Lemon Chicken with Capers and Mushrooms

Lemon Chicken with Capers and Mushrooms
2-3lbs Chicken Breast, salt and peppered
1/2 container mushrooms
2 T capers
2-3 T lemon juice
olive oil

Saute chicken. Add mushrooms and capers, deglaze with lemon juice. Broccoli with hollandaise adds a nice lemony counter point.

Minestrone

Minestrone Soup
4-6 mild italian sausage, sliced
1 onion, diced
4 cloves, garlic minced
3 whole carrots, sliced
1 jar tomato juice
1 container chicken stock
12 tomatoes, chopped
2 cups spinach, rinsed
2 cups red kidney beans, cooked

Cook sausage 3 mins, add onion 1 min, add garlic and carrots 2 min. Add tomato juice, chicken stock, and chopped tomatoes- stew 30-45min. Add water as necessary. Add spinach and cooked kidney beans 20 min before serving.

Veggie Quiche

Veggie Quiche
3 small tomatoes, sliced
12 grape tomatoes, halved
broccoli slaw
italian seasoning
salt and pepper
4 T mayonaise
3 eggs
4 oz goat cheese
pie crust

Sprinkle pie crust with italian seasoning, place sliced tomatoes on top. Mix slaw with cheese, mayo, and eggs, add to pie. Top with grape tomatoes. Cook 350F 20-35min.

Cream Shrimp

This is a family recipe.

Cream Shrimp
celery, chopped
green pepper, chopped
onion, chopped
1/2 lb shrimp/person, peeled and deveined
flour
milk
butter
sweet basil

Sautee vegetables in butter. Add flour and milk to form sauce. Season with salt, pepper, and basil. Add shrimp, cook until just pink.
Serve over rice.

Greek Burgers

Greek Burgers
1 lb ground beef
1 lb ground lamb
1/2 c grated onion
1 t oregano
1/2 t salt
1/8 t fresh ground pepper

*Optionally add small cube to center of each patty. Makes 10 small burgers.

Southwestern Stuffed Patty Pan

Southwestern Stuffed Patty Pan
1 patty pan squash per person
1 lb ground beef
1/2 onion chopped
6 tomatillos, halved
2 poblanos, halved
1 c bean salsa
chedder cheese

Cut plug out of top of squash, chop plug and set aside. Scoop out squash, fill with water, place on cookie sheet with lip. Set tomatillos and poblanos on cookie sheet cut side down, bake all at 350F for 10-15min. Brown ground beef, add chopped squash and onion, sautee until done. Add bean salsa cook off extra liquid. Remove pan from oven, add tomatillos and poblanos to meat mixture.
Empty water out of squash fill with meat mixture top with cheese, put in oven until cheese melts.

Bean Salsa Recipe

Bean Salsa Recipe
2 c black beans, cooked
2 c chickpeas, cooked
2 c corn kernels, frozen
1 c olive oil
1 c cider vinegar
1/4 c sugar
3 c salsa
optional: cilantro

I reduced the sugar from 1 c to 1/4c, 1 c was waaay too sweet. Maked ahead so flavors can meld. This is also good cold as a bean salad.

Brunswick Stew

This is originally and will continue to be a leftover stew.

Brunswick Stew
1/2 onion, diced
1 c okra, sliced
2 potatoes, diced
1 c corn kernels
stew tomatoes
BBQ
BBQ sauce

Sautee onion, okra, and potatoes. Cook down fresh tomatoes from the garden, optionally add left over canned tomato sauce. I added extra bbq seasoning- 1T, then to taste cider vinegar, brown sugar, mustard, and thai seasoning- which i make bbq sauce from.

Tzatziki Avocado Sandwich

This is an open faced sandwich and very very delicious.

Tzatziki Avocado Sandwich
1 slice toast
1 generous spoonful tzatziki sauce
3 slices avocado

Apply in that order, and enjoy.

Tzatziki Sauce

Tzatziki Sauce
4 oz plain yogurt
1/2 cucumber, peeled and grated
1-2 T lemon juice
salt and pepper
1 clove garlic minced
3 sprigs dill chopped

Tomato Pie

Tomato Pie
2 lbs tomatoes, sliced
1 onion, sliced
salt and pepper

4 oz goat cheese
3 eggs
4 T mayonaise

1/2 c bread crumbs
pie shell

Sprinkle tomatoes and onions with salt and pepper, set aside. Mix cheese, mayonaise, and eggs together until mostly smooth, set aside. Cover bottom of pie shell with 1/4c bread crumbs, layer 1/3 of cheese mixture, then 1/2 of tomatoes and onions, then 1/3 cheese mixture, remainder of tomatoes and onions, dollop remainder of cheese mixture, and then remainder of bread crumbs. Drizzle top with olive oil, bake 350 F 45-60 min.

Roasted tomato Quinoa

Quinoa
1 c quinoa
1 1/4 c water

Rinse quinoa in fine mesh strainer.
Bring to boil, simmer 25 min. Turn off heat, sit 5 min.

Roasted Tomato Quinoa
4 T olive oil
1 c grape tomatoes
1/2 chopped red onion

feta or goat cheese
kalmata olives
chopped parsley*
cooked quinoa

Roast onion and tomatoes, drizzled with olive oil for 20 min, 400F, or until onion is cooked.
Add to bowl of quinoa, and top with cheese, olives, and herbs.

Quinoa and vegetables can be cooked at the same time, or use leftover quinoa.

Green Beans with Figs

Green Beans with Figs
1 lb of green beans
1/2 red onion, chopped
6 dried figs, quartered stems removed

3 T basalmic vinegar
3 T stock

Steam onion and figs until onions are cooked. Add green beans, cook until crisp tender. Set aside. Add vinegar and stock to pan, reduce by half, drizzle over green beans. Serve warm or chilled.

Coleslaw

Coleslaw
dressing:
1/2 c lemonaise
1/2 c honey
2 t celery seed
1/2 cider vinegar

1 red cabbage
3 carrots
broccoli stems
1 apple

Thai Chili Sauce

This is sweet and vinegary...it is meant to be canned so the flavor may change over time.

Thai Chili Sauce
1/2 c chopped garlic
1 T salt
6 c cider vinegar
6 c sugar
1/2 c hot pepper flakes

Boil 5 min, process 15 min, cool 5 min. Nine 8 oz jars.

Peanut Sauce

Peanut Dipping Sauce
1/2 c peanut butter
1 t grated garlic
1 t grated ginger
2 T lime juice
2 T coconut amino acids/soy sauce
1 T brown sugar
1 t chili oil
1/3 c rice milk
dash salt*

*Organic peanut butter and coconut amino acids have no salt, you will need to add some.

Spring Rolls

Mmmm. Tasty.

Spring Rolls
rice paper
red cabbage
leftover chicken/salmon
radish
avocado
carrot
cilantro
thai chili sauce
peanut dipping sauce

Slice avocado and julianne veggies, reheat meat with a liquid to soften. Fill a pie plate with hot water, immerse one rice paper circle until completely softened. Remove to a plate fill with ingredients, wrap and roll like a burrito. Repeat.