Thursday, September 13, 2018

Green Bean Almondine

1 1/2 lb green beans, ends sipped
3/4 tsp salt
1/4 cup extra virgin olive oil
1/3 cup red onion, finely chopped
1 1/2 tsp lemon juice
1/4 tsp black pepper
1/4 cup sliver almonds, unsalted

Add salt & green beans to a large sauce pan of boiling water for 5 minutes; beans will still be crisp. Drain & place in a large bowl.
Heat a small skillet over medium-low heat; add in slivered almonds. Stir constantly to keep almonds moving so they don't burn. Once lightly toasted, remove and set almonds aside.
Heat olive oil in the small skillet over medium heat. Add onion and cook until tender. Add lemon juice and pepper. Remove from heat and drizzle over green beans. Toss with toasted almonds.

Serves 8

Recipe courtesy of the Delaware Department of Agriculture's 2018 calendar.

Friday, September 7, 2018

Cherry Tomato Sauce

3 quarts cherry/grape tomatoes, halved
4 garlic cloves, peeled
10 large basil leaves, coarsely chopped
1 Tbs balsamic vinegar
1 tsp salt
1 tsp sugar
2 Tbs olive oil

Preheat oven to 400 degrees. Line 2 large baking tray swith foil. Drizzle with 1 1/2 Tbs olive oil.
Place cherry tomatoes cut side up on trays in a single layer. Place 2 garlic cloves on each tray. Sprinkle basil evenly between the 2 trays. Sprinkle balsamic vinegar, salt, sugar, and remaining olive oil on top.
Roast for 20-30 minutes until tomatoes are tender. Remove from oven.
Using a food processor or blender, process roasted tomatoes, garlic, and basil to desired consistency. The sauce will be thick.
Use immediately or freeze.

Serves 12. Calories 56, Total fat 2.7 g, Cholesterol 0 mg, Sodium 203 mg, Total carb 7.7 g, Protein 1.7 g.

Recipe used with permission by the Delaware Department of Agriculture.

Monday, September 3, 2018

Lima Beans

1 quart fresh lima beans
2 Tbs butter (or substitute of choice)
1 small clove garlic
1/4 tsp salt
2 Tbs peeled, seeded, finely diced tomatoes
1 Tbs chopped parsley
Water

In a heavy saucepan, add the lima beans, clove of garlic, and diced tomatoes.
Cover with water. 
Cover and simmer about 5 minutes.
Remove garlic.
Add butter or margarine, salt, and parsley.
Continue cooking, covered, until beans are tender.

Serves 4.

Recipe used with permission by the Delaware department of Agriculture.   

Thursday, August 23, 2018

Tomato Jam

6 lbs tomatoes, peeled, cored, and roughly chopped
3 cups sugar
1 1/2 cups packed brown sugar
4 tsp salt
1 tsp ground cinnamon
1 tsp red pepper flakes (optional)
2 Tbs balsamic vinegar
1 Tbs vanilla extract

Combine tomatoes, sugars, salt, cinnamon, red pepper flakes, and 1 tablespoon balsamic vinegar in a large saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the jam is thickened and reduced by half, about 2 1/4 hours.
Remove from heat and stir in the remaining 1 tablespoon of balsamic vinegar and the vanilla extract. Pour into jars and seal with lids. Allow to cool to room temperature. Store in the fridge for up to 6 weeks.
Makes about 6 cups

Tuesday, August 7, 2018

Grilled Eggplant with Microgreens

2 medium eggplants
1/2 cup extra virgin olive oil, plus 2 Tbs
1 tsp salt
1 tsp ground black pepper
2 Tbs horseradish (from a jar)
2 Tbs white vinegar
2 Tbs dijon mustard
2 tsp fresh thyme, chopped
1/4 cup arugula microgreens

Preheat grill over medium-high heat
Cut tops off eggplant and slice lengthwise into 1/2 inch steaks. Using the 2 Tbs olive oil, brush both sides of the eggplant. Season with 1 tsp salt & 3/4 tsp black pepper.
In a small bowl, whisk together the horseradish, vinegar, dijon mustard, and remaining balck pepper. Once fully combined, add in the parsley and thyme. Set aside.
On the heated grill, add the eggplant. Grill for 5 minutes before flipping. Grill for an additional 3 minutes and remove from heat.
Top with microgreens and drizzle with the vinaigrette. Serve immediately.

Serves 4.

Calories 358. Total Fat 33.1 g. Cholesterol 0 mg. Sodium 701 mg. Total Carbohydrates 18.2 g. Protein 3.3 g.

Recipe used with permission from the Delaware Department of Agriculture.