free farm-fresh recipes
Grilled Cheese with Tomato and Basil

(serves 1)

  • Sliced bread of your choosing
  • 1 large tomato, cut into slices
  • Mozzarella cheese, sliced
  • Fresh basil leaves, minced
  • Salt and pepper to taste

Spread Butter on one side of sliced bread. Place one slice, butter side down, onto a frying pan or panini maker. Top with sliced mozzarella, tomato slices, and basil. Season with salt and pepper. Top with another slice of bread, butter side out. Cook until bread is browned and cheese is melted. Yummy!!

Garlicy Grilled Tomatoes

(serves 4)

  • 4 large ripe tomatoes, washed and cored
  • salt
  • pepper
  • garlic powder
  • 3 tbsp. extra virgin olive oil
  • dried thyme leaves or 2 tbsp. of fresh thyme leaves
  • 1/4 cup of grated locatelli cheese
  • Cut tomatoes in half crosswise. Sprinkle with salt, pepper, and garlic powder. Heat oil in small frying pan over medium heat. Add garlic and cook until garlic is golden brown, 1 or 2 minutes. Pour mixture into a heatproof bowl.Oil grill and set it to high heat. Place tomatoes, cut side down, on the grill and cook for about 3 to 5 minutes. Turn over and brush each tomato with oil and garlic mixture. (If using dried thyme flakes, sprinkle on each tomato). Cook for an additional 3 minutes. Do not overcook. Remove from grill and top with the fresh thyme and cheese. Serve immediately.
Basil Baked Tomatoes

(serves 4)

  • 2 large tomatoes
  • 1 garlic clove, minced
  • 1 tbsp. olive oil
  • 1/2 cup unseasoned breadcrumbs
  • chopped fresh basil – any amount you prefer
  • pepper

Preheat over to 325 degrees. In a skillet, saute the minced garlic in the oil, until the garlic softens. Add the breadcrumbs and cook until the breadcrumb browns a little. Halve the 2 tomatoes and place in baking dish. Sprinkle the tomatoes with the fresh basil and pepper. Top with bread crumb mixture. Bake at 325 degrees for 15 minutes or until tomatoes soften.

Tomato and Cucumber Salad

(serves 10)

  • 3 large tomatoes, chopped
  • 3 large cucumbers peeled, halved, seeded, and sliced
  • 1 large sweet onion, halved and thinly sliced
  • 1/2 cup olive oil
  • 3 tbsp. mayonaise
  • 2 tbsp. rice vinegar
  • 1 tbsp. Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup crumbled feta cheese

In a large bowl, combine tomatoes, cucumbers, and onion. In a small bowl, combine the oil, mayonnaise, vinegar, mustard, garlic, salt, and pepper. Pour over tomato mixture and toss gently to coat. Sprinkle with feta cheese.

Caprese Salad

(serves 4)

  • 3 tbsp. lemon juice
  • 1/2 tsp. salt, plus more to taste
  • 1/4 tsp. fresh ground pepper, plus more to taste
  • 3 tbsp. extra virgin olive oil
  • 1 1/4 pounds ripe tomatoes
  • 6 oz. fresh mozzarella cheese, sliced
  • 2 tbsp. thinly sliced fresh basil leaves

Whisk lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a medium bowl. Gradually whisk in the olive oil to blend. Set dressing aside.

Cut tomatoes into 1/4 inch thick slices. Arrange tomato and cheese slices on a platter and drizzle the dressing on top of the slices. Sprinkle with the basil and add more salt and pepper to taste.

Stuffed Tomato

(serves 6)

  • 6 large red tomatoes
  • 1lb. ground beef
  • 1 large onion, chopped – or shallots if you prefer
  • 3 cloves of garlic, crushed
  • Fresh parsley and coriander
  • 1 egg
  • Extra virgin olive oil
  • Salt and pepper to taste

Wash and cut off tops of tomatoes. Save tomato tops for use later. Scoop out flesh and set aside/ Sprinkle some salt inside each tomato and turn them upside down to let excess water drain out. Mix the ground beef, chopped onion, crushed garlic, herbs, some salt, pepper, and egg together in a bowl. Preheat oven to 400 F.

Place stuffing in each tomato and cover with tomato top. Brush tomato with the olive oil and sprinkle with salt and pepper. Place each tomato on roasting pan and bake for approx. 40 -45 minutes.

** There are so many variations that can be used with this recipe. You may want to use ground veal or turkey. If you like, you could also add the removed tomato pulp into your meat mixture. You may also want to add different herbs or spices. Also, you may want to discard tomato top, and top each tomato with shredded or sliced mozzarella cheese. (The cheese might need to be added later in the baking process so it does not burn.)

Zucchini Casserole

(serves 10)

  • 4 lbs. green zucchini, slices into thin rounds
    • (approx. 12 medium – or mix green zucchini and yellow squash)
  • 1 tbsp. butter
  • 2 tbsp. olive oil
  • 1 cup chopped onion
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. minced garlic
  • 1 tsp. finely chopped thyme leaves
  • 3 large eggs
  • 1/4 cup heavy cream
  • 1 cup crushed butter crackers
  • 1/2 cup grated locatelli or parmesan cheese

Preheat oven to 350 degrees. Grease a 9″ x 13″ baking dish.

Heat olive oil and butter in a medium pot over medium-high heat. Add onions, salt, and pepper. Cook until onions soften. Add garlic and cook for approximately 30 seconds. Add zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from heat. Using a slotted spoon, transfer the vegetables to the baking dish. Reserve the cooking liquid.

Combine eggs and cream in a bowl and whisk to blend. Gradually whisk the cooking liquid into the egg mixture. Pour the mixture over the vegetables in baking dish. Gently stir so vegetables and egg mixture are evenly distributed.

Bake until mixture sets, approximately 30 minutes. Remove from heat and sprinkle with crushed crackers and top with grated cheese. Return to oven and bake for an additional 10 to 15 minutes or until golden brown.

Zucchini and Cheese Bites

(serves 4)

Zucchini and Cheese Bites area very easy recipe to prepare and make a great appetizer or side dish. It can be made with parmesan or locatelli cheese.

  • 2 medium zucchini
  • 1 tbsp. olive oil
  • 1/4 cup plain dried bread crumbs
  • 1/4 cup grated locatelli or parmesan cheese
  • Salt and pepper to taste

Preheat oven to 450 degrees. Slice zucchini into 1/4 inch thick rounds. (You may also slice the zucchini on a more diagonal slice – that will provide you with a bigger, longer oval shape.)

Place zucchini slices into a bowl and coat them with olive oil. Combine the cheese, breadcrumbs, salt, and pepper in another bowl. Dip each piece of zucchini in the cheese mixture, coating evenly on both sides. If you prefer, sprinkle any remaining mixture on each slice. Place on a baking sheet coated with non-stick cooking spray.

Bake for approximately 25 to 30 minutes or until browned and crisp. Place on serving platter and serve immediately.

Roasted Vegetables with Balsamic Vinegar

(serves 4-6)

  • 8 ounces fresh green beans, ends trimmed
  • 1 small red onion, cut into thin wedges
  • 1 clove garlic, minced
  • 1 tbsp. extra virgin olive oil
  • 2 zucchini or 2 yellow squash, halved lengthwise and cut into 1/4 inch slices
  • dash salt
  • dash pepper
  • 1/2 cup balsamic vinegar

Preheat oven to 450 degrees. Combine green beans, red onion, and garlic in a shallow roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss mixture until beans are evenly coated. Spread into a single layer in roasting pan.

Roast for 8 minutes. Add zucchini and roast for 5 to 7 minutes more or until vegetables are tender and slightly browned.

Meanwhile, bring balsamic vinegar to a boil in a small saucepan. Reduce heat and boil gently until vinegar is reduced by half and slightly thickens.

Drizzle vinegar over roasted vegetables and toss until vegetables are evenly coated.

Zucchini with Olive Oil & Garlic

As you will see, I did not put any amounts to the ingredients in this recipe. Basically, you can use as much or as little of each ingredient as you wish. Keep in mind, you can always add, but you can’t take out. I’ve learned that the hard way – too much salt and that sort of thing.

  • Zucchini (any amount you wish to use)
  • Extra virgin olive oil
  • Garlic cloves
  • Salt and pepper to taste
  • Basil

Wash, cut off ends, and slice zucchini however you wish. I usually slice them in half lengthwise and then slice the halves lengthwise as well. After that, I cut the quartered zucchini into approximately 2″ pieces. Boil zucchini to desired tenderness. Keep in mind, if you prefer your zucchini on the firmer side, you might want to remove zucchini a few minutes after the water begins to boil. Zucchini softens up rather quickly, so keep watch.

Drain zucchini and pour back into pot. Add the olive oil, garlic cloves, salt, pepper, and basil. Let sit for a couple minutes so the flavors are evenly distributed. Taste test and add more seasoning if needed.

Rosemary Skewered Vegetables with Lemon and Balsamic

(serves 4)

  • 1 large zucchini cut in half lengthwise, then cut into 1/2 inch slices
  • 1 large yellow squash cut in half lengthwise, then cut into 1/2 inch slices
  • 1 pint of cherry tomatoes, wash and remove tops
  • Juices from 1 lemon
  • 2 tbsp. of balsamic vinegar
  • 3 tbsp. of extra virgin olive oil
  • Salt and pepper to taste
  • 16 stems of fresh rosemary, 6″ – 8″ in length

Preheat grill. Place cut zucchini, squash, and tomatoes in bowl. Add lemon juice, vinegar, oil, salt, and pepper. Stir gently and let sit. Soak rosemary stems in water for 5 minutes. Thread vegetables onto rosemary stems starting from the bottom of the stems. Grill for 3 or 4 minutes on each side and then transfer to serving platter.

Note: if you want to use regular skewers, just add dried or fresh rosemary leaves in with other ingredients when mixing in bowl. Also, adjust ingredients if you want to make more than 4 servings.

Pecan Stuffed Butternut Squash

(serves 8)

  • 2 medium butternut squash
  • salt and pepper to taste
  • 4 oz. cream cheese, softened
  • 1/4 cup butter, softened
  • 3 tbsp. brown sugar
  • 1/2 cup chopped pecans

Cut each squash in half lengthwise and remove seeds. Place squash cut side down in two 13″ x 9″ baking pans. Add 1/2 inch of water. Bake, uncovered, at 350 degrees for 1 hour.

Turn squash over and sprinkle with salt and pepper. In a small bowl, beat cream cheese, butter, and brown sugar until light and fluffy. Stir in pecans. Spoon into squash cavities.

Bake for approximately 15 – 20 minutes longer, or until filling is lightly browned and squash is tender.

Squash Fritters
  • 1 medium squash, grated
  • 1 egg
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 2 tsp. baking powder
  • 2 tsp. milk
  • 2 tbsp flour
  • oil or fat for frying

Combine grated squash and egg in bowl. Add sugar, salt, baking powder, milk, and flour. Beat until well combined.

Drop batter from a spoon and fry in shallow oil in frying pan until golden brown on both sides.

Roasted Vegetables with Balsamic Vinegar

(serves 4-6)

  • 8 ounces fresh green beans, ends trimmed
  • 1 small red onion, cut into thin wedges
  • 1 clove garlic, minced
  • 1 tbsp. extra virgin olive oil
  • 2 zucchini or 2 yellow squash, halved lengthwise and cut into 1/4 inch slices
  • dash salt
  • dash pepper
  • 1/2 cup balsamic vinegar

Preheat oven to 450 degrees. Combine green beans, red onion, and garlic in a shallow roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss mixture until beans are evenly coated. Spread into a single layer in roasting pan.

Roast for 8 minutes. Add zucchini and roast for 5 to 7 minutes more or until vegetables are tender and slightly browned.

Meanwhile, bring balsamic vinegar to a boil in a small saucepan. Reduce heat and boil gently until vinegar is reduced by half and slightly thickens.

Drizzle vinegar over roasted vegetables and toss until vegetables are evenly coated.

Rosemary Skewered Vegetables with Lemon and Balsamic

(serves 4)

  • 1 large zucchini cut in half lengthwise, then cut into 1/2 inch slices
  • 1 large yellow squash cut in half lengthwise, then cut into 1/2 inch slices
  • 1 pint of cherry tomatoes, wash and remove tops
  • Juices from 1 lemon
  • 2 tbsp. of balsamic vinegar
  • 3 tbsp. of extra virgin olive oil
  • Salt and pepper to taste
  • 16 stems of fresh rosemary, 6″ – 8″ in length

Preheat grill. Place cut zucchini, squash, and tomatoes in bowl. Add lemon juice, vinegar, oil, salt, and pepper. Stir gently and let sit. Soak rosemary stems in water for 5 minutes. Thread vegetables onto rosemary stems starting from the bottom of the stems. Grill for 3 or 4 minutes on each side and then transfer to serving platter.

Note: if you want to use regular skewers, just add dried or fresh rosemary leaves in with other ingredients when mixing in bowl. Also, adjust ingredients if you want to make more than 4 servings.

Cucumbers Topped with Cream Cheese and Salmon

(serves 4)

  • 2 cucumbers
  • 1 8 oz. container of cream cheese, softened
  • 1 8oz. container of sour cream
  • 1 3oz. package of smoked salmon, chopped into small pieces
  • 1 shallot, diced
  • Juice from 1/2 a lemon
  • 1 bunch dill, chopped
  • Salt and pepper to taste

Cut off ends and, using a peeler, create stripes down length of cucumbers. Slice into 1 inch rounds and scoop out some of the seeds in each round so that topping sets inside as well as on top of cucumber round. Do not scoop all the way through. Set aside.

Combine sour cream and cream cheese in a bowl. Mix in shallots, salmon, lemon juice, salt, and pepper. Combine thoroughly. Transfer mixture to a pastry bag using a star tip. Top each cucumber with mixture making sure to fill cucumber round inside. Enjoy!

Cucumber and Red Onion Salad

(serves 6)

  • 2 red onions, thinly sliced
  • salt
  • 5 cucumbers, peeled and thinly sliced
  • 2 tsp. grated ginger
  • 2 cloves garlic, minced
  • 2 tbsp. minced chives
  • 2 tbsp. rice vinegar
  • 1/4 cup vegetable oil
  • pinch crushed red pepper flakes
  • ground black pepper

Place onions in a large bowl and set aside.

Place cucumbers in a colander and lightly salt them. Let them drain for approximately 10 minutes.

In a small bowl, whisk together the ginger, garlic, chives, and vinegar. While whisking, slowly add the oil and whisk until smooth. Add the pepper flakes and season to taste with salt and pepper.

Add the cucumbers to the onions and mix well. Add the dressing and toss until evenly coated. Taste. Add more salt and/or pepper if needed. Refrigerate for at least 30 minutes, or up to 24 hours. Serve chilled.

Sour Cream and Dill Cucumber Salad

(serves 4)

  • approx. 1 lb. of cucumbers, halved lengthwise and thinly sliced into half moons
  • 1/2 cup sour cream
  • juice from 1 lemon
  • 2 tbsp. chopped fresh dill, plus more for garnish (optional)
  • salt and pepper to taste

Combine sour cream, lemon juice, and dill into medium bowl. Season with salt and pepper and whisk well to combine.

Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or you can refrigerate, covered, up to 4 hours.

Cucumbers topped with Sundried Tomatoes
  • 3 or 4 cucumbers
  • 2 jars of sundries tomatoes in olive oil, drained
  • 1 or 2 packages of feta or goat cheese, whichever you prefer, crumbled or chopped
  • Fresh basil leaves, opitional

Wash cucumbers and cut off tips. Run a fork down the sides of cucumbers, this technique adds decoration to the sides. Cut cucumbers into slices approximately 1/4 inch to 3/8 inch thick. Place slices on a serving platter.

Put sundried tomatoes in a food processor and blend until they are finely chopped. Spoon tomato mixture on top of each cucumber slice. Top with cheese, and, if you like, you can add fresh chopped basil to tops of appetizers. Also, you may want to use a few of the fresh basil leaves as a garnish to dress the platter.

*Note – As you can see, there is no measuring required for this recipe. You can make as little or as much as you like – just adjust the amounts to fit your needs. You can also use roasted peppers instead of the sundried tomatoes. Trying other cheeses, such as fresh provolone, may work as well, so feel free to experiment and be creative. Also, this is a very attractive looking dish. My friend presented it on white, square platters and garnished the platters with the fresh basil leaves – absolutely beautiful!

Cucumber and Black-Eyed Pea Salad

(serves 6)

  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. lemon juice
  • 2 tsp. fresh oregano or 1 tsp. of dried oregano
  • Ground black pepper to taste
  • 4 cups of peeled and diced cucumbers
  • 1 14 oz. can of black-eyed peas, drained and rinsed
  • 2/3 cup of dried red bell pepper
  • 1/2 cup of crumbled feta cheese
  • 1/4 cup of slivered red onion
  • 2 tablespoons of chopped black olives

Whisk oil, lemon juice, oregano, and pepper in a large bowl until combined. Add cucumber, black-eyed peas, onion, bell pepper, feta cheese, and olives. Toss to coat. You can serve this salad at room temperature or chilled.

Note: you can also substitute the black-eyed peas with chick peas or white beans if you prefer. Beans, such as black-eyed peas, are rich in fiber, protein, and iron.

Cucumber Cheese Ball

(Contributed by Carol Coyle)

  • 1 cup chopped cucumber
  • 16 oz. cream cheese
  • 1 tsp. garlic salt
  • Chopped fresh parsley
  • 1 tomato quartered, seeds removed

Mix cream cheese, garlic salt and chopped cucumber and form a ball. Set on platter and garnish with fresh parsley and tomato wedges. Serve with crackers.

Grilled Eggplant Salad

(serves 4)

  • 1 large eggplant, cut into 1 inch thick slices
  • 1 large red onion, cut into 1/4 inch rounds
  • extra virgin olive oil
  • 1 avocado, halved, pitted, and flesh chopped
  • 1 tbsp. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 tbsp. oregano leaves
  • Honey
  • Salt and pepper to taste
  • 1 lemon, zested
  • parsley sprigs for garnish

Brush eggplant and red onion with olive oil and arrange on grill. Cook eggplant until soft and grill the onions until they are slightly charred. Remove from grill, cool slightly and chop them up and pour them, along with the avocados, into a serving bowl.

Whisk together the vinegar, mustard, and oregano in a small bowl. Add some honey, olive oil, salt, and pepper – all to taste. Blend thoroughly. Taste test and adjust to your liking.

Add dressing to the eggplant mixture and toss to coat. Garnish with lemon zest and parsley sprigs and serve.

Eggplant and Tomato Bake

(serves 8)

  • 1 medium eggplant, peeled and cut into 1/4 inch slices
  • 1/2 tsp. salt
  • 3 medium tomatoes, seeded and chopped
  • 2 tbsp. minced fresh basil
  • 1 cup shredded mozzarella cheese
  • 2 tbsp. shredded parmesan cheese

Place eggplant in colander over a plate. Sprinkle with salt and toss gently. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with nonstick cooking spray. Place each slice on a broiler pan. Top each slice with tomatoes, basil, and cheeses. Broil 6 inches from the heat for 5 – 7 minutes, or until eggplant is tender and cheese is melted.

Eggplant Steaks

(serves 4)

  • 1/4 cup Worcestershire sauce
  • 1/4 cup steak sauce
  • 1/2 cup olive oil
  • 2 tbsp. honey
  • 2 tsp. apple cider vinegar
  • salt and pepper to taste
  • 8 1/2 inch thick eggplant slices, salted
  • 1 cup grated parmesan cheese
  • 3 tbsp. chopped parsley, optional

In a small bowl, whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.

Brush the sauce on both sides of eggplant slices and place them onto a boiler rack. Broil until the eggplant is nicely browned, approximately 2 minutes. Turn slices over and brown the other sides. Sprinkle the slices with the parmesan cheese and return to broiler for approximately 1 more minute to lightly brown the cheese. Serve plain or sprinkle with chopped parsley.

Also, an excellent way to prepare this dish is, of course, grilled. Enjoy!

Spicy Hoisin Glazed Eggplant

(serves 4)

  • 1 tablespoon canola oil
  • 1 inch fresh ginger, roughly chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon red chili flakes
  • 1/2 cup hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 medium eggplant, ends trimmed and cut into 1/2-inch thick slices, lengthwise
  • 6 tablespoons olive oil
  • salt and freshly ground black pepper
  • 2 tablespoons freshly chopped cilantro leaves

Heat the oil in a small saucepan over medium heat. Add the ginger, garlic, and red chili flakes and cook until soft, 3-4 minutes. Remove from the heat and whisk in the hoisin, vinegar, and soy sauce until combined and then strain, reserving the sauce.

Heat grill to high.

Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill until golden brown and slightly charred, 4-5 minutes. brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3-4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with cilantro.

Eggplant Roll-Ups

(serves 6)

  • 1 large, firm eggplant
  • salt and pepper’
  • grilling seasoning blend (recommended: McCormick Montreal seasoning)
  • 1 cup semi-soft garlic and herb cheese (recommended Alouette or Boursin)
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated parmigiano, a couple of handfuls
  • a few grinds black pepper
  • 6-8 soft sun-dried tomatoes, chopped (tender sun-dried tomatoes are available in small pouches in produce department)
  • 2 cups arugula leaves, chopped
  • 1 cup basil leaves

Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper, and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2-3 minutes on each side, or until cooked through. Combine the cheeses, black pepper, and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese, some arugula, and basil, then roll up. The eggplant roll-ups should have a few green leaves sticking out both ends.

Spicy Corn Kabobs

(serves 6)

  • 12 metal or soaked wooden skewers
  • 6 ears of corn, shucked and cut in half
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup grated locotelli or parmesan cheese
  • 2 tsp. chili powder
  • 1/4 tsp. cayenne pepper (optional)
  • lime wedges

Heat grill on medium heat. Insert a skewer into the cut end of each ear of corn. Grill on medium heat for approximately 25-30 minutes, or until tender, turning often.

Combine sour cream and mayonnaise in a bowl. Spread over each piece of grilled corn. Sprinkle with grated cheese and chili powder. For an extra kick, sprinkle with cayenne pepper. Serve with lime wedges if desired.

Grilled Zesty Corn on the Cob

(serves 8)

  • 8 ears of corn
  • 2 tbsp. vegetable oil
  • salt and pepper to taste
  • 1 stick of butter, softened
  • 1/4 cup of mayonnaise
  • 1/2 tsp. onion powder
  • 1 lime, zested
  • lime wedges for serving

Heat grill on medium heat. In a small bowl, combine oil, salt, and pepper to taste. Brush the corn with the olive oil mixture and place on grill. Grill on all sides until charred and tender, approximately 12 minutes.

While corn is grilling, combine butter, mayonnaise, onion powder, and lime zest in a small bowl. When the corn is done cooking, brush on butter mixture and serve with lime wedges.

Grilled Corn wrapped in Bacon

(serves 8)

  • 8 ears of corn
  • 1 lb. of bacon
  • butcher string

Gently pull back the husks, exposing corn, but do not remove. Remove the silk and soak the corn in water for 30 minutes. This will prevent the husks from charring.

Preheat grill to medium heat. Remove corn from water and pat dry. Take a strip of bacon and wrap it around the corn. Fold the husks back over to cover the bacon and ears of corn. Tie leaves with butcher string. Place ears of corn on grill, and turning occasionally, cook for approximately 15-20 minutes, or until bacon is cooked and corn is tender.

 

Dill Butter

(serves 12)

  • 1/2 lb. unsalted butter, slightly softened
  • 1/2 cup of fresh dill, chopped
  • salt and pepper to taste

Blend butter and dill by hand, or use a food processor. Add salt and pepper to taste. Enjoy!

*These recipes will add a wonderful touch to corn on the cob. You will find a couple flavored butter recipes. One recipe calls for fresh dill, and the other butter recipe, for those of you that like a little extra kick, calls for jalapeno peppers. Also, you will find a recipe made with olive oil instead of butter. Last, but not least, a recipe for a topping that you sprinkle on buttered corn on the cob. We hope you enjoy the fresh corn this year and trying these different recipies.

**One way to use flavored butter is to apply the butter to an uncooked ear of corn. Wrap the buttered corn in aluminum foil and cook on grill for about 15 minutes. Unwrap corn and serve.

Jalapeno Lime Butter

(serves 6)

  • 1 stick of butter
  • 1 lime, juiced and zested
  • 1 jalapeno pepper, seeded
  • 1 clove of garlic
  • 1 tsp. paprika
  • salt to taste

Combine butter, lime, jalapeno, garlic, and paprika in a food processor until smooth. Transfer to bowl. Salt to taste. Chill and enjoy!

*These recipes will add a wonderful touch to corn on the cob. You will find a couple flavored butter recipes. One recipe calls for fresh dill, and the other butter recipe, for those of you that like a little extra kick, calls for jalapeno peppers. Also, you will find a recipe made with olive oil instead of butter. Last, but not least, a recipe for a topping that you sprinkle on buttered corn on the cob. We hope you enjoy the fresh corn this year and trying these different recipies.

**One way to use flavored butter is to apply the butter to an uncooked ear of corn. Wrap the buttered corn in aluminum foil and cook on grill for about 15 minutes. Unwrap corn and serve.

Corn on the Cob with Parmesan Cheese

(serves 6-8)

  • 1/2 cup of olive oil
  • 2 cloves of garlic, chopped
  • 1/2 cup of grated parmesan cheese
  • 2 tbsp. chopped fresh Italian parsley leaves
  • 1/2 tsp. of salt

Heat oil in small skillet over medium heat. Add garlic and saute until tender and fragrant, about 1 minute. Remove skillet from heat and let cool. Set aside 2 tbsp. of the parmesan cheese and stir the rest into the olive oil and garlic mixture. Add the parsley and salt. Mix well.

Brush the oil and cheese mixture on cooked corn on the cob. Sprinkle with extra cheese if you wish.

*These recipes will add a wonderful touch to corn on the cob. You will find a couple flavored butter recipes. One recipe calls for fresh dill, and the other butter recipe, for those of you that like a little extra kick, calls for jalapeno peppers. Also, you will find a recipe made with olive oil instead of butter. Last, but not least, a recipe for a topping that you sprinkle on buttered corn on the cob. We hope you enjoy the fresh corn this year and trying these different recipies.

**One way to use flavored butter is to apply the butter to an uncooked ear of corn. Wrap the buttered corn in aluminum foil and cook on grill for about 15 minutes. Unwrap corn and serve.

Pizza Corn Topping

(serves 6)

  • 1 cup grated parmigiano or ramano cheese
  • 1 tbsp. dried oregano or Italian seasoning blend
  • 2 tsp. red pepper flakes
  • 1 tsp. garlic powder
  • 1 tsp. paprika

Combine all the ingredients and sprinkle on buttered corn on the cob.

*These recipes will add a wonderful touch to corn on the cob. You will find a couple flavored butter recipes. One recipe calls for fresh dill, and the other butter recipe, for those of you that like a little extra kick, calls for jalapeno peppers. Also, you will find a recipe made with olive oil instead of butter. Last, but not least, a recipe for a topping that you sprinkle on buttered corn on the cob. We hope you enjoy the fresh corn this year and trying these different recipies.

**One way to use flavored butter is to apply the butter to an uncooked ear of corn. Wrap the buttered corn in aluminum foil and cook on grill for about 15 minutes. Unwrap corn and serve.

Roasted Asparagus and Potatoes

(Serves 4)

  • 1 lb. fresh asparagus, trimmed
  • 1/2 lb. red skin potatoes cut into 1 inch pieces
  • 1/4 cup olive oil, divided
  • 2 tbsp. chopped fresh rosemary or 2 tsp. crushed dried rosemary
  • 2 cloves garlic, minced
  • salt and pepper to taste

Combine potatoes, 2 tbsp olive oil, rosemary, and garlic in a small bowl. Toss to coat and transfer to a greased baking pan. Roast at 400 degrees for 20 minutes, stirring once.

Drizzle the asparagus with remaining oil and add to baking pan with the potatoes. Roast for an additional 20 minutes, or until the vegetables are tender, stirring occasionally. Sprinkle with salt and pepper to taste. Enjoy!

Anna's Asparagus Fritters

This recipe was contributed by our mom, Anna Maugeri, who says: ” My mother-in-law, Alfia, would come out of the field after cutting asparagus and prepare these asparagus patties. She passed this recipe down to me, and our family has really enjoyed them. We hope your family will too!”

  • 2 bunches fresh asparagus, trimmed
  • 1/2cup grated cheese (Parmasian or Locatelli)
  • 1/4 cup bread crumbs
  • 1 clove garlic, minced
  • 1 tablespoons flour
  • 5 eggs
  • salt and pepper
  • Olive oil for frying

Boil asparagus in salted water until tender.
Drain, then mash with a fork.
Put them in a large bowl and add other ingredients, Mix well
In a frying pan, add olive oil (enough to cover bottom of pan)
When hot, ladle in small portions of mixture (as if you were making pancakes.)
Brown nicely on both sides
Drain on paper towels

Serve by themselves or, on a roll with Provalone or American cheese.

*P.S. We eat these things for breakfast, lunch & dinner. Any time, day or night, they are delicious. Enjoy!*

Sauteed Asparagus with Dijon Vinaigrette

(serves 4)

  • 1 lb. fresh asparagus, trimmed and cut into 2 1/2 inch lengths
  • 2 tblsp. Dijon mustard2 tblsp. sherry or red wine vinegar
  • 2 tblsp. extra virgin olive oil
  • Salt and pepper to taste

Wisk together the mustard, vinegar, 1 tblsp. of olive oil, salt and pepper in a bowl.

Heat remaining oil in a large skillet over medium heat. Add asparagus, season with salt and pepper and reduce heat. Cook, stirring frequently, until asparagus are tender. Do not overcook.

Transfer asparagus to serving bowl or platter. Drizzle with the vinaigrette, toss and enjoy!

Bell Pepper Rajas

(Serves 10-12)

  • 1 green bell pepper, seeded and cut into 6 strips
  • 1 red bell pepper, seeded and cut into 6 strips
  • 1 yellow bell pepper, seeded and cut into 6 strips
  • shredded cheese (cheddar or Monterey Jack – at least 1 1/2 cups)
  • 4 tbsp. chopped, pitted black olives
  • 1/2 tsp. crushed red pepper

Cut all pepper strips in half and arrange, close together, on a cookie sheet. Sprinkle cheese on top of peppers. Top with chopped olives and crushed red pepper.

Set oven control to broil. Broil peppers 3 to 4 inches from heating element for approximately 3 minutes, or until cheese has melted.

Mexican Style Stuffed Peppers

(Serves 4)

  • 4 medium green, red, yellow or orange peppers
  • 1 egg, beaten
  • 1 cup salsa
  • 1 1/2 cups crushed tortilla chips
  • 1 medium onion, chopped
  • 1/2 cup cilantro
  • 1 red chili pepper, seeded and finely chopped
  • (wear disposable gloves and do not touch your face!!)
  • 3 cloves of garlic, minced
  • 2 tsp. ground cumin
  • 1 lb. ground beef
  • 1/2 cup Mexican cheese blend
  • Sour cream and additional salsa, optional

Preset oven to 350 degrees.

Cut tops off peppers and remove seeds. In large bowl, combine eggs, salsa, chips, onion, cilantro, chili pepper, garlic and cumin. Crumble beef into mixture and mix well; fill each pepper with beef mixture.

Place each pepper in a baking pan; cover with aluminum foil and bake for approximately 45 minutes. Remove foil, and bake for another 25 to 30 minutes or so, or until the peppers are to the desired tenderness you prefer. Top each pepper with shredded cheese 3 to 5 minutes before removing from oven.

Serve with sour cream and additional salsa if you prefer. Enjoy!

 

Mexican Tuna Salad

(Serves 2 – approx. 1 cup each)

  • 1 6 oz. can chunk light tuna in water, drained
  • 1 green bell pepper, minced
  • 2 scallions, minced
  • 1/4 cup prepared green salsa
  • 6 pimento-stuffed olives, chopped
  • 2 tblsp. mayonnaise
  • 1 tblsp. lime juice
  • 1/2 tsp. ground cumin
  • pepper to taste

Combine tuna, bell pepper, scallions, salsa, olives, mayonnaise, lime juice, cumin and pepper in a bowl. Mix with a fork and serve.

Vegetable Stuffed Peppers

(Serves 6)

  • 3 large red or green bell peppers
  • 1 15 oz. can of black beans, drained and rinsed
  • 1 11 oz. can of corn
  • 1/3 cup of sliced green onions
  • 2 tblsp. plain bread crumbs
  • 2 tblsp. grated Parmesan cheese
  • 1 tsp. grated lime peel
  • 2 tblsp. lime juice
  • 1/8 tsp. of sugar
  • 1/3 cup finely shredded Mexican cheese blend

Cut peppers in half lengthwise; remove stems and seeds. Place peppers, cut side up, in a baking pan.

Combine all other ingredients, except the shredded cheese, in a bowl and mix well. Spoon mixture into pepper halves. Cover with foil.

Bake in a 400 F oven for about 40 minutes – remove foil and add shredded cheese on top of each pepper and bake uncovered for 5 minutes more until cheese has melted.

**Grilling option: Place peppers in a disposable baking pan, cover with foil and grill over medium heat for 20 to 25 minutes – or until peppers are tender. Uncover pan and add shredded cheese. Cook for 3 to 5 minutes more.

Pepper Hash

(Serves 6)

  • 1 1/2 quart of shredded cabbage
  • 3 finely chopped small onions
  • 2 finely chopped green bell peppers
  • 3/4 cup sugar
  • 3/4 tsp. celery seed
  • 1 tsp. mustard seed
  • 1/4 tsp. turmeric
  • 1/2 cup apple cider vinegar
  • 3/4 tsp. saltMix all ingredients. Store in an air tight container, in refrigerator, for 2 days – stir occasionally. Serve.
Cheese Stuffed Roasted Red Peppers

(Serves 12)

  • 3 large red bell peppers
  • 1/2 tsp. salt
  • 6 1/4 inch slices of mozzarella cheese (approx. 6 oz.)
  • 2 tsp. extra virgin olive oil
  • 1 tblsp. chopped fresh basil

Preheat grill and then place peppers on grill over medium to high heat. Grill for 10 to 13 minutes, turning occasionally, until sides are blistered and charred. Do not over cook – peppers should be tender and not too soft.

Place peppers in brown paper bag; fold down top. Let stand 5 minutes.

Carefully remove as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.

Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill. Cook an additional 5 minutes or until cheese melts. Sprinkle with basil and then cut each pepper half in half again. Serve.

Jalapeno Burger Topping

One simple way to enjoy jalapeno peppers is to make a spicy condiment you can use on hamburgers.

For a small amount of sauce you will need:

  • two jalapenos – cored and seeds removed
  • mayonnaise
  • ketchup

You can roast them in the oven or put them on the grill. Peel off the skin after they are cooked and then combine the peppers with some mayonnaise and ketchup in a food processor.

Of course, you can add as much of each ingredient as you wish – and if you like your food with some extra kick – you can leave some of the seeds as well.

*Joe made this sauce and spread it on his burger and he absolutely loved it!*

Chili Spiced Sweet Potato Wedges

(Serves 6)

  • 3 large sweet potatoes, peeled and cut each into 8 wedges
  • 2 tbsp. olive oil
  • 1 tbsp. sugar
  • 1 tsp. chili powder
  • salt and pepper to taste

Preheat oven to 425 degrees. In a large bowl, combine all the ingredients until potatoes are well coated. Transfer to baking sheet.

Bake for 20 to 25 minutes minutes or until potatoes are tender.

Stuffed Sweet Potatoes

(Serves 8)

  • 4 large sweet potatoes, washed and pierced (do not peel)
  • 1/2 cup hot caramel ice cream topping
  • 2 tbsp. butter
  • 1 1/2 cups miniature marshmallows
  • 1/2 cup chopped pecans

Microwave sweet potatoes until tender, turning once. Cut each potato in half lengthwise. Scoop out pulp and place in large bowl. Place sweet potato skin shells onto baking sheet.

Mash sweet potato pulp with the hot caramel topping and butter. Spoon mixture into shells. Top each potato with the marshmallows and chopped pecans.

Broil the stuffed potatoes 3 to 4 inches from heat for approximately 2 or 3 minutes or until marshmallows are golden brown.

Roasted Sweet Potatoes with Ginger and Honey

(Serves 12)

  • 3 lbs. sweet potatoes, peeled and cubed
  • 1/2 cup honey
  • 3 tblsp. grated fresh ginger
  • 2 tblsp. walnut oil or vegetable oil
  • 1 tsp. cardamom
  • 1/2 tsp. black pepper

Preheat oven to 400 degrees. In a large bowl, combine all the ingredients until potatoes are well coated. Transfer to a large baking pan.

Bake for 20 minutes. Stir the potatoes to expose the potatoes at bottom of pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Praline Whipped Sweet Potatoes

(Serves 10)

  • 5 large sweet potatoes
  • 4 oz. cream cheese, softened
  • 1 tsp. ground cinnamon, divided
  • 2 cups Post Selects Maple Pecan Crunch Cereal
  • 1/4 cup firmly packed brown sugar
  • 2 tbsp. butter, softened

Preheat oven to 400 degrees. Prick potatoes with fork, then microwave on high for 15 to 20 minutes or until tender. Remove from microwave and cool for 5 minutes. Cut potatoes in half lengthwise; carefully scoop potato flesh into bowl, reserving potato shells for later use. Mash potatoes until smooth. Add cream cheese and 1/2 tsp. of cinnamon; blend well. Spoon evenly into potato shells.

Place cereal in resealable plastic bag; gently crush with rolling pin. Mix with brown sugar, butter and remaining 1/2 tsp. cinnamon. Sprinkle evenly over potatoes.

Bake for 15 minutes or until topping is golden brown.

Mashed Potato Layer Bake

(Serves 14 1/2 cup each)

  • 4 large white potatoes, peeled, chopped and cooked
  • 2 large sweet potatoes, peeled, chopped and cooked
  • 1 8 oz. package of chive and onion cream cheese
  • 1/2 cup sour cream
  • salt and pepper, to taste
  • 1/4 cup parmesan cheese, divided
  • 1/4 cup shredded cheddar cheese, divided

Preheat oven to 375 degrees. Place white and sweet potatoes in separate bowls. Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper. Mash with masher, mixer or fork.

Stir in 1/2 of the parmesan cheese into the white potatoes. Stir in 1/2 of the cheddar cheese into the sweet potatoes. Alternately layer half each of the white potato and sweet potato mixtures into a 2 quart clear glass casserole dish. Repeat layers.

Bake 15 minutes. Sprinkle with remaining cheeses; continue baking for 5 minutes or until cheese is melted.

Spring Feta and Watermelon Mix Salad

(serves 4)

This fruit salad recipe calls for tequila and orange liqueur. To add more color to this salad, you might want to also add yellow doll watermelon. The bright yellow of this sweet melon would be a nice touch.

  • 1 10oz. package of spring mix salad
  • 1 10 oz. package of baby spinach
  • 4 cups of seedless watermelon, cubed
  • 1 small red onion cut into julienne strips
  • 1/2 cup pitted Kalamata olives
  • 5 oz. crumbled feta cheese

Dressing:

  • 1 clove garlic, minced
  • 3 tblsp. lime juice
  • 3 tblsp. honey
  • 1/2 cup extra virgin olive oil
  • 2 tblsp. chopped parsley, optional
  • salt and pepper to taste

Combine greens, watermelon, onion and olives in large bowl; set aside. Prepare dressing by whisking all ingredients together until well blended. Drizzle desired amount of dressing onto salad and gently toss to coat. Top with crumbled feta cheese.

Margarita Melon Salad

(serves 4)

This fruit salad recipe calls for tequila and orange liqueur. To add more color to this salad, you might want to also add yellow doll watermelon. The bright yellow of this sweet melon would be a nice touch.

  • 2 limes, juiced
  • 2 shots of tequila
  • 2 tablespoons orange liqueur
  • 3 tablespoons of sugar
  • 1/2 cantaloupe, seeded and cubed
  • 1/4 honey dew melon, seeded and cubed
  • 1/4 watermelon, cubed

Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with liquid mixture. Serve.

Watermelon Smoothies

(serves 4)

  • 3 cups cubed seedless watermelon
  • 1 cup crushed ice
  • 1 cup watermelon, raspberry or lime sherbet
  • 4 tsp. lime juice
  • 2 tsp. miniature semisweet chocolate chips

In a blender, combine the watermelon, ice, sherbet and lime juice; cover and blend for about 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; sprinkle with chocolate chips. Serve immediately.

Wild Rice and Apple Salad

(serves 10)

  • 1 1/2 cups of uncooked wild rice
  • 2 apples, chopped
  • 2 tbsp. orange juice (to keep apples from browning)
  • 1/2 cup orange juice (for dressing)
  • 4 tsp. olive oil
  • 4 tsp. red wine vinegar
  • 1 tbsp. honey
  • salt and pepper to taste
  • 2 stalks celery, chopped
  • 1/2 cup toasted almonds, coarsely chopped

Additional *optional ingredients:
green grapes, cut in half – cheddar cheese, cubed – chopped red onion

Cook rice according to directions and then transfer to a large bowl. Set aside and let cool.

In a small bowl, toss apples with the 2 tbsp. of orange juice. In another bowl, whisk 1/2 cup of orange juice, vinegar, honey, salt and pepper.

Add the apples and celery to the rice. Drizzle with dressing and toss to combine. Cover and refrigerate until well chilled. Sprinkle with almonds and add the optional ingredients before serving.

Spiced Pork Tenderloin with Sautéed Apples

(serves 4)

  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
  • Cooking spray
  • 2 tablespoons butter
  • 2 cups thinly sliced unpeeled Braeburn or Gala apples
  • 1/3 cup thinly sliced shallots
  • 1/8 teaspoon salt
  • 1/4 cup apple cider
  • 1 teaspoon fresh thyme leaves

Heat a large cast-iron skillet over medium-high heat. Combine the first 5 ingredients; sprinkle the spice mixture evenly over the tenderloin medallions. Coat the pan, and cook for 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

Melt the butter in pan, and swirl to coat. Add the apple slices, 1/3 cup sliced shallots, and 1/8 teaspoon salt; sauté for 4 minutes or until apple starts to brown. Add the apple cider to pan and cook for 2 minutes or until the apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork medallions.

Yield: 4 servings (serving size: 3 pork medallions and 1/2 cup of the apple mixture). Enjoy!

Apple and Pear Salad

(serves 6)

  • 2 tblsp. red wine vinegar
  • 2 1/2 tblsp. orange juice
  • zest from 1 orange
  • 1/2 cup raisins
  • 4 apples, cored and cubed
  • 2 pears, cored and cubed
  • 2/3 cups of toasted walnuts, coarsly chopped
  • 2 tblsp. extra virgin olive oil
  • Salt and pepper to taste

In a large bowl, whisk together vinegar, orange juice, zest and raisins. Add the apples, pears and walnuts to the bowl and drizzle with olive oil. Toss well to combine. Season with salt and pepper. Refrigerate 1 hour before serving.

Apple Crumble

(serves 8)

  • 1 (8 oz.) tub of honey nut flavor cream cheese spread
  • 64 vanilla wafers, crushed (about 2 2/3 cups)
  • 8 apples, peeled and chopped
  • 1/4 cup sugar
  • 4 tsp. ground cinnamon

Preheat oven to 400 degrees. Mix cream cheese and crushed wafers with fork until
mixture resembles coarse crumbs – do not over mix.

Toss apples with sugar and cinnamon until evenly coated. Spoon into a 1 quart baking dish; sprinkle with crumb mixture.

Bake for 15 to 20 minutes or until crumb mixture is lightly browned and fruit is tender. Serve warm.

Blueberry Pecan Crumble

(serves 8)

  • Topping ingredients:
  • 1 cup pecan pieces
  • 1 cup flour
  • 1 1/4 cup rolled oats
  • 1/2 cup packed dark brown sugar
  • 1 tsp. cinnamon
  • Couple pinches of salt
  • 1 stick of butter, cut into small pieces

For the blueberry filling:

  • 2 pints blueberries
  • Juice from 1/2 a lemon
  • 3 tbsp. sugar
  • 2 tbsp. flour

Preheat oven to 350 degrees.

Put all topping ingredients in a bowl and rub together with your hands until small clumps are formed.

Pour berries into a 9 X 13-inch baking dish. Squeeze lemon juice over berries, sprinkle with sugar and flour. Toss to evenly coat berries.

Scatter topping over berries in an even layer. Bake for approximately 45 to 50 minutes, or until topping is golden brown and berry juice bubbles up through topping.

Serve with vanilla ice cream if desired!

Fruit Pizza

(serves 8)

  • 1 package of refrigerated cookie dough

Toppings:

  • 8 oz. softened cream cheese
  • 1 cup confectioners’ sugar
  • 1 large peach, peeled and sliced
  • 1 large green apple, sliced
  • 1 large naval orange, peeled and sectioned
  • 1/2 pint strawberries, sliced
  • 6 oz. blueberries
  • 6 oz. raspberries
  • 1/2 cup white chocolate chips, melted
  • 1/2 cup chocolate syrup

Preheat oven to 350 degrees.

Flatten cookie dough onto a 6 inch pizza pan. Bake until firm to touch, about 11 to 15 minutes. Let cool.

Blend cream cheese and sugar in a medium bowl. Spread the cookie with the cheese mixture and decorate with the sliced fruit. In a small bowl, combine melted white chocolate with the chocolate syrup. Top the pizza with the berries and drizzle on the chocolate mixture. Slice and serve immediately.

Blueberry Topping
  • 2 pints blueberries, rinsed and drained
  • 1 cup sugar
  • 1 cup water
  • 2 tblsp. flour for slurry (used as thickener)
  • Cinnamon, lemon zest or triple berry jelly (optional)

In medium size sauce pot add rinsed blueberries, 1 cup of water and sugar. Bring to boil. Lower heat, and let simmer until the blueberries start to break down.

In a cup add the flour and some cold water (approx. 1/2 a cup). Mix quickly; the mixture should look like milk. Bring blueberry mixture to a low boil and stir in slurry. The slurry will thicken the blueberry mixture. Add a dash of cinnamon, lemon zest or the jelly, if you like, to give the mixture some complexity. Remove from heat and let topping cool.

You can use this topping on pancakes, waffles or ice cream. You can also use the topping in a frozen pie crust topped with a crumble topping; bake at 350 degrees for approx. 55 minutes.

No Bake Fruit Tart

(serves 6)

  • 1 box vanilla or lemon flavored instant pudding mix
  • Orange zest
  • 1/2 cup seedless raspberry or blackberry preserves
  • 1 prepared graham cracker crust (found in baking aisle)
  • 1/2 pint of raspberries
  • 1/2 pint of blueberries
  • 6 large strawberries, sliced
  • 2 tblsp. of chopped fresh mint (optional)

Prepare pudding according to package directions and let stand for 5 minutes. Stir the orange zest into the pudding. Spread a thin layer of preserves on bottom of graham cracker crust. Top with pudding and then arrange fruit on top. Sprinkle the chopped mint over the berries if you desire.

Summer Berry Cake

(serves 12)

  • 1/3 cup of cream cheese spread
  • 3/4 cup of sugar, divided
  • 2 egg whites
  • 2 tsp. grated lemon peel
  • 1 cup of flour – 2 tblsp. of flour (flour amounts used separately)
  • 1/2 tsp. baking soda
  • 1/3 cup of sour cream
  • 3 cups of mixed fresh blueberries and raspberries, divided
  • Cool Whip whipped topping

Preheat oven to 350 degrees F. Beat cream cheese spread and 1/2 cup of sugar in large bowl using electric mixer, on medium speed, until well blended. Add egg whites and lemon peel; mix well. Mix 1 cup of the flour and baking soda in separate bowl. Add to cream cheese mixture alternately with sour cream, beating well after each addition. (Do not over mix)

Spray a 9 inch spring form pan with cooking spray. Spread the cream cheese mixture onto bottom and 1 inch up the sides of pan. Toss 2 cups of the mixed berries with the remaining 1/4 cup of sugar and remaining 2 tblsp. of flour. Spoon berry mixture over the cream cheese mixture leaving berry mixture about a 1/2 inch from edge.

Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool for 10 minutes before removing rim of pan. Top with remaining cup of berries. Top each serving with whipped topping.

Blueberry Smoothie

(serves 4 – 1 cup each)

  • 1 1/2 cups milk
  • 1 8 oz. container of vanilla yogurt
  • 1 cup of fresh blueberries
  • 1 cup of ice cubes
  • 1 1/2 tsp. of powdered lemonade mix

Put all the ingredients in a blender. Blend on high speed until smooth. Serve immediately.

Spinach, Strawberry and Hearts of Palm Salad

(serves 12)

Dressing Ingredients:

  • 1/3 cup cider vinegar
  • 3/4 cup sugar
  • 2 tbsp. fresh lemon juice
  • 1 tsp. salt
  • 1 cup vegetable oil
  • 1/2 small red onion, finely chopped
  • 1 1/2 tbsp. poppy seeds
  • 1 tsp. dry mustard
  • 1/2 tsp. paprika

 

  • 1 1/2 pounds fresh spinach, washed and torn into pieces
  • 1 can hearts of palm, drained and chopped
  • 2 cups strawberries, stemmed and sliced
  • 1 cup chopped walnuts

For the dressing, combine vinegar, sugar, lemon juice and salt in a small saucepan. heat over medium heat until sugar dissolves, stirring frequently. Remove pan from heat and cool to room temperature. Whisk in remaining dressing ingredients. set dressing aside.

In a salad bowl, combine spinach, palm, strawberries and walnuts. When ready to serve, add some of the dressing and toss gently. Serve with remaining dressing to be added if you desire.

Strawberry Cake

(makes 1 10″ cake)

  • 6 tblsp. of butter, softened, plus more for pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup plus 2 tblsp. sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 1 pound strawberries, hulled and halved

Preheat oven to 350 degrees. Butter a 10 inch pie plate. Sift flour, baking powder and salt together in medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on med-high speed until pale and fluffy, about 3 minutes. Reduce speed to med-low, mix in egg, milk and vanilla.

Reduce speed to low; gradually mix in flour mixture. Pour batter into pie plate. Arrange strawberries on top of batter, cut sides down, as close together as possible. Sprinkle remaining 2 tblsp. sugar over berries.

Bake cake 10 minutes. Reduce temperature to 325 degrees. Bake until golden brown and firm to the touch – about 1 hour. Let cool in pie plate on wire rack. Cut into wedges. Cake can be stored at room temp., covered loosely, for 2 days.

Strawberry Italian Ice

(serves 8)

  • 1 cup sugar
  • 3/4 cup water
  • 1 tbsp. finely shredded orange peel
  • 2 tsp. finely shredded lemon peel
  • 1 1/2 tsp. finely shredded lime peel
  • 1/3 cup orange juice
  • 3 tbsp. lemon juice
  • 2 tbsp. lime juice
  • 4 cups sliced fresh strawberries

In a medium saucepan combine sugar, water and peels. Bring to boil; reduce heat and simmer, uncovered, for 5 minutes. Cool slightly. Strain and discard peels. Stir in orange, lemon and lime juices.

In a blender or food processor combine half the juice mixture and half of the strawberries. Cover and blend with several on/off turns until nearly smooth, leaving some small chunks of strawberries. Transfer to a 2 quart freezer container. Repeat with remaining juice mixture and strawberries. Cover and freeze for 6 to 24 hours, stirring once after freezing for 3 hours.

Scrape across frozen mixture with large spoon to serve. (If mixture is too firm, let stand at room temperature for approx. 20 minutes)

Frozen Strawberry Pops

(serves 6)

Something for the Kids!

  • 4 cups of ripe strawberries, rinsed
  • 1/3 cup of tropical fruit punch
  • 6 paper cups, 5 oz. each
  • 6 popsicle sticks

Remove stems from strawberries and put in blender. Add fruit punch and blend on low speed for 1 1/2 to 2 minutes or until smooth. Stop blender a few times to scrape sides of blender.

Pour fruit mixture into paper cups. Freeze for 1 hour then insert popsicle stick into each cup. Freeze for an additional 3 hours or until firm.

Peel off paper cups to serve. ENJOY!

Adult Strawberry Pops

(4 drinks)

Something for the Adults!

  • 2 pints of ripe strawberries
  • 4 limes, juiced
  • 1 lime wedged for rimming and garnish
  • 8 rounded tablespoons of sugar
  • 1/2 cup of orange juice
  • 2 trays of ice cubes
  • 8 shots of good quality tequila
  • Coarse salt to rim glasses

Reserve 4 strawberries with tops for garnish and split them. Clean, dry and trim remaining strawberries.

Add all but the strawberries used for garnish in a blender. To that, add the juice of one lime, 2 rounded tablespoons of sugar, a splash of orange juice, 1/2 a tray of ice cubes and 2 shots of tequila. Blend on high speed until the drink is icy but smooth.

Rim a cocktail glass with lime juice and dip rim in salt. Add frozen drink and garnish glass with wedge of lime and split strawberry. Repeat with remaining ingredients.

Grilled Peaches

(serves 4)

  • 4 ripe medium peaches, quartered and pit removed
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/4 cup dark brown sugar
  • 1 to 2 pints frozen vanilla yogurt
  • toasted sliced almonds

Place quartered peaches in a bowl. Add the vanilla extract, almond extract and brown sugar; toss to coat peaches. Set peaches aside and preheat grill to medium-high heat.

Grill skin side down until skin is slightly charred, approximately three minutes. Grill the other two sides until you get nice grill marks, approximately 1 minute each side.

Divide the peaches into 4 serving bowls and serve with frozen yogurt. Top with toasted almonds if you desire.

Peaches and Cream

(serves 1)

  • 1 large peach – peeled, pitted and sliced
  • 1 tspn. brown sugar
  • 2 tblsp. sour cream
  • 1 tblsp. chopped pecans

Placed sliced peaches in a small serving dish. Sprinkle with brown sugar and top with sour cream. Sprinkle with chopped pecans.

Tipsy Roasted Peaches

(serves 4)

  • 2 cups of sliced peaches
  • 1/3 cup of brandy
  • 1/3 cup of honey
  • 3 tblsp. butter
  • toasted sliced almonds
  • whipped cream

In a saucepan, warm the brandy, honey and butter. Combine the sliced peaches and 3 tablespoons of the brandy mixture in a bowl; coat evenly. Place peaches in a large greased baking pan.

Bake at 400 degrees for 10 to 15 minutes or until peaches are tender. Serve roasted peaches over toasted pound cake and top with brandy sauce, toasted almonds and whipped cream.

Peaches Stuffed with Amaretti Cookies

(serves 6)

  • 4 tsps. unsalted butter
  • 12 small amaretti cookies (Italian macaroons) approx. 1 1/2 oz. total
  • 3 ripe but firm peaches, halved and pitted
  • 3 tsps. sugar
  • Whipped cream

Preheat oven to 375 degrees. Spread 1 tsp. of butter over the bottom of an 8 inch baking dish. Chop the cookies in a food processor until finely crumbled. Using a melon baller, scoop out the red flesh only from the center of each peach.

Arrange peaches, cut side up, in the baking dish. Fill the center of each peach with the cookie crumbs. Top each with a 1/2 tsp. of butter and sprinkle 1/2 tsp. of sugar over each.

Bake peaches for approx. 30 minutes or until they are tender and the filling is crisp on top. Serve warm and top with whip cream.

Spiced Fried Peaches

(serves 4)

  • 1 tablespoon butter
  • 2 peaches, peeled, pitted and sliced
  • 1 teaspoon finely chopped ginger
  • 1/4 teaspoon coriander or nutmeg
  • 2 tablespoons brown sugar

Melt butter in skillet. Add peaches, ginger and coriander; stir gently. Cook over medium heat for 4 or 5 minutes or until peaches begin to soften and release juice, stirring occasionally.

Stir in brown sugar. Cook 2 to 3 minutes or until sugar is dissolved, stirring constantly. Serve as an accompaniment to ham, chicken or pork.

Peaches and Cream Pie

(serves 8)

  • 1 1/2 cups finely crushed vanilla wafers
  • 1/3 cup butter, melted
  • 1 package orange flavored gelatin (4 serving size)
  • 3/4 cup boiling water
  • 2 cups of ice cubes
  • 1 1/2 cups whipped topping
  • 1 cup chopped peeled peaches

Combine crushed wafers with butter; press firmly onto bottom and sides of 9 inch pie dish.

Stir gelatin into boiling water until dissolved; add ice cubes and stir until gelatin thickens. Remove any unmelted ice cubes. Add whipped topping and stir with wire whisk until well blended. Gently stir in peaches.

Refrigerate 15 minutes to thicken (consistency of unbeaten egg whites) so you can pile the filling high. Spoon mixture into crust and refrigerate for 3 hours or until set.

Grilled Peaches

(serves 4)

  • 4 peaches, halved and pitted
  • 1/4 cup bottled balsamic vinaigrette dressing
  • 2 tablespoons of honey
  • Whipped topping (optional)

Preheat grill to medium-high. Mix dressing and honey in bowl. Add peaches and toss to coat.

Remove peaches from dressing and grill them for 6 to 8 minutes, or until softened, turning occasionally and basting with reserved dressing mixture.

Serve with whipped topping if desired.

Melon Salad with Mint and Basil Vinaigrette

(serves 4-6)

  • 1/2 seedless watermelon
  • 1 cantaloupe, cut in half and seeded
  • 2 tbsp. chopped mint leaves, plus whole sprigs for garnish
  • 2 tbsp. chopped basil leaves, plus whole sprigs for garnish
  • 1 lemon juiced, about 1/4 cup
  • 1/4 cup of simple syrup (equal amounts of sugar and water heated until sugar dissolves, let cool)
  • 1/8 tsp. amaretto

Scoop 2 cups each from the watermelon and cantaloupe using a melon baller. Place melon balls in a serving bowl.

Combine the mint, basil, lemon juice, simple syrup and amaretto in a blender and blend until smooth.

Melon Ambrosia Salad

(serves 4)

  • 1 cup watermelon balls or cubes
  • 1 cup cantaloupe balls or cubes
  • 1 cup honeydew balls or cubes
  • 1/3 cup lime juice
  • 2 tblsp. sugar
  • 2 tblsp. honey
  • 1/4 cup flaked coconut, toasted
  • fresh mint

In a small bowl, combine the melon balls. In another bowl, combine the lime juice, sugar and honey; pour over melon balls and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with coconut and garnish with fresh mint.

Fruit Salad with White Wine and Mint

(serves 4)

  • 1 1/4 cups dry white wine
  • 1/3 cup sugar
  • 1 tblsp. chopped fresh mint
  • 1/2 ripe cantalope, seeded and cut into 3/4 inch cubes (approx. 3 cups)
  • 1 8 oz. container of fresh strawberries, quartered
  • 1 cup of seedless grapes, halved lengthwise

In a small saucepan, bring the wine and sugar to a boil, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from heat and stir in mint.

In a large bowl, combine the cantalope, strawberries and grapes. Pour the warm wine mixture over fruit and gently toss to coat. Cover and refrigerate until cold – approx. 2 to 8 hrs., stirring occasionally. Enjoy!

Melon Soup

(serves 4)

This soup does not require any cooking – perfect for those hot days of summer.

  • 2 ripe medium cantaloupes
  • 2 rounded tablespoons of sugar
  • 1 lime, juiced
  • 1 1/2 cups of water
  • 2 kiwis, peeled and diced or thinly sliced
  • 1/2 pint raspberries

After the skin and seeds are removed, cut cantaloupe into small chunks. Working in 2 batches, fill food processor 3/4 full with cantaloupe chunks. Add 1 tblsp. of sugar, the juice of 1/2 a lime and about 3/4 cup of water. Blend in food processor until smooth. Adjust sugar to taste and pour soup into 2 bowls. Repeat process. Top each soup bowl with kiwi and raspberries and serve.

May - August
Mon - Fri 8am-6pm, Sat - Sun 8am-5pm
September
Mon, Thur, Fri 8am-6pm, Tues - Wed 9am-6pm, Sat - Sun 8am-5pm
October
Mon - Fri 10am-6pm, Sat - Sun 8am-5pm

(856) 294-9900

1991 Oldmans Creek Rd,
Swedesboro, NJ 08085

(856) 294-9900

1991 Oldmans Creek Rd,
Swedesboro, NJ 08085