Dinner

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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Colache

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

• 2 medium-sized zucchini, trimmed
• 2 ears sweet corn, husked
• 2 cups cherry tomatoes, halved
• 2 tablespoons unsalted butter
• 1/2 red onion, chopped
• 1/4 teaspoon kosher salt
• 1 pinch ground white or black pepper
• chopped parsley and fresh dill (optional garnish)

Cuisine Mexican Prep Time 15 minutes Cook Time 15 minutes Servings Ingredients 2 medium-sized zucchini, trimmed 2 ears sweet corn, husked 2 cups cherry tomatoes, halved 2 tablespoons unsalted butter 1/2 red onion, chopped 1/4 teaspoon kosher salt 1 pinch ground white or black pepper chopped parsley and fresh dill (optional garnish)

Instructions

1. Slice the zucchini into ¼ inch-sized pieces. Cut the corn off the cob.
2. Combine the zucchini and corn with the cherry tomatoes in a bowl and set aside.
3. Using a large skillet, melt the butter over medium heat, add the chopped onion and cook until limp but not browned.
4. Add the zucchini, salt and pepper to the skillet and cook over medium heat, just until the zucchini is tender. Add the corn and tomatoes and cook for two more minutes. Garnish and serve.

Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2014/09/26/mamas-colache-blog-birthday/

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Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
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Turnip Fries

Cuisine

American

Prep Time

15 minutes

Cook Time

20 minutes

Servings

Ingredients

• 3 medium-sized turnips, peeled
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons cornmeal
• 2 tablespoons Parmesan cheese, finely grated
• 1/4 teaspoon garlic salt
• 1/2 cup Smoky Date Not Ketchup

Cuisine American Prep Time 15 minutes Cook Time 20 minutes Servings Ingredients 3 medium-sized turnips, peeled 2 tablespoons extra-virgin olive oil 2 tablespoons cornmeal 2 tablespoons Parmesan cheese, finely grated 1/4 teaspoon garlic salt 1/2 cup Smoky Date Not Ketchup

Instructions

1. Preheat oven to 400 degrees.
2. Preheat half sheet pan.
3. Cut the peeled turnips into one-inch matchsticks.
4. Toss turnips with olive oil, then cornmeal, Parmesan and garlic salt.
5. Spread out on sheet pan and bake for 10 minutes. Flip the fries, rotate pan in oven and cook another 5 minutes - or until browned.
6. Serve hot with Smoky Date Not Ketchup

Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2014/02/17/turnip-fries/

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Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
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Baked Shrimp in Tomato Sauce

Course

Main Dish

Cuisine

Italian

Servings

Ingredients

• 1 lb. large shrimp
• 1 small red onion, chopped
• 2 teaspoons extra-virgin olive oil
• 3 cloves garlic, finely minced
• 1 14.5 oz. can organic, no-salt chopped tomatoes
• splash of dry white wine
• ground black pepper and/or red pepper flakes
• 1/4 cup flat-leaved parsley, chopped
• 4 springs fresh lemon thyme or any fresh thyme
• zest and juice of 1 Meyer lemon or any organic lemon
• 1 large organic tomato, thinly sliced
• 2 oz. low-fat Greek feta cheese, thinly sliced or crumbled

Course Main Dish Cuisine Italian Servings Ingredients 1 lb. large shrimp 1 small red onion, chopped 2 teaspoons extra-virgin olive oil 3 cloves garlic, finely minced 1 14.5 oz. can organic, no-salt chopped tomatoes splash of dry white wine ground black pepper and/or red pepper flakes 1/4 cup flat-leaved parsley, chopped 4 springs fresh lemon thyme or any fresh thyme zest and juice of 1 Meyer lemon or any organic lemon 1 large organic tomato, thinly sliced 2 oz. low-fat Greek feta cheese, thinly sliced or crumbled

Instructions

1. Using a medium-sized skillet, heat 1 tablespoon of oil. Add the onion and cook until wilted, about 5 minutes. Add the garlic and cook for 1 minute.
2. Add the chopped tomatoes and wine. Stir and season with pepper and/or red pepper flakes.
3. Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.
4. Preheat oven to 425 degrees.
5. Cook the sauce over medium heat until it reduces, or thickens, about 15 minutes.
6. Using a large skillet, heat the remaining tablespoon of oil. Add the shrimp and cook over medium-high heat for 1 minute per side.
7. Immediately transfer to a bowl. The shrimp will be pink but not fully cooked. Add the lemon zest and juice and stir to mix.
8. Spread the tomato sauce in the bottom of a shallow baking dish. Next, layer the shrimp, then the sliced tomato. Top with feta.
9. Bake 15 minutes or until cheese begins to melt. Serve immediately.

Recipe Notes

http://lizthechef.com/2011/03/24/baked-shrimp-in-tomato-sauce/

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Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
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Salmon with Leeks

Course

Main Dish

Cuisine

American, Seafood

Servings

Ingredients

• 1 tbsp mild-flavored oil, such as grapeseed
• 3 leeks, white and light green portions
• 1 cup chicken stock
• kosher salt and ground white pepper to taste
• 2 portions (6-8 oz.) salmon fillet

Course Main Dish Cuisine American, Seafood Servings Ingredients 1 tbsp mild-flavored oil, such as grapeseed 3 leeks, white and light green portions 1 cup chicken stock kosher salt and ground white pepper to taste 2 portions (6-8 oz.) salmon fillet

Instructions

1. Wash the leeks and slice into discs.
2. In a medium-sized skillet, heat the oil and cook the leeks over medium heat for 5 minutes. Season to taste.
3. Pour the stock over the leeks. Add the salmon. Add several dill fronds to stock.
4. Cover pan, reduce heat and gently poach salmon for 8-10 minutes.
5. Remove salmon and leeks to a warm platter. Garnish with fresh, chopped dill and serve.

Recipe Notes

http://lizthechef.com/2011/04/07/kelseys-salmon-with-leeks/

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Susan's Chicken with Fennel, Shallots and Potatoes

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

• 1 1/2 lbs. boneless, skinless chicken thighs
• 2 medium-sized fennel bulbs
• 1 bag small potatoes (1 pound)
• 6 shallots, peeled and halved
• 4 garlic cloves, peeled and finely chopped
• 3 tablespoons olive oil
• 3 tablespoons White wine
• zest and juice of 1 Meyer lemon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• fennel fronds (optional garnish)

Course Main Dish Cuisine American Prep Time 10 minutes Cook Time 25 minutes Servings Ingredients 1 1/2 lbs. boneless, skinless chicken thighs 2 medium-sized fennel bulbs 1 bag small potatoes (1 pound) 6 shallots, peeled and halved 4 garlic cloves, peeled and finely chopped 3 tablespoons olive oil 3 tablespoons White wine zest and juice of 1 Meyer lemon 1/2 teaspoon kosher salt 1/4 teaspoon black pepper fennel fronds (optional garnish)

Instructions

1. Preheat oven to 425 degrees.
2. Place chicken pieces in a large bowl.
3. Cut each fennel bulb in half, reserving fronds. Cut out the hard core and slice into ½-inch thick slices. Add to chicken, along with the potatoes and shallots.
4. Chop 2 tablespoons of the fennel fronds and add to mixture.
5. Add garlic, olive oil, wine, lemon zest and juice, salt and pepper and mix well.
6. Using a sided sheet pan, place chicken pieces in the center and surround with vegetables. Pour any accumulated juices over the entire pan.
7. Roast, uncovered for 30 minutes. Allow dish to rest, covered, for 5 minutes before garnishing and serving.

Recipe Notes

http://lizthechef.com/2013/04/26/susans-chicken-with-fennel-shallots-and-potatoes/

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