“There is no easier yummy way to make Green Beans.
We eat twice as many when they are prepared this way.”
· 2 pounds green beans, trimmed
· 2 tablespoons extra-virgin olive oil
· Coarse-grained sea salt
Preheat the oven to 450˚ F.
Lightly grease a large sheet pan or shallow roasting pan with oil.
Arrange the green beans in a single layer on the prepared pan.
Drizzle the oil over the beans and roll the beans until they are evenly coated.
Roast for about 15 minutes, or until the beans are well browned, shaking the pan occasionally for even cooking.
Transfer the beans to a shallow serving bowl or platter and sprinkle with salt.
Serve immediately.
Green Bean Cashew Casserole
“This is another wonderful way to eat green beans! When we are not roasting our beans we like to make them like this. The flavor of the cashews, beans and the creamy sauce is so good.”
· 1 Lb. fresh green beans
· 1 Tbsp. cooking oil
· ½ cup thinly sliced onion
· 1/3 cup dry white wine or chicken broth
· ¼ - ½ tsp. salt
· ½ cup cashew halves
· ½ cup half-and-half or light cream
· ½ cup soft bread crumbs
Preheat oven to 350˚.
Meanwhile, snap green beans. Place beans in a pot with shallow water and cook, covered, for 5 minutes.
In a large skillet, heat oil over medium-high heat. When heated, add the sliced onions to the skillet and cook, uncovered, for 5-6 minutes or until golden brown. Slowly add wine, salt and pepper, stirring until mixed nicely. Continue cooking for another 2 minutes or until liquid is nearly evaporated. Next add, ¼ cup of the cashews and half-and-half. Bring to a boil and then reduce heat to medium; cook, uncovered, for another 3 minutes. Take off heat and stir in cooked green beans.
Spoon mixture into a casserole dish and top with bread crumbs and remaining cashews.
Bake, uncovered, for 25-30 minutes or until top browns and mixture is heated thoroughly.
Enjoy!
Brassica
Broccoli
Roasted Broccoli
“This is absolutely the best way to eat Broccoli, and many other vegetables, it is delicious!”
· Broccoli
· 2 tablespoons extra-virgin olive oil
· 2 cloves of garlic, minced
Preheat the oven to 450˚ F. Lightly grease a large sheet pan or shallow roasting pan with oil.
Put broccoli and minced garlic onto prepared pan. Drizzle the oil over the broccoli and roll until it is evenly coated. Roast for about 15 minutes or until the broccoli is browned.
Enjoy!
Cabbage
Haluska
“Haluska has become one of the many ways we love to eat cabbage. It is a really simple recipe and it tastes great. All of my family loves it even my 20 month old son.”
· ¼ cup butter (half a stick)
· 1 medium head cabbage, shredded or very finely sliced
· 1 large onion, halved and sliced
· 1 pound egg noodles
· 1 pound carton sour cream
· Salt and freshly ground black pepper
Heat a large pot of salted water for the noodles.
Meanwhile melt the butter in a large Dutch oven over medium heat. Add the cabbage and onion and sauté, stirring frequently, until the cabbage is limp and completely tender, about 10 minutes.
Cook the noodles in the boiling water until tender, 7 to 9 minutes, or according to the package directions. Drain well.
Add the noodles to the cabbage and mix well. Add the sour cream and stir until distributed throughout the dish. Season with salt and pepper. Haluska is not very good cold so enjoy immediately!
· 1/2 teaspoon chopped fresh or dry chives, for garnish
· 3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces.
Cook in boiling water for about 6 minutes, or until well done. Drain well.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Celery
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Cucumber
Pickling Cucumbers
Counter Dill’s
“Counter Dill pickles are a fast, easy, non-cook, great tasting way to enjoy fresh crisp pickles during the summer.”
· 1 cup vinegar
· 3 cups water
· ¼ cup pickling salt
· 1/8 tsp. alum
· 1 red pepper, optional
· 1 clove garlic, optional
· Dill
Drop garlic clove & red pepper in bottom of jar. Fill the jar with washed pickling cucumbers & add a sprig of dill. Mix together vinegar, water, salt & alum. Pour over cucumbers and let stand 3-4 days before eating. Enjoy!
Eggplant
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Herbs
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Leafy Greens
Spinach
Greek-Style Baked Spinach and Shrimp
”When you add shrimp, any rustic dish becomes company fare. This casserole can be assembled and held in the refrigerator for several hours before you wish to serve it.”
· 1 ½ lbs. spinach
· 2 Tablespoons olive oil
· 2 shallots, minced
· 2 garlic cloves, minced
· 1 can (15 oz.) diced tomatoes, or fresh tomatoes
· 2 tablespoons chopped fresh dill
· ½ pound feta, crumbled Salt and black pepper 1 ½
lbs. medium to large shrimp, shelled and deveined
· Hot cooked rice
Wash the spinach and place in a large pot with the water still clinging to the
leaves. Cover and steam over high heat, until completely wilted, about 5 min.,
stirring occasionally. Drain well. Preheat the oven to 400˚F. Lightly grease a
1 ½-quart
casserole dish with oil. Heat the olive oil in a large skillet over medium-high
heat. Add the shallots and garlic and sauté until fragrant, about 3 minutes.
Stir in the tomatoes and dill. Then stir in the spinach and half of the cheese.
Season to taste with the salt and pepper and remove from the heat. Stir in the
shrimp. Transfer the mixture to prepared casserole dish. Crumble the remaining
cheese over the top bake for about 30 min. until the shrimp is white and firm.
Spoon over hot rice. Enjoy!!
Sautéed Spinach with Garlic and Pine Nuts
“This is a very good recipe. It is a basic way to prepare a tender green.
The water clinging to the leaves of the freshly washed spinach is all the liquid necessary.”
· 3 Tablespoons olive oil
· 1 garlic clove, minced
· ¼ cup pine nuts (or other nuts of your choice)
1 ½ -2 pounds spinach
· Salt and freshly ground black pepper
Heat the oil over medium-high heat in a large wok or Dutch oven. Add the garlic and
pine nuts and sauté until the garlic begins to smell fragrant and color, about
1 minute. Add the spinach, cover, and cook, stirring occasionally, until the
spinach is wilted, about 3 minutes. Uncover, season with the salt and pepper to
taste, stir well, and continue to cook until the liquid evaporates, 2 to 3
minutes. Serve hot.
Melon
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Peppers
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Potato
Potatoes
Roasted Potato Salad
“This is such an enjoyable way to eat potatoes! We have made it with all kinds of potatoes; baby potatoes, red potatoes, Yukon Gold’s, russets, and even our blue potatoes. They are all really tasty!”
· 2 ½ lbs. Yukon Gold, Yellow Finn, or russet potatoes (or anything you have on hand)
· 2 Tbs. olive oil
For dressing:
· ¼ cup olive oil
· ½ cup lightly packed, fresh basil leaves
· 4 cloves garlic, halved
· 1 tsp. finely shredded lemon peel
· 3 Tbsp. lemon juice
· 1 Tbsp. Dijon-style mustard
· 1 tsp. salt
· ¼ tsp. ground black pepper
· ½ cup chopped shallots
· ½ cup roasted red sweet pepper, cut into thin strips
Top with:
· ¼ cup slivered, fresh basil leaves
· ¼ cup finely shredded Parmesan cheese
Spray a shallow 15x10 inch roasting pan with nonstick coating.
Scrub potatoes; peel, if desired. Cut potatoes into 1-inch wedges or cubes.
Toss with the 2 Tablespoons olive oil. Place in prepared pan.
Roast potatoes, uncovered, in a 425˚ oven for 35 to 40 minutes or until just tender and lightly browned, stirring after 20 minutes. Meanwhile, for dressing, in a blender container combine the ¼ cup olive oil, the ½ cup basil, garlic, lemon peel, lemon juice, mustard, salt, and black pepper. Cover and blend until mixture is nearly smooth.
In a large mixing bowl toss hot potatoes with dressing. Stir in shallots and pepper strips. Let stand at room temperature for 30 minutes. Just before serving, sprinkle with the ¼ cup slivered basil and parmesan cheese.
Root Crops
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Sprouts
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Summer Squash
Zucchini Squash
Zucchini & Potato, Parmesan Soup
· 1 medium onion, finely chopped
· 2 celery ribs, finely
· 3 garlic cloves, minced
· 3 medium zucchini, scrubbed but unpeeled cut into ½ inch cubes (about 1 cup)
· 1 medium Yukon Gold potato, peeled & cut into ½ inch cubes (about 1 cup)
· 3 cups Chicken Broth
· 1 sprig of fresh thyme or 1 tsp. dried
· 1 cup evaporated milk
· 2 Tbsp. grated Parmesan cheese, plus additional for serving
· Salt & pepper to taste
Heat the oil in a large pot over medium heat. Add the onion, celery and garlic, and cover. Cook, stirring often, until the onions are translucent about 5 minutes. Stir in the zucchini and potato. Add enough broth to barely cover the vegetables. Add the thyme and bring to a boil over high heat. Reduce the heat to low. Simmer, partially covered, until the potato is tender, about 15 minutes. Stir in the evaporated milk and cheese. Heat until very hot, but do not boil, or the soup will curdle. Season to taste with salt & pepper. Serve extra Parmesan cheese on the side. Serve hot.
Patty Pan Squash
Patty Pan Lasagna
· 1 large squash, patty pan – sliced ¼ inch thick
· 8 oz spaghetti sauce
· 8 oz cottage cheese
· ½ cup shredded mozzarella cheese
· ½ cup shredded Parmesan cheese
Slice patty pan squash ¼ inch thick. Lightly salt to reduce water in squash at least an hour a head of making this dish, then drain. Spray 1 ½ qt. square baking dish lightly with non-stick spray. Layer sliced squash in baking dish. Spoon some spaghetti sauce on top of the squash layer. Top with cottage cheese, sprinkle of mozzarella & Parmesan cheese. Repeat 2 more times ending with cheeses. Bake at 350 F˚ for 1 hour.
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