'Now that I've grown it, what do I do with it'! A question I've been asked many, many times. So, I am starting a Recipe corner!

Artichoke Cenederli with Prosciutto, Fresh mint, and Olive Tapenade

For a quick and easy pasta dinner, Northern Italian Bread dumplings with Artichoke hearts, fresh mint, and olive tapenade. In a large bowl, put 3/4# of 1/2" stale bread crumbs into 1 cup milk, 3 lightly beaten eggs, some salt and pepper, and a few shakes of nutmeg. Mix well, and put in the frig for 2+ hours. Finely chop 3 oz prosciutto, dice 4 oz Asaigo cheese, 2oz finely chopped artichoke hearts, and 2oz white onion. Saute onion in 2 tbsp butter and 1 tbsp olive oil. Let cool. Mix in prosciutto, cheese, and artichoke hearts. Mix all with bread/milk mixture, and form into balls a bit bigger than golf balls. Roll balls in flour. Heat 5 quarts boiling water, or 1/2 and 1/2 with chicken stock. Drop balls in water for 6-7 minutes, drain, serve in a bowl with a sprinkling of grated parmesan, some olive tapenade, and a few chopped pieces of fresh mint. Mange!

Sicilian Eggplant Parmigiana

Here we go! Slice 2 medium eggplants in 1/4" slice rounds. Whip 5 eggs in a separate bowl. Grate 2 cups mozzarella in another bowl. Mix 4c panko break crumbs, with 3 cups grated parmesan cheese, S&P in another pie plate. Put 2- 14-1/2" cans of fire roasted tomatoes, with 1 quart jar Arrabiata sauce, 3/4 diced and sauteed onion, 4 cloves of minced garlic, in a pan and heat to blend. Dip the eggplant slices in the eggs and drain, put in panko mix quickly to coat, and fry in shallow layer of olive oil till cheese starts to brown. Put a layer of tomato mixture in bottom of 9"x13" casserole dish. Layer the eggplant slices over the tomato sauce. Dollop some tomato sauce atop each eggplant slice, and then dollop some ricotta balls atop the tomato sauce. Layer sprinkled arugula leaves over all. Sprinkle grated mozzarella over all. Repeat 3x. Finish with grated parmesan over everything. Bake for 20 minutes at 400. OMG!

Chard and Kale Chips!

For the most nutritious chard and kale chips... Put a few cups in a bowl, mix in some olive oil, minced garlic, salt and pepper, and blend together. Spread out on a cookie sheet, and put in a 275 degree oven for 20 minutes till crisp. Yeozah's!!

Cedar Fish Planks

Cedar Fish Planks. From renewable Pacific NW forests. For grilling meat, chicken, or fish. The most delicious way to grill, retaining all the juices and moisture, without having them burnt out or dried out by direct grilling. If you've never tried grilling in this way, treat yourself to some planks and get ready for a new experience. All you do is submerge and soak the planks in cold water for 2-3 hours. Place on your grill on LOW heat, and brush a little olive oil on the top surface of the plank. Place your chicken or fish skin side down, and don't flip. Cooking will take about 50% longer than usual. The smoke from the cedar will flavor your entree. It is not toxic. You can also baste the meats, or spread on your favorite sauces. Make sure you don't put on so much that it drips off onto the grill. A spray bottle on hand might help in the slight case of flare-ups. Delicioso!

Salmon in Puff Pastry

Salmon in Puff Pastry. Preheat oven to 400. Using a rolling in, roll 12 oz puff pastry into 4 pieces, each about 5x8 inches. Line a large baking sheet with parchment paper. Lay out the 4 pieces, and place a salmon fillet in the center of 2 of them. You will need about 12-14 oz of salmon fillets. In a small bowl, combine 2 tbsps chopped parsley, 2 tbsps chopped fresh basil, and 2 tbsps unsalted, softened, butter. Season salmon with salt and pepper, Spread butter mixture on top. Now dip a pastry brush into 1 lightly beaten egg, let the excess run off, and brush the edges of the pastry around the salmon with the egg. Cover each piece with the remaining puff pastry. Pinch the pastry together firmly to seal, then lightly press tines of a dinner fork along the edges for a decorative effect. Brush the top of the pastry with the remaining egg. With a sharp knife, cut two small slits into the top of each pastry so steam can escape during baking. Bake for 20 minutes, or until the pastry has risen, and is crisp and golden. It goes very nicely with a white wine, like a Sauvignon Blanc. Buon Appetito! 

Asparagus with Parmesan

Asparagus with Parmesan. Snap the base off of asparagus spears with your hands where it comes apart the easiest. Plunge the spears into boiling water for about 8 minutes. Immediately remove them and put them into ice water till they cool, and then immediately remove them and pat dry. Melt 1 tbsp butter, and 2 tbsps olive oil in a pan, put in the spears, and toss to coat for a few minutes. Remove them from the pan to serving plates, and sprinkle on Parmesan cheese, and serve!

Roasted Root Vegetables

Roasted root vegetables from your raised bed garden.

There's such a variety to choose from when gleaning from your raised bed, especially during the Winter after a long growing season. Potatoes, carrots, parsnips, turnips, Jerusalem artichokes, garlic, onions, beets, and more! You can't go wrong with any combinations. You can leave the garlic cloves whole, and everything else cut up into chunks- bite-sized or a bit larger. Toss all in olive oil, with a little salt and aleppo pepper. You can also add some rosemary, thyme, or parsley to the mix. Spread out in a deep dish baking pan, and roast in the oven for 45-60 minutes at 350. Yummers!

Potato Gnocchi

Whoops! see my Blog for the Potato Gnocchi recipe!!

Fettuccini with Porcini Mushrooms in a Cream Sauce

One of my favorite recipes that remains is Fettucine in a Porcini Mushroom Cream Sauce....

Put 1/2 cup dried porcinis in a bowl, and cover with 1 cup hot water. (For the addicted mycrophiles, you can put more, as long as its in a 2 to 1 ration with the water.) Let soak for about 15 minutes, and then drain, reserving the liquid for later. Roughly chop the mushrooms, and set aside.

Bring a large pot of salted water to a bowl, and cook the fettuccine until al dente- about 7-8 minutes.

Heat 1 tbsp olive oil, and 2 tbsps of butter in a skillet. Add 1/4c minced shallots, and cook for about 2 minutes. Add 2 tsps minced garlic (we put more!), and cook for about 1 minute. Add the chopped mushrooms, and cook for 2 minutes. Add the reserved mushroom liquid, bring to a boil, and cook until the liquid is nearly evaporated- about 2 minutes. Add 1-1/2c heavy cream, 1 tsp chopped fresh thyme, 1/2 tsp salt, and 1/2 tsp freshly ground pepper, and simmer 4-5 minutes, till the cream is thick and reduced. Add 2 tbsps chopped fresh parsley, and stir all.

Drain the pasta and add to the pan with the sauce, tossing well to coat. Add 2 tbsps grated Parmigiano-Reggiano cheese, toss, and remove from heat.

Divide the pasta between 2 bowls, garnish each with 2 tbsps PG cheese, and serve.


Chipotle Spinach-Artichoke Dip

Well, finally the day has come for football fans around the world! And, with the big game, comes the BIG snack and buffet show. Our choice for pre and early game is a wonderful Chipotle Spinach-Artichoke Dip, with pita wedges. You're getting your good green fix, and there's tons of Vitamin C in hot peppers! So here it is....easy and quick!
Preheat oven to 350. Grease a shallow casserole dish with oil. 
Saute 1/2 onion with 3 cloves garlic- both chopped- in 2 tbps olive oil. 
Mix 8 oz cream cheese, 1 c sour cream, 1/2 c mayonnaise, and 2 tbsp chipotle peppers in adobo sauce (or you can start with 1 to suit your hot taste!). 
In a food processor, put 2 14 oz cans artichoke hearts and pulse for about 5-10 seconds to a rough chop. 
Add the artichokes to the sour cream mix. 
Stir in 10 oz chopped spinach, and 1/4 c of some smoked cheese.
Mix, and season to taste with salt and pepper. 
Put in casserole, sprinkle on some more smoked cheese on top.
Bake for 30 minutes, or until heated through and bubbly on top. 
Serve with warm pita wedges. 
Play Ball!!