Creamy Barley with Tomatoes and Greens
recipe by: Erin - print this recipe

Ingredients:
2 Tbsp olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 cups quick-cooking barley
1 28-oz can of diced tomatoes (or fresh stewed tomatoes)
1 cup dry white wine
8 cups torn mustard green leaves or spinach
2 oz taleggio or brie (rind removed), cut into small pieces
1/2 cup grated parmesan cheese

Method:
Heat oil in a large saucepan over medium heat. Add onion, 1/2 tsp salt, dash pepper. Cook, stirring occasionally, until tender - about 6-8 minutes. Add barley, wine, tomatoes, and 2 1/2 cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the barley is tender (about 12-15 minutes). Add the greens, Taleggio or Brie, and 1/4 cup of parmesan and cook, stirring occasionally, until the greens are tender, 3-4 minutes. Divide in bowls and sprinkle with remaining parmesan.

Sauted Mixed Greens & Pasta
recipe by: C Mangum - print this recipe

Ingredients:
1 lb braising mix
1 lb of collard greens (ribs removed)
1/4 c extra virgin olive oil
2 cloves of garlic (minced)
1 tsp salt
1/4 tsp red pepper flakes
1 lb spaghetti pasta
8oz feta cheese

Method:
Wash and trim the greens. Cook them, uncovered, in boiling salted water for about 5 minutes, Remove from the water with tongs and save the water for cooking the pasta. Drain greens well in a colander and coarsely chop. In a large frying pan over medium heat, saute the garlic in oil. Add the chopped greens turning until everything is coated. Continue gently until cooked through, adding water as needed to keep the greens moist. Season to taste with salt and red pepper flakes and remove from the heat. Menwhile, cook the pasta in the water from the greens until tender. Drain, reserving 1 cup of the water. Toss the pasta with feta, half of the greens, and the reserved pasta water. Spread with the remaining greens on top. Serve immediately and ENJOY!

Cajun Coffee
recipe by: Jaimie Lunsford - print this recipe

Ingredients:
1 cup hot coffee
1-2 tablespoons rum
1 tablespoon molasses
Cream (to taste)
A pinch of cinnamon


Method:
You can just mix all ingredients together for a warm, spicy, cozy evening drink, or (to make it pretty): Mix the rum and coffee together, then pour the molasses into the bottom of a clear glass. Pour the cream into a layer on top of that, then pour in the rum and coffee. Sprinkle the cinnamon on top. The layers look lovely - until you stir it up and take a sip!

Veggie Pasta
recipe by: Cole Baker - print this recipe

Ingredients:
1/2 C uncooked fettucine
3/4 C finely grated parmesan cheese
1/2 C organic half n half
2 tbsp butter
(1) bunch broccoli steamed crisp
(1) C cherry or grape tomatoes
(1) C fresh mushrooms
pinch pf kosher sea salt
pinch of fresh black pepper


Method:
Steam broccoli until crisp-set aside Wash tomatoes-set aside Sautee mushrooms in kosher salt, fresh pepper and olive oil Cook fettucine according to directions (al dente), drain and sprinkle with olive oil to prevent it from sticking. SAUCE: In a medium saucepan, combine half n half with butter-simmer over medium/low heat, stirring constantly. Gradually add 1/2 C parmesan cheese-continue stirring over low heat In a large pot, combine pasta, broccoli, mushrooms, tomatoes, sauce, fresh pepper and salt. Toss- Put on plates to serve and sprinkle with grated parmesan. Enjjoy!

Extra Information:
This takes about 15 minutes to prepare and it's super good with green salad and a wheat baguette.

Spaghetti with Greens, Lemon and Ginger
recipe by: Susan Phillips - print this recipe

Ingredients:
1 box spaghetti (recommend Barilla Plus pasta)
1/3 c olive oil
1 large red onion, thinly sliced
½ c raisins (golden or regular)
1 ½ T grated or julienned ginger
1 T grated lemon zest
3 cloves garlic, thinly sliced
1 t salt
¼ t crushed hot red pepper flakes
2 pounds baby bok choy or 2 bunches broccoli rabe (I always use a big
bunch of chard)
2 t balsamic vinegar
~ ¼ cooking water from the pasta
Bonus ingredient: handful of toasted slivered almonds


Method:
Cook the pasta according to package directions and drain. At the same time, heat the oil in a large skillet over medium-high heat. Add the onion and cook for two minutes. Add the raisins, ginger, zest, garlic, salt and pepper flakes and cook, stirring, for two minutes. Gradually add the greens and cook until wilted and bright green. Add the vinegar. Gradually add pasta to the pan and toss with the greens. Use as much pasta as necessary to get the proper greens/pasta ratio. This will change according to how big the bunch of greens is. If the mixture seems a little dry, add a little of the cooking water and toss well. If you have almonds on hand, they give great crunch and flavor sprinkled on top of this dish.

Extra Information:
The recipe will serve from four to six. And contrary to most pasta recipes, it doesn't require any cheese.

Double Dutch Baby (Oven Apple Pancake)
recipe by: Michelle Hunter, BasicBento.com - print this recipe

Ingredients:
2 apples
3-4 Tbs. butter
3 eggs
3/4 c. flour
3/4 c. milk
1/4 tsp. salt
1/8 c. brown sugar (lightly packed)
1/2 tsp. cinnamon

Method:
1. Preheat oven to 400 degrees. 2. Meanwhile, thinly slice two apples and set them aside. 3. Melt 3 Tbs. butter in a glass pie plate in the oven as it is warming up. 4. Meanwhile, whisk together in a mixing bowl 3 eggs, 3/4 c. flour, 3/4 c. milk, and 1/4 tsp. salt. 5. Remove the pie plate carefully from the oven. Tilt it so that butter reaches up the side all the way around (or put another thick pat of butter on the end of a fork and melt it around the sides) to prevent sticking. 6. Sprinkle over the butter 1/8 c. brown sugar (lightly packed) and 1/2 tsp. cinnamon. 7. Layer the apples on top of that. 8. Pour the batter on top. 9. Bake 35-40 minutes. IMMEDIATELY invert onto a heat-safe plate. Slice and serve.

Extra Information:
See a picture of this (made with Perry Lowe apples and Maple View Farm milk!) at http://tinyurl.com/applepancake .

Curried Butternut Squash Soup
recipe by: Christopher Newman - print this recipe

Ingredients:
2 Butternut Squash Peeled, seeded and diced.
1 yellow onion
2 Tbsn minced ginger
4 garlic cloves
1 Tbsp Curry Powder
1 Tspn of Red Curry Paste (add more for additional heat)
6 Cups chicken broth (or vegetable)
1 cup coconut milk
2 Tbsn Butter
2 Tbsn Olive Oil
Toasted Cashews

Method:
In large soup pot melt butter and olive oil. Dice onion and garlic add to pot along with minced ginger, curry powder, and red curry paste. Saute for 3-5 mintues until softened but not browned. Add diced squash and saute for another 5 minutes. Add broth and bring to boil. Allow squash to boil for 30 minutes. Once squash is very tender either blend with immersion blender or blend in blender in small batches until smooth. Reduce heat to med-low and stir in coconut milk. Heat for another 5 minutes. Serve with toasted cashews on top as garnish.

Northern Style Gumbo
recipe by: Heather Prince - print this recipe

Ingredients:
2 green peppers
2 red peppers
1 medium white onion
3/4 pound okra
4 cups chicken stock
1 jar Tillery's Sauce (Hot Horseless Lypsmacking Seafood sauce)
28 ounce petite diced tomatoes
2 cloves garlic
1 pound diced, 1/2 inch squares, boneless skinless chicken breast
1 pound sliced chorizo or andouille sausage
8 ounces shrimp
1 1/2 cup long grain brown rice
3 stalks celery

Method:
1. Dice one pound boneless skinless chicken breast into 1/2inch chunks. Slice 1 pound of either chorizo or andouille sausage. Cook both in large stockpot until chicken is cooked. 2. Add to above pot one diced medium white onion, 2 diced small green peppers, 2 diced small red peppers, 2 large cloves of garlic and 3 chopped celery stalks. Saute for 5 minutes. 3. To the above stockpot, add one jar of Tillery Horseless LipSmacking Sauce (hot or mild depending on your tastes), one jar’s worth of tap water, 28 oz petite diced tomatoes 4 cups chicken stock. 4. Continue to cook on medium heat. 5. Add one and ½ cups long grain brown rice to pot. 6. Slice ¾ pound fresh okra and add to above pot. 7. Simmer on low heat until rice is cooked through (approx 30-40 minutes). 8. Add 8 oz small peeled/tail off shrimp. Salt and pepper to taste. Add more water if desire thinner consistency.

Chorizo Burgers
recipe by: Scott Reston - print this recipe

Ingredients:
1lb ground beef
1/3lb chorizo
1 tomato
4oz tomatillo salsa
1 onion
pepper-jack cheese
4 kaiser rolls


Method:
Heat grill on high. Cut onion into 1/4-inch slices and put them on a cookie sheet with a little olive oil. Put them on the grill while it's heating. Remove the onions from the grill when they're soft. Carmelize them if you'd like. The cooking time for the onions may overlap with the cooking of the burgers. Combine the ground beef and chorizo and mix well by hand. Split into 4 equal portions and form burger patties. Turn grill down to medium and grill burgers for 3-4 min. Flip and top with some pepper-jack cheese. Cook for another 3-4 min depending on how well you want them cooked. Toast the kaiser rolls on the grill. Assemble burgers on rolls with sliced tomato and grilled onion. Top with the salsa.

Delicious Summer Salad
recipe by: gc - print this recipe

Ingredients:
Salad Mix - about 6 cups
Avacado - 1
Grape or cherry tomatoes - 1/2 pint
Green Onion - 2 or 3 (or 2 slices medium red or white onion)
Cucumber - 1 or 2
Roasted Sunflower seeds - optional
Shredded cheddar cheese - optional
Dressing - your favorite to taste

Method:
Rinse greens thoroughly, drain in colander, then on paper towels or in salad spinner. Trim the root end of the onions, cut off the tips of the tops, and discard. Rinse the remaining onion and chop it into 1/4 in pieces and add to the greens in a large salad bowl. Rinse the cucumber (peel if it's waxed) then quarter it, and chop into 1/4 in chunks. Rinse the tomatoes, cut them in half and add to the salad Cut around avacado lengthwise, twist the halves to remove one from the pit. Tap the pit with the knife and twist to remove the pit, Cut the halves to quarters, and slip your thumb under the peel to separate it. Cut the free avacado into bite size chunks, and add to the salad.

Extra Information:
Lightly sprinkle sunflower seeds and shredded cheddar on individual servings. Lightly dress with your favorite salad dressing, and season to taste with coarsely ground pepper. It's best to add avacado to the salad immediately before serving so that it doesn't darken. For a light heathful dressing, use a few sprinkles of extra virgin olive oil and balsamic vinegar. Walnut pieces toasted about 10 min at 250 F are a tasty alternative to sunflower seeds.