Fresh Pasta

Submitted by Michael Watkins, from Mario Betali


Ingredients:
3 1/2 c. flour
4 large eggs

Directions:
1. On a clean work surface, make a mound of the flour. Clear out a small well in the middle. Add eggs to the well and beat. Carefully work the flour into the eggs. When the flour is about half-way incorporated, the dough will start to form--it will be rough-looking.
2. Using the palms of your hands, knead the dough until it is cohesive, adding flour in small amounts if dough is sticky. When dough is fully formed, knead for about 6 more minutes, dusting with flour as necessary.
3. If you have time, it is best to let the dough rest tightly wrapped for about 20 minutes. If not, it's not a big deal. Roll out thin and form as desired.

For ravioli: Roll thin and cut into squares (any size you desire really). Fill. Lightly rub a dampened finger along the edge and fold over. Cook in boiling water until the ravioli float to the top. Remove with a slotted spoon.

For other pastas: Hang and let dry slightly--about 15 minutes. Boil until al dente--about 5 to 8 minutes.

Gnocchi

Submitted by Michael Watkins


Ingredients:
2 lbs. potatoes (about 6 medium-sized Yukon Golds)
1 c. flour
pinch of salt, optional
2 large eggs, beaten

Directions:
1. Boil potatoes until tender. Using the tines of a fork, scrape off the peel (optional). Mash the potatoes as fine as possible and fluff with fork.
2. Mix flour and salt. Add potatoes and mix. Add egg and mix together until you can handle it with your hands. Knead with your hands on a floured surface until the dough becomes smooth--it should be fairly light and fluffy feeling.
3. Bring a pot of water to a boil. Add the gnocchi. Remove with a slotted spoon as the dumplings rise to the top of the water--this can take less than a minute so you'll want to be standing right next to it.

You can use gnocchi is soups or just serve it with your favorite sauce.

Tip: We have found it is best to use a boiling potato. They have a different texture that makes them creamier and you're less likely to bite into a chunk of potato than when you use a russet.

Mango Quinoa Salad

Submitted by Mallory Watkins, from OurBestBites.com

Ingredients:
2 c. cooked quinoa at room temperature or chilled (cook quinoa as you would rice)
1 (14 oz) can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, diced
1 handful chopped cilantro (about 1/2 c.)
4 T. red wine vinegar (I just used apple cider vinegar I had on hand)
3 T. extra virgin olive oil
1-2 T. fresh lime juice
kosher salt
freshly cracked black pepper

Directions:
1. In a large bowl, toss quinoa, mango, red pepper, green onion, black beans and cilantro.
2. In a small bowl, combine remaining ingredients. Whisk until smooth and pour on top of salad. Toss to combine and chill for at least an hour before serving.

Corn and Black Bean Salad with Lemon-Basil Vinaigrette

Submitted by Mary Beth Cheney


Salad Ingredients:
2 ears fresh corn or 1 c. frozen corn, thawed, or 1 can of corn
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded and cut into 1/2 in. pieces, optional
1 mango, cut into 1/2 in. pieces
1 cucumber
cherry tomatoes

Vinaigrette Ingredients:
1 lemon, zested and juiced
2 T. balsamic vinegar
1/2 c. chopped fresh basil leaves
1/2 t. ground cumin
1/3 c. extra-virgin olive oil
salt and pepper to taste

Directions:
1. Combine salad ingredients. Whisk all vinaigrette ingredients, adding oil last. Toss over salad. Refrigerate at least 1 hour before serving. Can be served on a bed of lettuce for a nice presentation.

Pineapple Slush

Submitted by Lezlie Zollinger


Ingredients:
1 full pineapple
2-3 dates
1/2 t. fresh lemon juice
optionals: chunks of banana or berries

Directions:
1. Peel and cube pineapple. Beat in blender. Add date and lemon juice and any optional ingredients.
2. Freeze in ice cream freezer until thick. 

Summer Fruit Dessert Salad

Submitted by Vicki Morris


Ingredients:
1 lg. can pineapple chunks, drained (reserve juice)
1 can fruit cocktail, drained (reserve juice)
2 cans mandarin oranges, drained
miniature marshmallows (optional)
1 pkg. instant lemon or vanilla pudding

Directions:
1. Mix pudding with one cup of reserved juices from fruit (NO MILK NEEDED). Stir mixture into fruit and then refrigerate.
Note: You can really add any fruit you wish--bananas, chopped apples, strawberries, or any canned fruit. The canned fruits keep much better than the fresh ones.


Vickie says: "It's great for camping. It's easy to take along the cans of fruit--even if you don't have room in the cooler. After a day or two when the cooler is no longer so full, you can put the cans in to chill. Or you can get a bucket of cold water from a stream and chill the cans that way. Then mix."

Roasted Green Vegetables with Toasted Hazelnuts

 

Submitted by Karen Neueswander


Ingredients:
1 lb. Brussels sprouts
1 or 2 whole peeled cloves garlic, halved if they are large
2 t. plus 1 T. olive oil
salt
ground black pepper
1 lb. thin asparagus spears
2 to 3 large broccoli
1/4 c. balsamic vinegar
1/4 c. hazelnuts, lightly roasted and coarsely chopped

Directions:
1. Preheat oven to 37* F.
2. Stem Brussels sprouts and cut in half; quarter any large ones. Place in medium bowl. Add garlic and 2 t. oil and season lightly with salt and pepper.
3. Spread Brussels sprouts in a single layer in a small baking pan and roast for 10 minutes. Meanwhile, trim asparagus. Remove the tough lower stem from broccoli, peel off tougher stem skin with a paring knife, and slice stalks lengthwise into long strips from stem through florets. Toss the asparagus and broccoli gently in a bowl with the remaining 1 T. oil and lightly salt and pepper until coated.
4. Spread asparagus and broccoli on second baking sheet sized to fit the oven with the first. After Brussels sprouts have roasted 10 minutes, add broccoli-asparagus pan to the oven and continue to roast for about 15 minutes until all vegetables have softened, turned bright green, and lightly browned.
5. Meanwhile, warm the vinegar in a small saucepan and simmer lightly until it begins to reduce and thicken slightly. When vegetables are complete, remove garlic and blend with warm vinegar in a blender.
6. Arrange vegetables on two serving platters with the broccoli framing the plate of Brussels sprouts and plate of asparagus. Spread vinegar evenly over vegetables, sprinkle with nuts and serve at once.

Pesto

Served over gnocchi

• Submitted by Talia Deccio
• 
  
• 3 cups packed fresh basil leaves
• 4 cloves garlic
• 3/4 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1/4 cup pine nuts
• 1/2 cup chopped fresh parsley (optional)

1. Combine all ingredients in a food processor or blender. Liquify. Serve.

Broccoli Cheese Soup

Submitted by Mallory Watkins


Ingredients:
1 lb. broccli florettes (fresh or frozen)
8 oz. sharp cheddar, shredded
1/4 c. melted butter
1/8-1/4 c. flour
1/2 med. onion, diced
2 (12 oz.) cans evap. milk
2 c. water
1 cube chic. bouillon
1 med. carrot, diced
1/2 t. nutmeg

Directions:
1. Sautee onion in small pan. Set aside.
2. Cook melted butter and flour over medium heat for 3-5 minutes, whisking constantly. Stir in canned milk.
3. Add water and bouillon. Simmer 15 minutes. Meanwhile, steam/boil broccoli and carrots until fork tender. Mash up and add to milk mixture. Add onions. Add cheese and nutmeg. Stir until cheese is melted. Serve.

Note: If it seems to thick, add regular milk as well until preferred consistency. Anything in your fridge will do. You can add this pretty much at any time.

Crock Pot Potato Soup

Submitted by Shaine Athey


Ingredients:
8 lbs. potatoes, peeled and cubed
1 small onion, chopped
2 T. butter
2 cubes chicken bouillon
2 T. dried parsley
6 c. water
2 c. milk
1/2 c. flour

Directions:
1. Place the potatoes, onion, butter, bouillon, parsley, and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
2. At least half an hour before serving, stir together milk and flour until smooth; mix into the soup. Cook for 30 minutes or until soup thickens. Serve.

Tip: To make it cheesy potato soup, blend in 1/4 lb. cheese before serving.

Butternut Squash Soup

Submitted by Karen Neueswander
Ingredients:
2 T. butter, room temperature
2 T. olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped (1/2 inch)
3 cloves garlic, minced
3 1/2 lbs. butternut squash, peeled, seeded, cut
     into 3/4-inch pieces (7 to 8 cups)
6 c. chicken stock
1/4 c. chopped fresh sage leaves
salt and black pepper

Directions:
1. In an 8-quart stockpot, add butter and oil; melt together. Add onion and carrot; cook, stirring occasionally, until onion is soft (about 5 minutes). Stir in garlic and cook until aromatic (about 30 seconds). Add squash and chicken stock. Bring to boil and add sage. Continue to boil until vegetables are tender (about 20 minutes). Turn off heat. Using immersion blender, blend until smooth and thick. Season with salt and pepper to taste.

Lentil Soup

Submitted by Aimee Roylance
Ingredients:
2 t. canola oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 lb. green lentils
12 c. chicken broth--more if needed
1 t. dried basil
1 t. dried thyme
1 t. salt
6 c. chopped kale (about 6 oz.)
3 T. finely grated lemon zest

Directions:
1. Heat oil in a 6-quart pot over medium-high heat. Add onion and cook, stirring until softened and translucent (3-5 minutes).
2. Add carrot, celery, and garlic. Cover and cook, stirring occasionally, until carrots are soft (5 minutes).
3. Add broth, lentils, basil, thyme, and salt. Bring to boil. Reduce heat to low, add kale, cook until lentils are tender (30 to 35 minutes), adding more brother if needed. Stir in lemon. Serve.

Note from Aimee: I use more carrot than they do. I also add a can of diced tomatoes and use a mix of cooking greens rather than just the kale. Some people add balsamic vinegar, we never have. Nor do we make it with added salt or the lemon.

Slow Cooker Sweet Potatoes with Applesauce

Submitted by Mary Beth Cheney


Ingredients:
6 med. sweet potatoes or yams (2 lbs), peeled and cut into 1/2 inch cubes
1- 1/2 cups applesauce
2/3 cup packed brown sugar - I used about 1/3 cup
3 T. margarine or butter, melted
1 t. ground cinnamon
1/2 cups chopped walnuts, toasted, optional

Directions: 1.  Place sweet potatoes in 2 to 3 1/2 quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.
2. Cover and cook on low heat setting 6 to 8 hours or high setting 3-4 hours until potatoes are very tender.
3. Sprinkle with nuts and serve.

Curried Butternut Squash

Submitted by Karen Neuenswander


Ingredients:
1 butternut squash, seeded, peeled and chopped
3 T. butter, melted
1 t. curry powder
1/4 t. salt

Directions:
1. Preheat oven to 450*. Combine butter, curry powder, and salt. Toss over squash to coat.
2. Bake 25-30 minutes, or until tender and slightly carmelized.

Variation: You can bake the squash 20-25 minutes and then remove from the oven and thread onto pre-soaked wooden skewers and grill it for 3-5 more minutes.

Oven-Roasted Root Vegetables

Submitted by Karen Neuenswander


Ingredients:
3 medium red potatoes, chopped
2 c. fresh or frozen baby carrots
1 lb. celery root, peeled and chopped
1 rutabaga, peeled and chopped
2 medium red onions, cut into wedges
2 medium parsnips, peeled and chopped
5 cloves of garlic, sliced thin
1 T. chopped fresh rosemary or 1 T. fresh thyme leaves
1 T. olive oil
1 c. vegetable broth

Directions:
1. Heat oven to 425*. Spray a 17-by-11 in roasting pan or shallow baking sheet with cooking spray.
2. Stir all ingredients into the prepared pan. Roast vegetables for 30 minutes. Pour the broth over the vegetables and stir.
3. Roast for 20 minutes more or until all is fork-tender.

You may view the original on Kitchendaily.com.