- 3tablespoons unsalted butter
- 1onion, sliced
- 1butternut squash (about 1½ pounds), cut into 1/8-inch-thick slices
- kosher salt and black pepper
- 2teaspoons chopped fresh sage leaves
- 1basic flaky piecrust
- 1tablespoon heavy cream
- ½cup crumbled blue cheese (2 ounces)
- 2tablespoons olive oil
- 1tablespoon red wine vinegar
- 1small head frisée
- Melt the butter in a large skillet over medium-high heat. Add the onion, squash, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until tender, 8 to 12 minutes. Transfer to a medium bowl and stir in the sage; let cool.
- Line a baking sheet with parchment. Roll the piecrust on a floured surface into a 12-inch circle; place on the prepared baking sheet. Top the piecrust with the squash and onion mixture, leaving a clear 2-inch border. Fold the edges of the piecrust over and toward the center, overlapping slightly and partially covering the squash. Chill until the dough is firm, at least 20 minutes and up to 1 hour.
- Heat oven to 350° F with a rack set in the lowest position. Brush the piecrust with the cream. Bake until the squash is cooked through and the crust is golden, 45 to 55 minutes. Top with the blue cheese.
- Meanwhile, whisk together the oil, vinegar, and ¼ teaspoon each salt and pepper in a large bowl. Add the frisée and toss to combine. Serve the galette with the salad.
Thanks so much to Lindsay Hunt from realsimple.com for this amazing recipe!
- 3/4 cup chopped onion
- 1/4 cup chopped green pepper
- 2 tablespoons margarine
- 1 tablespoon flour
- 1 dash pepper
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 3 cups potatoes, cooked and diced
- 2 cups ham, cooked and diced
- HEAT oven to 350 degrees.
- COOK onion and green pepper in margarine until tender.
- STIR in flour and pepper.
- ADD milk and bring to a boil, stirring constantly.
- REDUCE heat and add cheese and mayo; stir until cheese melts.
- ADD potatoes and ham; put into casserole dish.
- BAKE for 30 minutes.
A big thanks to Music Heather from food.com for this tasty recipe!
- 1 pound of okra
- ¼ cup of olive oil
- 3 cloves of garlic, minced
- 1 teaspoon of adobo all-purpose seasoning (I like Goya)
- ½ teaspoon of salt
- ½ teaspoon of fresh ground pepper
- If using fresh okra…cut the ends of the okra and cut into ½ inch slices. If using frozen, chopped….just open the bag.
- In a large skillet, heat the oil over medium-high heat.
- Add the okra, garlic, adobo seasoning, salt, and black pepper.
- Cook, stirring constantly, until tender and lightly browned, about 10 minutes.
A big thanks to How to Feed a Loon for this yummy recipe!
- 1 pound/500g cherry tomatoes
- 2 garlic cloves
- 1 tablespoon clear honey
- 3 tablespoons olive oil
- Flaky sea salt and freshly ground black pepper
- Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
- Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Thanks to epicurious for this awesome recipe!
- 1 pound fresh okra, cut into 1/2-inch pieces
- 1 15-ounce can of black beans, drained and rinsed
- 1 ear of corn (fresh sweet peak-season corn preferred)
- 1 large, white onion, diced
- 1 pound (about 15-20) cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- Sea salt
- 1/2 teaspoon freshly ground pepper
- 1 ripe avocado
HOW TO MAKE THIS RECIPE
- In a large pot of salted boiling water, blanch the okra until it’s bright green, about 30 seconds. Drain well and allow to cool to room temperature. Cut the okra into 1/2 inch pieces, and discard the stems.
- Add the okra, beans, corn, onion, olive oil, sea salt, and pepper to a large mixing bowl, and toss gently until the olive oil is evenly distributed. Chill for 30 minutes or more. Before serving, cut the avocado into 1/4-inch pieces and gently toss with the salad. Add more salt and pepper to taste if necessary.
Thanks to Food & Wine for this awesome recipe!
- 2 pounds small to medium-size eggplant (about 6 depending on exact size)
- 2 large eggs
- 3/4 cup finely grated Parmesan cheese
- 3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
- 1 teaspoon dried Italian Seasoning
- 1/2 teaspoon each kosher salt and freshly ground pepper
- Olive oil, for baking sheets
- Optional: marinara sauce for dipping
- Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.)
- In a shallow bowl, whisk together the eggs and 1 tablespoons water. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper.
- Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.) Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.
- Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I have simply given the tops a quick broil rather than flipping and cooking for the additional 10 minutes.)
- Remove from the oven, and serve as is or with a side of marinara sauce for dipping.
Thanks to Fountain Avenue Kitchen for this amazing recipe!