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Kale Caesar Salad

Published in Weekly Recipes

Servings: 4

Total time: 20 minutes

Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss 1 1/2 cups crusty bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes. Toss 1 1/4 pounds chopped kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes. Put the kale and croutons in a bowl and top with lemon juice, grated parmesan and a chopped hard-boiled egg.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-caesar-salad-recipe.html?oc=linkback

Garlic Scape Pesto

Published in Weekly Recipes

The garlic scape is the flower stalk of the garlic plant. It’s best to cut them off so the plant focuses its energy on bulb production rather than flower production.

Favorite Varieties for Storage: Hardneck varieties of garlic produce

scapes, softneck varieties do not. When to Harvest: In June in most

climates the scapes will begin to grow up from the stem. The longer you

leave them to grow on the plant the tougher and spicier they get. Cut the

scapes with garden clippers. Prep Materials Needed: Garden clippers, knife,

cutting board, containers. Best Storage Containers: Glass pint jars.


1. The easiest way to store garlic scapes for the winter is to make

them into a pesto. See recipe below.

Garlic Scape Pesto

Bjorn Bergman


Makes 1 1/2 cups.

2 cups garlic scapes, roughly chopped

½ cup grated Wisconsin Parmesan cheese

½ cup walnuts

Pinch of salt

Pinch of black pepper

½-¾ cup sunflower oil

1. Add garlic scapes, Parmesan, walnuts, salt, and black pepper to

food processor and pulse until well blended.

2. Turn processor on and slowly add ½ cup oil. Once added, stop the

processor and scrape sides to make sure all ingredients are incorporated.

3. Taste and adjust seasoning with salt and pepper.

4. If pesto is too thick, add more oil while processor is running.

5. Process pesto once more until it is creamy, about 1 minute.

Thai Chicken Pasta Salad

Published in Weekly Recipes
Thai Chicken Pasta Salad
Prep Time: 15 minutes Cook Time: 7 minutes Serves: 4+
•2 Chicken Breasts, butterflied and cut into cubes
•1 Pkg  (13.25 Ounce) Medium Shell Pasta, or alternate as preferred
•5-6 Leaves of Kale, chopped
•1 Cup Peanuts, unsalted
•2 Cups Broccoli, chopped
•1 Cup Sprouts
•1 Cup Carrot, diced
•½ Cup Yellow Bell Pepper, diced
•½ Cup Red Bell Pepper, diced
•½ Cup Raisins
•½ Cup Golden Raisins
•½ Cup Cashew Pieces
•1 Clove Garlic
•6 Tbsp Olive Oil
•2 tsp Curry Powder, divided see below
•1 tsp Red Pepper Flakes
•1 tsp Sesame Seeds
•1 inch of fresh ginger, divided see below
•Salt & Pepper to taste
•Prepare noodles and set aside.
•In a food processor combine: peanuts, oil, red pepper flakes, sesame seeds, 1 tsp of curry, garlic, about half of the ginger and a dash of salt. Pulse until smooth.
•In a skillet, add cut chicken, the remaining curry, grate the remaining ginger, and a dash of salt and pepper.  Cook thoroughly and set aside.
•In a large bowl combine everything and top with the peanut sauce. Mix well. Refrigerate and serve cold.

Slow Simmer Spaghetti Sauce

Published in Weekly Recipes
Prep Time: 5 minutes Cook Time: 1 full day Crock Pot: HIGH
Yield: Roughly 30 ounces
10 medium sized heirloom tomatoes
20 ounces water
4 cloves garlic
1 Tbsp raw honey
cracked black pepper, as preferred
Combine tomatoes and water - no cutting, trimming, required. Simmer on high for 8 hours. 
Use a whisk to crush the tomatoes.
Add garlic, honey and black pepper. Simmer on high an additional 8 hours.
*Can add red pepper flakes, basil, etc as desired but this is a really good, clean tomato sauce that is perfect atop pasta, as a pizza sauce, and dipping sauce as is.
The slow simmer really brings out a roasted flavor in the tomatoes, which I love. You can simmer for less time and have a similar "sauce" texture but that richness in flavor comes with time.

Gourmet Grilled Potato salad

Published in Weekly Recipes

Gourmet grilled potato salad

By Heather King, SLC Lunches

Serves 4

3 blue potatoes

3 mountain rose potatoes
1/2 yellow onion, diced

4 cloves garlic, minced

5 TBSP sundried tomatoes (in oil)
3 TBSP grated parmesan cheese
4 TBSP olive oil
4 leaves fresh basil chopped or torn

Chop the potatoes into bite-size pieces. Dice the onion. Combine all ingredients in a bowl and mix thoroughly. Lay two pieces of aluminum foil to form a plus sign. Place potato mixture in foil and close packet.

To grill, place the potato packet on the grill when lighting. Turn ¼ turn regularly to ensure even cooking. Continue cooking potatoes as you grill your meat or other items. Approximate cook time on grill is ½ hour. Potatoes are done when they are fork tender.

Gourmet Grilled Potatoes

Published in Weekly Recipes


Recipe by Heather King, SLC Lunches


2 garlic cloves, minced

1/2 tsp. sea salt

2 tsp. red wine vinegar

1/3 cup EVOO

1 Tbsp. lemon juice

¼ tsp. fresh rosemary, chopped

1 tsp. Dijon mustard

1 tsp. sweet paprika

6-8 Mountain Rose potatoes


Bring a pot filled with salted water to a boil. Parboil the potatoes for about 5 minutes. Drain.

While the potatoes are boiling, add the following ingredients to a large glass bowl (large enough to hold the potatoes). Mince the garlic. Add salt and stir in the mustard. Whisk in the olive oil, lemon juice, vinegar, paprika and rosemary to make a vinaigrette. Set aside.

While the potatoes are still warm, cut them into fourths or bite-size pieces. Add to the bowl with the vinaigrette and coat the potatoes. Cover and let stand at room temperature for 30 minutes.

Prepare grill for medium-hot direct cooking.

Place the potatoes in a grill basket or place on directly on oiled grill. Turn once, cooking 5-10 minutes per side until tender and nicely browned. Serve hot.


Summer Squash Soup

Published in Weekly Recipes
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 2 as a main dish, 4 as a side
16 Ounces Chicken Broth
3-4 Summer Squash, thinly sliced
1/8 Cup Red Onion, diced
1 Tbsp Butter
1/2 Bunch Cilantro
3 Cloves Garlic
1/4 tsp Cumin
1/8 tsp Sea Salt
3 Tbsp Olive Oil
3 Tbsp Water
3 tsp White Vinegar
Sauté the onion and butter together over a low heat.
In a medium sized sauce pan combine the sliced squash, chicken broth and the sautéed onion. 
Simmer over a medium heat for about twenty minutes or until squash is very soft.
Meanwhile, process the cilantro, garlic, cumin, sea salt, olive oil, water and vinegar in a food processor until a paste is formed. It will be a bit runny but will thicken. Place in fridge to cool and “set” while the soup is simmering. This will be your Mojo sauce.
Once the squash is soft, process the softened squash in a blender until creamy.
Serve hot with a light drizzle of the Mojo sauce.
You can make this with zucchini as well.
Another recipe - this one is not mine, but worth sharing.
Cut and simmer the squash with a bit of water. Transfer to a blender. Add brown sugar, milk and cinnamon - to your own preference. Serve chilled.
It's a variation of Atole and it is incredibly delicious! Add nutmeg, vanilla, play around with it!

Zucchini Lasagna

Published in Weekly Recipes
Prep Time: 7 minutes Cook Time: 45 minutes at 375* Serves: 4
1 Large Zucchini
2 Slicing Tomatoes
3 Cloves Garlic
5 Leaves Kale
1 Jar Favorite Pasta Sauce (I like Classico Fire Roasted Tomato and Garlic)
4 Ounces Feta Cheese
Peel zucchini and slice length-wise into thin strips - to act as your lasagna "noodles."
In a food processor, combine one of the tomatoes, the garlic and kale. Process to a sauce, add to the prepared pasta sauce.
Slice the other tomato in thin slices, as if for a sandwich.
In a baking pan (4"x8" or similar), add a layer of "zucchini noodles" - then a layer of sliced tomatoes, then the pasta sauce mixture, sprinkle with feta cheese and then start another layer. Zucchini, more sauce, then feta.
Cover with foil and bake on 375* for 40 minutes. Uncover and bake an additional 5 minutes.

Chive Garlic Bread

Published in Weekly Recipes

Featured on allrecipes.com

By: Kim Orr

"A purchased loaf of French bread get a real boost with a few simple ingredients. Garlic and chives make the savory slices irresistible. Along with lasagna or other Italian meal, we munch them until the last crumbs have vanished! --Kim Orr Louisville, Kentucky"

Prep time: 5 mins; Cook time: 25 mins; total time: 30 mins.

Serves 12


★       1/4 cup butter or margarine, softened

★       1/4 cup grated Parmesan cheese

★       2 tablespoons snipped chives

★       1 garlic clove, minced

★       1 (1 pound) loaf French bread, cut into 1 inch slices


In a bowl, combine the butter, Parmesan cheese, chives and garlic. Spread on one side of each slice of bread; wrap in a large piece of heavy-duty foil. Seal the edges. Place on a baking sheet. Bake at 350 degrees for 25-30 minutes or until heated through.