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tomato galette with parmesan whole wheat crust recipe

1chill the crust ingredients: in a bowl, combine the whole-wheat flour, all-purpose flour, cornmeal, parmesan and salt. add the butter pieces and toss with your hands to separate and coat them with flour. place the bowl in the freezer for 30 minutes.2 make the dough: pour the flour and butter mixture into the bowl of a food processor. process in 4 to 5 long pulses, or until the butter is cut into small pieces (a few larger pieces are okay.)open the top of the machine and drizzle the ice water over the flour and butter. close and pulse in a series of short bursts, until the mixture looks like wet sandy gravel.press a small amount of the dough together in your hand. it should form a clump that holds together firmly and without cracking at the edges. if it feels crumbly or dry, put it back in the food processor, sprinkle the mixture with an additional tablespoon or two of the ice water, and pulse briefly to mix.to mix by hand: follow step one, and use a pastry cutter or wire whisk to break up the butter into small pieces. drizzle the ice water over the mixture and toss it together with your hands as if you were tossing a salad. if it still feels dry, add water, one tablespoon at a time. when the dough starts to come together, shape it as directed in the next step.3 shape and chill the dough: empty the dough onto the countertop. quickly press the dough together to form a disk about an inch or so thick. resist the temptation to knead or squish the dough. the idea is to firmly comp...





lentil salad with arugula and feta recipe

1 make the dressing:  in a bowl, whisk the vinegar, coriander and sumac (if using) with 1/8 teaspoon salt and a few grinds of fresh black pepper. gradually whisk in the oil. taste, and add more salt and pepper, if you like.2 cook the lentils: bring a large saucepan of salted water to a boil. add the lentils. reduce the heat to medium-low and simmer for 18 to 20 minutes, or until the lentils are tender but still hold their shape.3 while the lentils cook, toast the pine nuts: in a dry skillet over medium heat, stir the pine nuts constantly for 2 to 3 minutes, or until they are lightly browned. transfer them immediately to a plate to keep them from burning.4 season the lentils and tame the onions:  when the lentils are done cooking, drain them into a colander and transfer to a small bowl. while the lentils are still hot, stir in the onions and 2 tablespoons of the vinaigrette. let cool until it's a warm room temperature (no longer piping hot).(to speed up the cooling, you can spread the lentils and onions out on a plate.)5 assemble the salad: in a salad bowl, toss the arugula with the currants, cilantro, and remaining vinaigrette. pile the lentils over the salad and top with the cherry tomatoes, feta, and toasted pine nuts. sprinkle with more sumac, if you like.





blueberry pie recipe | simplyrecipes.com

1 prepare the bottom crust: remove a dough disk from refrigerator and let sit for 5 to 10 minutes to take the chill off.place it on a lightly floured clean, flat surface. roll it out into a circle about 13 inches wide.place the rolled out dough on to a 9-inch pie pan. trim the edges to 1/2 inch over the edge of the plan. place in the refrigerator to chill.2 make the blueberry filling: place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. gently stir them so that all of the blueberries are coated with some sugar and flour.3 fill the bottom crust with the berries: remove the bottom crust from the refrigerator and place the sugar coated berries into the pan.4 roll out the second dough disk to the same size and thickness as the first. place on top of the berry filling.tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.place in refrigerator while you make the egg wash.5 preheat oven to 425°f. 6 brush top of pie with egg wash: whisk egg and milk together to make an egg wash. brush the top crust with egg wash. score the pie on the top with 4 cuts (so steam can escape while cooking).7 bake: place the pie on the middle rack of the oven with a foil or silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.bake for 20 minutes at 425°. reduce heat to 350°f and bake for 30 to 40 minutes more or until juices are bubbli...





skillet chicken puttanesca recipe | simplyrecipes.com

1 prep the tomato sauce: pour the tomatoes into a bowl and crush with your hands or with a wooden spoon until you have uneven 1-inch pieces (you can also use scissors to snip the tomatoes into small pieces).mix in the anchovies, olives, capers, red pepper, and 2 tablespoons of the oregano to the bowl. set aside.2 sear the chicken: sprinkle the chicken all over with salt and black pepper. in a large skillet over medium-high heat, heat 2 tablespoons of the olive oil until hot.add the chicken and cook without disturbing for 3 minutes, or until browned. if you are using a cast-iron or stainless steel skillet, do not turn until the chicken moves easily without prodding.turn and cook the other side for 3 minutes. transfer to a plate.3 make the sauce: in the skillet over medium heat, heat the remaining 1 tablespoon oil. add the garlic and cook, stirring, for 1 minute.add the tomato mixture – be careful since the juices will splutter when you add them to the pan. cook for 1 minute or until the spluttering stops. stir well, turn down the heat, and simmer for 5 minutes. taste for seasoning and add more salt, black pepper, or red pepper, if you like.4 add the chicken and finish the sauce: add the chicken breasts and any juices to the skillet and spoon a little sauce over top.cover the pan and simmer for 5 to 8 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 165f.5 serve: serve straight from the skillet or transfer to a serving platter. spr...





italian sausage stuffed zucchini recipe

fellow gardeners, you know this tale well. you step away from your garden bed for 1 minute (or a weekend) and come back to find a monster zucchini hiding in the greenery.sometimes the plant warns you. regular zucchini production starts slowing down, odd for early summer. the reason? all of the plant’s attention is going to feeding that one humungous baseball bat of a zuke.fortunately, those ginormous zucchinis are perfect for stuffing!you just cut the zucchini in half lengthwise, and scoop out the insides, leaving a shell to stuff with whatever your heart desires.this week my heart desired italian sausage, so my friends, this is what we are using to stuff this particular zucchini.we brown some italian sausage, onions, garlic, and some of the zucchini insides, and mix it with fresh breadcrumbs, basil, tomatoes, oregano, and parmesan cheese. one egg is all you need to bind the stuffing together.into the oven it goes to bake for 40 minutes. yum!





panna cotta with summer berries recipe

1 prepare the molds: lightly brush or spray six 6-ounce ramekins with oil. (skip this step if you are planning to serve straight from the dishes.)place the ramekins on a baking sheet for easy transfer of the panna cotta from the counter to the fridge.2 soften the gelatin: pour the milk into a medium mixing bowl and sprinkle the gelatin over top. stir with a fork to combine. set aside for 5 minutes without stirring to allow the gelatin to soften. (it will look like curdled milk or milky applesauce.)3 warm the cream and sugar: in a medium saucepan over medium heat, bring the cream, sugar, and salt to a simmer. stir frequently until the sugar is dissolved and the milk is just starting to steam. do not let it come to a boil (if it does, let it cool slightly before continuing to the next step).4 whisk the cream into the gelatin: slowly pour the hot cream over the gelatin, whisking as you go in order to dissolve the gelatin. rub a little of the cream mixture between your fingers to make sure the gelatin has dissolved; it should feel smooth, not grainy.5 whisk in the sour cream and vanilla until smooth.6 fill and chill the molds: divide the panna cotta mixture between the ramekins. transfer to the ramekins to the fridge and chill for at least 4 hours until set, or overnight.7 make the raspberry sauce: close to when you're ready to serve, puree the raspberries, sugar and orange juice in a blender until smooth. pass through a fine meshed strainer to remove the seeds. set aside or ref...





sautéed zucchini with dill recipe | simplyrecipes.com

1 prepare the zucchini: cut away the stem from the zucchini and trim the bottom end. slice the zucchini into 1/8-inch rounds using  a mandolin, food processor, or your very best knife skills.2 cook the zucchini in two batches: in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. add half the zucchini. cook without stirring for 4 minutes, or until some of the rounds are golden when you lift them with a spatula.sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. turn and cook 2 minutes more without disturbing or until more rounds are brown. do this two more times. not all the rounds will be browned but a lot of them will be. transfer to a bowl.cook the second batch of zucchini with the remaining 2 tablespoons oil in the same way. return all the zucchini to the pan.3 season the zucchini: combine the dill and lemon rind on a cutting board and chop them together just to mix them. sprinkle the hot zucchini with the dill and lemon mixture, and toss well. taste for seasoning and add more salt and pepper, if you like.4 serve hot or warm.





blueberry pie recipe | simplyrecipes.com

1 prepare the bottom crust: remove a dough disk from refrigerator and let sit for 5 to 10 minutes to take the chill off.place it on a lightly floured clean, flat surface. roll it out into a circle about 13 inches wide. place the rolled out dough on to a 9-inch pie pan. trim the edges to 1/2 inch over the edge of the plan. place in the refrigerator to chill.2 make the blueberry filling: place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. gently stir them so that all of the blueberries are coated with some sugar and flour. 3 fill the bottom crust with the berries: remove the bottom crust from the refrigerator and place the sugar coated berries into the pan. 4 roll out the second dough disk to the same size and thickness as the first. place on top of the berry filling.tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. place in refrigerator while you make the egg wash.5 preheat oven to 425°f. 6 brush top of pie with egg wash: whisk egg and milk together to make an egg wash. brush the top crust with egg wash. score the pie on the top with 4 cuts (so steam can escape while cooking). 7 bake: place the pie on the middle rack of the oven with a foil or silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.bake for 20 minutes at 425°. reduce heat to 350°f and bake for 30 to 40 minutes more or until juices ...





mixed berry chia seed jam recipe

berries, berries, berries! nothing beats a bowl of ripe berries on a hot summer day.i often get carried away at the farmers market and buy far more berries than i can eat within a week. one way i use up the extras is making this easy chia seed jam!i am no expert when it comes to making jam, which is why i love chia seed jam.all you do is toss some chopped up fruit with sugar (or honey) and lemon juice, and cook the fruit until the pieces break down. then, you stir in some chia seeds and let the jam cool.the chia seeds absorb the extra liquid from the fruit and expand, acting as a natural thickener for the jam. that’s it!it will keep in the fridge for a few weeks, and it’s great for spreading on toast or stirring into yogurt.this mixed berry chia seed jam is a blend of blueberries, strawberries, and raspberries. however, you can use any combination of berries or fruits that you like. just make sure that you start off with about 2 1/2 cups of fruit.the jam tastes better if you use ripe berries, but you can always add another teaspoon or two of sugar if your berries are not quite ripe yet.if you want an extra bit of zing in the jam, consider adding a teaspoon of grated ginger before you cook the fruits. the flavor of the ginger works very well with the berries!





grilled sausage and mushroom bowls recipe

1 cook the grains: prepare the grains according to package instructions, letting them cook while you prepare the rest of the recipe.the grains can be cooked several days in advance. reheat before serving.2 preheat your grill: prepare one side of the grill for direct grilling and one side for indirect heat. the grill is ready when you can hover your hand 3 to 4 inches above the hot side of the grill for only a couple of seconds before feeling discomfort.3 prepare the vegetables for grilling: cut smaller mushrooms into halves and larger mushrooms into thick, 3/4-inch slices. skewer the mushrooms through the stem, from bottom to top, so they will lay flat on the grill.cut the heads of romaine into quarters through the root. the wedges should remain attached at the root; it's ok if a few outer leaves fall off (save those for sandwiches!).in a small bowl, mix two and a half tablespoons olive oil with a heavy pinch of salt and black pepper. brush the oil evenly over all of the mushrooms, the green onions, and the romaine, and set aside.4 grill the sausages and mushrooms: brush grates with a bit of extra oil and place the sausages and mushrooms on the cooler side of the grill.close the lid and cook for 5 minutes, then flip the sausages and mushrooms. close the lid and cook for another 3 to 5 minutes, or until sausages are almost entirely cooked through. (if your sausages are pre-cooked, they just need to be warmed through.)move the sausages and mushrooms to the hot side of the g...





tomato galette with parmesan whole wheat crust recipe

1chill the crust ingredients: in a bowl, combine the whole-wheat flour, all-purpose flour, cornmeal, parmesan and salt. add the butter pieces and toss with your hands to separate and coat them with flour. place the bowl in the freezer for 30 minutes.2 make the dough: pour the flour and butter mixture into the bowl of a food processor. process in 4 to 5 long pulses, or until the butter is cut into small pieces (a few larger pieces are okay.)open the top of the machine and drizzle the ice water over the flour and butter. close and pulse in a series of short bursts, until the mixture looks like wet sandy gravel.press a small amount of the dough together in your hand. it should form a clump that holds together firmly and without cracking at the edges. if it feels crumbly or dry, put it back in the food processor, sprinkle the mixture with an additional tablespoon or two of the ice water, and pulse briefly to mix.to mix by hand: follow step one, and use a pastry cutter or wire whisk to break up the butter into small pieces. drizzle the ice water over the mixture and toss it together with your hands as if you were tossing a salad. if it still feels dry, add water, one tablespoon at a time. when the dough starts to come together, shape it as directed in the next step.3 shape and chill the dough: empty the dough onto the countertop. quickly press the dough together to form a disk about an inch or so thick. resist the temptation to knead or squish the dough. the idea is to firmly comp...





italian sausage stuffed zucchini

fellow gardeners, you know this tale well. you step away from your garden bed for 1 minute (or a weekend) and come back to find a monster zucchini hiding in the greenery. sometimes the plant warns you. regular zucchini production starts slowing down, odd for early summer. the reason? all of the plant’s attention is going to feeding that one humungous baseball bat of a zuke. fortunately, those ginormous zucchinis are perfect for stuffing! continue reading "italian sausage stuffed zucchini" »





lentil salad with arugula and feta

i could eat this salad every day! it has all the elements i love in a salad: something crunchy (pine nuts and red onions), something salty and tangy (sherry vinaigrette and feta cheese), something sweet (dried currants), and some tasty greens (peppery arugula). it makes a great lunch all by itself when you’re in the mood for a salad. it also pairs well with anything coming off the grill or with simple roast chicken if you want to serve it for dinner. continue reading "lentil salad with arugula and feta" »





steak salad with arugula and parmesan cheese

when summer finally hits its stride, you begin to understand italian food. think of figs, arranged on a pretty plate and drizzled with honey. or perfect peaches macerated in white wine and strewn with lavender. or fresh-picked, fat asparagus, peeled, steamed, doused with fruity olive oil and topped with finely shaved shards of parmesan cheese. continue reading "steak salad with arugula and parmesan cheese" »





panna cotta with summer berries

there are certain desserts that are so easy to make and so stupendously rewarding that they should be at the very top of your list for special occasions. panna cotta is definitely one of them. continue reading "panna cotta with summer berries" »





sautéed zucchini with dill

when the zucchini in your garden is still slender and about 7-inches long – before they get big as baseball bats — the seeds will be small and the flesh will be sweet. zucchini at this stage hardly needs any adornment. i like to cut my zucchini into thin coins and toss them in a hot skillet with some oil until they start to turn golden brown. that’s it! continue reading "sautéed zucchini with dill" »





blueberry pie

when blueberries are in season, what better to do with them (other than eating them straight from the basket) than make blueberry pie? blueberries have been found to be a “superfood”, so good for you that you should go out of your way to eat them. (as if we need a reason, right?) continue reading "blueberry pie" »





mixed berry chia seed jam

berries, berries, berries! nothing beats a bowl of ripe berries on a hot summer day. i often get carried away at the farmers market and buy far more berries than i can eat within a week. one way i use up the extras is making this easy chia seed jam! continue reading "mixed berry chia seed jam" »





grilled sausage and mushroom bowls

i get so excited when grilling season arrives because it means easy dinners and easy cleanup! these grilled sausage and veggie grain bowls are quick, healthy, and vibrant. i find them to be a perfect weeknight meal, but they’re also nice enough to serve company! continue reading "grilled sausage and mushroom bowls" »





tomato galette with parmesan whole wheat crust

summer tomatoes! so many things to do with them, so little time. here’s one more for your “make soon” list: a rustic tomato galette made with candy-sweet cherry tomatoes and a crispy, cheesy whole wheat crust. continue reading "tomato galette with parmesan whole wheat crust" »