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Here are some of our favorite recipes. Enjoy!
Bella Andre ::: Cucumber Salad
3 T rice wine vinegar
1 T vegetable oil, 2 t sugar
1 t salt, 3/4 crushed red pepper flakes
1 english cucumber partially peeled and thinly sliced
1/4 cup loosely packed coriander leaves
3 T chopped peanuts
In small measuring cup, whisk vinegar, oil, sugar, salt, and red pepper. Pour over cucumer and coriander. Garnish with peanuts.
Candice Hern ::: Strawberry Asparagus Salad
Salad greens (whatever your favorites are -- I use a combination of butter lettuce, radicchio, and red leaf)
sliced strawberries
asparagus (trimmed, braised, chilled, then sliced into 1 1/2" pieces)
bacon (NOT "bacon bits" -- the real thing, crumbled it into large pieces)
hard-boiled eggs, chopped
Fling it all into a large bowl and toss with your favorite Chinese Chicken Salad dressing. I used to make my own, but not since I discovered Cha Cha Chinese Chicken Salad Dressing by Soy Vay. Love that stuff! Notice I didn't give amounts for each ingredients. Hey, it's a salad -- use whatever proportions you want! It's the combination of flavors that makes it work.
Karin Tabke ::: Perfect Lemon Drop
2 oz Absolute Citron
1/2 oz Cointreau
½ pack of sugar
2 oz lemon aide
Juice of 2 fresh squeezed lemons
Splash of sweet and sour
Vigorously shake over ice and pour into chilled sugar-rimmed martini glass. Garnish with lemon wheel.
Barbara Freethy ::: Chicken salad with sweet apples
1 or 2 Fuji or other apples
1 cup diced, cooked, boneless, skinless chicken breast
2 tbsp chopped green pepper
2 tbsp mayonnaise
1 tsp chopped pimento
Pinch of Rosemary
Dash of lemon pepper
lettuce
1/2 cup alfalfa sprouts
Core and slice apple, mix about 1/2 cup with all ingredients except lettuce and alfalfa sprouts
On plate, lay out lettuce, arrange remaining apple slices and sprouts and spoon chicken salad on top.
1 8 oz block of cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
1 t. vanilla
1 Ready Crust
Mix the cream cheese and the condensed milk until smooth (with beaters). Then mix in the lemon juice and vanilla and pour the mixture into the crust. Refrigerate until it sets up.
(Quinoa is a high protein grain, similar to cous cous but with a chewier texture. If you don’t like/can’t find quinoa, use cous cous or a small pasta like orzo instead)
1 package Quinoa, prepared per directions and cooled
About 1 bunch scallions, chopped
1 red pepper
About 1 pint of sweet grape tomatoes, halved
1 can garbanzo beans
A handful of kalamata olives, chopped
2 to 4 ounces feta cheese, depending on how much you like
For the dressing:
About 1/3 cup lemon juice (approx 2 lemons)
Olive oil to taste
3 T fresh oregano, chopped
Salt and pepper
Mix it all together and let stand for at least 30 minutes. Gets better the longer it sits.
Some Frozen fruit (a mixture is good, like strawberries and peaches. I usually use whatever I can find in the freezer.)
A couple ice cubes
Juice (100% juice either orange or a mixed juice)
Fill blender about 1/2 to 2/3 full of frozen fruit. Add some ice cubes (crushed works best). Add some juice. Blend. Add more juice if too thick, more fruit if too thin.
For adults, replace half the juice with light rum. Yum.
Preheat oven to 350.
Melt 4 oz bittersweet chocolate with 2 tbsp orange juice and stir until smooth. Cool. Butter a 10-inch pie plate.
Beat 4 egg yolks (save whites) until very thick and pale. Add ½ tsp cinnamon and chocolate mixture slowly until well-blended. Beat egg whites with pinch salt until stiff. Fold whites into chocolate mixture. Pour mixture into pie plate, level and bake for 25 minutes. Allow to cool and the crust will sink. Then fill the center with berries and whipped cream or ice cream—use your imagination.
1 tablespoon Sugar
1/2 cup Milk or half & half
1/4 teaspoon Vanilla
6 tablespoons Rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes
Fill the large Ziploc half full of ice and add the rock salt. Mix the milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one and seal. Shake until mixture is ice cream, about 5 minutes. TIPS: Add toppings. I also sometimes use two big Ziplocs to make sure nothing opens up.
(So good and good for you too!) from "Your Organic Kitchen" by Jesse Cool
2 C shredded potatoes (I used more!)
2 green onions, minced (I chopped up the light green stalk of the fresh onions)
3/4 tsp. salt
6 eggs (I only used 4)
1/4 C unbleached all purpose flour
1/4 tsp. freshly ground black pepper
2 tbsp. olive oil
1 red onion, finely chopped
2 garlic cloves, minced
2 bunches green or red chard or spinach or kale, coarsely chopped (I used mixed mustards and beet greens, but would also easily substitute kale or other dark-leafys)
1 1/2 C (8 oz) crumbled feta cheese
1 C milk (I used much less)
2 tbsp. chopped fresh oregano (I didn't have fresh and so used dried; you could've used the marjoram we got last week!)
1/2 C toasted bread crumbs (I toasted 'em in a toaster oven -- worked fine!)
Preheat oven to 400 degrees F. Lightly oil a 9" deep-dish pie plate (I just used a regular glass 10" pie-plate). Place potatoes and green onions in a colander and sprinkle with 1/2 tsp. of the salt. Drain for 5 minutes, gently squeezing out any excess liquid. Place in a medium bowl and add 1 of the eggs, the flour, and pepper. Stir until well blended. Press into the prepared pie plate to form a crust. Brush with 1 tbsp. of the oil. Bake for 30 minutes, or until the crust is browned. Meanwhile, heat the remaining 1 tbsp. oil in a medium skillet over medium-high heat. Add the red onion and cook for 4 minutes, or until soft. Add the garlic and chard or spinach (or other greens) and cook, stirring often, for 3 minutes, or until the greens have wilted. Remove from heat, drain off excess liquid, and cool slightly. In a large bowl, combine the remaining 5 (or in my case, 3) eggs, 1 C of the cheese, the milk, oregano, remaining 1/4 tsp. salt and greens mixture. Pour into the baked crust. Sprinkle the top with the bread crumbs and remaining 1/2 C cheese. Reduce heat to 350 degrees and bake for 35 minutes, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting
Kalen Hughes ::: Fava Bean Pasta Sauce
A great “light” pasta sauce. Shelling and then peeling the beans is time consuming, so do this ahead of time.
Requires a blender or food processor.
2 TBL olive oil
1-2 garlic cloves, minced
1 TBL fresh oregano, finely chopped
1½ cups vegetable stock
salt and pepper
2 cups cooked, peeled fava beans* (4-5 lbs. unshelled)
¾ lb. fettuccine
½ cup parmesan cheese
Heat oil in a medium size sauce pan. Over medium/high heat sauté garlic until browned. Stir in oregano, and add 1 cup of the stock. Bring to a boil. Add salt and pepper and fava beans. Simmer 3 minutes.
Pour into blender or food processor, and add remaining stock. Blend until smooth.
Toss with fettuccine and parmesan.
*To prepare fava beans: Shell the beans, then blanch 3-5 minutes in boiling water. Run under cold water until cool enough to handle, and then remove skin from beans.
Kalen Hughes ::: Spinach Salad with Roasted Pears
3 semi-ripe Anjou pears, peeled, cored, and sliced
6 tsp. + 2/3 cup sugar
3 TBL walnut oil
½ cup balsamic vinegar
¼ cup water
1½ TBL whole black peppercorns, crushed
1 lb. baby leaf spinach
1 red onion, thinly sliced
2 oz Prosciutto, chopped (optional)
½ cup hazelnuts, chopped and toasted
Heat 1½ TBL walnut oil in a skillet. Add the pear slices, and sprinkle with sugar. Cook over medium heat until the bottoms brown (8 minutes). Turn them over, cover and cook until tender (8 minutes). Remove from heat, transfer pears to a plate to cool. Whisk remaining oil into skillet. Add vinegar and return to heat. Stir, scraping up all browned bits. Remove from heat.
Combine 2./3 cup sugar, water and peppercorns in a saucepan over medium heat. Stir until sugar dissolves. Increase heat and boil, without stirring until syrup turns deep amber (5 minutes). Remove from heat, and carefully add vinegar mix to syrup. Place over very low heat and stir until caramel bits melt and dressing is smooth (2 minutes).
Toss spinach and onions with dressing, top each serving with pears, Prosciutto and hazelnuts.
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