Thayer in the Kitchen

We spent a very pleasant Thanksgiving in north central Missouri with my brother and sister-in-law.  I volunteered to bring the pies.  Since it turned out there were only going to be four of us, I decided two pies were sufficient.  I made a pumpkin and a cranberry apple.  The recipe for the cranberry apple is in an earlier post.  Priscilla said this was the best pumpkin pie she had ever had.  I really liked it too.  I think using fresh pumpkin makes a difference in the end result.  I also like this recipe because it is not too sweet and is very mildly spiced (no cloves!).  Choosing and preparing your pumpkin :  Smaller is better: Choose sugar pie pumpkins or other flavorful varieties. Small and sweet, with dark orange-colored flesh, they're perfect for pies, soups, muffins and breads. A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes callin...

This is a chili made with chunks of beef rather than the traditional ground beef.  I made it primarily to use up the last of the green peppers from my CSA farm.  I'm not really a green pepper fan, but I felt compelled to use them rather than have them fade away in the frig. 2 pounds cubed stew beef Flour 1 1/2 cups (8 ounces) chopped onion 1 cup (5 ounces) diced fresh green bell pepper (I used 2 large green peppers because that's what I had and wanted to use up) 2 or more cloves garlic, peeled and minced, depends on how big the cloves are. 2 cups (15 ounces) chopped tomatoes, fresh or canned (I used canned) 6-ounce can tomato paste 2 tablespoons dried cilantro (optional, but good)  I did use it but I don't think it made much difference 2 teaspoons chili powder (you can add more later) 2 teaspoons ground cumin 2 teaspoons salt, to taste up to 2 tablespoons sugar, to taste, optional; cuts the acidity of the tomatoes 1/4 to 1/2 teaspoon ground chipotle chi...

I know a lot of people don't like beets.  Arthur and I both like them.  Now I'm not sure if you dislike beets this soup will convince you that you do.  However, if you think they're OK or really enjoy them, then I recommend you try this tasty soup.  Arthur voted it a definite keeper. It is good served either hot or cold. 6 medium sized beets (1 1/2#) 1/4 cup butter 1/4 cup flour 3 cups of chicken broth 1 cup sour cream (lower fat is OK) 1-2 tablespoons lemon juice (taste after adding 1) 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons fresh chopped dill (if you don't like dill you can substitute chives) Cook the beets, covered in boiling salted water or in the microwave for 45 minutes or until tender.  Drain and peel when cool enough to handle.  Chop the beets, reserving 1/2 cup.  Place the rest of the beets in a blender.  Melt the butter, stir in flour and cook for 2-3 minutes.  Stir in the broth until smooth....

This is a delicious comfort food supper.  Easy to make and great to eat.  We've been getting great potatoes from our CSA farm.  This is an excellent way to use some of them.  Here in Wisconsin it is getting chilly, but I still have my rosemary plant outside on my deck in our container garden.  Your kitchen will smell wonderful as you roast your chicken dinner with fresh rosemary. 1-2 navel oranges 3 Tbs. extra-virgin olive oil 1 tsp. kosher salt, plus more as needed 1/2 tsp. dried chile flakes 1# red potatoes, cut into chunks 2 medium red onions, sliced into 1/2-inch-thick circles 2- 5-inch sprigs fresh rosemary, plus 3/4 tsp. minced 6 chicken thighs (about 6 oz. each), trimmed of excess fat and skin (bone in or boneless--either would work) Heat the oven to 425°F. Finely grate 1 tsp. orange zest. Stir together the zest, oil, 1 tsp. salt, and the chile flakes in a small bowl. On one end of a large rimmed baking sheet, toss 1 Tbs. of the oil ...

I have had problems making dishes with the bunches of pea shoots that have come in my CSA box.  I've made the mistake of not getting rid of the stems.  That was definitely not good.  It was like chewing on a bunch of little sticks.  No matter what the dish is, this is an unpleasant experience. The most recent thing I tried was this soup. Good!  I avoided using the stems in the soup. I'd make it again which is why I'm posting it. •1 Onion •3 Slices Bacon •1-2 Medium Potatoes •1 bunch of Pea Shoots •2 cups Chicken Stock •Sour Cream •1-2 tbsp chopped fresh chives Chop the bacon and chop the onion finely.  Fry in a saucepan together until the bacon and onion are starting to brown. Chop the potatoes coarsely. Add the potato and the chicken stock to the saucepan. Boil for 10 minutes until the potato is soft. Place the contents of the sauce pan into a blender, and blend until smooth.  Then add the pea sho...

The woman who sits in the cube in front of mine was having a birthday a couple of weeks ago.  Typically people from your department bring in treats to help celebrate your birthday.  They aren't usually as good as this treat was.  I think it can be served as a dip with Scoops tortilla chips or a salad--just skip the chips. It is almost as easy to make as it is tasty to eat. 2-3 avocados, cubed (they have to be ripe, but not mushy) 4 diced tomatoes 1/2 cup finely chopped red onion (or whatever kind you have) 4 oz. crumbled or cubed feta cheese (original recipe called for 8 oz. which I think would be too much) Dressing 3 minced cloves of garlic 3 tablespoons parsley 1 teaspoon oregano 2 tablespoons olive oil 1 tablespoon red wine vinegar Pour the dressing over the vegetables.  Add the cheese and mix.  Serve with the chips. You can also substitute fresh basil in the recipe for the parsley.  The oregano could still be used or not.

I forwarded this recipe to our CSA farm as a good way to use tomatillos other than salsa verde.  "Here is the recipe for the chicken dish with the tomatillos. We had company for dinner and everyone thought it was delicious. I served it with a salad made from your beets & tomatoes with a shallot vinaigrette." 2# tomatillos (husks removed, washed & halved) 1 whole chicken cut in pieces or a pkg of breasts & legs coarse salt & pepper 2 jalapenos, seeds removed and chopped (if you prefer a hotter dish you can leave in the seeds) 1 medium onion, chopped 3 garlic cloves, chopped 1 large can hominy, drained (this is optional--you could leave it out and serve the dish with brown rice) 1/4-1/2 cup chopped cilantro Puree the tomatillos in a blender or food processor. Brown the chicken pieces in a little hot oil and season with salt & pepper. Remove chicken and saute onions & jalapenos until tender. Add the garlic for another minute. Stir in the toma...

We actually like Swiss Chard, but I know quite few people are not fans.  I tried this recipe with our most recent bunch of Swiss Chard from our farm.  It is layered potatoes, cheese and tender greens and makes a lovely skillet cake.  Arthur and I both decided it was a keeper. 1 tablespoon butter 1 tablespoon extra virgin olive oil 3 cloves garlic, finely chopped 1/2 yellow onion, finely chopped 3 medium russet, white, or yellow finn potatoes, thinly sliced (no need to peel) Salt and pepper to taste 1 bunch Swiss chard, leaves coarsely chopped, chop the stems and keep separate 1 cup grated Jarlsberg or Gruyere cheese (or whatever you have available) Preheat oven to 350°F. Heat butter and oil in a (10-inch) seasoned cast iron skillet over medium heat. Add garlic, onions and chard stems, cook until onions are translucent, about 5 minutes. Spread out vegetables evenly in the bottom of the skillet and remove skillet from heat. Arrange a third of the...

Apparently my CSA farm had a bumper crop of Asian eggplant this year.  A book club friend mentioned this recipe which I decided to try with some of our eggplant bounty.  I highly recommend it.  The original recipe included a recipe for a homemade Mexican red sauce.  I purchased a can of enchilada sauce and think it works quite well.  I used a can marked medium (heat).  I guess next time I would use mild because Arthur thought the sauce was too spicy.  If you like spicy I'd go for it because I thought it was just fine.  8-12 tortillas (I used Gitto Family Farms 8" whole wheat tortillas--which are available at the Madison farmers' markets)  1 package was just the right amount for the filling 1-2 tablespoons olive oil 1 cup chopped onions 2 tablespoons minced garlic 1 1/2 teaspoon salt black pepper to taste 6 cups cubed eggplant (approx two medium sized ones) into 1/2 in. pieces 1 chopped sweet pepper (red or green) 1 cup toasted almond...

This is recipe that I borrowed from Martha Stewart.  We really liked this combination of mashed potatoes and kale.  I used less bacon than the recipe originally called for.  You could certainly use more if you wanted to.  The quantities in this recipe are quite flexible.  This would be a good brunch dish with fried eggs.  The patties are also tasty for supper.  2 pounds potatoes, peeled or not--your choice coarse salt and ground pepper 1 leek, halved lengthwise, rinsed well and sliced thinly.  I used some baby leeks from our CSA farm that looked like green onions.  I used the entire bunch. 1 bunch kale (3/4 #), be sure not to use the stems which are too tough.  Chop the leaves coarsely 1/4# bacon, diced 2 tablespoons butter A little flour Cook the potatoes, kale and leeks until tender in boiling salted water probably for about 10-15 minutes.  Drain and mash vegetables.  The mixture does not need to be smooth....

I found this recipe that I had saved and decided I should post it before it was never located again.  This is definitely Christmas in July.  I made this dish for a New Year's Eve party last winter. It is delicious and very festive!! 1/2 wheel of Brie (about 4" diameter), at room temperature 1 sheet frozen puff pastry, thawed 1/3 cup dried cherries, coarsely chopped 2 teaspoons fresh thyme leaves 1 tablespoon unsalted butter, melted Preheat oven to 425 degrees.  Slice off the top of the Brie and discard.  Roll out the pastry to a 12 inch square and cut two 6" rounds from it.  Put one of the rounds on a rimmed baking sheet, sprinkle with half of the dried cherries and thyme.  Press gently so they stick.  Set the Brie, rind side down on top of the pastry, sprinkle with the rest of the cherries and thyme.  Cover with the other circle of pastry.  Crimp the edges together to seal the cheese.  Brush the top of the pastry with ...

I made this cake to take to a Books for Cooks meeting.  We were discussing a book on olive oil that I hadn't read, but we were also going to share olive oil tastings and cold summer soups all using olive oil.  I found out that you don't need to use a super expensive olive oil in this cake because with all the other flavors you can't taste the flavor of the olive oil.  However, it is a delicious cake.  The women attending the book club all liked it and Arthur loved it and said it had to go on "the blog."  I grated the zucchini with the grating disk on my food processor.  It takes quite a bit of zucchini to make this cake, which in the height of summer is a good thing. 1 cup (135g) almonds, pecans, or walnuts, toasted 2 cups (280g) flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher or sea salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 3 large eggs, at room temperature 1 3/4 (350g) cups ...

This recipe was adapted from recipe I found on the Trader Joe's website.  It was an entry for a contest on using quinoa.  I think the recipe author was one of the winners.  I like the recipe for a few reasons.  It's high in protein because of the ingredients like quinoa, cottage cheese, eggs, etc.  It provides another good use for zucchini which we all like to have at this time of the year.  And yet another couple of reasons, the patties are easy to make and tasty to eat. 2 cups cooked quinoa * 1/2 cup shredded mozzarella (I actually used Tuscan Dream from Edelweiss Creamery, a local artisan cheesemaker) 1 cup cottage cheese (low fat is fine) 1 cup packed shredded zucchini 3 eggs, beaten 3 tablespoons whole wheat flour 2 green onions, chopped 1 cup Panko bread crumbs (preferably whole wheat) 1 teaspoon cumin 2-3 cloves of chopped garlic Salt & pepper to taste Olive oil for frying the patties Combine all the ingredients except th...

A few weeks ago I tried a recipe for rhubarb pancakes.  I will not be posting this recipe.  I guess rhubarb needs sugar to bring out its flavor.  The pancakes with chopped raw rhubarb didn't have any rhubarb flavor so why bother.  However, these pancakes topped with rhubarb compote made for a very pleasant breakfast.  Although rhubarb season has now passed, it will come again and I'll be ready for it with this yummy breakfast recipe.  Cornmeal Buttermilk Pancakes •3/4 cup unbleached all purpose flour •3/4 cup yellow cornmeal •2 tablespoons sugar •1/2 teaspoon baking powder •1/2 teaspoon baking soda •1/2 teaspoon salt •1 1/4 cups buttermilk •2 large eggs •3 tablespoons unsalted butter, melted, cooled Combine first 6 ingredients into large bowl. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended. Preheat oven to 300°F. Cook the pancakes on a griddle or...

This soup is not really a summer soup. However I don't want to lose the recipe because its a yummy soup which uses basic ingredients so I'm posting it now.  Be sure to use a very good, preferably local cheddar cheese since this is what really gives this soup its flavor. 1/4 pound sliced bacon, cut crosswise into thin strips 1 large onion, chopped 3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes (if the potatoes are organic and the skins are in good shape, there is no need to peel the potatoes) 4 cups chicken broth 1 teaspoon salt 6 ounces cheddar, grated (about 1-1/2 cups) 1/4 cup chopped chives or scallion tops In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low. Add the onion and cook, stirring occasi...

I'm always on the lookout on how to use my CSA vegetables.  I saw this recipe on EatingWell.  I would make the pancakes again but I would pay more attention to the directions.  The recipe said to bake the pancakes in the oven for 15 minutes.  I didn't do that and the pancakes were a bit on the crunchy side.  However, they would be worth making again because the flavor is good.  I even used a black radish that was lurking in my vegetable draw.  We got a couple of the radishes in an early CSA box.  I was hoping they would just disappear.  These pancakes were a great place to use one of them.  You would never know it was in the pancakes.  1-2 large eggs, lightly beaten 1/4 cup whole-wheat flour 3 tablespoons chopped scallions 1 tablespoon chopped fresh dill, or 1 teaspoon dried (I didn't have any fresh dill but would recommend using it if you have it available--the dry didn't have much flavor) 1 tables...

Yes, I'm posting another pancake recipe.  We love pancakes especially with fruit and nuts.  This recipe has both. 2 cups unbleached white flour 2 tablespoons vanilla sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups buttermilk 1/4 cup plain yogurt 2 eggs 3 tablespoons melted butter 1 1/2 cups chopped strawberries 1/2 cup toasted coarsely chopped pecans Mix dry ingredients in a large bowl.  Combine liquid ingredients in a separate bowl and then add to the dry. Do not over mix. A few lumps are OK.  Add strawberries and nuts and blend in carefully.  Pour 1/4 cup of mixture on a hot griddle.  Turn when you see bubbles forming on top.  They can be served with vanilla yogurt or plain yogurt with a bit of vanilla sugar sprinkled on top.  Butter and syrup are also good toppings. Adapted from Simply Scratch

This might sound like a strange combination of flavors to be found in a chicken salad, but get brave and try it.  Delicious!  My version underwent a number of revisions from the original.  The original recipe called for grilled chicken breasts which would be very tasty, but I had just roasted my giant chicken and was looking for ways to use the leftovers.  I also didn't have any fresh corn and substituted some frozen.  I just thawed it out.   3-4 cups of cubed leftover chicken 3 stalks celery, finely diced 2 ears fresh corn if available otherwise use 1 cup of thawed frozen corn (no need to cook) 1/4 cup of finely diced red onion 1-2 cups fresh blueberries (frozen are not a good substitute) 3 tablespoons fresh dill, minced 6 tablespoons mayonnaise 6 tablespoons sour cream 1/4 cup 1/2 and 1/2 lemon juice to taste 1 teaspoon sugar Salt & pepper 3/4 cup crumbled feta cheese Salad greens or torn lettuce as a bed for the salad Remove the corn...

I belonged to a meat CSA for 3 months.  We decided not to continue because we don't eat very much meat during the months when we are getting all our CSA vegetables.  What we received was excellent and we may do it again at a later time when the pick up location is more convenient and we need more meat. One of the items we received was a very large roasting chicken.  I think having leftover chicken is great because you can do so many things with it.  I always brine chicken that has actually walked around. This way you can be sure of getting a very tender juicy chicken with an excellent flavor.  Use a simple brining recipe.  This is one and would be plenty for a 6-8 # whole chicken.  For each gallon of cold water used in the brine, add the following: 3/4 cup coarse kosher salt 3/4 cup granulated sugar 1 cup boiling water 1 gallon cold water 1 tablespoon black pepper Dissolve the salt & sugar in the boiling water and let cool.  Ad...

If you belong to a CSA farm in Wisconsin, you can plan on getting garlic scapes in your spring boxes.  On a post in July 2010, I showed pictures and gave an explanation of garlic scapes.  You can either check it out or do a Google search if you're wondering what kind of very strange vegetable has come your way.  If you have been a CSA member before, you probably know all about them.  I think I got this recipe from Vermont Valley Community Farm, a very fine farm that we have belonged to.  This is one more excellent dish where you can serve vegetables for breakfast.  Frequently we only think of vegetables for lunch or dinner.  When you belong to a CSA farm and are receiving bountiful amounts of fresh produce, it's a good idea to have some veggies for breakfast/brunch as well. 3 tablespoons olive oil 10 eggs 2  cups finely chopped raw spinach (1/2 LB) 1/2 cup grated Parmesan cheese 1 tablespoon chopped parsley o...

This new recipe was a favorite of my husband's that he wanted me to post so that it wouldn't be lost--never to be located again.  This recipe was adapted from Martha Stewart's website.  There are a number of other very tasty sounding rhubarb recipes there that you might want to check out. Rhubarb Recipes 1/2 cup dried cherries 1 tablespoon balsamic vinegar 1 teaspoon olive oil 1/2 cup finely chopped onion 8 to 10 ounces rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (2 cups) 3 tablespoons sugar Pinch of ground nutmeg Coarse salt and black pepper 4 pork loin chops, (each 1/2 inch thick and 6 to 8 ounces) Combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.  In a small...

This soup reminds me of Greek chicken soup with its lemony flavor.  I wanted a recipe to use some of the baby spring turnips from my CSA share, plus the carrots that came in our last box. You could substitute your own leftover chicken if you have any available. Lemon Chicken Soup 2 tablespoons olive oil 10 scallions (green onions) chopped, white & green parts separated 6 cups chicken broth 1 cup white rice (I used arborio since this was the only white rice I had) 8 oz. carrots, cut into chunks 8 oz. baby turnips, cut into quarters or chunks if the turnip is large 4 large eggs 4 tablespoons fresh lemon juice (more if you want additional tartness) 3-4 cups rotisserie chicken, skin removed and chopped chopped parsley if desired Heat 2 tablespoons oil in large pot.  Add the white parts of the green onions.  Cook until softened.  Add the chicken broth, rice, carrots, turnips and salt and pepper.  Bring to a boil, then reduce hea...

These potatoes do not fall into the "healthy-food" category, but they definitely fall into the comfort-food category.  We had them for dinner the other night with meat loaf and gravy.  Good stuff! 5-6 whole red potatoes 1/2 stick (4 tablespoons) butter 3 slices of bacon, cooked and crumbled 2 green onions, sliced 1/2 cup sour cream salt and pepper to taste 1/2 can or more French Fried Onions Microwave or bake potatoes in the oven until tender.  Put in a large bowl and smash with a potato masher, skins and all.  Add softened butter, green onions, bacon and sour cream and stir.  Add salt and pepper to taste.  Add french fried onions and fold in.  Serve while hot, topping with more french fried onions.  There were only two of us eating these delicious potatoes and we didn't have many leftover! Adapted from The Pioneer Woman.

This is a great super easy seasonal dish for a tasty brunch.  You can serve bacon or sausages along with it.  The asparagus season is so short here in Wisconsin that you need to take advantage while the asparagus is readily available at the farmers' markets.  4 Slices of bread--sourdough is a good choice but other breads would work fine too Granulated garlic (Penzey's) or garlic salt Olive oil Bunch of asparagus 4 large eggs 1 oz. Parmesan, shaved with a vegetable peeler Toast the bread.  Brush with olive oil and sprinkle with garlic. Steam the asparagus in a skillet with 1/2 cup water, 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Cook until barely tender--5 minutes or less. Drain the asparagus on paper towels and place on top of the toast.  Take the skillet and add a bit more olive oil or spray with olive oil pan spray.  Sprinkle with salt & pepper.  Cover and cook over low heat until the whites are cooked but the yolks ...

I needed to make an "herby" thing to contribute to the annual Madison Herb Society spring tea party.  These sandwiches seemed to be a perfect solution.  1) They contained herbs.  2) They were easy--always a plus.  3) You used eggs and since I have been getting fresh eggs from my daughter's chickens.  This was another reason for these sandwiches to be a good choice.  This is a picture of "The Girls" and the chicken palace that Mike built for them.  8 hard cooked eggs, chopped 2/3 cup mayonnaise (light is fine) 1/2 cup finely chopped celery 1/4 cup chopped chives 2 tablespoons minced red onion 1 tablespoon chopped fresh tarragon 1/2 teaspoon black pepper 1/2 teaspoon seasoned salt Whole grain bread Watercress Combine all ingredients.  Spread on whole grain bread slices.  Spread mayonnaise on an equal number of bread slices.  Top with fresh watercress.  Put together as sandwiches and cut into quarters.

I'm always on the lookout for new pancake recipes especially ones that incorporate some fruit or even better vegetables.  These tasty pancakes provide a very healthy serving of carrots without you knowing you're even getting them.  1 cup flour (either unbleached white or whole wheat pastry flour) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ginger 1/4-1/2 cup coarsely chopped walnuts (optional) 2 tablespoons golden raisins (also optional) 1 large egg 2 tablespoons packed brown sugar 1 cup buttermilk 1 teaspoon vanilla 2 cups finely grated raw carrots Optional Cream Cheese Topping 4 ounces cream cheese 1/4 cup powdered sugar 2-3 tablespoons milk or 1/2 & 1/2 1/2 teaspoon vanilla dash of cinnamon In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, nuts and raisins.  In another bowl whisk together egg, brown sugar, buttermilk...

March/April are a time of the year that there isn't a lot of local produce available. The greens are starting, but otherwise we need to look to some of the basic fruits and vegetables.  I seem to have an overabundance of celery in my frig right now so I tried this soup which uses quite a bit of celery and combines it with apples for what turned out to be a tasty and easy soup. 2 tablespoons butter 1 small to medium onion, chopped 1/4 cup flour 6-7 celery stalks, sliced 1 potato, sliced or chopped (optional) 4 cups chicken or vegetable broth 2 apples, peeled cored and sliced 2 tablespoons snipped fresh chives 2/3 cup of half and half (fat free or regular) Melt the butter in your soup pot.  Add the onion and saute until tender.  Stir in the flour and cook for a minute.  Add the broth slowly and whisk in.  The add the celery and potato.  Bring to a boil; reduce the heat and simmer for 10 minutes.  Stir in the apples and cook for an a...

This is an old standby recipe that's been around for a long time.  I just made it recently when friends came for lunch and remembered that its easy and very good. 1 large bunch broccoli 1 (10 3/4 oz.) can cream of chicken soup 1/2 cup sour cream 1/2 cup grated carrots 2 tablespoons finely chopped onion 1 tablespoon flour pepper to taste 1 cup herb-seasoned stuffing mix (I used Pepperidge Farm) 2 tablespoons melted butter Trim broccoli and remove tough ends of stalks.  Coarsely chop the flowerettes and stalks.  Steam until just barely tender. Combine soup, sour cream, carrots, onions, flour and pepper.  Fold in broccoli and pour into a greased casserole (2 quart).  Mix melted butter with the stuffing mix and sprinkle over the casserole.  Bake at 350 degrees for 30 minutes uncovered.

If you find yourself with an excess of cilantro, this recipe is quite a good way to use it.  2 cups packed cilantro, remove large stems.  The small stems are fine. 1/2 cup almonds 1/4 cup onion jalapeno pepper to taste--I used one with the ribs & seeds removed.  If you want a milder pesto, use less hot pepper or eliminate altogether. 1 teaspoon Kosher salt or to taste 1/4 cup olive oil I used my BlendTec blender to make this pesto since it does a great job chopping up all the ingredients until smooth.  Slowly pour in the oil in a steady stream being careful that the blender is not running at a high speed.  If you have any leftover, it freezes well.  Its good on pasta or as a spread for crackers. Adapted from Simply Recipes.  This blog has really great recipes and is worth checking out.

This is a great winter comfort food recipe for a combination of mashed potatoes and parsnips with some tasty additions. Its a really easy recipe with a great return on your investment of time. 1 1/2# pototes, peeled or not as you prefer (6 small) 1# parsnips (3 medium), peeled and cut into chuncks 1/2 cup 1/2 & 1/2 or milk 3 tablspoons butter 1/2 cup sour cream (optional, but tasty) 1 cup shredded Cheddar cheese 4 slices bacon, cooked crisp and crumbled 2 tablespoons chopped chives (or parsley if chives are not available) Salt and pepper to taste Place potatoes and parsnips in a large pot. Cover with salted water and cook until fork tender. Drain. Add half-and-half and the butter to the pot and stir until butter is melted. Return hot drained potatoes and parsnips to the pot and mash, leaving some small chunks for texture. Stir in Cheddar cheese, bacon, and chives. Taste and season with salt and pepper. Adapted from About.com Home Cooking

We still have some of the vegetables left from our fall/winter CSA storage share.  I've been keeping them in the special green produce storage bags.  I bought some at our local food co-op (Willy Street) and then ordered more on line.  I'm not sure of the brand name, but they really do help to keep produce fresher longer.  I have found that they collect a lot of moisture so I usually add a paper towel to the bag with the produce.  Has anyone else tried them?  If so, what do you think? Some of the vegetables we have left are beets.  This is a very good salad using beets.  Kind of like pickled beets with some extra pizazz.  4 medium size beets or about 1#, roasted and peeled 1 1/2 tablespoons sherry vinegar (or whatever kind you have available) 1 teaspoon sugar 2 tablespoons olive oil 1 large clove garlic or 2 small salt & peeper to taste 1/2 cup Greek yogurt 2 or more tablespoon chopped fresh dill Roast the beets, peel and cut ...