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.

  

Cantaloupe

I suggest keeping your cantaloupe on the counter for several days to let it ripen before you cut it.  Putting it near bananas or pears and in a warmer spot (like by a sunny window) will also help it ripen.  When a cantaloupe is ripe, the stem area should be soft (not mushy) and the cantaloupe should smell ripe.

When you buy cantaloupe at the store, the rind is usually really hard = not ripe.  When a cantaloupe is ripe, there should be some give when you push against the outside - it may even leave a small indentation. I actually wait for the cantaloupe to have one or two indentations around the rind before I refrigerate it.  Then, after refrigerating, I wait another 2-3 days (in other words, I don't usually cut my cantaloupe until a week after buying it).  In my experience, the cantaloupes always ripen and taste better in the summer - but most fruit does! :)  

Beef & Brocolli

3/4 lb. beef, sliced in thin strips

Medium head of broccoli

Handfull of snow peas (optional)

2 tsp. cornstarch

1/4 cup soy sauce

1 cup chicken stock

2 T vegetable oil

2 tsp. garlic, crushed

1 cup onions, sliced

Salt and pepper to taste

1/2 cup cashew nuts (optional)

Steamed white rice

Cut beef into strips.  Slice onion.  Cut broccoli into florets.  Mix cornstarch and soy sauce and set aside.  

Heat oil in wok until very hot.  Add beef and saute quickly, keeping it moving, just until browned (about 2 minutes - don't overcook!).  Remove beef from wok and set aside. 

Add a little more oil to wok if necessary.  Add garlic, onion, broccoli, stirring constantly (Note: I like to steam my broccoli just a bit beforehand so it is more tender and not too raw).  Add chicken stock, bring quickly to a boil.  Cook 3 minutes, then add snow peas, stirring constantly, for another couple minutes.  Broccoli should be tender and snow peas bright green.  

Add soy sauce to mixture, mix thoroughly, and stir until thickened.  Return beef to wok and heat through.  Turn into a serving dish, stir in cashews, and serve immediately.  Serve over rice.

Pear Slices with Cranberries, Pistachios, and Goat Cheese

The title says it all. Just saw it here on pinterest. I'm going to try it this week.

Roasted Cajun Potatoes

These go great with grilled meat or chicken.  They are like french fries - we eat them with katsup - but I think they are way better and probably better for you.  If I want my kids to eat them, I leave out the cayenne because the black pepper alone gives it enough kick for them. Also, I have always included the parsley when baking, but I just realized here it says to add it afterwards. 

2 1/2 lbs medium red potatoes

1/4 cup olive oil

minced onion flakes (about 1-2 tablespoons)

1 garlic clove, minced

1 teaspoon salt (sea salt works great)

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (a lot less for us spice wimps)

1/2 teaspoon pepper

2 tablespoons minced fresh parsley (or 1-2 tsp dried parsley)

1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, onions, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.

2. Bake, uncovered, at 450 degrees for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

Oven Omelet

Oops!  I forgot to give you this recipe earlier this week. But if you still have some mushrooms, green onions, red pepper, and/or tomatoes around, you should try this.  It's my favorite way to make an omelet with plenty leftover for the next day.  We usually eat it with whole-wheat pancakes and fruit smoothies. And of course you can adjust the vegetables to what you have on hand.  

1/4 cup butter

4-6 green onions

2 cups shredded cheddar

sliced fresh mushrooms

chopped tomatoes

sliced black olives

1/3 cup green pepper

1/3 cup red pepper

12 eggs

1/2 cup milk

1/2 tsp. salt

1/4-1/2 tsp. pepper

1. Preheat oven to 400 degrees.  Grease a 9x13 pan (or spray with Pam). 

2. Melt butter over medium heat.  Saute onion and peppers until tender.  Add in mushroom during the last minute.

3.  Spread cheddar in the bottom of the 9x13. Over the top of the cheese, spread onion/peppers/musrooms, along with tomatoes and olives.  

4. In a bowl, scramble eggs together with milk, salt, and pepper.  Pour this egg mixture over the veggies and cheese, but do not stir.  Put it in the oven and bake for 30 minutes, or until cooked through.

Chicken Tostadas

This recipe is adapted from a book called Celebrations. I looove the avocado salsa on top.

• 2 Tbsp vegetable oil, plus more for tortillas
• 2 lbs boneless skinless chicken breasts, cut into strips or chunks
• 2 cloves garlic, minced
• 1-4 oz can diced green chilies
• 1/2 cup sour cream
• 6-6 inch tortillas
• 1/2 small head of lettuce, thinly sliced
• 1 cup grated Monterey Jack or cheddar cheese
• 2 tomatoes, chopped
• Avocado Salsa

In a large skillet, heat 2 Tbsp oil over med heat. Add chicken and cook until cooked through. Add garlic & cook 30-60 seconds. Add green chilies & sour cream; stir well. Cook over low heat until hot. Cover and set aside.

Generously brush tortillas with veg oil on both sides. Place a well-greased 10- inch skillet over medium heat. Fry tortillas, one at a time, for about 30 seconds on each side or until lightly browned and blistered. Remove from skillet & stack.

Arrange lettuce on each tortilla. Top with chicken mixture; sprinkle with cheese & tomato. Spoon avocado salsa on top. Makes 6 servings.

Avocado Salsa

• 3 Tbsp vegetable oil*
• 2 Tbsp fresh lime or lemon juice
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 avocado, peeled, pitted & chopped
• 1 tomato, chopped

In a small bowl, combine all salsa ingredients & stir together. Cover and refrigerate for an hour.

*I cut the oil down to about 1 Tbsp, and it was great.

I also plan to top it with sautéed mushrooms and chopped green onions this week.

Macaroni Grill's Penne Rustica

I got this recipe from my sister and can't wait to try it this week.  This recipe is definitely sized for a crowd, though, so I'm sure I will half it at least!

12 oz grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill for best flavor)

1/2 pack thick bacon

48 oz. penne pasta

2 large red bell peppers, diced

1 cup grated parmesean cheese

1/2 tsp paprika

Gratinata Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup marsala wine (or 1/3 cup apple juice + 2 Tbsp red wine vinegar + enough chicken broth to = 1 cup)

1 tsp dijon or dry mustard

1 tsp salt

1 tsp chopped rosemary

1/4 tsp cayenne pepper

8 cups heavy cream

Saute garlic in butter in large pan.  Add wine, mustard, salt, rosemary, cayenne pepper, and cream.

Cook pasta according to directions on package.  

Cook bacon and chop.

Cut chicken into large bite-size pieces.

Combine sauce, pasta, chicken, bacon, bell peppers, cheese, and paprika, and mix thoroughly.

Spread in pan(s).

Top with fresh rosemary and shredded mozzarella cheese. (Can be frozen at this point)

Bake at 475 for 10 minutes. (If frozen, thaw in refrigerator the day of.  Cover with foil and bake at 375 for 1 hour.  Remove foil during final 15 minutes of baking time.)

Yield: 1 8x8 and 2 9x13 casserole dishes.