Chicken and Fruit Salad

1 lb roasted chicken breast
1 medium-size bunch spinach
2 medium-size pink or white grapefruit
2 medium-size red delicious apples
3/4 lb seedless green grapes
1/3 cup fat-free Dijon salad dressing

Directions:
Remove and discard skin from chicken; tear chicken into bite-size pieces. Chop 1 cup loosely packed spinach leaves; set remaining leaves aside. Cut peel from grapefruit; remove sections with knife. Cut unpeeled apples into 3/4-inch chunks. In large bowl, combine chicken, chopped spinach, fruit, and salad dressing; toss to coat. To serve, arrange remaining spinach leaves on platter; spoon chicken salad over spinach leaves.

Source: www.fruitsandveggiesmatter.gov

 

Spicy Apple-Filled Squash

1 acorn squash (about 1 lb)
1 Golden Delicious apple, peeled, cored, and sliced
2 tsp melted butter or margarine
2 tsp brown sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
Dash ground cloves

Directions:
Heat oven to 350°F. Grease a 1-quart baking dish. Halve squash and remove seeds; cut into quarters. Place quarters, skin side up, in dish and cover; bake
30 minutes. Meanwhile, in medium bowl, combine apple, butter, brown sugar, cinnamon, nutmeg, and cloves. Turn cut sides of acorn squash up; top with apple mixture. Cover and bake 30 minutes longer or until apples are tender.

Quick microwave version:
Halve and seed squash; cut into quarters. Arrange quarters, cut side up, in microwave-safe baking dish. Microwave on high (100 percent) 6 to 7 minutes, rotating squash halfway through cooking time. Top squash with apple mixture, cover with vented plastic wrap and microwave on high 4 to 5 minutes or until apples are tender.

Source: www.fruitsandveggiesmatter.gov

Asparagus and Sweet Potato Soup

2 large sweet potatoes, peeled and cut into chunks
1 bunch of fresh asparagus, woody ends removed and cut into thirds
32 oz chicken broth
1-2 Tablespoons of butter
1/2 cup all purpose flour
1 cup heavy whipping cream
1/2 cup skim milk
1-1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
Crushed red pepper-season to taste

Directions:

1. In a large pot, combine chopped vegetables and chicken broth; bring to boil. Reduce heat to simmer and cover for 10-15 minutes or until sweet potatoes are tender but still firm. Add butter.
2. In a small bowl, whisk together flour, whipping cream, milk and seasonings until smooth; pour into the pot. Bring to boil and continue cooking and stirring until thickened. Add cheese.

 

Asparagus with Fried Egg

1/4 pound asparagus
Olive oil
Salt
Seasoning, as desired
1/4 cup fresh bread crumbs
1 Tablespoon water
1 egg
Freshly ground black pepper

Directions:

1. Cook asparagus as desired.
2. In a small bowl, combine bread crumbs and desired seasoning. Add enough oil to lightly coat bread crumbs.
3. Transfer bread crumbs to a small nonstick skillet and place over medium heat. Cook, stirring occasionally, until they begin to darken, about 2-3 minutes. Add water. Crack egg over bread crumbs. Season with salt and pepper. Cover and cook egg as desired. Place egg on top of asparagus. Serve immediately.

Serves 1

Recipe retrieved from Buy Fresh Buy Local and University of Nebraska-Lincoln Extension brochure.

 

Creamed Asparagus

2 pounds fresh asparagus spears
2 tablespoon butter
1 medium onion (finely diced)
2 tablespoons all-purpose flour
1 cup milk

Directions:
Snap off tough ends of asparagus. Steam asparagus in a small amount of boiling water for 7 minutes or until tender. Drain. Arrange asparagus spears in serving dish and keep warm. Melt butter in a small saucepan over low heat. Add flour, stirring until smooth. Gradually stir in milk and add onion. Cook, stirring constantly, for 1 minute or until thickened and bubbly. Spoon sauce over asparagus. Salt and pepper to taste. Serve immediately. Serves 6 to 8.

 

Warm Salad of Asparagus and New Potatoes

12 ounces new potatoes or fingerlings, about 5 small
Salt
1 Tablespoon butter
1/2 pound asparagus
2 hard boiled eggs, chopped

Dressing:
Juice of 1 lemon
Pinch of salt
1 Tablespoon Dijon mustard
4 Tablespoons cold unsalted butter, cut into small chunks
Freshly ground pepper
1/4 cup chopped chives

Directions:

1. Wash potatoes and cut into desired size. Simmer potatoes in lightly salted water. Drain but reserve the cooking liquid.
2. Return potatoes to pan. Add butter and stir. Cover and keep warm.
3. Dressing: Squeeze the lemon juice into an 8 or 10-inch skillet. Add 1/3 cup of potato cooking water, sugar and mustard. Simmer until mixture is reduces by half. Slowly incorporate butter, one piece at a time, whisking until the mixture is well blended. Season with salt and pepper.
4. Cut asparagus into desired size. Add to a pan of boiling salted water and boil rapidly for 1 to 2 minutes, until just tender. Drain.
5. In a large bowl combine potatoes, asparagus and eggs. Add chives and butter sauce. Toss gently until mixture is coated with sauce.

Serves 4

Recipe retrieved from Buy Fresh Buy Local and University of Nebraska-Lincoln Extension brochure

Corn Salad

3 cups canned corn or thawed frozen corn
2 Tbsp olive oil
1 cup minced red onion
2 tsp chili powder
1 tsp cumin
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 1/2 cups tomatoes, seeded and diced
4 Tbsp chopped fresh cilantro
3 Tbsp cider vinegar
salt and pepper to taste

Directions:
In a small sautè pan, warm olive oil over medium heat. Add onion and sautè for a few minutes. Add chili powder and cumin and sautè for 1 minute longer. In a serving bowl, combine corn, bell peppers, tomatoes, and cooled onions. Toss to mix. Add cilantro and vinegar. Toss well to combine. Season to taste with salt and pepper, and toss again. This recipe is best served at room temperature.

Source: www.fruitsandveggiesmatter.gov

 

Grilled Corn on the Cob

4 ears fresh corn with silks and husks
1 fresh lime or lemon, cut into wedges
salt and pepper to taste (optional)

Directions:
Leaving on husks and silks, soak corn for 30 minutes in enough water to cover. Remove corn from water and pull the husks away from the top of the cobs to drain any excess water. Remove corn silk. Pull husks back up to cover corn. Arrange corn on grill over hot coals and close lid of grill. Cook 25–30 minutes, turning frequently, until corn is tender. If husks are too hot to handle, let them cool before removing them. Squeeze fresh lemon juice over corn. Sprinkle with salt, pepper, or chili powder.

Quick and Easy Fresh Corn from the Microwave Oven Version:
Pull down husks while leaving them attached at ends of corn. Remove corn silk. Rinse. Pull husks back up to cover corn tightly. Microwave the ear for 3 minutes on high power. Pierce a kernel with fork to determine doneness. Re-secure husks and turn ear over if more cooking time is required. Cooking multiple ears of corn at the same time will require a longer cooking time. For husked corn, wrap ears in paper towel or microwave wrap and microwave until done.

Source: www.fruitsandveggiesmatter.gov

 

Herbed Corn on the Cob

Ingredients:

6 ears fresh corn
6 tablespoons sweet butter, softened
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh basil
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
6 pieces aluminum foil, big enough to wrap corn

Directions:

1. Place one corn on each foil.
2. Mix remaining ingredient together and rub into each cob.
3. Wrap foil up around the corn and grill 15 minutes turning often.

Cucumber and Dill Pasta Salad

2 cups macaroni
2 cups cucumber - peeled, seeded, and chopped
1 cup chopped tomatoes
1 cup low-fat sour cream
1/2 cup skim milk
1 Tbsp chopped fresh dill weed
1/2 tsp coarse ground black pepper
1/2 tsp salt
1 Tbsp distilled white vinegar

Directions:
Cook pasta in boiling salted water until al dente. Drain and rinse in cold water. Transfer noodles to a large bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

 

Tangy Cucumber and Avocado Salad

2 medium cucumbers, cubed
2 avocados, cubed
4 Tbsp chopped fresh cilantro
1 clove garlic, minced
2 Tbsp minced green onions (optional)
1/4 tsp salt
black pepper to taste
1/4 large lemon
1 lime

Directions:
In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover and refrigerate at least 30 minutes.

Bow Tie Pasta with Roasted Garlic and Eggplant

1 package (12 oz) dried large bow tie pasta
2 Tbsp fresh parsley
1/4 cup freshly grated parmesan cheese
1 bulb garlic, roasted
6 cups eggplant, peeled and cut into 1-inch cubes
1/2 cup balsamic vinegar
4 Tbsp olive oil
1/4 tsp dried oregano
1/2 tsp fresh ground pepper
3 cups (about 3 medium) chopped tomatoes

Directions:
Separate roasted garlic cloves, peel, and set aside. In a medium bowl, combine eggplant, vinegar, 3 tablespoon olive oil, oregano, and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour. Place eggplant mixture, with liquid, on a baking pan. Bake in a preheated 425°F oven for 25 minutes. Stir every 5 to 6 minutes. About 10 minutes before eggplant is completely cooked, heat 1 tablespoon olive oil in a skillet. Add tomatoes and garlic. Sauté for 5 minutes. At the same time, cook pasta in a pot of boiling water according to package instructions. Drain and divide cooked pasta on four serving plates. Cover pasta with roasted eggplant. Cover with equal portions of tomato-garlic mixture and top
with parsley. Serve immediately sprinkled with parmesan cheese.

Source: www.fruitsandveggiesmatter.gov

 

Grilled Lemon-Pepper Zucchini

2 small yellow squash, sliced
2 small zucchini, sliced
1 small onion, diced
1 red bell pepper, minced
1-1/2 Tbsp extra-virgin olive oil
1 Tbsp lemon-pepper seasoning

Directions:
Preheat an outdoor grill for high heat. When hot, lightly oil grate. Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet. Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

Source: www.fruitsandveggiesmatter.gov

 

Parmesan Zucchini

Ingredients:

2 medium zucchini
2 teaspoons olive oil
1/2 teaspoon seasoning salt to taste
1/3-1/2 cup grated Parmesan cheese, to taste (and size of zucchini)

Directions:

1. Preheat the oven to 350°F.
2. Clean the medium zucchinis well, cut the ends off, and slice them lengthwise into quarters so that you have eight pieces.
3. Coat the bottom of a baking dish with the olive oil and place the zucchini pieces in the dish.
4. Sprinkle with the seasoning salt then with the Parmesan cheese.
5. Place uncovered in the oven and bake for 20 minutes on 350°F.

 

Pasta Primavera

1 cup broccoli florets
1 cup sliced carrots
1 cup sliced zucchini
1 cup macaroni or rotini pasta
1 Tbsp flour (for sauce)
1 Tbsp margarine (for sauce)
1 cup skim milk (for sauce)
1/4 tsp dried basil (for sauce)
1/8 tsp black pepper (for sauce)
2 Tbsp Parmesan cheese (for sauce)

Directions:
Steam vegetables until crisp-tender, and cook macaroni according to package directions. In a small saucepan, melt margarine and blend in flour. Gradually stir in milk and seasoning. (Do not add cheese at this time.) Cook over medium heat, stirring constantly, until sauce thickens. Remove from heat and blend in cheese. Pour over hot vegetables. Add macaroni and mix together.

Source: www.fruitsandveggiesmatter.gov

 

Skillet Zucchini with Chopped Tomatoes

1 tsp whipped light butter
1 cup chopped onion
4 small (6-in/15cm) zucchini, thinly sliced
2 medium tomatoes, chopped
freshly ground pepper

Directions:
In a large nonstick skillet, melt margarine over medium heat; add onions and cook, stirring until softened. Add zucchini and cook for 2 minutes. Add tomatoes and cook for 3 to 5 minutes or until zucchini is tender-crisp. Season to taste with pepper.

Source: www.fruitsandveggiesmatter.gov

 

Stuffed Eggplant

1-1/2 cups bread crumbs
2 eggplants
2 tomatoes, diced
1/2 cup green bell pepper, diced
1/2 cup onion, diced
1/3 cup celery, diced
1/8 Tbsp salt
1/4 Tbsp black pepper
2 Tbsp fresh parsley, minced
2 Tbsp parmesan cheese
Vegetable cooking spray

Directions:
Preheat oven to 350°F. Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells 3/8-inch thick. If necessary, trim a small piece off the bottom of each shell, so it won't tip over. Set aside. Coat large skillet with vegetable cooking spray. Chop up reserved eggplant and add to skillet. Add tomato, bell pepper, onion, celery, salt, and black pepper. Place skillet over
medium heat; cover and cook about 5 minutes, until vegetables are tender. Remove skillet from heat. Stir in bread crumbs and parsley. Spoon mixture into the hollow eggplant shells. Arrange stuffed shells in a shallow baking dish coated with vegetable spray. Sprinkle 1-1/2Tbsp Parmesan on top of each shell. Bake for
25 minutes, until filling heats through and top is golden brown.

Source: www.fruitsandveggiesmatter.gov

Green Bean Potato Salad

1 lb green beans, with ends cut
2 lb red potatoes, cut into bite-sized pieces
1 cup diced red bell pepper
1/2 cup chopped red onion
3 cloves garlic, minced
3 Tbsp fresh dill
4 Tbsp balsamic vinegar
3 Tbsp olive oil
1 Tbsp Dijon mustard
black pepper, to taste

Directions:
Steam green beans in a steamer for 5 to 8 minutes. Cook potatoes in boiling water until tender. Cool green beans and potatoes and place in a bowl. As they are cooling, prepare the dressing by mixing all ingredients together. Add onion and bell pepper to the cooled green beans and potatoes; top with dressing. Note: The dressing is included in the nutritional analysis below.

Source: www.fruitsandveggiesmatter.gov

 

Lemon-Walnut Green Beans

8 cups small green beans
cooking spray
2 cups sliced green onions
1/3 cup chopped walnuts
1-1/2 Tbsp chopped fresh or 3/4 Tbsp crushed dried rosemary
5 Tbsp fresh lemon juice
1 1/2 Tbsp grated lemon rind

Directions:
Arrange green beans in a steamer basket over boiling water. Cover and steam 8 to 12 minutes or until crisp-tender. Plunge beans into cold water to stop the cooking process; drain. Spray a sautè pan with cooking spray. Over medium-high heat, add green onions, and sautè until tender. Add green beans, walnuts, rosemary, and lemon juice; cook, stirring constantly, until thoroughly heated. Sprinkle with lemon rind.

Source: www.fruitsandveggiesmatter.gov

Grilled Sausage with Vegetables

Ingredients:
1 lb. green beans, trimmed and halved
1 lb. potatoes, quartered
1 onion, sliced
1 lb. smoked sausage, cut into 1 inch pieces
1/3 cup carrots
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1 teaspoon butter
1/3 cup water

Directions:
Preheat outdoor grill on high heat. Place all ingredients green beans, red potatoes, onion, and sausage on a large sheet of foil. Sprinkle with oil and top with butter. Season with salt and pepper. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening and seal tight. Place foil packet on the prepared grill and cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

 

Pasta Salad

Ingredients:
8 oz. spiral pasta
2 tomatoes, sliced
2 green peppers, chopped
2 cucumbers, sliced
1 onion, sliced
1 cup mushrooms
1 teaspoon Italian seasoning
1 bottle of salad dressing

Directions:
Cook pasta according to package directions. Drain and rinse with cold water. Mix all ingredients with pasta in a large bowl. Pour dressing over salad (as much as desired). Chill for 2 to 3 hours.

 

Radish Salad

Ingredients:
4 cups sliced radishes
1/2 cup onion
1 cup diced tomato
1-1/4 teaspoons salt
1/8 teaspoon pepper
1 teaspoon finely chopped basil
2 tablespoons lemon juice
2 tablespoons vegetable oil
Leaf lettuce

Directions:
Combine sliced radishes, onion, and tomato. Blend together the salt, pepper, basil, lemon juice, and vegetable oil. Toss with lettuce.

 

Sauteed Spinach with Basil

Ingredients
2 teaspoons olive oil
4 cloves garlic, thinly sliced
1/3 cup (2 ounces) pine nuts
10 ounces fresh spinach leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups fresh basil leaves

Directions

1. Heat the oil in a large skillet over medium-low heat. Add the garlic and cook for 2 minutes. Add the pine nuts and cook until lightly golden, about 3 minutes.
2. Increase heat to medium and add the spinach, salt, pepper, and 2 tablespoons of water. Cover and cook, tossing occasionally with tongs, until the spinach wilts, about 4 minutes.
3. Remove from heat. Add the basil and toss until it wilts, about 1 minute. Serve immediately

 

Tossed Green Salad with Herbs

Ingredients
1 clove garlic
1 head lettuce
Salad greens: curly endive, celery cabbage, leaves of spinach, rhubarb chard, sprigs of watercress
1 teaspoon each fresh cut dill, basil, marjoram, chervil
8 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped chives

Take fresh and crisp lettuce, well washed and thoroughly dried. No water should be remain in the fold of a leaf, or the salad will be watery and quick to wilt.

Rub an outsize salad bowl with the garlic, peeled and halved, until there is a good coating well up on all sides. Break the lettuce and greens into the bowl. Snip the herbs small and crush them lightly as you add them to the greens. Measure the oil into a big spoon and sprinkle it over the salad. Dissolve the salt and pepper in the vinegar in the same spoon, and sprinkle this on the salad. Then begin a light and rhythmic tossing, which is more a gentle turning of the greens over and over until every leaf is coated and the seasonings well distributed. Add the chives, taste to see if more salt is needed, then serve. Yields 6-8 servings

Sweet Onion and Pineapple Salsa

1/2 cup chopped sweet onion
2 cups pineapple
1/2 cup diced red bell pepper
1 Tbsp chopped cilantro
1 Tbsp chopped jalapeno
1 Tbsp lime juice

Directions:
Combine all ingredients, stirring until blended.

Source: www.fruitsandveggiesmorematters.org

 

Tomato, Cucumber, and Red Onion Salad with Mint

2 large cucumbers, halved lengthwise, seeded, and sliced
1/3 cup red wine vinegar
1 Tbsp white sugar
1 tsp salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint leaves
1 Tbsp olive oil

Directions:
In a large bowl, toss together the cucumbers, vinegar, sugar, and salt. Let stand at room temperature for an hour, stirring occasionally. Add tomatoes, onion, mint, and oil to cucumbers and toss to blend.

Grilled Lemon-Pepper Zucchini

2 small yellow squash, sliced
2 small zucchini, sliced
1 small onion, diced
1 red bell pepper, minced
1-1/2 Tbsp extra-virgin olive oil
1 Tbsp lemon-pepper seasoning

Directions:
Preheat an outdoor grill for high heat. When hot, lightly oil grate. Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet. Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

 

Red and Yellow Pepper Omelet

1 tsp olive oil
4 egg whites
1/2 tsp dried basil
2 tsp grated Parmesan cheese, divided
1 sweet red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/4 tsp black pepper

Directions:
In a large non-stick frying pan over medium heat, warm oil; add the red peppers and yellow peppers; cook, stirring frequently for 4 to 5 minutes. Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil, and black pepper. Coat a small non-stick frying pan with non-stick spray. Warm over medium-high heat for 1 minute. Add half of the egg mixture, swirling the pan to evenly coat the bottom. Cook for 30 seconds or until the eggs are set. Carefully loosen and flip; cook for 1 minute, or until firm. Sprinkle half of the peppers over the eggs. Fold to enclose the filling. Transfer to a plate. Sprinkle with 1 tsp of the Parmesan cheese. Repeat with the remaining egg mixture, peppers, and 1 tsp Parmesan cheese.

 

Stuffed Peppers

4 red or green bell peppers
1 pint or 2 cups cherry tomatoes
1 medium onion
1 cup fresh basil leaves
3 garlic cloves
2 tsp olive oil
1/4 tsp Salt
1/4 tsp pepper

Directions:
Preheat oven to 425°F. Lightly oil a large shallow baking pan. Cut peppers in half lengthwise and remove seeds. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems. Halve cherry tomatoes and chop onion and basil. Finely chop garlic. In a bowl toss tomatoes, onion, basil, garlic, olive oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Source: www.fruitsandveggiesmatter.gov

Garlic Red Potatoes

2 pounds red potatoes, quartered
1/4 cup butter, melted
2 tsp minced garlic
1 tsp salt
1 lemon, juiced
1 Tbsp grated Parmesan cheese

Directions:
Preheat oven to 350°F. Place potatoes in an 8x8 inch baking dish. In a small bowl combine melted butter, garlic, salt, and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

 

Red Potato Salad

3 pounds red potatoes, cut into chunks
1 cup low-fat sour cream
1/2 cup light mayonnaise
2 tsp Dijon mustard
1 tsp white vinegar
4 hard-cooked eggs, chopped
1 dill pickle, chopped
1/3 celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
1 Tbsp dried dill weed
1/2 teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

Directions:
Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool. In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Pumpkin Muffins

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions:
Preheat the oven to 350°F. Place muffin cup liners in a 12 cup muffin pan. In a large bowl, mix together the cake mix, pumpkin filling, cinnamon, and nutmeg until smooth. Spoon equal amounts of batter into the prepared muffin cups. Bake for 20 to 25 minutes until a toothpick inserted in the center of a muffin comes out clean.

Rhubarb Cobbler

6 cups Nebraska rhubarb (chopped)
1 large package raspberry gelatin
1/2 cup orange juice
2 teaspoons vanilla
2/3 cup flour
1/3 cup oatmeal
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons margarine
2 tablespoons orange juice

Directions: Combine rhubarb, gelatin, vanilla, and 1/2 cup orange juice in a 9-inch square baking dish. Mix remaining ingredients in a small bowl until crumbly. Sprinkle crumbs over rhubarb mixture. Bake uncovered for 45 minutes at 350°F until bubbly.

 

Rhubarb Streusel Cake

Topping:
2/3 cup all purpose flour
1/3 cup brown sugar, packed
1/2 teaspoon cinnamon
1/8 teaspoon salt
4 Tablespoons butter, softened
3 cups sliced rhubarb
3 Tablespoons powdered sugar

Cake:
1-1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons butter, softened
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup milk

Directions:

1. To make topping, whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter until mixture forms small clumps.
2. Combine rhubarb and powdered sugar. Set aside.
3. To make cake, whisk together flour, baking powder, and salt in a small bowl.
4. In a separate bowl, beat together butter and sugar with electric mixer at medium speed until blended, about 2 minutes.
5. Add eggs and vanilla and beat until fluffy, about 1 minute. Add flour and milk in two batches, beginning and ending with flour mixture.
6. Pour batter in a greased 9-inch square pan. Top with rhubarb. Spread streusel evenly on top. Bake at 350°F for about 30 to 35 minutes. Cool in pan for about 10 minutes. Remove cake from pan and cool completely on a wire rack.

Serves 9 to 12

Garlic Summer Squash and Fresh Corn

2 Tbsp olive oil
1/2 yellow onion, sliced
4 cloves garlic, minced
1/2 cup vegetable broth
1 ear corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 Tbsp chopped fresh parsley
2 Tbsp butter
Salt and pepper to taste

Directions:
Heat the oil in a skillet over medium-high heat, and cook the onion and
garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender. Mix the parsley and butter into the skillet with the squash. Season with salt and pepper.
Cook and stir until butter is melted, and serve hot.

 

Spicy Apple-Filled Squash

1 acorn squash (about 1 lb)
1 Golden Delicious apple, peeled, cored, and sliced
2 tsp melted butter or margarine
2 tsp brown sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
Dash ground cloves

Directions:
Heat oven to 350°F. Grease a 1-quart baking dish. Halve squash and remove seeds; cut into quarters. Place quarters, skin side up, in dish and cover; bake
30 minutes. Meanwhile, in medium bowl, combine apple, butter, brown sugar, cinnamon, nutmeg, and cloves. Turn cut sides of acorn squash up; top with apple mixture. Cover and bake 30 minutes longer or until apples are tender.

Quick microwave version:
Halve and seed squash; cut into quarters. Arrange quarters, cut side up, in microwave-safe baking dish. Microwave on high (100 percent) 6 to 7 minutes, rotating squash halfway through cooking time. Top squash with apple mixture, cover with vented plastic wrap and microwave on high 4 to 5 minutes or until apples are tender.

Source: www.fruitsandveggiesmatter.gov

 

Summer Squash and Chicken Alfredo

2 skinless, boneless chicken breast halves
2 Tbsp garlic, minced
1 (8 oz) package uncooked rigatoni pasta
6 slices bacon
1 Tbsp vegetable oil
1 small zucchini, sliced
1 small yellow squash, sliced
1 cup Alfredo sauce
1/4 cup milk
6 sun-dried tomatoes, softened and chopped
3 Tbsp Parmesan cheese
1/4 cup sliced almonds

Directions:
Preheat oven to 350°F. Lightly grease a baking dish. Place the chicken in the prepared baking dish, and coat with the garlic. Bake 25 minutes, or until chicken juices run clear. Cool and chop. Bring a large pot of lightly salted water to a boil. Place the rigatoni in the pot, cook 10 minutes, until al dente, and drain. Place bacon in a skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned. In a small bowl, mix the Alfredo sauce and milk. Serve chicken over the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.

Strawberry Jam

2 cups Nebraska strawberries
1 package strawberry gelatin (3 oz.)
1 cup water

Directions: In a large pan, crush strawberries, add water, and gelatin. Mix Well. Over medium heat, bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes. Pour into jars and allow to cool. Cover and refrigerate.

 

Strawberry Spinach Salad

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Directions

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Grilled Tomatoes

4 ripe tomatoes
1 Tbsp fresh oregano or 1 tsp dried
1 tsp lemon pepper

Directions:
Slice tomatoes in half, lengthwise. Prepare coals. Cover grill grid with foil. Place
tomatoes on foil and sprinkle with oregano and lemon pepper. Grill tomatoes with cut side down, over hot coals for about 4–5 minutes.

Source: www.fruitsandveggiesmatter.gov

 

Tomato Cucumber Salad

4 medium fresh tomatoes, cut into 1 inch chunks
1/2 red onion, diced
1 large cucumber, sliced
1/4 cup mayonnaise
2 cloves garlic, minced
1/2 teaspoon fresh dill
2 teaspoons fresh ground black pepper

Directions:
In a large bowl, toss together the tomatoes, cucumber, onion, mayonnaise, dill, and garlic. Season with pepper and salt.

Source: www.fruitsandveggiesmatter.gov