8 ears fresh corn, husks removed
Vegetable cooking spray
Salt and freshly ground pepper
1/2 cup butter, softened
1 jalapeño pepper, seeded and minced
1 small garlic clove, pressed
1 tablespoon lime zest
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro
Garnish: lime zest
1. Preheat grill to 350° to 400° (medium-high) heat. Coat corn lightly with cooking spray. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.
2. Meanwhile, stir together butter and next 5 ingredients. Remove corn from grill, and cut into thirds. Serve corn with butter mixture. Garnish, if desired.
Yield: Makes 8 servings
1 cup olive oil
2 teaspoons salt
4 cloves garlic, crushed
1 teaspoon dried oregano
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 teaspoon pepper
2 teaspoons grated lemon zest
6 tablespoons lemon juice
3 medium zucchini, each cut lengthwise into 4 pieces
3 medium yellow squash, each cut lengthwise into 4 pieces
2 red bell peppers, stemmed, seeded, each cut lengthwise into 4 pieces
1 large sweet onion, such as Vidalia, cut into quarters, each held together with a skewer
2 eggplants, each cut lengthwise into 4 pieces
3 portobello mushrooms, stems removed
1. In a bowl, combine oil, salt, garlic, oregano, rosemary, thyme, parsley, pepper, lemon zest and juice. Put zucchini, squash, bell peppers and onion in a large ziplock bag and pour in half of marinade. Seal bag and shake to coat vegetables. Let stand for 3 hours at room temperature. Put eggplant and mushrooms in a separate ziplock bag, add remaining marinade, seal and shake to coat vegetables. Let stand for 1 hour at room temperature.
2. Preheat grill to medium. When heated, oil grates. Place onions, bell peppers and eggplant on grill and cook for 10 minutes. Add zucchini, squash and mushrooms to grill and cook all vegetables about 15 minutes longer, turning halfway through.
3. Cut vegetables into smaller sizes for serving, if desired. Arrange on a platter and serve warm, or cover and chill to serve cold.
Yield: Serves 12
1/2 cup canola oil
1/4 cup cider vinegar
1 clove garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 pound green beans, trimmed
1/2 pound yellow wax beans, trimmed
1 red bell pepper, seeded, cut into 1/2-inch strips
1 yellow bell pepper, seeded, cut into 1/2-inch strips
1 zucchini, trimmed, cut into 1/4-inch rounds
1 summer squash, trimmed, cut into 1/4-inch rounds
1. Preheat grill to medium. Cut 6 12-by-18-inch pieces of heavy-duty foil.
2. In a large bowl, whisk oil, vinegar, garlic, seasoned salt and pepper. Add vegetables; toss to coat. Divide vegetables evenly among foil pieces. Drizzle with any remaining dressing.
3. Fold long sides of foil toward each other, crimping edges to seal. Fold and crimp remaining edges, forming a sealed packet.
4. Place packets, seam side up, on grill. Close grill and cook for 20 minutes. To check for doneness, remove one packet from grill, open carefully and taste a vegetable: It should be crisp-tender. Carefully open packets and serve.
Yield: Serves: 6
4 (4-inch) portobello mushroom caps
2 teaspoons olive oil
4 cups finely chopped Vidalia or other sweet onion
1/2 cup dry red wine
1 tablespoon balsamic vinegar
2 teaspoons finely chopped fresh thyme, divided
1/2 teaspoon sea salt
3/4 cup chopped pitted kalamata olives
1 teaspoon grated lemon rind
1/4 teaspoon black pepper
3 (1-ounce) slices white bread
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley
1. Preheat oven to 350°.
2. Remove stem and brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem side down, on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes; cool mushrooms on wire rack.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 12 minutes. Stir in wine, vinegar, 1 teaspoon thyme, and salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and increase heat to medium-high; cook 5 minutes or until liquid evaporates. Stir in olives, rind, and pepper.
4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine 1 teaspoon thyme, crumbs, cheese, and parsley. Spoon 1/2 cup olive mixture into each mushroom; top with about 3/4 cup cheese mixture. Bake at 350° for 25 minutes or until golden brown.
3 tablespoons unsalted butter
1 small onion, chopped
1 1/2 pounds broccoli florets
2 cups reduced-sodium chicken broth
1/2 cup crumbled gorgonzola cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup half-and-half
1/2 cup croutons
1. Melt butter in a medium pot over high heat. Add onion and cook until softened, about 4 minutes. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes.
2. Spoon out 1 cup small florets and reserve. Add 1/4 cup cheese, the salt, pepper, and half-and-half to pot. Working in batches, purée soup in a blender until very smooth, about 2 minutes per batch.
3. Divide mixture among 4 bowls. Garnish each with reserved florets, a sprinkle of remaining 1/4 cup cheese, and a few croutons.
2 tablespoons olive oil
2 (4-ounce) packages exotic mushroom blend, chopped
1 (8-ounce) package presliced cremini mushrooms
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh oregano
3 garlic cloves, chopped
1/3 cup organic vegetable broth
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
2 cups 2% reduced-fat milk
1 1/2 cups organic vegetable broth
3/4 cup instant polenta
1 cup (4 ounces) shredded fontal or fontina cheese, divided
1/4 teaspoon salt
1. Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper.
2. Bring milk and 1 1/2 cups broth to a boil. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt. Divide polenta among 4 gratin dishes; top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms.
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (8-ounce) package presliced mushrooms
1 cup marinara sauce
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded fontina cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
3/4 cup sliced bottled roasted red bell peppers
1 tablespoon capers, rinsed and drained
4 drained canned artichoke hearts, thinly sliced
1. Preheat oven to 500°.
2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; sauté for 5 minutes or until mushrooms are tender and most of liquid evaporates.
3. Spread sauce over the pizza crust, leaving a 1/2-inch border, and top with mushroom mixture. Sprinkle evenly with mozzarella, fontina, and Parmesan cheeses. Top with roasted red bell peppers, 1 tablespoon capers, and artichokes. Bake at 500° for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving.
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 medium zucchini, cut diagonally into 1/2-inch-thick slices
Preheat grill pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
2 Tbsp olive oil
1/2 cup chopped onion
1/2 pound of fresh chard
2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
Salt and freshly ground black pepper
1 to 2 eggs
Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.
Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture.
Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.
Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.
Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.
1/4 medium green cabbage
2 tablespoons butter (or more if you are feeling decadent)
salt and pepper
Core and very thinly slice the cabbage.
Melt the butter in a large skillet (I use non-stick) over medium heat.
When it is bubbling, add the cabbage.
Salt and pepper the cabbage.
Stir occasionally and cook until mostly wilted, about 10 minutes.
Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes.
Do not let burn.
Taste, adjust seasoning, and serve immediately