Johnson’s Corner Farm Recipes & Cooking Tips

BEET/TOMATO SIDE SALAD

1  BUNCH SCRUBBED BEETS

2 LBS HEIRLOOM TOMATOES

1 PINT CHERUB TOMATOES

1/4 CUP FETA CHEESE CRUMBLED

1/4 CUP FRESH CILANTRO LEAVES

1/4 CUP EXTRA VIRGIN OLIVE OIL

Preheat oven to 400 degrees. Wrap beets individually in foil. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins. Then slice.

Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and drizzle olive oil; season with salt and pepper.

Berry Beet Smoothie

Ingredients:

• 2 whole Beets
• 2 cups frozen strawberries
• 1 frozen banana
• ½ cup plain or vanilla greek yogurt
• ¼- ½ cup liquid (milk, almond milk, orange juice)

Directions:

• Chop beets into 1 inch chunks
• Place all the ingredients into a blender and blend until smooth.
• Add more liquid to help blend to desired consistency.

Sweet Beet Muffins

From Farm Share Eating Blog

Ingredients

1 c. beets

1 c. whole wheat flour (I used 1/2 c. whole wheat flour and 1/2 c. barley flour)

1/2 c. all purpose flour

1 1/2 c. + 2 tbs. brown sugar

1/2 c. vegetable oil

1/2 c. soy milk

1 tsp. baking powder

1 tsp. baking soda

1 tsp. pure vanilla extract

1/4 tsp. cinnamon

1/4 tsp. ginger

Preparation

Preheat oven to 350. Roast beets in oven (wrap washed beets in foil and place on middle rack, 350 degrees for 30-45 minutes, or until soft). Once beets are cooled, peel and shred (you can use a food processor to chop or cheese grater to grate beets). Mix all dry and wet ingredients separately, then combine, folding beet mixture into the dry ingredients. Bake for 15-20 minutes, or until a toothpick comes out clean from center of muffin

Brain Boosting Blueberry Smoothie

1 cup fresh blueberries 1 tbs honey 1 cup fat-free milk 2 cups crushed ice In a blender, add blueberries, honey and milk.  Blend on medium speed until smooth.  Add crushed ice and continue to blend until smooth…garnish w/a few whole blueberries and ENJOY…

• 2 ripe bananas, peeled and quartered
• 1 cup sliced strawberries
• Honey to taste
• 1 cup non-fat milk
• 2 tablespoons high energy powder
• 2 cups crushed

Directions

In a blender cup, add the bananas and strawberries. Sweeten the fruit to taste with the honey. Add the milk and energy powder. Place the blender cup on the blender and on medium speed. Puree until smooth. Add the crushed ice and continue to blend until smooth. If one prefers the smoothie to be thicker add a little more ice. Serve immediately.

BlackBerry and Blueberry Muffins

1 ¹⁄₃ cup sugar, white

2 ¹⁄₂ teaspoons baking powder

³⁄₄ cups flour

¹⁄₃ cup sugar, white

2 ¹⁄₂ teaspoons baking powder

¹⁄₂ teaspoon salt

1 teaspoon lemon zest, finely shredded

1⁄2 cup blackberry, fresh

1⁄2 cup blueberries, fresh, wild

1 cup milk, 2

1 egg, jumbo (or extra large)

1⁄3 cup butter, melted

Instructions:

Preheat oven to 400 degrees.

Combine flour, sugar, baking powder, salt and lemon rind in a large bowl.

Stir the blackberries and blueberries into the flour mixture, coating the fruit well.

Next add the milk, egg and butter, mixing just until moistened.

Do not overbeat, the batter should be lumpy.

In a small bowl mix the sugar, nutmeg and cinnamon together.

Pour the batter into greased muffin cups and top with the   sugar spice garnish.

Bake in a 400 degree oven for 25 minutes.

Baked Blueberry Donuts

Supplies:

3/4 cup whole wheat flour

¼ tsp salt

1 tsp baking powder

¼ sugar

2 tbsp low fat milk

2 egg whites

3 tbsp applesauce

½ tsp cinnamon

½ blueberries

Instructions: Preheat oven to 325.  In bowl mix together flour, salt, baking powder, cinnamon, and sugar. In separate bowl mix together milk, eggs whites, and applesauce. Pour wet ingredients into dry and blend completely.  Add blueberries and stir.  Place about 2 or 3 tablespoons of batter into each donut pan.  I used Norpro 6 – Count Nonstick Donut Pan which I ordered online.  Bake for approximately 12-15 minutes.

Blueberry Mint Juleps

2 1/2 ounces bourbon
1 oz mint simple syrup
1 oz mint blueberry puree
crushed ice

MINT SIMPLE SYRUP
1/3 cup granulated sugar
1/3 cup water

BLUEBERRY MINT PUREE
2/3 cup fresh blueberries
2 tablespoons mint simple syrup
1 bunch of mint leaves

In a mini food processor or blender, combine blueberries and mint   simple syrup until pureed.

Combine bourbon, mint simple syrup and mint blueberry puree      together and shake or stir well. Pour over crushed iced and serve with extra mint leaves.

**For Kid Friendly Version, Substitute bourbon with sprite!**

Blueberry muffins

 1 1/2 cups flour (or whole wheat flour) 1 cup rolled oats 1 Tbs. baking powder 1 tsp. ground cinnamon Combine in bowl. 1 egg 1 cup milk 1/4 cup honey In another bowl combine and mix well.  Add wet ingredients to the dry ingredients and stir until moistened. 1 1/2 cups fresh blueberries Fold in berries.  Fill well greased muffins tins 2/3 full.  Sprinkle top w/cinnamon sugar.  Bake in oven @ 400 for 15-20 minutes.

Blueberry Salad

Take your favorite greens, add chopped tomato, cucumber, red onion, carrots and anything else you might have in the frig. Toss with your favorite dressing and top with blueberries. The combination is sensational and makes a lovely presentation!

Blueberry Topping

This is so easy and delicious!

• One pint of blueberries washed
• Juice of one lemon
• 1 tsp sugar

Combine all of the above ingredients in a bowl. Mix well and refrigerate at least one hour before serving. Serve over our scrumptious pound cake or for a lite affair serve over Angel Food cake.

Blueberry Freezing

Freezing Strawberries and Blueberries is quick and easy, a great way to prolong the sweet taste of summer. For best freezing, select berries at their peak of freshness. Our pick you own crops are a guaranteed way to experience berries that their best! Below are step by step instructions:

• Rinse berries and place on a lined baking sheet (wax or parchment paper), in a single layer.
• Place in freezer for one hour or until individually frozen.
• Remove from the freezer and place in freezer bags.
• Return to the freezer to enjoy at a later date.

Berries can be used in recipes, as toppings or just right out of the bag. Keep in mind that frozen berries lose their firmness but not their flavor.
Blueberry Jam

• Yields 6-8 oz jars
• 4 cups crushed blueberries (about 2 ½ lbs.)
• 2 tb sp. lemon juice
• 4 cups sugar
• One package fruit pectin

Prepare jam jars according to package directions. Combine the crushed blueberries with lemon juice in a large pot. Gradually stir in fruit pectin. Bring to a full rolling boil over high heat, stirring constantly. Add all of the sugar, stirring to dissolve. Return to a rolling boil. Boil for one 1 minute, stirring constantly. Remove from heat and ladle hot jam into hot jars carefully, leaving ¼ inch head space. Place hot lids on jars and tighten rims on. Place filled jars into a large pot of water so that 1″ – 2″ of water covers lids. Bring water to a gentle steady boil. Place a lid on pot and boil gently for 10 minutes. Turn off heat and remove lid from pot. Let stand for 5 minutes. Carefully remove jars and place on a towel. Allow to cool undisturbed for 12 to 24 hours. After cooling, test seals by pressing the center of each lid, if a lid does not flex up and down, it is sealed! You can store jars for up to a year in a cool, dry, dark place. Enjoy!!

Bok Choy/Kale Fried Rice

* 3 cups day-old cooked jasmine or short grain rice

* 2 cups chopped kale 2 cups chopped    bok choy

* (1/4 teaspoon ground white pepper

* 1 teaspoon soy sauce

* 1 Thai bird’s eye chili, finely minced

* 1/4 teaspoon ground white pepper

* 1 teaspoon soy sauce

* 2 cloves of garlic minced

Step 1: Heat 1 tablespoon oil in a wok over high heat until smoking. Add the kale and bok choy, season with salt, and stir-fry until the vegetables are bright green and barely wilted, about 1 minute. Transfer to a bowl and set aside.

Step 2:   Heat 1 more tablespoon oil in the wok over high heat until       smoking. Add raw minced garlic and bird’s eye chili and cook,  stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent    sticking.

Step 3: Season rice with salt and white pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

Cantaloupe

Picking a ripe Cantaloupe

Press the ends of the melon, they should “give” slightly. Next, shake the melon if you “hear” or “feel” seeds rattle inside the melon is ripe and ready to eat.

Cantaloupe Smoothie

• 2 cups cantaloupe
• 1 cup orange juice
• 1 ½ cups plain or flavored yogurt
• 2-4 tb sp honey or sugar to taste

Roasted Carrots and Asparagus

1 bunch Carrots (washed or peeled)
8-10 Asparagus – woody portions removed
2-3 Tbsp Olive Oil
1 Tbsp Fresh Rosemary (optional)
1 Tbsp Fresh Thyme (optional)
Generous pinch of Sea Salt and Pepper

Coat the carrots and asparagus with olive oil and season with the rosemary, thyme, salt and pepper.
Preheat the oven to 400 degrees, place the carrots on a baking sheet or aluminum foil. If you have some thicker carrots place them on the foil and place them into the oven for 15 minutes. After 15 minutes add any of the thinner carrots and the asparagus and bake for an additional 10-15 minutes until tender. If needed you can cover the carrots and asparagus with foil to prevent burning.
Another option is to par boil the carrots and  roast everything at once for 15 minutes.

Cantaloupe Salad Mw/Ginger

• ½ cantaloupe or honeydew melon, peeled, seeded and chopped
• 1 cup blueberries
• 2 mangoes, peeled, seeded and chopped (2cups) optional
• 2 tb sp minced crystallized ginger
• 1 tb sp sugar
• 1 tb sp fresh lime juice
• 1 tsp grated lime zest
• Pinch of salt

Toss all ingredients, cover and refrigerate for 30 minutes. Serve chilled, simply delicious!

Chives & Roasted Grape Tomatoes

Supplies:

2 pints grape tomatoes, halved

1 tsp. olive oil

½ tsp. crushed dried rosemary

Salt and Pepper

¼ cup coarsely chopped fresh chives

Instructions:

Preheat oven to 450 degrees. Toss tomatoes, oil, and rosemary. Sprinkle with salt and pepper to taste. Place on baking sheet and roast until tomatoes are browned on bottom – about 15 minutes. Toss with chives.

Corn

Corn Salad

• Serves 6-8
• 2 cups corn
• 2 cups tomatoes (chopped and drained)
• 1 green pepper (diced)
• 1 red pepper (diced)
• 2 cups black beans
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 clove garlic (minced)

Combine first 5 ingredients in a bowl. Whisk remaining three ingredients and pour over salad, salt and pepper to taste. Blend all ingredients in blender until smooth. Garnish with a sprig of mint and enjoy. Cantaloupe is an excellent source of fiber!

Freezing Johnson’s Sweet Corn

Sure to be a hit on any dinner table! If only takes four simples to freeze our world famous sweet corn. You have the option of freezing just on corn kernels or the entire cob, either way the directions are the same:

• Husk the corn and clean it of all corn silk
• Place ears of corn kernels in boiling water
• Boil for one minute
• Immediately plunge corn into ice water, allow to cool for several minutes
• Drain corn in colander and place on lined baking sheet (wax or parchment paper) in a single layer
• Place in freezer for one hour for corn kernels, and 3 hours for corn on the cob
• Put into freezer bags, place back in freezer to enjoy at a later date

Corn will keep for several months. To reheat, simply place in microwave safe dish or plate and heat for 2-3 minutes.

Cucumbe rand Radish Salad

Supplies:

2 Cucumbers (thinly sliced)

5 good sized radishes (thinly sliced)

1 lemon

6 oz. of crumbled feta cheese

2 tbsp. white wine vinegar

1 tbsp. fresh chopped dill

½ tsp of sugar (optional)

Salt and Pepper

1/3 cup olive oil

Instructions:

Combine cucumbers, radishes, and cheese in bowl. Whisk together freshly squeezed lemon juice, vinegar, oil, dill, sugar, salt and pepper until combined. Add vinaigrette to cucumber mixture and refrigerate until you are ready to serve.

Honey Rum Carrots

1 lb. baby carrots

1 c. water

3 TBS raw Honey (preferably Local Raw HoneyJ)

3 TBS butter

½ tsp salt

2 TBS rum or bourbon

Bring water and carrots to a boil.  Reduce to low and cover, simmer for 10 minutes or until carrots are tender.  Drain and return carrots to pan, uncovered.  In a small sauce pan combine butter, honey and salt-cooking 4-5 minutes until blended.  Add mixture to carrots, then stir in rum or bourbon.  Return carrots to medium-high heat for 8-10 minutes, stirring until carrots are glazed and most of the liquid is evaporated.

Dill, Cheese and Egg Scramble

Supplies:

1 large egg and 2-3 egg whites

Salt and Pepper

¼ cup of Feta cheese or cheese of your choice

Cooking spray or olive oil

2 tablespoons of fresh dill chopped plus more for garnish

Whole wheat pita or bread

Instructions:

In bowl whisk together eggs, salt, pepper, and cheese. After cooking on skillet for 1-2 minutes stir in dill. When cooked spoon eggs onto bread or pita and garnish with more dill.

Eggplant

Eggplant Dip

• 2 medium eggplants
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 to 3 garlic cloves, finely minced
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon olive oil

Place eggplants onto the baking sheet and prick in several places using a fork. Broil eggplants 2 minutes on all sides.

Turn broiler off, Turn on heat oven to 375 °F, and then roast eggplants until very soft; 25 -30 minutes. Cool until easily handled.

Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a

medium bowl. Set aside so the flavors meld.

Split the roasted eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil. 

Eggplant Crisps

• Quick, crunchy and versatile!
• 1 eggplant
• Salt
• 1 cup all-purpose flour
• Pepper
• 4 large eggs
• 4 cups plain breadcrumbs
• 1 cup parmesan cheese
• 6 tbsp olive oil

Preheat oven to 425 degrees. Slice eggplant (with skin on) into ¼-inch-thick rounds. Toss eggplant with 1 tsp. salt and allow them to drain in a colander for 40 minutes, best to do in two batches. Combine flour and 1 tsp pepper in a
large zip-lock bag and shake to combine. Beat eggs in a shallow dish. Combine breadcrumbs, parmesan cheese and ¼ tsp salt, ½ tsp pepper in second shallow dish. Spread eggplant onto paper towels and press down with additional paper towels to remove as much liquid as possible. Place in zip-lock bag and toss with flour mixture, shaking off any excess flour, and dip into eggs. Then place in breadcrumb mixture, pressing down so they stick to eggplant. Drizzle olive oil onto baking sheets and spread around using a pastry brush. Place eggplant onto baking sheet and cook for 10 minutes. Flip eggplant slices, rotate baking sheets and cook an additional 10 minutes. Remove from the oven. Now comes the fun part! Use these “crisps” in salads, as a sandwich or simply coat with tomato sauce and a sprinkle of mozzarella cheese and enjoy!!

Coming Soon!

Garlic

Garlic Dressing

• ¾ cup extra-virgin olive oil
• 6 tbsp lite sour cream or mayo
• 4 tsp dijon mustard
• 1 tbsp white wine vinegar
• 3 cloves garlic, minced
• Salt/pepper to taste
• Whisk all ingredients together.
• Lemon Vinaigrette
• Juice of one lemon
• ½ cup extra virgin olive oil
• Salt/pepper to taste

Whisk lemon juice and olive oil until well blended. Add salt/pepper to taste and toss with your favorite greens. It Adds just the right touch without over powering your salad. It´s a lite and refreshing dressing for veggies as well as fruits..be creative!

HERBS

Dill, Cheese and Egg Scramble

Supplies:

1 large egg and 2-3 egg whites

Salt and Pepper

¼ cup of Feta cheese or cheese of your choice

Cooking spray or olive oil

2 tablespoons of fresh dill chopped plus more for garnish

Whole wheat pita or bread

Instructions:

In bowl whisk together eggs, salt, pepper, and cheese. After cooking on skillet for 1-2 minutes stir in dill. When cooked spoon eggs onto bread or pita and garnish with more dill.

Mint Cool Whip to Top Your Favorite Dessert

Supplies:

1 16oz. tub of Cool Whip

4 or 5 sprigs of fresh mint

2 tablespoons of water

3 tablespoons of honey

Instructions:

Strip mint leaves and add them to saucepan. Also add water and honey. Bring ingredients to a boil. Let steep for 15 minutes. Strain into a small bowl. Allow to cool completely and place in refrigerator. Just before serving place Cool Whip and strained mint syrup into a bowl and whisk together until evenly combined. Serve and enjoy.

Roasted Grape Tomatoes

& Chives

Supplies:

2 pints grape tomatoes, halved

1 tsp. olive oil

½ tsp. crushed dried rosemary

Salt and Pepper

¼ cup coarsely chopped fresh chives

Instructions:

Preheat oven to 450 degrees. Toss tomatoes, oil, and rosemary. Sprinkle with salt and pepper to taste. Place on baking sheet and roast until tomatoes are browned on bottom – about 15 minutes. Toss with chives.

Parsley and Onion Salad on

Toasted Italian Bread
Supplies:

2 cups lightly packed flat-leaf parsley leaves

1 large red onion, halved and thinly sliced lengthwise Salt and pepper, to taste

¼ cup salt-packed capers, rinsed and drained

¼ cup extra-virgin olive oil

2 tbsp. fresh lemon juice

Instructions:

In a medium bowl, toss together onion, and salt and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil, juice, and zest, and toss until evenly com

Blueberry Mint Juleps

2 1/2 ounces bourbon
1 oz mint simple syrup
1 oz mint blueberry puree
crushed ice

MINT SIMPLE SYRUP
1/3 cup granulated sugar
1/3 cup water

BLUEBERRY MINT PUREE
2/3 cup fresh blueberries
2 tablespoons mint simple syrup
1 bunch of mint leaves

In a mini food processor or blender, combine blueberries and mint   simple syrup until pureed.

Combine bourbon, mint simple syrup and mint blueberry puree      together and shake or stir well. Pour over crushed iced and serve with extra mint leaves.

**For Kid Friendly Version, Substitute bourbon with sprite!**

Honey

Honey has been around for thousands of years.  It is referred to in the Old Testament, “a land flowing with milk and honey”

Why buy local honey?

Locally harvested honey means that the honey has been produced by bees that are from the environment in which you live.  It’s always best to consume foods from the area in which you live as they contain the immune stimulating properties needed for your body to adapt to its environment. People that suffer from seasonal allergies show great improvement using local honey.

Buying local honey ensures that you are getting a quality, health benefiting product.  Honey that is sold @ grocery stores can come from other countries and you really don’t know what has gone into the manufacturing, harvesting of the honey.

There many health benefits associated w/honey.

Good source of vitamins B and C.

Antioxidant – honey contains nutraceuticals which are effective in removing free radicals from our bodies.  Weight loss – when consumed w/warm water helps in digesting the fat stored in your body.

Excellent source of energy

Improves complexion and hair

Raw Honey

What is Raw Honey?

It is honey that is straight from the hive, unprocessed.  It is tastier and more potent then processed honey.  It provides many of the same benefits as honey.  Raw honey can be used as a substitute for honey in recipes, teas etc.

Bee Pollen

Bee Pollen is created from the pollen of the male stamen of flowers.  Worker bees collect and transport the pollen granules back to their nest.

Bee Pollen is denser in protein then any source from animals.  It is a concentrated source of vitamin B complex.  It’s also potent in antioxidants.

As w/honey and Raw Honey, Bee pollen is a natural energy booster.

Bee Pollen contains vitamins B, C, D, E and beta-carotene, calcium, and magnesium, all of which have been proven effective in strengthening the immune system

Bee Pollen also helps in weight loss.  The pollen acts on the hypothalamus in the brain which controls dietary drive and this leads to a felling of fullness.  Bee Pollen contains lecithin which both stimulates and normalizes poor metabolism and aids in dissolution of body fats.

Bee Pollen contains over 5,000 enzymes & co-enzymes, far more than is naturally present in any other food!

Honey Recipes

Asparagus w/Honey Garlic Sauce ( see asparagus)

Honey Carrot Zucchini Kugel (see Zucchini)

Zucchini Toss w/Honey Dressing(see Zucchini).

Onions w/Honey & Balsamic Vinegar ( see onoion)

Honey Mustard Roasted Potatoes (see potatoes)

Recipes for Raw Honey

Honey Rum Carrots ( see carrots)

Raw Honey&Beer Barbeque Sauce

1 medium onion, finely chopped (1/2 cup)

1 clove garlic, minced

1 TBS canola oil

1 bottle (12 ounces) chili sauce

½ cup beer

1/3 cup Raw Honey (preferably Local Raw HoneyJ)

2 TBS Worcestershire sauce

4 tsp yellow mustard

In small sauce pan over medium-high heat, place oil, onion and garlic, cook stirring occasionally until onions are tender.  Stir in remaining ingredients.  Heat to boiling.  Reduce heat, simmer, uncovered about 20 minutes.  Brush on beef, chicken or pork during last 10 minutes of grilling.

Coming Soon!

Jams

Jewish Apple Cake Recipe:

6 apples, Granny Smith preferred
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease and flour a 9” Bundt pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Jamming is a fabulous way to preserve the sweet taste of our delicious berries and fruit. Picked at their peak of freshness, our produce is the key ingredient to making the perfect batch of homemade jam. This is a phenomenal way to introduce children to the kitchen and cooking. Listed below are fun and easy recipes that are tried and true. Feel free to use them and let us know how your jam turns out!

Go to Blueberries, strawberries, and peaches for instructions.

Kale/Bok Choy Fried Rice

* 3 cups day-old cooked jasmine or short grain rice

* 2 cups chopped kale 2 cups chopped    bok choy

* (1/4 teaspoon ground white pepper

* 1 teaspoon soy sauce

* 1 Thai bird’s eye chili, finely minced

* 1/4 teaspoon ground white pepper

* 1 teaspoon soy sauce

* 2 cloves of garlic minced

Step 1: Heat 1 tablespoon oil in a wok over high heat until smoking. Add the kale and bok choy, season with salt, and stir-fry until the vegetables are bright green and barely wilted, about 1 minute. Transfer to a bowl and set aside.

Step 2:   Heat 1 more tablespoon oil in the wok over high heat until       smoking. Add raw minced garlic and bird’s eye chili and cook,  stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent    sticking.

Step 3: Season rice with salt and white pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

Kale Chips

Supplies:

• 1 bunch of Kale

• 1-2 tablespoons of olive oil

• Salt

Instructions:

Preheat oven to 350. Tear kale into small pieces, avoiding the tough inner stalk. Rinse and dry very well in either a spinner or towel dry. They must be completely dry. Pour olive oil over kale in bowl and toss gently. Add salt to taste and toss again. Place kale on cookie sheet evenly spaced in one layer. Place in oven for 10-15 minutes or until kale is crisp. Enjoy!

Coming Soon!

Mint Cool Whip to Top Your Favorite Dessert

Supplies:

1 16oz. tub of Cool Whip

4 or 5 sprigs of fresh mint

2 tablespoons of water

3 tablespoons of honey

Instructions:

Strip mint leaves and add them to saucepan. Also add water and honey. Bring ingredients to a boil. Let steep for 15 minutes. Strain into a small bowl. Allow to cool completely and place in refrigerator. Just before serving place Cool Whip and strained mint syrup into a bowl and whisk together until evenly combined. Serve and enjoy.

Coming Soon!

Onions w/Honey & Balsamic Vinegar

3 large red onions (about 3 lbs)

1 Tbs. + ¼ cup water

6 TBS. honey (preferably Local HoneyJ)

¼ cup balsamic vinegar or red wine vinegar

3 TBS. butter or margarine, melted

1 tsp. paprika

1 tsp. ground coriander

½ tsp salt

1/8 tsp ground pepper

Peel onions and cut crosswise into halves.  Place cut-side down in shallow baking dish just large enough to hold onions in single layer.  Sprinkle w/1 Tbs. water; cover w/foil and bake @ 350 for 30 mins.  Combine honey, vinegar, remaining ¼ cup water, butter, paprika, coriander, salt/pepper in small bowl.  Remove onions from oven and turn cut side up.  Spoon half of honey mixture over onions.  Bake uncovered, 15 minutes.  Baste w/remaining honey mixture; bake 15 minutes more or until tender.

Cucumber, Snap Pea Salad

100 grams sugar snap peas, trimmed

130 grams Lebanese or Japanese cucumbers (about 2 cucumbers)

10 grams fresh mint (about 1/4 cup) small leaves only

1 tablespoon lemon juice

1 tablespoon olive oil

1/2 teaspoon salt

black pepper

30 grams feta cheese

1. Prepare a bowl of ice water.
2. Bring a pot of salted water to a boil and add the snap peas. Cook for 1 minute, stirring constantly and then drain and dump the peas into the ice water to stop the cooking and set the color.
3. Cut the snap peas in half. Cut the cucumbers into slices then in halves.
4. Add the snap peas, cucumber and mint to a bowl.
5. In a small bowl, whisk the lemon juice, olive oil and salt together.
6. Pour the dressing over the vegetables and toss to coat. Grind some black pepper on top and then add half the feta. Toss to distribute evenly.
7. Plate the salad and sprinkle on the rest of the feta. This salad needs to be served immediately or the lemon juice will make the snap peas lose their color.

Parsley and Onion Salad on

Toasted Italian Bread

Supplies:

2 cups lightly packed flat-leaf parsley leaves

1 large red onion, halved and thinly sliced lengthwise Salt and pepper, to taste

¼ cup salt-packed capers, rinsed and drained

¼ cup extra-virgin olive oil

2 tbsp. fresh lemon juice

Instructions:

In a medium bowl, toss together onion, and salt and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil, juice, and zest, and toss until evenly com

Peaches

 Peach Granita

4 ripe peaches (about 1 1/2 pounds), peeled, halved, pitted, and coarsely chopped

1/2 cup water

1/4 cup sugar, plus more if needed

1 tablespoon fresh lemon juice

Coarse salt

2 teaspoons finely chopped fresh basil (optional)

Puree peaches, water, sugar, lemon juice, and 1/4 teaspoon salt in a blender; add more sugar to taste. Transfer to an 8-inch-square baking dish. Freeze for 2 1/2 hours, scraping with a fork every hour (mixture should be icy and fluffy). Stir in basil. 

Grilled Peach/Nectarine Salsa

• 5 Peach/nectarines halved, pits removed
• 5 tomatoes chopped
• 1 ½ jalapeno peppers minced, seeds removed
• ½ cup honey
• 2 tbsp cilantro chopped
• Salt/pepper to taste

Grill nectarine halves directly on grill grate that has been brushed w/vegetable oil. When grill marks appear turn and grill other side until grill marks appear. Remove from heat, allow to cool, remove skins. Chop nectarines place in a bowl and add remaining ingredients, enjoy as is or add grilled chicken or pork!

Peach Jam

• Yields 6-8 oz jars
• 4 cups peeled, pitted, chopped peaches (about 3 lbs)
• 2 tbsp lemon juice
• 5 cups sugar
• One package fruit pectin

Prepare jam jars according to package directions. Combine the chopped peaches with lemon juice in a large pot. Gradually stir in fruit pectin. Bring to a full rolling boil over high heat, stirring constantly. Add all of the sugar, stirring to dissolve. Return to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat and ladle hot jam into hot jars, leaving ¼ inch headspace. Place hot lids on jars and tighten rims on. Place filled jars into a large pot of water so that 1″ – 2″ of water covers lids. Bring water to a gentle steady boil. Place a lid on pot and boil gently for 10 minutes. Turn off heat and remove lid
from pot. Let stand for 5 minutes. Carefully remove jars and place on a towel. Allow to cool undisturbed for 12 to 24 hours. After cooling, test seals by pressing the center of each lid, if a led does not flex up and down, it is sealed!
You can store jars for up to a year in a cool, dry, dark place. Enjoy!!!

Peach Blueberry Bread

Ingredients:

2 cups flour

1cup diced peaches  (peeled)

1 cup blueberries

1 teaspoon vanilla extract

2 eggs

1 cup of sugar

1 stick butter (room temperature)

1/2 teaspoon baking powder

1/2  cup sour cream

Pre-heat oven to 350F.

In a large bowl, mix together the flour, baking powder and salt.

In the bowl of a stand mixer, cream together the butter and sugar. Add in the eggs, one at a time, mixing after each egg is added. Add in the vanilla. Mix well. Add in the sour cream and mix until well combined.

Add in the dry ingredients and mix well. Gently fold in the   blueberries and peaches. Line a loaf pan or spray with cooking spray.

Bake for 1 hour and 15 minutes, or until the top is lightly browned.

Raspberry Peach Lemonade

• 1/4 cup agave nectar
• 6 ounces raspberries
• 3 medium peaches, sliced
• 1 cup freshly squeezed lemon juice

1. In a saucepan, combine 1 cup water and agave over medium heat until the agave has dissolved, about 1 minute. Add raspberries and peaches, and simmer, stirring occasionally, until raspberries have broken down, about 5 minutes.
2. With the top cap removed, combine raspberry peach mixture in a blender until smooth, about 1 minute; let cool completely before straining through a cheesecloth or fine sieve.
3. In a large pitcher, whisk together raspberry peach mixture, lemon juice and 5 cups water. Place in the refrigerator until chilled.

Serve over ice and raspberries, if desired.

Peach Blueberry Bread

Ingredients:

2 cups flour

1cup diced peaches  (peeled)

1 cup blueberries

1 teaspoon vanilla extract

2 eggs

1 cup of sugar

1 stick butter (room temperature)

1/2 teaspoon baking powder

1/2  cup sour cream

Pre-heat oven to 350F.

In a large bowl, mix together the flour, baking powder and salt.

In the bowl of a stand mixer, cream together the butter and sugar. Add in the eggs, one at a time, mixing after each egg is added. Add in the vanilla. Mix well. Add in the sour cream and mix until well combined.

Add in the dry ingredients and mix well. Gently fold in the   blueberries and peaches. Line a loaf pan or spray with cooking spray.

Bake for 1 hour and 15 minutes, or until the top is lightly browned.

Raspberry Peach Lemonade

• 1/4 cup agave nectar
• 6 ounces raspberries
• 3 medium peaches, sliced
• 1 cup freshly squeezed lemon juice

1. In a saucepan, combine 1 cup water and agave over medium heat until the agave has dissolved, about 1 minute. Add raspberries and peaches, and simmer, stirring occasionally, until raspberries have broken down, about 5 minutes.
2. With the top cap removed, combine raspberry peach mixture in a blender until smooth, about 1 minute; let cool completely before straining through a cheesecloth or fine sieve.
3. In a large pitcher, whisk together raspberry peach mixture, lemon juice and 5 cups water. Place in the refrigerator until chilled.

Serve over ice and raspberries, if desired.

Peach Blueberry Bread

Ingredients:

2 cups flour

Raspberry Peach Lemonade

• 1/4 cup agave nectar
• 6 ounces raspberries
• 3 medium peaches, sliced
• 1 cup freshly squeezed lemon juice

1. In a saucepan, combine 1 cup water and agave over medium heat until the agave has dissolved, about 1 minute. Add raspberries and peaches, and simmer, stirring occasionally, until raspberries have broken down, about 5 minutes.
2. With the top cap removed, combine raspberry peach mixture in a blender until smooth, about 1 minute; let cool completely before straining through a cheesecloth or fine sieve.
3. In a large pitcher, whisk together raspberry peach mixture, lemon juice and 5 cups water. Place in the refrigerator until chilled.

Serve over ice and raspberries, if desired.

Peach Freezing

Peaches picked right from the tree are truly the best for freezing. They require a little more effort than berry freezing but you will be delighted with the results. Below are step by step instructions:

• Prepare peaches by rinsing, peeling and chopping fruit into slices.
• Place on a lined baking sheet (wax or parchment paper) in a single layer.
• Place in freezer for one hour or until slices are individually frozen.
• Remove from the freezer and place in freezer bags.
• Return to the freezer to enjoy at a later date.

Again, as with freezing berries, peaches will retain their sweetness but not the firmness, so it is best to use them in recipes, jams or as a topping

PEPPERS

Roasted Long hots

• Long hots stem trimmed off
• Olive oil (enough coat each pepper)
• Kosher salt
• Garlic cloves, optional (unpeeled)

1.Preheat oven to 375 degrees.

 2 medium eggplants

• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 to 3 garlic cloves, finely minced
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon olive oil

Place eggplants onto the baking sheet and prick in several places using a fork. Broil eggplants 2 minutes on all sides.

Turn broiler off, Turn on heat oven to 375 °F, and then roast eggplants until very soft; 25 -30 minutes. Cool until easily handled.

Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a

medium bowl. Set aside so the flavors meld.

Split the roasted eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.

Roasted Long hots

• Long hots stem trimmed off
• Olive oil (enough coat each pepper)
• Kosher salt
• Garlic cloves, optional (unpeeled)

1.Preheat oven to 375 degrees.

2. In an 8 inch square or 9×13 inch baking pan (depending on how many peppers you have), toss peppers in olive oil and spread in an even layer in pan (no overlapping). If using garlic, simply give the papery cloves a good smash – they will be imparting their essence here, and you will remove them before serving/storing. I would use 4 garlic cloves per 10 peppers.
3. Sprinkle generously with kosher salt.
4. Roast peppers for 35-40 minutes, or until completely softened and starting to turn golden brown.
5. Cool for ten minutes before serving, or cool to room temperature and store in air tight container in the fridge, up to two weeks.

Pies

Freezing Fruit Pies

Wrap pie in tin foil or freezer bag. Place in freezer for up to 3 months. Remove from freezer and allow to thaw 3-4 hours before serving.

Potato Hash

2 Tbsp. olive oil

1 Tbsp. unsalted butter

4 large or 6 medium potatoes, peeled and cut into ½” cubes

1 onion, diced

1 red bell pepper, diced

2 tsp. fresh parsley, chopped

3 garlic cloves, minced

Salt and pepper, to taste

1/4 cup freshly grated Parmesan cheese

Preheat the oil and butter in a large nonstick    skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for 10 minutes.

Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.

Add the parsley and garlic; cook for 2 minutes.  Season with salt and pepper. Sprinkle with Parmesan and serve immediately.

Pot Pies – Freezing

Simply place pie in the freezer with original wrapping on. Pies can be frozen up to 3 months. Thaw pie for several hours before heating. Cover with tin foil and heat @ 375 degrees for 45 minutes.

Popcorn

Fun Facts about Popcorn

January 19th is National Popcorn Day

October is National Popcorn Month

Native Americans would pop their popcorn on the cob.  They would stick a skewer through the cob and hold it over an open flame.

The English colonists ate popcorn at the first Thanksgiving feast in Plymouth, Massachusetts.

They ate the popcorn w/milk and sugar.  This is the first known breakfast cereal.

Drying and Popping the popcorn you picked at Johnson’s

Popcorn needs to be at about 12% moisture in order for it to pop propperly. The corn that you picked at the farm is usually about 18-20% . We reccommend that you dry the popcorn for about 7 to 10 days then do a pop-test. Break the ear in half take off about 10 kernels, Put them in a paper Sandwich bag and place them in the microwave.If they pop then you can pop the rest . If not let the popcorn dry for another few days then try again.

We like try recommend popping your corn on the cob just like the native Americans did.

Place the ear in a paper sandwich bag. Place it in the microwave for 3-4 minutes. When the popping starts to slow turn off the microwave so that the corn does not burn.You will come out with a bag full of popcorn and a cob full too.

Nutritional Information

Popcorn is rich in fiber and potassium.

It is an excellent source of vitamins B1 and B2.  It has no additives or preservatives and is low in calorie.(until you ad butter)

Popcorn can be spiced up with lots of different flavors. Try some of these.

Popcorn Toppings suggestions: Garlic salt, Dry taco seasoning mix,Parmesan Cheese, Lemon pepper, Thyme, Cinnamon, Brown sugar, nutmeg,Cumin, Oregano or one of our favorites “OLD BAY”

Apricot Cherry Popcorn Squares

10 cups popped popcorn

3/4 cup dried cherries

3/4 cup sugar

1/2 cup + 2 TBS water

1/4 cup light corn syrup

1/2 tsp lemon juice

Combine popcorn and cherries in a large bowl Combine sugar, water, preserves, corn syrup, and lemon juice in a small saucepan; bring to a boil and cook, stirring constantly, until sugar dissolves Cook until mixture forms thick, “ropy” threads that drip from spoon Pour slowly over popped popcorn and mix thoroughly Spray 9 X 13″ baking dish w/cooking spray Press mixture into baking dish and cool completely before serving.  Cut into squares and enjoy!!

Spicy Cajun Popcorn and Nuts

8 cups popped popcorn

1/2 cup toasted,

coarsely chopped pecans

1/2 cup peanuts 1/4 cup butter,

melted 1/4 tsp each: dry mustard,

garlic powder 1/8 tsp cayenne pepper

Place popcorn and nuts in large bowl To melted butter, stir in dry mustard, garlic powder and cayenne pepper Drizzle over popcorn, toss and enjoy!!

Pumpkin

“Dinner in a PUMPKIN” 

Super Easy, Super Delicious and Super Fun!

1 Johnson’s medium size pumpkin (5-6lbs)
2 lbs. ground meat (browned)
1 chopped onion
3 sliced carrots
1 can cream of chicken soup
1 can sliced mushrooms (drained)
1 TBSP garlic salt
1 celery stalk (chopped)
1 green pepper (diced)
2 TBSP brown sugar
2 C cooked rice
1 TBSP Worcestershire sauce
salt & pepper to taste

Bring all ingredients (except pumpkin) to a boil on a pot and simmer for 10 minutes. In the meantime, cut the top off of the pumpkin and remove seeds and pulp. (Save the pumpkin seeds for roasting later and for planting your pumpkin patch next year!!) Place the pumpkin in a sturdy baking pan and fill the pumpkin w/beef mixture. Place the lid on the pumpkin and bake @ 350 degrees for 2 hours or until pumpkin is tender. Serve w/a loaf of our Corn Bread and ENJOY!!!

Roasted Pumpkin Seeds                                                                                                                                                                                                                                               

Yummy, Healthy Snack for the whole family!

3 1/2 cups fresh pumpkin seeds

1 TBS salt
2 TBS olive oil
2 TBS maple syrup
1 TBS packed brown sugar

1 1/14 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
Place the seeds in a bowl w/1TBS of salt, add hot water to cover. Let sit for 4 hours or overnight. Place seeds on a towel and pat them dry. Preheat oven to 400 degrees; line two baking sheets w/parchment paper. Place seeds in a large bowl, and stir in olive oil and maple syrup. Blend the remaining ingredients in a small bowl and sprinkle mixture over the seeds. Stir until sugar is dissolved, then spread seeds on the baking sheets in a thin layer. Bake for 25 minutes, rotating sheets and stirring seeds once or twice until browned and crisp. Remove seeds from the oven, sprinkle w/additional salt and enjoy!
They are fabulous as a snack, garnish on soup
or tossed in a salad…  

Honey Mustard Roasted Potatoes

4 large (about 2 lbs) baking potatoes

½ cup Dijon mustard

¼ cup honey (preferably Local HoneyJ)

½ tsp crushed dried thyme leaves

Salt/pepper to taste

Peel and cut potatoes into 6 to 8 pieces.  In large saucepan, cover potatoes w/salted water and bring to a boil.  Simmer 12-15 minutes, until barely tender.  Drain.  Combine mustard, honey and thyme in small bowl.  Pour mixture over potatoes and coat evenly.  Arrange potatoes on foil-lined baking sheet, sprayed w/cooking spray.  Bake @ 375 for 20 minutes or until potatoes begin to brown,  season w/salt and pepper.

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Radish and Cucumber Salad

Supplies:

2 Cucumbers (thinly sliced)

5 good sized radishes (thinly sliced)

1 lemon

6 oz. of crumbled feta cheese

2 tbsp. white wine vinegar

1 tbsp. fresh chopped dill

½ tsp of sugar (optional)

Salt and Pepper

1/3 cup olive oil

Instructions:

Combine cucumbers, radishes, and cheese in bowl. Whisk together freshly squeezed lemon juice, vinegar, oil, dill, sugar, salt and pepper until combined. Add vinaigrette to cucumber mixture and refrigerate until you are ready to serve.

Raspberry Peach Lemonade

• 1/4 cup agave nectar
• 6 ounces raspberries
• 3 medium peaches, sliced
• 1 cup freshly squeezed lemon juice

1. In a saucepan, combine 1 cup water and agave over medium heat until the agave has dissolved, about 1 minute. Add raspberries and peaches, and simmer, stirring occasionally, until raspberries have broken down, about 5 minutes.
2. With the top cap removed, combine raspberry peach mixture in a blender until smooth, about 1 minute; let cool completely before straining through a cheesecloth or fine sieve.
3. In a large pitcher, whisk together raspberry peach mixture, lemon juice and 5 cups water. Place in the refrigerator until chilled.

Serve over ice and raspberries, if desired.

Rhubarb Yogurt Pops

Supplies:

7 oz. of vanilla Greek yogurt

½ cup unsweetened applesauce

½ tsp. grated orange rind

1 cup stewed rhubarb

Instructions:

Combine all above ingredients in a large bowl. Place in popsicle molds and freeze for at least 4 hours hours before serving.

To Stew Rhubarb:

Supplies:

8 cups rhubarb, fresh or frozen

4 – 5 tbsps. water (can adjust as desired)

1 cup sugar (can substitute honey for a more clean recipe)

Directions:

Cook the rhubarb in a pan, covered, over medium heat till it comes to a boil. Turn heat down to low, and allow rhubarb to simmer for about 20 minutes, or until rhubarb is tender, stirring occasionally. Remove rhubarb from heat, and add the sugar or honey, stirring until completely dissolved. Allow to cool and then keep in refrigerator

SALADS

Fresh Salad Topped with Beets

Supplies: 4 Beets (golden or red), 1 head of Boston or romaine lettuce (chopped), 1 ripe avocado, peeled, pitted and sliced (optional), 1/3 cup crumbled blue cheese or feta cheese, 1/4 cup of walnuts, 1 bottle Balsamic vinaigrette dressing

Instructions: Scrub beets and cut off green tops leaving about 1 inch. Cook beets in boiling water for about 30 minutes or until fork tender and drain.  Peel beets once they are cool enough to handle and slice.  Place in refrigerator drizzled with some of the balsamic dressing.   Let sit for at least 1 hour.  Place chopped lettuce into bowl and top with chilled beets, avocado (optional), cheese, walnuts and dressing

Blueberry Salad

Take your favorite greens, add chopped tomato, cucumber, red onion, carrots and anything else you might have in the frig. Toss with your favorite dressing and top with blueberries. The combination is sensational and makes a lovely presentation!

STRAWBERRIES

Strawberry Salsa

• 1 pint strawberries, hulled and finely diced
• 1 jalapeno, stem and seeds removed, finely diced
• half of a small red onion, peeled and finely diced (about 1/2 cup)
• 2/3 cup finely-chopped fresh cilantro, loosely-packed
• juice of 1 lime, about 2 tablespoons
• (pinch of salt and black pepper)

Toss all ingredients together until combined.  Season with extra salt and pepper, if needed.

Strawberry Jam

• Yields 8-8oz. jars
• 5 cups crushed strawberries (about 5 lbs. whole berries)
• ¼ cup lemon juice
• 7 cups sugar
• One package fruit pectin

Prepare jam jars according to package directions. Combine the crushed strawberries with lemon juice in a large pot. Gradually stir in fruit pectin. Bring to a full rolling boil over high heat, stirring constantly. Add all of the sugar, stirring to dissolve. Return to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat and ladle hot jam into hot jars carefully, leaving ¼ inch head space. Place hot lids on jars and tighten rims on. Place filled jars into a large pot of water so that 1″ – 2″ of water cover lids. Bring water to a gentle steady boil. Place a lid on pot and boil gently for 10 minutes. Turn off heat and remove lid from pot. Let stand for 5 minutes. Carefully remove jars
and place on a towel. Allow to cool undisturbed for 12 to 24 hours. After cooling test seals by pressing the center of each lid, if a lid does not flex up and down, it is sealed! You can store jars for up to a year in
a cool, dry, dark place. Enjoy!!!

FREEZING STRAWBERRIES

Strawberries can be frozen and used throughout the year.

We recommend removing stems. Then place berries on a cookie sheet to freeze. Remove Berries from freezer the next day and place them in a zip-lock bag.
Now berries can be used individually or all at once.

Sweet Potatoes

Sweet Potato Trivia………

Sweet Potatoes are actually the root of plant that is in the Morning Glory family.

Sweet Potatoes are an extremely nutritious food. They are high in vitamins A and C, rich in Calcium and Potassium and an excellent source of fiber.

Is it a Sweet Potato or Yam?

What is marketed in the US as “yams” are really a variety of Sweet Potato.

A true Yam is a starchy edible root. It is rough and scaly. They are grown mainly in the Caribbean.

True yams are a tropical tuber that can grow up to 6 feet in length and weigh up to 150 pounds.

American “Yams” are the variety of sweet potato that has an orange flesh and is moister and sweeter then the pale yellow sweet potato.

Cooking Sweet Potatoes

To bake sweet potatoes simply pierce the skin w/a fork and place on a baking sheet in a preheated 375 degree oven for about 45 minutes or until tender.

To microwave sweet potatoes, pierce the skin w/a fork and place them a paper towel. Cook on high 5-9 minutes for 2 medium potatoes and 10-13 minutes for 4 potatoes.

Microwave Sweet Potatoes: For best results, choose uniform size sweet potatoes. Pierce washed sweet potatoes with a fork. Place on paper towel on shelf of microwave oven 1 inch apart. Turn sweet potatoes over and rearrange after half of cooking time. Cook on HIGH power level. Cooking time will vary, depending on the number of sweet potatoes.

Sweet potatoes may still feel firm when done. Let stand 5 minutes to soften.

Grilled Sweet Potato and Green Onion Salad

4 large sweet potatoes (not peeled)

4 scallion, (using both parts)

1/2 cup canola oil

salt/pepper

1/4 cup cider vinegar

2 TBS balsamic vinegar

1 heaping TBS Dijon mustard

2 tsp honey

1/2 cup olive oil

1/4 cup fresh flat leaf parsley, chopped

In a large saucepan place potatoes, cover by an inch w/cold water, add 1 TBS of salt and bring to a boil. Cook about 40 minutes or until just cooked through but not too soft. When cool, slice crosswise into 1/2-thick slices. Must be fork tender!

Preheat grill to high. Brush potatoes on both sides w/canola oil and salt/pepper to taste. Grill until lightly brown on both sides about 1-2 minutes per side. Remove and place in a bowl. Brush scallions w/remaining canola oil and grill until slightly charred and softened, about 4 minutes. Slice scallions thinly and place in bowl w/potatoes.

Whisk together vinegars, mustard and honey in a bowl, salt/pepper to taste. Slowly whisk in the olive oil. Pour dressing over potatoes, add parsley and gently toss. Enjoy!!

Sweet Potato Fries w/Garlic Dip

5 sweet potatoes cut into 1 by 5 inch “fries” (leave skins on)

3 TBS olive oil

2 TBS chopped fresh basil leaves

2 tsp kosher salt

1/2 tsp ground black pepper

3/4 cup mayonnaise

1 clove garlic, minced

1 TBS lemon juice

Place potatoes fries on foil-lined baking sheet and toss w/olive oil.

Bake in 400 degree oven for about 45 minutes

Meanwhile, combine basil, salt/pepper in a small bowl.

In another bowl combine mayonnaise, garlic and lemon juice, stir

When sweet potatoes come out of the oven, sprinkle w/basil salt.

Serve w/Garlic Dip..

Stuffed Sweet Potatoes

How about “Stuffed Sweet Potatoes!
Super Quick, Super Easy, Super Nutritious, and Super Delicious!
Serve as a main dish or side dish!

2 Sweet Potatoes
1 container Johnson’s Black Bean and Corn Salsa
1 cup shredded cheddar cheese
1 Avocado
1 Lime
1/4 cup sour cream
Salt to taste

Pierce Sweet Potatoes with a fork and place in microwave for 7-10 minutes. While Sweet potatoes are cooking blend together Avocado, Sour Cream and the juice of 1 Lime, set aside. Carefully remove Sweet Potatoes and cut lengthwise, scrape flesh creating a whole in the center. Stuff with Johnson’s Black Bean and Corn Salsa and top w/shredded cheddar cheese. Place in broiler for 1-2 minutes until cheese melts. Drizzle w/Avocado Sauce and ENJOY!!! All of the ingredients for this yummy dish (except Avocado and sour Cream can be purchased in our far Market.)

Swiss chard

Swiss Chard Toss

Supplies: 1 bunch of Bright Lights Swiss Chard or plain Swiss Chard,1 cup frozen corn ,1 small chopped red onion,1 clove of garlic, minced,½ cup of your favorite olive oil based salad dressing

Instructions: Add chard stems to saucepan of boiling water – cook for 2 minutes.  Add chard leaves and corn and cook for 1 additional minute.  Cook onions and garlic in dressing in nonstick skillet on medium heat for 2-3 minutes.  Stir in chard mixture and cook for 2-3 additional minutes or until chard stems are tender, stirring frequently.

Fun Fact: Swiss Chard is a good source of vitamins C, K, and A. It has even been established to be beneficial for patients with  Alzheimer’s disease due to its high level of vitamin K.

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Watermelon Bruschetta

2 1/2 cups of fresh seedless watermelon, chopped

1 cup balsamic vinegar

2 tablespoons honey

1 cup feta cheese crumbles

1 baguette cut into ~1 1/2″ thick slices

1/4 cup part skim ricotta cheese

3 tablespoons fresh basil, chopped

2 tablespoons fresh chives, chopped

Toast  baguette slices on a baking sheet under the broiler  until slightly crispy. In a saucepan, mix the balsamic vinegar and honey and heat over medium-high. Stir and let simmer. Remove from heat once the mixture has reduced by half, (15 -20 mins). Combine the feta and ricotta in a food processor or blender and process until smooth. Add ricotta or feta if necessary to reach  desired consistency. Spread the whipped feta on the toasted bread and top with the finely chopped watermelon. Sprinkle with the black pepper, basil, and chives. Drizzle the reduced balsamic over the bruschetta.

Coming Soon!

Coming Soon!

^{Roasted Zucchini  and Parmesan}

2 pounds summer squash and green zucchini

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon coarse salt

Freshly ground black pepper

1 1/2 cups finely grated Parmesan cheese

Nonstick cooking spray

Zest of 1 lemon

sea salt

Place 1 squash or zucchini on a cutting board. Cut zucchini at a 45-degree angle on the bias, rotate squash a quarter turn toward you so that the cut side faces up. Cut again at a 45-degree angle right through the middle of the face. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut.

2. Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated.
3. Preheat oven to 425 degrees. Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray.
4. Spread squash and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, about 12 minutes, rotating pan halfway through cooking. Remove from oven and let cool slightly; transfer squash and zucchini to a large platter or 4 individual plates.
5. Drizzle squash with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with sea salt, red pepper flakes, and black pepper; serve immediately.

Zucchini Egg Muffins

3 medium zucchini, coarsely grated (about 3 cups)
9 eggs, lightly beaten
¼ cup milk or water
¼ cup fresh parsley, chopped
½ cup cheddar cheese, grated (optional)
Salt and pepper, to taste

Preheat oven to 355 F°. Spray a 6 hole muffin tray with olive or coconut oil cooking spray, ensuring each hole is well coated.

In a medium bowl, whisk beaten eggs and milk (or water) until combined.

Add zucchini, parsley, cheese (if using), salt and pepper. Mix until      combined.

Honey Carrot Zucchini Kugel

½ cup water

1-1/2 cups grated carrots

1-1/2 cups grated zucchini

1 medium onion, finely diced

3 eggs, separated

¼ cup honey (preferably Local HoneyJ)

1-1/2 cups peeled and grated potatoes

1 cup matzo meal

1 TBS chopped fresh dill, optional

½ tsp. salt

¼ tsp. pepper

Pre heat oven to 400 degrees. Combine water, carrots, zucchini and onion in med. Sauce pan.  Simmer about 4 minutes or until veggies are soft, cool slightly.  Whisk together egg yolks and honey in large bowl.  Stir in cooked veggies, potatoes. matzo meal. dill, salt/pepper.   Gently fold in remaining egg whites.  Turn mixture into well greased 9 in baking dish.  Bake for 30-35 minutes or until kugel is puffed and golden brown. Can be served hot or cold.

Zucchini Toss w/Honey Dressing

½ cup vegetable oil

1/3 cup white wine vinegar

1 clove garlic, minced

1/3 cup honey (preferably Local HoneyJ)

½ tsp seasoned salt

¼ tsp pepper

2 cups zucchini, coarsely shredded

1 head iceberg lettuce (or 6 cups mixed greens), torn into pieces

½ cup red onion, thinly sliced

1 cup seasoned croutons

1 cup grape tomatoes or tomato wedges

Combine first six ingredients in blender or place in jar and shake well.  Pour over zucchini.  Place in frig for 30 minutes.  Arrange lettuce in a large bowl.  Add zucchini mixture and toss lightly.  Garnish w/onion, croutons and tomatoes

Sautéed Zucchini and Yellow Squash with a Honey Drizzle

Supplies: 2 zucchini (chopped into coins), 2 yellow squash (chopped into coins), 1 vidalia onion (chopped),Olive oil,Dill (fresh or dried), Salt and pepper, Honey

Instructions: Place onions in a pan drizzled with olive oil.  Cook for several minutes then add zucchini and squash.  Cook until tender.  Add salt, pepper, dill, and honey. Toss and serve.

Zucchini Asparagus Pasta

* 1/2 pound angel hair pasta

* 1 tablespoon olive oil

* 2-3 Zucchini, thinly sliced

* 1 bunch of  asparagus, chopped to 1/2 inch chunks

* 3 garlic cloves, crushed

* 3 ripe tomatoes, finely chopped

* 1/4 cup  extra light cream cheese

* 1 tablespoon  fresh lemon juice

* 3/4 cups fresh parsley

Step 1: Cook Pasta in large sauce pan in lightly salted water Al dente. Then drain.

Step 2: Meanwhile, heat olive oil in a large non-stick frying pan over high heat. Add zucchini, asparagus and garlic. Cook, stirring for 2 minutes or until vegetables start to soften.

Step 3: Add tomato, cream cheese and lemon juice. Simmer 1-2 minutes or until heated through. Season with salt and pepper. Add pasta and parsley to combine