Serves 4-6. Recipe is from Heather Vetter Schaefer.
1 tbl. olive oil
1 small onion, chopped
1 cup arborio rice
2 cups vegetable stock
1/2 tsp. salt
4 cups rinsed and chopped fresh spinach
1/2 bunch asparagus, trimmed and cut into bite-sized pieces
11/2 tsps. zest and juice from a lemon
1/2 cup grated Parmesan cheese, divided
Serves 6-8. Recipe is from the Viking Cooking School. A soufflé will always impress your guests. If you have the ingredients and soufflé dishes ready before you begin, the technique is easy to master. For this recipe, make sure the blanched spinach is squeezed as dry as possible so that excess liquid doesn’t affect the texture of the soufflé base.
1/2 stick unsalted butter, divided
1/4 cup plain bread crumbs
1 (10-oz.) bag prewashed spinach, tough stems removed
Salt and freshly ground white pepper, to taste
3 tbls. all-purpose flour
1 cup whole milk, heated to a simmer
2 tsps. Dijon mustard
2 cloves garlic, minced
1 cup grated Gruyère, Cheddar or Parmigiano-Reggiano cheese, about 4 to 5 ozs.
4 large egg yolks, lightly beaten
7 large egg whites, brought to room temperature
Serves at least 12. Recipe is from Myra Crawford.
1 lb. lasagna noodles
About 1 cup of a combination of chopped onion, celery, bell pepper and garlic
1 stick butter
1 lb. peeled and deveined shrimp
1 lb. crawfish tails
1 lb. crab claw meat
1/4 cup vegetable oil
1/4 cup all-purpose flour
3 1/2 cups whole milk
Salt, to taste
1/2 tsp. white pepper
Pinch grated nutmeg
1 lb. grated mozzarella cheese
2 (8-oz.) pkgs. grated pizza cheese (all white cheeses)
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
Makes 8 salad-sized servings. Recipe is by Corinne Cook.
1 medium-size cauliflower, broken or cut into florets
½ cup canola or vegetable oil, not olive oil
3 tbls. white or rice vinegar
½ cup halved pimento-stuffed green olives
½ to ¾ cup halved grape tomatoes
2 tbls. chopped green onions
1 heaping tbl. dill relish (or sweet if you prefer)
Salt to taste
Freshly ground black pepper to taste
Salad greens to line bowl or salad plates, optional
1. Place about 1-inch, salted water in bottom of pot. Cook the cauliflower, covered, until tender-crisp, about 7 to 9 minutes. Drain.
2. In medium bowl, combine oil, vinegar, olives, tomatoes, green onions and dill relish.
3. Add cauliflower to vinaigrette and season to taste with salt and pepper. You may want to add more vinegar or seasoning. Put it in a gallon-sized bag and let it marinate until ready to serve.
4. For serving, place in a bowl or on salad plates lined with greens.
Black-Eyed Pea and Tomato Stew With Brown Rice
Makes 4 servings. Adapted by Beth Colvin from a Canned Food Alliance recipe. Like most stews, this was even better the next day.
2 tsps. peanut oil
1 cup prechopped seasoning blend that includes onions and peppers
1 (15-oz.) can black-eyed peas, drained, rinsed and mashed
1 (15-oz.) can diced Italian tomatoes
1 (15-oz.) can tomato sauce
Salt and pepper to taste
3 cups cooked brown rice
1/2 cup chopped peanuts
Avocado Apricot Almond Salad
Serves 4 as a side salad. Recipe is from Earthbound Farm.
5 ozs. prewashed mixed baby greens (6 cups)
1/4 cup fresh whole tarragon leaves
About 1/4 cup Lemon Vinaigrette (recipe follows)
1/4 cup sliced almonds, toasted
1/2 cup (2 ozs.) crumbled mild semisoft goat cheese or feta cheese
1/2 ripe avocado, sliced
8 dried apricots, each cut into 3 or 4 strips
Greek Vegetable Sandwiches
Makes 6 sandwiches. Recipe is from Margo Bouanchaud (Hayes) and Mary Ann Monsour’s “Culinary Secrets” cookbook.
1 medium eggplant, sliced into 1/2-inch rounds
1 large onion
Cavender’s Greek seasoning
6 poppy seed or onion sandwich rolls
Basil olive oil (or other herb-infused oil)
Spinach or basil leaves
1 tomato, sliced
6 mozzarella slices
Basil Tomato Soup
Serves 3 or 4. Recipe is by Corinne Cook.
2 tbls. butter or margarine
½ onion, chopped
1 or 2 carrots, peeled and shredded
1 (14.5-oz.) can peeled whole tomatoes, coarsely chopped
1 (10-oz.) can Ro-Tel Original diced tomatoes and green chilies. (Add a little less if you want it less spicy.)
1/4 to ½ cup chopped fresh basil (lightly packed)
½ tsp. sugar
1 cup vegetable broth
2 tbls. Italian bread crumbs
Sour cream, optional
1. In large saucepan, sauté onion and carrots in butter or margarine until onions are soft.
2. Add whole tomatoes, Ro-Tel tomatoes, basil, sugar and chicken broth. Simmer, uncovered, about 5 minutes.
3. Place tomato mixture in small batches in blender or processor and process until lightly pureed.
4. Return to saucepan and stir in the bread crumbs. Serve warm. If desired, a bowl of sour cream may be passed at the table for those who would like a spoonful on top of their soup.
Makes 4 servings. Recipe is by Helana Brigman.
1 bunch kale, washed, dried and torn into bite-sized pieces
Olive oil, for dressing
Kosher salt, for dusting
1. Preheat oven to 350 degrees. Line a baking sheet with either a Silpat mat or wax paper. Lay kale leaves across baking sheet and dress lightly with olive oil and kosher salt. Don’t worry about overcrowding your kale leaves, as they will shrink a good bit during cooking.
2. Roast kale in oven for 5 minutes and flip. Roast for an additional 5 to 7 minutes or until kale is light and crispy. Remove from oven, cool and enjoy.
Vegetarian Spaghetti Sauce
Serves 6. Recipe is by Suzanne Vandyck.
1 lb. eggplant, peeled and cut in 1-inch cubes
1 red bell pepper and 1 green bell pepper, cut into small strips
1 carrot, finely chopped
1 medium onion, chopped
4 garlic cloves, minced
1 (28-oz.) can stewed tomatoes, Italian style
2 tbls. tomato paste
4 ozs. mushrooms, sliced
1 chili pepper, seeds removed and chopped (optional)
1 tsp. dried crumbled oregano
1 tsp. dried basil
1 tsp. dried rosemary
Freshly ground pepper and salt, to taste
Kalamata or California olives for garnish
Grated Parmesan cheese
1. Combine all ingredients in a slow cooker, except olives.
2. Stir well.
3. Cover and set on Low for 4 to 6 hours.
4. Serve over your choice of pasta with some freshly grated Parmesan cheese and top with olives for garnish.