Monday, January 14, 2019

Brussels Gruyere

This delicious Brussels Gruyere recipe would be a perfect addition to any  special occasion meal. Makes 6 servings

16 oz. fresh Brussels sprouts, trimmed of outer leaves and  cut in half
1/4 tsp. salt
Black pepper to taste
Olive oil spray
1/2 tbsp. butter
1/4 tsp. onion powder
2 tsp. of  All  Purpose flour
3/4 cup milk
1/4 tsp. salt
1 tsp. dried Thyme
1 tbsp. grated Parmesan cheese
2 oz. grated Gruyere cheese divided

Preheat  oven to 400*F. Spray  a 8 x 8 casserole dish  with  olive oil.  Add the Brussesl sprouts  and  season with salt and pepper. Spray more  Olive oil over the Brussels sprouts and place in the  lower rack of the oven.  Bake 15 minutes, toss and bake another 10 minutes and remove from the oven.
While  baking the Brussels  sprouts, heat a medium sauce pan over medium heat. Add butter and let melt and then add the onion powder and cook for 2 minutes. Sprinkle the flour over the butter and onion powder mixture to make a roux whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is  incorporated into the milk. Cook  over med. low heat for about 4 minutes, stirring  until the sauce thickens. Add the dried thyme, Parmesan and half of the Gruyere cheese  into the white sauce and stir  until the cheese is melted and is incorporated into the sauce.
Pour the sauce  over the Brussels sprouts  and top with the remaining cheese. Bake for 15 minutes until the cheese is lightly  browned and bubbly.

Monday, September 17, 2018

Tomatillo Roasted Vegetable Blend

A unique Sweet and Savory blend of roasted Vegetables

Makes 4 servings
Ingredients :
5  -  Tomatillo`s chopped
2  - Granny Smith Apples chopped
1  - Med. Yellow onion chopped
Olive oil
1/4 -  teaspoon Garlic powder
1/4  - teaspoon dried Cilantro
Salt and Pepper to taste

Preheat oven to 400 degrees
Clean the husk off the Tomatillo`s and wash, then cut them into quarters and place in a med.  bowl.
Leave  the peeling on the Apples and remove the core and cut into inch cubes and place in the bowl.
Peel the onion and remove both ends and cut into about 8  wedges and separate them as  you put them in the bowl.

Drizzle the vegetables with Olive oil, salt and pepper and put in the Garlic powder and Cilantro and toss the vegetables  to mix and pour them onto a baking sheet and bake for 30 min. till tender. Serve warm. I served mine with Chicken Chimichanga`s with Salsa Verde.

Tuesday, July 4, 2017

Greek Chopped Salad

1 English cucumber diced
4-5 ripe Roma tomatoes diced
6 radishes diced
1 small red onion diced
15 oz. can garbanzo beans, rinsed and drained
1/3 cup sliced Kalamata olives
1/3 cup feta cheese crumbles
For the dressing
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 tsp. dried  Greek Oregano
1/4 tsp. salt
Make the dressing in a small bowl, combine all ingredients and whisk to combine. Set aside.
Dice the cucumber, onion,  tomatoes  and radishes
Put vegetables and  drained garbanzo beans and the sliced olives in a large bowl.
Add the Feta and the  dressing and toss to combine.
Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

Greek Cucumbers

1 English cucumber cut in half then cut into quarters
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup feta cheese crumbles
1 tsp. tablespoon of dry or fresh  chopped fresh dill
Place cucumber in a shallow dish. Combine vinegar and next 4 ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over cucumbers; sprinkle with cheese and dill.

Wednesday, June 21, 2017

Roasted Corn Salad

A really sweet salad using grilled corn
 6 servings

6 ears of fresh corn on the cob  cleaned
2 tablespoons olive oil
3 Roma tomatoes diced
1  red bell pepper diced
½ cup chopped green onions
2 cups fresh lightly chopped spinach

Dressing :
1/3 cup lemon juice
4 tablespoons olive oil
Salt and pepper
2 tablespoons  paprika
1 tablespoon sugar
1 teaspoon onion  powder
Preheat grill or broiler, rub the corn with olive oil and salt and pepper. Grill for about 7 min. or till the corn starts to brown. Remove  the corn  from the heat and set aside to cool. When cool cut off the kernels from the cob and place in a large bowl.  Then add to the bowl the tomatoes, peppers, onion and spinach.
In a small bowl add the ingredients for the dressing and whisk together, add to the corn salad and toss and serve.

Monday, May 15, 2017


This  salad is great for the Holiday Shavuot,  This is the time when God  gave Moses the 10 commandments. In Jewish culture food very often is used as  a symbol, such as this salad,  The 10 layers of the salad represent the 10  commandments.

1 cup  uncooked  Red Bulgur * see notes at the bottom
1 cup lemon juice
1/2 cup extra virgin olive oil
4 cloves of garlic, minced
Salt and pepper to taste
1 medium red onion, chopped
2 green bell pepper, diced
2 - 16 oz. cans  Canellini Beans, rinsed and drained
1 bunch red radish, thinly sliced
1 large seedless cucumber, diced
1  jar Kalamata olives with out the pits  and drained
1 container grape tomatoes, sliced in half
1 cup fresh mint, chopped fine
1/3 cup Pine nuts, toasted

Place the bulgur in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt and a dash of pepper; drizzle this dressing over the bulgur.
Drain the juice off the  olives and rinse and drain the  cannelini beans
 Layer on the onions, green peppers, cannelini beans, radishes, cucumbers, olives, tomatoes and mint. Sprinkle more salt and pepper, cover and refrigerate for at least 24 hours.
When ready to serve, bring to room temperature and sprinkle on pine nuts.

* Notes
Make sure that the Red Bulgur is  place in the bowl raw. The dressing poured over the bulgur  will soften it to  al dente.

Roasted Rosemary Potato wedges with Goat Cheese Crumbles

A fun twist on  the classic Potato wedge. The warm Goat cheese crumbles and the pop of Rosemary take these  potatoes to  a whole  new level!

4 large baking potatoes, unpeeled
4 tablespoons Olive Oil
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/4  cup minced fresh rosemary leaves
1/2 cup Goat cheese crumbles

Heat the oven to 400 degrees F. Evenly coat a large baking sheet with 1 tablespoon of the olive oil.
Cut each potato into 6 long wedges and add to a large bowl. Add Rosemary,  Olive  Oil, Salt and Pepper to the bowl of potatoes and toss, then spread the potatoes in a single layer, cut side down on the baking sheet.
Bake the potatoes, turning once after 20 minutes, until lightly browned, crisp on the outside, and tender inside; 35 to 45 minutes. Place  on a platter and sprinkle  lightly with  salt and  add the Goat cheese crumbles  and serve.