Ravioli w/ Spinach & Squash

2 pks (9 oz each) of cheese ravioli (Buitoni)
1 bag (9 oz) baby spinach
2 medium yellow squash cut into 1/4 inch rounds
1 medium zucchini cut into 1/4 in half moons
1 package spreadable herbed goat cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Cook ravioli according to package directions, add spinach during final minute.

Meanwhile heat a large nonstick skillet over medium high heat and add squash and zucchini to pan, light spray veggies with cooking spray, cover and cook until tender.

Drain pasta, reserving 1/2 cup water, return pasta and spinach to pot, add cheese, add veggies and salt and pepper, stir in past a water as desired to make sauce the thickness you desire.

Baked Rigatoni with Italian Sausage and Fennel

• 1 pound hot Italian sausage links
• 1 (16 ounce) package rigatoni pasta
• 1 (24 ounce) jar marinara sauce
• 1 bulb fennel, trimmed and thinly sliced
• 1 roasted red bell pepper, chopped
• 1/2 yellow onion, chopped
• 1/4 cup chopped fresh basil leaves
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 cup shredded SMC mozzarella cheese
• 1/2 cup grated SMC Parmesan cheese
• 1/2 cup grated Asiago cheese
• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
• Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
• Combine the pasta with the sauce and vegetables in a 9×13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
• Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned

Cantaloupe Frenzy
• 1 cantaloupe - peeled, seeded and cubed
• 3 tablespoons white sugar, or to taste
• 2 cups ice cubes
Place cantaloupe cubes and ice into the container of a blender. Process until the ice is in small pieces. Add sugar, and puree. Pour into tall glasses and serve immediately.

Mashed Cauliflower ( a nice change from mashed potatoes)
• raw cauliflower - a medium head makes about a pound of florettes
• any combination of butter, milk, cream, or whatever you use when you make mashed potatoes - about 1/4 cup
• salt and pepper
• Options: minced garlic (a clove or two); garlic powder (1/2 to 1 teaspoon); cheese
Break the cauliflower up into florets, or just chop. I like to cook it in the microwave in a container that I prepare and serve it in, but you can steam it. Cook it until it’s tender — a fork should easily pierce it.

The easiest thing to do is to add the rest of the ingredients to the container the cauliflower is cooked in, and then use a stick (hand) blender to put it all together. Or you can put it all in a regular blender or food processor.

SPICY PARMESAN GREEN BEANS AND KALE

• 3 tablespoons olive oil
• 1 onion, sliced
• 1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
• 1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup white wine
• 1/2 teaspoon red pepper flakes
• 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
• 2 tablespoons lemon juice (about 1/2 a lemon)
• 3 tablespoons finely grated Parmesan
Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Peach Chutney

• 2 cups diced peaches
• 1/4 cup diced red bell pepper
• 1/4 cup thinly sliced green onions
• 1 teaspoon ground ginger
• 1 clove garlic, peeled and minced
• 2 tablespoons chopped dried cranberries
• 2 tablespoons lemon juice, or to taste
• 1 tablespoon cider vinegar or red wine vinegar
• 1 tablespoon honey or brown sugar
• dash curry powder
• salt, to taste
• ground black pepper, to taste
Combine all ingredients; refrigerate until serving time. This peach chutney is tasty with fish or chicken or pork. Makes about 3 cups.
Note: If you use diced canned peaches, omit the honey or brown sugar, or sweeten to your taste.

Oven Fried Green Tomatoes

• 4 to 6 green tomatoes, cut in 1/4-inch thick slices
• 2 SMC eggs, beaten
• 2/3 cup SMC milk
• 1/3 cup water
• salt and pepper
• 1 1/2 cups all-purpose flour
Sprinkle tomato slices with salt and pepper on both sides. In a shallow bowl mix beaten eggs, milk, and water. Put the all-purpose flour in a shallow bowl. Dip each slice into egg mixture, then into flour.* Dip each slice into egg and then into the flour again. Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch. Bake uncovered in 400° oven 20 minutes, turning halfway through.
For crunchier coating, dip slices the second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired.

 
Green Tomatoes and Veggies

1 small zucchini, sliced into matchsticks
2 medium green tomatoes, sliced thin–core removed
1 medium onion, thinly sliced
1 small eggplant, chopped
1 small red or green sweet pepper, thinly sliced into strips
1 medium head garlic
olive oil, black pepper
grated parmesan cheese

Prepare the vegetables. Remove the skin from the head of garlic but do
not crush the cloves or chop them. Leave the garlic cloves whole. Heat about 2-3 tbsp of olive oil on high in a heavy skillet. Add the sweet pepper and onion and garlic and sauté for about 3 minutes. Add the remaining vegetables and continue cooking until they are done to your taste. Grind some fresh black pepper over all and stir well. Place in serving platter and sprinkle a small amount of grated parmesan cheese over all.

Southern Turnip Supreme
• 1 cube vegetable/chicken bouillon
• 1 cup water
• 3 cups peeled, cubed turnips
• 1/4 cup minced onion
• 2 cloves garlic, minced
• salt and black pepper to taste
• 1 1/2 tablespoons SMC sour cream
• 1/2 cup shredded SMC sharp white Cheddar cheese
• chopped fresh parsley for garnish (optional)
• Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes.
• Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley

Eggplant Delight
• 1 medium eggplant
• 1 1/2 cups water
• 1/3 cup chopped onion
• 1/2 cup chopped celery
• 1 can cream of mushroom soup
• 1/3 to 1/2 cup SMC milk
• 1/2 cup chopped bell pepper
• 1/2 cup shredded SMC Cheddar cheese
• 1/2 cup fine bread crumbs
• 1 teaspoon salt
• 3 slices SMC bacon, partially cooked
Peel and cube eggplant. Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender. Drain and mash. Combine soup and milk; stir into eggplant. Add pepper, cheese, bread crumbs and salt. Pour into greased casserole. Top with partially cooked bacon and bake uncovered at 350° for about 35 minutes.
Serves 4 to 6.

Greens and Cheese Bake
• 1 1/2 pounds greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens, or mixed)
• salt and black pepper
• 1 1/2 cups chicken or vegetable broth, divided
• 1 cup SMC half-and-half
• 4 tablespoons SMC butter
• 1/4 cup flour
• 1/3 cup grated Parmesan cheese
• 1/2 cup ricotta cheese (whole milk or part skim)
• 3 tablespoons dry bread crumbs
• 2 ounces SMC Mozzarella cheese, shredded, about 1/2 cup
Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375°.
Cut out and discard the tough stems; if using kale or collards, cut out thick center ribs. Rinse all the greens and shake off any excess water, chop them into 1/2-inch pieces. In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt. Add 1/2 cup of chicken broth, then cover the skillet; braise for 10 to 15 minutes, or until tender. Pour off any liquid left in the skillet, then season the greens with salt and pepper. Transfer to a bowl and set aside.
Heat the remaining 1 cup of broth and half-and-half in a saucepan, just until bubbles form around the edge of the pan.
In the large skillet, melt the butter over low heat. Add the flour and cook, stirring, for one minute. Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened. Whisk in the grated Parmesan and ricotta cheeses. Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish. Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned. Serve immediately.
Serves 6.

Blue Cheese and Green Bean Casserole Recipe
• 1 1/2 pound green beans, trimmed
• 3 ounces blue cheese
• 1 SMC pint cream
• 1/2 cup bread crumbs
• 2 tbsp cup melted SMC butter
Preheat oven to 400 degrees F.

Blanch the beans in salted boiling water for 5 minutes. Drain well, and transfer into a lightly buttered casserole dish. Pour over the cream, and crumble the blue cheese evenly on the top. Mix the breadcrumb with the melted butter in a small bowl and sprinkle evenly over the top. Bake for 15 minutes, or until browned and bubbling. Remove and let rest for 15 minutes before serving for best results.

Spaghetti Primavera
1/3 lb spaghetti
1 c. small broccoli florets
1/2 large zucchini
1Tbsp SMC butter
4 scallions finely sliced
1 c. peas
1 tomato, skinned, seeded and chopped
2/3 c SMC heavy cream
1/3 c vegetable broth
squeeze of lemon juice
1/4 c grated parmesan cheese

Cook spaghetti according to package directions. Cook broccoli and zucchini in lightly salted boiling water for about 4 mins or until tender crisp.
Melt butter in large saucepan and gently sauté scallions for 2 mins. Stir in peas and cook for 1 minute, stir in tomato, broccoli and zucchini and cook another minute more. Stir in heavy cream, vegetable broth, lemon juice and parmesan. Cook over gentle heat for 2-3 mins. Season to taste and serve over cooked spaghetti

Basil Couscous with Summer Squash

2 cups chicken broth
2 tbsp olive oil
1 tsp salt
1 cup couscous
1 cup zucchini — 1/4″ dice
1 cup squash, yellow — 1/4″ dice
1 cup basil — slivered
1/4 cup Almonds — toasted and sliced

Bring the chicken stock and 1 tbsp of olive oil to a boil in a medium saucepan. Stir in salt and couscous. Remove from heat. Let stand covered for 5 minutes. Sauté the zucchini and yellow squash in the remaining oil. Add vegetables, almonds, and basil to couscous and mix well. Serve immediately.
Or carve out centers of zucchini or squash and steam shells. Fill with couscous. Sprinkle with toasted sliced almonds.

Squash Skillet

½ cup Onion — chopped
½ cup Pepper, Bell — chopped
2 cup Squash, Patty Pan — cubed
2 med Tomatoes — quartered or smaller
2 tbsp Butter
1 tbsp Sugar
¼ tsp Pepper, Black
1 tsp Salt
1 tsp Flour, Plain

Sauté onion and green pepper in butter. Stir in flour, salt, pepper, and sugar. Add squash and tomatoes and cook only until tender

GREEN BEANS WITH CARAMELIZED ONIONS AND ALMONDS
• Kosher salt
• 3 pounds green beans, trimmed of stem end
• 1/2 cup skin on sliced almonds
• 3 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 2 large onions, sliced thin
• 2 tablespoons chopped fresh herb bunches
• Freshly ground black pepper
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste

OVEN ROASTED RED POTATOES WITH HERBS AND GARLIC

• 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
• 1/4 cup extra-virgin olive oil
• 4 to 6 cloves garlic, crushed
• 1 tablespoon fresh herb bunches
Preheat the oven to 350 degrees F.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

Mexican Grilled Corn
2 tablespoons mayonnaise
2 tablespoons SMC plain yogurt
1/2 teaspoon Whiskey Island Smoked Dust
4 ears corn, husked
4 tablespoons Parmesan cheese
1 lime, quartered
1. Preheat grill to medium-high.
2. Combine mayonnaise, yogurt and chili powder in a small bowl.
3. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges.

Eggplant Supper Soup

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 pound ground beef
• 1 clove garlic, crushed
• 1 pound eggplant, diced
• 3/4 cup sliced carrots
• 3/4 cup sliced celery
• 2 (14.5 ounce) cans Italian diced tomatoes, drained
• 2 (14 ounce) cans beef broth
• 1 teaspoon sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup dry macaroni
• 2 teaspoons chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.

Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan cheese to serve

Blueberry-Coconut Soup w/ Lime
If you’d like a smoother texture, whirl the cooked berries in a food processor or blender before adding coconut milk.

3 cups blueberries, fresh or frozen
3/4 cup sugar
1/2 cup water
Grated zest of 1 lime
1/4 cup fresh lime juice
1 15-ounce can lite coconut milk
1/3 cup flaked coconut, lightly toasted

1. In a medium saucepan, combine blueberries, sugar, water, lime zest, and lime juice. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool. Transfer to a large bowl and chill.
2. In a medium bowl, whisk coconut milk until smooth and light. Stir into chilled soup and serve garnished with toasted coconut.
Makes 6 servings.

Cherry Salsa
1 c Cherries; dark; sweet*
2 tb Basil; chopped fresh
1 tb Green pepper; finely chopped
1 ts Lemon juice
1/4 ts Worcestershire sauce
1/4 ts Lemon peel; grated
1/8 ts Salt
1/8 ts Tabasco Sauce

Pit and chop the fresh OR frozen dark sweet cherries and combine with all other ingredients; refrigerate at least 1 hour.
Serve as a condiment with chicken; turkey or pork.
Yield: 3/4 cup.

Kale and Cheddar Frittata

3 ½ Tbsp. olive oil, divided
1 small red onion,scallion, or sweet onion
4-5 oz. kale
5 large SMC eggs
½ cup shredded SMC sharp cheddar cheese
¼ tsp. salt, plus more to taste

Preheat the broiler of your oven.

In a 10-inch heavy skillet – (see note above) – warm 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent but not browned. Add the kale, 1 tablespoon of the oil, and a pinch of salt, and stir until just wilted. Reduce the heat to low, cover the pan, and cook for 15 minutes, stirring occasionally. The kale should be very tender, and the onions should have taken on a rosy brown color. Set aside.

Break the eggs into a medium bowl, and beat them well with a fork. Add the cheese and salt, and beat again to blend. Add the kale and onion mixture, and beat to mix well.

Wipe any burnt bits from the skillet, and add the remaining ½ tablespoon oil. Place the pan over low heat. When it is warm, pour in the egg mixture. If necessary, use the fork to gently push the kale around a bit, so it is evenly distributed. Cook over low heat until the bottom of the frittata is lightly browned – tease the edge up with a heatproof spatula and peek underneath – and the top looks mostly set.

Remove the pan from the heat and slide it under the broiler until the top is nicely browned, 30-60 seconds. Don’t walk away from it while it’s under the broiler; it cooks very quickly.

Cut into wedges, and serve warm or at room temperature, with additional salt, if needed.

Yield: 2 servings as a main dish, or more as a side

Note: Refrigerated in an airtight container, a frittata will keep nicely for up to 48 hours, although it is most tender within the first day.

Green Beans with Pine Nuts and White Wine from: Julia Tanner

Quick to make! This recipe works well with young, slender beans.

14 ounces green beans, trimmed
¼ C pine nuts
3 T dry white wine
1-2 T SMC unsalted butter
Sea salt, to taste
Pepper to taste

Boil water; lightly salt it. Plunge the beans into the boiling water and cook for 2 minutes.

Heat an empty skillet and sauté the pine nuts in the dry pan about two minutes until they brown slightly (this occurs suddenly; watch constantly). Remove them immediately to a cool plate or bowl.

Drain the beans and place in a large saucepan or skillet with the wine and butter. Cover and cook for 1 minute, add the pine nuts, toss, season with salt and pepper, and serve.

Cabbage Roll Casserole

• 2 pounds ground beef
• 1 cup chopped onion
• 1 (29 ounce) can tomato sauce
• 3 1/2 pounds chopped cabbage
• 1 cup uncooked white rice
• 1 teaspoon salt
• 2 (14 ounce) cans beef broth

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
• In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9×13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes