By Courtney Reitzl Ingredients: Cucumber Finely sliced red onion Apple Cider Vinegar Salt and pepper Fresh dill Method Peel and slice cucumbers and put in a bowl Slice red onion thinly (1 onion to every three cucumbers) Cover with apple cider vinegar sprinkle with salt and pepper Mix in a handful of fresh chopped dill Leave in the fridge for a few days before eating. Other...
Update your age-old pumpkin pie recipe with acorn squash instead. Readily available all fall and parts of winter – these hearty winters will keep for weeks if kept in a cool, dry place, such as a cellar or garage. Ingredients: 1 cup mashed cooked acorn squash 1 teaspoon cinnamon 1 teaspoon nutmeg 2 eggs, beaten 1 cup sweetened condensed milk 1 unbaked (9-inch) pie shell Method: Combine the squash,...
Ingredients: 1-1/2 C flour 2-1/2 tsp baking powder 1/4 tsp salt 1 egg 3/4 C milk 1/2 C sugar 1/4 C melted butter 1 tsp grated lemon zest 3 C mixed berries – fresh or frozen Method: Sift together flour, baking powder, and salt. Sift again. Beat egg until light. Add milk, sugar, melted butter, and grated lemon zest. Add flour mixture and mix well. Pour into...
For this recipe, eat the top half of four pounds and save the stalks for soup. A great way to stretch your food dollars. Ingredients: 2 pounds of green asparagus 1 large onion, chopped 3 tablespoons unsalted butter 5 to 6 cups of chicken broth 1/2 cup crème fraîche or heavy cream 1/4 teaspoon fresh lemon juice, or to taste Method: Cut tips from 12 asparagus...
Simple and delicious, blue cheese adds tanginess to this mild spring vegetable. Ingredients: 1 lb. asparagus 2 tbsp. olive oil 1 cup crumbled blue cheese, Parmesan or other cheese (optional) Method: Preheat the oven to 350 degrees F. In a large bowl, toss the asparagus and olive oil. Pour asparagus and oil into a nonstick pan and top with cheese. Bake 15 to 20 minutes. Serves...
