Archive for June, 2012

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Lemon Basil Potatoes

June 30, 2012

This is bright summer side dish that comes together very easily. It would be especially refreshing with grilled seafood!

You will need:

  • 1 lb baby potatoes, halved
  • 4 c chicken stock
  • 1/4 c lemon juice + 2 t, plus the lemon zest
  • 2 T olive oil
  • Salt and pepper, to taste
  • 1/4 c fresh basil, chopped

Then you will…

  1. Place the potatoes in a large pot along with the chicken stock, 1/4 c lemon juice, olive oil and 1 t salt. Bring to a boil and simmer until the potatoes are tender, about 20 minutes.
  2. Drain the potatoes and return to the hot pan. Stir in the remaining 2 teaspoons of lemon, lemon zest, basil and salt/pepper to taste.
  3. Serve hot or at room temperature.

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Balsamic-Basil Strawberries with Spiced Ricotta Cream

June 27, 2012

In honor of my birthday, you get this recipe! I made this easy summer dessert the other night, and I fell in love. It is so simple and yet really addictive. Even if you think it sounds weird, promise me that you will give it a try. You may be surprised…just like me!

You will need:

  • 1 c fresh ricotta cheese (you could probably used non-fresh, but fresh is extra delicious)
  • 3 T honey
  • 1/2 t vanilla
  • 1/4 t nutmeg
  • 1/4 t cinnamon
  • 3 T balsamic vinegar
  • 2 T sugar
  • 16 oz fresh strawberries, hulled and sliced
  • 2 T fresh basil, chopped

Then you will…

  1. Blend together the ricotta, honey, vanilla, nutmeg and cinnamon. Refrigerate for at least 30 minutes before eating.
  2. In a small sauce pan, combine the balsamic and sugar. Bring to a boil and then simmer for 2 minutes. Cool completely.
  3. Pour the balsamic syrup over the strawberries and toss to coat. Refrigerate for at least 30 minutes, stirring occasionally.
  4. Stir the basil into the strawberries before serving.
  5. Serve with the spiced honey ricotta cream. Yumm!
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Potato-Crusted Quiche

June 21, 2012

An interesting twist on a traditional brunch dish. You could interchange lots of different types of veggies to make your favorite blend!

You will need:

  • 3 medium potatoes, peeled and grated
  • 1 t salt
  • 5 eggs
  • 1 T olive oil
  • 1/2 onion, chopped
  • 2 c mushrooms, sliced
  • 1 pkg (8 oz) frozen chopped spinach, thawed an squeezed of excess moisture
  • 1 1/2 c Gruyere cheese, shredded
  • 1 1/2 c skim milk
  • Salt and pepper

Then you will…

  1. Preheat oven to 400 degrees. Grease a 9-inch pie plate well.
  2. Squeeze out excess liquid from the potatoes. In a large bowl, combine the potato with 1 teaspoon salt and 1 egg, lightly beaten.
  3. Press potato mixture into the prepared pan and up the slides.
  4. Bake for 30-40 minutes, or until the crust begins to turn golden brown. Remove from oven and reduce heat to 375 degrees.
  5. Meanwhile, heat the oil over medium heat in a large, nonstick skillet. Add the onion and cook until tender. Add the mushrooms and cook until golden.
  6. Spread the grated cheese over the pre-baked crust.
  7. Spread the spinach over the cheese, and then spread the mushroom mixture on top of the spinach.
  8. In a medium bowl, whisk together the remaining 4 eggs with the milk. Season with salt and pepper.
  9. Pour over vegetables until just below the edges of the crust.
  10. Once the oven has reduced to 375, bake for 40-50 minutes or until set.
  11. Allow to cool for at least 15 minutes prior to serving.
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