Recipes of the Week - August 25th

Our Classic Salsa Recipe

• Hot Peppers to taste Cilantro Tomatoes: 2-3 medium Onion: 1-2 Tomatillos: 3-6 Sweet Pepper: 1

First make your base by pureeing: Hot peppers to taste, ½ bunch cilantro, small onion, 1-2 tomatoes, salt then add chopped tomatoes, onion, tomatillos, green or red sweet pepper, more hots if you desire. For Milder Salsa – Use only 1 Hot Pepper, or leave out completely Garden Salsa from: http://www.aliciasrecipes.com/Recipe/2455/Garden-Salsa.htm

• 2 large tomatoes, seeded and chopped 2 serrano or jalapenos, seeded and chopped 1/3 cup green onions, sliced 2 Tbs. chopped fresh cilantro 2 Tbs. lime juice 1/4 tsp. salt

Combine all ingredients. Refrigerate until cold. Cilantro Lime Salsa from: http://www.aliciasrecipes.com/Recipe/2309/Cilantro-Lime-Salsa.htm

• 1 small Onion, Finely chopped 1 cup cilantro, Chopped 6 tablespoons Lime Juice 3 tablespoons White Vinegar 1/4 cup Parsley, Chopped 1/2 cup Salad Oil 1 jalapeño, Minced

Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and chile in a nonmetallic bowl. Crab and Noodle Cakes with Cilantro-Lime Mayonnaise from: http://allrecipes.com/Recipe/Crab-and-Noodle-Cakes-with-Cilantro-Lime-Mayonnaise/Detail.aspx

• 8 ounces crabmeat 4 ounces uncooked linguine pasta 2 eggs, beaten 3 green onions, finely chopped 1/4 cup fine dry bread crumbs 2 tablespoons chopped fresh cilantro 2 teaspoons olive oil 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons vegetable oil
• for the cilantro-lime mayo: 1/4 cup mayonnaise 1 tablespoon finely chopped cilantro 1/2 teaspoon finely grated lime zest 1 tablespoon fresh lime juice

Bring a large pot of lightly salted water to a boil. Place pasta in boiling water and cook for 8 to 10 minutes or until al dente. Drain, and cut into 1 inch pieces. In a mixing bowl, combine crab, noodles, eggs, green onion, bread crumbs, cilantro, olive oil and salt and pepper. Mix thoroughly. On wax paper, divide mixture into 6 equal piles; form each pile into a patty. Make sure noodles are incorporated and are not sticking out. In a medium skillet, heat vegetable oil and cook patties over medium heat for 3 minutes on each side until golden. Drain on paper towels. Serve with cilantro-lime mayonnaise. For the cilantro-lime mayonnaise, mix mayonnaise, 1 tablespoon cilantro, lime zest and lime juice in a small mixing bowl. Mix thoroughly. Chill until ready to serve.

Recipes of the Week - August 18th

Grilled Eggplant, Tomato and Goat Cheese http://allrecipes.com/Recipe/Grilled-Eggplant-Tomato-and-Goat-Cheese/Detail.aspx

• 1 medium eggplant, sliced into 1/4 inch rounds 2 large tomatoes, sliced 1 (11 ounce) log goat cheese * or substitute mozzarella cheese 4 tablespoons olive oil 2 tablespoons balsamic vinegar salt and pepper to taste

Preheat grill for medium heat. In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick. Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes. FOOTNOTES To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious! Fresh mozzarella can easily be substituted if you don't like goat cheese. Easiest Eggplant http://allrecipes.com/Recipe/Easiest-Eggplant/Detail.aspx From the submittter “if you choose to use low-fat mayonnaise, you'll save the fat and calories that are absorbed when eggplant is fried."

• 1 medium eggplant, peeled and sliced into 1/2 inch rounds 4 tablespoons mayonnaise, or as needed 1/2 cup seasoned bread crumbs

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet. Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side. Sweet and Tangy Sautéed Collard Greens http://allrecipes.com/Recipe/Sweet-and-Tangy-Sauteed-Collard-Greens/Detail.aspx "Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!"

• 1 tablespoon vegetable oil 1/2 Vidalia or other sweet onion, sliced 1 1/2 pounds collard greens - rinsed, trimmed and chopped 1/2 cup water 3 tablespoons balsamic vinegar 2 tablespoons honey 1 teaspoon grated fresh ginger root 5 tablespoons melted butter salt and freshly ground black pepper to taste

Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain. Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm. Beet Red Onion and Horseradish Relish http://www.justvegetablerecipes.com/veg-0063328.html

• 3 Beets (2 1/2"-diameter); trimmed
• 1/2 c Olive oil
• 3 tb Balsamic vinegar
• 1 ts Coarse salt
• 1/2 ts Pepper
• 1 1/2 c Chopped red onion
• 1/3 c Prepared white cream-style horseradish

Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool. Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish. Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days. Makes 4 cups

Recipes of the Week - August 11th

Vermicelli And Tomatoes from: http://recipes.lovetoknow.com

• 4 green peppers, seeded, cut in pieces 4 tomatoes, sliced 2 cups vermicelli, broken in pieces 3 tablespoons butter Seasonings to taste

Boil the vermicelli in salted water for about 10 to 15 minutes. Drain off water. Put butter, tomatoes, green peppers and seasonings in a frying pan. Let cook for about 5 minutes. Mix in the vermicelli. Let cook together for about 3 minutes. Then serve Spinach And Red Peppers from: http://recipes.lovetoknow.com

• 1½ pounds spinach, washed, cleaned 4 sweet peppers, cut in pieces, seeded 3 tablespoons butter Seasonings to taste

Boil the spinach in salted water for about 20 minutes. Drain off water. Eight minutes before the spinach is done, put butter, red peppers and seasonings in another stew pan. Let cook for 8 minutes. Add the spinach, mix together and serve Impossible Brunch Pie adapted from http://www.aliciasrecipes.com

• ½ pound of spinach, cooked & chopped 1 c. dairy sour cream 1 c. creamed cottage cheese 1/2 c. Bisquick baking mix 1/4 c. margarine or butter, melted 2 eggs 1 tomato, peeled and thinly sliced 1/4 c. grated Parmesan cheese

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Spread spinach in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes. Peach Salsa from: http://www.peachrecipes.net

• 3 peaches peeled, pitted and chopped.
• 2 green onions, chopped.
• 1 fresh hot chili pepper, seeded and minced.
• ¼ cup of cilantro, chopped.
• 1 tablespoon of balsamic vinegar.
• 1 tablespoon of sugar.

In a suitably sized bowl, mix together all of the ingredients. Allow to stand for 45 minutes before serving. Fresh Peach Cobbler from: http://www.peachrecipes.net

• 4 cups of fresh peaches, sliced.
• 1 ¼ cups of flour.1 cup of sugar.
• ½ cup of brown sugar.
• ½ cup of margarine.
• 1 tablespoon of lemon juice.
• 1 teaspoon of lemon peel.
• ½ teaspoon of cinnamon.
• ¼ teaspoon of salt.

Combine 1 cup of flour, ½ of cup sugar, the salt and the cinnamon.Cut in the margarine until the mixture resembles corn meal.Combine the sliced peaches, lemon juice, lemon peel, ½ cup of sugar and ¼ cup of flour; then spoon into greased nine-inch square dish.Sprinkle the flour mixture over top of the peaches.Cover and bake at 400°F (200°C) for 15 minutes. Then remove the cover and bake for another 40 minutes.

Recipes of the Week - August 4th

Green Beans Almondine (with an Asian flair) from: www.greenbeansnmore.com

• 2 lbs. fresh green beans 2-4 cloves garlic 5-10 almonds, sliced 2 tbsp. olive oil Tamari or soy sauce to taste**

Wash green beans. Cut off ends. Slice or cut the way you prefer. Steam until just done. Saute garlic in olive oil. Add almonds. Toss green beans in this mixture to coat. Add tamari or soy sauce to taste and serve. **Soy vs tamari: Soy is best for everyday cooking such as stir frying or seasoning vegetables, as it harmonizes and enhances without overpowering. Tamari, with its stronger flavor, is traditionally used to season longer cooking food such as soups, stews, and baked dishes. Green Beans in Sour Cream & Tomato Sauce from: www.greenbeansnmore.com

• 1 lb. green beans, trimmed and halved crosswise (about 3 cups) 4 tbsp. butter1 large onion, halved lengthwise and thinly sliced 1 medium-sized green pepper, seeded, deribbed and chopped 2 large tomatoes, peeled, seeded and chopped 2 tbsp. finely chopped fresh basil 3/4 cup sour creamsalt freshly ground black pepper Drop the beans into lightly salted boiling water.

Boil, uncovered for about 10 minutes, or until tender and still somewhat firm to the bite. Drain beans and set aside.In a heavy skillet, melt the butter over moderate heat. Add the onion and green pepper and cook until soft, but not browned, stirring frequently. Add the tomatoes and basil and cook for 2 minutes, stirring often. Add the beans, mix well and lower the heat and simmer for 2 minutes. Beat the sour cream with salt and pepper (to taste) and stir it into the vegetables gently, but thoroughly. Taste for seasoning. Spinach w/Garlic from: http://southernfood.about.com

• 2 tablespoons vegetable oil 2 medium tomatoes, peeled and cut into thin wedges 2 cloves garlic, crushed and finely minced 1 pound fresh spinach, washed, drained, and torn salt and pepper to taste

Directions for spinach and garlic recipe. In a large skillet over low heat in vegetable oil, sauté tomato wedges and garlic. Add spinach; cover and cook over low heat for 15 minutes, stirring 2 or 3 times. Add salt and pepper to taste; cook 5 minutes longer, stirring once or twice. Spinach recipe serves 4. Creamy Zucchini from: http://allrecipes.com/Recipe/Creamy-Zucchini/Detail.aspx

• 1 tablespoon vegetable oil 1/2 red onion, sliced salt and pepper to taste 1 pound zucchini, sliced 1 tablespoon crushed garlic 1 (14.5 ounce) can diced tomatoes 1 (15.25 ounce) can whole kernel corn, drained 1/2 cup heavy cream

Heat oil in a large saucepan over medium heat. Stir in red onion, salt and pepper, and cook about 5 minutes, until onion is tender. Stir in zucchini, and cook 3 to 5 minutes. Mix in garlic and tomatoes. Continue cooking, stirring occasionally, until the mixture comes to a boil. Stir corn and cream into the mixture. Reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes. Plums Poached in Earl Grey Tea from: http://www.recipezaar.com/134163

• 6 plums (if small leave them whole, cut larger plums in half and remove the pit) 6 cups water 2 earl grey tea bags 3/4 cup superfine sugar 1 lemon, juice of

Pour the 6 cups of water into a large saucepan and bring it to a rolling boil. Remove from heat. Add the tea bags, cover and steep for 10 minutes. Remove the tea bags, place the pan back over high heat and bring back to a boil. Stir in sugar and lemon juice. Stir until the sugar is dissolved. Reduce the heat to medium low. The liquid should just be simmering, add the plums and poach until tender. The amount of time will vary from 1 minute to longer depending on the size and ripeness of the fruit. Remove the plums from the liquid and set aside to cool. Continue to simmer the liquid until it is the consistency of a light syrup. To serve: Place the plums into small dessert bowls and ladle some of the poaching liquid.