Beans

Green Beans with Mixed Herb Butter

1 lb. fresh green beans, washed and trimmed

1/4 cup butter

3/4 cup onions, minced

1/4 cup celery, minced

2 T. sesame seeds

1/4 tsp. dried rosemary

1/4 tsp. dried basil

3/4 tsp. salt

1/4 cup snipped parsley

Cook beans. covered, in salted water, 15 minutes or until tender; drain. Melt butter in saucepan; add onions, garlic, celery, and sesame seeds. Sauté 5 minutes. Add rosemary, basil, salt, and parsley; simmer covered, 10 minutes. Toss well with beans. Serves 4.

Bean Salad

1 lb. fresh green beans, ends cut

1/4 cup fresh mint leaves cut into small pieces

1/2 tsp. parsley

1/4 cup fresh basil leaves, cut into small pieces

1/2 tsp. salt

1/4 tsp. pepper

2 tsp. olive oil

2 tsp. vinegar

1/2 tsp. garlic, chopped

Cook beans in boiling water until crisp tender. Drain. Place in large bowl and cool 10 minutes. Add mint, parsley, basil, sale, pepper, olive oil, and vinegar. Add chopped garlic if desired. Toss lightly and chill before serving.

Balsamic Green Beans

1 lb. fresh green beans, trimmed

1/4 cup onion

1/4 cup balsamic vinegar

2-3 T. butter

2-3 T. olive oil

Blanch whole beans for 5 minutes; shock in ice water to stop cooking. Remove from ice water as soon as they are not longer hot. Leave in colander until ready to reheat. Sauté onions balsamic vinegar until they are cooked down. Add butter. In another pan, heat oil and add green beans, sauté until hot. Melt butter mixture over beans and serve immediately.

Green Beans Italian Style

1 lb. green beans

1/4 cup vegetable or olive oil

1 clove garlic, peeled and minced

2 T. chopped parsley

1 tsp. sugar

3/4 tsp. salt

1/8 tsp. black pepper

3/4 cup beef broth

1 medium tomato, peeled and thinly sliced

Wash green beans and cut off the ends. Put beans into a 10” skillet with oil, garlic, parsley, sugar, sale, and pepper; cook covered over low heat for 15 minutes. Add broth. Cook uncovered for 5 more minutes or until the beans are almost tender. Raise the heat too moderate, add the tomato and cook uncovered for another 5 minutes.

Green Beans with Almond and Lemon Brown Butter

1 lb. green beans

4 T. unsalted butter

2 tsp. fresh lemon juice

1/4 cup unsalted roasted almonds, chopped

1/4 tsp. kosher salt

Boring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and transfer to a serving bowl. Meanwhile, make brown butter; melt the butter in a skillet or small saucepan over medium heat. Swirl or stir with a wooden spoon as it starts to foam and sputter. Remove fro, the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute. Add the lemon juice, almonds, and sale. Swirl skillet over heat for 30 seconds more to toast the almonds. Spoon the mixture over the green beans. Serves 4.

Beets

Beets with Tarragon

12-15 small or 3-5 large beets, peeled and cut, tops and all

1 bunch of greens like chard

1 T. olive oil

1/4 cup onion, chopped

1 clove of garlic, minced

1/2 tsp. dried tarragon

1 lemon, juiced

1/2 tsp. salt

Leave the greens soaking in fresh, cold water; remove and slice across into large pieces for cooking. Heat oil in heavy pan; add onions; cook until limp. Add garlic; stir. Add greens, tarragon, lemon juice, and salt. Cover with tight fitting lid. Steam and heck after 5 minutes. Cook until tender.

Roasted Beets with Toasted Pecans and Greens

6 small beets

2 T. extra virgin olive oil, plus more for drizzling.

2 T. sherry vinegar

2 tsp. honey

1/2 tsp. kosher sale

Pinch freshly ground pepper

1/2 cup pecans, toasted and chopped

4 cup arugula leaves or other tender greens

Preheat the oven two 350 degrees F. Cut off beet tops and reserve for another use. Place beets in a single layer in a heavy oven proof frying pan just large enough to accommodate them.; drizzle with olive oil. Cover with aluminum foil. Roast the beets until tender when pierced with a small, sharp knife, about 40 minutes. Let cool slightly, then peel and trim the beets. Cut into rounds about 1/4 inch thick. In a large, shallow serving bowl, whisk together the 2T. olive oil, vinegar, honey, sale, and a pinch of pepper. Add the beet slices, peans, and arugula; toss gently. Serves 4.

Broccoli

Ginger Broccoli Stir-Fry

4 cups broccoli florets

Water for steaming

2 tsp. olive oil

2 cloves garlic, minced

1 tsp. soy sauce

1/8 tsp. ground ginger

Steam broccoli until cooked, but still firm, approximately 5 minutes. In skillet or wok, stir-fry broccoli in olive oil for 6 to 7 minutes. Add garlic, soy sauce, and ginger. Stir-fry 1 to 2 minutes longer, until broccoli is crisp-tender.

Broccoli and Bacon Salad

2 1/2 lbs. fresh broccoli florets

1 lb. bacon, fried and crumbled

1/2 cup green onion, chopped

1/2 cup green onion, chopped

1/2 cup sugar

1 1/2 cup mayonnaise

3 T. cider vinegar

2 cup golden raisins

Cut broccoli florets into small pieces (do not use thick stalks). Fry and drain bacon, then crumble. Mix broccoli, bacon, and onions. Separately mix sugar, mayonnaise and vinegar. Add raisins. Combine this mixture with broccoli mixture. Mix well, cover and refrigerate at least one hour or overnight.

Broccoli and Cherry Tomato Salad

4 cups broccoli florets

1 pint cherry tomatoes, halved

2 tsp. Dijon mustard

3 T. rice vinegar

1 T. olive oil

2 tsp. dried oregano

Steam broccoli 3 minutes, until crisp tender. Transfer to bowl with ice and cool. After cooked, add tomatoes. Place mustard in small bowl; whisk in vinegar, then oil. Mix in oregano. Pour dressing onto broccoli mixture and toss to coat. Make up to 6 hours ahead.

Toasted Pecan and Broccoli Salad

1/3 cup pecans, chopped

1 cup mayonnaise

1/3 cup sugar

2 T. cider vinegar

1 1/2 lbs. fresh broccoli florets, chopped

1/4 cup red onion, chopped

1/3 cup sweetened dried cranberries or raisons.

Preheat oven to 350 degrees. Place chopped pecans in a single layer in a shallow pan. Bake for 6-8 minutes or until lightly toasted, stirring occasionally. Stir together mayonnaise, sugar, and vinegar in a large bowl; add broccoli, onion, and cranberries, gently tossing to coat. Cover and chill 2 hours. Sprinkle with pecans before serving.

Brussels Sprouts

Bacon Pecan Brussels Sprouts

1/2 pound Brussels sprouts

6 oz. bacon

1/2 cup pecans

Salt and pepper to taste

Preheat oven to 375. Cut off stem ends of the sprouts and cut each in half. In a large skillet, cook bacon until it begins to brown; add pecans. When bacon is fully cooked, use a slotted spoon and transfer bacon and pecans to a bowl. Leaving fat in the skillet, add Brussels sprouts, sale, and pepper. Cover skillet and cook about 6 minutes or until sprouts are browned. Transfer sprouts to a baking dish or leave in skillet and place in oven for roasting, 20 to 25 minutes, adding the bacon and pecans after 15 minutes. Serve hot. Serves 4.

Best Brussels Sprouts Ever

1 1/4 fresh Brussels sprouts

1 T. olive oil

1 T. unsalted butter

1/2 lb. bacon cut into 1/4 inch dice

3 carrots, peeled and cut into small dice

2 tsp. snipped fresh chives

Trim the stems off the sprouts and remove any tough, outer leaves; halve them lengthwise and then into strips. Heat oil and butter together in heavy pot. Add the bacon; cook over medium-low heat until fat renders and is golden colored, hangout 5 to 6 minutes. Add carrots, cook stirring constantly, until they begin to soften, about 5 minutes. Add sprouts; toss well and cook, stirring, until they are crisp-tender, about 5 minutes more Sprinkle with hives and serve immediately.

Cabbage

Cantaloupe

Carrots

Dilled Carrots

1/12 lbs. carrot, julienned or baby carrots, halved

1/4 cup lemon juice

2 1/2 tsp. Dijon mustard

2 1/2 tsp. sugar

1/2 cup chopped scallions

3 T. vegetable oil

1/4 tsp sat

1/8 tsp. pepper

2 tsp. dried dill weed

Steam carrots until crisp tender,; drain. Combine lemon juice, mustard, sugar, scallions, vegetable oil, salt, pepper and dill weed. Toss carrots, lightly with dressing. Refrigerate overnight. Will keep for about a week in the refrigerator. Serves 10-12.

Collards

Corn

Cucumber

Chilled Cucumber Soup

1/2 cup fat-free sour cream

2 seedless cucumbers, peeled and diced

1/2 red onion, peeled

1 clove garlic, peeled

salt and pepper to taste

Place all ingredients in a blender and puree. Chill 1 hour before serving.

Cucumber Salad

2 medium cucumbers

1 tsp. sale

1/2 cup Greek yogurt

1/4 cup sour cream

1 T. dried dill

1 T. cilantro, minced.

1/4 tsp. pepper

Cut all seeds out of the peeled cucumbers and cut into 3/4” pieces. Place in colander and sprinkle with salt. Drain for 30 minutes. Remove to large glass bowl. Mix yogurt, sour cream, dill, cilantro, parsley. and pepper together in another bowl. Add cucumbers, mixing well. Serve immediately or chill overnight. Serves 4.

Cucumber Tomato Salad

1/4 cup red wine vinegar

2 T. fresh dill, chopped

salt and pepper to taste

1/2 cup extra virgin olive oil

3 1/2 cups cucumbers, peeled and diced

1/4 lb. feta cheese

1 cup red onion, thinly sliced

Combine vinegar, dill weed, salt, and pepper in a salad bowl and gradually whisk in the olive oil. Add cucumbers, tomatoes, feta cheese, and onions to dressing and toss to evenly coat. Chill for one hour before serving.

Eggplant

Eggplant with Peppers and Tomatoes

4 T. olive oil

2 lg. eggplants, sliced 1/2” thick

1 lg. onion diced

1 red bell pepper sliced 1/4” thick

1 green bell pepper sliced 1/4” thick

6 tomatoes diced

2 cloves garlic, diced

Salt and pepper to taste

1 cube vegetable bouillon (optional)

1 bunch parsley, minced

Sauté eggplant in olive oil. Add red and green bell peppers, tomatoes, onion, and garlic. Season with salt and pepper. Add bouillon cube (optional). Cover skillet tightly with id and simmer for 125 minutes. Toss with minced parsley before serving.

Scalloped Eggplant

1 med. eggplant

Cooking spray

1/2 cup med. onion, chopped

Salt and pepper to taste

3 med. tomatoes, chopped or 14 oz. can of tomatoes, divided

6 crumbled soda crackers, divided

1/2 cup shredded cheddar, divided

Preheat oven to 350 degrees. Slice eggplant into 1/2 inch slices. Peel and soak in cool salted water for one hour. Drain off water. Cut egg-oat into 1” pieces. Spray skillet with cooking spray and heat over medium heat. Add eggplant and onions; sauté until tender. Season with sale=t and pepper. Spray casserole dish with cooking spray. Layer 1/2 of eggplant mixture on botton of dish, then 1/2 tomatoes, 1/2 crackers, and 1/2 cheese. Repeat layers ending with cheese. Bake for 1 hour. Serves 4-6.

Kale

Easy Kale Salad

2 lbs. cleaned kale

1/2 cup orange juice

1/4 tsp. salt

2 T. olive oil

8 oz. dried cranberries, cherries, raisins, of blueberries

Place kale in a large bowl; add juice and sale. Using your hands, massage the kale until it loses volume and turns semi-translucent and bright green. Sit in oil and dried fruit. Refrigerate salad for at least 30 minutes before serving.

Wilted Kale Salad

2 T. olive oil

1/4 cup onion, finely chopped

1 clove garlic, minced

1/3 cup currants

1/3 cup sunflower=, sesame seed or other seed

2 cups kale (may use other greens, beet, turnip, etc.) torn into pieces.

2 T. balsamic vinegar

Heat oil; sauté onion and garlic until translucent, about 3-4 minutes. Add currants and seeds. Sauté just to enhance flavors for 1-2 minutes. Put leaves into sauce skillet and immediately add vinegar. Immediately core pan and turn off heat. Let sit a minute or so. May be served hot or cold.

Sautéed Kale

2 lb. kale, de-ribbed, coarsely shredded

1 cup vegetable broth

2 T. olive oil

6 slices bacon, diced

1 medium onion, sliced

Salt to taste

Nutmeg to taste

2 T. Parsley, chopped

Steam kale with vegetable broth for 20 minutes or until tender. Heat olive oil in skillet. Add bacon and onion and cook until onions lightly browned and bacon is crisp. Drain kale and add to skillet. Season with salt and nutmeg; sauté for 5 minutes. Sprinkle with parsley before serving.

Okra

Fresh Okra and Tomatoes

4 slices of bacon

1/2 pound okra, sliced

1 med. onion, chopped

2 large tomatoes, chopped

1/4 cup sugar

Salt and pepper to taste

In a large skillet, cook bacon until crips. Remove bacon from drippings; drain, crumble and set aside. Add okra, onions, and tomatoes to hot bacon drippings. Cook until tender; add sugar, salt and pepper. Add crumbled bacon just before serving.

Onions

Peppers

Potatoes

Cheddar Potato Soup

1 large onion chopped

3/4 cup celery, chopped

1/4 cup butter

5 cups potatoes, peeled and cubed

3 cup water

3 cup milk, divided

4 tsp. chicken bouillon granules

1/2 tsp. salt

1/2 tsp pepper

1/4 cup all purpose flour

4 cups (16 oz.) shredded cheddar cheese

1/2 lb. sliced bacon, cooked and crumbled

In a large dutch oven or soup kettle, sauté onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes or until potatoes are tender. Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining 1 cup of milk until smooth, gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat; add the cheddar cheese and bacon. Stir until the cheese is melted. Yields 10 to 12 servings (about 2.5 quarts).

German Potato Salad

4-5 lbs. potatoes

1/2 lb. bacon, cut up into pieces

1 large onion, slices

Polish dill pickles, diced - to taste

1/4 cup sugar

1/3 cup vinegar

1 T. dill weed

Salt and pepper to taste

Garlic powder to taste

Pickle juice to taste

boil potatoes with skins on. Keep the warm. Fry bacon and just before it is don, add onion and cook until tender. Add pickles to bacon and onion Add sugar and vinegar. Cook to dissolve sugar. Add dill peel, salt, pepper, garlic powder, and pickle juice. Toss all with sliced potatoes. Serve warm.

Pumpkins

Spinach

Spinach Salad

1/4 tsp. dried tarragon

1/4 tsp. grated lemon peel

1/8 tsp. nutmeg

1/2 cup olive oil

1/3 cup wine vinegar

1/2 tsp. salt

3/4 cup toasted pine nuts

Spinach leaves cleaned and patted dry

Blend tarragon, lemon peel nutmeg, oil, vinegar, and sale. Mix well. Toss with spinach and pine nuts. Sprinkle nutmeg over each individual serving of salad.

Hot Spinach Chicken Salad

Fresh spinach

Fresh mushrooms, sliced

Boiled eggs, sliced

Chicken breasts, seasoned and grilled

1 pkg. Good Seasons salad dressing mix, prepared as directed on package.

Parmesan cheese

Green onions, finely chopped

Arrange some spinach leaves, mushrooms, egg slices, and one chicken breast on each individual plate. Sprinkle Parmesan on top; garnish with green onions.

Lemon and Spinach Orzo

3/4 cup diced onions

1 T. olive oil

1 T fresh garlic, minced

1 cup dry orzo pasta

1 cup low-sodium chicken broth, hot

1 cup water, hot

3 cups stemmed fresh spinach

2 T. lemon zest, minced

1 T. unsalted butter

1 tsp. each of salt and pepper

1/4 tsp. nutmeg

Sauté onion in oil in saucepan over medium-high heat until softened, 3 to 5 minutes. Add garlic, cook until fragrant, 1 minute. Add orzo; stir to coat with milk; cook 1 to 2 minutes. Stir in hot broth and water, storing often until liquid is absorbed and orzo is cooked, 9 to 10 minutes. Off heat; stir in spinach, zest, butter, salt, pepper, and nutmeg until spinach wilts. Serves 4

Spinach Pear Salad

3 cups spinach leaves

3 large Bosc pears. cored and sliced with skin on

2 T. blue cheese, crumbled

1/4 cup pecans, chopped

Place above ingredients in a salad bowl. Add balsamic vinaigrette dressing to taste or make your own dressing.

Dressing

2 T. balsamic vinegar

3 T. extra-virgin olive oil

3 T. orange juice

1 clove garlic, crushed

Thoroughly whisk together.

Squash

Butternut Squash

2 lbs. butternut squash

2 baking apples, cored, peeled, and sliced int 1/2 inch slices

1/4 cup butter

1 T. flour

1 tsp. salt

1/2 tsp. mace

1/2 cup brown sugar, packed

Preheat oven to 350 degrees. Spray a 11x7 inch casserole dish with cooking spray. cut squash in half, remove seeds and pare, Next, cut squash into 1/2 inch slices and place in the bottom of the prepared casserole dish, Layer apple slices over squash, In a small saucepan over low heat, melt butter. Remove from the heat and stir run flour, sale, mace, and brown sugar until blended. Poor brown sugar mixture over apple and squash layers until blended.Cover with foil and bake 1 hour or until tender. Serves 6.

Sautéed Squash

4 bacon slices

2 lbs. yellow squash

1 med. onion

12 cup sour cream

1 1/2 tsp. dried dill weed

1/4 tsp. black pepper

1 tsp salt

Cook bacon in skillet until browned; crumble and set aside. Reserve 1 tablespoon bacon drippings in skillet. Sauté squash ad onions in skillet until tender. Stir in sour cream, salt, pepper, and dill weed. Spoon into serving dish and top with bacon crumbles. Serves 8.

Squash Salad

3 yellow squash

3 zucchini squash

1/2 bell pepper

2 cucumbers

3 cauliflower buds

1 small onion, chopped fine

2 tsp. sugar or sugar substitute

1/2 cup apple cider vinegar

Chop yellow squash, zucchini squash, bell pepper, cucumber, and cauliflower; put in a medium sized bowl. Mix onion, sugar, and vinegar together, pour over vegetables, and refrigerate.

Zucchini Poppers

1 cup grated zucchini, remove moisture with paper towel

1/4 cup shredded cheese

1/4 cup chopped onions

1/4 cup bread crumbs

Salt and pepper to taste

Preheat oven to 400 degrees. Mix zucchini, cheese, onion, bread crumbs, egg, salt, and pepper together. Scoop into greased muffin tins. Bake 15 to 20 minutes or until brown. Makes 12 poppers

Zucchini rounds

2 grated zucchini

1 cup Bisquick

1/4 grated cheese

2 eggs, well beaten

Olive oil for frying

Grate zucchini and set aside. Mix Bisquick, cheese, and eggs together; add zucchini and form into serving sized rounds. Fry in olive oil.

Zucchini and Cheese Drop Biscuits

3/34 cup shredded zucchini

1 1/4 tsp. sald

2 1/2 cup all purpose flour

1 T. baking soda

1/2 cup cold butter in small cubes

1/2 cup shredded cheddar

1/4 cup shredded mozzarella

14 cup shredded Parmesan

2 T. finely chopped sun-dried tomatoes, patted dry

2 T. minced fresh basil or 2 tsp dried basil

1 cup low fat milk

Pre-heat oven to 425 degrees. Place zucchini in a colander over a plate and sprinkle with 1/4 tsp. salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid and pat dry. In a large bowl, whisk flour, baking powder and 1 tsp sale. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheddar, mozzarella and parmesan, tomatoes, and basil. Add milk; stir until moistened. Drop buy 1/3 cup scoops into a greased 9” by 13” baking p0an. Bake 22 to 256 minutes or until golden brown Serve warm. Yields 12 biscuits.

Zucchini Boats

3 to 4 medium zucchini

12 oz. mild ground Italian sausage, cooked and drained

1 8 oz. can tomato sauce

1/2 cup sweet red pepper, chopped

1/2 cup green pepper, chopped

2 T. onion, chopped

1 1/2 tsp. Italian seasoning

2 T. butter

2 T. all purpose flour

1/4 tsp. sale

1 1/4 cup milk

12 cup parmesan cheese

1 tsp dijon mustard

Preheat oven to 350 degrees. Cut zucchini in half lengthwise. Scoop out pulp leaving a 1/4 inch shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Place pulp in a saucepan; add the sausage, tomato sauce, peppers, onion, and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13x9 inch baking dish Spoon filling into shells. Set aside. In a saucepan, melt butter; whisk in flour and salt until smooth, gradually add milk. Brin to a boil. Cool and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup parmesan cheese and mustard. Pour over zucchini. Sprinkle with remaining parmesan. Bake, uncovered for 25 - 30 minutes or until heated through. Serves 3-4.

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Zucchini Casserole

2 med. zucchini cut into chunks

1 med. onion chopped

1 med. green pepper, chopped

2 med. handfuls mushrooms, sliced

12 oz. tomato sauce

Pinch of oregano

Pinch of thyme

Pinch of basil

salt and pepper to taste

4 oz. grated mozzarella

Grated Romano cheese

Preheat oven to 350 degrees. Par boil or microwave zucchini to soften. Put onions, peppers, and mushrooms in casserole with softened zucchini. Add tomato sauce, oregano, thyme, basil, sale, and pepper. Bake 30 minutes until bubbling hot. Sprinkle with mozzarella and bake until cheese melts. Then sprinkle with Romano and cook 1-2 minutes more. This may be served as a vegetable dish of add 1/2 to 1 pound browned ground beef for a main dish.

Zucchini Parmesan

4 med. zucchini, cut into 1/4 inch slices

1 T. olive oil

1/2 to 1 tsp. minced garlic

1 (14.5 oz.) can Italian diced tomatoes, undrained

1 tsp. seasoned salt

1/4 tsp. pepper

1/4 cup grated parmesan

In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, seasoned sale and pepper. Simmer, ,uncovered, 9-10 minutes or until liquid is evaporated. Sprinkle with parmesan cheese. Serve with a slotted spoon. Serves 6.

Sweet Potatoes

Baked Sweet Potatoes with Chile-Lime Butter

4 (6 oz. each) sweet potatoes

4 T. Unsalted butter at room temperature

1 T. ancho chile powder

1 T. fresh lime juice

1 tsp honey

1/4 tsp. grated lime zest

1/4 tsp. kosher salt

Preheat oven to 425 degrees. Pierce the unpeeled sweet potatoes in a few spots with a small, sharp know and place on a rimmed baking sheed. Bake until tender when pierced with a fork, about 50 minutes. While the sweet potatoes are baking, in a small bowl, stir together the better, chile power, lime juice, honey, lime zest, and salt until well blended. When the sweet potatoes are ready, remove from the oven slit each sweet potato lengthwise down the enter to open, then place on individual plates. Top the sweet potatoes with the flavored butter, dividing it evenly, and serve. Serves 4.

Sweet Potato Casserole

5 medium sweet potatoes

2 eggs

1/4 cup butter, melted

1/2 cup brown sugar

3/4 tsp. salt

1/4 tsp cinnamon

Preheat oven toi 350 degrees. Bake sweet potatoes in oven for 45 to 60 minutes until tender. Remove from oven, cool slightly. when cool enough to handle, scoop pulp from sweet potatoes and place in a large bowl. Add eggs, butter, sugar, sale, and cinnamon. Beat until light and fluffy. Put potatoes in a greased shallow baking dish, Bake, uncover for 30 to 40 minutes.

Swiss Chard

Tomatoes

Cucumber Tomato Salad

1/4 cup red wine vinegar

2 T. fresh dill, chopped

salt and pepper to taste

1/2 cup extra virgin olive oil

3 1/2 cups cucumbers, peeled and diced

1/4 lb. feta cheese

1 cup red onion, thinly sliced

Combine vinegar, dill weed, salt, and pepper in a salad bowl and gradually whisk in the olive oil. Add cucumbers, tomatoes, feta cheese, and onions to dressing and toss to evenly coat. Chill for one hour before serving.

Baked Stuffed Tomatoes

6 lg. firm tomatoes

6 strips bacon, cooked crisp

2 T parsley, chopped

1 T. onion, chopped

1 cup dry bread crumbs

1/4 tsp. celery seed

1/2 tsp. sale

1/8 tsp. pepper

1 cup buttered bread crumbs

Preheat oven to 350 degrees. Wash the tomatoes, remove a thin slice from the stem end and carefully scoop out the pulp so that the tomato shells will not be broken Fry the bacon until crisp, remove from the pan and break into small pieces. Add the parsley and onion to the fat, cook for a few minutes, add the cup of dry bread crumbs, celery seed, sale, pepper, crisp bacon and tomato pulp. Sir until well mixed, add more salt if necessary. Fill the tomato cups with this mixture, core the top of the buttered crumbs. Place in a shallow baking dish and bake for 45-60 minutes or until the tomatoes are tender and the crumbs are brown.

Turnips

4116 E. 15th Street

Tulsa, OK  74112-6198

(918)746-3701