Ingredients
1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 teaspoon ground cloves

Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into prepared muffin cups. With a spoon, smooth them out.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

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1 large carrot, peeled and shredded
1, 15-oz can black beans
1 pound lean ground beef (4% fat)
2 omega-3 enriched eggs
1/2 cup sesasoned bread crumbs
1/4 cup ketchup
1/2 t garlic powder
salt and pepper to taste

Shred the carrot in a food processor. In a large bowl, mash the beans
with the back of a fork until smooth. Add the carrot, beef, egg, bread
crumbs, ketchup, garlic powder and salt and pepper.

Spray muffin tins and fill the meat mixture to the top. Add a dollop of
ketchup to each meat muffin. Bake for 20-25 minutes at 375. Let stand
for a few minutes before serving.

Contact Stacy Beeson at 381-2403 for nutrition information.

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Pumpkin Bars

Ingredients:

2 cups sugar
1 cup melted butter
3 eggs
2 cups pumpkin
2 cups flour
½ teas salt
½ teas baking powder
1 teas baking soda
1 teas cloves
1 teas cinnamon
1 teas nutmeg

Prepared Frosting (see recipe below).

Method:

Beat the sugar, and butter to blend.

Beat in the eggs, one at a time and continue until light & fluffy.

Then beat in the pumpkin.

In a separate bowl, sift together the remaining ingredients.

Fold in to the pumpkin mix.

Pour batter onto a lined cookie pan and bake for 30 minutes at 325.

Remove from oven and place in freezer for 1 hour.

To glaze, take pumpkin pan out of freezer.

Run a knife around the edges of the sheet to loosen bread from pan.

Place a bake pan liner directly on top of the bread.

Place a sheet pan on top of the bake pan liner.

Place a sheet pan on top of the bake pan liner.

Holding both pans with both hands, flip pans over.

Bread should fall out of first sheet pan right on top of the other sheet pan.

Pull bake pan liner off of the bottom of bread.

Pour icing over the bread evenly.

Place bread in refrigerator so icing will set.

When ready to serve, cut 24- 1" X 2" bars out of the sheet pan.

Icing:

4 Cup sifted powder sugar
1/3 Cup orange juice
Combine powdered sugar and orange juice; stir well over medium heat until reaches a temperature of 120 degrees.

Spread evenly over bread.

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Serves 6-8

Ingredients:
2 T whipped butter
1 large garlic clove
1 onion, chopped
3 cups low sodium vegetable broth
8 cups broccoli (chop stems too)
2 T whipped butter
2 T flour
2 cups 1% milk
ground pepper and salt to taste

Instructions:
Melt 2 T whipped butter in medium-sized pot and saute garlic and onion
until tender. Add broccoli and vegetable broth, cover and simmer 10-15
minutes. Puree 1 cup soup and return to pot. Use potato masher to
lightly mash up broccoli.

In small saucepan, melt 2 T whipped butter, with a whisk, slowly stir in
flour and slowly add milk. Stir until thick and bubbly and add to soup.
Season with pepper and a dab of shredded Parmesan or Romano cheese.

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Chocolate Mug Cake
"The most dangerous cake recipe in the world."

Ingredients:

1 Coffee Mug
4 tablespoons all-purpose flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
1 teaspoon vanilla
3 tablespoons chocolate chips

Method:

Add dry ingredients to mug, and mix well.

Combine the egg, milk, oil, and vanilla and mix thoroughly.

Pour in the egg, milk, oil, vanilla mixture and mix well.

Add chocolate chips and mix.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed.

Allow to cool a little and tip onto a plate if desired.

EAT!

(This can serve 2 if you want to share).

Spreading some chocolate icing on it while it is still hot is a nice addition.

Why is this cake the most dangerous cake recipe in the world?
Because now you are only five minutes away from chocolate cake... at any time! Day or night!

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Take a store-bought pancake mix, fortify it with grated apple, a little beet puree, and some ricotta cheese - it's a full-protein meal perfect for breakfast, lunch or dinner.

Pink Pancakes

Ingredients:

¾ cup water

½ cup ricotta cheese

¼ cup beet puree

1 tsp. pure vanilla extract

½ tsp. cinnamon

¼ cup grated apple

1Tbsp. butter or canola oil
Syrup, fruit, or powdered sugar for topping

Method:

1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, cinnamon, and blend.

Dump the mixture into a medium bowl, add the pancake mix and apple.

Stir until just combined. Don't over mix - the batter will be a little lumpy.

2. Heat up a griddle over medium heat.

When hot, add the butter or oil.

Spoon the batter onto the griddle or skillet, using about ¼ cup batter for each pancake.

Cook the pancakes until bubbles form on top and the batter is set (usually about 1 to 2 minutes).

Flip the pancakes with a spatula and cook until golden brown.

3. Serve warm with butter, syrup, fruit, and/or powdered sugar.

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Autumn Squash Pancakes w/ Lemon Basil Horseradish

Pancakes

Ingredients:
1 cup Shredded Yellow Squash
1 cup Shredded Zucchini
2 eggs
1-1/2 cup breadcrumbs
½ cup sour cream
½ cup chopped green onions
1 tablespoon chopped fresh basil
1 tablespoon Herbs de Provence
1-teaspoon salt
1-teaspoon black pepper

Melted butter, as needed(can sub olive oil or salad oil)

Method:
Mix all ingredients together well. Form into 2 inch by 2 inch patties(Makes about 20 pancakes).

Melt butter into skillet.

On medium high heat, fry patties on each side about 1-1/2 to 2- minutes.

Place on paper towels to drain.

To serve, place pancakes on plate, place 2 tablespoons horseradish sauce on top.

Lemon Basil Horseradish

Ingredients:
1/2-Cup Sour Cream
2 Tablespoons straight/Pure Horseradish
2 Tablespoons Fresh chopped basil
Lemon Zest from 1 lemon
Lemon Juice from 1 Lemon
Salt & Pepper to taste

Method:
Mix all ingredients well and refrigerate until ready for use.

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Peach Salsa

Courtesy of Stacy Beeson

Serves 4

Ingredients:

3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice
¼ cup red onion, finely diced (about 1/2 small onion)
¼ cup fresh cilantro or basil, chopped
½ lime, juiced
1 clove garlic, minced
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions:
Add all ingredients and mix.

Nutrition per serving:

33 calories, 0 g fat, 8 g carbs, 0 g protein, 0 mg sodium, 1 g fiber.

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Kellie's Refrigerator Zucchini Pickles

WASH

2 pounds unpeeled zucchini(if large zucchini are used, quarter or half lengthwise)

PEEL

3 medium onions and thin slice them

COVER with cold water and add ¼ cup pickling salt

Let stand 2 hours then drain thoroughly

MIX

3 cups cider vinegar
2 cups sugar
1 teaspoon celery seed
2 teaspoons mustard seed
1 teaspoon tumeric
1 teaspoon (or more if desired) crushed red pepper
1 teaspoon dried crushed jalapeno peppers, optional

BRING TO A BOIL FOR 2 MINUTES

Place zucchini & onions in large plastic or glass container.
Pour vinegar mixture over zucchini & onions.
Cool.
Store covered in refrigerator for at least four days before eating.
The longer they set, the better they get!

Will keep in refrigerator up to a month.

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Asian Chicken Salad
Serves 2
6 ounces boneless, skinless chicken breasts, cooked and cut into ¼-inch
strips
¼ red bell pepper, cored, seeded and cut into strips
¼ pound fresh sugar snap peas
2 ounces water chestnuts, drained and sliced
1 Tbsp sliced green onion
3 cups torn mixed greens, arugula, red leaf, green leaf, radicchio
1 clove garlic, minced
¼ cup light or low sodium teriyaki sauce
2 Tbsp tahini
1 Tbsp sesame oil
2 tsp rice vinegar
1 tsp brown sugar
½ tsp ground coriander

Combine the chicken, pepper, broccoli, water chestnuts, green onion and
lettuce in a large bowl. Combine remaining ingredients, mixing well.
Pour over chicken mixture and toss. (Low-fat Sesame Ginger salad
dressing may be substituted)

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Whiskey Baked Peaches

Ingredients

2 Peaches
6 Cloves
2 Cinnamon Sticks
½ cup Brown Sugar
¾ cup Water
1 tablespoon Vanilla
1/3 to ½ cup Whiskey

1 cup Vanilla Ice Cream, melted

1 teaspoon Powdered Sugar mixed with 1 teaspoon Cinnamon

Method
Place Peaches in a large bowl and pour boiling water over them. Let them stand 5 minutes. Peel carefully and insert 3 cloves in the sides of each peach and a cinnamon stick in the top of each. Transfer to a baking dish. Combine Brown sugar, water, and vanilla and bring to a boil. Pour over the peaches. Bake in a preheated 350-degree oven for 20 minutes. Add whiskey to the pan. Cook an additional 10-15 minutes. To serve, place peaches onto serving plate, pour the melted vanilla ice cream into the baking dish and stir into the drippings. Drizzle the drippings around the peaches and sprinkle with the sugar cinnamon mixture.

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Cream Cheese Mints

Ingredients
3 ounces Cream Cheese, softened
1 tablespoon half & half (or milk)
3-1/3 cups powdered sugar, sifted
¼ teaspoon peppermint extract
¼ teaspoon almond extract
2-3 drops red, green or yellow food coloring

Method
Soften cream cheese in microwave-able bowl for 15 seconds. Remove form oven and mix in half & half until smooth. Add food color and mix in until incorporated. Add remaining ingredients and beat until well blended. Press a small amount of mixture into candy molds. Place molds in freezer for about 10 minutes. Remove molds from freezer and pop out the candies onto a flat surface and let them air dry at room temperature for about 4 hours. Store into an airtight container. Depending on the molds you use, the yield is 3-4 dozen mints.

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Old Time Biscuits
INGREDIENTS
• 2 cups all-purpose flour
• 1 tablespoon + 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon cream of tartar
• ½ cup chilled vegetable shortening
• 2/3 cup buttermilk
Preheat oven to 425F. In a large bowl, sift together flour, baking powder, salt, sugar and cream of tartar. Cut shortening into the flour mixture with a pastry blender(or 2 forks) until the mixture forms coarse crumbs.
Add buttermilk, tossing with a fork, until dough holds together.
Turn dough onto a floured surface and form into a disk. Knead lightly just a few times until smooth.
Pat dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits. Place biscuits about 2 inches apart on an ungreased baking sheet. Gather the trimmings and repeat forming and cutting.
Bake about 12 to 15 minutes, until golden brown.
Makes 12

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Serves 4

Ingredients: Amount:

Bacon, diced 1/4 inch 3/4 cup
Colored bell peppers, diced 1/2 inch 1 cup
Diced yellow onion ¾ cup
Pinto beans, cooked 2 cups
Kidney Beans, cooked 2 cups
Tomato juice 1 cup
Diced tomatoes 1 cup
Beer 12 ounces
Salt & pepper to taste
Ground cumin 2 teaspoon
Chili powder 2 teaspoon
Granulated garlic 2 teaspoon
Jalapeno peppers, seeded & minced to taste
Fresh chopped cilantro to taste

Method:

Place bacon in a large saucepan and cook for 10 minutes over medium high heat, Add bell peppers, onion and cook for 2 more minutes. Add remaining ingredients except the jalapenos and cilantro and bring just until boiling. Turn heat down and simmer for 10 minutes. Add cilantro and jalapenos and serve immediately.
Great with cornbread, biscuits, or bbq chicken!

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What's Cooking with Chef Lou Aaron

Chicken Sate' w/ Garlic Peanut Sauce

INGREDIENTS

Sate' Marinade
¼ cup Sesame Oil
2 Tablespoons fresh chopped garlic
½ cup chopped green onions
1 tablespoon Honey
1 teaspoon cayenne pepper
¼ cup Fish Sauce(nam pla)
2 tablespoons chopped ginger(pickled or fresh)
2 tablespoons rice wine vinegar
2 tablespoons Lime Juice
¼ cup Soy Sauce
1 teaspoon Coriander

1 to 1-1/2 lbs. Chicken Breast cut into ½" X 3" long strips
12 - 8" Wood Skewers, soaked in water for at least 30 minutes(to prevent splintering)

METHOD
Mix all ingredients together except chicken. Pour marinade in shallow pan. Lay chicken strips in marinade. Chicken should marinate at least 3 hours. With skewers, insert chicken strips, threading them, leaving a 3" gap of stick to hold on to. You can cook these either on a gas BBQ or in a skillet. Cook them for about 2 minutes each side. Serve with peanut sauce.

Garlic Peanut Sauce
3 tablespoons Sesame Oil
1 tablespoon fresh chopped garlic
½ teaspoon granulated garlic
¼ cup minced onions
3/4 cup soy sauce
1 cup Heavy cream
1 cup warm water
1 cup smooth peanut butter
1 teaspoon ground ginger
1 teaspoon cayenne pepper

Heat sesame oil in a saucepan. Add garlic and onions. Cook for 1 minute. Add remaining ingredients and bring to a boil, stirring constantly. Take off heat and either keep warm until ready to serve or refrigerate.

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What's Cooking with Chef Lou Aaron

Toasted Walnut Salad w/ Celery, Parmesan & Blue Cheese

Ingredients
1 Cup Walnuts
2 Cups julienne Celery(about 1/8" X 3 " long)
1 cup thinly sliced red onion
1/3 cup shredded parmesan cheese
1/3 cup blue cheese, crumbled
5-7 tablespoons Olive Oil
Juice from 2 lemons
Salt & Coarse ground Black Pepper, to taste
5-7 Romaine Lettuce Leaves
6 slices Italian bread toasted

Method
Place walnuts on a baking sheet and toast in the oven until they are lightly golden, 3-5 minutes. Cool, then chop coarsely. Transfer to a bowl. Add remaining ingredients. Adjust seasoning. Serve on romaine leaves with toast.

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1 egg
1 tbsp water
2/3/-cup sugar
2tbsp. cornstarch
1-cup strawberries hulled and quartered
3/4-cup rasberries
3/4-cup blue berries
1tbsp fresh lemon juice

Thaw the pastry sheet at room teprature for about 40minutes or untill its easy to handle. heat oven to 400 degrees. Lightly grease a baking sheet stir the egg and water in a small bow.

Mix the sugar and cornstarch in a medium bowl. Add the berries to the sugar mixture, and toss to coat. Add the lemon juice.

Unfoald the pstry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 1`2 inch rectangle. With the short side facing you, spoon the berry mixture onto the bottom half of the pastry sheet to within 1 inch of the edges. Place seam side down on the baking sheet. Brush with eggwas. Cut several 2-inch slits 2 inches apart on the top.

Bake for 25 minutes, or untill pastry is golden brown. Cool in the baking sheet on a wire rack for thirty minutes. Sprinkle with powdered sugar if desired. Slice and serve warm with vanilla ice cream.

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To make your BBQ easy and fun, try these delicious Honey-Mustard Beef Kabobs. They are super easy to make: •

• In a bowl, combine a ½ cup of Dijon mustard with ¼ of honey, 1 teaspoon of Worcestershire sauce, ¼ teaspoon of salt and 1/8 teaspoon of pepper.
• Poor half the sauce into a large resealable plastic bag. Add the beef cubes to the bag and toss to coat.
• We'll set the remaining sauce aside for now.
• Now, we will thread the beef onto metal or wooden skewers. If you use wooden skewers, remember to soak them to prevent splinters.
• At this point, you'll have a couple of different options - it's fun to thread veggies onto the kabobs with the meat and it looks great, but everything may not cook at the same rate. There are endless options of what you can grill, but I would recommend that you put all your red and green peppers together on one or two skewers, all of your yellow and orange peppers together, all of your onions together, you could even throw some potatoes on a skewer, too.
• Once you get all of this done, and have discarded the beef marinade, put the kabobs on the grill and cover them. You'll want to cook these over medium heat for 8-10 minutes or until meat reaches desired doneness. You'll want to turn them once while cooking.
• Once this is done, serve them with the reserved sauce.

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Don't leave nutrition behind when you head into the woods!
Courtesy of Stacy Beeson, RD, LD, St. Luke's Registered Dietitian

Managing food is the hardest part of camping!
The suggestions below involve one swift visit to the grocery store to equip the family with road trip snacks, camp snacks and the base for nutritious meals.
The only thing you need to pre-make is an easy trail mix.

Bare Bones Camp List:

It's good to rely on canned, dehydrated, and frozen foods and hearty fresh fruits and vegetables when you're away from your home base.
Approach each meal with the aim of a whole grain source, protein source and vegetable.

• Produce
o 2 hearty vegetable choices for snacking (baby carrots and snap peas)
o 2 hearty fruit choices for snacking (apples, grapes, bananas or oranges)
o Dried apricots

• Protein

o Chicken, salmon, tuna in pouch or can and peanut butter

• Grain

o Whole wheat couscous, quick-cooking brown rice, bulgur

• Dairy

o Smoothies in bottle, string cheese

• Canned

o Garbanzo beans
o Diced tomatoes
o Health Choice soup or other healthy broth-based soup with <400 mg sodium per serving

• Frozen

o 2 packs frozen stir-fry vegetables

• Seasonings

o Paul Newman's Light Balsamic Vinaigrette
o Curry, cumin, onion flakes, ground pepper

Road Trip Tip:

If you have a hard time avoiding donuts and chips due to complaining kids, hold your ground and remember it's okay to say "no."
The parent is the role model and decides the WHAT, WHEN & WHERE of eating.
Kids decide the WHETHER and HOW MUCH of eating.
It is best to start healthy habits early to get kids used to healthy choices.

Camp Chow:

Courtesy of Stacy Beeson

The benefit of this meal is that it takes 15 minutes and uses one pot and not one refrigerated item.
The nutritional benefits are that it's low in calories and contains iron, zinc, potassium and fiber.

Serves 6-8

Ingredients:

2 teaspoons olive oil
1 teaspoon onion flakes
1 teaspoon curry powder
½ teaspoon cumin
1½ cups dried couscous
1, 14-ounce can fat-free, reduced-sodium chicken broth
1, 10-ounce can of Valley Fresh chicken
1, 14.5-ounce can diced tomatoes
1, 15-ounce can garbanzo beans
sprinkling of red pepper flakes
cashews

Directions:

In a pot over low-medium heat, heat the oil, the onion flakes, curry and cumin for a minute.

Add the dry couscous for 1 minute, constantly stirring and remove from heat.

Add the broth and return to heat to bring to a boil.

Cover and remove from the heat until the couscous has absorbed the liquid.

Stir in the canned chicken, tomatoes and garbanzo beans.

Add more seasoning as you please.

Throw on some cashews and call the campers for chow time.

Approximate nutrition per ½ cup serving:

170 calories, 4 g fat, 24 g carbohydrates, 9 g protein.Per ½ cup serving: 170 calories, 4 g fat, 24 g carbohydrates, 9 g protein.

Simple Soup With Sass:

1 large can Healthy Request soup
1 pack stir-fry vegetables

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Basil-Onion Bread

Ingredients:

1-1/2 cups minced red onion
¾ cup Vegetable oil
2 cups all purpose flour
1-tablespoon baking powder
1-teaspoon baking soda
½ cups chopped green onions
2 tablespoons fresh chopped basil
3 eggs
¼ cup sugar
¼ cup buttermilk
2 tablespoons cider vinegar

Directions:

Generously grease a loaf pan with butter.

Sprinkle with flour, shaking off excess.

Preheat oven to 325 degrees.

Heat the oil in sauté pan and add the red onions.

Cook for about 5 minutes on high heat, stirring constantly.

Set aside.

Combine flour, baking powder, salt, and soda in a bowl and mix together.

In another bowl, combine red onion mixture, with the green onions and basil.

Add eggs, and sugar, and mix together.

Add buttermilk and vinegar and mix together until smooth.

Add the dry ingredients and blend until flour is incorporated.

Spoon. batter in to prepared pan, spreading evenly.

Bake about 45 minutes until loaf is browned.

Cool in pan for about 10 minutes.

Remove bread from pan and slice.

I like this bread with butter and fresh sliced tomatoes, maybe even a little fresh basil on top!

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Courtesy of Stacy Beeson.
Celebrate salad month-- every month!

May is salad month and salads have come a long way!

They used to be the colorless iceberg lettuce side dish, but now spotlight as main entrées at home and restaurants.

The key to a great salad is to not get bored with it - don't feel like it is your obligation, but rather get excited about salad night!

THE BOWL:
Find the largest bowl you have because greens are one item you can go hog-wild with.

THE BASE:
Experiment with various greens such as arugula, chicories, radicchio, curly red leaf and baby spinach. Aim for taste and texture differences.

THE BANG:
By adding a few often over-looked additions, the salad can turn into something spectacular.

For bang, add:
• Cabbage
• Cranberries
• Gorgonzola
• Mandarin Oranges
• Olives
• Parmesan cheese
• Pears
• Pecans
• Pine Nuts
• Sesame seeds
• Sliced almonds
• Sun-dried tomatoes
• Sunflower seeds
• Walnuts
• Water chestnuts

BECOMING MORE OF A REAL MEAL:
To include satiating protein sources in the salad, use these easy items:
• Beans, black, pinto, garbanzo, Great Northern, kidney
• Chicken, fresh or canned
• Cottage cheese
• Egg
• Flank steak
• Salmon, fresh or canned
• Tofu, already marinated
• Tuna, use light more often than Albacore due to mercury content

THE BEST:
Below are four favorite combinations that use 5 ingredients or less and one type of healthy, store-bought dressing.

1) Mixed greens, pinto beans, salsa, olives, avocado with Salsa Ranch dressing by Litehouse
2) Tofu, snow peas, baby spinach, mandarin oranges with light Sesame Ginger dressing by Paul Newman.
3) Romaine, sun-dried tomatoes, kalamata olives, red onion, parmesan cheese with Paul Newman's light vinaigrette.
4) Mixed greens, pears, toasted pecans, gorgonzola, with Raspberry vinaigrette dressing by Annies.

THE BODY:
A homemade salad will do wonders for the body - because of all the nutrients from whole foods and because vegetables are so low in calories.

Two cups of leafy greens only have 20 calories. If you stick to a dressing with 50 calories per 2 tablespoons, a humungous salad is still likely to be under 250 calories.

Call Stacy at St Luke's Health Solutions with any questions. 381-2403.

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Strawberries Brulee

Ingredients
6 ounces Cream Cheese, softened
1 cup Sour Cream
2 tablespoons Brown Sugar
4 cups fresh strawberries
2 tablespoons Orange Juice
1 tablespoon Granulated Sugar
¼ cup packed brown sugar

Directions
In a small mixing bowl, whip cream cheese till smooth.

Add sour cream and the 2 tablespoons brown sugar.

Beat until smooth.

Reserve 2 strawberries for garnish.

Quarter the remaining berries.

Pour the orange juice and the 1-tablespoon granulated sugar in with the strawberries and toss well.

Arrange the berries into two 12-14 ounce broiler proof bowls.

Spread & split the cream cheese mixture evenly over each berry bowl.

Sprinkle the ¼ cup brown sugar evenly over each bowl.

Broil 4 to 5 inches from the heat for 1-2 minutes until the sugar turns a golden brown.

Remove from oven and top with reserved berry.

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St. Luke's registered dietitian gave us some ideas for a quick and easy picnic.
Here's here list of great ingredients.

APPETIZERS

• Crackers


• Dip


• Apriums


• Olives


• Tomatoes

SALAD

• Tomatoes


• Cucumber


• Italian dressing

SANDWICH

• Turkey


• Basil


• Tomato


• Light Jarlsberg


• Dijon mustard


• Lefse


• Italian dressing

DESSERT

• Lemon yogurt


• Chocolate covered espresso beans

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Squash Ribbons with Daikon and Herbs

Turn off the stove! This is a great recipe to take on a picnic or to the Shakespeare Festival. It's totally GREEN- in color and environmentally. It doesn't need to be cooked.

Ingredients
3 small zucchini (about 1 lb.)
3 small yellow squash (about 1 lb.)
1 large daikon radish (about ½ lb.)
20 medium basil leaves, very thinly sliced
2 tsp. chopped fresh oregano
6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 tsp. lemon zest
Kosher salt and freshly ground pepper
Small basil leaves for garnish

Directions
Trim the ends of the zucchini and yellow squash.

With a vegetable peeler, shave the zucchini lengthwise into long, wide strips about 1/16 inch thick.

When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again.

Discard the center.

Put the zucchini ribbons in a large bowl.

Slice the yellow squash using the same technique, and add them to the zucchini.

Peel off and discard the rough exterior of the daikon and shave the diakon as you did the squash.

Add the strips to the bowl along with the basil and oregano.

In a small bowl, whisk the olive oil, lemon juice, and zest.

Season to taste with salt and pepper.

Toss the veggies with the enough of the lemon vinaigrette to lightly coat them (you may not need all of the vinaigrette).

Garnish with small basil leaves.

This recipe is great with grilled chicken or Kabobs.

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Scallion and Garlic Fritters

Ingredients
2 cups thinly sliced Scallions (white part only)
2 Tablespoons Olive Oil
2 tablespoons minced Garlic, fresh
2 eggs, beaten
2 tablespoons Flour
1 tablespoon minced fresh parsley
1/3-cup fresh chopped basil leaves
Salt & Pepper to taste

Olive oil, for frying

Orange Lemon Pepper Mayo(made by combining 1 cup mayonnaise, 1 tablespoons salt-free Lemon Pepper, and 1/3 cup Orange Juice)

Directions
Heat a skillet and add the olive oil, garlic and scallions.

Sauté quickly over high heat for about 3 minutes.

Remove to a bowl to cool.

Add the remaining ingredients to the bowl and mix together.

Heat a skillet and add the olive oil for frying.

Measure out about 1/3-cup quantities of the fritter mixture and add to the hot pan.

Fry about 1 minute each side, until golden brown.

Remove fritters and drain on paper towels.

Place fritters on a serving platter and drizzle with the orange lemon pepper mayonnaise.

Makes about 6 fritters.

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Italian Meatballs with Orzo

Ingredients
• 1 pound ground beef
• ½ pound minced bacon
• 2 tablespoons minced garlic
• 1/3 cup minced green onions
• 1 egg, beaten
• Salt & Ground Pepper To Taste
• 2 teaspoons thyme
• 1 teaspoon mace
• 1 teaspoon crumbled rosemary
• 2 cups bread crumbs
• ¾ cup tomato juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Olive Oil
• 2 cups of your favorite marinara sauce
• 2 cups beef broth

4 cups cooked orzo pasta tossed in 1 tablespoon olive oil & 2 tablespoons fresh chopped oregano (placed in a large bowl, covered, and left at room temperature until ready to use)
1-1/2 cup Garlic cream Sauce(2 tablespoons olive oil, 2 tablespoons minced garlic, 1-1/2 cups heavy cream, salt & pepper to taste)
Parmesan Cheese for garnish

Directions
In a large bowl, combine first 12 ingredients and mix well.

Form into 1 inch diameter meatballs.

Heat olive oil in a skillet or medium to large pot on medium high.

Sauté 16 meatballs at a time in the skillet. After searing the meatballs, transfer to a pan and set aside.

Repeat process with the remaining 16 meatballs.

Add the set aside meatballs back to the skillet.

Pour in the 2 cups beef broth and 2 cups marinara sauce.

Place a lid on the skillet and cook over medium heat for about 20 minutes,(after 20 minutes, keep warm until ready to serve).

Making sauce
While the meatballs are cooking, make the Garlic Cream sauce by pouring 2 tablespoons olive oil and 2 tablespoons minced garlic into a small saucepan.

Heat until the garlic starts to brown, add 1-1/2 cups heavy cream.

Season with salt & pepper and simmer for about 10 minutes over medium heat. The sauce will turn a slight yellow.

Uncover the cooked orzo and pour the garlic cream sauce into the bowl, tossing well.

To serve place a ring of the orzo in a serving bowl. Pour the meatballs and sauce in the center. Garnish with the Parmesan cheese.

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Ingredients:
4 cloves garlic, coarsely chopped
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh Italian flat-leaf parsley
1/4 cup chopped fresh basil or 1 Tbsp dried basil leaves
2 Tbsp toasted slivered almonds
2 Tbsp olive oil
4 whole wheat pita bread
2 cups spring mix lettuce leaves
1 cup julienne-cut red bell pepper
1/2 cup sliced cucumber
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (2.5-ounce) jar sliced mushrooms, drained

Directions:
1. Combine garlic and next 4 ingredients in container of food processor;
cover and pulse several times until minced. Pour 2 Tbsp olive oil
through chute and pulse several more times. Pesto should be finely
minced.
2. Open pita bread and spread 2 Tbsp pesto inside.
3. Stuff with lettuce, red bell pepper; cucumber, artichokes and mushrooms.
4. Serve with sliced melon or grapes.

Makes 4 sandwiches

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Poached Artichoke stuffed with goat cheese and tapenade
Courtesy of Restaurant 616

Ingredients
6 large artichokes
3 lemons, cut into twelve 1/2 inch-thick slices
1 onion, sliced
3 tablespoons sea salt
3 sprigs fresh thyme
1 bay leaf

Goat cheese cream
8 oz goat cheese
1 cup heavy cream
3 tablespoons mayonnaise
1 teaspoon lemon juice
1 pinch cayenne
black pepper to taste

Tapenade
1 cup pitted Kalamata olives
2 teaspoons lemon juice
1/2 garlic clove
1/2 cup extra virgin olive oil
1 anchovy fillet (optional, but highly recomended!)

Directions
Prepare the artichokes. With a large knife, cut off the top 3/4 inch of each artichoke. Cut off the stems even with the base. Trim off the spiny tips of the artichoke leaves with scissors. Place a lemon slice on the top and bottom of each artichoke. Tie the lemon slices in place securely with kitchen twine. Repeat with the remaining lemons and artichokes.

Cook the artichokes. In a pot large enough to hold all 6 of the artichokes upright, bring about 2 or 3 inches of water to a boil. Add the onion and season the water with 3 tablespoons of salt and the herbs. Stand the artichokes in the liquid. Bring to a simmer and cook for 30 minutes, or until the artichoke bottoms can easily be pierced with a paring knife. Remove the artichokes and turn them upside down to drain and cool completely. Cover and chill.

Finish the artichokes. Remove the strings and lemon slices. Spread the leaves open slightly, gently pull out the center leaves, and carefully scoop out the fuzzy chokes with a small spoon.

Make the goat cheese cream. Crumble the goat cheese into a food processor. Add the cream. Pulse until blended. Add the mayonnaise, lemon juice, cayenne, and salt and pepper, blend until smooth.

Make the tapenade. Place the olives, anchovy, lemon juice and garlic in the food processor. Process the mixture, adding the oil slowly. Blend until smooth.

To serve. Spoon the goat cheese cream into the center of each artichoke and top with a tablespoon of tapenade. Serve immediately.

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Ingredients:
4 cups milk
1 1/2 cups sugar
1 piece lemo zest
2 egg whites
Groud ciamo

Preparation:
Heat the milk with the sugar and lemon zest, stirring frequently to dissolve the sugar and prevent sticking. Boil for 2 minutes, then take off the heat and allow to cool.When it has cooled completley, strain through a fine sieve and chill in the freezer until it starts to set.Beat the egg whites until stiff, then blend into the mixture. Chill again. It should be creamy and slightly crystallized.Sprinkle with cinnamon and serve.

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