#56 pumpkin seed pesto over baked flounder

1.5 cups pumpkin seeds
1 bunch cilantro
2 tbsp lemon juice
olive oil
water
1 large garlic clove


flounder


Toss pumkin seeds in oil and toast in oven at 375 ~10 mins, combine seeds and the rest of the ingredients in a food processor and process until paste forms, adding oil and water to thin as desired.


Bake fish at 400 until done (10 mins), spoon pesto over fish and serve!

Adapted from Whole Foods.com

#55 pork and mushrooms over polenta

1 cup polenta (leftover)
1 large portobello mushroom, sliced
enough pork for 2 servings, sliced
1/4 onion, diced
sour cream

Saute onion with portobello mushroom ~5 mins, add pork, cook until pork is done ~5 mins, stir in sour cream, serve over polenta.

#54 dehydrated olive & tomato rolls

~1/2 cup dehydrated olives and tomatoes
1 tbsp italian seasoning
3 cups bread flour
3 tbsp sugar
1 tsp salt
1 cup milk
2 tbsp butter
2.5 tsp yeast

Soak olives and tomatoes in boiling water ~5 mins to soften. Add other ingredients to the bread machine as directed by the manufacter (use dough setting), add olives, italian seasoning and tomatoes when it tells you to. Remove dough, divide into 12 pieces, roll into balls and let rise, covered, on baking sheet ~40 mins. Bake at 350 for 15 mins.

These rocked! Recipe adapted from allrecipes.com

#53 homemade mustard

4 tbsp yellow mustard seeds
1/2 cup brown mustard seeds
1/2 cup vinegar
1/2+ cup olive oil
1/3+ chardoney
1 tbsp tumeric
2 tsp lemon juice

Mix everything together in the blender, adding more olive oil and chardoney to make it blend smoothly.

Adapted from recipezaar.com

#52 goat cheese and tomato on polenta cakes

3/4 cups polenta
1.25 cups water
1/4 cup parm cheese

grape tomatoes (cut in half)
8 oz goat cheese

Combine water and polenta in a saucepan, bring to a boil (this never really did "boil"), stir constantly for ~5-8 mins until very thick. Add parm cheese and stir ~5 more minutes until rediculously thick. Spread into the bottom of muffin pan to make individual cakes. Bake ~30 mins, until edges start to brown. Remove from oven, cool slightly, spread goat cheese and put tomatoes on top.

Adapted from Whole Foods recipe.

#51 herb crusted cod with edamame salad

1 piece cod
breadcrumbs mixed with parm chese and italian seasoning/garlic powder
olive oil

1/2 cup edamame
1/2 cup corn
handful grape tomatoes, diced
lemon juice/salt/pepper

Heat oven to 400, brush cod with olive oil and coat with breadcrumbs, bake ~10 mins. Mix together corn, edamame and tomatoes, heat and season to taste. Serve with rice.

#50 fig polenta cookies

1 cup figs, diced
1 cup ground nuts
1 cup cornmeal
2 tbsp butter
olive oil/water

Combine first 2 ingredients, add olive oil and water until the mixture can form solid balls. Put balls on cookie sheet and bake at 350 for 15 mins.

These weren't so great, I think you should either cook the cornmeal first, or omit it and add flour, add an egg and make typical cookies with nuts/figs.

#49 greek style pork

1/2 pound pork (diced)
1 cup tomatoes (diced)
1 zucchini (diced)
1/4 cup olives (diced)
italian seasoning
3 cloves garlic (minced)

Heat garlic in olive oil, add pork and cook until all sides brown. Add other ingredients and italian seasoning to taste, cook another 5-10 mins. Serve with rice.

Adapted from Cooks Country

#48 chicken soup with cornbread muffin mix

8 cups chicken stock
2 potatos (diced)
2-3 carrots
1/4 cup cornbread muffin mix
1/2 cup milk
1 cup frozen corn
shredded chicken

Add potatoes and carrots to chicken stock and simmer until cooked (15 mins), dissolve cornbread muffin mix in milk, add to soup and simmer ~10 mins to thicken, add chicken and corn, serve when chicken and corn are warm.

Adapted from Cooks Country

#47 fried pork with spinich/caper salad

pork
capers
breadcrumbs
milk
butter
oil
spinich

Pound pork thin, dip in milk and breadcrumbs and fry in oil (~5 mins) until cooked through. Remove from pan, add butter, spinich and capers, saute 1-2 mins and serve with pork.

#46 roasted beet and carrot salad (2)

Loved this, so adapted and made it again

1 large beet (peeled sliced 1/4 in thick)
4-5 carrots
1 cup kale
handful tomatos
olive oil
1 tsp cumin
tahini

Toss beets and carrots in olive oil and cumin, roast at 400C ~20 mins (until tender), add kale and tomatoes and roast until tomatoes pop open. Place in bowl and add tahini to taste.

Adapted from "from asparagus to zucchini....by Madison Area CSA"

#45 chicken, lemon and rice soup

1/2 onion, chopped
1 carrot, chopped
olive oil
3-4 cups chicken broth
1/4 cup uncooked rice
1-2 cups cooked chicken
1/2 a lemon (juiced)

Saute onion and carrot in oil for a few minutes, add chicken broth and rice. Cook until rice is done, add chicken and lemon juice, bring to a simmer and serve.

Adapted from Emeril/foodnetwork.com

#44 mango kulfi with pistachios

1/4 cup milk
5 cardamon pods (cracked)
1/2 cup sugar

1 cup (1 mango) diced
1/2 cup yogurt
1/4 pistachios

Combine mild, cardamon and sugar, boil until reduced to half (about 10-15 mins). Cool to room temp. Puree mango, yogurt and sweetened sugar. Fold in pistachios and freeze.

Adapted from pistachios.org

#43 sweet potato muffins

2 cups grated sweet potato
1 cup grated apple
3/4 cup sugar
1 tsp baking soda
2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1/4 cup milk
1.5 cups flour
1/2 cup walnuts

Preheat oven to 350, blend wet ingredients then add dry ingredients and mix well. Add walnuts. Bake for ~20 mins.

Adapted from "From asparagus to zucchini, a guide to cooking farm fresh seasonal produce" from the Madison area CSA coalition

#42 improved chicken stock

1 organic chicken carcass
2 carrots
2 bay leaves
3 cloves garlic
1/2 onion
1 tsp whole peppercorns

Simmer it all in water for ~4 hours, strain. This was much better than the first attempt!

#41 parsnip, sweet potato and watercress chowder

2 tbsp butter
1 lb parsnips (peeled, diced)
1 1/5 cups onion (diced)
~3 cups veg broth
1 medium apple (peeled, diced)
1 1/2 cups sweet potato (about 2 medium, diced)
1/8 tsp freshly ground nutmeg
1 bunch watercress (leaves only)

Melt butter, add parsnips and onion, saute about 5 mins. Add veg broth and apple, simmer until parsnips are tender (12 mins), puree 3-4 cups of the mixture in a blender, return to pot, add sweet potato and nutmeg, cook until sweet potato is tender (12 mins), add watercress and serve.

Recipe adapted from Epicurious

#40 olive and roasted red pepper tart

1 sheet puff pastry
~1 roasted red pepper (from a jar, diced)
~1/4 cup kalamata olives (diced)
italian seasoning
~1/4 cup parmasean cheese
1 egg (beaten)

Cut puff pastry into 2 rectangles, score 1/2 square around the edge (this allows for the edge to puff up and make the crust) and brush with egg, in the center of the pastry arrange red pepper and olives. Sprinkle italian seasoning and parm cheese overtop. Bake 400F 15 mins.

#39 roasted red pepper hummus

1 1/2 roasted red peppers (from a jar)
1 can garbanzo beans (reserve liquid)
juice from 1/2 lemon
2 tbsp tanini paste
1 clove garlic
2 tbsp olive oil

Blend all ingredients in a blender adding reserved bean liquid to obtain desired consistancy

#38 banana bread muffins

I made this bread recipe into muffins because they cook faster and keep better

2 cups all-purpose flour
1/2 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 cup walnuts
2 ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs
6 tbsp butter, melted

Combine wet ingredients, mix well, add dry ingredients, bake at 350 for 25 mins.

Adapted from banana.com

#37 chicken w/mushrooms and leeks

~1 lb chicken (diced)
butter/oil
~10 oz mushrooms (sliced)
2 leeks
1/3 cup white wine

Melt butter/oil in sauce pan, add leeks, saute 1 min, add chicken and brown. Add mushrooms and cook until most of the water evaporates (~5 mins), add wine and simmer 5 mins. Serve with rice.

Adapted from Cooks Country

#36 whole fish baked in salt

1 whole fish (gutted, deboned but head/tail intact)
~2 lbs koser salt

Preheat oven to 400C. Rinse fish and pat dry. Spread small layer of salt on the bottom of a cookie sheet, place fish on top and completely cover with salt. Bake 25 mins. Remove from oven, take off top crust of salt and remove flesh.

#35 roasted beet and carrot salad

This is from Cooks Illustrated, so I'm not going to post the recipe. But the gist of it is to roast carrots and beets (400C), toss the hot veggies in a vinegarette dressing and let cool to room temp. Add watercress. It's delicious. See the March/April 08 mag for the entire recipe.