Category: mains

late summer one-pot kasha & bowties

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basil & parsley

from the garden along with

3 baby shallots

4 servings, 550 calories

zest & juice of 1 lemon, 2 T olive oil, 1 T smoked paprika, 1 T miso, 1/4 c chopped basil & parsley, 1 c kasha, 2 c bowties, 3 sliced shallots, 8 c hot water

cook oil, paprika, shallot, miso 3 minutes; add kasha, cook 1 minute; add water, low boil, covered, 20 minutes, stirring occasionally; add pasta, low boil, covered, 10 minutes, stirring occasionally; add lemon juice, stand 10 minutes; add zest & herbs, serve with chipotle tabasco

roasted potato & tomato salad

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coriander seeds

drying on the counter for

winter soups and stews

source, 4 servings

2 lbs small potatoes+8 tomatoes+olive oil+s&p; 1 sliced red onion, soaked in cold water, drained; dressing: 1 T bbq sauce+1 T maple syrup+zest&juice of 1 lemon+1 T mustard+1 t smoked paprika+1/2 t onion powder; herbs

roast potatoes, tomatoes, olive oil, s&p, 425 F, until potatoes are crispy, slice if needed; combine dressing ingredients; add to cooled potatoes & their liquid, onions; top with herbs

tomato paella

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cool september nights

make tomatoes fall off and

need to come inside

source, previous version, 4 servings

4 wedged tomatoes, 3 c hot water, s&p, olive oil, 1 sliced onion, 1 smashed clove garlic, tiny can tomato paste, pinch saffron, 1 T smoked paprika, 2 c rice, parsley

heat onion, garlic, s&p, spices, olive oil in oven-safe pan, cook 3 minutes; add tomato paste & rice, cook 1 minute; add water, arrange tomatoes on top, drizzle with more olive oil, s&p; 450 F, 15 minutes or until al dente; stand 5 minutes, brown bottom on stove, top with parsley

baked corn & leek risotto

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leeks browned in butter

fresh corn with rice & fresh chives

corn & veggie stock

4 servings

2 corn cobs+1 t salt+pinch black pepper+2 c mirepoix+tops of 3 leeks+2 garlic cloves+6 c water; corn from 2 ears, 1 c rice, 1/2 c wine, 3 sliced leeks, 1 c vegan parm, 2 T cut up chives, s&p, 2 T vegan butter

low boil stock 30 minutes, covered; brown leeks, s&p, 1 T butter; add rice, cook 1 minute; add wine, cook 3 minutes; add corn & 4 c stock; 400 F, 30 minutes, add remaining stock after 20 minutes; stir in rest of butter, 3/4 c cheese, chives; top with 1/4 c cheese, broil, top with more chives

grilled panzanella

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when green tomatoes

look too delicious to just

let be on their vines

1 serving

2 halved peaches, 3 halved small green tomatoes, 3 broccoli leaves, 2 corn muffins, 1 halved lemon, kosher salt; toppings: kimchi, basil, balsamic reduction

grill peaches, tomatoes, leaves, muffins, lemon; salting and squeezing lemon (as it cooks) on each side until grill marks show; add toppings

stuffed broccoli leaves

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wilt the leaves in the

microwave and then cut out

the veins with scissors

6 rolls

12 broccoli leaves, wilted, center vein removed; 1 c rice+pinch salt+1 persian dried lime+1 T lemon juice+1 T olive oil+ 1/2 c golden raisins; sauce: 1/4 c balsamic vinegar+s&p+1 T spicy mustard+2 T maple syrup+1 T lemon juice+3 t olive oil

cook rice mixture with water, fill doubled leaves with rice, serve with sauce

buttery peas & parm with baby root veggie relish

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hot weather cooking

accomplished by vinegar

salt and some sugar

1 serving

1 c peas+1 T vegan butter+juice of 1 lemon; 1 T vegan parm, 1 t balsamic reduction; 1 c sliced baby carrots/beets/shallot/garlic+1 t sea salt+1 T sugar+cider vinegar

cover root veggie mixture with vinegar, stand 4 hours; microwave pea mixture until butter melts, top peas with parm, add drained veggies, balsamic