Salad Louis

Our Market Leader, Vicki says, “Here is a recipe for everyone!  Cucumber, chives and parsley are included in the creamy dressing which is blended and poured into hollowed out tomatoes. Place on a bed of lettuce and serve with carrot sticks, celery sticks, and radishes on the side for dipping.”

Ingredients:

  • 1 cucumber, partially pared
  • ¼ cup French Dressing
  • 1 cup mayonnaise
  • ¼ cup dairy sour cream
  • ½ teaspoon snipped chives
  • 1 teaspoon snipped parsley
  • ½ teaspoon tarragon
  • 6 medium whole tomatoes
  • Shredded lettuce
  • Carrot sticks, celery sticks, and radishes

Directions:

Cut cucumber in chunks, combine with French dressing in blender, and blend. Add mayonnaise, sour cream, chives, parsley, and tarragon. Blend 2 seconds. Scoop out most of the inside of the tomatoes and turn upside down to drain. Place upright on bed of shredded lettuce and fill with cucumber dressing. Serve with celery and carrot sticks and some radishes at the side for dipping in dressing.

This recipe is from Garden Fresh Soups and Salads by Verna Meyer.

Salad Louis

Stuffed Peppers

INGREDIENTS:

  • 4 medium green peppers, top removed and seeded
  • ½ cup chopped onion
  • 2 tablespoons butter
  • 1-pound extra-lean ground beef
  • 1 8-ounce can tomato sauce
  • 1 8¾-ounce can whole kernel corn, drained (optional)
  • 2 to 3 teaspoons chili powder
  • 1 teaspoon salt
  • ¾ cup grated sharp Cheddar cheese

DIRECTIONS:

Heat oven to 375⁰ F. Cook peppers in boiling salted water about 5 to 8 minutes; drain well. Turn cut side down to drain. Sauté chopped onion in butter until tender but not brown; add meat and sauté until brown. Add tomato sauce, optional corn, chili powder, and salt. Fill drained peppers with meat mixture and place in deep baking dish; add ½-inch water to bottom of baking dish. Bake for 15 minutes, sprinkle tops of peppers with grated cheese. Continue to bake another 15 minutes or until cheese is melted and meat is hot.

This recipe is from the Fresh from the Garden Cookbook by Miriam B. Loo.

Stuffed Peppers

Elote (Mexican Street Corn)

INGREDIENTS:

  • 4 ears of grilled corn on the cob
  • ¼ cup mayonnaise
  • 1 ½ teaspoons lime juice
  • ½ teaspoon chili powder, plus more for sprinkling
  • Pinch of cayenne pepper (optional for extra heat)
  • ¼ teaspoon salt
  • 2 ounces (about ½ cup) finely grated Cotija cheese*
  • 2 tablespoons finely chopped cilantro

VARIATIONS:

Boiled or steamed corn on the cob works too.

Try a variety of chili powder (chipotle, ancho, or tajin)

Elote en vaso (corn cup) Slice the corn off the cob and divide between 4 cups, top with ¼ of the sauce and sprinkle ¼ of the Cotija blend over each cup. Sprinkle with chili powder and serve with spoons.

Elote (Mexican Street Corn)

Buttery Garlic Green Beans

Ingredients:

  • 1-pound fresh green beans, trimmed and snapped in half
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 2 pinches lemon pepper (or favorite seasoning)
  • salt to taste

Directions:

Step 1 – Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.

Step 2 – Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper (or favorite seasoning) and salt.

Recipe from ALLRECIPES.COM

Buttery Garlic Green Beans

Marinated Coleslaw

Ingredients:

  • 1 ½ pounds cabbage, shredded
  • 1 large onion, minced
  • 1 large green or red pepper, minced
  • ¾ cup vegetable oil
  • ½ cup sugar
  • ½ cup apple cider
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • ½ teaspoon celery seed
  • ¾ teaspoon ground turmeric

Directions:

Place cabbage onion, and green or red pepper in bowl. In saucepan mix remainder of ingredients and bring to a boil. Pour over vegetables in bowl. Cover and refrigerate for 1 day before serving.

Note: Keeps for a week refrigerated. Good for picnics.

This recipe is from the Fresh from the Garden Cookbook by Miriam B. Loo.

Marinated Coleslaw

Zucchini Egg Bake

Ingredients:                                                       

1 tablespoon butter or olive oil*

¼ cup finely chopped onion

2 pounds (3 to 4 cups) zucchini, grated

½ pound seasoned ground meat (taco meat, chorizo, etc.)

5 eggs, beaten

½ cup grated pepper jack cheese

Preparation:

Preheat oven to 350⁰ F. In a sauté pan, melt butter and add onion and zucchini. Sauté until zucchini is tender, 5 to 7 minutes. Put zucchini in a colander to drain off any excess liquid. Add meat and seasoning to the sauté pan and sauté until just cooked. Combine the meat, zucchini, and onions and season to taste. Add eggs, mix well, and pour into an 8 by 8-inch square pan. Cheese can be spread on top or mixed into the batter. Bake uncovered 35 to 40 minutes.

*Note: For an Italian version of this recipe substitute olive oil, spaghetti squash, Italian sausage, and Parmigiano Reggiano cheese.

Recipe from Michelle Bachmann, St. John’s United Church of Christ, Norwood-Young America, MN

Zucchini Egg Bake

Garden Salad

Ingredients:

  • 1-pound fresh green peas
  • ½ cup chopped celery
  • ½ cup garlic French dressing or Sauce Vinaigrette (recipe below)
  • ½ head lettuce, shredded
  • 2 hard cooked eggs, chopped

Directions:

Cook peas in boiling salted water 8 to 10 minutes or until tender. Drain; cool. Add chopped celery; stir in dressing. Cover and marinate in refrigerator several hours or overnight. Spoon on a bed of shredded lettuce and garnish with chopped egg.

Sauce Vinaigrette

Ingredients:

  • 1/3 cup white wine vinegar
  • 2 sprigs parsley, minced
  • ½ teaspoon dry mustard
  • 1/2 teaspoon salt, to taste
  • ½ teaspoon tarragon
  • 1 green onion, chopped (or 1 tablespoon chives, snipped)
  • 1 cup salad or olive oil

Directions:

Place vinegar, salt, onion, parsley, tarragon, and mustard in blender. Add ¼ cup oil and blend. Stop blender, add ¼ cup more oil, and blend. Repeat until all oil is used. Makes about 1 1/3 cups.

This recipe is from Garden Fresh Soups and Salads by Verna Meyer.

Garden Salad

Raspberry Lemon Muffins

Ingredients:

  • 2 cups sifted flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup half and half
  • ½ cup oil
  • 1 teaspoon lemon extract
  • 2 eggs
  • 1 cup frozen raspberries

Directions:

Combine flour, sugar, baking powder, and salt in large bowl; mix well. Blend half and half, oil, lemon extract, and eggs in a small bowl. Add to flour mixture. Stir just until moistened. Fold in raspberries gently. Fill paper lined muffin cups ¾ full. Bake at 425 degrees for 18 to 23 minutes or until golden brown. Cool for 5 minutes. Remove to wire rack to cool completely. Yield: 1 dozen.

This recipe is from The Great American Outdoors Cookbook a collection of recipes from Home Economics Teachers published by Favorite Recipes® Press.

Raspberry Lemon Muffins

When selecting beets from garden or market, look for small, smooth-skinned ones with green tops. Some larger beets may have a woody texture. The rich red color of beets is best preserved by cooking them in the following way:

  1. Leave on the skin, roots, and about 2 inches of the green tops.
  2. In covered saucepan, cook beets in salted boiling water that covers them by about 2 inches. Cooking time depends on the maturity and size of the beets., but generally it takes 25 minutes for smaller beets to 60 minutes or longer for larger beets before they are tender.
  3. Drain and cool under running water; cut off roots and tops. Rub skins off before serving.

Beets in Honey

Ingredients:                                                       

  • 3 tablespoons butter
  • 2 tablespoons honey
  • 2 tablespoons Dijon-style mustard
  • ½ teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper to taste
  • 2 cups tiny whole beets, cooked (see above)
  • Chopped fresh parsley

Directions:

In saucepan blend butter, honey, mustard, lemon rind and juice, salt, and pepper. Heat to boiling; add beets and toss until heated through. Garnish with fresh parsley.

This recipe and directions for cooking beets is from the Fresh from the Garden Cookbook by Miriam B. Loo.

Beets in Honey

Fresh Strawberry Pie

Prepare a 9-inch pie shell using your favorite recipe or purchased pie crust. Bake pie shell in hot oven, 475⁰ for 8 to 10 minutes, until lightly browned. When cool put in a layer of the largest, prettiest strawberries. Meanwhile make the strawberry glaze.

GLAZE:  Mash enough berries to measure 2 cups. Add enough water to make up the two cups if necessary. Mix 1 cup sugar with 4 level tablespoons cornstarch. Add mashed berries and stir while cooking over direct heat until it begins to boil. Boil slightly. Stir in 1 tablespoon butter. Cool.

Pour cooled glaze over the fresh strawberries in the baked pie shell and chill.

Serve with whipped cream.

Recipe from Della Pont published in the Morrison County 4-H Federation Cookbook 1973.

Fresh Strawberry Pie