Summer 2010 Recipe Share

Couscous with fresh mint, dill and feta cheese

• 1 1/2 cups couscous

• 2 cups water

• 1 Tbsp. garlic, minced

• 1 1/2 cups grape or cherry tomatoes, cut in half

• 1 1/2 cups cucumber, medium diced

• 1/2 cup scallion, chopped

● 1/4 cup fresh mint, chopped

● 1/4 cup fresh dill, chopped

● 1/4 cup extra virgin olive oil

● 1/4 cup plus 2 Tbsp. lemon juice (fresh is best)

● 1 cup small cubed feta cheese

● 1 tsp. salt

Directions: Bring water to a boil with garlic. Turn off heat and stir in couscous. Cover and allow to sit. Liquid should be absorbed. Fluff grain with a fork. Combine olive oil with the lemon juice and salt and pour over grain. Toss in vegetables, herbs and cheese. Serves four.


Almond Meal Sundried Tomato & Pesto Bread (Gluten-Free)


• 3 cups pure almond meal (or other nut flour)

• 3 eggs

• 1 cup plain yogurt

• 1 tsp. baking soda

• 1/4 tsp. salt

• 1 handful sundried tomatoes

• 2 Tbsp. basil pesto

• 1/2 Spanish onion

• Minced fresh parsley & sage to taste

Directions: Whisk eggs in bowl. Stir in chopped sundried tomatoes. (if dry, soak in water to hydrate first) Add yogurt and all other ingredients. Mix to a consistency of a thick batter (adding more almond meal if necessary). Bake at 350 for 35-45 mins. I line the bottom of the bread pan with waxed paper to prevent the bottom of the loaf from over-cooking.


Eggplant Parmesan


• 2 medium eggplant

• Pea sprouts

• Almond Meal Sundried Tomato & Pesto Bread (from above)

• Extra virgin olive oil

• Italian seasoning

• Red Pepper Spread with Eggplant and Garlic from Trader Joes :)

● Natural tomato sauce seasoned with garlic, and red pepper

• Grated Havarti, Monterey Jack and Parmesan Cheeses


Directions: Slice eggplant and grill or fry with Italian seasoning, olive oil and water until soft. Slice bread and line bottom of serving dish. Top with raw pea sprouts and sprinkle red pepper spread. Layer eggplant, tomato sauce and top with grated cheeses. I just invented this one myself, and it is spectacular!


Gorgonzola & Hazelnut Stuffed Mushrooms


• 1 lb. fresh whole mushrooms

• 1/3 cup crumbled Gorgonzola cheese

• 1/4 cup Italian-style dry bread crumbs

• 1/4 cup chopped hazelnuts (filberts)

• 1/4 cup finely chopped red bell pepper

● 4 medium green onions, chopped (1/4 cup)

● 1/2 tsp. salt

Directions: Heat oven to 350. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup and discard the rest. In small bowl, mix chopped mushroom stems & remaining ingredients until well blended. Spoon into mushroom caps, mounding slightly. In ungreased 15x10x1 in. pan, place mushrooms, filled sides up. Bake 15-20 mins. or until heated through.


Peas with Lemon Mint Sauce


• 3 cups fresh shelled peas

• 1/4 cup margarine

• 2 Tbsp lemon juice

• 2 Tbsp finely chopped fresh mint

• 1/4 tsp finely grated lemon peel

Directions: Steam peas in small amount of water until tender, about 10-15 mins. Stir in all remaining ingredients. Serve immediately.


Polenta with Garden Vegetables


• 1 tube (16 oz) refrigerated polenta, cut into 1/2 in. slices

• 2 Tbsp. olive or vegetable oil

• 1 small red onion, cut into thin wedges

• 2 cloves garlic, finely chopped

• 8 oz. fresh green beans, cut into 3/4-in. pieces

• 1 medium red bell pepper, coarsely chopped (1 cup)

• 1 1/2 cups sliced fresh mushrooms (4 oz.)

● 1 small yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4 in. slices

● 1/2 tsp. fennel seed, crushed

● 1/4 tsp. salt

● 1/4 cup finely shredded mozzarella cheese (1 oz.)

Directions: Heat oven to 350. Bake polenta as directed on tube. Meanwhile, in 10 in. skillet, heat oil over medium-high heat. Add onion & garlic; cook 3-5 minutes, stirring occasionally, until crisp-tender. Stir in green beans and bell pepper. Cover; cook over medium-low heat 8-10 minutes, stirring occasionally, until beans are crisp-tender. Stir in mushrooms, squash, fennel & salt. Cover; cook 3-5 minutes, stirring occasionally, until squash is crisp-tender. Serve polenta over veggie mixture. Sprinkle individual servings with cheese.

Dilled Gouda and Barley Salad


• 1/2 cup uncooked regular barley

• 2 cups water

• 1/3 cup sun-dried tomatoes (not oil-packed)

● 1 cup coarsely chopped zucchini (1 small)

● 3/4 cup shredded smoked Gouda cheese (3 oz)

● 1/3 cup reduced-fat mayonnaise or salad dressing

● 2 tsp. chopped fresh or 3/4 tsp. dried dill weed

● 1 tsp. lemon juice

● 1/4 tsp. salt

• Red leaf lettuce

Directions:  Cook barley in water as directed on package. In small bowl, place tomatoes; add enough hot water to cover. Let stand 5 minutes. Drain and chop. In medium bowl, mix barley, tomatoes and remaining ingredients except lettuce. Serve on lettuce-lined plates.





• 2 eggs

• 1 1/2 tsp vanilla

Directions: Preheat oven to 325 degrees. Mix all ingredients. Turn into oiled custard cups or baking dish. Bake until knife inserted in center comes out clean, about 1 hour. Serve warm or cooled.