Lemon and Dill Salmon

2 lbs. salmon

Olive oil

Parsley (fresh or dried)

Green onions

Dill weed

Oregano

Salt 

Lemon juice

Arrange salmon fillets in a glass baking dish (9x13).  Drizzle olive oil over the fillets (1 to 1 1/2 T per pound works well). Rub oil into both sides of the fillets.  Sprinkle seasonings and green onions over the fillets. Bake at 350 for 20 minutes or until cooked through. I like to spoon up the excess olive oil and drizzle it over the salmon once or twice during baking to help the seasonings emulsify.  Once the fish is done, remove from oven.  Pour 1-2 T lemon juice into the drippings, stir, and spoon over the salmon.  Serve with steamed vegetables and rice or alfredo pasta.  

Banana Chocolate Chip Cookies

Sift the following:

2 1/4 cup flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

Beat until creamy:

2/3 cup mashed ripe banana

2/3 cup shortening

1 tsp. vanilla

To the banana mixture, slowly add in 2/3 cup sugar as you beat.  Add in 2 eggs.  Slowly add in your sifted dry ingredients.  Fold in 1 bag semi-sweet chocolate chips (2 cups).

Put rounded tablespoonfuls onto parchment paper on cookie sheets.

Bake at 400 for 10 minutes.

Fruit Salad

2 apples-diced

2 bananas- sliced

2 oranges- peel, section, and sliced into bite size pieces

Drizzle with lemon juice, and sprinkle liberally with cinnamon and sugar. Toss it all together and enjoy! So simple and so very good!

Stir Fry

After all the discussion about being "a nation that is overfed and under-nourished" I think that this will be a great recipe for using all of our beautiful co-op veggies and for truly nourishing our families!

Pour 2-3 tablespoons oil into a large skillet or wok. Add one or more of the following:

Beef strips

pork strips

chicken strips

shrimp

(Or you could leave out the meat and have veggie stir-fry!)

Saute until almost cooked through and then add any of the following:

sliced carrots

broccoli pieces

green beans

roughly chopped celery

sliced mushrooms

green or red pepper strips

peapods

bean sprouts

sliced water chestnuts

sliced green onions

Saute until tender. Add sauce and cover. Allow to steam 5-10 minutes or until your veggies are the desired tenderness and sauce has thickened. Serve hot over brown rice.

Sauce:

1/2 cup chicken broth

4 tablespoons soy sauce

3 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons cornstarch- mixed with 1 tablespoon cold water

No specific amounts are given in this recipe. Just put together what you like the most and enjoy! If you are making a large batch, I would recommend doubling the sauce!

**This recipe comes from the "Favorites" cookbook that was published by the Ivory family. It is my all-time favorite cookbook and I would highly recommend purchasing one. They can only be bought through Make-a-Wish and all the proceeds go to the foundation. 

Avocado Feta Salad

Sorry I haven't posted for awhile!  This is the newest recipe I'm excited to try - and should have all the ingredients in this week's order.  By the way, I love thesisterscafe.com - they have a ton of great recipes that are usually family-friendly (ie good for picky eaters).

Soups with Kale

I've only tried cooking with Kale once, when I made this Island Kale and Sweet Potato Soup.  It is a favorite of my sister and her fiance who inspire me with their healthy eating! This week I'm going to try something new - this Olive Garden Zuppa Toscana Soup I spotted.  I'd love to see what recipes you may have tried and liked with kale!

Hawaiian Haystacks

I'm going to be using some of this week's ingredients to make Hawaiian Haystacks. Here's a good basic recipe if you want to try it - find the recipe HERE.