Cooking time: –

Preheat oven to: –

Serves: –

Ingredients:

• 1/3 c sugar
• 1/4 c vinegar
• 1/2 c oil
• 1 tsp lemon juice
• 1/3 cup catsup
• 1 tsp paprika
• salt
• celery seed or celery flakes
• 1 clove
• garlic (if you like it)

Directions:

Mix.

Comments:

Cooking time: –30 minutes

Preheat oven to: –350

Serves: –10-12

Ingredients:

• 2 16 oz. pkg frozen chopped spinach, cooked and drained
• 1 pkg Lipton Dry Onion Soup Mix
• 1 cup sour cream
• buttered bread crumbs or slivered almonds
  

Directions:

Fold ingredients together. Put in greased casserole. Cover with buttered bread crumbs (or slivered almonds for last few minutes to toast). Cover & Bake at 350 for 30 minutes. remove cover for last 10 minutes and add nuts.

Comments:

–

Cooking time: –

Preheat oven to: –

Serves: –

Ingredients:

• 1/4 c. lemon juice
• 1/4 c. salad oil
• 1/4 tsp parika
• 1 tsp sugar
• 1/2 tsp salt
• 1 clove garlic crushed or minced
• 1 Tbs finely chopped onion
• broccoli (2 pkg frozen or 1 1/2 bunches fresh will be about right)

Directions:

Mix 1/4 c lemon juice, 1/4 c salad oil, 1/4 tsp paprika, 1 tsp sugar, 1/2 tsp salt, 1 clove garlic crushed or finely minced, and 1 Tbs finely chopped onion. Let stand several hours for these diversities to get together in one grand, mysterious flavor. Shake well and pour over hot, freshly cooked broccoli (2 pkg frozen broccoli or 1 1/2 bunches fresh will be about right). If desired, sprinkle the broccoli with chopped hard boiled egg.

Comments:

–

MISS YOU GUYS!!! XOXOXOXO

1 packet tofu
2 tbs mayo
1 tbs honey
1 tbs jalapenos
1 tbs jalapeno pickling juice
3 tsp minced garlic
1 tsp cumin
1 tsp salt
2 tsp pepper
2 tsp cayenne pepper

blend

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 lb white turnips (about 4 medium turnips)
• 1 medium Russet (or other starchy) potato
• 2 Tbsp unsalted butter
• 1 medium onion, peeled and roughly chopped
• 1 clove garlic, peeled and crushed
• ½ cup dry white wine
• 1 qt vegetable broth or stock
• Kosher salt, to taste
• Ground white pepper, to taste

Preparation:

1. Cut turnips into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don’t worry about precision — the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly.

1. Peel the potato and cut it into pieces about the same size as the turnips.

1. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.

1. Add the onion, garlic and turnips and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

1. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

1. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the turnips and potatoes are soft enough that they can easily be pierced with a knife. Don’t let them get mushy, though.

1. Remove from heat and purée in a blender, working in batches if necessary.Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

1. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

1. Season to taste with Kosher salt and white pepper.

1. Garnish with a toasted crouton and serve right away.

Makes about 1½ quarts (6 8-oz. servings) of soup.

2 pounds eggplant
1 small garlic clove, minced
Coarse salt and freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup plain full-fat Greek yogurt
1/4 cup fresh lemon juice (from 2 lemons)
Directions

Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn’t soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.

Using a chef’s knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.

EASY GAZPACHO

4 cups tomatoes, cored and chopped

1 medium cucumber, peeled if desired (we didn’t), seeded and chopped (2 cups)

1/2 small red onion, chopped (1/3 cup)

2 slices day-old Italian bread, crust removed, torn into small pieces

2 Tbsp. extra-virgin olive oil

2 Tbs. sherry vinegar or red wine vinegar

1 tsp minced fresh garlic

1/4 tsp each salt and pepper

Chopped fresh Italian parsley *(we garnished with scallions).

Zucchini egg tart, zucchini pancakes, zucchini  cake, zucchini muffins….  We are the Bubba/Gump of zucchini!!