Fruits and Vegetables Recipes

Baked Potato Salad with Dill

Ingredients 4 baking potatoes 4 ounces fresh bean sprouts 1/4 cup coarsely chopped walnuts 4 celery, thinly sliced 4 radishes, sliced 3 tablespoons chopped fresh dill weed 2 tablespoons chopped fresh parsley 1/3 cup mayonnaise 2 tablespoons lemon juice 4 teaspoons Dijon-style prepared mustard 1/4 teaspoon curry powder Directions Preheat oven to 400°. Pierce potatoes […]

Winners Circle Citrus Salad

Ingredients 1/2 cup orange juice 1/2 cup cider vinegar 1/4 cup grape seed oil 2 ounces arugula, cleaned 2 heads radicchio, cleaned Salt and pepper, to taste 5 oranges, peeled and sliced Directions Whisk orange juice, vinegar and oil together to create dressing. Place arugula and radicchio in large mixing bowl, coat with dressing, and […]

California Chicken Salad

Ingredients Dressing: 6 tablespoons honey 2 tablespoons Dijon mustard 2 teaspoons olive oil 1 tablespoon rice wine (or apple cider) vinegar 1/2 teaspoon salt Salad: 3 boneless, skinless whole chicken breasts (about 1 1/2 pounds) 1/4 teaspoon garlic powder 1/4 teaspoon sweet chili powder 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Vegetable oil […]

Curried Carrot Salad

Ingredients 3/4 cup plain nonfat yogurt 1 large green onion, chopped 2 tablespoons chopped fresh mint 1 1/2 teaspoons fresh lemon juice 3/4 to 1 teaspoon curry powder 1 pound carrots, peeled, coarsely grated 1/4 cup dried currants Directions Whisk first 5 ingredients in large bowl. Add carrots and currants; toss to coat. Season to […]

Antipasto Salad

Ingredients 1 small clove garlic, finely chopped 2 tablespoons balsamic vinegar 1/4 cup extra virgin olive oil 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed Salt and freshly ground black pepper 1 pkg. (5 oz.) baby garden blend or baby romaine (or other salad mixture) 1 jar (6 oz.) artichoke hearts, packed […]

Tomato and Avocado Egg Salad

Ingredients 6 hard-cooked eggs, sliced* 2 avocados, chopped 1 cup chopped tomato 1/2 cup chopped red onion 1/4 cup chopped fresh parsley or cilantro Spinach or lettuce leaves Dressing: 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon hot pepper sauce Directions Mix dressing ingredients in small […]

Italian Vegetable Custard

Ingredients 4 eggs 1/2 cup flour 2 cups coarsely shredded yellow summer squash 1 cup coarsely shredded zucchini 1 can (2.25 oz.) sliced ripe olives, drained, divided 2 tablespoons grated Parmesan cheese 1 teaspoon dried basil leaves 1/2 teaspoon garlic salt 6 very thin tomato slices 1 small onion, thinly sliced, separated into rings 1/2 […]

Farmers Market Omelets

Ingredients 4 eggs 1/4 cup water 2 teaspoons grated Parmesan cheese 1/2 teaspoon dried basil leaves 1/4 teaspoon garlic powder 2 teaspoons butter Filling: 1/2 cup sliced mushrooms 1/2 cup thinly sliced yellow summer squash 1/2 cup thinly sliced zucchini 1/4 cup chopped red bell pepper 2 tablespoons water Directions Combine filling ingredients in 7 […]

Pear Butter

Ingredients 6-7 lbs. pears (about 20 medium pears) yields 4 pints butter. Directions Wash pears. Do not peel. Add small amount of water to start cooking. Cook until very soft. Press through sieve. To each cup pulp, add ½ cup sugar. (Spices may be added ? ½ tsp. cinnamon to 3 cups pulp.) Cook until […]

Pecan Orange Slaw

Ingredients 4 oranges, small 1 cabbage head, small 1/2 cup pecans, chopped 3/4 cup mayonnaise 1 tablespoon lemon juice 1 tablespoon sugar 1/2 teaspoon salt Directions Peel oranges and cut into small pieces. Shred cabbage. Combine cabbage, orange pieces and pecans. Mix remaining ingredients together, pour over slaw and toss lightly. Cover and refrigerate 20-30 […]

Sautéed Dandelion Greens

Ingredients 3 lb. dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces 1/2 cup extra-virgin olive oil 5 large garlic cloves, smashed 1/4 to 1/2 teaspoon dried hot red-pepper flakes 1/2 teaspoon fine sea salt Directions Cook greens in 10-to 12-quart pot of boiling, salted water (3 T. salt for 8 […]

Creamy Asparagus Soup

Ingredients 4 tablespoons butter 1 bunch green onions, (about 6 to 8) thinly sliced, with about 2 to 3 inches of green 1 clove garlic, minced 1 lb. white asparagus, peeled and cut in 1/2- to 1-inch pieces 1 to 1 1/2 cups diced potato (Yukon gold or red-skinned, peeled) 4 cups chicken broth 1 […]

Carrot Salad

Ingredients 1 1/2 lb. carrots 1 tablespoon olive oil 1/2 tablespoon red wine vinegar Juice of 1 lemon 1 clove of garlic, finely chopped Pinch of black pepper Pinch of paprika 1/2 teaspoon salt 1 tablespoon fresh parsley, chopped Directions Cut carrots lengthwise into four quartered sections. If they?re very long, cut across so that […]

Bacon ?n Sour Cream Quiche

Ingredients 1 9? unbaked pie crust 2 tablespoons butter 1/3 cup finely chopped onion* 3 tablespoons finely diced red and green bell peppers* 1/2 cup diced mushrooms 3 large eggs 8 oz. sour cream 5 slices crisp, crumbled bacon** 1 1/2 cups grated Swiss cheese 1 cup grated mild cheddar cheese Dash salt & pepper […]

5-Minute Chicken BLT Salad

Ingredients 8 cups torn romaine lettuce 3 cups sliced, cooked chicken breast (about 3/4 pound) 2 cups cherry tomatoes, halved 1/2 cup sliced red onions 1 cup sharp Cheddar cheese crumbles, divided 1/4 cup ranch dressing with bacon 2 slices ready-to-serve bacon, crumbled Directions Toss lettuce, chicken, tomatoes, onions and 1/2 cup of the cheese […]

Coconut-Pineapple Cake

Ingredients 2 cans (8 oz. each) crushed pineapple in juice 1 1/2 cups butter or margarine, softened 3 cups sugar 5 eggs 2/3 cup lemon-lime soda pop 3 cups cake flour 1 teaspoon lemon extract 1 teaspoon vanilla Pineapple Filling (recipe follows) Cream Cheese Frosting (recipe follows) 2 cups flaked coconut Pineapple Filling: 2 cups […]

Apple Slaw

Ingredients 1 unpeeled red apple, diced 4 cups cabbage, shredded 1/2 red onion, chopped 1 green bell pepper, chopped 1/2 fat-free, light vanilla yogurt 2 tablespoons orange juice dash of cinnamon Directions Combine all ingredients in medium-sized mixing bowl; stir well. Refrigerate until ready to serve.

Hearty Barley Fruit Salad

Ingredients 1-1/2 cups water 1/4 cup medium barley, uncooked 1 can (11 oz.) mandarin oranges, drained 1 cup miniature marshmallows 1/2 cup halved seedless red grapes 1/4 cup slivered almonds, lightly toasted 1/4 cup shredded or flaked coconut 1 cup dairy sour cream Directions In medium saucepan bring water to a boil; stir in barley. Reduce heat; cover and simmer for 50 to 60 minutes or until barley is tender, stirring […]

Crock-pot Baked Apples Recipe

Ingredients 6 medium or large apples 4 T. peanut butter (whipped works best) 1 tsp. cinnamon Directions Core the apples. Combine peanut butter and cinnamon. Fill apples with the peanut butter and cinnamon mix and place apples in crock-pot on a low setting for about 4 hours. Once finished, the apples can be eaten whole […]

Glazed Carrots with Mustard

Ingredients 3 pounds baby carrots boiling water 1/4 cup butter 1/2 cup light brown sugar, firmly packed 1/4 cup hearty mustard, such as a German mustard 2 tablespoons chopped chives 2 tablespoons chopped parsley Directions Wash carrots; if any are especially large cut them in half lengthwise. Place in saucepan. Add boiling water to cover […]

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