Recipes

PENNE WITH CARAMELIZED ONIONS & RADICCHIO

16 ounces dried or fresh penne pasta 
salt 
1 head radicchio 
2 teaspoons olive oil 
1 large onion, thinly sliced 
1 tablespoon balsamic vinegar 
1/4 teaspoon coarsely ground black pepper
1 cup fresh or frozen peas (thawed) - optional
1/4 cup crumbled ricotta salata or goat cheese

In saucepot, prepare penne as label directs in boiling salted water. Drain penne, reserving 1/4 cup pasta cooking water. Return penne to saucepot. Meanwhile, cut radicchio lengthwise in half. Remove core, then cut crosswise into 1/2" slices. Set aside. In a 12" skillet, heat olive oil over medium heat until hot. Add onion and cook until browned and soft, about 15 minutes, stirring occasionally. Add vinegar, pepper, and 1/2 teaspoon salt; cook 1 minute longer. Increase heat to medium-high; add radicchio and cook 2 to 3 minutes until wilted. Add onion mixture, peas, and reserved pasta cooking water to penne; toss to mix well. Serve, sprinkled with cheese.

HONEY ROASTED SWEET POTATOES

2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt

Preheat oven to 350 degrees F. Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

RIKKI'S BORSCHT

1 cup beets (thinly sliced) 
4 cups vegetable stock
1 Tablespoon butter 
2 teaspoons salt
1 ½ cups chopped onion 
Black pepper (optional)
2-3 potatoes, cubed 
1 Tablespoon chopped fresh dill
1 large sliced carrot
1 medium cabbage  
Sour cream
Extra dill

Begin cooking onions in butter in a large soup pot. Add salt and pepper. Cook until onions are translucent, add carrots and cabbage. Combine stock, beets and potatoes in soup pot, add all other ingredients. Cover and simmer slowly for 35-40 minutes or until all vegetables are tender. Add sour cream and extra dill.

ROASTED BEET SALAD WITH ORANGES AND BEET GREENS

1 bunch of beets with beet greens attached
2 medium oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

TUSCAN WHITE BEAN & KALE SOUP

A family favorite that will soon become yours too! A great way to cook the kale and get everyone to love it! 

2 (15 oz) packages of Cannellini beans (in bags or tetrapaks)  OR 3 cups of cooked, dried beans
2 T olive oil
1 bay leaf
1 onion, diced
4 cloves garlic, minced
2 carrots, diced
8 c vegetable or chicken stock
1 bunch kale, de-ribbed and cut into 1 inch ribbons
2 cups of diced tomatoes (Pomi brand or any brand in glass or tetrapaks)
salt and pepper
Parmesan (optional) 

Heat olive oil in a large, heavy pot and add onion, garlic, carrots and bay leaf. Reduce heat to medium, cook until onions are translucent. Add stock. Bring stock to boil, reduce heat to simmer and beans, kale, and tomatoes. Simmer 20 minutes. Add salt and pepper and Parmesan, if desired.

MASHED POTATOES WITH GARLIC SCAPES

2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces. 
2 Tablespoons butter
1-2 Tbsp, olive oil 
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)

Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

MULTICOLORED POTATOES with PESTO & PARMESAN

8 tablespoons olive oil
1 cup (packed) fresh basil leaves
2 large shallots
4 garlic cloves olive oil for brushing pan 
1 1/2 pounds red potatoes 
1 1/2 pounds yellow potatoes 
1 pound purple potatoes
3/4 cup freshly grated Parmesan cheese

Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. Preheat oven to 400°F. Coat baking sheet with oil. Cut all potatoes into 1 1/2" pieces. Toss potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer. Transfer potatoes to serving bowl. Add cheese and toss to coat.

LEEK AND POTATO SOUP

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
4 medium potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or vegetable broth
2 tablespoons chopped fresh chives 

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

BEET, ARUGULA AND GOAT CHEESE SALAD

Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped

Dressing ingredients:
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually. The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements. Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.

FENNEL MASHED POTATOES

2 1/2 pounds boiling potatoes
1 1/2 pounds fennel bulbs including fronds (about 2 medium)
1 cup whole milk
2 teaspoons extra-virgin olive oil 

Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes. While potatoes are simmering, trim fennel stalks flush with bulbs, reserving fronds and discarding stalks. Halve bulb and discard core. Cut bulbs into 1/4-inch-thick slices. Chop reserved fronds and in a large saucepan poach sliced fennel and three fourths fronds in milk at a bare simmer, covered, until very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl. In a blender (or using hand-held whizzer) purée fennel mixture until smooth (use caution when blending hot liquids). Add fennel purée to potatoes and mash with a potato masher. Season potatoes with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes. Serve potatoes drizzled with oil and sprinkled with remaining fennel fronds.

CELERIAC AND BEET SALAD

6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 (1-lb) celeriac 
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons minced shallot
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz), toasted and cooled 

Put oven rack in middle position and preheat oven to 425°F. Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours. While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets. Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root. Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

CELERIAC MASH

3 cups 1/2-inch dice peeled celeriac (celery root; from about one 18-ounce celeriac)
1 12-ounce russet potato, peeled, cut into 1 1/2-inch chunks (about 2 1/2 cups)
1/4 cup cream or milk
2 tablespoons (1/4 stick) butter or olive oil

Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.

COLLARD POTATO SALAD WITH MUSTARD DRESSING

2 pounds small red potatoes, scrubbed
1 pound collards, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
6 slices of lean bacon, cooked until crisp, drained, and crumbled (optional)
3 tablespoons thinly sliced scallion 

In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.

RED POTATOES WITH OLIVES, FETA AND MINT

1 3/4 pounds small red-skinned potatoes, cut into quarters
1 bunch fresh mint, chopped
8 ounces feta-cheese, crumbled
3/4 cup brine-cured black olives (such as Kalamata), pitted, chopped
1/4 cup extra-virgin oil 

Place potatoes and 3 tablespoons mint in large pot of salted water. Bring water to boil, reduce heat and simmer potatoes until tender, about 12 minutes. Drain potatoes; transfer to large bowl. Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes. Mix in oil. Season with salt and pepper. Garnish potatoes with reserved mint, cheese and olives. Serve warm.