Lesley Stile's Original Recipes – Entrées

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Apple, Onion and Squash Gratin

This is a perfect Thanksgiving side dish that I created because I am not overly fond of marshmallow sweet potatoes and needed to fill that void for fear of getting in trouble with my Dad. It has been a family and friend favorite since that first time!

2 apples of your choice, get sweet if you like sweet and tart if you like tart, cored and sliced thin
1 red onion, sliced thin
2 Delicata squash, peeled, seeded and sliced thin
4 sprigs fresh thyme
2 cloves garlic
1 cup grated Gruyere cheese
1 pint cream

 

Spray a large baking dish and layer apples, onions, garlic, squash and cheese in dish. Drizzle cream over and sprinkle fresh thyme, salt and pepper. Bake in a hot *400 oven covered for 30 minutes and remove foil and cook for 20 minutes more until browned on top. Serves 4.

 

Asian Cabbage and Noodle Salad

This is a great al fresco entrée salad. Grilled chicken or fish garnishing this salad makes it a meal in one simply prepared and luscious to eat.

1 head of lettuce, chopped
½ head of Napa cabbage, chopped
1 bunch green onions, sliced
½ bunch cilantro, chopped
2 carrots, shredded
1 cup toasted almonds or peanuts
½ bottle Soy Vey Chinese Chicken salad dressing
1 cup fried Asian noodle like Chun King

 

Mix all together in a bowl with dressing and noodles. Serves 6.

 

Asparagus Pasta w/ Green Garlic and Cremini Mushrooms

3 tablespoons olive oil
1 pound cooked pasta such as brown rice instead of wheat or Orchiette or small shells to hold sauce
1 cup vegetable or chicken stock, heated
1 pound asparagus, sliced in ½ inch pieces
4 stalks of green garlic, cleaned and sliced
1 cups sliced cremini mushrooms
6 ounces of Reggiano parmesan cheese
3 tablespoons chopped parsley
Kosher salt and freshly grated pepper

 
Heat olive oil in a deep sauté pan. Add green garlic and sauté for about 3 minutes until it begins to caramelize. Add the mushrooms and asparagus and sauté for 3 to 4 more minutes. Add a cup of stock and let it come to a boil. Simmer for a few minutes until asparagus turns bright green. Add pasta and heat through. Season w/ salt and pepper and toss in parsley. Garnish w/ shaved parmesan. Serves 4.

 

Autumn Vegetable Stew Baked in a Pumpkin

Autumn Vegetable Stew Baked in a Pumpkin
1 red onion, chopped or ½ bunch baby onions, sliced up the greens
4 cloves garlic, chopped
2 carrots, split and chopped
1 large Yukon gold potato, cubed
1 orange sweet potato, cubed
½ butternut squash, cubed
½ head of Gai lan, sliced (Chinese broccoli)
½ bunch rainbow Swiss chard, sliced
1 cup tomato sauce
1 cup vegetable stock
2 tablespoons olive oil
½ cup chopped fresh mixed herbs such as parsley, basil, oregano, thyme, mint
Salt and pepper
1 large pumpkin or squash of choice

 

Preheat oven to 350*. Sauté onions and garlic in olive oil for about 4 minutes until slightly caramelized. Toss in carrots, potatoes and squash and sauté for 4 minutes more. Add tomato sauce and vegetable stock and bring to a simmer. Let cook for about 10 minutes and season with some salt and pepper. Cut off the top of pumpkin and scrape out seeds. Place in a foil lined baking dish and fill with the stew. Put top back on and add 1 inch of water to the baking dish. Place in hot oven and bake for 45 minutes or until pumpkin is soft when pierced with a knife. Remove from oven and stir in herbs and check seasonings. Serve on a deep platter. Serves 6.

 

Autumn Vegetable Tagine

2 carrots, sliced
1 onion, chopped
3 cloves garlic, chopped
1 cup cubed winter squash
1 turnip, cubed
1 eggplant, cubed
2 cups chopped greens
½ bunch chopped cilantro
¼ cup feta, crumbled
3 tablespoons chopped Greek olives
2 tablespoons spice mixture
1 cup tomato sauce
1 cup vegetable broth
Salt and pepper to taste
2 tablespoons alive oil
2 cups cooked couscous

 

Sauté onions and garlic in oil, Add carrots, squash, turnip and eggplant and sauté for 5 minutes. Add tomato sauce, stock and spices and let simmer 30 to 40 minutes until vegetables are soft. Add greens and cilantro. Season with salt and pepper. Serve over couscous and garnish with olives and feta. Serves 4.

 

Barley with Balsamic Roasted Celery Root, Kohlrabi and Squash

1 ½ cups barley, soaked overnight
6 cups stock
1 yellow onion, chopped
4 cloves garlic, chopped
1 celery root, peeled and cubed
1 carrot, sliced
2 cups cubed butternut squash or a hard winter squash
3 tablespoons chopped fresh oregano
½ cup red or white balsamic vinegar
3 tablespoons olive oil
Sea salt and fresh ground pepper to taste
Fresh grated Parmesana reggiano

 

Toss all the vegetables with the olive oil, salt, pepper, oregano and vinegar and roast in a 400* oven for 15 minutes. Meanwhile bring the barley and the stock to a boil and simmer until tender about 20 minutes. Add the vegetables to the barley and cook for about 10 minutes more. Serve w/ fresh grated Reggiano Parmesan.
Serves 6

 

 

Barley and Winter Vegetable Stew

2 tablespoons olive oil
1 red onion, chopped
2 cloves of garlic, chopped
2 carrots, sliced
1 whole small or ½ big butternut squash, peeled and cubed
2 ribs of celery, sliced
2 Japanese eggplant if they are still at the market this week, halved and sliced
4 cups of stock
1 ½ cups of barley

 

Chopped fresh oregano and parsley to your taste, mine would be 2 large tablespoons each
Sea salt and ground pepper to taste
.
Heat oil in a large heavy pan and sauté the onions and garlic for 4 minutes on medium heat. Add the rest of the vegetables and the barley and sauté for 4 minutes. Add the stock and simmer until the barley is cooked and the stew is thick, about 30 minutes. Add the herbs and season to taste.

 

Butternut Squash and Lentils with Greens print

1 butternut squash, peeled, seeded and cut into 1/2 inch squares
2 tablespoons olive oil
2 cups lentils, cooked
1 pound mixed greens
3 tablespoons seasoned rice vinegar
3 tablespoons olive oil
2 teaspoons spice mixture
½ cup stock
Kosher salt and pepper

 

Toss squash in a bowl with olive oil and salt. Roast in a 400*
oven for 20 minutes until soft and caramelized. Toss cooked squash,
lentils, greens, vinegar, stock and olive oil in a pot along with spice
mixture and heat up to wilt greens. Season with salt and pepper.
Serves 4. Option: Garnish with crumbled feta cheese, Greek olives
and torn cilantro leaves.

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Caper Beurre Blanc print

4 cups white wine
4 cups white wine vinegar
2 shallots, chopped
1 cup cream
½ cup butter, cut up
¼ cup drained capers
Salt and pepper to taste

 

Place wine, vinegar and shallots in large, heavy bottomed sauce pan. Bring to a simmer and reduce until a glaze with about 4 tablespoons of liquid remaining in pot. Add cream and reduce by 2/3. Whip butter in a bit at a time. Fold in capers. Season to taste. Makes 1 cup about.

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Caramelized Onions print

3 large red or white onions, sliced thinly
3 tablespoons butter
3 tablespoons balsamic vinegar

 

Place butter in bottom of heavy sauce pan and melt on medium high heat. Add onions and let sauté until they start to brown. Turn pan to low and let sauté for about an hour until brown and very soft. Add in balsamic and let simmer 10 minutes. Remove from heat and let cool. Makes 1 ½ cups.

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Catalan Tomato Sauce

6 to 7 large tomatoes of your choice
5 cloves of fresh garlic, peeled and chopped
1 red onion, chopped
3 tablespoons good olive oil
½ cup fresh almonds, toasted and then chopped
2 tablespoons capers
¼ cup fresh raisins
juice and rind of 2 oranges
1 tablespoon fresh chopped thyme
kosher salt and fresh ground pepper

 

Heat a large pot of water to boiling. Core the tomatoes and drop into the boiling water for about 10 seconds each. Remove from the water and peel tomatoes when you can comfortably touch them. Cut peeled tomatoes in half and squeeze out the seeds. Chop tomatoes and pulp. Set aside.
In a sauce pan heat the olive oil. Sauté garlic and onions in oil until opaque and slightly caramelized.
Add tomatoes, capers, almonds, raisins and orange juice and rind and simmer for 10 minutes. Add thyme and season to taste with salt and pepper.
This sauce can be used for pasta but tastes great on grilled chicken or grilled salmon. Makes about 2 cups.

 

Chicken Breasts Sautéed with Fresh Shitake Mushrooms and Leeks print

2 boneless, skinless organic chicken breasts
1 large leek, split, washed and sliced thin
½ pound thinly sliced fresh shitake mushrooms
1 stalk green garlic, washed and thinly sliced
1 cup white wine
2 cups chicken stock
2 tablespoons olive oil
1 tablespoon fresh chopped tarragon
Salt and pepper

 

Heat olive oil in a large sauté pan that has a lid. Brown on both sides and add the leeks, mushrooms and garlic. Let sauté for a couple minutes. Add the wine to deglaze. Add the chicken stock. Place lid on pan and reduce heat to medium. Let simmer for 15 minutes and add the tarragon. Season with salt and pepper.

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Chicken Tacos print

1 pound boneless, skinless chicken thighs
¼ cup soy sauce

 

Marinate chicken for 2 to 4 hours in soy sauce.
Roast in 450* oven for 20 minutes.
Slice thin. Makes 3 cups.
Warm tortillas in hot pan. Place meat on tortilla. Add guacamole, salsa, grated Jack cheese and shredded lettuce or cabbage.

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Chinese Broccoli w/ Quinoa and Meyer Lemon print

1 cup quinoa
2 1/2 cups water or chicken stock
1 bunch Chinese broccoli, sliced
2 Meyer lemons
3 tablespoons of olive oil
Kosher salt and pepper

 

Cook quinoa and when done add a whole bunch of chopped Chinese broccoli and let simmer in the quinoa until bright green, about 2 minutes. If there is still water in your pot, drain well. Put back in pot and zest and juice lemons into pot and add olive oil. Season with salt and pepper.
Just a note: This is also really good with some great parmesana reggiano grated over it.

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Corn Fritters

1½ cups flour
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon kosher salt
2 large eggs
¾ cup milk
3 tablespoons olive oil
2 cups fresh corn kernels
2 tablespoons each chopped parsley and chopped basil

 

Mix flour, powder and salt in a bowl. Make a well in the center and put eggs, oil and milk in center. Whisk together and add corn and herbs.
Put enough oil in a frying pan to grease well.
Fry the fritters a few at a time until golden on each side.

Serve with Sweet and Sour Tomatoes.

 

Farmers’ Market Beef Stew print

This is an amazingly easy and lusciously rich stew. Use stew meat or cut up chuck roast from Hunter Holding, www.holdingranch.com. You will not be sorry and will be rewarded with a silky rich stew that will warm your body and soul. I cannot endorse any other meat at this time as this is the only meat that I know from calf to market and these cows see no holding pens, antibiotics, hormones or corn, ever.

2 pounds stew meat or cut up chuck roast
2 tablespoons flour
2 tablespoons olive oil
1 large onion, chopped
1 leek, cleaned and sliced
4 cloves garlic, peeled and chopped
2 medium carrots, sliced
3 medium potatoes, cubed
½ butternut squash, cubed
1 turnip, cubed
1 cup red wine
2 cups tomato sauce
2 cups beef, vegetable or chicken stock
1 bay leaf
2 tablespoons fresh oregano, chopped
3 tablespoons fresh parsley, chopped
Sea salt and pepper to taste

 

Heat a large, heavy pan with olive oil. Toss the cubed meat with the flour and put into hot pan. Brown meat for a few minutes on medium high heat. Add onion, leeks and garlic. Sauté a few minutes more. Add all the vegetables and sauté for 5 minutes to release the natural sugars of the vegetables. Deglace the pan (lift up all the particles of meat and flour from the bottom of the pan) with the red wine. Scrape all these bit from the bottom and stir into the vegetables and meat. Add the tomato sauce, bay leaf and stock. Bring to a nice simmer and reduce heat to low. Cover and let cook for at least and hour and 2 hours if you are hanging around the house. When meat is fork tender add the seasonings and all herbs. This also works really well in a crock pot on low. Just toss all ingredients in and walk away for the day.
Serves 6.

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Faro w/ Sautéed Fresh Corn, Tomatoes and Herbs print

Faro or Spelt as it is also known is the whole grain of the wheat berry. When cooked until soft it makes a great foil for salads or sides not to mention an awesomely nutritious vegetarian main dish. This recipe works well as a cold salad with the corn cut right off the cob raw and everything just tossed together without cooking at all.

2 cups cooked faro
1 cup fresh corn cut off the cob
2 rough chop heirloom tomatoes
½ bunch basil, chopped
½ bunch parsley, chopped
½ red onion, chopped
2 tablespoons olive oil
1 tablespoon lemon oil
1 lemon, juice and zest
Salt and pepper to taste

 

Heat 2 tablespoons of olive oil in sauté pan and add the onions. Sauté until transparent, about 5 minutes. Add the corn, tomatoes and herbs. Toss in lemon zest and sauté for 3 more minutes. Add the faro and heat through about 3 minutes. Turn off heat and remove to serving bowl. Add the lemon oil and lemon juice. Season w' salt and pepper. Serves 6.

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Foccacia Bread Dough print

2 ¾ cups white whole wheat flour
2 teaspoons sea salt
1 tablespoon honey
1 tablespoon active dry yeast
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
1 cup warm water
1 cup grated cheese

 

In a large bowl or Kitchenaid mixer, stir together the flour, salt, honey, yeast and rosemary. Mix in the olive oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 400 degrees F. Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Place fennel and garlic evenly on top. Cover with cheese. Bake 25 to 30 minutes until top is golden and bread is cooked.

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Foccacia Bread w/ Figs, Caramelized Onions, toasted Walnuts and Gorgonzola print

½ cup caramelized onions
2 tablespoons chopped fresh rosemary
6 fresh figs, sliced
¼ cup toasted and chopped fresh walnuts
½ cup crumbled gorgonzola
½ cup grated jack cheese

 

Follow recipe for Foccacia Bread Dough. Preheat oven to 400 degrees F. Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Spread caramelized onions evenly over dough. Sprinkle rosemary over top. Spread gorgonzola over evenly and top with walnuts, rosemary and end with jack cheese. Poke down with finger tips all over top of dough and place in oven for 25 to 30 minutes until top is golden and bread is done.

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Grilled Prawns Marinated in Oregano and Lemon print

1 pound 21/25 prawns, peeled and deveined
2 lemons
1 bunch fresh oregano, chopped
3 tablespoons chopped fresh mint
4 cloves garlic
¼ cup olive oil
Salt and pepper

 

Marinate prawns for at least 3 hours in lemon peel, half the olive oil, half the mint and half the oregano. Grill on medium high heat until just done. Toss in juice from the lemons, remaining olive oil and remaining mint and oregano. Season w/ salt and pepper.

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Guacamole print

Mash 3 large avocados with juice of 1 lemon. Season with sea salt to taste.

 

 

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Minted Winter Peas w/ Tangerines and Yogurt print

1 pound winter peas, strings removed
4 tangerines, peeled and sectioned
3 tablespoons chopped fresh mint
½ cup plain yogurt

 

Toss all together in a bowl and serve.
Serves 4

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Risotto with Green Garlic and Asparagus

1 large red onion, chopped
2 tablespoons olive oil
1 ½ cups Aborio or Carnaroli rice or you can substitute barley for more fiber and protein
about 6 cups stock, heated
4 tablespoons olive oil
1 pound asparagus, sliced in ¼ in pieces
4 stalks of green garlic, cleaned and sliced
6 ounces of grated parmesan cheese
3 tablespoons chopped parsley
Kosher salt and freshly grated pepper

 

Heat olive oil in a deep, heavy sauce pan. Add onions and sauté for about 4 minutes until they begin to caramelize. Add the rice or barley and sauté for 3 to 4 more minute until the rice becomes opaque and starts to brown. Add a cup of stock and let it come to a boil. Stir well and reduce heat slightly to a simmer. When stock is almost absorbed add another cup and let absorb. Add another cup and keep repeating until risotto is creamy and almost soft. Turn off heat and in another sauté pan heat the olive oil and sauté green garlic and asparagus until both are bright green. Stir into rice and season with parsley, salt and pepper. Serve with grated cheese. Serves 4

 

Rosemary and Olive Oil Roasted Salmon w/ Caper Beurre Blanc print

2 sides wild salmon, boneless, skin on
4 sprigs rosemary
Sea salt and pepper to tasted
3 tablespoons olive oil

 

Marinate the salmon in the olive oil, rosemary and seasonings for 3 hours. Preheat oven to 450 degrees. Roast salmon 20 minute or until opaque. Serves 8.

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Salsa

3 tomatoes, chopped
½ onion, diced
1 jalapeño, chopped fine
½ bunch cilantro, chopped
Juice of 1 lemon
1 tablespoon rice vinegar
2 tablespoons olive oil
Sea salt to taste

 
Toss all together in bowl and mix well. Makes 2 cups.

 

Spice Mixture

2 teaspoon cardamom pods, seeds only
2 teaspoons fenugreek
½ teaspoon coriander seeds
4 cinnamon sticks, crushed
2 star anise
3 tablespoons of cumin seed

 
Place all spices in a dry, non stick sauté pan.
Turn temperature to medium high heat and toast the spices until the seeds begin to pop and the pan is lightly smoking. This should be extremely fragrant at this point. Do not burn the spices. Remove from heat and let cool. Grind all together in a coffee grinder. Store in a tightly covered jar in a dark place.

 

Sweet and Sour Tomatoes

2 pounds of assorted heirloom tomatoes, seeded and cut into chunks
1 bunch green onions, sliced thin
2 tablespoons of chopped, fresh cilantro
2 tablespoons of honey
¼ cup of seasoned rice vinegar
1 tablespoon of olive oil
1 teaspoon of kosher salt
1 ½ teaspoon spice mixture (recipe follows) or 1 teaspoon ground cinnamon and 1 teaspoon ground cumin

 
Put tomatoes, green onions and cilantro in a bowl and set aside.
Heat olive oil in a sauce pan. Add spice mixture and heat until bubbly, about 2 minutes.
Slowly add honey and rice vinegar. Cook for 3 more minutes or until a little thick and gooey.
Pour mixture over tomatoes, cilantro and green onions. Season with salt and let sit for about 5 minutes before using.

 

Turtle Beans Baja Style
This recipe was inspired by a trip to the East Cape region of Baja using local vegetables and herbs. As with any bean recipe you can substitute any vegetables or seasonings to make your own inspired pot of luscious black velvet.
1 cup of beans, soaked, will yield about 2 ½ cups cooked. Turtle beans are also known as black beans.

2 cups soaked turtle or black beans, soaked for at least 3 hours and up to overnight
About 12 cups water
4 cups stock
1 large sweet potato, peeled and cubed
1 large red onion, chopped
2 medium carrots, chopped
1 dried ancho chile, rehydrated with spine and seeds removed and chopped or fresh pasilla pepper, chopped
6 cloves garlic, chopped
1 bunch fresh oregano or 2 tablespoons dried
2 tablespoons freshly toasted and ground cumin
2 cups tomato sauce
2 tablespoons grated lime peel
Sea salt and pepper

 

Drain soaked beans and cover with 12 cups of water and bring to a boil. Boil vigorously for 10 minutes and reduce heat to simmer until beans are soft. Drain and put back into pot adding stock, tomato sauce, onions, carrots, sweet potato, garlic, oregano, cumin and chile. Bring back to a simmer and simmer until the vegetables are soft. Add lime peel and season with salt and pepper.
Serves 8.

 

Walnut and Basil Tapenade
Tapenade is a Mediterranean relish that can be used for chicken or fish and this particular tapenade is very good on pasta as well. I always use the rind of the lemons before I juice them no matter what I am making. Toasting the walnuts first will leech out some of the tannic acid so prevalent in walnuts and give them a nice golden hue. You can toast your bag of walnuts all at once and store the unused portion in an air tight container in the freezer.

2 cups fresh basil leaves, in season
1 cup fresh parsley leaves
½ cup toasted walnuts
1 6 ½ oz. jar pitted Greek olives (found at Trader Joes)
3 cloves peeled fresh garlic
juice and rind of 2 lemons
¼ cup good olive oil
I tomato of your choice, chopped
Kosher salt and fresh ground pepper

 

In a food processor fitted with a metal blade, place the olive oil, lemon rind and lemon juice. Add the herb leaves a little at a time, pulsing after each addition.
Add the olive and pulse more to fully incorporate. Season with salt and pepper and remove from processor to a bowl.  Stir in tomato. Makes about 2 cups.

 

Winter Squash Fritters print

1½ cups flour
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon kosher salt
2 large eggs
¾ cup milk
3 tablespoons olive oil
2 cups fresh cubed, peeled and seeded winter squash
2 tablespoons each chopped parsley and chopped basil

 

Mix flour, powder and salt in a bowl. Make a well in the center and put eggs, oil and milk in center. Whisk together and add corn and herbs.
Put enough oil in a frying pan to grease well.
Fry the fritters a few at a time until golden on each side.
Serve with Sweet and Sour Tomatoes.

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