Tag Archives: option

Crab Cakes for Fathers Day

IMG_05141 lb fresh lump crabmeat (or 4- 4.25 oz cans)
2 Tablespoons minced onion
1 egg; beaten
1/4 cup mayonnaise
1 teaspoon dijon mustard
3 Tablespoons fresh parsley; minced (or 1 Tablespoon dry parsley)
1/2 teaspoon fresh thyme; rubbed between fingers (or pinch dry)
1 teaspoon fresh lemon juice (or lime if using cilantro)
2 Tablespoons bread crumbs (for GLUTEN FREE option use oat flour; I grind my own gluten free oats)

bread crumbs/oat flour for coating

canola oil for frying

Pick through the crab meat for any shell or cartilage pieces. (Drain if using canned meat through a fine mesh sieve). Mix remaining ingredients then add the crab meat combining well without breaking apart the lumps. Line a baking sheet with wax or parchment paper. Sprinkle bread crumbs (oat flour) onto a plate. Scoop 1/4 cup of the mixture into your hand and form into a ball (squeeze excess moisture out gently) then press down onto the bread crumb (oat flour) covered plate to coat, flip and press down to coat the other side. Arrange patties on the was/parchment paper lined pan and refrigerate for 1-2 hours to “set” before frying.

Meanwhile, prepare the sides. I served the crab cakes with garlic slaw, roasted corn with black beans, a spicy barbecue sauce and fresh rolls. RECIPES BELOW

Preheat a large heavy bottomed skillet to medium high. Line a baking sheet with paper towels. Add canola oil to generously coat the bottom of the pan and heat. Gently place each patty into the skillet leaving plenty of space around each one. (I used two forks to manipulate the patties.) Fry until golden (just before brown) and gently flip to fry on the other side. Remove from pan and place on paper towels to drain.

1/4 green cabbage head; shredded or thinly sliced
2 carrots; shredded
2 cloves garlic; crushed
1/2 teaspoon sea salt
pinch teaspoon fresh ground black pepper
1 teaspoon dill weed (or 3 Tablespoons chopped fresh)
2 Tablespoons apple cider vinegar
1/3 cup mayonnaise

Place cabbage and carrots in a large mixing bowl. Add remaining ingredients and toss together. Refrigerate until ready to serve.

1 Tablespoon extra virgin olive oil
1 lb bag of frozen corn
1/2 red bell pepper; finely chopped
2 cups cooked black beans (1 15-16 oz can black beans)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon red pepper flakes (or to taste, you choose the heat)
1/4 teaspoon sea salt
pinch fresh ground black pepper

Line a baking sheet with parchment paper. Combine all ingredients in a bowl, mixing well. Spread the corn mixture evenly on the pan. Preheat the oven to 400 when starting to fry the crab cakes and roast the corn for 10-15 minutes.

2 Tablespoons apple cider vinegar
2 Tablespoons maple syrup
1 teaspoon mustard
1/4 teaspoon ketchup
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1/2 teaspoon cumin
pinch thyme
1/2 teaspoon sea salt
pinch fresh ground black pepper

Combine all ingredients.


Garden Zucchini Sandwich

I started the day by baking rolls knowing that I was picking vegetables to stuff them for dinner.
 Preparing whatever comes out of the garden is wonderful; fresh and rewarding. Featured on this sandwich are zucchini, tomatoes and amaranth greens out of the garden with onions and homemade ranch dip/spread.

Ranch Dressing
1/4 cup mayonnaise (homemade)
1/4 cup Greek yogurt
1 teaspoon prepared mustard (I use dijon)
1/4 teaspoon sea salt
pinch fresh ground black pepper
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/8 teaspoon dry dill weed
pinch dry thyme

Mix all ingredients together and refrigerate until ready to serve.

Vegan Avocado Aioli
1 avocado
1 small clove garlic; crushed
juice of 1/2 lemon (about 1 1/2 Tablespoons)
pinch sea salt
dash white pepper

Process all ingredients in a food processor or use an emersion blender until creamy and refrigerate until ready to serve.

(optional side- Marinated Bean Salad)
11/2 cups purple beans (really, any snap bean will do); cut to bite sized pieces
2 onion rounds; cut into quarters to make strips
1 clove garlic; crushed
1/8 teaspoon sea salt
pinch fresh ground black pepper
1 Tablespoon red wine vinegar
1 Tablespoon extra virgin olive oil

Combine all ingredients and set aside.

Wash all vegetables and prep by slicing to fit a sandwich.
Preheat a large skillet over medium high heat, coat with extra virgin olive oil and fry the zucchini on both sides until it becomes golden with some brown areas.
DSC_0004I arrange all of the vegetables on a platter so each person can make their own stack on a roll (or for a gluten free option, the large amaranth leaves used as a wrap is perfect).

Gluten Free Pizza Option

DSC_0017Pattypan Squash Pizza
Slice pattypan squash to 1/4 inch thick rounds. Fry in lightly olive oiled pan on both sides over medium heat till some areas begin to get golden. Transfer to a baking sheet/pan. Top as you wish. I used the same as the regular focaccia style pizza I was making; marinated sun dried tomatoes, onion and feta cheese. When the pizza comes out of the oven bake the pattypan squash pizza for 5-10 minutes just to heat.

Vegetarian Reuben Sandwich

 This vegetarian reuben sandwich was constructed on a homemade roll layered with corned tempeh, Jarlsberg cheese, cole slaw and a thousand island inspired dressing.

Corned Tempeh
2- 8 oz packages Tempeh; cut into quarters (see below)
2 Tablespoon canola oil
2 teaspoon brown sugar
2 teaspoon prepared mustard (I use Dijon)
2 teaspoon apple cider vinegar
2 clove garlic; crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/2-1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper

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Place half of the tempeh in one layer in a glass dish. Combine the remaining ingredients.
DSC_0001 DSC_0006Spread the sauce over the tempeh on both sides of each piece and stack together. Refrigerate for at least half an hour. Preheat a large skillet over medium high heat. Oil pan lightly and fry the tempeh until crispy on first side, flip, fry until crispy on second side. Continue until all tempeh is fried.

Cole Slaw
DSC_00025 cups green cabbage; shredded or thinly sliced
5 cups red cabbage; shredded or thinly sliced
2 carrots; shredded
1/2 onion; quartered and thinly sliced
3/4 teaspoon sea salt
pinch-1/8 teaspoon fresh ground black pepper
1 1/2 teaspoon dill weed (or 3 Tablespoons chopped fresh)
3 Tablespoons red wine vinegar
1/3 cup mayonnaise (replace with 3 Tablespoons extra virgin olive oil for a vegan option)

Place all vegetables in a large mixing bowl. Add salt, pepper, dill and vinegar and toss together. Add the mayonnaise (or olive oil) mix well, transfer to a glass or ceramic bowl and refrigerate until ready to serve.

Dressing (optional for vegans unless using vegan mayonnaise)

1/4 cup ketchup
1/4 cup mayonnaise (or vegannaise)
1 Tablespoon minced bread and butter pickles (click link for home made recipe) OR relish

Combine well and refrigerate until ready to serve.

8-16 Slices Jarlsberg Cheese Optional For Vegans (traditionally a Reuben sandwich includes Swiss cheese so use whatever you like)
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8 Rolls or 16 Slices Hearty Bread

Quick Purple Pesto Pasta Salad

DSC_00018 oz whole wheat pasta (or gluten free)
florets of 1 head of broccoli; cut into bite sized pieces
2 cups cherry (or regular) tomatoes; cut into bite sized pieces
1 small onion; quartered and sliced
3 cloves garlic
1/2-1 teaspoon sea salt
pinch-1/4 teaspoon fresh ground black pepper
4 Tablespoons extra virgin olive oil
1 cup purple basil leaves (any will do but the purple is in great abundance in our garden now)
1 cup shredded pecorino romano (optional)

Bring 2 quarts water to boil for the pasta. Meanwhile, prepare the vegetables and place in a large colander and set aside. Cook the pasta according to package directions.
Prepare the purple pesto; place garlic and salt in a food processor and blend till finely minced. Scrape down sides and add pepper, olive oil and basil to the food processor and blend until basil is finely minced.
Strain the pasta over the vegetables (this is a “quick steam” technique I picked up along the way of making hurried meals). Pour the vegetables and pasta into a bowl, add the pesto and toss together. Add the cheese and mix or serve the cheese on the side. Eat warm or chill then serve.

Quick Bean Salad with Fresh Garlic Scapes and Herbs

DSC_00081 12-15 oz can black beans; drained and rinsed
1 12-15 oz can white beans; drained and rinsed
*see note below for using dry beans
2 1/2 cups mixed frozen vegetables (I used a corn, green bean, pea and carrot combo); defrosted or **see note below if cooking dry beans
6-8 garlic scapes; rinsed and thinly sliced (I used only the stem because the flower and the “tip” was tough and fibrous)
1 cup fresh Italian/flat parsley (optional, I had some on hand that I needed to use)
2 Tablespoons fresh oregano; leaves removed from stem and minced or 1Tablespoon dried
1 teaspoon fresh thyme; leaves removed from stem or 1/2 teaspoon dried
1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil




Optional cooked pasta, rice, quinoa to make a meal

Optional, toss in some shredded parmesan/romano cheese

*soak 1 cup white beans for 6-8 hours, drain, rinse, add 4 cups water, bring to boil, reduce heat and simmer till tender (about 1 hour)
*soak 1 cup black beans for 6-8 hours, drain, rinse, add 4 cups water, bring to boil, reduce heat and simmer till tender (about 1 1/4 hours)
**place frozen vegetables in a colander, pour cooked beans and hot water over the frozen vegetables, rinse with cold water, drain and place in a large serving bowl.

Place drained and rinsed beans and defrosted vegetables in a large bowl. Add remaining ingredients and mix well to coat with the dressing. If you have a house hold like ours that is gluten sensitive and gluten friendly divide the bean salad and toss in the desired starch of making a pasta salad.

Sautéd Kale and Salad Turnips over Pasta

The slowly sautéd vegetables are surprisingly sweet and the tangy salt from the cheese is a nice compliment. To make this as a vegan dish eliminate the butter and cheese and increase the salt by 1/8-1/4 teaspoon.


7-8 (3/4 cup) shallots; thinly sliced
9 (2 1/2 cups) salad turnips; thinly sliced
1 large bunch (12 cups) kale; stem removed and coarsely chopped
2 Tablespoons butter
2 Tablespoons extra virgin olive oil
1/4-1/2 teaspoon salt
dash fresh ground black pepper
1 cup Pecorino Romano cheese; shredded

3/4 lb (12 oz) pasta (I used whole wheat penne for Xav and brown rice fusilli for myself)

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Put water on for pasta. Melt butter and olive oil together in a large skillet or wide bottom stock pot over medium heat. Add shallots, stirring occasionally and sauté until golden, about 10 minutes. Add turnips and kale and cover, stirring occasionally for 10 minutes. Reduce heat to low and leave covered. Finish with salt, pepper and cheese stir and serve over pasta.
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