Recipes

Preparation

1. Combine the cucumbers, onion, parsley, and feta in a bowl. 

2. Assemble the dressing by whisking together olive oil,
   lemon juice, oregano, black pepper, and other seasonings of choice to make the
   dressing. 

3. Pour over the cucumber mixture and toss to coat.  It’s better fresh so eat it up or it can be stored in the fridge for up to 1 day.

4. Can be eaten by itself, on top of chopped lettuces, or with pita bread or chips

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Preparation

1. In a skillet over medium high heat, melt butter and honey. Once melted add in the corn and cook 5-8 mins, stirring occasionally, until cooked through.
2. Add cream cheese, salt, and pepper, Stire together and let cook about 3-5 mins.
3. Serve immediately. May also top with chopped fresh herbs if desired

Preparation

1. In food processor, pulse 3 cups corn until almost smooth, about 1 minute. Add remaining 3 cups corn and pulse twice to just combine.
2. Cook bacon in large skillet on medium heat, stirring occasionally, until crisp, 3 to 5 minutes; transfer to plate.
3. Wipe out skillet and heat 1 tablespoon oil on medium. Add corn mixture and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, just until heated through, about 3 minutes. Fold in bacon and then basil.
4. In second large skillet, heat remaining tablespoon oil on medium-high. Season shrimp with paprika and 1/2 teaspoon each salt and pepper and cook in single layer until golden brown and opaque throughout, 1 to 2 minutes per side. Serve with corn “grits” and sprinkle with more basil if desired.
   
   
   Nutrition per serving: About 347 calories, 12 g fat (2.5 g saturated), 142 mg cholesterol, 695 mg sodium, 41 g carbohydrate, 5 g fiber, 13.5 g sugar (0 g added sugar), 26 g protein
   

Preparation

1. Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
2. Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
3. Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use.
4. Coarsely chop parsley leaves and transfer to a large bowl. Add the corn, mint, jalapeño, garlic, oil, Allspice, lemon zest, tomatoes and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.
   

Preparation

1. Preheat the oven to 425 degrees F.
2. On parchment paper or directly on a greased baking sheet, arrange zucchini, pepper, tomato wedges, onion, eggplant and garlic.
3. Drizzle vegetables with olive oil, lightly salt and pepper. Toss until well coated.
4. Roast, stirring and rotating the pan once during cooking until the vegetables are lightly browned and tender-about 40 mins. Remove from oven.
5. Meanwhile stir together the reserved chopped tomato, 1 Tbs Olive Oil, 1/4 cup of torn parsley, 1/8 tsp salt and 1/8 tsp pepper in a large bowl.
6. Then add roasted vegetables and another 1/8 tsp salt and toss to combine.
7. Optional-drizzle with balsamic vinegar
   *Note: Can be served as a side dish or atop noodles or rice

Ingredients:

• 2 large green tomatoes
• 1/4 small red onion
• 1 handful fresh chives, fresh basil or oregano
• 4 slices crusty bread
• 4 ounces goat cheese
• Garlic salt
• Fresh ground pepper

1. Slice the green tomatoes. Thinly slice the red onion, then rinse the slices several times under cold water. Chop or thinly slice the herbs.
2. Toast the bread slices.
3. On each slice of bread, spread goat cheese. Top with tomatoes, onion slivers, and herbs. Sprinkle the top of the tomatoes with garlic salt and fresh ground pepper. Serve immediately. 

Ripening Green Tomatoes: Although green tomatoes are great for cooking with, they’re also easy to ripen if you’d prefer to do that. The important thing to know is that unripe tomatoes will ripen if kept at a consistent 68-77°F . To ripen green tomatoes, bring them indoors and place them in a single layer at the bottom of a cardboard box. Keep them at a warm temp and out of direct sunlight, and they’ll change from green and hard to ripe and juicy in just a matter of days. It’s simple.

Other Great Uses For Green Tomatoes

• Green Tomato Salsa Verde
• Fried Green Tomatoes
• Green Tomato Soup
• Pickled Green Tomatoes
• Grilled Green Tomatoes
• Fried Green Tomato BLT
• Green Tomato Pie

Preparation

1. Preheat the oven to 350 degrees F .
2. Heat the oil in a large sauté pan over medium heat. Add the minced garlic and cook for up to a minute, until fragrant.
3. Increase heat to medium-high. Add the ground beef. Season with sea salt and black pepper. Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.
4. In a 9×13 in (23×33 cm) baking dish, stir together the rice, chopped cabbage, and Italian seasoning.
5. When the ground beef is cooked through, stir that in. Stir in marinara sauce.
6. Bake for about 30 minutes, until the cabbage is crisp-tender.
7. Top with shredded mozzarella, if using.
8. Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.

Instructions:

1. Heat a large skillet over medium-high heat and drizzle the olive oil. Add zucchini, green beans, salt and pepper to the pan.
2. Sauté, stirring frequently, until vegetables become bright green and crisp-tender, about 7-9 minutes.
3. Remove from heat and stir in scallions, lemon juice and garnish with cheese and red chili flakes to serve.
   
   

Instructions:

1. Position rack in upper third of oven. Preheat broiler to high.
2. Heat oil in a large broiler-safe skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add beef and cauliflower; cook, stirring and breaking the beef up into smaller pieces, until it is no longer pink, 5 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, salt and chipotle; cook until fragrant, about 1 minute. Add tomatoes and their juices; bring to a simmer and cook, stirring occasionally, until liquid is reduced and the cauliflower is tender, about 3 minutes more. Taste and add more salt if needed. Remove from heat.
3. Sprinkle cheese over the beef mixture and top with sliced jalapeños. Broil until the cheese is melted and browned in spots, 2 to 3 minutes.
4. You can serve with Tortilla Chips and top with Sour Cream or eat on its own.
   ***Notes: Make sure to use an oven-proof skillet/frying pan. If you have one with a non-stick coating, use it. It makes a huge difference. • Use less, more or completely omit the cheese. • Mushrooms can be also added, just reduce the amount of spinach a bit.
   

How to Serve Roasted Beets
Enjoy these roasted beets as a simple side dish, or gussy them up (I use fresh chives, goat cheese and a balsamic reduction). You can also serve them as a component within your meal, or on top of a hearty salad. You’ll find some suggestions below to help you improvise.

Ingredients

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
2. Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about ½ to ¾-inch thick on the widest edge.
3. Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
4. Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.