|This Week’s Recipes:
CHRIS MILLIKEN’S “40 at 400” SWEET POTATOES
1.5 lb sweet potatoes
2 Tablespoons olive oil
generous amount of salt
Preheat oven to 400 degrees.
Wash potatoes, leaving them uncut w/ skins on
Drizzle potatoes with olive oil
Cook in the oven for 40 minutes
Salt to taste
*adapted from millikenfamilyfarms
BAKED SWEET POTATO FRIES
1.5 lbs sweet potatoes
1 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper or nutmeg (optional)
Pre-heat oven to four hundred degrees. Slice potatoes into 1/4 inch julienne strips, pop into a big bowl and drizzle with extra virgin olive oil, shake lightly to cover potatoes evenly.
Distribute in a single layer on prepared baking sheet. Bake fifteen minutes, mix gently, turning strips over.
Bake five to ten minutes more or right up until nicely browned. Season hotpotatoes together with salt, pepper.
SUNGOLD, CUCUMBER QUINOA SALAD
- ½ cup quinoa
- ¼ cup feta, crumbled
- ½ cucumber, chopped
- ½ pint of cherry tomatoes, sliced
- 2 Tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Cook quinoa according to directions. Set aside to cool.
- In a large mixing bowl combine the feta cheese, cucumber, and cherry tomatoes.
- Add the olive oil and lemon juice mixing to coat the salad.
- Add the quinoa and mix to combine. Add salt and pepper to taste.
- Serve or cover and refrigerate.
If I make this and have leftovers I will often adjust the taste the next time I eat it. The lemon and olive oil really soak into the quinoa so to bring the flavor back out try adding a bit of each until you are at your desired flavor.
This salad goes great over greens as well: try arugula or romaine.
*adapted from acedarspoon
SUMMER FRUIT COMPOTE
INGREDIENTS – amounts below assume 1 pound of fruit
1 pound pluots, plums, or other stone fruit, cut into 1/2 inch wedges (peeling optional)
1/4 c sugar (or to taste)
1/2 tsp grated lemon zest, divided (per pound of fruit)
1/2 Tbs lemon juice (per pound of fruit)
1/4 teaspoon grated nutmeg
Stir together fruit, sugar, half of the zest & lemon juice in heavy saucepan
Simmer over low heat, stirring occasionally, until fruit begins to fall apart and liquid is slightly syrupy, about 25-30 minutes
Remove from heat and stir in remaining zest, nutmeg & more sugar, if desired.
Transfer to bowl to cool, serve warm or at room temperature.
*Fantastic over pound cake, dipped in cookies, over ice cream, in yogurt
*adapted from gourmet
ASIAN BROCCOLI RICE BOWLS
1 lb. broccoli, ends trimmed
Kosher salt and freshly ground pepper, to taste
2 Tbs. peanut oil
1 Tbs. Asian sesame oil
1 large garlic clove, finely chopped
1 Tbs. sesame seeds
1 Tbs. soy sauce
1 Tbs. rice vinegar
Preheat an oven to 475°F.
Arrange the broccoli spears in a single layer on a rimmed baking sheet. Season lightly with salt and pepper. In a small dish, stir together the peanut and sesame oils and the garlic. Brush the broccoli spears on all sides with the oil mixture.
Roast the broccoli, turning once, until the stems are nearly crisp-tender and the florets are beginning to brown, about 10 minutes. Remove the pan from the oven and sprinkle the broccoli evenly with the sesame seeds. Continue to roast until the seeds are toasted, the stems are crisp tender and florets are browned, about 5 minutes more.
Remove the pan from the oven and arrange the broccoli on a platter. Drizzle with the soy sauce and vinegar and serve warm or at room temperature. Serves 4.
Variation: To prepare broccoli with garlic oil, omit the peanut and sesame oils, sesame seeds, soy sauce and rice vinegar. In a small bowl, stir together 3 Tbs. olive oil and the garlic. Arrange the broccoli on the baking sheet. Season with salt and pepper and brush with the garlic oil. Roast for about 15 minutes. Drizzle 2 tsp. fresh lemon juice over the broccoli and serve atop the rice
*adapted from williamssonoma
EZ PAN BROCCOLI
1.5 lbs broccoli
1 Tbs. olive oil
1 large garlic clove, thinly sliced
1/4 tsp. red pepper flakes
Kosher salt and freshly ground black pepper, to taste
3 Tbs. water
Trim and peel the broccoli stems. Cut the florets into 1-inch (2.5-cm) pieces, and cut the stems on the bias 1/4 inch (6 mm) thick
In a 10-inch (25-cm) French skillet or fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring constantly, until just golden and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a small bowl.
Increase the heat to medium-high. Add the broccoli and red pepper flakes, and season with salt and black pepper. Pour in the water. Cover and steam for about 3 minutes. Uncover, stir and continue to cook until the broccoli is lightly browned and crisp-tender and the water has evaporated, 1 to 2 minute more. Scatter the garlic on top and serve immediately. Serves 4.
*adapted from 101cookbooks
ANGEL HAIR w/ CHERRY TOMATO & BROCCOLI
12 oz angel hair
2 tablespoons olive oil
2 cloves garlic, minced
1 sprig fresh rosemary or 1 teaspoon dried
1/2 cup cherry tomatoes
2 teaspoons garlic powder
2 teaspoons black pepper
2 teaspoons sea salt
1 teaspoon red pepper flakes
1/2 cup light ricotta
1 tablespoon olive oil, for serving
sauteed broccoli, chopped
In a small saucepan over a low heat, heat olive oil. Add garlic and rosemary and sauté until brown, about 2 minutes. Add cherry tomatoes and sauté for about 8 minutes or until tomatoes start to burst.
In the meantime, cook pasta according to package instructions. Drain and return to pot with a tad of pasta water. Add garlic powder, salt, and pepper. Toss pasta and add tomatoes and broccoli.
Divide pasta into 4 bowls. Top each with a dollop of ricotta. Drizzle with olive oil and top with red pepper flakes.
*adapted from mayoclinic
ROASTED CHERRY TOMATOES
1 basket cherry tomatoes
A few sprigs thyme or rosemary
2 Tablespoons olive oil
kosher salt and freshly ground black pepper
Preheat oven to 450°. Toss cherry tomatoes with thyme and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool.
*adapted from 101cookbooks
SESAME CUCUMBER SALAD
1 teaspoon salt
2 tablespoons distilled vinegar
1 tablespoon sesame oil
1 tablespoons toasted sesame seeds
Rinse, peel (if desired) and thinly slice cucumbers . In a bowl, mix cucumber with 1 teaspoon salt. Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
Add 2 tablespoons white distilled vinegar, 1 tablespoon Asian sesame oil and salt and pepper to taste. Serve at room temperature or cold.
Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.
*adapted from smittenkitchen
SIMPLE ROASTED BROCCOLI w/ LEMON & GARLIC
2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon lemon juice
salt & pepper to taste
Preheat the oven to 400 degrees.
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
*adapted from saveur
BEST BROC & PARM
1 1/2 pounds broccoli, cut into florets of even size
3-4 Tbsp olive oil
Juice from half a lemon, about 1 Tbsp
2-3 garlic cloves, minced
Freshly ground black pepper
1/4 cup grated Parmesan cheese, or to taste
The measurements are just a guideline….add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.
Preheat oven to 425°
Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.
Roast for 16-20 minutes: Roast at 425°Ffor 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned.
Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper and serve.
*adapted from hharchives