1 c. Broccoli Florets
1 large apple, chopped
1/2 c. raisins
1/4 c. chopped pecans
1/2 c. prepared colesalw dressing
In large serving bowl, combine the first 4 ingredients. Drizzle with dressing, toss to coat. Refrigerate leftovers.
Broccoli Waldorf Salad
July 18th, 2010Cauliflower, Black-eyed Pea, and Feta Salad (courtesy of Christina Lachenmyer)
July 18th, 2010• 1/3 cup olive oil
• 1 teaspoon minced fresh rosemary
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 ½ teaspoons finely grated lemon peel
• 1 teaspoons salt
• ½ teaspoon ground black pepper
• 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
• 2 cups black-eyed peas, drained
• 1 ½ c cabbage, thinly sliced crosswise
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 cup crumbled feta cheese (about 3 ounces)
Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool. [I actually did this in the microwave for about 30 seconds.]
Make vinaigrette: whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
Blanche cauliflower and drain. Combine cauliflower, beans, cabbage, chives, parsley in a bowl large enough to allow for tossing with vinaigrette. Combine rosemary oil with vinaigrette; add to vegetables and toss to coat. Mix in cheese. Season salad with salt and pepper.
Blueberry Buckwheat Pancakes
July 9th, 2010Ingredients:
3/4 cup buckwheat flour
3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup nonfat milk
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups blueberries, divided
1/2 cup real maple syrup
Directions:
In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.
Vegetable Fried Rice
June 9th, 2010**For best results cook your long grain rice up the day before and have it cold in the refrigerator.
**I also switched out the veggies for what I had on hand, so I used asparagus and broccoli in place of the scallions and zucchini)
2 TBS Canola Oil
1 Onion, rough chop
3 carrots, cut on a slight angle, 1/2 inch thick
1 zucchini, coarsely chopped
4 garlic cloves, finely minced
2 teaspoons grated ginger
3 green onions, chopped
3 cups of rice
3 TBS Soy Sauce
2 TBS dry white wine
1 TBS toasted sesame oil
5 TBS sesame seeds toasted for garnish
In large skillet heat oil over medium high heat, add onion, carrot, zucchini and stir fry until softened. Add garlic, ginger and green onions, stirfry until softened.
Add rice, soy sauce, wine and stir to combine and warm. Drizzle with sesame oil and toasted sesame seeds. Taste to see if more soy sauce is needed.
Submitted by Betsy Bajwa
May 18th, 2010Rhubarb, rhubarb oh how I didn’t love you before 
- Enjoy the recipe that has almost won me over to it.
Betsy Bajwa
PS This is a great cookbook put out by the Mennonite Central Committee and there are other rhubarb recipes in it.
Rhubarb Muffins
from Simply in Season by Lind and Hockman-Wert (Herald Press)
1 1/2 c flour (may use all whole wheat - we do)
1 c whole wheat flour
1 t baking soda
1 t baking powder
1/2 t salt
Combine thoroughly.
1 c buttermilk, sour milk (milk you’ve added lemon juice too) or plain yogurt
3/4 c brown sugar
1/2 c oil (I use canola)
1 egg (beaten)
2 t vanilla
In a separate bowl, mix well. Stir in dry ingredients until just moistened.
1 1/2 c rhubarb (diced)
1/2 c nuts (toasted and chopped, OPTIONAL - we don’t use them)
Stir in. Fill greased muffin tins two-thirds full. (I use canola oil spray.)
1/4 c sugar
1 T butter (melted)
1 t ground cinnamon
1 t flour
Combine and sprinkle on top of batter.
Bake in preheated oven at 375 degrees until toothpick inserted in center comes out clean, 20 minutes. Remove from pans and cool on wire racks.
Roasted Cabbage Wedges
April 28th, 20101 tea salt
1/4 tea pepper
1 tea sugar
1 head of cabbage
3 tbls olive oil
2 tea balsamic vinegar
Place oven rack in the upper middle positiona nd place a rimmed baking sheet on the rack and preheat the oven to 450 degrees. Combine dry ingredients in a bowl. Quarter cabbage thru core and then into 1 inch wedges. Brush wedges all over with oil and then sprinkle with salt mixture.
Arrange cabbage on hot baking sheet and roast for about 25 minutes, or until browned around the edges. Drizzle with vinegar. Serve.
Sausage Casserole
April 22nd, 2010Layer into a casserole dish:
4-5 Potatoes, cubed
1 onion chopped
3 carrots, chopped
1/4 head of cabbage, shredded
In a large bowl mixed 1.5 lbs of loose sausage with one can of cream of mushroom soup and spread over the top of the veggies in casserole dish.
Bake 350 for one hour or until veggies are no longer crisp.
Vegetarian Couscous
April 22nd, 2010Can also use whole grains, such as millet, quinoa, or brown rice. The veggies could also be switched out depending on what you have on hand.
2 Tbs. water
2 Garlic cloves, minced
1 medium Onion, diced
2 tsp. Ground Cumin
½ tsp. Turmeric
1 tsp. Paprika
1/8 tsp Red pepper Flakes
1 head of broccoli shredded in a food processor
1 15-oz. can Chick-peas, rinsed and drained
2 carrots grated
1 16-oz can Tomatoes, finely chopped, with their juice
½ cup Raisins
1 ½ cups Vegetable stock (or water, with broth powder added after it boils)
½ tsp Salt
1 cup Couscous
Heat the 2 tbsp. water in a large skillet over medium-high heat. Add the garlic and onion and sauté 2 minutes. Sprinkle in the cumin, turmeric, paprika, and red pepper flakes and cook 2 minutes more, stirring often.
Stir in the broccoli, carrots, chick-peas, tomatoes, and raisins (or really whatever is in season). Cover the pan and lower the heat to medium. Cook, stirring occasionally, until the veggies are tender, about 15 minutes. Add salt and a pinch of cinnamon to taste.
While the vegetables are cooking, prepare the couscous. Bring the vegetable stock or water to a boil and stir in the salt and the couscous. Cover, remove from heat, and let sit 5 minutes, or for up to 20 minutes. Fluff with a fork before serving.
Serve the couscous with the vegetable mixture mounded in the center.