1 medium head green garlic
1/2 teaspoon salt
1/2 cup butter, softened
1 TBS chopped fresh parsley
1 TBS chopped fresh thyme
Directions: Mince entire garlic head with salt. Chop parsley and thyme extra fine, or blend in a food processor. In a bowl combine softened butter, garlic, salt and herbs. Blend with a spoon or spatula. Form into a ball or a log, and refrigerate. Chill for at least 3 hours to blend flavors before using.
This butter is an amazing treat on fresh bread. You
could also use it to top steamed veggies. Just be sure to use it in moderation!
1/2 pound each rutabaga, carrots, and parsnips, peeled and cut into 1-inch pieces
1/2 pound Brussels sprouts, trimmed
1 small head cauliflower, cut into florets
1/2 pound yams or sweet potatoes, cut into 1-inch pieces
1 TBS unsalted butter
1 TBS extra-virgin olive oil
2 tsp fresh chopped thyme
2 tsp freshly chopped sage
1/8 tsp freshly grated nutmeg
Salt and freshly ground black pepper
1/2 cup Marsala
Directions: 1. Preheat the oven to 450. Bring a pot of boiling salted water to a boil. Add the rutabaga, carrots, parsnips, and Brussels sprouts and simmer until they give slightly with a fork, about 5 minutes. Remove with a slotted spoon. Add the cauliflower and simmer 1 minute. Drain.
2. In a large roasting pan, place the rutabaga, carrots, parsnips, Brussels sprouts, cauliflower, and yams or sweet potatoes. In a small saucepan, melt the butter and add the oil, thyme, sage, and nutmeg and stir. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season with salt and pepper to taste. Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes. Remove foil, toss the vegetables, and continue to bake until the Marsala is evaporated and the vegetables can be easily pierced with a knife, 20 to 30 minutes.
1/2 pound wagon-wheel (or any short) pasta
1 1/2 cups fresh lima beans (can also use frozen)
1 TBS olive oil
1 cup onion, sliced thinly
2 TBS sour cream
1 TBS finely chopped fresh thyme (optional)
1/2 tsp kosher salt
1/4 tsp ground black pepper
4 ounces creamy goat cheese
Directions: 1. Bring a large pot of salted water to a boil, then add the pasta.
2. After 5 minutes, add the lima beans.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onions and cook until browned, about 7 minutes.
4. When the pasta is ready, drain it with the beans (reserving 1/2 cup of the liquid), then return the pasta and beans to the pot along with the onion, sour cream, thyme, salt, pepper, goat cheese, and the reserved water. Toss together and serve. (makes 4 servings)
Boil (whole) small red or gold potatoes until tender, Drain and while still hot, season generously with white-wine vinegar
For every 6 pounds of potatoes, toast:
1 Tbls. cummin seed
1 Tbls. fennel seed
1 Tbls. mustard seed
Thinly slice 2 large sweet onions
1 – 2 Tbls. whole tarragon leaves or thyme leaves
1 clove garlic minced (optional)
1 Tbls. chopped parsley (optional)
Directions: When potatoes are cool, quarter them and toss with olive oil. Add the seeds, onion tarragon, garlic and parsley. Salt if desired.
This recipes is great for hot weather because its acidity and absence of mayo prevents it from spoiling.
This recipe is for a crowd so it could easily be cut in ½.