ITALIAN TUNA SALAD

(adapted from s’kat and the food blog)
2 cans tuna, packed in olive oil
1/4 c. red onion, minced
8 kalamata olives, chopped
2 tbsp. red wine vinegar
1/4 c. capers, drained and rinsed
1 hot red cherry pepper, minced
1 clove garlic, minced
1 marinated red pepper strip, minced
1/4 c. minced fresh parsley and basil combined
juice of one lemon

Drain one can of tuna. Combine the drained tuna, the tuna with oil from the second can, and the remaining ingredients. Refrigerate for at least 2-3 hours, or overnight, if you can wait that long. Serve as is, or on your choice of bread for a sandwich.

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.

SALMON CROISSANT

1 croissant
2 tbsp. cream cheese
1 tbsp. pesto
leftover grilled salmon or
sliced smoked salmon
6 cucumber slices
3 avocado slices (sprinkled with lemon juice to prevent browning)

Slice the croissant in half. Mix the cream cheese and pesto and spread on both sides of the croissant. Layer the salmon over the croissant and top with cucumber and avocado slices.

PANZANELLA

adapted from Barefoot Contessa Parties! by Ina Garten
3 tbsp. or more Olio Santo or other good olive oil
1 loaf dense French bread, cut or torn into bite-size peices
kosher salt
2 or more large ripe tomatoes, cut into 1-in. chunks
1 cucumber, peeled, seeded, cut into 1-in. chunks
1 large red, green, and/or yellow bell pepper, seeded, cut into 1-in. chunks
1 red onion, cut in half and thinly sliced
small bunch of basil leaves, coarsely chopped

Vinaigrette:
1/2 - 1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
3 tbsp. red wine vinegar
1/2 c. Olio Santo or other good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Heat enough oil to cover surface of a large pan. Add the bread; cook over low to medium heat, tossing frequently for about 10 minutes, or until nicely browned. More oil may be needed to coat bread cubes. Remove bread cubes to paper towel or brown paper and salt lightly.

Whisk together the ingredients for the vinaigrette in a bowl large enough to hold all the salad ingredients. Add the tomatoes, cucumbers, peppers, basil and bread cubes to the blended vinaigrette and toss to coat. Season with salt and pepper to taste. Let stand, at room temperature, for about 30 minutes (or longer, if necessary) for the flavors to blend before serving. Excellent for a light supper with grilled chicken, fish, or shrimp and a fresh fruit dessert!

GAZPACHO

1 can diced tomatoes

1 rib celery
1 roasted red pepper
1 red bell pepper
1 green onion
1 1-inch thick slice purple onion
1 carrot
1 clove garlic
splash of good olive oil
several drops of good balsamic vinegar
Spike seasoning
freshly ground black pepper
kosher salt
Greek yogurt and/or pesto, for garnish

Pour all ingredients into container of Vita-Mix blender and process until reduced to thick liquid; adjust seasonings to taste. Pour into a bowl and top with dollops of yogurt and pesto and serve immediately, or chill before serving. Serves 2 to 4.

VIDALIA ONION PIE

1 refrigerated piecrust

3 cups thinly sliced Vidalia onions

2 tablespoons melted butter

3 eggs

1 cup sour cream

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons fresh thyme

  (OR 1/2 teaspoon dried thyme)

Preheat oven to 450 degrees.  Unroll piecrust and fit it into a 9-inch pie pan.  Prick bottom and sides of piecrust with a fork and fill with dried beans or pie weights.  Place pie pan on a baking sheet and bake at 450 degrees for 8 minutes; remove to wire rack and cool.

Sauté sliced onions in butter in a large heavy skillet stirring often until onions are tender, about 30 minutes. Combine eggs, sour cream, salt, pepper and thyme.  Stir egg mixture into onions until well blended.  Pour mixture into prepared piecrust.  Bake at 350 degrees for 20-30 minutes or until golden brown.

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.

TOMATO CASSEROLE

2 16-ounce cans diced tomatoes, drained

1 cup diced onions

2 tablespoons butter

1/4 cup sugar

1/4 cup brown sugar

2 - 3 slices toasted bread, cubed

Melt butter in a pan.  Saute onions until softened; add tomatoes and sugars.  Continue to cook for about 10 minutes.  Add bread cubes and stir to mix completely.  Pour into flat casserole dish and bake at 300 degrees for about 1 hour.

TAMALE CORN CASSEROLE

1 can whole kernel corn, drained

2 cans cream style corn

2-3 steamed tamales

1/4 c. milk

Mash steamed tamales with a fork.  Mix thoroughly with corn and milk.  Bake at 350 degrees for 45-60 minutes.

SWEET POTATO PUDDING

4 cups grated, raw sweet potatoes

1 1/2 cups sugar

2 eggs, beaten

1/2 cup melted butter

1 1/2 cups milk

1 teaspoon freshly grated nutmeg

Preheat oven to 375 degrees.  In a large bowl, toss sweet potatoes and sugar to mix.  Add beaten eggs, melted butter, milk and nutmeg.  Pour into a heavy casserole dish and bake covered at 375 degrees for 30 minutes.  Remove cover and bake for another 30 - 45 minutes, until lightly browned and crisp on top.

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.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Lemon Vinaigrette:

1 medium shallot, minced

juice from 2 lemons – about 3 tablespoons

1/2 cup extra virgin olive oil

Fresh asparagus, trimmed

Olive oil

Kosher salt

Freshly ground black pepper

Prosciutto – thinly sliced and cut into strips

Preheat oven to 400 degrees.  In a small bowl, combine minced shallot and lemon juice; season to taste with salt and pepper and let sit for 10 minutes or so for flavors to blend.  Whisk lemon juice constantly while you drizzle in a steady stream of extra virgin olive oil.  Set dressing aside until ready to serve asparagus.  Place asparagus on a baking sheet and toss with olive oil, salt and freshly ground pepper.  Roast in oven for 10 – 20 minutes, depending on thickness of spears.  Remove from oven when spears just begin to brown and soften slightly. To serve, pour lemon vinaigrette over asparagus and top with slices of prosciutto.  Refrigerate any leftover dressing.

PAM'S SAVORY CRANBERRIES

1 12-oz. bag fresh cranberries

1 c. water

1 c. sugar

1/4 c. dark rum 

1 tbsp. Dijon mustard

1/4 tsp. cinnamon 

Boil cranberries and sugar until the berries pop; add the rum and mustard. Stir and serve warm or cold.

NANA’S BUTTERNUT SQUASH

1 large butternut squash

1/2 cup chopped onion

1/4 to 1/2 cup real maple syrup or brown sugar

1/2 teaspoon cinnamon

Peel and cube butternut squash.  Combine squash and onion in a large pan with water and boil until squash is fork tender; drain. Add maple syrup and cinnamon to squash and mash until just blended.  Serve hot.