GARDEN VEGETABLE FRITTERS

IMG_3361sautee 1 carrot, 2 zucchini and 1/2 red onion (grated) with 2 cloves garlic (finely chopped). Add salt, pepper, 2 tsp. smoked paprika, and 2 tbsp. fresh lemon juice. Mix with 1/2 cup flour, 1/4 cup parmesan and 1 egg. Combine mixture, and form into small patties on a lightly greased baking sheet. Cook at 375 for 15-20 minutes (until golden brown) – flip and cook for another 10 minutes.

 

SPINACH + RICOTTA FLATBREAD

SPINACH + RICOTTA FLATBREAD

Preheat oven to 350. Top flatbread crust (I used Target brand) with 1/4 cup marinara, 2 cloves garlic (crushed), and 2 tbsp. pesto. Add raw spinach (enough to cover loosely) and ricotta to your liking. Top off with Parmesan, red pepper flakes, italian seasoning and smoked paprika. Bake for 12-16 minutes.

TURKEY MEATBALLS

TURKEY MEATBALLS

For those of you who don’t want the richness of red meat, ground turkey or chicken will do just fine. I used 2 lbs. ground turkey mixed with 1/4 chopped vidalia onion, 1/4 cup chopped roasted red pepper, 5 cloves garlic – minced, 1 egg, 1/4 cup parmesan cheese, fresh parsley + salt & pepper to taste.

ALTERNATIVE FRENCH ONION SOUP with sourdough toast

ALTERNATIVE FRENCH ONION SOUP with sourdough toast

Thinly slice 1 yellow onion and 1 red potato. Rough chop. Sauté in 2 tbsp. olive oil until soft – add 1 32 fl. oz. container beef stock, bring to boil. Meanwhile, Brown 1/2 lb. hamburger in separate skillet. Add 2 tbsp. onion powder. Cook half way and add to beef stock mixture. Chop 3 cloves garlic, add. Simmer for 20-30 minutes. Toast sourdough slices to garnish, shred swiss or your favorite sharp cheese to top off.

POTATO CHIPS (dark russet style)

POTATO CHIPS (dark russet style)

These potato chips are a bit richer in flavor than lightly fried ones. They are somewhat healthier, as they are pan-fried in olive oil and you control the salt content. That being said, they’re still potato chips. :) … Thinly slice 1-2 russet potatoes and pan fry in a cast-iron skillet or sautee’ pan on medium-high heat (approx. 2-3 minutes each side) – watch carefully for burning. Sprinkle with coarse sea salt, dried shallots, or any other dried herb/spice you enjoy. (I used shallot salt, garlic powder and paprika)

SWEET MIXED PEPPER CHILI

IMG_0677Rough chop 1 bag red, green and yellow sweet peppers, and 1 Vidalia onion. Sautee’ in butter and olive oil. Add 1 lb. ground turkey with salt-free chili seasoning – brown. Add 1 can red kidney beans, and 1 can fire-roasted tomatoes. Finish off with ground nutmeg and white sugar to taste –  serve with thin tortilla chips

SEARED SCALLOPS with Roasted Root Vegetables

SEARED SCALLOPS with Roasted Root Vegetables

This is a classic dish I enjoy any time of year. Scallops should be seasoned liberally with salt & pepper and seared in a cast iron or well-seasoned pan – with butter and olive oil. Medium-high heat – 2  1/2 – 3 minutes each side. Top off with truffle oil, sparingly. Vegetables can include carrot, turnip, parsnip, potato or anything else you desire. Sprinkle with olive oil, salt & pepper and juice of 1/2 orange/clementine [any citrus] – (with zest) and roast at 375 for 30 min.

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Scallop Recipe Credit: Thibaut Schilt