Category: Savory Recipes

Stuffed Baked Sweet Potatoes

This is a very easy, but very tasty meal for a busy person. Add a large green salad- and presto! Dinner is ready!

My preference is to use yellow fleshed sweet potatoes, otherwise known as Asian, Japanese or Korean sweet potatoes, available in specialty food  or organic produce stores. I find them less “sweet” than the  traditional orange flesh ones.

STUFFED BAKED SWEET POTATOES

Heat oven to 375.  Serves 2

Yellow Sweet Potatoes
Yellow Sweet Potatoes

INGREDIENTS:

2 medium sweet potatoes, preferably yellow fleshed.  Also known as Asian, Korean or Japanese sweet potatoes

1 can organic White Northern Beans

1 clove garlic, minced

1 medium bunch of kale, woody stems removed, thoroughly washed and coarsely chopped

3 TBS Extra Virgin Olive Oil (EVOO)

Salt and Pepper to taste

¼ tsp Red Pepper flakes

METHOD:

Scrub the sweet potatoes, poke holes and place on a parchment or silpat lined baking sheet.

Roast in the oven for about an hour or until potatoes are easily pierced with a knife.Kale and Beans

Meanwhile, in a sauté pan, cook the garlic over low heat in 2 TBS of the EVOO for about 2 minutes. Do not let the garlic burn.

Add the beans (do not drain) and cook for about 5 minutes.

Add the kale, season to taste with salt and pepper. Cook until wilted.

Sprinkle with the red pepper flakes. And finish with a drizzle of the remaining EVOO

When the potatoes are done, split the potatoes season with salt and pepper.

Fill them with the bean mixture and enjoy!

Pasta Estiva

PASTA ESTIVA

This dish is my version of a pasta that Chef Eric of Bistro Rollin often makes special for my husband and me. Bistro Rollin is a wonderful restaurant in Pelham owned by the great hosts, Barbara and Arthur Bratone- our favorite Friday night hang out!

You’ve all heard of Pasta Primavera- right? Meaning “springtime pasta”, because the vegetables used in that dish generally make their appearance in spring. I’ve named this dish Pasta Estiva , meaning “summertime pasta” because the vegetables here appear in summer (and through early fall) at your local farmers’ market.

INGREDIENTS:

2 medium zucchini, grated (to yield about 2 cups)

3 carrots, grated (to yield about 2 cups)Veggies for Pasta Estiva

2 cups cherry tomatoes, cut in half

1 ear of corn, kernels removed

2 cloves garlic, minced

Handful of basil, shredded

½ cup Extra Virgin Olive oil (EVOO), divided

½ pound Rigatoni Pasta

Salt and pepper to taste

METHOD:

Bring a large pot of salted water to the boil.

Meanwhile, in a large sauté pan heat 2TBS of the EVOO.

Add the corn kernels and sauté for about 2 minutes. Add the garlic, cook another 2 minutes.

Add the zucchini, carrots and cherry tomatoes.

Sauté over medium high heat, until the vegetables are wilted and just cooked through. This should take about 5-7 minutes. Add salt and pepper to taste. Set aside.

Cook pasta according to package directions. Reserve ¾ cup of the pasta cooking water.

Drain the pasta and add to the pan with the vegetables.

Heat over medium heat- adding some of the EVOO and some of the pasta water to loosen the vegetables and make a “sauce”.

Add the shredded basil and enjoy!

Serves 3-4

Late Summer Corn and Green Bean Salad

2015-07-16 18.40.13I LOVE my summer Saturday ritual of visiting the Bronxville, NY Farmers’ Market!

As the weeks progress, the offerings get more and more bountiful. This simple salad uses the summer staples found everywhere.

INGREDIENTS:

To serve 4

3 ears sweet corn, kernels sliced off the cob

1 pound string beans

2 beefsteak tomatoes

handful of fresh basil, cut into thin strips

olive oil to taste

splash of white wine vinegar

METHOD:

Heat 2 TBS extra virgin olive oil in large saute pan

Saute the corn kernels over medium high heat for a few minutes until crisp tender; season with salt and pepper.

Blanch the green beans in a large pot of salted boiling water until crisp tender- about 5 minutes.

Cut the beefsteak tomatoes into wedges.

To assemble – gently toss the corn, beans, tomatoes and basil together on a large platter. Season to taste with salt, pepper, more olive oil and a splash of vinegar. Only add the vinegar right before you serve it to keep the beans from turning yellow.

Enjoy!