Veronica's Garden

MISC RECIPES

Crispy Herbed Shrimp with Chive Aioli

Serves 4

What you need:

3/4 cup panko (Japanese breadcrumbs), divided

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh thyme

1/8 teaspoon crushed red pepper

2 tablespoons cornstarch

2 large egg whites, lightly beaten

1 1/2 pounds large shrimp, peeled and deveined

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil, divided

1/2 cup 2% Greek yogurt

1/4 cup canola mayonnaise

3 tablespoons chopped fresh chives

1 tablespoon fresh lemon juice

1/4 teaspoon ground red pepper

How to:

1. Combine 1/4 cup panko, parsley, thyme, and crushed red pepper in a mini food processor; pulse to combine. Combine herb mixture with remaining 1/2 cup panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and black pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining oil and shrimp.

3. Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.

Quinoa, Corn, and Tomato Salad with Chive-Infused Oil

Serves 6

What you need:

1 1/2 cups water

1 cup uncooked quinoa

1 cup fresh corn kernels (about 2 ears)

1 cup cherry tomatoes, halved

1/4 cup finely chopped fresh flat-leaf parsley

2 tablespoons (recipe below)

2 tablespoons fresh lime juice

2 tablespoons white wine vinegar

1/4 teaspoon salt

1 garlic clove, minced

How to:

Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.

Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.

Refrigerate leftover oil to use as a dressing to drizzle over grilled fish or summer vegetables. Garnish with whole fresh chives, if desired.

Chive-infused Oil

Serves 3/4 cup

What you need:

3/4 cup extravirgin olive oil

1/2 cup (1-inch) slices fresh chives

1/2 teaspoon salt

How to:

Place all ingredients in a blender; pulse 6 times or until chives are very finely minced. Strain mixture through a fine sieve into a bowl, and discard solids. Store in refrigerator in an airtight container for up to 2 weeks.

Almond Chive Salmon

Serves 4

What you need:

1/4 cup sliced almonds

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

1/2 teaspoon grated lemon rind

2 (1-ounce) slices white bread, torn

1/2 teaspoon salt, divided

4 (6-ounce) salmon fillets (about 1 inch thick)

1/4 teaspoon freshly ground black pepper

Cooking spray

4 lemon wedges

How to:

Preheat oven to 400°.

Combine first 5 ingredients in a food processor; add 1/4 teaspoon salt. Process until finely chopped.

Sprinkle salmon with the remaining 1/4 teaspoon salt and pepper. Top fillets evenly with breadcrumb mixture; press gently to adhere. Place fillets on a baking sheet coated with cooking spray.

Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Apple Cinnamon Loaf

Serves 4-6

What you need:

1/3 cup brown sugar (not packed)
1 tsp ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 cup milk
1 apple, peeled and chopped

How to:

How to:

Preheat oven to 350°.. Grease and flour 9x5" loaf pan.

Mix brown sugar and cinnamon in a bowl - set aside.  Beat white sugar and butter together with mixer until smooth and creamy.  Beat in eggs, one at a time.  Add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth.  Pour half batter in to pan.  Next add half the apples and half the brown sugar cinnamon mixture.  Lightly pat apple mixture into batter.

Pour remaining batter over apple layer.  Top with remaining apples and add more brown sugar/cinnamon mixture.  Lightly pat apples into batter; swirl brown sugar mixture though apples using knife.

Bake about 30-40 mintes until toothpick inserted into center of loaf comes out clean.

PESTO PASTA SALAD

Serves 6-8

What you need:

1 box spiral pasta

1 cup fresh pesto

1 tbsp chopped olives or olive tapenade

¼ cup pine nuts

1 cup fresh peas, or chopped snap peas

12 oz cherry tomatoes, halves

Several basil leaves, coarsely chopped

1 tbsp olive oil

Salt and pepper

How to:

Cook pasta according to directions on box.  Remove when al dente and drain

Put pasta in large bowl,. Mix in pesto, olives and pine nuts.  Gently mix in tomatoes, peas, basil and olive oil.  Salt and pepper to taste.  Chill or serve at room temp

Cucumber Dip

Serves 6-8

What you need:

1 Cucumber, peeled, seeded and diced
1/2 cup sour cream
1 tbsp green onions, chopped
1 clove garlic, minced
1 tsp lemon jioce
Salt and pepper to taste

How to:

Combine all ingredients and mix well.  Chill until ready to serve.  Serve with crackers or vegetables.

Mediterranean Grilled Potato Salad

Serves 6-8

What you need:

BASIL VINAIGRETTE

1/3 cup olive or vegetable oil;
3 tbsp chopped fresh basil leaves
3 tbsp white wine vinegar
1 tsp dijon mustard
1 tsp salt


SALAD

1 1/2 lbs small red potatoes
1/2 tsp salt
2 tbsp olive or vegetable oil
1 small red bell pepper, chopped (1/2 cup)
1/2 cup pitted ripe olives

How to:

How to:

In tightly covered container, shake all vinaigrette ingredients.

In 2 qt saucepan, place potatoes;  add enough water to cover.  Add 1/2 tsp salt.  Cover and heat to boiling.  Reduce heat to love and cook covered about 15 mins or until potatoes are just tender.  Drain, cool slightly.  Cut potatoes in half.  Toss gently with 1/2 tbsp oil.

Heat coals/gas grill for direct heat.  Cover and grill potatoes over medium heat 5-10 minutes., turning occasionally until golden brown and tender.

In large bowl, toss potatoes, bell pepper, olives and vinaigrette.

Grilled Vegetable Pizzas

Serves 8

What you need:

1 medium zucchini, halved lengthwise
1 small yellow or golden summer squash, halved lengthwise
1 small red sweet bell pepper, halved lengthwise
2 tbsp olive oil
1 tsp black pepper
1/2 tsp salt
1 large ripe tomato, seeded and chopped
1/4 cup mayonnaise OR can use a salad dressing of your choice
2 tbsp pesto
1 tbsp snipped fresh basil
1 tbsp snipped fresh oregano
4 6 or 7 inch flour tortillas
1 cup shredded mozzarella or smoked provolone cheese

How to:

Brush zucchini, squash and pepper halves with olive oil.  Sprinkle with salt and pepper.  Preheat gas grill.  Reduce heat to medium.  Place vegetables on rack directly over heat.  Cover and grill for 6-8 mins or until vegetables are crisp-tender, turning once halfway through grilling.  Remove from grill and cool slightly.

Chop grilled vegetables.  In medium bowl, combine chopped veggies, tomato, mayo, pesto, basil and oregano.  Place tortillas on grill rack directly over heat.  Cover and grill for 1-2 mins or until lightly toasted on one side.  Turn tortillas over and spread veggie mixture over toasted sides of tortillas.  Sprinkle with shredded cheese.

Cover and grill for 2-3 mins more or until tortillas are lightly toasted, veggies are just heated and cheese begins to melt.  Carefully remove from grill.  To serve, cut into quarters.

Herbed New Potatoes

Serves 4

What you need:

1 lb small red new potatoes
1/4 cup snipped fresh chives
1 tbsp chopped fresh dill
1/4 tsp sea salt
ground black pepper

How to:

Quarter potatoes and place in medium saucepan with enough water to cover.  Bring to a boil, reduce heat and simmer approximately 20 mins or until tender.  Drain, and toss potatoes with chives, dill, salt and pepper.  Serve warm

Sweet & Spicy Cucumbers Over Tomatoes

Serves 4-6

What you need:

NOTE:  This dish needs to be prepared 1-4 days ahead of serving.  
The maximum to marinate is 4 days and the longer you do it the spicier and more garlicky they'll become


2 cups thinly sliced pickling cucumbers (Kirby)
1 cup thinly sliced Vidalia or other sweet onion
1/2 cup cider vinegar
1/4 cup sugar
1/2 tsp salt
1/2 tsp mustard seeds
4 garlic cloves, minced
2 whole dried red chiles
16 1/4 inch thick slices tomato
1/8 tsp salt
1/8 tsp black pepper

How to:

Arrange half of cucumber in a 9 inch pie plate,  Top with half o onion.  Repeat procedure with remaining cucumbers and onions.

Combine vinegar and next 5 ingredients (vinegar through chiles) in small saucepan.  Bring to boil.  Cook 1 minute or until sugar dissolves,stirring constantly.  Pour hot vinegar mixture over cucumber mixture.  Cover and marinate in refrigerator 1-4 days.

Arrange tomato slices on a platter.  Sprinkle evenly with salt and pepper.  Remove cucumbers from marinade with a slotted spoon.  Arrange over tomato slices.

Cucumbers Vinaigrette

Serves 6

What you need:

1 1/2 lbs cucumbers, peeled and sliced very thin
3 tbsp champagne or cider vinegar
1/2 tsp dijon mustard
salt and pepper
1/4 cup canola oil
2 tbsp extra virgin olive oil
1/2 tsp dried dill
1 shallot minced

How to:

Cut cucumbers in half lengthwise and scoop out seeds with a small spoon.  Slice thin.  Place cukes in a bowl.

In another small bowl. combine vinegar, mustard, salt, pepper and wish together.  Whisk in the oils and dill.  Taste and adjust seasonings accordingly.  Serve right away or refrigerate up to 30 minutes and serve.

Mustard Aioli-Grilled Potatoes with Fines Herbes

Serves 4-6

What you need:

1/2 cup mayonnaise
2 garlic cloves, smashed to a paste
1 heaping tbsp Dijon Mustard
1 heaping tbsp whole grain mustard
Sea salt and black pepper
2 1/2 lbs. baby yukon gold or norland red potatoes, scrubbed
2 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh tarragon

How to:

Whisk together mayonnaise, garlic and both mustards in small bowl.  Season with salt and pepper.  Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.

Put potatoes in a pot, cover with cold water by 2 inches and add 2 tbsp salt.  Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes.  Drain well and let cool slightly.

Heat your grill to medium.

Put the potatoes in a large bowl, toss with the aioli and season with salt.  Grill until golden brown on all sides, about 8 minutes.

Transfer potatoes to a patter, sprinkle with the fresh herbs and season with salt and pepper.


Courtesy of EPICURIOUS, May 2013

Kale, White Bean and Potato Soup

Serves 4

What you need:

1 tbsp olive oil
1 medium red ion, thinly sliced
1 clove garlic, chopped
4 cups low-sodium vegetable broth
1 tsp sherry vinegar
1/2 tsp salt
1/4 tsp red pepper flakes
1 cup canned white beans, drained and rinsed
1 cup diced carrots
2 cups all purpose or red potatoes, peeled and diced
2 cups kale, tough stems removed, cut into think ribbons
 lemon wedges

How to:

Heat olive oil in a large saucepan an saute onion and garlic for  5 mins or until translucent.  Add broth, vinegar, salt and red pepper.  Bring mixture to a boil and add white beans, carrots, potatoes and kale.

Return to a boil, then reduce to medium heat.  Cook for 1 minutes, or until vegetables are tender.  Ladle into individual soup bowls.  Squeeze juice from lemon into each.  Serve with a green salad and crusty bread.

Roasted Smashed Potatoes

Serves 4-6

What you need:

NOTE:  This recipe is designed to work with potatoes 1 1/2 to 2 inches in diameter...do not use potatoes any larger.  It is important to thoroughly cook the potatoes so that they will smash easily.  remove the potatoes from the baking sheet as soon as they are done browning -- they will toughen if left too long.  A potato masher can also be used to "smash" the potatoes.

2 lbs small red potatoes
6 tbsp extra virgin olive oil
1tsp chopped fresh thyme
Salt and pepper

How to:

Adjust oven rack to top and bottom position and heat oven to 500 F.  Arrange potatoes on rimmed baking sheet, pour 3/ cup water into baking sheet and wrap tightly with aluminum foil.  Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily...poke through foil to test, 25-30 minutes.  Remove foil and cool 10 minutes.  If any water remains on sheet,  blot dry with paper towel.

Drizzle 3 tsp oil over potatoes and roll to cat.  Space potatoes evenly on sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.  Sprinkle with thyme, season with salt and pepper to taste, and drizzle evenly with remaining 3 tbsp of olive oil.

Roast potatoes on top rack for 15 minutes, then transfer potatoes to bottom rack and continue to roast until well browned, 20-30 minutes longer.   Serve immediately.

Pesto Potato Salad

Serves 8

What you need:

2 lbs scrubbed whole red potatoes
Pesto - about 2-3 tbsp depending on preference
1 cup halved snow peas
3/4 cup each chopped red onion // red peppers // green peppers
1/2 cup raw fresh corn kernels
2 medium green onions, chopped
2 tbsp pine nuts
2 tbsp lemon juice

How to:

Put potatoes in saucepan with cold water to cover and bring to a boil.  cook for 20-25 minutes or until easily pierced with sharp knife.  Drain and set aside.

In saucepan of boiling water, blanch snow peas for 1-2 minutes or until crisp-tender; refresh in cold water and drain.  Place in serving bowl, along with pesto, onions, red and green peppers, corn, green onions, pine nuts and lemon juice.

When potatoes are cool enough to handle, cut into wedges and add to serving bowl.  Toss well to combine

Peach Salsa

Serves 12

What you need:

• 1½ cups ripe peaches, diced (4-6 depending on size)
• 1 cup tomato, diced (about 2 medium)
• 1 tablespoon jalapeño, finely minced (about ½) - if desired
  
• ¼ cup yellow pepper, small dice (substitute red or green pepper if you’d like)
• ¼ cup red onion, finely diced
• 1 tablespoon cilantro, chopped
• juice of 1 lime
• 1 tsp olive oil
  
• salt and pepper to taste
• for spicier version add chopped  jalapeño or cayenne powder or other ground pepper to taste

How to:

1. Mix all ingredients together well. Serve right away, or cover and refrigerate until ready to serve.

Vegetable Pizzas with Tortillas

Serves 8

What you need:

1 medium zucchini, halved lengthwise
1 small yellow summer squash or golden squash, halved lengthwise
1 small red sweet pepper, or green depending upon preference, halved lengthwise
2 tbsp olive oil
1 tsp black pepper
1/2 tsp salt
1 large ripe tomato, seeded and chopped
1/4 cup mayo or salad dressing
2 tsp pesto
1 tbsp snipped fresh basil\
1 tbsp snipped fresh oregano
4 6-7" flour tortillas
1 cup shredded mozzarella OR smoked provolone cheese

How to:

Brush zucchini, squash and pepper with olive oil.  Sprinkle with salt and pepper.  Preheat gas grill.  Reduce heat to medium.  Place veggies on rack directly over heat.  Cover and grill for 6-8 minutes or until vegetables are crisp-tender, turning once halfway through.  Remove and cool slightly.

Chop grilled veggies.  In medium bowl, combine chopped veggies, tomato, mayo, pesto basil and oregano.  Place tortillas on grill rack directly over heat.  Cover and grill for 1-2 minutes or until lightly toasted on one side.  Turn tortillas over and spread the veggie mixture over toasted side.  Sprinkle with shredded cheese.

Cover and grill for 2-3 minutes more until tortillas are lightly toasted, veggies are hot and cheese begins to melt.  Remove carefully.  To serve, cut into quarters.

USING CHARCOAL GRILL:  Prepare veggies as above. Grill directly over medium coals for 6-8 minutes turning once.  Prepare topping as above.  Grill tortillas directly over medium coals for 1-2 minutes,.  Turn, spread with mixture, and grill 2-3 minutes more.

Polenta with Fontina and Roasted Vegetables

Serves 6

What you need:

What you need:

Bake a pan of polenta until it gets crispy at the edges, and then top it with anything your heart desires. Here, roasted summer vegetables pair with fontina, a mild melting cheese. But this is a fantastic recipe all year long: try it in the fall or winter with butternut squash, mushrooms and Gorgonzola; serve with a salad of field greens.

Courtesy of Liz Stafford via Williams-Sonoma

3 Tbs. olive oil, plus more for pans

1 small eggplant, cut into 3/4-inch (2-cm.) pieces

2 small zucchini, cut into 3/4-inch (2-cm.) pieces

2 small yellow summer squash, cut into 3/4-inch (2-cm.) pieces

1/2 red onion, cut into 3/4-inch (2-cm.) pieces

1 orange bell pepper, seeded and cut into 3/4-inch (2-cm.) pieces

Salt and freshly ground pepper

1 cup (7 oz./220 g.) stone-ground polenta

2 Tbs. unsalted butter

1 cup (4 oz./125 g.) grated Parmesan cheese

2 cups (8 oz./250 g.) shredded fontina cheese

How to:

How to:

Preheat the oven to 450°F (230°C). Oil a rimmed baking sheet and an 8-inch (20-cm.) baking dish.

In a large bowl, combine the eggplant, zucchini, summer squash, red onion and bell pepper. Drizzle with the 3 tablespoons oil, season with salt and pepper, and toss to combine. Arrange in a single layer on the prepared baking sheet. Roast, tossing once, until the vegetables are caramelized, 20-25 minutes. Set aside. Reduce the oven temperature to 350°F (180°C).

Meanwhile, in a heavy saucepan, bring 4 cups (32 fl. oz./1 l.) salted water to a boil over medium heat. Stirring constantly, very slowly add the polenta. Cook, stirring constantly, until the polenta begins to thicken, about 5 minutes. Reduce the heat to low and continue to cook the polenta, stirring frequently, until the polenta is soft, about 25 minutes. Add the butter, Parmesan and fontina and stir until the cheeses melt. Pour the polenta into the prepared baking dish and smooth the top.

Bake just until the polenta begins to set, about 15 minutes. Remove from the oven and top evenly with the roasted vegetables. Continue to bake until the vegetables are heated through, about 15 minutes. Serve the polenta directly from the dish.

Sausage & Kale Cassoulet

Serves 4

What you need:

Prep Time: 8 hours
Cook Time: 4 hours

1/2 lb dry great Northern bans
1 medium yellow onion
4 cloves garlic
1/2 lb sweet Italian sausage
1 whole bay leaf
1/2 tsp thyme
1/2 tsp oregano
12 tsp rosemary
1 15 oz can diced tomatoes
2 cups chicken broth
1 bunch kale

How to:

Pick through dry beans to remove any stones, debris or bad beans,  Place in bowl and cover with cool water.  Let soak in fridge overnight

Next day, chop onion and peel garlic.  Place both in bottom of slow cooker.  Drain off beans, rinse briefly and add to slow cooker.  Place two sausage links on top of beans, add bay leaf, thyme, oregano, rosemary. Pour diced tomatoes and broth over top of all.

Place lid on cooker,  turn heat to high and cook for 4 hours.

After 4 hours, beans should be tender.  Remove bay leaf.  Tera kale into small pieces and remove stems.  Place torn leaves in colander and rinse well.  Stir kale into cooker until it has wilted down.  Remove the sausage, slice into pieces, and return to cooker.  Add salt and pepper as desired.