Recipes

 
 
 
 
Chilled Watermelon 
Delicious Living June 2013 
 
      • 1 small seedless watermelon, 6 cups chunks (reserve liquid)
      • 1 cup peeled, seeded and finely diced cucumber
      • 1 red bell pepper, finely diced
      • 1 yellow pepper finely diced
      • ½ jalapeno pepper, seeded and minced
      • 3 stalks of celery, finely diced
      • ½ small red onion finely diced
      • ½ cup freshly chopped mint
      • ¼ cup finely chopped fresh parsley
      • Juice of 11/2 limes (2 tbsp plus 1 tsp )
      • 3 tsp red wine vinegar
      • ½ tsp sea salt 

Directions 
Remove rind and cut watermelon into large chunks, catch juices if possible. Puree chunks until smooth. Set aside. In large bowl toss all remaining ingredients. Pour watermelon puree and any juices over vegetables, cover, and  refrigerate until well chilled, at least 1 hour. Taste and season with more salt and pepper or jalapeno. Serve very cold.
 

 
Baked Green Apples with Dried Cranberries 
Eating By Color

      • 4 large green-skinned apples such as Granny Smith
      • ½ cup firmly packed brown sugar
      • ½ cup dried cranberries
      • 2 Tbsp butter cut into bits

Directions 
Preheat oven to 350 degrees. Using an apple corer, cut cores from apples in neat plugs. In small bowl combine sugar and cranberries. Divide mixture evenly and stuff into cavities of apples. Top each with a bit of butter.

Place apples in a deep baking dish just large enough to hold them (8x8 should work fine). Pour in enough water to cover the bottom of the pan by ¼ inch. Put pan in oven and bake until apples have turned olden brown, are slightly shrunken and easily pierced with a fork. (About 1 hour.)

Can be served warm or cool with drizzle of cream or ice cream.

* Can use any good baking apple as a substitute! Super easy dessert. Can also add raisons, nuts, dried fruit in filling.
 

 
 Grandma’s Scalloped Asparagus
Credit: Carter’s Red Wagon Farm
 
      • 2 lb. asparagus, trimmed and cut into 1 inch pieces
      • 2 cups milk
      • 1/3 cup butter or margarine
      • 1/4 cup flour
      • 1/4 teaspoon salt
      • 1/4 teaspoon pepper
      • 4 hard cooked eggs, sliced
      • 1/2 cup shredded cheddar cheese
      • 1 cup cooked ham, chicken or cubed beef
      • 1/2 cup bread crumbs
      • 2 teaspoons butter, melted

Directions
Cook asparagus in 1/2 cup boiling water for 3 min (asparagus will still be crisp). Drain, reserving liquid. Add milk to cooking liquid. In a med. saucepan, melt 1/3 cup butter, stir in flour, salt and pepper. Stir in milk mixture all at once.
 
Cook and stir until thickened and bubbly. Remove from heat. Cover bottom of a greased 2 quart casserole with half of asparagus. Arrange half of eggs over asparagus. Put in half of meat. Spoon in half of sauce, sprinkle with half of cheese. Repeat layers. Sprinkle with bread crumbs and drizzle with melted butter. Bake in 425 degree oven for 20 minutes or until bubbly. Serve over rice, pasta, toast or biscuits.
 

 
Strawberry Salsa
Credit: Carter’s Red Wagon Farm
 
      • 2 1/2 cups finely chopped strawberries
      • 1 cup chopped green pepper
      • 2 Tbsp chopped green onions
      • 2 Tbsp minced parsley
      • 1/3 cup Catalina salad dressing
      • Dash hot pepper sauce
      • Black pepper to taste
      • Tortilla chips

Directions
In a bowl, combine the strawberries, green pepper, onions, and parsley. Stir in the salad dressing, hot pepper, and pepper. Cover and refrigerate for 2 hours. Serve with tortilla chips. 
 

 

Eggplant Crisps with Yogurt Dipping Sauce 
Eating By Color Purple
 
      • 2 very firm Asian eggplants (slender kind)
      • 2 Tbsp olive oil
      • 1 cup plain or low fat yogurt
      • 1 cucumber peeled and chopped coarsely
      • 8 oz sun-dried oil packed tomatoes (I like fresh)
      • 2 cloves of garlic minced

Directions
  • Preheat oven to 400 degrees.
  • Using a mandoline or sharp knife, cut eggplant into very thin rounds about 1/8 inch thick. 
  • Arrange on a baking sheet in a single layer, drizzle with olive oil and turn to coat. Use second baking sheet if needed.
  • Roast eggplant until golden brown, about15 minutes. Turn slices and roast until golden brown and crisp on second side about 15 minutes more.
  • Meanwhile combine yogurt, cucumbers, tomatoes, garlic and ¼ tsp salt. Stir and mix well.
  • Remove eggplant crisps to paper towel and drain. Sprinkle with salt and serve warm with yogurt sauce

 
Tomatoes Stuffed with Sausage 
Eating By Color Red
 

      • 6-8 Medium Tomatoes
      • 1 lb ground sausage (can use beef or lamb for different flavor) browned
      • 3 cups bread crumbs
      • ½ minced onion
      • 2 tbsp chopped fresh parsley
      • 2 eggs beaten
      • Salt and pepper to taste

Directions
Cut the top off of the tomato and scoop out the pulp.
• Mix the bread crumbs, cooked and drained meat, onions, parsley and seasoning.
• Add beaten egg and mix again. Should be slightly sticky. If too moist add more bread crumbs. Should hold together.
• Stuff tomato with filling. Bake at 400 degrees for about 30-40 minutes.
Serve with a salad for great summer meal! 
 

 
Tomato Phyllo Pie Given To Me
by My Mother-in-Law

      • ¼ cup butter melted
      • 2 cloves of garlic, crushed
      • 8 phyllo sheets
      • 1 cup shredded mozzarella
      • 3 medium red and/or orange tomatoes, sliced
      • 4 ounces crumbled feta cheese
      • 1/3 cup chopped fresh basil
 
Directions
Lightly grease a large baking dish. Preheat oven to 375 degrees F. Combine the butter and garlic. Place 1 phyllo sheet on the baking pan. Brush with melted butter and garlic. Repeat for each sheet of phyllo dough.
 
When done, sprinkle the phyllo dough with mozzarella to within 2 ½ inches of edge. Top with sliced tomatoes. Sprinkle on the feta and basil. Roll the phyllo edges to form a rim. Bake 20-25 minutes in oven until phyllo is crisp and cheese melted.

*If you have not worked with phyllo dough, be sure to read the package instructions. Can be messy to work it but so worth it!!! Phyllo dough can be purchased in freezer section of grocery store. It is lower in calories and a wonderful light alternative! 


 
Rice, Zucchini and Corn Casserole
Winona Daily News
 

      • 2 tsp canola oil
      • 1 pound grated zucchini
      • ½ cup chopped onion
      • 2 eggs
      • 2 egg whites
      • 3 cups of cooked brown rice
      • 1 cup fresh cooked corn
      • 2- 4oz cans drained green chilies
      • 2 cups light shredded cheddar cheese
      • 4 oz crumbled reduced fat feta cheese
 
Directions
Heat oven to 375 degrees. Heat oil in pan on medium until hot. Add onions and zucchini; cook stirring often about 5 minutes or until zucchini is softened. Remove from heat and set aside.

In a large bowl; beat eggs, stir in cooked rice, corn, chilies, cheeses and zucchini mixture. Mix well and pour into a 9x13 greased baking dish. Bake 45-50 minutes or until knife inserted comes out clean. Makes 8 servings.

*I added shredded carrots/red peppers for color and jalapenos for more bit. This is a great vegetarian dinner with salad and bread or side dish with a Mexican dinner such a fajitas. EASY! 
 

 
Roasted Sweet Potato Sticks with Basil Dip
Delicious Living (Variation)
 
  • 3 sweet potatoes, unpeeled (Can use other potatoes)
  • 3 tbsp olive oil
  • Basil Dip (Makes ½ cup)
  • 1 large clove garlic
  • 1 green onion
  • 6 fresh basil leaves (Can add more to taste)
  • 4 ounces sour cream
  • 1 tbsp olive oil
  • 1 tbsp vinegar (I used red wine vinegar)
 
Directions
Preheat oven to 450 degrees. Cut potatoes in half then into long strips. Brush with olive oil or place in plastic bag adding olive oil and shake to coat potatoes. Place in a 9x 13 baking dish that has been coated with 1 tbsp olive oil. Roast on a lower rake until fork tender.

While potatoes cook, make dip. Mince garlic green onion and basil in food processor. Add sour cream oil and vinegar. Blend well and serve with potatoes.

* I used chives and a bit of parsley also.
 

 
Sweet Pea Puree with Capers 
Shakespeare’s Kitchen (SK)
 
      • 1 pound fresh peas (fresh or frozen)
      • ½ cup coarsely chopped mint
      • 3 tbsp coarsely chopped flat leaf parsley
      • 2 Tbsp buter
      • ¼ cup capers, rinsed and drained
      • Salt and fresh milled pepper
      • 2 sprigs of mint
 
Directions
Place peas in boiling water and cook 5 minutes, or until done. Drain the peas and place in a food processor with the mint, parsley, and butter. Puree until smooth. Add the capers and pulse twice. Season with salt and pepper.

Spoon pea mixture into serving dish and serve with mint sprigs. Serve with leg of lamb. 
 

 
 Sweet Beets in Puff Pastry with Cream Fraiche and Ginger SK
 
      • 6 small golden or red beets, peeled and finely grated
      • 2 tbsp of honey
      • 2 tbsp butter, melted
      • ¼ tsp ground cinnamon
      • 1 package frozen puff pastry shells
      • ½ cup cream fraiche
      • 2 tbsp minced crystallized ginger
 
Directions
Preheat oven to 425 degrees. Combine the beets, honey, butter and cinnamon in oven safe container. Mix well and let stand for 5 minutes. Bake covered with foil for q5 minutes. Remove from the oven and drain any excess liquid from the pain.

Bake puff pastry shells according to package directions. Spoon the beet mixture into the prepared pastry shells and top with a dollop of cream fraiche. Sprinkle with crystallized ginger and serve.

Cream Fraiche is a French cream topping to prepare 1-2 tbsp of cultured buttermilk in 2 cups heavy cream (pasteurized but not ultra pasteurized). Place in a cooking pan and heat until temped (85 degrees).
 
Place in a glass jar or bowl and cover partially. Let stand 8-24 hours at room temp. Refrigerate for 24 hours prior to serving.
 

 
Carrot-Cashew Salad 
Food Network Magazine, April 2013
 
Directions
Shave 1 lb of carrots into ribbons with vegetable peeler; put into a bowl
Puree ½ cup roasted salted cashews in a blender with 1 Tbsp of vegetable oil and a chopped jalapeno, 3 tbsp of lime juice and ¼ cup of water until smooth.
 
Toss with the carrots; add 2 tbsp of chopped cilantro and season with salt.
Top with chopped cashews.
 

 
 Zucchini Soup with Mint 
Delicious Living, April 2013

      • 3 tbsp extra virgin olive oil
      • 1 medium onion diced
      • 4 cloves of garlic minced
      • 3-4 zucchini diced (about 4 cups)
      • 4 cups of water
      • 2 vegetable bouillon cubes
      • 3 tbsp chopped fresh chives
      • 2 Tbsp chopped fresh mint
      • ¼ tsp fresh pepper
 
Directions
Place olive oil in medium pot over medium-high heat. Add onion and cook until soften. Add zucchini and garlic; continue stirring until vegetables soften. Add water and bouillon, stir well. When mixture comes to boil, reduce to heat to maintain a steady simmer and continue cooking until vegetables are tender.

Transfer to a blender and add 3 tbsp chives and the mint. Process until smooth. Return to pot, and reheat. Taste and adjust seasoning. Garnish with chives.

Can substitute mint and chives with ¼ cup fresh basil.
 

 
Green Bean Salad with Tarragon Dressing 
Delicious Living, April 2013
 
 
Directions
A refreshing side dish, serve with fresh tomato wedges.
Trim 1 lb of green beans and cut into 11/2 inch stems.
 
Steam until just tender, 3-5 minutes; refresh with cold water and drain.
In medium serving bowl whish together ½ cup finely chopped onion, 2 minced garlic clove, 4 tbsp of olive oil, 2 Tbsp tarragon vinegar, and salt and pepper to taste.
 
Add green beans and ¼ cup grated parmesan cheese; toss to coat and refrigerate.
Can be served cold or at room temperature. 
 

 
Rosemary/Garlic/ Lamb Brats 
O’Neill Family Farms
 
Directions
Grill these fabulous brats and slice. Serve on the following salad. Add a piece of pita bread and an easy summer supper!
 

 
Greek Salad 
Food Network July/August 2010
 
Directions
Toss together 3 quartered tomatoes, some fresh oregano, 2 tbsp of capers (With 3 tbsp of liquid), 1 tbsp of sliced pickles peppers (With 1 Tbsp of liquid), 3 tbsp of olive oil and salt and pepper.

Toss in fresh watercress (or spinach), sliced scallions (green onions) and pitted Greek Olives. 
 

 
Steak And Potato Kebabs
Food Network July/August 2010
 
Directions 
Marinate beef tips (from Earth-Be-Glad Farms) for 3-6 hours in 3 tbsp of olive oil, 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, chopped parsley and thyme. Add salt and pepper.
 
Skewer with chunk of onion, mushroom and boiled baby red potato, Grill.
 
 

 
 Swiss Chard and Cheese Pastries 
Vegetarian Cornerstones pg. 156 
 
      • 2 tbsp butter 
      • 1 onion, finely chopped
      • 2 cups of shredded swiss chard
      • 15 oz artichoke hearts drained and chopped
      • 6 oz ricotta
      • 4 oz feta, crumbled
      • 2 eggs beaten
      • ¼ tsp salt
      • fresh ground black pepper
      • 2 sheets of ready made puff pastry, cut into 4 squares
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Melt butter and sauté chopped onions, 2-3 minutes until soft. Increase heat to high and add swiss chard and artichokes. Cook 3-5 minutes, stirring until greens wilt and liquid evaporates. Transfer to large bowl and cool.
 
Mix in ricotta, feta and half of beaten eggs. Season with salt and pepper. Spoon mixture onto half of each piece of pastry. Brush edges with remaining butter and seal edges with a fork.

Place pastries on a baking sheet and brush with beaten egg. Make a few air vents and bake 15-20 minutes until golden brown.
 

 
 Shells and Peas with Prosciutto 
Serving Up the Harvest pg. 62 
 
      • 2 cups of peas(about 2 lbs in pods)
      • 2 cups shell pasta
      • 3 tbsp extra virgin olive oil
      • 4 oz prosciutto, cut in thin slices and diced (Can substitute ham or turkey slices and diced)
      • 1 small onion diced (red onion have mild flavor, green onions for a bit more bite)
      • 2 cloves of minced garlic
      • 1 cup freshly grated parmigiano-Reggiano cheese plus a bit extra for serving
      • Salt and pepper to taste
 
Directions
Bring 2 pots of salted water to a boil, one for pasta and one for peas. Add peas to salted water and bring to boil about 3-5 minutes until tender. Drain. In Dutch oven, heat olive oil and cook onions about 3 minutes, add garlic. Cook until fragrant. Turn heat to low, add peas. Sauté for minute to marinate flavors.
 
Cook and drain pasta. Reserve 1 cup of pasta water. Add pasta to pea mixture. While still warm, add the cheese and prosciutto stirring. Can add reserved pasta water to moisten the pasta. Serve immediately with sprinkle of fresh grated cheeses. Salt and pepper to taste.
 

 
Green Bean Salad with Tarragon Dressing 
Delicious Living, April 2013
 
Directions
A refreshing side dish, serve with fresh tomato wedges.

Trim 1 lb of green beans and cut into 11/2 inch stems. Steam until just tender, 3-5 minutes; refresh with cold  water and drain. In medium serving bowl whish together ½ cup finely chopped onion, 2 minced garlic clove, 4  tbsp of olive oil, 2 Tbsp tarragon vinegar, and salt and pepper to taste.
 
Add green beans and ¼ cup grated parmesan cheese; toss to coat and refrigerate.
Can be served cold or at room temperature.
 

Asparagus Straws Wisconsin Energy Cooperative News,
May 2013
 
An awesome treat for a spring dinner!

      • 36 fresh asparagus spears
      • 4 sheets of phyllo dough thawed
      • 4 oz parmesan cheese
      • ¼ cup butter, melted
      • Salt and Pepper to sprinkle on top
 
Directions
Preheat oven to 425 degrees. Trim the ends of the asparagus. Blanche asparagus in boiling salt water until lightly tender to the bite, about 3 minutes. Place a sheet of phyllo dough on cutting board. Cover with a damp (not too wet or dough will stick to cloth) cloth. Brush with melted butter. Cut the sheet into 9 rectangles.
 
Place the asparagus spear in the bottom of the short side of the rectangle with the tip sticking out from the dough by about 2 inches. Sprinkle a tsp of cheese. Roll up spear and seal with butter. Repeat with remaining spears.
 
Place on cookie sheet lined with parchment paper. Sprinkle with remaining cheese, salt and pepper. Bake until golden brown and crispy, about 10-12 minutes. Serve warm.