Garden Fresh

Blackberry Vinaigrette Salad

 

Blackberry Vinaigrette Salad

Getting Started

What You’ll Need

  • For the Dressing
  • 1/2 cup extra virgin olive oil
  • 1/2 cup vegetable or canola oil
  • 1/4 cup Blackberry Balsamic vinegar (or regular balsamic)
  • 2 Tablespoons honey or brown sugar (more if desired)
  • Or a sugar substitute such as Splenda
  • Pinch of sea salt and cracked black pepper
  • Assortment of fresh greens
  • 1 small zucchini (sliced or chopped)
  • 1 small red onion (sliced)
  • 1 8 oz. package blue cheese
  • Feta or Goat cheese works well in this recipe also
  • 1 small package fresh blackberries

Method

Preparing the spices

1

Whisk the dressing ingredients together in a small bowl and set aside.

2

Assemble the number of plates needed with the fresh greens; whisk the dressing again and drizzle over the salad. Top with the zucchini, red onion slices, blue cheese crumbles and a few fresh blackberries.

3

Store leftover dressing in a pint jar in the refrigerator for up to two weeks. Warm to room temperature and whisk again or shake before serving


Blackberry Vinaigrette Salad Read More »

Sweet Corn, Peppers and Black Bean Salad

Getting Started

What You’ll Need

  • 1 dozen ears fresh picked sweet corn
  • 2 teaspoons cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 2 teaspoons Tajin Seasoning
  • 1 sweet banana pepper
  • 2 red hot peppers
  • 1 jalapeno pepper
  • 1 sweet banana pepper
  • 2 red hot peppers
  • 1 jalapeno pepper
  • 1 15 oz. can black beans
  • 3 tablespoons fresh cilantro chopped

Method

1

Bring a large stock pot of water to boil; add corn and cook for 8-10 minutes; drain and cool corn under cold water. When corn is cool enough to handle cut the kernels off the cobs and place in a large mixing bowl.

2

Whisk together the oil, vinegar, cumin, salt, pepper and Tajin seasoning; set aside

3

Chop the peppers into small pieces; add to the corn along with the can of beans.

4

Gently stir in the oil mixture and refrigerate for 1-2 hours
Top with fresh cilantro before serving


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Potato Skins with Cheesy Crusts

 

Getting Started

To Start

  • Preheat Oven to 400 degrees

What You’ll Need

  • 2-4 large Russet or Idaho potatoes (remember 1 potato makes two filled skins)
  • 2 T Butter
  • 1 garlic clove minced real fine or ¼ t garlic powder (adjust to taste)
  • ½ cup cream or milk (warmed)
  • 2 T chopped chives
  • ¼ cup bacon bits (real fried bacon bits work the best)
  • 1/4 cup finely shredded cheddar cheese
  • 1-2 T fresh or dried parsley
  • 1 package Won Ton Wraps

Method

1

Bake the potatoes (uncovered) till soft- 60-70 minutes in a 400 degree oven
(Or use leftover bake potatoes)

2

When cool enough to handle; Slice in half and scoop out the centers (warm potatoes scoop easier than cold)
Smash the potatoes with a fork; add the butter, milk or cream and garlic; blend on medium to high speed with an electric mixer till smooth.

3

Stir in chives and bacon bits; fill skins with the potato mixture.

4

Spray 2 Won Ton wraps on one side with cooking oil; place each wrap oil side down over the potato like a pie crust; gently press to seal the edges; repeat with the remaining potatoes.

5

Lightly spray the top with cooking spray and sprinkle with salt; slit tops to vent

6

Bake at 400 degrees for 12-15 minutes or till light brown on top; remove from oven and top with the cheese
Return to oven and broil for 1-2 minutes till the cheese melts
Top with sour cream and fresh chopped parsley


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Chive Salad Dressing

 

Getting Started

What You’ll Need

  • 5-6 baked potatoes sliced (great leftover idea)
  • Or if starting from scratch, microwave or boil the potatoes till just tender
  • 1 fresh leek (sliced thin)
  • ½ red onion (sliced thin)
  • 3-4 tablespoons butter
  • 3-4 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Method

1

Prepare the potatoes, slice and set aside. Slice the leeks and onions; set aside. In a medium size iron skillet melt the butter over medium to high heat; add the sliced potatoes in layers, salt and pepper and fry for 15-20 minutes till golden brown.

2

While potatoes are frying; pan roast in a separate skillet the leeks and onions in the olive oil till tender and slightly charred; 7-10 minutes; remove from heat and set aside

3

Remove iron skillet from heat and place a heavy plate over the skillet; using heavy oven mitts flip skillet over and allow the potatoes to rest onto the plate; top with the fried leeks and onions.

4

Serve immediately


Iron Skillet Potato’s with Fried Leeks and Onions Read More »

Spicy Linguine with Swiss Chard and Mint Pesto

Ingredients

What You’ll Need

  • 9 large cloves garlic (roasted)
  • 1/2 cup toasted pine nuts (divided)
  • 4 serving amt. of Linguine noodles
  • 2 cups Swiss Chard cut into strips
  • 2 tablespoons olive oil2 green onions (chopped)
  • 1 14.5 oz can diced tomatoes (drained)
  • 2 Tablespoons Mint Pesto (recipe below)
  • ½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
  • 5-6 tablespoons grated Parmesan Cheese (for garnish)
  • For Mint Pesto
  • 6 cloves of roasted garlic
  • ¼ cup toasted pine nuts
  • 1 ½ cups fresh mint leaves
  • ¾ cup fresh flat leaf parsley leaves
  • ½ teaspoon coarse salt
  • ½ teaspoon cracked black pepper
  • ¼ cup grated Parmesan
  • ¼ cup extra-virgin olive oil

Method

1

Roast garlic by cutting in half; drizzle with olive oil and wrap in aluminum foil. Bake at 325 degrees for 40-45 minutes till soft and fragrant. Remove from oven; set aside and allow to cool.

2

Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.

3

Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.

4

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

For Mint Pesto

5

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

6

In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes. Add the tomatoes, smash the remaining roasted garlic cloves and stir into the sauce Simmer for 3-4 minutes till hot. Add the cooked pasta and Swiss Chard, stir in 2-3 Tablespoons pesto and the pepper flakes.

7

oss to coat (Add some pasta water if a thinner sauce is desired) pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.


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Turkey Sliders

Getting Started

What You’ll Need

  • pound ground turkey (or frozen turkey sliders)
  • 1 package Sister Schubert’s Dinner Rolls (or your favorite)
  • Assortment of sliced cheese (American, Swiss, Pepper Jack, Feta)
  • 1 medium size tomato (sliced)
  • 1 medium size red onion (sliced)
  • Alfalfa sprouts
  • Pickles and olives for garnish

Method

Shape turkey into small patties; salt and pepper; place on a grill or skillet over medium to medium high heat and cook till done; 5-7 minutes

Slice and prepare all condiments

Heat dinner rolls in oven according to package directions; remove and slice in half

When turkey sliders are done remove from heat and place on dinner rolls; garnish as desired.


Turkey Sliders Read More »

Cheesy Skillet Hash Browns with Fresh Eggs and Spinach

 

Cheesy Skillet Hash Browns with Fresh Eggs and Spinach

Ingredients

Getting Started

  • Preheat oven to 375 degrees

What You’ll Need

  • 4 cups shredded frozen hash browns (thawed and drained) or fresh hash browns
  • 2-3 tablespoons vegetable oil
  • 3 cups shredded cheddar cheese
  • 4 tablespoon’s melted butter
  • 1/2 cup sour cream
  • 2 green onions chopped
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 slices smoked bacon
  • 4 eggs
  • 1/2 cup chopped fresh spinach

Method

1

Thaw frozen hash browns and drain any liquid or use fresh cut hash browns from the refrigerator section. Note: if using your own fresh cut potatoes; soak in cold water for 30 minutes to remove the starch before beginning recipe.

2

Measure out all ingredients; set aside

3

Spread the oil in the bottom of a cast iron skillet; heat the skillet on the stove top on medium low heat; watch carefully, do not burn the oil.

4

While the skillet is heating; mix together the hash browns, cheese, butter, sour cream, onions, garlic, salt and pepper till incorporated. Spread the mixture into the hot skillet and place in the hot oven for 50-60 minutes until the potatoes are crispy around the edges and on the bottom.

5

While the hash browns are in the oven; brown the bacon, drain and chop into bite size pieces.

6

Remove the skillet and crack 4 eggs (or more if you like) on top of the hash browns; return to the oven for 8-10 minutes or until the eggs are set or to your liking. Garnish with fresh chopped spinach or parsley and the bacon.


Note: fresh mushrooms can be added to the hash brown mixture or try sliced tomatoes on top before adding the eggs.

Cheesy Skillet Hash Browns with Fresh Eggs and Spinach Read More »

 

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Cuisine
    • American
    • French
  • Course
    • Appetizer
    • Breakfast
  • Suitable for Diet
    • Vegetarian
    • Low Salt

For the burger

  • 200g wheat floor
  • 1 tbsp vegetable oil
  • 2 tsp sugar
  • 3 cups water

For the curry

  • 1 tbsp red chilli powder
  • 1 tea spoon vegetable oil
  • 2 tbsp coconut powder
  • 1 cup water

Preparing the spices

1

Take 8-10 red chillies and grind them in fine powder.

2

Mix chilli powder with 1 tsp vegetable oil and add salt to it.



This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.

Grilled Eggplant and Tomatoes with Rosemary and Feta Read More »