Cucumber Pea Salad

• 1 cucumber - peeled, halved lengthwise, and sliced
• 3/4 cup peas
• 6 ounces SMC Monterey Jack cheese, cubed
• 1/2 cup mayonnaise
• 1 tablespoon SMC milk
• Combine the cucumber, peas, and Monterey Jack cheese in a bowl. Whisk the mayonnaise and milk together in a small bowl; pour the dressing over the salad. Stir to coat.

ROASTED BEET, ONION, AND ORANGE SALAD

• 1 pound beets, preferably very small ones
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper
• 20 large pearl onions, about 1/2 pound
• 2 oranges, peeled and cut into wedges
• 2 tablespoons hazelnut oil
• 1 tablespoon coarsely chopped fresh coriander leaves (also known as cilantro) plus extra for garnish
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons hazelnuts, toasted and peeled
• 1-ounce pecorino, optional, grated on medium-sized holes of box grater

Preheat the oven to 400 degrees F.
Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.
Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.
Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary.
Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats.
In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.
Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately.

Fried Squash
4 to 5 squash (any variety)
2 cups of flour
2 SMC eggs
SMC milk
4 TBS Fresh Italian Herb Bunches
1 Tbsp garlic salt

1. Slice squash french fry cut, lengthwise or into cubes. Lay the cut squash on paper towels to dry any excess moisture.
2. Mix together eggs, flour and seasonings in a large bowl. Add the milk and mix to a fairly thick consistency. You can dip the squash in the flour before dredging in batter as well.
3. Fry in oil until golden. Sprinkle with lemon juice when done and use your favorite dressing to dip it in.

Cauliflower Casserole
• 1 large head cauliflower, broken into small florets
• 1/2 cup SMC butter, melted
• 1/4 cup grated SMC Parmesan cheese
• 2/3 cup Italian seasoned bread crumbs
• 1 pinch salt
• 1 teaspoon crushed red pepper flakes
• 1 cup shredded SMC Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
3. In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
4. Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

Scalloped Kohlrabi recipe
ingredients
175 g (6 oz) onion, skinned and thinly sliced
3 Tbsp (40 g) butter
2 lb (900 g) kohlrabi
7 fl oz (200 ml) milk
salt and freshly ground pepper
chopped fresh parsley to garnish

method
1. Soften the onion in 25 g (1 oz) butter in a covered pan.

2. Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a 1.7 litre (3 pint) lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi.

3. Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 200°C (400f) mark 6 for about 1 1/2 hours, until tender.

4. Garnish with chopped parsley for serving.

Creamy Cabbage with Fennel

vegetable cooking spray
3 1/2 cups thinly sliced red cabbage
1 large Granny Smith apple — peeled, cored and thinly sliced
1 3/4 cup chopped fennel bulb
3/4 cup unsweetened apple juice
2 tablespoons dark brown sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup light process cream cheese — softened
2 tablespoons coarsely chopped walnuts — toasted

Directions:

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add cabbage and apple; cook 5 minutes, stirring occasionally. Add fennel, and cook 5 minutes or until cabbage and apple are tender.

Stir in apple juice and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until liquid evaporates. Remove from heat; add cream cheese, stirring until smooth. Sprinkle with walnuts.

New Potatoes and Peas

Ingredients:

· 1 pound small new potatoes

· 1 teaspoon salt

· 1 1/2 to 2 cups (10 ounce package) frozen peas

· 2/3 cup whipping cream

· Dash of pepper

Preparation:

Peel potatoes (if skin of new potatoes is very thin, just brush or rub off skin) and cook with salt in 2 cups boiling water until almost tender. Add peas and continue cooking until vegetables are tender. Drain and add cream and pepper; heat well

Strawberry Oatmeal Cake (or any other berry that is in season)

1 1/4 c. flour
1 1/4 c. rolled oats (not instant)
2 tea. baking powder
1/2 tea. baking soda
1/2 tea. ground cinnamon
1/2 tea. salt
1 egg, beaten
1/2 c. SMC milk
1/4 c. canola oil
1/4 c. sugar
1/4 c. brown sugar
1 pint chopped strawberries (or other berry in seasaon)
1/3 c. chopped pecans
Powdered sugar
1 TBS lemon juice (optional)

Preheat oven to 425 degrees
Grease an 8×10 baking dish

In a large bowl, mix together flour, oats, baking powder, baking soda, cinnamon and salt.
In a separate bowl, whisk together egg, milk, oil, and sugar. Mix in strawberries.
Combine wet and dry ingredients, stir until moist.
Spoon into prepared baking dish.
Sprinkle chopped pecans a crossed the top.
Bake 25 mins or until knife inserted in the middle of the cake comes out clean. When cake has cooled sprinkle with powdered sugar.
For a sweeter version, blend 1/2 c. confectioners sugar, with 1 TBS lemon juice and 1 TBS water until sugar is dissolved…spoon glaze over cake.

Spring Veggie Pasta w/Chicken (you could also use shrimp)

2 TBS Olive Oil
2 skinless, boneless chicken breasts, cubed into 1 inch pieces
1 broccoli crown, cut into florets
2 carrots, cut diagonally into 1 inch pieces
1 zucchini, cut into cubes
1 onion, diced
2 cloves garlic, chopped
12 ounces of angel hair, spaghetti, linguini (pasta of your choice)
2/3 c. chicken stock
1 tea. dried basil
1/4 c. grated parmesan cheese

Heat 1 TBS olive oil in a medium skillet over medium heat: add chicken, stir until chicken is cooked thru (about 5 mins). Remove chicken from pan.

Add remaining oil to skillet, add onions, garlic, and carrots to pan, sauté for about 2 mins (or until onions start to become translucent): add chicken stock to pan, bring to a boil, add chicken back to pan, stir.

Add zucchini and broccoli to pan (do not stir), place lid on the pan, turn down heat to low and steam veggies for about 5 mins.

Once pasta is done (according to package directions) drain, and then add to pot with veggies, stir, and then sprinkle with parmesan cheese and serve!

Zucchini Casserole

4 cups grated zucchini or 2 c. grated zucchini and 2 c. finely chopped broccoli
2 SMC eggs
1 chopped onion
1 pkg jiffy corn muffin mix
8 oz of SMC grated colby jack or x-sharp cheddar cheese
1/2 c SMC milk
salt and pepper to taste

Preheat oven to 325 degrees.

Mix all ingredients together in a large bowl(reserving 1/2 c. of cheese).

Put into a 9×13″ casserole dish, sprayed with cooking spray.

Sprinkle with remaining cheese.

Bake for one hour.

Lettuce Soup
1 cup chopped onions, scallions, and/or shallots
1 garlic clove, chopped
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)
3 cups water

Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.
Shared by Tinica Mather

Sautéed Pea Spouts (shared by David Loiter)

I love cooked greens and my favorite may actually be pea sprouts (dou miao in Mandarin Chinese). I had never eaten them before outside of a Chinese restaurant. So it was a truly unexpected treat to get those in my first delivery. I stir fried the sprouts for just a few seconds in hot oil and garlic, then added a few drops of rice wine and Vietnamese fish sauce. They were sublime.

Roasted Kale with Sea Salt
• 4 cups firmly-packed kale
• 1 Tbsp. extra virgin olive oil
• 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake
Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.
Makes 2 servings.

Sesame Mushrooms
¾ lb of mushrooms, sliced thinly.
2 tablespoons of scallion greens, thinly sliced.
1 tablespoon of water.
2 teaspoons of sesame oil.
1 teaspoon of vegetable oil.
Salt and pepper, to taste.
Instructions for Sesame Mushrooms:
Heat the sesame and vegetable oils in a large skillet over a moderate heat.

Cook the mushrooms in the skillet for about 8 minutes, or until the liquid they give off has evaporated and the mushrooms have turned golden.

Stir in the tablespoon of water, the scallion greens, and salt and pepper to taste.

Cook the mixture, stirring, for 1 minute, then serve as desired.

 

Stir fried Bean Shoots with Shrimp

Ingredients :
10 oz 10 oz 1/2 teaspoon 1 teaspoon 2 cloves 1/2 teaspoon 1 teaspoon	Young bean shoots Shelled shrimp Salt Cooking wine Garlic Salt Cornstarch
Method : ·         Devein the shrimp and rinse, pat dry. ·         Marinate the shrimp with 1/2 teaspoon salt and cornstarch for 20 minutes. ·         Remove skin from garlic and crush. ·         heat 1 tablespoon oil in a wok. ·         First add garlic, stir-fry until fragrant. ·         Then add young bean shoots and stir-fry briskly, season with salt. ·         After cooking, spread on a plate. ·         Heat 2 tablespoons oil in a wok. ·         Add in the shrimp and stir-fry briskly. ·         Pour in the cooking wine. ·         When the shrimp are cooked, scoop onto the fried bean shoots for serving.

 

 Honey Dressing: (good for any salad greens)

1 c. veg oil
2/3 c sugar
1 tea. mustard
1 tea. paprika
1/4 tea salt
1 tea celery seed
1/3 c honey
1/3 c vinegar
1 TBS lemon juice
1 tea chopped onion

Put all ingredients in a blender or food processor and blend for 30 seconds. Keep in a jar for up to 2 weeks.

Orange, Endive and Walnut Salad

Endive
1/2 c walnuts or pecans
1 naval orange
1 TBS sherry vinegar or white wine vinegar
3 TBS of roasted walnut, or hazelnut, or extra virgin olive oil
salt and freshly ground black pepper

Separate all the leaves from the base and place in a large bowl of cold water, drain and then dry on towels.

Toast the nuts in the oven at 350 degrees for 15 minutes (or until they smell fragant)

Grate the zest off of 1/2 the orange until you have about a teaspoon. Combine the zest with the vinegar and oil and season this vinaigrette with salt and pepper.

Cut the orange into sections.

Toss the endive leaves with the vinaigrette and then serve immediately with nuts and orange sections.

Parmesan Roasted Broccoli
• 1 to 2 pounds broccoli
• 1 garlic cloves, peeled and thinly sliced
• Good olive oil
• 1 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoons grated lemon zest
• 1 tablespoons freshly squeezed lemon juice
• 1 tablespoons pine nuts, toasted
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 10 to 15 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

 

Roasted Potatoes:

If you want a little spice, sprinkle these potatoes with a Cajun seasoning before roasting. Serve roasted fingerling potatoes with just about any main dish, along with a side vegetable or tossed salad.

INGREDIENTS:

· 2 pounds fingerling potatoes

· 5 cloves garlic, crushed and finely minced

· 3 scallions, finely chopped

· 3 tablespoons olive oil

· 2 teaspoons lemon juice

· 1/2 teaspoon dried leaf thyme

· Sea salt and freshly ground black pepper

· Whiskey Island Smoked Dust, (or other Cajun type seasoning) optional

PREPARATION:

Heat oven to 450°. Grease a large shallow baking dish with olive oil or spray with olive oil spray.

Scrub potatoes and cut large ones in half. In a large bowl, combine the garlic, olive oil, lemon juice, thyme, pepper, and seasoning, if using. Toss potatoes with the garlic and oil mixture. Arrange the coated potatoes in a single layer in the prepared pan. Bake for 25 to 30 minutes, or until potatoes are tender.
Serves 4.

Cinnamon Rhubarb Muffins

A touch of tartness and sweetness is contained in this delicious rhubarb recipe.

Preparation time: 20 min Baking time: 25 min

Yield: 12 muffins

Muffins Ingredients:

1/2 cup firmly packed brown sugar

1/4 Cup South Mountain Creamery Butter, softened

1 cup Sour Cream

2 eggs

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 1/2 cups sliced 1/4-inch fresh or frozen rhubarb

Topping Ingredients:

1 tablespoon sugar

1/2 teaspoon ground cinnamon

Heat oven to 375°F. Combine brown sugar and butter in large bowl. Beat at medium speed until mixture is creamy. Add sour cream and eggs; continue beating until well mixed.

Stir together flour, baking soda and 1/2 teaspoon cinnamon in medium bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in rhubarb. Spoon into greased or paper-lined 12-cup muffin pan.

Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in small bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake for 25 to 30 minutes or until lightly browned. Let stand 5 minutes; remove from pans.

Braised Dandelion Greens

Dandelion greens are cooked with chopped onion, minced garlic, chile pepper, then topped with grated Parmesan cheese.

Ingredients:

· 1 pound dandelion greens

· 1/2 cup chopped onion

· 1 clove garlic, minced

· Sprinkling of Whiskey Island Smoked Dust (or hot pepper flakes)

· 1/4 cup cooking oil

· salt and pepper

· Parmesan cheese

Preparation:

Discard dandelion green roots; wash greens well in salted water. Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water until tender, about 10 minutes. Sauté onion, garlic, and chile pepper in oil. Drain greens; add to onion garlic mixture. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese.
Recipe for dandelion greens serves 4.

Asian Lettuce Wraps 

Ingredients

·                          1/4 cup water

·                          1 tbp cornstarch

·                          1/2 cup teriyaki sauce

·                          1 to 1 1/4 lbs chicken breasts, chopped

·                          1 can of water chestnuts, chopped

·                          A couple drops of sesame oil

·                          Rice noodles

·                          Whole Boston lettuce leaves, washed

·                          Cooked rice, as much as you wish

Procedure

Whisk together the water and cornstarch in a bowl, then stir in the teriyaki sauce. Add the chopped chicken and water chestnuts and let them marinate in the refrigerator for 30 minutes. Sprinkle a little sesame oil into the bottom of your wok or pan. Cook the chicken and water chestnuts in small batches in the wok or pan over medium heat until the chicken is cooked through. When all the food is cooked, place a bowl-shaped piece of iceburg lettuce on the plate. Put the hot cooked rice on top of the lettuce, the chicken mixture on top of the rice, and top it all with rice noodles.

Cooking Tips:

You can add in other ingredients to suit your tastes. Try chopped shiitake mushrooms, green onions, or bean sprouts. For a change, you can brown ground beef and mix it with the water chestnuts and teriyaki sauce in the wok instead of chicken. Or for a vegetarian dish, try tofu instead of chicken.

Accompaniments:

Asian Lettuce Wraps can be served as a starter to your main meal, or they can be the main meal in itself. For side dishes, you can choose from Asian options such as egg rolls and wontons, or play up the crisp fresh taste of the Asian Lettuce Wrap with a fruit salad.

http://www.youtube.com/watch?v=uZuH9lUMJik

 

Simple Salad: Red Leaf Lettuce, tomatoes and pea spouts, with a lemon, olive oil and Thyme dressing, and some fresh feta crumbled on top.

 

 Asparagus & Chicken Pasta:

16 oz packet Pasta(e.g. Penne).
8 x Asparagus Spears.
4 x Chicken breasts, skinned and.
2 teaspoons of Olive oil.
½ teaspoon of Basil, Salt and pepper.
½ cup of Parmesan cheese.
1 Tomato, chopped
2 teaspoons of White wine.

Instructions for Asparagus & Chicken Pasta:

1. Cook the pasta in a pan of boiling water for about 8 minutes.
Meanwhile:
2. Trim the Asparagus, cut in to 2 inch pieces and set aside.
3. Cut the chicken in to strips, and fry in the oil over a medium heat. Cook for about 3 minutes.
4. Add the wine, tomatoes, cheese and seasoning to the chicken.
5. For the last 3 minutes of cooking, add the Asparagus pieces to the pasta.
6. Drain the pasta and asparagus. Toss with the chicken and serve.