Posts Tagged "rosemary"

Apple-Roasted Sweet Potatoes and Winter Squash

Posted in Recipes

1 ½ -2 pounds winter squash 2 medium sweet potatoes 2 teaspoons chopped fresh rosemary or 1 teaspoon dried 2 tablespoons olive oil About 1 ½ cups apple cider Salt and pepper Heat the oven to 350 degrees, Peel the squash, cut in half and remove the seeds. Peel the sweet potatoes. Cut the squash and the sweet potatoes into even chunks. Place in a baking dish large enough to hold all the vegetables in one layer. Toss the vegetables with olive oil and rosemary to lightly coat each piece. Pour in enough apple cider to reach about halfway up the vegetables. Season with salt and pepper and bake...

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Salad Nicoise

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3 cups cooked green beans, fresh or frozen 3 or 4 quartered tomatoes Leaf lettuce, torn or cut into pieces 1lb cooked potatoes 1 can tuna, drained ½ cup pitted olives 2 or 3 hard cooked eggs, cold, peeled and quartered 6 to 12 canned anchovy filets, drained (optional) Herbed vinaigrette, about 1 cup For the vinaigrette: 2 tablespoons wine vinegar or lemon juice 1/8 teaspoon salt ¼ teaspoon dry mustard 6 tablespoon salad or olive oil Big pinch of black pepper 1 to 2 tablespoons minced herbs, parsley, chives, tarragon, basil or pinch of your favorite dry herbs Whisk the vinegar or lemon juice...

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Roasted Potatoes

Posted in Recipes

1 ½ pounds potatoes 4 tablespoons olive oil 1 tablespoon butter, melted Salt and pepper 1 or 2 rosemary sprigs or 1 tablespoon dried rosemary 2 cloves of garlic, finely chopped 2 or 3 slices of cooked bacon, chopped or strips of pancetta Preheat the oven to 350 degrees. Cut the potatoes into medium chunks. Place the potatoes in a large baking dish with the oil and the butter. Season the potatoes with salt and pepper and stir well to be sure all the chunks are covered with oil. Bake for 15 to 20 minutes. Add the rosemary, garlic and bacon and mix well. Bake the potatoes for 15 to 20 minutes...

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Salted Potatoes with Butter and Herbs

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2 lbs. potatoes quartered 1 cup kosher salt ½ cup unsalted butter ¼ cup finely chopped mixed herbs, oregano, rosemary, parsley, basil, chives etc. Freshly ground pepper Scrub the potatoes but don’t peel them. Bring 3 quarts of water to a boil with the salt, Stir to dissolve the salt before adding the potatoes. Boil them over medium heat until the potatoes are tender when pieced, 15 to 30 minutes depending on the size.  Melt the butter. Drain the potatoes and toss them in a bowl with the butter and herbs. Season with pepper and serve. This recipe was adapted from Local...

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Sautéed Grated Zucchini with Basil

Posted in Recipes

1 pound zucchini 2 tablespoons olive oil 3 tablespoons coarsely chopped fresh basil leaves ** 1 garlic clove, mashed Wash and trim the ends off the zucchini. Grate them on the large holes of a grater or in a food processor or use the julienne blade of a mandoline. Layer the zucchini into a bowl or large colander and lightly salt each layer. Let it stand for 20 minutes to drain. Drain the zucchini by squeezing it tightly to remove as much juice as possible. Heat the oil to a large sauté pan over medium-high heat and add the drained zucchini. Spread it out in the pan and toss it frequently...

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