David and Nicole's Recipes

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May 26, 2008 1

Sauteed Italian Greens

  • 1/2 lb mixed Italian greens
  • 1/2 a lemon
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • sea salt and cracked pepper
  • 1/3 cup minced parsley
  1. Heat the olive oil in a large skillet.  Saute the garlic until fagrant.
  2. Add the greens and squeeze in the lemon juice.
  3. Saute until wilted.
  4. Season with salt and pepper.  Stir in the parsley.  Serve.

May 14, 2008 1

Potato Dill Salad

  • 2/3 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp minced dill
  • 1 scallion, green part only, minced
  • salt
  • cracked pepper
  • olive oil
  • 1/4 tsp cayenne
  • 1 cup cucmber, peeled, seeded, cubed
  • 1 carrot, peeled, grated
  • 5 yellow potatoes, peeled, cut in 1/8ths
  1. Preheat the oven to 350 F.
  2. Toss the potatoes lightly with olive oil and season with salt and pepper.
  3. Roast for 45 minutes.
  4. Cool completely.
  5. Combine with the remaining ingredients.  Season to taste.

May 6, 2008 1

Artichokes with Hollandaise Sauce

  • ARTICHOKES Wash.  Cut off 1 inch of top.  Also cut off the stem.  Pull off any loose leaves.   Put small amount of salted water in saucepan with ¼ cup olive oil and a few cloves of garlic.    Add the artichokes. Bring to a boil and cover.  Simmer 25 to 30 minutes. Serve with Hollandaise Sauce.  
  • HOLLANDAISE SAUCE 
  • 3 egg yolks
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon hot pepper sauce (e.g. Tabasco) 
  • ½ cup butter 
  1. Put yolks, lemon juice, salt, and hot pepper sauce in food processor.  Blend.Now, melt butter so it’s very hot and bubbling.  While processor is running, add the butter in a stream.  Process about 30 seconds.

Apr 29, 2008 1

Roast Broccoli

  • 1 bunch broccoli, washed, cut into florets
  • olive oil
  • kosher salt
  • cracked pepper
  • dry rosemary
  1. Preheat the oven to 450 F. Place the broccoli on a baking sheet and drizzle with olive oil.
  2. Season with the salt and pepper.  Toss well.
  3. Sprinkle with the rosemary.
  4. Place in the oven and roast for about 15 minutes.

Apr 18, 2008 1

Honey Lime Sweet Potato

  • 1 medium sweet potato
  • 1/3 cup water
  • 1 tbsp honey
  • the juice of half a lime
  • salt and cracked pepper
  • 2 tbsp butter
  • sour cream
  1. Preheat the oven to 350 F.
  2. Place the sweet potato in a baking dish with the water and then bake for 1 1/2 hours. Remove from the oven without turning off the oven.
  3. Remove from the oven and peel off the skin.  Return to the baking dish.
  4. Add the honey, lime juice, and the butter.
  5. Mash well with a fork.
  6. Season with salt and pepper.
  7. Cover with foil and return to the oven for 15 minutes.
  8. Serve with sour cream.

Apr 16, 2008 1

Creamed Parmesan Collard Greens

  • 2 cups water
  • 2 slices bacon, diced
  • 2 lb collard greens, stems and ribs removed, well washed,cut in a chiffonade
  • 1/2 onion, minced
  • 1/4 cup panko
  • kosher salt and cracked pepper
  • 1/2 cup grated parmesan
  • 2 garlic cloves, minced
  • 1 tsp olive oil
  • 1/2 cup heavy cream
  1. In a large pot combine the bacon and the water and bring to a boil.  Add the collard greens and the onion, and stir well.
  2. Return to a boil, cover, reduce the heat and simmer for 30 minutes. Season with salt and cracked pepper.
  3. Preheat the oven to 350 F.
  4. Combine the garlic and olive oil in a casserole dish.
  5. Drain the collard greens thoroughly and add to the casserole dish.
  6. Stir in the parmesan and the cream.  Check the seasoning.
  7. Sprinkle the top with the panko.
  8. Place in the oven and bake 20 minutes.

Apr 10, 2008 1

Garlic lemon Kale

  • 1 bunch kale, cleaned well, stems removed, chopped roughly
  • 2 tbsp olive oil
  • 6 garlic cloves, sliced
  • cracked pepper
  • kosher salt
  • the juice of half a lemon
  1. Boil the kale in salted water for 5 minutes.  Drain.
  2. Heat the olive oil in a large skillet and saute the garlic until tender.  Remove the garlic from the pan and set it aside.
  3. Add the kale to the pan and saute for 5 minutes.
  4. Season with the pepper and salt.
  5. Squeeze in the lemon juice
  6. Return the garlic to the pan.  Serve.

Apr 3, 2008 1

Bean Sprout and Daikon Salad

  • 1/2 lb bean sprouts, washed
  • 1 small daikon, peeled, shredded
  • 1 tbsp sesame oil
  • 1 tsp canola oil
  • 1/3 cup rice vinegar
  • sea salt
  • 1 1/2 tsp sugar
  1. Combine the sprouts and the daikon.  Pour on the oils and the vinegar.
  2. Sprinkle on the sugar.  Season with salt to taste.  Mix well.
  3. Cover and chill at least 2 hours.

Mar 21, 2008 1

Lemony White Asparagus

  • 2 tbsp butter
  • 1 tbsp olive oil
  • sea salt
  • 12 spears white asparagus, trimmed
  • 1 tbsp capers
  • the juice of half a lemon
  1. Heat the butter with the olive oil in a skillet.
  2. Add the asparagus and season well with salt.
  3. Saute until browned and tender.
  4. Add the capers and the lemon.
  5. Serve.

Mar 18, 2008 1

Bean Sprout Salad

  • 4 handfuls of beansprouts, washed
  • 1 1/2 cups water
  • 3 tbsp white vinegar
  • 1/2 tbsp kosher salt
  • 1/2 tsp sugar
  • 1 small carrot, peeled, shaved thin
  • 2 scallions, minced
  1. In a saucepan combine the water, vinegar, salt, and sugar.  Bring to a boil and cook 1 minute.
  2. Remove from the heat and cool slightly.
  3. Meanwhile combine the carrot, bean sprouts, and scallions.
  4. Pour on the liquid.  Chill 3 hours.

 

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