Melt your troubles away when you settle into a warm bath scented with lavender essential oil and soothe your skin with just the right touch of healing oils like coconut oil. Comes in a jar of nine tablets
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Melt your troubles away when you settle into a warm bath scented with lavender essential oil and soothe your skin ... more

Melt your troubles away when you settle into a warm bath scented with Mint essential oil and soothe your skin with just the right touch of healing oils like coconut oil. Comes in a jar of nine tablets
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Melt your troubles away when you settle into a warm bath scented with Mint essential oil and soothe your skin ... more

Order one for 10.00, 2 for 20, etc. Upstate Locally Grown Market is a loving cooperative effort of many. If you love what we do, and would like to make a donation toward our cause, here is your opportunity. Add any amount to help us. We are very grateful for your support of local farms and producers. Though we have no paid employees, there are still operating costs to consider. You may also specify, at check out, if you would like for your contribution to go to a certain project or area. Thank you from the bottom of our hearts!
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Order one for 10.00, 2 for 20, etc. Upstate Locally Grown Market is a loving cooperative effort of many. If ... more

Apple Walnut Salad Ingredients: 2 green apples, cored and sliced very thinly 1-1/2 cups walnuts, chopped 3/4 cup Parmesan cheese shavings 1 to 2 bags of prewashed mix baby greens Balsamic vinaigrette This salad gives an elegant touch to any meal, but it couldn't be simpler to toss together! Simply pour greens into a large bowl and top with the apple slices, walnuts and Parmesan shavings. Wait until just before serving to mix in the desired amount of dressing Apple and Walnut Salad *Image featured above Prep Time: 10 min Total Time: 10 min Serves: 6 Ingredients 1 pkg. (6 oz.) DOLE® Butter Bliss Salad or other DOLE salad variety ( or local lettuce) 1 DOLE Red Apple, Diced 1 DOLE Green Apple or Pear, thinly sliced 1/4 cup crumbled blue cheese (From Upstate Locally Grown) 1/2 cup chopped walnuts, toasted (Or local pecans) 1/4 cup olive or walnut oil 4 teaspoons balsamic or red wine vinegar 1 tablespoon finely chopped shallot (or spring onions from Spurgeon Farm) 1 teaspoon Dijon mustard Instructions Toss salad, apples, blue cheese and walnuts in bowl. Stir together oil, vinegar, shallot and mustard* until blended in bowl. Pour dressing over salad; toss to coat. *Time Saving Tip: If desired, substitute 1/3 cup bottled balsamic vinaigrette for oil vinaigrette dressing in recipe.
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Apple Walnut Salad Ingredients: 2 green apples, cored and sliced very thinly 1-1/2 cups walnuts, chopped 3/4 cup Parmesan cheese ... more

CESAR SALAD IN PARMESAN CHEESE BASKETS So elegant in the little cheese baskets, yet so easy to make. Use recipe for Parmesan Cheese Basket with this. Swiss-Garden’s Caesar Salad Ingredients 100gm Romaine lettuce 50gm Parmesan Cheese basket 10gm Chopped beef bacon 50gm Crouton 10gm Caesar dressing Preparation Croutons 50gm White bread (cubes) 2gm Chopped parsley and basil 30gm Olive oil 1gm Salt Lightly fry the cubes of white bread with chopped parsley and basil until golden brown Caesar dressing 1 Egg yolk 4gm Chopped garlic 5gm Chopped anchovies 10gm Dijon mustard 5gm White vinegar 10gm Olive oil 5gm Lemon juice 5gmParmesan cheese powder Simply mix all ingredients together to form an emulsion and assemble the romaine lettuce onto the parmesan cheese basket. Drizzle the emulsion onto the lettuce and sprinkle the bacon and croutons.
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CESAR SALAD IN PARMESAN CHEESE BASKETS So elegant in the little cheese baskets, yet so easy to make. Use recipe ... more

Homemade bread is hard to beat, particularly on a cold wintry night, spread with butter and with a big bowl of soup - and it's just as good on a warm sunny day with a fresh salad. But it can be hard to find time to bake yeast bread, which takes at least three or four hours to rise and bake. That's when a quick bread is called for. This recipe featuring chunks of cheddar cheese and sour cream can be made in less than an hour and a half. It also makes a great toast for breakfast. (Larger image.) Makes one loaf. Adapted from Cook’s Illustrated, May/June 2004. Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 70 minutes Ingredients: 1 cup shredded parmesan cheese 3 cups all-purpose flour 1 Tbsp. baking powder 1/4 tsp. cayenne pepper 1 tsp. salt 1/4 tsp. ground black pepper 4 oz. cheddar cheese (the sharper the better)* 1 1/4 cups whole milk 3 Tbsp. melted butter 1 large egg; lightly beaten 3/4 cup sour cream Preparation: 1. Heat oven to 350F. Spray a 9" x 5" loaf pan** with nonstick cooking spray. Spread half of parmesan on the bottom of the pan. 2. Cut cheddar into 1/2" cubes. 3. In a large bowl, mix together flour, baking powder, cayenne, salt, and black pepper. Add cheddar and toss to coat. 4. In a medium bowl, mix together milk, butter, egg, and sour cream. Combine liquid and dry ingredients folding together with a spatula until just mixed. 5. Pour into the loaf pan and top with remaining parmesan. 6. Bake in center of oven 45 to 50 minutes until a toothpick inserted in the center comes out clean. (Note, because you may hit a pocket of cheese, use the toothpick test in two or three spots.) 7. Cool in pan on a wire rack for 5 minutes, then turn bread out and continue cooling for 45 minutes. *Note 1: Try substituting Gruyere or Jarlsberg for the cheddar.
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Homemade bread is hard to beat, particularly on a cold wintry night, spread with butter and with a big bowl ... more

Cheese and Tomato Fondue INGREDIENTS: 2 tablespoons butter 2 cloves garlic, pressed 1/2 teaspoon minced onion 3 small tomatoes, seeded and chopped 1 1/2 cups dry white wine 1 pound Gruyere cheese, shredded 1/2 pound Swiss cheese, shredded DIRECTIONS: In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft. Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.
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Cheese and Tomato Fondue INGREDIENTS: 2 tablespoons butter 2 cloves garlic, pressed 1/2 teaspoon minced onion 3 small tomatoes, seeded ... more

Cheese Ball INGREDIENTS: 2 (8 ounce) packages cream cheese 1 (8 ounce) can crushed pineapple, drained 1 tablespoon diced onion 1 tablespoon chopped green bell pepper 1/4 tablespoon seasoning salt 1 cup chopped pecans DIRECTIONS: Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt. Form into a ball and roll in chopped pecans. Chill and serve with butter crackers
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Cheese Ball INGREDIENTS: 2 (8 ounce) packages cream cheese 1 (8 ounce) can crushed pineapple, drained 1 tablespoon diced onion ... more

Make Ahead or Serve now. http://www.kitchendaily.com/recipe/eggplant-tomato-gratin- Eggplant Tomato Gratin Prep Time: 20 mins Total Time: 55 mins Provided by: Campbell’s Kitchen Ingredients vegetable cooking spray 1 large eggplant (about 1 1/4 pounds)cut into 1/2-inch thick slices 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1/2 cup milk 1/4 cup grated Parmesan cheese 2 large tomatoes , cut into 1/2-inch thick slices (about 2 cups) 1 medium onion , thinly sliced (about 1/2 cup) 1/4 cup chopped fresh basil leaves 1/4 cup Italian-seasoned dry bread crumbs 1 tbsp. chopped fresh parsley (optional) 1 tbsp. olive oil Directions Heat the oven to 425°F. Spray a baking sheet with cooking spray. Arrange the eggplant in a single layer. Bake for 20 minutes or until tender, turning halfway through baking. Spray 3-quart shallow baking dish with cooking spray. Stir the soup, milk and cheese in a small bowl. Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish. Repeat the layers. Stir the bread crumbs, parsley and oil in a small bowl. Sprinkle over the soup mixture. Reduce the heat to 400°F. and bake for 25 miutes or until hot and golden brown. Let stand for 10 minutes. TIP: MAKE AHEAD: Can be prepared ahead up to topping with the bread crumb mixture. Cover and refrigerate overnight. Add thebread crumb mixture and bake at 400°F. for 30 minutes or until hot and golden brown.
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Make Ahead or Serve now. http://www.kitchendaily.com/recipe/eggplant-tomato-gratin- Eggplant Tomato Gratin Prep Time: 20 mins Total Time: 55 mins Provided by: Campbell’s ... more

Farmers Cheese Soup Yield: 7 Cups Ingredients 3 tb Butter 1 c Finely chopped onion 1 c Chopped celery 3/4 c Sliced carrot rounds 1/2 lb Broccoli; separated into 3 c Milk 1 c (4 oz.) Happy Cow cheddar 6 sl French bread; toasted, (up Happy Cow Swiss cheese cut into thin 4 sl Bacon; cooked and crumbled Preparation Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook 5 minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then simmer for 15 minutes or until vegetables are tender. Add milk, bring to a simmer. Add cheese, stirring until melted. Pour soup into a casserole. Float bread slices on top of soup and cover each with two wedges of Happy Cow Swiss cheese. Place under broiler for 2 to 3 minutes until the cheese melts and turns a delicate brown. Sprinkle with crumbed bacon and serve.
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Farmers Cheese Soup Yield: 7 Cups Ingredients 3 tb Butter 1 c Finely chopped onion 1 c Chopped celery 3/4 ... more

"Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive. Allrecipes.com Feta Cheese Foldovers INGREDIENTS: 8 ounces feta cheese, crumbled 3 tablespoons finely chopped green onions 1 egg, beaten 1 (17.5 ounce) package frozen puff pastry, thawed 1 egg yolk, beaten with 1 teaspoon water DIRECTIONS: Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture. Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.
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"Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven ... more

Fettuccine Alfredo is a classic dish that is simple to prepare and easy to enjoy! Fettuccine Alfredo in parmesan cheese basket Ingredients 1 lb. egg noodles 4 egg yolks 1 cup heavy cream ½ cup parmesan cheese, grated Salt and pepper to taste Parmesan Cheese Baskets 2 cups parmesan cheese, grated Fettuccine Alfredo Cook the pasta according to package directions. Drain and set aside. Boil ¾ cup of the cream and remove from heat. Combine egg yolks with remaining ¼ cup cream. Add ¼ cup of the boiled cream. Stir and then combine with the rest of the cream. Add parmesan cheese, adjust seasoning. If necessary, reheat pasta in boiling, salted water. Pour sauce over drained pasta. Parmesan Cheese Basket Place a nonstick omelet pan on the stove top over medium heat. Sprinkle the bottom of the pan evenly with approximately ¼ cup of the parmesan cheese. Cook until the color changes to golden. Flip the cheese over and cook until golden. Remove the cheese from the pan and place over a mold form or over the bottom of a bowl to create a dome shape. Let cool. Serves 4. Print-friendly version
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Fettuccine Alfredo is a classic dish that is simple to prepare and easy to enjoy! Fettuccine Alfredo in parmesan cheese ... more

Harvest Chicken Salad (Adapted from Dole Recipes) Serves: 3-4 Ingredients 1 DOLE® Perfect Harvest Salad Blend (or, Upstate Locally Grown salad blends in season plus cranberries and olives) 1 cup shredded, cooked chicken (local, of course) 1 DOLE apple, thinly sliced 4 ounces crumbled goat cheese (from Upstate Locally Grown) Croutons, or Pita Bread (optional) Instructions Combine Perfect Harvest Salad Blend with provided cranberries and almonds; add in chicken and apple slices and toss with vinaigrette. Arrange on plates and sprinkle with goat cheese. Serve with croutons or toasted pita bread (cut into triangles) if desired.
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Harvest Chicken Salad (Adapted from Dole Recipes) Serves: 3-4 Ingredients 1 DOLE® Perfect Harvest Salad Blend (or, Upstate Locally Grown ... more

Gourmet-up scrambled eggs, veggies, sauces, or anything you can think of by serving them in these clever parmesan "serving dishes". Or try Romaine Lettuce with Ceasar dressing, minced chicken and cheese basket. Parmesan Cheese Basket Place a nonstick omelet pan on the stove top over medium heat. Sprinkle the bottom of the pan evenly with approximately ¼ cup of the parmesan cheese. Cook until the color changes to golden. Flip the cheese over and cook until golden. Remove the cheese from the pan and place over a mold form or over the bottom of a bowl to create a dome shape. Let cool. Serves 4.
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Gourmet-up scrambled eggs, veggies, sauces, or anything you can think of by serving them in these clever parmesan "serving dishes". ... more

Great for small eggplants. 1 1/2 to 2 pounds eggplant, preferably small salt 1/3 cup extra virgin olive oil, more or less 1 tablespoon minced garlic freshly ground black pepper 1/4 cup fresh basil leaves, chopped or torn (or more, to taste) Directions Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm; cut it into 1/2- inch cubes. If time allows, sprinkle the eggplant liberally with salt and let rest in a colander for up to 1 hour; rinse and pat dry. Put the olive oil and all but 1 teaspoon of the garlic in a large, deep skillet, preferably nonstick or cast iron, over medium heat. Two minutes later, add the eggplant. Stir and toss almost constantly until the eggplant begins to release some of the oil it has absorbed, after 5 or 10 minutes. Continue cooking, stirring frequently, until the eggplant is very tender, about 30 minutes (this can vary greatly). About 5 minutes before it is done, add the remaining garlic. Sprinkle with pepper and additional salt if necessary, stir in the basil, and serve. about this recipe Adapted from How to Cook Everything by Mark Bittman Read more: http://www.kitchendaily.com/recipe/sauteed-eggplant-with-basil-148664#ixzz0wUlqg6dp
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Great for small eggplants. 1 1/2 to 2 pounds eggplant, preferably small salt 1/3 cup extra virgin olive oil, more ... more

Shak Bhaja: Amaranth Stir Fry Ingredients: Note: The amount will reduce to about 1/4 of the original fresh green amount. 4-5 Cups washed & chopped Amaranth Leaves & soft stems 1 Tablespoon oil 1 Green Hot Pepper, Slit 2 Cloves Garlic, chopped 1/2 Onion, sliced 1 Dry Red Chillies or Red Chilli Flakes Salt 1 Teaspoon Turmeric Roasted Peanuts or Almonds for garnish Preparation: Heat oil in a heavy bottom vessel. Add the red dry chillies & the garlic; when the garlic starts to brown add the onions & fry till they look clear. Add the chopped greens, green chilli , turmeric & the salt; sauté for 2-3 minutes till the ingredients mix well. Cover the pan and turn down the heat to the lowest point & let it be cooked till it is done & the water is absorbed; dry the excess water while stirring & tossing quickly. Garnish with nuts. Serve with steamed rice.
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Shak Bhaja: Amaranth Stir Fry Ingredients: Note: The amount will reduce to about 1/4 of the original fresh green amount. ... more

about this recipe During Passover, the eight-day observance when distinctive food themes and various rules govern what may be eaten, this casserole recipe meets the requirements 2 medium eggplant (about 1-1/2 pounds) 3 tablespoons olive oil 2 medium tomatoes, quartered 4 cloves garlic, minced 1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed 1 teaspoon coriander seeds, crushed 1/4 to 1/2 teaspoon salt 1/4 to 1/2 teaspoon crushed red pepper 2 tablespoons pine nuts, toasted Fresh marjoram leaves Directions Preheat oven to 425 degrees F. Peel eggplant; cut into 1-1/2-inch cubes. Toss with 2 tablespoons of the olive oil and transfer to a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside. In a large skillet heat remaining oil. Cook tomatoes, garlic, dried marjoram (if using), coriander, salt, and crushed red pepper in hot oil until tomatoes are just softened. Add eggplant; reduce heat to low. Cook, covered, for 10 minutes; stir in pine nuts and fresh marjoram (if using) during the last 3 minutes of cooking. Sprinkle with marjoram leaves before serving. Makes 6 side-dish servings. Read more: http://www.kitchendaily.com/recipe/tunisian-passover-ratatouille-144900#ixzz0wUyGFYZJ
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about this recipe During Passover, the eight-day observance when distinctive food themes and various rules govern what may be eaten, ... more

12-ounces skinless, boneless chicken breast halves 1 14-1/2-ounce can tomato wedges 1 8-ounce can tomato sauce 1/4 cup dry red wine 1 tablespoon cornstarch 1/2 teaspoon dried oregano, crushed 1/2 teaspoon dried basil, crushed 1/4 teaspoon salt 1 tablespoon cooking oil 2 cloves garlic, minced 1 medium green sweet pepper, cut into strips (1 cup) 1 small onion, chopped (1/3 cup) 1 small eggplant, peeled and cut into 3/4-inch cubes (about 3 cups) 8-ounces mafalada or other pasta, cooked and drained 1/4 cup grated Parmesan cheese Directions Cut chicken into 1-inch pieces. Set aside. Drain tomatoes, reserving juice. For sauce, in a small bowl stir together reserved tomato juice, tomato sauce, wine, cornstarch, oregano, basil, and salt. Set aside. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green pepper and onion; stir-fry for 2 minutes or until crisp-tender. Remove pepper mixture from the wok. Add eggplant to the hot wok; stir-fry for 3 to 4 minutes or until just tender. Remove eggplant from the wok. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked pepper mixture and eggplant to the wok. Add tomato wedges. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Sprinkle with Parmesan cheese. Makes 4 servings. about this recipe Although any pasta can be used, we chose mafalada--junior-size ribbons of ruffled-edge lasagna--to serve with this hearty, well-seasoned stir-fry. Read more: http://www.kitchendaily.com/recipe/chicken-with-tomato-and-eggplant-144255#ixzz0wUp9ZTbZ
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12-ounces skinless, boneless chicken breast halves 1 14-1/2-ounce can tomato wedges 1 8-ounce can tomato sauce 1/4 cup dry red ... more

The greens will begin to wilt from the heat of the chicken and, best of all, absorb the flavors of the chicken and eggplant. 1 2 1/2-pound free-range chicken 3 tablespoons olive oil, plus extra for drizzling 2 cloves garlic, crushed 1 teaspoon dried oregano sea salt and freshly ground black pepper, to taste 2 medium yellow or zuchinni squash, sliced lengthwise 1 package Lamb's Quarters, rocket, arugula, baby spinach, or watercress or a combination thereof 2 lemons halved flaky salt, such as Maldon 2 medium eggplants, sliced lengthwise Directions Preheat the oven to 450 F. Cut out the backbone of the chicken (freeze it for stock). Wash the chicken then dry well. Open out and give it a good thump to flatten. Mix the olive oil with the garlic, oregano and some seasoning, then set aside. Arrange overlapping slices of eggplant in an oiled roasting pan. Season and moisten with olive oil. Place the prepared chicken, skin side up, over the eggplant. Gently lift the skin, snipping with scissors to loosen, if necessary. Pour over the flavored oil and rub into the flesh. Rub any leftover oil into the skin. Season lightly with flaky salt. Roast for 40 minutes, or until crisp and golden. Quarter the chicken then spoon the chicken and eggplant over piles of greens moistened with lemon juice and seasoned to taste. Read more: http://www.kitchendaily.com/recipe/hot-fast-roast-chicken-and-eggplant-on-greens-143052#ixzz0wUqNfDYl
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The greens will begin to wilt from the heat of the chicken and, best of all, absorb the flavors of ... more

Basil Tomato Tart 1 pie crust (we recommend Moosewood Cookbook’s homemade crust, but a store-bought one will do in a pinch) 3 fresh tomatoes*, sliced 3/4 cup shredded Happy Cow cheddar cheese* 3/4 cup shredded Happy Cow monterey jack cheese, or 1 small, seeded jalapeno pepper*, finely diced (optional) 1/3 cup Duke’s mayo 6 slices bacon, cooked crisp and crumbled 1 cup fresh basil Place a store-bought pie crust on the counter and allow to reach temperature for about 1 hour; unroll on a baking sheet that has been lined with parchment paper. Arrange the tomato slices in a circular pattern on crust, overlapping slices as needed to fit and leaving a 2-inch border at the edge. Mix together the cheeses and mayo and pepper (if desired); spread over the tomatoes, fold edge of crust over tomatoes. Bake in a preheated 400 degree oven for 20 to 25 minutes or until crust is golden brown and cheese has melted. Allow the tart to cool for 10 minutes and with a wide spatula move to a serving plate. Top with basil and bacon, cut into wedges and serve. (Can be made with puff pastry, as well, for smaller, individual servings. Follow package instructions for baking times)
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Basil Tomato Tart 1 pie crust (we recommend Moosewood Cookbook’s homemade crust, but a store-bought one will do in a ... more

Beet, Apple, and Walnut Salad Ingredients:Servings: 4 Servings From Food.com 2 medium beets 1 tablespoon walnut oil 2 tablespoons apple cider or 2 tablespoons apple juice 1 teaspoon lemon juice 1 tablespoon apple cider vinegar 1 pinch salt 1 pinch pepper 1/8 teaspoon ground aniseed 2 medium tart apples 1/2 cup walnut pieces 1 head boston lettuce or 1 head bibb lettuce Directions:Prep Time: 15 mins Total Time: 45 mins 1 Wash but do not trim the beets. 2 Boil them until tender and remove them to cold water. 3 (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices. 4 Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well. 5 Core and chop the apples. 6 Wash, dry, and tear up the lettuce. 7 Arrange it on plates with the apples, beets and nuts over it. 8 Drizzle the dressing over the salads. Variation suggestions: crumble feta over salad when finished, substitute pecans instead of walnuts...Make extra dressing.
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Beet, Apple, and Walnut Salad Ingredients:Servings: 4 Servings From Food.com 2 medium beets 1 tablespoon walnut oil 2 tablespoons apple ... more

Broiled Tomato Sandwich Prep Time: 10 Minutes Cook Time: 5 Minutes Ready In: 15 Minutes Servings: 2 "Fresh, ripe tomatoes are marinated in olive oil and balsamic vinegar, then broiled with Parmesan cheese on toast. Serve warm with a bowl of soup, if desired." Ingredients: 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 ripe tomatoes, sliced 3 tablespoons mayonnaise 1/2 teaspoon dried parsley 1/4 teaspoon dried oregano 1/4 teaspoon black pepper 3 tablespoons grated Parmesan cheese, divided 4 slices bread, lightly toasted Directions: 1. Preheat oven to broil. 2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally. 3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese. 4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed. Submitted By: KATIA Photo By: Allrecipes
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Broiled Tomato Sandwich Prep Time: 10 Minutes Cook Time: 5 Minutes Ready In: 15 Minutes Servings: 2 "Fresh, ripe tomatoes ... more

CREAM CHEESE CRUST: 1 pkg. (3 oz.) cream cheese (softened) 1/2 c. (1 stick) butter (softened) 1 c. all-purpose flour Combine cream cheese and butter. Blend well. Stir in flour. Refrigerate about 1 hour. Remove dough from refrigerator and press into bottom and up sides of ungreased 9 inch pie pan.
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CREAM CHEESE CRUST: 1 pkg. (3 oz.) cream cheese (softened) 1/2 c. (1 stick) butter (softened) 1 c. all-purpose flour ... more

Deviled Eggs INGREDIENTS: 8 eggs 1/2 teaspoon prepared mustard 1 tablespoon creamy salad dressing salt and pepper to taste 1 pinch paprika DIRECTIONS: Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool. Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth. Refill each egg half with the yolk mixture and sprinkle with paprika.
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Deviled Eggs INGREDIENTS: 8 eggs 1/2 teaspoon prepared mustard 1 tablespoon creamy salad dressing salt and pepper to taste 1 ... more

Green tomato pickles with onions and spices. Ingredients: •4 quarts sliced green tomatoes, loosely packed • 1 quart sliced onion, loosely packed • 1 cup pickling salt, divided •2 pounds light brown sugar • 6 cups vinegar (5% acidity) • 2 small red chile peppers •1/3 cup mustard seeds •1/4 cup celery seeds • 1 teaspoon ground black pepper •1 tablespoon whole allspice •2 teaspoons whole cloves Preparation: Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes. Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.
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Green tomato pickles with onions and spices. Ingredients: •4 quarts sliced green tomatoes, loosely packed • 1 quart sliced onion, ... more

REXCIPE: MASHED POTATOES WITH CREAM CHEESE Ingredients 2 1/2 pounds Yukon Gold potatoes, peeled, diced into 2-inch pieces 6 ounces cream cheese, softened 1/4 cup butter, softened 1/2 cup half and half, warmed Salt and pepper to taste Preparation: 1 Put potatoes into a saucepan. Add water until potatoes are covered. 2 Bring to a boil, reduce heat and simmer, covered, 15-20 minutes or until fork tender. Drain thoroughly. 3 Rice potatoes into a large bowl. 4 Add remaining ingredients and stir until thoroughly blended. Serve warm
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REXCIPE: MASHED POTATOES WITH CREAM CHEESE Ingredients 2 1/2 pounds Yukon Gold potatoes, peeled, diced into 2-inch pieces 6 ounces ... more

Comes in handy when you are out of salad dressing. Ingredients 1 1/2 lemons, juiced 1 cup freshly grated Parmesan cheese 2 teaspoons garlic salt 3/4 cup mayonnaise 1 cup milk Directions Mix together lemon juice, parmesan cheese, garlic salt, and mayonnaise until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Serve at once, or cover and refrigerate 8 hours, or overnight. Adapted from allrecipes.com
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Comes in handy when you are out of salad dressing. Ingredients 1 1/2 lemons, juiced 1 cup freshly grated Parmesan ... more

Adapted from Hollyhock Cooks, by the Hollyhock Cooks (New Society Publishers, 2003). Here is a wonderfully different approach to sweet potatoes: Fragrant little spiced patties, sort of like Indian latkes! Cumin, onion, cilantro and chili pepper make them memorable and truly yummy. Sweet potatoes are more nutritious than white potatoes, since they are rich in beta-carotenes, so remember this great recipe when Hanukkah rolls around. Meanwhile, these patties could make an eye-opening appearance on your Thanksgiving table, or spice up the festivities at Halloween. They work beautifully as appetizers, side dishes, or even a main course. INGREDIENTS 1/2 teaspoon whole cumin seeds 4 eggs 5 cups grated sweet potato 1 cup grated onion 3/4 cup chopped fresh cilantro 3 teaspoons diced fresh red chili or 1 teaspoon ground 1 teaspoon salt 1 teaspoon pepper 1. In a small frying pan, toast the cumin seeds until just brown. 2. In a medium mixing bowl, whip the eggs, then mix in remaining ingredients, including the toasted cumin seeds. 3. Heat a large, heavy-bottomed skillet and oil lightly. Drop batter by spoonsful into the pan and cook slowly on each side until cakes are very golden, about 25 minutes. Keep warm under a tea towel while cooking the remaining cakes. Makes 12 small cakes. Read more: http://www.care2.com/greenliving/spicy-sweet-potato-patties-recipe.html#ixzz13ue7cGfm
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Adapted from Hollyhock Cooks, by the Hollyhock Cooks (New Society Publishers, 2003). Here is a wonderfully different approach to sweet ... more

Stuffed Mallow Mallow leaves 1 cup rice 1 bunch of parsley 1 tomato 1 garlic 1 cup oil a pinch hot pepper a pinch salt Method Of Preparation Boil the mallow Mix rice with chopped tomato, parsley ,pepper and salt Fill mallow with rice stuffing and roll it Put mallow in pot with water and salt Put plate over and heat
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Stuffed Mallow Mallow leaves 1 cup rice 1 bunch of parsley 1 tomato 1 garlic 1 cup oil a pinch ... more

Prep Time: 15 Min Cook Time: 45 Min Ready In: 1 Hr Servings (Help) USMetricCalculate Original Recipe Yield8 servings Ingredients 4 medium zucchini 1 pound ground beef 1 pound Italian sausage 1 small onion, chopped 1/2 cup dried bread crumbs 1 egg, beaten 1 (28 ounce) can crushed tomatoes 1 (10.75 ounce) can condensed tomato soup 1 cup water Directions 1. Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish. 2. Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish. 3. In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash. Nutritional Information Amount Per Serving Calories: 359 | Total Fat: 20.9g | Cholesterol: 83mg
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Prep Time: 15 Min Cook Time: 45 Min Ready In: 1 Hr Servings (Help) USMetricCalculate Original Recipe Yield8 servings Ingredients ... more

Thanksgiving Cheese Ball By: SARCLA "Similar to other cheese ball recipes, yet different! Our family has this every year as a prelude to Thanksgiving dinner, along with a relish tray, to use up those last few minutes while the turkey's browning. Double it and freeze one for New Year's! Serve with an array of crackers." Allrecipes.com INGREDIENTS: 8 ounces cream cheese 4 ounces sharp Cheddar cheese 2 ounces crumbled blue cheese 2 tablespoons grated onion 1 clove garlic, minced 4 dashes Worcestershire sauce 1 (2.25 ounce) can green olives 1/2 cup chopped pecans DIRECTIONS: In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks. Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator
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Thanksgiving Cheese Ball By: SARCLA "Similar to other cheese ball recipes, yet different! Our family has this every year as ... more

Cabbage Family Cabbages are nutritional kings, as are their relatives, Bok Choy and Brussel Sprouts. Nutritrient rich and loaded with protective compounds, these members of the cabbage family may help fight off cancer and heart disease. Add more to your diet Use cabbage leaves as edible Steamer wrappers: sprinkle thick fish fillets withherbs (chervil, tarragon, or dill), wrap in cabbage leaves, and steam over seasoned broth (use more of the same herbs in the broth). Shred Brussels sprouts and stir-fry with garlic, chopped nuts <pecans>, and bread crumbs. Toss with cooked pasta. Steam cabbage or Bok Choy leaves and wrap around matchsticks of carrot and bell pepper. Serve the packets with a spicy dipping sauce. Stir fry Cabbage and Onions, add to coarsely mashed potatoes, and use as a stuffing for roast chicken or turkey. Add Shredded apples and apples when making potato pancakes. Make a slaw with shredded Brussels Sprouts, carrots, red peppers, and pears. Dress the slaw with a light vinaigrette. MAXIMIZING THE BENEFITS For vitamin C, raw cabbage is best, but when cooking, it is best to steam, microwave, or stir-fry for maximum retention of other nutrients.
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Cabbage Family Cabbages are nutritional kings, as are their relatives, Bok Choy and Brussel Sprouts. Nutritrient rich and loaded with ... more

Country French Cheese Ball INGREDIENTS: 1/2 pound bacon - cooked and crumbled 1 pound cream cheese 1/2 pound shredded sharp Cheddar cheese 1/2 cup French dressing 1 cup chopped fresh parsley 1 cup chopped walnuts or pecans DIRECTIONS: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the bacon, cream cheese, Cheddar cheese and salad dressing. Mix together well and form into a ball. In a shallow dish, mix together the parsley and chopped walnuts. Roll cheese ball in mixture to coat. Refrigerate until chilled.
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Country French Cheese Ball INGREDIENTS: 1/2 pound bacon - cooked and crumbled 1 pound cream cheese 1/2 pound shredded sharp ... more

Ingredients 1/2 cup mayonnaise 3 teaspoons milk 1/4 teaspoon salt 1 pinch ground black pepper Directions Combine the mayonnaise, milk, salt and pepper in a jar with a tight fitting lid. Shake vigorously to mix, then pour over your salad. From Allrecipes.com Note: My mother used to make a sweet version of this for apple walnut salads, Waldorf Salad, or Fruit Salad; just sweeten to taste ~ Donna Putney
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Ingredients 1/2 cup mayonnaise 3 teaspoons milk 1/4 teaspoon salt 1 pinch ground black pepper Directions Combine the mayonnaise, milk, ... more

Great guiltless snack for kids 8 servings Ingredients 1 medium eggplant 1/2 cup toasted wheat germ 1/2 cup grated Parmesan cheese 1 teaspoon Italian seasoning 3/4 teaspoon garlic salt 1/2 cup egg substitute 1 cup meatless spaghetti sauce, warmed Directions Cut eggplant lengthwise into 1/2-in.-thick slices, then cut each slice lengthwise into 1/2-in. strips. In a shallow dish, combine the wheat germ, Parmesan cheese, Italian seasoning and garlic salt. Dip eggplant sticks in egg substitute, then coat with wheat germ mixture. Arrange in a single layer on a baking sheet coated with nonstick cooking spray. Spritz eggplant with cooking spray. Broil 4 in. from the heat for 3 minutes. Remove from the oven. Turn sticks and spritz with cooking spray. Broil 2 minutes longer or until golden brown. Serve immediately with spaghetti sauce. Footnotes Nutritional Analysis: One serving (4 sticks with 2 tablespoons sauce) equals 85 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 440 mg sodium, 10 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch.
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Great guiltless snack for kids 8 servings Ingredients 1 medium eggplant 1/2 cup toasted wheat germ 1/2 cup grated Parmesan ... more

Grilled Asparagus Salad 12 oz fresh asparagus (thick spears) Trimmed 1 TBSP extra-virgin olive oil 1/4 tsp freshly ground black pepper 3 TBSP lemon juice 2 hard boiled eggs, peeled and chopped. 1 TBSP shredded Parmesan cheese 1> In a large bowl toss asparagus spears with 1 tablespooon olive oil. Sprinkle with salt and pepper. 2. For a charcoal grill, place asparagus spears crosswise on the rack of an uncovered grilldirectly over medium coals. Grill for 5 - 7 minutes or until asparagus is crisp-tender and slightly charred all over, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place asparagus spears crosswise on grill rack over heat. Cover and grill as above.) 3. To serve, transfer grilled asparagus to serving platter. Drizzle with lemon juice and 1 TBSP olive oil. Sprinkle with chopped eggs and Parmesan cheese. Serve immediately or cover and chill for up to 24 hours. Broiler Method: Place Asparagus on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat fro 5 - to 7 minutes or until asparagus is crisp-tender, turning once halfway through broiling. 247 cal. 20 g fat 214 mg chol. 350 mg sodium, 9 g carbo, 4 g fiber, 11 g protien (Adapted from "The Sonoma Diet"
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Grilled Asparagus Salad 12 oz fresh asparagus (thick spears) Trimmed 1 TBSP extra-virgin olive oil 1/4 tsp freshly ground black ... more

Italian Sausage Alfredo Serving size: Serves 6-8 Prep time: 15 minutes Cook time: 50 minutes to 1 hour Difficulty: Average Rating Ingredients 1 lb. Welch and Son Mild Italian Sausage (about 3 links) 2 red bell peppers, diced medium 1 yellow onion, diced medium ½ lb. button mushrooms, sliced 2 cloves garlic, minced 1½ teaspoons Italian seasoning ½ cup parsley ½ lemon, juiced 1 jar Classico Alfredo Sauce 1 jar Classico Roasted Garlic Alfredo Sauce 1 lb. pasta (your choice)* Preparation Sear sausage in a large stockpot; remove and set aside. Add olive oil to pot; sauté bell peppers, onion, mushrooms, garlic and Italian seasoning for about 6 minutes. Slice sausage into thin rounds, return to pot and cook an additional 6 minutes. Pour both Classico sauces into pot; add parsley and lemon juice. Reduce heat to low; simmer 30 minutes, stirring occasionally. In a separate pot, bring lightly salted water to a boil. Cook 1 lb. of pasta to al dente. Strain; pour pasta into stewed sausage and alfredo and simmer together for 4-5 minutes. Serve with garlic bread and a light Caesar salad on the side.
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Italian Sausage Alfredo Serving size: Serves 6-8 Prep time: 15 minutes Cook time: 50 minutes to 1 hour Difficulty: Average ... more

1 lb italian sausage one dozen Putney Farm Eggs 2/3 lb cheese from Happy Cow Creamery One package English Muffins Form sausage into patties and fry. Cook eggs till well done toast muffin and butter. Assemble muffin, egg, sausage and cheese slices. ENJOY!
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1 lb italian sausage one dozen Putney Farm Eggs 2/3 lb cheese from Happy Cow Creamery One package English Muffins ... more

BAKED PENNE W/ ITALIAN SAUSAGE www.RecipeGirl.com 1 lb sweet and hot Italian sausages, casings removed 12 ounces whole milk ricotta cheese (about 1½ cups) 4 Tbs extra-virgin olive oil, divided salt and ground black pepper 12 ounces fresh whole milk mozzarella cheese, shredded (about 3 cups 3 ounces Parmesan cheese, grated (about 1½ cups) 1½ lbs ziti or other short, tubular pasta 4½ cups Marinara Sauce or jarred tomato sauce ¼ cup chopped fresh basil leaves (for serving) 1. Bring 6 quarts of water to boil in a large pot over high heat. 2. Meanwhile, cook sausage in a 12-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spoon, until the sausage loses its raw color, about 5 minutes. Drain the sausage on a paper-towel-lined plate and set aside. 3. Mix ricotta cheese, 2 Tbs. of the olive oil, ½ tsp. salt, and ½ tsp. pepper together; set aside. In a separate bowl, toss the mozzarella and Parmesan together until combined; set aside. 4. Add 1½ Tbs. salt and the pasta to the boiling water and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes. Reserve 1½ cups of the pasta cooking water, then drain the pasta. Return the drained pasta to the pot and stir in the marinara sauce, sausage, remaining 2 Tbs. oil and reserved pasta cooking water. 5. Pour half of the sauced pasta into a 13×9-inch baking dish. Drop large spoonfuls of the ricotta mixture evenly over the pasta, then pour the remaining sauced pasta over the ricotta layer. Sprinkle the top of the penne evenly with the mozzarella mixture. 6. Adjust oven rack to middle position and heat oven to 400°F. Cover dish tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbled lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until pasta is completely heated through, 25 to 30 minutes longer. Sprinkle with basil before serving. Cooking Tips *If you’d like to make this dish ahead, wrap the prepared casserole with plastic wrap and then foil, and refrigerate for up to 2 days or freeze for up to one month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours, before baking). Be sure to remove the plastic wrap. **You can also divide this meal into two 8×8-inch casserole dishes (each will serve 4). Eat one and freeze one! Recipe Source: The Best Make-Ahead Recipe “Really great comfort food dish. Super easy to prepare and minimal ingredient list.” -San Diego, CA “Loved loved it. We fixed it for our visitors from Spain and it was a smash hit! Thank you.” Read more: http://www.recipegirl.com/2008/09/21/baked-penne-with-italian-sausage/#ixzz10SNlQRUG
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BAKED PENNE W/ ITALIAN SAUSAGE www.RecipeGirl.com 1 lb sweet and hot Italian sausages, casings removed 12 ounces whole milk ricotta ... more

LAMBS QUARTER SOUP (SOUPE AUX POULET GRAS) : 3 tbsp. butter 2 or 3 med. size onion slices 3 tbsp. flour 1 1/2 tsp. salt Few grains pepper 3 c. milk About 2 c. cooked, young lambs quarters, chopped lightly and cooking liquid Cook up onions in butter til wilted, add flour and cook up til mixture browns a bit. Add S & P. Cook for a few minutes over medium heat. Add milk and lambs quarters. Then heat gently and eat 'chunky' or whirl with an immersion blender or in a food processor. Simple and yummy. If you don't want to use 3 Cups milk, you can use vegetable or chicken broth and a potato or two. ------------------
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LAMBS QUARTER SOUP (SOUPE AUX POULET GRAS) : 3 tbsp. butter 2 or 3 med. size onion slices 3 tbsp. ... more

Lasagna is a classic one-dish meal that is perfect to take to your summer gatherings or potlucks. Layers of noodles, meat sauce and cheese are a tasty combination, but the calories add up quickly and can total near 800 calories per serving. For those watching their calories, this one dish could use up half of your daily allotment! One of our readers wrote in with the request to lighten up her favorite dish. In order to do this, I will replace the traditional sausage and ground beef with low-calorie summer vegetables, such as eggplant, zucchini and mushrooms. This will not only lower the calories, it will add more fiber and nutrients to the meal. The layers of cheese also help to pack on the calories and cottage cheese fillings tend to be very high in sodium. For the lightened up version, I will reduce the amount of cheese throughout the layers, without sacrificing taste, by using a mixture of low-sodium ricotta and strongly-flavored Parmesan. With a sprinkle of mozzarella on the top, this dish will brown nicely. My version is half the calories of traditional lasagna, so enjoy it guilt free! Ingredients: 9 whole wheat lasagna noodles 1 tablespoon olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 pound button mushrooms, sliced 3 medium zucchini, sliced 1 medium eggplant, sliced 2 (28 oz.) cans crushed tomatoes 1 (6 oz.) can tomato paste 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper 16 ounces part-skim ricotta cheese 1/2 cup grated Parmesan cheese 1 cup grated mozzarella cheese Instructions: 1. Prepare the lasagna noodles according to directions. When cooked through, set aside on paper towels to dry. 2. Sauté the onions and garlic in the olive oil over medium heat. Add the sliced mushrooms, zucchini and eggplant, and cook until tender. Mix in the crushed tomatoes and tomato paste. Season with spices. Simmer for five to 10 minutes. 3. In a small bowl mix together the ricotta and Parmesan cheeses. 4. Evenly coat the bottom of a 9-inch by 13-inch baking dish with about a half cup of the sauce. Remove another half-cup of the sauce and set aside. 5. To assemble the lasagna: Top the sauce in the baking dish with an even layer of noodles, cutting to fit the pan if necessary. Spread half of the cheese mixture over the lasagna noodles. Then layer with half of the remaining sauce mixture. Repeat. 6. Top the final layer of noodles with the reserved half-cup of sauce. Sprinkle with grated mozzarella cheese. 7. Cover with tin foil and bake in a 350°F oven for 30 minutes. Uncover and bake for an additional 20 minutes until the cheese has browned. Serves: 9 Nutrition Content (per serving): 329 calories, 11 g fat, 5 g saturated fat, 45 g carbohydrates, 10 g fiber, 21 g protein, 619 mg sodium, 400 mg calcium
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Lasagna is a classic one-dish meal that is perfect to take to your summer gatherings or potlucks. Layers of noodles, ... more

Malva Pudding ~ A South African Favorite :Servings: 6-8 Servings Cake 1 cup sugar 1 egg 1 tablespoon apricot jam 1 cup flour 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 1/4 teaspoon table salt 1 tablespoon butter 1 teaspoon white vinegar 1 cup milk Sauce 1 cup whipping cream (not whipped) 6 ounces butter 1 cup white sugar 1/2 cup hot water Directions: Prep Time: 20 mins Total Time: 21 mins 1 Beat the egg and sugar well in a mixer. Add the jam, sift flour, bicarbonate of soda, baking powder and salt. Melt the butter add the vinegar and milk. Add liquids to egg mixture alternately with the flour. Beat well and bake in a COVERED dish such as Corel at 350F for 45 minute to 1 hour. It is important to use a covered dish otherwise the sauce won't soak into cake. 2 Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven. 3 You will not beleive the taste! I never add whipping cream or Cool whip as it is quite rich the way it is. Read more: http://www.food.com/recipe/malva-pudding-121413#ixzz1KZMWzfFf
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Malva Pudding ~ A South African Favorite :Servings: 6-8 Servings Cake 1 cup sugar 1 egg 1 tablespoon apricot jam ... more

Oven Baked Sweet Potato Fries Recipe The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. Try to cut them evenly so they all cook at about the same rate. For best browning results bake only one sheet at a time. Why the sugar? To help with the caramelization and to intensify the sweetness of the fries, but you can easily leave it out if you want. Ingredients 2 pounds sweet potatoes, about 3 large ones 1/4 cup olive or other vegetable oil 1-2 Tbsp sugar 1 Tbsp salt 1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc. Method 1 Preheat oven to 450°F. 2 Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife. 3 Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices. 4 Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet. (Note: a commenter has recommended putting them on a wire cooling rack on top of a baking sheet, so that the oven air circulates around the sweet potato pieces and you don't have to turn them in the next step. Another commenter recommends preheating the baking sheet, to help the fries get crisp.) 5 Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving. Serves 4-6 as a side dish. From Simply Recipes http://simplyrecipes.com/recipes/oven_baked_sweet_potato_fries/
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Oven Baked Sweet Potato Fries Recipe The baking times are approximate; it depends on how thick you cut the wedges ... more

Bon Appetit Oven Fries with Coriander Seeds For a healthier alternative to french fries, try this baked version. 4 servings Recipe by Amy Finley Bon Apetit Ingredients Nonstick vegetable oil spray 2 pounds unpeeled russet potatoes (about 3 large), scrubbed, cut lengthwise into 1/2-inch-thick sticks 2 tablespoons olive oil 1 1/2 teaspoons coriander seeds, cracked 1 teaspoon dried thyme Coarse kosher salt Preparation Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes with olive oil, coriander seeds, and thyme in large bowl. Transfer to prepared sheet, spreading in single layer. Sprinkle with salt and pepper. Place in top third of oven and bake until golden, occasionally turning with spatula, about 40 minutes. Season to taste with coarse salt and serve. Read More http://www.bonappetit.com/recipes/2008/08/oven_fries_with_coriander_seeds#ixzz14dJEVTaC
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Bon Appetit Oven Fries with Coriander Seeds For a healthier alternative to french fries, try this baked version. 4 servings ... more

Out of my crazy cat lady-like obsession with pumpkin (and, who am I kidding? all things orange) during the Autumn months, came this gem of a simple dinner. This pasta/pumpkin combo may not sound too appealing for some folks , but each and every person I served this stuff to absolutely loved it. Pumpkin. Alfredo. It is utterly delicious. Ingredients: 1 package of your favorite pasta, 12-16 oz. (I highly recommend Tinkyada brand for Gluten Free) sauce ingredients: 1 package (12 oz.) extra firm silken tofu 3/4 cup canned pumpkin 1/2 cup nutritional yeast 1/4 cup ground flaxseed (flaxseed meal) 1/2 – 1 tsp sea salt 1/2 tsp ground allspice 1/2 tsp cinnamon olive oil and sea salt to taste Optional: Awesome with pecans mixed in! Directions: Cook pasta according to package directions. While pasta is cooking, combine all sauce ingredients together in a food processor. Blend until smooth. When pasta is finished cooking, drain, rinse and return to pot. Toss in a light amount of olive oil to evenly coat the noodles. Salt lightly if desired. Combine the sauce with the pasta until the desired pasta/sauce ratio is reached. This recipe makes enough to generously coat 14 oz. box or bag of dried pasta.
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Out of my crazy cat lady-like obsession with pumpkin (and, who am I kidding? all things orange) during the Autumn ... more

Comes in handy when you are out of salad dressing. Ingredients 1 1/2 lemons, juiced 1 cup freshly grated Parmesan cheese 2 teaspoons garlic salt 3/4 cup mayonnaise 1 cup milk Directions Mix together lemon juice, parmesan cheese, garlic salt, and mayonnaise until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Serve at once, or cover and refrigerate 8 hours, or overnight. Adapted from allrecipes.com
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Comes in handy when you are out of salad dressing. Ingredients 1 1/2 lemons, juiced 1 cup freshly grated Parmesan ... more

• FOR THE CROUTONS • 2 tablespoons unsalted butter, melted • 1 tablespoon extra-virgin olive oil • 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes • 2 teaspoons salt • 1/4 teaspoon ground cayenne pepper • 1/2 teaspoon freshly ground black pepper Directions Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside from Martha Stewart's Recipes
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• FOR THE CROUTONS • 2 tablespoons unsalted butter, melted • 1 tablespoon extra-virgin olive oil • 1 loaf rustic ... more

Scallion pesto 1 big bunch of scallions (green onions) or two smaller bunches. ¼ cup pine nuts or the much cheaper shelled sunflower seeds 3 cloves of garlic. The juice of one lime Vegetable oil Salt to taste Easy Steps Trim the ends off the scallions, and add them all to a blender with the garlic, lime juice and the nuts. Start to puree. I can't tell you exactly how much oil to use, as it really depends on the weight of the scallions, but just keep drizzling it into the running blender until you get a sauce of a thickness that will still mound on a spoon, but just barely. Add salt to taste.
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Scallion pesto 1 big bunch of scallions (green onions) or two smaller bunches. ¼ cup pine nuts or the much ... more

A variation of Cabbage Rolls For Slow Cooker Prep Time: 30 MinCook Time: 9 Hrs Ready In: 9 Hrs 30 Min Servings (Help) Original Recipe Yield 6 servings Ingredients 12 leaves cabbage 1 cup cooked white rice 1 egg, beaten 1/4 cup milk 1/4 cup minced onion 1 pound extra-lean ground beef 1 1/4 teaspoons salt 1 1/4 teaspoons ground black pepper 1 (8 ounce) can tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Directions Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 8 to 9 hours
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A variation of Cabbage Rolls For Slow Cooker Prep Time: 30 MinCook Time: 9 Hrs Ready In: 9 Hrs 30 ... more

10 ounces lasagna noodles, preferably whole-wheat 2 tablespoons unsalted butter 4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups) 1/2 cup all-purpose flour 4 cups nonfat milk 1 teaspoon dried thyme 1 teaspoon salt 3/4 teaspoon freshly grated nutmeg 1/2 teaspoon freshly ground pepper 1 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater 6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater 1/4 cup toasted pine nuts (see Tip) Directions 1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. 2. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water. 3. Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat. 4. Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil. 5. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions). Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. about this recipe If lasagna is just a layered noodle casserole, there's no reason to stand on ceremony. Here's a vegetarian, autumnal version with butternut squash, leeks, pine nuts and Parmigiano-Reggiano. Read more: http://www.kitchendaily.com/recipe/squash-and-leek-lasagna-965/#ixzz15fHd2ZFW
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10 ounces lasagna noodles, preferably whole-wheat 2 tablespoons unsalted butter 4 large or 5 medium leeks, pale green and white ... more