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Veggie Stir-Fry with Root Beer Sauce

 

 

Veggie Stir-Fry with Root Beer Sauce

Yield: Serving 4

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Ingredients

  • 2 tablespoons olive oil
  • ½ medium red onion, sliced thin
  • ½ long red chili pepper, halved, seeds removed and thinly sliced
  • 1 carrot, peeled and cut into matchsticks
  • 1 bunch broccoli, rinsed and cut into florets
  • 1 cup snap peas
  • 2 ribs celery, finely chopped
  • ¼ cup naturally brewed soy sauce
  • ¾ cup Purple Cane Road Root Beer
  • ½ cup raw natural honey
  • 2 cloves garlic, finely chopped

Instructions

  1. Place large skillet or wok over medium-high heat.
  2. Add olive oil and heat through.
  3. Slowly add vegetables, stirring to coat, and sauté until crisp-tender and vegetables are bright in color, about 5 minutes. Remove from heat.
  4. In a separate saucepan, combine soy sauce, root beer, honey and garlic. Place over medium-high
  5. heat and stir constantly until reduced and thick. When the mixture coats a spoon, remove from heat and pour over the vegetables.
  6. Serve over brown rice.
http://edibleomaha.com/recipes/veggie-stir-fry-with-root-beer-sauce/

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Root Beer Reduction

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Ingredients

  • 1 cup Purple Cane Road Root Beer
  • 1 cup balsamic vinegar

Instructions

  1. Combine ingredients in nonstick saucepan over high heat, stirring constantly, until sauce is reduced by half and coats a spoon; about 7-10 minutes.
  2. Serve over salmon, chicken, pork or steak.

Notes

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

http://edibleomaha.com/recipes/root-beer-reduction/

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Photo by Melissa Cole

Glazed Strawberries

 

Photo by Melissa Cole

Glazed Strawberries

Yield: Serving 4

Ingredients

  • 4 tablespoons raw local honey
  • 1 tablespoon balsamic vinegar
  • 2 cups strawberries, washed,
  • stems trimmed and quartered

Instructions

  1. Stir together honey and vinegar until smooth.
  2. Fold in berries,and serve immediately or refrigerate until berries are macerated (softened).
  3. Serve over cake or ice cream, or stir into yogurt.

Notes

Recipe developed for Edible Omaha by Mary Oswald and Julie Kolpin

http://edibleomaha.com/recipes/glazed-strawberries/

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Gram’s Green Beans

 

 

Gram's Green Beans

Yield: Serving 6

Ingredients

  • 1 pound fresh green beans
  • 3 slices bacon
  • ½ cup onion, diced
  • Salt and pepper to taste
  • 1 tablespoon apple cider vinegar

Instructions

  1. Rinse green beans and trim ends, pat dry.
  2. Chop bacon into 1-inch pieces.
  3. Place large skillet on stovetop and heat to medium-high. Add green beans and bacon, and cook until bacon is almost crisp and green beans are just beginning to change to a bright-green color, about 7–10 minutes.
  4. Add onion and cook for an additional 5 minutes, or until onions are translucent, bacon is crisp and green beans are crisp-tender.
  5. Add salt and pepper and stir.
  6. Remove from heat. Add vinegar, and stir to combine.
  7. Serve immediately.

Notes

Recipe from Clara Birks

http://edibleomaha.com/recipes/grams-green-beans/

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Photo by Melissa Cole

Caprese Stuffed Tomatoes

Photo by Melissa Cole

 

Caprese Stuffed Tomatoes

Yield: Serving 6

Ingredients

  • 12 large cherry tomatoes, rinsed
  • Salt and pepper
  • 12 fresh basil leaves
  • 12 fresh mozzarella pearls (balls)
  • 3 tablespoons Vine + Branch 18-Year Barrel-Aged Balsamic Vinegar

Instructions

  1. Slice off tomato tops and hollow out with a small spoon.
  2. Sprinkle inside of tomato with salt and pepper, and gently place a basil leaf inside.
  3. Drop a mozzarella ball inside tomato on top of the basil, and drizzle with balsamic vinegar.
  4. Serve immediately or refrigerate up to 2 hours.

Notes

Recipe courtesy of Vine + Branch

http://edibleomaha.com/recipes/caprese-stuffed-tomatoes/

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Photo by Melissa Cole

Grilled Corn

 

Photo by Melissa Cole

Grilled Corn

Yield: Serving 6

Ingredients

  • 6 ears fresh sweet corn, husks on
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1–2 tablespoons butter (optional)

Instructions

  1. Soak the corn in cold water for 15 minutes, making sure it is completely covered with water. While the corn is soaking, preheat the grill to medium heat or 350°.
  2. Remove corn from water, pull the husks back and remove the silk, making sure the husks stay attached to the cob. Brush the corn kernels with olive oil and sprinkle with salt and pepper. Bring the husks back up over the corn cob, and tie with twine or a piece of corn husk.
  3. Place the corn on the grill and cook for a few minutes on each side, rotating when one side is charred. Once all sides are brown, place cobs on an indirect heat source in grill and close the cover. Cook for about 15 additional minutes, or until you can see the corn kernel shape through the husk and the husks begin to pull away from the tip of the ear.
  4. Remove the corn from the grill. Peel back husk and remove any remaining silk.
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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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Watermelon Cooler

Serving 4

1 quart plus 1 cup cubed, seedless watermelon

2 cups ice cubes

4 limes, juiced

¼ cup granulated sugar

Kosher salt, to taste

4 lime wedges

Combine first four ingredients in blender and blend until smooth. Pour into glasses and sprinkle with kosher salt. Serve with lime wedges.

For cocktail: Add 1 ounce vodka to each glass.

From Ann Nelson

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Raspberry-Lemon Iced Tea

Serving 18–20

1 ¼ cups fresh whole raspberries, washed and divided

½ cup plus

2 tablespoons granulated sugar

1 gallon water

3 large, three-ounce ice tea bags Juice of two lemons

Roll ¼ cup of raspberries in 2 tablespoons sugar and freeze in single layer on cookie sheet for at least one hour. Meanwhile, add water to large saucepan and turn burner to high. Once water boils, add tea bags, remaining raspberries and sugar. Stir until the sugar is dissolved. Reduce heat to low and steep for 5 minutes. Remove from heat and discard tea bags. Cool for 10 minutes. Add lemon juice and stir. Strain to remove cooked raspberries, if desired. Chill in refrigerator. When ready to serve, pour over ice and add a few frozen, sugar-coated raspberries.

From Ann Nelson

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Cilantro and Celery Spritzer

Serving 1

3 tablespoons freshly squeezed lime juice

¼ cup fresh cilantro, chopped

1 tablespoon agave nectar

1 tablespoon water

1 celery stalk, trimmed

Ice

6 ounces club soda or lemon-lime soda 1 lime wedge Combine lime juice, cilantro, agave and water in a glass. Use celery stalk to muddle together. Pour through strainer into another glass full of ice and discard cilantro leaves. Add soda and use celery stalk to stir. Garnish with lime wedge.  For a cocktail: Replace 1 ounce of soda with Absolut Citron.

From Ann Nelson

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