Edamame Succotosh

Submitted by Becca Leeper via Cooking Light

My notes:  Because I didn't have fresh ingredients available, so I used frozen white and yellow corn, a 15 oz can of diced tomatoes, and dried basil not fresh.  I used olive oil instead of butter and to keep it a vegetarian meal I omitted the bacon.  Otherwise I followed the instructions.  Enjoy!!!

Edamame Succotash

Photo: John Autry; Styling: Mindi Shapiro

Worthy of a special occasion

Rate and Review | Read Reviews (18)

Yield: 4 servings (serving size: 1 1/4 cups)

Total: 30 Minutes

Cost per Serving: $2.47

Recipe from

Ingredients

• 1 slice center-cut bacon 
• 1 tablespoon butter 
• 2 cups chopped sweet onion 
• 2 cups fresh corn kernels (about 3 ears)
• 1 (16-ounce) bag frozen, shelled edamame, thawed
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 3 plum tomatoes, coarsely chopped 
• 1 red bell pepper, seeded and coarsely chopped 
• 3 tablespoons torn basil

1. Preparation
2. 1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
3. 2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.

Mushrooms Berkeley from 'The Vegetarian Epicure'

Submitted by Allie Jones

This one actually holds a special place in my heart – someone gave me the great cookbook – “the Vegetarian Epicure” in college (this is also where that  great tomato-eggplant casserole recipe I made for RED came from), and sophomore year my room-mate Kathy decided to make the mushrooms Berkeley (b/c she is from Berkeley), and also Sophomore year we started the community cooking thing, where each of the 4 girls we lived with cooked for the rest one night a week.  Though the other room-mates changed over time, I lived with Kathy for 3 years, and at least once a month – sometimes twice, she would make the mushrooms Berkeley with brown rice, broccoli with Hollandaise and garlic bread – a standard ritual all the way through senior year…so whenever I make it I think of her! 

Anyhow, here it is – 

Mushrooms Berkeley (from “the Vegetarian Epicure”)

1 lb fresh mushrooms (any kind but the standard, white “button” shrooms work great)

2 sm-med bell peppers

1 very large white onion

1/2 cup butter

(sauce) :

2 Tbs Dijon mustard

2 Tbs Worcestershire sauce

½ cup brown sugar

Fresh-ground black pepper and salt

¾ cup mellow red table wine (when I don’t have red wine around  but do have some sort of dark, hearty beer - like a Porter – this substitution works great.  Also for people who prefer to cook alcohol free – non-alcoholic beer also works well.  But remember the alcohol all cooks off in the process, so really the end result is alcohol free for those that are curious about that)

Wash the shrooms and, unless, they are super small, cut them in either halves or quarters, depending on size.  Stem and seed the bell peppers and cut them into 1-inch squares.  Also chop onion into about 1-inch pieces.  Melt the butter in large sauce pan or skillet over med-high heat and sauté onion until transparent.  Then add peppers and shrooms and let it all simmer in the butter.

Then  make sauce – mix the mustard, sugar, and W. sauce into a paste.  Then add wine, lots of pepper, and maybe just a little salt.  Add sauce to sauté, and simmer over medium heat for at least 45 minutes, until sauce is reduced and thickened, and the mushrooms begin to look very dark and evil looking.  This dish works well alone or over brown rice, and is a nice compliment to turkey for Thanksgiving dinner.

Pumpkin Mashed Potatoes

Submitted by Kimberly Felix

Here's where I found the recipe.http://www.massresort.com/v.php?pg=144 I don't know if I measured something wrong, but I only put about 2 ounces of milk in mine. It would've been soup if I'd used 10. I also started with 1 tsp of salt and it was plenty.

1 lb Yukon Gold potatoes, peeled
1 lb canned pumpkin
4 oz butter (one stick)
4 oz brown sugar
2 tsp salt
2 tsp pepper
Dash cinnamon
10 oz milk

Peel, dice, boil and drain potatoes. Heat up pumpkin (microwave is fine.) Then combine all ingredients and mash with potato masher.

Cucumber Salad

Submitted by Russos

2 Cucumbers diced

3 Tomatoes diced

1 Zucchini diced

1 large green pepper diced

3 oz. Feta cheese

1 cup Greek salad dressing

 

Toss together and serve cold.

Coconut Rice

Submitted by Kimberly Felix
via http://allrecipes.com/recipe/asian-coconut-rice/detail.aspx

Ingredients:
1 14 oz can coconut milk
1 1/4 cup water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice

Directions:

• In a saucepan, combine coconut milk, water, sugar, and salt.  
• Stir until sugar is dissolved.  
• Stir in rice.  
• Bring to a boil over medium heat.  
• Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Crinkle Cookies

Submitted by Kimberly Felix 
via this website... http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614

Ingredients:
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling


Directions:
1.  Preheat oven to 350°.
2.  Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3.  Dust hands with confectioners' sugar and shape dough into 1" balls.
4.  Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5.  Bake for 8-10 minutes or until center is JUST SET.
6.  Remove from pans after a minute or so and cool on wire racks.

*My Notes*:.

•  I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
•  I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
• Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
•  And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear

Yield: 30-48 cookies Units: US | Metric

Read more at: http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614?oc=linkback

Teriyaki Salmon

Submitted by Allie Jones

Ingredients:

• 1 lb wild caught salmon (sockeye usually best) fillet (with skin on)
• Soy sauce
• Sugan
• Mirin
• Garlic &/or ginger
• Sesame Seeds (optional)

The basic teriyaki sauce is a 3 to 2 to 1 ratio (soy sauce to sugar to mirin).  If you use tablespoons, you will really only have enough for one night marinade, so I would double or triple if using tablespoons, or you can go big and use some sort of (1/3  or ½) measuring cups.  You need to stir up the liquid ingredients briefly in a warm saucepan to get the sugar to dissolve but try not to bring it to an actual boil.  The basic recipe also calls for a clove (or 2, if making extra) of finely minced garlic, and about a tsp or so of finely grated ginger (grate frozen with small grater for best results).  If you like sesame seeds in your teriyaki, you can add directly to the sauce, or just sprinkle on the fish after you grill it.

So – marinade the salmon the night before you plan to grill it and let it sit overnight and through the next day for best results.  Pre-heat grill on just above med heat (med-high heat OK if very thick slab of fish).  Start with salmon skin down first, for somewhere between 5 to 9 minutes based on how thick it is.  Then flip over to flesh side down for an additional 4-8 minutes (6-7 minutes per side seems to be about average in my experience).  I like adding extra teriyaki sauce when its done.  Can serve hot or cold.

Red Bell Pepper Sauce

Submitted by Allie Jones

Ingredients:

• 4-5 Red bell peppers
• Pat of butter, and/or olive oil
• 1-2 cloves garlic
• Fresh rosemary and thyme (preferably – but dried is also OK)
• One small container shipping cream (or about ¼ - 1/3 cup ½ & ½ , if you want to go lower cal
• ¼ tsp crushed red pepper flakes
• salt

Instructions:

• Pre-heat oven to 400 degrees.  
• Roast Peppers:  line a cookie sheet with Alum. foil to make clean-up easier.  Drizzle foil with some olive oil.  Cut all the peppers in half, but leave stems and everything on them.  Put them face-down on the cookie sheet and bake for about 25 minutes (or until the skins begin to blacken and blister – just keep checking – you want to make sure they are pretty thoroughly roasted).  
• While peppers are roasting heat some butter and/or olive oil in a small skillet and chop up the rosemary & thyme and mince garlic and sauté it all until garlic JUST begins to brown then remove from heat.  
• When peppers are done, stem and seed them, and put them into the blender or cuisanart, along with the butter/garlic/herb sauté, the red pepper flakes, cream (use as much of the small container of whipping cream as you dare…usually you don’t want to go over about 1/3 of a cup I think), and salt to taste.  
• Blend it all up and serve immediately, while still hot, over your favorite just-drained pasta (linguine or spaghetti is my favorite with this sauce)

Apple Pie

Submitted by Emily Williams

 2 - 9 inch pie crust and plate

3/4 cup sugar

1/4 cup flour

1/2 tsp cinn

1/2 tsp nutmeg

6 cups sliced apples(i use granny smiths and then add a honeycrisp)

2Tbls butter

Stir together first 4 ingredients

Mix with apples-turn into pastry lined pie pan

cut butter into small squares and place throughout pie

cover with pie crust

Bake at 425 for 40-50 min and Eat

Blackberry Pulled Pork Sandwiches

Submitted by Beth Ellen Holimon

 http://www.yumsugar.com/Savory-Blackberry-Recipe-Slow-Cooker-Pulled-Pork-Blackberries-10075001

Ingredients

2 cups fresh blackberries or frozen, thawed
2 pounds pork butt
3 tablespoons cider vinegar
4 teaspoons hot pepper sauce
1/4 cup ketchup
3 garlic cloves, minced
1 sweet onion, sliced
1 teaspoon salt
Soft sandwich buns, split, for serving
Bread and butter pickles, for serving (optional)

Directions

1. Puree blackberries in blender until almost smooth. Strain puree; discard solids in sieve.
2. Place blackberry puree and next seven ingredients in a four-quart slow cooker. Cook on low for 8 hours.
3. Transfer pork to a plate, and use a fork to shred into fine pieces.
4. Add the pork back into the slow cooker and toss to coat in sauce. Serve inside split sandwich buns, along with pickles on the side.

Makes 4 pulled pork sandwiches.

Cherry Pie

Submitted by Emily Williams

 

Pre-heat oven 425

 

5 cups pitted cherries

½-3/4 cup sugar

3 tbls tapioca

2 tbls water

1 tbls lemon or lime juice

¼ tsp almond extract

Mix all together and let sit for 15 minutes

 

Pie Crust

1 ½ cups flour

½ cup butter flavored Crisco

½ tsp salt

3-4 tbls cold water

 

cut Crisco into flour and salt

when like small beads add water a tbls at a time and mix with fork

When can stick together in ball(not too sticky just barely holding together)

Roll out on floured surface.

This is for one layer but I split it in two—I like thin crust

 

Make bottom crust layer and place in 9 in pie plate

Empty cherry mixture into pie

Take 2 tbls butter cut into very small squares and spread over cherries

Cover with crust-either lattice or entire with air holds cut into top

Bake for 30 min

Turn temp down to 350 and bake another 25-30 min until bubbling!!

Yummy pie!!

Gros Ventre Potato Salad

Submitted by Emily Williams

12 baby red potatoes

6 boiled eggs     (This is the ratio potatoes to eggs in case you want more or less)

bunch of green onions chopped ( about 5/6)

REAL mayo--no light doesn’t taste right

SALT and PEPPER—gotta use salt or doesn’t have any taste! I like to use lawrys seasoned pepper also

 

Cook eggs and potatoes—cool in fridge

When cooled cut up, add onions, mayo and S/P

Cool again or serve—always good cooled!

Enjoy!

Orzo with Fava Beans and Carrots

Submitted by Kimberly Felix

Ingredients:
1 C shredded carrot
1/2-1 C shelled fava beans
2 T butter
1 C orzo pasta
1 1/2 C water
1 1/4 C chicken broth
1/4 C Parmesan cheese
2 T green onion tops (whoops, forgot these!)

Melt butter in a saucepan over medium heat. Add orzo and carrots. Saute until orzo is golden, about 5 minutes. A wather, and broth. Cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 15-20 minutes. Add fava beans for the last 5 minutes of cook time. When orzo is finished cooking, remove from heat and stir in cheese. Season to taste with salt and pepper.

Pesto Turkey Burgers

Submitted by Kimberly Felix

http://allrecipes.com/recipe/pesto-turkey-burgers

• 1 1/4 pounds lean ground turkey
• 2 tablespoons basil pesto
• 1 teaspoon minced garlic
• 1/2 cup crumbled feta cheese
• 1 1/2 teaspoons seasoned salt
• 1/2 cup bread crumbs
• 1/2 teaspoon seasoned salt

Directions

1. Preheat an outdoor grill for medium-high heat.
2. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
3. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking

Asian-Style Broccoli/Slaw Salad

Submitted by Allie Jones

Salad:

1 head cabbage

1 bunch broccoli about same size or a little bigger than your head of cabbage

½ cup dry roasted sunflower seeds

1 cup toasted slivered almonds

1 bunch green onions or scallions

2 pkg. Ramen noodles (raw and all broken up)

Dressing

Ramen noodle seasoning packets

~3/4 veg oil

1/3 cup white vinegar

½ cup sugar

Toss everything together with dressing (and whisk it well before you pour the dressing on) right before serving

Mooshoo Pork

Submitted by Allie Jones

~ ¾ lb to 1 lb pork (butt - I think, that’s what the guy at whole foods said to use), diced up very small

~ ½ - ¾  head of cabbage

2 large carrots or 3 medium ones

One bunch scallions

One small can water chestnuts, roughly chopped up

Flour tortillas (the Chinese use the delicate rice pancake things that I would bet you can find in asian food store but flour tortillas work fine)

Hoisen or plum sauce from asian section of store

(stir fry sauce)

6 tblsp soy sauce or tamari

4 tblsp mirin

2 tblsp sugar

Start on veggie stir fry first.  “julienne-cut” your carrots (very skinny little sticks or strips).  Start that frying in some oil in a large skillet, then shred/finely chop the cabbage and add to skillet and cover.  Make your stir-fry sauce and add about half to the veggie sauté and cover again.  Now get the pork cooking in a pan to brown it.  Once cooked, drain water off if there’s more than just a little in the pan, and add some of the stir-fry sauce (or all that’s left – use your judgement) and stir and put on low/warm heat.  Chop your scallions into about one inch long pieces and add to veggie sauté.  Next add water chestnuts and the pork to the veggie sauté and put down on warm/low heat.  Either steam or nuke tortillas in microwave to make them soft.  Spread about t tblsp of hoisen or plum sauce all over your tortilla, add a generous ladle of the moo-shoo, and roll like a burrito and serve.

(Egg strip option)  I like to put into my moo-shoo – especially since I actually do not eat pork – these Japanese style “egg strips.”  Simply beat up 2 or 3 eggs in a small dish, add a couple tsp of sugar, and pour in a small skillet and flip it like a flat omlette (sp?) and cut into strips.  Kids love these.

Fried Rice

Submitted by Kimberly Felix

Recipe by Our Best Bites, adapted from Disneyworld’s Ohana Restaurant

2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice, which is actually better)
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms
8 oz. (1/2 bag) of coleslaw mix
3-4 generous Tbsp. soy sauce

SEASONING:
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar

Boil water and add rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold). Heat butter over medium heat and saute onions, carrots, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won’t even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.)

OPTIONAL ADD-INS:

–Peas, snap peas, or pea pods
–Ham
–Shrimp

Pea Dip

Submitted by Allie Jones

2 lbs frozen peas (thawed)

½ bunch cilantro (washed and most stems trimmed off)

2 cloves garlic, minced

¼ C lime juice

2 T rice vinegar

2 T soy sauce

1 t ground cumin

¼ t red pepper flakes

Put everything in blender or food processor and blend

BEST EVER Chocolate Cake

Submitted by Allie Jones

2 C sugar

1 C veg oil

2 eggs

1 C plain or vanilla soy milk (regular milk also OK)

1 C coffee, reg or decaf (NOTE, this is a brewed cup of coffee…NOT coffee grounds as I learned hard way first time)

1 t vanilla

3/4 C quality dark cocoa powder

1 C wheat flour

1 C white flour

1 t salt

1 t baking powder

2 t baking soda

½ cup applesauce

Preheat oven to 320 deg.  Use cooking spray and light layer of flour to prepare two, 9-inch cake pans, or one 9 x 13 inch pan, or one bundt pan.  In large bowl mix ingredients one at a time, mixing well after each addition.  Pour into pan(s) and bake for 40 minutes or until a toothpick comes out clean

Irish Soda Bread

Submitted by Deidre Russo

Ingredients

4 to 4 1/2 cups flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup raisins
1 large egg, lightly beaten
1 3/4 cups buttermilk

Method

1 Preheat oven to 425°. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

2 Using your (clean) fingers (or two knives or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal, then add in the raisins.

3 Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.

4 Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.
Yield: Makes one loaf.

Speedy Stovetop Lasagna

Submitted by Allie Jones

I found this recipe on the "sneaky chef" website. The only thing I changed is that I did not bother with the oat bran, I substituted 2 large crumbled veggie burgers for the ground turkey (and I would think ground beef could be substituted too), and I think I used more lasanga noodles than what the recipe said.

Speedy Stovetop Lasagna

Nutrition Highlights: Compared to traditional lasagna recipe: 16% less calories, 41% less fat, 31% less cholesterol, 25% less sodium, and 201% more fiber.

Makes: 6 servings

This has become one of my family's favorite Sneaky Chef dish. I'm thrilled because it's way easier and much faster to make than the traditional layered lasagna, which I would not normally take the time to make on a weeknight! The key here is to be inexact and trust that the result will taste just as good as "neat" lasagna that gets just as messy after the first bite anyway. As Michele, a reader, suggested above, feel free to improvise and add Orange and White Puree as well.

- 1 tablespoon extra-virgin olive oil
- 1 medium-size onion, finely chopped (about 1 1/2 cups)
- 3 to 4 garlic cloves, finely minced
- 3/4 lb pound lean ground turkey breast
- Green Puree (for this all you do is blend 1.5 cups baby spinach leaves, 1.5 cups steamed broccoli florets, 3/4 cup sweet green peas, and 2 to 3 tablespoons water in a quisanart)
- 1 (6-ounce) can tomato paste
- 1/4 cup oat bran
- 1/2 teaspoon each dried basil and oregano
- 9-ounce box uncooked lasagna noodles, roughly broken into strips
- 1 jar (24-26ounces) marinara sauce
- 1 cup part skim shredded mozzarella

> Heat the oil over medium heat in a deep skillet or earthenware pot. Add the onions and garlic and cook until they are slightly translucent, about 10 minutes. Add the turkey or beef, stirring to break it up, and cook for about 5 minutes, until the meat is no longer red.

> In a medium bowl, combine the Green Puree and tomato paste until mixture turns brownish in color.

> Add to skillet, and stir in the oat bran, basil, and oregano. Add broken noodles on top of meat mixture, then top with tomato sauce.

> Fill empty tomato sauce jar three-quarters full of water (about 2 1/2 cups) and add to skillet. Stir to combine. Bring to boil and then reduce to simmer, cover, and cook for 30 minutes, stirring occasionally.

> Add cheese on top, do not stir again; cover for 3 to 5 minutes until cheese is melted. Serve hot.

Peanut Butter Brownie Bites with White Chocolate Chips

Submitted by Dede Russo

1 box brownie mix
2 eggs
1/3 cup veg. oil
1/2 cup peanut butter
1 bag of white chocolate chips or regular chocolate chips

Mix all the above ingredients together and place in a muffin cup or on a baking sheet to make cookies, and bake on 325 for 11-13 min.

Enjoy!

Clam Stuffed Mushrooms

Submitted by Emily Williams

2lbs medium mushrooms
1 6-8oz can inced clams
1/2 cup butter
1 glove garlic
1/2 cup dried bread crumbs
1/3 cup chopped parsley
3/4 tsp. salt
1/4 tsp pepper
Remove stems from mushrooms~minced
Place mushroom caps, round side down on rack in broiling pan
Drain liquid from clams, reserving clam liquid
In skillet melt butter, brush some butter on mush caps. In remaining butter over medium heat cook chopped stems, garlic and reserve clam liquid until mush stems are tender, about 5 min Stir in clams and remaining ingredients
Spoon clam mixture into mush caps
Broil 8 min
YUM!!!!!

Golden-crusted Brussels Sprouts

Submitted by Deidre Russo

This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.
Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!

24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
Serves 4.

Salmon Dip Recipe

Submitted by Allie Jones

1 block cream cheese
2-3 tblsp mayo
1 package smoked salmon (I think usually like 8-10 oz?)
1/3 cup finely chopped green onions or scallions

You simply mix all the ingredients together – less mayo for less “light and creamy,” and more for creamier. Serve with crackers.

Swedish Pancakes

Submitted by Emily Williams

1 cup milk
3 Eggs
1 cup flour
1/2 tsp powder
1/2 tsp salt
3 tbls sugar(optional) i don't since they are using maple syrup
Add ins: 1/4 cup pumpkin, 1 smashed banana, 1/4 cup smashed beets, 1/4 cup applesauce, cinnamon, blueberries, blackberries, 1/4 cup smashed peaches, whatever your heart desires!!

Mix with wire whisk and pour onto hot griddle with thin layer of butter--yummy!!

Zucchini Bread

Submitted by Emily Williams

Makes 2 Loaves

Ingredients:
3 Eggs
1 cup veg oil (I substitute apple sauce 1 to 1)
1 1/2 cup sugar
1 tsp vanilla
2 1/2 cups shredded zucchini, spinach or a mixture of both
3 cups flour
1 tsp salt
1 tsp soda
1/2 tsp powder
1/2 cinn

Directions:
Beat eggs, add oil/applesauce, sugar and vanilla
Mix well, add zucchini/spinach
Sift together dry ingredients, add together lightly
Bake in 2 greased loaf pans 45-50 minutes