Recipes
As prepared by Diane Whitten, Nutrition Educator, at the Saratoga Farmers' Market, and printed in the Saratogian.

Fresh Beet Salad

6 cups torn mesculin mix, spinach or other salad greens
3 cups peeled, shredded raw beets
¼ cup minced chives
1 small can mandarin oranges
1/3 cup raspberry vinaigrette
¼ cup chopped caramelized walnuts

Toss all ingredients together.  Serve with additional vinaigrette.

To make caramelized walnuts melt 1 tablespoon butter or margarine in a small skillet, add 2 tablespoons brown sugar, and ¼ cup walnuts, stir until lightly browned.  For extra flavor add 1 teaspoon of vanilla with walnuts.  Walnuts add a crunchy texture and flavor to any salad, and a nutritional bonus.  Recent studies show that people who include nuts in their diets a few days a week have a lower risk of heart disease.

Blueberry Cobbler 

3 cups (1 & ½ pints) blueberries
½ cup sugar
2 teaspoons fresh lemon juice
1 ¾ cups all-purpose flour
pinch of salt
1 tablespoon baking powder
2 tablespoons butter
2/3 cup low-fat milk
1 egg, well beaten

Cucumber-Yogurt Salad

½ cup plain low-fat yogurt
2 Tablespoons reduced calorie mayonnaise
1½  teaspoons dill weed, crushed
1 teaspoon sugar
½ teaspoon salt
2 cups sliced peeled cucumbers
½ cup grated carrot
¼ cup thinly sliced onion

Scrambled Egg & Ham Burrito

For each serving use:
1 – 2 eggs
1 – 2 ounces diced ham steak
2 tablespoons shredded cheese (Monteray Jack, Pepper Jack, cheddar, swiss or other)
1 flour tortilla or wrap (any flavor)
2 tablespoons Salsa

In a small bowl beat eggs with a teaspoon of water.  In a small skillet over medium heat, heat 1 teaspoon cooking oil until just hot enough to sizzle a drop of water.  Pour in egg mixture, add ham and cheese.  As eggs begin to set, gently scramble them with a spatula.  Continue cooking until eggs are thickened and no visible liquid egg remains. Place a wrap on a plate and put scrambled eggs in center, roll up, top with salsa. For breakfast serve with a fruit salad, at lunch or dinner serve with a garden salad.

Chinese Stir-Fried Peas and Greens  

½ cup vegetable broth
1 tablespoon Hoisin or oyster sauce
1 tablespoon dry sherry
1 tablespoon lite soy sauce
¼ teaspoon sugar
¼ teaspoon salt (optional)
1 tablespoon peanut oil
4 scallions
1 teaspoon grated fresh ginger
½ pound mixed greens
½ pound Sugar Snap or Snow peas
1 teaspoon cornstarch stirred in 1 tablespoon water

In a small bowl, combine first five ingredients, plus salt, if using. Heat peanut oil in a hot wok. Add garlic scapes and ginger, stir-fry 30 seconds. Add pea pods and continue stir-frying another 2 minutes. Add greens and stir-fry an additional minute. Pour in stock mixture, bring to a boil, cover and cook for 1 minute longer. Add the cornstarch mixture in the center of the wok, let it come to a boil again to thicken sauce. Serve hot.

 Fresh Summer Squash Salad

4 small (5 inch) zucchini or yellow squash
¼ cup extra virgin olive oil
¼ cup balsamic or red wine vinegar
2 tablespoons fresh parsley, diced
1 tablespoon fresh oregano, diced
1 tablespoon fresh basil, diced
2 cloves garlic, diced

Cut zucchini into julienne strips by slicing them thinly lengthwise, and then widthwise.  Place zucchini in a bowl and gently mix with remaining ingredients.  Refrigerate for at least one hour before serving. Serves 6. 

 Tomato Bruschetta  

1 loaf crusty French bread
¾ cup Saratoga Sunflower cheese, finely grated
1 tablespoon olive oil
2 medium onions, finely diced
4 cloves garlic, minced
4 medium tomatoes, finely diced
1 tablespoon fresh basil, minced

Slice bread, place on sheet pan and put under broiler, flipping to toast both sides.  Set aside. In a skillet over medium heat, add olive oil, onion and garlic.  Cook onion and garlic until onion is soft.  Add tomato and basil, stir in skillet for 30 seconds until just heated.  Remove skillet from heat.  Place about 1 - 2 tablespoon of tomato mixture on each piece of toasted bread, sprinkle with cheese.  Place under broiler until cheese is just melted.
 

Raspberry Gelatin Pie

½ pint raspberries
3oz package raspberry flavored gelatin
1 cup boiling water
2 cups ice cubes
1 gram cracker crust
whipped topping (optional)

Put raspberries in the graham cracker crust.  In a bowl dissolve gelatin in 1 cup boiling water, stir for two minutes until completely dissolved.  Add 2 cups ice cubes.  Stir until gelatin begins to thicken, remove unmelted ice cubes.  Pour gelatin over raspberries in crust.  Refrigerate until set.  If desired, serve with whipped topping.
                                                                                                                                                                                           

 Almond Meringue Jam Squares  

¾ cup confectioners' sugar
1½ sticks (¾ cup) butter, softened
1½ cups flour (white, whole wheat or half of each)
¾ cup jam, flavor of your choice
3 egg whites
¾ cup granulated sugar
¾ cup sliced almonds

Cream confectioners' sugar and butter together, blend in flour.  Press mixture into a 13 x 9 inch pan.  Bake crust for 12-15 minutes at 350 degrees.  Remove from oven and spread jam over hot crust.  While crust is baking, beat egg whites with a wire whisk or electric mixer until whites are foamy, add granulated sugar and continue beating until whites are stiff.  Spread over jam layer.  Sprinkle almonds over whites.  Return pan to oven and bake for an additional 15-20 minutes.  Cool and cut into squares. 
  

Rhubarb Bread

1 cup buttermilk
1 ½ cup packed brown sugar 
1 egg 
2/3 cup oil
2 ½ cup flour
½  teaspoon salt)
1 teaspoon baking soda
1 teaspoon vanilla
1 ½ - 2 cups chopped rhubarb
½ cup chopped walnuts
½ cup sugar 
1 tablespoon butter, softened

Mix buttermilk, brown sugar, egg and oil in mixing bowl.  Add flour, salt, baking soda and vanilla, and blend.  Stir in rhubarb and nuts.  Pour into loaf pans that have been greased and lightly floured.  Combine sugar and butter, and crumble half over top of each pan.  Bake at 325 degrees for 60 minutes, or until toothpick inserted in center comes out clean.

Makes 2 loaves.

Garlic Scape Tapenade

½ pound garlic scapes
½ cup olive oil 
4 ounces (2/3 cup) olives 
¼ cup roasted red pepper
2 tablespoons lemon juice
1/8 teaspoon black pepper

Cut off and discard the seed pod and the stalk above it.  Cut scapes into 2 inch sections.  Combine all ingredients in a food processor and chop finely.  Do not puree.  Serve as an appetizer or snack on crackers or slices of toasted French bread.  Can also be used as a sandwich spread. Makes about 1½ cups.

Strawberry-Rhubarb Sauce

1 pound Rhubarb, cut into 2 inch pieces
1 pint Strawberries, quartered 
1 cup sugar
2 teaspoon vanilla (optional)
Shortcake biscuits

Place rhubarb in a medium sauce pan.  On medium heat, slowly warm rhubarb.  After the rhubarb cooks and releases water, cover and simmer for 5 minutes.  Add strawberries and sugar.  Simmer for an additional 5 minutes.  Remove from heat and stir in vanilla, if desired.  Allow to cool slightly.  Serve over shortcake biscuits or vanilla ice cream.  Makes about 4 cups.

Preserving Rhubarb

Choose firm , tender, well-colored stalks with good flavor and few fibers.  Wash, trim and cut into lengths to fit the package.  Heating rhubarbs in boiling water for 1 minute and cooling promptly in cold water helps retain color and flavor.  Pack either raw or preheated rhubarb tightly into containers without sugar.  Seal and freeze.

Hot Apple Cinnamon Wrap

3 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon vegetable oil
2 apples (2 cups chopped)
1/3 cup lowfat vanilla yogurt
4 6-inch flour tortillas

Combine sugar and cinnamon.  Brush vegetable oil on one side of each tortilla, sprinkle on a teaspoon of cinnamon sugar.  In a small bowl stir together apples and yogurt.  Place tortilla on plate with sugared side down.  Put a 1/4 of apple mixture o half of tortilla. fold other half over mixture.  In a frying pan on medium heat cook tortilla for about 1 minute or until lightly browned.  Flip to cook second side.  Repeat with remaining apple filled tortillas.

Chicken & Sausage with Peppers

1- 1½ pounds sweet red or green peppers
3 ½ - 4 pound chicken
1 pound sweet Italia sausage
2 - 3 tablespoons oil
2 cups sliced onion
1 teaspoon minced garlic
4 cups peeled, seeded, and chopped tomatoes
½ teaspoon dried oregano
1/4 teaspoon dried thyme
salt & pepper to taste

Slice peppers into ½ inch pieces.  Cut up chicken, rinse and pat dry.  Prick sausage with a fork and cook for 5 minutes in boiling water.  Drain and cut into ½ inch slices.  In large deep skillet heat 2 tablespoons oil and saute the sausage until browned, remove from pan.  Add peppers and cook until tender, set aside with sausage.  Add 1 tablespoon oil to pan, saute the onions until wilted, add the garlic, cook for 30 seconds, then add tomatoes, herbs and salt and pepper to taste.  Cover the pan and cook 5 minutes, uncover and cook until juices reduce, about 10 minutes.  Add the chicken and cook on medium-low for 20 minutes, or until the chicken is cooked through.  Uncover the pan, and add sausage pieces, and peppers.  Cook 5 minutes longer until mixture is heated through.

Sweet Corn and Arugula Salad

8 ears sweet corn
2 cups arugula, torn into small pieces
2 cups cucumber, diced
2 cups cherry tomatoes, halved
1/2 cup Feta cheese, crumbled
1/4 cup balsamic vinegar
2 tablespoons olive oil

Cut raw corn kernels off the cob and combine with other vegetables.  Add cheese and drizzle with oil and vinegar.  Serve at room temperature or chilled.

Garlic- mashed Turnips and Potatoes

1 pound turnips, peeled and diced
1 pound potatoes, peeled and diced
4 cloves garlic, peeled
3 tablespoons butter
2 tablespoons plain yogurt
Pepper to taste

Boil turnips, potatoes and garlic for 10 minutes in pot of salted water, until the vegetables are tender.  Drain.  Put vegetables through a food mill or ricer.  Beat in the butter and yogurt.  Season with pepper, if desired. 
 

Minted Wine-soaked Melon Salad

3 cups watermelon balls
1 cup cantaloupe balls
1/2 cup blueberries
1 teaspoon fresh mint leaves, minced
1/2 cup strawberry-rhubarb wine

Combine all ingredients and allow to soak for at least one hour. 
 

Tomato Salsa for Canning

4 cups peeled, cored, seeded, chopped tomatoes
2 cups seeded, chopped long green chiles
1/2 cup seeded, chopped jalapeno peppers
3/4 cup chopped onions
4 cloves garlic, finely chopped
2 cups vinegar or bottled lemon juice (don't alter amount if you'll be canning salsa, vinegar or lemon juice can be decreased or eliminated if salsa will be stored in refrigerator or freezer)
1 teaspoon ground cumin (optional)
1 tablespoon oregano leaves (optional)
1 tablespoon fresh cilantro (optional)
1 1/2 teaspoons salt (optional)

Combine all ingredients in a large saucepan and bring the mixture to a simmer for 20 minutes, stirring
occasionally.

Winter Squash & Apple Casserole

2 pounds Butternut Squash
6-8 apples, 4 cups sliced
1 cup brown sugar
1/2 cup butter- melted
3/4 teaspoon pumpkin pie spice
1 tablespoon flour

Peel squash and apples.  Cut both into 1/4 inch thick slices. Spread thin layer of oil on bottoms of 9x12 casserole dish or baking pan. Layer half of squash in pan followed by half of apples, repeat layers.  In small bowl combine sugar with melted butter, spice and flour.  Drizzle mixture over casserole.  Bake in a 350 degree oven for 1 to 1 1/2 hours.

4 ears of corn on the cob (or 2 cups corn)
1 large egg
1/2 cup low-fat milk
1 tablespoon melted butter
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Canola oil for frying, about 1/2 cup

Husk the corn and cut the kernels off the cob with a sharp knife.  Each cob will yield about 1/2 to 3/4 cups of corn.  Measure out two cups of corn.  In a medium bowl beat the egg, and add the milk and melted butter.  Sift together the ingredients, and add them to the wet ingredients. This will make a thick dough.  Stir in the corn.  You'll cook the fritters in batches as you would cook pancakes.  Heat about three tablespoons of the oil at a time in a skillet on medium to medium-high heat.  (The oil should not smoke.)  Drop a quarter cup of corn fritter batter at a time into the hot oil.  Press the batter down to resemble a pancake.  After it's browned on one side, flip the corn fritter to brown on the other side.  Remove from skillet.  Add more oil and repeat with remaining batter.  Serve hot with warmed maple syrup.

1 pint (2 cups) cherry tomatoes (or substitute tomatoes of your choice)
4 oz aged feta cheese
1 Hass avocado
2 cloves garlic
1 tablespoon fresh lime juice
1 tablespoon olive oil

Cut cherry tomatoes in half, or larger tomatoes into bite sized pieces.  Place cut tomatoes in a medium sized serving bowl.  Crumble feta cheese and add to bowl.  Cut avocado in half, remove pit, and scoop out the flesh with a spoon.  Using a fork, roughly mash the avocado and add to the tomatoes and feta.  Mince the garlic and add along with the lime juice and olive oil.  Serve on top of sliced French bread, pita bread or baked corn chips.

2 pounds small new potatoes (about 20 1-1 1/2 inch or 1 quart)
1 tablespoon salt
6 tablespoons cider vinegar, divided
1/2 cup diced red onion
1/2 cup diced scallions
1/4 cup chopped fresh parsley
3 tablespoons olive oil, divided
3/4 pound smoked Kielbasa
1 clove garlic
1/4 - 1/2 teaspoon cayenne pepper
2 tablespoons Dijon mustard
1/2 teaspoon black pepper
3 drops Tabasco sauce

In a large pot, boil potatoes with salt for 20-30 minutes or until they are tender.  Drain and when cool to the touch, cut potatoes in half.  Place in a large bowl and drizzle on 3 tablespoons of the cider vinegar.  Add the diced onion, scallion and parsley.  Slice Kielbasa into 1/4 inch rounds, then cut each round in half.  Heat 2 tablespoons of the olive oil in a large skillet on medium high heat.  Add the Kielbasa and fry it in the oil until browned, about 5 minutes.  Combine Kielbasa with potatoes.  In the skillet, combine 1 tablespoon of olive oil, and 3 tablespoons cider vinegar, with the remaining ingredients.  Whisk ingredients together to warm them, then drizzle this dressing over the warm potato and Kielbasa salad.  Serve immediatley.  Leftovers make great tangy home fries when reheated in a skillet.  Makes 6-8 serving.

1 teaspoon fresh mint, minced
2 cups watermelon or honeydew melon, seeded & cubed
1 cup Green Apple Riesling Wine
1/3 cup orange juice
1/2 cup crushed ice
1/4 cup seltzer water


Add the finely minced mint to a blender along with the melon, wine, orange juice and ice.  Blend until smooth.  Pour into four wine glasses, and add a tablespoon of seltzer to each to add some sparkle.  Garnish with a sprig of fresh mint.  Makes 4 servings.