Roasted Rosemary Radishes

The roasting process mellows sharp radishes, and makes them sweeter, while still preserving some of that great crunch.

Prep time: 5 minutes
Cook time: 30 minutes
Serves: 4 as a side dish

INGREDIENTS
2 bunches radishes, leaves reserved for another use, roots scrubbed and cut into 1/2" pieces
Olive oil
1 clove garlic, crushed
2 Tablespoons chopped fresh rosemary
salt and pepper to taste

METHOD
Preheat the oven to 400 F. Place the radishes in a bowl. Mix the garlic and olive oil, pour over the radishes, and stir to coat. Spoon radishes into a baking dish, sprinkle with the rosemary, salt and pepper. Bake until tender and slightly browned, stirring once or twice, about 30 minutes.

Served up by Tod Dimmick

Potato, Corn & Sausage Skillet Meal

Attention parents in a hurry:  this dish results directly from the urgent need to produce a tasty, kid-friendly comfort food meal on short notice and based entirely on ingredients on hand.  Do you ever find yourself in a situation like that?

With organic potatoes, no need to peel 'em, just scrub and dice.  Those peels have loads of flavor and nutrition.



Prep time:  10 minutes
Cook time:  25 minutes
Serves:  4-6

INGREDIENTS
3-4 tablespoons olive oil
2 cups potatoes, 1/4 to 1/2 inch dice
1 pound ground sausage
1/2 cup onion, 1/4 inch dice (one small onion)
1 cup corn
2 tablespoons fresh rosemary or one teaspoon dried
5 fresh sage leaves, minced or 1 teaspoon dried
1 tablespoon minced fresh oregano, or one teaspoon dried
Salt
Pepper

DIRECTIONS
Heat the olive oil in a large skillet or saucepan over medium heat, and cook the potatoes, stirring occasionally, for 10 minutes or until browned outside and just soft inside when poked with a fork. Remove potatoes to a bowl and add the sausage and onion and cook, stirring, for 8-10 minutes or until sausage is cooked.  Add the corn, rosemary, sage, and oregano, along with the cooked potatoes and cook, stirring, for more 3 minutes.

Serve, seasoning to taste with salt and pepper.

Photo and recipe by Tod Dimmick

Decadent Veggie Sausage Lasagne

It takes some time to assemble these unctuous layers, but when you see the response of your fans, er, family, you'll see that it's worth the effort.

Prep time: 30 minutes
Cook time:  50 minutes
Serves:  8-10

INGREDIENTS
1 box (16 ounces) whole wheat lasagna noodles
Olive oil
1 large zucchini squash, 1/4 inch dice (about 3 cups)
1 clove garlic, crushed
1 large onion, 1/4 inch dice (about 1 1/2 cups)
2 sweet bell peppers, 1/4 inch dice (1 1/2 to 2 cups)
1 pound sweet Italian sausage links
1 tablespoon coarsely chopped fresh rosemary
1 tablespoon coarsely chopped fresh sage
1 tub (32 ounces) whole milk ricotta cheese
1 cup coarsely chopped basil leaves
3-4 cups marinara sauce
1 large ripe tomato, 1/4 inch dice (about 1 1/2 cups)
1 pound shredded mozzarella cheese1/2 cup shredded Parmesan cheese

DIRECTIONS
Heat water in a large stock pot for the lasagne noodles.  Bring the ricotta out of the fridge to warm, to make it easier to spread.

While water is heating, cook the sausage and the vegetables.  In a large saute pan over medium heat, cook the sausage for 8 minutes, turning, or until done.  Set aside to cool.  Drain excess fat and replace with a few tablespoons of olive oil.  Saute summer squash with garlic for 5 minutes, stirring occasionally, or until squash is tender crisp, then scoop squash out to a plate or bowl.  Add the onion, peppers, rosemary and sage and, if necessary, a little more olive oil, and cook for 5 minutes, stirring, or until peppers are tender crisp.  Chop sausage into chunks 1/4-1/2 inch in size.

When water reaches a boil, cook the lasagna noodles for 6 minutes or until al dente.  Drain in a colander, place noodles in a mixing bowl, and toss gently with some olive oil to prevent sticking.

While pasta is cooking,  place the ricotta in a mixing bowl and stir in the basil.  Preheat the oven to 350.

Set out a large (10" x 14" or equivalent) baking dish, and spread about 1/2 cup of the marinara sauce across the bottom in a thin layer.  Arrange a layer of noodles, in parallel touching rows, across the bottom of the dish.  Sprinkle half of the zucchini evenly across the noodles, followed by half of the peppers and onions and half of the sausage.  Carefully spread half of the ricotta and basil across the vegetables. Top with 1 cup of the marinara sauce, half  of the chopped tomato, and 1/3 of the mozzarella.  Repeat this layer, starting with another layer of noodles.  Top your lasagna with a final layer of noodles.  Spread with the remaining sauce, being sure to fill in along the edges.  Sprinkle with the remaining mozzarella and the Parmesan.

Tent your lasagna with aluminum foil (do your best to not touch the surface with the foil) and slide in to the oven on the center rack.  Cook for 45 minutes, or until bubbling and the cheese is melted.

Serve with a tossed salad and a good Chianti.

Variation:  Omit the sausage for a vegetarian dish.


Photo and Recipe by Tod Dimmick

Roasted Kale

 











As a rule, roasting and greens don't usually appear in the same recipe. Most greens, under the barrage of intense dry heat, would simply disintegrate. But enter a sturdy, delectably chewy winter green like kale, and roasting has met its match.

Prep Time: 10 min
Cook Time: 15 minutes
Serves: 4 as a vegetable side dish

INGREDIENTS
3 TB Extra-virgin olive oil (or a little more if necessary)
1 clove garlic, crushed
1 bunch kale, leaves stripped from the stems and chopped, stems reserved for another use
1 tsp fresh rosemary, minced (or 1/2 tsp dried)
Salt
Freshly ground black pepper

DIRECTIONS
Preheat the oven to 400F.

Mix the olive oil and garlic in a cup.

Place the chopped kale in a large bowl, and pour in the garlicky olive oil. Stir to coat, and scrape leaves into a large baking dish. Sprinkle with rosemary, salt and pepper. Put the baking dish in the oven and cook, stirring occasionally, for 15 minutes or until leaves are tender and edges just beginning to crisp.

Serve, maybe topping with shredded Parmesan.

Photo and recipe by Tod Dimmick

Stew of sausage, basil, potatoes, carrots, & caramelized onions

Fresh basil frames this picture with minty, pungent flavor.  This recipe is oriented towards the simplicity of a one pot meal.  For added flavor, grill the sausages separately and add to the soup with the spaghetti.

Prep time: 20 minutes
Cook time:  30 minutes
Serves: 4-6

INGREDIENTS

Olive oil
1 pound merguez sausage (or your favorite), cut into 1/4 inch slices.

1 cup onion, 1/4 inch dice

2 cloves garlic, crushed

2 cups carrots in 1/4 inch wide slices

2 cups potatoes, 1/2 inch dice

1 tablespoon fresh Oregano, minced

1 teaspoon fresh rosemary, minced
3-4 cups broth, room temperature or warm
1/2 cup dry spaghetti 

2 cups coarsely chopped fresh basil 

DIRECTIONS
Heat a medium sturdy stock pot over medium heat.  Add enough olive oil to barely coat the bottom of the pot, and cook the sausage slices and onion for 6 minutes, stirring, or until sausage is cooked and onion is soft.  Add the garlic, carrots, potatoes, oregano and rosemary and cook for 5 minutes, stirring.  Add the stock and bring to a gentle boil, and cook for 5 minutes.  Add the pasta, and cook for 6-7 minutes or until pasta is al dente and potatoes are just soft.  Stir in the basil, heat for another 30 seconds, and serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Herb-Infused Olive Oil

The flavors found in herbs and garlic are soluble in oil.  Heat speeds up the process, although this can also be done cold.

Prep time:  10 minutes
Cook time:  5 minutes
Yield:  2 cups infused oil








INGREDIENTS
2 cups olive oil
1 bunch fresh thyme, washed and dried
5-8 leaves fresh sage, washed and dried
2 tablespoons fresh rosemary, washed and dried
3 garlic scapes, chopped (or 2 cloves garlic, chopped)
1 teaspoon peppercorns

DIRECTIONS
Heat the oil in a small saucepan over medium-low heat until a pinch of the herbs gently bubble when added.  Add te thyme, sage, rosemary, garlic, and peppercorns and simmer gently for 4-5 minutes or until a taste with a spoon (blow on it to cool it!) achieves the flavor intensity you like.  Remove from heat and allow to cool.

Pour oil into a jar with a lid.  Infused olive oil will keep on your counter for a week or more, longer in the fridge although you'll need to warm it up to pour properly.

Use infused oil for dressing pasta and pizza, and for dipping bread.

Variations:  Try a wide range of your favorite herbs.  Other mild cooking oils can also be used, such as canola or safflower.  Strongly flavored oils (peanut, sesame) present more of a challenge:  your herb flavors might get lost, or conflict with the herbs.

Photo and recipe by Tod Dimmick

Warm Greens Salad with Apples and Walnuts

A crunchy, chewy, savory, satisfying salad made of hearty greens.

Prep time:  10 minutes
Cook time: 10-15 minutes
Serves:  4-6

INGREDIENTS
3-4 tablespoons olive oil
1 bunch bok choi, coarsely chopped
2 cups celery stems and leaves
3 cloves garlic, crushed
4-5 fresh sage leaves, minced
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme
1/4 cup toasted walnuts1 apple, cored, 1/2 inch dice
1/4 cup mint, coarsely chopped
1/4 cup feta cheese, crumbled
juice of 1/2 lemon
salt (optional)

DIRECTIONS
Heat the oil in a large skillet or saute pan over medium heat and cook the bok choi, celery, garlic, sage, rosemary and thyme for 10 minutes, stirring, or until the bok choi and celery stems are tender crisp.  Remove from heat, stir in the walnuts, apple, mint, and feta.  Drizzle with lemon juice, and serve, seasoning to taste with salt if necessary - don't forget feta is salty.

Photo and Recipe by Tod Dimmick

Sage, Chive, & Barley Tart

Photo:
Tod Dimmick










Creamy, rich, al dente barley adds substance to this fragrant anytime dish. Serve warm.

2 eggs
3TB milk
2 cups cooked barley
1/2 cup shredded cheese (I used a mozzarella-cheddar mix)
1 tsp fresh rosemary, minced
1/4 cup minced chives
5-10 fried sage leaves
freshly ground black pepper to taste
salt to taste

Preheat your oven to 375F. Whisk the eggs and the milk in a large bowl, and then whisk in the barley, cheese, rosemary, chives, salt and pepper. Scrape mixture into an oiled pie plate or similar size baking dish, and bake for 25 minutes or until the eggs are set. Top with fried sage leaves, slice, and serve.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes