Hummus and Avocado Toasts with Roasted Tomatoes

6-8 slices of bread [gluten-free, whole wheat, etc.]

1/2 cup hummus [store bought or homemade]

1 avocado – halved, pitted and peeled

4 plum tomatoes, halved lengthwise, cores and seeds removed

2 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

salt & pepper to taste

Preheat the oven to 450 degrees F.

Arrange the tomatoes on your baking sheet, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

Roast for 25-30 minutes, until the tomatoes are beginning to caramelize.

While the tomatoes roast, toast your bread. Using a cookie cutter or circular object, cut out 1-2 circles per toast, depending on how big the piece of bread is.

Spread ½-1 tablespoon of hummus on each circular toast.

In a bowl or plate, mash avocado with a fork, leaving large chunks.

Layer the mashed avocado over hummus, season with salt + pepper, and then top with a roasted [or fresh] tomato.

Serve immediately.

Optional: top with goat cheese or feta or serve on the side.

Beef with Barley Soup

2 Tablespoons Olive Oil

1 pound Beef Cubes (for Stew)

1 whole Large Onion, Medium Diced

2 cloves Minced Garlic

2 whole Carrots, Smaller Ends Cut Into Rounds, Larger Ends Diced

2 whole Potatoes, Large Dice

1-½ teaspoon Seasoning Salt
1 teaspoon Salt (or To Taste)
1 teaspoon Ground Black Pepper
5 cups Beef Stock
1 cup Water Or As Needed

½ cup Pearl Barley

½ teaspoon Thyme

1 whole Bay Leaf
1 can (14.5 Oz. Size) Diced Tomatoes (I blend them so they are smooth)

Heat a large stock pot over medium high heat. Add the olive oil.

Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking.

Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth.

Taste to correct seasonings, then add tomatoes and simmer for another hour. Remove bay leaf before serving.

Roasted Beef Tenderloin with Basil-Curry Mayo

vegetable oil cooking spray
2 t. cumin seeds
2 t. coriander seeds
3 cloves garlic
1/4 t. kosher salt, plus 2 teaspoons
1 t. freshly ground black pepper
2 T. extra virgin olive oil
1 (3.5-4 pound) beef tenderloin, trimmed

Mayo:

1 c. mayonnaise
1/4 c. mascarpone cheese, at room temp
1/3 c. finely chopped basil leaves
1 T. curry powder
1 t. smoked paprika
kosher salt and freshly ground pepper

For the beef:

Arrange an oven rack in the center of the oven and preheat to 400 degrees. Spray a heavy baking sheet with the cooking spray. Set aside.

In a mortar and pestle, or spice grinder, finely grind the cumin and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 t. salt. Holding a chef's knife at 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with spices. Add the remaining 2 t. salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35-40 minutes or until a meat thermometer in the thickest part reads 125 degrees for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.

For the mayo:

In a small bowl, whisk together the mayo, mascarpone, basil, curry, and paprika until smooth. Season with salt and pepper to taste.

To serve:

Slice the meat into 1/4 inch thick slices and arrange on a platter. Spoon the mayo mixture into a bowl and serve alongside the meat.

Individual Scalloped Potatoes

8 whole medium potatoes
1 stick butter
1 c. shredded cheddar cheese
1/2 c. scallions, sliced
12 t. half and half
salt and pepper

Pierce potatoes with fork, sprinkle with salt, wrap in damp paper towel and microwave for 15 minutes. Potatoes should be firm. Set aside and let cool until they can be handled, then slice.

Place 1/2 T. pats of butter in each mold of a muffin pan. Add a slice of potato, a pinch of salt and pepper, then cheese and scallions. Repeat layers once or twice. Top each mold with another pat of butter and drizzle each with 1 t. half and half.

Bake in the oven at 400 degrees for 20-25 minutes until cheese is melted and potatoes are brown.

Green Bean Casserole

Topping:

4 slices white sandwich bread, torn into quarters

2 T. unsalted butter, softened

1/4 t. salt

1/8 t. pepper

3 c. canned fried onions (6 oz. can)

Beans and Sauce:

salt

2 pounds green beans, ends trimmed and halved

3 T. unsalted butter

1 pound white mushrooms, wiped clean and broken into pieces

3 medium garlic cloves, minced

pepper

3 T. flour

1-1/2 c. chicken broth

1-1/2 c. heavy cream

For the topping: Pulse all ingredients in a food processor or blender until coarse crumbs. Set aside.

For the beans and sauce: Adjust oven rack to middle position and heat to 425. Fill large bowl with ice water. Bring 4 quarts water to boil. Add 2 T. salt and beans. Cook beans about 6 minutes. Drain in colander and plunge into ice water. Spread on paper towel lined baking sheet.

Add butter to the bean pan and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 t. salt, and 1/8 t. pepper. Cook about 6 minutes, stirring occasionally. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to a simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced, about 12 minutes. Season with salt and pepper to taste.

Add beans to sauce and stir until evenly coated. Arrange in a 9x13 baking pan. Sprinkle with breadcrumb topping. Bake until top is golden and sauce is bubbly, about 15 minutes. 

Jolene Collier's Chocolate Zucchini Bread

1/2 c. butter, softened
1/2 c. oil
1-3/4 c. sugar
2 eggs
1 t. vanilla
1/2 c. sour milk
4 T. cocoa powder
1 t. baking soda
1/2 t. baking powder
1/2 t. cloves
1/2 t. cinnamon

2 cups flour
2 c. shredded zucchini
1/2 c. chocolate chips
1 t. salt
1/2 c. nuts (optional)

Add together butter, oil, sugar, eggs, vanilla, and sour milk. Mix for 2 minutes at medium speed. Add zucchini. Sift all dry ingredients together. Mix dry ingredients with wet ingredients. Stir in chocolate chips and nuts. Bake at 375 degrees for 45-50 minutes in a greased and floured 9x13 pan.

Stuffed Jalapeno Tortilla Bites

1 large package of flour tortillas
1/4 c. butter
1/2 c. finely diced onion
1 -8 oz. cream cheese
8 slices bacon, cooked and crumbled
1 small tomato, finely chopped
1/3 c. jalapeños, finely chopped

Saute onions in butter until soft. Add cream cheese and and blend with a mixer until creamy. Fold in bacon, tomato, and peppers. Stuff into tortillas and fold over. Cut into wedges and serve.