Layz S Ranch Recipes

Vegetable Soup

2011-11-03T13:40:00.002-04:00

3 cups tomato juice
2 cups water
1 can chopped tomatoes, or 4 chopped fresh tomatoes (save as much of the juice as you can)
4 or 5 carrots
3 or 4 medium potatoes (red, gold, purple - your preference)
1 medium zucchini
1 medium yellow squash
4 or 5 stalks of celery
1 medium yellow onion
4 large cloves of garlic
1 tablespoon Bragg's Liquid Aminos (or Soy sauce)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme

Wash all the vegetables. Slice the zucchini and squash. Slice the potatoes, then quarter the slices. Chop the onion, celery, and carrots. Peel and mince the garlic.

Heat a bit of olive oil in a stock pot or large (~4qt) sauce pan. Sauteé the carrots, onions and garlic until the onions are translucent and the carrots are bright orange, about 2 or 3 minutes. Be careful that you don't let the heat get too high and burn the oil. Add the potatoes and stir. About a minute later, pour in the tomato juice and water, and turn the heat to maximum. Add all the veggies and spices. Stir, stir, stir. If the veggies aren't covered, you can add a little more tomato juice.

Bring it all to a boil, then reduce to a simmer and cover. Cook for about 30 minutes, then let cool, uncovered, for about 10 minutes.

Serve with some crusty bread.

Note: You can add other veggies if you want, just make sure you increase the liquid to account for the extra stuff. Kidney or garbanzo beans might be good, or cauliflower or broccoli florets.

Easy Refrigerator Pickles

2011-10-18T13:20:00.000-04:00

YIELD: 7 cups (serving size: 1/4 cup)

Ingredients
6 cups thinly sliced pickling (or regular) cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced

Preparation

Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month.

http://www.myrecipes.com/recipe/easy-refrigerator-pickles-10000001646440/

Mild Tomato Salsa

2011-10-18T13:19:00.000-04:00

Ingredients
6 Tomatoes (Seeded and Diced)
1 Large Onion (Diced)
1/2 of a Cilantro Bunch (Chopped)
Juice of 2 Limes

Mix all ingredients together and enjoy with your favorite chips!

Options: Use with your favorite Mexican dish, or on top of grilled chicken, or even mix it in with sautéed or grilled squash. The possibilities are endless since it's so mild!

Zucchini-Chocolate Chip Muffins

2011-09-05T18:04:00.000-04:00

Prep Time: 15 Minutes
Cook Time: 20
Servings: 12

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil 1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts

Directions:
1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

http://allrecipes.com/recipe/zucchini-chocolate-chip-muffins/detail.aspx

Greek Salad

2011-08-11T10:58:00.000-04:00

Prep time: 15 minutes
Serves 6

Ingredients
6 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 teaspoon fresh chopped garlic
1 teaspoon red wine vinegar
1/2 teaspoon oregano
1/2 teaspoon dill weed
Salt and freshly ground black pepper
3 large plum tomatoes, seeded, coarsely chopped
3/4 cucumber, peeled, seeded, coarsely chopped
1/2 red onion, peeled, chopped
1 bell pepper, seeded, coarsely chopped
1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
3/5 cup crumbled feta cheese

Directions
Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.)

Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

http://simplyrecipes.com/recipes/dads_greek_salad/

Bread Salad

2011-08-08T13:54:00.000-04:00

Dice up you favorite leftover Italian or French bread and brown it a little under the broiler.
Toss it in a bowl and shake some zesty Italian low fat dressing on it. Toss.
Cut up any vegetable you like from your CSA box: tomato, cucumber, onion, summer squash, zucchini, green pepper.
Ad fresh sliced basil and garlic, if desired.
Toss then drizzle olive oil over it.
Add sea salt and cracked pepper to taste.
Enjoy.

Hint: To save the heat of the broiler toast the bread at breakfast, dice and let it set out to dry.

Summer Squash with Chicken & Pasta

2011-08-03T13:20:00.000-04:00

Pam came up with this recipe the other week to use up some of that (multiplying!) yellow squash and zucchini. It is similar to the squash/zucchini ribbons recipe, but here we add chicken and pasta to make it more of a main dish.

Ingredients:
Yellow squash
Zucchini
Red onion
Cooked Pasta – bowtie or spiral
Cooked cubed or shredded chicken
Olive oil
Garlic to taste

Directions:

Thinly slice the squash and zucchini
Heat a small amount of olive oil
Add veggies, chicken, and garlic to taste
Sauté on medium-high heat for 5 minutes (or less – don’t let veggies get mushy)
Toss with cooked pasta and a splash of Italian dressing if desired
Enjoy!

This is also good as a cold dish the next day. Adding some sliced sun gold tomatoes gives it a nice flavor.

Scalloped Turnips

2011-08-03T13:15:00.000-04:00

Ingredients

4 Tbsp butter
1/2 cup thinly sliced onions
4 cups peeled, sliced turnips
2 Tbsp flour
1 teaspoon salt
Freshly ground black pepper
1 cup milk
1/2 cup cream

Directions

Preheat oven to 350°F. Butter a 1-quart casserole.
Melt 1 Tbsp butter and lightly sauté onions until just wilted.
Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.
Mix milk and cream together and pour over the turnips.
Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly. Serves 4.

http://www.simplyrecipes.com/

Pumpkin Soup in a Pumpkin

2010-10-19T14:19:00.000-04:00

A hollow pumpkin shell makes the perfect tureen for Creamy Pumpkin Soup. A large pumpkin shell can hold enough soup for a festive fall family gathering or a Halloween party! For good balance, select a round fat pumpkin with a thick, hard skin. Look for one that's close to an ideal bowl shape with a sturdy base... one that easily stands on its own.

First prepare the pumpkin shell. While it's baking make the soup. Wash the outside of the pumpkin with warm water and pat it dry. Using a sharp knife, insert the tip and cut away a round section from the top of the pumpkin to form a lid. Scoop out the seeds and stringy membrane with a large spoon.

Spray the pumpkin inside and out with non-stick cooking spray. Lightly sprinkle the inside with salt. Spray a heavy baking sheet with non-stick cooking spray also. Place the pumpkin on the baking sheet. Place the lid aside of the pumpkin, cut side down.

Bake in a preheated oven at 325° for 1 hour or slightly longer, depending on the size of the pumpkin. Bake until the inside of the pumpkin shell just begins to soften. The shell will be a deep orange color and have a shine from the cooking spray. Do not over bake. An over baked shell will not support the weight of the soup. Remove from the oven. Very gently scoop out any remaining stringy areas you might have missed. Check the bottom of the lid as well.

Creamy Pumpkin Soup

2 cups finely chopped onions
1/2 cup finely chopped celery
1/2 cup butter
3 cans (14 oz. each) chicken broth, regular or low-fat,
or, about 6 cups of homemade chicken stock
2 cups pumpkin puree or 1 can (16 oz.) pumpkin
1 can (14 oz.) evaporated milk, regular or skim
1/4 cup grated Parmesan cheese + additional grated cheese for topping
1/2 tsp. curry powder
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. chili powder
salt and pepper to taste
1 bay leaf
chopped fresh chives, optional

Preparation
In a large saucepan or stockpot, very lightly sauté the chopped onions and celery in ¼ cup butter. Cook until the onion begins to look translucent. Add the chicken broth, pumpkin puree, evaporated milk, Parmesan cheese, spices and the bay leaf. Bring the mixture to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the remaining butter.

Pour the hot soup into the prepared pumpkin shell. Top with grated Parmesan cheese and chopped fresh chives, if desired.

Baked Winter Squash

2010-09-21T10:21:00.002-04:00

A delicious way to prepare any of the winter squash (butternut, acorn, carnival)!

1 Preheat the oven to 400ºF

2 Wash the outside of your squash

3 Cut the squash in half

4 Scrape all seeds and loose "threads" from the center cavity of the squash. Save the seeds for roasting just like pumpkin seeds

5 Place both sides of the squash, cavity side up, into an oven-safe casserole dish or cake pan. Very lightly sprinkle salt and/or pepper over the inside of your squash. Some also prefer to brush the surface with olive oil before seasoning. Or mix butter, brown sugar, and maple syrup and brush over surface.

6 Pour water into the dish to a depth of about two inches. This will keep the squash from drying out.

7 Place the dish into the center of the oven. Bake squash for 45 minutes to an hour, or until you can stick a fork clear through the top skin and down through the flesh inside.

8 Remove the dish from the oven.

9 Scrape the baked squash out of the squash shell with a spoon and place it into a bowl. Scrape all that you can and throw away the shell.

10 Mash some butter, salt and pepper into your squash and serve it hot. Or stir in or top with any of the following items: sour cream, onions, parsley flakes, shredded cheese, cooked peas, mixed vegetables, cottage cheese.

Eggplant Paste

2010-09-16T13:23:00.003-04:00

2 med. eggplants
1 large onion
1 peppers
2-3 tomatoes
2 cloves garlic
oil, paprika, salt, pepper, sugar

Directions:

In food chopper grind vegetables separately (eggplant needs to be peeled!).
Saute onion in oil, add paprika, stir for few seconds, then add eggplants.
Add peppers, then tomatoes last.
Salt and pepper to taste, add a handful of sugar.
Simmer on low heat for about an hour, adjusting salt and sugar (will end up needing a generous amount of sugar to compensate for potential bitterness of eggplants.)
Put into jar and keep refrigerated.
Eat as a spread on good white bread!

Contributed by a member, but we're not sure who! Let us know if it was you!

Stuffed Summer Squash

2010-07-13T14:59:00.001-04:00

Ingredients
¼ cup butter
2 celery ribs, diced
½ medium onion
2 cups cornbread, crumbled
1 cup Italian-seasoned croutons
4-5 saltine crackers crumbled
1 cup chicken broth
1 large egg
½ tsp dried sage
¼ tsp pepper
1 ½ tsp salt, divided
8 to 10 yellow squashed, halved

Directions
MELT butter in a skillet over medium high heat. Add celery and onion; sauté 5 to 6 minutes or until tender.
COMBINE cornbread, croutons and crackers in a large bowl; stir in onion mixture, broth, next 3 ingredients, and ¼ tsp salt
MICROWAVE squash halves oh HIGH 5 to 7 minutes or until tender. Let cool and scoop out flesh of squash and add to stuffing mixture
SPRINKLE squash halves with remaining 1 tsp salt; place in 13 x 9 baking dish and spoon ¼ cup stuffing in each squash half
BAKE at 375 for 30 minutes or until stuffing is lightly browned.

Submitted by Melanie.

Chocolate-Zucchini Cake

2010-07-13T14:53:00.003-04:00

Ingredients

3 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
4 large eggs
3 cups granulated sugar and 3 (1 oz) unsweetened chocolate baking squares (melted)*

*Note – to cut down on the amt of sugar, try 1 ½ cups of sugar and 3 (1 oz) semi-sweet chocolate squares

1 ½ cups vegetable oil
3 cups grated zucchini
1 cup pecans chopped (optional)
Powdered sugar for serving

Directions
COMBINE first 4 ingredients

BEAT eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.

BAKE at 350 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with Powdered sugar before serving.

Submitted by Melanie.

Eggplant Caprese

2010-07-13T14:45:00.002-04:00

Enjoyable as an appetizer or as an entrée!

· Combine olive oil and balsamic vinaigrette in bowl (whisk)
· Slice eggplant
· Place slices on cookie sheet, and brush with oil-balsamic vinaigrette mixture
· Broil for 3 minutes
· Flip eggplant, brush with oil-vinaigrette mixture and broil for another 3 minutes
· Slice tomatoes and place on cookie sheet
· Brush tomatoes with oil-vinaigrette and broil for 2-3 minutes
· Stack: eggplant, tomato, mozzarella cheese, basil leaves, eggplant
· Broil stacks for 2 minutes (to melt cheese)

Submitted by Jennifer.

Summer Squash Ribbons with Oregano, Basil, and Lemon

2010-07-13T14:02:00.001-04:00

This ‘no cooking required’ recipe will use some of your zucchini and yellow squash. Add pasta to make an entrée. Use whatever fresh herbs you have on hand.

Yield: 8 servings

Ingredients
3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 tablespoon extra virgin olive oil
¼ teaspoon grated lemon rind
1 tablespoon fresh lemon juice
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 garlic clove, minced
⅓ cup thinly sliced fresh basil
1 tablespoon chopped fresh oregano
¼ cup (1 ounce) shaved fresh Parmesan cheese

Preparation
1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.

2. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.

Submitted by Nance.

Kielbasa and Cabbage

2010-06-29T17:09:00.008-04:00

Ingredients
6 slices bacon
1/4 cup water
2 tablespoons white sugar
1 onion, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon seasoning salt
3 teaspoons caraway seed
1 large head cabbage, cut into small wedges
1 pound Polish kielbasa

Directions
In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

http://allrecipes.com//Recipe/kielbasa-and-cabbage/Detail.aspx

Zucchini-Blueberry Muffins

2010-06-29T17:09:00.007-04:00

Ingredients
1 1/2 cups shredded zucchini (about 1/2 of one large zucchini)
1/2 cup applesauce
1/4 cup old fashioned oats
1/2 cup white flour
3/4 cup whole wheat flour
1 egg
1/4 cup white sugar, plus
1/8 cup white sugar
1/8 cup brown sugar
2 teaspoons lemon juice or lemon zest
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 dash vanilla
1/3 cup blueberries

Directions
1 Preheat oven to 325 degrees F and grease a muffin pan.
2 Combine zucchini, applesauce, oats, flours, egg, sugar, and lemon juice in a bowl (use a spatula to mix, it will make things easier).
3 Let this mixture sit for about 15 minutes.
4 In the meantime, mix together the baking soda, baking powder, salt, and cinnamon.
5 Fold this into the first mixture.
6 Stir in blueberries and add a dash of vanilla.
7 Scoop the batter into muffin pan and sprinkle with cinnamon.
8 Bake for approximately 25 minutes (or until a toothpick inserted in the center comes out clean).
9*You can also double the recipe and still make only twelve, to make larger, heartier muffins.

http://www.recipezaar.com/recipe/Zucchini-Blueberry-Muffins-183345

Strawberry, Cucumber, and Basil Salad

2010-06-29T17:01:00.003-04:00

Ingredients:
4 cups hulled strawberries, quartered (1 pound)
2 tablespoons thinly sliced fresh basil
2 teaspoons balsamic vinegar
1 teaspoon sugar
2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 2 cups)
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Combine first 4 ingredients in a large bowl, and toss gently to coat. Cover and chill for 1 hour. Combine cucumbers and juice; toss to coat. Add cucumber mixture, salt, and pepper to strawberry mixture; toss gently to combine. Serve immediately. Yield: 4 servings (serving size: 1 1/2 cups)

Blueberry & Cherry Cobbler

2010-06-18T14:21:00.004-04:00

This recipe was submitted by members John & Wendy Colvin. Sounds delicious!

Filling:
1 cup of blueberries
1 cup of pitted cherries
1/2 cup of water
1 cup of white sugar or to taste
1/2 teaspoon of all-purpose flour
1 tablespoon of butter, melted

Topping:
1 3/4 cups of all-purpose flour
4 teaspoons baking powder
3 tablespoons of white sugar
5 tablespoons of butter
1 cup of milk
2 teaspoons of sugar

Directions
1) Lightly grease an 8 inch square baking dish. Place blueberries & cherries in baking dish, sprinkle with 1 cup of white sugar, 1/2 teaspoon of flour and 1/2 cup of water, stir in melted butter and mix well together.

2) In a medium bowl, stir in 1 3/4 cups of flour, baking powder, and 3 tablespoon of white sugar. Rub in 5 tablespoons of butter using fingers or a pastry blender until small pieces form. Quickly stir in milk just until moistened. You should have very think batter. Cover. Let rest for 10 minutes.

3) Preheat oven to 375 degrees. Spoon batter over the blueberries & cherries.

4) Bake for 20-25 minutes or until golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry and cherry syrup on the knife. Let cool until just warm before serving with whipped topping. This can store in the refrigerator for 2 days.

Swiss Chard

2010-05-25T13:02:00.001-04:00

Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt

Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe. Roughly chop the leaves into inch-wide strips.

2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Mustard Greens

2010-05-12T11:46:00.001-04:00

Ingredients
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil

Method
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.

http://simplyrecipes.com/recipes/mustard_greens/

Strawberry Rhubarb Cobbler

2010-04-27T15:09:00.008-04:00

Ingredients
Fruit mixture
4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 1/2 cups strawberries, stemmed and sliced
1/2 cup white sugar
2 Tablespoons of quick cooking tapioca
1 teaspoon of grated orange peel

Cobbler crust
2 Tbsp white sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, lightly beaten

Method
Preheat oven to 350°F.

1 In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.

2 In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

3 Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Serves 6. Serve with whipped cream (optional).

http://simplyrecipes.com/recipes/strawberry_rhubarb_cobbler/

Strawberry Rhubarb Pie

2010-04-27T14:58:00.005-04:00

Ingredients
3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel

Unbaked pastry for two-crust 9 inch pie
(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)

Method
1 Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.

2 Turn into a pastry lined pie plate. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.

3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack.
Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

http://simplyrecipes.com/recipes/strawberry_rhubarb_pie/

Pumpkin Bread

2009-10-21T15:39:00.003-04:00

Ingredients:
2 cups pureed pumpkin (or 1 - 15 oz can)
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx

Fried Green Tomatoes

2009-10-21T15:33:00.001-04:00

Ingredients:
2 large green tomatoes
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup bread crumbs
1 teaspoon coarse kosher salt
1/8 teaspoon ground black pepper
Vegetable oil for frying

Directions:

1. Slice tomatoes 1/2 inch thick. Discard the ends.

2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

http://allrecipes.com/recipe/best-fried-green-tomatoes/detail.aspx

Roasted Sweet Potato and Apple Soup

2009-09-30T11:06:00.001-04:00

Serves 8
Hands-On Time: 20m
Total Time: 1hr

Ingredients
3 pounds sweet potatoes
1 tablespoon olive oil
1 large onion (chopped)
2 celery stalks (1/2 inch 1/2-moons)
2 large apples (sliced)
salt and black pepper

Directions

Heat oven to 400° F.
Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40 to 45 minutes.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and apples and cook, stirring occasionally, until soft, 10 to 12 minutes.
Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 3 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook until heated through, 8 to 10 minutes.
Puree the soup in the saucepan using a handheld immersion blender (or, working in batches, a standard blender or food processor). Add water, if necessary, to reach the desired consistency.

Adapted from http://www.realsimple.com/; submitted by Jennifer.

Bacon Tossed Veggies

2009-09-21T13:12:00.004-04:00

This recipe was created and submitted by Jennifer (a CSA member). She suggests serving with grilled chicken and mashed potatoes to round out the meal.

Ingredients:

bacon
red pepper (chopped)
green pepper (chopped)
onion (chopped)
green beans (ends snapped off)
1/2 cup water

Directions:

Cook bacon in pan. Remove bacon when crisp, and pat dry. Add red pepper and green pepper to bacon drippings; cook over medium heat until tender, stirring occasionally. Add onion to peppers, and cook until tender, stirring occasionally. Add beans and water; stir thoroughly. Cover pan with foil or lid and cook over low-medium heat until tender. Toss vegetables with bacon in bowl and serve.

Yellow Squash Muffins

2009-09-10T09:22:00.002-04:00

Ingredients

2 c. squash, cooked, mashed & well drained
2 eggs
1 c. butter, melted
1 c. sugar
3 c. all-purpose flour
1 tbsp. plus 2 tsp. baking powder
1 tsp. salt

Directions

Combine squash, eggs and butter; stir well and set aside. Combine remaining ingredients in a large bowl; make a well in center of mixture. Add squash mixture to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 3/4 full. Bake at 375 degrees for 20 minutes or until toothpick comes out clean.

Yield: 3 1/2 dozen.

Submitted by Jennifer; http://www.cooks.com/

Eggplant Lasagna

2009-09-10T09:17:00.002-04:00

Serves 4
Hands-On Time: 20m
Total Time: 45m

Ingredients

1/2 pound plum tomatoes, halved and seeded
1 clove garlic
4 tablespoons olive oil
kosher salt and black pepper
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Asiago or Parmesan (1 ounce)

Directions

Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
In 2 batches, arrange the eggplant on a broiler proof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
Reduce oven to 400º F and bake until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.

Submitted my Jennifer; http://www.realsimple.com/

Vegetable Casserole

2009-09-10T09:16:00.003-04:00

Ingredients

2 sweet potatoes (peeled and cut into ½ inch slices)
2 carrots (peeled and cut into ½ inch slices)
2 red bell peppers (cut into ½ inch rings)
½ red or regular onion cut into ½ inch rings
1 zucchini and or squash cut in to ½ inch slices
2 tomatoes cut into ½ inch slices
Olive oil
Salt and pepper
1/3 cup Parmesan cheese
2 Tbs bread crumbs

Directions

Heat oven to 425 degrees.
Mix cut sweet potatoes, carrots and bell peppers in a 13 x 9 baking dish with a little olive oil and salt and pepper
Top with onion slices then zucchini slices. Drizzle a little more olive oil and salt and pepper.
Layer tomato slices then a little more olive oil, salt and pepper.
Mix Parmesan cheese and bread crumbs together and sprinkle on top of tomatoes.
Bake uncovered for about 40 minutes
Let casserole cool about 10 minutes before serving.

Submitted by Melanie.

Spaghetti Squash

2009-08-21T16:17:00.001-04:00

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 6

Ingredients:
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced 1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, olives, and basil. Serve warm.

http://allrecipes.com/Recipe/Spaghetti-Squash-I/Detail.aspx

Acorn Squash (2 recipes)

2009-08-21T16:15:00.002-04:00

Acorn Squash (a simple recipe)
Prep Time: 5 Minutes
Cook Time: 1 Hour
Servings: 2

Ingredients:
1 medium acorn squash, halved and seeded
1 tablespoon butter 2 tablespoons brown sugar

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won’t slide around too much) while baking.
4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

http://allrecipes.com/Recipe/Acorn-Squash/Detail.aspx

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Moroccan-Style Stuffed Acorn Squash
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Servings: 4

Ingredients:
2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped 1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
3. Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
4. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

http://allrecipes.com/Recipe/Moroccan-Style-Stuffed-Acorn-Squash/Detail.aspx

Butternut Squash with Browned Butter and Thyme

2009-08-21T16:13:00.002-04:00

Ingredients
1 1/2 pounds butternut squash, peeled, seeds removed, flesh diced into 1/2-inch pieces (about 4 cups)
3 Tbsp butter
1 Tbsp chopped fresh thyme (or 1 teaspoon of dried)
Salt and freshly ground black pepper

Directions

1 Heat a large skillet on medium heat. Add the butter, whisking frequently. Continue to cook the butter. Once melted it will foam up a bit, then subside. Honey-colored browned milk solids will begin to form. The butter should have a wonderful nutty aroma. Remove from heat. Add the thyme, whisking continuously. If using fresh thyme, the mixture will foam up a bit.

(Note that it doesn't take much time to go from browned butter to burnt butter. You will want to remove the pan from the heat element and place it on a cool surface to help stop the cooking of the butter. If the butter burns, I recommend dumping it and starting over, something I've had to do on occasion when not paying close attention.)

2 Add the cubed butternut squash pieces to the pan and return the pan to the burner, heating to medium high. Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the butter thyme mixture. Sprinkle generously with salt and pepper. Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned.

3 Reduce the heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes, depending on how big you cut the pieces.

Add more salt and pepper to taste, sprinkle with a bit more chopped fresh thyme before serving.

Serves 4.

http://simplyrecipes.com/recipes/butternut_squash_with_browned_butter_and_thyme/

How to Peel and Cut a Butternut Squash

2009-08-21T15:45:00.017-04:00

Simply Recipes http://simplyrecipes.com/

Keep squash pieces as stable as possible while cutting. A rubber mallet can help, if you have one, to gently push the knife through difficult thick spots. Using a very sharp vegetable peeler, one with a carbon steel blade, will help with the peeling.

Ingredients
One butternut squash, 1 1/2 to 3 pounds
A sharp, heavy, chef's knife

Method

1 Using a heavy, sharpened chef's knife, cut off about 1/4-inch from the bottom of the squash in an even slice. Then cut off 1/4-inch from the stem end.

2 Holding the squash in one hand, use a sharp vegetable peeler in the other hand to peel off the outer layer of the squash. You can also secure the squash standing upright and peel it in downward strokes with the peeler. Stand the peeled squash upright on a cutting board. It shouldn't wobble, you want the squash to be stable. (If it is wobbly, make another cut at the bottom to even it out.) Make one long cut, down the middle from the top to bottom, with a heavy chef's knife. Some squashes can be pretty hard; to help with the cutting you can use a rubber mallet to gently tap on the ends of the knife to help push the knife down through the squash.

3 Use a metal spoon to scrape out the seeds and the stringy pulp from the squash cavity.

4 Lay the squash halves, cut side down on the cutting board for stability. Working section at a time, cut the squash into slices, lengthwise, the desired width of your squash pieces. Some recipes call for 1/2-inch slices or cubes, some for 1-inch or greater.

5 If you are cubing the squash, lay the slices down (you can stack a few at a time) and make another set of lengthwise cuts. Then make crosswise cuts to make cubes.

One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.

Simply Recipes http://simplyrecipes.com/

Eggplant Squash Bake

2009-08-05T09:30:00.003-04:00

Yield: 4 servings

Eggplant is low in carbohydrate, calories, sodium and fat. No wonder it's such a big part of the Mediterranean diet many nutritionists and doctors consider so healthy. Layered with low-fat cheeses as it is here, eggplant lets you enjoy the flavor of lasagna with a lot less fat and carbs.

Ingredients:
½ cup chopped onion
1 clove garlic, minced
Nonstick olive oil cooking spray
1 cup part-skim ricotta cheese
1 jar (4 ounces) diced pimientos, drained
¼ cup grated Parmesan cheese
2 tablespoons fat-free (skim) milk
1 ½ teaspoons dried marjoram
¾ teaspoon dried tarragon
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
1 cup meatless spaghetti sauce, divided
½ pound eggplant, peeled and cut into thin crosswise slices
2 medium (6 ounces) zucchini, cut in half then lengthwise into thin slices
2 medium (6 ounces) yellow summer squash, cut in half then lengthwise into thin slices
2 tablespoons shredded part-skim mozzarella cheese

Preparation:
1. Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave on HIGH 1 minute.
2. Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper. Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish.
3. Layer half of eggplant, zucchini and summer squash in dish; top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.
4. Cover with vented plastic wrap. Microwave on HIGH 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes. Top with mozzarella cheese. Let stand 10 minutes before serving.

http://recipes.howstuffworks.com/eggplant-squash-bake-a-recipe.htm

Shrimp and Summer Squash Bow-Ties

2009-07-17T12:40:00.003-04:00

Still looking for ways to use that zucchini and yellow squash? This recipe will use both!

INGREDIENTS
• 12 oz farfalle bow ties, dry
• 2 zucchini
• 2 yellow squash
• 1 tbsp olive oil
• 1 lb shrimp
• 1/4 cup(s) lemon juice (fresh)
• 1 tsp basil (dried)
• 1 tsp oregano
• 3 clove(s) garlic, minced
• 1/2 cup(s) chives, thinly sliced

DIRECTIONS
1. Cook pasta according to package directions. Set aside.
2. Heat olive oil in a large skillet over medium-high. Slice zucchini and squash into rounds (about 1/4 inch thick) and sauté for 10 minutes. Add shrimp (we used medium) and sauté for 3 minutes.
3. Add lemon juice, dried basil and oregano, and garlic. Season with kosher salt and pepper. Cook until shrimp are done.
4. Combine shrimp mixture with pasta and sprinkle with chives. Toss and serve.

Option: Sprinkle with parmesan cheese before serving

Submitted by Melanie

http://www.youvegotsupper.com/recipes/Shrimp_and_Summer_Squash_Bow_Ties.aspx

Three Bean Salad

2009-07-15T10:49:00.007-04:00

A tasty bean salad, with tangy dressing. This will use your green and yellow beans, pepper, and onion.

Ingredients:
1 can (15 to 16 ounces) cut green beans, drained
1 can (15 to 16 ounces) cut yellow beans, drained
1 can (about 16 ounces) red kidney beans, rinsed and drained
1/4 cup chopped green bell pepper
1 cup sliced purple onion
1/2 cup cider vinegar
1/3 cup vegetable oil
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon pepper

Preparation:

Combine beans, green pepper, and sliced onion.
Whisk together remaining ingredients.
Pour over bean mixture.
Toss three bean salad well and chill for at least 4 hours.
Store three bean salad in refrigerator.

Serves 10 to 12

http://southernfood.about.com/od/beansalads/r/bl30212k.htm

Ratatouille Tart

2009-07-15T10:42:00.003-04:00

A delicious way to use your squash, zucchini, pepper, and onion.

Serves 8
1 1/2 yellow squash
1 1/2 zucchini
1 1/2 red bell pepper
1/4 red onion
3/4 cup shredded firm chevre (goat cheese - 2.5 oz)
2 Tbsp thinly sliced basil
1 tbsp extra virgin olive oil
salt and black pepper

I used a frozen pie dough but the recipe calls for you to make your own tart crust. I baked the crust in the oven first until it was no longer soft or sticky.

Preheat oven 375

Using a mandolin, slice squash, zucchini, and bell pepper into rounds and onion into half moons, all 1/8 inch think. Pat vegetables dry with paper towels. Sprinkle chevre and basil over bottom of the tart. Arrange vegetables around edge of tart shell, repeatedly overlapping two slices each of yellow squash, zucchini, and bell pepper, followed by three slices of onion. Arrange a smaller circle of vegetable slices inside the first cycle. Use squash slices to cover the center of the tart.Drizzle tart with oil; season with salt and pepper. Bake until tart is golden brown around the edge, about 30 minutes.

Submitted by Ashleigh; from Cuisine at Home Magazine

Jalapeno Peppers

2009-07-11T16:21:00.004-04:00

Update:
Melanie brought the following recipe to my attention. She says she also added cheese to it.

Jalapeno Corn Bread: http://allrecipes.com/Recipe/Jalapeno-Corn-Bread/Detail.aspx.

Original Post:
Not sure what to do with those Jalapeno Peppers? Here are a few recipes I found online to help you out.

Acapulco Chicken: http://allrecipes.com/Recipe/Acapulco-Chicken/Detail.aspx

Mexican Corn: http://allrecipes.com/Recipe/Mexican-Corn/Detail.aspx

Spicy Bean Salsa: http://allrecipes.com/Recipe/Spicy-Bean-Salsa/Detail.aspx

Please note: It's a good idea to where gloves when chopping jalapeno peppers and after touching a jalapeno, be careful not to touch or rub your eyes or put your fingers in your mouth. The oils can really burn!

Sweet and Sour Red Cabbage

2009-06-30T11:31:00.003-04:00

Ingredients
1/4 cup (1/2 stick) butter
1 2-pound red cabbage, thinly sliced (about 12 cups)
6 Tbsp sugar
2/3 cup balsamic vinegar

Method
Melt the butter in a large pot over medium heat.
Add cabbage and sauté until slightly wilted, about 5 minutes.
Add sugar, toss to coat evenly.
Add vinegar.
Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes.
Season to taste with salt and pepper.

Serves 6-8

Submitted by Nance

Roasted Veggies

2009-06-24T15:11:00.003-04:00

Here's a delightful, tasty way to prepare some of those veggies.

1) Heat your oven to 400 degrees.

2) Wash and chop your veggies as desired and spread out on a sheet pan.

3) Drizzle the veggies with olive oil. Sprinkle with salt and pepper.

4) Using tongs or clean hands, mix them together so that the oil and salt and pepper are evenly distributed. Spread the veggies out in a single layer.

5) Then pop them in the oven, and cook to desired doneness, turning once. Cooking time varies quite a bit depending on the veggie, so experiment (or research online). They’re done when they’re lightly browned, but you don’t want to over cook them either. Ideally, the green vegetables will still have some crispness to them when they’re done.

Ideas:

Keep the heat outside - prepare veggies on aluminum foil and roast on the grill.
Thyme is great with quartered potatoes.
Grated fresh Parmesan cheese over asparagus is yummy.
Dill is great on carrots.
Green and yellow squash with onions also works.

You can roast just about anything!

Eight-Ball Zucchini Parmesan

2009-06-24T09:55:00.003-04:00

This can also be made with traditional zucchini.

Yield
6 servings (serving size: 2 zucchini halves)

Ingredients
1 (1-ounce) slice French bread, torn into small pieces
6 eight-ball zucchini (about 1 1/2 pounds)
1/2 cup packed spinach leaves
8 basil leaves
2 garlic cloves, minced
1 small onion, peeled and quartered (about 5 ounces)
3/4 teaspoon olive oil
1 cup chopped plum tomato
1/2 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese
Flat-leaf parsley sprigs (optional)

Preparation
Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.

Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.

Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl.

Place spinach, basil, garlic, and onion in food processor; process until finely chopped.

Heat olive oil in a large nonstick skillet over medium heat.

Add spinach mixture; cook 3 minutes, stirring occasionally.

Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally.

Remove from heat; stir in breadcrumbs.

Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture.

Sprinkle evenly with cheese.

Bake at 350° for 20 minutes or until cheese melts. Garnish with parsley, if desired.

Submitted by Ashleigh; found in Cooking Light

Zucchini Bread

2009-06-22T11:42:00.002-04:00

Need something to do with all of that zucchini? I combined two different recipes to come up with this very moist, flavorful bread. It will freeze well, and keep in the refrigerator for weeks. Good to have on hand for unexpected occasions.

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 40 Minutes
Servings: 24

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar, packed
3 teaspoons vanilla extract
3 cups grated zucchini (peeled or not, your preference)
1 cup chopped walnuts

Directions:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean (mine took 60). Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Summer Squash Gratin

2009-06-20T14:38:00.004-04:00

6 servings

Preheat oven to 350.

Steam until tender, about 10 minutes: 1 1/4 lb yellow squash in 1/2 inch cubes
Remove to medium bowl.

Cook in a small skillet until softened: 1/2 small onion, finely diced in 1 Tbsp butter or olive/oil

Add cooked onion to the squash along with:
2/3 C diced Monterey Jack, raclette, Swiss or Teleme cheese
1/3 C creme fraiche (sour cream can be used)
2 Tbsp grated Parmesan cheese
1 Tbsp white wine
1 tsp ground coriander salt/ground white pepper

Pour into gratin or casserole dish.

Combine and sprinkle over the top:
1/2 C fresh breadcrumbs
1 Tbsp melted butter

Bake until bubbly and golden, about 35 minutes.

Submitted by Margaret E

Roasted Asparagus with Garlic-Lemon Sauce

2009-06-20T14:34:00.003-04:00

Roasted asparagus is delicious drizzled with a sauce inspired by Caesar salad dressing. Low-fat mayo makes the sauce creamy without a lot of extra calories or fat. Dress up the dish with chopped hard-boiled eggs or leave them out if you're in a hurry.

Ingredients:
2 bunches asparagus (about 2 lbs), with tough ends snapped off
2 tsp olive oil, divided
1/8 tsp salt
2 Tbsp low-fat mayo
2 Tbsp shredded Parmesan cheese
2 Tbsp water
2 anchovy fillets, minced (optional)
1 small garlic clove, minced
1 Tbsp lemon juice
2 chopped hard-boiled eggs (optional)

Preheat oven to 425.

Toss asparagus with 1 tsp oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15-20 minutes. Combine 1 tsp oil, mayo, Parm, water, anchovies, garlic and lemon juice in a small bowl.

To serve, drizzle the asparagus with the sauce and top with eggs.

Submitted by Margaret E

Veggie Slaw

2009-06-19T16:21:00.001-04:00

Ingredients:
1 medium head of cabbage
3 smallish yellow squash
3 smallish zucchini’s
1 bunch of radishes
1 bunch of smallish scallions
4 large carrots
USE your shredder/Cuisinart shred all of above, place in large bowl.

One half cup to one cup miracle whip (less is always better)
One tablespoon of cilantro
One tablespoon of celery seed
One tablespoon of dill weed
One teaspoon of salt
Put all of the dressing ingredients in your Cuisinart pulse quickly until blended, scrape out, put into large bowl of veggies.

REFRIGERATE overnight or at least four hours to completely chill. Remove from bowl and discard most of the liquid at the bottom (the liquid is from the h2o that the salt pulls from the veggies).

Put salad back into a decorative serving bowl and ENJOY….YUM, light healthy and nutritious.

Submitted by Nancy Q

Roasted Spring Vegetable Risotto

2009-06-19T16:18:00.002-04:00

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 8

Ingredients:
1 pound asparagus, cut into 2-inch lengths
2 cups whole baby carrots cut in lengthwise quarters
6 green onions, cut into 1-inch pieces
3 medium assorted peppers (yellow, red, green), cut into 1-inch strips
2 medium zucchini or yellow squash, cut into diagonal slices
1 cup halved fresh medium mushrooms
2 teaspoons chopped fresh rosemary leaves
3 1/2 cups Swanson® Vegetable Broth
1 tablespoon olive oil
1 1/3 cups uncooked Arborio rice
1/2 cup grated Parmesan cheese

Directions:
1. Preheat oven to 425 degrees F. Spray 17x11-inch roasting pan with cooking spray.
2. Mix asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.
3. Roast 20 minutes or until done, stirring once. Prepare risotto while the vegetables are roasting.
4. Heat oil in saucepan. Add rice. Cook and stir for 2 minutes Add 1/2 cup broth and cook until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until all broth is absorbed before adding more. (Total cooking time: 25 minutes)
5. Add vegetables and cheese. Heat through. Serve immediately.

Swanson Kitchen Tip: This recipe is also great using Swanson® Certified Organic Vegetable Broth in place of regular vegetable broth.

http://allrecipes.com/Recipe/Roasted-Spring-Vegetable-Risotto/Detail.aspx

Couscous and Cucumber Salad

2009-06-19T14:53:00.002-04:00

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 8

Ingredients:
10 ounces uncooked couscous
2 tablespoons olive oil
1/2 cup lemon juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, seeded and chopped
1/2 cup finely chopped green onions
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
6 leaves lettuce
6 slices lemon

Directions:
1. In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature.
2. Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour.
3. Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges.

http://allrecipes.com/Recipe/Couscous-and-Cucumber-Salad/Detail.aspx

Strawberry Salad with Poppy Seed Dressing

2009-06-19T14:51:00.002-04:00

Ingredients:
3 tablespoons sugar
3 tablespoons light mayonnaise
2 tablespoons fat-free milk1 tablespoon poppy seeds
1 tablespoon white wine vinegar
10-ounce bag romaine lettuce, roughly torn
1 cup sliced strawberries
2 tablespoons toasted silvered almonds

Combine the sugar, mayonnaise, milk, poppy seeds and vinegar in a small bowl and whisk well.

Place lettuce in a large bowl. Add the strawberries and almonds and toss lightly. Divide among individual serving plates and drizzle each with about 1 tablespoon dressing.

Makes six servings

http://www.easy-strawberry-recipes.com/strawberry-salad-recipes.html

Asparagus Recipe

2009-06-19T14:33:00.003-04:00

Preparation time: 10 minutes

Ingredients
1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper

Method
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

http://simplyrecipes.com/recipes/asparagus/