Fried Potato Cake →

What to do with all that delicious leftover mashed potato…? More a hack than a recipe, all you need is a baker’s/food ring mold and some duck fat to turn those everyday mashed into something special. If you don’t already have food ring molds in your kitchen toolbox, you will find them to be very useful for plating and presenting a variety of molded or layered dishes from mashed potatoes or latkes and other vegetables; rice dishes, seafood salads, desserts, and thick salsas like Avocado Melon Salsa. (See *Note below.)

Ingredients
1/3-1/2 cup of cold mashed potatoes per person
2+ tablespoons duck fat (available at many supermarkets or your local butcher), or any neutral high-heat cooking oil like Canola. Duck fat is highly recommended for flavor if you’re not on a vegetarian diet.

Method
Using a 3-inch food ring, press the cold mashed potatoes into the ring with a spoon until you have a 1-inch patty. Using the spoon, gently press the patty out of the ring and set aside. Repeat until you have the number of patties you want to serve. Set aside.

Using a cast iron or other heavy bottom skillet, heat the duck fat over medium-high heat until it is shimmering. You want it hot! Using a spatula, carefully slide the patties onto the skillet (beware the splatters!) pressing down gently to ensure an even brown crust develops on each patty. Cook for 3-4 minutes until the bottom of the patty is golden brown and crusty. (Add another tablespoon of duck fat if the skillet is too dry.) Carefully flip each patty and cover the skillet with a lid for another 3-4 minutes to thoroughly heat the patties and create a nice crust.

Avocado Melon Salsa with seared Lemon Pepper Scallop

Now have fun and be creative with your presentation.

*Note: you can find food ring molds online at Amazon or Webstaurant Store.

Green Beans with Walnut Gremolata and Roasted Delicata Squash →

Are you tired of boring steamed or boiled green beans? Sweet, salty, and tangy, with just a hint of heat, this green bean-gremolata recipe from @eatingcleanforlife engages all five tastes and is one of my favorite recipes for green beans. The Delicata squash is simply brushed with coconut oil and roasted until tender; its sweetness provides a nice counterpoint to the savory beans and gremolata. It is vegetarian and vegan friendly, or for the omnivores, serve it with buttered, parsley potatoes, grilled strip steak, and fried sage leaves. It also makes a  perfect side dish for your Thanksgiving turkey feast. Delicious! Enjoy and be thankful!

Greens Beans with Walnut Gremolata and Roasted Delicata Squash
Serves 4-6
INGREDIENTS
Green Beans:
. 1 ½ pounds green beans, trimmed
. 2 tablespoons olive or avocado oil
. 1 tablespoons tamari or soy sauce
. 1 teaspoon honey
. ¼ teaspoon salt
. ¼ teaspoon pepper.

Walnut Gremolata:
. ½ cup toasted walnuts (sub pecans if you don’t have walnuts)
. 3 dates
. 1/3 cup fresh cilantro
. 3 scallions
. 1 teaspoon ginger, minced
. 1-2 garlic cloves, minced
. Zest of one lime finely minced
. Juice of one lime
. 1 teaspoon sesame oil
. ¼ teaspoon salt (optional; the tamari is salty)
. ¼ teaspoon red pepper flakes (optional)

PREPARATION
1. Preheat your oven to 425 degrees. Toast the walnuts. Line a baking sheet with parchment paper and set aside.
2. Bring a large pot of salted water to a boil & add your green beans. Cook until the green beans are bright in color, about 2 minutes. Drain the water and rinse in cold water. Pat the beans dry and place in a medium-sized bowl.
3. Add the oil, tamari or soy sauce, honey, salt, and pepper and toss to combine. Place your green beans on the baking sheet, spread out & place in the oven for 10-12 minutes.
4. While the beans are roasting, make your gremolata. Chop each ingredient and add to a medium-sized bowl. Start with the walnuts, then the dates, cilantro, scallions, ginger, garlic, and lime zest. Lastly, add the sesame oil, lime juice, salt, and pepper flakes if using. 

Roasted Delicata Squash:
Ingredients:
. 1 or 2-Delicata squash depending on size, washed well and cut into ½-inch thick rings. (you don’t have to remove the skin)
·  2 tablespoons unrefined coconut oil, melted
·  sea salt and freshly ground black pepper, to taste 

Preparation:
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Place the sliced squash on the baking sheets; brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.
3. Arrange the squash rings on small plates and spoon the gremolata mixture on top.

Garlicky Rainbow Chard with Pine Nuts and Pancetta →

Here’s a healthy, colorful vegetable dish that engages all 5 taste senses. The recipe calls for Rainbow chard, but you can use regular Swiss chard, spinach, or kale. In the spirit of culinary inclusiveness, omit the pancetta and make the recipe vegan-friendly. Serve as a side dish with your protein of choice. Quick, easy, and delicious.

Garlicky Rainbow Chard with Pine Nuts, Pancetta, and Raisins
Serves 4 

INGREDIENTS

• 3 tablespoons golden raisins, currants, or craisins

• 2 pounds Rainbow chard, stemmed and washed in several changes of water; stems chopped and set aside; leaves sliced in 1-2 inch strips.

• 2 tablespoons pancetta (¼ inch dice)

• 2 tablespoons olive oil

• 3 garlic cloves (to taste) sliced cross-wise

• 3 tablespoons pine nuts

• 2 teaspoons lemon zest

• Splash of Balsamic vinegar or a squeeze of lemon juice.

• Salt and freshly ground pepper

• Pinch of red pepper flakes 

PREPARATION

1. Fold the washed, stemmed chard leaves in half lengthwise and slice into 1-2 inch wide strips. Set aside.

2. Bring a large pot of generously salted water to a boil and add the chard stems and blanch for 2 to 3 minutes, until just crisp-tender and easily pierced with a fork. Alternatively, steam the stems for about 5 minutes. Transfer to a bowl of ice water to maintain the bright colors and let sit for a few minutes. Drain and set aside.

3. In a large sauté pan over med-high heat, add 1 tablespoon of olive oil and the pancetta. Sauté, stirring until the pancetta is nicely browned. Scoop out the pancetta and set aside. (Omit this step for vegan-friendly.)

4. In the same pan, over medium heat, add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes.

5. Add a tablespoon of olive oil, add the garlic, and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the sliced chard greens, raisins, and red pepper flakes, and toss together until the chard is wilted and the ingredients are well coated with oil and heated through, 2 to 3 minutes.

6. Add the tenderized, brightly colored stems, lemon zest, reserved pancetta, and a splash of Balsamic vinegar or a squeeze of lemon juice, and mix well. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

Green Beans with Walnut Gremolata →

Are you tired of boring steamed or boiled green beans? Sweet, salty, and tangy, with just a hint of heat, this green bean recipe from @eatingcleanforlife engages all five tastes and is one of my favorite recipes for green beans. It is vegetarian and vegan-friendly served with baked Delicata squash, or for the omnivores, serve it with buttered, parsley potatoes, grilled strip steak, and fried sage leaves. Delicious!

Greens Beans with Walnut Gremolata Recipe
Serves 4-6

INGREDIENTS
Green Beans:

• 1 ½ pounds green beans, trimmed

• 2 tablespoons olive or avocado oil

• 1 tablespoon tamari or soy sauce

• 1 teaspoon honey

• ¼ teaspoon salt

• ¼ teaspoon pepper.

Green Beans with Walnut Gremolata and Baked Delicata Squash

Walnut Gremolata:

• ½ cup toasted walnuts (sub pecans if you don’t have walnuts)

• 3 dates

• 1/3 cup fresh cilantro

• 3 scallions

• 1 teaspoon ginger, minced

• 1-2 garlic cloves, minced

• Zest of one lime

• Juice of one lime

• 1 teaspoon sesame oil

• ¼ teaspoon salt (optional; the tamari is salty)

• ¼ teaspoon red pepper flakes (optional)

PREPARATION

1. Preheat your oven to 425 degrees. Toast the walnuts. Line a baking sheet with parchment paper and set it aside.

2. Bring a large pot of salted water to a boil & add your green beans. Cook until the green beans are bright in color, about 2 minutes. Drain the water and rinse in cold water. Pat the beans dry and place in a medium-sized bowl.

3. Add the oil, tamari or soy sauce, honey, salt, and pepper and toss to combine. Place your green beans on the baking sheet, spread out & place in the oven for 10-12 minutes.

4. While the beans are roasting, make your gremolata. Chop each ingredient and add to a medium-sized bowl. Start with the walnuts, then the dates, cilantro, scallions, ginger, garlic, and lime zest. Lastly, add the sesame oil, lime juice, salt, and pepper flakes if using. Place the green beans on a plate, then sprinkle the gremolata on top. Enjoy!

@eatingcleanforlife https://www.instagram.com/p/CiH8_5_gfyb/?hl=en

Marinated Summer Vegetables →

Summer in the Happy Valley is a time of abundant fresh vegetables from the garden or the many local farm stands and farmer’s markets. Here’s a suggestion for a salad of marinated summer vegetables. Feel free to use whatever fresh vegetables you have on hand. The vinaigrette ties it all together.  Serve the marinated veggies on a leaf of fresh lettuce as a refreshing light meal or a delicious side dish.  Save and refrigerate any left-over vinaigrette for up to 3 or 4 days.

Marinated Summer Vegetables
4 servings

VEGETABLES
· 12 Red or Orange Cherry tomatoes
·  1 ear of fresh corn husked and cut off the cobb
·  8 green beans; tips cut off
·  16 slices of cucumber (1/16-inch slice) (about a 4-inch piece of cuke)
·  1 tablespoon of chopped shallot or red onion (optional)

VINAIGRETTE-MARINADE
·  4 tablespoons of white Balsamic vinegar
·  3 tablespoons maple syrup or honey
·  2 tablespoons lime juice
·  ½ teaspoon kosher salt
·  ½ teaspoon freshly ground black pepper
·  6-8 tablespoons olive oil (to taste)
·  1 tablespoon fresh thyme leaves (I use lemon thyme if available)

METHOD
1. Whisk together the ingredients for the vinaigrette.
2. Cut the tomatoes in half.
3. Cook the corn in boiling water for two minutes. Remove and submerge in cold water. Once cool, slice off the kernels.
4. Using the same hot water you boiled the corn in, blanche the green beans for 2-3 minutes until tender- crisp; remove and submerge in cold water. Dry the beans when you remove them from the water. Cut into 1 ½ inch pieces.
5. Peel and slice the cucumber.
6. Chop the shallot or onion. (optional)
7. Combine all the veggies in a medium bowl and pour over the vinaigrette. Allow the veggies to marinate for an hour.
8. Serve sprinkled with fresh thyme leaves and freshly ground black pepper.
9. Reserve and refrigerate any left-over vinaigrette for your next salad.

Wine pairing: a crisp dry wine like Chablis, Sauvignon Blanc, Vinho Verde, Vermentino, Rueda, Albariño

Sweet Potato Croquettes →

What to do with leftover mashed sweet potatoes? Delicious served as hors d’oeuvres or as a side dish, these colorful, creamy, and crunchy sweet potato croquettes (croquetas de batata) are inspired by the ham or potato “croquetas” popular at tapas bars in Spain. Serve with the tangy Romesco Sauce on this site. Buen provecho!

Sweet Potato Croquettes
Yield about 10 

INGREDIENTS
· ¼ cup parmesan cheese, finely grated
· 1 ½ cups leftover, cold, mashed sweet potatoes
· 1 large egg
· ¼ cup plus 1 tablespoon all-purpose flour
· ½ teaspoon kosher salt, plus more for serving
· ¼ teaspoon freshly ground black pepper
· ½ cup plain Panko breadcrumbs (can sub regular breadcrumbs)
· Canola oil to cover the bottom of a Dutch oven or cast-iron pan 1-2 inches deep 

Preparation
1. Thoroughly mix 3 tablespoons of flour with the cold sweet potatoes, parmesan, salt, and pepper.
2. Scoop out the cold potato mixture into 10 portions (about 2 rounded tablespoons each). Shape each portion into a ball (like making a meatball) and place it onto a baking sheet. (You can do this ahead of time and refrigerate the potato balls covered until ready to use.)
3. Set up a breading station. Place the remaining 2 tablespoons of all-purpose flour in a large shallow bowl or pie dish. Place the egg in a second shallow bowl or pie plate and whisk until smooth. Place ½ cup of breadcrumbs in a third shallow bowl or pie plate.
4. Working with one croquette at a time, gently roll in the flour to coat and make each croquette into an oblong form.
5. Using a fork under each croquette, dip in the egg mixture and coat with the egg. Lift out of the egg, let the excess egg drip off for a few seconds, then gently roll the croquette in the breadcrumbs to coat evenly. Using the fork as a spatula, return the croquettes to the baking sheet.
6. Heat the frying oil and set up a cooling station. Heat the oil over medium-high heat until the oil reaches 350ºF. Note: a candy or deep-fry thermometer helps monitor to keep the oil at a consistent temperature. If you don’t have a thermometer, drop a small piece of bread into the hot oil. When it browns immediately, the oil is hot enough. Meanwhile, line a baking sheet with paper towels and place a wire rack over the paper towels.
7. Reduce the heat to medium to maintain the oil temperature of 350ºF. Fry the croquettes in two batches until golden brown, 3 to 4 minutes, turning so the croquettes brown evenly. Use a slotted spoon to remove the croquettes from the oil. Hold them over the pot for a few seconds to drain off excess oil, then place on the rack. Repeat with the remaining croquettes maintaining the temperature of 350ºF.
8. Let croquettes cool for at least 5 minutes.

Serve as appetizers or a side dish. The croquettes are best eaten the day they are made, but you can reheat them in a toaster oven or oven at 300 F. for 15 minutes.

Wine Pairing: delicious as an appetizer served with a Rosé.

Balsamic Roasted Beets with Mandarin Oranges, Walnuts, and Scallions →

Roasting vegetables intensifies the flavor. This recipe came to our family from Nancye’s sister, Jane Mayer. If you enjoy beets, this is a healthy, delicious, and colorful dish that will satisfy your beet craving and covers all five taste senses. Serve it as a side dish with ham and sweet potatoes or as a salad with assorted greens and/or micro-greens dressed with citrus vinaigrette and garnished with crumbled creamy, briny sheep milk cheese like Feta or Manchego, or goat cheese. Remember, when working with fresh beets, beet juice stains! Enjoy!

Roasted Beets
Serves 6-8

INGREDIENTS

• 2 pounds of beets (about 6 medium golden or red beets)

• 2 tablespoons walnut oil or olive oil

• 2 teaspoons of chopped fresh rosemary leaves

• 2 tablespoons of balsamic vinegar

• 1 cup of Mandarin orange slices (can use water-packed bottled Mandarins)

• 2 scallions thinly sliced

• ¼ cup chopped walnuts (can sub pistachios)

• salt and pepper to taste

• crumbled Feta or Manchego or a crumbled firm goat cheese (optional)

• assorted salad greens and/or micro-greens (optional)

PREPARATION
Preheat the oven to 400 F.

1. Peel the beets over parchment paper so you don’t stain your countertop. Cut the beets into ½ inch cubes.

2. Drizzle with the oil, balsamic, and chopped rosemary. Sprinkle on ¼ teaspoon each of salt and pepper and toss.

3. Roast in the middle of your preheated oven for about 60 minutes or until tender when pierced with a fork. (Stir the beets around after 30 minutes so they cook evenly.)

4. Remove the beets from the oven and place them in a large bowl to cool for a few minutes.

5. Add the Mandarin slices, scallions, and chopped nuts and mix.

6. Adjust the salt and pepper to taste.

7. Serve as a side dish, or as a salad over assorted salad greens or micro-greens drizzled with a citrus vinaigrette (3 parts oil, 1 part lime juice, sweetened with honey or maple syrup to taste).

8. Optional: sprinkle with crumbled Feta or Manchego or goat cheese.

Au Gratin Potatoes →

The Old English word for thinly sliced potatoes is “collops”, hence the name Scalloped Potatoes, a popular British dish made with sliced potatoes, onions, garlic, and herbs in a cream sauce, sometimes topped with bread crumbs. In France, a similar dish is called Au Gratin Potatoes (Gratin de Pommes de Terre), the main difference being that the French dish uses cheese and cream to make a richer sauce and the potatoes are usually sliced thinner. Either way you make it, it’s pure comfort food! Here’s my version of this popular comforting dish. I hope you enjoy it.

CHEESY HERBED AU GRATIN POTATOES
Serves 4

INGREDIENTS:

• 1 tablespoon olive oil

• 3-4 medium all-purpose potatoes peeled and sliced thin (about 1/16 inch; use the slicing blade on your food processor or a mandoline)

• 2-3 cloves garlic minced

• 1 medium onion chopped (a heaping ½ cup+)

• 1 tablespoon fresh sage minced

• 1/2 teaspoon nutmeg

• 1 1/4 cup milk or half-and-half

• 2 teaspoons flour

• 1/2-3/4 cup coarsely grated Gruyere cheese

• Salt and pepper

• Bread crumbs (optional)

PREPARATION:
Preheat the oven to 425 and coat a 9 inch Pyrex pie plate or dish with butter.

1. Peel and slice the potatoes using the slicing blade of a food processor or a mandoline and place them in a bowl of water with a bit of salt to keep them from turning brown.

2. Heat the olive oil in a skillet. Add the onion and saute for a minute, add the garlic, and continue to saute until the onion is translucent.

3. Add the flour and stir for a minute or two until well mixed with the onion mixture.

4. Stirring constantly, slowly add the milk and half the cheese, sage, nutmeg, salt, and pepper. Continue to stir over low heat until the mixture thickens. (Do not boil.) Cover and set aside off the heat.

5. Strain the potatoes and pat dry. Add half the potatoes and half the warm sauce to the buttered pie plate; add the remaining potatoes and remaining sauce. Top with the remaining cheese and some freshly grated black pepper. (Optional: sprinkle with Panko bread crumbs.)

6. Bake in the oven for 40-45 minutes or until the cheese is golden brown and the potatoes are tender when pierced with a fork.

Photo: c. foodblogchef 2022

Roma e Roma →

Roma pole beans are hands-down my favorite pole bean. Flavorful, tender, meaty, and stringless these large, Italian-originated flat beans are a great alternative to traditional string beans. If you don’t grow them yourself, Romas are mainly sold at farmers’ markets which makes them a seasonal delicacy here in the Happy Valley. Eat Romas raw, braised, or steam them to crisp-tender and sauté them briefly in olive oil, sliced garlic, hot pepper flakes, and pancetta or (if you’re lucky enough to find it) more flavorful guanciale. For this quick and easy flavorful recipe, I use guanciale sourced from my local Italian butcheria. Guanciale comes from the pork jowl and is fattier than pancetta which comes from the belly. Pancetta is meatier and is cured with salt and pepper; it cooks up crispy like bacon without the smokey flavor. Guanciale is cured with salt and pepper and a variety of spices including sage, rosemary, and garlic. Guanciale melts into your sauces adding unique richness to the sauce. If you can find guanciale, I strongly recommend it for this recipe, but if you use pancetta you will still be delighted with the flavor it adds to the raw tomato sauce and Romas. Buon appetito!

Photo: c. foodblogchef 2021

Roma e Roma
Serves 4 

Ingredients:

• 1/2-pound Roma pole beans (stems removed and cut into 2-3 inch pieces)

• 1/2-ounce guanciale or pancetta (about 2 tablespoons thinly sliced and diced)

• 2-3 cloves of garlic thinly sliced

• 1/4 teaspoon red pepper flakes (to taste)

• 1-2 tablespoons olive oil

• 2 teaspoons balsamic vinegar

• 1/4 cup of water

• 3 small Roma tomatoes (about ¾-1 cup chopped)

• pinch of salt and freshly ground black pepper to taste 

Preparation:

1. In a large heavy bottom pan or skillet, heat 1 tablespoon of olive oil over medium heat.

2. Add the guanciale and sauté for a minute or two; add the garlic until it begins to sizzle, add the pepper flakes and stir until the garlic just begins to brown.

3. Add the Romas and sauté stirring for about two minutes to coat the beans with guanciale-garlic infused oil.

4. Add 1/4 cup of water to the pot and cover and steam for a few minutes until almost all the water has evaporated.

5. Add the vinegar and stir until almost all the liquid has evaporated. Remove from the heat and stir in the chopped tomatoes. The juices from the tomatoes will deglaze the pan and create a delicious chunky raw tomato sauce.

6. Adjust the salt and pepper to taste and serve warm.

Savory Potato Soufflé →

Soufflé comes from the French word “soufflér” which means “to puff up” or “to blow up” (as in “to add air to”). The great French chef/restaurateur Antoine Beauvilliers is generally credited with developing the soufflé in the late 1700’s at the famous La Grande Taverne de Londres, with the dish becoming widely popular in upscale French restaurants by the mid-1800’s. Famous chefs like Julia Child, Pierre Franey, and Craig Claiborne popularized the soufflé in the U.S. in the 1960’s. The soufflé is most often associated with light, airy desserts like Chocolate Soufflé, but it can also be made savory and served with the main meal. Either way, the two basic components of any soufflé are a custard base of egg yokes and a frothy, airy meringue of whipped egg whites that creates the puffy texture of the dish. This recipe falls into the “savory soufflé” category and is a light, airy, delicious alternative to mashed, baked, or fried potatoes. Impressively puffed up when served hot out of the oven for a special meal, don’t be disappointed when your elegant creation gradually deflates as it cools much like a balloon with a slow leak. Not to worry, it’s not hot air that makes this soufflé delicious! Bon Appetit!

Savory Potato Soufflé
Serves 6
Special equipment: 6- 3 x 1 ¾ inch ramekins or a
9 x 7 inch oven-safe baking dish for serving family-style

Ingredients:

• 1 tablespoon unsalted butter, plus more for brushing

• 3/4 pound baking or yellow potatoes, peeled and quartered

• 3/8 cup half-and-half

• 1/4 pound Gruyère cheese, shredded (a scant cup)

• 1/4 teaspoon dried oregano or marjoram

• 1/4 teaspoon dried thyme

• 1/2 teaspoon dried parsley (Note: double the dried measurements if using fresh herbs)

• Salt and freshly ground pepper

• 3 large egg yokes

• 4 large egg whites

• Pinch of cream of tartar (if you don’t have cream of tartar on hand use 3-4 drops of lemon juice or white vinegar)

• fine bread crumbs or finely grated Parmesan cheese for dusting the ramekins

Preparation:
Preheat the oven to 375° F.

1. Butter the insides and bottoms of the ramekins generously and coat with finely ground bread crumbs or Parmesan cheese, pouring out excess crumbs that don't adhere to the sides and bottom of the ramekins.

2. In a medium saucepan, cover the potatoes with cold water, add a generous pinch of salt, and bring to a boil. Simmer until tender, about 20 minutes.

3. Drain the potatoes and return them to the saucepan. Shake the pan over high heat to dry out the potatoes, about 1 minute. Add the tablespoon of butter and mash the potatoes. Stir in the half-and-half and let the potatoes cool slightly. Stir in the cheese and the herbs and season with salt and pepper. Stir in 3 beaten egg yolks. Transfer the potato mixture to a large bowl.

4. In another medium bowl, using an electric mixer, beat the 4 egg whites until foamy. Add the cream of tartar and beat until soft peaks form. (You want a light frothy mixture with soft peaks full of air bubbles that will give the soufflé its height. Don't over-beat the egg whites.)

5. Stir one-third of the beaten whites into the potato mixture. Using a rubber spatula, gently fold in the remaining whites until no streaks of white remain. Don't press down on the mixture or you will lose the air bubbles from the egg whites. (The mixing motion should be: cut down, lift and fold, rotate the bowl a quarter turn, and repeat, continuing until the mixture is well incorporated.)

6. Spoon the mixture into the prepared ramekins filling each cup evenly about 3/4 full. Place the ramekins on a cookie sheet and bake in the bottom third of the oven for about 15 minutes, or until the soufflé is puffed and lightly golden browned. If using a larger soufflé dish you will have to increase the cooking time to 40-45 minutes. (Note: if you cook the soufflé too long it will be dry.) Serve immediately.

*Note: for a more impressive presentation with more height to the soufflé, fill each ramekin evenly to the top rim and tie a 2-inch strip of parchment paper around the rim of the ramekin to prevent over-spilling as the soufflé cooks.)

Photo: c. foodblogchef 2021

Adapted from: https://www.foodandwine.com/recipes/herbed-potato-souffle

Iberian Roasted Potatoes →

I’m a big fan of oven-roasted potatoes and I love Portuguese red pepper paste condiment, so why not combine the two? Red pepper paste is a traditional Portuguese condiment that provides a distinctive flavor profile to many Portuguese dishes. Essential for “Porco Alentejana” or Mussels with Linguiça and Roasted Potatoes, and Turkey Kale and White Bean Soup. It is also great used as a marinade spread on grilled chicken or pork, to flavor seafoodMarinated Tomatoes, Cucumber, and Green Beans, or added to soups and sauces. It only takes a few minutes to make, keeps in the fridge in a sealed jar for up to a month, and will add an exciting new dimension to your culinary repertoire. Try it on roasted potatoes to accompany Lamb Chops with Jeréz Vinegar Sauce and Marinated Tomatoes, Cucumber, and Green Beans for an Iberian-inspired feast. Bom proveito!

Iberian Oven Roasted Potatoes
Serves 4

Ingredients:

• 3 large potatoes peeled and cut into ½ – ¾ inch pieces (I used Yukon Gold, but alternately you can also use small unpeeled red and white potatoes cut in half; just adjust the cooking time to allow for the larger pieces of potato to cook completely.)

• 1 tablespoon Portuguese Red Pepper Paste (recipe below)

• 1 tablespoon olive oil

• 1 tablespoon fresh parsley finely chopped for garnish

Preparation:
Preheat the oven to 400 degrees.

1. While the oven is preheating, peel and cut the potatoes into ½ – ¾ inch pieces.

2. Toss the potato chunks with the red pepper paste and olive oil.

3. Line a sheet pan with aluminum foil and spread the potato pieces in a single layer on the pan.

4. Bake for 30-40 minutes stirring around a couple of times to ensure even browning. Potatoes are done when you can pierce them easily with a fork.

5. Optional: garnish with chopped parsley.

Portuguese Red Pepper Paste
Yield: 1 cup

Ingredients:

• 2 tablespoons sweet paprika

• 2 tablespoons sweet smoked paprika

• 1/4 cup dry red wine

• 8 to 10 garlic cloves

• 2 crumbled Turkish bay leaves

• 3 tablespoons store-bought or homemade tomato paste or 1 tablespoon double-concentrate tomato paste

• 1 ½ tablespoon fresh lemon juice

• 7 sprigs cilantro

• 5 sprigs of flat-leaf parsley

• 1 ½ tablespoon kosher salt

• ¼ teaspoon freshly ground white pepper

• a few dashes Piri-Piri sauce or other hot sauce to taste

• ¼ cup olive oil

Preparation:

1. In a food processor, combine the sweet paprika, sweet smoked paprika, wine, garlic, bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, pepper, and Piri-Piri or other hot sauce.

2. Pulse until the garlic and herbs are minced, scraping the sides of the bowl as necessary.

3. With the motor still running, add the olive oil in a slow, steady stream and continue processing until the mixture comes together in a slick, homogeneous paste, 1 to 2 minutes.

4. Use the mixture immediately or spoon it into a small glass jar with a tight-fitting lid and refrigerate for up to a month.

https://leitesculinaria.com/83003/recipes-red-pepper-paste.html

Sweet Potato Purée →

I confess, although healthy and good for you, sweet potatoes are not my favorite thing to eat, but this recipe is the exception. I love it! Creamy and luscious with notes of orange, a hint of nutmeg, and a whisper of heat, it’s almost like eating warm orange sherbet! Serve it with Baked Scallops in Wine Sauce and wow your family and guests. Bon appétit!

Sweet Potato Purée
Serves 6

Ingredients:

• 3 pounds sweet potatoes, peeled and cut into 1-inch chunks

• 1/2 cup half-and-half

• 1 1/2 teaspoons grated orange zest

• 1/2 cup freshly squeezed orange juice

• 1/4 teaspoon ground cayenne pepper

• Kosher salt and freshly ground black pepper

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

• ¼ teaspoon nutmeg

Preparation:

1. Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away. Alternatively, simply boil the chunks the way you would white potatoes, covered with some lightly salted water, until very tender.

2. Transfer the drained sweet potatoes to a food processor. With the processor on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper until incorporated. Add the softened butter, 1 tablespoon at a time, with the processor on low until incorporated and smooth. If necessary adjust the seasonings to your taste. Serve hot.

Adapted from: https://www.foodnetwork.com/recipes/ina-garten/sweet-potato-puree-5486130

Sauteed Roma Beans with Pancetta and Garlic →

Roma pole beans are hands-down my favorite pole bean. Flavorful, tender, meaty, and stringless these large, Italian-originated flat beans are a great alternative to traditional string beans. If you don’t grow them yourself, Romas are mainly sold locally at farmers’ markets which makes them a seasonal delicacy here in the Happy Valley. Eat Romas raw, braised, or steam them to crisp-tender and saute them briefly in olive oil, sliced garlic, hot pepper flakes, and pancetta. They are the BEST! This is the essence of simple,fresh-from-the-garden cucina contadina! Thanks to Guy Matsuda at #plainfieldpottery for sharing his high-fired blue-black porcelain bowl and blue ocean foam platter to display the delectable Romas and tomatoes! Salute e benessere a tutti!

Sauteed Roma Beans
Serves 4

Ingredients:

• ¾ pound Roma pole beans

• 2-3 tablespoons diced pancetta

• 2-3 cloves of garlic thinly sliced

• ¼ – ½ teaspoon red pepper flakes (to taste)

• 1-2 tablespoons olive oil

• pinch of salt

Preparation:

1. Steam the beans until crisp-tender and bright green. (3-5 minutes)

2. In a large skillet, saute the diced pancetta over medium-high heat until brown.

3. Add the olive oil, sliced garlic, and red pepper flakes and stir until the garlic is fragrant and just beginning to brown. (don’t burn!)

4. Add the steamed beans and a generous pinch of salt and saute for 2-3 minutes over medium-high heat.

5. Remove from the heat and enjoy!

Balsamic Roasted Mushrooms with Tarragon Summer Squash →

Here’s an end-of-summer side-dish recipe that employs all 5 Tastes. It combines the umami-bomb of balsamic roasted mushrooms with the delicate flavors of summer squash and fresh tarragon. Delicata squash would be a good substitute for the summer squash to use for this excellent side to accompany roast chicken or turkey.

Serves 4-6 as a side dish

FOR THE MUSHROOMS
Ingredients:

• 1 pound cremini mushrooms stems removed

• 1 tablespoon butter, melted

• 1 tablespoon olive oil

• 1 ½ tablespoons balsamic vinegar

• 3 teaspoons soy sauce

• 2-3 cloves garlic, minced (to taste)

• 1/2 tablespoon parsley, chopped

• 1/2 tablespoon fresh thyme, chopped (1 teaspoon dried)

• 1-2 teaspoons brown sugar (to taste)

• 1/4-1/2 teaspoon coarse salt (to taste)

• black pepper (to taste)

Preparation:

1. Preheat oven to 400°F (200°C).

2. Lightly grease a large baking sheet/pan with nonstick cooking oil spray.

3. Clean the mushrooms with a damp paper towel or mushroom brush.

4. In a large bowl, combine the mushrooms with melted butter, oil, balsamic vinegar, soy sauce, garlic, parsley, thyme, brown sugar, salt, and pepper. Toss to coat.

FOR THE SQUASH:
Ingredients:

• 2 medium yellow summer squash (Delicata squash is a good substitute)

• 1-2 tablespoons chopped fresh tarragon (1 teaspoon dried)

• 1 tablespoon butter melted

• 1 tablespoon olive oil

• ¼-½ teaspoon salt

Preparation:

1. Slice the squash into ½ x 1-inch chunks.

2. In a bowl, mix the squash with the melted butter, olive oil, tarragon, and salt.

Assemble the Mushroom and Squash:

1. On a lightly oiled sheet pan, place the mushrooms and squash in a single layer. (see Note)

2. Roast in a hot oven for 15-20 minutes, mixing them halfway through cooking, until tender.

*Note: if you prefer to keep the bright yellow color of the squash, roast the squash and mushrooms on separate sides of the sheet pan.

Mexican Roasted Chili Lime Corn →

This recipe for Mexican Roasted Chili Lime Corn is inspired by the ubiquitous street vendors in Mexico who sell grilled corn (elote) brushed with “crema” (similar to mayonnaise) and flavored with lime and chili powder or cayenne. Locally, the “cornoscenti” of Happy Valley will tell you that picked corn over a day old is not sweet; it’s starchy, and not worth eating. That may have been true in years past, but newer varieties of corn retain their sugars longer and remain sweet if refrigerated in their husks for a few days. Of course in our farm-to-table Happy Valley community with so many farm stands, eating corn more than a day old during corn season is sacrilegious. If your source of corn on the cob is other than a local farm stand, look for ears of corn with fresh tender silk and fresh green husks, not dry and brittle. Any leftover roasted corn can be cut off the cob and saved to make a delicious Roasted Chili Lime Corn and Tomato Salad , or you can freeze cooked corn freshly cut off the cob and stored in zip lock bags for 6 months or more without sacrificing taste. Truly, one of the great gifts of summer!

Serves 4-6
Ingredients:

• 6 ears of fresh corn

• 4 tablespoons butter

• 1 teaspoon ancho chili powder

• 1 teaspoon finely grated lime zest

• 2 teaspoons lime juice

• salt and pepper to taste

• chopped cilantro (optional)

• finely crumbled Cotija cheese (optional)

Preparation:
Preheat your grill to about 450 degrees.

1. Melt the butter and add the chili powder, lime zest, lime juice, and a pinch of salt. Set aside.

2. Cut off the silky tips of each ear of corn and remove any loose husk. The husks should look fresh and green.

3. Put your ears of corn on the preheated grill and cook covered over direct heat for 3 minutes per side turning until all four sides of the ear have been exposed to the heat. (12 minutes total) The moisture in the fresh corn husks will steam the corn and the toasting husks will add some smokey flavor as your corn cooks. This will produce crisp, crunchy, sweet roasted corn. (Note: the longer you cook corn, the more the natural sweet sugars convert to starch; overcooking corn yields chewy starchy kernels.)

4. Remove the corn from the grill and allow the corn to cool for a minute or two. Starting at the silky end of the corn, tear off the husks and silk. An added plus to this technique is that it’s actually easier to husk roasted corn than to husk uncooked corn.

5. Once you have husked the corn and removed any bits of silk. Brush the chili-lime butter on your ears of corn and serve while still hot.

6. Garnish with chopped cilantro and crumbled Cotija cheese. (optional)

https://www.npr.org/templates/story/story.php?storyId=93499757
https://www.cookinglight.com/food/in-season/how-long-does-fresh-corn-stay-good
https://www.food.com/recipe/grilled-corn-with-chili-lime-butter-169813
https://www.foodnetwork.com/recipes/guy-fieri/chili-lime-corn-on-the-cob-recipe-1941386

Sauteed Baby Spinach with Pine Nuts and Lemon →

Lemon juice, garlic, olive oil, red pepper flakes, and buttery toasted pine nuts are natural complements to spinach. Spinach is one of the nutritious leafy greens dieticians recommend, but some people avoid because of the gritty film it can leave on your teeth. The film is caused by oxalic acid in the spinach which attaches to the calcium in our teeth creating that annoying, but harmless temporary film on our teeth. The combination of steam, lemon juice, and a pinch of baking soda in this recipe helps to dilute and neutralize the oxalic acid in the spinach so you don’t end up with “spinach teeth”. Baby spinach is said to have less oxalic acid than mature spinach; an added plus is that the prep time washing and cleaning the spinach removing tough stems is greatly reduced. This nutritious dish can be prepared in just a few minutes and may become your family’s favorite way to enjoy this healthy veggie, especially if you combine it with the Garlic Shrimp or Blackened Scallops recipe on this site.

Serves 2
Ingredients:

• 3-4 handfuls of baby spinach (5-6 ounces)

• 1 tablespoon extra virgin olive oil

• 1 clove garlic, finely chopped

• 2 teaspoons fresh lemon juice

• a pinch of baking soda

• 1/2 teaspoon salt, divided

• ground black pepper

• pinch of red pepper flakes

• 1 tablespoon pine nuts, toasted

Preparation:

1. Sort through the spinach, discarding stems and bruised or yellow leaves. Wash the spinach in plenty of cold water along with a healthy pinch of baking soda. Drain and rinse a second time, then spin dry. (Adding a pinch of baking soda and the double rinse will reduce the oxalic acid crystals that cause the film on our teeth.)

2. Heat the oil in a large sauté pan over medium-high heat. Add garlic, lemon juice, and red pepper flakes and sauté for 1 minute.

3. Turn the heat to high and add the spinach, a 1/4 teaspoon salt, and a few pinches of pepper.

4. Wilt the spinach, tossing with tongs to coat the leaves with the hot oil and garlic. The water left on the leaves after washing will help it to wilt quickly. Turn the heat off after a minute or two and continue tossing the spinach until fully wilted and bright green, but not brown and over-cooked.

5. Garnish with the toasted pine nuts and add salt and pepper to taste. Serve immediately.

Gingery Grilled Vegetables →

An impressive, easy to make first course or side dish for your main protein of choice, this marinade recipe was in a booklet that came with my first Weber grill over 30 years ago. It pairs beautifully with poultry, meat, fish, tofu, or seitan. I have used it for years and can’t find it online, but it is a 5TastesTable standard for grilled summer vegetables, so I’m sharing it. The five tastes, sweet, salty, sour, umami, and bitter, combine to produce the perfect vegetable marinade for summer grilling. If you love grilled summer squash, zucchini, meaty portobellos, asparagus, and eggplant this marinade is a must try. I haven’t tried it with tofu, but the flavorful marinade should work well with tofu as well as garden veggies.

Gingery Grilled Vegetable Marinade
Makes about a cup; enough for 3 medium squash
Ingredients:

• ½ cup white wine vinegar

• 1/3 cup light soy sauce

• 6 tablespoons olive oil

• 2 tablespoons sesame oil

• 2 tablespoons minced fresh ginger

• 1 tablespoon brown sugar

• 2 large cloves garlic crushed/minced

• 2 teaspoons pepper sauce

• black pepper to taste

Use with Portobellos, Zucchini, Summer Squash, Egg Plant, Asparagus, etc. Marinate 30-60 min.

Preparation:

1. Cut your vegetables to the size you want. Use small to medium size squash quartered lengthwise, leave the mushrooms whole, cut eggplant into inch thick pieces.

2. Place the vegetables in a plastic zip-lock bag or flat covered container and cover with the marinade. Allow to marinate for at least 30 minutes, preferably for an hour.

3. Preheat your grill to medium hot. Once to temperature, oil the grill grates to prevent the vegetables from sticking to the grates.

4. Grill the vegetables about 2 minutes per side until just fork tender. A thick portobello will take a bit longer on the grill than slices of squash

5. You can slice portobellos in half inch slices.
   
   Wine pair: if served as a main course this recipe will pair with a wide range of white and red wines, otherwise choose your wine to pair with your choice of main entree.

Black Beans →

Canned beans make this dish easy and quick to make. The original authentic recipe came off the back of a can of Goya Black Beans and has been tweaked over the years to yield a delicious dish of flavorful black beans in a thick rich sauce. The sauce is produced by mashing or pureeing half of the beans and the other ingredients before adding the final can of beans. Serve with white rice or Yellow Rice.

Serves 6
Ingredients:

• 4 tablespoons olive oil

• 1 cup chopped onion

• 1/2 cup chopped cubanelle pepper, or other mild, fruity chile pepper (optional)

• 4 cloves of minced garlic

• 3 (15 ounce) cans of black beans (undrained)

• 1 1/2 cup water or chicken broth

• 2 teaspoons oregano

• 2 Bay leaf (remove after cooking)

• 1/2 teaspoon sugar

• 1 package Sazòn Goya without annatto (Note: if you do not have Sazòn Goya a substitute would be ½ teaspoon ground cumin, 1 chicken bouillon cube, and about a teaspoon of garlic powder.)

• 2 tablespoons cooking wine or 2 tablespoons cider vinegar

Directions:

• Heat the oil in a medium saucepan, sauté the onion, cubanelle, and garlic until fragrant and tender.

• Add the remaining ingredients to the saucepan, reserving 2 cans of beans.

• Bring the ingredients in the saucepan to a boil, reduce the heat and simmer for 15-20 minutes.

• Remove from heat, pick out and reserve the Bay leaves, and working in batches lightly puree the ingredients in a food processor (a few pulses per batch), or alternatively mash the beans by hand with a fork or spoon.

• Return the processed bean mixture to the saucepan along with the cans of reserved beans and reserved Bay leaves, bring to a boil, lower the heat, and simmer for 10-15 minutes.

Garnish with chopped cilantro.

Asparagus Prosciutto Bundles with Balsamic Reduction →

serves 6

Ingredients:

• 1 pound medium-size asparagus, tough bottom thirds discarded
• 6 slices of Italian prosciutto
• Good olive oil
• half a lemon
• Salt and freshly ground black pepper
• Balsamic reduction

Preparation:

1. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler.
2. Immerse the asparagus in the boiling water and cook for 2 minutes, until they are crisp-tender.
3. Drain the asparagus and put them immediately into a large bowl of cold water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.
4. Gather asparagus spears into 6 bundles with the tips together, and wrap a slice of prosciutto securely around the middle of each bundle.
5. Over medium-high heat, heat a griddle or cast iron pan with a tablespoon of olive oil.
6. Place the bundles with the prosciutto seam side down and sear until the prosciutto is turning brown and beginning to turn crispy. (Note: if you can't fit all 6 bundles on your griddle at the same time, cook them in batches of 3.)
7. Turn the bundles over and give each bundle a small squeeze of lemon juice and continue cooking until the second side is slightly brown and turning crispy.
8. Plate the bundles either individually or on a platter and drizzle a little balsamic reduction over each bundle. (see *Note below)
9. Salt and pepper to taste.

*Note: Balsamic Reduction

Ingredients:
1/2 cup balsamic vinegar
1 tablespoon brown sugar

Directions:
1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half. At proper reduction, the glaze should coat the back of a spoon.
3. Let cool and pour into a jar with a lid; store in the refrigerator.

Parsnip Purée →

Parsnips don’t get no respect! A few years ago, we were having dinner at Hen of the Woods in Waterbury, VT. We ordered a starter that paired anise-flavored, pureed parsnips, pickled apples, and lobster meat. Wow! I’ve been hooked ever since. This easy anise-flavored, creamy parsnip purée makes an interesting side dish, or it is great with the Spicy Baked Shrimp on this website, Pickled Apples, and topped with lightly toasted Panko as a nice first course for a special meal.

Photo: c. foodblogchef 2019
Copy and paste to print the recipe

Serves 5
Ingredients:
5 medium parsnips, peeled and chopped into 1/2-inch-thick slices
3 tablespoons sour cream or crème fraiche (available in the dairy section of your market)
2 cups chicken stock or low-sodium chicken broth (or water)
1-2 star anise pods
1/2 tablespoon fine sea salt
1 teaspoon freshly ground black pepper

Preparation:
1. In a heavy large pot combine parsnips and star anise with enough chicken stock (or water) to cover.
2. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes.
3. Remove the parsnips with a slotted spoon to a food processor or blender.
4. Reduce the chicken stock with the Star Anise by a half.
5. Working in 2 batches, pureé hot parsnips sour cream or crème fraiche until smooth.
6. Continue to add a small amounts of the reduced anise flavored stock to the puree until you have a creamy smooth pureé. 7. Transfer to a large serving dish, stir in salt and pepper and serve immediately
*Note: add 2 tablespoons Anisette, Pernod, or Pastis and diced pickled apples (optional)