Swedish Meat Pies

This the closest I can get so far to the pies from the Scandinavian Festival in Junction City, Oregon. Thought you might enjoy revisiting your childhood =) Servings: 4-6, Prep: 20 mins, Cook: 20 mins

Melt:

1 tablespoon butter

Crumble in

1 lb ground beef

and add:

1/4 cup chopped onion

2 tablespoons chopped fresh parsley, dried is ok

1/4 teaspoon ground allspice

1/4 teaspoon dried dill weed

1 pinch ground nutmeg

2 large red potatoes, grated

Cook and stir until meat is browned and potatoes soft. Remove from heat and stir in:

2 cups shredded Jarlsberg or white cheddar cheese

Set aside while preparing dough

Pastry Dough:

In med bowl mix together:

2 cups all-purpose flour

1 teaspoon salt

Mix in with a fork, pastry cutter or processor to pea size lumps:

3/4 cup shortening or unsalted butter cut into 1/2 inch cubes

Stir in a little at a time:

6 tablespoons sour cream

Combine until dough holds shape, add cold water if needed to smooth. Knead briefly and divide into 4-6 balls. (depends on how big you want your pies) Roll out to 1/8 inch thickness and place about 1/3-1/2 c meat mixture onto each circle. Fold into half circle and seal with water along the edge and press with a fork. Place on baking sheet to bake at 400 degrees for 20 minutes, until golden brown.

Put leftovers in the freezer wrapped in a double layer for the next snowstorm.

Claufoutis

This is a French custard dessert. Not a veg dish but it does use fresh fruit. Maybe even eat it for breakfast if you want something kind of sweet. Tastes a bit like French toast custard...

Place in blender:
4 eggs
2 c milk
1/3 flour
1/3 c sugar
1/4 t salt
1 t vanilla
Blend on low for 30 seconds. Pour into a quiche dish (small casserole or large pie dish)
Place in the egg mixture, as if on top:
1/2 - 1 c fresh strawberries, raspberries, peaches (sliced), blueberries, OR pitted cherries...
Bake at 350˚F for about 45 minutes until Claufoutis is set and not very "jiggly."

Cannellini Beans with Parsley Pesto

I needed to use up a bunch of parsley from the garden, so I found this recipe by Emeril.
It doesn't exactly have a ton of veggies in it but its still good for you. Plus its a great dinner on a warm summer day.

Drain and rinse

2 (15-ounce) cans cannellini beans

Sauté

2-3 Tb olive oil

1/4 c minced onion

2 t minced garlic

After 3 minutes, add the prepared beans and

1-2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Pinch cayenne (opt)

Stir and heat through for a few more minutes

Remove from heat, put in serving bowl and sprinkle with

1/3 cup very finely grated Parmesan, or crumbled goat cheese

In food processor or blender, combine:

1 1/2 cups fresh parsley leaves

1 ½ t garlic

2 t lemon juice

¼ t salt

Then pour in

1/3 c olive oil

Combine well and pour over beans

Stir gently and serve on top of

Toasted fresh whole grain bread, or warm slices in the microwave.

Tortellini Salad

Prepare in salted, boiling water:
1 lb cheese tortellini
Drain and chill.

Combine:
1/4-1/2 lb pastrami, in thin strips
3 tomatoes, cubed
2-3 T capers, drained
6-8 oz baby spinach, washed and dried
1/4 lb cubed fresh mozzarella
1 small zucchini, thinly sliced

Mix together about
1/4 c olive oil
4T balsamic vinegar or white balsamic
2 T italian seasoning
Pour over combined veggies and add cooled tortellini
Combine gently and add more oil or vinegar to taste
Garnish with fresh basil and freshly ground black pepper.
Serve cold. Flavors are even better if you can chill it at least one hour before serving.

Fresh Pea Gnocchi

Prepare salted, boiling water to cook:

1-16 oz pkg of gnocchi

Drain and keep warm.

Over medium heat, melt

¼ c unsalted butter

then add

2 T onion, finely minced

sauté about 5 minutes, then add

1 generous handful of cubed pancetta or ham

1 head Romaine lettuce, washed and sliced roughly

½ t salt

3 c fresh shelled peas or thawed frozen peas

Cook until peas are tender, about 5 minutes

In separate small saucepan, cook until thickened:

½ c heavy cream

Pour over pea mixture, add gnocchi and combine all gently

Sprinkle with salt and pepper and serve immediately.

original from Relish.com

Tuna Tortellini

Bring salted water to a boil to prepare

1 -1 lb pkg cheese tortellini

Drain and set aside for combining.

Place under broiler in oven for 3-4 minutes on each side.(until flakes easily)

2 small tuna steaks

(or you can use a can of tuna, drained)

Flake with fork into bite size pieces.

Sauté in large pan:

Olive oil

1 colored bell pepper, chopped

¼ c red onion, chopped

¾ t fennel seeds, crushed

Mix together

½ c milk

2 t flour

½ t dry mustard

½ t pepper

Add this mixture to sauté pan and cook until thickened.

Add in the tuna and tortellini. Warm thoroughly about 3 minutes. Serve on bed of baby spinach.

Parmesan Asparagus Tart

Preheat 450 degrees

Sauté

1 T olive oil

1 shallot, finely chopped

about 1 minute, then add:

1 lb asparagus, ends trimmed, cut into 4-inch pieces

(or thinly slice zucchini or other veg)

sauté about 5 minutes. Remove from heat.

Place on baking sheet:

1 sheet puff pastry, defrosted – rolled flat on parchment paper

Spread evenly on pastry:

½ c whole milk ricotta

Spoon asparagus mixture over ricotta then sprinkle with:

½ c Parmesan, grated

½ t sea salt

fresh ground black pepper

Brush edges of pastry with:

1 lg egg yolk mixed with ½ t water

Bake until golden brown about 20-25 minutes at 450 degrees.

Let cool slightly before serving.

from Relish.com