Category Archives: Main

Sausage & Cabbage Stir Fry

 

Sausage & Cabbage Stir Fry

Course Main
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 411 kcal

Ingredients

  • 1 pound ground pork sausage
  • 6 cups cabbage shredded
  • 1/2 tsp organic minced garlic dried
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon sesame oil
  • 1/4 cup cashews or peanuts chopped

Instructions

  1. In a large skillet over medium heat, cook sausage, breaking it into small crumbles. Do not drain.

  2. Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
  3. Remove from the heat and top with the green onions, drizzle with sesame oil, and sprinkle with chopped cashews or peanuts.

  4. Serve immediately.

Baked Farro with Shrimp and Feta

 

Baked Farro with Shrimp and Feta

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 121 kcal

Ingredients

  • 1/2 cup uncooked farro
  • 2 tsp olive oil
  • 1 cup tomato diced
  • 3/4 cup green onions sliced
  • 2 oz feta cheese crumbled
  • 1/2 tsp lemon rind grated
  • 1 tbsp lemon juice freshly squeezed
  • 1/4 tsp fine sea salt
  • 1/4 tsp organic ground black peppercorns freshly ground
  • 3/4 lb large shrimp peeled and deveined
  • 1/4 cup fresh basil chopped

Instructions

  1. Preheat oven to 450°.
  2. Grease baking pan with olive oil.
  3. Cook the farro according to package directions, drain.

  4. Place farro in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Spread farro mixture in prepared pan.

  5. Combine shrimp and basil. Arrange shrimp mixture on faro mixture. Cover pan with foil and seal edges.
  6. Bake at 450° for 25 minutes or until the shrimp are done. Before serving, drizzle with 1 teaspoon oil.

Recipe Notes

Vegetable Gratin

 

Vegetable Gratin

Course Breakfast, Main
Cuisine French
Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • 1 1/2 cups zucchini 1/4 inch slices
  • 1 1/2 cups summer squash 1/4 inch slices
  • 1/2 tsp fine sea salt
  • 1/2 head of cauliflower chopped
  • 1 crown broccoli chopped
  • 1 tbsp olive oil
  • 1/4 tsp organic minced garlic
  • 2 yukon potatoes peeled and sliced (⅛")
  • 3 cloves minced garlic peeled and smashed
  • 1 tbsp organic black peppercorns
  • 1 tsp organic thyme dried
  • 1 organic bay leaf dried
  • 1 tsp fine sea salt
  • 1 cup heavy cream
  • 1 cup chicken or vegetable stock
  • 2 Tomatoes sliced
  • 1/4 tsp fine sea salt
  • 2 onions medium, sliced thin
  • 1 tbsp olive oil
  • 10 oz edamame
  • 1 1/2 cups Parmesan cheese
  • panko bread crumbs

Instructions

  1. Preheat oven to 400° F.
  2. Generously butter a 2-1/2 to 3 quart gratin dish or other shallow baking dish.
  3. Toss zucchini and summer squash slices with sea salt in a colander and let stand until they release at least 1 tablespoons of liquid, about 45 minutes.
  4. Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with sea salt, let stand 30 minutes.
  5. Meanwhile, toss cauliflower and broccoli in olive oil and garlic and roast in oven for 20 minutes.
  6. Meanwhile, make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
  7. In a heavy 4 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream and stock. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes). Using slotted spoon, remove bouquet garni and garlic and discard. Spread the potatoes in a gratin dish, and allow the cream mixture to continue to simmer to thicken for sauce.
  8. Sauté the onions in olive oil and sea salt until caramelized, approx. 20 minutes.
  9. Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
  10. Once the zucchini and squash are done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
  11. Assemble the casserole:
  12. Spread potatoes in the gratin dish, saving the cream stock mixture.
  13. Top with onions, then zucchini and squash, then broccoli and cauliflower, and then tomatoes. Sprinkle the edamame on top,
  14. Pour the cream stock mixture over the vegetables. Top with Bread crumbs and cheese and bake for 40 min to 1 hour.

Zucchini Tomato Quiche

 

Zucchini Tomato Quiche

Course Breakfast
Cuisine French
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8

Ingredients

  • 1 Pie Crust see The Perfect Pie Crust recipe
  • 3 cups onion thinly sliced
  • 2 tbsp butter
  • 1 tsp organic thyme dried
  • 1/2 cup zucchini 1/4 inch sliced
  • 1/8 tsp fine sea salt
  • 2 Tomatoes 1/4 inch sliced
  • 1/8 tsp fine sea salt
  • 6 eggs at room temperature
  • 1 cup cream heated just until warm
  • 1 cup milk heated just until warm
  • basil fresh
  • 4 oz goat cheese

Instructions

  1. Preheat the oven to 425° F.
  2. Prick the crust with a fork. Line it with tin foil and place a pie weight in the center. Bake 12 minutes. Remove from the oven and remove the weight and foil; turn the oven to 325° F.
  3. Toss zucchini with sea salt in a colander and let stand until they release at least 1 teaspoon of liquid, about 45 minutes.
  4. Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with sea salt, let stand 30 minutes.
  5. Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
  6. Once the zucchini is done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
  7. Sauté the onions in butter and salt and pepper over medium heat until the onions are soft, approx. 20 minutes. Add thyme and remove from heat.
  8. Beat the eggs with the milk and cream. Stir in the onions and zucchini.
  9. Pour mixture into the crust and top with the tomatoes. Bake 30 to 40 minutes. The center should be slightly loose when done. After the quiche has cooled slightly, sprinkle with fresh basil and dollops of goat cheese.

Steak au Poivre

This steak recipe will make you a culinary rock star. Here are my favorite quotes regarding the recipe: “I was thinking about becoming a vegetarian until I tried this steak.” “It is truely the best thing I have ever eaten.” “I dream about this steak.” It is so good, that we decided to ditch the turkey this thanksgiving and have steak instead. Don’t be dissuaded by the fancy French name, it is very easy to make.

Steak au Poivre

Course Main
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 New York strip steaks
  • 1 tsp coarse sea salt
  • 1 tbsp organic black peppercorns
  • 1 tbsp white peppercorns
  • 1/4 cup onion or shallot finely diced
  • 2 tbsp unsalted butter
  • 4 tbsp Jack Daniels
  • 6 tbsp heavy cream
  • dash black truffle sea salt

Instructions

  1. Preheat oven to 200°F.
  2. Crush peppercorns (place in bag and crack with hammer).
  3. Press salt and pepper into both sides of both steaks and let sit for 10 minutes.
  4. Pan sear steaks on medium heat for 3 minutes per side.
  5. Transfer steaks to oven.
  6. Saute onions in butter over medium-low heat for 5 minutes. (I also like to add some mushrooms, but as John does not favor them, we usually go fungi less.)
  7. Add Jack Daniels and simmer for 3 minutes
  8. Add heavy cream and simmer for 3 more minutes.
  9. Season with black truffle salt to taste (a little bit goes a long way).