Parmesan Potatoes - Oven Fries

Ingredients: 

¼ cup grated parmesan 

½ tsp garlic powder

¼ tsp paprika

1/8 tsp cayenne

Salt to taste

3 Russet or Red potatoes, cut into wedges

3 TBS olive oil, divided 

2 TBS chopped parsley

Directions: 

Preheat oven to 475F with a baking sheet inside. 

Combine the cheese, garlic powder, paprika, cayenne & salt in a small bowl. 

Coat the potato wedges with 1 TBS olive oil in a large bowl, then add the parmesan mixture and toss and coat the potatoes.  Remove the baking sheet from the oven and coat with the remaining oil.  Place the wedges on the hot pan and roast until golden brown, about 15 minutes per side. (Total 30).

Return fries to bowl and sprinkle with parsley.

Kale & Bean Soup

Ingredients: 

1 tablespoon of olive oil

6-8 cloves of garlic (crushed or minced)

1 large onion, chopped

4 cups of kale, chopped

4 cups of chicken or vegetable broth (for vegan)

2 (15oz) cans of beans (white or red)

2 tomatoes, chopped

1 cup parsley, chopped

1 tsp. dried thyme, or 1/2 tsp fresh

1/2 teaspoon dried rosemary, or 1/4 tsp fresh chopped

salt and pepper to taste

Directions: 

In a large pot, heat the olive oil then add the garlic and onion. Sauté until soft and then add kale and sauté until wilted. 

Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5-10 minutes. 

Use a hand blender to mix the remaining beans and broth until smooth. Mix into soup and simmer for 15-20 minutes. Serve in bowls and garnish with chopped parsley.

Gazpacho

This recipe is from my friend Sue Sherwood. So easy to make a great on a hot summer day.

Ingredients: 

1 28 oz can of tomatoes, peeled and chopped, or 2 fresh tomatoes 

1 green pepper 

3-4 celery sticks

1 onion 

2 tsp parsley chopped 

1 tsp chives chopped 

1 clove garlic 

1 English cucumber 

3 tbs red wine vinegar 

2 tbs olive oil 

1 tsp salt 

¼ tsp pepper 

½ tsp Worchester sauce 

48 oz (6 cups) of tomato or V8 juice 

Directions: 

Chop all ingredients and combine them in a large glass bowl. You can finely chop them if you like a smoother consistency, or use a larger dice to make it more 'chunky'. 

Cover and chill at least 4 hours.  

Keeps 2-3 days in the fridge. 

Homemade Chicken Soup

Ingredients: 

1 Chicken, cut up into pieces (or buy it cut up) 

water to cover the chicken 

1 large carrot

2 celery sticks

1 bay leaf

1/2 onion

6 peppercorns 

1/2 tsp kosher salt

Put all the ingredients in a pot and bring to a boil. Skim off the the foam from the top of the pot as the water heats. Once it boils, cover, and return to a gentle simmer for about 2 hours. 

Strain the broth. Add salt/pepper if more is needed. 

You can save the boiled chicken and have it when it's warm or cold on a sandwich. 

Then, I roast two chicken breasts at 350F for about 20 minutes,  with the bone in seasoned with salt/pepper Italian spices. Cool. You can buy a cooked chicken, and chop up the breast and high meat into 1" cubes.

Peel and slice a couple of carrots.

Chop about 1/2 cup green beans into 1" lengths. 

Slice 2 stalks of celery on the diagonal - about 1/4" slices. 

Dice 2 potatoes into 1/2" cubes, or cook some soup pasta. 

Roughly chop 2 Tablespoons of Italian parsley.

Then, drop the beans into boiling water to blanch them for about 1 minute till bright green. 

Remove the beans, then put the carrots and celery in to simmer till tender. 

Remove the carrots and celery.  Then add the potatoes or pasta and boil gently till cooked. 

Add the cooked vegetables to the broth - heat. 

Lastly, add the chopped cooked chicken and stir gently. 

Top with chopped parsley.

It is so good! Nothing is overdone and the colors are bright. 

Homemade soup has more taste than the boxed or canned version, especially when you can add your favorite vegetables and make a hearty meal out of it. 

I remember seeing soup like this in Unionville - sold in large mason jars where you can see all the ingredients. It makes a beautiful gift! 

Italian Bean Salad with Lemon & Fresh Herbs

Ingredients: 

1 15 oz can of chickpeas or cannellini beans, rinsed & drained
1 TBS chopped fresh basil
1 TBS chopped fresh Italian parsley
1 TBS fresh lemon juice
3 TBS olive oil (or any other oil)
1 TBS red wine vinegar or white balsamic vinegar
1 small garlic clove, pressed or chopped very fine 

1 zucchini, grilled and chopped (optional)
1/2 red pepper, roasted and chopped (optional)
1/2 orange or yellow pepper, roasted and chopped (optional)

1/4 cup freshly grated or shredded parmesan cheese (optional)
or nutritional yeast for vegan option

kosher salt, fresh pepper

Directions:

Combine all the ingredients in a bowl except the cheese, salt & pepper. Toss gently to blend.

Add the cheese or nutritional yeast, and then season with salt/pepper to taste. Toss again.

This salad can be made 4 hours ahead. Cover and refrigerate. Serve cold or at room temp.
I made it and had it the next day too and it was delicious.

The original recipe, if you'd like more cheese/oil is: 4 TBS oil, 2 TBS lemon juice and 1/3 cup parmesan, then 2 TBS of basil and 2 TBS parsley (same amount of garlic).

Nonni's Parsley Potato Salad

This is a super-easy potato salad recipe that goes well with hamburgers or chicken. 

To make this salad, use 1 1/2 lbs of new potatoes (Yukon Gold or Baby Dutch), the small ones.

Boil with the skins on till done, but still firm. 

Remove and cool slightly. 

Remove the skins and cut the potatoes in half. 

Mix a dressing of: 

2 Tbs canola or safflower oil 

2 Tbs white wine vinegar 

Salt and pepper 

1 bunch of parsley finely chopped (about 1 cup loose, stems removed)

Pour the dressing over the potatoes while still warm.

Toss in a bowl and serve cold or at room temperature. 

Mix up more dressing if needed. 

Serve with chicken, sausages or any summer barbecue meats.

Scallops with Roasted Red Pepper & Caper Tapenade

Serves 3 (2 per person)

This is an appetizer, but could be served as a main (6 per person).
Sides of green beans, rice, or quinoa. 

Tapenade Ingredients: 

3 tablespoons of chopped roasted red peppers 

1 tsp chopped fresh parsley

1 tablespoon of capers

1 tablespoon of chopped green onion or shallots

1 tsp red wine vinegar

2 tsp olive oil 

Salt & pepper to taste 

1 clove of garlic minced

Directions: 

Mix all the above ingredients in a bowl. 

Grill or sauté the scallops till golden brown in a tablespoon of olive oil with salt and pepper, turning once.

Serve on a place (2 per person) and top with the tapenade.