Welcome to Our Recipe Page !!
We hope you find our recipes fun to make and a delight to taste!
Ecco Fettuccine
3 Tbsp. Unsalted butter
28 Shrimp, Peeled
1 roasted eggplant
12 to 16 lemon slices cut across into paper-thin rounds
1 tbsp. Rosemary, chopped
½ c. white wine
12 oz fresh fettuccine pasta
Salt and pepper to taste
Bring a large pot of salted water to a full boil. Once water is boiling melt half of the butter in a large skillet over high heat. When butter is melted add the shrimp and season lightly with salt and pepper. Cook for 30 seconds to one minute, then turn shrimp over. Add lemon slices, eggplant, and rosemary. Saute for another 30 seconds. Deglaze with white wine bring to a boil, and cook for 30 seconds. While wine is reducing, drop pasta in pot and cook for 20 to 30 seconds. Use a strainer to remove pasta and add to shrimp mixture. Add butter and toss through on the heat until butter is melted and sauce is slightly thickened. If pasta seem dry, add a few Tblsp. of pasta water. Taste for seasoning and adjust with salt and pepper as necessary.
Tomatoe Chutney
1 Green Tomato
1 Red Tomato
4 Small Golden Yellow Tomatoes
Feta Cheese to Taste
Olive Oil
Lemon Juice
Marinated Artichokes Chopped
Fried Green Tomatoes
2 Cups Buttermilk
2 Eggs
2 Cups Corn Meal
2 Tablespoons Salt
2 Tablespoons Black Pepper
Add milk and eggs together.
Add dry ingredients together.
Cut Green Tomatoes into Slices; soak in milk for 2 hours; dip into dry ingredients and fry on medium heat in cast iron skillet until brown on both sides.
Green Tomatoe Sauce
2 T. extra virgin olive oil
1 large yellow onion minced
2 garlic cloves minced
5 medium green tomatoes chopped
2 bay leaves
Coarse salt & freshly ground black pepper to taste
Heat oil in large skillet over medium·high heat. Add the onion and cook, stirring occasionally, till soft, about 7 minutes. Add the garlic and stir until fragrant; about 1 minute. Add the tomatoes, bay leaves, salt & pepper to taste and simmer until the tomatoes are soft; 10-15 min.
Fiori di Zucca/Goat Cheese Stuffed Squash Blossoms
6 Squash Blossoms
3T olive oil
4T delicate creamy fresh goat cheese (if using a goat cheese with a more pronounced flavor, use a 1:1 ratio of goat cheese to ricotta)
2T whole milk ricotta
small pinch of sea salt
2 medium basil leaves
1 egg, beaten
1/4 corn starch
Combine the goat and ricotta cheeses in abowl with apinch of salt. Cut the basil leaves into afine chiffonade (shreds) by stacking them upon one another and the rolling them up and slicing them. Add to cheese mixture. Spoon mixture into azip lock bag. Cut the tip end of one of the bottom corners and use the bag to pipe the cheese mixture into the center of each blossom. Dredge each flower in the egg wash and then the corn starch, shaking off any extra. You want a very light coating. Immediately saute them in olive oil heated oil heated to medium -high heat in a non-stick skillet. It is important that the oil really sizzle when you add the flower. Cook for 2 minutes per side until deep golden brown. Make in two batches if necessary.
Roasted Eggplant
1 large eggplant, cut into ¼ inch dice
Preheat oven to 350 degrees. Toss eggplant with oil, salt, and pepper. Roast for 20 minutes to 25 minutes until eggplant is browned.
D’avignon Radish Sandwich
Good bread, preferably with a kick like onion bread
Spread with unsalted butter
Topped with thin slices of fresh radishes
Sprinkled with good salt such as fleur de sel or Moulton
Pac Choi
Pac Choi has been cultivated in China since ancient times, it is found in soups, stir-fries, appetizers and main dishes. Pac Choi’s popularity comes from its light, sweet flavor, crisp texture and nutritional value. Pac Choi is extremely adaptable. You can grill, boil, steam and even deep fry!
Separate the leaves from stalk. Rinse both well and drain. Cut across leaves and stalk for even cooking.
Cooking Times:
· Boiling 3 -4 minutes
· Steaming – 6 minutes
Stir-Fry 5 minutes
Hakurei Turnips (Greens and Roots)
This turnip is a Japanese variety that’s crisp, juicy and delicious raw, wonderful in salads or slaws. Cooking brings out their natural sweetness.
1 Bunch Hakurei Turnips w/greens
1 Bunch Chard or any other greens
2 tsp oil
½ cup water or white wine or stock
½ tsp salt
¼ tsp pepper
Wash and cut turnips into bite size. Tear greens into large pieces. Heat 1 teaspoon oil in sauté pan, medium high – sauté turnips until tender. Season with salt and pepper and put aside. In same pan heat remaining oil over medium heat. Add greens in batches. Stir in more as they wilt. Add liquid and cook until mostly evaporated then add turnips back in and serve.
Nero Tondo Radishes
"Black Radish," or Nero Tondo Radishes are exalted for their many nutritional supplements and vitamins. The black radish (Raphanus sativus ) has long been believed to possess various medicinal qualities and healing properties as well such as:
- Black Radish Root creates a tonic effect on the respiratory system; Egyptian workers apparently used Black Radish as a remedy for cough during the construction of the pyramids.
- Eating black radishes supposedly activates the liver cells, and is a powerful natural liver detoxifier.
- Radishes, especially black ones, contain a unique phytochemical called MIBITC that is even stronger than the much-lauded anti-cancer compound sulforaphane, which is found in broccoli.
- Many claims also say that, in addition to its cleansing qualities, black radishes are rich in vitamin C, the B vitamins and sulfur.
- The radish root can also be crushed and used as a poultice for burns, bruises and smelling feet.
- They have black skin and a crisp white flesh with a hot flavor. Very spicy.
As for eating, well...your imagination is your limit! According to several online recipes, black radishes work very well peeled, chopped into matchstick-sized pieces and cooked in stir fry dishes. They can also be thinly sliced, baked and eaten as "chips" or grated and mixed with sour cream and lemon juice as a salad/side dish.
One thing is for sure: once you've bitten into this unique and darkly mysterious member of the radish world, you won't soon forget it!
Red Meat Radish
This is a Chinese radish with a round shape and a red-colored flesh and green shoulder and is also called watermelon radish. It is juicy and sweet tasting. Use for pickling or cooking. It’s called a "beauty heart" in Chinese, and it looks lovely in a salad.
Sautéed Red Meat Radish
1 lb. Red Meat Radish
1 T butter
1/4 t salt
Peal radishes and trim ends. Shred in a food processor. Melt butter on a hot skillet and add radishes over high heat until well coated. Reduce heat to a simmer. Cook for about five minutes, add salt to taste.
Red Russian Kale
Red Russian Kale is an heirloom type, used a lot with the famous South Beach Diet. Try making pesto, soup, salads and slaws. My favorite – Pesto!
1 Bunch Red Russian Kale steamed and chopped
2 cloves garlic (whole)
¼ cup olive oil
¼ cup parmesan cheese
¼ cup pine nuts (toasted)
½ teaspoon salt
Place kale and garlic cloves in strainer over sink and pour about 5 cups boiling water over. This will blanch any bitterness from the kale and mellow the raw garlic. Toast pine nuts in a dry skillet until golden brown. Combine small batches of kale, garlic, olive oil, parmesan cheese and nuts in a food processor and pulse until smooth paste. Stir your batches together and salt to taste. Toss with hot pasta, spread on crackers or bread or use to top your potato.
Scarlet Queen Turnips
They may look like beets, but they are a beautiful red turnip with white flesh. Nice and crunchy; greens are edible!
Young Turnip Salad
1 cup grated raw young turnips
1 cup grated apples
1/2 cup fresh parsley
3 T fresh lemon juice
1 T vegetable oil
salt and ground pepper
Toss the turnips, apples, parsley, lemon juice and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.
Geode Zucchini Bread
3 cups all-purpose flour
1 tsp. baking Powder
1 tsp soda
1 tsp. cinnamon
1 cup chopped pecans or walnuts
1 cup vegetable oil or Olive oil
3 eggs
2 cups sugar
2 tsp. vanilla extract
3 cups peeled shredded Geode Zucchini
Combine first 6 ingredients in a mixing bowl; make a well in center of mixture. Combine oil, eggs, sugar, and vanilla; mix well. Stir in shredded zucchini. Add mixture to dry ingredients, stirring just until moistened. Spoon mixture into 2 greased and floured 8 1/2x4 ½ x 3-inch loafpans. Bake at 350 degrees for 1 hr. Cool loaves 10 minutes in pans; remove to wire rack and cool completely. Yield: 2 loaves.
Spread 1/3 c. olive oil and 1/3 c. of heavy cream, 1/3 c. of Bread Crumbs, 1/3 c. of chopped Shallots, 2 fresh cloves of garlic chopped, salt and pepper to taste and sliced Geode Squash top with tomato sauce and parmesan cheese in layers. Repeat layers in a 9x13 baking pan. Bake at 400 degrees for 40 min. |
