Asparagus with Fresh Garlic and Avocado Oil
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INGREDIENTS
• 1 bunch of asparagus • Salt, pepper to taste • 1 clove of garlic, finely chopped • 4 tablespoons of avocado oil DIRECTIONS Boil or steam asparagus until tender. Strain, place in dish and add salt, pepper, garlic and oil. Carefully mix it well. Serve hot or cold. Delicious! *Chef’s Note: Olive oil can be used in place of avocado oil, if you prefer. |
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Blooming Onion INGREDIENTS
• Large onion • 1 cup flour • 1 egg • Salt, pepper to taste • Water • Oil for frying DIRECTIONS Cut slices all around onion, leaving the bottom attached. Make the batter by mixing the flour, egg and salt and pepper together. Gradually add a little water at a time until the batter is of a pancake consistency. Dip onion into batter, spreading apart all the slits until each layer is fully coated. You need a deep fryer or a pan deep enough to completely submerge the whole onion in very hot sizzling oil. If using a pan, place the onion in, upside down.Cook until golden brown on top. Remove with tongs and place on a dish coated with paper towel to collect excess oil.Lightly sprinkle with salt. Talk about delicious! |
CardoniINGREDIENTS
• 1 stalk Cardoni • 4 tablespoons olive oil • 1 large clove garlic, finely chopped • Salt, pepper to taste DIRECTIONS Cut off butt of stalk. Remove each stem. Cut away any parts that may look brown. Wash each stem, with a mushroom brush. Cut stems into 1 to 1 ½ pieces. Put in lightly salted boiling water. Cover slightly and allow to boil until you can poke a fork and they feel tender. Drain, set aside. In a skillet, add oil and garlic, sauté slightly. Add Cardoni, salt, pepper to taste. Mix well and allow to sizzle. Serve warm. These vegetables are a bit bitter, but if you like that taste you will love these. *Chef’s Note: See the Tip Page on my website for freezing Cardoni! |
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Eggplant (Pan style)INGREDIENTS
• Eggplants (number based on servings) • Italian Flavor Bread Crumbs (1 cup) • Salt, pepper to taste • Oil • Water • 1 Tablespoon garlic, finely chopped • 1 Tablespoon parsley, finely chopped • 2 garlic cloves, finely chopped DIRECTIONS Wash eggplants thoroughly and cut in halves. Lay flat in a hot skillet, add salt, a few tablespoons of oil, and 1/2 glass water. Cover tightly and simmer until tender. Remove from skillet, place on a cookie sheet. In a bowl, mix breadcrumbs, salt, pepper, parsley and garlic. Add olive oil until breadcrumbs come together. Add breadcrumbs on top of each eggplant with a spoon. Bake in a 400 degree oven for 5 to 10 minutes, just to brown the breadcrumbs. |
Erbe (Mixed Greens)INGREDIENTS • Pick up any greens at the store that you like In this recipe, the greens I used are, Collards, mustard, rapini, radicchio, swisschard, (even the swisschard with the red stem) Dandelions, and Savoy cabbage. (You can also use spinach if you like.) DIRECTIONS Fill a large pot with water, add a little salt and bring to a boil. Fill your kitchen sink with cold water. Check each leaf one by one for rotten leaves. Remove the stems and put in a large bowl of water - you will be separating the leaves from the stems. Toss leaves in the water in the sink, swish the greens around, remove from water into strainers. Repeat washing until your water looks clean (I suggest 2 to 3 times.) Depending on how many greens, you may have to boil them in two different pots or split the greens in two parts and cook one part at a time. Add the stems first and allow to boil about 10 minutes before adding the leaves Allow to cook at a full boil for about 1 hour. When the greens are tender after an hour, strain and allow them to cool completely. Place the cooled greens on a large cutting board. With a large knife, chop the greens, first from left to right, then top to bottom, (repeat the chopping process 3 times.) If preparing the greens for dinner, in a skillet, add 1 large clove of garlic, finely chopped, 4 tablespoons of olive oil, and sauté for 1 minute. Add a portion of the greens you think you will need for that dinner serving. Divide the remaining greens into the portions you will need for another serving. Place each portion in plastic bags, remove all the air and seal. Smooth out the greens so they are flat. Makes it easy to store in your freezer. When you are ready to use another portion, remove from the freezer in the morning. When you are ready to prepare them for dinner, with your hands, squeeze out the excess water, add them to your skillet, and use the same recipe as above. These are so healthy for you and your family. They are packed with vitamins. Enjoy! |
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Grate (Oven Baked Vegetables) INGREDIENTS
• Vegetables: Any you like - I use tomato, zucchini, onion, peppers, mushrooms • 2 cups plain bread crumbs • Salt, pepper to taste • Heaping teaspoon fresh garlic, chopped • Parsley, chopped • Olive oil DIRECTIONS Preheat oven to 375 degrees Fahrenheit. Wash all vegetables, cut in half and lay them face down on a parchment-lined cookie sheet. Place in oven and cook for approximately 1 hour. Check on them after 45 minutes because some vegetables may cook sooner than others. While the vegetables are cooking, in a large bowl combine bread crumbs, salt, pepper, garlic and parsley. Add enough olive oil until the bread crumbs come together but do not soak them. Poke a fork into the vegetables to see if they are tender. Take tray out of oven – do not turn the oven off. With a fork, turn the vegetables right side up. When the vegetables are cool, cover each one entirely with the bread crumb mixture. Put the tray back in the oven for about 10 minutes. Keep an eye on them – you want them golden brown. This vegetable dish can be served cold! Tip: If you have left over bread crumb mixture, freeze it so you can re-use it next time you make vegetables. |
