- 2 cups rhubarb sliced
- 1 T extra virgin olive oil
- 1 small onion chopped
- 2 cloves garlic minced (or use scapes)
- ¼ c ketchup
- ¼ c light brown sugar
- 1 T cider vinegar
- 2 t Worcestershire sauce
- ¼ t fresh ground pepper
Steam rhubarb until soft and drain. Cook onion and garlic in oil over medium heat until soft. Add rhubarb and other ingredients, stir over low heat until warm.
Fried Green Tomatoes Ingredients
- 2 c corn flour or cornmeal
- ½ t salt
- 1/8 t black pepper
- 2 eggs beaten with 2 T water
- 2 green tomatoes cut into slices
Mix together first three ingredients, then dip tomato slices into egg wash and coat with cornmeal/flour mixture (You can also add an herb/garlic seasoning into mixture). Pan fry in oil (olive oil, coconut oil, canola oil) until golden brown, drain on paper towels.
Goat Cheese Mixture
- 8 ounces goat cheese
- 1 t fresh thyme
- 1 T milk
Stir above ingredients and set aside.
Salad Dressing Ingredients
- 1 garlic clove pressed or mashed into paste
- ½ t Tabasco sauce
- 1 t Worcestershire Sauce
- 2 T lemon juice
- Coarse salt and pepper
- ½ c olive oil
Whisk together garlic paste, Tabasco, Worcestershire Sauce and lemon juice. Season with salt and pepper to taste. Whisk in olive oil and adjust seasoning to taste.
Toss salad greens with dressing. Layer tomato slices with goat cheese mixture then top with salad greens. Drizzle with any remaining dressing.
- 1 cup brown sugar
- 2 Tbl sugar
- 2/3 cup vegetable oil
- 2 tsps vanilla
- 2 eggs
- 1 ½ cup flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 ½ tsp cinnamon
- ¾ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- 1 ½ cups grated zucchini
Preheat oven to 350 degrees. Grease an 8 inch square baking pan.
Beat the brown sugar, sugar, oil, vanilla and eggs in a large bowl until well blended. Mix dry ingredients and add to egg mixture. Stir in the zucchini and spoon into prepared pan. The batter is very thick. Bake for 40 to 45 minutes. Frost when cool with Cream cheese frosting.
Cream Cheese Frosting
- 3 ounces cream cheese, soft
- 2 c confectionary sugar
- 1 T butter, soft
- ½ t vanilla
- 1 to 2 T milk
Mix all ingredients, except milk, until blended. Beat in milk, 1 tablespoon at a time until frosting is of spreading consistency.
- 1/4 cup extra-virgin olive oil
- 1 teaspoon minced garlic
- 2 garlic scapes, sliced
- 8 ounces beet greens, stems removed, leaves sliced
- 16 1/2-inch slices French baguette
- coarse sea salt
Lightly brush baguette slices with 3 tablespoons of olive oil. Arrange in a single layer on baking sheet. Broil on high until lightly golden and toasted, about 1 minute. Remove from oven.
Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and scapes and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.
Place toasts on platter. Top with greens. Sprinkle with salt and pepper.
- 6 garlic scapes, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Asiago cheese
- 1 tablespoon fresh lemon juice
- 1/4 cup pine nuts
- 3/4 cup extra-virgin olive oil
- salt and pepper to taste
Place all but the oil in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.
Snap peas are easy! The only preparation is to snap the top and pull the vein/string off. Eat them raw in salad or with your favorite dip. To cook, sauté in a little butter until tender and flavor with sea salt.
Cut cap (hull) and either slice or leave whole. Wash and set berries on cookie sheet to freeze then measure in cup increments and either place in Ziplock freezer bags or use a vacuum sealer. Be aware that once thawed the berries are very soft and watery, so place in a colander to drain prior to adding to a recipe.
Cut entire scape into pieces (use whole thing). Sauté in real butter or cooking oil (I always use extra light virgin oil or pure canola). Sauté until slightly soft. I add sliced zucchini with garlic scapes and sauté until cooked through. Do not overcook.
- 1 ½ cup flour
- ½ tsp. salt
- 1 ½ cup whole or quick oats
- 1 ½ sticks butter (softened)
- 1 cup brown sugar
- 2 cup strawberry rhubarb sauce
- ½ tsp. cinnamon
- ½ cup pecans (optional)
Strawberry Rubarb Sauce
- 1 pound rhubarb (chopped into 1 inch pieces)
- ¼ tsp. nutmeg
- 1 quart strawberries, chopped
- ¼ tsp. salt
- ¾ cup sugar
- 2 tbl. Cornstarch
- 1/3 cup orange juice
- 3 tbl. Water
Prepare Sauce: Mix cornstarch and water for a thickener; set aside. In 4 quart saucepan, combine strawberries, rhubarb, sugar, orange juice, nutmeg and salt. Bring to a boil. Add cornstarch mixture. Reduce heat to low, cover and simmer until thickened (about 15 minutes). Cool to room temp. Use with the oatmeal bar recipe or over ice cream. Leftovers may be frozen in 2 cup increments.
Oatmeal Bars: Preheat oven to 375 degrees. Combine flour, oats, brown sugar, cinnamon and salt. Add softened butter and mix until coarse crumbs. Coat 13 x 9 baking pan with cooking spray. Press 2/3 crumb mixture into pan. Spread cool strawberry rhubarb sauce over crumb layer. Top with remaining crumb mixture and pecans. Bake for 25 to 30 minutes until golden brown and sauce bubbles.
1 teaspoon extra-virgin olive oil
10 ounces spinach
3 cups day-old bread cubes (1 inch)
5 large eggs, lightly beaten
1 cup whole milk
1 1/4 cups grated sharp white cheddar (3 ounces)
Coarse salt and ground pepper
Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among 4 small, shallow 8-ounce baking dishes.
In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese. Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.
Recipe by Martha Stewart.