint, Cilantro, Thai or regular Basil (or a combination) leaves
• ½ cup arugula or watercress
• 6 Scallions cut into slivers the long way
• 1 pint sprouts (sunflower, alfalfa, radish, broccoli, etc.)
• 1 ripe avocado sliced thin

1. Place warm water in a pie plate.
2. Prepare the other ingredients and set them out on your work surface.
3. Place 1 rice paper wrapper at a time in the warm water and let soak for 20 seconds or until soft.
4. Place on a cutting board or clean surface.  Place a piece of nori on the bottom two-thirds of the rice paper. Place some of each of the remaining ingredients on top of the nori, being careful not to overstuff the roll, as the wrapper will tear if it is too full.
5. Roll one side of the rice paper over the veggies into a cylinder and then fold in the sides and continue rolling into an “egg roll” shape. The rice wrapper is sticky when it’s wet, so it will adhere to itself.  The rolls are best served the same day.  If storing in the refrigerator, cover them well with plastic wrap or a damp cloth so that they don’t dry out.
6. Serve with dipping sauce.

*Other options for filling – 2 cups chicken, cooked and shredded; 1 dz. Cooked shrimp-peeled and cut in half the long way; 1 cup feta cheese; 1 medium carrot julienned; 1 shredded raw beet; 1 cucumber peeled and julienned; 1 cup shredded cabbage; 1 cup cooked rice noodles or vermicelli; 1 cup cooked salmon

**Note: Rice paper wrappers can be found in Asian markets, Roots and at gourmet stores. Soak and work with only 1 rice wrapper at a time because wrappers will stick together and won’t be easy to work with if they absorb too much water. If not served right away, keep rolls tightly covered to prevent the rice wrappers from drying out.

Dipping Sauce (makes 1/2 Cup)

• 1/4 Cup Peanut or Almond Butter
• 1 Tbsp Rice Vinegar
• 1 Tbsp Warm Water
• 2 Tbsp Soy Sauce
• 1 Tsp Toasted Sesame Oil

1. Place all the ingredients in a bowl and whisk until smooth.

*Note –to add spice use 1-2 tsp. Sriracha Hot Chili Sauce or other hot sauce.

May 17th, 2009

Vanilla Yum Cups

This recipe is a very friendly kids recipe, it  is designed to provide your child with a very healthy fun nutritious snack that they can make at home anytime, and share with friends.
In addition they can freeze garnish,  and serve anytime.

Recipe developed by Lowry Martin of "Have Your Cake And Eat It Too" (veggiecakes.@aol.com) and her granddaughter Jayla Henderson. At the market, the recipe was demo'd using whole-wheat crepes instead of pastry cups.  Crepes can be found ready-made in large supermarkets.

Procedure:

Blend yams, yogurt, and Agavi together in one mixing bowl. Once blended, place spoonful in each whole wheat pastry cup.  Garnish each pastry cup with whip cream, blueberries/strawberries and cinnamon/ or chocolate powder.

Makes approx 10   -  2 .5 oz servings

90 Cal,  2 grams fat, 0.5 Saturated, 2 grams fiber, 1 gram protein

May 10th, 2009

Salata Hummus
Chickpeas Salad
(Kay Karim)

• 18 oz can chick peas
• ½ cup diced fresh tomatoes
• ¼ teaspoon salt
• ¼ cup chopped scallions
• ¼ cup chopped Italian parsley
• Juice of one lemon
• 2 tablespoons vinegar
• 2 tablespoons olive oil

Green Beans with Tomatoes
Fasulia Khathra
(Kay Karim)

• 1 pound fresh or frozen green beans
• 2 tomatoes diced
• 1 large onion sliced
• 1 8 oz can tomato sauce
• 1 teaspoon Salt
• 1/3 cup extra virgin olive oil
• 1 teaspoons Allspice
• 1 teaspoon black pepper
• 1 cup water

Rice with Carrots ( vegetarian)
Timman bil Jizar
(Kay Karim)

• We make this recipe during Lent.
• 1 cup chopped carrots
• ½ frozen peas
• ½ cup chopped onions
• 1 cup rice
• 2 cups water
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon Arabic spices

Zucchini with Tomatoes (Vegetarian)
Tapsi Shijar
You can use yellow squash for this recipe too.
(Kay Karim)

• 4-5 zucchinis
• 1 large onion sliced
• 4 cloves of garlic sliced
• 1 large tomatoes sliced
• 1 8 oz can tomato sauce
• 1 cup water
• ½ teaspoon salt
• ½ tsp black pepper or Arabic spice
• ¼ cup olive oil

Yogurt Dill Sauce
(Kay Karim)

• 2 cups plain low fat yogurt
• 2 cloves garlic chopped
• ½ cup fresh dill chopped
• ½ tsp salt

November 9th, 2008

Harper Caron from Uncle Julio's Rio Grande Cafe in Bethesda

VEGETABLE QUESADILLAS

Procedure:

JULY 13, 2008

Three Sisters Succotash
Recipe by CiCi Williamson

Background of the Three Sisters Crops:

Although Native American tribes had plenty of land, they used it wisely for efficient food production. One ancient tradition was planting three vegetables together. Corn, beans and squash were sown together on the same bit of land. This combination replenished soil nutrients and aided growth. Corn demands a lot of nitrogen and beans replace it. The beans used the corn stalks as poles to climb. The squash shaded the land below, retaining moisture and blocking weeds. Gardeners today can still use this inventive way to grow highly nutritious fresh vegetables.

RecipeCopyright from The Best of Virginia Farms Cookbook & Tour Book by CiCi Willliamson (Menasha Ridge Press).

RECIPE FOR JUNE 29, 2008

Alaskan Halibut

Alaskan Halibut in Foil from Steve Rudman of Willoughby's Market Alaskan halibut is prized for its delicate sweet flavor, snow-white color and firm flaky meat. It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones. And it's a perfect fish for grilling! The use of a pouch to cook fish is not a new concept but provides an easy and nearly fool-proof way to cook the halibut perfectly.

Serves 4.

RECIPE FOR JUNE 22, 2008

PASTA WITH SEASONAL GREENS

This is a versatile recipe that can be prepared with many different seasonal vegetables found in the Farmers Market, many different kinds of pasta, and many varieties of cheese. Quantities can also be varied to taste.

Serves 4

Recipes

THIS WEEK'S RECIPES WERE FURNISHED BY:

Kitchen Memories

 A Legacy of Family Recipes from Around the World

Anne Snape Parsons and Alexandra Greeley

Corn Fritters (recipe below)