Farro and Charred Corn Salad

• 1 1/4 cups (8 ounces) farro (may substitute barley, wheat berries, brown rice or your favorite whole grain)
• 1/3 cup sherry vinegar or red wine vinegar, plus more to taste
• 1/3 cup extra-virgin olive oil
• 1 tablespoon honey
• 1/2 teaspoon fine sea salt or table salt, plus more to taste
• 1/2 small (4 ounces) red onion, thinly sliced
• 2 to 4 large ears fresh corn, shucked

Optional:
• 4 ounces queso fresco or feta, drained and crumbled
• 1/2 cup (2 1/2 ounces) roasted almonds, chopped
• 1 cup (1/2 ounce) lightly packed fresh mint or basil leaves, torn into small pieces

Bring a medium pot of salted water to a boil. Add the farro and boil until cooked through and al dente but not mushy, 20 to 35 minutes.

Meanwhile, pickle the onion: In a large bowl, whisk together the vinegar, oil, honey and salt. Add the onion and toss to combine, lightly pressing to submerge if needed.

Once the farro is al dente, drain it in a fine-mesh strainer and rinse with cold water to cool it. Add the drained farro to the bowl with the pickled onions and toss to combine.

To char the corn, heat a large, dry cast-iron skillet over medium-high heat for several minutes. Add the corn and cook, rotating every few minutes, until charred in spots and bright yellow, 11 to 13 minutes. Transfer the corn to a cutting board to cool. Working with one ear at a time, cut the corn in half crosswise, then stand each half cut side down on the board and use a sharp knife to cut the kernels off the cob. Repeat with the remaining corn.

To assemble the salad, add the charred corn and optionally the queso fresco, almonds, mint and to the farro, and toss to combine. Season with generous amounts of black pepper, taste, and add more salt or vinegar, if needed. Serve at room temperature or cover and transfer to the refrigerator to chill and eat cold.

Recipe from the Washington Post

  

Mediterranean Pasta Salad

• 1 LB Pasta cooked (al dente) according to package
• 1 Cup Mixed olives, pitted
• 2 Fresh arugula (optional)
• 1/2 Cup Fresh parsley leaves, chopped (optional)
• 1/4 Of a red onion, minced
• 4 oz Crumbled feta
• Cherry tomatoes, halved
• 1/2 Cucumbers, diced (or more if desired)
• 1 Cup Hard salami, diced (optional)

Mediterranean Dressing
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1/2 tsp Salt
• 1/2 cup Extra virgin olive oil
• 2 tbsp Red wine vinegar

Whisk together the dressing ingredients in the bottom of a large salad bowl.

In the same bowl, toss the cooked (and cooled) pasta, olives, arugula**, parsley, red onion, cherry tomatoes, feta, cucumber, and salami (if using) with the homemade Italian dressing. Serve immediately, or allow to chill in the refrigerator.

**If making ahead, omit arugula and add it right before serving.

Recipe from The Modern Proper

  

Orange-Honey Glazed Carrots

• 3 bunches carrots, peeled
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• Kosher salt
• 1 teaspoon minced fresh ginger
• 1 teaspoon grated orange zest
• 1/2 cup freshly squeezed orange juice
• 1/2 teaspoon freshly ground black pepper

Cut the carrots diagonally in 1- inch-thick slices. You should have about 5 cups of carrots.

Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil.

Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes.

Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.

Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

Ina’s Note
This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving. For a crowd, multiply the recipe and use a larger saute pan. The carrots may take a little longer to cook.

  

Sautéed Broccoli With Toasted Garlic and Orange

• 1 medium head broccoli (about 12 oz)
• 2 teaspoons sesame seeds (optional)
• 2 tablespoons olive oil
• 2 1/2 tablespoons thinly sliced garlic cloves
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 tablespoon oyster sauce
• 1/2 teaspoon finely grated orange peel

Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1⁄2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1⁄2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1⁄4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.

(Optional) Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.

Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1⁄4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.

  

Corn Pudding

• 2 Cans Cream Corn
• 3 eggs
• 8 oz Sour Cream
• 1 Stick Butter, Melted
• 1 Box Jiffy Corn Bread Mix

Combine ingredients. Bake 350 deg for 30 minutes.

  

Rosemary Polenta

• 1/2 cup (1 stick) butter
• 1/4 cup Olive oil
• 2 garlic cloves, minced
• 1 tablespoon Rosemary
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground pepper
• 3 cups chicken stock
• 3 cups half and half
• 2 cups corn meal
• Parmesan cheese to taste

Heat butter and olive oil in 3 qt sauce pan over medium heat until butter is melted. Add garlic, rosemary, salt and pepper.  Saute for 1 minute.

Add chicken stock and half and half, bring to a boil.

Reduce the heat to low and gradually add the corn meal to the mile wile stirring constantly with a whisk.  Continue stirring for 2 to 3 minutes until thick and bubbling. 

Remove from heat and add the parmesan cheese.

Half this recipe is more than enough.

Fresh Corn Salad

• 5 ears of corn, shucked
• 1/2 cup small-diced red onion (1 small onion)
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Basic Fried Rice

• 8 large eggs
• 2 tsp. salt
• 1/3 c. oil, vegetable or peanut
• 10 oz. sweet onions, chopped
• 12 oz. carrots, shredded
• 9 oz.  celery, finely chopped
• 1/3 (to 1/2) c. soy sauce
• 8 oz.  smoked ham, diced
• 1-1/2 lb. cooked meat, poultry and/or seafood, medium dice
• 1-1/2 qt. cooked long grain rice*, or medium grain rice or short grain rice
• 1/4 c. toasted sesame oil
• 3/4 c. scallions, cut into fine julienne
• Salt and ground black pepper, as needed

Use this recipe as a technique template for countless variations on fried rice, by changing the meat, vegetables, and seasonings.

In bowl whisk eggs and salt together. In wok heat half the oil over high heat; add egg mixture and stir-fry until scrambled and firm. Remove from heat and cool; chop and reserve.

In wok heat remaining oil over high heat; add onion, carrot, and celery and stir-fry 2 minutes. Add soy sauce and continue stir-frying for 30 seconds. Stir in ham and toss to combine. Add meat and rice and stir-fry aggressively for 3 minutes, using the spatula to push rice against the wok surface to sear it, then scrape it from the surface, and break it up with edge of the spatula. Continue until the mixture is hot and bits of rice are browned and slightly crunchy.

Add reserved scrambled egg and sesame oil and toss to distribute; adjust seasoning with salt and pepper. To serve: Turn rice onto a platter and garnish with scallion.

Cole Slaw

• 1/2 small head green cabbage
• 1/2 small head red cabbage
• 4 large carrots, scrubbed or peeled
• 2 cups (16 ounces) good mayonnaise
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon celery salt
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped fresh parsley leaves

Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.

Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.

In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.





Ina Garten

Mac and Cheese

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Roasted Corn with Chili Lime Butter

• 6 ears fresh corn, unhusked
• 1/4 pound butter (1 stick), room temperature
• 2 teaspoons chili powder
• 1 lime, zested
• 1 lime, cut into wedges

Preheat oven to 350 degrees F.

Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.

While the corn is roasting, combine the butter with the chili powder and lime zest.

Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)

Spicy Baked Beans

1 pound Ground Pork Sausage
1 onion, chopped
2 (28-ounce) cans bold-and-spicy baked beans
1 (15-ounce) can black beans, drained
1 (15-ounce) can light or dark kidney beans, drained
3 cups bottled barbecue sauce
1/2 cup firmly packed dark brown sugar
1/4 cup yellow mustard
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1 teaspoon garlic powder (optional)

Cook pork sausage in an ovenproof Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain, reserving 2 teaspoons drippings in Dutch oven. Return sausage to Dutch oven, and stir in onion, next 8 ingredients, and, if desired, garlic powder.

Bake at 350∞ for 45 minutes or until thickened and bubbly.

Spinach Casserole

• 2 Eggs ( Beaten )
• 1 Onion ( Diced )
• 1 Pounds Mushrooms
• 1 Cup Diced Cheese
• 1 Can Cream Celery Soup
• 1 Can Cream Chicken Soup
• 2 10 Ounce Chopped Frozen Spinach
• 2 Cup Seasoned Croutons
• 1 Pound Sausage

Cook and drain spinach per package instructions.

Cook and drain sausage.

Mix all ingredients. Bake in greased 13 x 9 pan at 350 ° for 30 - 40 minutes.

Garlic Roasted Potatoes

• 3 pounds small red or white potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Hash Brown Casserole

• 1 32 oz Package Frozen Hash Brown Potatoes
• 1 Cup Melted Butter (divided use)
• 1 Cup Cream of Chicken soup
• 12 oz Longhorn Colby cheese, shredded
• 1 8 oz Sour Cream
• 1 Teaspoon salt
• 1/2 Small Onion (Chopped)
• 2 Cups Crushed Corn Flakes

Place thawed potatoes in 9x13 inch dish.

Mix soup, cheese, sour cream, salt, onion and 1/2 cup of the butter. Spread over potatoes. Do not mix with potatoes.

Top with crushed corn flakes and drizzle with remaining butter.

Bake uncovered at 350 ° for 40 minutes.

Potatoe Salad

• 8 eggs hard-boiled
• 3 Tablespoon vinegar
• 3 Tablespoon mustard
• 1 cups salad dressing
• 1/2 cups sour cream
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• Boiled Potatoes
• Sliced dill pickles
• Bacon

Remove egg yolks and mash with a fork.

Mix vinegar, mustard salad dressing, sour cream, salt and celery salt with yolks.

Chop egg whites and potatoes, fold in egg mixture.

Garnish with dill pickles and bacon

Pistachio Jell-O Salad

• 1 Box pistachio Pudding instant
• 12 oz can crushed pineapple
• 1/2 c min marshmallows
• 1/2 c chopped nuts
• 4 oz cool whip

Pour dry mix over pineapple mix Add marshmallows & nuts Slowly fold in cool whip. Refrigerate 3- 4 hours or overnight.

Squash Casserole

• 8 Large squash sliced thin
• 1 small onion diced
• 12 oz cream cheese
• Cheese Crackers
• Salt and pepper to taste

Boil squash and onion till tender.

Combine cream cheese, onion and squash, blend with electric mixer. Season with salt and pepper.

Pour mixture into oven save casserole (9x9 pan) and crumble cheese crackers over top. Bake till bubbly

Three Bean Salad

• 1 Large can Red kidney beans
• 1 Regular can Yellow beans
• 1 Regular can Green beans
• 1 Cup celery, chopped
• 1 Red Onion, ringed
• 1 cup sugar
• 3/4 cup water
• 3/4 cup canola oil
• 1 cup dark cider vinegar

For the dressing: mix water, oil and vinegar add sugar and stir till dissolved, add salt/pepper

Combine beans with dressing and refrigerate 1 - 2 days

Baked Pineapple

• 1 Stick Butter ( softened )
• 3 Eggs
• 1 Large Can Crushed Pineapple
• 2 Cup Sugar
• 4 Cup Bread Crumbled ( Crust removed )

Preheat oven 350 °

Cream the softened butter, sugar and eggs.

Add fresh light bread crumbled. Stir in pineapple with the juice. Pour into 9" dish.

Bake 45 minutes or until golden brown