2 cups cranberries (fresh or frozen, 1 12oz bag is enough)
1 medium orange, quartered (ends removed)
3/4 to 1 cup sugar
Slice unpeeled orange into eights and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Transfer to a bowl and repeat with the other half of oranges and cranberries. Stir in sugar to taste and store in refrigerator or freezer.
2 tablespoons olive oil
2 tablespoons butter
10 ounces white mushrooms, quartered and thinly sliced
1 medium onion, finely chopped
1 1/2 cups veggie broth
3/4 teaspoon salt
1 cup uncooked couscous
1 tablespoon chopped fresh basil leaves, optional, for garnish
Heat the oil and butter in a medium saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 7 minutes. Add the onion and cook 5 minutes more.
Add the veggie broth and the salt. Bring to a boil and stir in the couscous. Immediately remove the pan from the heat, cover it, and let it stand until all the liquid is absorbed, about 5 to 10 minutes.
Uncover and fluff the couscous with a fork. Transfer to a serving bowl, garnish with the basil, if desired, and serve immediately.
2 cups seasoned rice-wine vinegar
1/4 cup sugar
2 tablespoons coarse salt
2 tablespoons sambal chili paste
1 tablespoon coriander seeds
3 kirby cucumbers, sliced and/or quartered
3 breakfast radishes, trimmed and halved lengthwise
1/4 cup cilantro leaves
Extra-virgin olive oil
In a large saucepan bring 2 cups water, vinegar, sugar, salt, chili paste, and coriander seeds to a boil over medium-high heat.
Place cucumbers and radishes in a medium heatproof container; pour hot liquid over cucumbers and radishes; weigh down with a plate to submerge. Cover and transfer to refrigerator until chilled, at least 24 hours and up to 3 days.
Drain and toss with cilantro leaves. Drizzle with olive oil before serving.
I used regular cukes because kirbys were not in the market. Added many more radishes.
1 can great northern beans, rinsed and drained
Dressing:
2 cloves garlic
2-3 tbsp lemon juice
1/4 c. olive oil
1 c. thinly sliced red onion
1/2 c. chopped cilantro
Make dressing– mince garlic fine and in a large bowl stir together well with lemon juice and oil.
Add beans to dressing. Â Toss and season with salt and pepper. Â Stir in onions and cilantro. Â Serve at room temp. Â Makes about 5 c.
In a large bowl mix together the following:
1/2 c. mayo
2 tbsp. sugar
1 tbsp cider vinegar
3/4 – 1 tsp celery seed
salt and pepper
1 tbsp dijion mustard
Add 1 package cole slaw, mix chill and serve.
4 medium size Idaho potatoes (about 1 3/4 pounds), scrubbed
5 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon fresh rosemary leaves
6 garlic cloves, peeled and crushed
2 tablespoons chopped fresh Italian parsley leaves
Freshly ground black pepper
Preheat the oven to 475 F.
Pat the potatoes dry and cut them in quarters lengthwise. In a bowl, toss the potato wedges with 3 tablespoons of the olive oil, the salt and rosemary. Arrange the wedges skin side down without touching in a heavy baking pan or two cast iron skillets. Bake until the potatoes are tender and well browned, about 30 minutes. Turn the potatoes once or twice so they brown and cook evenly. Meanwhile, in a small bowl, stir together the garlic, parsley and remaining 2 tablespoons olive oil.
When the potatoes are done, press each wedge gently so that it cracks in the middle, then transfer them with tongs to a large bowl. Add the oil and garlic mixture and fresh pepper to taste. Toss gently but well until the potatoes are coated with the seasoned oil. Remove the garlic and serve.
In springtime, when farmers markets sell really fresh, locally grown asparagus or if you’re lucky enough to pick spears in your own asparagus bed cook them by the skillet method. You’ll find it concentrates the natural sweetness and subtle asparagus flavors that are at their peak for only a day or two. Butter and cheese are natural complements to asparagus, and in the final moments of cooking here they both get a delicious toasting.
1-1/2 pounds fresh asparagus, trimmed and peeled
4 ounces (1 stick) butter
1/2 teaspoon salt
1/3 cup freshly grated Parmigiano-Reggiano or Grana Padano
Recommended equipment: A 14-inch heavy-bottomed skillet with a cover
Melt the butter in the skillet in the skillet over medium heat. When it is just starting to bubble, lay in the spears in a single layer, sprinkle with salt, and shake to roll the asparagus and coat them.
Cover the pan and let the spears cook and steam for 4 to 5 minutes (or more, if they are very thick), shaking them around now and then,
Uncover and continue to cook another 4 minutes or so as the asparagus The butter left in the pan should be starting to color; if not, cook a bit more, and when browning starts, swirl the pan to spread the color.
Remove from the heat, and scatter the cheese around in the hot pan, swirling again to blend it into the browned butter. Pour the sauce over the asparagus and serve immediately.
Roasted Potato Wedges – Makes 6 servings
2 pounds collard greens (4 bunches); wash, remove stems; cut away vein of leaf
Chop 1/2# pepper smoked bacon sliced (I omit)
1 onion sliced
5-6 cloves garlic minced
2 cups chicken stock (I use veggie stock)
2-3 TBL balsamic  vinegar (to taste)
2-3 TBL sugar
black pepper (optional)
In a large pot: cook bacon until browned, add onion til transparent, add garlic, stir in greens to wilt add stock, vinegar, sugar, pepper, simmer for several hours or until tender. May be transferred to crockpot to finish.
4 C. (1 lb.) sweet peas, cooked & drained
½ C. mayonnaise
½ C. sour cream
2 Tbsp. white horseradish
1 Tbsp. Dijon mustard
¼ C. chopped fresh dill (or 1 Tbsp. dried dill)
black pepper to taste
Drain peas. Mix all remaining ingredients; add to peas and toss to combine.
Chill.
Serve with fresh dill on top.