Vegelicious

First and foremost, ALWAYS FRESH!

High’s delicious veggie sandwich:

*cucumber, thinly peeled

Peel skin. Cut thin strips with a peeler. Sprinkle salt on strips and wrap in a paper towel to absorb moisture.

*thin slices red onion, rinsed and dried (use a mandolin)

*sliced ripe tomatoes

*sprouts

*baby spinach

*smashed avocado

Smash a ripe avocado with a fork. Add a squeeze of fresh lemon juice and a pinch of salt.

*a schmear of cream cheese or highmade hummus

* a drizzle of balsamic vinaigrette

*cracked pepper and salt

*whole grain toast

A S S E M B L Y R E Q U I R E D

SO SATISFYING!

Green Eggs and Ham

(serves 4)

1 large zucchini, diced
1 large yellow squash, diced
1 red bell pepper, trimmed up and diced
1 medium-sized eggplant, diced
1 small yellow onion, diced small
1 pint of cherub tomatoes

6-8 garlic cloves
1/2 C olive oil
4 slices of rustic sourdough bread, cut in half

3 ounce package of fresh basil
Zest of half a lemon
1 C olive oil

4-5 slices of prosciutto

4 extra-large organic cage free eggs
olive oil for basting

For the oven roasted ratatouille: Place vegetables and tomatoes in a bowl and toss with olive oil. Arrange vegetables on two foiled-lined baking sheets that have been sprayed with non-stick spray. Use two sheets so that the veggies are not crowded. Generously season with salt and pepper and place into a preheated 450 degree oven. Roast for 12 minutes. Rotate and roast for an additional 12 minutes or so until the edges of the vegetables begin to brown. You will need to use a spatula to move the veggies around for even cooking. Remove and cool.

For garlic oil: Place garlic cloves and olive oil into a small sauce pan. Cook over low heat until garlic softens and turns golden in color. Add cloves to the cooked vegetable mix and generously brush sourdough bread with garlic oil. Place bread into a preheated 350 degree oven and bake for 12 minutes. Rotate pan and bake for an additional 12 minutes or until golden and crisp.

For lemon basil oil: Place ice and water in a mixing bowl. Bring a sauce pan of water to a boil. Place basil leaves in a strainer with a handle. Dip leaves into boiling water for five seconds. Remove leaves to the ice bath. Once cooled, place leaves on a paper towel. Place another paper towel on top and gently blot the leaves until dry. Place basil in a blender. Add zest, a pinch of salt and 1 C of olive oil…not EVOO. The oil stores well in the refrigerator for several days.

For prosciutto: Place slices of prosciutto on a baking sheet that has been sprayed with non-stick spray. Place pan into a preheated 375 degree oven. Book for 12 minutes. Rotate pan and cook for an additional 10 minutes or so until crisp.

For service: Place sourdough toast on a plate. Spoon ratatouille over the toast. Place a sunny egg on top. Break up a slice of prosciutto and sprinkle on top of the egg. Drizzle with basil oil.

Broccoli Salad

(recipe serves 4-6)

1 package of broccoli florets
1 package of baby carrots, peeled and sliced thin on the diagonal
Half of a red onion, thinly sliced, rinsed and dried
1/2 C of golden raisins
4 strips of applewood smoked bacon, cooked crisp and chopped
3/4 cup of toasted pecan pieces
Zesty French Dressing
Salt and pepper to taste

Fill a mixing bowl with ice water. Add broccoli florets to a pot of salted, boiling water. Leave in the pot just until the vibrant green color occurs. Using a slotted spoon, immediately remove broccoli to the ice bath. Thoroughly chill. Remove florets from the ice bath and place them on a towel-lined sheet pan. Place in the refrigerator for thorough drying. Once broccoli is dry, slice it thinner and combine it with the remaining ingredients. Dress with Zesty French dressing and season with cracked pepper and salt. Serve immediately. If holding, leave off bacon and pecans and add those prior to service.

Strawberry White Chocolate Cheesecake

(recipe makes one 9” cake or 8 individual cakes)

no baking required!!!

For crust:

1 1/2 C graham cracker crumbs
1 stick butter, melted
1/4 C sugar
1/2 t vanilla extract
Pinch of salt

Place crumbs in a bowl. Add sugar and salt and mix well. Melt butter in the microwave. Add vanilla into melted butter. Add butter mix to crumbs. Mix well. Press crumb mix into pan or pans that have been sprayed with non-stick spray. Place in the freezer while you prepare the filling.

For filling:

7 ounces white chocolate broken into pieces
1 pound cream cheese, room temperature
1 C powdered sugar
1 1/2 t vanilla bean paste
Zest from half an orange
Zest from one small lemon

1 C heavy cream

3 T strawberry jam

Melt chocolate in the microwave. Use 50% power and melt in 10 second intervals. Careful not to over heat. Let melted chocolate sit on the counter while you prepare the remaining ingredients.

In a stand mixer fitted with the paddle attachment, add cream cheese. Make sure it is room temperature. A couple of seconds in the microwave can assure this. Beat until smooth and void of lumps. Sift powdered sugar into the cream cheese and blend well. Add vanilla bean paste and zests. Mix until well combined. Add cooled white chocolate and blend. Once combined, remove cream cheese mix to another bowl. Clean mixing bowl.

In the stand mixer with a whisk attachment, whisk the cream until firm peaks form. Fold about a third of the cream into the cream cheese mix. Incorporate using a folding technique. Add remaining whipped cream and strawberry jam. Fold to mix. Place filling into graham cracker crust(s). Chill in the refrigerator for 4-5 hours or overnight. They will hold nicely for several days.

For service, unmold and add additional strawberry jam as a topping. Gently warm jam with a few drops of water to reach a spreadable consistency. Slice strawberries on top.

With the addition of whipped cream, the texture of the cheesecake is very light and airy.

Recipe lifted from Food & Wine.

I used individual baking molds. For information on those, check out the recipe for Lemon Blueberry Cakes.

Another thought on this idea would to substitute bittersweet chocolate for the white chocolate and omit the lemon zest. Use more orange zest instead. Chocolate cookie crumbs for the crust would work too.

Citrus and Herb Shrimp Salad

(recipe serves 8)

Two pounds large shrimp

One small fennel bulb, sliced thin on a mandolin
1 C celery, diced small
One small red pepper, diced small
Half a red onion, diced small, rinsed and dried

For shrimp:

Place shrimp in a pot of boiling water that has been seasoned with 2 t salt, 1 t red pepper flakes, 3-4 bay leaves, and the juice of one lemon. Cook until shrimp are just firm to the touch. Drain and cool. Remove peels and dice.

For dressing:

1 C mayo
2 T Dijon
1/2 t celery seed
1/4 t salt
1/2 t pepper
Zest of one lemon
Zest of one lime
Zest of half an orange
Pinch of fresh parsley, cilantro and dill (be generous!)

Combine all ingredients in the bowl of a food processor fitted with the steel blade. Process until smooth. Chill.

For serving:

Combine shrimp, fennel, celery, red pepper and red onion in a bowl. Add dressing until desired consistency is achieved. (You may not use all the dressing.) Adjust seasoning with salt and cracked pepper. Mound shrimp salad on avocado halves, crostini or lettuce.

Prosciutto and Melon

(makes 12)

1 large cantaloupe, peeled and sliced into 12 pieces

12 slices prosciutto

Fresh mint leaves, thinly sliced

Cracked black pepper

EVOO

Balsamic Syrup

For balsamic syrup:

Place 1/2 C of balsamic vinegar and 1 T of honey in a small sauce pan. Bring to a boil. Reduce heat, maintaining a slow boil. Constantly swirl vinegar in pan to insure even cooking. Reduce down to a syrupy consistency. Look for big bubbles. Remove and cool. Store in the refrigerator until needed. If vinegar is too thick, allow it to come to room temperature before using. Great drizzled on salads, cheeses, meats, grilled fish…

Wrap each melon slice with one slice of prosciutto. Drizzle with EVOO, a grind of cracked pepper, mint leaves, and balsamic syrup.

Almond Cookies

(recipe makes 45 small cookies)

3 C blanched slivered almonds
1 1/2 C sugar
3 egg whites
3/4 t almond extract

Found this recipe on the internet. Delicious cookies, great texture, a breeze to make and gluten-free!

Found this recipe on the internet. Delicious, great texture, a breeze to make and gluten-free!

In the bowl of a food processor fitted with the steel blade, add the almonds. Process until almonds are ground into a fine meal. Add sugar and process another 45 seconds or so. Make sure sugar and almonds are well-integrated. Add egg whites and almond extract. Process until dough forms around the blade.

Using a small ice cream scoop, portion cookies onto a parchment lined baking sheet making sure to leave about 11/2 inches around each portion. You may need three baking sheets. (The recipe can be cut in half.) Place cookies into a preheated 300 degree oven and bake for 20 minutes. Rotate and bake for an additional 20 minutes. Cookies should be lightly golden in color. Leave to cool on the baking sheets. They will be soft at first but will harden as they cool.

These store well for several days in an airtight container. Great texture…crispy on the outside with a slight chewiness on the inside.

Lemon Curd

Zest from three lemons
1 1/2 C sugar

1 stick butter, soft

4 eggs
1/2 C fresh lemon juice
Pinch of salt

In the bowl of a food processor fitted with the steel blade, place sugar and lemon zest. Process until well combined. Add butter and process to mix well. With machine running, pour eggs – one at a time – through the feed tube. Process until smooth. Add lemon juice and salt and process until a smooth mixture results. Place mix into a stainless, heavy bottomed sauce pan over medium heat. Whisk constantly making sure mix is not sticking to the bottom edges of the pan. Careful to not use excessive heat. Gentle cooking here. A slight bubbling will occur and the mixture should, when whisked, “hold lines”. This is when you know to stop. Strain curd into a bowl and press plastic wrap directly on top. Refrigerate for several hours before using. Overnight cooling is best. Holds for several days. Dip shortbread in it, serve with berries, smear on a scone, use it as a mini tart filling or as a filling between layers of cake. Thanks to Ina Garten for the recipe. Easy, as most of her recipes are, and a winner. Don’t we all want to be her neighbor? Or Jeffery?

Lemon Buttermilk Pound Cake

(recipe makes two large loaves or 12 mini cakes or 1 – 9″ cake round)

3 C flour
1/2 t baking powder
1/2 t baking soda
1 t salt

2 sticks butter, soft
2 C sugar
Zest from one large lemon

4 eggs
1 t vanilla

3/4 C buttermilk

In a mixing bowl, combine flour, baking powder, baking soda and salt. Mix well with a whisk.

In the bowl of a stand mixer, add butter. Mix until creamy using the paddle attachment. Add sugar and lemon zest. Mix until well combined and lightened in texture.

Place eggs and vanilla in a portable container. With mixer on medium speed, drop eggs – one at a time – into butter mix. Mix well after each addition.

With mixer on lowest speed, add flour mix and buttermilk alternately beginning and ending with the flour mix. Finish incorporating by hand.

At this point, I often let the batter rest. Press plastic directly on top of the batter and place it in the refrigerator. Portion out later for baking.

Use non-stick baking spray before filling molds. Check out the recipe for Lemon Blueberry Cakes to see the individual baking pans I used.

Place cakes into a preheated 325 degree oven. Individual sized cakes bake for about 24 minutes total. I rotated the cookie sheet after 12 minutes of baking for even cooking. Large loaves or cakes will require longer cooking times. Remember to use the “touch test.” Don’t wait for a golden brown color as this may result in overcooking and a dry texture. “Just set” on top is the key and a slight pulling away from the edges of your baking dish.

Mixed berries with lemon zest, lemon juice and a drizzle of honey. Allow some time to marinate.

Slice off the top of each cake. Spoon on lemon curd and add fresh berries. Place top back. Fresh whipped cream, mint and a dust of powdered sugar makes this cake a sweet treat.

Turkey Meatballs with Curried Lentils

For turkey meatballs:

(makes 15 meatballs)

One pound ground turkey, 93/7 mix

1/3 C grated yellow onion
1/2 C grated zucchini, peel left on, squeezed dry
6 cloves garlic, finely minced
1 egg
1/4 Panko crumbs

2 t ground cumin
2 t ground coriander
2 t turmeric
1 1/2 t salt
2 t black pepper

Combine all ingredients in a mixing bowl. Using impeccably clean hands, mix well. Using a 1/4 C ice cream scoop, scoop out turkey and gently form into balls. Place balls onto a baking rack. Place the baking rack on top of a foil lined baking sheet. Spray each ball with vegetable or canola baking spray. Place into a preheated 425 degree oven for 15 minutes. Rotate pan and cook for an additional 12-15 minutes or until nicely browned. The meatballs can be used right away or refrigerated for later use. Simply rewarm, covered, in a 300 degree oven. They freeze well too.

For curried lentils:

One pound lentils, rinsed

1/4 C olive oil
2 small yellow onions, chopped small
4 celery stalks, diced small
4 carrots, peeled and diced small
8 cloves garlic, finely minced

2 T tomato paste

1/3 C apple cider vinegar

6 C chicken stock

1 t red pepper flakes
1 1/2 t ground coriander
1 1/2 t turmeric
1 T curry

2 t salt

Serve turkey meatballs over curried lentils. Garnish with baby kale and curry yogurt sauce. Grilled Naan makes this dish complete. (Sauce recipe is under “sides” section of recipe index.)

In a preheated soup pot, add olive oil, onions, celery, carrots and garlic. Stir to combine and add a pinch of salt and black pepper. Cook until vegetables soften and begin to stick to the bottom of the pan. Salting the veggies will extract water from the vegetables. You want to cook the vegetables until the water has evaporated. A slight caramelization of the vegetables should occur. Add tomato paste and mix well. Cook over medium heat until a darkening of the paste occurs. Look for sticking bits…always a good sign! You should be able to smell the sweetness of the caramelization. Add the vinegar and reduce until it has evaporated. Add the stock and remaining seasonings, except the salt.
Bring lentils to a boil. Lower heat, cover and simmer until lentils are tender. Add salt, as needed. Great as a soup or as a back drop for meatballs, chicken thighs, pork…

Freezes well too.

Served meatballs with a tomato, Feta, cucumber, parsley and mint salad.

A spritz of salt and cracked pepper and a drizzle of EVOO and white wine vinegar.