GREEK SALAD SANDWICHES WITH FETA DRESSING

(adapted from s’kat and the food, Lynne Rosetto Kasper's weekly food email The Splendid Table, and from Sara's Secrets for Weeknight Meals by Sara Moulton)
4 oz. good-quality feta cheese, crumbled
1/4 c. extra virgin olive oil
3 tbsp. water
2 tbsp. mayonnaise
1 tsp. fresh lemon juice
1 1/2 tsp. fresh oregano leaves, or 1/2 tsp. dried
kosher salt and freshly ground black pepper
5 oz. fresh, rinsed baby spinach
4 medium plum tomatoes, halved and thinly sliced
1 1/2 c. English cucumber, thinly sliced
1 can chickpeas, rinsed and drained
1 tbsp. fresh mint leaves, rinsed, dried and minced
1/3 c. pitted, brine-cured olives such as Kalamata
6 pepperoncini, chopped
4 pita rounds, cut in half

Combine feta, oil, water, the mayonnaise, lemon juice and oregano in blender or food processor, blending until smooth. Add salt and pepper to taste. Combine remaining ingredients in a bowl and toss with feta dressing. Divide salad mixture among the 8 pita halves and serve. Notes: Add canned tuna or smoked salmon, along with a squeeze of fresh lemon juice. Or try with cold, sliced leftover lamb and some chopped garlic, if you like.

COBB SALAD SANDWICH

2 romaine lettuce leaves
2 tomato slices
2 slices crisp bacon
2 oz. sliced turkey
1 sliced hard-boiled egg
3 slices avocado
1 tbsp. chopped black olives
1 oz. crumbled blue cheese
1 tbsp. creamy blue cheese dressing or
olive oil vinaigrette
1 crusty French roll

Slice roll and remove some of bread inside. Layer sandwich ingredients into bread and sprinkle with dressing. Press roll together firmly.

BRIE-L-T

1 French baguette
1 tbsp. good extra virgin olive oil
1 oz. brie cheese
2 fresh tomato slices
spring lettuce mix
fresh basil leaves
kosher salt
freshly ground pepper

Slice the bread into a sandwich length and then in half horizontally. Splash some olive oil on the inside of the bread. Layer the bread with the brie cheese, tomatoes, lettuce, and basil leaves. Add salt and pepper to taste.

GARDEN FRESH SANDWICH

1 crusty French roll or baguette
1 oz. sliced havarti cheese
mix of fresh lettuces
6 cucumber slices
1 big slice fresh garden tomato
3 fresh red pepper strips
3 avocado slices
alfalfa sprouts
olive oil
kosher salt
freshly ground pepper

Slice the bread, layer the cheese and vegetables, finish with olive oil, salt and pepper.

AUTUMN SANDWICH SPREAD

2 8-oz. pkgs. cream cheese
1/2 c. grated carrots
1/2 c. chopped pecans
1/2 c. chopped Granny Smith apple
1/2 c. chopped dates
1/4 tsp. cinnamon (optional)
1/8 tsp. freshly ground nutmeg (optional)

Soften cream cheese and stir in remaining ingredients. Spread on whole grain whole wheat bread and add your choice of other toppings – lettuce, sprouts, mayo, etc.

TWO LADIES IN BLACK MASHED POTATOES

4 packages Hungry Jack potatoes

1 stick of butter

1 cup water

1 cup milk

4 tablespoons sour cream

shredded Cheddar cheese

Heat butter, water, and milk until scalding. Slowly mix with a whisk while adding potatoes, one envelope at a time, followed by a tablespoon of sour cream, repeating until all ingredients are well blended.  Add cheese to potatoes or sprinkle on top, as desired.  Can be made ahead and reheated in the microwave before serving, or placed in a crock pot on low to keep warm for a buffet.

SQUASH CASSEROLE

6 medium yellow squash

1/2 c. finely chopped onions

1/2 c. herb seasoned stuffing

1/2 lb. bulk pork sausage

1/4 tsp. salt

2 1/2 tsp. Parmesan cheese

Wash squash.  Cook in boiling salted water and cover about 8 to 10 minutes, until tender but still firm.  Drain and cool slightly.  Trim off stems.  Cut squash in half lengthwise.  Remove and reserve pulp leaving firm shell.  Cook sausage and onion in skillet over medium heat until sausage is browned, stirring to crumble.  Remove from heat, drain off pan drippings.  Stir in squash pulp, herb seasoned stuffing and salt.  Place squash shells in 9 x 13-in. baking dish.  Spoon sausage mixture into shells, sprinkle with Parmesan cheese.  Bake at 350 degrees for 30 minutes, or until lightly browned.

SCALLOPED POTATOES WITH HORSERADISH

3 1/2 cups heavy cream

2 garlic cloves, minced

1 3/4 teaspoons salt

1/2 teaspoon freshly ground pepper

3-4 tablespoons prepared horseradish

2 1/2 pounds Idaho potatoes (about 5), peeled and thinly sliced

1/4 cup freshly grated Parmesan cheese

In a medium bowl, combine the heavy cream, garlic, salt and pepper.  Gradually stir in the horseradish, tasting for strength.  In a 13 x 9-inch non-reactive baking dish, layer the potatoes.  Pour the horseradish cream over the potatoes.  Bake in the upper third of the oven for about 30 minutes, or until bubbling.  Sprinkle the Parmesan cheese over the top and bake for about 15 minutes longer, or until the potatoes are tender and the top is nicely browned.  Cover the gratin with foil and let stand in a warm place for 10-30 minutes before serving.

SALLY’S END-OF-SUMMER VEGETABLE TORTE

1/2 c. good deli olives

3 tbsp. olive oil

1 large Spanish onion, thinly sliced

3 cloves garlic, minced

3 medium yellow summer squash, sliced 1/4-inch thick

3 medium zucchini, sliced 1/4-inch thick

1 each red, yellow, and green bell pepper, seeded and cut in 1/4-inch strips

8 oz. fresh mushrooms, sliced

6 large eggs

1/4 c. heavy cream

2 tsp. salt

2 tsp. freshly ground black pepper

2 c. stale French bread cubes (1/2-inch pieces)

2 c. grated Swiss cheese

Preheat the oven to 350 degrees.  Grease the bottom and sides of a 10-inch spring form pan.  Heat the oil in a large pan over medium high heat.  Add the onion, garlic, summer squash, zucchini, peppers, and mushrooms; sauté, stirring and tossing the vegetables occasionally, until tender-crisp, about 10-15 minutes.  While the vegetables are cooking, whisk together the eggs and cream in a large mixing bowl.  Season with salt and pepper.  Stir in the bread, cream cheese, and Swiss cheese.  Add the sautéed vegetables to the egg mixture and stir until well combined.  Pour into the prepared pan and pack the mixture tightly.  Place the pan on a baking sheet to catch any leaks.  Bake the torte until firm to the touch, puffed and golden brown, about 1 hour.  If top of torte is getting too brown, cover with foil and continue baking.  Serve the torte hot, at room temperature, or cold.  It can be reheated in a 350-degree oven until warmed through, about 15 minutes.  Makes 8 servings.

ROSEMARY POLENTA

(Barefoot Contessa Family Style Cookbook)

1/4 pound (1 stick) unsalted butter

1/4 cup olive oil

1 tablespoon minced garlic (3 cloves)

1 teaspoon crushed red pepper flakes

1 teaspoon minced fresh rosemary leaves

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cups chicken stock (homemade or other good quality stock)

2 cups half-and-half

2 cups milk

2 cups yellow cornmeal

1/2 cup good grated Parmesan cheese

Flour, olive oil, and butter, for frying

Heat the butter and olive oil in a large saucepan.  Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.  Add the chicken stock, half-and-half, and milk and bring to a boil.  Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.  Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.  Off the heat, stir in the Parmesan.  Pour into a 9 x 13 x 2-inch pan, smooth the top, and refrigerate until firm and cold. 

Cut the chilled polenta into 12 squares, as you would with brownies.  Lift each one out with a spatula and cut diagonally into triangles.  Dust each triangle lightly with flour.  Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside.  Add more butter and oil, as needed.  Serve immediately.

Note:  This is excellent served as a side dish, but can also be served with a complementary meat or vegetarian sauce as a main dish.

IOWA CORN AU GRATIN

6 ears of corn

3 tablespoons butter or margarine

1 small onion, finely chopped

1 bell pepper, cored, seeded, and finely chopped

3 tablespoons all-purpose flour 

2 cups milk

1 cup shredded cheddar cheese

2 eggs, well beaten

1 teaspoon sugar

salt and pepper to taste

1/2 cup bread crumbs

Preheat oven to 350 degrees. Grease a 2-quart casserole dish. Remove husk and silk from corn, and cut kernels from cob.

In a large frying pan over medium heat, melt butter or margarine. Add onion and bell pepper and sauté until tender; stir in flour and then add milk. Cook, stirring constantly, until mixture has thickened and is smooth. Remove from heat; add corn, cheddar cheese, eggs, sugar, salt, and pepper.

Pour into prepared casserole dish and top with bread crumbs. Set into a shallow pan of hot water and bake 45 minutes. Remove from oven and serve immediately.

Makes 6 servings.

GRANT’S GRILLED TOMATOES

2 large or 4 medium tomatoes, cored, cut in half, and seeded

extra-virgin olive oil

salt and pepper

herbs: parsley, basil, chervil, and/or oregano

crumbled feta cheese

Start grill with rack at least 4 inches above heat source.  Rub the tomato halves lightly with oil, then sprinkle with salt and pepper. place them directly on the grill, cut side down.  Grill until lightly charred, just a few minutes, then turn, add feta cheese to tops of tomatoes, and continue to grill until tomatoes soften and cheese melts, about 10 to 12 minutes total time.  Remove and garnish with herbs to serve.

Grant Sedlacek

GARLIC CHEESE GRITS

1 1/4 cups grits, uncooked

3 1/2 cups boiling water

1 roll garlic cheese

1/2 cup butter

2 eggs

1 cup milk

1/2 cup Cheddar cheese, grated

Preheat oven to 350 degrees.  Cook grits in boiling water; simmer about 30 minutes until done. Crumble garlic cheese and butter into grits. Blend eggs and milk together. Combine with grits. Pour into 2-quart greased casserole and bake for 45 minutes, uncovered. Sprinkle with grated cheese and bake 15 minutes longer or until cheese melts. Makes 8 - 10 servings.

EGGPLANT TORTA

1 large eggplant

seasoned flour

peanut oil

salt, pepper, thyme to taste

1/2 cup chopped parsley

1 onion, finely chopped

2 green peppers, finely chopped

6 large tomatoes

16 ounces sliced mozzarella cheese

1 cup heavy cream

1/2 cup half and half

3 eggs

2 egg yolks

nutmeg

Peel and slice eggplant.  Dredge in seasoned flour.  Fry in hot, deep oil until nicely browned and soft.  Place half the eggplant slices in a large oblong baking dish.  Season with salt, pepper, thyme and 2 tablespoons chopped parsley.  Peel, seed, and slice tomatoes.  Cover eggplant slices with half the tomatoes.  Sprinkle tomatoes with salt, pepper, more parsley, half the onion and half the peppers.  Cover with half the cheese slices.  Repeat layers ending with cheese.   Beat remaining ingredients together.  Pour over layered ingredients.  Bake in 425 degree oven 30-40 minutes or until the custard is completely set and cheese is deeply browned.  Remove from oven.  Let rest 5 minutes before serving.  Makes 6 main dish servings.

DEBBIE SMITH'S FRESH TOMATO TART

1/2 (15-ounce) package refrigerated piecrusts

2 cups (8 ounce) shredded mozzarella cheese

3 tablespoons chopped fresh basil, divided

1 large garlic clove, sliced into 8 slivers, or use the jar minced garlic equivalent

6 to 8 plum tomatoes, cut into 1/2 inch slices

1 1/2 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Place piecrust in a 10-inch tart pan according to the package directions; trim off excess pastry along edges.  Generously prick bottom and sides of pastry with a fork; bake at 400 degrees for 5 minutes.

Sprinkle cheese into pastry shell, and top with 2 tablespoons basil; sprinkle garlic over cheese and basil.  Arrange tomato slices in concentric circles on top of the crust; brush with oil, and sprinkle with salt and pepper.  Place on a baking sheet on lower rack of oven.  Bake at 400 degrees for 35-40 minutes.  Remove from oven; sprinkle with 1 tablespoon basil.  Let stand 5 minutes before serving.

BAKED TOMATOES

1 cup Panko (Japanese bread crumbs)

1 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

1 tablespoon fresh lemon juice

1 teaspoon minced, garlic

1/3 cup butter, melted

11 ounces goat cheese, softened

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

12 plum tomatoes, or larger ones in season

pesto sauce

Stir together first 5 ingredients in a shallow dish.  Stir in butter; set aside.  Combine goat cheese, pepper and salt in a small bowl.  Cut tomatoes in half horizontally; trim small amount from round end, so tomatoes will stand up. Spoon out seeds and pulp.  Spoon goat cheese mixture into each half to fill.  Dip top of each tomato into breadcrumb mixture to coat.  Place right side up on an ungreased baking sheet.  Bake at 400 degrees for 15-18 minutes, or until lightly browned.  Place on serving platter.  Drizzle with pesto.

BAKED RISOTTO PRIMAVERA

1 tbsp. extra-virgin olive oil

2 medium onions, chopped

1 cup brown rice

3 cloves garlic, minced

1/2 c. dry white wine

2 (14 1/2-oz.) cans chicken broth

1/2 lb. asparagus, trimmed and cut into 1-in. pieces

1 cup sugar snap peas or shelled green peas

1/2 c. diced red bell pepper

1 1/2 c. freshly grated Parmesan cheese

1/4 c. chopped fresh parsley

1/4 c. chopped fresh chives

2 teaspoons freshly grated lemon zest

Freshly ground pepper to taste

Preheat oven to 425 degrees. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened, 3-5 minutes. Stir in rice and garlic; cook, stirring, 1-2 minutes. Stir in wine and simmer until it has mostly evaporated. Add broth and bring to a boil. Cover the pan and transfer to the oven. Bake until the rice is just tender, 50-60 mins. Shortly before the risotto is done, steam asparagus, peas and bell pepper until tender crisp, about 4 mins. Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.

BAKED PUMPKIN AND PANCETTA RISOTTO

– from Off the Shelf by Donna Hay (also the author of Instant Entertaining)

2 c. arborio or carnaroli rice

5 c. chicken or vegetable stock

2 oz. butter

1 lb. butternut pumpkin (squash), peeled and finely diced

12 slices pancetta

3/4 c. finely grated parmesan cheese

cracked black pepper and sea salt

1 tbsp. chopped flat-leaf parsley

Preheat the oven to 400 degrees.  Place the rice, stock, butter and pumpkin in an ovenproof dish and cover tightly with a lid or aluminum foil.  Bake for 30 minutes or until the rice is soft – the risotto will be quite liquid.  While the risotto is cooking, place the pancetta under the broiler and cook for 2 minutes on each side or until crisp.  Set aside.  Add the parmesan, pepper, salt and parsley to the risotto and stir for 2 minutes to thicken it.  To serve, place in serving bowls and top with the pancetta.  Serves 2 as a main dish.

BAKED PINEAPPLE CASSEROLE

1 20-ounce can pineapple chunks

1/2 cup sugar

3 tablespoons all-purpose flour

1 cup shredded Cheddar cheese

1/4 cup melted butter or margarine

1/2 cup Ritz cracker crumbs

Drain pineapple, reserving 3 tablespoons juice.  Combine sugar and flour, and stir in reserved pineapple juice; add cheese and pineapple chunks, mixing well.  Spoon mixture into a greased 1-quart casserole.

Combine melted butter and cracker crumbs, stirring well; sprinkle over pineapple mixture.  Bake at 350 degrees for 20-30 minutes, or until crumbs are lightly browned.  Makes 4-6 servings.

WHITE CHICKEN CHILI

4 15-oz. cans rinsed and drained cannelini beans

1 16-oz. jar picante sauce

1 16-oz. bottle Pace Green Taco Sauce

4 cups roasted chicken, diced

1 tbsp. cumin (or to taste)

shredded cheese

sour cream

Combine beans, sauces, chicken, and cumin and bring to a boil; reduce heat, cover and simmer 20 minutes.  Garnish with shredded cheese or sour cream, if desired.