July 2016

Monthly Archives

  • Navy Bean Soup

    About 10-12 servings

    3-4 onions
    3 large cloves garlic
    4 large carrots
    6 celery stalks
    4 green onions
    12 sprigs parsley
    6 sprigs thyme
    3 cans navy beans
    large can diced tomatoes
    2 zucchini squashes
    splash of sherry
    bonfire smoked salt
    black pepper
    2 bay leaves
    1 cob’s worth of corn kernels
    1/3 C olive oil

    Chop and set aside in separate bowls:

    Onion and garlic
    Carrots, celery, green onions, parsley and […]

  • Acorn Squash Bread

    This bread is tricky. It’s weaseled its way into my kitchen, not once, but twice this week. Round one, we munched it with mugs of hot tea. Round two, we griddled it and served the warm toasted pieces with vanilla ice cream. Either way it was seriously one of my favorite things I’ve eaten this […]

  • Baked Jalapeño Poppers

    Prep Time: 30 min
    Cook Time: 30 min
    Serves: 2 dozen

    Ingredients

    12 fresh jalepeno peppers, halved lengthwise, stems, seeds and membranes removed
    6 ounces cream cheese, softened
    1 1/2 cups grated Monterey Jack or mozzarella cheese – or cheddar
    1/2 t ground cumin
    1/2 t cayenne
    2 large eggs
    2 T milk
    8 t Essence (recipe follows)
    1 C panko crumbs or fine dry breadcrumbs
    1/2 C […]

  • 8 Ball Zucchini

    2-3 “8 Ball” Zucchini
    3 slices bacon
    1 tomato, peeled and chopped
    1/2 medium onion, chopped
    3/4 cup grated sharp cheddar cheese
    1/2 cup Italian seasoned bread crumbs
    1/2 to 1 cup chicken stock
    Salt
    Pepper

    Preheat oven to 375 degrees.

    Slice the tops off each zucchini. Set aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp. Chop the tomato and […]

  • Open-Faced Tomato Sandwiches

    ¼” – ½” thick slices of tomato
    1 onion bagel, sliced in half and toasted
    Cream cheese
    Salt and pepper to taste

    Slather cream cheese on each of the bagel halves. Place a slice of tomato on top. Season with salt and pepper.

    Recipe from Michelle Bandy Zalatoris

  • Green Bean Blue Cheese Salad

    1 pound fresh green beans, cut into 2
    inch pieces
    1/4 cup blue cheese, crumbled
    1/4 red onion, thinly sliced
    1/2 cup olive oil
    4 Tbsps. balsamic vinegar
    1/2 cup pecan pieces, toasted
    Salt and pepper to taste

    Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. […]

  • Grilled Gruyere and Zucchini Sandwiches

    1 packed cup basil leaves
    1 large garlic clove, coarsely chopped
    1/2 tsp. hot smoked paprika
    3 Tbsps. extra-virgin olive oil, plus more for brushing
    Salt
    1 8-ounce zucchini, cut into 4 lengthwise slices
    4 English muffins, preferably Bays split
    4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices
    In a mini food processor, combine the basil, garlic and paprika and […]