Recipes




 
 
Eggplant Stackers 


Make eggplant like you are making eggplant parmesan. (Slice the eggplant, dip in eggwash then bread crumbs and fry until done). Layer 1 slice of the cooked eggplant, then top with a spoon of fresh red sauce, then top with a slice of fresh mozzarella cheese, eggplant, red sauce then sprinkle fresh parmesan on top. Bake in 350 oven until the cheese is melted and oozing out like in the picture above. Serve with a fresh basil leaf on top for a pretty presentation.

 

Garden Bean and Potato Salad-This is a very easy, delicious & healthy recipe.

 Makes:  6 servings                                           Prep Time: 25 minutes

 
1 ½ pounds red potato

¾ pound fresh green beans, trimmed

1 small red onion, chopped

¼ cup basil, fresh, chopped

1/8-1/4 cup balsamic vinegar

 

Boil potatoes until tender. Place potatoes in a large serving bowl. Boil beans in a pot of boiling water until tender; about 7-10 minutes. Halve the potatoes; add beans, onions and basil. Add balsamic vinaigrette to potato mixture and toss gently. Serve immediately or cover and chill. For a variation you can add diced cooked bacon. 


Caprese Kebabs-Delicious and beautiful!

Makes:  6 servings                                           Prep Time: 20 minutes

6
wooden skewers
trimmed to 6” lengths
18
Assorted grape tomatoes
about 1 cup
18
mozzarella cheese
cubes (about 4 oz)
¾
cup
basil pesto (see recipe)

Thread skewers with tomatoes and cheese cubes alternating the tomatoes and cheese with 3 of each on each kebabs. Serve skewers with pesto for dipping.


Fresh Garden Eggplant Sauce-Super easy, Super good for you and Super delicious!

Makes:  3 cups                                                            Prep Time: 30 minutes

2 whole green peppers, seeded, diced

2 whole eggplants, peeled and cut into chunks

3 cloves garlic, minced

3 tablespoons oil

6 whole tomatoes, fresh, peeled, seeded, diced

1 dash salt

1 teaspoon paprika

Cook eggplant, peppers and garlic in oil until lightly brown then add tomatoes and seasoning. Continue cooking until the eggplant is done. Stir and serve hot with nice crusty bread toasted. The left overs can be used served over pasta.

 

Garden Shrimp Creole-Oh is this good! Yummmmmm!!

Makes:  8 servings                                    Prep Time: 1 hour

8
medium
tomatoes, peeled, chopped and seeded or 2-15 ounce cans diced tomatoes
1
medium
onion, diced
2
small
green peppers, diced
2
small
jalapeño, peppers , diced
1
medium
banana pepper, diced
½
cup
celery, diced
3
whole
garlic cloves, diced
2
whole
bay leaves
1
tablespoon
butter
1
teaspoon
salt
1
teaspoon
sugar
1
small can
tomato paste
1
pound
shrimp, large, uncooked
3
cups
rice, cooked

Sautee onion, peppers, celery and garlic in butter until vegetables are softened. Add tomatoes, salt, tomato paste, sugar and bay leaves. Simmer 30-45 minutes on medium high heat until thickens then add shrimp, stir and cook for 3-5 minutes or until shrimp is pink. Add salt and pepper to taste. Remove the bay leaves and serve over rice. This is a little spicy but very convenient (if you have a garden) and very healthy. You can use pre-cooked chicken breasts instead of the shrimp.

 

Grilled Fish with Tomato Basil Sauce-Quick, easy and delicious!

Makes:  4 servings                                           Prep Time: 30 minutes

4 pieces fish, fresh for grilling

1 recipe Fresh Fish Marinade (see recipe)

Sauce

 3 cups tomatoes, seeded and diced

20 whole basil leaves, thinly sliced

2 cloves garlic, minced

½ cup olive oil

2 tablespoons lemon juice

Salt and pepper to taste

 

Marinate fresh fish for 1 to 24 hours before grilling. I like a mild whitefish for this recipe like tilapia, walleye, sea bass etc. Use whatever you like that is fresh and available at the time. Mix together the sauce ingredients and refrigerate until ready to serve. Grill on a medium heat for about 10-15 minutes or until fish flakes. Put on platter and top with sauce.

 

Italian Seasoning Mix-This is the perfect time of year to dry your herbs

Makes:  24 servings                                        Prep Time: 1 month

 

2 tablespoons oregano, dried

3 tablespoons marjoram, dried

2 tablespoons thyme, dried

3 tablespoons basil, dried

2 tablespoons rosemary, dried

 

Mix all the ingredients together and store in an airtight container. If you don’t have all the above herbs you can use oregano, basil and marjoram or any combination you like. Sometimes I use just oregano and basil. This can be used as seasoning for Italian tomato sauce, meat loaf, soup or mix with butter and toss with vegetables. You can also put the dried herbs in a nice jar and give as gifts. My father looks forward to receiving his every year. He says the herbs dried from my garden have much more flavor than store bought. See notes on how to dry herbs below or in the canning and freezing chapter of my cookbook.

 

Summer Relish-So fresh tasting, healthy and delicious!

Makes: 4 servings                                                       Prep Time: 15 minutes

¼ cup white wine vinegar

1 tablespoon sugar

2 cup grape tomatoes halved

1 cup yellow corn fresh, blanched (about 2 ears of corn)

½ cup red onion, diced fine

2 tablespoons parsley, fresh, chopped

1 tablespoon basil, fresh, thinly sliced

Salt and Pepper to taste

 

Combine vinegar and sugar in a large bowl, whisking until sugar is dissolved. Add tomatoes, corn, onion, and herbs to the vinegar mixture: season with salt and pepper and toss to coat. Cover and chill relish until ready to serve. This is wonderful topped on a roasted pork tenderloin or chicken. Also great served as a side salad. 

 

Fresh Tomato Salad-Tis the season so enjoy it while you can!

Makes 2 cups                                                                          Prep Time: 10 minutes

2 cups cherry or grape tomatoes, halved

2 tablespoons red wine or balsamic vinegar

1 tablespoon olive or canola oil

1 teaspoon sugar

Salt and pepper to taste

¼ cup basil cut into strips

Toss tomatoes, vinegar, oil, sugar and seasonings together. Add basil just before serving.

 

Green Beans with Feta-Fabulous!

Makes: 6-8 servings                                        Prep Time: 2 hours 15 minutes

1 ½ pounds fresh green beans, trimmed

1 small red onion, chopped (about ½ cup)

½ cup Lemon Basil Dressing (see recipe below)

2 ounces feta cheese, crumbled

½ cup walnuts, toasted and chopped

 

Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Placxe in serving bowl; cover and chill at least 2 hours. Add chopped onion and lemon dressing to beans, tossing to coat. Sprinkle with feta and walnuts.

 

Lemon Basil Dressing-This dressing is good on so many things!

Makes 8 servings                                 Prep Time: 15 minutes

 
2-3 cloves garlic, minced

¼ cup minced fresh basil

¼ cup fresh minced parsley

4 teaspoons Dijon mustard

2 tablespoons lemon juice, fresh

½ teaspoon sugar

Dash black pepper

¾ cup olive oil

 
Combine all ingredients in a food processor except the oil and process until smooth. With the food processor running slowly add the oil and process until well blended. I use this recipe as a healthy alternative fresh vegetable dip.

 

Raspberry Bars-These are a must try!

Makes: 12-15 bars                                                       Prep Time: 1 hour

 
Raspberry Filling

1 cup sugar

½ cup water

½ cup cornstarch

4 cups raspberries

 

Crust and topping

2 cups flour

1 pound butter, softened

3 cups oats

½ cup pecans or walnuts, chopped, optional

2 cups brown sugar

 

Filling-Cook filling ingredients in saucepan on medium heat until thickened.

Crust/topping- Mix ingredients together. Layer a sprayed 9x13 pan with ½ the crust/topping mixture and bake for 15 minutes in a 350 preheated oven. Spread raspberry filling over the crust and top with the remaining crust/topping. Bake for 30-40 minutes at 350. Cool and cut.

 

A recipe to get rid of Fruit Flies-This really works!

Mix a half cup of apple cider vinegar with a few drops of dish soap in a small bowl and place by your fruit/vegetables. (Thanks for this recipe Myah).

 


Cabbage Recipes
Asian Chicken Salad-Very Popular and Delicious!
4 cups shredded cabbage
1 cup shredded carrots (or another cup shredded cabbage)
3 packages Raman Noodles (chicken)
2 cups sliced almonds, raw
1/2 cup chopped green onions
2 chicken breast, cooked and diced
1 cup vegetable or canola oil
¼ cup sugar
3 Tablespoons soy sauce
2 tablespoons white vinegar
1 dash pepper
 
Bake almonds with Raman noodles at 350 degrees for 10 minutes. For Dressing: add soy sauce, white vinegar, pepper, sugar, oil, and chicken stock packets from Raman noodles and cook on low stirring constantly until sugar dissolves. When sugar dissolves dressing is done. Mix all salad ingredients in a large bowl. Add dressing and mix well. My daughter Candas got this popular recipe from her friend Lindsey. It is not in my cookbook. 
 
Cabbage, Sausage Casserole-Excellent and Easy!
Makes 8 servings                     Prep Time 30 minutes
 
2  cups boiling water
4 cups shredded cabbage
1 can cream of mushroom soup
1 pound shredded cheddar
½ cup heavy cream
1 teaspoon salt
¼ teaspoon pepper
1 Tablespoon oil
2 cups, leeks thinly sliced
¾ pound sausage, smoked kielbasa
Preheat oven to 375 degrees. Pour boiling water over cabbage and set aside to wilt for 10 minutes. Drain cabbage and stir in salt, pepper, mushroom soup, heavy cream and cheese. Grease a 1 quart casserole dish. Sautee leeks in oil until limp. Do not brown. Add leeks to mixture and pour into casserole dish. Thinly slice sausage and lay neatly on top of cabbage mixture. Bake 40 minutes then let set for 10 minutes before serving. You can make this low fat by using low fat/healthy cream of mushroom soup, low fat shredded cheddar, low fat sausage, 2% milk. This recipe is in my first cookbook only.
 
 
Ham and Cheese Scalloped Cabbage-This recipe freezes well (unbaked) and is nice to have on hand for a quick meal!
Makes 12 servings                   Prep Time 1 hour
 
¼ pound butter
3 Tablespoons flour
1 dash salt
1 dash pepper
2 cups milk,
¾ pound shredded cheddar
1 head cabbage, cooked
½ box crackers, townhouse
1 pound diced ham
 
Melt butter, add flour and stir for 2 minutes. Add salt and pepper. Stir in milk and stir until thick. Add cheese and simmer until cheese melts, stirring constantly. In a greased 9 x 13 baking dish, layer cabbage, ham, crackers and cheese sauce twice, using one row of crackers per layer. Bake in a pre-heated 350 degree oven for 30 minutes. This recipe is in my first cookbook only.
 
Philadelphia Pepper Relish –Wonderful on any sandwich!
Makes 1 ½ quarts                                Prep Time: 8-10 hours
 
 1 cup green pepper, minced
½ cup red pepper, minced
3 cups cabbage, minced
1 cup celery minced
2 tablespoons salt
2 tablespoons mustard seed
2 tablespoons brown sugar
1 ½ cups vinegar
 
Combine minced vegetables and salt and let set in frig overnight. Rinse and drain thoroughly. Put vegetables in canning jars. Add mustard seed and brown sugar to vinegar and heat to boiling. Pour over drained vegetables in jars. Process in a hot water bath for 15 minutes. Or if you don’t want to can it let it cool and refrigerate, serve within 3 days. This is delicious on almost any sandwich, hotdog, brats, burgers etc. This recipe is in my second Farm to Fork cookbook.
 
Cabbage Tacos-Gluten Free
Blanch large Cabbage leaves, cool and use as taco shells (you can use raw leaves).
 
Cabbage Lasagna-Gluten Free
Blanch large Cabbage leaves, and use in place of lasagna noodles.
 
Eggplant Recipes
 
Eggplant and Goat Cheese Sandwich-Awesome Recipe!
Makes:  2 sandwiches                                     Prep Time:  45 minutes
 
8 (1/2 inch thick) eggplant slices cut long wise, with or without skin
2 teaspoons olive or canola oil
1 large red bell pepper, halved and seeded
4 slices ciabatta bread
2 tablespoons pesto (see recipe below)
1 cup baby arugula, purslane, or greens of choice
¼ cup goat cheese
 
Pre heat oven to 400 degrees.  Arrange eggplant in a single layer on baking sheet.  Brush both sides of eggplant with oil.  Arrange pepper halves, skin side down on baking sheet.  Bake 25-30 minutes.  Toast bread or broil in oven until toasted turning once.  Spread 1 tablespoon of pesto on one slice of bread; add 4 slices of eggplant and ½ pepper. Toss arugula/greens with remaining teaspoon of oil and black pepper. Divide arugula and place on top of peppers.  Spread goat cheese on remaining bread slice. This is a delicious sandwich!
 
Eggplant Casserole-Excellent and Easy!
Makes:  4 servings                                           Prep Time: 1 hour

2 tablespoons oil
1 tablespoon kosher salt
1 pound Italian sausage links
2 cups fresh, chopped and seeded tomatoes or 1-15 ounce can diced tomatoes
1 dash Italian seasonings
8 ounces provolone cheese, sliced
1 whole green pepper, cut into medium size chunks
1 large onion, cut into medium size chunks
1 large eggplant, skin removed, cut into medium size chunks
 
Cook sausage in large skillet. When sausage is almost done add the onions and peppers and continue cooking until sausage is done. Remove sausage from skillet, slice and put back in skillet. Add tomatoes and Italian seasoning. Toss eggplant with oil.  Put on baking sheet and bake at 400 degrees for 25 minutes, or until eggplant is soft and brown.
 
Mix eggplant with the tomatoes and sausage then put into greased 9x13 casserole dish. Cover with cheese and bake until hot through-out and cheese is browned.
 
Eggplant Pesto Crepes-Makes a very nice dinner party entrée or appetizer!
 
Makes:  4-6 servings    Prep Time: 1 hour
 
2 whole eggplants
¼ cup basil pesto (see recipe)
12-16 slices mozzarella cheese
Oil

Filling
1 whole shallot, minced
2 cups ricotta cheese
½ cup parmesan, grated
½ cup parsley, fresh, chopped
½ cup parmesan cheese, grated
1 dash salt and dash pepper
 
Sauce
¼ cup butter
1 tablespoon shallot, minced
¼ cup flour
1 ¾ cups milk or cream
2 each egg yolks, beaten
1 teaspoon thyme, fresh, chopped
¼ cup parsley, fresh, chopped
¼ cup parmesan, grated
1 ½ tablespoons pesto
Salt and pepper to taste
 
Topping
¼ cup parmesan, grated
¼ cup bread crumbs
 
Prepare eggplant-Slice eggplant lengthwise into even ¼ inch thick slices. Brush with oil and bake in preheated 400 degree oven for 10 minutes.
 
Filling- Mix ricotta, shallot, parsley, parmesan and salt and pepper
 
Sauce-Melt butter then sauté shallots in butter. Add flour and make a roux, whisk for 3 minutes. Slowly add the milk and whisk until starts to thicken. Add egg yolks and continue to whisk. Add remaining ingredients and whisk until all is incorporated. Alternative sauce-use your favorite red sauce or fresh garden spaghetti sauce below!
 
Topping-Mix the bread crumbs and cheese together. 
Assemble- Spread the pesto on eggplant, then a slice of mozzarella cheese. Spread the ricotta mixture on top of the mozzarella cheese then roll up the eggplant like you would roll up a crepe. Place the eggplant rolls in a 9x13 greased baking dish. Cover with sauce, sprinkle with topping and bake 25 minutes until lightly brown.  This recipe is from my chef friend, Bun Lim.
 
Roasted Vegetable Pizza
Makes:  2 serving                                             Prep Time:  45 minutes
Pizza
1 large whole wheat pizza crust or flatbread
1 whole eggplant, peeled and cubed
1 bunch asparagus or any squash, cut into 1” pieces
1 whole onion, cubed
1 cup mini portabella mushrooms, sliced thick
½ cup fresh tomatoes, diced
1 cup feta cheese
1-2 tablespoons canola or olive oil
Salt and Pepper
Roast vegetables- Peel and cube eggplant. Cut asparagus into 1 inch pieces. Cut onion into cubes. Slice mushrooms, thick. Put the oil and salt on the vegetables and roast on baking sheet for 25 minutes in preheated 375 degree oven. Bake raw crust on sheet pan for 12 minutes in preheated 375 degree oven. Top crust with roasted veggies, and fresh diced tomatoes then top with the Feta cheese. Bake for 15 minutes until cheese is melted and lightly brown. This is in my farm to fork cookbook.
 

Tomato Recipes
 
Garden Vegetable Spaghetti Sauce
Makes:  4-5 quarts or 13 pints Prep Time: 4 hours
 
 
12 pounds or about 25 ripe tomatoes, peeled
3 tablespoons brown sugar
4 teaspoons salt
1 teaspoon pepper
2 cups basil, fresh, chopped
1 cup assorted herbs, fresh chopped (I suggest all or some of the following: parsley, oregano, marjoram, thyme). You can use 1/3 cup assorted dried if you don’t have fresh.
6 cloves minced fresh garlic
1 teaspoon lemon juice
1-2 cups eggplant, zucchini, yellow or patty pan squash fresh, chopped (these veggies are optional)
1 cup onion, diced
1 cup green pepper, diced
 
Cut peeled tomatoes into chunks. Put them through a hand-cranked strainer to get the seeds out. Put all the ingredients into a large heavy pot cooking on medium high uncovered until it reaches a steady boil. Continue to simmer on medium high at a steady low boil for about 2-3 hours until desired consistency, (you want it to be somewhat thick),  stirring occasionally. Remove from heat and let cool for about 10 minutes. Process the sauce in a food processor or blender until desired consistency. I like to make mine smooth so the kids don’t know that healthy vegetables are in it.
 
Ladle hot sauce into sterilized canning jars leaving ½ inch head space. Wipe jar rims; put on lids. Process filled jars in a boiling –water bath canner for 35 minutes for pint jars and 45 minutes for quart size jars. Start timing when water returns to boil. Remove jars and cool. Let set at room temperature for 24 hours. Notes: You can freeze this sauce instead of canning. This is one recipe I try to make lots of every year because it’s delicious, popular with all family members, it’s easy, we use so much sauce through the year and I can control what’s in it and I know it’s healthy.  
 
Cheese Tortellini Bake-Perfect to make with the homemade sauce above!
Makes:  4 servings                                                      Prep Time: 1 hour
 
1 pound Italian sausage links, cooked and sliced.
1 pound cheese tortellini, cooked
1 whole green pepper, chopped
1 whole sweet onion, chopped
1 clove garlic, minced
1 whole zucchini, chopped (optional)
1 tablespoon canola or olive oil
4 cups of your favorite pasta sauce (see recipe above)
8 ounces Italian cheese, shredded
Preheat oven to 350 degrees. Sautee onion, pepper and zucchini in oil until onion are translucent. Mix all ingredients but the cheese together and put in a greased 9x13 baking dish. Sprinkle the cheese on top and bake covered for 30 minutes then uncovered for 15 minutes; until hot throughout and cheese is lightly brown and melted. You can add olives or mushrooms if you like. For a vegetarian spin on this I use eggplant or Portabella mushrooms instead of the sausage. They can either be sautéed with the other vegetables or roasted in the oven.
 
Salsa-My favorite Salsa recipe!
Makes:  4 quarts                      Prep Time: 3 hours
 
5 quarts (20 cups) tomatoes, peeled, cut up
3 each green peppers, diced
3 each banana peppers diced, seeded (or jalapenos if you want spicy salsa)
3 each onions, diced
½ teaspoon hot pepper flakes (add extra if you like your salsa hot)
1 tablespoon garlic, diced
1 ½ teaspoon salt
½ cup oil
½ cup sugar
½ cup vinegar (white or apple cider)
1/8 cup cornstarch
 
Put peppers, onions, and garlic into a blender or food processor. Then put all ingredients but the cornstarch into a large heavy pot and simmer for 1 hour. (You can add a teaspoon of hot sauce if you like your salsa spicy.)  Remove from heat and add the cornstarch. The cornstarch will thicken the salsa if you have watery tomatoes. If your sauce is thick enough without it you can eliminate it. Fill jars and process pint jars for 35 minutes and 45 for quart jars. Note: I add salsa to my chili. I also use it to make Shrimp Creole.

Tomato Basil Vinaigrette
A very fresh, delicious and Healthy salad dressing!
Makes 4 servings         Prep Time: 45 minutes
2 ripe tomatoes
2 tablespoons balsamic vinegar or lemon juice
1 ½ teaspoons basil dried or 3 tablespoons fresh, chopped
1 dash pepper
1 dash salt
¼ cup extra virgin olive oil
 
In small sauce pan, bring 2 cups water to a boil. Put tomatoes in boiling water for 20 seconds or until their skins loosen. Remove them with a slotted spoon and rinse under cold water. Peel the skin from the tomatoes, cut them in half and squeeze out the seeds. Chop tomatoes. In a blender or food processor, combine tomatoes, vinegar, basil, salt and pepper. Blend on high until mixture is smooth. Reduce speed to low and add oil in a steady stream. Continue blending until dressing is smooth and fully incorporated. Let stand at room temperature for 30 minutes to absorb the flavors. Toss with salad greens and toasted walnuts or almonds.
 
 
Basil Recipes
Basil Pesto
Is so versitile and can be used in multiple recipes, keeps great in frig and can be frozen!
 
Makes:  12 serving                                                   Prep Time: 15 minutes
 

2
cups
basil leaves, fresh
1/4
cup
pine nuts or walnuts
1/4
cup
parmesan cheese, freshly grated
4
cloves
garlic, fresh, minced
1/4
cup
olive or canola oil
 
 
salt and pepper to taste
 
Combine all ingredients in a food processor. Blend until a stiff puree has been made. Add more oil if needed but only a tablespoon at a time. Pesto is great on so many things; tossed with pasta, roasted veggies, chicken breasts, fish, mixed in with mashed potatoes, on a chicken sandwich or served on toasted french bread.
 
 
   
Easy Stuffed Raviolloi Recipe-

Super Easy and Delicious!
 
1 package of your favorite raviolli ( I like to use spinach stuffed)
¼ cup basil pesto
1 cup fresh green beans
1 Tablespoon fresh chopped basil
½ cup cherry tomatoes halved
Parmesan
 
Bring water to boil, add raviolli and green beans. Boil for about 7 minutes or until raviolli is done. Drain. Put pesto in bottom of pan you used to cook the pasta, heat it up on low, toss in the tomatoes and heat for about 1 minute, toss in the pasta and green beans. Serve on plate and top with fresh chopped basil and parmesan.
 
Chicken Pesto Focaccia-Delicious and Easy!
Makes:  1 sandwich                                               Prep Time: 30 minutes

1
teaspoon
basil pesto (see recipe)
1
tablespoon
mayonnaise
1
slice
jack cheese
1
6-ounces
chicken breast, boneless, skinless, roasted (see recipe)
1
focaccia
bread, sliced and toasted
1
slice
tomato
 
Roast a chicken breast (see recipe). Add the jack cheese and continue to bake until melted. Toast the bread in the oven on a baking dish. Spread the pesto mayonaisse on the toasted bread, add the chicken and sliced tomato.
Family Pizza Night 

With Fresh from the Garden Pizza Recipes

Easy homemade Pizza Crust

From animal, vegetable miracle book
(Makes two twelve inch pizzas)
3 TSP yeast
1 ½ cups warm water

3 TBLS olive oil
1 TSP salt
2 ½ cups white flour
2 cups whole wheat flour
Dissolve yeast into warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 minutes.

Eggplant and Pesto Summer Pasta







Heriloom Tomato and Cucumber Salad
















Watermelon Lemonade
Makes 4 quarts Prep Time: 15 minutes
1 medium watermelon, seeds removed then pureed
1 can frozen concentrated lemonade, or 6 cups fresh lemonade
Prepare lemonade according to directions then add the pureed watermelon and stir well. This is healthy and wonderful on a hot summer day.

Vegetable Pasta Salad

Blackberry Bread






Fresh Summer Garden Recipes
Beverages

Summer Sangria

Makes 4 servings

                                                                                        Prep Time: 30 minutes

1 bottle light white wine (like a Sauvignon Blanc) chilled

¼ cup peaches, peeled and sliced

¼ cup blueberries or blackberries

¼ cup raspberries or strawberries (sliced)

 Put the fresh assorted fruit in the bottom of a glass pitcher, mash with a fork just a little then pour the chilled wine over the fruit and refrigerate for about 30 minutes. Serve in wine glasses with fruit in the bottom of the glass.


Watermelon Bellini’s

Makes 8 glasses                                                                                                     Prep Time: 15 minutes

 3 cups cubed, seeded watermelon

2 tablespoons fresh lemon juice

3 cups chilled champagne, divided

8 champagne Flute glasses


Place watermelon, lemon juice and 1 c. champagne in blender; process until smooth. Pour 1/3 c watermelon mixture into a champagne flute. Pour the ¼ c remaining champagne into each glass. Serve immediately.

Berry White Martini

From the Eddie Merlot’s Cookbook

 ·         1 oz. Of Smirnoff Strawberry Vodka
·         1 oz. Of Smirnoff Raspberry Vodka
·         ¾ oz. Of Triple Sec.
·         Splash of Sweet and Sour

Place all of the ingredients into a shaker with ice. Shake well and strain into a well- chilled martini glass. Garnish with Fresh Raspberries, Blueberries and Blackberries.


Georgia Peach Kiss

From the Eddie Merlot’s Cookbook

·         1 ½ oz. of Southern Comfort
·         1 ½ oz. of Absolut Peach
·         Splash of Cranberry Juice
·         Splash of Simple Syrup
·         2 Frozen Peach Slices.

Place the first 4 ingredients into a shaker with ice. Shake well and strain into a glass with the frozen peach slices

The Melontini
3 cups honeydew melon cut in cubes, plus melon balls, for garnish
  • 3 cups lemon soda, cold
  • 1 cup club soda, cold
  • 1/2 cup melon liqueur
  • 8 ounces vodka, chilled

In a blender puree the honeydew melon. Pour into ice cube trays and freeze, about 3 hours. In a pitcher combine lemon soda, club soda, and melon liqueur. Drop a frozen melon cube into a martini glass and top with 2 tablespoons (1-ounce) vodka per drink. Garnish with skewered melon balls.                                     

Recipes-Appetizers

Caprese Kebabs

Makes:  6 servings                                                                   Prep Time: 20 minutes

6
wooden skewers
trimmed to 6” lengths
18
grape tomatoes
about 1 cup
18
mozzarella cheese
cubes (about 4 oz.)
¾
cup
basil pesto (see recipe)


Thread skewers with tomatoes and cheese cubes alternating the tomatoes and cheese with 3 of each on each kebabs. Serve skewers with pesto for dipping.

                                        Pesto

Makes 12 servings                              Basil Pesto                Prep Time: 15 minutes

 2          

cups
Basil leaves, fresh
1/4
cup
pine nuts or walnuts
1/4
cup
parmesan cheese, freshly grated
4
cloves
garlic, fresh, minced
1/4
cup
olive or canola oil


salt and pepper to taste

Combine all ingredients in a food processor. Blend until a stiff puree has been made. Add more oil if needed but only a tablespoon at a time. Pesto is great on so many things; tossed with pasta, roasted veggies, chicken breasts, fish, mixed in with mashed potatoes, on a chicken sandwich or served on toasted french bread.

 Lemon Basil Dressing

Makes 8 servings                            Prep Time: 15 minutes

2-3 cloves garlic, minced

¼ cup minced fresh basil

¼ cup fresh minced parsley

4 teaspoons Dijon mustard

2 tablespoons lemon juice, fresh

½ teaspoon sugar

Dash black pepper

¾ cup olive oil

Combine all ingredients in a food processor except the oil and process until smooth. With the food processor running slowly add the oil and process until well blended. Great to use as a dip for a veggie tray. Fabulous with the crab and corn salad in my cookbook.                                                  


Prosciutto Melon Purses
1 medium cantaloupe (about 3 pounds)
  • 1 medium honeydew (about 3 pounds)
  • 1 1/2 pounds thinly sliced prosciutto (about 36 slices)
  • 2 bunches fresh chives, blanched
Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin. Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 ball at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon. Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.


Tomato and Basil Topped Bruschetta

Makes:  4 servings                                                  Prep Time: 20 minutes

 (8) 1 ounce slices of Italian Bread

1 clove garlic, halved

3 cups tomatoes, chopped

3 tablespoons basil, fresh, thinly sliced

4 teaspoons olive oil

¼ teaspoon salt

1/8 teaspoon pepper

Preheat oven to 425 degrees. Arrange bread slices in a single layer on a baking sheet, bake at 425 for 8 minutes, turning after 4 minutes. Rub 1 side of toast with garlic clove; set toast aside.  Mix together the tomatoes, basil, olive oil, salt & pepper. Spoon the tomato mixture on top of the toast. Serve immediately. Tomato and Goat Cheese Bruschetta-Spread goat cheese on the bread, and then top with the tomato basil mixture. 

 Recipes-Entrees

Rolled Eggplant with Sausage and Mozzarella

 Makes 4-6 servings                                                                                                         Prep Time: 1 hour


 2 whole eggplants, trimmed

12-16 slices mozzarella cheese

Oil

 Filling

1 cup ricotta cheese

½ cup parmesan, grated

½ cup parsley, fresh, chopped

1 dash salt

1 dash pepper

 Sauce

2 cups tomato sauce

1# Italian sausage, cooked

Mix together


Topping

¼ cup parmesan, grated

Prepare eggplant-Slice eggplant lengthwise into even ¼ inch thick slices. Brush with oil, season with salt and bake in preheated 450 degree oven for 10 minutes, until lightly browned. Turn and bake another 5-7 minutes. Remove from oven and reduce temperature to 350.

Filling- Mix ricotta, parsley, parmesan and salt and pepper

Assemble-Place a slice of mozzarella on each eggplant.  Spread the ricotta mixture on top of the mozzarella cheese then roll up the eggplant like you would roll up a crepe. Spread ½ the sauce on the bottom of a 9x13 greased baking dish. Place the eggplant rolls on top of the sauce. Spoon the remaining sauce over the rolls, sprinkle with parmesan and bake 25 minutes until lightly brown and sauce is bubbling.  Serve immediately.


Eggplant Casserole

Makes:  4 servings                                                             Prep Time: 1 hour

2 tablespoons oil

1 tablespoon kosher salt

1 pound Italian sausage links

1-15 ounce can diced tomatoes

1 dash Italian seasonings

8 ounces provolone cheese, sliced

1 whole green pepper, cut into medium size chunks

1 large onion, cut into medium size chunks

1 large eggplant, skin removed, cut into medium size chunks

 Cook sausage in large skillet. When sausage is almost done add the onions and peppers and continue cooking until sausage is done. Remove sausage from skillet, slice and put back in skillet. Add 1 can tomatoes and Italian seasoning. Mix eggplant and salt. Put in strainer and rinse eggplant with cool water after 30 minutes. Pat it dry on paper towels. Put on baking sheet and coat with oil; bake at 400 degrees for 25 minutes, or until eggplant is soft and brown. Mix eggplant with the tomatoes and sausage then put into greased 9x13 casserole dish. Cover with cheese and bake until hot through-out and cheese is browned.                                                                           

 Recipes-Dessert

Blackberry Cobbler

Makes:  6-8 servings                                                                                                       Prep Time: 1 hour

Filling

8 cups blackberries, fresh or frozen

1 cup sugar

¼ cup flour or corn starch

Pinch of salt

 Topping

1 cup flour

1 cup coconut, sweetened, shredded

¾ cup sugar

½ cup pecans, chopped

½ teaspoon baking powder

Dash of salt

1 stick butter, unsalted, cold, cut into cubes

1 egg

Filling-Combine all the filling ingredients in a bowl. Spoon into a sprayed 2 quart baking dish. Preheat oven to 375 degrees. 

Topping-Combine the flour, coconut, sugar, pecans, baking powder and salt together in a second bowl; then knead in the butter with your fingers until incorporated. Mixture should look coarse and crumbly. Blend in 1 egg then arrange topping over the berries in clumps, covering them evenly. Bake the cobbler for 45-50 minutes, or until topping is golden and crisp, and filling is thick and bubbly.  Cool for at least 1 hour as it will thicken as it sets up.


How to Freeze Berries

Wash your berries, and drain them well. Dry on paper towels.
  1. Place the berries onto a wax paper lined cookie sheet (or directly on the cookie sheet if you don’t have wax paper) so the berries are not touching each other. Put in the freezer until frozen; about 30 minutes.
  2. Once the berries are frozen, transfer them to plastic bags and remove the air.
  3. Frozen berries are great to use in baking and smoothies throughout the year.
  4. By freezing the berries individually it keeps them from sticking together in a big clump. This way you can grab a handful at a time and measure them for making dressings, baking, smoothies etc. It is called IQF freezing; individually, quick frozen.

Blackberry Syrup
Makes:  4-6 cups                     Prep Time: 1 hour
8 cups blackberries, fresh, ripe
1½ cups water
sugar
1 tablespoon lemon juice
Pick over, rinse and drain berries. Place them in a large heavy pot, and mash with a potato masher. Add the water. Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer the berries for about 10 minutes; stirring occasionally.

Red Raspberry or Blackberry Jam
Makes:  4-5 Pint jars                           Prep Time: 30 minutes
4 pints berries to make 4 cups crushed berries (see instructions to prepare berries below)
4 cups berries, crushed
6 ½ cups sugar
1 pouch Certo
Prepare berries- Crush berries with potato masher, 1 pint at a time. Sieve half of the pulp to remove some of the seeds, if desired.
Raspberry Jam recipe-Prepare jars and lids. Prepare fruit as requested above. Measure exact amount of prepared fruit into a 6-8 qt sauce pot; stir in the exact amount of sugar. Stir in ½ teaspoon butter to reduce foaming. Bring mixture to full rolling boil (a boil that does not stop bubbling when stirred) on high heat stirring constantly. Quickly stir in pectin. Return to a full boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Ladle into prepared jars. Wipe jars and put on prepared lids. Put jars into water bath canner; cover, bring water to a gentle boil. Process jams 10 minutes. Let stand for 24 hours.
Blackberry Jam recipe-Use the same instructions for red raspberry jam except use 2 quarts of
Blackberries (to make 4 cups of crushed berries) and 7 cups of sugar. This will yield 8 cups or 5-6 pints.
Blackberry Spice Cake
Grandma Poyle’s

Makes:  10-12 servings            Prep Time: 45-60 minutes
Dry Ingredients
2 cups sugar
3 cups flour
1 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon all spice

Wet ingredients
6 tablespoons cream
5 egg yolks
1 cup butter, softened

2 cups blackberries, crushed
½ cup milk
5 egg whites separated

Quick Butter Icing:
3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla
1-2 tablespoons whipping cream
Batter-Mix the dry ingredients together. Mix wet ingredients together, except egg whites, and combine with the dry ingredients. Beat 5 egg whites and fold into mixture. Preheat oven to 350 degrees. Bake in a greased 9x13 pan for 30 minutes or until toothpick comes out clean or (2) 10” spring form pans and bake 40-50 minutes. When cool frost with butter icing.
Icing-Mix together in a mixer, the sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for 3 more minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more; adding more cream for spreading consistency as needed. Note: Keep in mind if you use frozen berries there will be more moisture so you may need to add a little more flour. This was my great grandmother’s recipe. It is a beautiful color and very good.
Blackberry Cobbler
Makes:  6-8 servings   Prep Time: 1 hour
Filling
8 cups blackberries, fresh or frozen
1 cup sugar
¼ cup flour or corn starch
Pinch of salt

Topping
1 cup flour
1 cup coconut, sweetened, shredded
¾ cup sugar
½ cup pecans, chopped
½ teaspoon baking powder
Dash of salt
1 stick butter, unsalted, cold, cut into cubes
1 egg
 Filling-Combine all the filling ingredients in a bowl. Spoon into a sprayed 2 quart baking dish. Preheat oven to 375 degrees. 
Topping-Combine the flour, coconut, sugar, pecans, baking powder and salt together in a second bowl; then knead in the butter with your fingers until incorporated. Mixture should look coarse and crumbly. Blend in 1 egg then arrange topping over the berries in clumps, covering them evenly. Bake the cobbler for 45-50 minutes, or until topping is golden and crisp, and filling is thick and bubbly.  Cool for at least 1 hour as it will thicken as it sets up.
Blackberry Pie
Makes:  6 servings       Prep Time: 1 hour 15 minutes
1 pie crust
Filling
7-8 cups blackberries
1 cup sugar
6 tablespoons flour
½ teaspoon cinnamon
6 tablespoons butter
Preheat oven to 400 degrees.
Place berries in a large mixing bowl. Combine remaining ingredients, except the butter, pour over the berries, and fold gently. Put bottom crust in pie pan. Place the filling on top of bottom crust and dot with butter. Put the top pie crust on and brush with a beaten egg. Sprinkle with sugar and bake 400 degrees for 45 minutes then turn the oven temperature to 350 degrees and bake 15 more minutes or until the filling is bubbling and the crust is browned. Check at 30 minutes and if the crust is getting too brown cover with foil. Make sure to vent the top crust by making a few slits. I use a small berry shaped cookie cutter and make three cut outs so I can see the filling bubbling. I brush the cut outs with egg and attach them to the top of the crust and sprinkle with sugar. It looks as good as it tastes. Let set before cutting so it can thicken.
Raspberry Pie-substitute raspberries for the blackberries or mix the berries.
 Berry Crisp
Makes:  6 servings       Prep Time: 45 minutes
 Filling
6 cups berries, assorted fresh or frozen
1 ½ cups sugar
2 tablespoons flour
2 tablespoons butter cut into pieces
 Topping
1 cup flour
3 tablespoons sugar
¼ teaspoon cinnamon
¾ cup walnuts, pecans or almonds, sliced
6 tablespoons butter, unsalted, melted
 Preheat oven to 400 degrees. Grease deep dish pie pan or 9x13 baking dish
Filling-Place berries, sugar and flour in a saucepan and heat to boil. Reduce heat and simmer stirring until thickens. Remove from heat and pour into greased pan. Dot fruit mixture with butter.
Topping-Combine flour, sugar and cinnamon in mixing bowl; stir to combine and add nuts. Stir in butter evenly. Set aside for 5 minutes then using fingertips break mixture into crumbs. Add topping to berry mixture. Bake at 400 degrees for 30 minutes or until topping is lightly browned.
Mini Blackberry Turnovers
Makes:  12 mini turnovers                   Prep Time: 30 minutes
 2 rolled out pie crusts
 Filling
2 cups blackberries
2 tablespoons flour or cornstarch
3 tablespoons sugar
Pinch of salt
Glaze
¼ cup powdered sugar
3 tablespoons milk
½ teaspoon vanilla
 Using a 4 “round cookie cutter or ravioli cutter, cut out 3-4 rounds from each dough round. You should end up with a total of 12.
Filling-In a bowl toss together the blackberries, flour, sugar and salt.
Assemble-Lay the dough rounds on a sprayed baking sheet. Divide the berries evenly among the dough rounds. Using a pastry brush, dampen the edge of each round with cold water. Gently fold the dough over the berries to make a half moon shape, dampen the edges with the water.  With the tines of a fork, press the outer edge of the dough half rounds together. Refrigerate the pockets on the baking sheet until the dough is firm, 15-20 minutes. Meanwhile, preheat the oven to 375 degrees. Bake the turnovers until golden brown, 15-20 minutes. Let set for a minute then glaze.
Glaze- Mix ingredients until smooth; drizzle over the turnovers and serve warm or at room temperature.
Note: These mini blackberry pies will disappear so fast you won’t believe it so make plenty. These also freeze well. 
Mixed Berry Cobbler
 Makes:  6 servings       Prep Time: 30 minutes
 Filling
3 cups berries (mixture of blackberry, raspberry, blueberry or strawberry)
¼ cup sugar
1 tablespoon butter
 Topping
1 cup flour
1 tablespoon sugar
1 ½ teaspoons baking powder
¼ cup butter, to make coarse crumbs.
¼ cup milk
1 whole egg
 Filling-Cook in saucepan for 5 minutes or until juices thickens a bit. Pour into greased 9x9pan.
Topping-Mix together; flour, sugar and baking powder. Cut in butter to make coarse crumbs. Mix in milk and egg. Stir until just moistened. Drop by spoonful’s atop the hot fruit. Sprinkle with sugar. Bake for 20 minutes in a preheated 400 degree oven.
Blackberry Iced Tea
 Makes 7 cups                                                  Prep Time: 1 hour 30 minutes
 3 cups fresh or frozen blackberries, thawed
1 ¼ cups sugar
4 cups of boiling water
2 family size tea bags
2 ½ cups of cold water
Mint for garnish
 Combine blackberries and sugar in large container. Crush blackberries with potato masher or wooden spoon. Set aside. Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags. Pour tea over blackberry mixture; let stand at room temperature for 1 hour. Pour tea through wire mesh strainer into a large pitcher, discarding solids. Add 2 ½ cups of cold water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish with fresh blackberries and a fresh sprig of mint.
Raspberry Iced Tea
Makes 16 servings.                   Prep Time: 15 minutes
In a large pot, bring water to a boil. Add sugar and remove from the heat. Stir sugar until it dissolves. Add the raspberries and the tea bags. Steep for 10 minutes then stir in the lemon juice. Strain; discard the berries and tea bags. Transfer to a large container or pitcher. Refrigerate until chilled. Serve over ice. For those who prefer unsweetened tea this is also great without the sugar. Follow the same procedure just eliminate the sugar.  This is so refreshing on a hot summer day.
 Summer Berry Milk Shake
Makes 4 servings                                                         Prep Time: 10 minutes
 1 pint vanilla ice cream or fat free yogurt
2 ½ cups fresh berries (strawberries, raspberries, blackberries)
½ cup milk
 Process in blender until smooth.
Berry Blast
Makes 4 servings                     Prep Time: 10 minutes
 ¾ cup raspberry or cranberry-raspberry juice
2 tablespoons lemon juice, fresh squeezed
1/2 cup strawberries
1/2 cup raspberries
½ cup blackberries
½ cup blueberries
In a blender, combine raspberry juice, lemon juice, and berries. Blend until smooth.
Black and Blue
Makes 4 servings                     prep Time: 10 minutes
¾ cup orange juice, freeze squeezed
½ cup blackberries
¼ cup blueberries
2 whole bananas cut in chunks
 In a blender, combine orange juice, berries and banana. Blend until smooth.
Blackberry Smoothie
Makes 4 servings                                 Prep Time: 10 minutes
1 cup milk
1 pint vanilla yogurt, frozen fat free
1 medium banana, chopped
1 cup fresh blackberries
 Process all ingredients in a blender until smooth. Serve immediately. You can substitute strawberries, blueberries or raspberries.
  
Recipes


Fresh Garden Pasta
Makes 4 servings  Prep Time 20 minutes

12 ounces whole wheat angel hair pasta

¼ cup olive oil

5 cloves garlic, chopped

2 cups cut up zucchini and yellow squash

2 cups red or yellow or both, cherry tomatoes, quartered

¼ cup fresh basil, sliced

½ cup parmesan, fresh rated

1 teaspoon vegetable or chicken base (optional)

2 Tbls chopped fresh basil

Cook pasta, strain and reserve 1 cup of pasta water. Add vegetable or chicken base to the pasta water.

Meanwhile in large skillet, combine olive oil, garlic. Cook over medium heat for 3 minutes, do not brown garlic.  

Stir in zucchini, tomatoes and sliced basil. Season with salt and pepper.

Reduce heat to low; stir pasta liquid and pasta into vegetables in skillet. Heat thoroughly. Sprinkle with parmesan. Transfer to large serving bowl and sprinkle with chopped basil.


Garden Salad
Fresh mixed cut greens, fresh chopped chives, assorted garden cherry tomatoes, light Italain vinaigrette.

Summer Stuffed Chicken Breasts

Makes:  4 chicken breasts       Prep Time: 40 minutes

4-  6 ounces chicken breast, boneless, skinless

1 cup feta cheese, crumbled

¾ cup tomatoes, seeded, chopped

¼ cup basil, fresh chopped

1/8 cup lemon juice

3 tablespoons oil

1 tablespoon galic, minced

salt and pepper to taste

 Pound chicken breasts and season with salt and pepper. Mix remaining ingredients together and put ¼ of the ingredients in the center of each chicken breast. Roll up chicken breast and secure with toothpicks. Brush each side of the chicken breast with oil and season with salt and pepper. Bake in a preheated 350 degree oven in a 9x13 pan or on the grill medium heat. Let chicken stand for 5 minutes. Slice each breast into about 4 slices. Serve. You can also roll the chicken breasts in Pancko bread crumbs before baking.






Cole Slaw with Apples and Raisins

Makes:  4-6 servings                           Prep Time: 15 minutes

Slaw

16 ounces slaw mix or 4 cups cabbage, fresh, grated

1 whole apple, diced with peel on

½ cup raisins

Dressing

¾ cup mayonnaise

3 tablespoons milk

2 tablespoons apple cider vinegar

2 tablespoons sugar

 Mix dressing ingredients together then mix with the slaw ingredients.


Cole Slaw with Bacon and Tomato

Makes:  4-6 servings                                       Prep Time: 15 minutes

Slaw Mix:

16 ounce slaw mix or 4 cups cabbage, fresh, grated

1 cup cherry tomatoes, halved

 ½ cup bacon, cooked, diced

Dressing

¾ cup mayonnaise

3 tablespoons milk

2 tablespoons apple cider vinegar

2 tablespoons sugar

Mix dressing ingredients together then mix with the slaw ingredients.

Ice Box Slaw (my favorite)!

Makes: 10 servings                    Prep Time: 45 minutes

4
cups
cabbage, shredded
1
cup
carrot, shredded
1/2
cup
green pepper, diced fine
1/2
cup
red pepper, diced fine
1 1/4
cups
sugar
1/4
cup
cider vinegar
1/4
cup
canola oil
1
teaspoon
salt
1/2
teaspoon
celery salt

Bring sugar, vinegar, oil, salt, and celery salt to a boil. Mix cabbage, carrots, and peppers together in a bowl. Pour boiling mixture over cabbage mixture while hot and let set. Cover with lid to let flavors absorb. This will keep in the frig 3-4 days. This recipe is from my mother-in-law, Mary Barnes and was our signature side salad served with all sandwiches at Margy’s Café. 


Corn and Tomato Salad

Makes 6 servings                                 Prep Time: 15 minutes

6 ears of corn, cooked and removed from cob

1 whole tomato, diced

½ cup green onion, diced

½ cup Basil dressing (see recipe)

Cut the corn from the cob, put in a bowl-cover with water and saran wrap. Cook 5 minutes in the microwave. Drain and rinse with cold water. Add remaining ingredients and toss.


Egg Salad with Veggies (don’t turn up your nose until you try this one-it’s fabulous)!

Makes:  6 servings                       Prep Time: 15 minutes


10
whole
eggs, hard boiled, chopped
1
small
zucchini, diced
1/4
cup
celery, diced
1/4
cup
carrot, diced
2
tablespoons
green onion, chopped fine
2
tablespoons
red peppers, diced
1/3
cup
mayonnaise
2
tablespoons
Italian creamy salad dressing
or buttermilk ranch (see recipe)
1
tablespoon
dill weed, fresh, finely chopped
1
teaspoon
mustard
1/8
teaspoon
salt

 Combine eggs and vegetables. Stir in mayonnaise, dressing, dill, mustard and salt. Cover and chill 1-2 hours. This is a delicious egg salad and was very popular at Margy’s.


Egg Salad BLT

(eggceptionally good with fresh garden tomatoes)

                                                                            
½
cup
egg salad (see recipe)
2
slices
center cut bacon, cooked
1
leaf
leaf lettuce
1
large
tomato, fresh, sliced
2
pieces
nice white or wheat bread
                  Makes 1 sandwich 

Place the lettuce on 1 slice of the bread, top with the egg salad, bacon and tomato. Slice in half and enjoy.


Fresh Garden Green Beans and Three Ways to Cook Them

 1# Clean and cut ends of beans. Cut in desired size pieces or leave whole. Prepare pan of boiling water then add the beans (1 cup of water per pound of green beans.) Cook until desired doneness. Drain immediately and add butter and seasoned salt. Toss.


#2 Follow directions above except cook until still somewhat firm. Drain. Melt butter in skillet and sautéed green beans in skillet until desired doneness. Toss with seasoned salt.


#3 Follow directions in #1 then set beans aside. Brown butter in sauce pan and melt until brown. Add bread crumbs and mix. Toss in green beans and add seasoned salt. Use ½ stick butter to 1 cup bread crumbs.

Fresh Tomato Salad

Makes 2 cups                                      Prep Time: 10 minutes

2 cups cherry or grape tomatoes, halved

2 tablespoons red wine or balsamic vinegar

1 tablespoon olive or canola oil

1 teaspoon sugar

Salt and pepper to taste

¼ cup basil cut into strips

Toss tomatoes, vinegar, oil, sugar and seasonings together. Add basil just before serving.


Garden Fresh Vegetable Salad

Makes:  8 servings                                           Prep Time 20 minutes

            2 large cucumbers, peeled, seeded

2 large tomatoes

2 large green peppers, seeded

1 small yellow onion

1 bunch broccoli

1 small zucchini

1 small yellow squash

1/4 -1/2 cup Basil or Italian dressing (see recipes)

 Finely dice all vegetables to approximately the same size. Mix all veggies except tomatoes with dressing and refrigerate. Stir in diced tomatoes right before serving. Keeps refrigerated 2-3 days.


Basil Dressing

Makes 8 servings                     Prep Time: 15 minutes

2-3 cloves garlic, minced

¼ cup minced fresh basil

¼ cup fresh minced parsley

4 teaspoons Dijon mustard

2 tablespoons red wine vinegar

½ teaspoon sugar

¾ cup olive oil

Combine all ingredients in a food processor except the oil and process until smooth. With the food processor running slowly add the oil and process until well blended.

 Gluten Free and/or Low-Carb Recipe Ideas
Lasagna made with zucchini noodles or cabbage noodles. Yummmmm!
Take your favorite lasagna recipe and substitute lasagna noodles with zucchini or cabbage noodles.

Zucchini Noodles-take a large zucchini and the super peeler (for those of you who bought a super peeler from our market), and peel the zucchini long ways by holding the zucchini standing up and peeling downward from top to bottom. The super peeler is perfect for this because it peels very thin. Peel the zucchini all the way down to the seeds but don’t use the seeds or the soft spongy center. Large zucchinis are perfect for noodles, as long as you don’t use the seeds or the spongy middle because it will make your lasagna watery. You don’t have to pre-cook the zucchini just layer it like you would lasagna noodles. Bake the same amount of time as you would with regular noodles.

Cabbage Noodles-remove the leaves from the cabbage and blanch them. Once blanched you can use them in place of regular pasta noodles.


Parmesan Zucchini Sticks

Makes: 6 servings                                            Prep Time: 30 minutes

 3 whole zucchini, medium size

¼ cup parmesan cheese

¼ stick butter

 Cut zucchini into sticks, the size of carrot sticks. Put them on a sheet pan, dot with butter and sprinkle with parmesan. Bake in a preheated 375 degree oven for approximately 25-30 minutes or until crunchy and brown. You can also cook these on the grill.




Fourth of July Recipes

Fourth of July Menu Ideas and Recipes

Here are a few of my favorite fourth of July menu ideas and recipes from my cookbook “Farm to Fork the Margy Way.
 Seven Layer Salad

Makes:   6-8 servings                 Prep Time: 15 minutes


3
cups
lettuce, shredded
1/2
cup
broccoli, chopped
1/2
cup
cauliflower, chopped
½
cup
peas, frozen or fresh, blanched
1/4
cup
green onion, chopped
1
pound
bacon , cooked, chopped
4
whole
eggs, hard boiled, diced
1/4
cup
parmesan cheese, shredded
1
cup
cheddar cheese, shredded
1
cup
mayonnaise
1/8
cup
sugar

Mix mayonnaise and sugar together. Mix the remaining ingredients together and toss with mayonnaise.

Crab, Corn and Tomato Salad
Makes: 4 servings                    Prep Time: 15 minutes

1 cup fresh corn kernals (about 2 ears), blanched
¼ cup basil, fresh leaves, sliced
¼ cup red pepper, diced
2 tablespoons green onion, diced
1 pound lump crabmeat
2 cups cherry or grape tomatoes, halved
¼ - ½ cup Lemon Basil Dressing (below).

For a variety I will add small shell pasta noodles to this salad and it’s wonderful. Just make a little extra dressing.
 Toss all ingredients together. This is a wonderful summer salad with the fresh corn and tomatoes from the garden.

Lemon Basil Dressing
Makes 8 servings                     Prep Time: 15 minutes
 2-3 cloves garlic, minced

¼ cup minced fresh basil
¼ cup fresh minced parsley
4 teaspoons Dijon mustard
2 tablespoons lemon juice, fresh
½ teaspoon sugar

Dash black pepper
¾ cup olive oil
Combine all ingredients in a food processor except the oil and process until smooth. With the food processor running slowly add the oil and process until well blended.


Broccoli Salad
Makes:  4-6 servings                  Prep Time: 30 minutes
                       

3
cups
broccoli florets
1/2
pound
bacon, cooked, diced
1/4
cup
red onion, diced
1/2
cup
raisins
3/4
cup
mayonnaise
1/8
cup
sugar
2
tablespoons
cider vinegar
1/2
cup
sunflower seeds

 In a large bowl combine broccoli, bacon, onion and raisins. In a small bowl, whisk together mayonnaise, sugar and vinegar. Combine dressing with the vegeta­bles, and refrigerate. Mix in sunflower seeds right before serving. For a vegetarian or lower fat salad I leave out the bacon and it is just as delicious.

Cucumbers in Dilled Sour Cream Sauce
 Makes: 6 servings                                                                    Prep Time: 30 minutes
4 large cucumbers, halved length wise, seeded and sliced
4 teaspoons salt
¾ cup mayo
¾ cup sour cream
¾ cup red onion diced
½ cup white vinegar
¼ cup sugar
3 tablespoons fresh dill chopped or 2 tablespoons dried

Place cucumber slices in a colander and sprinkle with salt. Let stand for 15 minutes and then rinse. Combine mayo, sour cream, onion, vinegar, sugar and dill in a bowl. Add cucumber slices and toss to coat. Let stand for 5 minutes before serving or make 1 day ahead.


Macaroni Salad
Makes:  8-10 servings             prep Time: 2 hours minutes
1 pound box macaroni pasta, cooked, cooled
1 pound bacon, cooked, chopped
½ cup green onions, chopped
12 ounce cheddar cheese, shredded
6 hardboiled eggs, sliced

Dressing
1 ½ packages Hidden Valley Ranch dry seasoning mix
1 cup milk

¾ cup mayonnaise
¾ cup sour cream
 Mix the dressing ingredients together. Pour the dressing over the cooked pasta and mix in with the remaining ingredients. Refrigerate for 1 hour before serving. Top with sliced eggs to make a pretty presentation. 


Margy’s Potato Salad
Makes:  4-6 servings               Prep Time: 30 minutes
2 pounds potatoes (red potatoes are my preference)

8 whole eggs, hard boiled, 6 chopped & 2 sliced (for garnish)
¼ cup sweet pickle juice
½-3/4 cup mayonnaise
½ cup sweet baby gherkin pickles, chopped
¼ cup green onions, chopped
2 tablespoons yellow mustard
1 teaspoon sugar
Paprika for garnish

Cook potatoes with skin until tender about 15 min (I boil the eggs with the potatoes). Drain and separate eggs. Let potatoes cool for a few minutes. Cube potatoes while still warm and toss with pickle juice in a bowl; cool to room temperature. Add green onions, chopped eggs & pickles to cooled potatoes. Combine mayonnaise, mustard and sugar to make the dressing. Gently toss the dressing with the potato mixture. When ready to serve put salad in a serving bowl and top with sliced eggs then a sprinkle of paprika. Serve immediately or chill for 1 hour. This potato salad is just as good at room temperature. I always make a double recipe as this potato salad is very popular as are the requests for seconds.

Watermelon Lemonade

Makes 4 quarts            Prep Time: 15 minutes
 1 medium watermelon, seeds removed then pureed       
1 can frozen concentrated lemonade, or 6 cups fresh lemonade
Prepare lemonade according to directions then add the pureed watermelon and stir well. This is healthy and wonderful on a hot summer day.

Salad Recipes

Chicken Pasta Salad


Makes:  8-10 servings                                                    Prep Time: 45 minutes
1 pound pasta shells, cooked
1 1/2 cups cooked, diced chicken, all white meat 
1 cup red seedless grapes, washed and stems removed
1/4 cup celery diced fine
1 1/2 cups buttermilk Ranch dressing
1/2 teaspoon black pepper
1/4 walnuts, chopped
Mix all ingredients except walnuts. Refrigerate. Sprinkle walnuts on top before serving. The pasta soaks up the dressing as it sets, so you may need to add more. The secret to this recipe is to use buttermilk ranch dressing - I use Ken’s. My sec­ond choice would be Krogers brand.
Classic Chicken Salad

Makes:  6-8 servings                                                             Prep Time: 2 hours 15 minutes

4 cups chicken, all white meat, diced

¼ cup celery, diced

½ teaspoon salt

1/4 teaspoon pepper

2 tablespoons lemon juice

¾ cup mayonnaise

Mix all ingredients together and refrigerate until time to eat.

Tropical Chicken Salad

Makes:  8 servings                                                              Prep Time: 1 hour

4 cups cooked, all white meat, diced chicken
1 - 15 ounce can crushed pineapple (drained well)
1 - 15 ounce can Mandarin oragnes, drained well and chopped
1/2 cup coconut, shredded
1 cup mayonnaise

Mix all ingredients making sure pineapple and oranges are drained well. You may need less or more mayonnaise. Put in a 1/2 cup at a time. This is a great summer salad or sandwich served on a croissant.  This was very popular at Margy’s and is my Mother’s favorite.


Margy's Signature Spinach Salad


Makes:  1 serving                                                               Prep Time: 10 minutes
1 cup spinach, fresh, stems removed, chopped
¼ cup strawberries, sliced, fresh
¼ cup blueberries or blackberries, fresh
¼ cup raspberries, fresh
1/8 gorgonzola or blue cheese crumbles
Walnuts or pecans, toasted
 Sprinkle cheese on top of spinach, then berries and nuts and serve with Raspberry or Blackberry Dressing (see recipe below).

Raspberry Dressing
Makes: 4 cups

1 cup raspberries, fresh or frozen
1/4 cup red wine vinegar
1/8 cup Dijon Mustard
1/2 cup sugar
1 3/4 cups canola oil
Blend in food processor or blender adding canola oil last and a little at a time until well blended. Will be thick and bright pink. It will keep in frig up to 4 weeks. Can sub blackberries to make blackberry dressing.

Margy’s Potato Salad
Makes:  4-6 servings                                                       Prep Time: 30 minutes
2 pounds potatoes (red potatoes are my preference)
8 whole eggs, hard boiled, 6 chopped & 2 sliced (for garnish)
¼ cup sweet pickle juice
½-3/4 cup mayonnaise
½ cup sweet baby gherkin pickles, chopped
¼ cup green onions, chopped
2 tablespoons yellow mustard
1 teaspoon sugar
Paprika for garnish
Cook potatoes with skin until tender about 15 min (I boil the eggs with the potatoes). Drain and separate eggs. Let potatoes cool for a few minutes. Cube potatoes while still warm and toss with pickle juice in a bowl; cool to room temperature. Add green onions, chopped eggs & pickles to cooled potatoes. Combine mayonnaise, mustard and sugar to make the dressing. Gently toss the dressing with the potato mixture. When ready to serve put salad in a serving bowl and top with sliced eggs then a sprinkle of paprika. Serve immediately or chill for 1 hour. This potato salad is just as good at room temperature. I always make a double recipe as this potato salad is very popular as are the requests for seconds.
Broccoli Salad
Makes:  4-6 servings                                                                 Prep Time: 30 minutes
3 cups broccoli florets, chopped
1/2 pound bacon, cooked, diced
1/4 cup red onion, diced
1/2 cup raisins
3/4 cup mayonnaise
1/8 cup sugar
2 TBLS cider vinegar
1/2 cup sunflower seeds
In a large bowl combine broccoli, bacon, onion and raisins. In a small bowl, whisk together mayonnaise, sugar and vinegar. Combine dressing with the vegeta­bles, and refrigerate. Mix in sunflower seeds right before serving. For a vegetarian or lower fat salad I leave out the bacon and it is just as delicious.
Strawberry Muffins

Dry ingredients
1 3/4  cup flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon cinnamon
Mix all of the above together

Wet ingredients
2 eggs, slightly beaten
1/4 cup butter, melted and cooled
1/2 cup plain low- fat or fat- free yogurt or sour cream
1 teaspoon vanilla
1 1/4 cup chopped fresh strawberries
Mix all wet ingredients together except strawberries

Mix wet and dry ingredients together until just blended then fold in the strawberries.
Fill muffin cups 2/3 full and bake in a 375 preheated oven for 15-18 minutes.

Cool and enjoy!
150 calories, 5 grams fat, 1 gram fiber


Strawberry Recipes


Here are a few of my favorite Strawberry Recipes:

Strawberry Cake
Makes:  12 servings                                                                    Prep Time: 45 minutes
Batter
1 ½ cups fresh sliced strawberries.
2 ¼ cups flour
2 ¼ teaspoons baking powder
1/8 teaspoon salt
1½ cups sugar
½ cup butter, softened
2 large eggs
1 cup buttermilk
Frosting
3 ounces cream cheese, softened at room temp
1/3 cup butter, softened
2 tablespoons orange juice
3 cups powdered sugar
12 whole strawberries
 Batter-Preheat oven to 350 degrees. Mix softened butter with sugar and salt. Add eggs and beat. Stir in flour and baking powder. Add buttermilk and mix well. Puree or mash well, strawberries and add to cake mixture; mix until strawberries are blended into batter. Pour cake batter into (2) sprayed 8” cake pans or a 9x13 pan. Bake 25-30 minutes or until toothpick comes out clean. Cool and frost. Note: You can bake in a 9” spring form pan for 50-55 minutes.
Frosting-Place cream cheese, butter and orange juice in medium bowl; beat with mixer until blended. Gradually add powdered sugar, and beat just until blended. Garnish frosted cake with berries.  

Strawberry Shortcake Cups
Makes: 18 mini or 12 regular                                                              Prep Time: 20 minutes
 1 quart strawberries

4 tablespoons sugar

1½ cups flour

1 teaspoon baking powder

½ teaspoon salt

¼ cup cold butter

1 whole egg

½ cup milk

Whipped cream
 Mash and slice strawberries with 2 tablespoons sugar. Set aside. In separate bowl combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In small bowl beat egg and milk add to flour mixture.
Fill 12 greased regular sized muffin tins 2/3 full. Sprinkle with sugar and bake at 425 for 12 minutes or until golden. You can use the mini muffin pans by dropping the baking time down to 8-10 minutes. You can also bake in a round 8 or 9” cake pan which would prolong the baking time by a few minutes. Just before serving cut in half spoon berries and whipped cream between layers.

 Strawberry Pizza
Makes: 12 servings                                                                              Prep Time: 30 minutes
1 quart strawberries, sliced
1 package strawberry glaze
2 (8 ounce) packages of cream cheese, softened at room temperature
1 pound box of powdered sugar
4 ounces of pecans, chopped
2 cups flour
2 sticks (1 cup) butter (do not use margarine)
 Melt butter, add to flour and pecans. Spread in bottom of sprayed 9x13” pan. Bake at 350 degrees for 15 minutes and let cool. Mix softened cream cheese and powdered sugar, spread on top of cooled pecan mixture. Wash and slice strawberries, add glaze and spread on top of cream cheese mixture. This is my family’s favorite!
Strawberry Daiquiri
Makes:  6 servings                                                                                          Prep Time: 10 minutes
 6 ounces fresh strawberries
¾ cup simple syrup (see recipe)
1 tablespoon fresh lemon juice
3 cups crushed ice
½ cup rum
 Combine all ingredients into a blender and puree until smooth. 
Strawberry Lemonade
 Makes:  2 quarts                                                                                            Prep Time: 15 minutes
 4 cups cold water
1 quart fresh strawberries, stems removed
¾ cup sugar
¾ cup lemon juice, fresh or bottled

Process water, strawberries and sugar in blender until smooth. Stir in lemon juice. Add additional water if too tart for your taste. Easy alternative: Add pureed strawberries to a frozen concentrated lemonade following the directions on the can.
 Strawberry Popsicles
Makes:  12 popsicles                                                                                     Prep Time 4 hours 30 minutes
 1 cup water
½ cup sugar
1 pint strawberries
2 tablespoons lemon juice
2 tablespoons orange juice
Bring water and sugar to a boil in a saucepan, stirring until sugar dissolves. Remove from heat and cool. Process cooled sugar mixture, strawberries, and juices in a blender until smooth, stopping to scrape down sides. Pour into 12 (1/4-cup) plastic Popsicle molds. Insert Popsicle sticks, and freeze for 4 hours until firm.
Strawberry Orange Banana Smoothie
Makes:  4 servings                                                                                          Prep Time: 10 minutes
 ¼ cup orange juice
¼ cup apple juice
12 whole strawberries
1 whole banana, cut into chunks
½ cup orange sherbet or fat free frozen vanilla yogurt
In a blender, combine juices, fruit and sherbet. Blend until smooth.

Lemonade Day, Saturday May 12th
































Strawberry Lemonade
Recipe Above!
Blackberry Lemonade

Substitute blackberries for the strawberries in the strawberry lemonade recipe.

Watermelon Lemonade
 Makes: 4 quarts                                                                                   Prep Time: 15 minutes
1 medium watermelon, seedless, pureed                        
1 can lemonade, concentrated, frozen or 6 cups fresh lemonade
Prepare lemonade according to directions then add the pureed watermelon and stir well. This is healthy and wonderful on a hot summer day.

…and here’s one for the adults

Blackberry Lemonade

Makes: 1 serving                                                                                 Prep Time: 3 minutes

(1) 12 oz glass
6 whole blackberries, fresh
1 ½ ounces Stoli blackberry vodka
1 splash simple syrup (see recipe)
1 splash 7-up
4-5 ounces lemonade
ice
 Put berries in the bottom of a glass and smash them with a fork. Fill glass with ice, add vodka, simple syrup, 7-up and fill the rest of the glass with lemonade. 
*Do not try and sell this at your lemonade stand! Save it for the neighborhood block party:)


St. Patty's Day Recipes
Here are a few of my favorite St Patty's Day Recipes
  

Since Saint Patty's Day is just around the corner I have included, in this post, a few of my favorite recipes. The Corned Beef with the Jalapeno Pepper Jelly recipe came from Leah Chase-the chef and owner of the very popular Dookey Chase Restaurant in New Orleans. I called Leah at her restaurant and told her we were planning a big party at one of my restaurants and wanted to serve something different yet delicious. She gave me this recipe and said this is what she serves at her St Patty's Day celebration at The Dookey Chase Restaurant.

Corned Beef with Jalapeno Pepper Jelly

4
pound
corned beef brisket
1
jar
jalapeño jelly
1
cup
water

Rinse corned beef. Place in a roaster with a lid or baking dish covered with foil. Slow roast in a preheated 300 degrees oven for 3-4 hours or until tender. Cover the beef with jelly and slow roast, basting the beef every 15 minutes or so the last hour. Makes 8 servings.
Rueben Soup
1 ½ c diced onion
1 ½ c diced celery
6 TBLS butter
3 c chicken broth
3 c beef broth
1 ½ t baking soda
6 TBL cornstarch
6 TBLS cold water
2 ¼ c sauerkraut, drained & rinsed
6 c half & half
6 c diced cooked corned beef
3 c shredded Swiss cheese
Salt & Pepper to taste

Sautee onion& celery in butter until tender. Add broth and baking soda. Combine cornstarch & water; add to pan. Bring to a boil; boil for 2 minutes, stirring occasionally. Reduce heat. Add sauerkraut, cream & corned beef; simmer & stir for 15 min. Add cheese; heat until melted. Add salt & pepper. Garnish with croutons if desired. Serves 18

Rueben Bake
Makes: 8 servings Prep Time: 30 minutes

2 sheets of Puff Pastry (groceries freezer section) or 2 cans crescent rolls
1 pound of Swiss cheese, sliced
1 ¼ pounds of deli corned beef, sliced (or turkey to make a turkey Rueben)
1- 14 ounce can sauerkraut, rinsed, well drained.
2/3 cup Thousand Island dressing
1 each egg white, beaten
3 teaspoons caraway seeds

Unroll 1 sheet of puff pastry and press into bottom of 9x13” baking dish. Press to cover the bottom of the baking dish. Bake in a preheated 375 degree oven for 8-10 minutes or until golden brown. Then layer with half the cheese and all of the meat. Combine sauerkraut and dressing; spread over meat. Top with remaining cheese. On lightly floured surface press or roll out the second sheet of pastry to fit the 9x13 pan. Place over the cheese. Brush with egg white; sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand 5 minutes before cutting.

Irish Soda Bread
3 ½ c. flour
2 t. salt
1 T. Sugar
2 t. baking soda
2 T. Butter
1 ¾ c. buttermilk

Mix flour, salt, sugar and soda in bowl. Blend butter into flour mixture with fork. Add buttermilk and stir with fork until all dough is dampened. Flour hands and shape dough to fit into a well greased 8” round cake pan. Cut across top from side to side to make an X. Bake at 400 degrees for 35 minutes or until nicely browned. Remove and let cool. Do not cut until cooled. Then cut into thin slices and butter. Very easy and very delicious!

Enjoy!!

Vegetable Soup Week





































This week is vegetable soup week here at the farm. I like to use the frozen vegetables from the farm in all my soups especially these two recipes; Vegetable Beef Soup and Italian Garden Vegetable Soup. In my cookbook I include a chapter called Canning and Preserving. This chapter includes the Basics of Canning; Preserving by Freezing and Drying Herbs. I have received many comments on how wonderful both of these soups are (one is with meat and one is a vegetarian soup). The V-8 juice makes this vegetable soup stand out from all others, especially when made with homemade V-8 juice.
Vege­table Beef Soup
Makes:8-10 servingsPrep Time: 5 hours

2 pounds beef Chuck or English roast
48 ounces V-8 or tomato juice
2 Tbls beef base
1 teaspoon chopped garlic
1 teaspoon Lawry's Seasoned Salt
1 teaspoon pepper
2 cups water
Wash Roast. Season both sides with salt and pepper. Brown both sides in a skillet. Put in a large roasting pan. Add vegetable juice, beef base, water and garlic. Roast in a preheated oven covered at 325 degrees for 3-4 hours. When meat is pull apart ten­der, remove from oven and put on top of stove. Add whatever vegetables you desire. Cook until vegetables are done. Pull meat into pieces. You can also cook in the crock pot on low for 6-8 hours but start the vegetables with the meat on top. You will still need to brown the meat.

Italian Garden Vegetable Soup

Makes: 4-6 servingsPrep Time: 45 minutes

2 cups tomatoes, diced

4 cups water

¼ cup vegetable base

1 clove garlic, diced

½ cup onion, diced

¼ cup parsley, fresh, chopped

1 teaspoon oregano, dried

1 teaspoon Italian seasoning, dried

3 whole potatoes, diced

1 large carrot, diced

1 cup green beans, fresh or frozen

1 cup corn; fresh or frozen
1 1/2 cups brussels sprouts; frozen

1 whole zucchini, diced

Bring tomatoes, water and vegetable base to a boil; add garlic, onion, parsley, oregano, Italian seasonings, carrots, potatoes, brussels sprouts and green beans; simmer until they are tender. Once potatoes, carrots, brussels sprouts and green beans are tender add the zucchini and corn.

I use this recipe a lot in the winter time with the frozen vegetables from my summer garden; frozen tomatoes, brussels sprouts, green beans, onions & zucchini. I also use my dried herbs from the garden (the Italian Seasoning Mix in the Farm to Fork Chapter).

If you are interested in purchasing my cookbook it is available on Amazon.com or by notifying me on my blog

Vegetable Pasta Salad


Blackberry Bread







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