Friday, June 23, 2017
   
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Garden to Table

Bacon, Tomato and Asparagus Lettuce Cups

If you are having a difficult time getting your children to eat their veggies, try dressing them up a little differently and, hopefully, you will get better results.

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Garden Sushi with Asian Dipping Sauce

I don’t know about you but I am busy as the proverbial bee planting, weeding, mulching and enjoying these (finally!) last few days of sunshine!

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Potato and Parsnip Latkes

I am sure most of you have eaten potato pancakes or potato latkes (laht-kees) in the past. Today’s recipe features a little bit of a twist in that shredded parsnips are added.

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Spinach and Mushroom Lasagna

Although the taste of fresh spinach is something I can’t get enough of, often time restrictions force me to thaw a bag of frozen and, honestly, when it is cooked into a lasagna or soup, I can hardly tell the difference.

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Marinated Green Bean and New Potato Salad

 

Serve the following recipe on a bed of dressed, fresh spinach or kale for a satisfying main salad or as an accompaniment to your favorite meat dish.

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Roasted Root Vegetables with Garlic Butter

 

My personal roots are buried deep in the Southland. That insight was brought home to me while I was living in Ireland - which is the country I claim as my second home. One evening I was watching a movie and the actress in the film was driving down a dirt road in a beat-up Ford pickup truck. Her arm was resting on the open window and she was singing along to a Patsy Cline song playing on the radio. To my surprise I burst in to tears and realized just how homesick I was! I guess the old adage that you can “take the girl out of the country but you can’t take the country out of the girl” is true.

The rain is holding me hostage indoors today; keeping me from all those springtime chores that are calling from the garden. I’ve made use of the day, however, by cooking up several dishes to be easily heated and enjoyed when I come in, tired and hungry after the sun returns. If you have a few extra hours to spare, put on a pot of brown rice and beans of choice, roast some veggies, devil some eggs and you are set for a few meals. Now that the cold weather is almost a memory, I am sure you have loads of outdoor activities calling you as well.

3 medium beets, peeled and quartered

3 parsnips, peeled and sliced into 1 inch pieces

3 carrots, peeled and sliced into 1 inch pieces

2 medium sweet potatoes, peeled and diced into 1 inch pieces

1/2 large rutabaga, peeled and diced into 1 inch pieces

2 large onions, peeled and cut into chunks

non-stick vegetable spray

salt and pepper to taste

1 garlic bulb, wrapped in aluminum foil

2 teaspoons olive oil

2 teaspoons butter, melted

Preheat oven to 450 degrees F. Line a roasting pan with parchment paper and spray with non-stick spray. Pat the vegetables dry with a paper towel so they will roast and not steam. The important thing is to cut the vegetables into approximately the same size pieces. You can do different shapes for variety but keep the size uniform so they will cook evenly. Put the veggies into the pan and spray them with more non-stick oil. Roast on the middle rack of the oven and check after about 15 minutes to make sure they aren’t browning too quickly. If they are, just cover with foil. It took mine about 25-30 minutes to become tender. Roast the garlic bulb at the same time you roast the other vegetables. When all are tender, remove from the oven. Cool the garlic, then cut off the root end and squeeze the soften pulp into a small bowl. Add the melted butter and olive oil and stir well. Pour over the roasted root vegetables and coat them evenly with the garlic butter. Of course, you can use only butter but combining it with olive oil gives your arteries a break. Add salt and pepper to taste.

   

Pinwheels of salmon on spinach leaves

Looking for an healthful, elegant salad that can be done ahead of time and has a stunning presentation as well as being delicious?

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Fruit and Nutty Banana Oat Muffins

I can hardly believe our weather warmed up a bit this past week.

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Better-than-Canned Tomato Soup/Sauce

4 Tablespoons unsalted butter or coconut oil
*1 “institutional” size can of organic whole tomatoes, drain and reserve the juice
3 medium onions, rough dice
3-4 Tablespoons brown sugar
3 Tablespoons tomato paste
10 cups, total,  vegetable or chicken broth, preferably low sodium, mixed with the reserved tomato juice
4-5 bay leaves-be sure to count the number you put in so you can remove them before pureeing the soup
1/4 cup dry sherry or white wine
3 Tablespoons dried herbs such as basil, sage, rosemary or parsley or a combination of same- I use sage and parsley
1 quart half and half or milk
salt and freshly ground black pepper to taste

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Pork & Noodle Salad with Roasted Veggies

8 oz. linguine, broken in half and cooked  according to package directions
1/4 cup low sodium soy sauce
4 Tablespoons rice wine vinegar
2  Tablespoons salad oil, I use a light-tasting  safflower oil
1 Tablespoon honey
1 & 1/2 teaspoons toasted sesame oil
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
1 head broccoli, cut into bite-size pieces (you can also use broccoli raab if you have some growing in your garden
2 carrots, peeled and cut into 1/8 inch pieces
1 package mushrooms, cleaned and quartered
1 package snow peas
2-3 Tablespoons salad oil
1/2 pound cooked pork, beef, chicken, tofu or firm fish
1/4 green or red cabbage, finely shredded
5 green onions cut into 1/2 inch pieces
1 bunch fresh cilantro, washed and chopped
salt and pepper to taste
chili garlic sauce *

*Chili garlic sauce is optional and can be found in the Asian section of most grocery stores. It is usually fairly hot so proceed with caution!

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