August and September Recipe Challenge Winners

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.

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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.

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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.

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.

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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.

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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.