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Maxine
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Blog: www.ChewOnThatBlog.com
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Table of Contents
Artichokes...................................................................................................................................... 6
Artichokes and Herbs.................................................................................................................. 6
Garlic and Artichoke Pizza ......................................................................................................... 7
Mushroom Artichoke Casserole ................................................................................................. 8
Artichoke Wonton Bites ............................................................................................................. 9
Oven-Braised Baby Artichokes with Lemon Aioli................................................................... 10
Artichoke, Mushroom & Parma Ham Tart ............................................................................... 12
Braised Artichokes with Little Onions and Bacon ................................................................... 13
Artichokes Braised with Green Onions and Sugar Snap Peas.................................................. 14
Stuffed Artichoke Bottoms ....................................................................................................... 15
Garlic-Sauteed Artichokes ........................................................................................................ 16
Green Lasagna with Artichokes and Leeks .............................................................................. 17
Artichokes in a Garlic and Olive Oil Sauce.............................................................................. 19
Cheesy Artichoke Heart Appetizers.......................................................................................... 20
Asparagus .................................................................................................................................... 21
Asparagus Picnic Salad............................................................................................................. 21
Chicken Asparagus Casserole................................................................................................... 22
Asparagus and Chicken Lasagna .............................................................................................. 23
Beef and Asparagus Stir Fry ..................................................................................................... 25
Asparagus Almondine............................................................................................................... 26
Spring Asparagus Quiche ......................................................................................................... 27
Best Ever Asparagus and Ham Rolls ........................................................................................ 28
Creamy Asparagus Chowder .................................................................................................... 29
Asparagus Bouquet ................................................................................................................... 30
Roasted Asparagus with Feta.................................................................................................... 31
Grilled Asparagus Tacos........................................................................................................... 32
Asparagus with Garlic Brown Butter........................................................................................ 33
Asparagus and Leek Soup......................................................................................................... 34
Asparagus Gruyere Tart............................................................................................................ 35
Asparagus and Cream Cheese-Stuffed Turkey Breast.............................................................. 36
Cherries........................................................................................................................................ 37
Fresh Baked Cherry Pie ............................................................................................................ 37
Sweet Cherry Jam ..................................................................................................................... 38
Cornish Hens with Cherry Sauce.............................................................................................. 39
Cherry Chicken ......................................................................................................................... 40
Cherry Cobbler.......................................................................................................................... 41
Bing Cherry Jam ....................................................................................................................... 42
Cinnamon Cherry Souffle ......................................................................................................... 43
Bing Cherry Ice Cream ............................................................................................................. 44
Cherry Flan ............................................................................................................................... 45
Cherry Waldorf Salad ............................................................................................................... 46
Cherry Salsa .............................................................................................................................. 47
Sauteed Cherries ....................................................................................................................... 48
Fresh Cherry Topping ............................................................................................................... 49
Brandied Cherry Cobbler.......................................................................................................... 50
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Cherry Brie................................................................................................................................ 51
Green Beans................................................................................................................................. 52
Green Beans with Caramelized Onions .................................................................................... 52
Snappy Green Beans ................................................................................................................. 53
Green Beans, Toasted Pecans and Blue Cheese ....................................................................... 54
Lemon Green Beans with Walnuts ........................................................................................... 55
Green Bean Salad...................................................................................................................... 56
Green Beans, Tomatoes and Mushrooms ................................................................................. 57
Green Beans in Garlic Sauce .................................................................................................... 58
Green Beans with Herb Dressing.............................................................................................. 59
Green Beans with Basil Vinaigrette.......................................................................................... 60
Parmesan Green Beans ............................................................................................................. 61
Twice-Fried Green Beans with Double Blanched Garlic ......................................................... 62
Dill Green Beans and New Potatoes......................................................................................... 64
Peas............................................................................................................................................... 65
Pasta, Tomato and Snow Pea Salad .......................................................................................... 65
Minted Snow Peas..................................................................................................................... 66
Easy Lemon Sugar Snaps.......................................................................................................... 67
Saffron Stars and Snow Pea Soup............................................................................................. 68
Snow Peas and Wild Mushrooms with Ginger ......................................................................... 69
Creamy Corn with Sugar Snap Peas and Scallions................................................................... 70
Purple Potato, Sugar Snap Pea, And Mint Salad ...................................................................... 71
Pasta with Sugar Snap Peas, Asparagus and Parmesan ............................................................ 72
Pickled Sugar Snap Peas........................................................................................................... 73
Radishes ....................................................................................................................................... 74
Black Bean and Radish Burgers ............................................................................................... 74
New Potato, Fennel and Radish Salad ...................................................................................... 75
Tilapia with Cucumber Radish Relish ...................................................................................... 76
Mediterranean Tuna and Radish Salad ..................................................................................... 77
Feta Radish Spread ................................................................................................................... 78
Apple Radish BBQ Ribs ........................................................................................................... 79
Rhubarb ....................................................................................................................................... 80
Rhubarb Betty ........................................................................................................................... 80
Orange Rhubarb Muffins .......................................................................................................... 81
Rhubarb and Strawberry Crumble ............................................................................................ 82
Grilled Chicken Breast with Red Currant Rhubarb Sauce and Port Wine ............................... 84
Rockin' Rhubarb Pie ................................................................................................................. 85
Rhubarb Custard ....................................................................................................................... 86
Rhubarb and Blueberry Jam...................................................................................................... 87
Rhubarb Wine ........................................................................................................................... 88
Rhubarb BB Cued Beef Ribs .................................................................................................... 89
Rhubarb Pork Chop Casserole .................................................................................................. 90
Strawberry Rhubarb Tart .......................................................................................................... 91
Spring Ham with Rhubarb Sauce.............................................................................................. 93
Spinach......................................................................................................................................... 94
Baby Spinach Salad .................................................................................................................. 94
Spinach Salad with Bacardi Limon Sauce ................................................................................ 95
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Artichokes
Artichokes and Herbs
This is a fantastically easy recipe I found on a food blog. The oregano, tarragon, thyme and
garlic are so fragrant you won't even need to dip them in butter!
Ingredients
4 artichokes
1/2 lemon
2 cloves garlic, chopped
2 bay leaves
1/8 C. olive oil
1/2 Tbs. oregano
1/2 Tbs. tarragon
1/4 tsp. thyme
1/4 tsp. black pepper
Sea salt to taste
Water
Directions
Wash, clean and trim artichokes. Fill a large 2 quart pot 1/4 of the way full with water and bring
to a boil. Add all ingredients to the water - squeeze the lemon first and then put the whole thing
into the water. Return to a boil. Add artichokes stem side down (to moisten) and then flip so that
the stems are up. Cover, reduce heat to medium-low and let cook for about 45 minutes. Use
tongs to remove artichokes when done and strain upside down in a colander.
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Ingredients
Directions
Preheat the oven to 450 degrees. Prepare pizza crust according to recipe or package instructions.
Place on a pizza pan. Pour the liquid from the artichokes into a small skillet, and bring to a boil
over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook,
stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove
from heat, and set aside. Spread spaghetti sauce over the prepared pizza crust. Sprinkle with
cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly
over the top. Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and
cheese is melted.
Yield: 8 servings
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Ingredients
Directions
Sauté mushrooms and onions in 4 Tbs. oleo until liquid rendered. Remove with slotted spoon to
2 qt. casserole with cooked and drained artichoke hearts. Blend flour, dash of salt and pepper
into pan liquid, add milk, bouillon water mixture, lemon juice and nutmeg, cook until bubbly.
Pour over vegetables and mix well. Combine crumbs with melted oleo and sprinkle around edge
of casserole. Cook in preheated 350 degree oven for 20 minutes.
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Ingredients
Directions
In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic
powder, mix well. Stir in the mozzarella cheese and the chopped artichokes; set aside.
Coat one side of each wonton wrapper with non-stick cooking spray; press greased side down
into miniature muffin cups. Bake at 350 degrees for 5 minutes or until edges are lightly browned.
Watch carefully to prevent over-browning. Fill each cup with 1 Tbs. artichoke mixture. Bake 5-6
minutes or until golden brown. Serve warm.
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Ingredients
Lemon Aioli:
1 C. good-quality mayonnaise
1 Tbs. fresh lemon juice
1 tsp. grated lemon zest
Kosher salt
Pinch of sugar
Directions
Fill a bowl with cold fresh water and squeeze the lemon half into it. With a small, sharp knife,
trim the stem end, any tough exterior and sharp leaf tips from a baby artichoke, then cut it
lengthwise into quarters and drop it in the lemon water. Repeat with the remaining artichokes.
In an ovenproof sauté pan large enough to hold all of the artichokes, heat 2 Tbs. of the olive oil
over medium heat. Add the carrot and onion and sauté, stirring frequently, until tender, 7 to 10
minutes. Drain the artichokes and add them along with the wine into the pan with the carrot and
onion, stirring and scraping to deglaze any pan deposits. Add the bay leaf, thyme and salt and
pepper to taste. Cover the pan, transfer it to the oven and cook until the artichokes are tender,
about 15 minutes.
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In a mixing bowl, combine the shallots, parsley and vinegar, stirring with a wire whisk.
Whisking continuously, drizzle in the remaining olive oil. Toss the artichokes with the shallot-
parsley mixture. Let the artichokes come to room temperature before serving.
Meanwhile, in another mixing bowl, combine all the aioli ingredients and whisk until thoroughly
blended. Set aside.
To serve, spoon the artichokes onto individual plates and drizzle with the aioli.
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Artichoke, mushrooms and ham are delicious together in this delicious tart.
Ingredients
Directions
Preheat oven to 375 degrees. Place flour, parmesan cheese, butter, and a pinch of salt in food
processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil
if necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and
chill for 1 hour. Roll out to fit a 9-inch quiche pan with a loose bottom. Prick all over. Chill for at
least 2 hours, preferably overnight. Line pastry with foil, and cover bottom with uncooked beans
to weight it. Bake for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove
and cool. Sauté mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool. Lay ham
over the pastry base, and top with mushrooms and artichokes. Beat together crème fraiche, eggs,
parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and
vegetables. Bake for 40 minutes, until golden. Serve warm or cold.
Makes 6 servings.
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Ingredients
12 small or 6 large artichokes, trimmed, halved lengthwise, and chokes removed if necessary
1 pint boiling onions, boiled in water to cover for 1 minute, drained, and peeled; or 1 16-ounce
package baby onions, thawed
1/2 lb. slab bacon, cut into thick chunks, fried until beginning to crisp, and drained on paper
towels
1 large ripe tomato, seeded and coarsely chopped
2 Tbs. good-quality olive oil
1 C. dry white wine
1 scant tsp. dried Italian herbs, such as oregano, marjoram, rosemary, and thyme, or a prepared
mix
Salt and freshly ground black pepper to taste
Directions
Combine all the ingredients in a large heavy saucepan. Cover and simmer over low heat until the
artichokes are very tender, 40 to 45 minutes. Remove the cover and boil for a short time to
reduce the sauce slightly. Serve warm, or at room temperature with the sauce spooned over.
Makes 6 servings.
Per serving: 226 calories; 10 g fat (2.5 g saturated fat; 40 percent calories from fat); 25 g
carbohydrates; 9 mg cholesterol; 390 mg sodium; 10 g protein; 11 g fiber.
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Ingredients
Directions
Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of
acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration. Cook
the artichokes, green onions, butter, salt and water over medium heat in a large covered skillet
until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the
contents. If necessary, add a little more water to keep the bottom covered. When the artichokes
are easily pierced with a knife, remove the lid and add the sugar snap peas. Cover and cook until
the peas are just tender, about 3 minutes. Remove the lid, raise the heat to high and cook, stirring
until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes. Stir in the
lemon juice, parsley and tarragon and heat through. Serve warm.
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Ingredients
Directions
Marinate artichokes overnight in the salad dressing. Drain. In a shallow baking dish, place
artichokes side by side. Fill with the spinach and top with the bread crumbs. Bake, uncovered, at
400 degrees for 20 minutes.
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Garlic-Sauteed Artichokes
Artichokes can be hard to season, but this recipe does it simply and deliciously. Butter and garlic
do the trick!
Ingredients
Directions
Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim
the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to
remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a
spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
Melt the butter in a large skillet over medium heat. Add the garlic, and sauté for about 1 minute
to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Sauté for about 5-10
minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 C. of water, cover,
and let steam for 15-20 minutes, or until the artichokes are tender. A fork should easily pierce the
stem.
Yield: 4 servings
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This vegetarian lasagna recipe is a bit more complicated but the result is well worth the extra
effort.
Ingredients
Directions
Bring a large pot three-fourths full of salted water to a boil. Add the lasagna noodles and cook
until al dente, 8 to 12 minutes (refer to the package directions for timing). While the pasta is
cooking, fill a large bowl with cold water. When the pasta is done, drain and place in the bowl of
water to cool. After 5 minutes, drain the pasta and place the noodles in a single layer on a baking
sheet. Cover with plastic wrap and set aside.
In a small bowl, mix together the ricotta and Parmigiano. Season with salt and pepper; set aside.
Heat 2 Tbs. of the olive oil in a skillet over medium-low heat. Add the leeks and cook, stirring
occasionally, until very soft and light golden, about 30 minutes. Remove the leeks from the pan
and reserve.
Have ready a large bowl of water to which you have added the lemon juice. Cut off the top half
of the artichokes, including all of the prickly leaf points. Remove the tough outer leaves of the
artichoke until you get to the very light green leaves. Pare the stem to reveal the light green
center. If using large artichokes, cut in half lengthwise, then scoop out the prickly chokes and
discard. Cut the artichokes, large or small, into thin slices lengthwise. As each is cut, place in the
lemon water. Drain the artichokes and add to the skillet along with 1/2 C. of water and a large
pinch of salt and pepper. Cover and cook over medium heat until the liquid evaporates and the
artichokes are cooked through, about 15 minutes. Add the garlic and stir for 1 minute. Add the
artichokes to the leeks.
Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook, stirring
constantly, for 2 minutes. Add the milk and whisk constantly until it comes to a boil and thickens,
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3 to 4 minutes. Season with salt, pepper and nutmeg. Heat the oven to 375 degrees. Oil a 9-by-
13-inch baking dish with the remaining 1 Tbs. olive oil.
Cover the bottom of the baking dish with a single layer of the reserved lasagna noodles. Cover
the pasta with one-third of the ricotta mixture. Sprinkle one-third of leeks and artichokes over the
ricotta. Spread one-third of the sauce over the vegetables. Repeat with 2 more layers. Sprinkle
the mozzarella evenly over the top layer. Bake on the top rack of the oven until the top is golden
and bubbling around the edges, 40 to 50 minutes. Remove from the oven and let stand for 15
minutes before serving.
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Ingredients
Directions
Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al
dente, and drain. Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the
garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the
cooked pasta to serve.
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111 Springtime Recipes eCookbook
These are great for a party snack. You can make them ahead and heat when ready to serve.
Ingredients
Directions
Unroll dough and press into jelly roll pan. Bake 10 minutes at 375 F. Spread mixture over crust.
Bake 15 minutes until cheese melts. Cut into square to serve.
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Asparagus
This recipe is a bright, eye-catching salad that goes fast when served at potlucks. It is a
refreshing change to traditional pasta salads with a perfect blend of ingredients and flavor.
Ingredients
Directions
In a skillet, sauté asparagus in olive oil until tender crisp, about 4-6 minutes. Sprinkle garlic
powder and onion powder on top of asparagus and cook for 1-2 more minutes. Pour over hot
pasta and toss to coat. In a bowl, mix rosemary, seasoned salt, and mayonnaise. Add mayonnaise
mixture to pasta mixture and stir until ingredients are mixed through. Refrigerate 2 hours or until
chilled. Serve.
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111 Springtime Recipes eCookbook
This casserole is absolutely delicious. The mixture of cream of mushroom soup with asparagus
and chicken is to die for.
Ingredients
Directions
Cook frozen asparagus according to package directions; rinse with cold water to stop cooking
and drain. Arrange in a greased 13x9x2-inch baking dish; set aside. Preheat oven to 400 degrees.
In a shallow dish combine flour, 1/8 tsp., salt, pepper and paprika. Dredge chicken breasts in
flour mixture until evenly coated; shake off excess. Heat a large skillet over medium-high heat.
Melt butter and when foam subsides, cook chicken until browned on both sides. Remove from
skillet and arrange on top of asparagus.
In a separate bowl combine cream of mushroom soup, cream, pimiento, remaining salt and hot
pepper sauce; stir until blended. Spoon over chicken and sprinkle with Parmesan cheese. Bake
uncovered, 15 to 20 minutes, or until bubbly.
Serving Size: 6
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The different tastes of this lasagna will surprise and delight company.
Ingredients
Directions
Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the
white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to
the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce,
and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and
asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and
repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes.
Serve after casserole has sat for 15 minutes. Top with red sauce and sprinkle with Parmesan
cheese.
Marinara Sauce
Ingredients
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Directions
In a quart sauce pan sauté onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and
sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and
chicken stock and reheat.
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Ingredients
1/2 C. water
2 Tbs. reduced-sodium soy sauce
2 tsp. Instant Beef Flavor Bouillon
2 tsp. cornstarch
1 Tbs. vegetable oil
1 lb. fresh asparagus, cut into 2-inch pieces
12 oz. boneless beef sirloin, trimmed and thinly sliced
1 small yellow, red or green bell pepper, chopped
1 small onion, thinly sliced
1/2 C. carrot strips
2 C. (6 oz.) sliced fresh mushrooms
2 green onions, sliced
3 C. hot cooked rice
Directions
Serving Size: 4
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Asparagus Almondine
Add some toasted almonds along with lemon juice to your steamed asparagus for an excellent
side dish.
Ingredients
1 lb. Asparagus
2 Tbs. Butter
2 Tbs. Almonds, sliced
1 tsp. Lemon juice
Salt and pepper to taste
Directions
Steam the asparagus to the desired crispness. Melt the butter in a small skillet. Add the almonds
and cook for 3 minutes (stirring frequently). Remove from the heat and add the lemon juice.
Season. Serve immediately over the warm asparagus.
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Ingredients
Directions
Preheat oven to 425 degrees F. Coat a 9-inch springform pan with nonstick cooking spray; set
aside. In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for
2 minutes. Drain and set aside. In a small bowl, stir together the grated Parmesan and basil.
Sprinkle a work surface with half of the mixture. Roll out pizza dough on the surface to a 12-
inch square. Sprinkle with remaining Parmesan mixture. Using a rolling pin, gently press into
dough by rolling over top. Turn dough into prepared pan. Press dough up the sides of the pan,
folding under edges as needed to form sides that are 2 inches high. Line dough in pan with a
double thickness of foil. Bake for 8 minutes. Remove foil. Bake 5 minutes more. Remove from
oven. Reduce oven temperature to 350 degrees F. Meanwhile, in a small skillet cook bacon until
crisp. Drain, reserving 1 Tbs. drippings. Crumble bacon and set aside. Cook onion in reserved
drippings over medium heat until tender but not brown. Drain. In a medium mixing bowl stir
together eggs, milk, salt, and nutmeg. Stir in crumbled bacon and onion. Toss together Swiss
cheese and flour. Add to egg mixture; mix well. Pour egg mixture into the dough-lined pan. Toss
asparagus halves with the oil. Arrange asparagus in a spokeline pattern on top of egg mixture.
Bake 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10
minutes before serving. Remove sides of pan to serve. Top with shaved Parmesan cheese, if
desired.
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Ingredients
Directions
Cook asparagus to crisp-tender. Spread one side of each ham slice with mustard. Roll ham
around 2-3 asparagus spears. Layer rolls, seam side down, in a 7x11-in. baking pan. Set aside. In
a saucepan, melt butter over medium heat. Blend in flour to form a paste. Slowly stir in milk, salt
and pepper. Cook and stir until sauce is thickened. Stir in cheese and onions, if desired. Pour hot
sauce over ham rolls. Cover and bake at 350 degrees for 20 minutes.
Yield: 8 servings
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Ingredients
Directions
In a Dutch oven, melt butter; sauté onions, celery and garlic until tender. Stir in flour. Add potato,
milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and
soup is thickened, about 20-30 minutes. Add asparagus, salt and pepper; heat through. To serve,
sprinkle with almonds, cheese and the chopped tomato.
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Asparagus Bouquet
Because roasting accents the sweetness of this spring stalk, you'll need only a hint of seasoning.
Ingredients
Directions
Preheat oven to 475 degrees. Snip off and discard woody bases from fresh asparagus. If desired,
use a paring knife to scrape off scales. Combine oil and 1 Tbs. of the chervil or 1 tsp. of the
tarragon. Drizzle over asparagus. Toss gently to coat. In a greased 15x10x1" baking pan arrange
asparagus in a single layer. Sprinkle lightly with salt.
Roast asparagus uncovered 4-6 minutes or until just tender, stirring once. To serve, place the
asparagus upright in a glass jar or flat on a serving platter. Sprinkle with the remaining 1 Tbs.
snipped chervil or 1 tsp. snipped tarragon. Garnish with chervil sprigs, if desired.
Yield: 6 servings
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Ingredients
Directions
Put oven rack in lower third of oven and preheat oven to 500 degrees. Toss asparagus with oil,
salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once
about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14
minutes total. Serve asparagus sprinkled with cheese.
Makes 6 servings.
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Serve those green vegetables in a taco and your kids will gobble them up.
Ingredients
16 asparagus spears
4 corn tortillas
1/4 C. Monterey jack cheese, shredded
1/4 C. cheddar cheese, shredded
Salt and pepper to taste
Olive oil
8 taco shells
Directions
Soak asparagus in cold water for 30 minutes. Preheat grill. Place asparagus on hot grill and cook
until they start to soften and have good grill marks. Remove from grill. Place 4 spears in each
taco, sprinkle with salt and pepper and add 1/4 of the cheese. Fold, brush the outside with olive
oil and place the whole thing back on the grill off the heat for a couple of minutes or until the
outside is crispy and the cheese is melted.
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Ingredients
Directions
Melt the butter over medium high heat. Allow to boil until lightly browned (do not burn).
Remove from the heat, add the garlic and allow to steep for 10 minutes. Steam the asparagus to
the desired tenderness. Serve warm with the butter sauce ladled over it.
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This simple, green soup is a great way to eat more green vegetables.
Ingredients
Directions
In a large pan sauté the leek and the garlic in the butter over moderately low heat, stirring, until
the leek is softened, add the asparagus, the broth, and 1 1/2s C. water. Simmer the mixture,
covered, for 12-15 minutes, or until the asparagus is very tender. Puree 2/3 of the mixture in a
blender till it is smooth. Stir the puree into the mixture remaining in the pan, and whisk in the
sour cream and salt and pepper to taste. Cook the soup over low heat till heated through, but do
not let boil.
Serves 6.
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This delicious, puff-pastry, asparagus and Gruyère cheese tart is great for a special occasion,
such as the Easter day feast.
Ingredients
Directions
Thaw puff pastry according to package instructions. Preheat oven to 400° F. On a floured surface,
roll puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking
sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle.
Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden,
about 15 minutes. Remove pastry shell from the oven, and sprinkle with cheese. Trim the
bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer
over the cheese, alternating ends and tips. Brush with oil; season with salt and pepper. Bake until
spears are tender, 20 to 25 minutes.
Makes 4 servings.
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This is a delicious dish with a beautiful presentation. It's easy to make and looks very elegant for
company.
Ingredients
Directions
Flatten turkey cutlets between waxed paper using a meat mallet or rolling pin to an even
thickness. Microwave asparagus on high for 1 minute to soften. Combine cream cheese, garlic
and spices in a small bowl and mix well. Place three asparagus spears on each cutlet and top with
1/4 of the cream cheese mixture. Roll cutlets from shorter side and secure with toothpicks.
Combine egg and milk and mix well. Combine breadcrumbs and Parmesan cheese on a plate and
set aside. Dip turkey rolls into egg mixture then dredge in breadcrumbs. Place in a baking dish
sprayed with nonstick cooking spray. Bake at 375 degrees for 25-30 minutes or until turkey is no
longer pink.
Yield: 4 servings
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Cherries
Ingredients
Directions
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside,
covered. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15
minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut
vents in top. Place pie on a foil lined cookie sheet --- in case of drips. Bake for 50 minutes in the
preheated oven, until golden brown. Makes a 9" pie.
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Ingredients
Directions
Put cherries into saucepan and add sugar. Bring the mixture to a full rolling boil and add 1
package of powdered pectin. Return to a rolling boil, and boil 1 minute longer. Remove from
heat and skim off any foam with a spoon. Ladle into sterilized canning jars filling to within 1/8
inch of tops. Wipe jar rims and threads. Cover with flat lids then screw bands tightly. Process in
a water bath for 10 minutes.
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Ingredients
3 or 4 Cornish Hens
1 6 oz. pkg. Stove Top cornbread stuffing
1 1/2 C. hot water
1/4 C. plus 2 Tbs. margarine or butter
3/4 C. red currant jelly
1/4 C. pitted dried red cherries, coarsely chopped
2 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. ground allspice
Directions
Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mix
with seasoning packet, water, and 1/4 C. of margarine/butter. Stuff hens and place on rack in
slow cooker. In a small saucepan, combine jelly, cherries, remaining butter/margarine, lemon
juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 C. sauce.
Brush remaining sauce on hens in cooker. Cover and cook on low 6-7 hrs. Serve whole or cut
hens in half with kitchen shears. Spoon reserved sauce over hens at serving time.
Yield: 3 or 4 servings
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Cherry Chicken
Simply flavored with fresh cherries and fruit juice, this is a sweet chicken dish that's just right.
Ingredients
Directions
Place chicken breast in 9x12 baking dish and season with garlic powder and pepper. Pour glaze
over top. Cover and bake for 45-55 minutes
To make the glaze, blend the cherries and orange juice together until smooth. You can use fresh
or frozen cherries.
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Cherry Cobbler
Sour cherries, also called tart or pie cherries, make the best cobblers and pies. A cherry pitter
makes your work go much more quickly.
Ingredients
Cherry Filling:
No-stick cooking spray
5 C. pitted sour or sweet cherries (fresh or frozen)
1/2 C. dried sour cherries or dried cranberries
1/3 C. sugar
3 Tbs. cornstarch
Biscuit Dough:
1 1/4 C. whole-wheat pastry flour, oat flour or cake flour
1/2 C. rolled oats
2 Tbs. sugar, plus extra for sprinkling
1 Tbs. baking powder
1/4 tsp. sea salt
2/3 C. non-fat or low-fat buttermilk
2 Tbs. canola oil
Directions
Preheat oven to 350 degrees. Lightly spray a 2-qt. baking dish with cooking spray. Place fresh
cherries and dried cherries or cranberries in the baking dish. Combine sugar and cornstarch, and
sprinkle over cherries. To make the biscuit dough, combine flour, oats, sugar, baking powder and
salt in a bowl. In a glass measuring cup, stir together buttermilk and canola oil. Pour over dry
ingredients and use a fork to quickly mix.
Turn out onto a floured work surface and knead two or three times to bring dough together.
Gently pat into a round about 1/2 inch thick. With a 2 1/2-inch biscuit cutter, cut out six or seven
biscuits. Reroll scraps and cut out remaining biscuits - you should have 10. Set biscuits on top of
cherries and sprinkle with sugar. Bake for an hour. Serve warm.
Yield: 8 servings
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For the best flavor, cherries should be used within 3 days of harvesting.
Ingredients
4 C. pitted and chopped, fresh, ripe Bing cherries (about 3 lbs.) (I quartered mine)
1/2 C. strained fresh lemon juice
5 C. sugar
1/2 tsp. unsalted butter
1 (3-oz.) pouch liquid pectin
1 tsp. pure almond extract
Directions
In an 8-quart pan, combine the cherries, lemon juice, sugar, and butter. Over medium-low heat,
stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to
medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire
contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil,
stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam. Stir in the
almond extract. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes
before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot
jam into hot jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean, damp
cloth. Cover with hot lids and apply screw rings. Process half pint jars in a 200F (93C) water
bath for ten minutes, pint jars for 15 minutes.
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While delicious all on its own, try this one with chocolate sauce for a little something extra.
Ingredients
Directions
Preheat oven to 400 F. Melt the butter and add the flour. Add the milk gradually, stirring with a
wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a
time. Add the sugar, cinnamon and cherry liqueur (opt). Fold in the cherries cut into pieces. Beat
the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the cherry sauce into
the beaten egg whites. Spoon into a prepared 6 C. soufflé dish. Place the soufflé in the oven and
immediately reduce the heat to 375 F. Bake for 25 minutes.
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For the right consistency in this ice cream, use commercial cream cheese, such as Philadelphia
brand, not natural or low-fat cream cheese.
Ingredients
1 C. sugar
2 C. fresh Bing cherries, stemmed, pitted and halved
6 oz. cream cheese, at room temperature (see note)
1 1/2 C. whole milk
1 C. heavy cream
1 tsp. vanilla extract
Directions
In a small saucepan, combine 1/2 C. milk, 1/2 C. of the sugar and the cherries. Bring to a boil
over medium heat, stirring occasionally, until the sugar dissolves. Remove from the heat and let
the cherries steep for 30 minutes. Drain the cherries. Transfer the cherries to a bowl, cover and
refrigerate for at least 30 minutes or up to 8 hours. Meanwhile, combine the milk from the
cherries along with an additional C. of milk, cream and remaining generous 1/2 C. sugar in a
saucepan. Cook over medium heat, stirring occasionally to help dissolve the sugar, until bubbles
form around the edges of the pan, about 5 minutes. Add cream cheese to the milk mixture, give it
a minute or two to soften, and process until smooth, about 30 seconds. Strain through a fine-
mesh sieve into a bowl. Add the vanilla and stir to combine. Cover and refrigerate until chilled,
at least 3 hours or up to 24 hours. Pour the cream mixture into an ice-cream maker and freeze
according to the manufacturer's instructions. When nearly frozen and the consistency of thick
whipped cream, add the cherries. Churn or stir just until mixed. Transfer the ice cream to a
freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before
serving.
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Cherry Flan
Ingredients
Directions
Allow cherries, sugar, and mace to soak together 1/2 hour. Fill pastry shell with the cherries. Mix
together the butter, sugar, almonds, and eggs and cover cherries with the mixture. Cook in a 375
degree oven until lightly browned on top. After the flan is cool, glaze with the jelly and rum
which have been melted together.
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Ingredients
Directions
In a large salad bowl, toss apples with lemon juice. Add the celery, cherries, cranberries and
almonds. In a small bowl, whisk the mayonnaise, sour cream, honey and salt until well blended.
Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving.
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Cherry Salsa
Ingredients
Directions
Combine all ingredients and mix well. Chill several hours to develop flavors. Serve with tortilla
chips.
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Sauteed Cherries
Serve these brown sugar, lemon, and pecan coated cherries with vanilla ice cream.
Ingredients
Directions
Melt the butter in a medium skillet over medium heat. Add the sugar, stir, and then add the
cherries and cook, stirring occasionally, until the cherries are tender and hot through, about 3-5
minutes. Add the lemon juice, stir, and then remove from the heat. Divide the cherries among 6
shallow dishes, and serve with vanilla ice cream. Top with pecans.
Makes 4 servings.
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Ripe cherries cooked in sugar and their own juices are delicious over ice cream or in parfaits. A
Tbs. of brandy is a nice addition to these fresh preserves.
Ingredients
Directions
In a medium saucepan, combine cherries and sugar. Stir over low heat until sugar is dissolved
and cherries have released their juices, about 10 minutes. Lower heat and simmer, uncovered,
stirring occasionally, until cherries are soft and mixture has thickened slightly, about 40 minutes.
Stir in lemon juice and almond extract. Serve the topping warm, chilled or at room temperature.
Tightly covered, it will keep several weeks in the refrigerator.
Makes 2 C. or 16 servings.
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Serve this delicious cherry and brandy cobbler warm with ice cream.
Ingredients
Topping:
1 C. flour
1/4 C. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 C. butter, melted
Directions
Place cherries in a greased square-baking dish. Sprinkle C. sugar over them followed by the
brandy and butter. Combine flour, brown sugar, cinnamon, salt and C. melted butter and use a
fork to form a crumb mixture. Sprinkle over cherries and bake for 35-40 minutes at 350 degrees.
Cool slightly before serving.
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Cherry Brie
Creamy cheese and tart cherries combine perfectly for a spread for crackers or French bread
slices.
Ingredients
Directions
Refrigerate Brie until chilled and firm (or freeze 30 minutes). Cut Brie in half horizontally. Place
jelly in a small microwave-safe container. Microwave on High (100%) power 25 to 30 seconds
or until melted. Combine melted jelly, cherries, pecans and orange peel; mix well. Reserve 1/4 C.
Spread remaining cherry mixture evenly on cut side of one piece of Brie. Top with the other
piece, cut-side down. Lightly press together. Microwave on High (100%) power 40 to 50
seconds or until cheese is soft, but not runny. Lightly press top section into cherry mixture. Top
Brie with reserved cherry mixture and garnish as desired. Serve with crackers or bread. Makes
about 20 appetizer servings.
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Green Beans
Ingredients
Directions
Heat butter in large skillet, add onion, sprinkle with sugar. Cook over medium-high heat until
onions are brown and tender, about 20 minutes. Meanwhile, half fill large saucepan with water
and bring to a boil. Add green beans and cook until tender, about 10-13 minutes. Meanwhile, in
small bowl mix olive oil and Mrs. Dash Lemon Pepper. Drain beans and place in serving bowl.
Pour olive oil and Mrs. Dash mixture over warm beans and top with caramelized onions.
Yield: 4 servings
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A nice little touch to plain ole' green beans! This really goes by your own taste buds, so if you
want it extra 'snappy' add more vinegar!
Ingredients
6 slices bacon
1 C. chopped onions
3 Tbs. distilled white vinegar
1 15 oz. can cut green beans, drained
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain,
crumble and set aside. Sauté onions in bacon grease; add vinegar, and sauté until onions are
tender. Add green beans and cook until heated through. Crumble the bacon on top.
Yield: 4 servings
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Make this side dish ahead of time to take to the tailgate party. Add remaining nuts right before
serving. This can be doubled, tripled, etc.
Ingredients
Directions
In a large bowl whisk together mustard, vinegar, shallot, and 1/2 Tbs. oil to make dressing. In a
small heavy skillet, heat remaining 1/2 Tbs. oil over moderately high heat until hot but not
smoking and sauté pecans with salt to taste, stirring frequently, until a shade darker, about 1
minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts. Have ready a bowl
of ice and cold water. In a large saucepan of boiling salted water, blanch beans until just tender,
about 3 minutes, and drain in a colander. Transfer beans to ice water, stirring until just cool.
Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half
of the nuts and salt and pepper to taste. Serve beans at room temperature topped with remaining
nuts. Serves 2 as a side dish.
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This is a very adaptable recipe, also excellent with asparagus or with pecans substituted for
walnuts
Ingredients
Directions
Preheat oven to 375 degrees F (190 degrees C). Arrange nuts in a single layer on a baking sheet.
Toast in the preheated oven until lightly browned, approximately 5 to 10 minutes. Place green
beans in a steamer over 1 inch of boiling water, and cover. Steam for 8 to 10 minutes, or until
tender, but still bright green. Place cooked beans in a large bowl, and toss with butter, lemon
juice, and lemon zest. Season with salt and pepper. Transfer beans to a serving dish, and sprinkle
with toasted walnuts. Serve immediately. Yield: 4 Servings.
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This green bean salad is packed full of the tastes of mushrooms, red onion, garilic and green
beans.
Ingredients
Directions
Cook the green beans in a large pot of boiling water for 5 minutes; drain. Plunge the beans into a
bowl of ice water to stop the cooking and retain their bright green color. Drain and place in a
large bowl. Add the mushrooms and onions to the beans; toss to mix. For the dressing, whisk the
oil into the vinegar in a small bowl; add the remaining ingredients and pour over the green beans.
Toss lightly. Serve immediately.
Yield: 4 Servings.
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A tasty side dish that is quick and easy to make. Great with roasted chicken or pork.
Ingredients
Directions
In heated skillet, add about 1-2 Tbs. olive oil and minced garlic. Saute garlic for 1 minute. Add
diced tomatoes and mushroom pieces. Bring to boil, reduce heat and add green beans. Cover and
simmer for 5-8 minutes. Salt and pepper to taste then serve.
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I make this often because it tastes great and it's very healthy!
Ingredients
Directions
Steam green beans until desired doneness. Drain and place into a bowl big enough for tossing.
Melt butter and then add minced garlic to the butter. Cook in saucepan for about 30 seconds and
then pour over green beans and toss. Serve hot.
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Make those plain old green beans exciting again--cook them with this dressing and enjoy some
flavor with that snap!
Ingredients
Directions
In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard,
basil, oregano, marjoram and pepper. Place green beans in a steaming basket. Steam in a medium
saucepan over boiling water 5 minutes, or to desired tenderness. Place green beans in a medium-
serving dish. Pour dressing mixture over the beans.
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This healthy side dish is amazing and should be served as a side for any main dish. The mixtures
of fresh green beans with olive oil, fresh basil, Dijon mustard, red wine vinegar and almonds are
delicious.
Ingredients
Directions
Place beans in a large pot and pour in just enough water to cover. Bring to a boil and cook for 8 -
10 minutes or until beans are crisp-tender. Meanwhile mix together vinegar and next five
ingredients and mix well. When beans are done combine with onion and pour vinegar mixture
over, then toss to coat and sprinkle with almonds.
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Your kids and company will love these tender little guys.
Ingredients
Directions
Trim ends off of the green beans and cook until al dente. Heat butter in a skillet until just melted.
Add the green beans and cook, stirring often until most of them are slightly brown. Turn heat to
low and add parmesan, stirring until the parmesan is melted and brown. Serve immediately.
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Ingredients
1 lb. haricots vert (French-style thin green beans), stems removed, or Chinese long beans,
trimmed and cut into 4-inch pieces
2 to 4 garlic cloves, unpeeled
Salt
1 C. good quality canned chicken broth
1/4 C. bottled oyster sauce
1/4 C. soy sauce
1/4 C. sugar
3 Tbs. peanut oil, plus 4 C. for deep-frying
Thinly sliced scallions, for garnish
Directions
Rinse the beans with cold running water. Drain well and pat them thoroughly dry with paper
towels, leaving not a trace of water. Set aside.
Next, blanch the garlic. Have a bowl of ice water ready. In a small saucepan, pour in enough
water to cover the garlic. Salt lightly and bring to a boil. Carefully drop the whole garlic cloves
into the water and blanch for 30 seconds. Remove the cloves with a slotted spoon and
immediately plunge them into the ice water to stop the cooking process. Repeat the process,
again cooling the garlic by plunging it into the ice water. Drain the garlic and dry it well. The
peels should slip off easily. Cut the garlic into thin slices.
In a small bowl, stir together the broth, oyster sauce, soy sauce and sugar.
In a medium sauté pan or wok over medium heat, heat the 3 Tbs. of oil. Add the garlic cloves
and cook them, stirring frequently, until they caramelize to a golden brown color, 7 to 10
minutes. Add 1 C. of the sauce mixture and continue cooking, stirring frequently, until it reduces
to a glaze that coats the garlic, about 10 minutes more. Set aside.
In a deep fryer or heavy-bottomed pot, heat the 4 C. of peanut oil to 375 degrees on a deep-
frying thermometer. Add the string beans, in batches if necessary to avoid overcrowding, and fry
them for about 20 seconds. Using a wire skimmer or slotted spoon, remove the beans from the
oil and drain on paper towels.
Add the beans and remaining sauce to the wok or skillet with the garlic. Toss over medium heat
just until the beans are well coated, no more than 1 minute. Transfer to a heated serving plate or
bowl and garnish with scallions. Serve immediately.
Yield: 6 servings
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(Chef Wolfgang Puck’s TV series, “Wolfgang Puck’s Cooking Class,” airs Sundays on the Food
Network. Also, his latest cookbook, “Wolfgang Puck Makes It Easy,” is now available in
bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave.,
Suite 114, Buffalo, N.Y. 14207.)
©2006 TRIBUNE MEDIA SERVICES, INC.
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This simple side has the crunch of the beans with the smoosh of the potatoes making it
practically perfect.
Ingredients
Directions
Trim green beans, and cut into 2" pieces. Add the potatoes and green beans to a pan and just
cover with water. Bring to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are
crisp-tender. Meanwhile, in a small bowl, combine all remaining ingredients; blend well. Drain
vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture,
toss to coat. Serve warm.
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Peas
Crunchy snow peas add great texture to this pasta salad with red wine vinaigrette.
Ingredients
Directions
Bring a large pot of water to a boil. Have a bowl of ice water ready. Put peas in a long handled
strainer and immerse in the boiling water 10 to 15 seconds until their color brightens. Plunge into
ice water; drain when cold. Add pasta to boiling water and cook as directed on pkg. Drain in a
colander and cool under running cold water. Meanwhile, whisk vinegar, salt and pepper in a
large serving bowl. Slowly whisk in oil until blended. Add pasta and tomatoes; toss gently to
coat. Marinate at least 15 minutes, tossing occasionally. Serve within 1 hour or refrigerate. Just
before serving, add peas and toss to mix.
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Ingredients
2 C. snow peas
2 Tbs. butter
8-10 fresh mint leaves
Directions
Wash pods and pat dry. Arrange on a double thickness of aluminum foil. Tear mint leaves in half
and lay on top of snow peas. Top with butter. Fold foil up tightly to seal in the juices. Place
packet on the grill over medium coals for 20-25 minutes, turning halfway through cooking time.
Yield: 4 servings
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Ingredients
Directions
Preheat oven to 375 degrees. In a large bowl beat butter and egg with an electric mixer on
medium to high speed for 30 seconds. Gradually beat in cake mix until combined; stir in
cornmeal and lemon peel. Using 1 Tbs. of dough for each cookie, roll into 1-inch balls. Roll in
sugar.
Place 2 inches apart on ungreased cookie sheets. Bake for 9-10 minutes or until bottoms are
lightly browned. Let cool on cookie sheet for 1 minute. Transfer to wire rack. Cool completely.
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Ingredients
Directions
In medium saucepan, bring stock to a boil. Add pasta and cook another 10 minutes. Add snow
peas and cook 3 minutes. In a small bowl, whisk saffron, lemon juice, and eggs until light.
Remove about 1 C. of hot stock from the pot and gradually whisk into the egg mixture. Pour egg
mixture back into soup and cook over low heat, stirring, until mixture is thickened, about 5
minutes. Taste for salt and pepper.
Makes 6 servings.
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Excellent side dish, especially if you can find a variety of wild mushrooms.
Ingredients
Directions
Heat a sauté pan over medium-high heat and add oil. Sauté mushrooms, ginger root, ginger
powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and
soy sauce. Add cornstarch mixture, snow peas and baby corn to sauté. Heat 2-3 minutes. Remove
from heat and serve. Don't over-cook the vegetables.
Yield: 6 servings
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Ingredients
Directions
Cook sugar snaps in 6 batches in an 8-quart pot of boiling salted water until crisp-tender, about 1
minute (return to a boil between batches). Transfer with a slotted spoon to a large bowl of ice
and cold water to stop cooking. Drain sugar snaps and pat dry with paper towels. Cook corn in 2
batches in same pot of boiling water until just tender, about 3 minutes (return to a boil between
batches). Transfer to bowl of ice and cold water to stop cooking. Drain corn and pat dry with
paper towels. Cut off kernels and discard cobs. Just before serving, boil cream and scallions in a
wide 6- to 8-quart heavy pot over high heat until slightly thickened, about 2 minutes. Add sugar
snaps, corn, salt, and pepper and cook, tossing, until vegetables are coated and heated through,
about 2 minutes.
Makes 16 servings.
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A refreshing summer type salad to serve at anytime during the day or evening.
Ingredients
Directions
In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until
tender, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a colander to drain and cool
10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute.
In a colander drain snap peas and refresh under cold water. Drain snap peas and pat dry with
paper towels. Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas,
vinegar, oil, mint, and salt and pepper to taste.
Makes 2 Servings.
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Crunchy snap peas and asparagus add great texture to this bowtie pasta.
Ingredients
Directions
Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl
of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of
water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add
asparagus and heat through. Drain will. Return pasta-vegetable mixture to pot. Add oil and toss
to coat. Add 1/2 C. cheese. Season with salt and pepper. Serve immediately, passing additional
cheese separately.
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Pickle your sugar snap peas with some white wine vinegar, chile peppers, garlic and tarragon
sprigs.
Ingredients
Directions
In a non-reactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve
the salt and sugar. Let the liquid cool. Pack the peas, garlic, chile peppers, and tarragon into a 1-
qt. jar. Pour the cooled liquid over the peas, and cover the jar with a non-reactive cap. Store the
jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for
several months.
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Radishes
Ingredients
Directions
In a small bowl, mix together 3/4 C. yogurt, 3 Tbs. chutney, the lime juice, and the jalapeno.
Cover and refrigerate until ready to use, up to 3 days. In a food processor or large mixing bowl,
place the beans, onion, bread crumbs, radishes, curry powder, cumin, cardamom, coriander,
ginger, the remaining 2 Tbs. yogurt and the remaining 2 Tbs. chutney. Process or mash with a
potato masher to blend the ingredients and partially puree the beans. Prepare a barbecue fire, or
preheat a gas grill or the broiler. Use your hands to form the bean mixture into 6 patties, each 3
or 4 inches in diameter. Grill or broil the patties, turning once carefully with a spatula, until
browned and crusty on both sides, about 10 minutes total. Spoon about 1 Tbs. of the chutney
yogurt into each pita pocket. Add the burgers, then garnish with the remaining chutney, yogurt,
sprouts, and cilantro.
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You'll love the unique taste of this healthy salad with a lemon and olive oil dressing.
Ingredients
2 fennel bulbs
1 bunch radishes
1 lb. new potatoes, washed not peeled
4 Tbs. extra virgin olive oil
2 lemons, juice only
sea salt and ground black pepper
Directions
Wash the fennel, remove the stalks and outer leaves and slice the bulb in half then slice thinly.
Roughly chop the fennel leaves. Wash the radishes and remove the leaves. Thinly slice each
radish. Mix together the olive oil and lemon juice. Cook the potatoes in salted boiling water for
15-20 minutes until tender, drain, then mix with the fennel and radish and dressing
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This dish is elegantly plated without too much work in the kitchen. Not too fond of tilapia? Swap
in your favorite white fish.
Ingredients
Directions
Combine the first seven ingredients in a small bowl. Mix well and let stand at room temperature
while preparing fish. Season the tilapia lightly with salt and pepper and sauté in butter or
margarine in a large skillet over medium heat for 2-3 minutes on each side, or until fish just
begins to flake easily when tested with a fork. Transfer to serving plates and spoon the cucumber
relish over each serving.
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This green salad make a great dinner salad or side dish – whatever you want. The homemade
lemon juice and olive oil dressing makes you feel like you're on the coast of the Greek Isles.
Ingredients
Directions
Whisk together the lemon juice, olive oil, and salt in a small bowl. Combine the radishes, parsley,
scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to
coat. Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.
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This unconventional dip will delight the eye as well as the tastebuds.
Ingredients
Directions
Pulse feta, yogurt, lemon juice and oil in a food processor just until mixture is thick and
spreadable. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita wedges
or crackers. Serves 4.
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These ribs soak up the flavor of strong horseradish and a splash of apple juice.
Ingredients
Directions
Place ribs in a stock pot, and cover with apple juice. Bring to a
boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350F. In a medium bowl, mix
together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 Tbs. of the
apple juice from the ribs. Brush underside of ribs with 1/3 of the sauce. Turn them over, and
place in roasting pan. Brush tops with sauce. Bake in preheated oven for 25 to 35 minutes,
brushing occasionally with sauce.
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Rhubarb
Rhubarb Betty
Like a cobbler or crisp, this rhubarb dessert has the crust on top.
Ingredients
1 1/2 C. sugar
3/4 C. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 C. butter
2 C. sliced rhubarb
1.2 C. water
Directions
Mix sugar, flour, cinnamon, nutmeg, salt and butter as for pie crust. Place the rhubarb in a
greased baking dish. Spread the flour and sugar mixture over the top. Add 1/2 C. water. Bake at
350 degrees about 1 hour, covered for 40 minutes, then uncovered the remaining time.
Yield: 6 servings
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Ingredients
2 C. flour
3/4 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 C. chopped pecans
1 large egg
1/4 C. vegetable oil
2 tsp. grated orange peel
3/4 C. orange juice
1 1/4 C. rhubarb, fine chopped
Directions
Preheat oven to 350 F. Combine all the dry ingredients. Beat egg and oil together. Add orange
peel and juice to the egg/oil mixture. Then add the liquid mixture to the dry ingredients. Add the
rhubarb. Fill prepared muffin pan 3/4 full and bake for 25-30 min.
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Wolfgang Puck
Cook rhubarb and berries together and they develop a beautiful pinkish-red color, their textures
and flavors intermingling to achieve a wonderful balance of sweet and sour, with each tasting
becoming somehow more delicious than it is on its own. One taste of the resulting dessert, and
you'll be convinced that you, too, are a culinary wizard.
Ingredients
RHUBARB-STRAWBERRY FILLING:
1 lb. rhubarb stalks (approximately 8 stalks), trimmed and cut into 2-inch pieces
2 pints large ripe strawberries, stemmed and quartered
2 Tbs. unsalted butter, cut into small pieces, plus extra for preparing baking dish
1/2 C. sugar, plus extra for preparing baking dish
2 Tbs. all-purpose flour
1/8 tsp. ground ginger
1/2 vanilla bean, split and scraped
2 Tbs. lemon juice
CRUMBLE TOPPING:
2 oz. unsalted butter, at room temperature
1/2 C. all-purpose flour
1/2 C. light brown sugar
1/2 C. rolled oats
1/2 tsp. ground cinnamon
1/8 tsp. salt
Directions
First, prepare the rhubarb-strawberry filling: Trim away and discard any traces of leaves from the
rhubarb stalks, then cut the stalks into 2-inch chunks. Stem and hull the strawberries and cut
them lengthwise into quarters. Set the berries and rhubarb aside. With some butter, coat the
bottom and side of a 10-inch diameter baking dish or casserole. Sprinkle some sugar over the
butter all over the bottom and side, then tap out excess sugar back into the rest of the sugar. In a
nonreactive mixing bowl, whisk together the 1/2 C. sugar, flour and ginger. With a small, sharp
knife, split the vanilla bean lengthwise in half and, with the knife tip, scrape the tiny seeds from
inside the vanilla bean into the mixing bowl. Add the rhubarb, strawberries, lemon juice and 2
Tbs. of small butter pieces. Toss all the ingredients together and empty them into the prepared
baking dish. Preheat the oven to 350 degrees and place the oven rack in the center. In a clean
mixing bowl, combine all the ingredients for the Crumble Topping. With your fingertips,
massage and press them together until the butter completely blends with the other ingredients to
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form a crumbly paste. Evenly crumble the topping over the rhubarb-strawberry mixture in the
baking dish. Put the baking dish in the oven and bake until the crumble is golden brown and the
rhubarb-strawberry mixture is bubbling, 25 to 30 minutes. Remove the dish from the oven and
let it sit at room temperature for about 15 minutes. Then, with a large serving spoon, scoop the
crumble into individual serving bowls. If you like, top each serving with a scoop of ice cream.
Serves 8.
(Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and
Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc.,
2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)
©2004 WOLFGANG PUCK WORLDWIDE, INC.
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Grilled Chicken Breast with Red Currant Rhubarb Sauce and Port
Wine
This very simple but rich sauce can be made in larger batches right about the time the rhubarb is
ready. It can be frozen or canned for later use.
Ingredients
Directions
Thoroughly wash about 1 lb. of fresh rhubarb and peel the fibrous outer layer off with a knife.
Cut the stalks into small pieces, about 1/4 inch dice. Combine the rhubarb with the red currant
jelly and cook over medium heat until reduced by about 1/3. Strain the rhubarb out of the sauce.
You should have about 1 C. of liquid. If you have more, reduce over medium heat until the
desired 1 C. is reached. Save the cooked rhubarb and chill it overnight. This can be served just
like you would applesauce with a pork chop.
Combine the port wine and arrowroot and stir out any lumps. Add the port mixture to the boiling
rhubarb sauce and stir vigorously for 1 minute. Simmer for 2 minutes. Drizzle chicken breast
with oil, season with salt and pepper and grill until done. Serve sauce on the side or on top of
chicken.
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This is a two-crust, custard-type rhubarb pie with a hint of almond. Served warm with vanilla ice
cream, and be prepared for ecstasy!
Ingredients
Directions
Preheat the oven to 350 degrees. Place one of the pie crusts into the bottom of a 10 inch pie plate
or 9 inch deep dish pie plate. Put the rhubarb in the pie shell. In a small bowl, stir together the
flour and 2 C. of sugar. In a medium bowl, whisk together the egg yolks, 1 C. Half & Half and
almond extract. Stir in the sugar and flour until well blended.
Pour the sauce over the rhubarb - it may not all fit into the pan, so just discard any remaining
mixture. Place the top pie crust over the filling, seal the edges and flute. Brush the top crust with
the remaining Half & Half, and sprinkle with remaining sugar. Cut a few small slits in the top
crust for ventilation. Place the pie onto a cookie sheet to catch any drips. Bake for 45 minutes in
the preheated oven or until puffed up in the middle and golden brown on the top. A knife should
easily pierce the rhubarb. Cool until just warm before serving to allow the custard to set.
Tip: You can use frozen rhubarb, but you will need to increase your cooking time by about 15
minutes. Do not substitute fat-free Half & Half. The flavor is still good, but the consistency is
runny.
Yield: 8 servings
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Rhubarb Custard
Served on its own or along with another dessert, this rhubarb custard is versatile.
Ingredients
1 lb. rhubarb
1 Tbs. water
1 C. sugar
3 Tbs. cornstarch
1/8 tsp. salt
2 C. milk
3 eggs, beaten
Directions
Wash rhubarb, discard leaves and dice stems. Add water, cover, and cook slowly until rhubarb is
soft. Mix together 1/2 C. of the sugar and 1 Tbs. of the cornstarch and stir into the rhubarb; stir
constantly over low heat until sauce is thickened, then remove from heat. Mix remaining
cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then
remove from heat. Mix remaining corn starch sugar and salt in saucepan, add milk and cook over
direct heat with constant stirring, until mixture boils and thickens. Slowly stir into the beaten
eggs and cook over hot water, stirring constantly for 2 minutes. When both custard and rhubarb
sauce are cooled, stir the rhubarb into the custard. Serve chilled.
Yield: 5 servings
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The sharp taste of rhubarb is balanced by the sweet blueberries and sugar.
Ingredients
Directions
Place rhubarb and water in a large stainless steel or enamel saucepan Bring to boil over high heat
Cover, reduce heat and simmer for 5 minutes, stirring frequently Add blueberries, lemon juice,
and pectin; mix well Bring to boil over high heat, stirring occasionally Add sugar, return to full
boil and boil hard for 1 minute, stirring constantly Remove from heat. Ladle jam into hot
sterilized jars, leaving 1/4" headspace Seal immediately with 2-piece lids according to
manufacturer’s instructions. Process in boiling water bath for 5 minutes.
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Rhubarb Wine
This wine cooks first in a crockpot for 5 days, then ages for 6-12 months. Worth the wait, but
plan ahead!
Ingredients
10 lb. rhubarb
2 gallons of water
Sugar
Finely peeled rind of 1 orange and 1 lemon
1/2 oz. of ginger root
1/4 oz. Isinglass
Directions
Wipe rhubarb; cut in small pieces and place in a large crock pot. Add cold water, cover closely
and leave for 5 days. After this time, strain liquid off through a sieve or linen jelly bag. Press the
liquid out of the pulp without allowing the later to pass through the mesh of sieve or cloth.
Measure liquid; allow 3 1/2 to 3 3/4 pounds of sugar to each gallon, the amount depending on the
acidity of the fruit. Stir well and leave for 5 days, stirring twice daily.
On the 5th day pour the liquid into a clean cask, dissolve the Isinglass in a little warm water, add
this, the root ginger, and the orange and lemon rinds, cover the bung hole tightly with a cloth.
When liquid ceases to work or bubble, remove the ginger and lemon and orange rind and either
bung the cask securely or pour off the wine and bottle it. Leave for 6 to 12 months.
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Taste these ribs with the flavors of honey - rose wine and Chili sauce.
Ingredients
Barbecue Sauce:
1 C. Sliced rhubarb
1 envelope onion soup mix (1 1/2 oz..)
1/3 C. honey
1/3 C. chili sauce
3/4 C. rose wine
1/3 C. water
1/2 tsp. basil
1/8 tsp. pepper
Garnish:
red onion
greens
Directions
Place ribs in 9 X 13" pan. Add 1/2 C. water. Sprinkle with seasoned salt. Cover with foil. Bake at
350 degrees for two hours. Meanwhile, combine remaining ingredients except garnish in a sauce
pan. Simmer 1/2 hour. Pour over ribs. Bake another 1/2 hour uncovered. Baste several times.
Place on serving plate. Garnish.
Yield: 6 serving
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Try this simple and unconventional use of rhubarb and you'll be hooked.
Ingredients
Directions
In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm
platter. Mix 1/4 C. pan drippings with bread crumbs. Reserve 1/2 C.; sprinkle remaining crumbs
into a 13 x 9-inch baking dish. Combine rhubarb, sugar, flour and cinnamon; spoon half over the
bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover
with foil and bake at 350 degrees for 30-45 minutes. Remove foil. Sprinkle with reserved bread
crumbs. Bake 10-15 minutes longer or until chops test done.
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This ambitious recipe includes a rich homemade tart crust and a crisp topping.
Ingredients
Directions
Position your oven racks so that one is in the center, and preheat the oven to 375 degrees. Toss
the strawberries, rhubarb, flour, sugar, and cinnamon together in a big bowl. Dump this mixture
into your par-baked tart shell. Using your fingers, sprinkle Shamey's topping (recipe below) over
the fruit, taking care to cover its entire surface area, especially around the edges. Place the tart on
the center rack in the oven, and bake for 35-40 minutes, or until you see fruit juices bubbling up
through the topping and down around the sides of the tart. You may want to place a baking sheet
under the tart before you bake it to catch the spilled juices. Remove the tart from the oven, and
set it on a wire rack to cool slightly. To remove the tart from the pan, rest it on a big can. Make
sure the tart is steady and balanced, then slide the outside ring of pan down off the tart. Move the
tart to your work surface, and slide the tart off the pan bottom onto a rimless serving dish or a
cutting board. We love this tart fresh from the oven, with a scoop of vanilla ice cream.
Ingredients
Directions
Dump the flour and the brown sugar into the bowl of the food processor fitted with a metal blade,
and pulse until they're just integrated. Add the butter all at once, and use the pulse button to cut
butter into flour. Stop pulsing when mixture is the texture of moist crumbs. Remove the blade
from food processor, and dump the crumbs into a big bowl. Add the oats and the nuts. Work
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them into the crumbs with your fingers until the topping is stuck together into big clumps. It
should not be one whole ball of dough but more like crisp topping, only not cooked.
Ingredients
Directions
The fat in our tart dough is mostly butter with a little shortening. Many people think that an all-
butter crust is the goal. But even Julia Child, America's foremost champion of butter,
recommends making crusts with a combination of butter and shortening. Butter for its inimitable
flavor, and shortening because that's what makes a crust flaky. We call for butter to be cut into
1/4-inch cubes to make tart dough. The truth is, you only need to cut it that small if you're
making crust by hand. If you're using a food processor, the whirling metal blade works so well to
cut up the butter that you can get away with roughly chopping it into slabs. Once you have the
food processor out (if you're using one) and the counters all floured up, we think it's a great idea
to make as much dough as you'll use for the next 2 months. But don't make the mistake of
doubling the recipe. Make a batch of dough, and then make it again. And again. Making dough
in small batches is key. When you make crust dough in bigger batches, you have to work it more,
to cut the butter into the flour and then to work the dough into a ball. Working dough is bad.
Overworking dough is a crust crime.
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The sweet and tart flavor of rhubarb gives this ham a unique flavor.
Ingredients
Directions
Place ham on a rack in a shallow roasting pan. Add 1/2 C. water. Insert a meat thermometer into
the thickest part of the ham. Cover tightly with aluminum foil, leaving thermometer dial exposed.
Roast in a 325 degree oven until thermometer registers 135 degrees, about 20 minutes per lb.
Meanwhile, combine all other ingredients in large saucepan and bring to a boil. Reduce heat and
simmer, uncovered, 20 minutes, stirring occasionally. Remove cinnamon stick. Remove foil
from ham and spoon small amount of sauce over ham 15 minutes before cooking time ends.
Remove ham when meat thermometer reaches 140 degrees. Let ham sit 15 minutes before slicing.
Serve sauce over ham slices.
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Spinach
This is a great dish to serve next to a pasta or some spicy baked potatoes.
Ingredients
Directions
Wash the baby spinach and let it dry and put it in a bowl. Grill the pine nuts and let all the fat
sink into a piece of kitchen paper. Chop up the egg finely and put it into the bowl with the dried
up pine nuts. Cop up the spring onions and tomatoes and add to the bowl. Toss the salad around
and add your own personal favorite vinaigrette.
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And who would of thought that rum would go good on a salad instead of besides a salad.
Ingredients
Salad
4 red peppers cut in triangles
2 (10 oz.) packages baby spinach, cleaned
Dressing
1 C. Bacardi Limon Rum
1/4 C. key lime juice
1 pinch saffron (optional)
1 C. mayonnaise
1 tsp. lemon zest
1 Tbs. cilantro, chopped
3/4 C. extra virgin olive oil
Directions
In a saucepan add Bacardi Limon and key lime juice, at medium heat, simmer and reduce by half,
let cool down. In a mixing bowl add all other ingredients, except the olive oil, with a whisk, mix
well and then drizzle in olive oil slowly. Keep whisking until it's all incorporated. Toss the
dressing with the spinach and red peppers and serve. Save some dressing to decorate the plate.
My Recipe Notes:
95
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A little citrus is always the perfect addition to a spinach salad, especially with a nice red wine
dressing.
Ingredients
Directions
Toss salad ingredients together. Combine dressing ingredients together. Shake well and serve
dressing with salad.
My Recipe Notes:
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This is the simplest way to add a green vegetable to your meal. Ready in less than 5 minutes and
always a hit!
Ingredients
Directions
Pour olive oil in a pan and heat. Add spinach and garlic and cook for 1-2 minutes or until spinach
is cooked down. Transfer to serving dish and squeeze lemon juice over cooked spinach.
My Recipe Notes:
97
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Delicious and good for you--get your muscle from some spinach and your omega-3 from those
lentils!
Ingredients
Directions
In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Heat the oil in a large pot over medium heat, and cook the turkey kielbasa until lightly browned.
Mix in onion and carrot, and season with red pepper. Cook and stir until tender. Pour in the water
and broth, and mix in lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes. Stir the
cooked rice and spinach into the soup, and continue cooking 5 minutes before serving.
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Ingredients
Directions
In pan sauté spinach, butter, and garlic on med heat. Sauté for 20 minutes, stirring frequently.
Turn heat down to low, add eggs and bacon, cover and simmer for 10 more minutes. Stir and
serve.
My Recipe Notes:
99
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Ingredients
1 lb. fresh baby spinach leaves gently washed and patted dry
1/3 C. lean cooked bacon, crumbled
2 hard boiled eggs, diced
¼ C. olive oil
¼ C. red wine vinegar
1 Tbs. fresh lemon juice
½ tsp. sugar
Salt and pepper to taste
Directions
Place spinach in a large serving bowl and sprinkle with bacon pieces and diced eggs. Combine
remaining ingredients in separate container and shake well. Pour over salad and toss, just before
serving.
My Recipe Notes:
100
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Once you have the ingredients this salad is almost too easy to make!
Ingredients
Directions
Combine salad ingredients in a large bowl and dressing ingredients in a cruet. Pour desired
amount of dressing over salad immediately before serving.
My Recipe Notes:
101
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Spinach Frittata
This low-fat breakfast (or brunch or light lunch) is a snap to prepare and quite tasty!
Ingredients
Directions
Preheat oven to 350. Pour about 1/2 inch of water into a small saucepan and bring to a simmer
over medium-high heat. Fit a steamer basket in pan. Place the spinach in the steamer, cover, and
steam until the spinach is wilted, about 1-2 minutes. In a medium bowl, whisk together the egg
and pepper. Stir in the steamed spinach. Pour the mixture into a 6-in nonstick skillet. Top with
spoonfuls of farmer's cheese. Bake at 350 for 12-15 or until set. Slide the frittata onto a plate
with a rubber spatula and top with slices of fresh tomato.
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Ingredients
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from
heat, and let eggs stand in hot water for 10-12 minutes. Remove from hot water, and cool, peel
and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain, crumble and set aside. Combine the spinach, egg and bacon. Whisk together the oil,
vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve.
Makes 4 servings.
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Ingredients
Directions
Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato
slices on top. Set aside. In a non-stick skillet (or a regular skillet coated with non-stick spray)
cook steak over medium heat until no pink remains and steak is thoroughly cooked. Arrange
cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing.
Use a light flavored dressing. Citrus dressings are especially good on this salad.
Makes 2 servings.
My Recipe Notes:
104
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If spinach bunches are extra large, you probably will need to double the Cream Sauce recipe.
Ingredients
Directions
Wash spinach leaves thoroughly. In a large saucepan, cook spinach in as little water as possible
until tender. As soon as spinach is thoroughly wilted, remove from heat, and drain in a colander,
pressing with the back of a kitchen spoon to squeeze out excess liquid. Place on a cutting board;
cut cooked spinach very fine. In a medium bowl, mix together Cream Sauce and spinach. Season
with
salt and pepper. Serve immediately.
Cream Sauce
Ingredients
2 Tbs. butter
2 Tbs. finely chopped onion
2 Tbs. all-purpose flour
Salt and pepper to taste
1 C. milk
In a large frying pan over medium heat, melt butter. Add onion and sauté until soft; add flour and
blend thoroughly. When perfectly smooth and free from lumps but not in the least browned, add
salt and pepper. Gradually add milk; reduce heat to low and cook, stirring constantly, until sauce
boils (may use some spinach juice in place of milk).
My Recipe Notes:
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Add some green to your regular mashed potatoes with nutritious spinach! A great way to get
some green stuff into your kids' diet.
Ingredients
Directions
In a large skillet coated with cooking spray, cook spinach (in batches if necessary) and garlic
over medium high heat until it wilts, but retains a fresh green color. Set aside.
Cook potatoes in a large pot of boiling water until tender, about 25 minutes. Drain well. Return
to pot and mash well. Add butter and milk gradually. Stir until smooth. Add Swiss cheese and
spinach, stirring until cheese melts. Season with salt and pepper.
My Recipe Notes:
106
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Strawberries
Strawberry Surprises
Tantilizing large, fresh strawberries are the stars of this recipe and when combined with cream
cheese, they are downright dreamy! They are very versitile in their use and are a great addition to
any meal.
Ingredients
15-20 large strawberries (small will work also, but it takes more of them)
1 8 oz. package cream cheese (your choice on fat)
4 Tbs. powdered sugar
2 tsp. vanilla
4 Tbs. sour cream (any style)
Directions
Prepare strawberries:
With a knife, cut the tops from the berries leaving a flat top. Place the flat side on a cutting board
with the point facing up. Next, without slicing through the entire berry, make 3 cuts divding the
berry into six equal portions (leaving them attached on the flat end of the berry.)
Next, mix all remaining ingredients with a spoon or mixer until smooth and creamy.
Place mixture into decorating bag with star tip or place into a plastic zipper bag with one corner
cut open to use to fill strawberries.
Fill each berry with cream cheese mixture through the point (open) end of the prepared berries.
As you do, the "pettals" will open up to reveal the surprise in each berry.
These are delicious on their own as an appetizer or side as well as when used as a garnish. I also
like to sprinkle them with a little lemon or orange zest to add another dimension...of course,
floating in chocolate syrup with a dolop of vanilla ice cream is a wonderful snack or dessert!
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Made with fresh strawberries and topped with a lemon-pecan crumble, these muffins are truly
gourmet.
Ingredients
Lemony Glaze:
1/2 C. powdered sugar
1 Tbs. fresh lemon juice
Directions
Preheat oven to 375 degrees. Paper-line 12 (2 1/2 inch) muffin cups. Prepare streusel and glaze
and set aside. For topping, combine pecans, brown sugar, flour, cinnamon, and lemon peel. Add
butter and stir until crumbly. For glaze, combine sugar and lemon juice in small bowl, stirring
until smooth. For muffins, combine flour, sugar, baking powder, cinnamon and salt in large bowl.
Combine milk, butter and egg in small bowl until well blended. Stir into flour mixture just until
moistened. Fold in strawberries and lemon peel. Spoon evenly into prepared muffin cups.
Sprinkle Lemon Streusel Topping evenly over tops of muffins. Bake 20- 25 minutes or until
toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack 10 minutes.
Drizzle Lemony Glaze over tops of warm muffins. Serve warm or cool completely.
Makes 12 muffins
My Recipe Notes:
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If you have never tried mixing spinach and strawberries together then you must try this recipe. It
is very easy and simple and so good.
Ingredients
Directions
In a 7 inch skillet over medium heat, stir sesame seeds until golden; set aside. Wash spinach
thoroughly; dry on paper towels and tear into bite size pieces. Wrap and chill. Blend oil, vinegar,
sugar, onion, paprika and Worcestershire sauce. In large glass bowl, mix together spinach,
strawberries, dressing and seeds.
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Ingredients
Directions
Cook the sauce and strawberries with a squeeze of lemon juice in a pan for about 10 minutes
until the mixture has the consistency of thin jam, over medium heat, stirring occasionally.
In a large non-stick skillet, toast the peppercorns util they are aromatic. Pour in the stock, then
add the butter, and boil to reduce liquid by half. Stir in the strawberry mixture and rhe rest of the
lemon juice; reduce to a rich sauce consistency.
Meanwhile, heat a grill or ridged grill pan over high heat. Brush steaks with oil and sprinkle with
salt. Cook to desired doneness (2-3 minutes for rare, and up to 5 minutes each side for well
done.) Serve immediately with the sauce and garnish with fresh strawberry slices. Serve with
garlic mashed potatoes and steamed veggies.
My Recipe Notes:
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A refreshing summer salad with a tangy homemade dressing that no one can resist.
Ingredients
Directions
Rinse, drain, dry and hull strawberries and cut into halves or thick slices. In large bowl combine
first 6 ingredients with about 1/2 C. Hoisin-Sesame Dressing (see below) and toss lightly to coat
greens and berries. Divide among chilled salad plates to serve.
To prepare Hoisin-Sesame Dressing, put remaining ingredients except oil in blender container or
food processor fitted with metal blade and blend until shallots and ginger are very finely chopped.
With motor running, gradually add oil until smooth. Store dressing in refrigerator in tightly
covered container. This recipe will make 2 2/3 cups of dressing.
Note: If not using blender or food processor, grate ginger and mince garlic and shallots, then
whisk together with remaining ingredients.
Yield: 6 servings
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Although this sounds more like a dessert, indulge in this delicious treat for breakfast.
Ingredients
Directions
Cut through each slice of bread horizontally to form a pocket, not cutting all the way through.
Stuff half of the chocolate chips and half of the strawberry preserves into each pocket along with
one Tbs. of softened cream cheese.
In a shallow bowl, whisk together the eggs, milk, sugar, vanilla and cinnamon. Add the filled
bread and allow to soak for 5-10 minutes. In a heavy skillet or griddle, heat butter until the foam
subsides. Add bread, turning frequently until crisp and golden. Transfer to heated places and dust
with powdered sugar. Serve with Mandarin Orange Strawberry Sauce (recipe below)
Yield: 2 servings
Ingredients
1 C. strawberry preserves
1/4 C. apricot preserves
1 small can mandarin oranges, drained
1/4 C. butter, melted
Directions
Combine all ingredients and stir over low heat until well blended.
My Recipe Notes:
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A nice dessert on a hot summer day. A cool fruity taste and very pleasing to the eye.
Ingredients
Directions
Fill pie plate with fresh strawberries Cook pudding mix with water until begins to thicken (about
6 minutes). Remove from heat and add Strawberry Jello and mix well. Pour mixture over fresh
strawberries. Let set in refrigerator for at least 4 or more hours. Serve with Cool Whip topping.
My Recipe Notes:
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Ingredients
Directions
Mix yogurt into cake mix and bake two separate cakes according to directions on box. After
baked and cooled, poke holes in cake with tooth pick and add jello. Let chil for 1 hour then
spread pudding on top of one cake. Add some of the strawberries. Add second cake then ice top
with white icing. Add rest of strawberries and some blueberries. Chill for 2 hours and serve.
My Recipe Notes:
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This smoothie would definitely be called "diet" since it's made with tofu, Splenda and soy
powder.
Ingredients
1 C. frozen strawberries
1/4 C. soft tofu
1 C. milk
1 tsp. Splenda
1 20-gram scoop of low-carb soy powder
Directions
This one is easy. Just throw everything in the blender and mix. Enjoy!
115
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Strawberry Cobbler
The presentation of this cobbler is a little fancier, making it perfect for special occasions.
Ingredients
Directions
Heat oven 400 degrees. Hull the strawberries. Melt butter in an 8x12 inch baking dish in
preheated oven about 4 minutes. Remove dish from oven. Add milk, flour, baking powder, salt,
sugar and cinnamon to the baking dish and stir until just mixed. Arrange strawberries, tips
pointed up, on top of the batter. Bake cobbler in oven until golden brown, about 25 minutes.
Serve warm or at room temperature. Makes 4 servings.
My Recipe Notes:
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Strawberry Scones
Serve with a dollop of clotted cream and a cup of tea, of course for an elegant afternoon snack.
For tender scones, avoid overhandling the dough.
Ingredients
2 large eggs
1 Tbs. plus 1/4 C. heavy cream
1/4 C. buttermilk
1 tsp. vanilla extract
2 C. all-purpose flour, plus extra for dusting work surface
1/3 C. plus 1 Tbs. sugar
2 tsp. baking powder
1/4 tsp. salt
6 Tbs. unsalted butter, cut into 1-inch pieces
2/3 C. strawberries, hulled and chopped
Directions
Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with
parchment paper. Beat 1 egg with 1 Tbs. cream in small bowl. Set aside. Whisk remaining egg,
remaining 1/4 C. cream, buttermilk, and vanilla together in medium bowl.
Pulse flour, 1/3 C. sugar, baking powder, and salt in food processor until blended. Add butter and
pulse into flour until mixture resembles coarse cornmeal, about 10 1-second pulses. Transfer
mixture to large bowl and make well in center. Add buttermilk mixture and stir until batter forms
moist clumps. Carefully stir in strawberries.
Transfer dough to lightly floured work surface and knead gently until dough comes together and
is smooth, about 10 seconds. Pat dough into 7-inch circle about 1 inch thick. Using sharp knife,
cut circle into 8 wedges. With pastry brush, remove excess flour from wedges. Transfer wedges
to prepared baking sheet, brush tops with egg and cream glaze, and sprinkle with remaining 1
Tbs. sugar.
Bake until lightly browned and toothpick inserted in center of scones comes out with a few
crumbs attached, about 15 minutes. Transfer scones to wire rack. Serve warm or at room
temperature. Cooled scones can be stored in airtight container for up to 2 days.
Yield: 8 servings
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A classic fruit combination combined with pineapple and nuts in a gelatin treat.
Ingredients
Directions
In a bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas and nuts. Pour half
of the mixture into a 13x9x2" dish. Refrigerate for one hour or until set. Set the remaining gelatin
mixture aside. Combine the sour cream, sugar and vanilla; mix well. Spread over the chilled
gelatin. Spoon remaining gelatin mixture over top. Chill overnight. 12 to 15 servings.
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Ingredients
Directions
Combine chocolate chips, 1/2 Tbs. sugar, and half-and-half in small heavy saucepan. Cook over
very low heat 2 minutes or until chocolate melts, stirring constantly. Set aside. Stir together
mascarpone, vanilla and remaining 1 Tbs. sugar in small bowl. Set aside. Spoon 1/2 C.
strawberries in each of 4 tall, narrow parfait glasses. Layer each as follows: 2 Tbs. mascarpone
mixture, 1/4 C. chopped strawberries, 1 Tbs. chocolate mixture, 1 Tbs. mascarpone mixture and
1/2 Tbs. chocolate mixture. Refrigerate for 1 hour. Top each parfait with 1 whole strawberry.
Serve.
Yield: 4 servings
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Lemon-flavored pudding and strawberry Cool Whip make this cook a cinch.
Ingredients
Directions
Mix graham cracker crumbs, 1/4 C. sugar, and butter until well blended. Press firmly onto
bottom of a 13x9-inch baking pan. Set aside. Beat cream cheese, remaining 1/4 C. sugar, and 1/4
C. milk in medium bowl with wire whisk until well-blended. Spread over crust. Pour remaining 2
3/4 C. milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well
blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with
strawberry whipped topping. Refrigerate 4 hours or overnight. Cut into squares to serve.
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