Jess's Recipes

Corn, Clam, and Mussel Chowder Note from Emily: This recipe is very good, and should be a good fall or winter go-to. Not really a summer meal. Can be made start to finish in under 45 min. Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. A tomato and fennel salad completes the menu. Yield 6 servings (serving size: 1 1/2 cups) Ingredients 2 bacon slices, chopped 1 cup chopped onion 3/4 cup chopped celery 3/4 teaspoon chopped fresh thyme 2 cups diced red potato 2 (8-ounce) bottles clam juice 2 cups fresh corn kernels 20 mussels (about 1 pound), scrubbed and debearded 3/4 cup half-and-half 1/2 cup 2% reduced-fat milk 3 tablespoons all-purpose flour 2 (6 1/2-ounce) cans minced clams, liquid reserved 1/4 teaspoon salt Thyme sprigs Preparation 1. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened

Winter Vegetable Chowder From Good Housekeeping Nutritional Information (per serving) Calories 215 Total Fat 8g Saturated Fat 3g Cholesterol 11mg Sodium 560mg Total Carbohydrate 35g Dietary Fiber 5g Sugars -- Protein 5g Calcium -- Serves: 8 Yields: 15 cups Total Time: 50 min Prep Time: 40 min Cook Time: 10 min Ingredients 6 medium leeks 2 tablespoon(s) olive oil 4 medium stalks celery, chopped 3 medium parsnips, peeled and chopped 2 medium red potatoes, cut into 1/2-inch pieces 1 (2-pound) butternut squash, cut into 1/2-inch pieces 2 can(s) (14- to 14 1/2-ounce) vegetable broth 4 cup(s) water 1/2 teaspoon(s) chopped fresh thyme leaves plus thyme sprig for garnish 1 teaspoon(s) salt 3/4 teaspoon(s) coarsely ground black pepper 1 cup(s) half-and-half or light cream -------------------------------------------------------------------------------- Directions 1.Cut off roots and trim dark-green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise

4 slices of bacon 1 onion, diced 4 ears corn, removed from cob 1 pkg heirloom tomatoes, quartered Kerry Wood Salad Dressing goat cheese chives salt Fry bacon, take bacon out of pan, and brown onion and corn in bacon grease. Season. Set aside to cool. In a salad bowl, dress tomoatoes with dressing. Add chives, onion and corn, crumble bacon on top. Garnish with goat cheese.

6 medium beets 2T lemon juice 6 cloves garlic salt & pepper 2 T olive oil mixed greens 2 scallions, thinly sliced 6T reduced fat feta 6T toasted chopped walnuts Cut off the stems of beets and coat in olive oil. Roast in hot oven until soft. When cool, peel and dice. To make dressing, whish lemon juice, garlic, salt, pepper and oil. Put a couple of tablespoons of the dressing on the beets and combine well. Combine greens, scallion and pour remaining portion of the dressing. Place greens on salad plates, pile the beets on top, sprinkle with goat cheese and walnuts. Serve immediately.

Mexican Rice Salad This is good with leftovers – mushrooms, carrots, any vegetable. Everything is to taste. If you like it spicier, add more hot sauce. If you don’t have peppers, no problem. You get the idea. 2 limes, juiced 3 tbs. olive oil 1 tbs. salt 1 tsp. pepper 1 tsp. hot sauce ½ red onion, diced 6 cups cooked rice (texmati is good) 2 cans black beans, rinsed and drained 4 ears cooked corn on the cob, cut off the cob and chopped ½ bunch cilantro, rinsed, stemmed, and chopped 3 scallions, rinsed and chopped 1 jar (7 oz.) roasted red peppers, rinsed and chopped 1. Whisk together first 6 ingredients in a large bowl. Let sit for 30 minutes to take the bite out of the onions. 2. Add remaining ingredients, mix well. 3. Serve room temperature or chilled.