INGREDIENTS
6 Tab. Softened unsalted butter
2 Tab. Softened cream cheese
1 tea. Fresh lemon zest
1 Tab. Minced fresh chives
Salt & Pepper to taste
Tabasco to taste
18-36 fresh radishes, cut in half if large, left whole if small
 
DIRECTIONS
Mix together the butter, cream cheese, chives, lemon zest, salt and pepper in a small bowl. Arrange the radishes around the Chive butter.
 
Makes 36 hors d’oeuvres

You can also spread the butter on thin slices of pumpernickel & make open face sandwiches
 

INGREDIENTS
1 2-3 lb. fryer or 3 large boneless chicken breasts
3/4-1 ib. spaghetti
1/2 –1 lb. Velveeta cheese
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 small jar chopped pimentos and juice
1 can cream of mushroom soup
3/4 cup chicken broth
 
DIRECTIONS
Cook chicken in water until tender, cool. Reserve broth.
Cut chicken into bite size pieces.
Cook spaghetti in reserved broth and set aside.
Mix together spaghetti, chicken, cheese, celery, onion, bell    
    pepper, soup and pimentos.
Fill soup can with chicken broth and add to spaghetti
    mixture.
Place in a greased 9x13x2 inch baking dish.
Bake at 350 for 35 mins. or until it bubbles.
 
Great served with French bread and a salad.
Makes a super easy meal to take anywhere and may also be frozen.
 

INGREDIENTS
1 sm. Red onion, chopped
1 sm. White onion, chopped
1/2 c. Celery, chopped
1/2 tea. Garlic, minced
1 green  bell pepper, seeded and chopped
3 cups pumpkin, cut in  about dice size pieces
3 cups frozen corn
1 can creamed corn(14oz.)
1 16oz can tomatoes, crushed & puree
1 1/2 cup firm roma tomatoes, fresh and chopped
4 cups chicken stock
1 lb, chicken breast, cooked & chopped
1/4 tea. Black pepper
3 c. cooked rice
Salt to Taste
 
DIRECTIONS
Spray a large soup pot with Pam. Add onions, celery, green pepper and pumpkin-cook and stir until the pumpkin is tender. Add frozen corn, creamed corn, tomatoes, Roma tomatoes, and chicken stock. Heat to boiling. Reduce to a simmer for 20 mins. Add Chicken, rice and salot and pepper. Simmer 5 minutes
 

INGREDIENTS
3 cups flat-leaf (a.k.a. Italian) leaf parsley*, packed
3 1/2 to 4 cups fresh mint leaves, packed
3 green serrano peppers**, seeded, deveined and coarsely chopped
4 garlic cloves, coarsely chopped
2  tbsp. stone-ground mustard
3 tbsp. honey
1/2 tsp salt
1/2 tsp ground black pepper
1/2 to 3/4 c extra virgin olive oil
Refrigerated pesto will last for at least 5 days.
 
DIRECTIONS
In a large food processor bowl, combine parsley, mint, peppers, garlic, mustard, honey, salt and pepper until thoroughly mixed.
With processor running, slowly pour in olive oil and thoroughly mix.
Refrigerate leftovers in a tightly covered container.
 
Yield:  10-12 servings (makes 1 1/2 cups)
Prep Time:  15 minutes
Cook Time:  0 minutes
Total Time:  15 minutes
Difficulty Rating:  Easy
 
Tips & Notes
*Italian parsley is also known as flat leaf parsley.  It has a stronger, less bitter flavor compared to regular parsley.
**Serrano peppers which look like thinner jalapeno peppers are hotter and more potent.
 
 
 
 
 

INGREDIENTS
1 cup cider vinegar
1/3 cup sugar
1 teaspoon salt
1 teaspoon fennel seeds, crushed
1 teaspoon celery seeds
2 medium pickling cucumber, coarsely chopped (about 2 cups)
1 medium bulb fennel, coarsely chopped (about 1 cup)
 
DIRECTIONS
In a large bowl combine cider vinegar, sugar, salt, fennel seeds, and celery seeds.  Stir in cucumber and chopped fennel.

Cover and chill in the refrigerator 2 hours or up to 3 days.  Serve with a slotted spoon.  Makes about 3 cups/
 

INGREDIENTS
12 whole plum tomatoes, quartered
1/4 cup olive oil
1 tbsp.  garlic, minced
1 tbsp.  shallots, minced
2 tsp fresh basil, chopped or 1 tsp dried basil
1 tsp dried oregano
1 tsp fresh thyme
1/4 tsp salt
1/2 tsp fine black pepper
 
DIRECTIONS
Preheat oven to 250 degrees.
Mix all ingredients and toss with tomatoes.  Lay tomatoes on a sheet pan.
Roast in the oven for 1-2 hours, or until the tomatoes and garlic begin to brown.  Let cool before serving.
 
Yield:  5 servings
Prep Time:  10 minutes
Cook Time:  1-2 hours
Total Time:  2 hours, 30 minutes
Difficulty Rating:  Easy
 
Tips & Notes: Adjust time for the number  and variety of tomatoes used.  This recipe is a great way to use heirloom tomatoes before they get rotten, buy they may require 2-3 hours to cook, as they are often more watery.
 

INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoon ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
 
DIRECTIONS
Grease and flour two 8  x 4 inch pans.  Preheat oven to 325 degrees F (165 degrees C)
 
Stir flour, salt, baking powder, soda, and cinnamon together in a bowl.
 
Beat eggs, oil, vanilla, and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture, and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.
 
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan, and completely cool.
 

INGREDIENTS
1 cup chopped honeydew melon
1/3 cup chopped peeled kiwi
1/2 ripe banana, sliced
1/4 cup white grape juice
1/2 teaspoon ginger juice
2 teaspoons lime juice
1/3 cup lemon sorbet
1/2 cup ice
 
DIRECTIONS
Spiked with ginger, this smoothie is guaranteed to perk you up after a long bike ride or make a nice starter to a summer meal on the deck.  For a more aromatic variation, use a cantaloupe instead of a honeydew melon.
Place ingredients in the order listed in a blender.  Pulse three times to chop the fruit, then blend until smooth.  Serve immediately.
 

INGREDIENTS
2.5 to 3 cups of de-seeded Watermelon chunks
 1/2 cup to l cup of raspberries or blueberries
 1/2 tbsp. lemon juice
 (optional sugar to taste)
 
DIRECTIONS
Blend melon, lemon juice and berries until smooth or blend just the melon and the lemon juice and add whole berries afterwards for a whole-fruit popsicle.  Taste mixture; add sugar
 to taste if desired.  Pour into popsicle molds and freeze (you can also use paper cups with popsicle sticks or spoons as handles if you do not  have popsicle molds).
 
Enjoy!
 

INGREDIENTS
16 thin stalks fresh asparagus
1 tbsp. olive oil
4 cloves garlic, thinly sliced or minced
6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
1/4 cup dry white wine
1/4 tsp. salt
1 tbsp. butter
1 9 ounce package refrigerated linguini pasta, or substitute angel hair pasta
1/4 cup shredded fresh basil
 
DIRECTIONS
Trim asparagus.  Remove tips; set aside.  Bias-slice asparagus stalks into 1-to 1 1/2 inch pieces; set aside.
 
Heat oil in a large skillet over medium heat.  Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly.  Add tomatoes and cook about 2 minutes, stirring often.
 
Add asparagus stalks, wine, and salt.  Cook, uncovered, for 3 minutes.  Add asparagus tips; cook uncovered, for 1 minute.  Add butter; stir till melted.
 
Meanwhile, cook pasta according to package directions.  Drain pasta.  Return to pan and toss with asparagus mixture and basil.