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. 

Mexican White Bean Soup

I just recently made Mexican White Bean Soup from this recipe from BHG and loved it!  Adding in the orange sounded unusual, but I think the soup ended up tasting very fresh between that and the cilantro.  I did use canned beans instead of dried just to make the preparation faster.  I used 3 cans of beans (washed and drained) - I used some canneli beans and some great northern beans I think.  Find the recipe HERE.

Picante Queso Dip

I love this dip from Mission Tortilla Chips.  Use a little chopped jalepeno (seeds removed) instead of the canned green chiles if you like.  

Recipe Ingredients:  4 Green Onions 1 can (4 oz.) Green Chiles diced and drained 2 medium Tomatoes chopped Bottled Hot Pepper Sauce to taste 1-1/2 cups Monterey Jack Cheese shredded 1-1/2 cups Cheddar Cheese shredded 1 Tbsp. Butter 2 lb. Mission® Tortilla Strips

Recipe Instructions:  1. Sauté onions in butter. Stir in chiles and tomato. Add hot pepper sauce. Simmer uncovered. Stir in cheeses until melted. Serve with Mission® Tortilla Strips. Enjoy this delicious picante queso dip Mexican recipe!

Yankee Doodle Macaroni / Parsley

I love this recipe for Yankee Doodle Macaroni - a true comfort food! Simmering for a long time helps make the flavor rich.  I double the pepper and always sprinkle parmasean on top.  See the recipe HERE.  It will use your mushrooms and parsley from this week's bag.    

The other thing I usually make with parsley is Roasted Cajun Potatoes which I posted awhile back.  It works best with red potatoes, but you could do with with Russet as well. 

Megan told me how to dry your extra parsley (thanks, Megan!).  Remove as much stem as possible and then spread the parsley leaves out on a cookie sheet.  Put in oven set to 170 degrees and bake until dry (don't overbake - parsley will continue to dry after removed from oven). This should take at least 30 minutes - 1 hour or more.  Store in a dry jar.  I always use dried parsley for this Vegetable Dip. 

Sweet Potato Veggie Burgers with Avocado

I found this on pinterest today. We haven't tried it yet but it looks good.

http://kblog.lunchboxbunch.com/2012/02/easy-sweet-potato-veggie-burgers-with.html?m=1

Zucchini Boats

Going to try this recipe this week - find the recipe HERE.  (like pizza on a half of a zucchini)

Roasted Vegetables

I love this recipe for roasted vegetables.  I usually change up the vegetables to what I like (colored peppers, red onion, grape tomatoes, carrots, zucchini) and toss in some chicken breast (cut in 1 inch pieces), too.  I've never used the lemon zest because usually I'm using bottled lemon juice.  Also, at the very end, I toss in a 8 oz. bag of "Parmasean Blend" shredded cheese. You can just let this melt over the veggies, or broil it over the top.  Then I serve the vegetables with spaghetti and marinara sauce.  My kids mostly eat the spaghetti, I mostly eat the veggies with marinara sauce = everyone is happy.  Find the original recipe HERE.