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Artichoke Saute

Artichoke Saute

Print Recipe

Tomatoes, Artichokes, and mushrooms.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Artichoke Saute Print Recipe Tomatoes, Artichokes, and mushrooms. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 3 Each Artichokes
• 1 Each onion Small, sliced
• 2 Tbsp olive oil
• 1/2 tsp Tarragon dried, crushed
• 1/4 cup Water
• 1 cup mushrooms sliced
• lemon juice
• 1 clove garlic minced
• 1 tsp sugar
• 1/4 cup White wine dry
• Salt and pepper to taste
• 1 each Tomato seeded and chopped

Servings:

Instructions

1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
2. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
3. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
4. Add wine and water and cook until artichokes are tender; salt and pepper to taste.
5. Stir in mushrooms and cook until mushrooms are tender.
6. Stir in tomato; cook until tomato is thoroughly heated.

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Brussels Sprouts with Shallots, Garlic, and Walnuts

Brussels Sprouts with Shallots, Garlic, and Walnuts

Print Recipe

Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8 people	30 minutes

Servings Prep Time 8 people 30 minutes

Brussels Sprouts with Shallots, Garlic, and Walnuts Print Recipe Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 8 people 30 minutes Servings Prep Time 8 people 30 minutes

Ingredients

• 2 pounds Brussels sprouts base and outer leaves trimmed, halved and blanched**
• 8 tablespoons unsalted butter
• 1/4 cup shallots thinly sliced.
• 2 tablespoons garlic minced
• 3/4 cup walnuts or pecans roughly chopped.
• 2 teaspoons lemon juice fresh.
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup finely grated Parmesan.

Servings: people

Instructions

1. **Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
2. In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute.
3. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
4. Add the remaining 2 tablespoons of butter and when melted, add the chopped nuts and cook, stirring, until golden and fragrant, about 2 minutes.
5. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
6. Transfer to a serving bowl and sprinkle with the Parmesan.
7. Serve immediately.

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Tomato Bisque with Tofu

Tomato Bisque with Tofu

Print Recipe

A version of Tomato Bisque made with Tofu.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Tomato Bisque with Tofu Print Recipe A version of Tomato Bisque made with Tofu. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 1 Package tofu Soft, drained
• 1 Can Tomatoes 20oz
• 1 1/2 tbsps olive oil
• 1 each onion Thinly Sliced
• 3 cloves garlic Pressed
• 1 tsp salt
• 1 tbsp cornstarch
• 2 c Water
• 1 Each Tomato Large, Chopped
• 1 Stalk celery Finely Chopped
• parsley for garnish

Servings:

Instructions

1. Blend tofu & canned tomatoes in blender or food processor until smooth.
2. In a saucepan, saute onion & garlic in oil until onion begins to brown. Add salt. Remove from heat.
3. Dissolve cornstarch in 1 c of cold water & pour into sauteed onion & garlic mixture.
4. Stir constantly to avoid lumps. Bring to a boil over medium heat, stirring occasionally. Reduce heat & let simmer for 5 minutes.
5. Add tofu mixture, chopped fresh tomato, celery & the remaining water. Heat on medium for 10 minutes.
6. Serve immediately.

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Italian Tomato Bisque

Italian Tomato Bisque

Print Recipe

An Italian version of Tomato Bisque.

• CourseSoup
• CuisineItalian
• Skill LevelMedium

Servings	Prep Time
4 people	30 minutes

Servings Prep Time 4 people 30 minutes

Italian Tomato Bisque Print Recipe An Italian version of Tomato Bisque. CourseSoup CuisineItalian Skill LevelMedium Servings Prep Time 4 people 30 minutes Servings Prep Time 4 people 30 minutes

Ingredients

• 2 pounds Roma Tomato
• 1 each onion medium, sliced thin
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 2 Clove garlic Whole
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons basil fresh, chopped fine
• 1/2 pint half and half
• 1 cup milk
• 2 tablespoons chives chopped
• 1/2 cup dry red wine -- -- optional, one you would actually drink

Servings: people

Instructions

1. Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely.
2. Saute onion in butter a few minutes, then add all ingredients except the milk and cream.
3. Simmer for about 25 minutes, and remove the cloves.
4. Transfer to a blender or food processor, and puree. Add half and half, and the milk. (If preparing before-hand, put aside in the refrigerator at this point.)
5. Heat up in a saucepan and sprinkle chives on top before serving.

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Tomato Bisque

Tomato Bisque

Print Recipe

A great start to any meal, or a wonderful snack.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Tomato Bisque Print Recipe A great start to any meal, or a wonderful snack. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 2 lb Ripe tomatoes or 2 15-oz cans, chopped
• 1 each onion Medium, thinly sliced
• 1 tb butter
• 1 Bay Leaf
• 1 tb brown sugar heaping
• 2 ts basil Finely chopped fresh or 1tsp dried
• 2 Cloves garlic Whole
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pint half & half
• 1 cup milk
• 6 each Croutons Large, buttered
• 2 tablespoon chives Chopped

Servings: people

Instructions

1. Peel and seed tomatoes.
2. Saute onion in butter and add the chopped tomatoes. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
3. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree.
4. Strain. Add cream and milk and heat through.
5. Serve topped with toasted buttered croutons. Sprinkle with chopped chives.

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Oven-Dried Tomatoes

Oven-Dried Tomatoes

Print Recipe

An easy way to dry tomatoes. Can be used in your favorite recipes.

• CourseSide Dish
• CuisineAmerican
• Skill LevelMedium

Prep Time

30 minutes

Cook Time

60 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Oven-Dried Tomatoes Print Recipe An easy way to dry tomatoes. Can be used in your favorite recipes. CourseSide Dish CuisineAmerican Skill LevelMedium Prep Time 30 minutes Cook Time 60 minutes Prep Time 30 minutes Cook Time 60 minutes

Ingredients

• 2 pounds Roma tomatoes about 12 medium-sized tomatoes
• 1/2 cup extra-virgin olive oil plus additional as needed
• 1 teaspoon fresh thyme leaves minced
• 6 Cloves garlic crushed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar

Servings:

Instructions

1. Preheat the over to 250 degrees F.
2. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic.
4. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
5. Bake until the tomatoes begin to shrivel, about 1 hour.
6. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container.
7. Refrigerate and use as needed.

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Pesto

Pesto

Print Recipe

Fresh basil, garlic, and pine nuts.

• CourseSauces and Rubs
• CuisineItalian, Northern Italy
• Skill LevelEasy

Prep Time

20 minutes

Prep Time 20 minutes

Pesto Print Recipe Fresh basil, garlic, and pine nuts. CourseSauces and Rubs CuisineItalian, Northern Italy Skill LevelEasy Prep Time 20 minutes Prep Time 20 minutes

Ingredients

• 12 medium fresh basil leaves washed, dried, and coarsely chopped
• 3 cloves garlic Medium, coarsely chopped
• 2 tablespoons pine nuts lightly toasted
• Pinch salt
• 3 tablespoons extra-virgin olive oil

Servings:

Instructions

1. In a blender, pour in the oil first, then the garlic, nuts, and finally the basil leaves.
2. Blend on low to a smooth paste. Season with the kosher salt.

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Stuffed Tomato

Stuffed Tomato

Print Recipe

A great recipe for stuffing a tomato.

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Stuffed Tomato Print Recipe A great recipe for stuffing a tomato. CourseMain Course CuisineAmerican Skill LevelEasy Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 4 each Creole/Beefsteak tomatoes peeled and the center carved out
• 1/2 pound mild Cheddar cheese grated
• 1/2 pound Monterey Jack cheese grated
• 1/2 cup Mayonnaise or as needed
• 1/2 cup pimentos chopped
• 1 tablespoon garlic minced
• Salt and Pepper

Servings:

Instructions

1. Season the tomatoes with salt and pepper. In a mixing bowl, combine the remaining ingredients and mix thoroughly. Season with salt and pepper. Stuff each tomato with the cheese mixture. Garnish with parsley.

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Spinach and Asparagus Frittata (Easy Version)

Spinach and Asparagus Frittata (Easy Version)

Print Recipe

This is a quick and easy method of making the Spinach and Asparagus Frittata.

• CourseBreakfast
• CuisineItalian
• Skill LevelEasy

Servings	Prep Time
4 people	20 minutes

Servings Prep Time 4 people 20 minutes

Spinach and Asparagus Frittata (Easy Version) Print Recipe This is a quick and easy method of making the Spinach and Asparagus Frittata. CourseBreakfast CuisineItalian Skill LevelEasy Servings Prep Time 4 people 20 minutes Servings Prep Time 4 people 20 minutes

Ingredients

Filling

• 1 pound spinach washed and drained, with stems removed
• 1 pound asparagus cut into 1-inch pieces
• 2 cloves garlic minced or mashed

Egg Mixture

• 8 Eggs beaten
• 3 tablespoons whipping cream
• 1/4 teaspoon salt
• Pepper to taste
• 2 tablespoons Parmesan cheese shredded
• olive oil to coat skillet

Servings: people

Instructions

1. Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set about 5 minutes.
2. Place under broiler for 2 minutes until top is golden brown.
3. Cut into slices or 1-inch squares for appetizers.

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Spinach and Asparagus Frittata

Spinach and Asparagus Frittata

Print Recipe

Light and fluffy frittata made with asparagus and spinach.

• CourseBreakfast
• CuisineItalian
• Skill LevelEasy

Servings	Prep Time
4 people	5 minutes

Cook Time

30 minutes

Servings Prep Time 4 people 5 minutes

Cook Time 30 minutes

Spinach and Asparagus Frittata Print Recipe Light and fluffy frittata made with asparagus and spinach. CourseBreakfast CuisineItalian Skill LevelEasy Servings Prep Time 4 people 5 minutes Cook Time 30 minutes Servings Prep Time 4 people 5 minutes Cook Time 30 minutes

Ingredients

• 4 tablespoons olive oil
• 1 pound spinach washed and drained with stems removed
• 2 cloves garlic minced or mashed
• 1 pound asparagus cut into 1-inch pieces
• 8 Eggs beaten
• 3 tablespoons whipping cream
• 1/4 teaspoon salt
• Pepper to taste
• 2 tablespoons Parmesan cheese shredded

Servings: people

Instructions

1. In a saute pan heat 1 tablespoon oil. Add the spinach, garlic, saute until spinach is wilted and much of its liquid has evaporated.
2. In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry.
3. In a large bowl beat eggs, cream, salt and pepper together.
4. In a large saute pan heat 3 tablespoons oil. Add half the beaten, seasoned eggs. As they begin to set around the edges, add spinach and asparagus and start gently lifting egg mixture from sides of pan and push to center, allowing uncooked mixture to contact pan surface.
5. Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling.
6. As the frittata loses its runniness, place a large plate over the skillet and quickly invert the entire frittata. Slide it back into the pan so the uncooked side is on the bottom and continue to cook until done.
7. When you insert a wooden toothpick and it comes out clean, it is done.

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