Thank you
to all of our wonderful summer/fall recipes that were submitted for our
contest. I hope you all enjoy the
flavors of the season!
Kale/Basil
Salad
(Courtesy
of Adam from the Center for Urban Agriculture, Columbia, MO- Submitted by Linda
Graue)
Slice Kale (discard stems)
thinly. This recipe works best with curly Kale.
Chop Basil (Thai Basil is wonderful
in this salad) thinly. If you have large Basil leaves, it’s fun to roll
the leaves then slice. I like to use 2/3 Kale and 1/3 Basil.
Then add whatever you have on
hand----tomato, red onion, cucumber, almonds, walnuts, etc.
Dress with olive oil and balsamic
vinegar.
Bon Appetit.
~~~~~
Avocado,
Tomato and Mango Salsa
(Linda Reed
Brown)
1 mango – peeled, seeded and
diced (if mango is ripe and juicy, let juice drip into the bowl for the
salsa)
1 avocado – peeled, pitted and diced
4 medium tomatoes –
diced (Before dicing, slice tomatoes and gently push out the
seeds and dispose of them)
1 jalapeno pepper – seeded and
minced
½ c fresh cilantro – chopped
3 cloves garlic – minced
1 t salt
2 T fresh lime juice
¼ c red onion – chopped
Up to 3 T olive oil (start
with about 1½ T; that may be sufficient)
In a medium
bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro and garlic.
Stir in the
salt, lime juice, red onion and olive oil.
To blend
the flavors, refrigerate for about 30 minutes before serving.
~~~~~
The
following delicious recipe was supplied by Vera Massey for a feature story –
Tomatoes Made Easy – published in The
Columbia Daily Tribune, August 11, 2015, in honor of Vera’s service as a
nutrition and health education specialist with the University of Missouri
Extension Service.
This is a
simple, tasty way to use the cherry tomatoes from the Red Robin or Lizzano
tomato plants offered through our ‘Seeds ‘n Spouts’ program last spring.
Roasted
Cherry Tomatoes
Line a
jellyroll pan with foil.
Cut cherry tomatoes in half.
Cut cherry tomatoes in half.
Drizzle
olive oil over tomatoes (about 1 Tbsp. per pint)
Grind
Tuscan salt blend (or salt and pepper) over tomatoes
Add several
cloves of fresh garlic, squeezed through a garlic press.
Add a few
springs of rosemary.
Roast at
325 degrees for an hour or 400 degrees for about 20 minutes, stirring
occasionally.
Tomatoes
are done when they look a little shriveled and your home smells amazing.
Drizzle
with balsamic vinegar right before eating.
Roasted
tomatoes may be served as a side dish with grilled chicken or fish, mixed with
pasta or as the sauce for homemade pizza. (goat cheese or feta cheese is
a tasty addition)
In the
winter, the same technique can be used for sliced sweet potatoes, sliced
carrots, onions or red bell peppers, cut into chunks.
~~~~~
Laura’s Bridal Brunch
Apple Salad
(Submitted
by Karen Bradley)
1 medium
unpeeled red apple, chopped
1
medium unpeeled Granny Smith apple, chopped
1
medium unpeeled pear, chopped (we did not use-Karen does not like pears)
½ cup
red/green grapes halved
¼ cup
craisins
¼ cup
chopped pecans or walnuts or almonds
6 oz.
Greek lemon yogurt
2 tsps.
lemon juice
2 tsps.
Honey
2 tsps.
Frozen orange concentrate
1 tsp.
freshly grated orange rind
Mix
apples, nuts, craisins and grapes in large bowl. In smaller bowl combine
yogurt, lemon juice, honey, orange juice and orange peel; pour over fruit to
coat serve soon-best immediately. Serves 4.
~~~~~
Donna’s Chocolate Ice
Cream
Submitted
by: Donna Martz
2 quarts
Chocolate Milk
1 can
sweetened condensed milk
1-12 oz
Carton Cool Whip
Recipe makes
1 gallon
Mix
ingredients and let cool in refrigerator for about an hour.
Freeze
in home hand crank or electric ice cream freezer.
