Farmers’ Market Recipes - 2011

Provided by: Elmore County Press & El-Wyhee Hi-Lites





   Shopping your local farmer’s market supports your community in many ways. It allows consumers to have access to locally grown, farm fresh produce, enables farmers the opportunity to develop a personal relationship with their customers, and cultivate consumer loyalty with the farmers who grows the produce.

   Farmers markets are an integral part of the urban/farm linkage and have continued to rise in popularity, mostly due to the growing consumer interest in obtaining fresh products directly from the farm.

   Whether you are an avid gardener or are simply looking for a way to improve your health, I urge you to begin your shopping at your local farmers’ market




   Elmore County Press & El-Wyhee Hi-Lites is pleased to provide you with these recipes. We proudly support the Farmer’s Market and its vendors.

Thank you

Ed Walter



Asparagus Salad



3/4 cup white sugar

1/2 cup white wine vinegar

1 cup water

1/2 teaspoon salt

2 (.25 ounce) envelopes unflavored gelatin

1 tablespoon lemon juice

2 teaspoons grated onion

1 cup chopped celery

1/2 cup chopped pecans

1/2 (4 ounce) jar pimentos

1 (10 ounce) can canned asparagus, drained



1. In a saucepan, combine the sugar, white vinegar and 1 cup water. Bring to boil and stir until dissolved.

2. In a small bowl, whisk together the salt, gelatin and 1/2 cup water. Add to saucepan, stir and cool.

3. Once mixture is cool, add lemon juice, onion, celery, pecans, pimentos and asparagus. Mix well and place into favorite mold. Refrigerate until ready to serve.




Grilled Asparagus



1 pound fresh asparagus spears, trimmed

1 tablespoon olive oil

salt and pepper to taste



1. Preheat grill for high heat.

2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.

3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.




Grilled Asparagus Salad



1/4 cup olive oil

1/8 cup lemon juice

12 fresh asparagus spears

6 cups fresh spinach leaves

1/8 cup grated Parmesan cheese

1 tablespoon seasoned slivered almonds



1. Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.

2. Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.

3. In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, and then serve.




Asparagus Omelet



1/2 lb of asparagus, break off tough ends

2 tablespoons of butter

1 garlic clove, sliced

2 medium onions, sliced

4 eggs, lightly beaten

2 tablespoons of milk

1/2 teaspoon of salt

fresh basil, chopped

salt and freshly ground black pepper to taste



Remove the ends of the asparagus which tend to be tough and cut into 1 inch length pieces. Cook in boiling salted water for 2-4 minutes, until tender. Drain well.

Heat one tablespoon of butter in 8 inch non stick saucepan. Add the garlic and onions and saute the ingredients until soft and the moisture has evaporated.

Remove from the heat and keep the onions warm.

In a small mixing bowl, combine the eggs, milk, basil, and salt and pepper to taste.

Heat the remaining butter in the saucepan, swirling the pan around to coat the butter evenly. You will know when the butter is hot enough because it will begin to sizzle and bubble.

When ready pour in the egg mixture. Swirl the pan so the mixture coats the pan evenly.

During the cooking process, constantly fold up the cooked edges from the side of the pan to allow the uncooked egg to run underneath.

When the egg mixture is cooked, place cooked asparagus and onions on one half of the omelet, and fold the other side without vegetables over the top.




Spinach Lasagna



15 ounces Ricotta cheese

10 ounces frozen chopped spinach (thaw and drain)

2 cups Mozzarella cheese (shredded)

3 cups Fresh Mushroom Italian Sauce

6 uncooked lasagna noodles

1/4 cup water



Combine the Ricotta cheese with the spinach and the Mozzarella.

Spread only one cup of the pasta sauce in a baking dish (shallow, two quarts). Lay three lasagna noodles on top and half of the spinach mixture. Repeat these layers. Use the remaining pasta sauce on top. Slowly pour water around inside edges of baking dish. Cover for baking.

Bake at 400 F for forty minutes. Uncover and sprinkle remaining mozzarella cheese on top. Bake for an additional ten minutes or until hot. Let stand ten minutes.




Vegetable Medley



3 cups sliced cut vegetables (such as broccoli, cauliflower, greens, squash, beans, peas or carrots)1 tablespoon vegetable oil

1/2 green or red pepper sliced

1/4 teaspoon powdered ginger OR 1 teaspoon finely chopped ginger root.

1 clove garlic, minced, OR 1/8 teaspoon garlic powder

2 teaspoons water



Heat a 10-inch frying pan or wok over high heat. Add oil. When oil is hot, add ginger and garlic, and cook about 30 seconds. Add vegetables, and water. Stir fry until tender. Serves 3.




Mixed Vegetables



2 lbs of various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc.)

1/2 cup oil, divided

1 cup chopped onion

1 cup peeled chopped tomatoes

1 tablespoon chopped parsley





After cutting off inedible tips of vegetables, wash and slice them into 1-inch squares. Sauté vegetables in half the oil and remove them from the frying pan. Sauté onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper. Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any other main dish. Serves 4 people.




Skillet Greens



3/4 pound greens (swiss chard, spinach, collards, or beet greens)

2 teaspoons vegetable oil

3 medium cloves garlic minced, or 1/8 teaspoon garlic powder

salt and pepper, to taste

1 tablespoon vinegar



Coarsely chop the greens (include as much of the stems as possible). Heat the wok or a large heavy pan. Add oil and greens. Stir-fry for 3 to 5 minutes over medium heat. Add garlic, and stir-fry for 2 minutes more.  Transfer to a bowl. Sprinkle with salt and pepper to taste, then toss with 1 tablespoon vinegar, until well mixed. Serve hot, cold, or at room temperature. Serves 2-3.




Crunchy Carrot Salad



1 1/2 cups fresh, grated carrots

1 unpeeled red apple, chopped

1/4 cup raisins

1/8 cup toasted slivered almonds (optional)

1/2 cup low-fat plain yogurt

1 1/2 tablespoons low-fat mayonnaise

2 teaspoons lemon juice

Salad greens



Combine carrots, apple, raisins, and almonds in a salad bowl. Blend together remaining ingredients in a separate bowl and add to carrot mixture. Serve on salad greens.




Crunchy Greens



2 packed cups chopped spinach, collard or beet greens.

1/4 cup finely diced onion

1 tablespoon water

1/4 cup crunchy peanut butter

1 small tomato, cut in wedges

pepper or soy sauce (optional)



Cook spinach and onion in 1 tablespoon water over medium heat, covered, for 3 to 5 minutes. Add peanut butter and tomato wedges and continue heating for 1 to 2 minutes longer. Add dash of pepper and/or 1 tablespoon soy sauce, if desired. Serves 2.

Greens and Rice



1 pound spinach, collard, or beet greens, steamed and cut into 1/2 inch strips

2 cups cooked rice, brown or white

2/3 cup grated cheddar cheese

2 eggs beaten

2 tablespoons fresh chopped parsley

1/8 teaspoon black pepper

1/4 cup soft, whole grain bread crumbs



Wash greens and steam until tender. Combine the cooked rice, cheese, and eggs. Add parsley and pepper. In an oiled 8”x8” casserole dish, alternate layers of rice and greens, ending with rice. Top casserole with crumbs. Bake at 350 degrees F for 30 minutes.




Red, White, and Green Salad



1/2 small head of cauliflower

1 small bunch broccoli

1 tomato

1/4 medium-size red onion

3-4 tablespoons low-fat Italian dressing.



Break off tops of cauliflower and broccoli. Chop stems; steam or microwave tops and stems until crisp-tender. Chop tomatoes and slice onion. Place cauliflower, broccoli, tomatoes, and onion in a salad bowl. Add Italian dressing. Toss gently and serve.  Serves 3-4.




Pasta Salad



8 oz. pasta

1/2 small red onion, chopped

1/4 cup low-fat salad dressing


Choose 3 of the following vegetables:

1 medium tomato, chopped

1 small zucchini, sliced

1/4 cup celery, chopped

1/4 cup carrots, sliced

1 medium pepper, chopped

1/4 cup green beans

1/2 cup broccoli, chopped



Prepare pasta according to package directions. Add chopped onion and fresh vegetables. (If preferred, steam or stir-fry vegetables for 3-5 minutes before adding to pasta). Add salad dressing. Mix well.  Serves 4.




Creole Zucchini



1/2 cup onion (1/2 medium), chopped

1/2 clove garlic, minced or a dash of garlic powder1/2 cup green pepper, chopped

1 tablespoon vegetable or olive oil

1 pound zucchini, sliced

2 tomatoes, peeled and chopped

1/8 tsp. salt

1/8 tsp. pepper

1/8 cup chopped parsley (optional)

1/8 cup grated Parmesan cheese



In pan, cook onion, garlic, and green pepper in oil until soft. Add zucchini, tomatoes, salt, and pepper. Cover, and cook over medium heat until zucchini is tender, about 20 minutes. Serve topped with Parmesan cheese and chopped parsley if desired. Serves 4.




Zucchini Dip



1 medium zucchini, cubed

2 tablespoons white sugar

1 tablespoon soy sauce

1 clove garlic, chopped

3/4 teaspoon dried oregano

2 cups mayonnaise



1. Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.

2. Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.




Split Pea and Ham Soup



8 cups of chicken broth

1 cup of milk

1 lb of dried split peas, rinsed

1-2 lb of smoked ham, cut into 1/2 inch pieces

salt and freshly ground black pepper to taste

1 medium onion, thinly chopped

2-3 carrots, chopped

2-3 celery stalks, thinly chopped

1 tablespoon of olive oil

1 garlic clove, thinly chopped

1 bay leaf



Heat oil in a large soup pot and saute onions, carrot, and celery over a medium heat. Add salt and pepper and saute for 2 minutes.

Add garlic, bay leaf, and the dried split peas, cook and stirring for 1 minute.

Add the chicken broth and smoked ham which has been cut into small pieces into the rest of the ingredients.

Bring to a boil, cover the soup pout, and allow it to simmer for about 1 hour, until peas are tender.

Remove from the heat, allow for the soup to cool, and get red of the bay leaf.

When you have sufficiently allowed the coup to cool down, add milk, and using a hand held blender process until you get a smooth consistency.




Steamed Carrots and Onions



1 cup coarsely grated or sliced carrots

1/4 small onion, chopped

1 teaspoon margarine

Dash of dillPepper to taste



Cook onions in margarine for 1 minute in medium saucepan over low heat. Add carrots. Season with pepper. Cover tightly and cook until tender, about 5 to 8 minutes. Add dill. Serves 2.




Vegetable Lasagna



1 medium zucchini, sliced

1 cup mushrooms, sliced

1 medium onion, chopped

1 clove garlic, cut in small pieces

2, 8-ounce cans tomato sauce

1 teaspoon oregano

1 teaspoon basil

1/4 teaspoon pepper

1 large tomato, chopped

l cup low-fat cottage cheese

1 cup mozzarella cheese, shredded, (try part-skim)

6 lasagna noodles, uncooked



Preheat oven to 400 degrees F. Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan. Cover; cook 15 minutes and set aside. Mix cheeses and chopped tomato. Spread one-third of sauce over bottom of 8-by 8-inch baking dish. Add half of the uncooked noodles and half of cheese mixture. Repeat layers and end with a third layer of sauce. Cover tightly with foil; bake 45 minutes. Remove from oven and let stand 5 minutes before serving. Serves 4.




Vegetable Fried Rice



1/2 cup celery, sliced

1/4 cup onion, chopped

1/4 cup peas

1/4 cup carrots, chopped

1/4 cup corn, broccoli, peppers or mushrooms, chopped (optional)

2 cups boiled rice

1 tablespoon Worcestershire or soy sauce

1/4 teaspoon garlic powder, or 1 clove fresh garlic, minced

2 teaspoons vegetable oil

Dash of pepper



Heat oil. Add celery, onion, and garlic. Stir-fry for 2 minutes. Add peas and carrots, and any optional ingredients. Stir-fry again, turning pieces all the time until they are tender, about 4 minutes. Add rice, Worcestershire or soy sauce and pepper. Stir-fry about 2 minutes. Serves 4.




Brussels Sprouts Marinate



1 lb. Brussels sprouts

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/4 cup vinegar

1/2 teaspoon mustard

1/2 cup oil



Cook Brussels sprouts until just barely tender in boiling water. Drain. In a separate bowl, mix all other ingredients. Pour over cooked Brussels sprouts while they are still warm. Refrigerate for 4 hours before serving.




Italian Basil Tomato Salad



4 medium fresh tomatoes

5-6 fresh basil leaves, chopped

2 tablespoons vegetable oil

3 tablespoons wine vinegar

salt and pepper to taste



Cut the tomatoes in thin wedges or slices and spread them out in a wide, shallow bowl. Combine remaining ingredients and sprinkle over tomatoes. Baste the tomatoes with the dressing by tilting the dish and spooning it over the tomatoes repeatedly. Marinate 20-30 minutes before serving. Serves 4




Tomato Soup



2 tablespoons of olive oil

1 onion, chopped

1 carrot, chopped

1 celery stick, chopped

2 garlic cloves, chopped

1 1/2 lb of ripe tomatoes, quartered

13 oz of canned tomatoes

4 cups of chicken stock

salt and pepper to taste

1 tablespoon of fresh basil, chopped

olive oil



Heat the oil in a large saucepan and saute the onion, carrot, celery and garlic for 5 minutes. Add the tomatoes and continue to cook for a further 3-4 minutes until the tomato has broken down.

Add the canned tomatoes, chicken stock and 1 cup of water. Bring to a boil, reduce the heat and simmer for 30 minutes.

Remove from the heat and allow the soup to cool down a little. Puree the soup in batches in a blender.

Season to taste with salt and freshly ground black pepper. Be generous with the pepper, tomato soup tastes great with a lot of pepper.

Serve immediately while hot and garnish with chopped basil and a drizzle of extra virgin olive oil.




Baked Winter Squash



1 large acorn or butternut squash

2 tablespoons maple syrup

1 teaspoon cinnamon

Margarine or Nonstick cooking spray



Preheat oven to 400 degrees F. Lightly grease a baking sheet with the margarine or cooking spray. Slice the squash into rounds 1/4 inch thick. Remove seeds on each slice and arrange squash in a single layer on the baking sheet. Bake the slices for 8 minutes, turn, and drizzle lightly with maple syrup and cinnamon. Bake for 8 minutes longer; remove from the oven and let cool. Serves 4.




Broccoli-Potato Soup



3 medium potatoes, peeled and diced

1 1/2 cups fresh broccoli, chopped

1/2 medium onion, finely chopped

1 1/2 cups water

3 cups skim milk

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/2 cup cheese, grated



Bring water to a boil. Add vegetables and cook over medium heat until tender, about 15 minutes. Do not drain. Remove half of vegetables and mash. Return them to pot. Add milk, pepper, and garlic. Heat through. Serve with cheese sprinkled on top. Serves 6.




Grilled Potatoes and Mushrooms



8 potatoes, sliced

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup fresh sliced mushrooms

1 onion, sliced

1/2 cup butter

seasoned salt to taste



1. Preheat an outdoor grill for medium to low heat.

2. Place a piece of foil large enough to hold all the ingredients flat on a table. Place the potatoes in the center of the foil; pour the soup over the potatoes, and then top with the mushrooms and onion. Arrange the butter all over and around the vegetables and then top off with your favorite seasonings. Now either fold foil over to seal or use another large piece to seal the entire package.

3. Grill over medium to low heat on a top rack, if possible, for 1 hour.




Savory Grilled Potatoes



1/4 cup mayonnaise

1 tablespoon grated Parmesan cheese

1 garlic clove, minced

1/2 teaspoon minced fresh parsley

1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon pepper

2 medium baking potatoes cut into 1/4 inch slices

1 small onion, sliced and separated into rings

2 tablespoons butter



 1. In a large bowl, combine the first seven ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once.




Creamy Herb & Potato Soup



2 potatoes, peeled and cubed

2 cups water

1 large onion, diced

1/4 cup butter, cut

1/4 cup all purpose flour

1 teaspoon salt

1/2 teaspoon thyme, dried and crushed

1/4 teaspoon rosemary, dried and crushed

1/4 teaspoon pepper

1 1/2 cups milk



Bring the two cups of water to a boil, cook cubed potatoes until soft.

In another saucepan, grill diced onion in butter. Then add the flour, salt, herbs and spices. Slowly stir in the milk. Bring to a boil; cook while stirring for 3 minutes. Add in the cooked potatoes with this mixture; heat all together.




Creamy Au Gratin Potatoes



1/2 cup of onions, chopped

1 can of cream of celery soup

3 oz of cream cheese, cut into cubes

3-4 cups of potatoes, peeled and sliced into 1/4 inch slices

1/3 cup cheddar cheese, shredded



Heat the oven to 400 ° F.

Grease a large square oven dish.

In a saucepan, add 1 teaspoon of butter and cook the chopped onions over a medium heat for 5 minutes, or until the onions are tender.

Now add the cream of celery soup and cream cheese cubes, making sure to constantly stir all the ingredients, until it becomes a cream hot sauce texture.

In the oven dish, add layers of the potatoes and hot cream sauce, making sure to end with a sauce layer on top.

Bake the dish for 45 minutes until the hot cream sauce is bubbly and potatoes are tender.

Remove the creamy gratin potatoes from the oven. Transfer to a serving plate and sprinkle with cheese.




Grilled Garlic Potatoes



6 medium baking potatoes, peeled and thinly sliced

1 large white onion, sliced

3 tablespoons butter, sliced

3 cloves garlic, minced

1 teaspoon chopped fresh parsley

salt and pepper to taste

1 cup shredded Cheddar cheese



1.Preheat grill for high heat.

2.Arrange potato slices, separated by onion and butter slices, on a large piece of aluminum foil. Top with garlic, and season with parsley, salt, and pepper. Tightly seal potatoes in the foil.

3.Place on the preheated grill, and cook 20 minutes, turning once, or until potatoes are tender.

4.Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted.




Baked Potato Salad



3 medium potatoes, diced

1 teaspoon of salt

2 tablespoons of salad dressing oil

1/2 onion, thinly chopped

1 teaspoon of mustard

1/4 teaspoon of celery seed

2 tablespoons of cider vinegar

1/4 cup of carrot, shredded

1/2 cup of water

1/2 cup of tasty cheese



Place the potatoes in a saucepan with 1 inch of cold water and 1 teaspoon of salt. Bring the water to boil and cover the saucepan.

Reduce the heat and simmer the potatoes for 25 minutes, until tender, and then drain and cool the potatoes.

When the potatoes have been cooked, peel them and cut 1/4 inch thick slices.

Pour oil into a medium frying pan and when hot put the finely chopped onion. Sauté the onions until soft.

Stir in flour, mustard, celery seed and the remaining salt.

Gradually stir in the water and vinegar. Cook over a low heat, stirring constantly, until mixture thickens.

Combine the diced potatoes and carrots into a large bowl. Pour over the marinade and use your hands to mix thoroughly.

Spoon half of the potato mix into a shallow oven dish and sprinkle with tasty cheese.

Make another layer with the potato mixture and sprinkle over the last bit of cheese.

Bake in a 350 ° F oven for 15 to 20 minutes. You will know when it’s ready because the cheese will be melted.




Scalloped Potatoes for the BBQ



4 red potatoes

1 onion, chopped

4 cloves of garlic, chopped

1/4 cup of chopped fresh basil

1/4 cup of butter

salt and pepper to taste



Preheat the grill to medium heat. Slice the potatoes as thinly as possible and layer on aluminum foil with the onion, garlic, basil, butter or margarine and salt and pepper to taste. Wrap the foil around the vegetables to form a packet. Place the packet on heated grill and cook for 20 for 40 minutes, depending on the thickness of the potato slices. Turn packet halfway through cooking.




Potato and Cabbage Soup



1 onion, grated

3 tablespoons oil or margarine

2 carrots, finely chopped

3 celery stalks, finely chopped

1 tablespoon flour

1 tablespoon tomato sauce

5 cups meat stock

1 pound cabbage, finely chopped

2 tablespoons vinegar

1 pound potatoes, diced

2 beet roots, diced



4 tablespoons cream



1. Sauté onion lightly in oil.

2. Add carrots and celery and continue to sauté.

3. Add flour and continue to sauté.

4. Add tomato sauce and a few tablespoons of stock slowly, stirring continuously. Cook over low heat until the sauce is ready.

5. Boil the remaining stock and add cabbage.

6. Add vinegar and cook for 15 minutes, then add potatoes and beet roots and cook for another 5 minutes.

7. Season with salt and pepper and serve hot, covered with a tablespoon of cream for each dish. Serves 4 people.




Potato Pizza



1/2 cup broccoli, chopped

1/4 onion, chopped

1/4 cup carrots, chopped fine

1 small tomato, sliced

2 baked potatoes

1/2 tablespoon margarine

1/2 tablespoon flour

1/2 cup skim milk

1/4 cup cheese, shredded


Cook broccoli, onions, and carrots in a small amount of water until tender and set aside. In a saucepan, melt margarine and stir in flour. Add milk slowly while stirring. Cook until sauce thickens, stirring occasionally. Add cheese and stir until melted. Add vegetables to cheese sauce and stir. Split open potatoes. Pour equal amounts of vegetable cheese mixture over each potato. Top with sliced tomatoes. Serves 2.




Potato, Pepper, and Onion Bake



1 pound potatoes (3 medium)

1 - 1 1/2 pounds bell peppers (3 to 4 medium, green, yellow, orange, and/or red)

1 large sweet onion

2 tablespoons vegetable oil

Black pepper to taste



Cut cleaned potatoes into 1 inch slices or chunks. (Peel thick-skinned potatoes). Cut peppers into 1 1/2 to 2 inch pieces. Peel onion and cut into chunks. Place potatoes, peppers, and onions in shallow ovenproof dish. Pour oil over vegetables and lightly toss to coat with oil. Sprinkle with pepper.  Bake at 425 degrees for 30 minutes. Serves 4.




Sweet Potato Salad



2 medium potatoes

1 sweet potato

4 large eggs

2 stalks celery (diced)

1/2 onion (diced)

3/4 cup mayo

1 tablespoon mustard

1 teaspoon salt

1 1/2 teaspoons black pepper


Boil a large pot of salted water. Add in the sweet potatoes and cook until tender, around thirty minutes. Drain, let cool, then peel and cut.

In a saucepan of cold water, place in the eggs. Boil water, then cover and remove from the heat. Let the eggs stand in hot water for around ten minutes. Remove, let cool, then peel and chop.

Mix the potatoes, eggs, celery and onion.

Whisk together the mayo with the mustard, salt and pepper. Mix into potato mixture, stir until well to coated. Refrigerate and serve chilled.




Stuffed Mushrooms



18 large mushrooms

1 tablespoon olive oil

1/4 cup onion, minced

1 clove garlic, minced

1/4 cup walnuts, finely chopped

1 shredded wheat biscuit, crushed

1 tablespoon Parmesan cheese, grated

pepper to taste

1/2 teaspoon paprika

1/8 teaspoon basil

1/8 teaspoon parsley



Preheat the oven to 350 degrees. Clean mushrooms and wipe dry.

Remove stems and chop fine. Heat oil in a skillet over medium high heat and saute chopped mushroom stems, onions, garlic and walnuts until onion is tender. Remove from heat.

Stir in shredded wheat, cheese, basil, parsley, oregano, and pepper.

Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a shallow baking dish and sprinkle tops with paprika.

Bake 20 to 25 minutes or until mushrooms are tender.




Stuffed Peppers with Rice & Cheese



6 oz of roasted peppers

1 cup of uncooked rice

8 oz of cheddar cheese, shredded

3 garlic cloves, sliced

2 tablespoons of of fresh parsley, finely chopped

salt and freshly ground black pepper to taste

2 tablespoons of butter

3/4 cup of water



Cut open the roasted peppers so they lay flat side down on the kitchen bench top, by cutting them through the middle on one side. Cook them in a large saucepan of boiling water for 5 minutes. Rinse the roasted peppers and drain well.

Cook the rice as per the packet instructions.

Add the garlic and onion to a preheated pan with butter and saute the onion until soft. Add the water and cheddar cheese, stirring constantly until completely melted and blended with the rest of the ingredients. Taste for seasoning. Add rice, salt and pepper to pan.

Spoon in the rice mixture into the cavity of each roasted pepper, trying to keep as much filling inside as possible. Top each pepper with chopped parsley.

Heat oil in a frying pan and cook the peppers until golden, turning once to brown evenly. Sprinkle with salt and pepper if required.




Pinto Beans with Jalapeno



1 pound dry pinto beans

1 (29 ounce) can reduced sodium chicken broth

1 large onion, chopped

1 fresh jalapeno pepper, chopped

2 cloves garlic, minced

1/2 cup green salsa

1 teaspoon cumin

1/2 teaspoon ground black pepper

water, if needed



Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.




Mexican Pinto Beans



1 pound dry pinto beans

1/2 pound bacon

4 serrano peppers



1. Place the beans in a large pot with enough water to cover by 3 to 4 inches, and bring to a boil. Remove from heat, and let sit 1 hour. Drain water. Pour in enough fresh water to cover beans by 3 to 4 inches, and bring to a boil. Reduce heat, cover, and simmer 1 hour.

2. Place bacon in a skillet, and cook over medium high heat until evenly brown. Crumble bacon, and transfer, along with grease, to the pot with the beans. Continue to cook beans on low heat for 30 minutes.

3. Place the whole chile peppers into the pot, and continue cooking beans 1 hour, or until tender.




Steak with Red Wine Sauce



4 sirloin steaks

olive oil for cooking

2 tablespoons of butter

red wine sauce

3 1/2 oz of red wine

salt and pepper to taste



Brush the sirloin steaks with a little oil to prevent them from sticking to BBQ cooking surface.

Cook steaks on the BBQ hot plate until the meat is well cooked on both sides. How long you cook the steak for will depend on if you prefer your steak cooked rare, medium, or well done. When cooking the steak use the juices which will appear on the uncooked side as an indication when you should turn the steak over.

To make the red wine sauce, pour 3.5 oz of red wine into a small frying pan over medium heat. Continue the red wine reduction until you have reduced the red wine by 2/3. Add a dollop of butter, stirring constantly to combine the butter with the wine. Reduce from the heat when the butter is no longer visible in the pan and the sauce has a smooth consistency.

Place the cooked steak on a serving plate on top of green vegetables, pour over red wine sauce. Serve some greens to accompany this dish on the side (optional).




Lamb Rosemary Stew



2 tablespoons of olive oil

1/2 lb of lamb, cut into 1 inch cubes

1 large potato, peeled and cubed

1/2 onion, thinly sliced

3 cups of chicken broth

2 celery sticks, chopped

4-6 mushrooms, sliced

2 teaspoons of fresh rosemary

1/2 teaspoon of fresh thyme

1/4 teaspoon of oregano

1/4 teaspoon of sage

1/4 cup of red wine



Heat olive oil in cooking pot. When hot add the onion, celery, and mushrooms. Cook the vegetables until soft. Remove the veggies from the cooking pot and set aside.

Cut the lamb into 1 inch cubes.

Heat the remaining oil in cooking pot and add the lamb. Saute the lamb cubes over a medium heat until browned on all sides. Add the cup of water and continue to cook the lamb stew for approximately 1 hour, stirring occasionally. Add the hot chicken broth and continue to stir.

Transfer the cooked vegetables back into the stew mixture. Add the rosemary and other herbs, potato and red wine, and continue to cook over a low heat and simmer for an additional 1 hour, until the meat is soft and developed flavor.

Serve the lamb stew immediately while warm with bread.




Fruit Recipes



Refreshing Summer Shake



1 1/2 cups fresh fruit (strawberries, blueberries or peaches)

1/4 cup nonfat dry milk powder mixed with 1/2 cup water, or 1/2 cup skim milk

1/4 cup vanilla low-fat yogurt

4 ice cubes crushed



Cut fruit into pieces, and mash through a strainer or with a fork. (If using peaches, peel and core first)Crush ice cubes. Beat together fruit, milk, and yogurt in a blender or food processor. Add crushed ice and beat again. Serves 2.




Fruit Yogurt Pudding



3/4 cup fresh fruit from the farmers’ market such as strawberries, raspberries, blueberries, apples, peaches, or pears)

2 teaspoons lemon juice

1/2 cup plain or vanilla low fat yogurt

1/2 cup (4 ounces) low-fat cottage cheese

2 teaspoons honey

1/2 teaspoon vanilla



Line the bottom of bowl with fresh sliced fruit. Sprinkle fruit with lemon juice. Whip together yogurt, cottage cheese, honey and vanilla. Cover the fruit with the yogurt mixture and refrigerate for several hours before serving. Serves 3.




Fruit Salad Parfait



1 cup low-fat vanilla yogurt

1/2 cup sliced peaches, apples, pears, or other fruit1/2 cup strawberries, blueberries, or other berries Granola or graham crackers for topping (optional)



Spoon 1/4 cup yogurt into each glass. Add 1/2 cup fruit. Top with 1/4 cup yogurt. Top with granola or crushed graham crackers, if desired. Serves 2. Note: Create a variety of flavors by using different combinations of fruit.




Baked Apple Wedges



2-3 baking apples (Rome, Cortland, Golden Delicious)1/2 teaspoon margarine

1/2 tablespoon sugar OR brown sugar

ground cinnamon to taste

1/8 cup orange juice (optional)



Peel, core, and cut apples into quarters or wedges, depending on the size of the apple. Place apples in 1 quart baking dish. Dot apples with margarine. Sprinkle apples lightly with sugar and cinnamon. Orange juice may be added if desired. Bake at 375 degrees until tender, about 30 minutes. Serves 2.




Apple Salad



1 large apple

1 tablespoon raisins

1 1/2 tablespoons peanut butter



Core apple and remove seeds. Remove part of the inside of apple and mix with peanut butter and raisins. Stuff mixture back into cored apple. Serves 1.




Stuffed Melon



1 cantaloupe or other melon

Any combination of fresh fruit: strawberries, blueberries, raspberries, apples, peaches, or pears



Cut melon in half and scrape out seeds from center. Heap fresh berries and/or fruit into hollowed out part of melon. Top with low-fat yogurt, cottage cheese, or sherbet if desired. Serves 2







6 apples (or 4 apples and 2 pears)

1/2 cup water

1/4 teaspoon cinnamon



Wash, peel, and cut fruit into small pieces. Discard core. Put apple pieces in a saucepan. Add only enough water to cover the bottom of the pan. Place saucepan on burner and bring water to boil. Turn heat down to a simmer and cover. Stir occasionally until apples are soft. Turn off heat. Mash apples and add cinnamon. Serve warm or cold. Serves 4.




Blueberry Buttermilk Muffins



1 1/2 cups all purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 large egg

1/3 cup buttermilk

1 cup blueberries (fresh or frozen)


For Topping:

1/4 cup white sugar

1/4 cup brown sugar

1/3 cup all purpose flour

1/4 cup butter (softened)

1 1/2 teaspoons finely ground cinnamon



Begin heating oven at 400 degrees F. Grease muffin tin or line with paper cups.

Mix flour, sugar, salt and baking powder. In another bowl, combine vegetable oil, egg and buttermilk. Mix together with flour mixture. Add in blueberries (or other fruit). Fill cups all the way to the top, and sprinkle on the crumb topping (see next step)

For the crumb topping: Mix topping ingredients: white and brown sugar, flour, butter, and ground cinnamon. Add to muffins before baking. *

Bake for 20 to 25 minutes or fully cooked and until golden.




Blueberry Cobbler



2/3 cup flour

˝ cup sugar

1 ˝ teaspoons baking powder

2/3 cup low-fat milk

2 Tablespoons butter or margarine, melted

2 cups blueberries, cleaned and washed



Preheat oven to 350 degrees. In medium bowl, combine flour, sugar, and baking powder. Stir in the milk and mix the batter until it is smooth. Pour the melted butter or margarine into 1 or 1 ˝ quart casserole dish. Pour in the batter, and sprinkle the blueberries on top. Bake the cobbler for 40-45 minutes or until it is lightly browned. Serves 8.




Blueberries with Lemon & Honey



2 cups fresh blueberries, washed

1 cup plain yogurt

1 tablespoon lemon juice

2 tablespoons honey



Place 1/2 cup blueberries in 4 bowls.

Combine yogurt, lemon juice and honey. Serve about 1/4 cup dressing over each bowl of berries. Serves 4.