Fresh Marinara Sauce
Penny Bosko
6 lbs ripe tomatoes
6 cloves garlic
3-4 lg carrots
1/3 cup olive oil
2 TBSP dried basil
1 TBSP oregano
2 1/2 tsp salt
1 tsp pepper
Mix. bring to boil. simmer. and stir occasionally until thick - about 2 hours. Pour into canning jars and thy should seal or put in ziplock freezer bags.
Fresh Salsa
Penny Bosko
2-6 tomatoes diced
1-3 any color bell pepper diced
3-4 green onions
1-2 ears of corn
1/4 cup cilantro
Add can of black beans or a firm avocado if desired
Strawberry Freezer Jam
Kori Archibald
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Carolann Wedlund
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds, lightly crushed
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 cup crustless white bread cubes
- 1 large clove garlic
- Kosher salt
- 3 1/4 pounds tomatoes, halved
- 1/2 teaspoon sugar
- 2 tablespoons sherry vinegar
- 1 Kirby cucumber
- 1 green bell pepper
- Freshly ground pepper
Directions
Preheat a grill or grill pan to medium high. Heat the cumin seeds, coriander seeds and 1/2 cup olive oil in a small skillet over medium-low heat until the seeds are toasted, about 3 minutes. Transfer to a liquid measuring cup. Transfer 3 tablespoons of the spiced oil and about half of the seeds to a small bowl; reserve for topping.
Put the bread cubes in a bowl, cover with water and let soak 2 minutes. Drain, squeeze dry and set aside.
Mince the garlic, then sprinkle with a pinch of salt and mash it into a paste with the flat side of a knife.
Toss the tomatoes in a bowl with the remaining 1 tablespoon olive oil and grill until charred, about 3 minutes per side. Transfer half each of the charred tomatoes, bread, garlic paste, sugar and vinegar to a blender; add 1/4 teaspoon salt and puree until smooth. With the motor running, add about half of the spiced oil from the measuring cup. Pour the mixture through a fine-mesh sieve into a bowl. Blend the remaining tomatoes, bread, garlic paste, sugar and vinegar with the other half of the spiced oil and 1/4 teaspoon salt, then strain into the bowl. Chill the soup at least 2 hours.
Dice the cucumber and bell pepper. Season the soup with salt and pepper. Ladle into bowls; drizzle with the reserved spiced oil and top with the diced vegetables.
Quinoa with Garden Vegetables
Elizabeth Champion
1 cup quinoa
1 cup wheat (or any other whole grain)
Prepare both all grains according to package directions.
2 cups cooked black beans
1 cup carrots, shredded or julienned
2 bell peppers (red, orange, or yellow),
chopped 3 green onions, diced
2 cups mushrooms, chopped
1-2 medium zucchini, chopped
Note: This are the veggies I used. You can add or delete any veggie and it will still be good. Great way to use whatever you have in the garden
½ cup fresh parsley, chopped
½ cusp fresh cilantro, chopped
Mix all the ingredients in a bowl, then add in the grains. Toss with dressing A or B and serve warm or cold
Dressing A:
1/4 C extra virgin olive oil
2 Tbsp. flaxseed oil
1/2 C fresh lemon juice
2 tsp. ground turmeric
1 Tbsp. cumin
2 tsp. sea salt
freshly ground pepper to taste
optional: 1/4 C fresh mint, chopped
Shake all ingredients in a pint jar and stir into mixture.
Dressing B:
¼ cup fresh orange juice
1 Tbsp. chia or flax seeds
2 Tbsp. white wine vinegar
1 Tbsp. extra virgin olive oil
2 Tbsp. honey
1 Tbsp. fresh mint, diced or ½ tsp. dried mint
Mix orange juice and chia or flax seeds and let sit for ½ hour. Add remaining ingredients, mix, and pour over grain and veggie mixture. Also makes a great salad dressing.
Swiss-Almond Floret Bake
Shelley Baer
2 cups fresh cauliflowerets
2 cups chopped fresh broccoli
2 TBSP butter
2 TBSP all-purpose flour
1-1/4 cups milk
1/2 cup shredded Swiss cheese
1 TBSP apricot jam
1/4 teaspoon curry powder
1/8 tsp salt
1/8 tsp pepper
Topping:
1/2 cup dry bread crumbs
1/4 cup sliced almonds, toasted
2 TBSP butter, melted
In a large saucepan, bring water to a boil. Add cauliflower and broccoli; return to a boil. Cover a cook for 3 minutes. Drain and pat dry.
In another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese, jam, curry, salt and pepper. Cook and stir over low heat until cheese is melted. Remove from the heat.
Place the cauliflower and broccoli in a greased 1-1/2 qt. baking dish. Top with cheese sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 350 for 20 - 25 minutes or until vegetables are tender. Yield: 4-6 servings.
