In the spirit of giving, several of our members have offered to publish recipes to help us make tasty use of the first-rate produce we get from Jubilee Farm. If you have recipes you'd like to see posted here, please email them to jubileefarm@hotmail.com.

2010 Summer Session recipies can be viewed here.

The navigation menu at the left has been left off in case you wish to print these menus. For your convenience, here is the Jubilee Farm home page.

Here are some great tips on preserving produce, from the National Center for Home Food Preservation
http://www.uga.edu/nchfp/how/freeze/blanching.html

Here are the titles of all the recipes, which you can locate using your browser's Edit Find command.
The recipes are listed in the same order as the titles.

Versatile Green Bean Pesto

This recipe is perfect for the green beans that are waiting in the fridge for a while for their turn to get used :) Using them in this yummy pesto is an exciting new way to disguise them while putting them to good use. The pesto gets some moisture from the beans so it does not need a lot of olive oil.

You can serve it with pasta or on warm toasted beard as bruschetta.

You can also make the pesto with frozen peas, shelled edamame, romano beans, white beans, etc.

1/2 pound green beans - cleaned and cut into 1/2 inch pieces
2 cloves garlic - smashed and coarsely chopped
1/2 cup loosely packed basil
1/4 cup loosely packed parsley / cilantro (optional)
1/4 cup walnuts / pine nuts / any other nuts of your choice to give the pesto more texture (optional)
2 tablespoons grated Parmesan cheese
2-3 tablespoons olive oil
salt/ pepper to taste
1 tablespoon lemon juice (optional - but it helps to keep the pesto from turning brown)

Blanch green beans for 1 minute in boiling water / steam them if you want more texture to your pesto.

Place in food processor with rest of the ingredients and pulse to process.

Give it a taste and adjust salt and pepper if needed. The pesto will be very thick and creamy, and will still have small bits of green bean. If you desire a smoother pesto, add more olive oil, 2 tablespoons plain yogurt or tahini to smooth it out.

Farfelle with Carrot, Sage and Scallion

Ingredients:
1/2 lb Farfalle (bow-tie pasta)
1 ts Olive oil -- extra virgin
2 tb Butter -- unsalted (or 3 T)
3 md Carrots -- julienned
9 Scallions -- cut diagonally Into 1 1/2-inch pieces
40 Sage leaves, fresh -- stems removed
Salt and pepper to taste
Juice from 1/2 lemon
3 tb Cheese -- freshly grated (optional)

Directions:

Cook pasta in boiling water according to package directions. Meanwhle, heat a large skillet over medium-high heat. Add oil and 1 1/3 T butter. When oil and butter are hot and sizzling, add carrots and saute until soft and golden, about 7 minutes. Add scallions and sage leaves to carrots. Continue to saute until sage begins to crisp and scallions are brown, about 7 minutes. Reduce heat and cover to keep warm and add salt and pepper to taste.

When pasta has been cooked al dente, drain and return to cooking pot. Add lemon juice and remaining 1/2 to 1 1/2 tablespoons butter (amount depends on personal preference). Toss lightly.

Divide pasta evenly among 3 serving bowls and top each serving with vegetable mixture. Sprinkle with cheese if desired.

About this recipe:

Recipe was first place winner in Vegetarian Times recipe contest.

Per serving: 329 cal; 7 g prot; 9 g fat; 53 carb; 10 mg chol; 20 mg sod; 4g fiber.

Source: Vegetarian Times, October 1993/MM by DEEANNE

Pasta in Thai Pumpkin Curry Sauce

Ingredients:
2 Cups - Cooked mashed pumpkin (oven roasted)
NOTE: You would want to use the pumpkin that is not too sweet. Varieties like Cinderella or butternut squash work best.

2 tsp store bought Green Thai Curry Paste (Adjust according to your heat/spice tolerance.)
1 Can light coconut milk + keep one more can at hand if needed to adjust the thickness
1 Tbsp brown sugar
8 Cups hot cooked farfalle/ bow-tie pasta - cooked according to the instructions on the box.
Make sure to add salt while cooking the pasta.
2 Tbsp Oil
Salt to taste

Procedure:
Keep the mashed pumpkin ready in a bowl.
On medium high heat, heat the oil in a large pot until it is quite hot but not smoking.
Add the Thai Curry Paste and stir fry until it separates in the oil and gives out a yummy aroma.
Add the mashed pumpkin, salt, brown sugar - stir well to combine.
Turn the heat to medium and let the pumpkin heat through for a few minutes, stirring occasionally.
Add the coconut milk. Stir to combine and let heat it though again, stirring the mixture as needed. Let it come to a 'saucy' consistency.
Take a taste and adjust the seasonings if needed. Add some more coconut milk if the sauce is too dry.
Add the hot cooked pasta to the sauce, stir well to coat the pasta and serve.

Variations:
Any kind of Thai Curry Paste can be used instead of green curry paste. You can also use your choice of pasta shape - be sure to use a pasta that will hold slightly heavy / thick kind of sauce.
To create a pleasant color contrast in the dish, add some green veggies like steamed green beans/ peas. These should be added just before adding the pumpkin paste to the curry.

Mashed Savory Pumpkin (Indian style)

This can be an exciting alternative to mashed potato recipe.You can substitute the Indian spices with sage leaves for a delightful version.

Ingredients:
2 Cups - Cooked mashed pumpkin (steamed/ oven roasted)
NOTE: You would want to use the pumpkin that is not too sweet. Varieties like Cinderella or butternut squash work best.
Salt to taste
1/4 C plain yogurt

Seasonings:
1 Tbs - Oil
1/2 tsp whole mustard seeds
1 Dried red chili/fresh chili of your choice broken/chopped into smaller pieces(adjust quantity according to your heat tolerance)
5/6 fresh curry leaves, torn into pieces
1/4 tsp asafotida (you can easily find it in Indian grocery stores. More info about asafotida at http://en.wikipedia.org/wiki/Asafoetida)
1/4 tsp fenugreek seeds (optional. More info about fenugreek seeds at http://en.wikipedia.org/wiki/Fenugreek)
1/4 tsp turmeric powder
Handful of finely chopped cilantro for garnish

Keep the mashed pumpkin ready in a bowl.
Heat the oil in a small pan until it is quite hot but not smoking.
Add mustard seeds to it and wait for a few seconds until they start popping.
When the seeds start popping, add the chili pieces and curry leaves. Wait for a few seconds for them to roast.
Add the fenugreek seeds, turmeric powder and asafotida. Remove the pan from heat.
Add the seasonings to the mashed pumpkin. Add yogurt, salt and mix well.
Garnish with chopped cilantro.

It can be used immediately if you don't have any time but for the best results, let rest in the fridge for a couple of hours for the flavors to mingle together. Also can be prepared a day ahead of time kept covered in the fridge.

Corn Salad

2 Cups corn kernels - cooked (boiled/microwaved). Please do not overcook. It needs to have the fresh corn flavor
1/2 C finely diced tomatos
2 Tbsp finely minced onion
1/4 tsp paprika
Salt to taste
Handful of finely chopped cilantro

Simply mix all the ingredients in a bowl. Taste and adjust the seasonings if needed. A yummy corn salad is ready for you to enjoy.

Can be prepared a day ahead of time kept covered in the fridge.

Couscous Salad

1 C Couscous (prepared according to the directions on the package)
1 C veggies - edmame beans (seeds), green beans, colorful tomatoes, zucchini
1 lemon - juiced
Salt to taste
Black pepper/red chili flakes to taste
1/4 C crumbled feta cheese
2 T extra virgin olive oil
Handful of chopped basil leaves
Handful of sliced olives
Handful of artichoke hearts

• Prepare couscous according to the directions on the package
• Steam/blanch the edmame beans, green beans, zucchini
• In a large bowl, mix the basil, olive oil, lemon juice, black pepper/red chili flakes, salt - stir to combine
• Mix in crumbled feta cheese and stir once again gently
• Now add the veggies and stir together. Cover and keep this for a while to allow the flavors to combine
• Add the prepared couscous to the bowl and toss everything together to combine

Tip: this is a very versatile recipe that you can easily change according the ingredients/veggies available. e.g., add Italian dressing and fresh mozzarella cheese instead of feta cheese/ olives/artichoke to make the Italian influenced version instead of a Greek influenced version.

Cabbage soup

1/2 medium cabbage - cooked and pureed
1 Tbsp oil
1/2 tsp chili powder (adjust according to your taste/heat tolerance)
1 tsp cumin seeds
Salt to taste
Lemon juice of 1/2 a lemon
Cilantro finely chopped for garnish

• Cut cabbage into chunks removing hard parts/veins.
• Cook it with some water. Allow to cool.
• Puree in a food processor adding some cooking water as needed.
• Add the rest of cooking water as needed to bring the puree to soup consistency.
• Heat oil in the soup pot on medium heat for a minute.
• Add the cumin seeds and stir around for a few seconds (the seeds may pop) until they slightly change color.
• Lower the heat and add chili powder immediately followed by the cabbage puree (be careful of the spluttering).
• Stir the soup together. Increase the heat to medium again.
• Add the salt and bring it to a gentle boil.
• Add the lemon juice and give it a taste.
• Adjust the seasonings if needed.
• Garnish with finely chopped coriander leaves and serve.

Tomatillo Chutney

5 Tomatillos, husked, soaked in salt water for 1/2 hour (to remove the sticky coating) and chopped into big chunks
Cilantro - A handful
2 Tbsp Seasame seeds
1 Serano chili, chopped (adjust according to your taste / heat tolerance)
Salt - to taste
Lemon juice - of 1/2 lemon
1 garlic clove, minced

Place all the ingredients in a food processor and process until the ingredients are coarsely chopped but have not lost all the texture. Give it a taste and adjust the seasonings if needed. Enjoy with corn chips/quesadillas or as a side dish.

Salsa Verde

10 tomatillos, husked and rinsed
8 serrano chile peppers, sliced
1 onion, sliced
1 tablespoon chopped garlic
2 tablespoons salt, or to taste

Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.

Pour the cooked vegetables into a blender, and blend until smooth.

For a different flavor, roast the ingredients.

Stacked Chicken Enchiladas with Salsa Verde and Cheese

These easy enchiladas have a bright, lively flavor thanks to lots of tomatillos, fresh herbs, and two kinds of chiles.

2 poblano chiles
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro

Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.

Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.

Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.

Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Makes 6 servings.

Cream of Broccoli Soup with Wild Mushrooms

2 1/2 pounds broccoli
10 ounces wild mushrooms (cèpes, chanterelles, mousserons, etc; one single variety or a mixture)
3 cups chicken stock
5/8 cup whipping cream
Salt and freshly ground pepper
1 shallot
1 1/2 tablespoons unsalted butter

Directions
1. Cut off the broccoli florets and use only these for the soup. Wash and drain them. To make a vivid green soup, cook the florets, uncovered, in a large amount of boiling salted water for 5 minutes, until very well cooked. Drain, refresh in cold water so that they keep their color, and drain thoroughly.

2. Cut off and discard the earthy ends of the mushroom stalks. If you are using cèpes, simply wipe the caps with a cloth; wash all the other mushrooms briefly under running water.

3. Cut large mushrooms into approximately 1/8-inch slices, medium-sized mushrooms into quarters, and leave small ones whole. Place in an airtight container and keep cool.

4. Bring the chicken stock to a boil, pour it over the broccoli, and purée in a blender or a food processor. Pour the purée into a saucepan, add the cream, and season with salt and pepper.

Strain the cream of broccoli through a fine sieve, and return it to the saucepan. (I would skip this part)

5. Peel the shallot and chop it very finely. Place in an airtight container and keep cool.

Finishing Touches
1. Reheat the soup.

2. Heat a nonstick skillet until very hot, add the mushrooms, season with salt, and stir with a wooden spoon until the mushrooms have released all their moisture. When it has almost completely evaporated, stir in the butter and shallot. Cook for 2 minutes, stirring continuously, then scoop the mushrooms onto paper towels to drain.

Presentation
Pour the soup into warmed individual tureens or soup plates and pile a mound of hot mushrooms into the center.

Roasted Broccoli with Lemon and Garlic

2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice

Directions
Preheat the oven to 400 degrees F
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.

Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter.

Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Edamame Hummus

1 ½ cups shelled edamame (green soy beans)
1/4 cup tahini (sesame paste)
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspooon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley

Directions
Boil the beans in salted water for 4 to 5 minutes. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with pitas, cucumber slices, celery or olives. Enjoy!

Roasted Corn and Edamame Salad

2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame (steamed or lightly boiled)
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper (add a little serrano pepper to spice it up a bit)
1 tablespoon finely chopped fresh cilantro (or parsley)
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

Dill Pickles

Ingredients:
4 lbs. Cucumbers (3-4 inches long)
6 tablespoons canning salt
3 cups white vinegar
garlic
fresh dill

Directions:

1. Scrub cucumbers, rinse well and cut in half.
2. Combine pickling salt and vinegar in a heavy pot and bring to a boil
3. Pack cucumbers in hot sterilized mason jars
4. Add 2 garlic cloves, a head of dill to each and cover with boiling liquid
5. I use a chopstick to remove any air bubbles before sealing the jars
6. Place jars into a canning kettle and cover with hot (not boiling) water
7. Bring to a boil & boil for 10 minutes (no longer)
8. Remove jars from water and turn upside down and allow to cool
9. Store in a cool, dark place
10. It's best to wait a month before opening!

Quick Pickles

Makes 1 qt. and 1 pint. 1 day 15 min prep.

Ingredients:
2 cups sugar
1 cup vinegar
1 Tbls salt
1 tsp celery salt
1 tsp dill seed
8 cups cucumbers, sliced, do not peel
1 cup onions sliced

Directions:

1. Stir sugar in the vinegar until dissolved. Add salt, celery salt, and dill seed, mixing together.
2. Pour over cucumbers and onions.
3. Stir and push under liquid.
4. Let stand for 24 hours.
5. Put in jars and refrigerate.
6. No need to can, just keep in refrigerator.
7. They will keep indefinitely in your refrigerator.

Oven Dill Pickles (these are my favorites!)

Makes 6 quarts. 1 hour 30 minutes prep.

Ingredients:
1 qt. cider vinegar
2 qt. water
1 cup canning salt
3 cups sugar
6-7 lbs. Cucumbers
garlic, onion, and dill

Directions:

Cut pickles lengthwise. Pack with onion, garlic, and dill. Bring the vinegar, water, salt, and sugar to a boil and pour over pickles. Seal. Put in oven and bake for 1 hour at 250 degrees. Enjoy!

Sweet pickle chips

Brining Solution 1 qt. distilled white vinegar
3 tbls. salt
1 tbls. mustard seed
1/2 cup sugar

Sweet pickle chips

Canning Syrup 1 2/3 cup distilled white vinegar
3 cups sugar
1 tbls. whole allspice
2 1/4 tsp. celery seed

Wash the cucumbers, remove any blemishes, nip off the stems and blossom ends, and cut them crossways in 1/4 inch thick slices. In a large enameled or stainless steel kettle, mix together the ingredients for the brining solution; add the cut cucumbers. Cover and simmer until the cucumbers change color from bright to dull green, about 5-7 minutes.

Meanwhile, have ready the canning syrup ingredients heated to a boil in an enameled kettle. Drain the cucumber slices, and pack them, while still hot, in hot 1 pt. canning jars: cover with very hot syrup leaving 1/2 inch of head room. Remove air bubbles, and adjut lids. Pack and add the hot syrup to one jar at a time, returning the syrup kettle to low heat between filling and capping each jar. Process in a hot water bath for 10 minutes.

Note: I made 5 qts. of pickles - using quart jars. I made 2 1/2 times canning syrup recipe.

Enjoy! And Happy Pickling!

Stuffed Deep Fried Chili Peppers

Ingredients
4 roasting peppers
Lime
Oil for frying

Batter
1 cup besan (Gram flour http://en.wikipedia.org/wiki/Besan)
1 tbsp red chili powder (less if you don’t like it spicy)

Stuffing
½ onion thinly diced
1 carrot grated
Cilantro
Salt to taste

Mix all the above together.

Directions

• Batter: Mix the besan, chili powder, some salt with water to a thick paste. Ensure the paste is thick and is not watery.
• In a deep frying dish pour oil and heat till it's hot
• Dip the pepper into the batter coat it thoroughly and drop into the hot oil. After the batter solidifies on the bottom, turn around and fry the rest of the pepper
• Take out of the frying dish and keep aside
• After the pepper is cooled down a little bit slice the pepper to form a pocket
• Fill the pepper with the stuffing and drizzle with some of the lime

Your stuffed chilli pepper is ready to eat!

Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores.

Notes
Besan flour can be found at local India stores, with the following close to you in Redmond and Bellevue:

• Mayuri Food and Grocery
  2560 152nd Ave., NE
  Redmond, Washington 98052
  
• Shalimar Grocery
  Cleveland Square
  Redmond, Washington 98052
  
• Continental Spices and Grocery
  14508 NE 20th St Suite 101
  Bellevue, Washington 98007
  

Pasta with Tomatoes, Basil, and Cheese

2 pounds fresh tomatoes, seeded and diced
3 cloves garlic, minced
½ cup fresh basil, chopped
¾ tsp. salt
½ tsp. fresh ground pepper
¼ tsp. crushed red pepper flakes
½ cup olive oil
¼ cup cream sherry (can substitute balsamic vinegar)
12 ounces spaghetti
½ cup freshly grated Asiago cheese
2 cups grated Fontina cheese – may use Asiago cheese here as well

In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.

Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite.

Drain the pasta, and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture, and toss with the pasta to coat. Add cheese, and toss until it begins to melt. Add the tomato mixture, and toss until mixed.

Enjoy!

Oven Onion Rings

1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper (if you like spicy, add more)
Coarse salt and ground pepper
1 medium sweet onion, such as Walla Walla, quartered crosswise and broken into rings (save small center rings for another use)
2 tablespoons vegetable oil – (don’t use olive oil unless you like lots of smoke in your kitchen.

Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.

Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

The hot and oiled baking sheet is key in making these a success.

Enjoy!

Teriyaki Chicken Stir Fry

1/4 c. teriyaki sauce
1/4 c. water
1 lb. skinned and boned chicken breasts, cut into 1 1/2 inch pieces
2 tbsp. vegetable oil
1 med. onion, cut into 8 wedges
1 1/2 c. coarsely napa cabbage
1 c. thinly sliced carrots
1 c. broccoli florets
1/2 tsp. ground ginger
1/3 c. dry white wine or chicken broth
1 tbsp. cornstarch
1 tbsp. water
3 c. hot cooked brown rice

Combine the teriyaki sauce and water in a shallow baking dish. Add chicken pieces and stir to coat well.

Cover and refrigerate two hours. Drain marinade from chicken pieces when ready to stir-fry and discard marinade.

Heat oil in a large skillet or wok; stir-fry chicken and oil until chicken is slightly browned, less than 5 minutes. Stir in cabbage, carrots and broccoli with ginger and wine.

Cover pan and simmer about 5 minutes or until vegetables are tender-crisp. In small bowl, combine cornstarch and water until smooth. Gradually add to skillet, stirring constantly, until thickened. Serve over rice.

Warm Napa Cabbage, Bacon, Blue Cheese and Apple Salad

1 head Napa cabbage
1 head radicchio
5 thick slices smoked bacon, chopped fine
1 green apple, peeled
4 ounces crumbled blue or green veined cheese (your choice, but hard is preferable to creamy)
2 tablespoons olive oil

Mustard Sauce
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
cold water to thin
salt and pepper to taste

Directions
Cut off bottom of head of cabbage. Pull cabbage leaves apart, wash in cold water and dry. Cut out most of hard stem leaving some for body. Stack leaves and crosscut julienne into 0.25 inch wide slices.

Save four nice outside leaves from radicchio. Wash, dry, and set aside at room temp. Repeat procedure used on the cabbage with the radicchio except crosscut julienne into eighth-inch wide slices.

On medium to high heat, cook oil and bacon pieces in large skillet or sauté pan.

Whisk together ingredients for mustard sauce in a cold bowl.

When bacon is cooked tender, push it to the top of the pan. Back tilt pan letting fat evenly coat-then pool in lower half of pan. Make sure pan is on medium-high heat. Place cabbage into fat then toss once. Add crumbled cheese, radicchio, black pepper to taste, and mustard sauce to taste (2 ounces is plenty).

Toss until everything is coated and cook for about 2 minutes until warmed through but still crisp (must not be too wilted!). One final toss.

Set out radicchio leaves on four plates. Drizzle mustard dressing around plate. Fill radicchio leaves with warm cabbage salad.

Grate some fresh apple over the top using large hole on box grater. Garnish with herb of choice. I like a touch of finely julienned sage.

Bruschetta Salad

5 cups French or Italian bread, cubed ½ inch
1 1/2 pounds tomatoes, stemmed and diced into medium pieces
2 medium garlic cloves, minced
1/2 large red onion, diced
1/2 cup fresh basil leaves, torn
1/4 cup drained capers (optional)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 pinch ground black pepper, to taste

Adjust oven rack to center position and heat oven to 250 degrees.

Place bread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.

Meanwhile dice and salt the tomatoes in a medium bowl; stir in the garlic and let stand until juicy, about 30 minutes.

Prepare remaining ingredients; add to tomatoes and toss. Add bread cubes; toss again. Adjust seasonings, including pepper to taste.

Let stand 10 minutes before serving.

Stuffed Poblanos with Black Beans and Cheese

Makes 6 servings as a meal, 12 servings as a side dish

Like a super veggie burrito, these stuffed peppers are loaded with black beans, sour cream, cheese, tomatoes, and cilantro. Serve them warm off the grill—all you need to pair them with is a cold beer.

What to buy: Look for poblano peppers that are all about the same size; cooking time and portions will be more consistent that way.

Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores.

Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature.

Ingredients:
1 cup uncooked basmati rice
1 1/2 cups water
3 3/4 teaspoons kosher salt
6 medium poblano peppers
1 cup cooked black beans
1 teaspoon toasted cumin seeds
3/4 cup sour cream
3/4 cup crumbled Cotija cheese (about 4 ounces)
1/2 cup chopped cilantro (about 1/2 bunch)
1 cup chopped fresh tomatoes (about 2 small tomatoes)
2/3 cup chopped scallions (about 1/2 bunch)
1/2 teaspoon freshly ground black pepper

Instructions:
Place rice in a colander or a fine mesh strainer and rinse under cold running water until the water runs clear. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid and set the pan aside to let rice cool.

To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.

Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain).

Stir cumin, sour cream, Cotija, cilantro, tomatoes, scallions, pepper, and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)

Divide rice mixture into 6 equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)

Heat a charcoal or gas grill to medium heat (about 350°F). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise.

Green Chili Pepper Pesto

Try this unusual dip with fresh veggies or chips!

6 mild chilie peppers, such as 'Anaheim' or 'Poblano', roasted, peeled, seeded
1 'Jalapeno' chilie, stemmed and seeded
2 cloves garlic
2 tablespoons fresh chopped parsley
3 tablespoons fresh cilantro leaves
1/2 cup toasted pine nuts or chopped almonds
1 cup freshly grated Parmesan or Asiago cheese
1-1/2 teaspoons fresh lemon juice
2 to 3 tablespoons olive oil
Salt and freshly ground pepper

In a food processor or blender, combine chilies, garlic, parsley, cilantro, nuts, cheese, and lemon juice. Puree, adding olive oil to make a smooth, thick paste. Season to taste with salt and black pepper. Serves 6 to 8.

Cilantro Lime Salsa

3 large tomatoes or 5-6 plum tomatoes, diced
1 med. white onion, diced
1 jalapeno or other hot pepper, diced (you decide if you want to seed it or not)
juice of 2 limes, or one lemon and one lime
1/2 cup chopped fresh cilantro, salt to taste

Directions: Combine everything in a bowl. Cover and refrigerate a couple of hours or overnight before serving.

Cilantro Vinaigrette

2 cloves garlic crushed
1/2 tsp kosher salt
1 tsp dijon mustard
1/2 c extra virgin olive oil
2 tbsps red wine vinegar
2 tbsps cilantro chopped

Directions: Place garlic and salt in a small mortar. With a pestle, grind the salt into the garlic. Add the mustard and combine well. Whisk in olive oil and red wine vinegar. Mix in cilantro.

Salmon with Lime Cilantro Butter

Marinade
2 tablespoons fresh lime or lemon juice
2 tablespoons soy sauce
2 tablespoons oil

Salmon
1 pound salmon fillets or steaks, 1 inch thick

Lime Cilantro Butter
1/4 cup butter or margarine, melted
2 teaspoons fresh lime juice
1 tablespoon chopped fresh cilantro

Directions: In 12x8 inch glass baking dish, combine marinade ingredients, blend well. Add salmon, turn to coat. Cover dish and refrigerate 30 to 60 minutes.

In small bowl, combine all butter ingredients, set aside.

Heat grill. Oil grill rack. Place salmon on gas grill over medium high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 17 minutes or until fish flakes easily, turning once. Serve with butter.

Broiler directions: Place salmon on oiled broiler pan, broil 4 to 6 inches from heat for 10 to 17 minutes or until fish flakes. Turn once.

Stir Fry Cabbage

2 Tbsp. olive oil
1 Tbsp. fresh ginger, peeled and minced
6 green onions or 1 small onion, chopped
1 cabbage, quartered, cored, and sliced thinly
1 Tbsp. sesame oil

Heat olive oil in heavy pan over medium-high heat. Add ginger and stir for 30 seconds. Add ½ of the cabbage and toss until wilted, about 4 minutes. Add rest of the cabbage, onions, and sesame oil. Stir until all cabbage is crisp and tender, about 4 minutes. Season with salt and pepper.

Oriental Cabbage Salad

Dressing:
1 tsp. soy sauce
3 tbsp. rice vinegar
1 tsp. sesame oil
1 tbsp. vegetable oil
1 tbsp. sugar
1 pinch cayenne pepper

Mix ingredients for dressing together in a large mixing bowl. Then add the following:

1 cup shredded poc choi
1 cup cooked snow peas
3 cups shredded cabbage
¼ cup sliced green onion
1 carrot shredded

Mix well. Serves 4.

Omelet with Onion and Chard

This simple and delicious recipe can be very versatile! Try it with almost any green such as chard, kale, spinach, etc.
45 min | 30 min prep | Serves 6

3 tablespoons olive oil
1 large onion, quartered and thinly sliced
1 bunch chard leaves, leaves only, chopped
salt & black pepper to taste
2 tablespoons of each: basil, parsley, thyme – chopped
1 clove garlic, finely chopped
6-8 eggs, lightly beaten
1 cup gruyere cheese, grated
2 tablespoons freshly grated parmesan cheese

Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.

In a large bowl, add garlic and herbs to lightly beaten eggs. Add the chard mixture, along with Gruyere and half the parmesan.

Preheat the broiler. Heat 1 tablespoon oil in a skillet. Add the egg and chard mixture. Gently stir keeping the heat at medium-high for about a minute, then turn to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.

Skillet Dinner With Chard and White Beans

In this quick and easy one-skillet supper, toss dark leafy greens, diced tomatoes and white beans and top it off with mozzarella and Parmesan cheeses. Serve with a mixed green salad. Enjoy!
20 min | 5 min prep | Serves 6

1 teaspoon extra-virgin olive oil
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
1/2 cup water
6 cups chopped chard leaves (about 1 small bunch) or baby spinach leaves
1 (15 ounce) can tomatoes seasoned with basil garlic & oregano
1 (15 ounce) can white beans 1/4 teaspoon fresh ground pepper
1/4 teaspoon kosher sea salt
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded parmesan cheese
1/2 teaspoon dried oregano, basil or Italian seasoning

Add 1 teaspoon oil and onion to the pan and cook, stirring over medium heat for 1-2 minutes.

Stir in garlic and water. Cover and cook until the onion is soft, 2 to 4 minutes.

Add chard (or spinach) and cook, stirring until the leaves start to wilt, about 1-2 minutes.

Stir in tomatoes, beans, salt and pepper and bring to a simmer. Add seasoning.

Sprinkle with mozzarella and Parmesan cheeses.

Cover and cook until the cheese is melted and bubbling, about 3 minutes.

KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING

Time to table: 25 minutes
Makes 4 cups, easily adapted for less

DRESSING
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped

1 pound fresh kohlrabi, trimmed, peeled, grated
2 apples, peeled, grated (try to keep equivalent volumes of kohlrabi:apple)

Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.

ROASTED KOHLRABI

Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (This can be done on the pan but you'll likely use more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 34 minutes, stirring every five minutes started after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi don't get squishy).

Romanesco Broccoli Salad with Raisins and Dried Cranberries

Steam whole head Romanesco. Meanwhile, in a small skillet, heat 3-4 tbsp. butter over low heat until pale golden. Add 2-3 tbsp. pine nuts and 1 tsp. green peppercorns and toss to coat. 
Place the Romanesco in a dish; pour the peppercorn and pine nut butter over top and serve hot.

Steamed Romanesco with Pine Nuts and Peppercorns

1 head romanesco broccoli
1/4 cup dried cranberries
1/4 cup raisins
2 Tablespoons red wine vinegar
2 Tablespoons water
4 tablespoons mayonnaise
1/2 cup roasted salted almonds, chopped medium

In a bowl, combine raisins, cranberries, vinegar and water. Let stand for 10 minutes, and then add mayonnaise. Stir to combine well. Put romanesco in a bowl and pour the dressing over it. Toss to combine. Sprinkle a generous amount of crushed almonds across it (and/ or mix it in!) and serve.

Spiced Spring Turnips & Greens

400g/1lb spring turnip greens
2 T sunflower oil
2 tsp cumin seeds
1 red chili, split lengthways
5cm/2in piece root ginger, peeled and grated
4 plump garlic cloves, peeled and crushed
400g/1lb small turnips, trimmed, peeled and quartered
salt, to taste
¼ tsp ground turmeric

Finely slice the spring turnip greens and wash them thoroughly - this isn't just to remove any grit, but also because, as there's no liquid added to this dish, the water clinging to the leaves will ensure that the greens cook quickly and evenly. Heat the oil in a large lidded pan and add the cumin seeds. When they begin to pop, reduce the heat and add the chili, ginger and garlic. Add the turnips, salt and turmeric, cover the pan with a lid and cook for ten minutes. Add the spring greens and cook, covered, for a further ten minutes, stirring occasionally, until they are tender but still brightly coloured and slightly crunchy. Serve hot as a side dish, removing the chili before serving if you wish.

- posted June, 2009, copied from morethanburnttoast.blogspot.com

Cooked Pumpkin

The Cinderella Pumpkins are the perfect baking pumpkins. To use fresh pumpkin in your recipes is a great use of this fall crop. It is easy to do and produces great results.

Making Pumpkin Puree'

Wash pumpkin.
Cut open pumpkin, scrape out seeds and strings.
Slice pumpkin pieces into manageable sections and place in large pan.
Add a small amount of water to pan, and cover with foil.
Bake at 350 for 30-45 minutes or until pumpkin flesh is soft.
When pumpkin is cool, peel off skin and cut pumpkin into chunks. Blend cooked pumpkin in food processor or blender until smooth. Use in your favorite recipe.

Note: I found fresh pumpkin puree' to be less dense then the packed version. You might need to adjust the liquid additions in your favorite recipes.

- posted October, 2004 by Michelle P

Red Cinnamon Pickles

This is a time intensive recipe but easy to do.  These have a great taste and look great at the holiday table.  I always cut this recipe in half for the sake of time.  If you are ambitious, make a big batch and give some away at Christmas.

2 gallons large cukes, peeled, seeded and sliced.
2 cups lime
8 quarts water

Day 1: Put cuke chunks into lime water.  Let stand 24 hours.
Day 2: Drain and wash in cold water.  Soak in cold water for 3 hours.
Drain. Add 1 cup vinegar, 1 T alum, 1 T red food color and water to cover.  Simmer 2 hours and drain.

Prepare Syrup:  3 cups vinegar, 2 pkgs. red hots, 12 cups sugar, 3 cups water, 12 cinnamon sticks.  Boil syrup - Pour over cukes. Stand overnight.
Day 3,4,5 - Drain and reheat syrup 3 mornings.
Last day boil cukes in syrup, put in jars and can.

Tips:  I found the lime at Remlinger Farms last year, the cinnamon sticks are spendy, look in the Mexican foods section for them, not in the spice section of the grocery store.

- posted September, 2004 by Michelle P

Stuffed Green Peppers

6 large green peppers
1 pound ground beef
1/2 cup chopped onion
1 16 ounce can tomatoes - cup up
1/2 cup long grain rice
1/2 cup water
1 t salt
1 t Worcestershire sauce
1 cup shredded American cheese

Cut tops from green peppers; discard seed and membranes.  Chop enough of the tops to make 1/4 cup; set aside.  Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert and drain well.  Sprinkle insides of pepper with salt.  In a skillet cook beef, onion, and chopped pepper till done.  Add undrained tomatoes, uncooked rice, water salt Worcestershire and dash pepper.  Bring to boiling; reduce heat.  Cover and simmer until rice is done.  Stir in cheese.  Stuff peppers with mixture and place in baking dish.  Bake covered, 350 degree oven for 30 minutes.

- posted September, 2004 by Michelle P

Roasted Pepper and Basil Skewers

1 pkg. mozzarella cheese, cut into cubes
Fresh basil leaves
2 medium yellow or red peppers, roasted, cut into small squares
Small cherry tomatoes
Toothpicks or skewers
1/3 cup Italian dressing

Skewer 1 cheese cube, basil leaf, pepper square and tomato with each toothpick or larger groups onto skewers.  Let stand 20 minutes to marinate in dressing.  Remove just before serving.

- posted September, 2004 by Michelle P

Salsa de Tomatillo Cocida

1 lb tomatillos, husks removed (about 8)
1 jalapeno, stem, seeds, and ribs removed (use 2 if you want to make it very hot)
1/2 cup of white onion (about 1/2 a large white onion; no need to chop, you're going to blend it)
1/2 cup of loosely packed cilantro (take off the big stems)
2 cloves of garlic, peeled
1 tsp of salt
3 cups of water or thereabouts

In a saucepan, bring the water and salt to a boil. Add the garlic, chiles, tomatillos, and onion and simmer uncovered for 8-10 minutes. Drain reserving liquid. Transfer the vegetables to a blender. Add the cilantro and a pinch of oregano. Puree briefly (adding liquid as necessary to make correct consistency - usually the tomatillos are watery enough and you don't have to add any liquid).

Use this sauce for chicken enchiladas. Recipe makes enough sauce for 6 enchiladas. All you need is corn tortillas, cooked chicken, sour cream, and jack/cheddar cheese. Put a little sauce in bottom of 8x8 pan (or whatever you have). Mix some sauce with sour cream, chicken, and some cheese. Put mixture in center of tortilla and roll up. Pour remaining sauce over enchiladas. Top with cheese. Bake at about 350 for 15-20 minutes.

Another use for the sauce is with chips for dipping or poured over chips, add cheese, etc. and make nachos. You can also add avocado to the sauce to make it richer and smoother for a dip.

This is the best green sauce and so easy...

- posted August, 2004 by Cindy D

Pickled Beets - canning version

4 cups sugar
2 cups water
2 cups vinegar
Garden fresh beets

Boil beets in enough fresh water to cover, until tender.  Allow beets to cool enough to handle, then remove skins.  If beets are small, leave whole, otherwise quarter or half as desired.  Place beets in clean jars.  Boil brine ingredients and pour over beets in pint jars to within 1/2 inch of rim.  Wipe rims and remove any spills.  Add lids and rings.  Process 10  minutes in hot water.  If any jars do not seal when checked after 24 hours, put in refrigerator and use.

This is the recipe that was demonstrated at the farm if you came the Tuesday this was shown.  This recipe involves canning and the previous recipe was the speedy refrigerator version.  Try it and enjoy!

- posted August, 2004 by Michelle P.

Pickled Beets - speedy refrigerator version

4 small beets
1/2 tsp. salt
1/4 cup vinegar
1/2 cup water
3-4 T sugar

Cook washed beets in covered pan of water for 1/2 to 1 hour or until soft.  Peel and slice when cool enough to handle.  Mix remaining ingredients and pour over sliced beets.  Cook for 5 minutes.  Refrigerate for 2-3 days.  One or two cloves and onions may be added to beets before the brine is poured.

I used this recipe last year with Jubilee beets and enjoyed them very much. 

- posted August, 2004 by Michelle P.

Pear-Nut Salad

- posted August, 2004 by Roxie G.

Zucchini Pancakes

6 medium zucchini
3/4 tsp.salt
1 T lemon juice
2 green onions, finely chopped
4 T finely chopped fresh basil, or 2 T dried
2 small cloves garlic, minced
4 eggs, lightly beaten
2 T butter
2 T oil

Shred zucchini, sprinkle with salt and let stand for 5 to 10 min. to draw off the moisture. Squeeze or wring the shredded zucchini in a clean tea towel to remove all the moisture you can. Combine the squeezed out zucchini with the rest of the ingredients, except the butter and oil, mixing well.

Heat the butter and oil in a skillet (you can probably use less of both in your skillet). Spoon the zucchini mixture into the heated skillet, shaping into pancakes. Cook over medium heat until set and light brown. Flip
pancakes and finish cooking the other side. Serve whole or cut into wedges.

Sour cream or plain yogurt makes a nice accompaniment. Salsa does also, as does guacamole.

- posted August, 2004 by Susan C.

Bread and Butter Pickles

4 quarts thinly sliced cucumbers
6 medium onions, sliced
1 green pepper, cut in strips (optional)
1 sweet red pepper, cut into strips
1/3 cup salt (not iodized)
5 cups sugar
3 cups White Vinegar
2 T mustard seed
1 1/2 t celery seed
1 1/2 t turmeric

Combine vegetables and salt. Cover with ice cubes and mix thoroughly. Let stand 3 hours. Drain well. Combine sugar, vinegar, mustard seed, celery seed and turmeric. Pour over vegetables. Bring just to boiling. Put in hot jars and seal at once. Makes 5-6 pints.

This recipe was used last year with produce from Jubilee Farm and tasted great all winter long!

- posted August, 2004 by Michelle P.

Mixed Vegetable Stir-Fry

1 lb. of bok choy or
4 lg. celery stalks
1/2 lb. pea pods
1/2 lb. mushrooms
4 green onions
2 tb. cornstarch
1/2 cup oil
2 garlic cloves
1 can bamboo shoots
1 cup chicken broth
2 ts. salt (Needed less in my opinion)
1/4 cup Stir- Fry Sauce

Cut the bok choy with its leaves diagonally into 1/2 in. slices. Snap off ends and remove strings from pea pods. Place pea pods in boiling water to cover and cook, covered, 1 min; drain. Immediately rinse under cold water and drain again. Slice the mushrooms and cut green onions into 2 inch pieces. Mix cornstarch with 2 tbs. cold water to dissolve. Set aside. Heat wok, add oil, garlic - stir-fry one minute. Add bok choy, mushrooms, bamboo - cook one minute. Stir in chicken broth and salt - heat to boiling. Stir in dissolved cornstarch. Add pea pods, green onions, and sauce. Cook and stir. Serve immediately.

Note: This recipe was time consuming but well worth it. Even my kids liked it. This recipe called for grated ginger root and oyster sauce which I was unable to find in my local store. I substituted stir-fry sauce and left out the ginger. Also, we are meat eaters so I included diced chicken and added white rice to our meal.

- posted August, 2004 by Michelle P.

Tortellini Soup

1 T butter
4 cloves garlic, minced
2 (14 1/2 ounce) cans chicken broth
6 fresh basil leaves, chopped or 1 teaspoon dried
9 ounces fresh cheese filled tortellini
1/2 bunch fresh spinach
1/4 cup Parmesan cheese, grated

Melt butter in a large saucepan over medium heat.  Add garlic and saute for 2-3 minutes.  Add broth and basil and bring to boil.  Add tortellini and simmer, uncovered, until tortellini is tender, about 7 minutes. 

Remove stems from spinach.  Gradually add the spinach, tomatoes, and cheese, stirring constantly.  Heat thoroughly and serve immediately.

Serves 4-6

- posted August, 2004 by Michelle P.

Linguine with Fresh Tomato Sauce

1 (12 ounce) package dried linguine
4 large tomatoes, chopped
3 T chopped fresh basil
2 cloves garlic, minced
1 T olive oil
1/2 t salt
1/4 t freshly ground pepper
1 (2 1/4 ounce) can sliced black olives, drained
3/4 cup crumbled feta cheese

Cook pasta according to package directions.
Meanwhile, combine tomato and next 5 ingredients.  Drain pasta, and place in large serving bowl.  Top with tomato mixture, and sprinkle with olives and cheese.  Yield: 6 servings

- posted August, 2004 by Michelle P.

Hot Wilted Greens

1 thick slice smoked bacon
1/2 T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (arugula, endive or mustard greens, I used chard)
1/4 cup toasted pecans

In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.

Saute for 3-4 minutes until onions and garlic are softened. Stir in chicken stock and vinegar.

Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several more minutes, until leaves are wilted and cooked tender crisp.

Top with bacon and chopped pecans.

Serve hot.

- posted July, 2004 by Michelle P.

Summer Squash BBQ

Cut summer squash length wise about 1/4 inch each.
Brush with olive oil, garlic and seasonings. (Lawry's is great)
BBQ on each side 2-4 minutes until opaque.

- posted July, 2004 by Michelle P.

Springtime Salad

Dressing
2/3 cup mayo
1/2 c sugar
2 T white vinegar
2 T milk
2 T poppy seeds

Salad
1 bunch romaine or other salad greens, rinsed and torn
1 cup strawberries, sliced
1/2 cup red or other sweet onion sliced into rings.

Combine dressing ingredients, cover and refrigerate for at least 2 hours.

Gently toss lettuce, strawberries and onion with desired amount of dressing just prior to serving.

serves 6

- posted June, 2004 by Michelle P.

Orange Almond Salad

2 large heads lettuce or greens
2 small cans mandarin oranges
1 cup toasted slivered almonds
5 oz. gorgonzola or feta cheese
4 green onions, chopped
2 stalks chopped celery

Wash lettuce, tear into small pieces and place in a bowl. Add drained oranges, onions, celery. Crumble cheese over the salad and add toasted almonds. Serve with your favorite Italian dressing.

- posted June, 2004 by Michelle P.