Archive | Entrees

Tart1_Janelle

Asparagus, Mushroom and Onion Tart

Photo by Janelle Shank

Yield: 8 servings

4 tablespoons unsalted butter
1 medium yellow onion, cut into 2-inch wedges
1 medium red onion, cut into 2-inch wedges
1½ cups mushrooms (any kind), chopped
2 cups asparagus cut into 1-inch thick pieces
Salt and pepper, to taste
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, minced
3 tablespoons balsamic vinegar
Pie crust, prepared (see following recipe)
½ cup shredded cheese, Gruyère, Swiss or other flavor (optional)

Preheat oven 350°.

In a heavy sauté pan over low heat, melt the butter. Add onions to butter, increase heat to medium and sauté for 5 minutes, stirring frequently. Once translucent, remove onions and set aside. Add mushrooms to pan and cook for 2 minutes, stirring frequently. Add asparagus and cook for an additional 2 minutes. Sprinkle with salt, pepper, oregano and thyme and if needed, add more butter by tablespoon, to lightly brown the vegetables. Once brown, remove from heat and add balsamic vinegar; stir to coat. Pour into prepared crust, top with onions and, if using, cheese.

Bake for 25 minutes.

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

 

Pie Crust

Use this recipe for the Asparagus, Mushroom … Read More

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Lamb-1

Arugula Pesto–Stuffed Lamb Chops

Photo by Trisha Hughes

Yield: 8 servings

2 pounds bone-in lamb chops
Arugula Pesto (see recipe below)
Kosher salt, to taste
2 tablespoons extra-virgin olive oil

Set oven rack on top space in oven and preheat to 425°.

Coat a 9×13-inch baking dish with nonstick spray.

Place a lamb chop on a clean cutting board. While holding it down firmly with your palm, use a sharp knife to carefully cut a horizontal slit into the meat to create a pocket. Spoon a portion of the pesto into the pocket, lightly sprinkle the chop with kosher salt and place into prepared dish. Repeat until all chops are in dish, then drizzle chops with oil.

Place dish in oven and roast for 12 to 15 minutes or until lamb reaches an internal temperature of 145° or until desired doneness.

Alternate: Do not butterfly chops. Season chops lightly with salt, and place on grill set at medium-high heat. Grill for 2 minutes per side or until desired doneness. Serve the chop over a heated or warmed portion of the pesto.

Note: Arugula has a peppery flavor, so no pepper is added to the chops in this recipe, but it can be added to … Read More

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Watermelon Salad with Cucumbers

 

 

Watermelon Salad with Cucumbers

Yield: Serving 6

Ingredients

  • ½ watermelon, seeded and chopped into 1-inch
  • cubes
  • 1 cucumber, peeled, seeded and roughly chopped
  • 2 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • 1 avocado, pit removed, peeled and chopped
  • (optional)
  • ⅓ cup freshly chopped cilantro
  • 1 teaspoon kosher salt

Instructions

  1. In a large bowl, toss together watermelon and cucumber.
  2. In medium bowl, mix lime juice and oil, and add avocado if using.
  3. Add juice mix to watermelon and cucumbers and stir to coat; sprinkle with cilantro and salt.
  4. Serve immediately or refrigerate up to 2 hours.

Notes

Variation: Tomato Salad With Cucumbers Substitute 6 tomatoes for the watermelon for a more traditional summer salad.

Recipe from AmbitiousKitchen.com

http://edibleomaha.com/recipes/watermelon-salad-with-cucumbers/

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EggSalad_WEB

Egg Salad

 

Egg Salad

Yield: 2

Ingredients

  • 6 eggs
  • 1 avocado, peeled and diced
  • ½ cup Pickled Radishes (see recipe)
  • ¼ cup celery, diced
  • ¼ cup onion, diced
  • ½ teaspoon black pepper
  • 2 tablespoons plain Greek yogurt, optional
  • Variation: 

  • BLT EGG SALAD
  • Stir in the following:
  • 3 slices bacon, cooked and crumbled
  • 1 tomato, chopped
  • ½ teaspoon celery salt

Instructions

  1. Gently place eggs in a medium saucepan and cover with cold water.
  2. Bring water to a boil over high heat.
  3. When water boils, turn heat off, tightly cover saucepan and let stand on stove top for 15 minutes. Empty water and cover eggs with ice until cool.
  4. Peel eggs and chop roughly; add to medium bowl.
  5. Add avocado, radishes, celery, onion and black pepper to eggs and gently stir.
  6. If using, add yogurt and stir until combined.
  7. You can substitute pickle relish for the radishes.
  8. Serve on fresh or toasted bread with lettuce leaves and a sliced tomato.

Notes

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.

http://edibleomaha.com/recipes/egg-salad/

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STUFFED SQUASH

Serving: 2

  • 1 medium (1.–2 pound) butternut squash
  • 1 small red apple, such asFuji, cored and chopped
  • ¼ cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup

Cut squash in half lengthwise. Scoop out seeds and place on microwave-safe plate, cut side down. Cover with plastic wrap and microwave on high for 10 minutes.  Meanwhile, chop apple and mix with remaining ingredients. Carefully remove hot squash from microwave and turn over.  Stuff squash cavities with apple mixture and place back on plate, cut side up. Cover and microwave on high for 10–15 minutes.

Note: If using a squash with a wide trunk, score flesh into .-inch squares for even cooking.

From Julie Kolpin and Mary Oswald

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SIRLOIN STEAK IN BEER AND MOLASSES MARINADE

Serving: 6–8

2 (16-ounce) beef sirloin steaks

¼ cup orange juice

¼ cup dark beer

2 tablespoons low-sodium soy sauce

2 tablespoons molasses

1 teaspoon freshly grated gingerroot

1 clove garlic, minced

1 tablespoon garlic scapes, finely chopped, optional

Use a fork to poke holes all over the surface of the steaks, and place in a large glass baking dish. In a nonmetal bowl, mix together juice, beer, soy sauce, molasses, ginger and garlic. Pour sauce over steaks, and let sit at least 30 minutes.

Lightly oil grill grates and preheat grill to high heat. Remove steaks from marinade and add to grill. Pour marinade into a small saucepan over medium high heat. Bring to a boil, and cook for several minutes. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade.

From Julie Kolpin

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ASPARAGUS FRITTATA

Serving: 4

1 pound asparagus (about 1 bunch), washed, trimmed, and cut diagonally into 1-inch pieces.

1 tablespoon water

2 teaspoons olive oil

1 small onion, thinly sliced

½ teaspoon salt

½ teaspoon pepper

6 large pastured (fresh) eggs, lightly beaten

1 cup shredded Gruyere or Swiss cheese

Preheat oven broiler.

Cook asparagus by placing in a 2-quart microwavable dish with water; cover and cook on high for 2 minutes. Meanwhile, heat olive oil in a large oven-proof frying pan over medium high heat. Add onions, salt and pepper, and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low and cook for 2 minutes. Crack eggs in bowl and whisk until combined. Pour into pan with asparagus mixture and cook until almost set, but still runny on top, about 2 more minutes.  Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 5 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges and season with salt and pepper, to taste.

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