Great
Grub From The Garden
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340;
Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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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 Saut�
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: Saut� 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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