VEGETABLES

Best Beef Vegetable Stew
Submitted by Kim Hoover

1 can (10 oz) tomato soup
1 c. water or red wine (or half cup each)
1/4 c. flour

Mix soup mixture together until smooth.

2 lb. beef chuck, cubed
3 carrots, sliced
3 white or yellow onions, quartered
4 potatoes, cut in one-inch chunks
1/2 c. celery, cut in one-inch chunks
8 whole large mushrooms
2 beef bouillon cubes (optional)
1 T. Italian seasonings
1 bay leaf
Black pepper to taste

Combine in crock pot.  Pour soup mixture over ingredients.

Cook on low for 8-12 hours. Serves 6 as main dish.

Note--you may substitute the vegetables; other fresh vegetables taste great. I used chopped tomatoes and green pepper instead of celery and mushrooms.

Chilled Gazpacho Soup

4 Cups Tomatoes, chopped, 2 C vegetable or beef broth,1 C diced cucumber
1 C diced Green/Red Pepper, ½ C diced sweet onion
2 T sugar or 1 T agave nectar
1 T lemon juice, 1 t salt, several dashes Worcestershire sauce, 10-12 drops Tabasco sauce
(or ½ T very finely minced jalapeno pepper, no seeds)
6 ice cubes, chopped or small.

Mix together. Allow soup to stand 30 minutes. Float diced cucumber on top.

Serves 4

PICO DE GALLO
Recipe from Marie Weil

Ingredients:
Fresh or Canned Tomatoes Cucumber (optional)
Onions Carrots (optional)
Fresh Cilantro Juice of ½ lime/lemon
Garlic Cloves 2 Tbsp. Olive Oil
Hot Peppers (i.e.jalapeno or red, etc.)
Salt, Oregano, Basil, Cumin and any other spices you like

Method:
Use almost equal amounts of tomatoes and onions – finely chopped (for a chucky style salsa) by hand, or use a food processor (for liquefied salsa) for quick and easy preparation. I chop the big vegetables first, adding the peppers (as hot to your taste) last before squeezing lemon/lime juice and adding with oil and dry spices. You may make the salsa as chucky or liquefied as you like. Increase ingredient amounts to increase quantity. Serve chilled with fresh tortilla chips. Cut up corn tortillas in ¼ and fry in EV Olive Oil!

Growing up in New Mexico, we always had salsa to put on everything, from eggs to rice & beans, and to eat with chips. It is easy to make and can be served at all parties. Best when vegetables are fresh and in season. Serve with any Mexican dish.

Crunchy Avocado and Black Bean Salad

1 small shallot, minced
3 tablespoon fresh lime juice
2 teaspoon honey
1 teaspoon fresh lime zest
1 teaspoon olive oil
½ tsp salt
¼ tsp fresh ground pepper
1 can (15oz) black beans, drained & rinsed
1 red bell pepper, diced
½ English cucumber, diced
1 avocado, peeled, pitted, diced

Wisk together shallot, lime juice, honey, lime zest, oil, salt and pepper in small bowl.
Combine beans, bell pepper and cucumber in a large bowl. Add dressing, mix well. Add avocado; gently toss to blend.

4 servings

Cilantro Chicken
Submitted by Jill Fritz

2 tablespoons lime juice
2 tablespoons vegetable oil
1 teaspoon honey
4 boneless skinless chicken breast halves (1pound)
1 cup finely crushed tortilla chips
1 jar (16oz) salsa
2 tablespoons minced fresh cilantro
1/3 cup shredded Monterey Jack cheese

In a shallow bowl, combine lime juice, oil and honey. Dip chicken in lime juice mixture, then coat with tortilla chips. Place in an ungreased baking dish. Bake, uncovered, at 350 for 25 minutes or until juices run clear. Combine salsa and cilantro; pour over chicken. Sprinle with cheese. Bake 5 to 7 minutes longer or until cheese is melted.

Grilled Vegetable Lasagna
submitted by Jill Fritz

3 eggplants, cut lengthwise into 1/4 – inch slices (about 3 pounds)
3 zucchini, cut lengthwise into 1/8-inch slices (about 1 ¼ pounds)
Cooking spray
1 teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
2 red bell peppers, quartered and seeded
1 (15-ounce) container fat-free ricotta cheese
1 large egg
¾ cup grated Asiago cheese, divided
¼ cup minced fresh basil
¼ cup minced fresh parsley
9 lasagna noodles, divided
1 (26-ounce) jar tamato-basil spaghetti sauce, divided
¾ cup (3 ounces) shredded part-skim mozzarella cheese, divided
¼ cup commercial pesto

1.) Preheat grill 2.) Coat eggplants and zucchini with cooking spray. Sprinkle with ½ tsp. salt ¼ tsp pepper. Grill eggplant and zucchini 1 ½ minutes on each side or just until tender. Cool; combine in a large bowl. 3.) Place bell peppers on grill, skin sided down, grill 3 minutes or until tender. Cut into (1-inch wide) strips. Add bell peppers to eggplant mixture. 4.) Combine ricotta cheese, egg, ½ cup Asiago cheese, basil, parsley, remaining ½ tsp. salt, and remaining ½ tsp pepper. 5.) Cook the lasagna noodles according to package directions, omitting the salt and fat. 6.) Preheat oven to 375. 7.) Spread ½ cup spaghetti sauce in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 noodles over tomato sauce. Top with half of eggplant mixture. Spread half of ricotta cheese mixture over eggplant mixture, sprinkle with ¼ cup mozzarella cheese. 8.) Arrange 3 noodles and 1 cup of spaghetti sauce over cheese, cover with the remaining eggplant mixture. Top with remaining ricotta mixture. Spread pesto over ricotta, sprinkle with ¼ cup mozzarella cheese. Cover with remaining 3 noodles. 9.) Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining ¼ cup Asiago cheese and remaining ¼ cup mozzarella cheese. 10.) Bake at 375 for 1 hour. Let stand 15 minutes before serving. Yield: 10 servings.

MIXED ROASTED VEGETABLES
Submitted by Karen Priar

1 med. eggplant, cut into 2-inch chunks
1 med. green bell pepper, cut into 1-inch pieces
1 med. red bell pepper, cut into 1-inch pieces
1 med. onion, cut into 8 wedges and separated
1 med. zucchini, cut into 1-inch pieces
1 med. yellow squash, cut into 1-inch pieces
1/2 lb. whole mushrooms
1/3 cup chopped fresh or 2 TBSP dried basil leaves
3 TBSP olive oil
2 TBSP red wine vinegar
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. ground pepper (fresh tastes best)
1 med. tomato, seeded and cut into 2-inch pieces
Grated Parmesan cheese, if desired

1. Heat oven to 350. Place eggplant, bell peppers, onion, zucchini and
mushrooms in 3 qt. casserole. Sprinkle evenly with basil. Mix oil,
vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
2. Bake uncovered 30 min. Add tomatoes; toss to coat. Bake uncovered
about 15 minutes longer or until vegetables are tender. Serve with
cheese.

Rice Salad with Cilantro Vinaigrette
submitted by Jill Fritz

2 cups cooked long grain rice
1 can (15 oz) black beans, rinsed and drained
½ cup diced sweet red pepper
½ cup diced sweet yellow pepper
4 ½ teaspoons minced fresh cilantro
3 tablespoons olive or vegetable oil
2 tablespoons cider or white wine vinegar
2 tablespoons water
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper

In a bowl, combine rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight fitting lid; shake well. Pour over rice mixture and toss to coat. Refrigerate until serving.
Yield: 4-6 servings

South-Of-The –Border Meat Loaf
submitted by Jill Fritz

1 can (15 oz) black beans, rinsed and drained
4 taco shells, crushed
½ cup chopped onion
½ cup chopped green pepper
1/3 cup minced fresh cilantro
2 egg whites
2 tablespoons chopped jalapeno pepper
2 teaspoons ground cumin
2 teaspoons chili powder
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon pepper
2 pounds lean ground beef
Salsa, optional

In a bowl, combine the first 12 ingredients. Add beef and mix will. Press into a loaf pan coated with cooking spray. Bake, uncovered, at 375 for 1 hour or until meat is no longer pink and a meat thermometer reads 160. Cool for 10 minutes before removing from pan. Drizzle with salsa if desired.
Yield: 6-8 servings

STRAWBERRY AND CHICKEN SALAD

8 cups torn romaine lettuce
2-3 large pieces of chicken breast marinated in Gazebo Room dressing and then grilled
1 can (15 oz.) mandarin orange segments, drained
2 cups sliced strawberries
1/2 medium red onion, sliced
1/2 cup sliced almonds
poppyseed dressing (recipe below)

POPPYSEED DRESSING

1/2 cup mayonnaise
2 T. vinegar
1/3 cup sugar
1/4 cup whole milk
2 T. poppyseeds

Recipe Instructions:
Place all dressing ingredients in a jar. Cover and shake until blended. Dressing keeps several days in refrigerator.
Toss romaine in large bowl with chicken, oranges, strawberries, and onion. Sprinkle with almonds. Serve with dressing. Makes 4 servings.

A special extra to do with the almonds is to caramelize them. Heat almonds and 3 T. sugar in nonstick skillet on medium-high heat for several minutes or until sugar is golden brown, stirring frequently. Spread into a thin layer on wax paper. Break into small pieces.

BAKED VEGGIE BURRITOS

1. Preheat oven to 425 degrees
2. Spray baking dish or pan lightly with cooking spray.
3. Combine first 10 ingredients-cabbage through salsa
(only using 1/2 C cheese) in a large bowl and mix well.
4. Place tortillas between damp paper towels on a plate and microwave to warm (approximately 1 minute so they will roll better)
5. Spread 2/3 C mixture down center of each tortilla
6. Roll tortillas and place seam side down on pan
(use a toothpick to secure if needed)
7. Sprinkle burritos with remaining 1/2 C cheese
and green onions
8. Bake for 15 minutes or until cheese melts

Ingredients:
3/4 C cabbage, shredded
1/4 C carrots, grated
1 C bell pepper, chopped
1/2 C onion, chopped
1/2 C cilantro, minced
jalapeno or habanero pepper, minced to taste
1 16 oz can black or pinto beans
1 C shredded cheddar cheese (divided in half)
2 T lime juice
1 C salsa (plus extra for garnish)
1/2 C green onions, sliced (for garnish)
6 flour tortilla cooking spray

Optional: sour cream for garnish


MESCLUN MIX SALAD

Mesclun Mix Salad (also known as Spring Mix) is a blend of many baby lettuces, Asian mustards and other greens: Red leaf lettuce, Green leaf lettuce, Green and Red Romaine, Green and Red Buttercrunch, Tat-soi, Arugula, Lolla Rosa, Red Mustard, Frisee, Mizuna, Red Russian kale, Radiccio. Some ingredients vary in season. Our salad mix is triple washed, spun-dry, packed cold, and ready to serve. It is rich in a wide array of vitamins and minerals.
Our Mesclun Mix Salad is Food Safety Certified.

BASIL CREPES WITH
CHICKEN OR VEGETABLES
Recipe submitted by Palmyra member Barbara A. Miller

4-6 T olive oil
2 lbs boneless chicken in bite size pieces
2 cloves garlic, minced
3/4 C chopped parsley
3/4 C chopped spring onions
2-3 T lemon juice
salt and pepper

Stir-fry all ingredients. Add lemon juice and seasonings.

Crepes:
3 eggs
1/2 C milk
1/2 C water
3/4 C flour
1/2 t salt
3 T basil puree (1/2 C basil Leaves with 3 T olive oil in blender)

Combine eggs, milk, water then gradually whisk in flour and finally basil puree. Refrigerate batter for 1-2 hours. Heat small amount of butter in 6-7' frying pan. When pan is hot, pour in enough batter to cover bottom of pan. Flip when lightly browned.

Barbara notes she sometimes omits the chicken and uses all sorts of sautéed vegetables.

Popcorn

Popcorn is on the ear and we have grown it for you as an old-fashioned treat. The kernels need to be just the right moisture level to pop, so we recommend you keep on countertop in a basket or bowl till mid-December. Then you need to shell the corn. Shell the kernels off by rubbing 2 ears together over a deep bowl or pan. Remove all kernels. Then the corn grain needs to be winnowed. Here you are taking part in an ancient worldwide way of cleaning grains. Need to be outside if possible. Put an empty deep bowl on the ground, you pour the corn from one deep pot into another from 3-4 ft above. The wind blows off all the chaff from the corn and after a few winnowings, you’ve got clean corn or rice or wheat. Store popcorn in a glass jar or bag at room temperature. To pop the old fashioned way: use a hot air popper. Or cover the bottom of a 4 qt pot with oil and heat on high. Add ½ C popping corn and cover with a lid. Leave on medium to med-high till popping ends. Sprinkle on salt, or spike or butter.