Vegetable Gratin

During the last few weeks of the garden season, the yard looks untamed and dying. However, it is deceiving because the harvest is still abundant.  This recipe can be made with any variety of vegetables. It is more the technique that can save you when you need a quick, yet elegant side.  By adding a little cream and some Parmesan cheese, you can make vegetables seem rich and decadent, while getting in a ton of veges in your diet without feeling deprived.  Color is key to this dish. Choose a variety of colors to make it more appealing.

Vegetable Gratin

printable recipe

4 T. Olive oil

1 lb. eggplant, cut in 1/2 inch dice

1 bell pepper, cut in 1/2 inch dice

4 ribs celery, cut in 1/2 inch dice

1 onion, cut in 1/2 inch dice

1 c. cherry tomatoes

1/2 c. Chopped fresh basil

1 c. Grated Parmesan

1/2 c. Half and half

3/4 c. Seasoned dry breadcrumbs

Salt and pepper

Preheat oven to 375 degrees

In a large ovenproof skillet, heated on medium high heat, add the olive oil. Add the eggplant and sauté for 2 minutes.

Add the pepper, celery and onion.  Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to wilt.

Add the tomatoes and cook for an additional minute. Remove skillet from the heat. 

Add the basil, cream and breadcrumbs.  Stir to combine.  Season with salt and pepper. 

Place in the oven and cook until hot and bubbly, about 20 minutes. 

Hot Corn Dip

Alas, it was the last Summer Sounds Concert in the park for this summer.  The crew gathered around our usual tree (lovingly known as the dancing tree!) and danced at the end of the night.  The Alternate Routes did not disappoint.  Great weather, great music and according to the group, tonight's recipe was a great choice to end the season.  Cheers to the group behind us that joined in.  Amazing how forgetting a bottle opener can open up a conversation; of course, we had one to share!
This is an Emeril Lagasse recipe from 2001.  There are many renditions out there for something similar.  Choose the recipe that is seasoned for your taste.  This is sweet, spicy and creamy.  That is the perfect combination for a delicious appetizer.

Hot Corn Dip
printable recipe

2 T. unsalted butter
3-1/2 c. corn kernels (ideally fresh cut from the cob)
1/2 tsp. salt
1/8 tsp. ground black pepper
1 c. finely chopped yellow onion
1/2 c. finely chopped bell pepper
1/4 c. chopped green onions, white and green parts
1 jalapeno, seeded and minced
2 tsp. minced garlic
1 c. mayonnaise
4 oz. shredded monterey jack cheese
4 oz. shredded sharp cheddar
1/4 tsp. cayenne pepper
tortilla chips for serving

Preheat oven to 350 degrees.
Melt 1 T. butter in a heavy skillet over medium high heat.  Add the corn, salt and pepper.  Cook, stirring occasionally, until the kernels are golden brown, about 5 minutes.  Transfer to a bowl.

Melt the second T. of butter.  Add the onion and bell pepper.  Cook about 2 minutes, stirring often, until the vegetables are wilted.

Add the green onions, garlic and jalapeno.  Cook for an additional 2 minutes.  Add to the bowl with the corn.

Add the mayonnaise, 1/2 of the cheese and the cayenne pepper.  Stir all to combine.

Spread in an 8 X 8 baking dish.  Top with the rest of the shredded cheese.

Bake 10-12 minutes until cheese is melted and it is hot and bubbly.
Serve with tortilla chips.

Oven BBQ Ribs

I had taken a rack of ribs out of the freezer over the weekend.  I needed room for all of the sauce I am making (seriously, I may morph into that woman in a commercial that starts with a tomato print apron, tomato potholders, etc.  I have picked and made so much sauce!)  However, I digress, the ribs.  Yes, I intended on making them over the weekend , but it never seemed to fit in.  I knew I would be home all day today so I tried this recipe that sounded too easy too be true....guess what? It is way too easy, AND, is really good!  So, that rack of ribs I bought a few months ago super inexpensive, were magic to this girl who has eaten so many vegetables recently I may grow ears and a tail!

Oven BBQ Ribs
no need to print!

Rack of Ribs
Favorite dry rib rub spice mix
BBQ sauce of choice

Preheat oven to 300 degrees.

Line a baking sheet with aluminum foil.  Clean and pat dry a rack of ribs.  

Coat with dry rib mix.

Fold the foil around ribs in a tight packet.

Cook ribs 2 1/2- 3 hours.
Open foil and pour sauce over top.  

Bake an additional 30 minutes.
Voila, fall off the bone, tasty ribs!

Spicy Thai Pickles

I needed to send a dish to a dinner my husband was attending.  It was mostly men, so, I figured I could go heavy with the heat (yea, yea, sexist comment I know, but we all have our stereotypes!).  Anyway, I got out the latex gloves and cleaned some super hot red Thai chili peppers.  These tiny little buggers have some kick to them.  The ratio is given in the recipe; I quadrupled it for a crowd.  This is fast and easy.  I am thinking it would make a great side for a burger or wings.  The crunch, the heat-and yup, I did taste them, along with the sweet and sour dressing, was a balanced combination.  They will keep for several days in the fridge.

Spicy Thai Pickles
printable recipe

2 cucumbers, sliced
2 Thai red chili peppers, diced small
1 handful of fresh mint leaves, roughly chopped
1/2 c. rice wine vinegar
1 tsp. sugar
1/2 tsp. kosher salt

Combine the cucumbers, peppers and mint in a bowl.

Add the sugar and salt to the dressing and whisk until combined.

Toss the vegetables with the dressing.  Refrigerate for at least an hour.  Will keep up to 3 days in the refrigerator.

Sausage with Peppers and Onions

Yesterday was M & M Monday.  I need to rename Mondays though.  Now that my grandson eats what I make for dinner; and my son, moved a few minutes from his sister, so dinner is brought for him too, the name M & M now includes a B & G!  Hmm, maybe Meals on Wheels Monday. :)
As I was freezing tomato sauce, I was inspired to make everyone sausage sandwiches for dinner.  Our local butcher shop has amazing sweet and hot Italian sausage.  With the homemade sauce and an arm full of garden peppers I made all 3 households dinner in a snap.  I am not sure if this is a regional sandwich or common in other parts of the country.  I do know we love the savory sausage cooked low and slow in the rich tomato sauce soaked peppers and onions!

Sausage with Peppers and Onions
no need to print! easy! (ratio is given, I tripled the recipe!)

6 Italian sausage in casing
2 onions, peeled and sliced
2 Bell peppers, cleaned and sliced
1 1/2 c. Tomato Sauce
olive oil
Buns

In a heavy bottom skillet heat about 1 T. oil.  Brown the sausages on all sides.  Remove from the pan and set aside.

Add the onions and peppers.  Saute on medium heat until soft.  Add the sauce and sausages to the pan.

Cover the pan, and cook on low heat for about an hour.
Or, put all in a crockpot and cook on low for a few hours.

Serve on buns.

Shepard's Salad

I have no clue why this salad is called Shepard's Salad.  I do know I have buckets of cucumbers and if I have to pick another tomato I will start seeing them in my sleep!  I wanted something light to go with grilled steaks and this fit the bill.  This is refreshing and paired well with the rich meat and some boiled baby potatoes dug fresh from the garden.  All in all this was the perfect Sunday meal on the deck to end what was a gorgeous late summer day.

Shepard's Salad
printable recipe

3 tomatoes, chopped
2 cucumbers, chopped
1 bunch of parsley, leaves torn, not chopped fine
1/2 small red onion chopped
2 T. cider vinegar
2 T. fresh lemon juice
4 T. olive oil
salt and pepper
8 oz. crumbled feta cheese
*optional: pitted and halved black olives

Combine all ingredients except for the cheese.  Let stand 30 minutes at room temperature befor serving to allow the flavors to combine.  Toss with the feta cheese to serve.

Drying Herbs

I am not often one to get up on my soap box regarding sensational cautions against certain foods. Yet, there have been news stories recently about the nasty things found in dried herbs and spices brought into this country; seriously, disgusting matter no one wants to eat!  I dry my own herbs every year.  Right now I have an over abundance of them and it is time to preserve them.  Years ago, I hung my fresh herbs to dry in a cool, dark spot in my cellar.  That was tedious and time consuming.  Doing this can also attract pests and mold.  Then, I tried a food dehydrator which worked fine.  It is tough to gauge the timing though, and you cannot do that much at a time.  Now I use my microwave.  This is so easy.  The herbs dry quickly and retain their color.  Not only do I have dried herbs all year, I save a TON of money!  Along with basil, thyme, rosemary and parsley that I have pictured here, I will also do sage, chives, dill and oregano.  Another tip: If I do have the need to purchase fresh herbs over the winter, I never seem to need the entire package.  This is a quick way not to throw away what is usually top $ in the winter!

Drying Herbs
really nothing to print!

Cut fresh herbs and remove any large stems.  Wash and dry them.  You can use a salad spinner for larger leaves such as parsley and basil.  Strip all leaves from any remaining stems.  On either a paper towel of paper plate, spread a layer of leaves.  Microwave on high for 20 seconds.  Continue with 20 second intervals until they are dry and crumbly.
That is it!  Store in airtight containers.

Traditional Salsa

I celebrated yet another traditional tomato dish for Junk Food Friday.  Salsa and chips was ideal for our evening in the park. What set this dish apart from any other salsa was its freshness.  Within 2 hours, the vegetables literally went from garden to serving. The hint of lime gave it some zing. I went mild on the jalapeños because I never know who will join us in the park.  I encourage you to use a combination of colors when making salsa.  The bright red of the fresh tomatoes, along with multi hues of peppers, and a smattering of purple onion, created an appetizing dish, enjoyed by all!  I suppose if my name were Martha I would have whipped up some margaritas and concentrated on a fancy picnic tablescape-but it isn't, lol, so wine, beer and Tupperware did just fine!

Traditional Salsa

printable recipe

9 large, ripe tomatoes, chopped (I drain some of the liquid off)
3/4 c. chopped red onion
2 c. chopped bell peppers
4 (or more) jalapeno peppers, chopped fine
3 cloves garlic, minced
Juice of 3 limes
4 T. Wine Vinegar
3 T. Olive Oil
Kosher Salt and fresh ground pepper to taste
Tortilla Chips

Combine all ingredients except chips.  Chill for 30 minutes before serving.

 

Tomatoes and Tuna Salad

After completing my responsibility passed to me with the Ice Bucket Challenge for ALS Awareness, I was slightly annoyed I chose cold recipes for dinner!  Brrrr!  But alas, I stuck with my plan.  A treat from childhood was the 1950's classic stuffed tomato.  I have done a few tuna salads this year and needed to create something new to scoop into one of our MANY ripe tomatoes!  I am not at all a fan of chopped pickles in macaroni salad or potato salad.  However, I do really like dill pickles.  So I decided this is a year to expand so why not bend my usual rule of no chopped pickle.  This was delicious!  Crunchy, creamy, salty and fresh.  The cheddar cheese was the real surprise.   It did not take away from the delicious, much anticipated, perfectly ripe, bursting with goodness, summer tomato!

Tomatoes and Tuna Salad

printable recipe

2 cans tuna, drained and flaked

4 oz. cheddar cheese, cut into 1/4" cubes

1/2 c. mayonnaise

1/2 c. chopped celery

1/4 c. chopped red onion

2 T. chopped dill pickle

1 T. pickle juice

1/4 tsp. salt

1/8 tsp. pepper

1/8 tsp. celery seed

4 large, ripe tomatoes

In a medium bowl, combine the tuna, cheese, mayo, celery, onion, pickle, pickle juice, salt, celery seed, and pepper. Chill.

Core each tomato.  Cut the tomatoes into 8 sections, but not the entire way through.  Spread out slightly and scoop the salad into the center.

Roast Beef with Spicy Parsley Tomato Sauce

Tonight's recipe was chosen based on a statement made when we were in the garden last night.  (By the way, another HUGE kettle of sauce simmering today, remind me in the dead of winter i will appreciate cutting up this many tomatoes!)  We walked past the herb garden and noticed the parsley was beautiful.  Rich, green and spicy smelling, I had to figure out a way to feature what is normally a lowly garnish.  This spicy tomato sauce highlights the leafy green.  This could not have been more simple.  Simple yes, layered with flavors, absolutely.  Try this with any cut of beef.  I am sure with a sirloin tip, or a chuck, this would have been richer; however, this bottom round roast was on special at the butcher shop and I figured this braise in the acidic tomatoes would do just fine.  You could make this far more hearty with mashed potatoes or a pasta side. I chose a simple saute of squash and zucchini for this hot summer evening.

Roast Beef with Spicy Parsley Tomato Sauce
printable recipe

1-1/2 lb. beef roast-sirloin tip, or chuck
3 T. olive oil
4-6 Roma tomatoes, cut in 1/2
2 tsp. herbs de Provence
Kosher salt and freshly ground black pepper
1 1/2 c. flat-leaf parsley
Sauce:
2-3 garlic cloves
1/2 tsp. red pepper flakes
3/4 tsp. kosher salt
3/4 tsp. black pepper
2 T. Red wine vinegar
1/4 c. olive oil

Preheat the oven to 375 degrees.
Season the beef with salt and pepper.  Season the tomatoes with salt, pepper and the herbs de Provence.

In a heavy bottom dutch oven, heat the olive oil on medium-high heat.  Brown the beef on all sides.
Turn off the heat. Tuck the tomatoes down around the beef.  Cover and place in the oven.

Roast for about 30 minutes (medium interior temp. 135 degrees)
Remove beef and tent with foil.
To the pot add the garlic, red pepper flakes, salt and pepper, vinegar and oil.  Puree with an immersion blender.  This can also be done in the food processor if needed.

Serve the tomato gravy on thin sliced beef.