Roasted Asparagus with Scrambled Eggs by Ina Garten

Roasted Asparagus with Scrambled Eggs by Ina Garten

Roasted Asparagus with Scrambled Eggs by Ina Garten

1 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Roasted Asparagus with Scrambled Eggs by Ina Garten  ¾ pound fresh asparagus  Good olive oil  Kosher salt and freshly ground black pepper  1/8 cup freshly grated Parmesan cheese  6 extra-large eggs  3 tablespoons half-and-half  1 tablespoon unsalted butter  2-4 slices seven grain bread Preheat the oven to 400 degrees. Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.

Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan cheese and return to the oven for 5 minutes, or until the cheese melts.

While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper to taste. Melt ½ tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add ½ tablespoon of butter, and stir until it melts. Check for salt and pepper and serve with the roasted asparagus and seven grain bread.

Roasted Asparagus with Scrambled Eggs by Ina Garten

2 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms by ClosetCooking.Blogspot.com  1 tablespoon oil  2 ramps (cleaned, trimmed and chopped)  8 asparagus spears (cleaned, trimmed and cut into 1/2 inch slices)  1 handful morel mushrooms (sliced)  4 eggs (lightly beaten)  salt and pepper to taste Heat the oil in a pan.

Add the ramps and saute until fragrant, about 2 minutes. Add the asparagus and mushrooms and saute until the asparagus is tender, about 3-5 minutes. Add the eggs and stir the eggs until they are cooked, about 1-3 minutes. Season with salt and pepper.

Asparagus & Parmesan-Egg Crumb Topping by Ellie Krieger  2 slices whole-wheat bread, crusts removed  1 hard-boiled egg  3 tablespoons chopped parsley leaves  1/2-ounce (1/4 cup) freshly grated Parmesan  1/4 teaspoon salt  Pinch pepper  2 pounds asparagus, washed, ends snapped off Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 minutes.

Remove from heat and cool completely. Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine.

Steam the asparagus until firm, but tender, about 3 to 4 minutes. Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping. (Note: 1 serving = 1/4 pound asparagus, plus 1/4 cup topping)

Roasted Asparagus with Scrambled Eggs by Ina Garten

3 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Asparagus Frittata  1 scallion, chopped  6 eggs  1 cup of shredded cheese, fontina or parmesan is nice  ¼ cup of milk, half and half or cream  left over asparagus, cooked, chopped  Olive oil or butter  Sea salt A frittata is basically a crust-less quiche but is a fun twist for breakfast, brunch, lunch or even a nice dinner with a side salad.

Heat oven 375F. Heat pan on medium heat. Add a tablespoon of oil or butter. Add sliced onions and caramelize slowly, 15 – 20 minutes until golden. In the meantime, mix the eggs, cheese, and milk. Add in the asparagus (or any other vegetable.) Once the onions are caramelized, add the egg mixture to the pan on the stove top. As it begins to set, after a couple minutes, move it to the oven and cook for 10 – 15 minutes until it begins to brown on top and gets puffy. Roasted Asparagus w/ Capicola and Grilled Peppers by OpenSourceFood.com Wash and trim fresh asparagus, then steam until barely tender, about 4 minutes.

Immediately plunge into ice water to stop the cooking process and retain color and nutrients. Pat dry.

Lay out thin slices of capicola on a flat surface and place olive oil and balsamic marinated grilled peppers on top. Add whole basil leaves and asparagus and roll up jellyroll fashion. Secure with toothpicks. Heat a heavy skillet over medium heat with just enough olive oil to prevent sticking. Pan-roast until the edges of the meat begin to crisp and the asparagus starts to brown, about 2-3 minutes per side. Drain briefly on paper towels, then transfer to a plate and dress with pecorino Romano, black olives and freshly ground pepper.

Roasted Asparagus with Scrambled Eggs by Ina Garten

4 © Copyright 2011 Annie’s Buying Club.

All Rights Reserved. Orzo with Peppers and Asparagus by AllRecipes Time: 30 minutes. This colorful recipe is a fresh twist on the classic pasta salad. Reader Michele Wagner, who gave us the recipe, suggests serving it with grilled salmon, but it's a nice side for any grilled meat you choose.  1 cup orzo pasta  4 tablespoons extra-virgin olive oil, divided  1/2 cup thinly sliced red bell pepper  1/2 cup thinly sliced yellow bell pepper  1/2 cup thinly sliced orange bell pepper  2 tablespoons minced garlic  1 pound asparagus, ends trimmed and cut in thirds  1/4 cup mixed chopped fresh mint, basil, and flat-leaf parsley  About 1/4 cup freshly grated parmesan cheese  3/4 teaspoon kosher salt  1/4 teaspoon freshly ground black pepper Cook orzo according to package directions.

Drain, rinse, and transfer to a large serving bowl. Meanwhile, heat 2 tbsp. olive oil in a large frying pan over high heat. Add peppers, garlic, and asparagus and cook, stirring often, until vegetables are softened and starting to brown, about 3 minutes.

Add warm pepper mixture to cooked orzo, then add herbs, cheese, remaining 2 tbsp. oil, the salt, and pepper, stirring well. Serve with more parmesan on the side. Asparagus Pepper Salad Recipe by TasteofHome.com  10 cups water  1 pound fresh asparagus, trimmed and cut into 1-inch pieces  1/2 cup each chopped green, sweet red and yellow pepper  2 green onions (white portion only), thinly sliced  1/3 cup reduced-fat raspberry salad dressing In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

In a bowl, combine the peppers, onions and asparagus. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 3-4 hours before serving.

Roasted Asparagus with Scrambled Eggs by Ina Garten

5 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Red Pepper Confetti Asparagus by RecipeGirl.com  2 lbs fresh asparagus  1 red bell pepper, sliced thinly  2 Tbs olive oil  4 Tbs fresh lemon juice  ½ cup fresh dill, chopped  fresh ground pepper Preheat oven to 350 degrees. Place asparagus on a piece of aluminum foil large enough to hold the asparagus in a single layer and to fold over and seal. Place the foil and contents into a rectangular casserole dish. Lay sliced bell pepper over asparagus. Sprinkle the asparagus and bell pepper with olive oil, lemon juice, and dill. Season with pepper.

Wrap the foil around the asparagus (snugly but not tightly), and seal tightly by folding the edges together.

Bake 10-15 min., depending on the thickness of the asparagus. Serve immediately. Roasted Beet & Asparagus Salad by SeasonalOntarioFood.blogspot.com  4 to 8 smallish beets  450 grams (1 pound) asparagus  1 tablespoon grapeseed oil  1/2 teaspoon sea salt  6 to 8 large lettuce leaves  150 grams (5 ounces) feta cheese Wash the beets, but don't trim them. Roast them at 375°F for about an hour, until tender. I tend to roast beets for salad when I am baking something else; they will keep in the fridge for about a week. Allow the beets to cool completely before using. Wash and trim the asparagus, and toss it with the grapeseed oil on a baking sheet.

Spread it out and sprinkle it with the sea salt. Roast it at 450°F for 10 to 12 minutes, until well done. Let it cool.

Wash and dry the lettuce, and arrange it in a salad bowl or on individual serving plates. Arrange the beets, peeled and cut in quarters over it, as well as the asparagus, cut into bite-sized pieces and the crumbled feta cheese. Drizzle with the salad dressing.

Roasted Asparagus with Scrambled Eggs by Ina Garten

6 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Dressing:  the juice of 1/2 lemon  1/4 cup extra-virgin olive oil  1/2 teaspoon dill seeds  1/2 teaspoon fennel seeds  1/4 teaspoon hot paprika  a little salt, maybe Squeeze the lemon juice into a small bowl, and add the oil. Grind the dill and fennel seeds and add them, with the paprika.

Add a little salt, depending on how successful the sea salt was at sticking to the asparagus. Whisk well, and drizzle over the salad. Roasted Asparagus by SimplyRecipes.com  1 lb asparagus spears (thick spears are best for roasting)  1-2 Tbsp olive oil  2 cloves garlic, minced  Kosher Salt  Freshly grated black pepper  Lemon juice Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil.

(Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Roasted Asparagus with Scrambled Eggs by Ina Garten

7 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Asparagus and Smoked Salmon Bundles by Giada De Laurentis  1 bunch asparagus, ends trimmed (about 20 spears)  2 tablespoons olive oil  1 tablespoon chopped fresh rosemary leaves  Pinch kosher salt  Pinch freshly ground black pepper  4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear) Preheat the oven to 400 degrees F. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes.

Remove from the oven and transfer to another baking sheet to cool. Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

Fresh Asparagus or Green Beans in Carrot Rings by PerfectEntertaining.com A unique way to serve a vegetable ~ Serve one or more of these on each dinner plate along with the main entrée  1 large, fat carrot, peeled (the largest carrot you can find)  Small fresh green beans or use pencil size fresh asparagus  Kosher Salt and pepper  Butter Cut notches around the carrot lengthwise with a sharp knife; slice crosswise into about 1/4-inch rounds. Ream out the center of each carrot round, being careful not to break the ring. Put the asparagus inside the carrot ring (usually 2 to 4 beans or asparagus will fit into a carrot ring).

Steam them until tender crisp; toss gently being careful not to break the carrot ring, with salt, pepper, butter and serve.

Roasted Asparagus with Scrambled Eggs by Ina Garten

8 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Garlicky Roasted Asparagus by Martha Stewart  2 pounds asparagus, trimmed  2 tablespoons olive oil  4 garlic cloves, thinly sliced  Coarse salt and ground pepper Preheat oven to 400 degrees. On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper. Roast until tender and browned in spots, 15 to 18 minutes. Simple Prepared Asparagus:  Bunch of Asparagus  Olive Oil  Garlic  Sea Salt Add asparagus to a warm pan with some olive oil and garlic and stir fry. You can chop in pieces on a diagonal or leave it whole.

If they are thicker spears add 1/8 cup of water and cover to steam and then uncover to sauté a bit. You want them crisp-tender. Asparagus & Lemon Chicken over Rice by Cathy Lowe  2 tablespoons olive oil  1 whole boneless and skinless chicken breast, cut into 1/2 inch slices  Salt and pepper  4 cloves garlic, minced  1/2 red pepper, seeded and diced  1/2 pound asparagus, trimmed and cut into 1-2 inch pieces  1 teaspoon lemon zest  1/2 cup water, white wine or chicken stock  3 cups cooked rice In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet.

Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.

Roasted Asparagus with Scrambled Eggs by Ina Garten

9 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Grilled romaine and asparagus salad by DiabetesSelfManagement.com  1 six-ounce head romaine lettuce  Nonstick cooking spray  Aluminum foil  4 medium spears or 8 thin spears fresh asparagus  1/4 cup thinly sliced red onion  12 grape tomatoes  1 tablespoon shredded Parmesan cheese  1/4 cup fat-free Italian salad dressing Heat grill. Cut lettuce head lengthwise in half, but do not trim off the base holding the leaves together; wash lettuce and pat dry. Spray a 12-inch piece of foil (or a larger piece, if needed) with nonstick cooking spray.

Place lettuce halves on foil and place on hot grill. Grill each side of halves for 2 minutes until slightly browned. Remove from grill and cool. Cut off base, then slice lettuce horizontally into ribbons, about 1 inch wide. While grill is still hot, grill asparagus on same foil, turning constantly, until slightly browned. Slice asparagus diagonally into 1-inch pieces. Place lettuce and asparagus in a medium salad bowl along with sliced onion, tomatoes, and Parmesan cheese. Toss, add dressing, then toss again.

Grilled Romaine by Alton Brown  1/2 cup red wine vinegar  2 hearts of romaine, rinsed and patted dry  1 tablespoon olive oil  Freshly ground black pepper  1 cup finely grated Parmesan  Vegetable spray, for pan Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use. Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper.

Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.

Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.

Roasted Asparagus with Scrambled Eggs by Ina Garten

10 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Roasted Strawberry Salad with Baked Goat Cheese by ClosetCooking.com 4 ounces goats cheese 1/4 cup bread crumbs 2 cups strawberries (stemmed and halved) 1 tablespoon honey 1 tablespoon balsamic vinegar 2 handfuls romaine lettuce (cut into bite sized pieces) 1 handful peas (optional) 1 green onion (sliced) 1 handful pecans (toasted, chopped) 1 tablespoon olive oil 1 teaspoon mustard salt and pepper to taste Freeze the goat cheese for 20 minutes.

Slice the goat cheese into discs. Dredge the goat cheese in the bread crumbs. Bake the goat cheese in a preheated 425F oven for 6 minutes.

Toss the strawberries in the honey and balsamic vinegar to coat. Place the strawberries in a baking dish in a single layer. Roast the strawberries in a preheated 425F oven until slightly caramelized, about 10-12 minutes. Pour the juices from the pan into a bowl and mix with the olive oil, mustard, salt and pepper. Assemble salad and toss to coat with the dressing. Spinach Salad with Fresh Strawberry Dressing & Toasted Pecans by EnlightenedCooking.blogspot.com  3/4 cup sliced strawberries, divided  1-1/2 tsp fresh lemon juice  1 tablespoon olive oil  Fresh black pepper and sea salt  2-1/2 cups pre-washed baby spinach  1/4 cup pecan halves, toasted  Optional: a few slivers of thinly sliced red onion (preferably soaked in cold water 10 minutes, then drained) Process 2 tbsp strawberries, lemon juice and olive oil in a blender until smooth.

Season with black pepper and sea salt to taste.

Place the spinach, pecans, and remaining strawberries in a large bowl and toss with vinaigrette to coat.

11 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Balsamic Chicken with Baby Spinach by Ellie Krieger  1 tablespoon olive oil  3 cloves garlic, chopped  2 (8-ounce) boneless, skinless chicken breasts, halved  8 ounces baby spinach  2 tablespoons balsamic vinegar  1/3 cup low-sodium chicken broth  1 cup low-sodium canned chopped tomatoes with juice  2 cups whole wheat couscous, cooked Heat a large saute pan over medium-high heat.

Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.

Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce. Creamed Spinach by Robert Irvine  1 pound fresh organic spinach, soaked several times in salt water to remove grit, well- rinsed and dried in a salad spinner  4 ounces bacon (about 4 strips)  1/2 cup heavy cream  1/4 cup Parmesan  Salt and pepper  Freshly ground black pepper Steam spinach until tender and set aside to cool in a colander placed over a bowl to catch any excess moisture. (Steaming preserves vitamins, so since it cooks quickly, be careful to avoid overcooking the spinach, which will negate that advantage.) Cook bacon until crispy in a saute pan and remove to paper toweling to drain and cool.

Pour most of the fat out of the pan and add the cream to the same pan over low heat, allowing to reduce by about one-third.

While the cream is reducing, finely chop the now cooled spinach, and return it briefly to the colander placed over a bowl. Cut the bacon strips into 1/4-inch pieces. Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce. Transfer to a serving dish.

12 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Penne with Spinach Sauce by Giada De Laurentis  1 pound whole wheat or multi grain penne  3 garlic cloves  2 ounces goat cheese  1 ounce reduced fat cream cheese  3/4 teaspoon salt  1/2 teaspoon freshly ground black pepper  6 ounces fresh baby spinach leaves  2 tablespoons freshly grated Parmesan Bring a large pot of salted water to boil.

Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside. Meanwhile, place the remaining spinach leaves in a large bowl. Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Simple Sautéed Spinach (or other Leafy Green)  1 bunch spinach (or kale or chard)  2 tablespoons olive oil  2-3 cloves garlic, chopped  Sea salt  Lemon (optional) Clean spinach or other leafy by placing in a sink full of water, agitate, let sit, agitate again. The dirt will fall and the leaves will float. Spin dry. When using spinach it’s important to remember that the sweetness is in the stems, so only trim off the end. Chop. Add chopped garlic to olive oil gently warmed in pan until it just begins to brown. Add the leafy green (note: if using chard, add the thicker stems first and sauté several minutes before adding the leaves.) and turn until it is all wilted by the heat.

Cover and cook for one minute. Spinach takes very little time to cook whereas other greens can take a little longer. Season with salt and (a little lemon zest and a squeeze of lemon – optional) and enjoy.

13 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Greek Feta Spinach Frittata  1 bunch spinach  1/2 red onion diced  1 clove garlic  8 eggs  ¼ cup milk  1 pkg ricotta cheese (8-10oz)  ¼ teaspoon oregano  1 cup crumbled feta  Sea salt  1 cherry tomatoes, cut in 1/2 Wash spinach in a sink full of water. Trim the ends slightly. Saute onions in olive oil over medium heat until they begin to caramelize. Add garlic and spinach and turn until wilted. Remove from pan to cuisinart and pulverize.

Preheat oven to 375F. Mix eggs with ricotta, milk, sea salt, oregano, and feta cheese.

Add spinach mixture to eggs and whisk together while heating a pan on the stove top gently. Add butter to pan. Once it bubbles add the egg mixture. Move to oven and bake for 30 minutes until puffy and golden on top. Serve with sliced cherry tomatoes and maybe some olives on the side. Spinach Cantaloupe Salad with Mint by AllRecipes  4 cups fresh spinach leaves  1 cup sliced cantaloupe  1 cup sliced avocado  1/2 cup diced red bell pepper  2 tablespoons chopped fresh mint leaves  1 tablespoon mint apple jelly  1 1/2 teaspoons white wine vinegar  3 tablespoons vegetable oil  1 clove garlic, minced Divide spinach between 2 serving plates.

Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.

Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.

14 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Spinach by SimplyRecipes.com  2 large bunches of spinach, about 1 lb  Olive oil, extra virgin  3 cloves garlic, sliced  Salt to taste Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.

Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately. Seared Salmon on Baby Spinach by Bon Appetit  2 7-ounce skinless salmon fillets  2 tablespoons (1/4 stick) butter  3 large shallots, sliced  1 1/2 tablespoons chopped fresh tarragon  3 ounces baby spinach leaves  1/3 cup dry white wine  1/4 cup whipping cream Sprinkle salmon with salt and pepper.

Melt 1 tablespoon butter in medium skillet over medium- high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.

Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates. Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

15 © Copyright 2011 Annie’s Buying Club.

All Rights Reserved. Elbow Macaroni with Comté Cheese and Baby Spinach by ChocolateAndZucchini.com  100 grams (3.5 ounces) elbow macaroni  Salt  2 handfuls baby spinach leaves  40 grams (1.5 ounces) comté cheese (substitute gruyère cheese or parmesan)  1/2 teaspoon salted butter  Freshly ground pepper and nutmeg Pour four cups fresh water and a teaspoon salt in a medium saucepan, and bring to a boil. Pour in the macaroni and cook for the amount of time given on the package, or until al dente. While the pasta is cooking, grate the cheese coarsely using the large holes of a cheese grater.

Rinse and dry the baby spinach leaves, then chop them roughly.

When the pasta is done, drain and transfer to a bowl. Add in the butter and spinach, season with salt, pepper and a dash of nutmeg, and toss to coat. Top with cheese and toss just a little to combine -- you don't want the cheese to melt too fast. Throw in a spoon or fork, press "play" on the DVD player, and dig in. Tip: While the pasta is cooking, pour half a cup of very hot water (but not boiling) in the bowl you're going to use. This will heat up the bowl and help keep the pasta warm while you eat it. Discard the water just before you put the pasta in the bowl.

Spinach by Simply Recipes  2 large bunches of spinach, about 1 lb  Olive oil, extra virgin  3 cloves garlic, sliced  Salt to taste Cut off the thick stems of the spinach and discard.

Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture. Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive

16 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan.

Add a little more olive oil, sprinkle with salt to taste. Serve immediately Simple Sautéed Spinach (or other Leafy Green) by Annie Malka  1 bunch spinach (or kale or chard)  2 tablespoons olive oil  2-3 cloves garlic, chopped  Sea salt  Lemon (optional) Clean spinach or other leafy by placing in a sink full of water, agitate, let sit, agitate again. The dirt will fall and the leaves will float. Spin dry. When using spinach it’s important to remember that the sweetness is in the stems, so only trim off the end. Chop.

Add chopped garlic to olive oil gently warmed in pan until it just begins to brown. Add the leafy green (note: if using chard, add the thicker stems first and sauté several minutes before adding the leaves.) and turn until it is all wilted by the heat. Cover and cook for one minute. Spinach takes very little time to cook whereas other greens can take a little longer. Season with salt and (a little lemon zest and a squeeze of lemon – optional) and enjoy. Baby Spinach is a superfood and is so easy to use. Sauté it with garlic as a side, add some lemon or lemon zest if you like. Add it to stews or soups.

Pulverize it to hide it in tomato sauces and ground beef including meatloaf or meatballs. Use it raw in salads. Gently wilt it under hot fish or chicken. Add it to cooked pasta. Sauté and then add eggs for a frittata or omelet. Roll it in phyllo dough with feta cheese. And if all else fails and you can’t use it within the week, freeze it to use later. So easy.

17 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Creamed Spinach Stuffed Tomatoes by Rachael Ray  1 cup heavy cream  1 tablespoon extra-virgin olive oil  1 small onion, finely chopped  2 cloves garlic, finely chopped  Salt and freshly ground black pepper  2 boxes chopped frozen spinach, defrosted  A few grates nutmeg  2 large beefsteak tomatoes  1/2 cup blue cheese crumbles  Chopped chives, for garnish Place the cream in a small pot and reduce by half by gently simmering 20 minutes. Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes.

Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper. Preheat broiler. Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

Sesame Spinach and Broccoli by Epicurious  1/2 bunch broccoli (about 1/2 pound)  1 garlic clove  1 tablespoon sesame seeds  1 teaspoon vegetable oil  1/4 teaspoon dried hot red pepper flakes  1 bunch spinach (about 1 pound)  2 teaspoons Asian sesame oil Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes.

Add spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste.

18 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Sautéed Broccoli and Spinach by FitnessMagazine.com  3 tablespoons extra virgin olive oil  1 garlic clove, finely chopped  1 onion, finely chopped  3 cups broccoli florets  Kosher salt  Freshly ground black pepper  4 cups baby spinach Heat the oil in a medium skillet over medium heat. Cook the garlic for 1 minute. Increase the heat to medium-high and add the onions; cook, stirring, until translucent, 3 to 4 minutes. * Add the broccoli, salt, and pepper. Cook the broccoli until almost tender, 6 to 8 minutes, then add the spinach.

Cook, tossing to combine, until the spinach has wilted, about 3 minutes more. Detox Green Soup Recipe with Broccoli, Spinach and Ginger by GlutenFreeGoddess  1 tablespoon olive oil  2 cloves of garlic, chopped  2 tablespoons diced onion  1 inch of fresh ginger, peeled and chopped  4 cups fresh broccoli, cut up  1/2 pound of fresh spinach leaves  3 parsnips, peeled, cored, chopped  2 ribs of celery, trimmed, chopped  A handful of fresh parsley, roughly chopped  Fresh water, as needed  Sea salt and ground pepper, to tatse  Lemon or lime juice Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil.

Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to. Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened. Use an immersion blender to puree the soup. Taste test. Does it need brightening? Add a squeeze of citrus.

19 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Sesame Spinach and Broccoli by Gourmet  1/2 bunch broccoli (about 1/2 pound)  1 garlic clove  1 tablespoon sesame seeds  1 teaspoon vegetable oil  1/4 teaspoon dried hot red pepper flakes  1 bunch spinach (about 1 pound)  2 teaspoons Asian sesame oil Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes.

Add spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste. Broccolini with Crispy Lemon Crumbs by Gail Simmons  2 slices of white bread, torn  2 tablespoons unsalted butter  1/2 teaspoon crushed red pepper  1 teaspoon finely grated lemon zest  Salt  2 bunches Broccolini (8 ounces each), ends trimmed  3 tablespoons extra-virgin olive oil  1 small shallot, very finely chopped  Lemon wedges, for serving In a food processor, pulse the white bread until large crumbs form. In a large skillet, melt the butter.

Add the bread crumbs and cook them over moderate heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool. Wipe out the skillet. Bring a large pot of salted water to a boil. Add the Broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry.

In the large skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the Broccolini, season lightly with salt and cook, stirring occasionally, until the Broccolini is lightly browned in spots, about 4 minutes. Transfer the Broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.

20 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Make Ahead The lemon crumbs can be stored in an airtight container at room temperature for up to 2 days.

Emeril's Lemony Roasted Broccoli by PlanetGreen  12 cups broccoli florets (about 3 heads)  1/4 cup extra-virgin olive oil  1 ½ teaspoons salt, or to taste  Freshly ground pepper  1 cup Panko bread crumbs  1 cup Parmesan cheese  1 teaspoon lemon zest  2-3 teaspoons lemon juice Preheat oven to 450 degrees F. Heat a baking sheet greased with 1 tablespoon olive oil in a preheated oven. Toss broccoli with remaining 3 tablespoons olive oil. In a small bowl combine the salt, pepper, bread crumbs, Parmesan, lemon zest and lemon juice. Place the broccoli on the preheated baking sheet and then sprinkle the top with the bread crumb mixture.

Roast until the broccoli is tender and browned, 15 minutes.

Lemon Pepper Broccolini by VeganYumYum  1 tablespoon olive oil  1 pinch sea salt  1 bunch broccolini, sliced into pieces  1/2 teaspoon red pepper flakes  Lemon juice Add olive oil, salt, red pepper flakes and a sprinkling of black pepper to a saucepan and place on medium heat. Once it's hot, add the broccolini, using tongs to coat the broccolini in the oil and spices. If your broccolini has slender, tender stems, you can cook it fully this way. If the stems are a little thicker, you can add a couple tablespoons of water and cover the pan with a lid. This will quick- steam the broccolini, but the water will evaporate off so you won’t have to drain it.

Once the broccolini is bright green and tender but still crisp, squeeze some lemon juice over the stalks and serve.

21 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Tuna, Broccolini & Cauliflower Salad with Pine Nut & Anchovy Salsa by Taste.com.au  5 anchovy fillets, drained  1 garlic clove  2 tbs toasted pine nuts  2 tbs white wine vinegar  1 tbs olive oil  500g cauliflower, cut into small florets  1 bunch broccolini, stalks trimmed, cut into long florets  185g can tuna in springwater, drained  1/3 cup pitted kalamata olives  1 cup firmly packed flat-leaf parsley leaves Very finely chop the anchovies, garlic and 1 tablespoon toasted pine nuts. Place in a bowl with the vinegar, olive oil and freshly ground black pepper.

Cook the cauliflower florets in a large saucepan of boiling water for 2 minutes. Add the broccolini and cook for a further 2 minutes. Briefly rinse under cold water to cool slightly, then drain. Place the warm cauliflower and broccolini in a large bowl with the tuna, olives, parsley and remaining pine nuts. Pour over the salsa and toss gently. Serve immediately. Broccolini and Bucatini by Rachael Ray  Salt  1 pound broccolini or broccoli, trimmed into 3-inch long, thin florets  1 pound bucatini pasta  1 cup Pecorino Romano cheese, plus additional for garnish, freshly shaved or grated  3 tablespoons extra virgin olive oil (EVOO)  1 small Italian red chili pepper or Fresno chili pepper, thinly sliced or 1 teaspoon red pepper flakes  4 cloves garlic, very thinly sliced or grated  2 tablespoons fresh thyme, finely chopped Bring a large pot of water to a boil for the pasta.

When it comes to a full boil, salt the water and add the broccolini or broccoli and par-boil for about 3 minutes. Remove the broccolini or broccoli with a slotted kitchen utensil and cool in an ice water bath, then drain. Add the pasta and cook to al dente. Heads up: you will need a couple of ladles of starchy cooking water just before draining the pasta.

Meanwhile, heat the EVOO, three turns of the pan, in a large skillet over medium heat. Add the chili pepper and garlic and sauté for a couple of minutes. Add the thyme and stir, then add the broccolini or broccoli and heat through. Add the pasta and cheese and toss with a little starchy water to combine and coat the pasta. Garnish with additional grated cheese.

22 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Broccolini & Balsamic Vinaigrette by Barefoot Contessa  Kosher salt  4 bunches broccolini (1 1/2 pounds)  1/4 cup good olive oil  11/2 tablespoons balsamic vinegar  1/2 teaspoon Dijon mustard  1 teaspoon minced garlic  1/2 teaspoon freshly ground black pepper  1 lemon In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil.

Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.

Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot. Broccolini with Kalamata Dressing by FineCooking.com  1/3 cup pitted Kalamata olives  1/4 cup lightly packed fresh parsley leaves, plus 1 Tbs.

roughly chopped  1/4 cup mayonnaise  3 medium cloves garlic, peeled  Kosher salt and freshly ground black pepper  2 lb. broccolini, trimmed (4 bunches) Put the olives, parsley leaves, mayonnaise, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper in a food processor and pulse into a coarse paste.

Bring a large pot of well-salted water to a boil. Working in 3 batches, boil the broccolini until tender, about 5 minutes per batch. Drain each batch well and keep warm in a large bowl covered with foil. Dab the olive mixture over the broccolini and toss well to combine. Season to taste with salt and pepper. Transfer to a platter, sprinkle with the chopped parsley, and serve.

23 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Lime- and Honey-Glazed Salmon with Basmati and Broccolini by Epicurious.com  1/4 cup fresh lime juice  2 tablespoons finely grated lime peel  2 tablespoons honey  2 tablespoons chopped fresh cilantro plus additional for sprinkling  4 teaspoons soy sauce  1 tablespoon olive oil  3/4 cup sliced shallots (about 3 large)  1 1/2 cups basmati rice (9 to 10 ounces)  3 1/4 cups (or more) low-salt chicken broth  4 5-to 6-ounce skinless salmon fillets  1 bunch broccolini, bottom inch trimmed, stalks separated if necessary Preheat oven to 450°F.

Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat.

Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry). Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes.

Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet. Garlicky Broccolini by Rachael Ray  1 1/2 pounds broccolini  Coarse salt  2 tablespoons extra-virgin olive oil, 2 turns of the pan  4 to 5 cloves garlic, finely chopped Trim broccolini of ends. Place 4 to 5-inch long, thin stalks into a skillet and cover with water. Cover and bring to a boil. Add salt and reduce heat. Simmer broccolini 6 to 7 minutes, until

24 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. tender and bright green.

Drain the broccolini and return skillet to stove over medium heat. Add extra-virgin olive oil to pan, then garlic. Cook garlic 2 to 3 minutes. Add broccolini to pan and coat in garlic and oil then serve. Velvet chicken with fried almonds and broccolini by Cuisine.com.au  500-600g skinless chicken breast, sliced into strips  1 litre water  1 tbsp peanut or vegetable oil  2 tbsp peanut or vegetable oil, extra  100g flaked almonds  2 tsp ginger, finely sliced  2 bunches broccolini, blanched Velvet coating  1 egg white  1/2 tsp salt  1 tbsp rice wine or dry sherry  1 tbsp cornflour To coat the chicken, lightly whisk the egg white in a large bowl (do not let it go frothy).

Whisk in the other coating ingredients. Add the chicken strips and mix well. Refrigerate for 30 minutes. Bring the water and 1 tbsp of oil to boil in a wide pan (a wok is ideal). Add the chicken and keep stirring, to separate the strips, until the chicken pieces look white (this should take less than a minute). Tip into a colander and shake off liquid.

Heat half the extra oil in the pan and fry the flaked almonds until golden. Scoop on to paper towels. Wipe out wok. Heat remaining oil, sear the ginger and then quickly toss the chicken pieces for about a minute. Add blanched broccolini for a few seconds and then serve. Scatter almonds over.

25 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Chicken and Broccolini with Orange Sauce by Rachael Ray  2 1/4 cups chicken stock, divided  1 cup Texmati rice or white rice  1 small bunch scallions, thinly sliced on an angle  1 large bundle broccolini, trimmed and cut into 2-inch pieces  1 1/2 pounds boneless, skinless chicken, white or dark meat (3 pieces breast or 5 to 6 thighs)  Salt and pepper  3 tablespoons high-temperature cooking oil, such as canola, safflower or peanut, divided  1 inch ginger root, grated or finely chopped  3 to 4 cloves garlic, finely chopped  1/3 cup Tamari, soy or low-sodium soy sauce  1/2 cup orange marmalade Bring 1 3/4 cups stock to a boil.

Stir in rice, cover, reduce heat to simmer and cook 15-18 minutes until tender. Add the scallions and fluff with a fork.

Bring a few inches of water to a boil for the broccolini. Meanwhile, thinly slice thighs or, if using breast meat, butterfly each breast into cutlets, then thinly slice. Season sliced chicken with salt and pepper. To boiling water, add some salt and broccolini. Parboil the broccolini for 3-4 minutes then drain, run under cool water and reserve. Heat 2 tablespoons of oil in large nonstick skillet over high heat. To the very hot pan, add chicken and stir-fry until golden, no more than 5 minutes. Remove chicken to a plate and reserve. Add remaining tablespoon of oil to the pan, along with the ginger and garlic.

Stir 30 seconds then add soy, marmalade and remaining 1/2 cup stock. Add chicken and broccolini back to pan to heat until sauce is thickened.

Serve chicken and broccolini over rice.

26 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Pistachio Arugula Pesto with Penne and Sauteed Broccolini by VeganYumYum  8 Stalks Broccolini  2 Cups Dry Penne  2 Tbs Olive Oil  Pepper  1/2 tsp Balsamic Vinegar  1 Pinch Salt Pistachio Arugula Pesto – Serves four 1/2 Cup Roasted, Unsalted Pistachios 2 Tbs Sweet White Miso 1 Pinch Salt 2 Cups Arugula 4-5 Tbs Olive Oil Fresh Cracked Pepper Start heating your water. Place pistachios in the bowl of a food processor with salt and miso and pulse 4 times for 1 second per pulse.

Roughly chop arugula and add it to the top. Drizzle in olive oil. Do not finish processing until pasta is completed.

Cook your pasta. A few minutes before pasta is finished, heat 2 tablespoons olive oil in a saute pan until over medium until fairly hot but not smoking. Trim any dry ends off the broccolini but leave a long stalk. Add it to the hot pan with a pinch of salt. Let cook on one side for 1-2 minutes, or until browned, then turn with tongs to cook another side. When broccolini is bright green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat. Blend the pesto until well combined, but you should still be able to see chunks of pistachios and arugula.

Drain and toss pasta with 1/2 cup of pesto (you’ll have some left over).

Plate and layer broccolini stalks on top. Serve immediately.

27 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Broccolini and Spinach with Garlic, White Beans, Tomatoes and Parmesan by RachelsBite.blogspot.com  3 Tbsp. olive oil, divided  2 gloves garlic, minced  8 cups baby spinach  1 1/2 lb. broccolini  1 tsp. red pepper flakes  1 pint grape tomatoes  1 14-oz. can cannellini beans, rinsed and drained  1/4 cup grated Parmesan cheese Heat 2 Tbsp. oil in a wok over medium-high heat. Saute garlic until it sizzles, the add the broccolini and red pepper flakes. Saute about 7 minutes or until broccolini is tender but crisp. Transfer broccolini from wok to plate.

Add spinach to wok. Saute, tossing constantly, until spinach is wilted. Transfer spinach to serving plate. Place broccolini on top of spinach. Add remaining 1 Tbsp. oil to wok. Add tomatoes and cook 5 to 7 minutes, or until skins brown and tomatoes begin to split, stirring occasionally. Stir in white beans and cook 2 to 3 minutes, or until heated through. Spoon tomato-bean mixture on top of broccolini. Sprinkle Parmesan on top.

Broccolini & Spinach Pizza with Gorgonzola Sauce by AlbionCooks.blogspot.com  Pizza Dough  Baby Spinach  Broccolini  Gorgonzola Cheese  Butter  Flour  Milk  Salt, Black Pepper  Pine Nuts I used (store bought) pizza dough. Iwilted the baby spinach by putting it in a colander and pouring boiling water over it. I then squeezed out the excess liquid, chopped the spinach, then squeezed out even more liquid until it was quite dry. This went on top of the dough. I parboiled the broccolini (thick stems removed) for 1-2 minutes, drained, then rinsed with cold water.

28 © Copyright 2011 Annie’s Buying Club.

All Rights Reserved. The Gorgonzola sauce was 1-1/2 tsp butter, melted in a pan, 1-1/2 tsp flour, mixed in with the butter and cooked until frothy, 2-3 TBSP milk, mixed in over medium heat, and water to get a more liquid consistency. I used half of this sauce on top of the spinach and spread it out with the back of a spoon. I then added the broccolini and topped with the remaining half of the sauce. Added salt and pepper and brushed the edge of the dough with olive oil. A slim handful of pinenuts on top. Baked on a pizza stone at 450F degrees for 11 minutes. Dijon Roasted Potatoes and Broccolini by StolenMomentsCooking.com  1/3 c.

olive oil  1/4 c. Dijon mustard  4 – 6 large red skinned potatoes  Salt and pepper, to taste  1/2 lb. broccolini Combine olive oil and Dijon mustard in a small bowl. Whisk until combined. Refrigerate until using.

Wash potatoes and cut each into 6 wedges. Place in a large bowl and season to taste with salt and pepper; toss to combine. Pour all but 2 tablespoons of the oil/mustard combination on top and stir until potatoes are coated. Spread onto a foil lined baking sheet and bake at 375 degrees for 30 minutes. Toss broccolini with remaining oil/mustard mixture. Remove potatoes from the oven after they’ve cooked for 30 minutes and add broccolini throughout. Return to oven and bake about 10 more minutes, until potatoes and broccolini are tender.

Potato Salad by Simply Recipes  2 lbs of white new potatoes or Russet potatoes with skins on  3/4 cup sour cream  1/4 cup mayonnaise  1/2 cup thinly sliced green onions  1/2 cup chopped celery  1/4 cup parsley  2 dill pickles, chopped into 1/4 in cubes  6 slices of bacon, cooked and crumbled  Coarse salt  Freshly ground pepper In a large pot, cover potatoes with salted water.

Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp knife, 20-30 minutes. Drain well. Note

29 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. that you keep the skins on the Russets if you are using those in order for the potatoes to hold their form better while cooking. Once the potatoes have cooled, cut into 3/4 inch chunks (if you are using Russets, carefully remove the skins first). In a large bowl, whisk together the sour cream, mayonnaise; sprinkle and whisk in some salt and pepper. Add the potatoes and use a rubber spatula to gently fold to combine. Season some more with salt and pepper. Cover; refrigerate for at least 1 hour and up to one day. When preparing to serve, gently fold in the rest of the ingredients - green onions, celery, parsley, pickles, and bacon.

Salt and pepper to taste. Garnish with a few sprigs of parsley. Cucumber and Tomato Salad by Rachael Ray  1/2 English or seedless cucumber, diced  2 vine ripe tomatoes, diced  Handful flat-leaf parsley, chopped  1/2 medium red onion, chopped  2 tablespoons red wine vinegar, a couple of splashes  3 tablespoons extra-virgin olive oil, eyeball it  Salt and pepper Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste. Cucumber & Celery Salad by RealSimple.com  1/4 cup nonfat yogurt (preferably Greek)  1 tablespoon white wine vinegar  kosher salt and black pepper  2 Kirby cucumbers, thinly sliced on the diagonal  2 ribs celery, thinly sliced on the diagonal  1/4 cup fresh flat-leaf parsley In a large bowl, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and pepper.

Add the cucumbers, celery, and parsley and toss to combine

30 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Thai Cucumber Salad by cookincanuck.blogspot.com  1 English/European cucumber  1/2 small red onion, cut into half-moon slices  1 1/2 tbsp fish sauce  1 1/2 rice vinegar  1 tbsp sugar  1 red chili, minced or 1/2 tsp crushed red chile flakes  1/4 cup chopped fresh cilantro  3 tbsp crushed peanuts Peel 1-inch strips, alternating with unpeeled strips, on an English/European cucumber. Cut the cucumber in half lengthwise and then in 1/4- inch slices, on the diagonal. Place the cucumber slices in a serving dish, along with half-moon slice from half of a red onion.

In a small bowl, combine fish sauce, rice vinegar, and sugar. Stir well until the sugar is dissolved. Add the red chili or dried chile flakes. Just before serving, toss the cucumber and onion mixture with the dressing. Top the salad with the chopped cilantro and crushed peanuts. Toss well and serve. Asian Cucumber Salad by MyRecipes.com  3/4 cup seasoned rice vinegar  1/4 cup water  1 tablespoon sugar  1 tablespoon minced garlic  1 tablespoon lite soy sauce  1 teaspoon sesame oil  1/2 teaspoon freshly ground pepper  2 large cucumbers, peeled and sliced  2 tablespoons sesame seeds, toasted Stir together first 7 ingredients in a large bowl.

Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds, and toss; serve immediately.

31 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Thai Cucumber Salad  3 tablespoons mirin rice wine vinegar  1 teaspoon fish sauce  2 tablespoons honey  pinch of red pepper flakes  2 scallions chopped  1 small handful chopped cilantro  1 cucumbers, sliced thinly Pour into salad bowl: vinegar, fish sauce, honey and pinch of red pepper flakes. Whisk until combined. Add thinly sliced cucumbers, chopped cilantro, and scallions and toss in dressing. Thai cucumber and shrimp salad by ChezPim.com  2 large cucumbers (about 2 cups)  2/3 lbs shrimp, preferably shells on (optional, but remember to add more cucumber if you're not using any protein at all)  about 1/4 cup of roughly chopped Vietnamese Perilla (use more or less to taste)  about 1/4 cup cilantro leafs (ditto)  1 cup of shallots, cut into thin slices  1/4 cup of coconut flakes (desiccated coconut) For the dressing  about 1/4 cup fish sauce  3 tablespoons lime juice  about 2 tablespoon rice vinegar  about 1 tablespoon of palm sugar (white sugar will do just fine, but start with only 1/2 tablespoon)  5-10 Thai bird-eye chilli, chopped (to taste) In a small pot, add 1/2 cup of water and the shrimp.

Place the pot with the lid on over high heat, bring it to a boil. As soon as the water comes to a full boil, turn the heat off and let the steam finishes the cooking for a couple more minutes. Drain the water and let the shrimp rest until they are cool enough, then peel and devein them and set aside. Peel, seed, and cut the cucumbers into thin slices. Place a dry wok over low heat, add the coconut flakes and stir constantly until they are evenly brown. Set aside. Wipe the wok clean, add 1 1/2 cup of frying oil into it and place it over

32 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. medium heat. When the oil is hot, add the shallot slices and fry, stirring occasionally, until brown and crisp. Be careful not to over cook them. Fish out the fried shallots from the pan ontp a plate lined with paper towel and set aside. You can strain the oil and keep it for another use. The perfumed oil will be perfect for a stir-fry, for example. To make the dressing, first you nuke the palm sugar (in a bowl in the microwave) for 20-30 seconds just to melt it and make it easier to blend with the other ingredients. Then add the fish sauce, stir to blend.

Add the lime juice, then the rice vinegar. Taste it and see if you need more acidity, if so, add more rice vinegar to taste. Add the chopped chilli. In a salad bowl, add the shrimp and cucumber slices. Reserve a bit of the fried shallots, coconut, and the herbs for garnish. Dump the rest into the salad bowl. Pour in about 2/3 of the dressing, toss well. Taste it and see if you'd like a bit more dressing, then add more as needed. Sprinkle the reserved shallots, coconut, and herbs and serve. Chinese Cucumber Salad by ChineseFood.About.com  5 pickling cucumbers (about 1 1/4 pounds)  2 teaspoons salt  3 tablespoons red wine vinegar  1 tablespoon light Chinese soy sauce  1 1/2 teaspoons Asian sesame oil  2 1/2 tablespoons brown sugar  1 teaspoon minced fresh gingerroot, or to taste  1/2 teaspoon red pepper flakes, or to taste Traditionally, Chinese cucumber salad is made by heating cucumbers in a spicy mixture of sesame oil, chili peppers, and Szechuan peppercorns.

In this quick and easy recipe for cucumber salad, cucumbers are tossed in a red wine vinegar dressing spiked with minced ginger and chili flakes.

Note: If you find the sesame flavor a little too strong, reduce it to 1 teaspoon. Cut the ends off the pickling cucumbers. Cut in half, then lengthwise into quarters, and into strips about the width of French fries. Place the cucumber strips in a colander and sprinkle the salt over. Let the cucumbers sit for 30 minutes. Note: I find that weighing down the cucumbers during salting so they release more water keeps them crisp and helps prevent a watery dressing from collecting at the bottom of the bowl. I used 2 resealable plastic bags about 3/4 full with water; you can also use a saucer. Pat dry with paper towels to remove the excess water.

While the cucumbers are desalting, make up the dressing: Whisk together the red wine vinegar, soy sauce, Asian sesame oil, brown sugar, fresh gingerroot, and red pepper flakes. Lay out the cucumber strips in a dish and pour the dressing

33 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. over. Cover with plastic wrap and chill the cucumbers for 4 hours or overnight. Serve the cucumber salad cold. Tzatziki by Ina Garten  1 pound (1 pint) plain yogurt (whole milk or low fat)  1 hothouse cucumber, unpeeled and seeded  1 tablespoon plus 1/2 teaspoon kosher salt  1/2 cup sour cream  1 tablespoon Champagne vinegar or white wine vinegar  2 tablespoons freshly squeezed lemon juice (1 lemon)  1 tablespoon good olive oil  1 1/2 teaspoons minced garlic  1 1/2 teaspoons minced fresh dill  Pinch freshly ground black pepper Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl.

Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature. Tatsoi is an Asian green that is super nutritious. It can be enjoyed raw in salads, added to stews, sautéed, anyway you’d prepare a leafy green or substitute it in any recipe calling for bok choy.

34 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Hanoi Noodle Soup with Chicken, Baby Tatsoi, and Bok Choy by Saveur.com  8 cups Chicken Stock  2 tbsp. coarsely chopped fresh ginger  3 cloves garlic, peeled  1⁄2 cup fresh cilantro leaves  1⁄2 cup fresh mint leaves  2 whole chicken breasts, bone in  1 lb. bok choy, chopped  1⁄4 lb. 1⁄2"-wide bahn pho (Vietnamese rice noodles)  3 tbsp. finely chopped scallions  4 oz. baby tatsoi  Tuong Ot Toi (Vietnamese hot sauce) In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1⁄4 cup each of the cilantro and mint leaves, and chicken.

Simmer until chicken is cooked through, about 30 minutes.

Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5–10 minutes. Soak noodles in hot water until softened, 5–10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water. Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1⁄4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi. Sautéed Tatsoi by FruitGuys.com and Tastebook.com  1 small head of tatsoi, leaves cut away from bulb, rinsed and dried  1 small red onion, sliced or chopped  1 tablespoon sugar  1 tablespoon olive oil  2 tablespoons champagne vinegar  Wedge of lemon  Salt and freshly ground pepper to taste Combine onion, sugar, and vinegar in a mixing bowl.

Let stand for 30 minutes. In a large skillet, heat oil over medium heat; add onion mixture. Sauté for 1–2 minutes. Add tatsoi, and sauté for 3–5 more minutes, until the leaves begin to wilt. Add salt and pepper to taste. Drizzle with a little lemon juice and serve.

35 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Gingery Sauteed Tat-Soi with Tofu Steaks by FoodBlogga.blogspot.com  2 tablespoons soy sauce  1/4 teaspoon rice vinegar  2 teaspoons brown sugar  2 teaspoons lime juice  2 teaspoons minced fresh ginger  1/4 teaspoon cayenne pepper  6 ounces extra firm tofu, cut into "steaks"  1 tablespoon sesame oil, divided  2 small bunches of tat-soi  1-2 teaspoons toasted sesame seeds In a small bowl whisk all ingredients from soy sauce through cayenne pepper. In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown.

Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.

Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately. Browned Butter Pasta with Tatsoi by AppetiteForChina.com  Your pasta of choice, preferably curved or with ridges  1/2 stick unsalted butter  Salt and pepper  Leaves of 2 to 3 bunches of tatsoi, rinsed  1/2 cup chopped sage  Freshly grated parmesan  Lemon wedges, optional Cook pasta to al dente in salted water. When pasta almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter.

Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.

36 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing by Kalyn’s Kitchen  10-12 ounces Tatsoi leaves  sesame seeds, for garnish Dressing:  2 T soy sauce (I used Tamari)  1 T rice vinegar (not seasoned)  1 tsp. grated ginger root  1 tsp. sugar  1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work)  fresh ground black pepper to taste Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips.

Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.) While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that's large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.

To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately. Wilted Asian Greens by PlanetGreen.Discovery.com  ¼ cup rice vinegar (not seasoned)  3 tablespoons soy sauce  2 ½ teaspoons sugar  1 ½ teaspoons finely grated peeled fresh ginger  1 ½ teaspoons Asian sesame oil  6 cups pea shoots or pea sprouts (3 oz)  6 cups tatsoi (3 oz)  6 cups mizuna (3 oz) Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil).

Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

37 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Grilled Halibut with Tatsoi and Spicy Thai Chiles by Bon Appétit  5 tablespoons sugar  5 tablespoons fish sauce*  1/4 cup water  3 tablespoons fresh lime juice  2 tablespoons minced peeled fresh ginger  2 garlic cloves, minced  2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced  1 small carrot, peeled, cut into matchstick-size strips  4 6- to 7-ounce halibut fillets  3 tablespoons vegetable oil, divided  1 shallot, thinly sliced  3/4 pound tatsoi or baby spinach (about 12 cups packed) Mix first 7 ingredients in medium glass bowl.

Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.

Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately. Roasted Chicken with Mashed Carrots and Tah Tsai by JamieOliver  1 Organic Free Range Chicken (Giblets as well)  1 White Onion  4 Large Carrots  1 Tah Tsai  1/2 Cup Red Wine  Approx• 4 Tbsp Butter  Approx• 12 Sage Leaves  Sea Salt and Black Pepper

38 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. First prepare the chicken by rubbing a few bits of butter under the skin of the breasts. Then lay a few sage leaves under the breasts as well.

Rub the chicken with a little olive oil and season the whole bird with sea salt and ground pepper. Prepare a roasting tray with quartered onion and the carrots chopped into thumb sized bits and all of the chicken giblets. Throw a couple sage leaves in the bottom and pour in about 1/3 of the wine. Set the bird on top and roast it at 350 degrees (Fahrenheit) for 1 1/2 hours.

After the bird is done roasting, set it aside on a dish and throw the roasting pan on the stove. Put on high and add in the remaining wine and sage leaves. Start smashing all the giblets (except for neck and heart), carrots, and onion. I like to leave it somewhat chunky. At this point chop your tah tsai into approximately inch wide pieces and throw it into the roasting dish. Stir it around and throw in the butter, salt and pepper to taste. To serve it I removed all of the chicken meat from the bone and tossed it with the tah tsai; that way you can put the remainder of the chicken in a pot and start some broth.

Tatsoi Wilted in Mustard Dressing by Washington Post from "Vegetables from Amaranth to Zucchini" by Elizabeth Schneider  About 1 pound tatsoi  2 scallions  2 tablespoons lemon juice  1 teaspoon Dijon mustard  ¼ teaspoon kosher salt  3 tablespoons olive oil Trim tatsoi bases to separate leaves. Rinse in several changes of water, inspecting for grit. Dry thoroughly. Clean scallions and trim root. Separate lighter colored bulb and darker green tops. Mince bulbs and thinly slice greens. Mix bulbs with lemon juice, mustard and salt, stirring to dissolve salt. Blend in oil.

Pour dressing into a very wide skillet set over moderate heat.

Add leaves and turn to coat with dressing (tongs are most efficient). Cook until leaves almost wilt but stems retain crunch, about 2 minutes. Add scallion greens and toss. Arrange on a platter, lined up like asparagus. Pour any remaining dressing on top.

39 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Tatsoi and Warm Scallop Salad with Spicy Pecan Praline by Gourmet For praline  1/3 cup pecans, chopped fine  1/2 teaspoon salt  1/8 teaspoon cayenne, or to taste  3 tablespoons sugar  3/4 pound sea scallops  1 tablespoon all-purpose flour  3/4 teaspoon salt  3/4 teaspoon ground cumin  1/8 teaspoon cayenne  1/2 tablespoon unsalted butter  1 tablespoon olive oil  3 tablespoons fresh lemon juice  3 tablespoons extra-virgin olive oil  3/4 teaspoon Dijon mustard  1 large firm-ripe avocado (preferably California)  7 cups tatsoi (thick, spoon-shaped Asian greens) or baby spinach leaves, washed well and spun dry Make praline: In a bowl stir together pecans, salt, and cayenne.

In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container. Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess.

In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly. In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.

40 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. The Sweet Mini Peppers are great sliced for a salad or a crudite platter. Use them as you would sweet bell peppers. Slice thinly and use in salads, stir-fries, chutneys, frittatas. Try slicing them thinly and mixing with onions, vinegar as a sour topping to fish or salad. But best to take advantage of their shape and size which is ideally suited for stuffing. As per BlogChickABowWow: Stuffed Mini Peppers with Cheese Grill the peppers until they become soft and slightly charred. Remove the peppers from the grill, and cut off the top - about 1/4" - and stuff with goat cheese.

Put the peppers on a piece a foil, and return them to the grill for about a minute until the cheese is hot and melty. Stuffed Sweet Mini Peppers by MyRecipes.com  1 onion (about 6 oz.), peeled and diced  About 3 tablespoons olive oil  1/2 cup long-grain white rice  1/4 cup pine nuts  About 1 cup fat-skimmed chicken broth or vegetable broth  1 dried bay leaf (3 to 4 in. long)  1/2 teaspoon dried thyme  Salt  12 to 15 sweet mini-peppers (each 3 to 4 in. long; red, yellow, or orange), halved lengthwise and seeded In an 8- to 10-inch frying pan over high heat, stir onion in 1 1/2 tablespoons olive oil often until lightly browned, 5 to 6 minutes.

Add rice and pine nuts and stir until some of the rice is opaque and nuts are slightly browned, 2 to 3 minutes. Add broth, bay leaf, and thyme; stir, then cover. When boiling, turn heat to low and simmer, stirring occasionally, until rice is tender to bite, about 15 minutes; add 2 to 4 more tablespoons broth if liquid is absorbed before rice is tender. Remove from heat. Add salt to taste.

Lay half the pepper halves side by side, cut side up, in a shallow 8- by 12-inch casserole or pan. Mound rice filling equally in peppers, using it all. Lay remaining pepper halves, cut side down, on rice filling, matching sizes and shapes to bottom halves. Drizzle peppers with 1 1/2 to 2 tablespoons olive oil. Bake in a 375º regular or convection oven until peppers are soft and slightly browned, about 30 minutes. With a wide spatula, transfer filled peppers to a platter or plates. Serve hot, warm, or at room temperature.

41 © Copyright 2011 Annie’s Buying Club.

All Rights Reserved. Roasted Mini Bell Peppers Stuffed with Spinach, Feta and Bacon adapted from Bon Appetit by TheKitchensInkRecipes 24-36 miniature bell peppers, halved and cored 3 tablespoons extra virgin olive oil, divided salt and pepper 8 bacon slices 1 cup chopped onion 1 10-ounce package chopped frozen spinach, thawed, squeezed dry 4 ounces feta cheese, crumbled (about 3/4 cup) 4 ounces cream cheese, room temperature 1/4 teaspoon dried crushed red pepper Preheat oven to 375°F. Toss the pepper halves in 2 tablespoons of olive oil. Arrange cut side up on a foil-lined baking sheet. Sprinkle with salt and pepper.

Roast for 20 minutes. Turn the peppers over and roast for 5-15 minutes.

Cook the bacon. Set aside to cool slightly. Crumble. Heat 1 tablespoon olive oil in a medium skillet. Add the chopped onion and sauté about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper. Spoon about one tablespoon of filling into each pepper cavity. (Filled peppers can be prepared 1 day ahead. Cover and refrigerate.) Herbed Cheese Mini Peppers by HeartHealthyOnline  10 red, yellow, and/or orange miniature sweet peppers (6 to 8 ounces total)  1 8-ounce package reduced-fat cream cheese (Neufchatel), softened  1 to 2 tablespoons chopped fresh oregano, rosemary, tarragon, or thyme, or 1/2 to 1 teaspoon dried oregano, rosemary, tarragon, or thyme, crushed  Finely shredded lemon peel (set aside)  1 tablespoon lemon juice  1 tablespoon milk  Milk (optional)  Fresh oregano leaves (optional) Halve each sweet pepper lengthwise.

Remove the seeds; set peppers aside. In a small bowl, stir together cream cheese, the chopped or dried herb, lemon juice, and the 1 tablespoon milk. Stir in additional milk, if needed to reach piping consistency.

42 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Pipe or spoon cream cheese mixture into pepper halves. Sprinkle cream cheese mixture with lemon peel. If desired, garnish with oregano leaves. Cover and chill for up to 4 hours. Herbed Feta Stuffed Mini Peppers by RecipeZaar • 1 lb miniature red bell pepper or orange bell pepper or yellow bell pepper • 1 1/2 cups crumbled feta cheese • 2 tablespoons sherry wine • 1/3 cup finely grated parmesan cheese • 1/2 teaspoon minced dried basil or 1 tablespoon minced fresh basil • 1/4 teaspoon cumin • 1/4 teaspoon dried ancho chile powder • 1/2 teaspoon garlic powder • 1/4 teaspoon salt or salt or seasoning salt, to taste (I use Johnny's) Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out with water, then set aside.

Put the crumbled feta cheese in a bowl and add the sherry; toss to coat. Mix together well the remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to mix them all well. Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or pan spray. Preheat oven to 350 degrees F. Stuff each mini bell pepper with the herbed feta mixture, making sure there's a good amount of feta in each pepper; place peppers in the casserole dish. When all peppers are stuffed, place cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft and the cheese is melted.

43 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Stuffed Sweet Mini-Peppers by MyRecipes.com  1 onion (about 6 oz.), peeled and diced  About 3 tablespoons olive oil  1/2 cup long-grain white rice  1/4 cup pine nuts  About 1 cup fat-skimmed chicken broth or vegetable broth  1 dried bay leaf (3 to 4 in. long)  1/2 teaspoon dried thyme  Salt  12 to 15 sweet mini-peppers (each 3 to 4 in. long; red, yellow, or orange), halved lengthwise and seeded In an 8- to 10-inch frying pan over high heat, stir onion in 1 1/2 tablespoons olive oil often until lightly browned, 5 to 6 minutes.

Add rice and pine nuts and stir until some of the rice is opaque and nuts are slightly browned, 2 to 3 minutes. Add broth, bay leaf, and thyme; stir, then cover. When boiling, turn heat to low and simmer, stirring occasionally, until rice is tender to bite, about 15 minutes; add 2 to 4 more tablespoons broth if liquid is absorbed before rice is tender. Remove from heat. Add salt to taste.

Lay half the pepper halves side by side, cut side up, in a shallow 8- by 12-inch casserole or pan. Mound rice filling equally in peppers, using it all. Lay remaining pepper halves, cut side down, on rice filling, matching sizes and shapes to bottom halves. Drizzle peppers with 1 1/2 to 2 tablespoons olive oil. Bake in a 375º regular or convection oven until peppers are soft and slightly browned, about 30 minutes. With a wide spatula, transfer filled peppers to a platter or plates. Serve hot, warm, or at room temperature.

Feta Stuffed Mini Peppers by CookingJunkies.com  4 oz spinach  8 oz feta, crumbled  28 miniature peppers Preheat oven to 375°F.

Thoroughly wash spinach and remove stems; cut leaves into thin strips.* In a large bowl, combine the spinach and feta cheese. Cut a thin slice from the top or side of each of the sweet peppers. Use the handle of a spoon to scoop seeds from sweet peppers. Stuff sweet peppers with feta mixture, mounding feta mixture slightly. Place stuffed sweet peppers in a 3-quart rectangular baking dish, stuffed sides up. Bake, uncovered, for 18 to 20 minutes or until sweet peppers are slightly soft.

44 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Feta Stuffed Roasted Mini Bell Peppers... Meze(or Mezze) by HomeCookingInMontana.blogspot.com 15-20 mini bell peppers 1 garlic clove 1/4 cup olive oil 2-3 TBS cider vinegar salt and pepper to taste crumbled feta cheese kalamata olives chives or parsley Place peppers on skewers or if you don't have any directly on a hot grill. Place the grilled peppers in a bowl and cover with plastic wrap. This will steam them and then you can peel them easier. When they have cooled enough to handle, peel the charred skin. Cut tops off and place the peppers in a dish.

Pour some olive oil(you may need more or less) vinegar, garlic, salt, and pepper. Mix to combine. Place some crumbled feta cheese in each bell pepper. Sprinkle with some chives/parsley and some kalamata olives. OVEN ROAST MINI BELL PEPPERS by SimpleRecipes.me 2~3 lb of mini bell peppers, yellow, red and orange 10~15 garlic cloves (you can cut on the amount if you are not a garlic fan) 1~2 tablespoon olive oil 1 teaspoon dry oregano 1 teaspoon dry parsley 1 teaspoon dry basil Salt and pepper to taste Remove the seeds and the stem from the peppers, peel the garlic and slice. In a big bowl mix all the ingredients together by gently tossing the peppers.

Place the peppers in an oven safe dish for 20~25 minutes at 350F. Let is cool and serve. On my salad, I just add a little balsamic vinegar since the peppers already have olive oil, salt and pepper, it makes a good salad look even better.

45 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Country Pear Cobbler by SouthernFood.com Filling:  3/4 cup firmly packed brown sugar  3 tbsp all-purpose flour  1/8 tsp. salt  1/8 tsp. ground nutmeg  Dash of cloves  2 tbsp lemon juice  6 to 8 medium pears, peeled, cored, and thinly sliced Topping:  1 cup all purpose flour  2 tbsp sugar  1 tsp baking powder  1/2 tsp. baking soda  1/2 cup buttermilk  3 tbsp. margarine or butter, melted  1 tbsp. sugar, if desired  Light Cream, if desired Combine all of the filling ingredients, except pears, in large skillet. Stir in sliced pears.

Cook over medium heat for about 5 minutes, or until hot and bubbly, stirring gently. Remove from heat and set aside.

Make topping. Place flour, sugar, baking powder, and baking soda in mixing bowl. Beat on low speed of electric mixer for about 30 seconds. Add buttermilk and melted margarine. Continue to mix on low speed about 30 seconds, or just until blended. Pour hot filling into 8-or 9- inch baking pan. Top evenly with large spoonfuls of topping. Sprinkle with 1 tablespoon sugar, if desired. Bake at 375° for 30 to 35 minutes, or until pears are tender and bubbly and topping is golden brown. Serve warm with light cream, if desired.

46 © Copyright 2011 Annie’s Buying Club.

All Rights Reserved. Pear & Strawberry Crumble Pie by ThePieLife.Blogspot.com  8 inch frozen sweet pie crust  15 oz pears in natural juice, drained, sliced  9 zo punnet strawberries, hulled, sliced  1/2 cup caster sugar  1/2 cup plain flour  3.5 oz butter, chilled, cubed  1/4 cup flaked almonds Preheat oven to 400 F. Place frozen tart case onto a baking tray. Bake for 12 minutes, or until light golden. Combine pears, strawberries and 1 tablespoon of sugar in a bowl. Stir gently to combine. Combine remaining 1/3 cup of sugar, flour and butter in a food processor. Process until mixture resembles coarse breadcrumbs.

Stir in almonds.

Sprinkle 2 tablespoons of crumble mixture over base of tart case. Spoon pear and strawberry mixture over top. Sprinkle with remaining crumble mixture. Bake for 20 minutes, or until crumble is golden. Serve warm or cold with cream or ice-cream, if you like. Cantaloupe and Strawberry Shake by SouthernFood.about.com  1 cup whole strawberries, hulled and washed  1 cup diced cantaloupe  2 to 3 teaspoons granulated sugar  1/2 cup skim milk or low fat milk Place all ingredients in food processor or blender and process until frothy; serve immediately. Makes 2 cantaloupe strawberry shakes.

47 © Copyright 2011 Annie’s Buying Club.

All Rights Reserved. Strawberry Cobbler - adapted from How to Eat a Cupcake by BeantownBaker.com • Strawberry Filling • 1/2 cups sugar • 2 tsp cornstarch • 2 tsp water • 1 1/2 tsp fresh lemon juice • 2 cups strawberries, washed and hulled • 1 tsp unsalted butter, softened Biscuit Topping • 3/4 cups flour • 1 1/2 tsp baking powder • 1/4 tsp salt • 1 Tbsp granulated sugar • 2 1/2 Tbsp shortening • 1/4 cup cold milk Preheat the oven to 400 degrees F. Line a large cookie sheet with foil. Butter 4 deep ramekins and place on the cookie sheet.

First, prepare the strawberry filling. In a large nonreactive saucepan stir together the sugar and cornstarch. Stir in the water and lemon juice. Stir in the strawberries. Cook over medium heat, stirring often until thickened. Remove from the heat and stir in the butter. Pour filling into ramekins. Prepare the biscuit topping. Stir or sift together the flour, baking powder, salt, and sugar. Rub in the shortening with your fingers. Using a fork, gently stir in the milk, just until the dough cleans the bowl.

Toss on a lightly floured surface until no longer sticky, and then pat or roll out to a shape that fits the top of the dish being used.

48 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Cantaloupe Yogurt Drink by Martha Stewart  3 cups cantaloupe chunks (from 1/2 cantaloupe)  2 cups low-fat plain yogurt  2 to 3 tablespoons honey  Ice cubes, for serving In a blender, place cantaloupe, yogurt, and honey. Blend on high speed until smooth. Serve over ice. Cantaloupe Martini by GroupRecipes  1 cup cold water shopping list  1 package (12 ounces) pre-cut cantaloupe  2 tablespoons sugar shopping list  1 lime, juiced plus 1 lime, sliced for garnish shopping list  ice cubes shopping list  melon vodka shopping list  melon liqueur (recommended: Midori), optional Chill 4 martini glasses.

In a blender, add water, cantaloupe, sugar, and lime. Puree in blender until liquid consistency. Strain into a measuring cup. Fill a martini shaker with ice cubes. Pour in 1 part melon vodka to 2 parts cantaloupe juice. Shake vigorously. To serve, pour into chilled martini glasses. Garnish with a slice of lime or drizzle lemon liqueur over the top and let sink to the bottom. Cantaloupe Frenzy by AllRecipes  1 cantaloupe - peeled, seeded and cubed  3 tablespoons white sugar, or to taste  2 cups ice cubes Place cantaloupe cubes and ice into the container of a blender. Process until the ice is in small pieces.

Add sugar, and puree. Pour into tall glasses and serve immediately.

49 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Grilled Cantaloupe by Blog.about.com  1 cantaloupe, cut into cubes  1/3 cup honey  1/4 cup butter  2 tablespoons brown sugar  1/2 teaspoon cinnamon  skewers Preheat grill. Place cantaloupe on skewers. Combine honey, butter, cinnamon, and brown sugar in a saucepan. Once melted, brush mixture onto cantaloupe. Place skewers on a lightly oiled grate and cook over high heat for 1-2 minutes. Serve with ice cream and remaining honey- butter sauce.

Cantaloupe Banana Smoothie by RecipeWards.com  1 peeled banana  1/2 sliced cantaloupe melon Juice cantaloupe, pour juice into blender, add banana, and liquify.

Simple, Vegan, Banana, Strawberries, Cantaloupe, Spinach, and Flax, Smoothie (GFCFSF) by LiveLoveLaughtAndAutism.blogspot.com  Frozen banana  Strawberries  Cantaloupe  Spinach  Ground flaxseed  Ice cubes  Water Use a shaker to mix-in powdered multivitamin and cod liver oil