Portobello Mushroom Fries

Inspiration:
Big City Cooking


Ingredients:

• 4 portobello mushrooms
  
• 1 c. all purpose flour
  
• 2 eggs
  
• 1 c. panko bread crumbs
  
• salt and pepper
  
• Olive oil
  

Instructions:

1. Preheat oven to 425F. Make assembly line with flour, eggs, and bread crumbs. Slice mushrooms and season with salt and pepper. Dredge mushrooms in flour, eggs, and bread crumbs. Place on oiled pan.
   
2. Drizzle with extra oil and put in oven and cook for 15-20 minutes.

Notes:
These are best fresh out of the oven.I served these with my Tomato Basil Soup and a salad with a basic balsamic vinaigrette. They would also be delicious as an appetizer, served with a tomato-based dipping sauce.


Tim's Rating: 8/10
Liz's Rating: 8.5/10

Moosewood's Apple-Celery En Bleu

Inspiration:
The first fresh apples of the season!
and
Moosewood Restaurant Cooks at Home

Ingredients:

• 1 sweet, crunchy apple (Empire, Mutsu, or I used Zesta)
  
• 2-3 celery stalks
• 1/3 cup crumbled blue or Roquefort Cheese
• 2 servings of salad greens
• 1 Tbsp balsamic vinegar or fresh lemon juice
• 1 Tbsp olive oil
• 1 tsp honey
• Salt and ground black pepper to taste

Instructions:

1. Core the apple and cut it into 1/2-inch pieces. Thinly slice the celery. Combine the apples, celery, and crumbled cheese in a serving bowl. Add the greens to the bowl.
2. In a cup, use a fork to whisk together the vinegar or lemon juice, oil, and honey.
3. Pour the dressing over the salad, toss well, and add salt and pepper to taste. Serve immediately.

Tim's Note: Don't pair with shiraz wine. The flavors don't complement each other. :)

Liz's Rating: 8/10
Tim's Rating: 8/10

Fettucine with Bacon, Tomatoes, Arugula (with or without Goat Cheese)

Inspiration:
Arugula and green onions from our CSA
Modified from this recipe from Bon Appétit

Ingredients:

• 1 28-oz can diced tomatoes, drained well
  
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 4 thick bacon slices, cut into 1/2-inch pieces
  
• 4-6 medium scallions (white and pale green parts only), finely chopped
  
• 2 tablespoons finely chopped garlic
  
• 1 tablespoon chopped fresh rosemary
  
• 1/2 teaspoon dried crushed red pepper
  
• 3-5 cups coarsely chopped fresh arugula
  
• 1 9-ounce package fresh fettuccine
  
• 3-6 ounces soft fresh goat cheese , crumbled
  
• 6 tablespoons freshly grated Parmesan cheese
  
• additional grated Parmesan cheese

Instructions:

1. Combine well-drained tomatoes and vinegar in large bowl. Season with salt and pepper and set aside.
2. Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
3. Add scallions, garlic, rosemary and crushed red pepper to skillet; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
4. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
5. Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.

Notes:

• This makes a lot of sauce. We like a lot of sauce with our pasta; if you don't, I would add another package of fettucine.
• The original recipe uses fresh tomatoes. I used canned, because tomatoes still aren't in season here, and I had a lot of cans of diced tomatoes in the pantry. I would suggest using fresh tomatoes in this recipe, and I likely will next time.
• Tim doesn't care for goat cheese, so I just added it to mine! His loss!

Liz's Rating: 8/10

Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar

Inspiration:
Arugula from our CSA, Tim's love for cannellini beans, and this recipe featured on Bridget's blog (originally from Cook's Illustrated).

Ingredients:

• 5 tablespoons extra-virgin olive oil
• ½ medium red onion, sliced 1/8 inch thick (about 1 cup)
• 1 pound asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces)
• Kosher salt and ground black pepper
• 1 can (15 ounces) cannellini beans, rinsed and drained (about 1½ cups)
• 2 tablespoons balsamic vinegar, plus 2 teaspoons
• 14 ounces arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)

Instructions:

1. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; stir in onion and cook until beginning to brown, about 1 minute. Add asparagus, ¼ teaspoon salt, and ¼ teaspoon pepper; cook until asparagus is browned and tender-crisp, about 4 minutes, stirring once every minute. Off heat, stir in beans; transfer to large plate and cool 5 minutes.

2. Meanwhile, whisk remaining 3 tablespoons oil, vinegar, ¼ teaspoon salt, and 1/8 teaspoon pepper in medium bowl until combined. In large bowl, toss arugula with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing, place a portion over arugula, and serve.

Recipe Notes:
Serves 4 to 6 as a first course or 2 to 3 as a main dish

My Notes:
This is a filling, delicious vegetarian meal. We had sliced leftover steak on the side, though, which was really good!

Tim's Rating: 9/10

Liz's Rating: 9/10

Green Salad with Balsamic Vinaigrette for Two

Inspiration:
A recipe from our CSA's newsletter (Our farmer's wife is a chef.)

Ingredients:

• 1 tablespoon balsamic vinegar
• 1/2 teaspoon minced shallot
• 1/2 teaspoon Dijon mustard (optional)
• 1/4 teaspoon table salt
• pinch ground black pepper
• 4 tablespoons extra-virgin olive oil
• 4 cups mixed greens, washed and dried
• grape tomatoes, chopped carrots, green onions, celery, other salad fixings (optional)
  

Instructions:

1. Combine vinegar, shallot, mustard (if using), salt, and pepper in a bowl with a fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds.
   
2. Place greens in large salad bowl. Drizzle with the dressing and toss until greens are evenly coated. Serve immediately.

Recipe Notes: The dressing will separate after 5 or 10 minutes, so use immediately or mix again before tossing with greens.

Tim's Rating: 9/10
Liz's Rating: 9/10

Prosciutto and Arugula Pizza

Inspiration:
A recipe in the Top Chef Cookbook (from Frank, season 2), modified to include arugula.

Ingredients:

Pizza Sauce:

• 1 T extra-virgin olive oil
  
• 1/2 yellow or white onion, minced
  
• 1 garlic clove, minced
  
• 1 15-oz. can tomato puree
  
• 1 T tomato paste
  
• 1/4 cup red wine
  
• 2 teaspoons finely chopped fresh oregano
  
• 2 teaspoons finely chopped fresh basil
  
• 1 teaspoon sugar, or to taste
  
• salt and freshly-ground black pepper

Crust and Toppings:

• 4 whole wheat pita bread rounds
  
• 1/4 cup extra-virgin olive oil
  
• salt and freshly-ground black pepper
  
• 12 oz. fresh mozzarella, thinly sliced
  
• 8 slices prosciutto, torn into pieces
  
• 1 bunch arugula, washed, stemmed, and torn into pieces
  
• Balsamic vinegar, extra virgin olive oil, kosher salt, and freshly-ground black pepper, to taste
  

Instructions:

1. Preheat the oven to 400F.


2. In a medium saucepan, heat the oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté until soft, about 1 minute. Add the tomato puree, tomato paste, wine, oregano, basil, sugar, and salt and pepper to taste and stir to combine. Bring to a simmer, cover, then reduce the heat and simmer for 30 minutes for the flavors to blend, stirring occasionally. Set aside to cool slightly.


3. Drizzle the pitas with the oil and season with salt and pepper.


4. Spread the sauce over the pitas, then top with the cheese.


5. Place the pizzas on a baking sheet, transfer to the oven, and bake until the cheese is melted and the crust is crisp, about 20 minutes.
   


6. Meanwhile, toss prosciutto and arugula with a little olive oil, balsamic vinegar, salt and pepper.


7. Remove from the oven and scatter the prosciutto and arugula mixture on top. Cut each pizza into 4 slices and serve immediately.

Notes: The sauce is delicious. The pitas were crispy. I will be using and continuing to modify this recipe in the future!

Suggested beverage: red wine

Liz's Rating: 10/10 for the sauce and toppings, 8/10 for the pita crust.
Tim's Rating (he had a pepperoni version): 8.5/10 (When he was done eating: "I'm sad it's over.")

Black Bean and Corn Salsa

Inspiration:
allrecipes.com

Ingredients:

• 1/4 cup balsamic vinegar


• 2 tablespoons olive oil


• 1/2 teaspoon salt


• 1/2 teaspoon white sugar


• 1/2 teaspoon ground black pepper


• 1/2 teaspoon ground cumin


• 1/2 teaspoon chili powder


• 3 tablespoons chopped fresh cilantro


• 1 (15 ounce) can black beans, rinsed and drained


• 8-10 ounces frozen sweet corn


• Tortilla chips
  
• Optional: bell pepper, red onion or scallions
  

Instructions:

1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
2. In a medium bowl, stir together black beans and corn.
3. Toss with vinegar and oil dressing.
4. Cover, and refrigerate overnight.
5. Garnish with cilantro, and serve with tortilla chips.

Tim's Rating: 9/10
Liz's Rating: 10/10

Tim's T-bone Steaks

Inspiration:
Finally, warm enough weather to use our grill!
And, t-bone steaks purchased as part of a larger order from Batalden Farms.

Ingredients:

• t-bone steaks
• olive oil
• Lawry's Seasoned Salt
• freshly-cracked black pepper

Instructions:

1. Let steak come to room temperature.
2. Rub both sides with olive oil and sprinkle with seasoned salt and pepper.
   
3. Grill for roughly 8 minutes on one side, flip, and 6 minutes on the other side (for medium-medium rare).

Notes: We served the steak with roasted asparagus and a green salad with balsamic-Dijon vinaigrette.

Tim's Rating: 9/10 ("This is so good, I feel sorry for vegetarians.")
Liz's Rating: 9/10

Balsamic-Dijon Vinaigrette

Inspiration:
HGTV

Ingredients:

• 1 Tbs. Dijon mustard
• 1/2 cup balsamic vinegar
• 1 cup olive oil
• 1 tsp. salt
• freshly ground pepper to taste

Instructions:

1. Mix Dijon mustard, balsamic vinegar and salt in a bowl. Pour oil in a slow and steady stream, while beating the mixture rapidly with a wire whisk.

Tim's Rating: 9/10 ("This is better than when we just drizzle it all on (meaning olive oil and balsamic vinegar)."
Liz's Rating: 7.5/10

Panzanella

Inspiration:
Leftover bread and bruschetta topping

Ingredients:

• 3 cups diced day-old Italian bread: 3/4" square pieces
• 1 1/2 cups bruschetta topping
• 2 tablespoons good-quality olive oil
• 1 teaspoon balsamic vinegar
• Additional salt, pepper, fresh basil (to taste)
  

Instructions:

1. Mix all ingredients together. Let sit for 30-60 minutes before serving.

Liz's Rating: 8/10

Balsamic Bruschetta

Inspiration:
Book Club
Kathy Bias's recipe at www.allrecipes.com

Ingredients:

• 8 roma tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 loaf French bread, toasted and sliced

Instructions:

1. In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper.
   
2. Serve on toasted bread slices.

Notes: This makes a LOT of the tomato mixture. I would make less next time.

Tim's Rating: ?/10
Liz's Rating: 8/10

Beef Barley Stew

(not my photo)

Inspiration:
allrecipes.com

Ingredients:

• 1 pound beef stew meat, cut into 1/2 inch pieces
• 1 tablespoon olive oil
• 2 cups sliced carrots
• 1 cup chopped onion
• 1 cup sliced celery
• 2 cloves garlic cloves, minced
• 2 cups sliced baby portobello mushrooms
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup water
• 1 cup dry red wine
• 1 cup beef broth
• 2 bay leaves
• 1 teaspoon salt
• 3/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/3 cup uncooked medium pearl barley
• 1/4 cup all-purpose flour
• 1/3 cup cold water
• 1 tablespoon balsamic vinegar
• Minced fresh parsley

Instructions:

1. In a Dutch oven, cook beef in oil until meat is no longer pink.
   
2. Add the carrots, onion, celery and garlic; cook for 5 minutes.
   
3. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
4. Bring to a boil.
   
5. Reduce heat; cover and simmer for 1 hour.
   
6. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.
7. Combine flour and cold water until smooth. Gradually stir into pan.
   
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
   
9. Remove from the heat. Discard bay leaves.
   
10. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley.

Tim's Rating: 7/10
Liz's Rating: 6/10

Brown Butter and Balsamic Ravioli

(not my photo)

Inspiration:
Rachael Ray

Ingredients:

• 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
  
• 3 tablespoons butter, cut into small pieces
  
• 2 tablespoons balsamic vinegar
  
• 2 handfuls grated Parmigiano-Reggiano
  
• Salt and pepper
  
• 1/4 cup chopped flat-leaf parsley

Instructions:

1. Bring a large pot of water to a boil.
   
2. Salt water and drop ravioli in water.
   
3. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
4. Heat a skillet over medium-low to medium heat.
   
5. Add butter to the pan and let it begin to brown.
6. When the butter has browned, add cooked ravioli to the pan and turn in butter to heat through.
   
7. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like.
   
8. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.

Tim's Rating: ?/10
Liz's Rating: 9/10

Rosemary-Balsamic Chicken Breasts

(not my photo)

Inspiration:

Rachael Ray

Ingredients:

• 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
• 2 tablespoons balsamic vinegar, just enough to coat chicken lightly
• 2 tablespoons olive oil
• 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
• Salt and coarse black pepper
• 4 cloves garlic, crushed

Instructions:

1. Coat chicken in balsamic vinegar, then olive oil.
   
2. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
3. Heat a medium nonstick skillet over medium high heat.
   
4. Add chicken breasts and cracked garlic to the pan.
   
5. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

Tim's Rating: ?/10
Liz's Rating: 8/10