Place the water in a large stock pot over high heat.
Add the potatoes to the stock pot. Bring to boil and then reduce heat until the water is at a slow boil.
Cook the potatoes about 10 – 15 minutes until slightly soft in the middle. They should be firm when squeezed.
Remove from heat and drain water.
Add the olive oil, roasted garlic, vinegar, celery, salt, pepper and green onions. Toss well. Serve warm.
Wash the yam well.
Place the yam on a sheet of aluminum foil and place in the oven.
Set the temperature to 325°F.
Bake the potato for about 40 minutes until it is soft.
You’ll know because it will give slightly when pinched.
Serve with the butter and goat cheese.
Sprinkle just a tiny bit of salt over the top.
Preheat the oven to 325°F.
Place the whole wheat and all purpose flour in a sifter with the baking soda, baking powder and salt. Sift into a medium sized mixing bowl.
Add the spread and work it in with a fork. Mash into the flour mixture with the tines of the fork turning the mixing bowl while you do.
When the spread is well incorporated add the buttermilk and work it into the flour. Use a rubber spatula at first and when the dough begins to form begin working it together with your hands. As the dough ball forms transfer it to a cutting board.
Roll the dough ball into a large log shape and then cut this into 8 biscuit rounds.
Place on a non-stick cookie sheet and bake for 12 – 15 minutes.
Place the olive oil in a large skillet over medium heat. Add the diced peppers and cook for about 5 minutes, tossing frequently.
Add the corn, salt and pepper and cook, tossing frequently for about 10 minutes.
Add the goat cheese and cook, stirring frequently, until the cheese is melted. Serve.
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 40 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner add the butter and sesame oil. Stir only until the oil is blended and let the rice stand, covered, for 5 minutes before serving.
Place the water in a medium stock pot over high heat.
When the water boils, add the orzo.
Cook for about ten minutes until the pasta is cooked al dente.
While the orzo is cooking, place a medium skillet on the range over medium heat.
Add the olive oil and swirl until hot.
Add the shallots and capers.
Cook gently for about 5 – 7 minutes. Stir occasionally.
Add the red pepper and olives and cook until the pasta is done.
Drain the pasta and add it to the skillet.
Add the tapenade and the pepper and cook for about two minutes until well blended.
Serve immediately.
Place the olive oil in the bottom of a large skillet.
Heat over medium and add the onion.
Cook gently, stirring frequently, until the onions begin to turn translucent.
Add the arborio rice and stir.
Cook for about 2 minutes and then add the salt and pepper.
Add the water.
Simmer on medium and check frequently to see how close the rice is to being done. Add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.
When the rice is almost done, add a little more water if needed and then add the parmesan.
Stir until the cheese is melted and serve.
After shredding the potatoes, place them in a strainer. Using the back of a rubber spatula, press the excess water out of the potatoes.
Place the potatoes on a double thickness of paper towel and pat as dry as possible.
Place the potatoes in a bowl and add the salt and pepper. Toss until well blended.
Place the butter on a large griddle or in a large skillet over medium high heat.
When the butter is melted and bubbling, add the potatoes.
Toss well on the griddle for about 5 minutes, then gather the potatoes into two piles.
Press down to flatten each pile.
Adjust the heat so that the potatoes cook slowly without burning – generally medium to medium high.
After about 5 minutes turn and cook on the other side for 3 to 5 minutes.
Serve immediately.
In a medium sauce pan, heat the water and salt. When the water boils, stir in the wild rice. Reduce heat to medium-low and simmer, partially covered, for about 40 minutes. Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.
While the rice is cooking place the olive oil in a large skillet. Add the onion and cook for about 3 minutes, tossing frequently.
Add the mushrooms, cranberries and pecans. Toss until well blended. Add the rosemary and the salt and cook for about 10 minutes.
Mix the cooked rice with the mushroom and cranberry mixture. Serve.
Place the water in a small saucepan over high heat.
When the water boils, add the wild rice and salt.
Stir, then reduce the heat until the water is simmering.
Partially cover the pan and simmer the rice for 45 minutes.
After the rice has been cooking for 30 minutes, place the olive oil in a large skillet over medium high heat.
Add the pumpkin seeds and cook for about two minutes. Adjust the heat so the pumpkin seeds brown but do not burn.
Add the onion and cook for 3 minutes. Stir frequently.
Add the rosemary and marjoram and cook for about one minute. Stir frequently.
Add the mushrooms and cook for 10 minutes. Adjust the heat so that the mushrooms brown but do not burn.
After 45 minutes the rice should be tender to the bite.
If there is excess water, drain the rice, then add the rice to the pan with the mushrooms.
Fold the rice into the mushroom mixture until blended.
Serve.
