recipes - One Dish At A Time

SUMMER MELON SALAD w FETA CHEESE

6/29/2020

Summer Melon Salad w Feta Cheese (serves 4-6)

Ingredients:

1/2 small seedless watermelon
1/2 medium cantaloupe
Feta cheese
1/4 med size onion
4tbsp Extra Virgin Olive Oil
3tbs White wine vinegar
Salt & Pepper

Instructions:

Clean and cut melons into 1/2” cubes
Thinly slice onion
In a large bowl combine, melons, onions, crumbled feta, EVOO and vinegar. Mix together and start tasting depending on the juiciness of your melons you will need to adjust to taste. Now you are ready to add salt and pepper, also taste.

NOTE: Remember that feta is naturally salty, so go easy on the salt!

Serve with your favorite grilled protein!

SAUSAGE AND KALE STUFFING

11/24/2014

Sausage & Kale Stuffing (serves 10-14)

Ingredients:

1 loaf whole wheat or white hearth {gluten-free multigrain or white} bread (20 ounces), cut into 1/2-inch cubes (about 11 cups)
1 tablespoon extra-virgin olive oil
3/4 pound fresh breakfast sausage, removed from casings
1 bunch kale, tough stems removed, leaves very thinly sliced, divided
1 red onion, diced
4 cloves garlic, chopped
3 stalks celery, thinly sliced
3 tablespoons unsalted butter
3 Honeycrisp, Fuji, or other crisp apples, diced
2 1/2 cups low-sodium chicken broth
2 tablespoons chopped fresh thyme leaves
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper

Instructions:

Heat oven to 300°F. Spread bread cubes out on a large baking sheets and bake, stirring once, until dried but not browned, 15 to 20 minutes. Transfer to a large bowl.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with the side of a spoon, until browned, about 6 minutes. Transfer sausage to bowl with bread with a slotted spoon. Return skillet to medium heat and add half the kale and 1/4 cup water. Cook, stirring, until kale is wilted; stir in remaining kale. Continue to cook, stirring frequently, until kale is tender, about 8 minutes, adding more water by tablespoons if necessary. Add onion, garlic, celery and butter and cook until vegetables are tender, about 6 minutes. Stir in apples and cook 3 minutes. Scrape vegetable mixture into bowl with bread and toss. Add broth, thyme, salt and pepper and toss again.
If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.

CELERY ROOT AND POTATO GRATIN

11/24/2014

Celery Root & Potato Gratin (serves 12)

Ingredients:

1/2 tablespoon butter
1 1/2 cup reduced fat (2%) milk
2 cups half-and-half
2 teaspoons chopped garlic
2 tablespoons gluten-free flour
Salt and pepper, to taste
2 pounds celery root, peeled and thinly sliced
1 3/4 pound Yukon gold potatoes, unpeeled and thinly sliced
1 1/2 cup gluten-free regular bread crumbs
1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
2 tablespoons chopped flat-leaf parsley

Instructions:

Preheat oven to 350°F. Butter a 13-x9-inch casserole dish and set aside.
Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes.
Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes.
Set aside to let rest for 15 minutes. Garnish with parsley and serve.