Pasta and Broccoli with Basil Cream Sauce

An easy dish that looks like you slaved over! Serve with crusty Italian bread and a salad for a complete meal.

• 1 lb pasta
• 1 Pint of Heavy Cream
• 1 Clove of Garlic, minced
• 1/2 cup Lemon juice and some grated lemon rind
• 1 Head of Broccoli, trimmed and cut or broken into small florets
• 1 Healthy Handful of Fresh basil leaves coarsely chopped
• 1 Cup tomatoes, seeded and chopped
• Generous pinch of Kosher salt
• Generous pinch of Black Pepper
• 1 Cup of Freshly grated Parmesan cheese

Bring a pot of salted water to a boil and cook broccoli florets for 3 minutes until. Remove from the boiling water with a slotted spoon and rinse in a bowl of cold water to stop from cooking. Keep the broccoli water at a simmer so you can cook the pasta in the same water. 

Bring the cream to a gentle simmer in a small pan. Add the minced garlic, lemon juice, grated lemon rind and black pepper and stir as the cream thickens. Add the cheese and stir until its incorporated. 

Bring the pasta water back to a boil and cook the pasta as directed. Then drain the pasta water, reserving just a bit of the water at the bottom. Add the broccoli florets, tomatoes, chopped basil and the cream sauce. Stir everything together for another minute or two, so the pasta and vegetables are covered nicely with the sauce. 

Serve in  large bowls or plates with a bit more chopped basil for garnish and extra cheese.

Potato, Egg and Cheese Frittata

A frittata is like an omelet but instead of making the egg mixture and filling it, a frittata starts with the filling and the eggs are added on top. 

• 4 medium red potatoes, sliced thin with skins
• 2 scallions sliced thin
• ½ white onion, chopped
• Olive oil
• 6 eggs
• 2/3 cup milk
• 1 tsp. garlic powder
• 1 tsp. salt
• ½ tsp. pepper
• 1 cup cheddar cheese, shredded

Be sure to use an oven safe sauté pan that has a metal handle.

Put the eggs, milk, scallions and spices in a mixing bowl. Whisk together until frothy. Set aside. 

Place chopped onion in 2 tablespoons olive oil and sauté until translucent. Add potato slices and sauté until potatoes are tender. 

Pour the egg mixture over the potatoes, cover and cook over medium heat until the eggs are almost set. Place under the broiler part of the oven for 2-3 minutes or until the top of the eggs are done. 

Sprinkle the top with cheese and return to oven until golden brown and bubbly. Cut into wedges and serve warm.

Sausage and Chick Peas in Lemon Sauce

Easy, easy, easy and delicious  delicious, delicious! This is very good served over crusty thick sliced bread, pasta or rice.

• 1 Lb. Italian sausage taken out of casing and browned
• 1/2 cup chopped onions
• 2 tablespoons live oil
• 1 bag baby spinach
• 1 cup water
• 1 can chick peas
• 3 tablespoons lemon juice
• 1 tablespoon flour
• salt and pepper to taste

Sauté the sausage until browned and set aside. Sauté onions and spinach in oil until soft. Add salt and pepper and water. Simmer for 10 minutes. Add drained chick peas and the sausage. Cook another 5 minutes.

In a small bowl add lemon juice and flour and beat until smooth. Gradually add hot liquid from the pan (you can add some hot water if you do not have enough liquid), stirring frequently. Pour back into sausage mixture and stir over low heat. Serve over rice or pasta.

Turkey Meatball Orzo Soup

Soup in the fall is the best and this is one of my favorites!

• 1 large egg

• 2 tablespoons water

• 1/4 cup plain dried breadcrumbs

• 1 lb. ground turkey
• 
1/4 cup freshly grated Parmesan cheese
• 
2 tablespoons chopped fresh Italian parsley
• 
2 garlic cloves, minced

• 3/4 teaspoon salt

• 1/4 teaspoon ground black pepper
• 10 cups chicken broth
1 cup chopped peeled carrots
• 
3/4 cup orzo
• 
1 bag of baby spinach

Whisk egg and 2 tablespoons water in medium bowl to blend and mix in the breadcrumbs. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper. Shape turkey into small meatballs. Brown meatballs in sauté pan and set aside. 

Bring chicken broth to boil in large pot. Add carrots and orzo; reduce heat simmer for about 10 minutes. Add turkey meatballs and return to a boil and cover and then reduce the heat to simmer. Stir in the orzo, and the spinach and cook until the orzo is tender. Season soup to taste with salt and pepper. 

Serve with additional parmesan cheese.

Split Pea and Ham Soup

You asked for it - you got it! A very delicious soup recipe that tastes even better the next day!

• 1 lb. dried split peas
• 1 lb. thick sliced smithfield ham cubed
• 3 tablespoons unsalted butter
• 1 cup finely chopped white onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrots
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 8 cups water
• 1 bay leaf
• 2 teaspoons Italian seasoning
• 1 tabl. apple cider vinegar

Buy the split peas in the bag that do not need to be soaked. I also go to the deli counter and have them cut 4 thick slices of smithfield ham that I cube and use for the soup. You can use a ham hock, but I like to find pieces of ham with every spoonful!

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the cubed ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and Italian seasoning, and cook, stirring occasionally, until the peas are tender, about 1 hour to an hour and a half. 

Remove the bay leaf and adjust the seasoning, to taste. Stir in 1 tablespoon of apple cider vinegar and serve immediately.

Roasted Sausage with Peppers, Onions and Sweet Potato

I happened upon this recipe accidentally because I ran out of white potatoes and decided to use the sweet potatoes instead. I will make this dish often - that's how good it is!

• 1 each large green, yellow and orange pepper
• 
2 large sweet potatoes
• 
16 oz. of your favorite sausage (pork or turkey)

• 1 medium onion white
• 1 medium onion red
• 2 garlic cloves, minced
• 
2 Tablespoons olive oil

• 1 1/2 teaspoon Italian seasoning
• 
1 teaspoon kosher salt

• 1/2 teaspoon freshly ground pepper

Preheat oven to 375 degrees F.
Slice the bell peppers and onion into strips or pieces. Set aside.
Place sausage on a large baking sheet sprayed with nonstick cooking spray. Drizzle with olive oil. Toss until well coated. Roast for 40-45 minutes, or until sausage is cooked through and browned.

While sausage is cooking, prepare the vegetables by stir frying in a large skillet starting with the onions and let them sweat for 10 minutes. Then add the peppers and cook until soft. Sprinkle with Italian seasoning, salt and pepper. 

Partially cook the sweet potatoes in the microwave until just tender. Cool down enough to peel. Cut into pieces and add to the skillet on medium high with the rest of the veggies. Cook until all of the ingredients are browned.

Enjoy!

Cinnamon Roll Apple Pie

I usually post original recipes, but this Pillsbury™ recipe was worth sharing!

• 2 cans (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing
• 6 medium Granny Smith apples, thinly sliced
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 1/4 teaspoons apple pie spice
• 2 tablespoons lemon juice

Heat oven to 350°F

Separate dough into 8 rolls. 

In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to flatten and seal together in bottom and up side of pie plate to form crust. 

In large bowl, gently mix filling ingredients. Spoon filling into cinnamon roll-lined pie plate. 

For the Lattice top crust. Using the 2nd can of cinnamon rolls unravel each roll to form long strands of dough. Lay across top in 2 different directions weaving in and out to form lattice design. Tuck ends underneath edges of bottom crust.

Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.

Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.

Mixed Greens with Goat Cheese, Cranberries, and Walnuts

A delicious salad - and very easy to make!

• 16 cups mixed greens
• 1 cup sweetened dried cranberries
• 1 cup toasted walnut halves
• Your favorite Vinaigrette
• 1 (11-ounce) package goat cheese, crumbled

Combine greens, cranberries, and walnuts in a large bowl. Just before serving, toss with 2/3 cup of your favorite Vinaigrette, and top with goat cheese.

Stuffed Pork Loin with Spinach and Parmesan

I made this pork loin one evening and it was a big hit. I will definitely serve this to company!

• 3-4 lb. pork loin, trimmed of excess fat
• 2 soft rolls, processed into crumbs
• 1 cup chopped spinach (thawed and drained if using frozen)
• Butter
• 1/4 cup Parmesan
• 1/2 cup shredded mozzarella
• 2/3 cup vegetable broth
• Salt and pepper to taste
• 1 teaspoon Italian seasoning

Combine bread crumbs with all of the remaining ingredients and 2/3 cup of vegetable broth. Set the pork on a cutting board and slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat to lay flat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper, and set aside. 

Spread the stuffing over the pork. Gently roll the pork being careful not to make the roll tight enough to squeeze out the stuffing. Start at one end and wrap with string to secure the roll.

Sprinkle the stuffed pork loin with salt and pepper. Bake at 350 degrees for 1.5 hours or until internal temperature reaches 160.

Mozzarella Stuffed Meatloaf

Meatloaf made with beef, pork, cheese, eggs, soup mix and bread crumbs with Mozzarella cheese inside!

• 1 pound ground beef
• 1 pound ground pork
• 1 envelope dry onion soup mix
• 2 eggs, beaten
• 1 1/2 cups dry italian bread crumbs
• black pepper to taste
• 3/4 cup water
• 2 cups shredded mozzarella cheese

Preheat oven to 350 degrees

Combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water in a bowl. Stir in 1/2 cup of the cheese. Mix well and spread mixture into a cookie sheet. Spread remaining 1 1/2 cups cheese over meat and roll up like and egg roll. Shape the meatloaf a little after it is rolled.

Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.

Crabby Mac N Cheese

Crabby Mac uses the Classic Baked Mac and Cheese recipe with the delicious addition of crab!

• 12 ounces chopped cooked crab
• Kosher salt
• 8 ounces fusilli or other short pasta
• 4 tablespoons unsalted butter, plus more for the baking dish 1/4 cup all-purpose flour
• 2 cups whole milk, heated
• 1 bay leaf
• Pinch of freshly grated nutmeg
• 2 1/2 cups shredded sharp white cheddar cheese
• 1 1/2 cups shredded gruyere cheese

Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta. Preheat the oven to 400 degrees F.

Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, 2 minutes, then whisk in the milk. Add the bay leaf, nutmeg and 1 teaspoon salt and simmer, whisking occasionally, until thick, 8 minutes. Remove the bay leaf and stir in 2 cups cheddar and the gruyere. Stir in the pasta and the reserved cooking water to make a loose sauce. Butter a 2-quart baking dish; add the pasta mixture and top with the remaining 1/2 cup cheddar. Bake 15 minutes.

Top with the cheese and a mix of 1/2 cup panko, 1/4 cup chopped chives and 1 tablespoon melted butter; broil until golden. (Do not bake again) 

Angel Hair Pasta with Sun Dried Tomatoes

Our family has a tomato sauce recipe passed down from generation to generation. It is very rich and of course delicious, but I have since sought out lighter, less caloric recipes that are also quicker and easier to prepare. Here is one of my favorites.

• 8 oz sun dried tomatoes
• 1 teaspoon dry or freshly chopped basil
• 3 tablespoons extra light olive oil
• 1/2 onion finely chopped
• 1 cup crumbled ricotta salata

Start by plumping the sun dried tomatoes in 1 cup of very hot water. It usually takes about 15 minutes to soften them. Saute the onion and basil in the olive oil and then add the tomatoes. Keep on low flame for about 10 minutes and then set aside.

Cook pasta according to directions and toss with the tomato mixture. Top with crumbled ricotta salata. Serve hot or cold

Vagabond Rice

Did you ever make too much rice; enough to use for another meal? I have developed this recipe to create a new dish with that day old rice taking up space in your refrigerator. It’s taste is so good, now I deliberately make too much rice. My family looks forward to this tasty side dish with almost any entree.

• 2 cups day old rice
• 2 tablespoons olive oil
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 2 teaspoons oregano
• 1 level teaspoon garlic powder
• 1/3 cup grated parmesan cheese
• salt and pepper to taste
• fresh parsley

Combine rice, wine, oil and lemon juice in a non-stick pot.

Heat on low for about 5 minutes and then raise heat to medium. Add oregano, garlic powder, salt and pepper. Stir frequently. Just before serving, mix in parmesan cheese and sprinkle with fresh parsley.

Thai Basil Chicken

Just picked up a bunch of Thai Basil from the farm and love, love, love Thai Basil Chicken! I serve it with brown rice but you can eat it with white rice or rice noodles too!

• 1 egg
• 2 tablespoons of oil
• 1 whole chicken breast (or any other cut of boneless chicken)
• 5 cloves of garlic
• 4 Thai red chilies (can use any hot red pepper)
• 1 tablespoon oil for frying
• 1 teaspoon of oyster sauce
• ½ teaspoon light soy sauce
• ½ teaspoon sugar
• 1 splash of dark soy sauce
• 1 nice handful of Thai basil leaves

First, scramble and cook the egg. Set aside. Cut the chicken into small bite sized pieces.

Rinse and peel the garlic and chilies, and pound them. They don't need to be super fine, you just want to bring out the oils and flavors.

Heat your pan on high heat, and add about 1 tablespoon of oil.
When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds but don't let them burn. Toss in chicken and stir fry continuously until it's just about fully cooked. 

Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds. Grab a handful of Thai basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat. Toss in scrambled egg.

Stuffed Zucchini Blossoms

An Italian specialty that my family has enjoyed for years. They taste just as good at room temperature as they do hot.

• 2 tablespoons olive oil
• 1/2 pound ground pork
• 1/3 pound salami or Italian ham, very finely chopped (optional)
• 1 garlic clove, finely chopped
• Small handful of fresh Italian parsley leaves, finely chopped
• 2 large eggs
• 1/4 cup grated Parmiginao-Reggiano cheese
• Freshly ground pepper
• 12 good-size zucchini flowers
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter 
• Egg wash
• Flour 
• Salt and Pepper to taste

Place the olive oil in a large saute pan over medium heat. When the oil is hot, add the veal, pork, salami or ham, garlic and parsley and stir briskly to blend. When the meats are fully cooked, about 5 minutes, transfer to a large mixing bowl and let cool completely.

When the meats are cool, add the eggs and cheese and season with salt and pepper. Mix to combine.

Gently stuff each zucchini flower with the meat mixture, closing the opening by pressing the tips of the petals together. Dredge in egg and then in flour seasoned with salt and pepper.

Place 2 tablespoons olive oil and butter in a large saute pan over very low heat. When the butter is melted, set the stuffed zucchini flowers in the pan. Let cook about 15 minutes. Midway through the cooking, turn over the flowers to get all sides crispy. Remove from the pan and serve either hot or at room temperature. 

Teriyaki Japanese Eggplant

A quick, easy to follow recipe for eggplant, especially the small Japanese kind! The Asian flavor brings out the best of this subtle vegetable and completes any meal.

• 4 whole Japanese eggplants halved length wise
• 2 + 2  teaspoon extra-light olive oil
• 2 tablespoon reduced sodium soy sauce
• 4 teaspoon sugar
• 1 tablespoon rice wine or white wine
• 2 tablespoon minced scallions

Halve each eggplant length wise. Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern. Arrange the eggplant skin side up in a single layer on a non-stick pan or grill.

Lightly brush with half the oil; and cook for a few minutes or until limp but not burnt.

In a small bowl combine soy sauce, sugar and wine.

Turn eggplant slices over and brush with remaining oil and cook for another minute or two.

Brush with soy sauce mixture, cook for 1 more minute more until eggplant is tender and sprinkle with scallions before serving.

Cold Black Bean Noodles with Sesame and Sweet Chili Dressing

Black Bean Gluten Free noodles are long and skinny. Costco sells a 2 lb. box, but you can by it by the package as well. The flavor is a light black bean taste with a very pleasant chewy texture. This recipe is adapted from a Korean cold glass noodle dish that I also enjoy making.

• 1 carrot peeled and sliced thin
• 4 oz mushroom sliced thin
• 1 oz chives sliced in 1 inch sections
• 1/2 white onion sliced thin
• 2 scallions chopped
• 2 cloves garlic minced
• 1 cucumber peeled, seeded and sliced
• 1 cup bean sprouts
• Sesame Seeds

For dressing you will need oyster sauce, sweet chili sauce, soy sauce and sesame oil.

Boil the black bean noodles as directed on package. Drain and run under cold water. Set aside.

Heat wok or fry pan with cooking oil. Stir in carrots, mushrooms, chives, onion, scallion and garlic.

Saute until carrots are tender and onion is translucent but not browned.

Mix together 1 tablespoon of oyster sauce, 2 tablespoons sweet chili sauce, 3 tablespoons soy sauce, 2 teaspoons of sesame oil and toss with noodles. Mix in stir fried vegetables, adding more sesame oil as needed. Mix in cucumber and bean sprouts. Sprinkle with sesame seeds and Serve cold.

NOTE: You can add kick to this dish by adding crushed red pepper to the recipe!

Comté and Chive Quiche

Comté, also called Gruyère de Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. There are practically 83 flavors, which can be savored while tasting Comté. But the main aromatic flavors that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish. This cheese makes a delicious quiche and I used fresh picked chives from the farm!

• 4 oz. Goat Cheese
• 16 oz. Comté French Cheese
• 12 tablespoons Chives snipped
• 8 Eggs
• 8 oz heavy cream or low-fat plain Greek-style yoghurt
• 2 teaspoons dijon mustard
• salt & pepper to taste
• 4 oz. cooked crumbled bacon (optional)

Roll out pie crust to fit in pie tin. Line with parchment paper and fill with beans and bake for 10 minutes. Remove paper and beans and bake for another 5 minutes.

Mix all ingredients and fill 2 pie crusts. Bake for another 20-25 minutes or until solid, but still has a little wobble in the center. Cool down to room temperature and serve.

GRILLED BEET SALAD with Goat Cheese and Hazelnuts

The earthiness of the beets comes through by grilling them. This recipe is basically just slicing the beets, tossing in olive oil and throwing on the grill. Can’t get easier than than. The goat cheese and hazelnuts are a unique and unexpected addition to this delicious salad.

• 8 beets beets 
• 1/2 red onion thinly sliced (optional)
• olive oil
• balsamic glaze
• salt and pepper
• crumbled goat cheese
• toasted hazelnuts

Prepare a medium fire in the grill. A lightly oiled vegetable grill rack is optional but recommended.

Scrub the beets well. Cut the tops and roots off the beets. Slice the beets about 1/4 inch thick. Place in a bowl and toss with the oil until all the surfaces are well coated.

Grill the beets, turning or tossing a few times and brushing with more oil if desired, for 15 to 20 minutes. The beets are done when the slices are lightly charred and flexible. Taste one to be sure.

Remove from the grill and place on a platter. Sprinkle with salt and pepper. When the beets have cooled, arrange slices on a bed of lettuce in a salad plate. Sprinkle with goat cheese and crushed toasted hazelnuts. Drizzle with olive oil and balsamic glaze.

Carrot Pancakes Made with Gluten Free Flour

These pancakes are really tasty and not too sweet. You can eat them savory with sour cream or sweet with maple syrup. I use gluten free flour in my recipe, but you can substitute regular flour and they come out just as delicious!

• 1 Cup King Arthur Gluten Free Flour
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 3 teaspoons sugar
• 2 tablespoons oil
• 1 cup carrot pulp

Wash and peel 3-4 medium to large carrots. Microwave carrots until tender. Put carrots in food processor and pulse until a pulp forms. You might have to add 1 teaspoon or two of water if pulp is too dry.

Combine the flour and baking powder and mix well. Stir in egg and milk. Add the rest of the ingredients and mix until pancake batter is smooth and has no clumps.

Spray a non-stick skillet with cooking spray and cook about 5 pancakes at a time on the skillet, turning once to get lightly browned on both sides, just like you would a regular pancake.

Serve with Maple syrup or sour cream  or Yogurt Cream Cheese Drizzle (recipe follows).

Yogurt Cream Cheese Drizzle

• 2 ounces (1/4 cup) light cream cheese (Neufchatel), at room temperature
• 1/4 plain non-fat Greek yogurt
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Dash ground cinnamon
• 1/2 teaspoon milk

Beat all ingredients with a hand mixer on medium speed until well blended. Serve.

White Bean and Garlic Scapes Dip

Garlic scapes are the "flower stalks" of hardneck garlic plants, although they do not produce flowers. Scapes have a mild to medium strong garlic flavor while bulbs are medium to strong in flavor. Things to do with scapes: Scape Pesto, Grilled Scapes, Scape Hummus, Scape Compound Butter, Scapes as aromatic, Scapes as vegetable, Scape Sou and of course Scape Bean Dip!

• 1/3 cup sliced garlic scapes (3 to 4)
• 1 tablespoon fresh lemon juice, more to taste
• 1/2 teaspoon salt, more to taste
• Pepper to taste
• 1 - 15 ounce can organic cannellini beans, rinsed and drained
• 1/4 cup extra virgin olive oil, more for drizzling.

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

NOTE: Reprinted and taste adjusted from the New York Times

Shrimp and Avocado Pasta Salad

A very light and refreshing summer salad that compliments any meal!

• 1 Lb Penne, Rigatoni OR Rotelle Pasta
• 1 Lb. Cooked Shrimp
• 2 Avocados, Diced In Pieces About 1/2 Inch Square
• 1 Cup Chopped Celery (Optional)
• 1/4 Cup Sliced Scallions
• 1 Cup Finely Chipped Red Onion

• 1/2 Cup Finely Chopped Cilantro
• 1/2 Cup Olive Oil
• 1 Tablespoon Sugar
• 1/2 Teaspoon Salt
• 2 Tablespoons Lime Juice
• 2 Cloves Garlic Finely Minced
• 1 Teaspoon Dill
• 1/4 Tsp. Chile Powder

If using frozen shrimp, thaw overnight in the refrigerator or in the bag in room temperature water, then drain well in a colander. 

For dressing, Combine lime juice, cilantro, oil, sugar, 1/2 teaspoon salt, garlic powder, dill, and chile powder in a blender. Cover and blend until well mixed. Set aside.

Cook pasta according to package directions; rinse in cold water and then drain. Dice avocado and toss with 1 tablespoon lime juice in plastic bowl. 

Combine Pasta, shrimp, celery, scallions and red onions in a large bowl. Gently toss in avocado. Pour dressing over ingredients stirring until well blended making sure not to brake up the avocado pieces.

Salad can be made 1 day ahead and stored in refrigerator, but make sure you bring it up to room temperature before stirring and serving.

4th Of July Flag Cake

This is a fun and festive dessert that is easy to make and one of my favorite recipes during this time of the year. VERY moist, refreshing and pretty to look at! 

• Prepare cake according to package directions but replace the water with pineapple juice and bake in a 9x13 inch pan. Cool completely.

• All you do is add a small package of instant vanilla pudding, 1 cup of milk, and 1 tsp vanilla to an 8 oz cool whip. You combine the pudding mix with milk and vanilla, and mix until smooth. Gently fold in cool whip until no streaks.

• Place blueberries in a square in the corner, and arrange sliced strawberries and bananas as stripes to make an American flag.  Take strawberry all fruit and stir until loose. Brush glase onto all of the fruit. Chill until serving.

Chard and Rice Noodle Soup

Swiss Chard and Rice Noodle Soup is super fast, super easy, and very gratifying! 

• 2 quarts rich and flavorful chicken stock
• 1 pound steamed Swiss chard, leaves only coarsely chopped
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• 1 tablespoon fresh lemon juice
• 8 ounce rice noodles
• 1 teaspoon Sriracha (hot sauce made from a paste of chili peppers)
• salt and pepper to taste
• 1 pound steamed Swiss chard, stems and center ribs removed 
• and leaves coarsely chopped
• 8 ounce cooked rice noodles

Saute onion and garlic in a small pan in olive oil and set aside.

In a large pot,bring chicken stock to a boil.Cook rice noodles in broth a minute or two until just tender and take them out of broth and run them under cool water to stop the cooking. Add rest of ingredients except the chard and noodles to the broth. Reduce heat to simmer for 10 minutes.

Place a large handful of swiss chard into the bottom of the serving bowl. On top of the chard place 1/2 cup of noodles. Next, pour broth over the noodles and the chard. The heat of the broth will heat the chard to perfection.

ON THE LIGHTER SIDE - Sauteed Swiss Chard

This is a tasty way to enjoy Swiss Chard. Delicious and easy to make, Swiss Chard makes a bold statement in a vegetable garden and it looks just as good on your table! The balance of the acid in the lemon juice and savory flavor of the garlic and just a little red pepper kick makes this a delicious dish that I am sure you will prepare again and again!

• 1 Bunch Swiss chard
• Olive Oil
• 5 garlic cloves slice very thin
• Juice of 1 lemon
• 2 tablespoons of good table olive oil
• Crushed red pepper to taste
• Salt to taste

Remove the stems and save for another recipe. Cut the leaves into thin strips. Heat olive oil and stir in garlic and red pepper. Cook for a minute and then add the swiss chard until the flavor mellows and the leaves wilt, about 5 minutes stirring constantly. Toss with lemon juice and serve.

ON THE LIGHTER SIDE - Beet and Red Onion Salad

If you like beets, you'll love this recipe! If you are not sure, introduce yourself  to beets by trying this terrific dish. Great flavor and really easy to make. 

And of course I used the fresh picked beets from the farm that I got today!

• 1 bunch fresh beets on the medium to large side
• 1/2 red onion sliced thin
• 5 tablespoons olive oil
• 2 tablespoons white balsamic vinegar (can use dark)
• 1/2 teaspoon dried basil
• 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon natural raw sugar (optional)

Set the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets can easily be pierced, 45 to 50 minutes. Cool the beets and then rub with a paper towel to easily get the skins off. 

Cut the beets in half and then into slices. Mix with red onion slice and then add there set of the ingredients. Toss well and refrigerate to blend flavors.

Serve as a summer side or along side some goat cheese crostini.

ON THE LIGHTER SIDE - Asian Beet Greens Stir-Fry

The stems and greens from the beet are sautéed with ginger, garlic, scallions, and tossed with sesame oil, sweet chili sauce and sesame seeds. This recipe is very tasty and light and I used organic beets freshly picked from the farm!

• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1/2 slice of fresh ginger minced
• 2 sprigs scallion slice into inch pieces
• 1 bunch of beet greens with stems
• 1 tablespoon sweet chili sauce
• 2 tablespoons of soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds

Heat oil in a large non stick skillet or wok over medium heat until hot. Add the garlic, ginger and scallions and cook until fragrant.

Add the beet stems and cook until tender, stirring often. Add the beet leafy greens and cook until wilted and dark green.

Once cooked, drain excess liquid and then add the seasonings, sesame oil and seeds, stir until well coated.

Down on the Farm...

I found the most fabulous gem of a place today right here in my hometown called Llama Mama Good Farm. It is a nonprofit 100% organic organization that promotes healing, wellness and nutritional education. The most interesting thing about this great little farm is the Llama roaming around and the manure that they use as fertilizer for their crops! Availability of items changes each week so it's always exciting to see what's there!

I am so excited to add Llama Mama Good Farm to my list of "Places Worth Going". I intend to add more recipes on Food Newsy that are "On The Lighter Side" and also healthy alternatives.

Today at the farm I scored some pretty awesome veggies like, Garlic Scapes (that are fantastic), Beets, Swiss Chard, a variety of Lettuce, and a beautiful Herb Bouquet. I also got to meet Linda, Co-founder and farm operator.

BTW - visiting and purchasing at the farm is by appointment only. Just check them out on Facebook or see their website at http://www.llamamamagoodfarm.com

Here are some pictures along with the first of many tips and/or recipes using some of the goods from Llama Mama Good Farm. 

Recipes for Asian Beet Greens Stir Fry, Beet and Red Onion Salad, Sauteed Swiss Chard and White Bean and Garlic Scape Dip to come!

Pictured below are my purchases today, with a great tip on preserving fresh herbs.

To preserve herbs for later use, simply put into ice cube trays or vacuum seal bags along with some good olive oil and freeze them. Take them out as needed!

Chicken Meatball and Baby Bella Marsala over Creamy Polenta

Polenta is a nice alternative to pasta or rice and can be enjoyed as a meal or a side dish. Here is a simple yet impressive main dish that is not only mouth watering, but also presents well enough to serve to company!

• 1 lb lean ground chicken
• 1 cup Italian seasoned bread crumbs
• 1/4 cup grated parmesan cheese
• 1 Tbsp minced garlic
• 1/4 cup milk (I use 2% milk)
• handful fresh chopped parsley

For the Sauce:

• 1 Tbsp butter
• 1 Tbsp olive oil
• small red onion diced
• 6 cloves garlic, chopped
• 10 oz baby bella mushrooms, sliced
• 1 tsp dried thyme
• 1 cup marsala wine
• 2 1/2 cups chicken broth

For the Polenta:

• 2 cloves garlic chopped
• 2 Tbsp onion diced small
• 4 cups chicken broth
• 1 cup quick cooking polenta
• 1/3 cup grated parmesan cheese
• 4 Tbsp butter
• fresh parsley

Make the meatballs. Preheat your oven to 350 degrees. Mix all the ingredients for the meatballs together in a bowl. Place 1" meatballs on a parchment lined baking sheet. Bake for 20 minutes.

In a large saucepan, over medium low heat, add the butter and oil. Add the garlic, onion, thyme and mushrooms. Cook until softened, but not browned. Add the marsala wine and cook until reduced by about half. Stir in chicken broth and simmer on low for 120 minutes.

Make the polenta by drizzling olive oil into a pan and adding the garlic and onion. Cook until softened. Add in chicken broth let it come to a simmer. Turn off the heat and whisk in the polenta, continue whisking until all the liquid is absorbed and it is smooth and creamy. Stir in some fresh parsley, the grated cheese and butter.

Serve the meatballs and mushrooms over the polenta and enjoy!

Spicy Seafood Hot Pot

This is a very fragrant and delicious soup. I make mine with pork, shrimp, mussels and squid, but you can add crab, fish and just about any other shellfish to the dish. It has lots of ingredients but is very easy to make!

• 4 inch x 4-inch sheet of dried laver crumbled
• ½ cup of onion, sliced
• 4 ounces of lean pork, cut into thin strips, mixed with a pinch of salt and ground black pepper in a small bowl. Set aside 
• 6 large shrimp shelled and deveined
• 10 mussels cleaned and de-bearded 
• 4 ounces of squid cut into ½ inch x 2 inch pieces
• 1 tbsp. of minced garlic
• 2 tsp. of minced or sliced ginger
• ¼ cup of vegetable oil
• 2 tsp. of salt
• 3 tbsp. of hot pepper flakes 
• ½ tsp. of ground black pepper
• ¼ cup of carrot, sliced into ½ inch x 2-inch strips 
• 4 stalks of green onions cut into 2 inch long pieces 
• 1 pound of cabbage (or Napa cabbage), sliced 
• 4 ounces of leek, cut into ½ inch x 2 inch pieces 
• 4 white mushrooms, sliced 
• 1 teaspoon of sesame oil 
• Water

Pour 10 cups of water into a pot. Add laver and the onion. Bring to a boil over high heat. Then turn it down and cook for about 20 minutes. Strain and keep the clear stock. Set it aside.

In a small bowl, combine 3 tbsp. of hot pepper flakes and 2 tbsp. of vegetable oil with a spoon. Set aside. You can add more or less hot pepper flakes according to your taste.

Heat up a large wok or a heavy bottomed pot with 2 tbsp. of vegetable oil, and then add garlic and ginger and stir them until light brown.

Add pork strips and stir-fry them for 2 minutes. Add vegetables: cabbage, carrot, green onion, leek, and white mushroom and stir for 5 minutes until all are cooked nicely and light browned.

Add the mixture of hot pepper flakes and vegetable oil and mix them well.

Add squid, shrimp, and mussels and keep stirring over high heat for about 5 minutes.

Add the stock and boil it for about 7-10 minutes.
Add 2 tsp. of salt and ½ tsp. of ground black pepper.

Take out 4 portions of the noodles from the package and add them to the boiling soup and cook until the noodles are done. Take a sample to see if the noodles are cooked fully or not. The noodles should be soft and chewy. Add 1 tsp. of sesame oil and transfer to bowls. Serve it hot. 

NOTE:
You can also buy the shellfish already cleaned and shelled.