Recipes

Recipe: Sweet Onion Casserole

Ingredients

  • 1 pound sweet onions, sliced into rings and separated
  • 1 egg
  • 1 cup heavy cream
  • 3/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup shredded hard cheese such as cheddar or Gruyère

Directions

Bring a saucepan of water to a boil. Add the onions and blanch for 1 minute. Drain the onions and transfer them to an 8-inch square baking dish. In a small bowl beat together the egg, cream, salt and pepper; pour mixture over onions. Sprinkle with cheese. Bake for 25 minutes at 350°.

Recipe: Sweet Onion Jam

Ingredients:

  • 2 pounds sweet onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 cup packed dark brown sugar
  • 1/3 cup balsamic vinegar
  • salt

Directions

Melt butter in a large skillet; add the onion and cook over medium heat until translucent. Stir frequently. Add the sugar and the vinegar. Reduce heat to low and simmer for about 40 minutes, until syrupy. Pour into a bowl and cool to room temperature.

Serve with meat, fish, or cheese.

Recipe: Smashed Red Potatoes

Ingredients:

  • 2 pounds small red potatoes, cut into chunks
  • 2 cloves garlic, peeled, sliced or pressed
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1/4 to 1/2 cup half-and-half or cream
  • Salt and pepper

Directions:

Boil water and salt in a large pot. Add potatoes and cook until tender, about 20 minutes. Remove from heat, drain well, and return to the pot. Add the butter, cream and garlic, and mash coarsely. Add salt and pepper to taste.

Recipe: Potato Latkes

Ingredients

  • 1 pound potatoes
  • 1 large egg, lightly beaten
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 to 3/4 cup vegetable oil
  • 1/2 cup finely chopped onion (optional)

Directions

In a food processor or by hand, coarsely grate the potatoes. In a large bowl, mix the potatoes with the egg, flour and salt. Heat the oil in a large pan until hot. Spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Cook until undersides are browned. Flip and cook until brown on both sides. Transfer to paper towels to drain. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Serve with sour cream and applesauce.

Recipe: Roasted New Potatoes

Ingredients

  • 1 pound fingerling or other small potatoes
  • fresh herbs such as rosemary, thyme or sage
  • 2 T olive oil
  • salt

Directions:

Strip the leaves off of the stems of the fresh herbs and chop them coarsely. Drizzle the potatoes with the olive oil, then toss to coat. Sprinkle with salt and herbs and toss again. Spread the potatoes in a single layer on a roasting pan. Roast, stirring once or twice to prevent burning, until a fork pokes easily into one of the largest potatoes, approximately 25 minutes.

Recipe: Strawberry Spinach Salad with Feta

Ingredients

  • 1 teaspoon Dijon mustard
  • 1/3 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 cup light olive oil
  • 1 pound baby spinach or 1 head romaine, bibb or green leaf lettuce, torn into small pieces
  • 1 pint fresh strawberries, sliced
  • 1 cup feta cheese, crumbled
  • almonds or walnuts, chopped and toasted

Directions

Wash the spinach or lettuce and dry well. In a bowl, whisk together the oil, vinegar, mustard, and brown sugar. In a salad bowl, toss the spinach or lettuce with the dressing. Sprinkle the strawberry slices, the feta and the nuts over the top.

Recipe: Egg and Radish Salad

Ingredients

  • 2 bunches of radishes, sliced
  • 3 eggs, hard-boiled and chopped
  • 1/3 cup sour cream or 2 tablespoons mayonnaise
  • 1 bunch of green onions, white part only, thinly sliced
  • salt and pepper
  • 2 sprigs fresh parsley, cilantro, dill or fennel fronds, finely chopped

Directions

Mix all ingredients together. Serve in a sandwich, on a bed of lettuce, or an toast.

Recipe: Curried Sweet Potatoes

Ingredients

  • About 2 pounds of Sweet Potatoes, peeled and cut into chunks
  • 2 tablespoons Olive Oil
  • 1 tablespoon curry powder
  • 1 tablespoon honey
  • salt

Directions

Bring a large pot of water to a boil. Add the sweet potatoes and some salt. Boil until tender, strain, and transfer to a bowl. Add the oil, curry, and honey. Stir until coated and disheveled. Add salt to taste.

Recipe: Asparagus Frittata

Ingredients

  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 pound fresh mushrooms, sliced (optional)
  • 6 eggs
  • 1 tablespoon water
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons freshly grated Parmesan or other hard cheese
  • 1/2 cup shredded chevre, feta, or mozzarella cheese
  • Directions

    Preheat oven to 325 degrees F (165 degrees C). Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and sauté until the asparagus is tender, about 10 minutes. Stir in the mushrooms (if using), and continue cooking about 5 minutes. In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Sprinkle on the mozzarella, chevre or feta. Cover, and cook 5 minutes. Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese. Turn on the broiler, and broil until the Parmesan is lightly browned.

    Recipe: Stir Fried Beef with Bok Choi

    Ingredients:

    • 1 pound beef (flank or top sirloin steak), thinly sliced
    • 2 heads bok choy, cut crosswise into strips
    • 1 clove garlic, crushed and chopped
    • A 1 inch piece of ginger, thinly sliced
    • 5 green onions, sliced into 1 inch pieces
    • 1/4 cup soy sauce
    • 2 tablespoons Chinese rice wine or dry sherry
    • 1/4 teaspoon sesame oil
    • 1 tablespoon brown sugar
    • Oil for stir-frying

    Directions:

    Cut beef across the grain. Marinate the beef for 15 minutes in 2 tablespoons soy sauce and 1 tablespoon rice wine. Heat a wok or skillet and add 2 tablespoons oil. When the oil is hot, add the beef. Stir-fry for 1 minute. Add the ginger and garlic. Stir-fry briefly and add the bok choi and the green onions. Add the rest of the soy sauce and rice wine and the remaining ingredients and cook until the beef is cooked through and the bok choi is translucent. Serve hot with rice.