Brussels Sprouts Succotash Serves: 4 to 6 1 tablespoon olive oil 3/4 pound bacon, diced 3 tablespoons chopped garlic 3 shallots, sliced 3/4 pound Brussels sprouts, outer leaves peeled, halved 1 (16-ounce) bag frozen corn kernels, thawed 2 tablespoons chopped fresh thyme leaves 1 (15-ounce) can
Read more →Sophia’s Sorrel and Spinach Soup This soup if from a CSA member. It reflects her ethnic heritage. You can either eat it cold or hot, preparation is the same for both. If you’re making a hot soup with meat, beef or chicken, it has to be cooked
Read more →Asparagus Quiche Makes 1 9 ” quiche 1/4 cup sliced green onions 4 ounces bacon 1 cup asparagus, cut into 1 inch pieces. 4 large eggs 1 1/4 cup half and half 6 ounces Swiss cheese, shredded 1/4 t. white pepper salt to taste 1 T
Read more →Asparagus-Orzo Soup 1 pound asparagus spears 1/2 cup chopped onion 3 cloves garlic, minced 1 tablespoon olive oil 6 cups reduced-sodium chicken broth 1/2 cup dried orzo or other tiny pasta 3 cups snow or snap pea pods, ends and strings removed 6 cups torn fresh spinach
Read more →Oriental Spinach Salad 1/3 c sugar ½ T lemon juice 2 ½ T cider vinegar ½ t minced onion, fresh or dried ½ t paprika 1/8 t salt 2 ½ T honey ½ t dry mustard ½ t celery seed ½ c salad oil spinach Mix and heat
Read more →Honey Beet Salad 4 large beets ¼ c water 3 T balsamic vinegar 1 T honey 1 ½ tsp red wine vinegar ¼ tsp black pepper ¼ c chopped onion 1/3 cup crumbled bleu cheese (or feta) ¼ c chopped walnuts 2 T chopped fresh parsley
Read more →Tuscan Kale Caesar Slaw Bon Appétit | July 2011 by The Bon Appétit Test Kitchen recipe reviews (47) photo 93% would make it again user rating: 4 forks yield: Makes 4 to 6 servings The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up
Read more →Zucchini Bites Recipe adapted: The Naptime Chef yields: 12 mini muffins 1 cup zucchini, grated 1 egg (1 large egg equals 3-4 tbsp when whisked together) 1/4 yellow onion, diced 1/4 cup cheese (cheddar or Parmesan work the best) 1/4 cup bread crumbs – I used Italian
Read more →Paula Deen’s Crispy Creole Onion Rings ¼ cup all-purpose flour 2 tsp Creole seasoning 2 large egg whites 2 c panko bread crumbs, (I crush them further) 2 large sweet onions, sliced and separated into ½” thick rings Heat over to 450 F. Coat two rimmed baking
Read more →Yummy Spaghetti Squash 1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil Directions Preheat oven to 350 degrees
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