This salad comes “in season” the end of July when you can get both fresh corn and blueberries at the farmer’s market! Then pick your spring blossoms before they finally surrender to the summer heat and add them for a special touch. Save any white wine past its prime for the salad dressing. ________________________________
3 heads romaine lettuce 2 ears of corn 1 cucumber sliced, quartered 1 c. blueberries 1/2 c. pecan halves 1/4 c. red onion, chopped edible flowers ________________________________
Cook ears of corn, let cool and cut from cob. Wash and chop lettuce. Add all other ingredients finally garnishing with edible flowers such as violas or pansies. Serves 3-4.
White Wine Poppyseed Dressing: 1/2 c. olive oil 1/4 c. white wine 2 tbsp. sugar 1 tsp. poppy seeds 1/2 tsp. salt 1/2 tsp. onion powder
Enjoy this nutritious bowl of comfort when the weather is chilly.
1 large onion, chopped 3 stalks of celery, chopped 1 tbsp. of vegetable oil (seasoning mix:) * 5 tsp. onion power * 2 tsp. coriander * 1-1/2 tsp. salt * 1 tsp. minced dried garlic * 1 tsp. dried cilantro or parsley * 1/2 tsp. allspice * 1/4 tsp. black pepper 10 c. hot water 8 oz. dried lentil beans (1/2 bag) 2 tbsp. orzo pasta (optional) fresh spinach, stems removed
On low heat, add onions and celery to a soup pot and sweat out the moisture. Add 1 tbsp. of oil and cook slowly until onions become clear. Stir in seasoning mix. Add water and bring to a boil. Prepare lentils by rinsing in a colander being careful to remove any foreign material. Add lentils to boiling pot and cook on medium heat until beans are tender. Skim off any brown foam. Add orzo pasta and a handful of fresh spinach. Soup is ready to eat when the pasta is tender.
Stir up this late-summer feast with treasures from the farmer’s market. ________________________________
3 ears of fresh corn 1 green pepper 1 yellow squash 1 can of red kidney beans 3 tbsp. butter 1/2 tsp. salt 1/2 tsp. cumin 1/4 tsp. red pepper flakes fresh cilantro ________________________________
Carve corn off the cob. Melt butter in skillet on medium heat and add corn, stirring occasionally. Slice green peppers lengthwise. Slice squash into 1/8″ slices and halve. Add vegetables and beans to corn mixture. Add seasoning, stir and cover until squash is tender. The red pepper flakes add a spicy heat and can be omitted or substituted for a smaller amount of ground cayenne pepper. Add fresh cilantro to taste. Serves 2 as a meal or 4 as a side dish.
Using only simple staple foods and spices, this recipe is handy when you can’t get to the store.
In a 9 x 13 pan, stir together:
1-1/2 c. rice 15 oz. can tomato sauce 2 c. water 4 tsp. minced onion 2 tsp. dried cilantro or parsley 2 tsp. cumin 2 tsp. salt 1/2 tsp. chili powder
Cover with foil and bake at 375 degrees for 45 minutes.
As a side dish, this makes 12 servings – nice for leftovers. Add some canned chicken for a great burrito stuffing. If you want to jazz it up even more, the rice quantity can be made up of any combination of white rice, wild rice, red rice or orzo pasta. Adding some black beans (drained & rinsed), green peppers, diced tomatoes, or corn is all good with no other changes to the recipe. Or take it to the limit with all of the above plus raw chicken breasts that all cook up in the same time, then top with shredded cheese before serving.
A decadent dark chocolate dessert produces shockingly rich results. Try your own combination of dried fruit and nuts.
3 c. milk
3/4 c. cocoa powder unsweet
1/4 c. sugar
6 c. wheat bread cubed 1/2″
1 c. semisweet chocolate morsels
1/2 c. dried cranberries
1/2 c. sliced almonds
1/4 c. quick oats
Preheat oven to 350 degrees. In a saucepan, heat milk over medium heat until steaming but not boiling. Remove from heat, add cocoa powder and sugar. Stir gently and set aside to cool. Grease 9″ x 13″ casserole dish. Choose a sturdy but airy bakery loaf of wheat bread. Cut bread into 1/2″ inch cubes and add to casserole dish. Whisk eggs and drizzle over bread. Measure chocolate morsels, dried cranberries, sliced almonds and quick oats, then shake evenly over bread. Pour milk mixture evenly over bread. Press any dry areas into liquid. Do not stir. Cover with aluminum foil and cook 45 minutes at 350 degrees.
1/2 c. milk
1/2 c. port wine (or Native Harvest)
1/4 c. cocoa powder unsweet
1/4 c. sugar
2 tsp. cornstarch
Stir together and simmer on low heat until thick and creamy. Cover and set aside until bread is ready to serve. Reheat sauce and drizzle on individual servings or over the entire dish.
Try this refreshing summer drink using our Patchwork Pink wine and those crazy little chia seeds!
1 bottle of Patchwork Pink wine (750ml) 2 liters of ginger ale 1 honeydew melon, 1-1/2″ chunks 1 cucumber, sliced, quartered 8 oz. chia seed beverage coarse salt
Cut melon into chunks and place in freezer-safe bowl to freeze ahead. Mix wine and and ginger ale equal parts in pitcher, cover and chill. Cut cucumber and set aside. Prepare individual glasses (16-20 oz.) by wetting rim and dipping in salt. Add 2-4 melon chunks and 6-8 cucumber pieces to each glass. Pour wine mixture into glass to fill. Top with 1 tablespoon of chia seed beverage (not kombacha, yuk…we like MammaChia® Rasberry Passion.) A straw helps to suck up the seeds that settle to the bottom!