Appetizers
Fruit Desserts
Salads
Salsas
Soups
Vegetable Side Dishes
Salads
Cherry Mint Salad
4 cups cherries, pitted
2 peaches
1/4 cup mint leaves, chopped
Juice of 1 lime
Slice cherries in half, and slice peaches in half to about the size of the cherry pieces.
Place chopped mint in small bowl and use back of spoon to muddle it until very flavorful. Add the lime juice to the muddled mint.
Stir cherries, peaches, and mint mixture together in a large bowl.
Taste your salad, depending on the sweetness of the fruit, you may want to add up to 1 tbsp honey.
Snappy Coleslaw
2 cups cabbage, washed and shredded
1/4 cup cider vinegar
1/4 cup water
2 tbsp sugar
1/2 tsp mustard
1/4 tsp pepper
Put cabbage in mixing bowl.
Bring the vinegar and water to a boil in a sauce pan.
Remove from heat and add other ingredients except cabbage to saucepan.
Continue to cook this mixture in the saucepan until the sugar is dissolved and hot, then pour over the shredded cabbage.
Toss and refrigerate until chilled to blend flavors.
Tomato Basil Salad
1 large, ripe tomato
1/2 small red onion, sliced
5 leaves fresh basil
1/8 cup of mozzarella cheese, chunked
1 tsp olive oil
Dash of salt and pepper
Cut tomato into wedges.
Add onion and tomato wedges in salad bowl.
Chop basil into 1 inch pieces and add to bowl.
Drizzle with the olive oil and add salt and pepper to taste.
Toss and serve.
Oriental Cabbage Salad
1 lg. head cabbage
1 bunch green onions
1 c. thinly sliced celery
1 c. sunflower seeds
1/2 c. slivered almonds
1/2 c. vegetable oil
1/2 c. vinegar
1/2 c. sugar
Black pepper, as desired
Chop cabbage as for slaw, add chopped onions, celery, sunflower seeds, almonds and noodles. Noodles are to be broken up uncooked in the salad.
Put oil, vinegar, and sugar in blender. Add chicken flavor season packet and black pepper (optional, as much as you like). Blend well. Pour over salad, toss together. Chill. Best when made 2 to 3 hours ahead of serving.
Vegetable Side Dishes
Green Beans and Potatoes
2 lbs. fresh green beans
6 - 8 medium size new potatoes
8 slices bacon
salt and pepper to taste
Wash beans. Snap off ends and remove strings if there are any. Break into 2 inch pieces. Peel potatoes and cut in half.
In a large pot fry bacon, just until it starts to brown. Add the beans and potatoes. Cover with water. Bring to a boil. Reduce heat and simmer on medium for about 1 hour. Salt and pepper to taste.
Roasted Corn Relish
4 ears corn
1/2 red pepper, diced
1/2 yellow pepper, diced
2 green onions, chopped
1 large, ripe tomato
1/4 red onion, diced
2 tbsp cilantro chopped
1 1/2 tsp cumin, ground
Pinch cayenne pepper
1/4 cup olive oil
2 tbsp red wine vinegar
Salt and pepper to taste
Roast the corn in its husks on the grill or bake in a 350° oven until husks are brown, about 1 hour.
Let corn cool, then remove husks and cut corn off the cob.
In a large bowl, mix the corn, peppers, onions, tomato, and cilantro.
In a small bowl, whisk the cumin, cayenne, olive oil, and vinegar together to make the vinaigrette.
Pour the vinaigrette over the corn mix, toss and serve.
Bok Choy with Bacon
2 lbs baby Bok Choy
4 slices bacon
1/2 red onion, minced
1 tsp garlic, minced
1 tsp olive oil
1 tsp red pepper flakes
Salt to taste
In large skillet, cook bacon until crispy.
Remove and drain fat, saving 1 tbsp in the skillet.
Add onion, garlic, olive oil, and red pepper flakes. Stir over medium heat until onions become tender.
Add the bok choy, and put a lid on the pan. Cook for 3-5 minutes, then remove lid; stir and continue to cook until tender (about 2 minutes).
Add the bacon, season with salt. Serve hot.
Roasted Stuffed Peppers
4 red bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
3 tablespoons olive oil
Preheat oven to 425°F and lightly oil a large shallow baking pan.
Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems.
Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste.
Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
Zucchini Pie
4 cups thinly sliced unpeeled zucchini (3)
1 chopped onion
1/2 cup butter
1/2 cup chopped parsley
1/2 tsp salt and pepper
1/4 tsp each of garlic, basil, and oregano
2 eggs, well beaten
8 oz shredded Muenster or mozzarella cheese
8 oz can refrigerated crescent dinner rolls
2 tsp prepared mustard
In 10 in skillet cook zucchini and onion in butter about 10 minutes. Stir parsley and seasonings.
In large bowl, blend eggs and cheese. Stir in vegetables mixture.
Separate dough into 8 triangles. Place in ungreased 10 inch pie pan to form crust. Pour vegetable mixture in evenly.
Bake at 375 degree oven for 40 minutes. Let stand 10 minutes before serving.
Baked Squash with Apples
(Michigan Apple Committee recipe)
3 Delecata or Buttercup squash
Butter melted as needed
2 oz. brown sugar
2 1/2 tsp. Kosher Salt
2 oz. sherry
Michigan Gala or Rome Apples
Wash and cut squash in half lengthwise. Scrape out seeds.
Brush surface and cavity with melted butter. Place close together cut side down on baking sheet. (This helps squash cook faster without drying by retaining steam).
Bake at 350 until almost tender 30-40 minutes.
Turn cut side up and brush again with butter. Sprinkle cavities with sugar, salt, sherry and sliced apples.
Bake 10-15 minutes more, until surface is glazed.
Microwave Cheesy Asparagus
3/4 lb asparagus
2 tbsp water
1/2 cup cottage cheese
1/4 cup shredded cheddar cheese
1 tbsp sliced green onion
Dash of pepper
Dash of hot sauce
2 tbsp fine dried bread crumbs
Wash asparagus and snap off tough ends. Arrange spears in baking dish, add water. Cover with vented plastic wrap. Cook on high for 7 - 9 minutes or till tender. Rearrange once at 4 minutes.
Combine cottage cheese, cheddar cheese, green onions, pepper and hot sauce in small bowl.
Once tender, drain asparagus and top with cheese mixture.
Sprinkle with bread crumbs. Cook uncovered on high for 1 to 2 minutes till cheese is melted.
Serve immediately.
Sautéed Swiss Chard
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
Garlic cloves, finely chopped
Pinch of dried crushed red pepper
2 large bunches Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips
Melt butter with oil in large pot over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute.
Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes.
Season to taste with salt. Transfer to bowl and serve.
Grilled Beets
1/3 cup balsamic vinegar
1 tsp chopped fresh rosemary
1 clove garlic, peeled and crushed
3 medium beets, sliced into rounds
In a medium bowl, mix balsamic vinegar, rosemary, and garlic. Place beets in mixture and marinate at least 20 minutes.
Preheat an outdoor grill for high heat.
Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the grill, and cook for 25 minutes or until beets are tender.
Remove beets from the packet and place directly on the grill grate for 2 to minutes before serving hot.
Beet Greens
1 lb beet greens
1 strip of thick cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water twice. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat . Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Add sugar and red pepper. Bring mixture to a boil.
Add the beet greens, stir to coat greens with onion mixture. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Salsas
SLCDA’s Mango Habanero Salsa
2 ripe tomatoes
½ red onion
1 mango
2 habanero
1 lime
Cilantro to taste
Chop tomatoes, onion, mango and habanero and mix together. (Be sure to wear gloves when cutting habanero and always wash carefully after). Squeeze lime over mixture and stir. Chop cilantro and add if desired.
Fruit Desserts
Peaches and Cream Popsicles
1/2 cup peeled, chopped fresh peaches
1/3 cup peeled, pureed fresh peaches
2/3 cup nonfat yogurt
Puree 1/2 cup of peaches in blender or food processor until smooth.
Lightly swirl together peach puree, yogurt and remaining 1/2 cup of peaches together in a small bowl.
Spoon into 4 popsicle molds and insert handle.
Freeze for at least 4 hours before serving.
Watermelon Mint Ice Pops
4 cups cubed watermelon
1/3 cup sugar
1/3 cup mint leaves
Juice of 1 lime
Place all ingredients into a blender and puree until smooth.
Pour in popsicle molds (or wax lined cups).
Freeze for 4 hours or until solid.
Apple-Pear Crisp
1 pound Granny Smith apples, cored, cut into 1-inch-thick slices
1 pound Bosc and/or Bartlett pears, cored, cut into 1-inch-thick slices
2 tsp fresh lemon juice
4 Tbsp dark brown sugar, unpacked
Topping
1 large egg
6 Tbsp dark brown sugar, unpacked
1/4 tsp table salt
1 tsp ground cinnamon
1 cup(s) rolled oats
6 Tbsp light butter, melted
Preheat oven to 375ºF.
Place apple and pear slices in a medium bowl and toss with lemon juice and sugar.
Spoon fruit into greased 9x9 inch glass baking dish.
For topping, in medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.
Evenly sprinkle oat mixture on top. Drizzle with melted butter and bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours.* Cut into 9 pieces and serve.
Grilled Blueberry Cobbler
6 cups blueberries (about 2 pounds)
2/3 cup granulated sugar
1/4 cup all-purpose flour
3 tbsp freshly-squeezed orange juice
2 tsp almond or vanilla extract
1/8 tsp table salt
2 tablespoons unsalted butter
1 package refrigerated biscuits
1 tbsp sugar
¼ cup sliced almonds (optional)
Heat a well cleaned grill to 350 degrees F.
Combine blueberries, sugar, flour, orange juice, vanilla, and salt in a nonreactive bowl and toss to coat. Turn into an 8 by 8-inch disposable aluminum cake pan and dot with butter.
Top fruit with 8 uncooked biscuits, sprinkle with sugar and almonds
Place on the grill, close cover and grill until fruit is bubbling and biscuits are risen and golden brown, about 25 to 30 minutes.
Grilled Peaches and Ricotta
2 tablespoons unsalted butter
4 peaches, halved and pits removed
1/2 cup sugar
1/4 cup honey
1 cup ricotta
Preheat a gas or charcoal grill to medium-high, or place a ridged grill pan over medium-high heat.
Spread the butter over each of the peach halves.
Grill the peaches, flat sides down, until warmed through, about 4 minutes.
Meanwhile, bring 1/2 cup water to a boil. Pour in the sugar and honey and stir until all the sugar has dissolved.
Serve the peach halves with generous spoonfuls of the ricotta in the centers, and drizzled with the sugar syrup. Grilled Blueberry Cobbler
Fresh Strawberry Pie
1 qt large strawberries
3 tbsp cornstarch
½ cup water
1 tbsp lemon juice
¼ tsp salt
1 cup sugar
1 baked pie shell
Whip cream optional
Wash and hull berries.
Add half of berries with cornstarch and water, crush. Add lemon juice, salt, and sugar to crushed berries and cook, stirring constantly until thickened (about 5 minutes). Cool a bit.
Pour rest of berries in crust, cover with cooked mixture. Refrigerate until cold and set.
Strawberry Smoothies
Strawberry Banana Smoothie
1 pint strawberries, hulled
3 whole strawberries for garnish
2 medium peeled bananas, sliced to 1 inch chunks
½ cup strawberry or fat-free plain yogurt
4 oz. orange juice
2 Tbsp. honey
3 cups ice cubes
In a blender, combine all the ingredients except 1 1/2 cups of the ice cubes and puree until smooth.
Add the remaining ice; blend until smooth. Pour into tall glasses and garnish with whole strawberries.
Soups
Cucumber Soup
3 Large cucumbers, peeled and seeded
1/2 Cubanelle pepper, seeded and diced
2 Cups water (less if you like thicker soup)
1/3 Cup olive oil
1/2 Cup cashews, roughly chopped
2 Tablespoons red wine vinegar
1-2 garlic cloves
Salt and Pepper
Garnish
Chopped tomatoes
Corn, cup of cob
Peel cucumbers and scoop seeds, then chop in ½ inch pieces.
Chop peppers fine. Rough chop cashews and garlic.
Blend all ingredients (you may want to use 2 batches to avoid a mess)
Cool for at least 3 hours. Serve with chopped tomatoes and a few corn kernels for a tasty and refreshing meal.
Zucchini and Rosemary Soup
2 tbsp butter (1/4 stick)
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, sliced
2 teaspoons minced fresh rosemary
6 cups chicken or vegetable broth
1 russet potato, peeled, sliced
3 medium zucchini thinly sliced
1 medium zucchini cut in 1/2 inch cubes
Melt butter in heavy saucepan over medium heat.
Add onion and sauté until translucent, about 5 minutes.
Mix in garlic and rosemary. Add stock and potato, bring to boil.
Reduce heat, simmer 10 minutes.
Add sliced zucchini and simmer until tender (about 15 minutes).
Working in batches, puree mixture in blender. Season with salt and pepper.
Cook cubed zucchini in boiling salted water for 30 seconds.
Re-warm soup over medium heat, then top with zucchini and croutons (optional).
Portuguese Kale and Potato Soup
2 garlic cloves, minced
1 1/2 cups finely chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
1 pound russet (baking) potatoes (about 2 large)
4 cups chicken broth
3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and Meijer), cut into 1/4-inch pieces
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes
In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened.
Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender.
While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain.
With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.
Appetizers
Vegetable Pizza
1 refrigerated pizza dough
8 oz low-fat cream cheese
2 medium carrots
1 cup chopped broccoli
1 cup chopped cauliflower
½ cup of sliced black olives
1 cup cherry tomatoes halved
2 cups shredded cheddar cheese
On greased baking sheet, roll pizza dough and bake at 400 F for about 10 minutes, until golden brown.
Once cool, spread cream cheese over pizza crust, then top with vegetables and shredded cheese. Refrigerate for 1 hour before serving.
Vietnamese Spring Rolls
4 rice wrappers (10 inch diameter)
4 large shrimp
2 oz rice vermicelli, boiled for 3-5 minutes, drain well
½ English Cucumber sliced into thin strips
3-4 Romaine lettuce leaves, washed and dried
4 garlic chives
3 sprigs fresh mint
Fresh Thai basil leaves (optional)
Fresh cilantro (optional)
Dip one sheet of rice wrapper into the hot water. Dip quickly, no longer than 1-2 seconds so that it does not get soggy. Lay wrapper flat on a work surface.
On one edge, place in orders: green lettuce, vermicelli, meat, bean sprout or cucumber strips, basil, cilantro. Do not over stuff. On other edge, place 2 shrimp halves, skin-side-down, then some mint leaves.
Start to roll up carefully, fold uncovered sides inward, insert some garlic chives, then continue to roll up tightly. Repeat with remaining ingredients.
Tip: Spring rolls may be made up to 2 hours ahead. Cover with damp clean kitchen towel then plastic wrap and refrigerate.
For sauce: (make 1 1/2 cups)
1/2 cup finely chopped shallot
1/2 cup Hoisin sauce
1/4 cup water
2 tbsp olive oil
2 tbsp apricot jam
1/4 cup peanut butter
Heat the olive oil in a skillet, add minced shallot, saute until fragrant. Add Hoisin sauce, apricot jam and water. Stir often and simmer for 2 minutes. Add peanut butter, stir well then remove from the heat.
The sauce can be stored in an air-tight jar in fridge up to 1 month.