Coleslaw

Coleslaw
Gourmet | June 2008

2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar

Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour, but preferably overnight (for vegetables to wilt and flavors to blend.)

Sausage-Stuffed Acorn Squash with Molasses Glaze

Sausage-Stuffed Acorn Squash with Molasses Glaze
Bon Appétit | November 1996

4 small acorn squash
1 tablespoon butter
1/2 cup diced red bell pepper
2 large green onions, thinly sliced
1 pound bulk breakfast sausage
1 cup fresh white breadcrumbs
1/2 cup canned beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
2/3 cup mild-flavored (light) molasses

Preheat oven to 400°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.

Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)

Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes

Smokey Roasted Pepper Hummus

Smokey Roasted Pepper Hummus

Makes about 1 qt hummus- serves 5-6 as an appetizer

2 cans of chick peas/garbanzo beans (15 oz)
1/3 cup tahini 1
/4 cup lemon juice
2 tablespoon olive oil
2 garlic cloves, crushed
1⁄2 tsp cumin
1 tsp smoked paprika
1/2 c yogurt or sour cream
1/2 cup -3/4 cup roasted red peppers (depending on taste)

In a food processor, combine beans, tahini, lemon juice and olive. Process until smooth. Add red peppers and garlic until desired consistency. Garnish with parsley. Serve warm with hot pita bread or toasted pita chips.

Roasted red pepper hummus can be made up to two days in advance and stored in an airtight container in the refrigerator. Heat up in microwave or on stovetop to serve.

Classic Gazpacho

Classic Gazpacho

3-4 large tomatoes, halved
1 slice country-style bread, crust removed, cut into 1/2-inch pieces (about 1/2 c)
1 red or green bell pepper, seeded, diced
1 cup chopped peeled cucumber (seeds removed)
1/4 cup chopped red onion
2 tsp Sherry wine vinegar (or red wine vinegar)
2 tsp cup extra-virgin olive oil
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 avacado- sliced

In a food processor, add all ingredients and process until smooth- adjust seasoning and serve with sliced avocado.

Lettuce, Red Pepper and Fennel Salad

Lettuce, Red Pepper and Fennel Salad

1/4 cup balsamic vinegar or
3 tablespoons red wine vinegar
2 garlic cloves, pressed
1 teaspoon Dijon mustard
1/2 cup olive oil
8 cups bite-size pieces lettuce
1 small fennel bulb, trimmed, sliced
1 small red bell pepper, sliced
1/4 cup grated Parmesan cheese

Combine first 3 ingredients in small bowl. Gradually whisk in olive oil. Set dressing aside. Combine remaining ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper sand serve.

Roasted Red Pepper and Tomato Sauce

Roasted Red Pepper and Tomato Sauce epicurious.com

2-3 Carmen red peppers
1 medium tomato
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 garlic clove, peeled
1/8 teaspoon cayenne pepper

Char bell pepper and tomatoes directly over gas flame or in broiler until blackened on all sides. Transfer tomatoes to plate. Enclose pepper in paper bag 10 minutes. Peel, halve, and seed tomatoes; place in blender. Peel, seed, and chop pepper; add to blender. Add oil, vinegar, garlic, and cayenne; blend until smooth. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Green Pepper Relish

Green Pepper Relish

1 large green bell pepper, very fresh
1 medium garlic clove, coarsely chopped
1/8 teaspoon salt (to taste)
1 jalapeno chile, seeded and diced (optional)

Wash the bell pepper and coarsely chop, removing core, seeds and membranes. Put pepper, garlic and salt in the food processor fitted with a blade and scraping down the sides of the bowl repeatedly with a rubber spatula, process until rather smooth.

Taste and serve with spicy meat and bread. If you prefer some heat to the relish add as much of the diced chili as you like.

Potato Gratin with Sweet Peppers and Tomatoes

Potato Gratin with Sweet Peppers and Tomatoes

2 large cloves garlic, peeled and smashed
2 1/2 tablespoons olive oil
1 medium onion, sliced thin
2 pounds all-purpose potatoes, peeled and sliced 1/8-inch thick or less
Table salt and ground black pepper
Pinch cayenne pepper (optional)
1 1/2 cups water
1/2 cup dry vermouth
3 tablespoons minced fresh basil leaf
1 red bell pepper, cored, seeded, and sliced thin
3 medium tomatoes, sliced thin
1/4 cup grated Parmesan cheese

Adjust oven rack to center position and heat oven to 375 degrees. Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with 1/2 tablespoon olive oil.

Heat remaining oil in medium saucepan and sauté on- ion and reserved garlic until soft and lightly browned, about 5 minutes. Add potatoes, water, vermouth, 1 1/4 teaspoon salt, 1/8 teaspoon pepper, basil, and cayenne (if desired).

Pour half of potato mixture into prepared dish; top with bell pepper. Add remaining potato mixture and cover with tomatoes. Season with additional salt and pepper to taste. Shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid.
Bake, basting once or twice, for 45 minutes. Sprinkle with Parmesan cheese, and continue baking until top is golden brown, about 40 minutes more. Let rest 5 minutes and serve.

Gazpacho Chopped Salad

Gazpacho Chopped Salad

1 (1-inch-long) piece baguette, crust discarded
2 garlic cloves
1/2 teaspoon salt
2 hard-boiled eggs, yolks and whites separated
2 tablespoons Sherry vinegar (preferably “reserva”)
1/4 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
1/8 teaspoon black pepper
1/2 lb ripe tomatoes, cut into 1/2-inch cubes
1 medium green bell pepper, cut into 1/8-inch dice (1/4-inch-thick)
2 oz. slices serrano ham or prosciutto , cut into 1/4-inch dice

Soak bread in 1/4 cup water 1 minute, then squeeze dry, discarding soaking water. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash to a paste with a large knife). Mash garlic paste with bread, yolks, and vinegar using mortar and pestle until smooth (or blend together in a mini food processor). Add oil in a slow stream while stirring constantly (or with motor running) to form a thick sauce. Stir in black pepper. Finely chop egg whites. Divide sauce among 4 salad plates and sprinkle with whites. Scatter tomatoes over whites and season with salt, then sprinkle with bell pepper and ham.

Pisto Manchego

Pisto Manchego is a classic vegetable dish from La Mancha in the central plains of Spain. It can be eaten on pasta, rice or bread and served hot or cold.

Pisto Manchego

3 tablespoons fruity olive oil
1 green pepper, cut into 3/4 inch squares
1 medium onion, chopped
1 medium zucchini, cut into 1/2 inch slices, then cubed
5 cloves garlic, minced
3/4 pound tomatoes, skinned and diced
1 tablespoon minced parsley
Salt
Freshly-ground black pepper

Heat the oil in a large saucepan and sauté the pepper, onion, zucchini and garlic until the onion is wilted. Add the tomato, parsley, salt and black pepper and cook over medium heat, uncovered, for 30 minutes. At the end of the cooking time, turn up the heat to reduce the liquid—the stew should be thick, not soupy.

Summer Corn Chowder

Summer Corn Chowder

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch dice
3 tablespoons all-purpose flour
5 cups vegetable or chicken broth
2 yellow potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
1 ripe tomatoe, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish

Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.

Vegetable Stir-Fry with Garlic-Miso Sauce

Here’s just a simple stir-fry recipe to use up some of the odds and ends in the fridge, or to try with some of this week’s eggplant and green beans. Serve it over rice, or, if you’re feeling decadent, over fried potatoes.

Vegetable Stir-Fry with Garlic-Miso Sauce

3 tablespoons vegetable oil
6 large garlic cloves, coarsely chopped
1 tablespoon yellow miso
1 teaspoon oyster sauce
1/2 teaspoon sugar
1 pound assorted vegetables (such as broccoli, green beans, eggplant, bell pepper and bean sprouts), cut into bite-size pieces
1 jalapeño chili, seeded, thinly sliced

Heat oil in heavy large skillet over high heat. Add garlic and sauté until golden, about 2 minutes. Add yellow miso, oyster sauce and sugar and stir to blend. Add vegetables and jalapeño and sauté until vegetables are crisp-tender, about 10 to 20 minutes depending on which vegetables you use. Serve immediately.