Print  Nancy’s Chopped Salad
Yield: Makes 6 meal-sized salad or 12 side portions
Ingredients
Oregano dressing 4 cloves garlic 1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more) 2 teaspoons kosher salt Freshly ground black pepper 2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil, ideally extra-virgin
Salad
1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
1 small red onion, peeled and sliced into paper-thin rings
1/2 pound provolone (see Note about varieties), sliced 1/8-inch thick then cut into 1/4-inch ribbons
1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings
1 head iceberg lettuce (see Note about size), halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons
2 tablespoons dried oregano for garnish (optional)
Tomatoes
3/4 pound cherry tomatoes
1 1/2 tsp Sea salt
Instructions
Make dressing:
Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper.
Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste.
Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano. If you’re using a small head of iceberg, transfer 1/3 the dressing into a small bowl to be used only if needed. For a larger head of iceberg, you’ll want it all.
Assemble salad:
Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time.
Halve the tomatoes lengthwise and season with 1 1/2 teaspoons sea salt. Set aside until ready to serve.
To serve:
When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing.
Adjust seasonings to taste, adding any reserved dressing if needed.
Serve immediately.2.6wk_bootstrap();
Print Tarragon-Lemon Butter
Ingredients
3 tsp finely chopped fresh tarragon leaves 8 TB (1 stick) salted butter, at room temperature 1 clove garlic, minced 1/2 tsp finely grated lemon zest A few drops of fresh lemon juice Fresh ground white or black pepper, to taste
Instructions
Place the tarragon, garlic, lemon zest, lemon juice, butter and pepper in a mixing bowl and stir or whisk until light and fluffy. Or do the stirring with a mixer or in a food processor. Wrap, roll, and store the butter for up to 5 days in the refrigerator or in the freezer for up to 3 months.2.6wk_bootstrap();
Print GRILLED GARLIC BREAD WITH TARRAGON AND LEMON
Yield: Serves 8 to 10
Ingredients
1 Baguette 1 1/2 recipes Tarragon-Lemon Butter at room temperature 3 cloves garlic, minced
Instructions
Preheat the grill to high. Cut the bread sharply on the diagonal into 1/2-inch-thick slices. Arrange the slices on a baking sheet. Place the tarragon butter and garlic in a bowl and stir or whisk to mix. Using a spatula, spread the garlic butter on both sides of the bread slices.
Grill the bread until golden brown on both sides, 1 to 2 minutes per sides. Don’t take your eyes off the grill for a second, as the bread will burn quickly. serve at once.
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chicken gyro salad
Servings: 6 Print Chicken Gyro Salad
Yield: 6
Ingredients
CHICKEN 1 tablespoon olive oil Zest and juice of 1 lemon 3 cloves garlic, minced 1 1/2 teaspoon kosher salt
3/4 teaspoon paprika
1/4 teaspoon hot smoked paprika, plus more to taste
1 1/2 teaspoons dried oregano, crumbled
Freshly ground black pepper
10 boneless, skinless chicken thighs (about 3 pounds)
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TZATZIKI DRESSING
2 cups (554 grams) plain, unsweetened Greek yogurt
1 hothouse, English or seedless cucumber, unpeeled (about 1 pound)
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
2 medium cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
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ASSEMBLY
1 head romaine lettuce, chopped
1 red onion, thinly sliced
About 1 pound small-medium tomatoes, chopped
1 hothouse, English or seedless cucumber, chopped
4 large pitas (intending 1/2 per person) or more as needed
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Instructions
Prepare the chicken:
Combine all ingredients in a large freezer bag.
Rub all around, coating chicken as evenly as possible.
Let marinate for 20 minutes or up to 24 hours, whatever time you have.
Make tzatziki:
Place the yogurt in a medium bowl.
Quarter your cucumber lengthwise and cut out the seeded area.
Coarsely grate your cucumber (or use a Cuisinart) onto a clean dishcloth and wring it out as well as you can. All of that liquid makes for a soggy sauce.
Add wrung-out cucumber to yogurt bowl along with lemon, vinegar, dill, garlic, salt and pepper and stir to combine.
Taste and adjust seasonings.
Chill until needed.
Prepare salad components:
Arrange lettuce, onion, tomatoes and cucumbers on a platter.
If desired, toss onion with a squeeze of lemon and/or dash or two of vinegar and salt so that it mellows/lightly pickles while it rests.
Cook chicken:
Heat your grill to high heat or a grill pan to medium-high.
Remove chicken from marinade and grill on first side until dark lines appear, about 5 minutes
Then flip and grill for 3 minutes more on second side.
Cooking times will vastly range by the thickness and coldness of your chicken, as well as variations between grills.
Transfer cooked chicken to a cutting board, let rest for a couple minutes while you quickly heat/toast your pitas on the grill.
Eating
Cut chicken into thin strips.
Cut pitas into wedges.
Add to platter with vegetables and let everyone dig in.
Repeat all summer.
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(generously)
Print Parmesan Chicken (from Ina)
Ingredients
4 to 6 boneless, skinless chicken breasts 1 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
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Print Argentine Chili
Ingredients
2 tbs olive oil 6 slices of bacon (chopped) ½ to ¾ lb. stew meat or chicken thighs (thinly sliced, cubes) 2 links of chorizo sausage (substitute: hot Italian sausage) 2 medium onions (chopped) 2 cloves garlic (chopped) 1 can hominy or fresh/frozen corn 2 cans cannellini beans (or Great Northern)
1 tsp cumin
1 tsp paprika
2 bay leaves
½ tsp black pepper
Salt to taste
2 cups of water
1 med-to-lg sweet potato (cut in small cubes)
1 ½ cups yellow squash (sliced) – if you have it
Instructions
In a stewpot, add the olive oil and sauté the meats until brown on med-high heat.
Add onions and the garlic and sauté until onions are translucent.
Add the hominy/corn, bean (including juices), and the spices.
Stir, lower heat, and cook for 10 minutes.
Add sweet potatoes, squash and 2 cups of water, and mix.
Bring to boil, and then reduce heat to low for simmering.
Simmer for 30 minutes. Stir frequently to avoid sticking.
(optional) with a potato masher, apply 3-4 mashes to breakup some of the vegetables.
Serve hot and enjoy!
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Print Sweet Cherry Tomato and Sausage Bake
Rating: 41
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 30 minutes
Yield: 6 Servings
There are so many things I love about this dish: it’s all cooked in 1 pan; we’re using more robust herbs like thyme, rosemary and bay with the tomatoes, which work really well; the half-roasted, half-stewed fresh tomatoes turn into a lovely rich and chunky sauce which is miles better than anything you can get if using canned tomatoes; and we’re roasting the sausages, which I think is far better than frying or broiling them. Try to buy the best fresh coarsely ground sausages you can.
Ingredients
4 1/4 pounds lovely ripe cherry tomatoes, mixed colors if you can find them
2 sprigs each fresh thyme, rosemary and bay
1 tablespoon dried oregano
3 cloves garlic, peeled and chopped
12 good-quality coarse Italian pork sausages
Extra-virgin olive oil
Balsamic vinegar
Sea salt and freshly ground black pepper
Instructions
Preheat the oven to 375 degrees F.
Get yourself an appropriately sized roasting pan, large enough to take the tomatoes in 1 snug-fitting layer.
Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra-virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the pan into the oven for half an hour.
After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
Once cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the pan on the stove to cook it down to the consistency you like – I tend to make mine quite thick – then put the sausages back in.
Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
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Print New England Fish Chowder
Prep Time: 20 minutes
Cook Time: 1 hour
The final result is a flavorful, nutritious chowder which is surprisingly thick.
And wicked good.
Ingredients
3-4 slices of bacon or salt pork 1 large onion 1 clove garlic 1 tbls butter or bacon fat
4 cups potatoes, peeled and cut into slices or small chunks water to cover
1 lb. Haddock fillet, cut into bite-sized pieces
1 lb scallops
10 cherry tomatoes cut in half
flour
3-4 cups milk
salt and pepper
tsp. of butter
paprika
Instructions
For best color and flavor, fry out slices of bacon or salt pork.
Saute large onion and garlic cloves in butter or bacon fat.
Add potatoes and water to cover. Cook over medium heat until just tender.
Cut haddock and scallops into bite-sized pieces and dredge in flour. Add to potatoes and simmer ten minutes or until fish is done. S
lowly add three to four cups of milk, salt and pepper, a tsp. of butter, tomatoes, and paprika.
Set aside for thirty to sixty minutes for best flavor.
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Print Pizza Dough
Ingredients
2/3 cup water 2 teaspoons extra-virgin olive oil 1 teaspoon honey 1 cup (4 3/4 oz) u bleached flour 1 cup whole wheat flour 3/4 teaspoon salt 1 1/2 teaspoons active yeast Small Palm full of herb of your choice
Instructions
Put all ingredients in cuisinart and blend using dough hook till it pulls from sides
Take a gallon plastic bag, add some olive oil and place dough in the bag. Tumble dough to cover, twist opening of bag and place bag -t wist side down – in a warm location to rise -a ought an hour.2.6wk_bootstrap();
Print Jamie Oliver’s (sweet cherry) tomato and sausage bake – modified
Ingredients
4.5 lbs lovely ripe cherry tomatoes, or other tomatoes 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh bay 1 tablespoon dried oregano 3 cloves garlic, peeled and chopped 12 coarse Italian pork sausages extra virgin olive oil
balsamic vinegar
sea salt
freshly ground black pepper
Instructions
Preheat the oven to 375°F
Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages.
Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour.
After this time, give it a shake and turn the sausages over.
Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
Remove liquid to sause pan and reduce to what ever thickness you like.
chop sausages and mix with tomatoes and sause.
serve with crusty bread2.6wk_bootstrap();
http://www.jamieoliver.com/recipes/pork-recipes/sweet-cherry-tomato-and-sausage-bake/#XOmHf6RsrTpHpHPf.97
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