Recipes
Dandelion Greens
Written by Jess Gorski   

This recipe sounds very hearty and delicious. It would make a wonderful main course. The blog I found had a host of other simple yet elegant recipes to try as well. http://www.mybissim.com/

 

Dandelion Greens Recipe

The Beans: Soak 2 cups of beans overnight. The next day drain and rinse. Transfer to a pot and cover with water + an additional 1/2 “. Add a generous amount of sage, 1 crushed garlic clove and a splash of olive oil. Bring to a boil and cook on low heat for about an hour and a half until the beans are crumbling.

The Greens: Take the 2 bunches of dandelions, chop the stems off and cook in boiling water for about 15 minutes. Reserve ¼ cup of the cooking water and strain well.

Heat a pan with olive oil and 2 lightly crushed garlic cloves. When the garlic begins to smell add 4-5 seedless and chopped tomatoes. Cook for 10 minutes until the tomatoes turn slightly soft and add the greens, some more olive oil, salt and fresh pepper and the reserved liquid. Cook while stirring until all the liquid evaporates. That’s it.

Back to the Beans: When the beans are very soft, transfer to a food processor and puree. Don’t add all the liquid at once. The consistency should be that of a thin polenta or a very thick soup. Add more salt and olive oil. I used sage from my garden which turned out to have very little sage flavoring this year…I added more by sautéing a few sage leaves in some olive oil with garlic cloves. This gave the bean puree a wonderful sage-y flavor, but you may not need it.

Place the bean puree in a bowl, top with the dandelion leaves and drizzle olive oil. I have a feeling a little parmesan would work well too.

 
Roasted Sesame Winter Slaw
Written by Jess Gorski   

This recipe is from a new favorite food blog of mine. The pictures will make you drool, the author will make you think and the recipes are divine.

 

Roasted Sesame Winter Slaw Makes a lot

 Ingredients:

2 cups each shredded Savoy cabbage, purple cabbage, kale

2 cups shredded carrots

2 scallions

1 cup chopped flat leaf parsley

½ cup chopped mint (optional)

½ cup sesame seeds
Tahini Cream Dressing with Orange Dressing:

Makes 1 cup

2 Tbsp. olive oil

3 Tbsp. lemon juice

1 Tbsp. liquid honey (or agave, maple syrup)

1/3 cup tahini

½ cup water a couple pinches of salt (depending on whether or not your tahini is already salted – season to taste)

zest of 1 organic orange (optional)


Directions:

1. Wash and shred the cabbage and kale as finely as possible (you can use a food processor attachment for this if you like). Place in a large bowl.

2. Shred the carrots either with a food processor or on a box grater. Add to the cabbage.

3. Finely slice the scallions into rings. Wash and chop the parsley.  Add to the bowl.

4. Whisk dressing ingredients together. Add water to thin to desired consistency.

5. Roast sesame seeds in a dry skillet until they begin to pop. Remove from heat immediately.  Pour over salad ingredients.

6. Toss everything in the bowl together and serve. Pour dressing on only after the salad has been plated – this way you get some bites with lots of dressing and some without for the best balance. Garnish with extra parsley and sesame seeds.

 

Salad (without dressing) will keep in the fridge for at least 2 days.

 
Green Bean and Grape Tomato Salad with Kalamata Vinaigrette
Written by Jess Gorski   

I was looking for yummy recipes that used grape tomatoes to try to change things up in my recipe wheel house this week.

 

Green Bean and Grape Tomato Salad with Kalamata Vinaigrette
Read More http://www.bonappetit.com/recipes/2001/07/green_bean_and_grape_tomato_salad_with_kalamata_vinaigrette#ixzz25WzcSC19

 

Ingredients

  • 1/2cuppitted Kalamata olives or other  brine-cured black olives
  • 2shallots, finely chopped
  • 2tablespoonsfresh lemon  juice
  • 1tablespoonDijon  mustard
  • 1tablespoonanchovy  paste
  • 2 1/2teaspoonsgrated lemon peel
  • 1teaspoonchopped fresh  thyme
  • 1/2teaspoondried crushed red  pepper
  • 2/3cupextra-virgin olive  oil
  • 1 1/2poundsgreen beans, trimmed, cut into 2-inch  pieces
  • 1pint grape tomatoes, left whole, or cherry tomatoes,  halved

Preparation

  • Combine olives, shallots, lemon juice, mustard, anchovy paste,  lemon peel, thyme and dried crushed red pepper in processor. Blend until finely  chopped. With machine running, gradually add oil and blend until almost smooth.  Season vinaigrette to taste with salt and pepper.
  • Cook beans in large saucepan of boiling salted water just  until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat  dry with paper towels. DO AHEAD Vinaigrette and beans can  be made 1 day ahead. Cover separately; chill.
  • Toss beans, tomatoes, and vinaigrette in large bowl to blend.  Season to taste with salt and pepper and  serve.
 
Grilled Grouper with Watermelon Salsa
Written by Jess Gorski   

This recipe sounds wonderful and fresh. A great meal for an end of summer evening.

 

Grilled Grouper with Watermelon Salsa

 

  • 4  (4-oz.) grouper fillets
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt, divided
  • 3 tablespoons olive oil, divided
  • 2 cups chopped seedless watermelon

 

 

  • 1/4 cup chopped pitted kalamata olives
  • 1/2  English cucumber, chopped
  • 1  small jalapeño pepper, seeded and minced
  • 2 tablespoons minced red onion
  • 2 tablespoons white balsamic vinegar

 

1. Preheat grill to 350º to 400º (medium-high) heat. Sprinkle grouper with pepper and 1/2 tsp. salt. Drizzle with 2 Tbsp. olive oil.

2. Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center.

3. Combine chopped watermelon, next 5 ingredients, and remaining 1/2 tsp. salt and 1 Tbsp. olive oil. Serve with grilled fish.

 

 
Jalapeno Potato Soup ala Royal Caribbean
Written by Jess Gorski   

 

 

 

 

I wanted to find a recipe for all the jalapeno peppers we are receiving that wasn't something you would normally think of when preparing jalapenos.

 

Jalapeno Potato Soup

 

1 medium onion, chopped

¼ c. butter 5 pounds russet potatoes, peeled and cubed

8 c. chicken broth

1 t. ground cumin

½ cup jalapeno chilies, coarsely chopped

1 pinch baking soda

4 cups evaporated milk

Salt and pepper to taste

Sour cream

Green onions, chopped

 

In a large stockpot, sauté onion and peppers in butter until just tender.

Add potatoes, chicken broth and cumin. Cover and cook until potatoes are tender (20-30 minutes).

Remove from heat and stir in baking soda and evaporated milk.

Coarsely mash potatoes in the pot with potato masher.

Stir well, then season with salt and pepper.

Return to heat and simmer for 15 minutes, stirring frequently.

Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions.

Serves 18

Since it is just the two of us I made a half recipe. Remember to remove the membranes and seeds from the peppers to match your comfort level. Some like it hot; some don’t.

 
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