HomeIn The KitchenIn The Kitchen

In The Kitchen

In The KItchen

In The Kitchen

Here are some of my favorite ingredients; mushrooms, Dijon mustard, asparagus, pasta, potatoes, blue cheese and cherries. Throw them to together (or keep them apart!) and you come up with some terrific recipes. Easy to prepare, they’ll be a welcome addition to your summertime table. P.S. Try using Blueberries instead of cherries for the Cherry Crisp. Use about 5 or 6 cups of fresh blueberries and you’ll have a yummy alternative. Bon Appetit!

¼ C. fresh lemon juice
4 anchovy fillets
2 large garlic cloves
2 tsp. drained capers
2 tsp. Dijon mustard
2 tsp. prepared white horseradish
1 tsp. Worcestershire sauce
2 dashes Tabasco
¾ C. olive oil
½ lb. mushrooms, thinly sliced
1 large head romaine lettuce, torn into bite-size pieces
2 C. purchased garlic-flavored croutons
½ C. parmesan cheese

Blend first 8 ingredients in processor until almost smooth. Gradually add oil and process until thick dressing forms. Season with salt and pepper. If made a day ahead, cover and refrigerate.

Toss mushrooms with 1/3 C. dressing in medium bowl. Let marinate 15 minutes. Place lettuce in large bowl. Add mushrooms, croutons and cheese. Toss with enough dressing to coat generously. Season to taste.

½ lb. asparagus, cut into matchsticks
3 C. frozen shredded hash browns
2 Tbsp. olive oil
2 slices American cheese
Sauteed red sweet pepper & onion

In a bowl combine asparagus and shredded hash browns. In a skillet, heat olive oil over medium-high heat. Add asparagus mixture and press top with spatula. Cook 5-10 minutes without stirring. Invert onto a baking sheet to flip; return to skillet. Cook 5-6 minutes until browned. Top with American cheese. Serve with sauteed chopped asparagus, red sweet pepper and onion.

8 oz. blue cheese, finely crumbled
1 16-oz. container of sour cream
1/3 C. chopped fresh Italian parsley

Whisk blue cheese, sour cream and parsley in medium bowl until well blended. Season to taste.

4 Tbsp. unsalted butter, melted
6 C. pitted cherries (thawed if frozen)
¾ C. sugar
2 tsp. ground cinnamon
¾ C. plus 2 Tbsp. flour
2/3 rolled oats
1/3 C. sliced almonds

Preheat oven to 350°F. Prepare a 9-inch square baking dish.

Toss cherries in a large bowl with ½ C. sugar, vanilla, cinnamon and 2 Tbsp. flour. Transfer to prepared baking dish.

Whisk the remaining ¼ C. flour, the oats, almonds and remaining sugar in a medium bowl. Stir in the melted butter until combined, then sprinkle mixture over the cherries.

Bake until filling is bubbling and topping is brown, about 50 minutes to 1 hour. Let cool a bit before serving.

3 Tbsp. olive oil
1 medium yellow onion, halved, thinly sliced
1 lb. yellow squash
1 Tbsp. chopped fresh thyme
½ tsp. salt plus 1 Tbsp. divided
¼ C. pepper
2 C. grape tomatoes (about 6 oz.), halved lengthwise
12 oz. fusilli

Prepare fusilli al dente. Heat oil in large skillet over medium-high heat. Add onion to cook, stirring until light brown, about 4-8 minutes.

If yellow squash has “crookneck,” cut off the neck, halve it lengthwise and cut into ¼-inch slices. Quarter the wider part lengthwise and cut into ¼-inch slices.

When onion is lightly brown, add squash, thyme, ½ tsp. salt and pepper. Cook over medium-high heat until squash releases most of its liquid and begins to brown slightly, about 7-10 minutes. Add tomatoes and cook until they break down, about 4-6 minutes.

Drain pasta and toss with veggies/sauce. It’s ready to serve!

Share With:
Rate This Article



Sign Up For

Our FREE Newsletter!

Get The Uptight Suburbanite delivered straight to your inbox. Plus Special Offers!



Thank you for joining!