Grove Favorite Recipes

These are some of our favorite any time recipies.

Baked Feta Pasta

  • 2 pints (17 1/2 ounces / 500 grams) cherry or grape tomatoes
  • 4 cloves garlic, halved lengthwise
  • 1/2 cup extra-virgin olive oil, divided
  • Kosher salt
  • 1 block (7 ounces / 200 grams) Greek feta cheese
  • Freshly ground black pepper
  • 12 ounces medium-length dried pasta, such as campanelle, rigatoni or rotini
  • Fresh basil leaves, for serving
  • optional: Mild Italian or Kilbasa sausage

Position a rack in the middle of the oven and preheat to 400 degrees.

In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle the entire dish with a little black pepper.

Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.

Mash the feta and tomatoes with a fork and mix until evenly combined. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. (Add cooked meat.) Taste and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves.

 

Sushi

We love sharing a home-made sushi night with friends. This is a meal everybody can contribute to and be actively involved in.

Basics

  • Rice
    • Cook three cups of Japanese white rice. Then flavor it with:
    • 1 part honey & 3 parts rice vinegar
    • Slowly pour mixture over rice and fold in while fanning until cooled.
  • Nori (dried seaweed)
    • The oily kind tears easily, but has good flavor.
    • The dry kind is stronger, but the flavor is more subtle.
    • They can be combined with a layer of each for their advantages.

Fillings (suggestions)

  • Fresh
    • mushrooms
    • green onion
    • avocado
    • spinach
    • Julienned
      • carrots
      • celery
      • English cucumber
      • zucchini
  • Blanched
    • green beans
    • asparagus
  • Canned
    • palm heart
    • bamboo shoots
    • artichoke hearts (in water, not marinated)
    • baby corns
  • Meats
    • smoked salmon
    • lox
    • imitation crab
    • shrimp
    • Teriyaki chicken
  • Condiments
    • cream cheese
    • furikake (Japanese rice sprinkles)
    • toasted sesame seeds
    • pickled ginger
    • ginger paste
    • wasabi paste
    • soy sauce
  • Extras
    • Miso soup

Methods

The traditional sushi roll starts with a sheet (or sheets) of nori, a layer of rice and then flavor ingredients laid out in a line. Roll it up. By oldest tradition it is cut into rolls to be eaten in bites. Alternatively eat it like a sushi burrito.

Another idea is to tear the nori into palm-sized squares. Put whatever variety of of things into it, starting with rice and then the other ingredients. Then eat it like a sushi taco.

 

Blueberry Quinoa Salad

Serves 6 to 8

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • Salt and pepper, to taste
  • 6 tablespoons olive oil, divided
  • ¼ cup sliced shallots
  • 1 teaspoon minced garlic
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or honey, or to taste
  • 1⅓ cups blueberries, divided
  • 5 ounces baby arugula
  • 1 cup corn kernels
  • ½ cup crumbled feta cheese (optional)
  • ¼ cup chopped fresh basil

Combine quinoa, broth and a pinch of salt in a saucepan. Bring to a boil, cover and reduce the heat to a simmer. Cook until all liquid is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff grains with a fork; set aside to cool.

Heat 1 tablespoon oil in a sauté pan over medium heat. Cook shallots and garlic until soft, about 5 minutes. Remove from the heat and cool.

Combine shallot-garlic mixture, remaining oil, vinegar, syrup or honey and ⅓ cup blueberries in a blender; blend until smooth. Season with salt and pepper.

In a large bow, gently toss together quinoa, remaining blueberries, salad greens, corn, feta and basil. Drizzle with dressing before serving.