Savory Squash Soup

This recipe is from Yoga Magazine, with some minor changes. It can be made with any variety of winter squash, or even pumpkin. Look for Hubbard, acorn, butternut, and buttercup squash at the farmers’ market. Stock up, they will last for months in a cool, dry place.

Recipe

• 1 small winter squash (1-1 1/2 pounds)
• 3 Tbl. butter, ghee, or, as I prefer, coconut oil
  
• 1 medium to small onion, finely sliced
• 2 cloves garlic, minced
• 1 Tbl. fresh ginger root, minced or grated
  
• 2-3 cups milk
  
• Salt and pepper to taste

1. Cut the squash in half, remove the seeds, and brush the flesh with oil. Place in a roasting pan cut-side down and bake at 350 degrees for about 45 minutes. As the natural sugars caramelize, the squash will brown, giving it a richer flavor. It’s done when you can easily pierce the flesh with a fork. Allow the squash to cool for at least 10 minutes before scooping the flesh into a bowl. Mash the cooked squash with the back of a spoon or your hands into a thick paste with an even consistency.

2. In a large saucepan over medium heat, saute the sliced onion in butter, ghee (clarified butter), or coconut oil, until it is soft. Add the garlic and ginger and cook 30 to 60 seconds, no longer as the garlic will become bitter if browned.

3. Combine the squash with one cup of water and bring to a slow boil. Thin with more water until it reaches the desired consistency, simmering for 5 to 10 minutes.

4. Season to taste with salt and pepper. Garnish with chives, chopped nuts, grated cheese, or roasted garlic.

Variations

If you like a little more spice in your life, add 1/4 teaspoon of nutmeg or curry powder when you cook the onion.

Yield: 4 servings

Venison-Black Bean Chili

As I sit in the office today, smelling the Venison-Black Bean Chili, I figured it was a good time to share the recipe as a lot of our friends are going to be filling their freezers soon with their harvest. As usual, none of the measures are set in stone, adjust to your desire.

Ingredients:

• 1 lb. venison
• 2 medium onions, diced
  
• 2 medium sweet peppers, diced
  
• 2 jalapeno peppers, diced very small
• 4 medium cloves garlic, minced fine
  
• 1- 1 1/2 Tbl. cumin powder
• 1 Tbl. paprika
• 1 Tbl. oregano
  
• 1/2 Tbl. black pepper
• salt to taste
• 1 pint chopped tomatoes
• 1 pint crushed or pureed tomatoes
• 1/2 lb. dry black beans
• 2 Tbl. virgin olive oil
  

Directions:
The Beans

1. The night before, put the beans under twice their volume in water
2. Put the beans on high 'til they boil, then reduce to simmer, continue 'til very soft
   

The Chili
(In a separate pot)

1. Heat a pot on medium-high, add oil
2. add onions and peppers, reduce heat to medium
   
3. as the onion clarifies, add the venison and stir through
   
4. add dry spices, and stir thoroughly
5. after 2-3 minutes, add tomatoes and fresh, minced garlic
6. when pot begins to 'bubble', reduce to low simmer, and cook at least 1/2 hr.
7. Add beans and simmer additional 1 hr. (at least, as with most chilis, the flavor often grows with each re-heating).
   

Thai-Inspired Sauce w/ Fresh Veggies

Here's another recipe from our friend, Sarah Nelson. Enjoy!


Sauce:
• 1/2 small hot pepper, fresh - more or less depending on taste
• 3 cloves garlic - more or less depending
• 1 c. raw almond butter
• 3/4 c. water
• 1/4 c. Bragg's liquid aminos or tamari
• juice and zest of one lime
• 1/4 c. unsweetened shredded coconut
• 1/2 c. fresh cilantro
Veggies:
1. Assorted veggies, cut into thin spirals as desired (I used 2 yellow squash, 3 carrots, and 1 green bell pepper)
2. In a food processor with the blade running, finely mince the hot pepper and garlic.
3. Incorporate the almond butter, water, Bragg's, and lime juice, adding more liquid to taste.
4. Blend in coconut and cilantro and refrigerate at least 1 hr. (as long as overnight) to allow flavors to blend.
5. Prepare veggies; a potato peeler is your friend here.
6. Arrange on a plate, and spoon sauce over top.
Experiment with different veggies (in-season) and other nut butters, etc.

Summer Fruit Torte

Here's a recipe from a supporter, Sarah Nelson, from the Farmacy, with a recipe that won her a First Place at an Athens Farmers' Market competition. I'm sure you'll enjoy it.








Pie Crust:

• 
2 cups raw cashews, soaked 20 min.

• 1 cup dates
1/2 lemon, peeled
1 tsp cinnamon
• 1/4 tsp nutmeg

Filling:

• 
2 small peaches
• 1 nectarine
• 5 dried apricots, soaked in 1/2-1 c.warm water, soaking water reserved
• 1 tsp. raw tahini
• 1 c. raw cashews, soaked
• 1/4 c. shredded coconut
• Juice from 1/2 lemon

Glaze:

• 1 plum
• 1 T raw agave nectar
• Other toppings:
• 1/2 nectarine, sliced thinly
• 1 plum, sliced thinly

For crust:

1. Combine dates and lemon in food processor and blend as well as you can.
2. Add cashews to mixture and blend into a rough paste. (Alternately, blend cashews separately, then dump both mixtures into a big bowl, add spices, and stir until a uniform paste is made.
3. Put mixture into pie plate and form crust; cover and place in refrigerator for a few hours.


For filling:

1. Prepare cashews in a similar way as for the crust; set aside.
2. Blend fruit in food processor until smooth - the order you go in and the amount of liquid you need to add will depend on the strength of your food processor.
3. Once the fruit is blended, add in the processed cashews, coconut, and tahini and lemon juice to taste.
4. Layer sliced nectarines over the pie crust, then fill crust with fruit filling. Cover again, and place in refrigerator for a few more hours, or overnight.


For glaze:

1. Blend plum and agave in food processor, adding more agave to taste.
2. Spoon glaze over top of the torte, adorning with sliced plums.


Serve

Weekend Workshop: Making Yogurt

Do you love yogurt, but hate all the plastic packaging piling up in your home? Do you want delicious yogurt made from good milk without all the weird additives but hate paying upwards of five dollars for a quart? Well, it's time to start making it yourself. Yogurt making is so easy. In about 20 minutes you can prepare your yogurt, and be eating it for breakfast the next day.

To start off you will need:

• Medium to large cooler
• Kitchen thermometer
• Quart sized glass jar for your yogurt
• Assorted glass jars
• 1 quart of milk (non-fat, 2% or whole -- I recently used a blend of Snowville Creamery fat free and 2%)
• 1/4 cup plain unflavored unsweeted yogurt with live cultures. (Think Seven Stars, Stoneyfield Farms, or pick up some yogurt made from Snowville Creamery at the Village Bakery. As you begin to make yogurt, you can reserve a bit from your batches to make the next.)

To make the Yogurt:

1. Heat the milk. The milk needs to be heated to about 170-180F (76-82C). This kills any other bacteria that might be in the milk that would compete against the bacteria that converts milk to yogurt. It also changes the milk protein in a way that allows it to culture and firm up. Stir often while milk is heating to prevent scorching. Remove from heat when temperature is achieved.
2. Cool the milk to 105-110F (40-43C).
3. Stir 1/4 cup yogurt into your milk.
4. Pour your mix into a clean glass quart jar.
5. Place your yogurt in your cooler. Fill assorted jars with hot tap water and place in the cooler with your yogurt. This will create a nice warm environment for your yogurt to culture. The heat should be maintained and stable throughout the process, so try to avoid opening the cooler at all until the end of the process. The fermentation takes anywhere from 4-8 hours (about 6 is ideal).
6. Voila! Homemade Yogurt!!

Recipe Yields 1 quart of plain yogurt.

Red Raspberries

The last week or so, it has been impossible to keep up with picking all our raspberries. Ripe berries should pluck right off the plant, stems means the berries were picked to soon.

Raspberries are highly perishable, so eat them as fast as you can (as if you need an excuse). To preserve, place berries on waxed paper in a single layer, freeze until solid, and transfer to zip-top freezer bags.

Stir fresh or frozen raspberries into muffin batters. When making ice cubes, drop raspberries into the trays for a colorful surprise in lemonade. Add them to a fresh smoothie or yogurt parfait for a light breakfast. Raspberries pair especially well with tart and savory flavors. Purée raspberries; add to a saucepan with sautéed onion, broth, and sherry. Sweeten, if necessary. Bring to a boil, then simmer until reduced to a sauce. Serve over grilled meats.

Oven Roasted Carrots with Thyme

There's nothing like carrots plucked straight from the garden. I enjoy them best when they are young, therefore I tend to thin my rows gradually throughout the season. Check out the farmers market for purple and yellow carrots!!

Oven Roasted Carrots with Thyme

Ingredients:

• about 8 carrots
• olive oil
• kosher salt and freshly ground black pepper
• about 1 tbsp fresh thyme leaves

Directions:

1. Preheat the oven to 425.
2. Cut the carrots on the diagonal into roughly 1 inch pieces.
3. Place on a baking sheet and drizzle with olive oil.
4. Sprinkle with kosher salt, freshly ground black pepper, and thyme leaves.
5. Use your hands to toss the carrots with the oil, salt, pepper and thyme right on the baking sheet.
6. Roast for about 25 minutes, stirring occasionally, until the carrots are nicely browned on the edges but not burned, and tender when you pierce one with a fork.
7. Sprinkle with a little more fresh thyme when you serve, if you like.

Serves 4

Weekend Workshop: Canned Dilly Beans

If there's one thing you can always find in bulk this season, its green beans. I visited the Chesterhill Produce Auction this past week in preparation for Can-a-thon 2009, and picked up a bushel and a half of green beans for 18 dollars. CPA is an excellent place to go if you're like me and enjoy putting up LOTS of food for the winter. Last year I canned 32 quarts of Dilly Beans-- now that's a lot of pickles!  I'd have thought I'd be sick of Dilly Beans by now, but it's not true. I am so excited to make more for this year. 

I thought I'd try a new recipe this year, spice things up a bit.  The recipe below is for a mere 4 pints, so if you're like me and have overflowing amounts of green beans, you'll have to do some old fashioned arithmetic. Happy canning!

Canned Dilly Beans

Ingredients:

• 1 1/3 cups sugar
  
• 2 2/3 cups white vinegar
  
• 4 cups water
  
• 2 pounds green beans, trimmed
  
• ½ tablespoon cloves
  
• 10 cloves garlic, cut in half
  
• ½ tablespoon allspice
  
• 6 dried small hot dried chiles 
  
• 3 bay leaves
  
• 1 tablespoon peppercorns
  
• 3 tablespoons kosher salt
  

Directions:

1. Combine sugar, vinegar and water in a large saucepan and bring to a boil.
   
2. Mix all the spices and salt together.
   
3. Pack fresh green beans tightly into clean sterilized jars. Divide the spices into the jars. Pour boiling pickle brine into jars to cover beans and spices, leaving about ½ inch head space. Cover with lids and bands. 
   
4. Process in a boiling water bath for 20 minutes. Carefully remove hot jars. Let cool at room temperature for a day.
   
5. Let jars mellow for two weeks before using.
   

Makes 4 pints

Baby Patty Pan Squash

Patty pan squash are so tender and delicious when picked very young. Look for these tiny squash at the Farmers' Market this weekend! Great roasted, grilled or sauteed, add a little pesto over pasta for a delicious and light summer meal. The following recipe comes from San Francisco chef, Daniel Patterson.

Pattypan Squash Braised With Onion, Tomato and Chorizo

Ingredients:

• ¼ cup plus 1 tablespoon extra-virgin olive oil
• 2 medium onions, coarsely chopped
• 2 cloves garlic, thinly sliced
• 2 pounds Roma tomatoes, peeled and coarsely chopped
• 1 cup sliced chorizo (about 1/2 pound)
• 2 pounds small (1 1/2 to 2 inches in diameter) pattypan squash, stem ends trimmed
• Salt and freshly ground black pepper
• 2 tablespoons chopped cilantro.

Directions:

1. In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
2. Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
3. Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat late

Serves 8 as a side dish

Respect Your Elderberries

To enjoy this harvest, you better act quick -- you'll be racing the birds for these seasonal delights! These deep-purple berries grow on bushes that produce beautiful white flowers in the spring before forming berry clusters in late summer.

Elderberries have long been known for their medicinal properties. They are a great antioxidant and promote enhanced immune function, cardiovascular health and endurance. When harvesting, use only ripe berries, avoiding under ripe or green berries, as well as the stems. A great tip from Jean Konkle of Chesterhill Produce Auction: freeze the berry clusters for a few hours and then tap them on a flat surface- the berries will pop right off!! Thanks Jean!

Elderberries make a great wine, delicious jam and are great dried in oatmeal, but my favorite use for these super fruits is medicinal. Nothing helps sooth a sore throat during cold and flu season like elderberry syrup. Below is a recipe from renowned herbalist Rosemary Gladstar and is alcohol free -- a great alternative to over-the-counter cough medicines. Keep in mind, while this recipe is intended for medicinal use, there's nothing stopping you from pouring it over some homemade ice cream or a plate of pancakes!

Elderberry Syrup

Ingredients:

• 1 cup fresh or 1/2 cup dried elderberries
• 3 cups water
• 1 cup honey

Directions:

1. Heat the berries and water to a boil, then reduce to simmer for 30-45 minutes.
2. Mash the berries, strain, and add 1 cup of honey. I add a half cup of the purple liquid to a measuring cup, then pour in honey until the total volume is 1 1/2 cups. Then stir to mix well, and add to the rest of the reserved liquid.
3. Bottle and store, refrigerated. for 2-3 months.
4. Enjoy a tablespoon daily to keep the immune system strong, use more often when afflicted with the flu.

The Yellow Plum

I have been seeing these delightful little plums at the Farmers' Market the last few weeks. They keep well and are quite delicious. Try this Yellow Plum Chutney for a unique flavor.

Ingredients:

• 2 sweet onions like walla walla or vidalia, diced
• 2 pounds of plums, pitted
• 1/4 c apple cider vinegar
• 1/4 c balsamic vinegar
• dash smoked habenero hot sauce
• 1/4 t curry
• dash cinnamon
• To sweeten, I used sucanat (unfiltered cane juice) but you can use a few tbs of brown sugar.
• salt to taste

Directions:

1. Mix together all ingredients
2. Simmer until thick

Wild Harvest: Blackberries

There's nothing like putting on long pants and shirt sleeves in August, braving the labyrinth of thorns and picking blackberries at sunset. Although I know they can't compare in size to their relatives on the west coast, but Ohio has its share of delicious wild berries, and blackberries are certainly up there on my list of favorites. If you can get them home without eating them all, try them on a salad of fresh micro greens with goat cheese and sunflower seeds, blend them into a fresh smoothie with yogurt, or bake them into a scrumptious cobbler or pie. I found this recipe for Goat Cheese Blackberry Tart via Delicious Living. It has a wheat-free almond and date crust. I'll be trying this one out over the weekend for sure.

Goat Cheese Blackberry Tart

Ingredients:
Crust

• 2 cups dates, pitted and chopped (about 20 large dates)
• 1 cup almond meal
• 1 egg white, slightly beaten

Filling

• 12 ounces goat cheese, softened
• 4 ounces low-fat cottage cheese
• 1/2 cup sugar
• 11/2 teaspoons freshly grated lemon zest
• 3 tablespoons fresh lemon juice

Purée

• 2 cups blackberries
• 6 tablespoons sugar
• 1-1/2 tablespoons arrowroot powder
• 1-1/2 tablespoons cold water

3 cups blackberries, for topping

Directions:

1. Preheat oven to 400º. Lightly coat a 10-inch tart pan with removable sides with cooking spray. Combine dates and almond meal in a food processor and pulse 15–20 times. Transfer to a mixing bowl. Stir in egg white with a fork until incorporated. Press mixture onto tart pan bottom. Bake 15 minutes. Remove from oven to cool.
2. For the filling, beat goat cheese and cottage cheese with an electric mixer until fairly smooth. Add sugar, lemon zest, and juice and beat until smooth. (For extra-smooth consistency, do this step in a blender.) Spread cheese mixture evenly over cooled crust and refrigerate until set, about 1 hour.
3. For the purée, place 2 cups berries in a blender or food processor and purée. Transfer to a small saucepan and cook on medium heat for 2–3 minutes. Add sugar; reduce heat to medium-low and continue to cook another 5 minutes. In a small bowl, dissolve arrowroot powder in cold water. Gradually add arrowroot mixture to berry mixture and cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and cool completely.
4. Spread cooled purée over cheese filling. Cover tart and keep refrigerated until serving time. Just before serving, arrange fresh berries on top. Slide a sharp knife around the inside edge of the pan and remove pan sides.

Serves 12

Zucchini 'Apple" Pie

It's getting to be that time, you know, when you can't even give zucchini away. This recipe, courtesy of my mother, is fun, 'cause all your friends will swear that it's apple pie. If you really want to fool them, peel and seed the zucchini first so there's no give-away on appearance. I've had people who swear they 'hate' zucchini, come back for seconds and more.

Ingredients

• 2 (9 inch) unbaked pie crusts
• 4 cups zucchini, thinly sliced
• 3/4 cup organic or brown sugar
• 2 tablespoons tapioca
• 1/4 cup fresh lemon juice
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 2 teaspoons cornstarch
• 2 teaspoons butter (optional)
• 1 tablespoon milk (optional)

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie pan with one pastry pie crust.
2. In a large bowl, stir together sugar, tapioca, salt, cinnamon, nutmeg and cornstarch. Add zucchini and lemon juice and blend well. Put mixture into pie crust. Dot with butter. Place second crust over pie crimping the edges together. Then brush top crust with milk and sprinkle with a little sugar if desired. Vent the crust.
3. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 50 minutes

Yield

1 Pie, 6-8 servings

Cucumbers & Sour Cream

At this time of the year we're seeing a lot of cucmbers and onions. This is one of my favorite refreshing recipes. I like to use balsamic vinegar because of it's inherent sweetness, though it does discolor the dish a little, the flavor's worth it. Use your choice of cucumbeers, I like the pickles, they're lighter and sweeter, some will prefer the 'burpless' variety. Whichever you choose, enjoy!


Ingredients

• 1 cup dairy sour cream
• 3 Tbl. finely sliced onion
• 2 Tbl. chopped fresh dill or 2 tsp dried dill weed
• 2 Tbl. balsamic vinegar
• 1 tsp. salt
• 4 medium cucumber, thinly sliced
• 1 green onion sliced about 1/8” on diagonal (garnish)

Directions

1. Slice onions and cucumbers
2. Add balsamic and salt, allow to marinate about 1 hour
3. While they are marinating, combine other ingredients
4. Drain vinegar into sour cream and whip together
5. Add mixture back over cucumbers and onions and stir together
6. Garnish with green onions

Yield

Makes about 5 cups or 6 servings

Pizza Goon

Here's a fun informative site run by John Gutekanst, of Avalanche Pizza;
http://pizzagoon.com/ .

Check it out. John has great insight on food, and a fun manner of presentation. He also honors the sources of his food, Like Matt and Angie Starline, of Starline Organics, and Chris Chmeil of Integration Acres, and PawPaw Fest.

Broccoli Cheddar Frittata

I like to maintain a well seasoned cast iron skillet for recipes like this. To make this even more tasty use free range eggs, and use a really good sharp cheddar or other sharp flavored cheese, even feta, and serve with fresh sliced tomato wedges.

Ingredients:

• 8 eggs
• 1 T olive oil
• 1 small red onion, sliced (about 3/4 cup)
• 2 cups chopped, steamed al dente, broccoli
• 1/4 tsp. salt
• Freshly ground black pepper (to taste)
• 1/2-3/4 cup shredded extra-sharp Cheddar depending on personal taste.

Directions

1. Whisk the eggs well, add a bit of water or milk to make it lighter (about 2 T)
2. Start by steaming the brocolli 'til al dente, then drain well and pat dry. In a 10" well seasoned cast iron skillet, heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 3-5 minutes and add in the broccoli. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle evenly with the cheese.
3. Meanwhile, preheat the broiler. Place the skillet under the broiler about 3-4 inches from the heat, until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
4. Cut the frittata into wedges and serve. Garnish with fresh tomato wedges.

4-6 servings

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Grilling Season: Tasty Cajun Rub

As noted earlier, this is grilling season, and here's a recipe I've found handy. It's easy to play with the quantities to alter the taste to your own preference.

Cajun Rub

I don’t know about you, but I really enjoy a Cajun seasoned, lightly smoked pork loin, or boneless, skinless chicken breast. This recipe is one I like to use for pork, and chicken (chicken w/out barding with garlic)


1 T. salt, coarse (kosher or sea)
2 T garlic powder
2 T onion powder
2 T thyme, dried
2 T. oregano, dried
2 T paprika
1 T file’ powder (ground sassafras root)
1 T black peppers, freshly ground
1 to 3 tsp cayenne pepper, or to taste


Combine all the ingredients in a jar; twist the lid on airtight, and shake to mix. Store away from heat and light for up to 6 months.

Makes about 1 cup; enough for 6 to 8 pounds of meat or seafood

If I’m doing a pork loin, I like to bard it with slivers of fresh garlic, before liberally rubbing with the above mix. About 1 large clove to 2 lbs. of pork loin. If you can control the heat, start with it at high, then reduce it as soon as the meat is placed in the smoker, otherwise just use moderate heat. Cook ‘til done.

What’s nice about this is that the leftovers can be sliced very thin (less than 1/8 in.), reheated, and served on a nice heavy roll with your favorite sharp cole slaw (heavy on the onions in it, w/ a bit of dill).

Barbecue Chicken with Homemade BBQ Sauce

Who likes BBQ chicken? Here's a chance to impress your friends and family. I prefer the cajun seasoning to cumin, but to each their own. Regardless, it's good.

Brine:

• 2 quarts water
• 1 tablespoon sea salt
• 1 Tbl. brown sugar
• 2 garlic cloves, smashed with the side of a large knife and minced
• 4 sprigs fresh thyme
• 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Barbecue Sauce:

• 2 slices bacon
• 1 bunch fresh thyme
• Extra-virgin olive oil
• 1/2 onion, chopped
• 2 garlic cloves, chopped very fine
• 2 cups ketchup (try to find ketchup without high fructose corn syrup)
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons cider vinegar
• 1 tablespoon dry mustard
• 1 teaspoon ground cumin (or chili powder for milder flavor) or substitute cajun seasoning for cumin
• 1 teaspoon paprika or smoked paprika if available
• Freshly ground black pepper

Directions

1. I like to assemble the brine the day before (gives the flavors a chance to meld), in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
2. Meanwhile, make the sauce. Chop the bacon and mince the thyme . Heat about 2 tablespoons of oil in a large saucepan over medium heat. Cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basting the legs.
3. Preheat oven 375 degrees F.
4. Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Serves 6 ( or 3 really hungry)

Grilled Zucchini Rolls with Herbs and Cheese

This is the time of year when we're into grilling. Here's a nice opportunity to do a locally sourced offering (plus lemon juice & olive oil). Hope you enjoy it.

Ingredients

• 3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• Pinch freshly ground black pepper
• 1 1/2 ounces soft goat's cheese
• 1 tablespoon freshly minced parsley leaves
• 1/2 teaspoon lemon juice
• 2 cups baby spinach leaves
• 1/3 cup basil leaves

Directions

1. Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
2. In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
3. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

This recipe makes about 4 servings.

Strawberry Rhubarb Bread Pudding

Been seeing strawberries coming on at the markets, so you might try something different...

Ingredients

• 6 cups stale bread cubes (about 1 lb)
• 1 cup sliced rhubarb
• 2 cups sliced strawberries
• 2-2 1/2 cups milk (or for non-dairy, rice, almond, hemp, soy)
• 3 tablespoons arrowroot powder or tapioca flour
• 3/4 cup maple syrup
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350F degrees and lightly grease a 9 by 5 loaf pan or a spring-form pan.
2. Place bread in a large bowl. In another bowl add 1 1/2 cups milk, maple syrup, and vanilla–whisk until combined. In a small bowl whisk together 1/2 cup milk and the arrowroot powder until no lumps remain, then add to other milk mixture and stir. Pour milk mixture over bread and stir to coat every piece; let sit for at least 15 minutes for liquid to saturate the bread.
3. If bread looks dry, depending on type and staleness, it might need more milk. If so, continue adding 1/2 cup milk at a time until all break is pretty soaked–it should be mushy. Fold in rhubarb and strawberries and put in pan.
4. Bake about 30 minutes, or until top is slightly browned and firm. Allow to cool a bit, then scoop, slice or unmold from springform pan, serve with strawberry rhubarb compote.

Makes 8-10 servings.

For a variation, you can try this compote. Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.

Ingredients

• 8 cups diced rhubarb
• 1 cup sugar (or a natural sweetener like stevia or agave, adjusted for use)
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla

Directions

1. Combine rhubarb, sugar (or substitute) and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat
2. Reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes.
3. Remove from heat and stir in vanilla.

Yield: 8 servings, 1/2 cup each

Rhubarb Vanilla Compote

Been seeing lots of rhubarb lately, and this is a tasty twist on it. Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.

Ingredients

• 4 cups diced rhubarb
• 1/2 cup sugar (There are also several natural sugar substitutes, such as stevia and agave)
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla

Directions

1. Combine rhubarb, sugar and cinnamon in a medium saucepan.
2. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes.
3. Remove from heat and stir in vanilla.

Yield: 4 servings, 1/2 cup each

Spring Cream of Dandelion soup

2 pounds (about 6 cups) dandelion greens, trimmed and washed
1 tablespoon butter or olive oil
4 cups vegetable stock
2 large leeks, white and light parts only, cleaned and sliced
1 carrot, cleaned and diced
2 1/2 cups milk
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste
Dandelion buds and/or flower petals for garnish

1. If using more mature or very bitter tasting greens, blanch them in a pot of boiling salted water, then drain and squeeze out the excess water, chop and set aside.

2. Heat butter or oil in a large pot over medium high heat, add greens, carrot and leeks and cook, stirring often, for 15 minutes.

3. Add stock and simmer for about 15 minutes. Reduce heat to medium and whisk in milk, cook stirring frequently, until slightly thickened.

4. Puree mix in a tightly covered blender until smooth, taking care with the hot liquid. Season with salt and pepper, and add Dijon if you like.

5. Serve in bowls and garnish with flowers or buds.

Dandelion Green Fettuccini

2 c Dandelion greens
2 Eggs
1 1/2 c Flour
1/2 t Salt

This recipe also works for other greens; beet greens, arugula, orach, or chicory.
It is so tasty that it needs only butter and grated Asiago cheese.
When making the pasta, adjust the amount of flour to the moisture of the greens.

1.In a blender put dandelion greens and eggs, blend until smooth.

2.Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.

3,Turn out onto floured surface and knead until smooth (approximately 5 minutes).

4.Roll out with rolling pin to 1/8"-1/4" thickness or thinner.

5.Allow to stand and dry 1 hour, then, cut into strips.

6.Drop into boiling water and cook 1-2 minutes.

Lemon Garlic Asparagus

Lemon garlic asparagus
Serves 4

1 lb Asparagus, trimmed and blanched
2 T Olive oil
1 large clove Garlic, minced
Salt and pepper to taste
Juice of 1 lemon
Parmesan shavings, optional

Preheat oven to 450 degrees.

Toss asparagus with olive oil and garlic; season with salt and pepper. Bake until asparagus are tender and lightly browned. Remove from oven and add lemon juice and stir; adjust seasoning to taste.