Recipe of the Week

Tomato Cucumber Salad

Ingredients:                               

• 2 regular tomatoes, or
• 4 plum tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 small red onion, or 1 green onion, chopped
• Salt and ground black pepper to taste
• Italian seasoning, just a sprinkle, optional
• 1 tablespoon lemon juice
• Olive oil, optional

Directions:

Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt, pepper, and optional Italian seasoning. Sprinkle with lemon juice and, if desired, a few drops of olive oil. Chill.

Fire-Roasted Corn Salad

Ingredients:

• 2 ears of corn on the cob
• 1 Roma tomato, diced
• 1 small red onion, diced
• 2 tablespoons cilantro, minced
• 1 lime, squeezed
• 2 teaspoons salt

Directions:

1. On a grill or grill pan, grill corn until charred, then cut corn off the cob.
2. Mix the corn with all remaining ingredients in a bowl. Add salt and pepper to taste.

• Recipe by Chef James “Jaycee” Couch, a graduate of the JNA Institution of Culinary Arts, James Madison University, and the famed CIA: Culinary Institute of America. He works at the Capital One headquarters in McLean, VA, at times alongside José Andrés for World Central Kitchen.

Quick Gazpacho

Ingredients:

• Tomatoes
• Cucumbers
• Garlic
• Onions
• Herbs
• Avocado

Directions:

Blend fresh tomatoes, cucumbers, garlic, onions, herbs in a food processor or blender. Add avocado for creaminess. Serve chilled. Stir in cooked, corn, squash, fish, or shrimp if desired.

Basil Limeade

Harvest fresh, fragrant basil to concoct this delicious recipe.

Ingredients:                          

• ¼ cup lime juice
• ¼ cup sugar
• Sweet basil sprigs
• Lime slices
• Crushed ice
• Club soda
• Sweet basil sprigs and lime slices, for garnish

Directions:

Combine lime juice and sugar in a jar; shake vigorously until combined. Put a sprig of basil and lime slices in the base of two 8-ounce glasses. Add lime mixture and ice to glasses, fill with club soda. Muddle with a spoon and serve immediately.

Zucchini Fritters

INGREDIENTS:

• 1 1/2 pounds zucchini, grated (about 3 cups)
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan
• 2 cloves garlic, minced
• 1 large egg, beaten
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

DIRECTIONS:

1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
2. In a large bowl, combine zucchini, flour, Parmesan, garlic, and egg; season with salt and pepper, to taste.
3. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 Flip and cook on the other side, about 1-2 minutes longer.
4. Serve immediately.

Refrigerator Relish

Ingredients:

• 8 cups cucumbers (washed, unpeeled, chopped or sliced thinly)
• 1 cup onion, chopped
• 1 cup green bell peppers, chopped
• ½ teaspoon salt
• 2 cups sugar
• 1 ½ cups vinegar
•  1 teaspoon celery seed
• 1 teaspoon mustard seed
• ¼ teaspoon ground black pepper

Directions:

• Sprinkle salt over cucumbers, onion, and green pepper. Mix and let set for one hour.
• Meanwhile combine the sugar, vinegar, celery and mustard seed, and black pepper in a small saucepan. Stir well and bring to a boil; cook for one minute.
• Pour over cucumber mixture. Cool and refrigerate for at least 4 days. Pickle relish may be stored in the refrigerator up to one month.

Carrot Fries (Ranch Seasoned)

Ingredients:

• 2 pounds carrots, medium to large
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1 teaspoon salt, plus more for sprinkling
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• Finely chopped parsley for serving

Directions:

1. Preheat oven to 425 degrees F.
2. Peel the carrots. Cut the carrots into thin fries: slice off ends, then square off each of the sides to make a rectangular box shape. Cut into 3/8-inch-wide slices, then cut the slices into stripes.
3. Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with the olive oil, then add the spices and cornstarch mixture. Mix thoroughly to combine.
4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
5. Bake 12 minutes on one side, the flip the fries and bake 12 to 17 minutes until the fries are dry and slightly browned; watch them carefully as the cooking time can depend on the thickness of the fries and the heat of your oven. Thinner fries will turn out crispier than larger fries.
6. Cool a few minutes, the serve immediately. (Note: Fries are best served right out of the oven; they become softer as they sit.)

Find it online: https.acouplecooks.com/carrots/fries/

Stuffed Pea Pods

Ingredients:

• 10 to 20 pea pods (snap peas or snow peas work well)
• Assorted finely chopped herbs (optional)
• ¼ cup (2 oz) cream cheese, any flavor
• ¼ teaspoon lemon juice

Directions:

• Step 1.  Wash each pea pod under cold running water and pat dry with a paper towel. Split each pea pod down the middle with a knife to form a small pocket.
• Step 2.  In a small bowl, combine herbs, cream cheese, and lemon juice. Mix well.
• Step 3.  Add cheese mixture into each pea using a table knife.
• Step 4.  Enjoy!

Pickled Radishes

Ingredients:

• 2 cups sliced radishes
• 1 small onion
• ½ cup white vinegar
• ½ cup sugar
• 1 ½ teaspoon salt

Directions:

Mix all ingredients together. Cover and refrigerate at least 8 hours or overnight.

Recipe by Joan Hodel in a Collection of Recipes by Unity Family Home Care and Hospice “Cookin’ & Cures” 2010

Fresh Spinach with Lemon Sauce

Prepare Sauce:

• 2 tablespoons snipped fresh parsley
• 2 tablespoons softened butter
• 2 teaspoons Dijon mustard
• ½ teaspoon grated lemon zest

In a small bowl, stir together the sauce ingredients.

Prepare spinach:

• 12 ounces fresh washed spinach
• 1/3 cup water

In a Dutch oven, bring the water to a boil over high heat. Add the spinach. Cook for 1 minute, or until just limp, stirring constantly. (Using two utensils makes handling easier.) Using a slotted spoon, transfer the spinach to a shallow serving dish.

Serve:

Top with the sauce, spreading with the back of a spoon. Let the butter melt before serving the spinach.