Serves 8
1 tube refrigerated breadsticks
2 tablespoons butter, melted
1/4 teaspoon garlic powder
Bake breadsticks according to package directions. In a small bowl mix melted butter and garlic powder. When breadsticks are done, brush each with garlic butter and serve immediately.
2 lbs. small red potatoes, scrubbed and cut in half
1/4 cup olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon kosher salt
freshly ground pepper to taste
Pre-heat oven to 400 degrees. Bring a large pot of salted water to a boil and pre-boil potatoes until tender, 10-15 minutes. Drain and place in large mixing bowl. Add olive oil and rosemary and stir to coat well. Spray baking sheet with cooking spray. Spread on baking sheet and sprinkle with salt and pepper. Bake for 25 minutes; turn potatoes over halfway through cooking time.
Serves 8-10
2- 2 1/2 pounds potatoes, Yukon Gold, peeled, chopped into 1″ cubes
2 tablespoons butter
1 – 1 1/2 cups half-and-half or whole milk
2 cups Gruyere cheese, shredded
1 teaspoon oregano, chopped, fresh
1 tablespoon flat-leaf (Italian) parsley, chopped, fresh
Salt and freshly ground pepper
Place potatoes in medium saucepan and cover with cold water and bring to a boil. Simmer until tender, 18-20 minutes. Drain the potatoes and place in large bowl. Add the butter, half-and-half or milk. Mash with a potato masher, ricer or electric mixer. Do not over mix. Stir in the cheese and herbs and season to taste with salt and pepper.
2 tablespoons olive oil
2 tablespoons onion, finely chopped
2 cups long-grain rice
4 cups vegetable broth, purchased
1/2 teaspoon salt
1/3 cup pineapple pieces, finely chopped
1/3 cup fresh basil, finely chopped
Heat olive oil in large skillet and add onion, stirring for about 2-3 minutes until fragrant. Add rice. Cook, stirring constantly over medium heat until rice turns from translucent to milky white, about 4-5 minutes.
Add hot vegetable broth, cover and simmer for 18-20 minutes until liquid is absorbed. Stir in salt, pineapple and basil and serve in hollowed out halves of pineapple for a festive presentation.
Calypso Summer Veggie Grill
3 small zucchini squash, sliced
2 small yellow squash, sliced
2 tablespoons olive oil
1 small red onion, chopped
2 cloves garlic, sliced
2 tomatoes, chopped
1/3 cup feta cheese, crumbled
¼ cup fresh basil, torn
1 teaspoon Italian spice seasoning (optional)
Salt and pepper to taste
Toss zucchini, yellow squash and onion with olive oil and stir-fry on stove or in a pre-heated grill basket for 5-6 minutes. Add Italian seasoning and garlic and continue to stir-fry for 2 additional minutes. Remove from heat; add chopped tomatoes, basil and feta cheese. Salt and pepper to taste, toss and serve.
NOTE: This Veg Grill is also delicious served cold. Pack up for great picnic food.
Corn on the Cob with Lime Butter
8 ears corn, shucked, silks removed
1 tablespoon salt
Fill a large pot with cold water. Add salt and corn and bring to a boil. Turn off heat, cover and let sit for 10 minutes and serve.
Lime Butter
3 tablespoons butter, melted
2 tablespoons lime juice, freshly squeezed
Zest of 1 lime
¼ teaspoon cayenne pepper
¼ teaspoon salt
Combine ingredients in small bowl and serve with corn.
