Arugula Carbonara

Crisp, flavorful arugula dances on the palate with creamy, nutty whole wheat pasta and sweet, tender crisp peppers. 


Prep time:  15 minutes
Cook time:  15 minutes
Serves:  6+







INGREDIENTS
1/2 pound ground sausage meat (optional)
1 large sweet pepper, cut into 1/2" chunks (about 1 cup)
1 pound whole wheat pasta, your favorite shape
2 eggs
1/3 cup shredded Parmesan cheese
1 cup coarsely chopped fresh arugula
Olive oil for drizzling
Salt
Pepper


DIRECTIONS
Heat water for the pasta in a large pot.  While water is heating, heat a large saute pan over medium heat and cook the sausage, stirring, for 4 minutes.  Add the sweet pepper and continue cooking until the sausage is done and the pepper chunks are tender crisp, roughly another 4 minutes.  Remove from heat.

Cook the pasta as you like it.
While pasta is cooking, whisk the eggs in a small bowl.

When pasta is done, drain it in a colander, quickly return hot pasta to the pot, and toss with the eggs (the eggs will cook), then with the Parmesan, and then mix in the sausage and pepper mix from the saute pan, and the fresh arugula.

Serve, drizzling with a bit of good olive oil, and seasoning to taste with salt and pepper.  This dish will pair well with a dry red wine - Cotes du Rhone, or even Chianti, would be a natural.

Variations:  to prepare without the sausage, cook the peppers until tender crisp in olive oil, and complete the rest of the recipe as above.

Photo and Recipe by Tod Dimmick

Tagliatelle with Zucchini, Red Pepper, and Heirloom Tomato

The fresh sweet taste of summer vegetables shine through the creamy tagliatelle.  It's even better with fresh pasta.

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

INGREDIENTS
1 pound fresh tagliatelle pasta
Olive oil
2 zucchini squash, 1/2 inch dice
1 large sweet red pepper, 1/2 inch dice
1 medium onion, 1/4 inch dice (about 2/3 cup)
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon minced fresh rosemary
one large or several small heirloom tomatoes, 1/2 inch dice
1/3 cup diced pancetta
Freshly shredded Parmesan cheese
Salt
Pepper

DIRECTIONS
Boil water for pasta.

While water is heating, heat 3 tablespoons olive oil in a large saute pan or skillet over medium heat and saute the zucchini, sweet pepper, onion, garlic, oregano, and rosemary, stirring occationally, for 8 minutes or until squash is tender crisp.  Stir in tomatoes, and remove from heat.

When water is boiling, cook the pasta according to package directions.  Drain cooked pasta in a colander, and pour in to a serving dish.  Top with the cooked vegetables, and sprinkle generously with shredded Parmesan cheese.

Serve, seasoning to taste with salt and pepper.  Enjoy with a glass of rosé and a view, either real or in your mind's eye.

Variations:  You could easily omit the pancetta for a vegetarian dish.

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

Stoplight Saute - Red, Yellow, & Greens

 












Sweet tender crisp vegetable flavors.  Yum.

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

INGREDIENTS
3 tablespoons olive oil
2 cloves garlic, crushed, or a couple of chopped garlic scapes
1 bunch fresh kale, rinsed and coarsely chopped, stems separated from leaves
2 red bell peppers, seeded and coarsely chopped
2-3 ears of cooked corn, kernels sliced off
Shredded Parmesan
Salt and pepper to taste

DIRECTIONS
Heat the olive oil in a large saute pan or skillet over medium-low heat and saute the garlic and kale stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves and the red pepper, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. Add the corn and heat, stirring, for another minute.

Distribute to serving plates, top with parmesan cheese, and season to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Real Greek Salad

 






In Greek mythology, Prometheus deceives Zeus by giving him the choice between two offerings. One offering was skin and bones, covered with snow-white fat. The other was the edible beef, covered with unappetizing entrails. Zeus chose the pile covered with fat, and was angry to find the contents. Today some local restaurants seem to offer a similar choice, where a seductive layer of cheese in a “Greek” salad hides greenish tomatoes, soggy cucumbers, and (sacrilege) Iceberg Lettuce!

For years I thought this was what a Greek salad should be, but then happy chance brought me to the real thing. I remember it like it was yesterday. At the outdoor Greek restaurant, we were served what I thought at first was a simple platter of vegetables, resplendent with chunks of juicy tomato, cucumbers, savory onion, and crisp sweet peppers, all topped with fresh basil and Kalamata olives, and glistening with olive oil and wine vinegar. On this masterpiece reclined a wedge of feta so creamy I wanted to eat it alone. I looked around at other tables: one man carefully assembled a bite that included every ingredient. We attempted the same. It was the best Greek salad I’ve ever tasted, and since then I make them (and eat them) the same way.

Prep time:  15 minutes
Serves:  6-8 (can easily be scaled up or down)

INGREDIENTS
2 fresh tomatoes cut into bite size chunks
2 fresh green bell peppers, seeds removed, cut into bite size chunks
1 fresh cucumber, half peeled into “stripes”, split lengthwise, and cut into bite size pieces
1/2 a large sweet onion, such as Vidalia, cut into 1/4" pieces
Fresh basil leaves, coarsely chopped
About 25 Kalamata olives
4-5 ounces block Feta cheese, cut into chunks
Extra virgin olive oil
Red wine vinegar
Salt to taste
Pepper to taste

DIRECTIONS
Combine tomatoes, peppers, cucumbers, onions, and basil, drizzle to taste with vinegar and olive oil, and mix. Top with olives and wedges of Feta, and salt and pepper to taste.

Devour while contemplating the origins of democracy.

Photo and recipe by Tod Dimmick

Over the top veggie omelet

These veggies all skew towards the juicy, savory side, and the result is a hearty, satisfying omelet.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 tablespoons extra virgin olive oil
1/4 cup onion, 1/4 inch dice
1/4 cup green bell pepper, 1/4 inch dice
1 teaspoon minced jalapeño
2 eggs
water
1/4 cup fresh mozzarella, thinly sliced
1 tomatillo, 1/4 inch dice (about 1/4 cup)
1/4 cup tomato, 1/4 inch dice, drained
Salt

Pepper

DIRECTIONS
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the onion, bell pepper, and jalapeno for 5 minutes, stirring occasionally.

While these vegetables are cooking, whisk the eggs in a large bowl, then whisk in a tablespoon of water.

When the cooked vegetables are ready, remove to a dish, and keep the skillet over the heat.  Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Arrange the mozzarella in a thin layer across one half of the omelet.  Top the cheese with the diced tomatillo and tomato, followed by the cooked veggies.  Using a spatula, gently fold the opposing side over the filling, and allow to cook for a minute.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Now engage in the time-honored tradition of assembling a bite with the perfect combination of ingredients.  When you accomplish this feat, close your eyes and enjoy the flavor.

Photo and Recipe by Tod Dimmick

Homemade Pasta Sauce!

When nature hands you a ton of tomatoes, make sauce to freeze or can for the winter.  The mess you make here will be amply rewarded with summer flavor in February.








Here are two methods , one that requires peeling for a smoother, more traditional sauce, the second faster and a little bit coarser, but the same terrific flavor.

Prep time:  70 minutes
Cook time:  3 hours
Yield:  6-8 cups of sauce

INGREDIENTS
10-15 ripe tomatoes
3-4 TB olive oil
1 onion, cut into 1/4 inch chunks
2 green peppers, cut into 1/4 inch chunks
2 carrots, cut into 1/4 inch chunks
1 bunch parsley, minced
1 hot pepper, minced (your favorite)
3 cloves garlic, crushed
1/4 cup fresh sage, chopped
1/4 cup fresh basil, chopped
1/2 tsp. dried oregano (or fresh)
1 TB fresh rosemary, minced
1/2 cup dry red wine
1 bay leaf1 tsp. salt
1 tsp. black pepper

DIRECTIONS (Traditional method)
Fill a large stock pot halfway with water and bring to a boil.  Set a large bowl filled 2/3 with ice water nearby, and another bowl for the cleaned tomatoes.  Place whole tomatoes in boiling water for a minute, lift out and place in the cold water bath for another minute (or more).  Remove the skin, and squeeze out the seeds as best you can.  Place these cleaned tomatoes in the empty bowl.

Dry out your stock pot (or use another).  Heat the olive oil in the bottom over medium-low heat and cook the onion, peppers, carrots, parsley, minced hot pepper, garlic, sage, basil, oregano, and rosemary for 5 minutes, stirring.  Remove from heat.

Use a food processor or blender to process the tomatoes and the vegetables.  Start by adding about 1 1/2 cups of the tomatoes, and puree them to create a liquid.  Then add the vegetables and process again to a consistency you like.  At the risk of overgeneralizing, adults seem to like their sauce with lots of texture, kids tend to like it smooth.  Return this puree to the stock pot.  Process the rest of the tomatoes, and add to the stock pot.  Add the wine, bay leaf, salt and pepper, stir, and turn the heat to medium high.  Heat to bubbling, reduce heat to low, and cook for 2-3 hours uncovered, stirring occasionally.  The sauce will reduce and thicken.  This is a good thing.

Serve fresh over pasta, or freeze/can for later.

DIRECTIONS (Easier method resulting in a more rustic sauce)
Heat the olive oil in the bottom over medium-low heat and cook the onion, peppers, carrots, parsley, minced hot pepper, garlic, sage, basil, oregano, and rosemary for 5 minutes, stirring.  While these vegetables are cooking, cut up your tomatoes into 1" chunks, peels, seeds and all.  Add the tomatoes to the rest of the vegetables, stir, and bring back to a gentle simmer.  Cook, stirring occasionally, for 2 hours or until reduced by about half.  Remove from heat, and allow mixture to cool for an hour or more.  Add the wine, salt, and pepper (omit the bay leaf).

Use a food processor to process the vegetables, working in batches to not overwhelm your machine.  Process for a minute to achieve a good, relatively smooth consistency. 

Serve fresh over pasta, or freeze/can for later.

Note:  All types of tomatoes can be used to make sauce.  Paste-type tomatoes have lower water content and yield a thicker sauce.

Photo and Recipe by Tod Dimmick

Chili with Tomatoes 3 Ways

This rich version of classic chili features extracted tomato flavors.  The heat is mid range, add more or less cayenne and cumin according to your taste.

Prep time:  20 minutes
Cook time:  45 minutes
Serves:  8

INGREDIENTS
2 pounds ground beef
1 large onion, 1/4 inch dice
2 cloves garlic, crushed
1 large sweet bell pepper, cut into 1/4 inch pieces
3 cups tomato sauce
1/2 cup oven dried tomatoes
1/3 cup puree of oven dried tomatoes
2 teaspoons ground cayenne
2 teaspoons ground cumin
2 teaspoons Mexican oregano
3 cups (or 2 15 ounce cans) prepared beans
1 1/2 cups (or one 15 ounce can) refried beans
1 teaspoon salt

DIRECTIONS
Heat a large saute pan or stock pot over medium heat and cook the ground beef, onion and garlic, stirring, for 5 minutes.  Add the red pepper and continue to cook for another 5 minutes or until ground beef is cooked.

Add the tomato sauce, puree of oven dried tomatoes, cayenne, cumin, oregano, kidney beans, refried beans, and salt.  Stir to completely mix, then turn heat to medium low, cover, and cook, stirring every few minutes, for 30 minutes or until gently bubbling throughout. 

Serve with fresh cornbread, and laugh at the cold weather outside.

Variations:  Use fresh hot peppers in place of the ground cayenne.  Use ancho peppers in place of the sweet peppers.

Photo and recipe by Tod Dimmick

Egg Sandwich with Sweet Pepper & Pesto

You may notice that every now and then, a photo appears of an egg sandwich, part of a never ending parade in which the star of the show is dressed in the fruits of the season.  They're always a variation on the central theme (naturally), but I find them endlessly appealing.  I resist writing them up as full recipes, because you know how to fry an egg.  I hope you share in the delight of tinkering with ingredients on hand that allow you to reach the perfect sandwich.  Perfect, that is, until next week when you have different ingredients beckoning...

Pasta with Sauteed Vegetables and Feta

All you need in one delicious serving.  Except that you'll want to go back more than one serving.

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

INGREDIENTS
3-4 tablespoons olive oil
2 bell peppers, cut in to 1/4 inch chunks
1 bunch scallions, cleaned, white and light green parts chopped into 1/8 inch pieces
3-4 tomatillos, cut into 1/4 inch chunks
1 hot pepper, seeds and membranes removed, minced
1 bunch turnip greens, cleaned, stems and leaves separated and coarsely chopped
1 clove garlic, crushed
2 eggs
1 large tomato, 1/2 inch chunks
1/2 cup chopped fresh basil
1 pound whole wheat pasta

DIRECTIONS
Heat the pasta water.  Whisk the eggs in a bowl and set aside.

While the water is heating, heat the oil in a large skillet or saute pan over medium-low heat and saute peppers, scallions, tomatillos, and hot pepper for 5 minutes, stirring occasionally.  Add the turnip green stems and garlic and cook for another 2 minutes, stirring, then add the turnip greens, cover, and cook for one more minutes or until greens are wilted.  Remove from heat.

Cook the pasta to your liking, drain, and return to the pasta pot.  Stir in the eggs.  The heat from the pasta will cook the eggs.  Scrape the pasta into a serving dish, and top with the vegetables from the skillet, along with the tomato and the basil.  Gently mix in the vegetables.  Serve, topping with crumbled feta cheese.

A good rose or dry red alongside completes the picture.

Photo and Recipe by Tod Dimmick

Black Bean and Corn Salad

--> Submitted by Karen Manor

Served at the Powisset Barn Dinner, August 24, 2013


2 16-oz. cans black beans, rinsed and drained

1 bag frozen corn, thawed (or fresh corn in season)

1 green pepper, sliced into 1-inch strips

2 stalks celery, sliced

4-5 scallions or red onion, sliced/chopped

1-2 tomatoes, seeded and chopped

1/8 cup olive oil

½ cup mild or medium salsa

Freshly chopped cilantro, to taste

Salt/pepper to taste



Prepare up to 2 to 4 hours in advance, if possible. I like to add the tomatoes just before serving. Enjoy!

Macaroni with Peppers, Spinach & Mushrooms

 












Mushrooms bring umame (a hearty, meaty flavor) to this vegetable-intensive entree.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6, probably with leftovers

INGREDIENTS
1 pound whole wheat macaroni (or your favorite pasta)
2 Tablespoons + 3 Tablespoons olive oil, separated
1 tablespoon butter
1 clove garlic, crushed
8 ounces sliced oyster mushrooms (or your favorite)
2-3 cups fresh spinach, frozen spinach, or cooked hearty greens (kale, collards, etc)
salt to taste
pepper to taste
shredded Parmesan cheese for garnish

DIRECTIONS
Cook the pasta. While pasta is cooking, heat 2 TB  olive oil in a skillet over medium heat and cook the garlic for 1 minute, stirring. Add the peppers and cook for another 3 minutes. Add the mushrooms and spinach and cook, stirring, for 4-5 minutes or until peppers are tender crisp and spinach is wilted.

Drain the pasta when al dente, return to the pasta pot, and stir in the vegetables from the skillet.

Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.

Variation: add chopped cooked chicken, pork, or sausage.

Photo and recipe by Tod Dimmick

Chard Sauteed with Garlic and Red Bell Pepper

Choi Stir Fry with Three Peppers

Choi Stir Fry with Three Peppers

Speedy prep, tantalizing savory-sweet flavors.

Prep time:  10 minutes
Cook time:  10 minutes
Serves:  4 as a side dish

INGREDIENTS
1  bunch bok choi, washed, stems separated from leaves.
3 tablespoons canola oil
2 cloves garlic, crushed
1 red bell pepper, cut into 1/4 inch chunks
1 green sweet pepper, cut into 1/4 inch chunks
1 hot pepper, seeded and finely minced.   (I used jalapeno)
1-2 teaspoons hot pepper oil (optional)
2-3 tablespoons oyster sauce

DIRECTIONS
Chop the choi stems into chunks about 1/4 inch wide, and coarsely chop the leaves, keeping them separate.  Heat the canola oil in a wok or large skillet over medium heat, and cook the garlic, choi stems, sweet pepper, and hot pepper for 4 minutes, stirring.  Add the choi leaves and hot pepper oil if using, stir, and cover for a few minutes to steam the leaves to the texture you like.  Remove cover when the leaves begin to wilt, drizzle with oyster sauce, and stir to combine.

Delicious with rice and a half-sweet wine like a typical Riesling or Gewurztraminer.

Photo and Recipe by Tod Dimmick

Pasta with Sausage & Summer Vegetables

A savory pasta dish with loads of veggies and... parent alert... kids will eat it.

Prep time:  10 minutes
Cook time: 20 minutes
Serves:   6 with high probability of leftovers

INGREDIENTS
1 lb whole wheat pasta (your favorite)
1 lb ground Italian sausage
2-3 fresh sweet peppers, cored and chopped into 1/2 inch pieces
1 small zucchini squash chopped into 1/2 inch pieces
1 - 1 1/2 cups tomatoes chopped into 1/2 inch pieces (halved grape tomatoes are great)
1/2 cup coarsely chopped basil leaves
Shredded Parmesan cheese

DIRECTIONS
Cook your pasta.  While the water is heating for the pasta, cook the sausage in a large skillet over medium heat, stirring occasionally, for 5 minutes.  Add the peppers and zucchini and cook for another 2 minutes.  Then add the tomatoes and the basil and cook for another minute or two, or until the sausage is done.  Drain the fat.

Drain the pasta when al dente, and distribute to serving plates, topping with the sausage-vegetable mixture and shredded Parmesan.

Serve with a dry Italian red wine, take a bite, sit back, close your eyes, and picture the olive groves around the village of Pienza spread below you.  In this picture the name of the dish might be Pasta con salsiccia e verdure l'estate (Italian subject to correction).

Photo and Recipe by Tod Dimmick

Grilled Vegetable Ratatouille

This recipe takes inspiration from Julia Child's classic recipe in Mastering the Art of French Cooking, but with ingredients separately grilled. Ratatouille incorporates two other recipes (oven dried tomatoes and tomato sauce), so the dish takes a bit of planning.  The result is wondrous flavor.  

Ratatouille can easily fly solo as a vegetarian entree, or serve as a memorable side dish.  

Prep time: 60 minutes total: 30 minutes unattended (Not including oven drying time for tomatoes)
Cook time: 90 minutes
Serves 8-10

INGREDIENTS
about 2 lbs ripe tomatoes, cut into wedges, and oven dried
2 large eggplant, cut crosswise into 1/4" slices
2 large zucchini, scraped and cut crosswise into 1/4" slices
3 TB olive oil for the grilled vegetables
2-3 TB olive oil for the onions
1-2 onions, thinly sliced
2 cloves garlic, crushed
2-3 bell peppers, cored and cut crosswise into 1/4" slices
2 cups homemade tomato sauce
1-2 cups fresh basil and parsley, chopped (hard to have too much fresh basil)

DIRECTIONS
Layer the eggplant and zucchini in a large baking dish, salting each layer, and set aside minutes. After 30 minutes, rinse and dry the slices. Preheat the grill. In a large bowl, Turn the zucchini, eggplant, and pepper slices in the 3 TB olive oil. This may need to be done in stages unless you have a brobdignagian bowl.  Grill vegetable slices for 6-8 minutes, turning once, or until they are soft. Remove to cool on a platter, keeping the vegetables separate.  When the grilled vegetables have cooled enough to handle, slice them into pieces about 1x2".  Keep the vegetables separated by kind. (This step is optional, and will make the finished dish easier to serve.)


Heat olive oil in a large saute pan over medium low heat and saute the onion and garlic for 5-8 minutes, stirring occasionally, or until the onion is soft and translucent.  Remove from heat heat. (If you like the challenge of multitasking, the saute and grill steps can be done simultaneously.)

Preheat the oven to 300. Spread about 1/3 of the onion, 1/3 of the dried tomatoes, and 1/3 of the peppers on the bottom of a dutch oven/stock pot. Dress with 2/3 cup of the tomato sauce.  Cover with half of the zucchini, half of the eggplant, and half of the basil & parsley. Dress with another 2/3 cup sauce. Spread the remainder of the onions, tomatoes & peppers, the rest of the zucchini, eggplant, and the rest of the basil & parsley.  Top with the remaining sauce.

Season with salt and freshly ground black pepper, if desired. Top with the remainder of the onions, tomatoes & peppers. Cover and bake in the oven for about 45 minutes or until heated through.

Ratatouille can be served hot, warm or cold

Tip 1: Paste tomatoes have less water, and so take less time in the oven.
Tip 2: If the dish seems dry as you assemble it, add a little tomato sauce between the layers.

Photo and recipe by Tod Dimmick

Fresh Veg Chef Salad

Crunchy-creamy and satisfying, this hearty salad will keep you going.

Prep time: 15 minutes
Serves: 2, easily scaled

2 cups chopped broccoli
1 cucumber, halved lengthwise and thinly sliced
1/2 sweet pepper, 1/4 inch dice
2 hard boiled eggs, peeled and coarsely chopped
1/4 cup toasted almonds (or other nuts)
Your favorite vinaigrette
Parmesan for topping

Served up by Tod Dimmick

Pasta with Green Beans, Red Peppers, & Caramelized Onions

Baked Chile Rellenos

This cousin to the Jalapeno Popper (and more interesting) is a rich, cheesy, mildly spicy dish that can be breakfast, lunch, or dinner. Or maybe all three. This hearty version is resplendent with eggs and baked rather than fried.

Prep time: 30 Minutes
Cook Time: 20-25 Minutes
Serves: 6

Other Time: 1 hour, 15 minutes
Yield: Makes 8 servings

6 Poblano Chiles (available in many large grocery stores and just maybe out in the field!).
½ pound chorizo, or similar spicy sausage
1 cup shredded Monterey Jack or mild Cheddar (For purists, use chopped Queso Chihuahua)
½ cup corn kernels
8 eggs
¼ cup flour
1 tsp dried oregano
½ tsp salt
1 cup shredded “Mexican Style” cheese, or shredded Monterey Jack

Variations: Other mildly spicy (or even sweet) peppers can be substituted for Poblano. Omit the sausage for a vegetarian version.

Tip: Be sure to wash your hands thoroughly after touching pepper seeds and membranes.

Lightly oil a large baking pan, or several smaller ones, of sufficient volume to hold your peppers and the egg mixture.

Preheat your broiler and set the top rack so that a baking tray will be about 5” below the heat source. Wash and dry the peppers, place in a single layer on a baking tray, and slide under the broiler for 3-4 minutes or until the peppers blacken and blister. Turn peppers, and broil for another few minutes to blacken that side, repeat again if necessary. Place peppers in a large bowl, cover, and let sit for 10 minutes. Turn the oven to bake at 350F.

While peppers are cooling, finely chop the chorizo and sauté with the corn in a skillet over medium heat for 5 minutes. Turn off heat, and mix with the cheese.

After that time, peel off the loose skin. With a sharp paring knife, slice off the stem end of each pepper, and remove the seeds. Stuff each pepper with the sausage mixture and arrange peppers in your baking tray.

In a large bowl whisk the eggs, flour, oregano and salt. Sprinkle the peppers with half of the shredded cheese, pour the egg mixture over and around the peppers, and top with the remaining shredded cheese. Bake for 20 minutes or until the eggs are barely set. Serve warm.

Served up by Tod Dimmick

Skillet Harvest

This dish marries diverse veggies - chard, onions, & sweet peppers, with the common thread of egg and Parmesan.

3 TB olive oil
1 fresh onion, 1/4 inch dice
2 sweet peppers, cored, seeded, and cut into 1/2 inch dice
1 bunch chard, cleaned and coarsely chopped, stems separate from the leaves
1 egg, whisked
1/4 cup parmesan cheese
Salt and pepper to taste

Heat the oil in a saute pan or skillet over medium heat and cook the onion, pepper, and chard stems for 7 minutes, stirring. Add the leaves and cook for another 4-5 minutes or until the leaves are wilted and the peppers are tender. Pour the egg over the vegetables and stir to mix. Mix in the Parmesan, and sprinkle with salt and pepper.

Serve to sighs of satisfaction.

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