Archive for the ‘Main Dish’ Category

Creamy Roasted Red Pepper & Kale Penne

4 red bell peppers

3/4 lb penne pasta

1 bunch kale, stemmed and chopped

1/4 C olive or other oil

3/4 C jarred salsa

2 cloves garlic, minced

5 oz goat cheese, crumbled


  1. working over a gas flame or under the broiler, char the peppers all over. Place in a paper bag and close tightly; let steam for 15 minutes.  Peel, seed and chop.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the kale 2 minutes before the pasta is done. Reserve 1 cup pasta cooking water, then drain the pasta and kale.
  3. In a large skillet, heat the oil over medium-high heat. Add the peppers, salsa and garlic.  Cook until the garlic is fragrant and the salsa is reduced slightly, 3-5 minutes.  Remove from heat and transfer 2/3 of the pepper mixture to a blender.  Add 1/2 C pasta cooking water and half the goat cheese.  Puree until smooth, then return the pepper sauce to the skillet.  Add the past and kale and toss over low heat until coated, adding mroe pasta water as needed; season with salt and pepper.  Serve with the remaining goat cheese.



Recipes from RachelRayMag.com

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Squash with White Beans & Bacon


4 slices bacon

1 small winter squash (about 1 1/2 lbs) – peeled, seeded & cut into 1-inch pieces**

1 cup low sodium chicken broth

1 Tbsp chopped fresh oregano leaves

Kosher salt and black pepper

1 15.5-ounce can cannellini beans, rinsed

1 Tbsp red wine vinegar



  1. Cook the bacon over medium heat until crisp, 6-8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces.  Reserve the skillet.
  2. Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5-7 minutes. Add the broth, oregano, 1/2 tsp salt, and 1/4 tsp pepper.  Cover and cook, stirring occasionally, until the pumpkin is tender, 6-8 minutes more.  Add the beans and vinegar and heat through, 2 minutes.  Top with the bacon.


Recipe from Martha Stewart’s Living Simple Magazine

**if you use the red kuri from last week or this week’s red kabocha, you don’t have to peel the squash!   The skins are edible.  Recipe also works with sugar pie pumpkins & butternut.

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Cod with Eggplant, Tomatoes & Basil



6 Tbsp olive oil

5 cloves garlic, chopped

1 pint cherry tomatoes, halved (or 1lb tomatoes)

Salt & pepper

1 eggplant (1lb), trimmed and cut into 12 round slices (about 1/2” thick)

3/4 lb skinless cod fillet, cut into 1” cubes

1/3 cup shredded fresh basil



1) Preheat the broiler.  In a skillet, heat 3 Tbsp olive oil over medium heat.  Add the garlic and cook until golden, about 2 minutes; using a slotted spoon, transfer to a small bowl.  Add the tomatoes to the pan; season with salt and pepper.  Cook, undisturbed, until tender on one side, about 5 minutes.  Stir and continue to cook, stirring occasionally, for about 5 minutes.

2) Line a baking sheet with foil; transfer the eggplant to the baking sheet in a single layer.  Brush the eggplant on both sides with the remaining 3 Tbsp olive oil; season witht salt and pepper.  Broil, turning once, until tender and browned, about 8 minutes.

3) On the baking sheet, divide the eggplant into 4 portions.  Spoon the tomatoes on top and cover with the cod.  Broil until the fish is just cooked through, about 5 minutes.  Using a wide spatula, transfer to plates.  Top with the basil and garlic.


From Everyday with Rachel Ray

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Poached Chicken in Green Coconut Sauce

This is my (Stacy’s) favorite coconut curry recipe because it’s so easy!  All of the Asian ingredients can be found at Central Market or Uwajimaya.  I’ve used a wide array of peppers in this dish, depending on who I am sharing it with.  The “baseline” is an Anaheim-style pepper, but you can adjust the heat by switching out to a sweet pepper or hot pepper (make sure you slit the hot pepper or the heat won’t permeate the dish). 



2 1/2 Cups (20 fl oz) oconut milk

2 Tbsp green curry paste

3 kaffir lime leaves (or 1 tsp grated lime zest)

1 Tbsp fish sauce

1 long green chili pepper, halved

1lb skinless chicken thigh fillets, cut into 1-inch cubes (or you can sub eggplant or tofu)

Steamed rice

1/4 Cup cilantro leaves, for garnish



In a saucepan over low heat, combine coconut milk, curry paste, lime leaves, fish sauce and chili pepper.  Stir until heated through, about 5 minutes; do not boil.  Add chicken and cook, stirring, until tender, about 20 minutes.  Serve hot with steamed rice.  Garnish with cilantro leaves.  Serves 4.  recipe from The Essential Kitchen: Asian Hot & Spicy, page 64.

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Spanish Quinoa Stuffed Peppers


  • 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
  • scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
  • 4 large red, yellow or orange bell peppers, halved, seeds removed
  • 1/2 cup (120 g) salsa, plus more for serving
  • 1 Tbsp (4 g) nutritional yeast (optional)
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
  • 1 cup (168 g) whole kernel corn, drained


Optional Toppings:

  • 1 ripe avocado, sliced
  • Fresh lime juice
  • Hot sauce
  • Cilantro, chopped
  • Diced red onion

Creamy Cilantro Dressing

Chipotle Red Salsa (or your favorite salsa)



  1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
  2. Preheat oven to 375 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet.
  3. Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  5. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
  6. Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.


Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through – about 20 minutes.

Recipe from http://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

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Baked Green Chile Chilaquiles


2 Tbsp. olive oil

2 ancho or pasilla chiles, seeded and cut into thin strips (or use bells for no heat)

3 cloves garlic, finely chopped

3 cups mild tomatillo salsa

1/3 cup chopped fresh cilantro, plus more for garnish

6 oz corn tortilla chips

10oz Monterey Jack, shredded

1 can (15oz) black beans, rinsed

1 avocado, sliced

2 scallions, trimmed and thinly sliced

1 lime, cut into wedges



  1. Preheat the oven to 400°. In a large skillet, heat the olive oil over medium-high.  Add the chiles and cook until beginning to brown, about 5 minutes.  Add the garlic and cook for 20 seconds.  Stir in the salsa and bring to a simmer.  Remove from the heat, stir in 1/3 cup cilantro and season with salt.
  2. Place half the chips in a 2-qt. baking dish. Top with half the salsa mixture, half the cheese and half the beans.  Repeat the layering with the remaining chips, salsa mixture, cheese, and beans.  Bake until the casserole is hot and the cheese melts, 18-20 minutes.
  3. Top with the avocado and garnish with the scallions and cilantro. Serve with the lime wedges.


Recipe from RachelRayMag.com

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1 rotisserie chicken, picked

2 regular Cans cannelini beans

1 quart chicken stock

1 Mexican  beer (minus a few sips for you)

A lot of cumin. More than you think-Like 1-2 tablespoons.

Simmer those.

Roast or blacken 10-15 tomatillos

One whole onion raw or roasted/grilled

1-2 serrano (or other spicy pepper)  (roasted and seeded)

One ancho or Anaheim pepper (roasted and seeded)

Cilantro-a bunch, stemmed mostly

Salt to taste

Lime juice from 2-4 limes

Put in food processor. Put most in pot (hold some back for spooning over each bowl) Simmer that too.

Serve with tortilla chips and sour cream and avocado and a spoonful of the fresh salsa. Easy football season food- I’ve doubled it for big crowds and its great!

Recipe from one of our market customers, Willow 

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