3 large kale leaves 1/2 head cauliflower 1 cup cherry tomatoes, halved 1 stalk, green onion, finely chopped 1 sprig fresh parsley, minced 2 tablespoons freshly squeezed lemon juice 1 garlic clove, finely minced 1/2 teaspoon kosher/sea salt (1/4 teaspoon table salt) freshly ground black pepper 2 tablespoons extra virgin olive oil
1. Tear the soft leaf of the kale away from the center stalk that runs throughout the length of the kale. Discard the tough stalk. Using a chef’s knife, finely chop the kale leaves. Rock back and forth with your knife over the leaves like you are mincing. Add to a large bowl, along with the cherry tomatoes, green onion and parsley. 2. Grate the cauliflower using the large holes of a box grater. Add to the bowl and mix. 3. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil. Pour dressing into the bowl and toss gently. Taste and season with additional salt if needed.
Sweet and Sour Cabbage
1 large head cabbage
6 slices bacon or ham bits
Slice cabbage thin. Bring to a boil in a small amount of water. Fry bacon until very crisp – then crumble.
To 3 tablespoons of bacon grease, add 3 tablespoons sugar, 3 tablespoons flour, salt and pepper. Stir until golden. Remove from heat and stir in 1/4 cup vinegar. Return to heat and stir until bubbly. Add to cabbage along with 1 large can of mushrooms with liquid. Cook until cabbage is done.
2 cups cooked winter squash (your choice)
2 cups crushed butter crackers like Ritz
1 cup grated cheddar cheese
1 cup onion
3/4 stick butter
salt and pepper to taste
Mix together all ingredients. Put in a buttered casserole dish and bake at 350 degrees for 45 to 60 minutes. Serves 6.
Sweet Pumpkin Soup
2 cups pumpkin, pared and diced
2 cups water
3 teaspoons sugar
6 teaspoons butter
1/2 teaspoon salt
3 cups milk
Put pumpkin, water, sugar, 3 teaspoons of the butter and salt in a saucepan. Bring to a boil and cook for 15 minutes or until pumpkin is soft. Rub through a sieve, add milk and bring back to a boil. Add remaining butter. Sprinkle top with croutons when serving.
Hope you enjoy these recipes!!
- 1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled and sliced or diced
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, sliced
- Kosher salt and freshly ground pepper
Preheat oven to 450 degrees F.
Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
2 cups all purpose flour
2 teaspoons paprika
4 teaspoons kosher or sea salt
2 cups buttermilk
3 cups panko bread crumbs
4 tablespoons olive oil
1 or 2 large onions, sliced 1/4 to 1/2 inch thick
Preheat oven to 450 degrees. Place parchment paper onto 2 baking sheets and set aside.
In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.
2 eggplants, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzerella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
1. Preheat oven to 350 degrees.
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9 x 13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzerella and Parmesan cheeses. Repeat remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
- 1 1/3
- lb small red potatoes (8 to 12 potatoes)
- tablespoons cider vinegar
- teaspoon salt
- medium green onions, sliced (1/2 cup)
- medium stalk celery, sliced (1/2 cup)
- small red bell pepper, coarsely chopped
- cup mayonnaise or salad dressing
- cup sour cream
- teaspoon sugar
- teaspoons prepared horseradish
- teaspoons yellow mustard
- teaspoon coarse ground black pepper
- In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
- Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
- Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
- In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.
- 6 ears corn, shucked
- Cilantro Lime Butter, recipe follows
Preheat oven to 400 degrees F.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
Cilantro Lime Butter:
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
Yield: 3/4 cup
1 cup fresh picked delicious Fenton’s Produce blueberries
1/2 cup of milk
1 container vanilla or lemon yogurt
Honey if desired
In blender place blueberries, milk and yogurt. Cover, blend on high for one minute or until smooth. Sweeten to taste with honey.
Pour into 2 glasses and enjoy!
Great drink to enjoy on a hot day!
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
1 broccoli cut up
2 teaspoons olive oil
1 tesaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
1/2 teaspoon lemon juice
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.