In The Kitchen
Ok, summer’s passed, but we’re still feeling the pull of garden-fresh vegetables. The recipes this month play into that “pull.” Check out the Cucumber Salad and the campanelle dish with fresh veggies and arugula. The Granola cups are the perfect morning dish as our kids are about to start school. And the Mexican Chocolate Chip Cookies… well, what can I say….they’re CHOCOLATE!!! hearty appetite and enjoy!!
In the Kitchen
Cucumber Salad w/Horseradish Dressing
1 large English cucumber
1 small red onion
½ C. fresh dill
1 Tbsp. prepared horseradish
3 Tnps. White vinegar
1 Tbsp. sugar
1 Tsp. Dijon mustard
¼ C. olive oil
1 (5oz.) pkg. mixed greens
Thinly slice the cucumber. Halve and thinly slice red onion. Chop dill. Drain horseradish.
In a bowl, whisk together the vinegar, sugar, horseradish, mustard, dill, and oil. In a large bowl combine cucumbers, onion, mixed greens, and horseradish vinaigrette. Toss to combine.
Crunchy Hummus-Crusted Fish
11/2 lb. boneless, skinless salmon fillets, cut into 2-inch strips
½ tsp. salt, divided
½ tsp. pepper, divided
1/3 C. hummus
½ C. dried breadcrumbs, panko ideal
Preheat oven to 425F. Season fish with ¼ tsp. salt and ¼ tsp pepper. Spread hummus evenly on top of each piece. Arrange fish on parchment paper-lined baking sheet: sprinkle with breadcrumbs. Coat with cooking spray.
Berry & Yogurt Granola Cups
1 large ripe banana, mashed
1/3 C. honey
1 tsp. vanilla
½ tsp. sea salt
1 tsp. ground cinnamon
2 C. rolled oats
¼ C. finely chopped walnuts
1 C. yogurt
2 C. berries
Preheat oven to 350F. In a large bowl, whisk together the banana, honey, vanilla, salt and cinnamon. Mix in oats and walnuts until well combined. Divid mixture among muffin cups, pressing mixture evenly into the bottom and up the sides to form crusts.
Refrigerate for 1 hour. Bake for 25-30 minutes. Allow cups to cool before removing from tins. Top the cups with yogurt and fresh berries when ready to serve. Makes 12 servings
Mexican Chocolate Chip Cookies
1 C. (2 sticks) unsalted butter, room temperature
1 C. golden brown sugar
2 large eggs
1 tsp. vanilla
2 C. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. salt
1/8 tsp. ground pepper
1 12-oz. pkg. semisweet chocolate chips
With an electric mixer, beat butter and sugar until fluffy. Beat in eggs 1 at a time……, then vanilla. Combine next 6 ingredients over butter mixture, beat just until blended. Mix in chocolate chips. Refrigerate dough until cold at least 1 hour an dup to 1 day.
Preheat oven to 350F. Lightly butter 2 large baking sheets. Drop dough by round tablespoonfuls onto sheets, spacing 1 ½ inches apart. Bake cookies until golden brown but still soft to touch, about 10 minutes. For crispier cookies bake longer. Let stand on cookie sheets for 3 minutes. Makes 30 cookies.
Campanelle with Corn, Tomatoes, Goat Cheese & Arugula
Cook 1 lb. campanelle according to label. Drain, reserving 1 C. cooking water.
Saute 11/2 C. corn in ¼ C. olive oil in a large pot over medium-high heat until browned, 4 to 6 minutes. Add 2 C. multicolored cherry tomatoes and cook until bursting. Season with salt & pepper. Add pasta, ½ C. cooking water and 2 Tbsp. olive oil to pot with tomatoes. Cook, stirring until coated adding more cooking water as needed. Season to taste.
Remove from heat and stir in 3 ounces crumbled goat cheese. Add 4 C. arugula and stir lightly before serving.
Potato & Corn Skillet Hash
3 russet potatoes (about 11/2 lbs.), peeled and cut into ½-inch piece (Can by already cut potatoes in refrigerated section at market)
1 Tbsp. white vinegar
1/3 C. extra-virgin olive oil, plus more as needed
2 ears corn, kernels cut off
pepper
¼ c. hopped mixed fresh herbs as desired
Spread potatoes in a 12-inch skillet. Add 2 C. water, vinegar and ½ tsp. salt. Bring to simmer over medium heat, then reduce heat to maintain steady simmer and cook, stirring halfway through, until water evaporates and potatoes are softened. About 20 minutes.
Increase heat and add olive oil. Cook, without stirring until potatoes are very browned on bottom, 5-10 minutes. Using a firm metal spatula, scrape often until potatoes are rich golden brown and crisp, about 20-30 minutes. Add 2 more tablespoons of olive oil as needed. Remove to a plate.
Add corn to skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
Return potatoes to skillet, stir well and season to taste. Remove from heat and stir in ½ herbs. Put in serving bowl and garnish with remainder of herbs.
