Recipe Exchange

Hello fellow eating enthusiasts!

We've created this space on the website for folks to share their favorite recipes throughout the season. Maybe you made a homemade batch of fresh strawberry ice cream this
weekend, or prepared a yummy roasted root vegetable dish for dinner, or dreamt up a simple, easy salad dressing. Share your kitchen prowess and inspiration here for all to
enjoy!

Tomato-corn relish

Makes 2 1/2 cups
2 medium tomatoes, seeded and diced
1 cup corn kernels
1/2 cup diced green bell pepper
1/2 cup diced celery (optional)
1/3 cup diced onion
2 1/2 Tbsp. white wine vinegar
1 garlic clove, minced
1/2 tsp. sugar
1 Tbsp. Dijon-style mustard
1/4 tsp red pepper flakes
salt, to taste
 
1.  Combine all ingredients in a bowl and let marry for 30 minutes.
2.  Serve as picnic side dish, or as condiment to hot dogs and burgers.

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French peas

Makes 6 servings
 
3 Tbsp. olive oil
1/4 cup finely chopped romaine lettuce
1 1/2 cups shelled peas
1/4 cup minced shallots or chopped green onion
1 large sprig of parsley
2 tsp. sugar
1 tsp. salt
1/8 tsp. white pepper
 
1.  Heat oil in a saucepan over medium heat.  Add lettuce, peas, shallot or onion, parsley, sugar, salt and pepper.
2.  Reduce heat and simmer, covered, 10-15 minutes, or until peas are just tender.  Stir occasionally.  Remove parsley sprig before serving.

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Simple cucumber-tomato salad

Makes 6 servings
 
3 medium cucumbers
4 riped tomatoes, cut in 1 inch chunks
1/2 onion, diced
1/4 cup white vinegar
1/2 cup sugar
salt and black pepper, to taste
 
1.  Peel cucumber and quarter lengthwise.  Remove seeds.  Cut into chunks and place in serving bowl.
2.  Add tomatoes and onion to bowl.
3.  Whisk together vinegar, sugar, salt and pepper until sugar and salt dissolve.  Pour over vegetables.
4.  Refrigerate 30 minutes; serve.

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Chilled Mideast yogurt soup

Makes 8 servings
4 cups plain, unsweetened yogurt
2 cups peeled, seeded and grated cucumber
3/4 cup raisins
2 cloves garlic, minced
1 cup cold water
salt and black pepper, to taste
1 cup finely chopped walnuts
2 tsp. minced fresh dill
 
1.  Stir into yogurt the cucumber, raisins, garlic, and cold water.  Season with salt and pepper.
2.  Refrigerate  1 hour.
3.  Sprinkle top with walnuts and dill; serve.

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Grilled zucchini with coriander

  • 1 tablespoon olive oil
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon salt
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

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Potato-zucchini fritters

2 medium russet-style potatoes, scrubbed
2 zucchini
2 eggs
1 tsp.  onion powder
1 1/2 Tbsp.  olive oil, divided
 
1.  Shred potatoes and zucchini.  Place in bowl.  Add eggs and onion powder; mix well.
2.  Heat 1 tsp. oil in a large skillet over medium heat.  Working in batches, spoon mixture, 1/4 cup at a time, into heated skillet.  Leave an inch or more betweet fritters.
3.  Cook 5 minutes or until light brown on bottom;  turn and cook on second side 3-5 minutes or until browned.  Replenish oil in skillet as needed.

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Zucchini bread

Makes 2 loaves
 
3 eggs
1 cup canola oil
1 3/4 cups sugar
3 cups flour
1/4 t.  baking powder
1 tsp.  salt
2 tsp. cinnamon
1/4 tsp each ground ginger and mace
1 tsp. allspice
1 tsp baking soda
2 cups grated zucchini
2 tsp. vanilla
1/2 cup chopped pecans or walnuts (optional)
 
1.  Beat eggs, oil, and sugar in a bowl.  Add zucchini and vanilla;  stir well

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Oven-roasted summer squash

Makes 4 servings
 
2 Tbsp.  olive oil
2-3 Tbsp.  lemon pepper
1 Tbsp. dried rosemary
1 lb.  new potatoes, scrubbed and dices
1 1/4 lbs. summer squash;  combination zucchini, crookneck, etc., in 1 inch cubes
1 large red onion, cut into 1 inch chunks
 
1.  Put oil, lemon pepper, rosemary (crush first) and potatoes into plastic bag.  Shake well to coat.
2.  Add squash to bag;  shake again to coat.

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Southwestern style squash

Makes 6 servings
1 large onion, chopped
1/2 cup bell pepper, minced
1 clove garlic, minced
1 Tbsp.  corn oil
1 cup corn kernels
1 lbs. summer squash and/or zucchini
4 roasted hot peppers, seeded and peeled (optional)
1/2 cup hot water
salt to taste
 
1.  In heavy skillet over medium-high heat, saute onion, sweet pepper, and garlic in oil.  Add corn;  cook and stir until uniformly browned. 

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Strawberry freezer jam

Makes 5 or 6 half-pint jars
 
1 qt.  strawberries (to make 2 cups crushed)
4 cups sugar
1 package powdered pectin
1 cup water
 
Note;  If jam is too firm or tends to separate, stir.  If it is too soft, bring it to a boil; it will thicken when cool.
 
1.  Sort, wash, and drain berries.  Remove tops.  Crush berries; place in a large mixing bowl. 
2.  Add sugar, mix well, and let stand 20 minutes. stirring occasionally.
3.  Dissolve pectin in water;  boil 1 minute.

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Couscous and radish salad

Makes 4 servings
 
1 1/4 c. water
1 c. couscous
2 c. radishes, quartered
1/2 c. parsley
1/3 c. mint
1/2 tsp lemon rind, grated
1/4 tsp salt
1/8 tsp pepper
2 Tbsp olive oil
1 clove garlic, crushed
2 Tbsp. green onion, thinly sliced
 
1.  Bring water to a boil in saucepan;  stir in couscous.  Remove from heat, and let stand, covered, 10 minutes;  fluff with a fork and set aside.

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Easy Baked Radishes

Makes 4 Servings
1/2 lb. radishes, trimmed and halved
1 Tbsp  honey
1 Tbsp. butter
1 tsp. cinnamon
 
1.  Steam radishes 5 minutes
2.  Drain and arrange in a shallow baking dish.
3.  Combine honey, butter, and cinnamon in a small saucepan.  Warm and stir until butter is melted.
4.  Pour over radishes.  Bake uncovered at 350 degrees until tender, about 30 minutes.

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Beet burgers

Makes 6-8 servings
4 medium sized beets
2 sprigs of basil, chopped
1/2 onion, chopped
2 eggs, beaten
salt and black pepper, to taste
1/4 to 2/3 cup flour
olive oil
mozzarella cheese
burger buns
 
1.  Trim beet tops and root.  Shred the beet in a food processor; transfer to a bowl.  Add basil, onions, eggs, salt and pepper; mix.
2.  Mix in just enough flour to make the mixture stick together.  Form into 4-inch patties about 1/2 inch thick.  (Don't make them too thick or the centers won't cook well.)

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Cauliflower with browned butter

Makes 6 servings
 
1 head cauliflower, broken into florets
1/4 cup butter (no substitutes)
2 Tbsp.  fresh minced parsley
 
1.  Steam cauliflower until just tender, about 6 minutes.  Drain and keep hot.
2.  Melt butter in small saucepan over medium heat.  Cook and swirl butter until it foams and then turns a pale brown.  Don't let the butter burn!  If it does, start over.
3.  Pour hot butter over cauliflower and sprinkle with parsley.  Serve at once.

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Roasted cauliflower

Makes 6 servings
 
2 large cloves of garlic, minced
3 Tbsp. olive oil
Salt and black pepper, to taste
1 head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
1 bunch fresh parsley, chopped
 
1.  Combine garlic, olive oil, salt and pepper in a casserole dish.  Add cauliflower, and toss to coat well.
2.  Bake 25 minutes at 425 degrees, stirring once halfway through.
3.  Sprinkle top with Parmesan and parsley, and broil 3-5 minutes, until golden brown.

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Nutty Brussels sprouts

Makes 6 servings
 
3 cups Brussels sprouts
3 Tbsp.  red wine vinegar
3 Tbsp. honey
1 Tbsp. minced shallot
2 tsp. Dijon mustard
1/3 cup walnut or olive oil
salt and pepper, to taste
3/4 cup chopped walnuts or pecans
 
1.  After cleaning sprouts, cut an X with a paring knife through the stem end to assure even cooking.  Steam in a vegetable steamer until just barely tender, about 6 minutes.

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