Recipes for the week of 9/28/09


  • Potato salad with raw greens:
    Everyone has loved this salad when I’ve made it.)
    Potatoes, cooked until tender and cut into cubes
    Onion, chopped
    Carrots, peppers, parsley, dill chopped – add or omit to your taste
    Hard boiled egg if you like
    Kale, chard, spinach, tat soi, or other greens, chopped pretty finely
    Dressing – mayo (Vegannaise made from grapeseed oil is great!), lemon or lime juice, a little water –  Whisk together and pour over the veggies.

    Let the mixture set for a bit before serving so the greens wilt and flavors meld.

Recipe: Fried Green Tomatoes

B,L &  (Fried Green) T
Fry ½ lb of bacon  – remove from pan  – save the grease.
Slice green tomatoes and dredge in corn muffin mix.
Fry the coated tomatoes in the bacon grease until golden brown.
Construct the B.L.& (fried green) T on your favorite bread.

From the Whistle Stop Café: Fried Green Tomatoes

3-4 green tomatoes
1 1/2 cups flour
1/2 cup corn meal
1/2 tsp salt & pepper
Vegetable oil

Mix together flour, cornmeal, salt & pepper. Add enough milk to create a thick batter. Heat 2 inches of oil in a large skillet. Batter each tomato slice, and wipe off excess. Carefully place in hot oil, browning on both sides. (may or may not need turning, depending on the amount of oil) To cool, drain in a colander to keep tomatoes from becoming soggy. Salt to taste.

Recipes for the week of 8/16/09

Summer squash with tomatoes and corn

(This always gets rave reviews. It’s a little soupy, so I use less milk. It freezes fine – what a treat in the winter.)
Preheat oven to 350

3 T oil or butter
1 small onion, chopped
1 clove garlic, minced
1 large or 2 small summer squash, unpeeled and thinly sliced
2 tomatoes, cored and cut in chunks
kernels cut from 2 ears of corn
1 tsp fresh mint, chopped
1/4 tsp ground coriander
1 tsp salt
1 c milk or light cream
1 tsp chili powder
3 oz. cream cheese, diced (or grated cheddar)

1. In a skillet or heavy casserole, heat oil and saute onion and garlic briefly.
2. Add squash, tomatoes and corn, and toss to coat pieces. Stir in the mint, coriander and salt.
Cover pan and simmer about 15 or 20 minutes, stirring occasionally, until vegetables are tender
Transfer to a casserole dish.
3. Add the milk and bake at 350 in covered casserole for another 15 to 20 minutes.
4. Mix in the chili powder and top with the cheese. Return to oven to partially melt cheese.



1 3/4 pounds kale, large stems discarded (3/4 pound leaves)
2 whole-wheat pita breads
1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
Salt and freshly ground pepper
1/2 cup grape tomatoes, halved
1/3 cup pitted Calamata olives, cut lengthwise into slivers
2 ounces feta cheese, preferably French, crumbled (2/3 cup)

Preheat the oven to 400°. In a large pot of boiling water, cook the kale leaves until just tender, about 5 minutes. Drain and rinse under cold water to cool. Transfer the kale to a clean kitchen towel and squeeze dry. Fluff up the leaves, coarsely chop them and transfer to a large bowl.

Brush both sides of the pita breads with olive oil and bake for about 8 minutes, or until crisp. Cut the pita into wedges.

In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges.