Recipes
Corn Dip
6 ears of corn, cooked and kernels removed
2 small cans of chopped green chilies
1/2 C chopped green onions (or any onion)
1 C mayo
1 6-oz. bag shredded Parmesan cheese
1 8-oz. bag shredded Monterey Jack/Colby cheese
2-3 T hot peppers (optional
Cottage Noodles and Cabbage
1 box of small shell pasta
1 stick butter
½ head of cabbage, chopped
1 onion, chopped
2 C cottage cheese
Salt and pepper to taste
Cook pasta according to package directions, then drain.
Meanwhile, in skillet, melt butter and saut
Summer Onions Pie
½ package of refrigerated piecrusts2 T butter1 large sweet onion, halved & thinly sliced1 leek, all of white and most of green, thinly sliced2 eggs1 C sour cream1 C Gruyere cheese (or Swiss)½ t salt½ t black pepper2‐3 slice
Green Bean and Tomato Salad
1 lb. green beans, trimmed
2 C tomatoes, cut into wedges, then halved
2 T freshly minced onions
2 T red wine vinegar
3 T extra virgin olive oil
½ tsp. salt
¼ tsp. pepper
1 tsp. oregano
Cook beans in boiling water for 7 minutes o
Corn Chowder
5 slices bacon, chopped
1 large onion, diced
2 stalks celery, diced
6 C corn (cooked fresh or frozen)
3 potatoes, peeled and diced
4 C milk
4 C chicken broth
1 t pepper
In large soup pot, cook bacon on medium heat until browned. Add o
Zucchini Crisp
Filling:
8 C zucchini, peeled and cubed
1/4 C lemon juice
1/2 C sugar
2 t cinnamon
1 t nutmeg
Topping:
1 C flour
1 1/3 C brown sugar
1 C oats
5 T butter
Preheat oven to 375F. Combine all filling ingredients in a large bowl, stirring w
Roasted Green Beans
1 lb. green beans, ends trimmed
1 T olive oil
1-2 t kosher salt
Preheat oven to 425F. Lay out trimmed and washed beans on a rimmed baking sheet. Drizzle oil over beans and use hands to toss and coat. Spread out beans into a single layer.&nbs
Cabbage Carrot Casserole
1 14 oz. can chicken broth
4 C cabbage, thinly sliced or shredded
1 C carrot, grated
1/2 C onion, cut in half then thinly sliced
3 T butter
3 T flour
1/2 C milk
1/2 C shredded cheddar cheese
salt and pepper to taste
1/4 t paprika
Preheat ov
Green Eggs and Ham
1 tsp butter
1 tsp olive oil
1 medium onion, finely chopped
5 leaves from any leafy greens - kale, chard, spinach - stems removed
6 eggs
6 egg whites
1 cup sour cream
1/3 cup chopped fresh parsley
1 ½ cups cooked diced ham
Baked Zucchini Chips
4 zucchini, thinly sliced into 1/8-inch rounds
2 T. olive oil
salt
optional seasonings: smoked paprika, cumin, garlic powder, pepper
Preheat oven to 250F. Slice zucchini using knife or mandolin. Layout on paper towels. Top with more towels
Kale Chips
4 C kale leaves, washed and patted dry
2-3 tsp. olive oil (or avocado oil)
1 tsp. kosher salt
1 tsp. ground pepper
1 tsp. garlic powder (optional)
Preheat oven to 300F. Remove stems from each kale leaf. Tear each leaf into pieces just la
Bok Choy Chicken Soup
1 T canola oil
1-2 green onions, thinly sliced
1-2 cloves garlic, (or 1 T garlic scape, minced)
3 - 14.5 oz. cans chicken broth
2 C water
4 C potatoes, diced (or 1/2 bag of egg noodles)
3-4 C chopped Bok Choy (about 1 small head)
4 carrots, sl
Buttery Bok Choy Gratin
5 T butter
4-5 C bok choy, chopped leaves and stalks
1 C green onions, green and white parts
1-2 cloves garlic, minced (or 1 garlic scape, minced)
1/3 C flour
2 C milk
1 ½ C white sharp cheddar cheese (or Gruyere)
salt and pepper to tas
Taco Salad
1 lb. ground beef
1 packet taco seasoning
1 head lettuce, chopped
2 green onions, thinly sliced
6 hardboiled eggs, sliced or crumbled
1 (8 oz.) bag of shredded cheddar cheese
1 bag nacho cheese Doritos, broken into pieces
1 bottle French dress
