Garden Vegetable Pie

There are a variety of recipes for pies or tarts using summer vegetables. I find some in my cookbook collection; many more are found online. Some recipes use a crust for the pie, others do not. A combination of eggs and cheese makes the dish set up so that it can e sliced into wedges.  Some would say that makes this a fritttata or crustless quiche, but plain old pie works just fine for me. Almost any assortment of fresh vegetables can be combined but I got great responses last week when I took this zucchini pie to a friend’s home. The entree was roasted pork tenderloin, and guests were asked to bring salad, vegetable, fruit, and dessert. The combination of pork, spinach salad, fruit salad, and this vegetable pie was delicious and hearty. We almost did not need Key Lime Pie for dessert, but it was yummy, too.

Garden Vegetable Pie

4 tablespoons butterhalf

1/2  onion, diced

2 ears sweet corn, kernels removed

2 large zucchini, sliced very thinly (about 4 cup

2 Tablespoons chopped fresh basil

2 teaspoons fresh oregano leaves, chopped

½ teaspoon salt

12 ounces shredded cheese (I used white cheddar)

4 eggs, beaten

Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet. Add onions and zucchini. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute for another 5 minutes.. Remove from heat.

Once the mixture has cooled for a few minutes, stir in basil, oregano, salt, cheese, and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or spray with cooking spray. Arrange a few zucchini slices so they lay flat and look nice. Top with a little extra cheese, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes to brown the top. Let stand for 10 minutes before cutting into slices.

Kale, Beet, and Apple Salad with Curry Vinaigrette

kalebeetapplesaladAfter seeing a beautiful salad recipe posted by my friend Debra this week, I adapted ingredients we had to make one that looks much like hers and used the same delicious vinaigrette with a bit of extra curry. The result is colorful and tasty –  a work of art  with layers of flavor!  Since we have an abundant crop of kale in our garden, we will have this often in our winter menus. This salad rates very high on the nutrition scale as well. I used pickled beets but you can add roasted or steamed fresh beets instead.

Kale, Beet, and Apple Salad

4 cups ruffled kale, shredded.

2 cups coarsely chopped peeled apples

2 cups pickled beet pieces

Curry Vinaigrette, recipe below.

Wash and pat the kale leaves dry before stripping from center stems.  Roll leaves and slice crosswise to shred.  Add chopped kale to a large bowl.  Add apples.  Drain beets and add, tossing with Curry Vinaigrette at least 4 hours before serving. Store covered in refrigerator.  Toss gently when ready to serve.

Curry Vinaigrette

1/2 cup apple cider vinegar

1/3 cup olive oil

2 Tablespoons honey

1 teaspoon sea salt

1 teaspoon (or more to taste) hot curry powder.  Use mild if your family prefers.

1/4 teaspoon ground black pepper

1 Tablespoon chopped crystallized ginger

Whisk all ingredients together before pouring over salad.

Wilted Garden Greens

wilted-greens

I remember my mother, Opal Teal, making wilted lettuce with iceberg lettuce cooked long enough to “wilt” in bacon grease and sprinkled with vinegar!  I thought it sounded awful and did not share her love for the dish!  All these years later, I think it might have been tastier than it looked!  We love using a few leaves of different greens to make this dish. Our winter garden contains a few thriving plants of Chard, Mustard, Kale, Bok Choy and Cabbage. A mixture of any of those can be delicious, but I usually limit my choices to include only 2 or 3.  The greens in the photo are Mustard and Bok Choy. Balsamic vinegar splashed on before serving makes this a dish Mother would have loved herself!

Wilted Garden Greens

4-5 large leaves of Mustard Greens

4-5 large leaves of Bok Choy

2 Tablespoons olive oil

2 large garlic cloves, minced

salt and pepper to taste

1 Tablespoon balsamic vinegar, or to taste

Wash and pat the greens dry. Strip the center stem from each leaf. Stack several leaves and roll them up before slicing thinly with a sharp knife.

Heat olive oil in iron skillet.  Add garlic and stir for 1 minute.  Then add shredded greens, tossing with tongs until they begin to wilt.  Season with salt and pepper and add balsamic vinegar before serving.

Lime Marinade and Herb Salad for Steak

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This lime marinade has become my new favorite. Couple with the fresh herb salad topping and hit a homerun  with those at your table!.  The fresh brightness of herbs and tangy lime juice adds layers of flavor to grilled meats, fish or chicken. I use Mexican Mint Marigold in my herb mix because tarragon does not grow well here, but if you have tarragon, use that. We will have this again tonight with sides of baked potato and crispy lettuces, also from our garden. This is my version of Danny Boome’s, used when grilling flank steak on his Food Network show Rescue Chef.

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Lime Marinade

1/4 cup fresh lime juice (about 3 limes)
1 orange, juiced
3 garlic cloves, smashed
3 tablespoons balsamic vinegar
1/2 cup olive oil
Coarse salt and freshly ground black pepper

Put all ingredients in a large Ziploc bag. Add the steak and refrigerate for 30 -45 minutes, turning occasionally.  Remove from refrigerator and let come to room temperature before grilling or pan-searing steak.

Herb Salad

1 small bunch Italian parsley
1  small bunch sweet basil
1 small bunch cilantro
1 small bunch Mexican Mint Marigold  (or use fresh Tarragon if you have it.)
3 tablespoons extra-virgin olive oil
2 limes, juiced
Coarse sea salt and freshly ground pepper

Wash the herbs and pat dry with a kitchen towel. Remove the leaves from stems and chop slightly. Whisk together olive oil, lime juice, salt, and pepper. Add  to chopped herbs a few spoonsful at a time until mixture is lightly coated with dressing.  You may not need all the dressing, but serve any remaining to pass with a small spoon at the table.

 

Roasted Cabbage Steaks

20160101_110951This cabbage was one of the few we have growing in our garden this winter.  I also planted some in the community garden where we help some along with others from our church. The ones growing there have been harvested and sent along to the chef at the local women’s shelter, where I am told they were enjoyed.  Cabbage is one of the vegetables I gained a new appreciation for when I began roasting them. I usually save the outermost leaves to add to a hearty vegetable soup later, but I found that vertically slicing the head of cabbage makes several thick slabs which can be laid down flat on a baking sheet and seasoned with olive oil, salt, and pepper, then roasted. When I tried this the first time, my family asked “When can we have this again?”  Add some crumbled bacon and a splash of balsamic vinegar if you like.\


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Roasted Cabbage Steaks

1 head of cabbage, loose outer leaves removed and saved

olive oil

coarse sea salt and freshly ground black pepper

4-5 slices of bacon, cooked until crisp, drained and crumbled  -optional

balsamic vinegar-optional

Preheat oven to 425.  Line a baking sheet with foil and spray with cooking spray.  Place cabbage on cutting board with stem end down and slice vertically with a sharp knife to make 4 (more if the cabbage is very large) 1 inch slices.  Place each slice down on baking sheet and drizzle with olive oil, brushing with pastry brush to evenly coat. Sprinkle with   salt and a few grinds of pepper. Turn slices over and repeat. Place in oven and roast for 30 minutes or until edges are turning brown and crisp.  Serve while hot sprinkled with crumbled bacon and a splash of balsamic vinegar if desired.

 

Squash Verole

IMG_3111There are so many ways to enjoy summer squash!  I used my 8 inch iron skillet to make this delicious Mexican flavored crookneck squash, a real treat along with some fresh purple hull peas.  I found the recipe in an all time favorite cookbook, The Texas Experience, Friendship and Food Texas Style. I use the cookbook so often the back is coming off and the pages are loose, and I always smile when I see my friend’s handwriting inside the front cover:  “To my best friend with much love, Merry Christmas 1984  Sondra.

It has been almost 30 years since we lived near each other, but I still miss her, and every time we talk, we pick back up where we left off!  Thank you, Sondra.  For the book, and for the friendship!

Squash Verole

4-6 yellow squash, sliced into rounds

1 onion, choed

4 tablespoons oil of your choice (I used coconut)

1/4 cup milk

1/2 cup chopped green chiles

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup cheddar cheese, grated.

Saute squash and onion in oil until tender.  Add milk, chilies, salt, and pepper. Cover and cook for about 15 minutes. Remove fro heat and add cheese. Serve hot.

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Pasta Caprese

IMG_2752A combination of two of our favorite summer salads, Pasta Caprese is perfect for Sunday lunch after church, for taking to a potluck, or as a side to serve with grilled meats or fish. We make a wide variety of pasta salads using ingredients that are in the pantry or frig. An all time favorite is Caprese made with fresh garden tomatoes, basil, and a slice of whole milk Mozarella. For this bowl of combined flavors, I use canned tomatoes and grated Mozarella, but you could also chop fresh tomatoes and/or use little Mozarella balls to make it even better. This recipe makes a large amount. Can be made ahead.

Caprese Pasta Salad

1 pound tube pasta such as penne or gemelli

1 28 ounce can or box of diced tomatoes, drained (reserve liquid for later use)

2 cups shredded mozarella

fresh basil leaves , shredded (I used a large bunch, but add this to taste)

sea salt and pepper,

1 cup balsamic vinaigrette

Cook pasta to package directions, al dente. Drain past, add to large bowl, and add drained tomatoes, shredded basil, grated cheese, salt and pepper to taste. Toss and add balsamic vinaigrette

Zucchini Onion Pie

IMG_2701Summertime vegetables are best when cooked simply. Even though I prefer not to heat up the kitchen with baking, this veggie pie is a great one dish meal, delicious with a crisp salad for supper.  I like adding some color with slices of red pepper from our garden.

Zucchini Onion Pie

3 eggs

1 cup flaked or grated parmesan cheese

1 cup cooking oil

2 garlic cloves, minced

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

3 cups thinly sliced zuchinni

1 small onion, chopped

1 cup biscuit mix ( I used Cheddar Bay biscuit mix and loved it)

In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned.Yield: 6 servings.

Roasted Green Beans and Fennel

IMG_2141Fresh green beans paired with a huge bulb of fennel from the farmers’ market is a new favorite side for me, just as roasting is my new favorite way of cooking vegetables.  These were so pretty before they went into the oven that I posted this before image. They looked great after roasting as well, but we served them up with leftover baked chicken and they disappeared before having their picture taken. I will definitely serve this dish again soon and might experiment with adding some chopped shallots but the flavor was excellent with just the toss of olive oil and sprinkles of sea salt and freshly ground pepper!

Roasted Green Beans and Fennel

4 cups fresh green beans, washed, ends snipped and broken in pieces

1 large bulb fennel, greens and root trimmed, cut into small chunks, rinsed carefully and       patted dry

olive oil

sea salt and freshly ground pepper

Preheat oven to 400 degrees. Place green beans and fennel pieces in baking dish, drizzle with olive oil and toss to coat. Sprinkle with  sea salt and ground pepper.  Roast for 20 to 25 minutes.

Warm Green Lentil Salad with Shallot Vinaigrette

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I have cooked brown lentils in one of our favorite soups for many years.  When I was experimenting with various Indian foods, I used different colors and kinds of lentils, even grinding them once to make a lentil flour in my attempt to make a good masala dosa.  But when I saw this recipe a few months ago on one of my favorite blogs I knew I wanted to try Green Lentils! These tiny dark green lentils are harder to find, but Whole Foods has them in their bulk food section.

Another attraction to the recipe posted in http://www.backroadjournal.wordpress.com was its billing as a French Bistro meal.  For that recipe, spicy lamb sausages called Merguez  were used, but I used what I could find, which was a lovely Italian spicy sausage.  So maybe my version of the salad is an Italian bistro meal!  Serve with a crusty loaf of bread.  Leftovers can be eaten cold (the flavors have already been soaked up in the lentils and vegetables) or warmed.

Warm Lentil Salad with Shallot Vinaigrette

4 servings, or 2 generous ones!

Shallot Vinaigrette

2  Tbsp. of either sherry vinegar or red wine vinegar

pinch of sea salt (about 1/8 tsp.

freshly ground black pepper, to taste

1. finely minced shallot

2 tsp.Dijon mustard

1/4 c. extra virgin olive oil

Mix vinegar, salt, pepper and the minced shallot.. Let sit for about 5 minutes to soften shallots. Stir in the mustard, then whisk in the oil in a slow, steady stream. Taste and adjust for more oil or more vinegar, salt or mustard if needed.

Lentil Salad

1 or 2 spicy sausages, sliced

2 Tbsp. olive oil

1/2 large onion, diced

1 stalk of celery, diced

1/2 small bulb of fennel, diced (optional)

2 cloves of garlic, minced

3/4 cup green Lentils de Puy, rinsed well

2 cups chicken broth

1 teaspoon dried French Thyme (I use Penzey’s)

1 bay leaf

1 potato (I used Yukon Gold), peeled and diced

1 carrot, peeled and diced (here I used a lovely yellow carrot from the Farmer’s Market)

salt and pepper, to taste

fresh chopped thyme or parsley for garnish if you wish

Heat the oil in a large saucepan over medium heat, add the sausages and brown until they are a little crispy. Remove from the pan and keep warm. In the same saucepan, add the onions, celery and fennel, sauté until soft, about 5 minutes. Add the garlic and cook about 1 minute. Add the lentils, and broth to cover by about 2 inches. Add thyme, bay leaf, and season with salt and pepper. Raise the heat to medium high, bring the liquid to a boil, then reduce the heat to low. Partially cover the pan with a lid and simmer the lentils until they are just tender, about 20 to 25 minutes.

Meanwhile, in a medium saucepan, cover the diced potatoes and carrots with cold, salted water. Cook over moderately high heat until the potatoes and carrots are tender, about 10 minutes. Drain well and place in a large bowl, toss with a little of the vinaigrette.

When the lentils are done, drain well, place in the bowl with the cooked potatoes and carrots. Discard the bay leaf. Add the rest of the vinaigrette and toss well. Let sit for a few minutes until the vinaigrette is absorbed, taste and adjust the seasoning, if necessary. If the lentils seem dry, you can drizzle with a little olive oil. To serve, transfer the lentils to individual plates or bowls and top with the sausages.

Be sure to add the vinaigrette while the lentils and vegetables are hot so that they can absorb all the flavors.

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