RECIPES

Please enjoy some of our recipes...

POTATO LEEK SOUP                             

  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 1 celery stalk, chopped
  • 1 large carrot, chopped
  • 1 leek, (slice vertically, remove roots and dark green leaves), rinse and chop finely
  • 6 small new potatoes, diced, skin on or peeled, if desired
  • 1 clove garlic, minced
  • dash of salt/pepper
  • 3 cups chicken stock
  • ¼ teaspoon dried dill
  • 1 can (12 oz.) whole evaporated milk

    In a large soup pot, heat oil and butter on medium-high heat until melted. Add chopped celery, carrot and leek and sauté until tender. Add in diced potatoes and garlic. Add a dash of salt and pepper. Cook for 2-3 minutes, stirring often. Slowly pour in chicken stock. Add dried dill, turn the heat down to simmer and cook until potatoes are soft when stuck with a fork. Once potatoes are soft, use a potato masher to break up the large chunks of potatoes. (It does not have to be a uniform texture.) Add the evaporated milk and simmer until heated through. Makes 4 servings.
 

Roasted Eggplant Dip/Spread                                                   

  • 1 medium or 2 small eggplant, diced with skin on
  • 1 medium yellow summer squash, chopped
  • 1 medium onion, chopped
  • 1 large or 2 small tomatoes, seeded and diced
  • 2 garlic cloves, minced
  • 3 Tablespoons Extra-virgin Olive Oil
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper

Preheat the oven to 400 F. Line a metal baking sheet with tin foil and oil lightly. Place all diced/chopped vegetables in a large bowl. Add the garlic, oil and spices. Toss to coat evenly and spread on prepared baking sheet. Roast for 40-45 minutes until the vegetables are lightly brown and soft. Turn vegetables once during cooking. Remove from the oven and let cool about 5 minutes. Pour into a bowl and enjoy as a dip with crackers or tortilla chips, or spread on a piece of bread, or spoon over cooked rice or cooked pasta. (*For the dip – the cooled mixture can also be poured into a food processor and blended until smooth.) Makes about 5 cups.

 Optional additions/substitutions:

  • 1 red or green bell pepper, seeded and diced
  • 1 medium zucchini, chopped
  • 1 cup cooked, diced chicken
  • 1 can of kidney beans, rinsed

 

Rainbow Veggie Wraps

  • 4 large flour tortillas or wraps (at least 9 inches across)
  • ¾ cup (6 oz.) cream cheese, at room temperature
  • 2 cups fresh spinach
  • 2 medium tomatoes, thinly sliced
  • 2 cups grated carrot (about 6 medium carrots)
  • 2 cups grated cheese
  • Salt and pepper

Lay tortillas on a clean, flat work surface. Spread 2-3 Tablespoons of cream cheese evenly over each tortilla, covering it completely. Place a single layer of spinach over one half of each tortilla. Spread ¼ of the tomato slices on top of the spinach on each tortilla. Evenly spread ½ cup of grated carrot and ½ cup grated cheese on top of the tomato slices on each tortilla. Sprinkle with salt and pepper.

Working with one tortilla at a time, gently roll up the rounded edge with the vegetable layers on it and keep rolling until the tortilla looks like a tube. The final edge will have only cream cheese on it and will help seal the tortilla. Place it on a plate, seam side down, and cut in half. Repeat with remaining tortillas. Serve immediately. Makes 4 servings.

**Optional additions/substitutions:
-    6 oz. hummus, mayonnaise or thick salad dressing, instead of cream cheese
-    thinly sliced peppers (any color)
-    thinly sliced cucumbers
-    fresh lettuce
-    grated summer squash or zucchini, moisture squeezed out
-    chopped chives
-    sliced black or green olives
-    sliced or mashed avocado
-    fresh herbs – basil, dill, parsley, or cilantro
 

Zesty Green Beans                             

  • 2 Tablespoons olive or canola oil
  • 2 Tablespoons soy sauce
  • 2 Tablespoons apple cider vinegar
  • 2 teaspoons honey
  • 1 clove garlic, minced
  • 1 lb. fresh green beans, trimmed and cut in half
  • ½ cup chopped walnuts
  • 1 teaspoon sesame seeds

In a large skillet over medium heat, heat the oil, soy sauce, vinegar, honey and garlic. Add the green beans and stir well to coat with liquid. Cover the skillet and let steam cook for 10 minutes. Just before serving, add the walnuts and sesame seeds on top of the beans and mix. Serve warm. Makes 4 servings.

**Optional add-ins/substitutions:
-    Yellow wax beans, trimmed and cut in half
-    One red or green bell pepper, core removed and thinly sliced
-    One small onion, thinly sliced
-    Sliced almonds

 

Zucchini Fritters                                                 

  • 1 medium zucchini, grated*
  • ¾ cup shredded cheddar cheese
  • 2 slices whole-grain bread, crumbled
  • 2 eggs
  • ½ teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons Olive oil

In a medium bowl, combine the grated zucchini, shredded cheese, crumbled bread and eggs and mix until well-blended. Add the dill, salt and pepper and stir well. Heat the olive oil in a large skillet on medium heat. Working in batches, scoop 1/3-cup portions of the fritter mixture into the hot skillet. Gently flatten with a spatula into patties and cook until deep golden brown, about 2-3 minutes per side. Transfer to a plate, add more oil to the skillet and continue cooking the remaining mixture. Makes about 6 patties. Serve plain or with your favorite sauce (ex. BBQ, ranch dressing, honey-mustard) .

(*To remove excess moisture from the shredded zucchini, shred directly onto a paper towel and using another paper towel on top, press to squeeze out water.)

 

Summer Succotash                                              

  • 1 small zucchini, skin on, diced into cubes
  • 1 medium tomato, diced
  • 1 ear of corn, husked and kernels removed
  • ¼ lb. green beans, cut into 1/2-inch pieces
  • 1 garlic clove, minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt/pepper to taste

Cut/prepare all vegetables and place in a large bowl. Heat olive oil and butter in a large skillet over medium heat. Once butter is melted, add vegetables and dried spices. Saute’ for 5-10 minutes until vegetables are tender. Add salt and pepper. Makes about 4 servings.

Optional additions/substitutions:

  • 1 small onion, diced
  •  1 red bell pepper, diced
  •  1 small yellow summer squash, diced into cubes
  •  ½ cup fresh mushrooms, sliced
  •  1 cup frozen lima beans, thawed
  •  ¼ teaspoon chili powder or cumin

 

Apple Salad                                                          

  • 1 cup diced apple, skin on (about 2 medium apples)
  • 1 teaspoon lemon juice
  • ½ cup diced celery
  • ½ cup grated carrot
  • ½ cup raisins
  • ½ cup to ¾ cup vanilla yogurt

Wash apples, celery, and carrots before dicing and grating. Toss diced apples with lemon juice in a medium bowl. Add celery, carrot and raisins. Fold yogurt into apple mixture and stir well. Cover. Chill for about 1 hour before serving. Makes about 6 (1/2 cup) servings. Refrigerate leftovers.

 Optional Additions/Substitutions:

  • -     ½ cup chopped walnuts, almonds, or pecans
  • -     ½ cup chopped grapes
  • -     ½ cup dried cranberries
  • -     ½ cup shredded coconut
  • -     1 teaspoon cinnamon