Cream of Vegetable Soup
This recipe can be made with broccoli, asparagus, or peas, but for best flavors, don't mix them. (I want to try using cauliflower and potatoes sometime.)
2 cups low-sodium chicken broth2 cups low-sodium vegetable broth (I have used all chicken broth or all vegetable broth because that was all I had, and it works just fine.)1/4 cup white wine (I usually use white cooking wine.)1 teaspoon fresh thyme, or 1/4 teaspoon dried (Can use 2 teaspoons fresh tarragon instead. I like it both ways.)2 bay leaves2 tablespoons unsalted butter2 large shallots, minced (I use green onions with green part also minced. Chives would also be fine.) Salt and ground black pepper2 tablespoons all-purpose flour (I use 3 tablespoons because I like my soup thicker.)2 pounds fresh broccoli, or asparagus, chopped coarse, or 1 1/2 pounds frozen peas (I use more vegetables if I have them, makes a richer soup.)1/2 cup half-and-half
1. HEAT BROTH MIXTURE: Bring broths, wine, thyme, and bay leaves to boil, covered, in large saucepan.
2. SAUTE SHALLOTS/GREEN ONIONS: Meanwhile, melt butter in large saucepan over medium heat. Add shallots or green onions and 1/2 teaspoon salt and cook until softened, about 3 minutes. Stir in flour and cook for 1 minute.
3. ADD BROTH MIXTURE AND VEGETABLES: Slowly stir in broth mixture. Add vegetables, bring to simmer, and cook until vegetables are tender yet retain their green color, about 5 minutes. Remove bay leaves.
4. PUREE, FINISH, AND SEASON: Puree soup in batches in blender until smooth. (I use the Vitamix machine. Love it!) Return pureed soup to pot and stir in half-and-half. Return soup to brief simmer, then remove from heat. Season with salt and pepper to taste and serve.
Serves 6Safety tip: many vegetable soups are best pureed in a blender to create a smooth texture. Blending hot soup can be dangerous, though. To prevent mishaps, don't fill the blender jar past the halfway point, and hold the lid in place with a folded kitchen towel.
This recipe used by permission from America's Test Kitchen (www.AmericasTestKitchen.com), from the editor's of Cook's Illustrated. I own many of their recipe books and magazines. Love them!!!
How We Cook Pak Choi
The picture on the left shows broccoli and pak choi that is available through the CSA. These two vegetables will be part of the membership share this week. We combined the two together to make a stir fried dish that turned out well. The ingredients needed are:-1 pak choi head
-1 broccoli head
-1C orange juice
-2T corn starch
-2T soy sauce
We first rinsed the pak choi broccoli thoroughly to remove soil inside the head of each. The pak choi was then pulled apart into separate smaller heads as can be seen in the picture on the right.
The broccoli was then cut up into small pieces and set aside in a separate bowl. The small individual heads of pak choi were cut to separate the leafy section from the thicker denser body. The cut up broccoli and thicker pak choi pieces were then stir fried over medium heat. We used olive oil, but the type of oil should be interchangeable.
The mixture was stir fried over medium heat until the broccoli and pak choi were cooked down considerably. When the pak choi and broccoli had a soft consistency the leafy pak choi section that was separted earlier was then added to the stir fry. The leafy portion should cook down rather quickly.
To season the stir fried pak choi and broccoli we made a sauce from the orange juice, corn starch, and soy sauce. We added the three together and then stirred the mixture to get it into solution. It was then added to the stir fried pak choi and broccoli. As the sauce warms up and mixes it should start to thicken. The picture on the left showed what our finished product looked like. We served it over white rice and it turned out well.
This recipe can be made with broccoli, asparagus, or peas, but for best flavors, don't mix them. (I want to try using cauliflower and potatoes sometime.)
2 cups low-sodium chicken broth
2 cups low-sodium vegetable broth (I have used all chicken broth or all vegetable broth because that was all I had, and it works just fine.)
1/4 cup white wine (I usually use white cooking wine.)
1 teaspoon fresh thyme, or 1/4 teaspoon dried (Can use 2 teaspoons fresh tarragon instead. I like it both ways.)
2 bay leaves
2 tablespoons unsalted butter
2 large shallots, minced (I use green onions with green part also minced. Chives would also be fine.)
Salt and ground black pepper
2 tablespoons all-purpose flour (I use 3 tablespoons because I like my soup thicker.)
2 pounds fresh broccoli, or asparagus, chopped coarse, or 1 1/2 pounds frozen peas (I use more vegetables if I have them, makes a richer soup.)
1/2 cup half-and-half
1. HEAT BROTH MIXTURE: Bring broths, wine, thyme, and bay leaves to boil, covered, in large saucepan.
2. SAUTE SHALLOTS/GREEN ONIONS: Meanwhile, melt butter in large saucepan over medium heat. Add shallots or green onions and 1/2 teaspoon salt and cook until softened, about 3 minutes. Stir in flour and cook for 1 minute.
3. ADD BROTH MIXTURE AND VEGETABLES: Slowly stir in broth mixture. Add vegetables, bring to simmer, and cook until vegetables are tender yet retain their green color, about 5 minutes. Remove bay leaves.
4. PUREE, FINISH, AND SEASON: Puree soup in batches in blender until smooth. (I use the Vitamix machine. Love it!) Return pureed soup to pot and stir in half-and-half. Return soup to brief simmer, then remove from heat. Season with salt and pepper to taste and serve.
Serves 6
Safety tip: many vegetable soups are best pureed in a blender to create a smooth texture. Blending hot soup can be dangerous, though. To prevent mishaps, don't fill the blender jar past the halfway point, and hold the lid in place with a folded kitchen towel.
This recipe used by permission from America's Test Kitchen (www.AmericasTestKitchen.com), from the editor's of Cook's Illustrated. I own many of their recipe books and magazines. Love them!!!
How We Cook Pak Choi
The picture on the left shows broccoli and pak choi that is available through the CSA. These two vegetables will be part of the membership share this week. We combined the two together to make a stir fried dish that turned out well. The ingredients needed are:-1 broccoli head
-1C orange juice
-2T corn starch
-2T soy sauce
We first rinsed the pak choi broccoli thoroughly to remove soil inside the head of each. The pak choi was then pulled apart into separate smaller heads as can be seen in the picture on the right. 
The broccoli was then cut up into small pieces and set aside in a separate bowl. The small individual heads of pak choi were cut to separate the leafy section from the thicker denser body. The cut up broccoli and thicker pak choi pieces were then stir fried over medium heat. We used olive oil, but the type of oil should be interchangeable.
The mixture was stir fried over medium heat until the broccoli and pak choi were cooked down considerably. When the pak choi and broccoli had a soft consistency the leafy pak choi section that was separted earlier was then added to the stir fry. The leafy portion should cook down rather quickly. 
To season the stir fried pak choi and broccoli we made a sauce from the orange juice, corn starch, and soy sauce. We added the three together and then stirred the mixture to get it into solution. It was then added to the stir fried pak choi and broccoli. As the sauce warms up and mixes it should start to thicken. The picture on the left showed what our finished product looked like. We served it over white rice and it turned out well.Wilted Lettuce Salad Recipe
Ingredients:
4 slices bacon2 tablespoons red wine vinegar
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1 bowl leaf lettuce - rinsed, dried and torn into bite-size pieces
6 green onions with tops, thinly sliced
Preparation
1. Cook bacon and onions over medium heat until brown.
2. Cool slightly, and add vinegar, sugar, and pepper.
3. Pour over washed lettuce while still warm.
Submitted by Carol Von Lanken
Shelley's Frozen Corn Recipe
We have this dish every Thanksgiving.
“triple recipe”
2 C water
1.5 sticks of margarine
3 teaspoons salt
3 teaspoons sugar
15 C corn cut off of the cob
Use large stew kettle or pan.
Bring above mixture to a boil over low heat to keep from sticking.
After it comes to a low simmer, cook for 30 minutes.
Cool. Bag, Freeze
To prepare, heat in microwave after defrosting.
“single recipe”
1 C water
1 stick of margarine
1 teaspoon salt
2 teaspoon sugar
5 C corn cut off of the cob
Prepare as above.
Submitted by Shelley Gaffney
FRESH HERB LINGUINE
This is a favorite of our family in the summer. Sometimes I will add small shrimp.
8 oz uncooked linguine
1/3 C butter or margarine
½ teaspoon fresh garlic
1/3 C chopped fresh parsley
1 ½ teaspoon fresh oregano
1 tablespoon lemon juice
1 C freshly grated Parmesan cheese
Cook linguine according to package directions; drain. In sauce pan cook butter and garlic over low heat until butter is melted. Stir in linguine and remaining ingredients except Parmesan cheese. Cook over medium heat, stirring constantly, until heated through (2 to 3 minutes). Sprinkle with Parmesan cheese.
*1/2 teaspoon oregano leaves can be substituted for 1 ½ teaspoon fresh oregano.
Broccoli Casserole
1 quart of frozen broccoli (or fresh)
1 t salt
2 t butter
2 T chopped onion
1 can cream of mushroom soup
2 C Velveeta cheese
¼ C mayonnaises
1 C Ritz crackers or Town House
Defrost frozen broccoli, and chop in small pieces. If using fresh broccoli, blanch and then cut into smaller pieces. Cut cheese into small pieces. Mix everything together except butter and crackers. Melt butter. Mix butter and crackers together. Evenly spread over top of the broccoli. Bake at 350 for 25 minutes.
Another version:
1 quart of frozen broccoli (or fresh)
1 t salt
2 T chopped onion
3 T flour
1 ½ C milk
1 C Velveeta cheese (better with more)
1 C Ritz crackers or Town House
Defrost broccoli. Melt butter in a sauce pan, add chopped onion until golden. Add Flour and mix well. Add milk and stir, cooking until thick. Remove from heat & add cheese, stir in well. Place broccoli in casserole dish. Pour mixture over broccoli. Toss ½ stick melted margarine with crackers. Spread over top. Bake 20 to 25 minutes at 350 degrees.
Submitted by Shelley Gaffney
Submitted by Shelley Gaffney
Spring Soup
Ingredients:
1 Tbl Olive Oil
1C Leeks or Onions Chopped
1C Asparagus Cut In 1' Pieces
1C Fresh Peas
2C Fresh Spinach
1C Green Beans
1 Package of Tofu (Rinsed and Drained) 1/2 in pieces
8oz Mushrooms Sliced
Preparation:
-Saute onions or leeks in olive oil till soft.
-Add in rest of ingredients except spinach.
-Add 6-8cups water, chicken broth or vegetable broth.
-Simmer until cooked.
-Add in spinach.
-Season to taste.
Submitted by Carol Von Lanken
