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Fried Egg On A Salad

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I had the most unusual craving tonight. I was craving a fried egg on a salad. Strange, I know. I don’t ever remember seeing one before, but it just flew into my head as I was getting ready to prepare dinner. I had already marinated some locally-grown heirloom tomatoes and red onions in oil, red wine vinegar, garlic, dab brown mustard, salt, pepper and a dash of sugar. I decided to toss some lettuce in with it, threw in some bleu cheese crumbles and added some of my candied pecans I had leftover from another recipe earlier in the week. Then, it was simply a matter of frying an egg and placing it on top. It was runny; it had to be. That’s what I was craving. Good grief, someone help me… LOL. The verdict is that it is FABULOUSLY delicious. My teen daughter gives it two-thumbs up. Yay.

Sautéed Swiss Chard with Onion, Garlic and Parmesan

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Today I picked up a massive amount of Swiss Chard from our local CSA farm. I took a look at a bunch of recipes and sort of chose what to do and add so I can’t really credit any one recipe, sorry. After washing and spinning dry (very important step) I separated the stems from the leaves. Next, I chopped the stems in small 1/4 or so pieces and sautéed in some olive oil, garlic, and some diced onions I picked up at the farm, too. After about 3 minutes I added some white wine… sauvignon wine. I don’t know how much, 1/2 cup or so; I just poured… LOL. Finally, I rough chopped up the leaves and tossed them in to wilt a few minutes. After that was finished I squeezed about 1 or 2 TBL fresh lemon juice and about 1/4 cup of grated parmesan cheese. If I had shredded I would have used that, but I was going on what I had. Yummy, yummy, yummy 🙂

Grilled Vegetable Sandwiches

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It’s summer, and with that comes a huge amount of freshly-grown vegetables from the local farm here in Salem. Each Friday I pick up an obscene amount of gorgeous red, green, and yellow produce. I decided to make sandwiches today for my 16-yr-old daughter and her friend. First, the night before, I made the sauce:

  • 1/2 cup mayo
  • 4 cloves minced garlic
  • 2 TBL. lemon juice

You don’t have to make it the night before, but I felt it allowed all the flavors to meld together better. This sauce really makes the sandwich. Next, I pre-cut my veggies…

  • Red and yellow peppers
  • Zucchini
  • Purple onion
  • 1 or 2 TBL olive oil
  • Any seasoning you want to add
  • Cheese if desired (I used Swiss)

I put them in a container in the fridge so I could just grab them the next day. Again unnecessary, but I like to cut down on prep-time. Heat grill to medium-high and drizzle olive oil on veggies and mix before placing on grill. I used a lime no-salt seasoning, but pick whatever flavor you like. I think Rosemary would be awesome or maybe even basil… Mmm. Brush your rolls with olive oil and lightly toast on the grill. Remove the buns, and spread your sauce you mixed earlier, then add your veggies, and top with cheese if desired. I used Boar’s Head Baby Swiss. I probably would have put it on the veggies, but thought the picture would come out better if you could still SEE the veggies after the cheese melted. Put back on grill for a minute or just until the cheese melts. You can also use your broiler if you don’t want to grill  🙂

Grilled Avocados

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Not only are they delicious, but they are so pretty on a plate. Yes, grilled avocados. I get asked questions like, “Don’t they melt?” Um, no, no they don’t. I cut one in half, brush with a bit of olive oil and lime then put on a medium-high grill for about 3 or 4 minutes then turn 90 degrees for nice grill marks. Watch for flare-ups. I serve them with A1 steak sauce in the middle. I know, I know, you’re thinking, “What?!?!” But, hold on a second. My mom did this, and even though I don’t really like A1 steak sauce it really does compliment an avocado. Don’t want to use the sauce? Just go for grilling, they look awesome and taste wonderful. Enjoy 🙂

Kohlrabi, Red Potatoes and Garlic Scape Bake

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Don’t be snobby, try kohlrabi… LOL. Kohlrabi, red potatoes and garlic scapes baked with a bit of parmesan. Each week I come home with so many yummy veggies from a local farm where we purchased a CSA share. If you don’t know what that is it is basically where you pay, up front, a set amount of money, depending on what size you determine is right for your family, and then you get to pick up fresh veggies from usually June until about the beginning of November. This week we got a vegetable I had never heard of before… the kohlrabi, which is a member of the cabbage family. I also was able to try garlic scapes, which are the tops of the garlic bulbs. I’m 47 and there are vegetables I’ve never tried, let alone even heard of. After peeling the kohlrabi (1 the size of an onion) and the red potatoes (6) and cutting up the scapes (about 1/2 cup), I threw them into a pot of boiling water for about 15 minutes. After draining I mashed them using a handheld masher and mixed in sea salt, pepper and onion powder. Put into an oven safe dish and top with some shredded parmesan and bake at 350 for 15-20 minutes, and garnish with parsley when done. It is an awesome way to have mashed potatoes. Enjoy  🙂

Portobello Mushrooms Stuffed with Baby Spinach and Peppers with Alfredo Sauce

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This idea struck me out of the blue. I LOVE big, juicy portobello mushrooms. A lot. First, I marinated them for a few hours, sans stems, in olive oil, oregano, garlic and a splash of balsamic vinegar. Save the stems, cut, and sauté; they’re awesome and shouldn’t be wasted. Next, I grilled the mushroom concave side up, and then flipping them, I dumped the liquid on the ones I already flipped over. I used the indirect-grilling method so as not to have flare-ups from the olive oil. Then, I spooned in a small amount of Alfredo sauce. You can use homemade or store-bought, your choice. Finally, I topped with a mixture of baby spinach and diced bell peppers. You can just load everything, and grill if you want, or bake, or broil, whatever. I just prefer grilling the mushrooms first; but that’s just one of my little quirks. They taste awesome and make such a pretty and colorful presentation. Marinating the mushrooms really makes this dish though 🙂