In a large pot, sautee 5-6 potatoes – chopped, skins on – with 2 large leaks, rinsed and chopped for about 15 minutes. Season with liberal amounts of salt and pepper and crushed red pepper to taste. Add 3 cups water and 1 1/2 cans low sodium chicken stock. Add 5-6 cloves garlic – rough chopped. Boil until ingredients are tender and puree in a blender. Add 1/2 pint half & half – keep on low heat until warmed all the way through – garnish with fresh parsley, oregano, toasted pumpkin seeds, or cinnamon toast croutons.
Sautee 1 Red Pepper, 2 Green Peppers, 1 Pablano Pepper, 1 Red Onion, and 1 Vadalia Onion in olive oil and a tbsp. slab of butter. Meanwhile, brown 1 lb. ground turkey in a separate skillet, add 1/2 package taco seasoning and dried oregano to taste. After vegetables are caramelized, add the ground turkey with 1 1/4 cups Bourbon, 1/4 cup barbecue sauce, 1/2 cup Orange Juice, 1 can black beans, 1 can dark red kidney beans, 1 can tomato paste, and 2 cans diced tomatoes (I used fire roasted). Season with 1/2 package taco seasoning, 1 tsp. white sugar, 1 tsp. smoked paprika, 1 tsp. chili powder and salt & pepper to taste.
Halve and core 4-6 red or green peppers. Drizzle with olive oil and salt and bake at 400 for 10-12 minutes. Meanwhile, sautee 1 shallot, 1 white onion, 1 apple, 4 cloves garlic and any leftovers from the pepper tops. Add salt and paprika to taste. Brown 1 lb. hamburger – add pinch of cinnamon and allspice. Combine mixture and add to peppers (top with cheddar and Italian seasoning) – bake at 300 for an additional 10 minutes.
A simple little dish with such wonderful flavor: tart, crispy, salty… Take 2-3 green tomatoes and slice them about 1/4″ thick. Dip in whisked egg and seasoned bread crumbs. Fry in olive oil on medium high heat. Add salt. That’s it… You can eat them as is or put them in a Cobb Salad… Dip them in ranch dressing… Eat them on toasted bread with marinara…. They are surprisingly complex for such a simple recipe.
1. Quarter 6-8 tomatoes, add olive oil and salt to taste. Pulse to a thick liquid in food processor.
2. Halve 1 cucumber, deseed and rough chop. Quarter 1 green pepper and deseed, pulse in a food processor until finely chopped. Add to tomato base.
3. Mince 3 cloves garlic, add to mixture.
4. Add pinch of white sugar (agave nectar, honey, etc. can be used to substitute), 1 tsp. balsamic vinegar, and other seasonings which will balance out the sweetness (I used smoked sea salt and paprika).
Chill, until ready to serve. Garnish with lime wedge and cilantro.
Finely chop: 1 red pepper, 1 yellow pepper, 1 orange pepper, 1 jalapeno pepper, 1/2 red onion, 4 cloves garlic, and palm full of cilantro. Add juice of 1 1/2 limes, 2 tbsp. olive oil, splash orange juice and salt & pepper to taste with smoked paprika and chipotle seasoning to taste
Marinate 2 chicken breasts in olive oil and poultry seasoning (at least 2 hours, up to 12 hours) Chop 2 red onions and sautee’ with 2 tbsp. paprika – salt to taste. Slice and season 4 assorted bell peppers with olive oil, salt and pepper (I used 2 yellow and 2 orange). Grill. Soak rice noodles in hot water for 20 minutes. Mix with vegetables, 3 cloves garlic (chopped) and 1/4 cup lime juice) and cook another 6-8 minutes. Whisk together 1 can coconut milk, 3/4 cup peanut butter, 1/2 cup hot water and 2 tbsp. chili powder. Add to vegetables and noodles. Garnish with basil or cilantro and fresh lime juice.
Whisk 1/2 cup high quality olive oil, 4 tbsp. balsamic vinegar, 1 clove garlic (grated), 1 tsp. white sugar, 1 tsp. poultry seasoning, 1 tbsp. honey dijon, finely chopped basil (or italian seasoning to taste). Adjust measurements as needed (based on how sweet or savory you would like your dressing).
Marinate 2 chicken breasts over night with 2 tbsp. olive oil, poultry seasoning and sweet/smokey barbecue. Grill. Add to mixed baby romaine, tri-color cherry tomatoes, red grapes, dried cranberries and top with gorgonzola or sharp cheddar. Add homemade balsamic dressing (recipe separate).