Back to: Recipes
July 16, 2013
Follow Recipes

Rocky Mountain Recipes 7-15-13


Asparagus with Leeks and Potatoes
Marcey Dyer • Pierce, Colo.
1-1/2 lbs. Fresh Asparagus
Green Tops of 2 Large Leeks
1/2 lb. New Red Potatoes, cooked, but not peeled
4 Tbsp. Butter
Salt and Pepper
Cut the asparagus crosswise into 1-inch lengths, keeping the tips separate from the stems. Set aside. Slice the leek tops crosswise about 1/4-inch thick. Slice the potatoes into 1/4-inch thick rounds. In a skillet that will hold all ingredients, melt the butter over medium heat. Add the potatoes and the asparagus stems. Sauté, shaking the pan frequently, until the potatoes are beginning to turn golden, about 3 minutes. Add the leek greens and asparagus tips and a sprinkle of salt and pepper. Sauté, shaking the pan and tossing the ingredients frequently until the asparagus is tender and beginning to brown a little. It should be firm and bright green. Serve immediately.

Tuna Stuffed Tomatoes
Helen Druse • Lafayette, Colo.
1 (10 oz) pkg. Rice
1 can Tuna, drained
1 Red Pepper, chopped
1 Tbsp. Dijon Style Vinaigrette
4 Tomatoes
Lettuce Leaves
Black Olives
Cucumber Slices
Prepare rice. Mix rice, tuna, pepper and vinaigrette in a bowl. Cut each tomato vertically into 6 wedges to within 1/2-inch of bottom. Spoon out center pulp and seeds. Stuff tomato with rice mixture, spooning evenly among tomatoes. Serve over lettuce leaves. Garnish with black olives and cucumber slices.

Summer Veggie Rice Bowl
Marlene Maurer • Lakewood, Colo.
1-1/3 c. Brown Rice, cooked and cooled to room temperature
1 c. Frozen Shelled Edamame, thawed
1 c. Grape Tomatoes, halved
1/2 c. Fresh Basil, torn
1/4 c. Pine Nuts, Toasted
2 t. Lemon Rind, grated
3 Tbsp. Fresh Lemon Juice
1 t. Kosher Salt
1/4 t. Freshly Ground Black Pepper
3 Tbsp. Olive Oil, divided
2 c. Zucchini, chopped
1/2 oz. Fresh Parmesan Cheese, shaved
Combine the first 9 ingredients in a large bowl. Toss until well blended. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil to pan. Swirl to coat. Add zucchini. Sauté 4 minutes, stirring occasionally. Add zucchini and remaining 2 tablespoons oil to rice mixture. Toss. Top with shaved Parmesan cheese.

Tomato Shepherd’s Pie
Diane Klein • Loveland, Colo.
1 lb. Hamburger
1/2 c. Onions, chopped
1/2 c. Green Bell Peppers, chopped
1 can Cut Green Beans
1 can Tomato Paste
1 can Tomatoes
Salt
Pepper
Garlic Salt
Celery Salt
All-Season Salt
Mashed Potatoes
Butter
Fry hamburger, onions and then green bell peppers until browned. Add tomato paste and tomatoes and stir until mixed. Add a pinch of salt, pepper, garlic salt, celery salt and all-season salt. Stir again and add green beans and continue stirring until everything is all mixed together. Put in dish, cover with mashed potatoes and put butter on top of potatoes. Broil until golden brown.

Grilled Asparagus Recipe
Sharon Raasch • Imperial, Neb.
1 lb. Asparagus
3 Tbsp. Balsamic Vinegar
2 Tbsp. Lemon Juice
1 Tbsp. Olive Oil
1/2 Tbsp. Soy Sauce
1/8 t. Black Pepper
Cooking Spray
Break off tough ends of asparagus. Combine balsamic vinegar, lemon juice, olive oil, soy sauce and pepper in a ziplock bag. Place asparagus in the bag and marinate for 30 minutes. Remove from bag and place asparagus on a grill rack coated with cooking spray. Grill for 5 minutes, rotating each side.

Almonized Green Beans
Iola Egle • Bella Vista, Ark.
2 (1 lb) cans Julienne Style Green Beans
1/2 c. Slivered Almonds, blanched
1/2 c. Butter
1/8 t. Salt
1/4 t. Black Pepper
1 Tbsp. Lemon Juice
Heat beans and drain. Cook almonds in butter over low heat until golden, stirring occasionally. Remove from heat. Add salt, pepper and lemon juice. Pour over hot beans. Serves 6.




Stories you may be interested in

The Fence Post Updated Oct 17, 2013 09:50AM Published Aug 5, 2013 03:54PM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.