Reader Recipes

Great Grub From The Garden

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

For more great produce recipes and cooking tips, please visit  www.virginiagrown.com and click on the aboutproduce.com link.

Cucumber and Tomato Salad (in garlic-yogurt dressing)

Ingredients:

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1 lb. cucumbers (about 2 medium), peeled and chopped

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1⁄2 lb. fresh tomatoes, chopped

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4 scallions, minced

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1⁄2 cup fresh mint, chopped fine

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1⁄2 cup fresh parsley, chopped fine

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3 T lemon juice

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2 cloves garlic, crushed

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1 cup plain low-fat yogurt

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Black pepper, to taste

Directions: Mix the lemon juice, yogurt, garlic, pepper, mint and parsley together. Pour over cucumber and tomato mixture and stir. Serve within an hour for best taste. Makes 6 servings.

Green Bean Sauté

Ingredients:

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1⁄2 t vegetable oil

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1 t finely chopped garlic

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1⁄3 cup finely chopped white onion

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1 packet low-sodium beef broth reconstituted with 1⁄2 cup water

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1 t oregano flakes

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21⁄2 cups green beans cut into 1-inch strips

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11⁄2 cups sliced raw mushrooms

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1⁄2 cup white wine

Directions: Sauté the first 3 ingredients over medium-high heat in a non-stick frying pan for a few minutes, stirring frequently. Add the 1⁄2 cup of reconstituted low-sodium beef broth and let simmer for a minute or more. Then add the green beans, sliced mushrooms, and wine. Cover and let simmer over medium heat for a few minutes. Then remove cover and simmer until the beans reach the desired tenderness. Makes 4 servings.

Zucchini with Lemon and Parmesan

Ingredients:

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1 lb. zucchini (small)

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1⁄2  t olive oil

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1⁄2 t grated lemon peel

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1 T Parmesan cheese

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Freshly ground pepper

Directions: Cut 1 pound small zucchini into quarters lengthwise, then a half crosswise. In 10-inch skillet heat 1⁄2 teaspoon olive oil over medium-high heat. Add zucchini and 1⁄2 teaspoon grated lemon peel; cook stirring frequently, until zucchini is lightly browned and tender-crisp, about 3 minutes. Toss with 1 tablespoon freshly grated Parmesan cheese and freshly ground pepper to taste. Makes 2 servings.

Oven-Roasted Mushrooms and New Potatoes

Ingredients:

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1 cup sweet red bell pepper cut in 1⁄2-inch chunks

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1⁄2 cup green onions (scallions), sliced

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1⁄2 t thyme leaves, crushed

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1 lb. white mushrooms, sliced (about 5 cups)

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11⁄2 lbs. new potatoes, cut in 1⁄2-inch chunks (about 41⁄2 cups)

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1 t garlic, minced

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3⁄4 t salt

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1⁄4 t black pepper, ground

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2 T vegetable oil

Directions: Preheat oven to 450°F. In a large 13x9x2-inch baking pan, toss potatoes with vegetable oil; bake uncovered 10 minutes. Stir in mushrooms, red pepper and garlic; bake uncovered, until potatoes are nearly tender, about 15 minutes. Stir in green onions, salt, thyme and black pepper; bake until vegetables are tender, about 10 minutes longer. Makes 4 servings.

Apple Blue Cheese Slaw

Ingredients:

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2 Red Delicious apples, cored and thinly cut julienne

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1⁄4 cup thinly sliced red onion

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1⁄4 cup dairy sour cream

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1⁄4 c mayonnaise

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3 T chopped parsley

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1 oz. crumbled blue cheese

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1 T lemon juice

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1⁄4 t sugar

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Salt and pepper to taste

Directions: Combine all ingredients; mix well. For optimum flavor, refrigerate 6 hours or overnight. Makes 6-8 servings.

Editor’s Note: Beginning in 2005, we will pay $10 for each reader recipe that is selected for publication. We are soliciting recipes in the following categories:

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Savory Soups and Stews

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Desserts You Can't Resist

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Best-Ever Breads and Rolls

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You Won't Believe It's Low-Carb

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Simple Summer Salads

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Luscious One-Dish Meals

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Chicken Done Right

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Award-Winning Pies

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Vegetable Dishes to Remember

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Quick-and-Easy Holiday

 

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