Read MemorialDayCornCukesBroccoliVidaliaOnionsBabyArugulaRedPotatoesZucchiniPortobelloPeaches.pdf text version

The Absolute Best Fried Vidalia Onion Rings by Vidalia Onion Committee Several large Vidalia onions 1 cup all-purpose flour 1 teaspoon salt 1 1/2 teaspoons baking powder 1 egg, separated 3/4 cup milk 1 tablespoon vegetable oil Peanut oil, for deep-frying

Slice onions into rings. In 1 bowl, mix together flour, salt and baking powder. In another bowl, beat egg yolk, then stir in milk and vegetable oil. Combine wet and dry ingredients, stir until smooth. In a third bowl, beat egg white until soft peaks form, then fold into egg-flour mixture, stirring until smooth. Dip onion rings into batter and deep fry. Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard by Bobby Flay 2 pounds freshly ground chuck Salt and freshly ground black pepper 8 slices white Cheddar, sliced 1/4-inch thick 8 slices yellow Cheddar, sliced 1/4-inch thick 8 hamburger buns Horseradish Mustard, recipe follows 8 leaves Romaine Lettuce Grilled Vidalia Onions, recipe follows Dill pickles, sliced Ketchup

Preheat grill or a cast iron skillet to high. Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.



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Horseradish Mustard: 1/2 cup Dijon mustard 2 tablespoons prepared horseradish, drained

Whisk mustard and horseradish together in a small bowl. Grilled Vidalia Onions: 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices 2 tablespoons olive oil Salt and freshly ground black pepper

Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown. French Onion Soup by Alton Brown 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds) 3 tablespoons butter 1 teaspoon salt 2 cups white wine 10 ounces canned beef consume 10 ounces chicken broth 10 ounces apple cider (unfiltered is best) Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string 1 loaf country style bread Kosher salt Ground black pepper Splash of Cognac (optional) 1 cup Fontina or Gruyere cheese, grated

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 1/3 of oven and heat broiler. Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute. Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden



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Cheesy Vidalia Onion & Tomato Pie by Emeril Lagasse - Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. 1 recipe Savory Pie Crust, recipe follows 1 egg 2 pounds ripe tomatoes, peeled Salt and freshly ground black pepper 1/3 cup plain bread crumbs 4 tablespoons mayonnaise 3/4 cup thinly sliced Vidalia onions 1/4 teaspoon fresh thyme leaves 2 tablespoons chiffonade fresh basil 1/2 cup grated fontina cheese 1/2 cup grated mozzarella cheese 2 tablespoons extra-virgin olive oil 2 tablespoons grated Parmesan

Preheat oven to 375 degrees F. Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool. Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper. Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature. For the Savory Pie Crust: 1 1/4 cups all-purpose flour 2 teaspoons Essence, recipe follows 1/2 teaspoon salt 4 ounces (1 stick) cold unsalted butter, cut into pieces 3 to 4 tablespoons ice water

In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour. Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.



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Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly. 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme

Potato Salad with Herbs and Grilled Summer Squash by CookingLight Salad: 2 pounds small red potatoes 3/4 pound yellow squash, cut lengthwise into 1/2-inch slices Cooking spray 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper

Dressing: 1/3 cup chopped fresh chives 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh tarragon 1/4 teaspoon grated lemon rind 3 tablespoons fresh lemon juice 2 tablespoons water 2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped cornichons 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper

Preheat grill to medium-high heat. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside. Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes. To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.



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Summer Squash Patties by 4 green onion, chopped (white and green part) 2 tablespoon canola oil 2 medium yellow summer squash (or zucchini if you like) - grated 2 medium red potatoes - grated 1 cup quick oats 2 eggs substitute 1/2 teaspoon sea salt 1/4 teaspoon fresh ground black pepper 1/4 cup canola oil

Saute green onions in canola oil over medium heat in a no stick fry pan for about 2 - 3 minutes. Add grated potato and let cook about half way and then add summer squash. In a medium sized clean bowl, add oats, egg substitute, salt and pepper. Mix well. Add squash mixture and blend with a fork. In a clean fry pan at a medium heat, warm the 1/4 cup canola oil. Spoon mixture in and form patties (Cool. Let brown 2-3 minutes and turn. Brown other side. Great all on their own but good with yogert or sour cream on top too! We like these with a mess of greens on the side or a salad filled with fresh goodness from the garden (tomatoes, cucumbers, fresh dill and kohlrabi with a bit of cottage cheese is good with maybe some fresh chopped peppers). Oven-Roasted Potatoes and Zucchini (or Yellow Squash) with Garlic by 7 md Red-skin potatoes; washed 2 md Zucchini 3 Cloves garlic; peeled Leaves from 2 sprigs fresh 1/2 ts Fine sea salt 1/2 c Olive oil Coarsely ground black pepper

Preheat oven to 350 degrees. Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick. Place zucchini in bowl and cover with plastic wrap; set aside. Mince garlic with rosemary and sea salt until mixture is almost a paste. Combine garlic paste with olive oil in 14-by-9-inch baking dish. Add potatoes and coat well with mixture. Roast 30 to 35 minutes, turning potatoes once or twice with metal spatula during roasting. Add zucchini to baking dish and toss vegetables well. Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft but not mushy and potatoes are golden brown. Sprinkle with pepper and serve immediately.



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Roasted Red Potatoes with Zucchini (or Yellow Squash) and Basil by 5 small red potatoes (about 12 ounces) Cooking spray 1 yellow bell pepper (about 3 ounces) 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon freshly ground pepper 2 cloves garlic, minced 3 small zucchini or Yellow Squash 1/4 cup fresh basil leaves, coarsely chopped

Preheat oven to 375º. Scrub potatoes and slice into wedges. Place in a 9x13-inch baking dish coated with cooking spray. Coarsely chop yellow bell pepper and place in baking dish. In a small bowl, whisk together olive oil, lemon juice, pepper, and garlic. Pour over potatoes and yellow bell pepper; toss well. Bake 30 minutes. Slice zucchini into thick circles. Add to baking dish, tossing to loosen and distribute ingredients. Bake for an additional 20 minutes. Remove from oven, add basil, and toss again. Cook until potatoes are crisp and tender, about 10 more minutes. Roasted Mustard Potatoes by Martha Stewart 3 pounds red potatoes, quartered 5 tablespoons olive oil Coarse salt and ground pepper 3 tablespoons white-wine vinegar 2 tablespoons grainy mustard

Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes. In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature. Roasted Red Potatoes & Zucchini by SparkRecipes 2 medium red potatoes 2 cups of sliced zucchini 1 tbsp olive oil Dill weed - fresh of dried, Garlic powder, Salt & Pepper

Preheat oven to 400 degrees. Cube potatoes and slice zucchini - cut bigger pieces in half. put in ziplock bag. add olive oil and seasonings and close bag. shake until everything is coated well. spray cooking spray into baking dish. put veggies in dish in a single later. bake covered for 30 minutes. remove cover and bake for another 5 minutes



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Frittata with Zucchini, Red Potatoes, Onions, Feta & Pumpkin Seeds by Rinapedia & 101 Cookbooks 6 large organic eggs 1 tablespoon olive oil 1 small yellow onion, chopped 3 small potatoes, very very thinly sliced 1/2 cup yellow zucchini or cauliflower,1/2-inch pieces 1/4 cup goat cheese, crumbled 1/4 cup pumpkin seeds, toasted couple pinches of salt

Preheat your oven to 450F degrees. Make the cilantro chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed. Set aside. In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add the potatoes and zucchini (or cauliflower), cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside. Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the potato onion mixture over the top. Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of goat cheese and the pumpkin seeds across the top of the frittata in the final 2 minutes of baking. Remove from oven (be careful the handle is hot!), cut into wedges and serve. Zucchini & Sweet Potato Frittata by 300 gm red sweet potato, peeled and cut into 2-3cm cubes 145gm (2 medium) zucchini, ends trimmed and coarsely grated 1 onion, chopped 75 gm cheese 1/4 cup sweet basil leaves, finely chopped (optional) 6 eggs, whisked 165 gm cherry tomatoes, cut into halves 3 Tbsp olive oil 2 Tbsp balsamic vinegar 100 gm baby salad leaves

Preheat oven to 200C (392F). Prepare 2 large oven trays lined with baking paper. Place sweet potatoes onto one tray, drizzle with 1 tablespoon of oil, toss to coat. Spread out to a single layer. Bake for 30 minutes until tender and lightly browned.



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Place cherry tomatoes on other tray, drizzle with 1 tablespoon of oil and 1 tablespoon of vinegar. Season with salt and pepper to taste. Bake for 15 to 20 minutes until softened. Heat the remaining oil in a non-stick frying pan (20cm diameter). Stir fry the onion over medium heat for about 5 minutes, until soft and lightly golden. Transfer to a bowl, and add the cooked sweet potato. Add the zucchini, cheese and basil to the bowl. Season with salt and pepper to taste, and mix together. Spread loosely into frying pan. Pour whisked eggs into the pan. Gently move the filling around to evenly distribute the egg. Cook over mediumlow heat for 8 to 10 minutes, or until set underneath and at the sides. Wrap the handle of the pan in a wet cloth. Place under a moderately hot grill, keep oven door open a few inches, with the surface about 8 to 10cm from the heat source, for about 5 minutes, until frittata is cooked on top. (Note: Don't leave unattended.) Insert a needle. If it comes out clean, it's cooked through. Remove from the heat and let sit for 5 minutes, then invert onto a large plate. Drizzle tomatoes with the remaining vinegar. Cut frittata into wedges and serve with salad and tomatoes. Red Potato Salad by 2 lbs. red skinned potatoes 1 cup mayonnaise 2 Tbsp. Dijon mustard 2 cloves garlic, finely minced 2 Tbsp. sweet pickle relish 1-3 tsp. hot sauce, depending on your taste kosher salt and freshly-ground black pepper, to taste 2 small cucumbers, peeled, seeded and diced

Wash potatoes, and cut into 1-inch chunks. Place in a 3-quart saucepan. Cover with water by one inch. Bring to a boil, uncovered. Let potatoes cook until fork-tender, 8-12 minutes. Drain. Let potatoes cool, then chill in the fridge 20 minutes to 2 hours. In a large bowl, whisk together the next six ingredients (mayonnaise through salt and pepper). Add potatoes and cucumbers. Taste and adjust seasonings. Refrigerate until ready to serve.



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Red Potato Salad with Garlic & Herbs by

8-10 red potatoes - with the skin 4 tbsp olive oil seasonal mixed herbs - parsely, sage, chives, thyme, rosemary, tarragon salt - to taste black pepper - to taste 1 tbsp minced garlic 2 tbsp lemon juice a dash of white wine (optional) Place the potatoes (with the red skin) and 2 tbsp salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, cover with a clean, dry kitchen towel and leave them to steam for 15 to 20 minutes, until tender but firm. Add the herbs to the olive oil (leaving a few for garnish) and keep aside for about 10 mins, to infuse the flavors. In a small bowl, whisk together the wine, lemon juice, minced garlic, salt and pepper. Slowly whisk in the olive oil to make a nice dressing, then keep aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. Adjust for taste, toss well, cover, and refrigerate for a few hours to allow the flavors to blend.

Potatoes and Onion on The Grill by Vernalisa 8 potatoes, quartered and sliced 1/4 inch thick 2 red onion, sliced or sweet onions vidalia 1 1/2 teaspoon salt 1 teaspoon ground black pepper 1/4 cup butter

Preheat grill for indirect heat. Measure out 2 or 3 sheets of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place potatoes and onion in the center, sprinkle with salt and pepper, and add butter or margarine. Wrap into a flattened square, and seal the edges. Place aluminum wrapped package over medium heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.



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Dilled Red Potato Salad by Vernalisa This yogurt-dressed salad is the perfect foil for the rich lamb burgers. We like to make the dressing one day ahead to let the flavors meld and develop, and then add the cooked potatoes to the dressing a few hours before serving. For a more substantial dish, mound the dressed potatoes on a large serving platter and surround them with quartered tomatoes and hard-boiled eggs, and black olives. 1/3 cup yogurt, drained for 30 minutes through a cheesecloth-lined sieve 1/3 cup mayonnaise 1/2 teaspoon sugar Salt and freshly ground black pepper 1 1/2 pounds small, new red potatoes, halved, and cooked until tender but not mushy 1 small red onion, finely chopped 1 small red pepper, diced 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill, plus extra for garnish

In a large bowl, combine the yogurt, mayonnaise, sugar, salt, and a generous amount of freshly ground black pepper. Stir in the cooked potatoes, onion, red pepper, parsley, and dill. Chill, covered, for 2 hours before serving. Garnish with additional chopped dill and black pepper. Corn Hash Fritters by AllRecipes 3 ears corn, husked and cleaned 1 egg yolk 1 tablespoon all-purpose flour 1 1/2 teaspoons white sugar 1/4 teaspoon salt 1 pinch ground black pepper 1 egg white 1/4 cup vegetable oil for frying

Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together. In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture. Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately



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Corn and Scallion Salad by Martha Stewart 3 packages (10 ounces each) frozen corn kernels, thawed 2 to 3 scallions, minced 3 tablespoons white-wine vinegar 2 tablespoons olive oil 1 tablespoon finely chopped fresh tarragon Coarse salt and ground pepper

In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine. Grilled Corn, Avocado & Tomato Salad with Honey Lime Dressing by

juice of 1 lime 3 tbsp vegetable oil 1 tbsp honey 1/2 tsp salt 1 clove garlic crushed 1/4 tsp ground black pepper 1/4 tsp cayanne pepper 1 pint grape tomatoes cut in halves 1 ripe hass avocado, roughly chopped 2 ears of fresh sweet corn 2 tbsp fresh cilantro, chopped

Grill corn over medium heat for 10 to 15 mins. The corn should have some brown spots and be tender and not mushy. DO NOT OVERCOOK!! Cut the corn off the cob and scrape the cob with the back of your knife to get the juices. Set aside and let cool. Add all the ingredients for the dressing in a bowl and whisk to combine. Add the tomatoes, avocado, cilantro and grilled corn. Mix well so that everything is coated with the marinade, but be careful not to mash the avocadoes. Refrigerate for 1 hour and serve. Grilled Corn-on-the-cob with Parmesan Cheese by Paula Deen 1/2 cup mayonnaise 5 ears corn, husks and silk removed 1 cup shredded Parmesan Chili powder 1 teaspoon salt 1 teaspoon freshly ground black pepper

Prepare grill. Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.



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Grilled Corn on the Cob with Dill Butter by Bobby Flay 12 ears corn, silks removed, husks left on, and soaked in cold water for 20 minutes 1/2 pound unsalted butter, slightly softened 1/2 cup chopped fresh dill Salt and pepper

Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just cooked through, about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter. Roasted Corn on the Cob with Cilantro Lime Butter by Dan Smith and Steve McDonagh 6 ears corn, shucked Cilantro Lime Butter, recipe follows

Preheat oven to 400 degrees F. Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side. Cilantro Lime Butter: 2 sticks unsalted butter, at room temperature 1/4 cup chopped cilantro leaves 1 lime, zested and juiced 2 teaspoons salt 3/4 teaspoon cayenne pepper

Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate. Corn and Spinach by 4 ears corn, off the cob 1 pound spinach, washed 1 cup milk, scalded 1/3 cup water 3 tablespoons butter Seasonings to taste

Put all ingredients in a stew pan. Cover. Let cook slowly for about 35 minutes. If liquid evaporates too quickly, add a little more boiling water.



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Spinach Cantaloupe Salad with Mint by AllRecipes 4 cups fresh spinach leaves 1 cup sliced cantaloupe 1 cup sliced avocado 1/2 cup diced red bell pepper 2 tablespoons chopped fresh mint leaves 1 tablespoon mint apple jelly 1 1/2 teaspoons white wine vinegar 3 tablespoons vegetable oil 1 clove garlic, minced

Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve. Simple Sautéed Spinach (or other Leafy Green) by Annie Malka 1 bunch spinach (or kale or chard) 2 tablespoons olive oil 2-3 cloves garlic, chopped Sea salt Lemon (optional)

Clean spinach or other leafy by placing in a sink full of water, agitate, let sit, agitate again. The dirt will fall and the leaves will float. Spin dry. When using spinach it's important to remember that the sweetness is in the stems, so only trim off the end. Chop. Add chopped garlic to olive oil gently warmed in pan until it just begins to brown. Add the leafy green (note: if using chard, add the thicker stems first and sauté several minutes before adding the leaves.) and turn until it is all wilted by the heat. Cover and cook for one minute. Spinach takes very little time to cook whereas other greens can take a little longer. Season with salt and (a little lemon zest and a squeeze of lemon ­ optional) and enjoy. Spinach by Simply Recipes 2 large bunches of spinach, about 1 lb Olive oil, extra virgin 3 cloves garlic, sliced Salt to taste

Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.



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Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately Creamed Spinach Stuffed Tomatoes by Rachael Ray 1 cup heavy cream 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped Salt and freshly ground black pepper 2 boxes chopped frozen spinach, defrosted A few grates nutmeg 2 large beefsteak tomatoes 1/2 cup blue cheese crumbles Chopped chives, for garnish

Place the cream in a small pot and reduce by half by gently simmering 20 minutes. Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper. Preheat broiler. Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives. Sesame Spinach and Broccoli by Gourmet 1/2 bunch broccoli (about 1/2 pound) 1 garlic clove 1 tablespoon sesame seeds 1 teaspoon vegetable oil 1/4 teaspoon dried hot red pepper flakes 1 bunch spinach (about 1 pound) 2 teaspoons Asian sesame oil

Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste.



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Broccoli Stir Fry by

3 cups fresh broccoli florets 1/4 cup butter or margarine 1 1/2 teaspoons lemon-pepper seasoning

In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes.

Sauteed Broccoli and Almonds by Sunny Anderson 1 large head broccoli, stalks trimmed 4 tablespoons butter 2 cloves garlic, thinly sliced in rounds 1 teaspoon salt 1/4 cup slivered almonds

Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets. In a large sauté pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Sauté, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.

Sauteed Broccoli and Almonds by Sunny Anderson

1 large head broccoli, stalks trimmed 4 tablespoons butter 2 cloves garlic, thinly sliced in rounds 1 teaspoon salt 1/4 cup slivered almonds

Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets. In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.



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Almond Broccoli Stir-Fry by

10 cups broccoli florets 2 tablespoons canola oil 2 cloves garlic cloves, minced 1/4 cup reduced-sodium soy sauce 2 tablespoons sugar 1/2 teaspoon ground ginger 2 teaspoons lemon juice 1/2 cup chopped almonds, toasted

In a nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes or until crisp-tender. Add garlic; stir-fry for 1 minute. Stir in the soy sauce, sugar and ginger; cook for 1-2 minutes or until sugar is dissolved. Sprinkle with lemon juice and almonds. Broccoli Soup by The Neelys

tablespoons butter, room temperature 1 1/2 pounds fresh broccoli 1 large onion, chopped 1 carrot, chopped Salt and freshly ground black pepper 3 tablespoons all-purpose flour 4 cups low-sodium chicken broth 1/2 cup cream

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.

Broccoli Parmesan & Lemon by Tyler Florence 3 heads broccoli (about 3 pounds) 3 tablespoons olive oil Salt and freshly ground black pepper 1 cup freshly grated Parmigiano-Reggiano 1 lemon, juiced

Preheat the oven to 400 degrees F. Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes. Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.



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Cucumbers are 95% water and low in calories. They can be juiced, chopped for salads or shredded for dips. The skins have Vitamin A and Vitamin C and folic acid. they are great chopped added to salads or shredded added to yogurt with some spices to make Tzaziki dip. Tzatziki by Barefoot Contessa 1 pound (1 pint) plain yogurt (whole milk or low fat) 1 hothouse cucumber, unpeeled and seeded 1 tablespoon plus 1/2 teaspoon kosher salt 1/2 cup sour cream 1 tablespoon Champagne vinegar or white wine vinegar 2 tablespoons freshly squeezed lemon juice (1 lemon) 1 tablespoon good olive oil 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced fresh dill Pinch freshly ground black pepper

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature

Thai Cucumber Salad by 1 English/European cucumber 1/2 small red onion, cut into half-moon slices 1 1/2 tbsp fish sauce 1 1/2 rice vinegar 1 tbsp sugar 1 red chili, minced or 1/2 tsp crushed red chile flakes 1/4 cup chopped fresh cilantro 3 tbsp crushed peanuts

Peel 1-inch strips, alternating with unpeeled strips, on an English/European cucumber. Cut the cucumber in half lengthwise and then in 1/4-inch slices, on the diagonal. Place the cucumber slices in a serving dish, along with half-moon slice from half of a red onion. In a small bowl, combine fish sauce, rice vinegar, and sugar. Stir well until the sugar is dissolved. Add the red chili or dried chile flakes. Just before serving, toss the cucumber and onion mixture with the dressing. Top the salad with the chopped cilantro and crushed peanuts. Toss well and serve.



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Asian Cucumber Salad by

3/4 cup seasoned rice vinegar 1/4 cup water 1 tablespoon sugar 1 tablespoon minced garlic 1 tablespoon lite soy sauce 1 teaspoon sesame oil 1/2 teaspoon freshly ground pepper 2 large cucumbers, peeled and sliced 2 tablespoons sesame seeds, toasted

Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds, and toss; serve immediately.

Sautéed Mushrooms & Onions 1 tablespoon olive oil 1 onion 5-6oz mushrooms

Slice mushrooms and onions thinly. Add to heated olive oil and allow to caramelize without moving them around too much for several minutes. Saute to flip and caramelize another minute. Add a little wine to serve over a burger, steak, as a side. Or skip the wine and add some whisked eggs to the pan with the veggies and cook in the oven at 350F for 20 minutes until set and puffy as a frittata. Portobello Mushroom Burgers by 4 portobello mushroom caps 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 teaspoon dried basil 1 teaspoon dried oregano 1 tablespoon minced garlic salt and pepper to taste 4 (1 ounce) slices provolone cheese

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.



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Sweet Potato Fries and Portobello Burger by 4 Large Portobello mushroom caps 4 Whole wheat hamburger buns 1/4 C Balsamic Vinegar 2 Tbsp Olive Oil Gorgonzola Cheese Tomato Champagne Vinaigrette

Whisk balsamic vinegar and olive oil in small bowl. Cover Mushroom caps in mixture. Sautee mushroom caps for 2-4 minutes on each side on low heat until tender and heated throughout. Top whole wheat bun with mushroom steak, tomato, pea shoots, gorgonzola, and a spread of vinaigrette dressing. Serve with Baked Sweet Potato Fries: 3-4 Sweet Potatoes Olive Oil Salt Cinnamon

Preheat oven to 400 degrees. Cut sweet potatoes into 1/4 in. wedges or strips. Place on baking sheet. Brush with Olive oil. Sprinkle with Salt and cinnamon. Bake 45 minutes. Cream of Mushroom Soup by 3 caps fresh Portobello Mushrooms 2 stalks celery 3 T butter 4 cloves garlic, chopped finely 1 whole onion, chopped finely 4 C chicken soup stock salt & pepper 2T flour and 2 T cornstarch dispersed in water 1/2 C fresh milk or all-purpose cream

Chop Portobello mushrooms and celery very finely. I prefer my soup to still have some texture, so I just chop them, even if this is time consuming. If you prefer your soup to be fine, then you can use blender or food processor for this step. Melt butter in a soup pot. Saute garlic and onions briefly. Add in the chopped portobello mushrooms and saute briefly. Add the chicken stock. Bring to a full boil then simmer for 20 minutes. Add the chopped celery. I add this just before finishing cooking the soup because I want my soup to have texture. But if you want it cooked and soft, you should add celery with the mushrooms. When the soup boils again, add the flour/cornstarch diluted in water to thicken the soup. Mix thoroughly and let boil again. Add milk or cream last. Season with salt and pepper to taste. Serve immediately.



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Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese by Bobby Flay 12 medium-sized portobello mushroom caps, wiped clean 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 pound baby spinach, washed and dried 4 ounces manchego cheese, thinly sliced into 8 pieces Sherry Vinaigrette, recipe follows 2 tablespoons finely chopped fresh chives, for garnish, optional

Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer. Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired. Portobello Mushroom Salad by

1 Tbsp olive oil 6 oz. sliced Portobello mushrooms 10 oz. romaine lettuce OR fresh baby spinach leaves 1 red onion, thinly sliced 10 grape tomatoes, halved

Dressing: 1/3 cup olive oil 2 Tbsp balsamic vinegar 2 Tbsp mayo 2 cloves garlic, minced 1/2 tsp sugar 1/2 tsp Kosher salt

Saute mushrooms for 5 minutes in pan heated with olive oil. Place romaine, onion and tomatoes in salad bowl. Place dressing ingredients in a jar and shake very well until smooth and creamy. Pour over salad. Spoon mushrooms over salad. Toss gently.



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Grilled Portobello & Pear Salad by

1 tsp sliced thyme 2 tbsps extra-virgin olive oil 1 garlic clove, minced 8 large Portobello mushrooms, stems discarded 6 c bite-size pieces of romaine lettuce Salt & freshly ground pepper 1/2 c thin shavings of Manchego, Pecorino or Parmigiano-Reggiano cheese 1/2 c pure olive oil 2 tbsps fresh lemon juice 3 large Bosc pears--peeled, halved, cored & cut lengthwise into thin wedges 2 tbsps balsamic vinegar, preferably aged

Light a grill or heat a grill pan. Coat each mushroom with 1 tbsp of the pure olive oil. Spice up with salt & pepper. Grill the mushrooms over a medium low fire or in a grill pan until very crusty & lightly charred outside & cooked through, about 10 mins per side. Transfer the mushrooms to a large rimmed baking sheet, gills up. Preheat the oven to 400°. In a small bowl, mix the balsamic vinegar & garlic. Brush the mixture over the mushroom gills. Roast the mushrooms for about 5 mins, or until hot. Slice the mushrooms 1/2 inch thick. In a small bowl, whisk the extra-virgin olive oil with the lemon juice & thyme. Spice up with salt & pepper. Toss the pear wedges with 1 tbsp of the dressing. In a large salad bowl, toss the romaine with the remaining dressing. Add the pear wedges & mushrooms & toss. Top with the cheese shavings & serve. Portobello Mushrooms with Parmesan by

3 large Portobello mushrooms 2 eggs 1/2 cup (125 mL) bread crumbs 1/4 cup (60 mL) grated parmesan cheese 1 pinch black pepper 1 Tbsp. (15 mL) extra virgin olive oil 2 cups (500 mL) tomato sauce

Wipe mushrooms with a damp cloth and dry with a paper towel. Cut and discard stem ends. Cut 1/8 in. (1/4 cm) thick slices and dry again. Lightly beat eggs. In another bowl, mix bread crumbs, cheese and pepper. Dip mushroom slices in egg, then in bread crumb mix. In a frying pan, heat oil and brown mushrooms on both sides, a few slices at a time. Serve with tomato sauce.



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Portobellos with Potato & Swiss Chard by

4 tablespoons olive oil 2 garlic cloves, crushed with garlic press 1 teaspoon salt 4 large (4 1/2- to 5-inch diameter) portobello mushrooms (about 5 ounces each), stems removed 2 large all-purpose potatoes (about 1 1/4 pounds), peeled and cut into 1 1/2-inch chunks 1/4 teaspoon coarsely ground black pepper 1 shallot, minced 1 bunch Swiss chard (about 12 ounces), bottom 2 inches of stems trimmed, leaves coarsely chopped 1/4 cup grated Parmesan cheese

Preheat oven to 450 degrees F. In cup, mix 2 tablespoons oil with half of crushed garlic and 1/4 teaspoon salt. Place portobello caps in 15 1/2- by 10 1/2-inch jelly-roll pan stemmed side up. Brush inside of mushrooms with oil mixture. Add 1/3 cup water to pan; cover with foil, and bake 45 minutes or until mushrooms are tender. Meanwhile, in 3-quart saucepan, place potatoes with enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until tender. Remove 1/2 cup potato cooking water; reserve. Drain potatoes and return to saucepan; add pepper, remaining 3/4 teaspoon salt, and reserved potato cooking water. With potato masher, mash potatoes until almost smooth. While potatoes are cooking, in nonstick 12-inch skillet, heat remaining 2 tablespoons oil over medium heat until hot. Add shallot and cook 5 minutes or until tender, stirring occasionally. Add remaining garlic, and cook 30 seconds, stirring. Increase heat to medium high; add Swiss chard, and cook 5 minutes or until leaves wilt and stems are tender-crisp, stirring occasionally. Stir in mashed potatoes. Spoon one-fourth of potato mixture into each portobello cap; sprinkle with Parmesan.

Grilled Portobello Mushrooms by 3 portobello mushrooms 1/4 cup canola oil 3 tablespoons chopped onion 4 cloves garlic, minced 4 tablespoons balsamic vinegar

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately.



Copyright 2011 Annie's Buying Club. All Rights Reserved.

Stuffed Portabella Mushrooms with Chard by NYTimes

1 pound Swiss chard, stemmed and cleaned Salt to taste 2 tablespoons extra virgin olive oil 2 garlic cloves, halved, green shoots removed 2 tablespoons pine nuts or finely chopped almonds Freshly ground pepper 1/4 cup plus 2 tablespoons freshly grated Parmesan 12 medium-size portabella stuffing mushrooms, about 3/4 pound

Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch two minutes until tender, and transfer to the ice water. Drain and squeeze out excess water. Chop fine, and set aside. Set aside 1/2 garlic clove, and mince the rest. Heat 1 tablespoon of the olive oil in a large, heavy skillet, and add the pine nuts or almonds. Cook, stirring, until the nuts begin to color, and add the minced garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the chard and salt and pepper to taste. Stir together for a minute or two, and remove from the heat. Taste and adjust seasonings. Transfer to a bowl, add 1/4 cup of the Parmesan and stir together. Preheat the oven to 350 degrees. Oil a baking sheet or baking dish that will accommodate all the mushrooms. Gently twist the stems off the mushrooms, if they are still there, and set aside for another purpose. Heat the remaining olive oil over medium heat in the skillet, and add the half clove of garlic that you set aside. Cook the garlic in the olive oil until it turns golden, then remove it from the oil and discard. Add the mushrooms to the oil, season with salt and pepper, and cook, shaking them in the pan, just until they begin to soften, no longer than three minutes. Using tongs, remove from the oil and place on a lightly oiled baking sheet or in a baking dish, rounded side down. Fill the mushroom caps with the chard mixture, packing it in tight. Sprinkle the remaining Parmesan over the top. If any oil remains in the pan, drizzle it over the mushrooms. Place in the oven for 15 to 20 minutes, until the mushrooms are moist and tender.



Copyright 2011 Annie's Buying Club. All Rights Reserved.

Wilted Arugula and Portobello Mushrooms by AllRecipes 1 tablespoon olive oil 1/2 small onion, chopped 2 cloves garlic, minced 1/8 teaspoon crushed red pepper flakes, or to taste 1 portobello mushroom cap, chopped 1/4 cup dry sherry 1/4 cup chicken broth 4 cups arugula leaves 1/8 teaspoon ground black pepper

Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften. Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately. Arugula Salad with Honey-Drizzled Peaches by EatingWell 1/4 cup finely chopped toasted pecans, (see Tip) 1/2 teaspoon kosher salt, divided Freshly ground pepper to taste 1 4-ounce log goat cheese 6 cups baby arugula, (about 4 ounces) 1 tablespoon extra-virgin olive oil Zest and juice of 1 lemon 4 but firm peaches, halved and pitted 4 tablespoons honey

Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds. Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper. Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey. Strawberry Arugula Salad with Feta Dressing by arugula, a handful of basil, almonds, and sweet, juicy strawberries. Dressing: I used a 2:1 ratio with 2 parts red wine vinegar and 1 part olive oil. If you like your dressing a little on the tart side - the way I do - then 2:1 is for you; otherwise... (standard is 3:1, with more oil than vinegar). To finish the dressing, I also added my favorite feta



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Arugula & Strawberry Salad by EatingWell 1/2 cup chopped walnuts 4 cups baby arugula, or torn arugula leaves 2 cups sliced strawberries, (about 10 ounces) 2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup) 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 2 tablespoons aged balsamic vinegar 1 tablespoon extra-virgin olive oil

Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once. Pan Seared Salmon on Baby Arugula by

2 center-cut salmon fillets (6 oz. each) 1 1/2 Tbsp fresh lemon juice 1 1/2 Tbsp olive oil Salt and freshly ground black pepper, to taste


3 cups baby arugula leaves 2/3 cup grape or cherry tomatoes, halved 1/4 cup thinly slivered red onion Salt and freshly ground black pepper, to taste 1 Tbsp extra-virgin olive oil 1 Tbsp red-wine vinegar

Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.



Copyright 2011 Annie's Buying Club. All Rights Reserved.

Watermelon, Mint & Feta Salad by Watermelon salad with mint and feta cheese was one of those things that I wanted to hate when I first heard about it five or six years ago. I couldn't imagine that the saltiness of feta cheese would go well the watery sweetness of watermelon. However, with so many things in life, as soon as I gave it a try, I was proven happily wrong. It's a magical combination and one that you should try out if you haven't yet had a chance. GREEK WATERMELON SALAD By Souvlaki for the Soul

1/4 of a watermelon cut up into reasonable sized cubes, seeds removed a small container of cherry tomatoes, halved a handful of parsley, roughly torn 100-150 gr of crumbled feta cheese

Arrange all the ingredients on a plate and enjoy! Watermelon Gazpacho by Eating Well 8 cups finely diced seedless watermelon, (about 6 pounds with the rind) (see Tip) 1 medium cucumber, peeled, seeded and finely diced 1/2 red bell pepper, finely diced 1/4 cup chopped fresh basil 1/4 cup chopped flat-leaf parsley 3 tablespoons red-wine vinegar 2 tablespoons minced shallot 2 tablespoons extra-virgin olive oil 3/4 teaspoon salt Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled. Make Ahead Tip: Cover and refrigerate for up to 1 day. Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.



Copyright 2011 Annie's Buying Club. All Rights Reserved.

Watermelon Boat Fruit Salad by Taste of Home

1 cup lemon juice 3/4 cup sugar 2 teaspoons all-purpose flour 2 eggs, beaten 1 cup heavy whipping cream 1 large watermelon 1 large honeydew, cut into cubes or balls 1 large cantaloupe, cut into cubes or balls 2 pints fresh strawberries, sliced 1/2 pound green grapes

Combine lemon juice, sugar and flour in a saucepan; bring to a boil. Reduce heat to low. Stir 1/4 cup into eggs; return all to pan. Cook and stir for 15 minutes or until mixture coasts a spoon (do not boil). Cool. Fold in whipped cream; cover and chill until serving. For watermelon boat, cut a thin slice from bottom of melon with a sharp knife to allow it to sit flat (see diagram at right). Mark a horizontal cutting line 2 in. above center of melon. With a long sharp knife, cut into melon along cutting line, making sure to cut all the way through. Gently pull off top section of rind. Remove fruit from both sections and cut into cubes or balls; set aside. To cut decorative edge, place melon on its side. Position a 2-1/2-in. star cookie cutter against inside edge of melon, allowing only half of star to cut through rind (see diagram below). Use a mallet if necessary to help push cookie cutter through melon. Insert a toothpick into flat edge of removed piece. Attach piece onto melon edge where last cut ends. Repeat cutting and attaching pieces until entire melon edge is completed. In a large bowl, combine honeydew, cantaloupe, strawberries, grapes and watermelon; spoon into boat. Serve with dressing. Watermelon Mint Ice Sorbet or Granita 6 tablespoons sugar 7 mint leaves 1/2 cup filtered water 1 1/2 pounds watermelon, deseeded, pureed ½ cup vodka (optional)

Place sugar, water and mint in a sauce pan over medium heat until the sugar dissolves. Allow to cool and remove the mint. Add pureed watermelon to the cooled syrup. Allow to sit in the refrigerator overnight. Strain. Freeze but every hour scrape up the frozen bits so it's slushy and not solid.



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Watermelon Agua Fresca Recipe by Sailus Kitchen 2 cups cubed and de-seeded chilled watermelon 1/2 cup chilled water 1 1/2 tbsp sugar (adjust according to the sweetness of watermelon) 1-2 tbsp lemon juice mint leaves for garnish (optional)

1 Blend the above ingredients for 8-10 secs. If you want a smooth drink, strain. Garnish with mint leaves and serve chilled. Peach Cobbler by Paula Deen

4 cups peeled, sliced peaches 2 cups sugar, divided 1/2 cup water 8 tablespoons butter 1 1/2 cups self-rising flour 1 1/2 cups milk Ground cinnamon, optional

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. Homemade Peach Lemonade by 2 peaches peeled and cubed 4 C water 1 C sugar 3/4 C Fresh Lemon Juice

Bring the peaches, sugar, and water to a boil, and then simmer until the sugar is dissolved, about 10 minutes. Allow the mixture to cool, then strain through a sieve, pressing to extract as much juice as possible. Stir in the lemon juice, and serve in tall glasses over ice. Serves 4.



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Peach Crisp by Anne Burrell For the filling: 5 large ripe peaches, pitted and cut into chunks 1 lemon, zested and juiced 3 tablespoons all-purpose flour 1/4 cup tightly packed brown sugar 2 tablespoons sugar 1/2 teaspoon vanilla extract 1/2 cup golden raisins Pinch kosher salt

For the topping: 1 1/4 cups all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar 1/2 cup sugar 1 1/4 stick cold unsalted butter, cut into pea sized pieces 1/2 cup sliced almonds Pinch kosher salt 1 to 2 tablespoons cold water Special equipment: 6 (6-ounce) ramekins

Preheat the oven to 350 degrees F. For the filling: Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins. For the topping: Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly. Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy. Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy. Note: This is great served hot with vanilla ice cream.



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Fresh Peach Cobbler by Annie-Eats

2 1/2 lbs. ripe but firm peaches 1/4 cup sugar 1 tsp. cornstarch 1 tbsp. lemon juice Pinch of salt

For the biscuit topping:

1 cup all-purpose flour 3 tbsp. plus 1 tsp. sugar, divided 3/4 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 5 tbsp. cold unsalted butter, cut into 1/4-inch cubes 1/2 cup plain whole milk yogurt

Adjust an oven rack to the lower-middle position. Preheat the oven to 425° F. For the filling, peel the peaches and then cut each into 8 wedges, removing the pits as you go. Gently toss the peaches and sugar together in a large bowl and let stand for 30 minutes, tossing several times. Drain the peaches in a colander set over a bowl. Whisk together 1/4 cup of the drained juice with the cornstarch, lemon juice, and salt in a small bowl. Toss the peaches with the juice mixture and transfer to a 8-inch square glass baking dish. Bake until peaches begin to bubble around the edges, about 10 minutes. Meanwhile, prepare the biscuit topping. In the food processor, combine the flour, 3 tablespoons sugar, baking powder, baking soda and salt. Pulse to combine. Scatter the butter over the flour mixture and pulse until the mixture resembles coarse meal, about ten 1-second pulses. Transfer to a medium bowl; add the yogurt and toss with a spatula until a cohesive dough is formed. (Be careful not to overmix.) Break the dough into 6 evenly sized but roughly shaped mounds and set aside. After the peaches have baked 10 minutes, remove the peaches from the oven and place the dough mounds on top, spacing them at least 1/2-inch apart (they should not touch). Sprinkle each mound with the remaining sugar. Bake until the topping is golden brown and fruit is bubbling, 16-18 minutes. Cool on a wire rack until warm, about 20 minutes; serve.

*Note ­ this recipe can be doubled easily by baking in a 9×13- inch baking dish and increasing the baking time for both the peaches and the assembled cobbler about 5 minutes each.

Grilled Pineapple by AllRecipes 1 fresh pineapple - peeled, cored and cut into 1 inch rings 1/4 teaspoon honey 3 tablespoons melted butter 1 dash hot pepper sauce & salt to taste

Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight. Preheat an outdoor grill for high



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heat, and lightly oil grate. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Cantaloupe Frenzy by AllRecipes

1 cantaloupe - peeled, seeded and cubed 3 tablespoons white sugar, or to taste 2 cups ice cubes

Place cantaloupe cubes and ice into the container of a blender. Process until the ice is in small pieces. Add sugar, and puree. Pour into tall glasses and serve immediately. Grilled Cantaloupe by

1 cantaloupe, cut into cubes 1/3 cup honey 1/4 cup butter 2 tablespoons brown sugar 1/2 teaspoon cinnamon skewers

Preheat grill. Place cantaloupe on skewers. Combine honey, butter, cinnamon, and brown sugar in a saucepan. Once melted, brush mixture onto cantaloupe. Place skewers on a lightly oiled grate and cook over high heat for 1-2 minutes. Serve with ice cream and remaining honey-butter sauce. Cantaloupe Banana Smoothie by 1 peeled banana 1/2 sliced cantaloupe melon

Juice cantaloupe, pour juice into blender, add banana, and liquify.



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