Artichoke and Caper Alfredo

1/2 cup butter

2 Tablespoons garlic paste

1 cup heavy cream, warm

2 Tablespoons basil paste

3/4 cup parmesan

1/3c capers, drained

3 cups artichoke hearts ( i use frozen)

salt and pepper to taste

In a large skillet, melt butter over medium heat. Add garlic  and stir while cooking for a minute.  Add heavy cream, basil paste, parmesan, and capers.  Heat through but do not boil.  Add artichoke hearts,  heat through.  Season with salt and pepper.  Serve hot over  zucchni noodles, pasta or gnocchi.

Try switching the artichokes for another vegetable.  Broccoli, cauliflower and green beans are just as wonderful!

Panna Cotta

4oz milk

4oz heavy cream

1 1/2 oz sugar

2t gelatin

1/4 cup cold water

1/2 t vanilla

1/4t salt

1 kiwi sliced

sprinkle gelatin on cold water and allow to bloom

warm milk and cream add sugar and dissolve. do not boil

add gelatin to milk and stir until dissolved.  add salt and vanilla

divide into 4 dessert dishes.  Garnish with slices of kiwi

 

Creamy Corn

Kernels from 5 or 6 ears of corn

4 Tablespoons butter or other fat, divided

2 Tablespoons flour

2 cups milk

1 teaspoon salt

1 tablespoon onion powder

3 tablespoons dried chives

warm milk in a saucepan.  do not boil.  turn off heat.

melt 2 tablespoons of butter in another sauce pan.  add flour and whisk to combine.  let cook over medium heat.  stir constantly about 2 minutes, do not brown.  Gradually add milk, whisking to prevent lumps.  Whisk mixture til very smooth.  Continue whisking and add salt, onion powder, and chives.  Allow to thicken. Stir in remaining butter.   Serve hot!  You can even add a bit of cayenne pepper for a little spice.   serves 6

Creamy Cucumber Salad

10 baby english cucumbers, sliced thin

1/2 medium purple onion sliced very thin

1 medium red bell pepper diced

3/4 cup sour cream ( or in the amount you desire)

2 Tablespoons white wine vinegar

1 teaspoon salt

toss the cucumbers with the salt and vinegar.  Add remaining ingredients tossing to coat evenly.  Chill 4 hours or preferably over night.

options:

use a flavored vinegar such as raspberry to add a bit of a zing to the flavor.

Purple Cole Slaw

These measurements are approximate.  Feel free to add or subtract from the ingredient list,  except for the cabbage 🙂  You can also use green cabbage for a traditional look

!/4 head purple cabbage, shredded

1/4 purple onion finely grated

2 carrots shredded

1 tablespoon sugar

1teaspoon salt

1/4 teaspoon black pepper

2 tablespoons balsamic vinegar

1/4 cup water

1/4 cup mayo

Mix together the sugar, salt, pepper, vinegar, and water.  Set aside

Combine cabbage, carrots, and onion.  Add liquid and toss together well.

Refrigerate over night.  Add mayo mix together.

Serve chilled.

Veggie Dip

This should be served at room temperature since cold cream cheese is very hard.

8 oz softened cream cheese

1/2 cup dried parsley

1/2 chopped scallions, mostly the green

1 teaspoon salt

With a mixer, blend all the ingredients together well.  Allow to chill in the fridge over night to blend the flavors.

serve room temp with assorted veggies like celery and carrots.

 

Beet and Sausage Meatball Soup

8 medium beets roasted, peeled and med dice

1lb hot Italian sausage, bulk

1lb ground beef

2 quarts beef stock

1 large onion peeled and sliced thin

1/4 cup celery flakes

1/2 cup sour cream (garnish)

In a soup pot, pour stock, and celery flakes.  Start heating on medium.   In a separate bowl, combine sausage and ground beef.   Form into 1 ” meatballs and drop them into the pot.  In a different pot add onions and beets and ladle broth from the first pot to just cover them.  Cover and heat through.  When heated through add to first pot and reduce to a simmer.   When hot, serve with a dollop of sour cream.