Saturday, March 25, 2017
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Garden to Table

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!

Read more: Pork & Noodle Salad with Roasted Veggies


Cabbage , Potato and Rutabaga Medley

We Southerners really enjoy the restaurants that serve up a “meat and three”.

Read more: Cabbage , Potato and Rutabaga Medley


Almost vegetarian Brunswick stew

A favorite memory growing up in rural Wilcox county is the barbecues and the all-night-cooking of Brunswick stew in huge cast iron pots.

Read more: Almost vegetarian Brunswick stew


Spinach Tortelloni in mushroom, bacon and tomato sauce

1 or 2 Packages Barilla spinach tortelloni
6-8 strips bacon, cooked crispy and crumbled
1 recipe  Quick & Easy Tomato Sauce (or bottled sauce)
1 large package sliced mushrooms
1 package cherry tomatoes, preferably organic
1 teaspoon each/or combination of basil, rosemary and  oregano
Grated Parmigano cheese to taste

Read more: Spinach Tortelloni in mushroom, bacon and tomato sauce


Spicy Potato and Mushroom Croquettes

2 floury-such as Russett- potatoes, (about 12 ounces) steamed, mashed and set aside
1  8 ounce package of mushrooms, coarsely chopped and lightly sautéed
1 bunch green onion, lightly sautéed -you can do the onions and mushrooms together
3 cloves garlic, finely minced
1 Tablespoon paprika, preferably smoked
1 teaspoon each, ground cumin and coriander (if you are not familiar with these spices you may want to cut the amount down to 1/2 teaspoon each)
1 egg, lightly beaten
1/2 cup mashed tofu or cheese of choice (I use tofu in mine and the spices season it nicely.)
1 cup cooked quinoa (after rinsing, I cook mine in chicken stock)
1/2 cup small, frozen green peas, rinsed and thawed
salt and pepper to taste
1 cup bread crumbs (if you are wanting to make this gluten free, make your own crumbs from the ends of gluten-free bread)
2-3 Tablespoons oil of choice for pan-frying (I use coconut oil . Clarified butter gives these croquettes a great taste and browns them nicely)

Read more: Spicy Potato and Mushroom Croquettes


Crock pot Cannellini bean stew

3 Cups dried cannellini beans, soaked overnight
1 meaty ham bone and/or 2 teaspoons Better Than Bullion Ham Base*
1 large onion, chopped
2 ribs celery, chopped
4 red or yellow potatoes, scrubbed and diced into one inch pieces
6 carrots, scrubbed and sliced into one inch pieces
2 bay  leaves
water to cover
1 Tablespoon each of the following herbs:
1 Teaspoon sage
salt and pepper to taste

*I find this item in Publix.  Walmart and Foodland carries the beef and chicken base but I have not found the ham or mushroom base in Scottsboro.   I find, with using this base,  salt is not usually needed but everyone’s salt taste varies.

Read more: Crock pot Cannellini bean stew


Thirty Minute Potato and Mushroom Soup


1 medium onion, thinly sliced (leeks are also good here instead of the onion)
2 tablespoons butter or coconut oil, melted
1 8 ounce package “Baby Bella” or button mushrooms
1 32 ounce package beef broth-preferably organic
6 thinly sliced red or Yukon gold potatoes, scrubbed
1 teaspoon “Better than Bullion” Mushroom Base (I found this at a Publix-it has a super-rich mushroom flavor and I find many uses for it)
1 bunch fresh parsley, finely chopped
1/4 teaspoon freshly grated nutmeg
black pepper to taste
1/4 cup Parmesan cheese -optional

Read more: Thirty Minute Potato and Mushroom Soup


Fresh Piquant Cranberry-Orange Relish

1/2 cup dried cranberries, soaked to soften in 4 oz. water or orange juice
1 12 oz. package of fresh cranberries
1-2 navel oranges, zested, pulp cut out of the rind and de-seeded
2 Tablespoons fresh ginger, grated, this will take about a 2” piece of ginger
1/2 cup sugar, I use brown but white will work
1 8 oz. jar orange marmalade-try to get the kind with the orange peel in it

Read more: Fresh Piquant Cranberry-Orange Relish


Cornbread Dressing

3 cups yellow cornmeal, preferably organic, stone ground
1 tablespoon aluminum-free baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 &1/2 cups reduced fat buttermilk
3 large eggs, preferably free-range, well beaten
1/4 cup + 2 tablespoons vegetable oil
1 bunch scallions, cleaned and thinly sliced
2 ribs celery, finely minced and sautéed in 1 T butter until soft
*1 jalapeno pepper, seeded and finely minced
2 slices stale sandwich or French bread
32 ounces organic, chicken stock, preferably lower sodium
2-3 tablespoons butter
1 teaspoon chicken base  ‘Better than Bullion’, you can find this product where regular bullion is in most stores
1/2 cup hot water
1/4 cup dried or fresh chives
1/4 cup dried or fresh parsley
1 teaspoon dried thyme leaf
1 teaspoon dried sage
freshly ground black pepper to taste

Read more: Cornbread Dressing


Pasta with two salmon


4 oz. smoked salmon, cut into 1/2” squares
4-6 oz. fresh salmon fillet, baked for 10 minutes at 350 degrees F
(Please use “wild caught”  salmon if possible)

8 oz. your favorite cooked pasta - I use buccatini, broken into 2” pieces

1 &1/2 tablespoons butter
1 & 1/2 tablespoons coconut or safflower oil
3 tablespoons all purpose flour
3/4 cup 2% milk, preferably organic, slightly warmed*
3/4 cup seafood or low sodium chicken stock, slightly warmed*
2 tablespoons light sour cream, at room temperature
1 tablespoon dried parsley or 1/4 cup chopped, fresh parsley
1 teaspoon dried dillweed  or 1 teaspoon chopped, fresh dillweed
1 heaping tablespoon dried or fresh chives or scallions
juice of 1/4 medium-size lemon
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon crushed red pepper flakes, optional
(No salt is needed in this recipe -except for cooking the pasta- as the salmon is naturally salty)

Read more: Pasta with two salmon


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