Chard and Sweet Corn Gratin
Extra-virgin olive oil
1 generous bunch (3/4 to 1 pound) Swiss or rainbow chard, stemmed and washed
Salt 1/2 red bell pepper, diced
2 large garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
½ cup milk
2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste
Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)
1 ounce Parmesan, grated (1/4 cup)
Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
Heat 1 tablespoon olive oil in a medium skillet and add red pepper . Cook, stirring, until pepper is soft. Add garlic and cook 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.
Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before servin
Butternut Squash Soup II
2 tablespoons butte
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
Ready In1 h 10 m
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
MINI ROSEMARY CORN MUFFINS
These mini corn muffins are extra moist thanks to the sour cream in the batter. Add fresh rosemary for a slightly different take on your standard cornbread.
Author: Lynne Webb
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 12-24 muffins
1/2 cup whole wheat flour
1/2 cup plain yellow cornmeal
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1-1/2 cups sour cream
1-1/4 cup corn kernels (if frozen, thawed slightly and patted dry)
1-2 tablespoons of finely chopped fresh rosemary (optional)
Preheat oven to 425°. Arrange 12 – 24 silicon muffin cups (these are great for easy clean up, but certainly regular muffin cups will do) on a baking sheet and set aside.
In a bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda.
Next, whisk together egg, sour cream, corn and rosemary. Then mix with flour mixture until smooth – but don’t overmix. All I needed was a wire whisk.
Spoon the batter into the silicon cups and bake until the tops have just begun to brown and a toothpick inserted in the center of a muffin comes out clean – about 12 to 15 minutes.
Let stand for about 5 minutes then transfer to a cooling rack. Once the muffins are completely cool, you can transfer them to storage (since they’re moist, you’re best off with an airtight container).
Butternut Banana Mash
2 lbs. butternut squash, cubed
2 Tbsp. olive oil
3 Tbsp. maple syrup
2 bananas, ripe or overripe, mashed
1/4 cup brown sugar (optional)
3 Tbsp. butter, melted
1/2 tsp. cinnamon
1 tsp. vanilla
Preheat oven to 400 degrees. Place cubed squash in baking dish; drizzle with oil and maple syrup. Lightly salt.
Roast the squash, stirring occasionally, for about 20 minutes, until soft; cool.
In a food processor, combine the squash and the rest of the ingredients and mix well. The brown sugar is optional, depending on how sweet you like the mash.
Heat and serve
Mushroom Vegan Pot Pie
6 potatoes, peeled and diced
3 cloves garlic
1 tablespoon Pompeian Robust Extra Virgin Olive Oil
¼ cup diced shallot
2 whole carrots, sliced
2 stalks of celery, sliced
1 lb portobello mushrooms, sliced
1 teaspoon salt
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon thyme
2 cups veggie broth
2 tablespoons flour
1 tablespoon Pompeian Organic Balsamic Vinegar
1 bunch of spinach
2 tablespoons olive oil
⅓ cup almond milk
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh parsley
Place potatoes and garlic in a deep skillet or a large saucepan and cover with water. Place pan on medium-high heat and bring to a boil. Reduce heat to medium and cook until potatoes are soft, about 10 minutes; drain and set aside.
Meanwhile, heat oil in an oven-proof skillet over medium heat. Add shallots and cook for 3 minutes. Add carrots and celery to the pan and cook an additional 5 -7 minutes or until vegetables soften. Add mushrooms to skillet and season skillet with salt, oregano, rosemary, and thyme. Cook mushrooms until they begin to soften, or about 5 minutes.
Combine the vegetable broth and flour, whisk. Pour broth mixture into the skillet along with vinegar, bring to a boil, then reduce heat to medium-low and simmer for 10 minutes or until sauce thickens. Add spinach; stir.
In a bowl, combine the potatoes, olive oil, almond milk, and parsley. Mash mixture until you reach the desired consistency. Dollop potato mixture over the mushroom mixture.
Heat oven to broil. Place the skillet on a middle rack and broil for 5-7 minutes or until the top is golden.
Rosemary Corn Soup
Total Time Prep: 30 min. Cook: 30 min. + cooling
Makes 8 servings
2 cups chopped onions
1/2 cup diced carrot
1/2 cup diced celery
3 tablespoons butter, divided
7-1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 Tblsp minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 medium sweet red pepper, chopped
1 cup half-and-half cream
Salt and pepper to taste
In a large saucepan, saute onions, carrot and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Cool; process in batches in a blender or food processor until pureed. Return to the pan.
In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.
1 cup: 239 calories, 10g fat (5g saturated fat), 26mg cholesterol, 789mg sodium, 35g carbohydrate (14g sugars, 5g fiber), 8g protein.
Mexican-Style Lettuce Salad
8 cups torn romaine (approximately 1 heart)
1 cup frozen corn, thawed
2/3 cup black beans, rinsed and drained
1 tomato (large), chopped
1 celery rib, chopped
1 carrots, sliced thin
2/3 cup salsa
4 tablespoons sour cream
4 tablespoons ranch dressing
Tear Romaine into bite size pieces and place in a large bowl.
Add the corn, black beans, tomatoes, celery, and carrots to the lettuce; toss to mix ingredients together.
Combine the salsa, sour cream, and ranch dressing; stir together until well mixed.
Just before serving, pour enough dressing over the salad to coat the lettuce to your taste. Use only as much as is required to coat the dressing the way you like it. You may not need to use all of it.
Brown Butter Plum/Pluot Upside Down Cake
1 ½ cups flour
1tsp baking powder
½ tsp salt
1 stick of unsalted butter, browned
2T unsalted butter, softened
½ cup white sugar
½ cup brown sugar, plus 2T brown sugar for the bottom of the pan
½ cup milk of choice (I used 2%)
2 pluots and 2-3 plums cut in half and then sliced into thin slices
Preheat oven to 350 degrees.
Brown the stick of butter and set aside to cool.
While butter is cooling, grease the bottom and sides of an 8” round cake pan and then line the bottom with wax paper or parchment paper. An easy way to do that is to trace the bottom of the cake pan on a sheet of the paper you are using and then cut it out. It will fit perfectly.
In a large mixing bowl, cream ½ cup of brown butter (I added the browned butter solids too, but you may not want to if you don’t like the flavor of them), the softened butter and the sugars together. Add the egg, vanilla and milk and mix well.
In another bowl, combine the flour, salt and baking powder together. Add ? of the flour mixture to the wet ingredients and gently stir in, continue with the second third and then the last of the flour.