Asparagus Recipes

GRILLED ASPARAGUS SANDWICH
Place cooked asparagus spears on a slice of whole wheat bread covered with mayonnaise or miracle whip. Add a dash of lemon juice, paprika, fresh dill or basil, and tomato slices. Grill open or add a second slice of bread.
Submitted by Sheri Kisch
ROASTED OR GRILLED ASPARAGUS
Spread prepared, raw asparagus on a cookie sheet, drizzle with a good olive oil, give the pan a shake to coat all the spears, top with a little fresh-ground sea salt and put in a 450F oven. Shake the pan a few times while cooking to keep from sticking. Cook 10-15 minutes till tender, but before it turns black.
I do a similar one but with balsamic vinegar too and a dusting of parmigiana Reggiano at the end. Yum! I do the olive oil and add chopped garlic. I especially love it done on the grill….
More good cooking from Kristine Glenn, Temia Keel & Ann McKean

 

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Poor Man’s Caviar

2 eggplants about 1 lb. each
¼ cup finely minced onion
¼ cup finely minced scallions
1tsp minced garlic
¼ cup finely chopped green pepper
1 cup cored, peeled and diced tomatoes
¼ cup olive oil
1 Tsp sugar or sugar substitute
1 Tbsp lemon juice
Freshly ground black pepper

Preheat oven to 400 degrees. Place eggplant on sheet of aluminum foil and bake for 1 hour or until eggplant collapses. Let cool. Remove pulp (should be about 3 cups). Add rest of ingredients, stirring to mix all ingredients. Serve with veggies, toast or crackers.

 

A QUICK MEAL WITH FRESH GREENS

My friend in Switzerland taught me to use kale, spinach, Swiss chard or beet greens when in season for a delicious meal.

Put about a tablespoon of butter in a pan; add coarsely chopped greens and sauté. She adds a small amount of chicken or beef bouillon with a little water to dissolve it for added flavor.

When ready to eat, add a grated cheese of your choice on top. The stalks of kale, swiss chard or beets can also be used in this manner or saved for soups and salads.

Meat is very high priced in Switzerland and used sparingly. She tries to get vitamins, minerals, fiber and protein from other sources. They have a vegetable garden, fruit trees and current and berry bushes.

Mountain cheese is used a lot because the family has it on hand year round. Sometimes the above recipe would have cream added instead of cheese.

For desert berries and currants are served.

Submitted by Sheri Kisch

Sausage and Potato Soup

Sausage and Potato Soup

· 1 tablespoon olive oil
· 1 pound spicy Italian sausage, casing removed
· 3 cloves garlic, minced
· 1 onion, diced
· 1/2 teaspoon dried oregano
· 1/2 teaspoon dried basil
· 1/2 teaspoon crushed red pepper flakes, optional
· Kosher salt and freshly ground black pepper, to taste
· 5 cups chicken broth
· 1 bay leaf
· 1 pound red potatoes, diced
· 3 cups baby spinach
· 1/4 cup heavy cream

Directions: 1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. 2. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste. 3. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes. 4. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. 5. Serve immediately.

http://damndelicious.net/2014/10/29/sausage-potato-spinach-soup

GARDEN FRESH SALSA

2-3 cups fresh fleshy tomatoes, seeded and coarsely chopped
1/2 cup coarsely chopped onion (use a few green onion tops if desired)
1/2 cup sweet bell peppers, seeded and coarsely chopped
1/2 cup chopped fresh cilantro
1/4 cup hot peppers (habanero or jalapeno) seeded and fnely chopped
2 tsp lime juice
salt and/or pepper to taste

Cut small tomatoes in half and gently squeeze to remove seeds and excess juice until you have 2 to 3 cups of fresh tomato flesh (between a dozen and twenty tomatoes). Place in processor and pulse six times, or coarsely chop by hand . Add onion, peppers, cilantro, and lime and pulse six more times (or coarsely chop by hand and combine in a large bowl). Add salt and pepper to taste. Eat fresh and store leftovers for 3-4 days. Adjust amounts of each ingredient to suit your taste and availability of vegetables. Best
used fresh.

Submitted by Corinna Sinclair

Sausage Soup

For all that cabbage from your bumper crop!

1 ring Kielbasa smoked sausage
2 cans chicken broth
2 cans small red beans
16 oz. canned tomatoes
1 large onion, sliced or chopped
2 cups shredded cabbage

Slice sausage into medallions. For a unique flavor sauté them with the onions briefly before adding to the crock or stock pot. Combine remaining ingredients in a crock pot to slow cook all day or a stock pot and set to simmer for 2-3 hours. Serve with bread.

Submitted by Corinna Sinclair