Grilled Chicken and Vegetable Kebabs

Grilled Chicken and Vegetable Kebabs
  1. ½ cup olive oil
  2. 2 tablespoon Lemaster Family Kitchen TOSA seasoning mix
  3. 2 lbs. boneless, skinless chicken breasts or thighs
  4. 1 medium onion
  5. 1 zucchini
  6. 1 red pepper
  1. Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight.
  2. Heat grill to medium high heat.
  3. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat.
  4. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender.
  5. Serve with saffron rice.
Marcel's Culinary Experience

One Pan Farro and Tomatoes

One Pan Farro and Tomatoes
Serves 4
  1. 2 cups water
  2. 1 cup farro
  3. ½ large onion (use white for mildness)
  4. 2 cloves garlic
  5. 9 oz. grape or cherry tomatoes
  6. 1 ¼ teaspoon kosher salt
  7. ¼ teaspoon red pepper flakes (or less to taste)
  8. 1 tablespoon olive oil
  9. Few basil leaves, cut into ribbons
  10. Grated parmesan, for serving (optional)
  1. Place water and farro in a medium saucepan to presoak (5-10 minutes is enough) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt and pepper and set a timer for 30 min.
  2. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though, cook for additional 5 minutes.
  3. Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, scatter with parmesan and basil.
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Versatile Veggie Sauté

Versatile Veggie Sauté
  1. ½ cup soy sauce
  2. ¼ cup American Spoon Farmhouse Relish
  3. 1 tablespoon cornstarch
  4. 2 tablespoons vegetable oil
  5. 1 leek (white part only), cut in ½ inch slices
  6. 1 bunch broccolini, cut into bite-size pieces
  7. 1 head bok choy, cut into bite-size pieces
  8. 1 cup snow peas, trimmed
  9. 1 cup snap peas, trimmed
  10. 1 bunch green onions, chopped
  11. 1 cup shiitake mushrooms, halved
  12. ½ cup carrots, chopped
  13. 1 bunch asparagus, woody ends discarded and cut into bite-size pieces
  14. 3 cloves garlic, minced
  15. pinch of crushed red pepper flakes
  1. In a bowl, whisk together soy sauce, relish, and corn starch.
  2. Heat the oil in a large skillet over high heat. Add the leek, broccolini, and bok choy to the skillet and cook for two minutes, stirring occasionally. Add the remaining vegetables, garlic & red pepper flakes. Continue cooking until still slightly crunchy, another 3 or 4 minutes.
  3. Add the soy sauce mixture and bring to a boil. Once the sauce starts to thicken, remove from heat and stir to coat the vegetables.
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Mustard Roasted Potatoes

Mustard Roasted Potatoes
  1. ¼ cup whole grain Dijon mustard
  2. 1 tablespoon extra virgin olive oil
  3. 1 tablespoon butter, melted
  4. 1 tablespoon fresh lemon juice
  5. 1-2 cloves garlic, minced
  6. 1 ½ teaspoons dried oregano
  7. ½ teaspoon finely grated lemon peel
  8. ½ teaspoon coarse kosher salt
  9. 1 ½ pounds small red and white skinned potatoes, cut into ¾”wide wedges
  1. Preheat oven to 425 degrees. Spray baking sheet with nonstick spray or line with parchment.
  2. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add the potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
  3. Spread potatoes in single layer on baking sheet. Roast 20 minutes, toss, and roast until potatoes are crusty outside and tender inside, about 25 minutes longer.
  1. Can be made 2 hours before serving. Let stand at room temperature, then rewarm in 425 degree oven for 10 minutes.
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Green Bean and Cherry Tomato Salad

Green Bean and Cherry Tomato Salad
  1. 1 pound green beans
  2. 1 pound cherry tomatoes
  3. 1 can cannellini or navy beans, drained
  4. 1 large shallot
  5. 3 T. red wine vinegar
  6. salt
  7. freshly ground pepper
  8. ¾ cup extra-virgin olive oil
  9. basil or other herb, optional
  1. Trim green beans and parboil them in salted water until tender. Drain and immediately spread them to cool. Cut tomatoes in half. These steps can be done in advance.
  2. For the vinaigrette, peel and dice the shallot finely and put it in a bowl with the vinegar and salt and pepper. Whisk in olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes with the vinaigrette; this can sit awhile.
  3. Do not add green beans or cannellini beans until just before serving or they will discolor from the acid in the vinaigrette. Garnish with basil or another herb.
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Rainbow Roasted Carrots

Rainbow Roasted Carrots
Serves 4
  1. 8 large rainbow carrots
  2. 2 T. extra virgin olive oil
  3. sea salt
  4. freshly cracked pepper
  5. 1/2 cup fresh goat cheese
  6. 1/4 cup almonds, raw or toasted
  7. 1 T. chopped parsley, or fresh dill
  8. 1 T. fresh lemon juice
  9. 3 T. Balsamic Glaze (Cucina Viva, my favorite)
  1. Peel each carrot.
  2. In a large bowl, coat the carrots with olive oil and a generous pinch of salt and pepper. Place the carrots on a sheet pan. Roast at 400 degrees until well-charred and cooked through. The carrots will be al dente. (About 30 minutes)
  3. Place the charred carrots in a serving dish. Add lemon juice and parsley/dill. Garnish with the goat cheese and almonds. Drizzle with Balsamic glaze. Enjoy!
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Farro Bowl with Sausage & Roasted Fall Vegetables

Farro Bowl with Sausage & Roasted Fall Vegetables
Serves 6
  1. 2 medium sweet potatoes, peeled, cut into ¾” pieces
  2. 2 T. olive oil
  3. 12 oz. Italian sausage, mild or spicy, casings removed
  4. 1 medium onion, halved, thinly sliced
  5. 3 cloves garlic, finely chopped
  6. 2 cups farro (about 12 oz.)
  7. 4 cups chicken stock
  8. 11 oz. broccoli rabe (rapini), ends trimmed, roughly chopped (6 cups)
  9. 2-4 cups baby arugula
  10. pinch of red pepper flakes
  11. 1-2 cups shredded cheese (smoked gouda, provolone, sharp cheddar)
  1. Heat oven to 400 degrees.
  2. Mix sweet potatoes and oil and spread on large baking sheet. Sprinkle with salt. Roast, stirring often, until tender and golden, 20 minutes.
  3. Crumble sausage into large skillet. Add onion; cook over med. heat, breaking up sausage, until sausage is browned and cooked through, 10 minutes. Stir in garlic, cook 1 minute. Place farro and stock into saucepan. Heat to a simmer, reduce heat and simmer for 15 minutes, until farro is tender. Add broccoli rabe and simmer additional 2 minutes. Strain farro into a colander set over a bowl to catch extra stock. (Recipe can be made up to this point in advance, up to 3 days. Refrigerate all parts separately)
  4. Add drained farro to skillet with sausage. Stir in about ½ cup of reserved stock and heat through. Remove from heat; stir in sweet potatoes, arugula and a few crushed red pepper flakes. Season as needed with salt and pepper. Sprinkle with cheese.
Marcel's Culinary Experience

Eggplant Parmesan

Eggplant Parmesan
Eggplant Parmesan
  1. 2 medium eggplants, about 1 1/2 lbs. (675 g) cut crosswise into 1/2-inch slices
  2. olive oil, about 3 T.
  3. kosher salt
  4. Red Pepper Tomato Sauce (recipe below, or whatever tomato sauce you love)
  5. Parmigiano-Reggiano, freshly grated
Breadcrumb Topping
  1. 1 cup fresh breadcrumbs
  2. 1/3 cup freshly grated Parmigiano-Reggiano
  3. 2 T. olive oil
  4. 1/2 t. kosher salt
  5. pepper to taste
Red Pepper – Tomato Sauce
  1. 2 red bell peppers, stemmed and seeded
  2. 2 beefsteak tomatoes (to yield about 2 cups chopped)
  3. water, about 1/2 cup
  4. kosher salt
  5. freshly cracked pepper
  6. fresh basil leaves, (1/4 to 1/2 cup loosely packed)
  7. 2 T. butter, room temperature
  8. 1-2 T. olive oil
Eggplant Parmesan
  1. Preheat oven to 450 degrees. Line a baking sheet with parchment then drizzle some oil over top and spread out with your hand. Lay the eggplant slices in a single layer — use two baking sheets if necessary. Season generously with salt and pepper. Flip the slices, season with salt and pepper. Drizzle more olive oil over top. Bake until golden brown, 15 to 20 minutes. Remove pan from oven, flip slices, bake for 15 more minutes. Set aside. Reduce oven temperature to 400 degrees.
  2. Meanwhile, toss breadcrumbs with 1/3 cup grated parmesan cheese, 2 T. oil, salt and pepper. Set aside.
  3. Into a circular gratin dish (about 9 inches in diameter) or a 9-by-9-inch or similar baking pan, spoon a small amount of sauce, then add a thin scattering of Parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. Top with breadcrumb mixture.
  4. Bake until eggplant mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
Red Pepper Tomato Sauce
  1. Dice the peppers. Depending on the size, you will have about 2 cups. Place in a medium-sized saucepan or pot. Dice the tomatoes. Again, depending on the size you should have about 2 cups. Add to the pot. Pour in 1/2 cup water and turn heat to high. Season with salt and pepper to taste. I have been using about 1 teaspoon of kosher salt.
  2. Bring to a simmer, then turn heat down to medium high. Set a timer for 25 minutes. After about five minutes, the tomatoes and peppers will begin to release their juices, and the whole mixture should be bubbling. Adjust the heat if necessary so that the mixture stays at a constant bubble — medium to medium-high should do it. Stir every five minutes or so to make sure the tomatoes and peppers are not sticking to the bottom of the pan. If they are, add water by the 1/4 cup.
  3. After about 25 minutes or more or less — when the peppers and tomatoes are tender and nearly all of the liquid has evaporated and the tomatoes and peppers are beginning to stick to pot — add the basil to the pot, give it a stir, then transfer the contents of the pot to a food processor or blender. Blend until smooth. Add as much butter and olive oil as you like. Blend again until smooth. Taste. Adjust seasoning as necessary.
Adapted from Alexandra's Kitchen / Jamie Oliver
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Sauteed Shishito Peppers

Sautéed Shishito Peppers
  1. olive oil
  2. Shishito peppers
  3. sea salt
  4. lemon juice
  1. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium heat, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is!
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Tian of Eggplant, Summer Squash and Tomatoes

Tian of Eggplant, Summer Squash and Tomatoes
  1. 1 large eggplant
  2. 1 medium zucchini
  3. 1 medium yellow summer squash
  4. 4 medium garden tomatoes
  5. 3 T. olive oil
  6. 1 medium yellow onion, thinly sliced
  7. 2 cloves garlic, thinly sliced
  8. 4 eggs
  9. 1 cup heavy cream
  10. ½ cup grated Parmesan cheese
  11. ½ cup basil leaves, torn into small pieces
  12. ¼ tsp red pepper flakes
  13. salt and freshly ground pepper
  1. Preheat oven to 350 degrees.
  2. Slice eggplant, zucchini, summer squash, and tomatoes crosswise into ½ inch thick slices. Heat the olive oil in a large skillet over medium high heat. First, add the eggplant slices and cook, turning once. They should be a light golden brown, about 5 minutes. Drain on paper towels and sprinkle with salt.
  3. Brush a ceramic baking dish with olive oil. Make a pinwheel pattern of the eggplant, zucchini, summer squash, and tomato slices, layering in the onions and garlic, until all of the vegetables are used.
  4. Whisk the eggs, cream, parmesan cheese, basil, and red pepper flakes together. Season with salt and pepper.
  5. Bake the tian until the vegetables are tender, the custard is set, and the top is browned, about 45 to 60 minutes.
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