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A

Acorn Squash Soup
1 small onion
1/4 cup chopped celery
2 tbsp butter or margarine
2 tbsp all-purpose flour
1 tsp chicken bouillon granules
1/2 tsp dill weed
1/4 tsp curry powder
dash cayenne pepper
2 cups chicken broth
1 (12 oz) can evaporated milk
3 cups mashed cooked acorn squash
salt and pepper to taste
5 bacon stips, cooked and crumbled

In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.

In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

Avocado, Tomato and Mango Salsa

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

B

Baked Pears
2 medium ripe pears, peeled and halved
4 teaspoons butter or margarine
1 teaspoon lemon juice
2 teaspoons sugar
1/4 teaspoon ground cinnamon
4 teaspoons orange marmalade

Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Cover and bake at 350 degrees F for 15-20 minutes or until heated through.

Baked Potato Soup

• 12 slices bacon
• 2/3 cup margarine
• 2/3 cup all-purpose flour
• 7 cups milk
• 4 large baked potatoes, peeled and cubed
• 4 green onions, chopped
• 1 1/4 cups shredded Cheddar cheese
• 1 cup sour cream
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Banana-Flax Pancakes with Blueberry Sauce
1 large egg, beaten
1 tablespoon canola oil
1 tablespoon honey
¾ cup skim milk
1 ripe banana, mashed
1 cup Pancake mix
¼ cup finely ground walnuts
¼ cup ground flax seed
pinch of salt
1 cup fresh or frozen blueberries
1 tablespoon sugar

1. In small bowl, mix together egg, oil, honey, milk and banana. Set aside.
2. In large bowl, combine pancake mix, ground walnuts, ground flax seed and salt. Add egg mixture to dry ingredients and stir together.
3. Spoon batter onto hot skillet. Cook until bubbles start to appear on surface and flip. Cook until light, golden brown.
4. In nonstick saucepan, combine blueberries and sugar. Cook until blueberries are warm and softened. Spoon warm blueberries on top of each pancake and serve.

Basil-Garlic Crescents
1/2 cup small curd cottage cheese
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 tablespoons minced fresh basil
1 teaspoon garlic powder

In a food processor, combine cottage cheese, butter and cream cheese; cover and process until smooth. Add flour; cover and process until mixture forms a ball. Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12 wedges.Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends of each to form a crescent shape. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks; serve warm.

Basil-Tomato Tuna Steaks
1 tablespoon olive or canola oil
4 (4 ounce) tuna or salmon steaks
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup loosely packed fresh basil leaves
1 medium tomato, chopped
1/4 cup shredded part-skim mozzarella cheese

In a large nonstick skillet, heat oil over medium heat. Add the tuna steaks; cook for 3 minutes on each side or until fish flakes easily with a fork. Transfer to a broiler pan. Sprinkle fish with salt and pepper. Cover with basil leaves. Top with tomato and cheese. Broil 4-6 in. from the heat for 2 minutes or until the cheese is melted.

Bengali Style Malabar Spinach
Ingredients:
1 pound Malabar spinach, washed, dried, with thick stems and veins removed
1 tablespoon butter or ghee
1 medium sized yellow onion, sliced thinly
2 Thai bird chiles, sliced thinly
1/2 teaspoon salt
1 large garlic clove, minced
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 tablespoon mustard oil
Salt to taste

Method:
After the stems are removed from the greens, stack them up together in piles about 1/2″ thick, and cut crosswise into 1/2″ thick ribbons. Set aside.

Heat butter in a saute pan, and add onions and chiles, sprinkling well with salt. Cook, stirring, until the onions darken to a medium golden brown. Add garlic, and keep cooking until the garlic becomes golden and the onions are reddish.

Add cumin and musard seeds, and stir until mustard seeds start to pop. Add mustard oil, and the Malabar spinach, and cook, stirring, and shaking pan, until the leaves brighten in color and wilt. Sprinkle with a bit of water if the onions take on too much color or begin to scorch, and keep cooking until the onions are dark reddish brown, the cumin is deep colored and fragrant, and the greens are well-wilted and darkened somewhat.

Then, it is ready to serve. It goes well with mac n cheese, though I suspect it would also be nice with a full Indian meal, particularly one that included channa masala and maybe a nice raita, too.

Bittman's Best Vegetable Soup Ever, no kidding
¾ cup olive oil, more or less
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch chard, preferably white, washed and chopped
¼ cup tomato paste
3 to 4 cups cooked white beans, like cannelloni, with their liquid if possible

Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.
Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.
Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.
Add the remaining oil with the parsley, cabbage and chard, and cook, stirring occasionally, until everything is softened but not browned.
Add the tomato paste and stir.
Mash the beans so that they're about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.
Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.

Blueberry Dessert Squares

• 1 cup all-purpose flour
• 1 cup quick-cooking oats
• 1 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2 1/2 cups fresh or frozen blueberries
• 1/4 cup sugar

In a large bowl, combine the flour, oats, brown sugar and salt. Cut in shortening until crumbly. Press half of the mixture into a greased 9-in. square baking dish. Bake at 350 degrees F for 10 minutes or until brown around the edges.

Combine the blueberries and sugar; sprinkle over crust. Top with remaining oat mixture; press down gently. Bake 35-40 minutes longer or until golden brown. Serve warm.

Blueberry Shortcakes with Basil-scented Whipped Cream
2 cups All Purpose Flour
1 Tbsp baking powder
4 Tbsp sugar
1/2 tsp salt
4 Tbsp cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
1 tsp. of vanilla
zest of 1 lemon

Preheat oven to 400 degrees. Place the flour, baking powder, sugar, salt, and butter in a food processor. Pulsate everything in 3-second intervals until everything resembles course meal. If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal.

Transfer everything to a large bowl. Stir in heavy cream, egg, vanilla, and lemon zest mixing the dough by hand until it forms into a uniformed and slightly moistened dough. On a floured surface, scoop out half the dough and form a ball. Flatten the dough until your disk is approx. 3/4″ in height. Press down the outside of the dough circle so the center is slightly taller.

Cut each circle in quarters. You should have enough dough to make 8 shortcakes total. Bake for 15 minutes on a baking sheet lined with parchment paper or on an ungreased cookie sheet. Remove shortcakes from baking sheet and cool on a wire rack. While shortcakes are cooking, prepare blueberry sauce and whipped cream.

Blueberry shortcake sauce:
2 cups blueberries
1 cup sugar
1/4 cup water
fresh juice from 1 lemon

Cook blueberries, sugar, water, and lemon juice on medium-high heat for 5 minutes stirring occasionally.

Whipped cream:
1 cup of heavy whipped cream
1/4 cup of powdered sugar
1 tbl. of vanilla extract
2 tbsp fresh chopped basil

In a medium bowl, make a batch of sweetened whipped cream by whipping heavy cream, sugar, and vanilla with a hand mixer or Kitchenaid until your cream has formed peaks. Fold in chopped basil.

Assembling the shortcakes
Slice each shortcake in half horizontally. Place the bottom half on a plate. From there layer everything. Start by adding a couple tablespoons of blueberry sauce on top of the cut side of the biscuit. Next add a dollop of whipped cream and then place the other half of the biscuit on top. Finish the shortcake off with a couple more tablespoons of blueberry sauce and then a dollop of whipped cream. Optional garnish: Place a small basil sprig on top. Enjoy! And be sure to check out Skyline Food Source for fresh blueberries and other ingredients to make your sweet, summery treat!

Broccoli Ham Ring
Can be an appetizer or main dish.
· 2 tubes (8oz each) refrigerated crescent roll dough
· 1½ cups (6oz) shredded swiss cheese
· ¼ lb fully cooked ham, diced (about ½ cup)
· 2¼ cups chopped fresh broccoli
· 1 small onion, chopped
· ¼ cup minced fresh parsley
· 2 tbsp Dijon mustard
· 1 tsp lemon juice

Unroll crescent roll dough and place triangles on a 12-in. pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. Lightly press wide ends together. Combine the remaining ingredient; spoon over wide ends of rolls. Fold point over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 min. or until golden brown.

Butternut Squash Bread

• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F to 115 degrees F)
• 1 1/4 cups mashed, cooked butternut squash
• 1 cup warm milk (110 to 115 degrees F)
• 2 eggs, beaten
• 1/3 cup butter or margarine, melted
• 1/3 cup sugar
• 1 teaspoon salt
• 7 cups all-purpose flour

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

Butternut Squash Casserole
Serves 8 to 10 people

3 1/2 pounds butternut squash, peeled and cut in 1/4-inch-thick slices (about 6 cups)
5 tablespoons unsalted butter, plus more for the pan (you could easily reduce this by at least half)
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup milk (I used 1%)
2 large eggs, beaten
1 teaspoon dried thyme
1 cup whole wheat bread crumbs (toasted if you want, I didn't toast them)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds or pecans, toasted
2 cups coarsely grated cheddar cheese (about 6 ounces)
1 bunch of spinach, washed (add to the same water as the squash in step 2 during the last minute of boiling)

1. Preheat the oven to 375 degrees F.

2. Place 3 quarts water in a large pot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.

3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.

4. Spread the mixture evenly in a 9x13" baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

Butternut Squash Soup with Sage
1 tbsp vegetable oil
2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tbsp sugar
1 tsp ground coriander
1/4 tsp cayenne pepper
3 cups Swanson Chicken Broth
1 tbsp butter or margarine
12 fresh sage leaves

Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.

Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.

Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.

Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

Buttery Cooked Carrots
1 pound baby carrots
1/4 cup margarine
1/3 cup brown sugar

1. Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
2. Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

C

Cantaloupe Smoothie
1 banana
1/4 ripe ripe cantaloupe, seeded and coarsely chopped
1/2 cup nonfat or low-fat yogurt
2 tablespoons nonfat dry milk
1 1/2 tablespoons frozen orange juice concentrate
2 teaspoons honey
1/2 teaspoon vanilla extract

Place unpeeled banana in the freezer overnight (or for up to 3 months). Remove banana from the freezer and let it sit until the skin begins to soften, about 2 minutes. Remove the skin with a paring knife. (Don’t worry if a little fiber remains.) Cut the banana into chunks; combine in a blender or food processor with cantaloupe, yogurt, dry milk, orange juice, honey and vanilla. Cover and blend until smooth.

Cashew Ginger Chicken
· 1 tablespoon cornstarch
· 1 cup chicken broth
· 3 tablespoons dry sherry
· 2 tablespoons soy sauce
· ¼-½ teaspoon tabasco sauce
· ¼ cup peanut oil
· 3 chicken breasts, skinned, boned and cut into 1-inch pieces
· 2 slices fresh ginger
· 3 cups broccoli flowerets
· 1 medium red or green bell pepper, cut into 1-inch squares
· ½ lb mushrooms, thickly sliced
· 1 bunch green onions, slivered
· 1 clove garlic, minced
· ⅓ cup dry roasted cashews
· + Cooked Rice

· Assemble all ingredients ahead of time. Combine cornstarch, chicken broth, sherry, soy sauce and Tabasco in a small bowl and set aside. Ten minutes before serving, heat the oil in a wok or heavy skillet. When oil is very hot, add chicken and ginger. Cook, stirring constantly, until chicken is white. If using a skillet, remove chicken and discard the ginger. If using a wok, remove ginger slices and push chicken up the sides.
· Place broccoli, bell pepper, mushrooms, green onions and garlic in wok. Cook 3 min., stirring constantly. Combine chicken and cornstarch mixture with the vegetables and continue cooking and stirring until the sauce thickens slightly. Sprinkle with cashews and serve immediately with steaming hot rice.

Chicken Salad with Tarragon

• 2 cups chopped, cooked chicken meat*
• 1/4 cup dried cranberries, finely chopped
• 1 stalk celery, finely chopped
• 1 teaspoon lemon juice
• 1/4 cup mayonnaise
• 1-2 teaspoons dried tarragon (or 1-2 Tbsp fresh chopped tarragon)
• Salt and pepper to taste

Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

Serves 4.

Chilled Cucumber Yogurt Soup
A zesty Mediterranean soup for hot summer nights. Feel free to increase or decrease the amount of lemon and garlic depending on your taste. For a creamier version, throw in a half avocado.

• 4 small seedless cucumbers - peeled and grated
• 1 tablespoon fresh lemon juice
• 1 bunch fresh mint leaves, chopped
• 1 bunch fresh dill, chopped
• 2 cloves garlic, crushed
• 2 cups plain yogurt
• 1 tablespoon olive oil
• 1 teaspoon salt (optional)
• 1/4 cup raisins (optional)

Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.

Cinnamon Basil Syrup for your CSA fruit
1/2 cup sugar
1/4 cup water
1 cup fresh cinnamon basil leaves
1 cinnamon stick

Heat sugar and water in 2 cup or larger Pyrex bowl in microwave to boiling. Stop and stir until sugar has dissolved. Add leaves and cinnamon stick, pushing under the surface of the syrup to steep. After 30 minutes, remove leaves. Pour cooled syrup over your cut up peaches, blueberries or sliced figs.

Cinnamon Basil Whole Wheat Peach Bread
1 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. whole wheat flour
1/2 c. chopped nuts
2 tbsp. fresh cinnamon basil
1 c. milk
1/4 c. vegetable oil
1 egg
1 tsp. peach extract
1/3 c. packed brown sugar
1/2 c. mashed fresh peaches

Preheat oven to 375. Sift together flour, baking powder, salt and cinnamon in a large bowl. Stir in whole wheat flour, brown sugar and nuts. Mix well. Make a well in the center and set mixture aside.

In medium bowl, mix mashed peaches, milk, oil, egg and peach extract and whisk until blended. Add to dry ingredients, pouring into the well. Stir just until dry ingredients are moistened. Fold in cinnamon basil. Pour mixture into 3 greased and floured loaf pans (5 1/2 x 3 x 2). Bake at 375 for 25-30 minutes. Cool pans on rack for 10 minutes then remove bread from pan. Cool bread on racks.

Cinnamon Peaches - Blueberry - Figs
1 1/2 cups water
1 cup sugar
3 strips lemon zest
2 tablespoons lemon juice
3 ripe but firm medium peaches, halved lengthwise and pitted
1/2 cup blueberries (optional)
2-3 thinly sliced figs (optional)
1/2 cup packed fresh cinnamon basil leaves, finely chopped

Combine water, sugar, lemon zest, and lemon juice in a large non-reactive saucepan; bring to a simmer over medium-high heat, stirring often, until the sugar dissolves. Add peach halves and blueberries. Return to a brisk simmer, cover the pan and simmer, turning the peaches occasionally, until they are tender when pierced with a skewer or paring knife and the skins are loosened, 20 to 25 minutes (depending on the ripeness of the peaches). Transfer the peaches to a plate with a slotted spoon.

Return the liquid and blueberries to a boil and cook until reduced to about 1 cup, 10 to 12 minutes. Remove from the heat, stir in basil and figs and let cool to room temperature, about 40 minutes.
Slip off and discard the peach skins. Place the peaches in a storage container and pour the cooled syrup over them. Cover and chill for at least 4 hours.

If you are in a cooking mood and want to make more, you can place final product in mason jars and place the jars in a hot bath for about 10 minutes, let cool and now you have this preserved for the next year.

Cucumber Jello
I remember the first time my mom made this when I was a kid and as I watched her I thought "there is no way I'm eating this", but the rule was, you had to try one bit. It was so good. All that to say, don't let the ingredients fool you, try it at least once!

1-3oz box lime jello (dissolved with 1/2 cup boiling water)
2 chopped or grated cucumbers (skin on is fine)
1 small sweet onion grated
1 cup cottage cheese
1 tsp horseradish
1/2 cup mayo

After you have dissolved the jello, mix in remaining ingredients and chill....a mold can be use if you wish. Allow to set and then be very surprised at how good these taste blend together.

Cucumber-Pimento Salad
2 large cucumbers, seeded and sliced
1 large jar chopped pimentos or may use chopped roasted red peppers
2/3 cup vegetable or olive oil
¼ cup white vinegar or white wine vinegar
½ tsp. salt
2 cups sour cream or enough to cover cucumbers well

Mix together cucumbers and pimento.  Shake oil, vinegar, and salt together.  Pour over the cucumbers and chill well.  Drain.  Just before serving mix with sour cream.

Cucumber Salad/Soup
This salad/chilled soup is one of the reasons I look forward to fresh cucumbers in the spring. It has been a favorite for years. While we eat it as a chilled soup or salad, my first experience with the unique taste was eating greek food in college. The Greeks put it on their gyros sandwiches and called it tzatiki. You can just eat it, use it as a salad dressing, or use with meats as a sauce (not my favorite, but I know folks who really like it with lamb or pork)

1 32 oz container of yogurt (I only use the greek yogurt as it is stiffer and I like the real yogurt taste)
couple TBS dill weed
2-3 chopped cukes - skin on is fine (if I have time, I lay the chopped cukes on a paper towel of kitchen towel to drain a bit, but you will figure out what consistency you like)
couple cloves of garlic chopped very fine
Salt to taste

Mix and chill. Really need to chill totally before eating as the taste really changes!

Cumin-Scented Gingery Carrots
Cook Time: 10 minutes, Total Time: 20 minutes
1 Tbsp. butter
1 tsp. whole cumin seeds
1 tsp. grated fresh ginger
5 carrots, peeled and sliced into 1/4-in. rounds
Salt to taste
1/4 cup water

1. In a large frying pan over medium-high heat, melt butter. Add cumin seeds and cook, stirring, until they sizzle and start to brown, about 30 seconds. Add ginger and cook, stirring, until fragrant, about 10 seconds.
2. Add carrots, sprinkle with salt, and stir to combine. Add water, stir to combine, cover, and cook until carrots are tender to the bite, 3 to 5 minutes.
3. Uncover and cook until liquid evaporates, if necessary. Serve hot or warm.

D

Double Tomato Bruschetta
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Preheat the oven on broiler setting. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.

E

Easy, but wonderful, Butternut Squash
Peel one butternut squash and cut into slices about 1/2 inch thick (you can slice first then peel too - peeling in not an easy task!). Place slices on a cookie sheet (I am lazy, so I place foil on the sheet and spray with Pam so no pan to wash), sprinkle with a small bit of pepper (I prefer white pepper with the squash - has a bit more of a bite). Bake at 350 until soft about 20 -30 minutes, cool and enjoy. You get the entire taste of wonderul squash - more similar to a pumpkin or sweet potato than any other squash.

Easy Greens Stir Fry

1 tablespoon olive oil
1 garlic clove
1 large bunch of Greens or bok choy, cut crosswise into ½-inch-wide strips (about 5-7 cups)
4 ounces fresh shiitake mushrooms, stemmed, caps sliced

Heat oil in large nonstick skillet over high heat. Add ribbon-cut greens and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and greens are wilted, about 4 minutes. Season with salt and pepper.

Easy Indian Style Okra
3 tbsp butter
1 medium onion, chopped
1 lb sliced fresh okra
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground coriander
1/4 tsp ground blk pepper
salt to taste

Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Easy Summer Squash  (traditional stewed squash)
5 to 7 yellow squash sliced about ¼ “ thick
One large onion chopped
Sprig of favorite herb

Place squash and onion in skillet on low to medium low heat.  Stir occasionally.  Squash will make its on liquid, so no need for any grease or water.  Time will be associated with your desired texture.  I like mine very soft, but know folks who like it with a bit of crunch.  Whichever way, about 5ive minutes before you are ready to eat, place the herb sprig in skillet or remove leaves and place in skillet and allow to simmer.  If you placed the whole sprig in squash, don’t forget to remove it before serving.

Tip:  When using dried herbs you should add early in the cooking process.  If using fresh herbs. Add later for maximum flavor

Eggplant-Carrot-Potato Soup
2 med. carrots, sliced
¾ cup chopped onion
2 or 3 minced garlic cloves
1 T. olive oil
1 eggplant, peeled and diced
1 16 oz. can chicken broth
¼ t. salt
¾ cup scraped and chopped new potatoes (or use peeled and diced regular potatoes)
1 large can evaporated milk
Freshly ground black pepper to taste

Heat the oil in a 3-qt. heavy saucepan and cook the carrot and onion over medium high heat till nearly tender.  Add the garlic and saute till vegetables are tender.  Add the eggplant, broth, and salt.  Bring to a boil and reduce heat to simmer about ten minutes.  Add potato and cook till tender.  Mash the vegetables slightly.  Stir in the evaporated milk and cook till liquid is heated through but not boiling.  Season with freshly ground black pepper.

Eggplant-Tomato-Zucchini Tart with Cornmeal Crust
For the crust:
2/3 cup white or yellow plain cornmeal
1/3 cup plain or whole wheat flour
¼ t. salt
2 T. butter
2T. vegetable or olive oil
3 T. water
Preheat oven to 350 deg.  Combine cornmeal, flour, and salt in food processor and pulse to incorporate.  Add the butter and olive oil and pulse until the mixture is coarsely mixed.  Add the water and pulse until a loose dough is formed.  Press the dough into the bottom and up the sides of a tart pan or a pie pan.  Place foil over the dough and cover with pie weights or dried beans.  Bake for ten minutes.  Remove the foil and weights and bake for another five minutes.  Let cool.

For the filling:
2 T. plus 1 t. olive oil
2 green onions with tops thinly sliced
Cooking spray
1 small eggplant cut into 1/8 in. thick rounds
1 small zucchini cut into 1/8 in. thick rounds. 
3 medium ripe tomatoes, sliced,  or use 4 sliced plum tomatoes
¼ t. salt
¼ t. freshly ground black pepper
¾ cut shredded mozzarella cheese
¼ cup fresh chopped basil
¼ cup grated parmesan cheese (fresh is best but canned will do)

Increase the oven to 400 deg.
Saute the green onions in 1 t. of the olive oil in a small nonstick skillet or saucepan until softened.  Coat two baking sheets with cooking spray and arrange the eggplant, zucchini, and tomato slices in a single layer and brush with the remaining oil.  Sprinkle with salt and pepper and roast in oven about 15 minutes, till soft but not browned.  Remove from the oven and let cool. 
Lower the oven to 350 deg.
Layer the eggplant slices in bottom of crust, overlapping if needed.  Cover with 1/3 of the mozzarella cheese and some of the basil.  Layer the zucchini and green onions and top with 1/3 of the mozzarella cheese and some of the basil.  Layer the tomatoes and top with rest of the mozzarella cheese and sprinkle with parmesan cheese.  Bake until the cheese is melted and vegetables are further wilted—about 25-30 minutes.  Cool for a few minutes and cut into pie slices.  Serve warm.

F

Figs and Toasted Almonds Brie
1/2 cup brown sugar
2 tablespoons water
6 fresh figs, stemmed and quartered
1 (14 ounce) round 4 1/4-inch diameter round Brie cheese
1/2 cup toasted almonds
1/2 teaspoon vanilla extract

1. Preheat oven to 325 degrees F (165 C).
2. Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top.
3. Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.

Fish en Papillote

Zest from 2 limes, finely shredded
3 limes, juiced
4 garlic cloves, thinly sliced
1 piece (2 inches) ginger, peeled and julienned
1 medium red onion, halved and thinly sliced
2 mild to spicy red chiles, halved
4 fillets (6 ounces each) black bass, halibut, or striped bass (flounder or tilapia works great too!)
4 heads baby bok choy (or 1 large head, quartered) or any type of Greens, Cabbage
½ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 sprigs fresh cilantro

Serve with cooked rice, if desired

1.Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.

2.Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

Florida Cucumber and Sesame Salad
1 large Florida cucumber (peeled or not), sliced very thin
1 small red onion, sliced very thin
2 limes, juiced
3 tablespoons local honey
1⁄2 cup rice wine vinegar (or cider vinegar)
1 tablespoon sesame oil (olive oil do, but sesame is better)
2 tablespoons sesame seeds (toasted, black or white)

Combine all ingredients in a mixing bowl, and mix well. Let everything marinate for at least 20 minutes, but over night is better. Make sure to mix again before serving. This recipe is a great side item that will compliment seafood.

Fresh Rosemary Ideas
Most folks don't know much about Rosemary, but here in the south, it can be used for landscaping, cooking or just making your kitchen smell wonderful. It is super easy to grow, the bees love it and it is an evergreen so keeps your garden green all year round, and if you should brush against it, the smell is awesome.

But, you have it in your CSA, so lets cook with it. Here are some ideas...

Soups - about the last 30 minutes of a soup (vegetable, beef, chicken noodle, etc), you can drop the entire sprig in and let it simmer. Before you serve remove the stem, and the flavor and some of the "leaves" will remain and the flavor is like nothing else you have tasted.

Salads - My favorite use is in chicken salad. Make your own basic chicken salad, strip the "leaves" off the stem and chop the "leaves" into small pieces and stir into salad. This is MUCH better the next day. So if you have the opportunity to fix a day ahead, you will reap the benefits.

If the stems are tough, you can strip the "leaves" and cut them up into small pieces and place in your barbeque sauce and then use the stems as you skewers and get the flavor inside and out. Scallops are wonderful this way!!!

According to the University of Maryland, rosemary has been used medicinally to improve memory, relieve muscle pain and spasm, stimulate hair growth, and support the circulatory and nervous systems. Other references also mention that due to the antioxidant levels in Rosemary, they, too, believe the studies.

Also while searching for recipes, found this tidbit - One of the best known uses of rosemary oil is that it serves as an extremely effective mouthwash. It can get rid of halitosis almost immediately after it is taken. This is how the mouthwash is prepared: take about 1 pint of water. Heat it well. Remove it from the heat, then steep 3 tsp. of the dried flowering tops or leaves of rosemary for 30 minutes. Keep the solution properly covered. Strain and keep it in the fridge. Gargle and rinse the mouth every morning or several times daily.

Fresh Tomato Pie

• 1 (9 inch) pie shell
• 7 ripe tomatoes, sliced
• 1 yellow onion
• 3/4 cup mayonnaise
• 1/3 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• ground black pepper to taste
• 2 teaspoons fresh basil
• 2 teaspoons fresh oregano

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake the pastry shell for 8 to 10 minutes or until browned.
3. Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
4. In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
5. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Fried Green Tomatoes
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 tsp coarse kosher salt
1/4 tsp ground blk pepper
1 quart vegetable oil for frying

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

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.

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.

Fried Okra
1 1/2 pounds fresh okra pods
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup yellow cornmeal
1 tablespoon all-purpose flour
3 tablespoons shortening, part bacon drippings if possible

Wash okra; cut off tips and stem ends. Cut pods into 1/4-inch slices. Sprinkle sliced okra with salt and pepper. Combine cornmeal and flour in a wide, shallow bowl; roll okra in mixture. Sauté okra until golden brown. Recipe for fried okra serves 6.

G

Garlicky Baked Butternut Squash
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled
and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Garlic Chicken with Orzo Noodles
Total cook time: 30 min
Servings: 4
1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
¼ teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping

1.Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
2.Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Gazpacho
Ingredients
6 ripe tomatoes, peeled and chopped                                                        1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped                                                      1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped                                                                           1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives                                                                    1 clove garlic, minced
1/4 cup red wine vinegar                                                                          1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice                                                         2 teaspoons sugar
Salt and fresh ground pepper to taste                                                        6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)                    4 cups tomato juice

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8. Simply Recipes http://simplyrecipes.com

Ginger Pear Crisp
1 1/2 cups gingersnap crumbs
1/2 cup brown sugar, packed
1/4 teaspoon salt
1/4 cup butter, melted
3 peeled ripe pears, cut in half, or use 1 can (28 ounces), drained
1 tablespoon lemon juice

Mix together the crumbs, brown sugar, salt, and melted butter. Place half of the crumb mixture into a buttered 8-inch round baking dish. Place pears on the crumb layer, cut side up. Sprinkle with lemon juice and remaining crumbs. Bake at 350° for 25 to 30 minutes. Serve warm with ice cream or whipped cream.
Ginger Pear Crisp serves 6.

Gourmet Sweet Potato Classic
5 sweet potatoes
1/4 tsp salt
1/4 cup butter
2 eggs
1 tsp ground cinnamon
1/2 cup white sugar
2 tbsp heavy cream
1/4 cup butter, softened
3 tbsp all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Gramma's Cucumber Tomato Salad
Wonderful memories come to mind of driving to the roadside stand to buy fresh tomatoes and cucumbers with Gramma, for the sole purpose of making this salad and sitting down at the family picnic table for all to enjoy. Now those memories will be relived Saturday when picking up our CSA tote! This is a simple recipe for Memorial weekend and hope you enjoy for many years to come. Feeds 6.

2 Cucumbers- slice thin
4 Tomatoes- dice (remove seeds)
1/2 Med Vidalia Onion- Sliced
Apple Cider Vinegar- ¾ cup (If you want a sweeter
taste, try Rice Wine Vinegar.)
Salt & Pepper to your liking!

Grape Hull Pie
5 cups muscadine grapes, rinsed
1 cup sugar
1/4 cup flour
1 tbs. lemon juice
1 tbs. Grated orange rind
pastry for 2-crust pie
2 tbs. margarine

Separate pulp from skins.Set skins aside.
Boil pulp until seeds loosen, then press through a sieve to separate pulp from seeds.
Cook pulp with skins until tender.
add sugar, flour, lemon juice, and orange rind. Mix well.
Put in pastry-lined 9-inch pie plate. Top with margarine.
Add top pastry. Seal edges and slit top.
Bake at 400 degrees about 40 minutes.

Greek-Style Pork Loin with Fennel, Lemon and Herbs
2 medium garlic cloves, mashed to a pulp or put through a garlic press
2 tsp mint leaves, fresh, minced
2 tsp fresh oregano, minced
2 tsp rosemary, fresh, minced
2 tsp lemon zest, finely grated
1 tsp table salt
1/2 tsp black pepper, freshly ground
2 lbs lean boneless pork chop, center-cut (use one 2 lb piece)
4 medium fennel bulbs, fronds trimmed & discarded, bulbs halved
2 sprays cooking spray

Position rack in center of oven. Preheat oven to 350 degrees F.

In a small bowl, mix garlic, mint, oregano, rosemary, lemon zest, salt and pepper; rub all over poirk.

Set pork in a roasting pan and place fennel around it; lightly coat fennel with cooking spray.

Roast, tossing occasionally, until fennel is browned & softened & an instant- read meat thermometer inserted into center of the thickest part of
pork registers 165 degrees F, about 1 hour and 15 minutes. Remove pan from oven and let stand on a wire rack for 5 minutes. Transfer pork to
a carving board and slice into 16 thin pieces. Yields 2 slices pork and half a fennel bulb per serving.

Green Apple Salsa

Super healthy recipe from the P90x workout program... Sharpen your knives to prep for this cutting fest, but it is soooo worth it. Let this salsa refrigerate before serving and the longer it marinates, the better it tastes. 

• 3 plum tomatoes, chopped
• 1 cup Granny Smith apples, chopped
• ½ cup cucumber, chopped
• ½ cup corn kernels, chopped
• ½ cup red bell pepper, chopped
• ¼ cup green onions, chopped
• ¼ cup red onion, chopped
• 2½ tbsp fresh cilantro, chopped
• 1½ tbsp fresh lime juice
• 1 tbsp jalapeno, seeded and chopped
• 1 tbsp balsamic vinegar
• 1½ tsp sugar
• ¾ tsp salt
• ½ tsp ground black pepper

Combine all ingredients, stirring well. Serve at room temperature or chilled with tortilla chips.

Green Bean Salad

• 1/2 pound green beans, trimmed
• 2 tablespoons chopped walnuts
• 2 tablespoons finely chopped fresh parsley leaves
• 2 tablespoons chopped red onion
• 2 teaspoons walnut oil or olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.

Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.

In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.

Green Tomato Casserole
2 1/2 lbs green tomatoes, peeled or sliced
1 tsp salt
1 tsp basil
1/2 cup Italian bread crumbs
1 tsp sugar
1 tsp thyme
1/3 tsp black pepper
2 tbsp butter, divided use

Layer peeled and sliced tomatoes and seasonings (alternate) in buttered casserole and dot with butter. Bake at 350 uncovered for 45 minutes.

Grilled Bok Choy
1 (2 lb) head of bok choy
1/4 cup melted butter
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp ground black pepper
1 tsp seasoned salt (such as LAWRY'S)
1 tsp ground black pepper

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks. Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

Grilled Corn on the Cob

There are a couple of ways to grill fresh corn… From Bobby Flay, he grills the corn in its husk.  Peel back the husks and remove the silk, keeping the husks on.  Butter the kernels and sprinkle with salt and paprika.  Fold the husks back over the corn.  Grill over low heat until cooked through, turning occasionally, 12 to 15 minutes. 

Also, my husband grills the corn without the husks.  Remove the husks and silk.  Butter and season your corn with salt and your choice spice.  Wrap each corn in aluminum foil, twisting the foil at the ends.  Grill for 12 to 15 minutes over low heat, rotating the corn.

Grilled Corn Salad

4 ears of corn on the cob
½ cup italian dressing (or you can mix a small blend of olive oil, balsamic vinegar, salt/pepper)
2 cups spinach
2 cups cherry tomatoes
2 tsp oregano
2 tbsp Parmesan cheese
Fresh oregano or basil

1. Husk and silk corn. Brush each ear of corn with some of the Italian salad dressing. Place corn on the rack of an uncovered grill directly over medium coals. Grill for 15 to 20 minutes or until tender, turning often. (Or place brushed ears in a shallow baking pan; bake in a 425 degree oven for 30 minutes, turning once.) When cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).

2. In a large bowl, combine corn kernels, spinach, tomatoes, and the 2 tsp snipped oregano or basil. Add remaining Italian salad dressing; toss to coat. Sprinkle with Parmesan cheese. If desired, garnish with oregano or basil leaves.

Grilled Peppers

Don't forget to save room for peppers on the grill! For years we have quartered the bells, removed the seeds, sprinkled with olive oil and some type of seasoning, and put them on the grill (I turn them over and grill both sides). While we were packing the veggies last week, one of the packers said they cut the pepper in half, especially the jalapenos, removed the seeds and then filled them with some type of stuffing before placing them on the grill (don't turn them over during the grilling). She said they use all types of stuffing from cream cheese to crab meat. Enjoy!

Grilled Tuna with Fresh Tomato, Cucumber, and Dill Relish

2 tbsp Nakano Rice Vinegar - Basil and Oregano, Roasted Garlic, or Balsamic Blend
1 tbsp olive oil
⅛ tsp salt
⅛ tsp ground pepper
2 (8oz) tuna steaks, ¾ inch thick
½ cup seeded, diced ripe tomato
⅓ cup peeled, seeded, and diced cucumber
1½ tsp chopped fresh dill

1. Combine 2 tbsp rice vinegar, oil, salt and pepper; mix well Place tuna in resealable plastic bag. Pour marinade over tuna; close bag securely, turning to coat. Refrigerate at least 20 minutes or up to 2 hours.

2. Meanwhile, in a small bowl, combine tomato, cucumber, dill and remaining 2 tbsp rice vinegar. Season to taste with salt and pepper; set aside. Drain tuna and discard marinate. Grill tuna over medium hot coals 4 minutes per side, or until cooked as desired. Serve topped with relish.

H

Heavenly Blueberry Smoothie
1 frozen banana; thawed for 10 to 15 minutes
1/2 cup vanilla soy milk
1 cup vanilla fat-free yogurt
1 1/2 teaspoons flax seed meal
1 1/2 teaspoons honey
2/3 cup frozen blueberries

Cut banana into small pieces and place into the bowl of a blender. Add the soy milk, yogurt, flax seed meal, and honey. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency

1 Cup of Rock Salt to every 10 pounds of peanuts. Place a large pot, cover with water and cook at a rapid boil for about 3 long hours. Peanuts should be soft and tender. Allow peanuts to sit in a pot to absorb desired amount of salt.

Fill deep fat fryer or large sauce pan 1/2 full with peanut oil. Preheat oil at 350 degrees F. Fill colander or deep fat frying basket 1/2 full of raw peanuts. Submerge in hot oil. Let fry until raw peanuts start to turn light brown. Peanuts will continue cooking after they are removed from the heat. Do not overcook. Drain on paper towels, sprinkle with salt. Serve warm or store in a glass container with air tight lids. For an unusual snack, add 1/4 tsp, garlic powder or chili powder for eachcup of peanuts.

Place raw shelled peanuts one layer deep in shallow pan. Roast at 350 degrees for 15 to 20 minutes until golden brown. Stir occasionally for even roasting. If you would like peanuts salted, add 1 teaspoon of butter or add margarine to each cup of peanuts immediately after removing it from the oven. Stir until peanuts are evenly coated and sprinkle with salt. For raw peanuts in the shell, use the same recipe, just a new roasting time of 25-30 minutes at 350 degrees.

How to Boil Green Peanuts
Holland Farms recipe for 5 pounds of peanuts. Remember green peanuts are perishable! Always keep refrigerated.

Regular Salt Peanuts:
add peanuts to large pot
cover with water
1/2 cup of rock salt

Cajun Style Peanuts:
add peanuts to large pot
cover with water
1 onion
1 bell pepper
1/4 cup granulated garlic
2 tbsp chili pepper
2 tbsp cayenne pepper
5 jalapeno peppers
1/4 cup rock salt
1/4 cup Tony’s Crab Boil
2 sliced lemons

Hard boil for approx. 3 hours. Check for desired softness. Allow to cool. Enjoy!
*Peanuts do not absorb flavor until cooled*

Questions or Comments - Visit www.HollandFarmsOnline.com or call 1-877-675-6876.

How to Freeze Okra
If you like frozen okra in the winter, just imagine how good it would taste if you had picked a firm, fresh okra yourself and then quickly froze them at home!  It is also one of the simplest ways to put up a vegetable for the winter. Here's how to do it, complete instructions in easy steps and completely illustrated. The okra will taste MUCH better than anything you've ever had from a store.

Ingredients

• fresh okra - any quantity.  I figure one medium sized okra per serving (it cooks down)

Equipment

• 1 Large pot of boiling water
• 2 large bowls, one filled with cold water and ice.
• 1 sharp knife
• Vacuum food sealer or "ziploc" type freezer bags (the freezer bag version is heavier and protects better against freezer burn.

Tips:

• Harvest the okra at its peak maturity (firm, not limp or old)
• Process promptly after harvesting, or keep cooled in the fridge or with ice until then.
• If the okra is watery when thawed, discard the liquid before using.
• An alternative method is to cook the okra first - using you favorite recipe for a zucchini casserole, or sautéed okra, etc., and then simply freeze the cooked okra!  Of course, it does take up more room in your freezer.

How long can they be frozen?

It depends upon how cold is your freezer and how you packed them.  Colder (deep freezes) are better than frost free compartments, which actually cycle above freezing (that's how they melt the ice).  Vacuum packing results in longer storage capability, too.  Thicker bags also help prevent freezer burn.

In general, up to 9 months in a ziploc bag in an ordinary freezer, and 14 months in a deep freeze in a vacuum packed bag.  After that, they beans won't make you sick; they just won't taste a s good.

K

Kale Chips
1 bunch kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon vinegar (try some of your Perdido Vineyard vinegar if you have some left)
1 pinch sea salt, to taste

Preheat an oven to 300 degrees F (150 degrees C).

Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.

Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.

Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

L

Lemon Carrots and Rutabaga
4 medium carrots, cut into 3 inch julienne strips
2 cups rutabaga, peeled and cut into 3 inch julienne strips
1/2 cup water
2 tbsp butter or stick margarine
1 tbsp brown sugar
1/2 tsp grated lemon peel
1/4 tsp dill weed

In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted. Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.

Lemon Tarragon Chicken
Lots of lemon and just a hint of tarragon combine for a simple and elegant chicken dish with a to-die-for sauce that is fantastic over rice or pasta. Add a green vegetable and a salad for an elegant but easy meal. I normally am a huge advocate for using fresh herbs in recipes, but when it comes to tarragon it is one of the herbs I almost always use dried rather than fresh with excellent results. If you have fresh tarragon, you can substitute a tablespoon of finely minced leaves. This preparation is also good for boneless, skinless chicken thighs or turkey cutlets - just adjust the cooking time slightly to make sure the poultry is cooked through before serving.

1 tablespoon olive oil
1 tablespoon butter
Salt
Freshly ground black pepper
6 boneless, skinless chicken breasts pounded flat
Juice and freshly grated zest from 3 lemons
1 cup dry white wine
1 teaspoon crumbled dried tarragon leaves
1/4 cup chicken stock, broth, or water
2 tablespoons cornstarch
Lemon slices for garnish (optional)

Heat a large skillet over medium high heat. Add the olive oil and butter to the pan and heat until the butter is melted. Salt and pepper the chicken breasts and add them to the skillet. Quickly brown the chicken on both sides, then add the lemon juice, wine, and tarragon to the pan. Deglaze the pan with the liquid, removing any dried browned bits from the bottom of the pan. Bring the mixture to a boil, and then reduce the heat to medium. Cover and simmer for 10-12 minutes, or until the chicken is cooked through. Place the chicken on a serving platter and cover with foil to keep warm while finishing the sauce. In a small bowl whisk together the chicken stock and cornstarch until smooth. Whisk the mixture into the skillet and simmer until the sauce comes to a boil and thickens. Return the chicken and any juices collected on the platter to the skillet and rewarm. Flip the chicken to coat evenly with the sauce before serving with optional lemon slices for a garnish.

Makes 6 servings.

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Local Berries
As we all know the best of berries is to just pick them off the vine and eat them while they are still warm from the sunshine, the next best way is to take them from you Community Supported Agriculture tub, pop them into your mouth and know they were picked within the last couple of days.  However, if you want to have an easy method for dressing them up without the effort of a cobbler, muffin, or cake, here’s an idea:

1 C sour cream or yogurt
2-3 TBS local honey
¼ tsp vanilla

Mix ingredients until smooth, add berries, or dip berries, and eat!

Lu Lu’s Jalapeño Cornbread

420 degree oven; bake 25-30 min; makes 2 cast iron skillets

2 C. self-rising (Dixie Lily) corn meal
1 C. buttermilk
1 C. cream corn
3 eggs
1 big onion, chopped
½ cup jalapeno, chopped
1 C. grated cheese
1/3 cup oil

Mix ingredients.  Pour into 2 hot cast iron skillets that have been greased (preferably bacon just fried in it or can crumble bacon and mix in or put on top.

M

Malabar Spinach Soup / (Saan Choy Tong )
(serves 2)
300 gm Malabar Spinach – pick the young leaves with stem, washed and drain dry
½ cup of dried anchovies- washed and drain dry
3 pips of garlic- crushed
1 tbsp of olive oil
1200 ml of water ( more if desire )
white of 1 salted egg
sea salt to taste

Heat up the olive oil in a soup pot and sauté the crushed garlic till fragrant. Add in the anchovies and stir fry till the anchovies are light brown. Pour in the 1200ml of water and boil for half hour under medium heat. When the soup is boiling, add in the Malabar spinach. The leaves and stems will turned darker color when it is cooked. Add in the white of salted egg and off the fire. Lightly stir the whites so that the soup is not cloudy . Add in salt to taste. Serve hot.

Note: You can use one whole salted egg for this soup . But for those who have used the yolks for mooncake, you can use the whites for this soup. The rest , you can store them in ice cube container and keep in the freezer for further use when cooking this soup.

Marinated Cherry Tomato Salad

• 4 cups halved cherry tomatoes
• 1/4 cup vegetable oil
• 3 tablespoons cider vinegar
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 teaspoons white sugar

In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.

Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

Mashed Butternut Squash
2 medium butternut squash (about 4 - 5 lbs)
3 Tbsp unsalted butter
3-4 Tbsp brown sugar
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 cup milk, half & half, evaporated milk....anything you have lying around (I use 1 % milk)

Preheat oven to 400 F. Cut off & discard ends of squash. Peel, cut in 1/2 length wise & remove seeds. Cut squash in about 3/4 " cubes & place on baking sheet.Stir together melted butter, brown sugar, salt, pepper, & milk. Toss all ingredients together & spread in a single layer. Roast for 30 minutes, turning half way through, or until the squash is very tender. Try not to let it brown. Transfer squash & the pan drippings to a mixing bowl or casserole dish & mash or mix w/ hand mixer until smooth. Season to
taste if necessary (I never have to though). Enjoy!

Mediterranean Chard
Chard is very much like spinach, but with a stronger taste.  The stems are tougher and need to be cooked longer than the leaves.  Tender new leaves are very good in salads, larger more mature leaves are best cooked.  You can substitute chard in most recipes for spinach.  I especially like it as it adds a bit of pizzazz with the different colors.
 
4 tablespoons olive oil
1-2 tablespoon minced garlic
1 small onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
2 tablespoons freshly grated Parmesan cheese
salt/pepper to taste
 
Saute olive oil, garlic, onions and chopped chard stems until garlic is brown.  Add leaves, salt and pepper and cook until leaves wilted.  Sprinkle cheese on top and serve.

Melon & Apple Granita
4 cups cubed ripe melon
1 cup unsweetened apple juice
1/4 cup lime juice
1 cup fresh blueberries
1 cup fresh raspberries
Fresh mint leaves, for garnish

Combine melon, apple juice and lime juice in a blender; puree until smooth. Pour the mixture into a 9-by-13-inch glass or metal pan.

Place the pan on a level surface in your freezer. Freeze, stirring and scraping with a fork every 30 minutes, moving the frozen edges in toward the slushy center and crushing any lumps, until the granita is firm but not frozen solid, 3 to 4 hours.

Remove from the freezer; use a metal spatula or large spoon to break up the frozen ice into small slivers. Pack into an airtight plastic container and freeze for at least 1 hour more.

Remove from the freezer about 20 minutes before serving to soften slightly. Use a wide spoon or ice cream scoop to scrape the granita into shallow bowls. Sprinkle blueberries and raspberries over each portion and garnish with mint leaves, if
desired.

Melon with Orange-Ginger Syrup
1 cup freshly squeezed orange juice, strained (about 4 oranges)
plus zest of 2 oranges
1 cup sugar
1/2 ounce ginger, thinly sliced
2 tablespoons Cointreau
1 small honeydew melon, cut in half, seeded
1 small canary melon, cut in half, seeded
1 cantaloupe, peeled, seeded, and cut into 1-inch wedges
Mint sprigs, for garnish

Fill a large bowl with ice & water; set aside. Place the orange juice, sugar, and ginger in a small saucepan over medium heat; bring to a boil. Let simmer, stirring occasionally, until sugar has dissolved and syrup has thickened, about 15 minutes. Remove from heat; strain syrup into a clean bowl; add the Cointreau; stir to combine. Set bowl in ice bath, or chill in refrigerator, until syrup is cold.

Using different sizes of melon ballers, cut balls from the honeydew & canary melons. Place balls in a medium bowl; add 1/2 cup cold syrup and orange zest. Toss to combine.

To serve, arrange cantaloupe on a platter. Spoon melon balls on top. Serve extra melon balls on the side. Drizzle melons with syrup; garnish with mint. Serve with Orange Lace Cookies and remaining syrup on the side.

Mom’s Southern-Style Peas

I grew up with my mom picking peas fresh from the field.  Then, she would come home and shell the peas by hand and snap some of the beans to add “snaps.”  The fresh peas would go into a huge bowl  sitting in her lap, and then the shells would be tossed into a brown paper bag with the tops rolled down.  After, she would rinse the peas.  Then my mom blanched the peas on the stove, drained, and poured into freezer bags.  We would enjoy peas year-round until the next season.  There are a number of varieties of peas, but she cooks them all the same way in the recipe below.

1 quart-sized bag of your choice of peas
1 tsp of baking grease
Salt to taste
Optional:  Ham hock for taste

Place all ingredients into boiler pot.  Add water to cover peas.  Bring it to a boil, and then lower to a simmer.  Cook for approximately 1 to 1.5 hours.  In last 30 minutes, add salt to taste. 

MonsterChef's Cayenne Salsa
About 15 pounds of Fresh Ripe Tomatoes
3 Large Green Peppers (chopped)
1 Large Onion (chopped)
1 Clove Garlic (finely chopped)
1/4 Cup Fresh Cilantro Leaves (chopped) Note: Fresh Cilantro can be found in the produce section of the store if you do not grow your own.
1/2 Cup Fresh Cayenne Peppers (chopped) Note: Substitute any kind or amount of pepper you like or even a combination of types - some of my favorites include Cayenne, Thai Dragon, and Tabasco.
2 small cans of Tomato Paste (or 1 bigger one)
1 Teaspoon Salt
2 Teaspoons Coarse Black Pepper
1/4 Cup Vinegar

This recipe will make between 6 or 8 pint size canning jars. Double or triple the recipe if you have lots of tomatoes and a really big stock pot to make the sauce in. Here is the step by step process for making and preserving the MonsterChef Cayenne Salsa:

1. Make sure you have good canning jars (run your fingers around the rims to make sure they have no rough spots or chips - a faulty rim will not seal properly). Have enough new lid inserts with the rubber gaskets built in. Make sure that the lids fit the jars - there are different brands and sizes.
2. Use a bleach solution to wash and sterilize your working area (countertop, etc.)
3. Sterilize the jars and lids by boiling them in water for about 15 minutes. Set them aside to air dry on a clean towel.
4. Fill one of the 8 quart saucepans with water and bring to a boil.
5. While waiting for the water to boil, wash the tomatoes, Green Peppers, Hot Peppers, and Cilantro Leaves to remove any dirt or other garden residue off them.
6. Place a Colander over the other 8 quart sauce pan (preferably in the sink). Have a clean towel laying next to the sink where the pan and colander are (important for next step).
7. This Part Requires Fast Work - Be Prepared!!Place a few tomatoes in the boiling water for a few seconds. Use the Tongs to remove them from the boiling water and place them on the towel as soon as you see the skins start to split open. Keep repeating this process until all the tomatoes have been scalded this way.
8. While working over the colander, use a sharp knife to peel each tomato and cut it into 1/2 square inch chunks. Note: Tomatoes are very juicy, so juice runs through the colander into the pan while you are peeling and cutting. Throw peelings in trash or garbage disposal. The purpose of the colander is to catch the peelings if you slip a little. Each time the colander is full of chopped tomatoes and no skin, dump it into the pan with the tomato juice. Keep doing this until all the tomatoes are chopped. The end result is a big pan full of chopped tomatoes and juice.
9. Put the tomatoes and juice on the stove and turn the temperature high enough to bring it to a simmer. While it is heating up, chop the green peppers, onion, garlic, and hot peppers and add to the tomato mixture. It may be a good idea to wear rubber gloves while chopping the cayenne peppers or other hot peppers.
10. Add the two cans of tomato paste, salt and black pepper. Stir the mixture frequently. Do not let it boil hard - slow simmer is best. We just want it cooked enough to kill bacteria, yet leave the ingredients in recognizable chunks.
11. Turn off the heat and add the fresh Cilantro leaves and vinegar. You do not want to boil off the vinegar - the vinegar's purpose is to add a little acidity to the mixture because many varieties of tomatoes do not have enough acid for good canning.
12. Fill the canner kettle with water (just over half full so that there will be room for 6 to 8 jars completely submerged in the boiling water. Turn on the heat to bring to a vigorous boil and move on to step 13 while you are waiting for it to boil.
13. Use a canning funnel and ladle to fill the jars to a level of about 1/2 inch from the top. The funnel will help keep from getting salsa on the rims of the jar. Use a butter knife to poke up and down in each jar to work out any air bubbles.
14. Place the lids on the jars and screw them down tightly. MAKE SURE THE RIMS ARE VERY CLEAN BEFORE PUTTING THE LIDS ON!!!
15. Make sure the canning kettle water is boiling vigorously. CAREFULLY Place the jars on the canning rack and gently lower it into the boiling water making sure that the jars are submerged without overflowing the kettle.
16. Boil the jars in this "water bath" for 1/2 hour. Then gently remove the jars and set them aside to cool. As they cool you will hear each jar make a snap or pop sound (that is the signal that the jar sealed properly). Proper Seal is important. After the jars are completely cool, you should be able to push on the lid and hear nothing. If the lid will make a popping noise as you push on it, you did not get a good seal and that jar cannot be saved for a long period (use that one right away within a week or two).
17. After the jars are completely cool, give the lids one more twist to tighten them further. Label the lids with the following information: "Salsa" or "Hot Salsa" and the date canned. Store in a cool dark place for up to 3 years.

Muscadine Cake
2 1/2 c. muscadine grapes
1 box white cake mix
1 box blackberry jello
3/4 c. oil
4 eggs

Cook 2 1/2 cups muscadines in 1 1/2 cups water until hulls are tender. Remove seeds. Separate hulls and juice. Mix one box cake mix, one box blackberry jello, 3/4 cup oil and 1/2 cup muscadine juice, add eggs one at a time. Beat until fluffy. Fold 1 cup hulls into batter. Pour into greased and floured Bundt pan. Bake at 350 degrees until done.
Topping: Bring to a boil 1/2 cup sugar and 1/2 cup juice. Spoon over cake while cake is still hot.

Muscadine Dream Pie
2 c Milk
1 ts Vanilla
1/4 c Cornstarch
1 Graham cracker pie crust
1/4 c Honey
30 Muscadines; deseeded, cut in
3 Egg yolks
1 c Muscadine preserves
1 tb Butter

A special note when working with muscadine recipes: Cut the muscadines in half then remove the seeds. Squeeze the hull. This will remove the pulp. This eliminates the process of pressing the pulp through a sieve. After these steps are complete, then proceed with the recipe.

Blend cornstarch and milk until smooth and place in the top of a double boiler. Add honey and cook until mixture thickens, stirring constantly. Beat the egg yolks and stir some of the thickened milk into the egg yolks. Add the remaining yolks to the milk mixture in the double boiler and stir constantly until very thick or about 1 minute. Add butter and vanilla and stir for another minute. Cool and pour into pie crust. Cover top of the custard with the cut muscadines. Place the muscadine preserves in a heavy saucepan and slowly heat to a little warmer than room temperature. Place in a blender and process until smooth. Pour muscadine preserves over top of pie. Refrigerate until ready to serve.

Muscadine "Dump Cake"
1 cup prepared grapes
1/2 stick butter
1 cup self-rising flour
1 cup milk
1 cup sugar

To prepare grapes, remove pulp; cook pulp until seeds loosen, then press through sieve to remove seeds. Add pulp to skins and cook until tender. Add sugar to taste, some grated lemon peel and a sprinkle of apple pie spice.

Melt butter in glass pie plate. Mix flour, sugar and milk in another bowl. Pour flour mixture over butter. Carefully pour prepared grapes over the top. Bake at 350 degrees for 30 minutes. Do not open oven until baking time is up. Cake should be brown on top. Yield: 8 servings.

Mustard Greens
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

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.

O

Okra and Corn Casserole
2 cups sliced fresh or frozen okra
3 to 4 tablespoons butter, divided
1 1/2 cups cooked corn kernels
2 tablespoons flour
1 cup milk
8 ounces shredded sharp Cheddar cheese
1 cup dry bread crumbs

1. Stir-fry okra in 2 tablespoons butter for 10 minutes. Place in baking dish alternating layers with drained corn. Make a white sauce by melting remaining butter in a saucepan over low heat and blending in flour.

2. Milk should be added all at once, cooking quickly and stirring constantly. Cheese is stirred in until blended. Pour this mixture over vegetables. Melt remaining 1 or 2 tablespoons of butter and toss with bread crumbs. Sprinkle buttered crumbs over casserole.

3. Bake at 350° for approximately 45 minutes, until the casserole is heated.

Onion-Roasted Potatoes
4 servings

1 envelope Lipton Recipe Secrets Onion Soup Mix
4 medium potatoes, cut into large chunks (about 2lbs)
1/3 cup olive oil

1. Preheat oven to 425 degrees.  In 13 x 9-inch baking or roasting pan, combine all ingredients.
2. Bake, stirring occasionally, 35 minutes or until potatoes are tender golden brown.

P

Peanut Brittle
2 c. raw peanuts
1/2 c. white syrup
1 tsp. vanilla
1 c. white sugar
1 inch paraffin, cut thin
1 tsp. soda

Add raw peanuts in beginning. Cook 15 minutes or until tanish brown. Add 1 tsp. soda and stir. Pour into greased warm pan.

Pear Butter
4 pounds medium pears, quartered and cored
2 cups sugar
1 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
1/4 cup orange juice

Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.

Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.

Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.

Pear Fruit & Nut Salad
1 large red apple, sliced thinly
1 large pear, sliced thinly
1 large orange, peeled and sliced
1/3 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon honey
1/2 cup chopped pecans
lettuce leaves

In a large bowl, combine sliced fruit. In a small bowl, combine oil, vinegar, and honey; blend well. Pour oil mixture over the fruit, tossing to coat well. Arrange fruit on 6 lettuce lined salad dishes; sprinkle each with a heaping teaspoon of chopped nuts.
Serves 6.

Pear Pickle
1 peck pears (Seckle pears)
10 (2-inch) pieces stick cinnamon
2 tbsp. whole cloves
4 c. sugar
1 1/2 qt. vinegar
2 tbsp. whole allspice

Wash pears; remove the blossom end only. Boil the pears for 10 minutes in enough water to cover. Drain. Prick the skins. Put spices loosely in a clean, thin white cloth; tie top tightly. Boil together for 5 minutes the spices, sugar and vinegar. Add the pears and boil for 10 minutes or until pears are tender. Let stand overnight. In the morning remove the spice bag. Drain syrup from the pears and bring syrup to boiling. Pack pears in clean, hot jars. Pour hot syrup over the pears, leaving 1/2 inch head space. Adjust lids. Process in water bath at simmering temperature (about 180 degrees) for 10 minutes.

Penne Pasta with Roasted Vegetables
1 Eggplant, cut in pieces
1 Butternut Squash, peeled, seeded, cut in pieces
2 Zucchini, cut in pieces
2 Red Bell Peppers, cut in pieces
1 Red Onion, cut in wedges
1 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
1 pound Penne Pasta
3 tablespoon Balsamic Vinegar
3 minced cloves Garlic

1. Heat oven to 450 F.
2. Spray 2 roasting pans with cooking spray.
3. Add eggplant, butternut squash, zucchini, bell peppers, red onion, 1/2-teaspoon salt, and 1/8-teaspoon pepper to pans. Toss to coat vegetables with cooking spray.
4. Roast vegetables 30-35 minutes, until browned and tender.
5. Cook pasta according to package instructions. Drain, but reserve 1 cup of the pasta water.
6. In large serving bowl, toss vegetables, prepared pasta, vinegar, garlic, reserved salt and pepper and pasta water.

Pepper Jelly
Here is an awesome recipe scaled to use the amount of peppers in your box. I tried it this weekend and it is well worth a bit more trouble than most of my recipes. I have used it this week in a chicken salad, baked on salmon, and on wheat flat bread toasted with sharp cheese then spread on the jelly - wow a real keeper recipe.

4 half pint canning jars with lids and rings                     3/4 cup cider vinegar
3-1/4 cups white sugar                                               1/2 cup shredded carrot
1 minced red bell pepper                                            7-1/2 hot peppers, seeded and minced
1 (3 ounce) pouch liquid pectin

Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the hot peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.

Sterilize the jars and lids in boiling water for at least 5 minutes (I just washed in hot water and soap). Pour the jelly into the hot jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and boil for 5 minutes.

Remove the jars from the stockpot and place several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Pepper Vinegar

Ready in: > 5 hrs
Difficulty:   1 (1=easiest :: hardest=5)Serves/Makes:   2 cups

Ingredients:
6 ounces red or green hot peppers (cayenne, serrano, etc.)
1 1/2 cup white distilled vinegar
1/4 teaspoon salt
1 pinch cayenne

Directions:

In a sterilized jar, pack peppers. In a small bowl stir together remaining ingredients until salt is dissolved and pour over peppers.

Seal jar with lid. Let stand at room temperature for at least 3 weeks and up to 6 months.

Pickled Banana Pepper
peppers
garlic
dill
1 cup pickling salt
1 cup vinegar
1 gallon water

Pack in sterilized jars. For each jar, use one clove garlic, one bunch dill or one teaspoon dill seed.

Bring pickling mixture to boil, pour over peppers and adjust seal. Process in a boiling water bath for 10 minutes. Tip: Heat jar lids before using for best results.

Preserving Herbs
Any herb can be dried. The trick is to get it dried before it molds by ensuring air can circulate around it. I place mine in a wicker type basket & leave it on my counter. I don't wash mine since I don't use pesticides & the fertilizer is through a drip system which is very similar to how your herbs were grown. I shake to be sure all bugs are gone & lay them out. When ready, I use a mortar & pestle to grind as needed. I have been amazed at how much flavor is in the fresh dried herbs. You will get spoiled and not want them from the store ever again.

Let's talk about freezing...this is easier than you may have thought. You can lay out the dry leaves or sprigs on a cookie sheet & place in freezer. When frozen, place the leaves in airtight container and store in the freezer. If freezer room is an issue, use ice trays in one of two methods. First method: chop the herbs & mix with olive oil & place in the ice trays & freeze (make sure either the ice tray is in a baggie air tight ). This is so nice as you can take from freezer & place in soups or any dish & they thaw immediately. Second method: place leaves in ice trays & cover with water. The herbs will keep for over a year as long as you have the entire herb covered with water. Any part that sticks out of water will not keep flavor as well.

Lastly, don't forget about making pestos. Although basil is the most common pesto, it can be made with several herbs. My favorite recipe website is www.allrecipes.com. Search pesto & you will be amazed!

Preserving Peppers
Save some peppers for the off season:

Drying hot peppers is a great way to keep them long term. Wash thoroughly after picking, then dry. Place in a basket that breathes, on a plate or a wire rack in a dry, well ventilated room. You can also string the peppers up on string or thread and hang to dry. Within several weeks, you will have dried jalapenos & you can grind them up or use them as ornaments.

Freezing peppers is easy. They will loose some of their texture, but keep their flavor & heat. You can place in a baggie whole. If lager peppers like bells, I typically dice & place in a small baggie & freeze. With any of the
peppers, the more air you get out of the baggie, the longer they will last.

Roasting peppers: Roasted peppers are great for a multitude of recipes. You can also roast your peppers before your preserve them. Try this jalapeno pepper roasting technique for a sweeter flavor: Using a Gas Stove Top...

1. Produce a HIGH FLAME.
2. Place the jalapeno pepper directly over the flame. Allow skin to blacken and bubble up. It will do so in about 1 minute.
3. Flip the jalapeno pepper and blacken both sides. Do not allow to catch fire.
4. Place the jalapeno in a plastic baggie and seal. Allow to steam in the baggie about 5 minutes to loosen the skin.
5. Remove jalapeno from baggie and peel off the skin. A towel will help, or a fork. Discard the skin.
6.Cook the roasted jalapeno peppers into any recipe you wish!

NOTE: You can adapt this recipe to the grill by heating the grill to HIGH heat, and roasting the peppers the same way. Again, the jalapeno pepper skin will blacken & blister. Proceed to step #4 and continue onward!

Q

Quick Greens, Brazilian Style
2lb fresh collard greens
3 tbsp extra-virgin olive oil
5 cloves garlic, minced to taste
¼ cup warm water
Salt and freshly ground black pepper to taste

Wash the collard greens thoroughly to remove any dirt or grit. Drain well. Pick over the greens, discarding any that are old and cutting out any discolored spots and the fleshly ribs. Place leaves in a pile, roll them into a thick cylinder and cut them into thin strips crosswise. Fluff the cut greens into a bowl. Heat the olive oil in a heavy skillet, add the garlic, and cook until it is slightly browned. Add the greens and cook, tossing them frequently to make sure they are coated with the olive oil and garlic. Add the water, season, cover and cook for 5 minutes. Remove and serve warm.

R

R and R Pudding
1 cup water
1/2 cup long-grain white rice
1 pound rutabaga, peeled and cut into 1 1/2 inch cubes
1/2 cup milk
1 tablespoon butter
1/4 cup white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 dash ground nutmeg
2 eggs, separated

Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes. Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. Drain the rutabaga, and place into a mixing bowl. Add the milk, butter, sugar, salt, pepper, and ground nutmeg. Beat or mash the rutabaga until smooth. Stir in the cooked rice, and beat in the egg yolks. Beat the egg whites in a separate bowl until stiff peaks form. Fold gently into the rutabaga mixture. Spoon mixture into prepared casserole dish. Bake in preheated oven until top is lightly browned, about 1 hour.

Radish Dip
4 cloves garlic, peeled
6 radishes, quartered
1 (4 oz) package cream cheese, softened
whatever kind of herb or spice you desire (fresh herbs can be added, or use a Cajun seasoning as an example)

Place garlic in the container of a food processor and pulse until finely minced. Add radishes, herb and mince. Add cream cheese and mix until well blended. Transfer to a serving dish and chill until serving.

Ratatouille
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.

Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sauté garlic until lightly browned. Mix in parsley and eggplant. Sauté until eggplant is soft, about 10 minutes. Season with salt to taste.

Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.

A few notes on this recipe: You can substitute or take out any of the vegetables to meet the needs of your family. This is a great way to disguise the some of the vegetables in a way that your family will eat them! I serve this with some risotto as a main dish, but it can be a simple side dish as well!

Red and Sweet Potato Salad
2 lbs red potatoes, cut into 1-inch chunks
1 lb sweet potatoes, peeled and cut into 1-inch chunks
¼ cup red wine vinegar
1 tbsp spicy brown mustard
1¼ tsp salt
½ tsp pepper
½ cup reduced-fat mayo
¼ cup 2% milk
2 celery ribs, chopped
1 small red onion, chopped
⅓ cup minced fresh parsley

Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
In a large bowl, whisk the vinegar, mustard, salt, and pepper. Drain potatoes; add to vinegar, mixture and stir gently to coat. Cool.
In a small bowl, combine the mayo and milk. Stir in the celery, onion and parsley. Gently stir into the cooled potato mixture. Serve immediately or cover and chill.

Roasted Acorn Squash with Chile Vinaigrette
2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Roasted Beets and Sauteed Beet Greens
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Roasted Beets 'n' Sweets
6 medium beets, peeled and cut into chunks
2 1/2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon sugar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Roasted Beets with Feta
4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese

1. Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
2. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
3. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Root Vegetable Soup
2 sprigs fresh rosemary, chopped
1 pinch kosher salt
2 tablespoons extra virgin olive oil
cooking spray
2 medium sweet potatoes peeled and cubed
3 carrots, peeled and sliced
4 parsnips, peeled and thickly sliced
4 new potatoes, peeled and halved
10 cups chicken stock
Cayenne pepper (to desired spicyness)
salt to taste

Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.

Place the potatoes in a pan. Toss other vegetables with oil to coat. Evenly spread vegetables on the prepared pan and sprinkle with rosemary. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.

While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
Puree batches of liquid and vegetables in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste.

Rutabagas in the Rough
4 large rutabagas
1/4 t. salt
Water
1 T. extra-virgin olive oil
Dash of nutmeg
Salt and pepper to taste

Peel rutabagas with a vegetable peeler, and cut into chunks. Put them into a 4-quart (4 liter) saucepan, add the salt and about 2" (5 cm) of water to cover. Cover saucepan, and bring to a boil over high heat.

Turn heat down to medium and cook about 12 - 15 minutes, or until fork tender. Drain, reserving cooking liquid. Using a potato masher, coarsely mash rutabagas in the saucepan, adding cooking liquid as needed for moisture.

Add olive oil and nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or herb of your choice. Serves 6.

S

Sausage, Kale, and White Bean Soup
1 cup dry navy beans
1 large bunch kale, rinsed, stemmed and chopped
1 tablespoon olive oil
1 pound spicy linguica sausage, sliced
1 cup chopped shallots
4 cups chicken broth
salt and pepper to taste
1/2 teaspoon hot sauce, or to taste

Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.

Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain.

Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.

Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.

Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.

Seared Scallops with White Beans and Bacon
2 strips bacon chopped into small pieces
½ red onion, minced
1 clove garlic, minced
1½ cans whiet beans (14oz each), rinsed and drained
4 cups baby spinach
1 lb large sea scallops
Salt and pepper to taste
1 tbsp butter
Juice of 1 lemon

Heat a medium saucepan on low, and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Saute them until the onion is soft and translucent, about 2 to 3 minutes. Add the white beans and spinach; cook until the beans are hot and the spinach is wilted. Keep warm.

Heat a large cast-iron skillet or saute pan on medium high. Blot the scallops dry with a paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear them 2 to 3 minutes on each side until thy're deeply carmelized.

Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops.

Sesame Green Bean Salad
1 lb fresh green beans, trimmed
1 tbsp reduced-sodium soy sauce
2 tsp canola oil
1 tsp sugar
1 tsp cider vinegar
1 tsp sesame oil
1/4 tsp salt
2 tsp sesame seeds, toasted

Place the beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water; pat dry. Place in a serving bowl.

In a small bowl, whisk the soy sauce, canola oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat. Sprinkle with sesame seeds; toss again. Serve at room temperature.

Sorrel Soup
Sorrel is a lemony flavor herb/vegetable similar to spinach or chard and can be cooked or use as a salad leaf.  The following recipe is from www.allrecipes.com and came with great ratings.

3 cups vegetable broth
2 tablespoons uncooked white (I always use brown rice) rice
1 bunch sorrel, stemmed and rinsed
1/2 cup heavy cream
salt and pepper to taste

In a large saucepan bring vegetable broth to a boil over medium heat. Stir in rice and continue to boil for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender. Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.

Southern-Style Okra
1 1/2 cups sliced okra
1/4 cup chopped onion
1/2 green bell pepper, chopped
2 tablespoons vegetable oil
1 can (14.5 ounces) tomatoes with juice, or 1 1/2 cups tomato puree
2 teaspoons sugar
1 tablespoon flour blended with 1 tablespoon cold water
1/2 teaspoon salt
1/4 teaspoon pepper

Cook okra in boiling salted water 10 minutes. Drain. Brown onion and green pepper in salad oil. Add tomato juice, cook slowly 5 minutes. Add okra and remaining ingredients. Cook over low heat 5 minutes longer.
Serves 4.

Southwestern Corn Salad
Serves 6-8, Prep Time: 30 minutes, Cook Time: 10 minutes, Total Time: 40 minutes

Ingredients:

• 3 tablespoon olive oil
• 3 cups fresh corn kernels, about 6 ears
• 1 (15-oz) can black beans, well rinsed and drained
• 1 red bell pepper, diced small
• 1 orange bell pepper, diced small
• 1 jalapeno pepper, seeded, minced
• 4 thinly sliced green onions
• 1 clove garlic, crushed, finely minced
• 2 tablespoons chopped cilantro leaves
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle pepper, or to taste
• 3 tablespoon fresh lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon salt

Preparation: Heat the olive oil in a large nonstick pan over medium-high heat. Add the corn and sauté, stirring, for about 3-4 minutes. Turn off the pan and transfer corn into a large mixing bowl. Add the rest of the ingredients and toss to combine thoroughly. Refrigerate for at least 4 hours before serving. Toss well, and taste and adjust for salt and heat before serving.

Spicy African-Style Okra
1-1/2 lb. okra, sliced in 1/3-inch disks
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
2 large, ripe tomatoes, diced
1 fresh hot chile (habanero, serrano or jalapeno), pierced with a fork
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Rinse sliced okra in a colander under hot water.
2. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 3 minutes.
3. Add tomatoes (including juice) and chile and boil, stirring, until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes. Add okra and cook, gently stirring, until okra is tender, about 5 minutes. Discard chilis and stir in salt and pepper.

Spicy Basil Chicken Fried Rice

• 16 oz boneless chicken breast chopped into bite size pieces shopping list
• 1 sliced red pepper shopping list
• 1 sliced green pepper shopping list
• 15 fresh basil leaves shopping list
• 1/4 cup sliced onions shopping list
• 4 sliced pieces of cucumber shopping list
• 2 eggs (may use eggbeater substitute) shopping list
• 1 tablespoon of chili paste with Soya bean oil shopping list
• 2 lime wedges shopping list
• 2 cups of cooked jasmine rice shopping list
• 2 oz of oil shopping list
• 2 oz currySimple Thai stir-fry sauce shopping list

Heat pan to medium-high heat.
Add oil and start cooking the eggs in the pan.
Add chicken and stir-fry until about 70% cooked.
Add red peppers, green peppers, basil leaves, onions and continue to stir-fry for about 1 minute.
Stir ingredients together then add the cooked rice and top with the CurrySimple Thai Stir-Fry Sauce.
Mix together in the pan with a spoon and add the chilli paste with soya bean oil.
(Optional) spice it up with a few dehydrated chillis or a dash of the ground hot chillis.
Serve on a plate with a lime and the cucumber slices as a garnish.

Spicy Bok Choy in Garlic Sauce
1 lb bok choy
1 tbsp vegetable oil
1 tbsp sesame oil
1/4 cup water
1 tsp grated fresh ginger root
2 cloves garlic, minced
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp brown sugar
1/8 tsp crushed red pepper flakes (optional)

Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Spinach Salad with Bacon Dressing
5 slices bacon
1 tablespoon brown sugar
4 green onions, sliced
1/8 teaspoon ground mustard
1/8 teaspoon paprika
1/4 teaspoon salat
2 tablespoons vinegar
1 package baby spinach leaves

Place spinach in a serving bowl. In a frying pan, cook bacon until crisp. Remove bacon from pan and crumble. In bacon drippings, add brown sugar, onions, seasonings and vinegar. Stir until sugar dissolves. Pour over spinach and top with crumbled bacon.

Spinach Stuffed Squash
Here's a suggestion to combine the fancy squash, spinach and rosemary.

1 - 2 squash (depending on size) cut in half (horizontal cut) with seeds scooped out
large handful of spinach cut into small pieces (small bite sizes)
1 large clove of garlic minced
2 eggs
2 cups ricotta or cottage cheese
1/4 to 1/2 cup shredded parmesan cheese
salt and pepper to taste
1 sprig of rosemary leaves chopped

The proper way to fix this is to steam the squash halves until tender - about 5 minutes and saute garlic and spinach in a bit of olive oil, then mix rest of ingredients together and stuff in squash, sprinkle with a bit more parmesan cheese on top and bake at 350 until cheese is melted (about 20 minutes). I however encounter many times that are rushed and I simply mix all the stuffing ingredients together and stuff in squash, top with cheese and bake at 350. This does take longer oven, maybe 45 minutes, but seems to be just as good.

Squash 101
Here is a quick and dirty on "SQUASH". First for you trivia buffs, squash is a fruit, however since it isn't as sweet as fruit you will often see it in the veggie category. Most squash falls into two categories: Summer and Winter Squash.

Summer squash are thin-skinned and bruise easily (think zucchini), so look for firm, blemish-free ones with taut skin. Typically, the smaller ones are sweeter and more tender. Summer squash are more moist—they contain more water—than winter squash. Summer squash are good for about a week in the refrigerator before they begin to soften and wrinkle.

Most any summer squash can be substituted for the other in recipes such as casseroles, grilled, baked (my favorite, with a bit of grated parmesan cheese sprinkled on top), fried, broiled, raw in salads or simply cut up with a dip of choice Here are some varieties you might see this season in the CSA basket:

Pattypan or Sunburst Squash or Baby Summer Squash (also referred to as UFO's, flying saucers, etc): These cute squash come in yellow, green and white. They have scalloped edges and, like most other summer squash, a thin skin and tender meat. They can cook in the microwave, bake in the oven, on the stove, or can be used cooked or uncooked as a charming garnish for any dish.

Eight-Ball Squash: The fattened, round eight-ball squash is a spherical hybrid of zucchini. Sharing the same dark, speckled green skin and plump insides, this squash can be prepared exactly the same way as zucchini. If your family doesn’t like zucchini, show them these eight-balls: They’re so much more fun! Cook just like a zucchini.

Crookneck Squash: A yellow squash with a thin curved neck; there are smooth-skin and warty-skin varieties. These are typically what we see in Northwest Florida, I think primarily folks are more familiar with them and, consequently they sell better. I hope for us to cook more with some of the other varieties so more farmers will grow them. I love to see a variation in textures and colors!

Winter squash, unlike the summer varieties have hard, thick rinds (think acorn and butternut squash). They are so hardy that you may find yourself needing a hammer to tap the knife’s handle when trying to cut one in half. This thick skin puts longevity on their side: You can keep winter squash fresh in cool, dark places for one to three months. Winter squash are drier—they contain less moisture—than summer squash.

Butternut Squash: A creamy-colored gourd with a bottleneck shape, the butternut squash is one of the more common varieties of winter squash. It tastes like a nuttier version of the sweet potato and can be baked, steamed, or the basis for an awesome soup.

Acorn Squash: Any Green Bay Packers fan should love acorn squash because it comes in the team’s three colors: green, gold and white (though the dark green ones can be much darker in hue than the team’s forest green). Known for its compact size, one squash provides one (generous) or two portions. The defined ribs make an attractive vessel: the halves can be hollowed out after baking and used as decorative bowls for mashed squash, squash soup, rice or stuffing. Naturally sweet and slightly fibrous, acorn squash can be substituted for butternut squash, which has a nuttier flavor.

Squash Casserole
You can use any or all of the three different squash you may get in your box this week. There is the green zucchini squash (should probably count as two or three of the smaller yellow squash), the straight or crooked neck yellow squash and then the white patty squash (I have a friend who gets the box and asked what to do with the UFO in his box - hahaha). They can all be used interchangeably and do not need to be peeled.

5-6 small squash chopped and boiled (should only take a few minutes since they are fresh)
1 slightly beaten egg
1 cup crumbs (bread is fine, ritz crackers are better, any cracker or croutons)
2 TBS butter
1 small onion chopped
1 C grated cheese (sharp, mild and can use more if you are a cheese lover)

Mix together in a greased baking dish and sprinkle some more cheese on top. Bake at 350 until the egg sets. Time varies with size of dish.

Squash Soup
Sopa de Calabacitas

3 lb Zucchini Squash or Yellow Crookneck Squash, cut into chunks
4 cups Milk (I use skim Milk)
2 cups Chicken Stock or Vegetable Stock
3 Tbsp. Butter
1 Tbsp. minced Onion
1 ½ tsp. Salt, or to taste
½ tsp fresh ground Pepper, or to taste
6 Acorn or other round Squash (optional)

~Cook the zucchini or yellow squash in a little water for about 20 minutes until they are crisp-tender.  They may also be steamed instead.  Drain. 
~ Puree the squash in a blender adding a little of the milk if necessary in order to puree the squash. Be careful of the steam since the squash is hot.
~Melt butter in a large saucepan and saute the onion until transparent.
~Add the squash, milk, and chicken or vegetable stock to the pan and stir.  Add salt and pepper.  Simmer, covered, over low heat for 5 minutes or until soup is heated through and hot.  Adjust seasonings.
~Slice the tops off of the Acorn Squash and scoop out the seeds and flesh.  Serve the soup in these shells.  Soup can also be served in bowls instead.  

Adapted from: Mexico the Beautiful Cookbook.

Stewed Tomatoes and Okra
*Published in the Pensacola News Journal from local chef / co-owner of The Fish House, Jim Shirley. "Stewed Tomatoes and okra is a dish that can inspire either love or loathing in Southern diners. Most fears are caused by the mucilaginous (slimy) nature of cooked okra. I tame that in my stew by frying the okra first, then adding to the stew just before serving. My other trick is to roast the tomatoes before stewing to boost the flavor. So roll on down to the farmers market and show some love for the best of the end-of-summer vegetables."

6 large vine-ripe tomatoes, cut in eights
2 tbsp extra virgin olive oil
1 teaspoon dried basil
1 tsp dried oregano
½ tsp red pepper flakes
1 lb okra, slit in half lengthwise
Oil, for frying
1 small onion, deiced
1 tbsp minced garlic
1 cup chicken stock
2 tbsp basil chiffonade
Salt, to taste

Toss tomato wedges in a tablespoon of olive oil and the dried basil, oregano and red pepper. Place in small roasting pan and roast at 275 degrees for 20 minutes – until all wrinkled up.
Fry okra in a little oil in a deep sauté pan over medium heat for about 5 minutes. Reserve.
Toss onions and a tablespoon of olive oil into the pan and sauté till translucent. Add garlic and continue to cook for 1 minute; then add tomatoes and chicken stock.
Stew for 10 minutes, add okra, and cook for 3 minutes. Garnish with fresh basil chiffonade and fall to.

Stir-Fried Collard Greens
1 bunch of collard greens (cut roughly into bite size)
6oz uncooked bacon (minced or sliced into small pieces)
1 tsp minced Garlic
½ cup small onion (chopped)
1/3 cup soy sauce
Black pepper to taste

In a deep frying pan, brown the bacon on medium; add onions for 20-30 seconds or until softened, add the garlic for another 20 seconds. Add the collard greens (do not stir) and the soy sauce on top; cover the pan until the greens wilt a little; then gently fold the greens to incorporate bottom ingredients in the pan. Serve over rice if desired.

Serves 4-6

Stuffed Eight-Ball Zucchini
4 8-ball zucchini
3 cloves garlic
1/3 cup sun-dried tomatoes (not oil-packed)
1 1/4 cup cooked brown rice
2 tablespoons slivered almonds
1 cup basil leaves, chopped
5 Kalamata olives, pitted and chopped

Cut zucchini tops off about 3/4 inch from the top. Scoop out the insides, being careful to leave a wall about 1/4 inch thick on all sides. Steam zucchini and tops for about 8 minutes, until slightly softened.
Rehydrate the sun-dried tomatoes by soaking them in hot water until softened. Remove from water and chop. Reserve soaking water.

Chop the zucchini pulp. Spray a non-stick skillet lightly with olive oil. Over medium-high heat, sauté the garlic for about 1 minute. Add the zucchini pulp and sauté for 2 more minutes. Add the tomatoes, brown rice and almonds, and if the mixture seems dry, add a splash of the tomato liquid. Add the basil leaves, Kalamata olives, and black pepper to taste. Cook until warm, about 3 minutes.

Preheat the oven to 400 F. Using a spoon, carefully stuff the rice mixture into the zucchini, mounding slightly on top. Place in an uncovered baking dish and bake for 20 minutes. Serve hot, covered with tops if desired.
4 servings. Per serving: 150 Calories (kcal); 5g Total Fat; (25% calories from fat); 5g Protein; 24g Carbohydrate; 0mg Cholesterol; 169mg Sodium; 4g Fiber

Summerly Squash

2 tablespoons vegetable oil
1 small onion, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
¼ teaspoon pepper
2 small zucchini, cut into ½ inch slices
2 small yellow summer squash, cut into ½-inch slices
1 bay leaf
½ teaspoon dried basil

Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.

Sweet and Savory Kale
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tbsp Dijon mustard
4 tsp white sugar
1 tbsp cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Sweet and Spicy Sweet Potatoes
2 large sweet potatoes, peeled and cubed
3 tbsp olive oil
2 tsp packed brown sugar
1 1/2 tbsp paprika
1/2 tsp ground black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp poultry seasoning
1/2 tsp chili powder
1 pinch cayenne pepper

Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

Sweet Corn Fritters
Makes 4 Servings

Ingredients:
•2 large ears fresh sweet corn (or 1 packed cup of thawed, drained, frozen corn)
•2 large eggs
•1/4 cup whole milk
•1/4 cup all-purpose flour
•3 tablespoons yellow cornmeal
•1 1/2 teaspoon sugar
•1/2 teaspoon salt, or to taste
•2 1/2 teaspoons baking powder
•peanut oil for frying (may substitute canola)

Preparation:
Over a large bowl, using a sharp knife, carefully shave the corn kernels off the cob. With the back of the knife, scrap the milky juice from the cob into the bowl. Whisk the eggs and milk into the corn until thoroughly combined. In another bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter.

Pour oil about 3/4-inch deep into a heavy-duty skillet. Over med-high heat bring oil to 375°F. When oil is hot, drop rounded tablespoons of batter carefully into the oil. Don’t crowd, the fritters should not touch each other. Best done in two batches. Cook about 3 minutes on each side, until the corn fritters are golden brown. Drain on paper towels or wire rack. Salt if desired, and serve corn fritters immediately.

T

Tomato and Watermelon Salad
5 cups seeded Watermelon cubes
1 ½ Lb. ripe Tomatoes, cut into ¾ inch cubes
3 tsp. Sugar
½ tsp. Salt
1 small red Onion, quartered and thinly sliced
½ cup Red Wine Vinegar
¼ cup Extra Virgin Olive Oil
Romaine Lettuce leaves (optional)
Cracked black Pepper, to taste

~Combine watermelon and tomatoes in large bowl.  Sprinkle with sugar and salt, tossing to coat.  Let stand 15 minutes.
~Stir in onion, vinegar, and oil.  Cover and chill for 2 hours.  Serve chilled with lettuce leaves, if desired.  Sprinkle with cracked black pepper to taste.  Makes 4-6 servings.

From:  Southern Living Magazine.  July 2007.

Toscana Soup
12 links spicy pork sausage, sliced
1 tbsp vegetable oil
3/4 cup diced onion
2 tbsp chicken soup base
4 cups water
2 potatoes, halved and sliced
2 cups sliced kale
1/2 cup heavy cream

Preheat oven to 300 degrees F (150 degrees C). Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.

Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute. Stir in broth, water, and potatoes; simmer 15 minutes.

Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

Tuna-Stuffed Tomatoes
2 servings

Ingredients:
1 large tomato
1 (6 oz) can tuna, drained and flaked
4 tsp Mayonnaise
1 tblsp chopped celery
1/2 tsp Dijon Mustard
1/4 tsp seasoned salt

Cut tomato in half through the stem. Scoop out pulp, leaving a 1/2-in shell. In a bowl, combine the remaining ingredients. Fill tomato shells with tuna mixture; place on a baking sheet. Broil 3-4 in. from the heat for 4-5 minutes or until heated through.

U

Uses for Fresh Herbs from Emeril Lagasse… Shared from my Food Network magazine

• Salads:  Herbs can be tossed whole or torn into salads using roughly ¾ cup of herbs for every 12 ounces of lettuce.  Basil makes a nice addition to a Cobb Salad.
• Pesto:  Traditionally, pestos are made with basil, but can be made with cilantro too.  Pestos can be spread on toasted breads, placed on pasta, or added to boiled vegetables to enhance flavor.  Pestos should be used immediately or refrigerate for up to 2 days or store in an airtight container in the freezer for up to one month.
• Breadcrumbs:  Chop some fresh herbs and toss with your breadcrumbs to add a little zest to a bread encrusted chicken breast.  For fish, rub the fillet with Dijon mustard first.  Mix your favorite blend of chopped herbs with lemon zest, then coat on the fish.
• Fancy cheese:  Ever see those logs of cheeses dressed with herbs?  You can do this to… just mix a log of softened goat cheese with a combination of fresh chopped herbs, a splash of olive oil, salt, and pepper.  Refrigerate for a half hour.  Use to the cheese to spread on top of crusty bread, crackers, or as a nice topping for a garden salad.

V

Vichyssoise

• 2 leeks, chopped
• 1 onion, chopped
• 2 tablespoons unsalted butter
• 3/4 cup thinly sliced potatoes
• 2 1/3 cups chicken stock
• salt to taste
• ground black pepper to taste
• 1 1/8 cups heavy whipping cream

Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.

Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.

Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

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Wasabi Garlic Mashed Potatoes
This is a favorite recipe in our house and pairs nicely with grilled fish or chicken.  My husband recreated it after eating these mashed potatoes at an Asian restaurant.

4 medium Red Potatoes
Milk (to your desired consistency)
Garlic power (to your taste)
Wasabi (to your taste) We use Inglehoffer Wasabi located in the mustard section at Winn Dixie or Publix.  

Wash red potatoes and cut into chunks leaving on skins.  Boil until tender, approximately 25 minutes.  Then mash potatoes with milk.  Add garlic and wasabi to your taste.   

Watermelon Ice cream
This is my family's favorite homemade ice cream. You can dress it up for functions by adding chocolate chips (like melon seeds) and returning it to the watermelon shell.

4 quarts watermelon pieces with juice (one small melon or half of a large melon - don't really need to be too precise)
1 quart heavy cream
2 cups sugar
8 egg yolks
1 pound semi- sweet chocolate chips (optional)

Directions
1. Split the watermelon in half. Using a large spoon, remove the fruit from the halved watermelon. Using your hands and knife, remove all seeds from watermelon and discard seeds.
2. Dice watermelon into 2 inch pieces and put in a large bowl with the juice. In a large saucepan over medium heat, combine heavy cream and sugar. Bring the mixture up to a simmer.
3. Whisk the egg yolks until smooth and temper into the hot cream mixture. Cook the egg mixture for four minutes. Remove from the heat.
4. Pour hot cream mixture over watermelon pieces and mix thoroughly. Cool to room temperature.
5. Using a hand held blender puree the mixture until smooth and strain (if desired, recipe said strain, but I don't).
6. Add the ice cream mixture with or without the chocolate chips to the ice cream machine.
7. Follow ice cream machine directions.
8. Serve ice cream or scoop out ice cream and place ice cream back into the empty half of watermelon.
9. Cover with plastic wrap. Freeze until very firm.

Yields: 1 gallon ice cream

Watermelon Water
Aguas Frescas con Melon de Agua

Fresh Watermelon, cubed and seeded, about 3 cups
7-8 cups Water
½ cup Sugar

Cut up watermelon in cubes and remove the seeds.  Fill a blender container with the seeded watermelon, about 3 cups.  Blend until liquified or pureed.  Add a little water if necessary, up to one cup.  Strain the liquid into a large Pitcher.  Add 7 cups of water and ½ cup of sugar and stir.  Refrigerate. Serve over ice. Garnish with a small slice of fresh watermelon and a sprig of mint, if desired.  Enjoy!

Adapted from:  “Mexico the Beautiful Cookbook” 

Whole Wheat Blueberry Muffins
Makes 8 good size muffins. This recipe is easily doubled.

1/2 cup 1% milk
1 cup oats
3/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon flax seeds
2 tablespoons water
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1/4 cup sugar
1 cup frozen blueberries
1/2 to 1 cup of chopped nuts (I usually use almonds, pecans or walnuts)

1. Preheat oven to 400°F. Prepare muffin tins with muffin cup liners.

2. Prepare the "flax eggs" by first grinding the flax seeds. Add the water to the ground flax seeds and blend together until it starts to thicken up a bit.

3. In a medium bowl, stir together the "flax eggs", milk, applesauce, vanilla and sugar. In a large bowl, stir together the oats, flours, cinnamon, baking powder, baking soda, and salt. Add the wet mixture to the dry mixture and gently fold together. Gently stir in the blueberries and nuts. Spoon into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.

Suggested modifications: Make these muffins with your favourite dried chopped fruit instead of the blueberries, and use 3/4 cup or 1 cup of milk instead. Replace the milk with soy milk to make these vegan. I like my muffins a bit drier so you might prefer to add up to 1 cup of milk.

Wilted Spinach Salad with Chickpeas
Servings: 4
2 ounces almonds - slivered and toasted
1 pint grape tomatoes - cut in half
1 package fresh spinach - 10-16 oz.
14 ounces garbanzo beans - drained and rinsed, garbanzo beans are the same thing as chickpeas
1 tablespoon olive oil
DRESSING
3 tablespoons olive oil
2 tablespoons white wine vinegar

• Preheat broiler.
• Line large baking sheet with foil.
• Spread cut tomatoes and garbanzo beans on a baking sheet.
• Sprinkle with the 1 tablespoon olive oil. Toss to combine and coat. Season with salt and pepper.
• Place under broiler, toss occasionally, until tomatoes are slightly charred (15-20 minutes) and garbanzo beans are tanned and slightly crisp.
• Meanwhile, place spinach in large serving bowl.
• In small bowl, whisk together the olive oil and vinegar. Season with salt and pepper.
• Pour over spinach, add hot vegetables and toasted almonds. Toss to combine. (Spinach will wilt slightly).
• Note: To toast almonds, place in small dry skillet over medium low heat. Toss occasionally until lightly browned. Remove from heat.
• Note: Garbanzo beans are also called chickpeas.

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Yummy Sweet Potato Casserole
1 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 tsp salt
4 tbsp butter, softened
1/2 cup milk
1/2 tsp vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tbsp butter, softened
1/2 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish. In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Z

Zucchini Bread
2 C self-rising flour
¾ tsp cinnamon
3 eggs
1 C sugar
2/3 C oil
1 ½ C grated zucchini (somewhat drained, I place in a colander and let sit while I am adding remain ingredients to bowl and you can always add more than 1 ½ C)

Also add any of the following, I have done it several ways and heard of others adding some these ingredients, too:

1 C nuts of your choice
Couple of mashed bananas
2/4 lemon or vanilla extract
tsp ground fresh rosemary
½ C sour cream
Substitute applesauce for oil (good but changes texture)
Use your imagination

Preheat oven to 350.  Lightly grease standard loaf pan.  In a large mixing bowl add everything but zucchini and nuts, if you use them, and beat until smooth.  Fold in zucchini and nuts and pour into loaf pan.  Bake for about an hour or until toothpick comes out clean.  Let cool for a few minutes so it will cut better and then ENJOY!