Johnson's Corner Farm Recipes & Cooking Tips
Hello Friends,
Below you will find an alphabetical list of cooking, re-heating, freezing and jamming tips.
These are listed according to the fruit, vegetable or food that is being used. There are tips on everything from
freezing a Johnson's PIES, roasting corn to making applesauce. Give them a try.
If you have any recipe ideas we would love to here them. Send them to us at info[at]johnsonsfarm.com.
Thanks and enjoy the HARVEST!!!
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G H I J K L
M N O P Q R
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APPLES
Homemade Applesauce
- Serves 4-6
- 4-6 granny smith, gala or Fuji apples, peeled, cored and chopped
- 2 tbsp sugar
- 1 tsp vanilla
- 1 cup mixed dried fruit or chopped walnuts (optional)
Candied Apples
- 6 Golden Delicious apples, stems removed
- 6 Popsicle sticks
- Candy thermometer
- 3 cups sugar
- 1 cup water
- 1 cup light corn syrup
- ¼ tsp red food coloring
Apple Salad w/Carrots
- 1 tbsp honey
- 2 tbsp orange juice
- ¼ cup honey
- 2 cups apples (granny smith, gala or any tart apple) peeled, cored and chopped
- 2 cups shredded carrots
- ¼ raisins or any dried fruit
- Salt to taste
Mix together first three ingredients in a large bowl until honey is dissolved. Combine remaining ingredients and add to dressing in bowl. Mix well and serve immediately.
Asparagus
Nutritional information: Asparagus are one of only four vegetables high in vitamin E. It is also a source of vitamins C and A, as well as potassium, niacin and some iron.
Asparagus are season in early spring; however you can find them year round. Look for spears w/tight buds and smooth skin. Asparagus should not be withered, brown or limp. Smaller spears are especially tender.
To prepare Asparagus for eating/cooking, snap the stems where they naturally break to remove woody bottom portion.
1lb. raw = 3 cups
1 lb. cooked = 2 cups
Cooking Instructions
Steaming: place spears in pot w/½” of water, cover and cook on high for about 5-7 minutes.
Microwave: place asparagus in covered dish w/a little water, microwave on high about 3-5 minutes.
Roasted Asparagus (serves 2-4)
Heat oven to 400F
1 lb. asparagus
3-4 cloves garlic (minced)
2 Tbs. Olive oil
Break off woody ends. Lay spears in single layer on baking sheet. Sprinkle w/garlic, and then drizzle w/olive oil. Bake for about 5-7 minutes or until spears look wrinkled and brown in some spots, shaking pan half through cooking time. Remove from heat, season w/salt and pepper to taste. Serve hot or at room temperature. Excellent topped w/glaze below.
Glaze for Roasted Asparagus (Balsamic Glaze)
Simmer ¾ cup balsamic vinegar in small skillet over medium heat until it’s syrupy and has reduced to ¼ cup, 15- 20 minutes. Stir in ¼ cup extra virgin olive oil into balsamic vinegar and drizzled over roasted spears.
Sugared Asparagus (serves 4-6)
2 lbs. Asparagus (break off woody ends, cut into 2” pieces)
2 Tbs. butter
2 Tbs. brown sugar
½ cup chicken or vegetable broth
In a large frypan over medium high heat melt butter and brown sugar together until dissolved. Add asparagus and sauté about 2 minutes. Stir in broth, bring to a boil, cover and simmer until just tender, about 6-8 minutes. Remove asparagus to a warm dish. Bring liquid to a boil and simmer uncovered until sauce is reduced by ½ about 5 minutes. Pour over asparagus and garnish w/season seeds (optional).
Asparagus Soup (serves 2-4)
1 Tbs. olive oil
2 cloves garlic (minced)
1/3 cup green onions (chopped)
1 cup carrots (thinly sliced)
1 cup asparagus (chopped)
2 cups chicken or vegetable broth
2-3 Tbs. fresh lemon juice
1/8 tsp. salt
½ cup spinach (torn)
2-4 Tbs. fresh parsley (chopped)
In soup pot sauté oil and garlic for 1 minute over medium high heat. Add green onions and carrots and sauté 5-7 minutes. Then add asparagus, broth, lemon juice and salt. Reduce heat and cook until asparagus are tender about 5-7- minutes. Stir in spinach and parsley heat another 1-2 minutes. Garnish w/Swiss or parmesan cheese.
Sausage Asparagus Dish (serves 4-5)
1 lb. bulk sausage
1 med. Onion (chopped)
4-5 medium potatoes (chopped)
½ cup water
Salt/pepper to taste
1 lb. asparagus (cut in 1” pieces)
½ cup cheddar cheese (shredded)
Brown sausage and onion until lightly browned in frying pan over medium high heat. Drain fat. Add potatoes, water, and salt/pepper and simmer about 10 minutes. Add asparagus and simmer an additional 10 minutes or until potatoes are tender. Add extra water if needed. Place in a serving dish and sprinkle cheese over top.
Lemon Asparagus Pasta (serves 4-6)
8 ozs. Angel hair pasta
2 ½ cups asparagus (cut into 1” pieces)
1 Tbs. butter
½ green onions (chopped)
1 ½ tsp. lemon peel (grated)
3 Tbs. fresh lemon juice
¾ cup milk
2 eggs
1 Tbs. fresh dill or 1 tsp. dried
¼ tsp. salt
1/8 tsp. ground nutmeg
Cook pasta in boiling water 4 minutes. Add asparagus to boiling pasta and cook 2 minutes longer or until tender, drain. While pasta is cooking, melt butter in large frypan over medium heat. Add green onions and lemon peel, sauté 1 minute. Add lemon juice and cook until liquid is almost evaporated. In a separate bowl beat together milk and eggs. Add w/pasta and asparagus to pan w/green onions. Cook over low heat until milk mixture is slightly thick, about 4 minutes. Do not boil! Stir in dill, salt and nutmeg, serve immediately.
.Asparagus w/Honey Garlic Sauce
1 lb. fresh asparagus
½ cup Dijon Mustard
½ cup ale or dark beer
1/3 cup honey (preferably Local HoneyJ)
1 clove garlic, minced
½ tsp crushed thyme leaves
½ tsp salt
Roast (see Asparagus tips) or steam spears until tender. Combine all other ingredients, mix well. Plate asparagus on serving platter and pour sauce over spears, serve immediately.
Brain Boosting Blueberry Smoothie
1 cup fresh blueberries 1 tbs honey 1 cup fat-free milk 2 cups crushed ice In a blender, add blueberries, honey and milk. Blend on medium speed until smooth. Add crushed ice and continue to blend until smooth...garnish w/a few whole blueberries and ENJOY...
- 2 ripe bananas, peeled and quartered
- 1 cup sliced strawberries
- Honey to taste
- 1 cup non-fat milk
- 2 tablespoons high energy powder
- 2 cups crushed
Directions
In a blender cup, add the bananas and strawberries. Sweeten the fruit to taste with the honey. Add the milk and energy powder. Place the blender cup on the blender and on medium speed. Puree until smooth. Add the crushed ice and continue to blend until smooth. If one prefers the smoothie to be thicker add a little more ice. Serve immediately.
Blueberry muffins
1 1/2 cups flour (or whole wheat flour) 1 cup rolled oats 1 Tbs. baking powder 1 tsp. ground cinnamon Combine in bowl. 1 egg 1 cup milk 1/4 cup honey In another bowl combine and mix well. Add wet ingredients to the dry ingredients and stir until moistened. 1 1/2 cups fresh blueberries Fold in berries. Fill well greased muffins tins 2/3 full. Sprinkle top w/cinnamon sugar. Bake in oven @ 400 for 15-20 minutes.
Blueberry Salad Take your favorite greens, add chopped tomato, cucumber, red onion, carrots and anything else you
might have in the frig. Toss with your favorite dressing and top with blueberries. The combination
is sensational and makes a lovely presentation!
Blueberry Topping
This is so easy and delicious!
- One pint of blueberries washed
- Juice of one lemon
- 1 tsp sugar
Blueberry Freezing
Freezing Strawberries and Blueberries is quick and easy, a great way to prolong the sweet taste of summer. For best freezing, select berries at their peak of freshness. Our pick you own crops are a guaranteed way to experience berries that their best! Below are step by step instructions:
- Rinse berries and place on a lined baking sheet (wax or parchment paper), in a single layer.
- Place in freezer for one hour or until individually frozen.
- Remove from the freezer and place in freezer bags.
- Return to the freezer to enjoy at a later date.
Blueberry Jam
- Yields 6-8 oz jars
- 4 cups crushed blueberries (about 2 ½ lbs.)
- 2 tb sp. lemon juice
- 4 cups sugar
- One package fruit pectin
Prepare jam jars according to package directions. Combine the crushed blueberries with lemon juice in a large pot. Gradually stir in fruit pectin. Bring to a full rolling boil over high heat, stirring constantly. Add all of the sugar, stirring to dissolve. Return to a rolling boil. Boil for one 1 minute, stirring constantly. Remove from heat and ladle hot jam into hot jars carefully, leaving ¼ inch head space. Place hot lids on jars and tighten rims on. Place filled jars into a large pot of water so that 1" - 2" of water covers lids. Bring water to a gentle steady boil. Place a lid on pot and boil gently for 10 minutes. Turn off heat and remove lid from pot. Let stand for 5 minutes. Carefully remove jars and place on a towel. Allow to cool undisturbed for 12 to 24 hours. After cooling, test seals by pressing the center of each lid, if a lid does not flex up and down, it is sealed! You can store jars for up to a year in a cool, dry, dark place. Enjoy!!
Cantaloupe
Picking a ripe Cantaloupe
Press the ends of the melon, they should "give" slightly. Next, shake the melon if you "hear" or "feel" seeds rattle inside the melon is ripe and ready to eat.
Cantaloupe Smoothie
- 2 cups cantaloupe
- 1 cup orange juice
- 1 ½ cups plain or flavored yogurt
- 2-4 tb sp honey or sugar to taste
- ½ cantaloupe or honeydew melon, peeled, seeded and chopped
- 1 cup blueberries
- 2 mangoes, peeled, seeded and chopped (2cups) optional
- 2 tb sp minced crystallized ginger
- 1 tb sp sugar
- 1 tb sp fresh lime juice
- 1 tsp grated lime zest
- Pinch of salt
Corn
Corn Salad
- Serves 6-8
- 2 cups corn
- 2 cups tomatoes (chopped and drained)
- 1 green pepper (diced)
- 1 red pepper (diced)
- 2 cups black beans
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 clove garlic (minced)
Freezing Johnson's Sweet Corn
Sure to be a hit on any dinner table! If only takes four simples to freeze our world famous sweet corn. You have the option of freezing just on corn kernels or the entire cob, either way the directions are the same:
- Husk the corn and clean it of all corn silk
- Place ears of corn kernels in boiling water
- Boil for one minute
- Immediately plunge corn into ice water, allow to cool for several minutes
- Drain corn in colander and place on lined baking sheet (wax or parchment paper) in a single layer
- Place in freezer for one hour for corn kernels, and 3 hours for corn on the cob
- Put into freezer bags, place back in freezer to enjoy at a later date
Corn will keep for several months. To reheat, simply place in microwave safe dish or plate and heat for 2-3 minutes.
Honey Rum Carrots
1 lb. baby carrots
1 c. water
3 TBS raw Honey (preferably Local Raw HoneyJ)
3 TBS butter
½ tsp salt
2 TBS rum or bourbon
Bring water and carrots to a boil. Reduce to low and cover, simmer for 10 minutes or until carrots are tender. Drain and return carrots to pan, uncovered. In a small sauce pan combine butter, honey and salt-cooking 4-5 minutes until blended. Add mixture to carrots, then stir in rum or bourbon. Return carrots to medium-high heat for 8-10 minutes, stirring until carrots are glazed and most of the liquid is evaporated.
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Eggplant
Eggplant Crisps
- Quick, crunchy and versatile!
- 1 eggplant
- Salt
- 1 cup all-purpose flour
- Pepper
- 4 large eggs
- 4 cups plain breadcrumbs
- 1 cup parmesan cheese
- 6 tbsp olive oil
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Garlic
Garlic Dressing
- ¾ cup extra-virgin olive oil
- 6 tbsp lite sour cream or mayo
- 4 tsp dijon mustard
- 1 tbsp white wine vinegar
- 3 cloves garlic, minced
- Salt/pepper to taste
- Whisk all ingredients together.
- Lemon Vinaigrette
- Juice of one lemon
- ½ cup extra virgin olive oil
- Salt/pepper to taste
H
Honey
Honey has been around for thousands of years. It is referred to in the Old Testament, “a land flowing with milk and honey”
Why buy local honey?
Locally harvested honey means that the honey has been produced by bees that are from the environment in which you live. It’s always best to consume foods from the area in which you live as they contain the immune stimulating properties needed for your body to adapt to its environment. People that suffer from seasonal allergies show great improvement using local honey.
Buying local honey ensures that you are getting a quality, health benefitting product. Honey that is sold @ grocery stores can come from other countries and you really don’t know what has gone into the manufacturing, harvesting of the honey.
There many health benefits associated w/honey.
Good source of vitamins B and C.
Antioxidant – honey contains nutraceuticals which are effective in removing free radicals from our bodies. Weight loss – when consumed w/warm water helps in digesting the fat stored in your body.
Excellent source of energy
Improves complexion and hair
Raw Honey
What is Raw Honey?
It is honey that is straight from the hive, unprocessed. It is tastier and more potent then processed honey. It provides many of the same benefits as honey. Raw honey can be used as a substitute for honey in recipes, teas etc.
Bee Pollen
Bee Pollen is created from the pollen of the male stamen of flowers. Worker bees collect and transport the pollen granules back to their nest.
Bee Pollen is denser in protein then any source from animals. It is a concentrated source of vitamin B complex. It’s also potent in antioxidants.
As w/honey and Raw Honey, Bee pollen is a natural energy booster.
Bee Pollen contains vitamins B, C, D, E and beta-carotene, calcium, and magnesium, all of which have been proven effective in strengthening the immune system
Bee Pollen also helps in weight loss. The pollen acts on the hypothalamus in the brain which controls dietary drive and this leads to a felling of fullness. Bee Pollen contains lecithin which both stimulates and normalizes poor metabolism and aids in dissolution of body fats.
Bee Pollen contains over 5,000 enzymes & co-enzymes, far more than is naturally present in any other food!
Honey Recipes
Asparagus w/Honey Garlic Sauce ( see asparagus)
Honey Carrot Zucchini Kugel (see Zucchini)
Zucchini Toss w/Honey Dressing(see Zucchini).
Onions w/Honey & Balsamic Vinegar ( see onoion)
Honey Mustard Roasted Potatoes (see potatoes)
Recipes for Raw Honey
Honey Rum Carrots ( see carrots)
Raw Honey&Beer Barbeque Sauce
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, minced
1 TBS canola oil
1 bottle (12 ounces) chili sauce
½ cup beer
1/3 cup Raw Honey (preferably Local Raw HoneyJ)
2 TBS Worcestershire sauce
4 tsp yellow mustard
In small sauce pan over medium-high heat, place oil, onion and garlic, cook stirring occasionally until onions are tender. Stir in remaining ingredients. Heat to boiling. Reduce heat, simmer, uncovered about 20 minutes. Brush on beef, chicken or pork during last 10 minutes of grilling.
Jams
Jamming is a fabulous way to preserve the sweet taste of our delicious berries and fruit. Picked at their peak of freshness, our produce is the key ingredient to making the perfect batch of homemade jam. This is a phenomenal way to introduce children to the kitchen and cooking. Listed below are fun and easy recipes that are tried and true. Feel free to use them and let us know how your jam turns out!
Go to Blueberries, strawberries, and peaches for instructions.
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Onions w/Honey & Balsamic Vinegar
3 large red onions (about 3 lbs)
1 Tbs. + ¼ cup water
6 TBS. honey (preferably Local HoneyJ)
¼ cup balsamic vinegar or red wine vinegar
3 TBS. butter or margarine, melted
1 tsp. paprika
1 tsp. ground coriander
½ tsp salt
1/8 tsp ground pepper
Peel onions and cut crosswise into halves. Place cut-side down in shallow baking dish just large enough to hold onions in single layer. Sprinkle w/1 Tbs. water; cover w/foil and bake @ 350 for 30 mins. Combine honey, vinegar, remaining ¼ cup water, butter, paprika, coriander, salt/pepper in small bowl. Remove onions from oven and turn cut side up. Spoon half of honey mixture over onions. Bake uncovered, 15 minutes. Baste w/remaining honey mixture; bake 15 minutes more or until tender.
Peaches
Grilled Peach/Nectarine Salsa
- 5 Peach/nectarines halved, pits removed
- 5 tomatoes chopped
- 1 ½ jalapeno peppers minced, seeds removed
- ½ cup honey
- 2 tbsp cilantro chopped
- Salt/pepper to taste
Peach Jam
- Yields 6-8 oz jars
- 4 cups peeled, pitted, chopped peaches (about 3 lbs)
- 2 tbsp lemon juice
- 5 cups sugar
- One package fruit pectin
Peach Freezing
Peaches picked right from the tree are truly the best for freezing. They require a little more effort than berry freezing but you will be delighted with the results. Below are step by step instructions:
- Prepare peaches by rinsing, peeling and chopping fruit into slices.
- Place on a lined baking sheet (wax or parchment paper) in a single layer.
- Place in freezer for one hour or until slices are individually frozen.
- Remove from the freezer and place in freezer bags.
- Return to the freezer to enjoy at a later date.
Pies
Freezing Fruit Pies
Wrap pie in tin foil or freezer bag. Place in freezer for up to 3 months. Remove from freezer and
allow to thaw 3-4 hours before serving.
Pot Pies - Freezing
Simply place pie in the freezer with original wrapping on. Pies can be frozen up to 3 months.
Thaw pie for several hours before heating. Cover with tin foil and heat @ 375 degrees for 45 minutes.
Popcorn
Fun Facts about Popcorn
January 19th is National Popcorn Day
October is National Popcorn Month
Native Americans would pop their popcorn on the cob. They would stick a skewer through the cob and hold it over an open flame.
The English colonists ate popcorn at the first Thanksgiving feast in Plymouth, Massachusetts.
They ate the popcorn w/milk and sugar. This is the first known breakfast cereal.
Drying and Popping the popcorn you picked at Johnson's
Popcorn needs to be at about 12% moisture in order for it to pop propperly. The corn that you picked at the farm is usually about 18-20% . We reccommend that you dry the popcorn for about 7 to 10 days then do a pop-test. Break the ear in half take off about 10 kernels, Put them in a paper Sandwich bag and place them in the microwave.If they pop then you can pop the rest . If not let the popcorn dry for another few days then try again.
We like try recommend popping your corn on the cob just like the native Americans did.
Place the ear in a paper sandwich bag. Place it in the microwave for 3-4 minutes. When the popping starts to slow turn off the microwave so that the corn does not burn.You will come out with a bag full of popcorn and a cob full too.
Nutritional Information
Popcorn is rich in fiber and potassium.
It is an excellent source of vitamins B1 and B2. It has no additives or preservatives and is low in calorie.(until you ad butter)
Popcorn can be spiced up with lots of different flavors. Try some of these.
Popcorn Toppings suggestions: Garlic salt, Dry taco seasoning mix,Parmesan Cheese, Lemon pepper, Thyme, Cinnamon, Brown sugar, nutmeg,Cumin, Oregano or one of our favorites "OLD BAY"
Apricot Cherry Popcorn Squares
10 cups popped popcorn
3/4 cup dried cherries
3/4 cup sugar
1/2 cup + 2 TBS water
1/4 cup light corn syrup
1/2 tsp lemon juice
Combine popcorn and cherries in a large bowl Combine sugar, water, preserves, corn syrup, and lemon juice in a small saucepan; bring to a boil and cook, stirring constantly, until sugar dissolves Cook until mixture forms thick, "ropy" threads that drip from spoon Pour slowly over popped popcorn and mix thoroughly Spray 9 X 13" baking dish w/cooking spray Press mixture into baking dish and cool completely before serving. Cut into squares and enjoy!!
Spicy Cajun Popcorn and Nuts
8 cups popped popcorn
1/2 cup toasted,
coarsely chopped pecans
1/2 cup peanuts 1/4 cup butter,
melted 1/4 tsp each: dry mustard,
garlic powder 1/8 tsp cayenne pepper
Place popcorn and nuts in large bowl To melted butter, stir in dry mustard, garlic powder and cayenne pepper Drizzle over popcorn, toss and enjoy!!
Honey Mustard Roasted Potatoes
4 large (about 2 lbs) baking potatoes
½ cup Dijon mustard
¼ cup honey (preferably Local HoneyJ)
½ tsp crushed dried thyme leaves
Salt/pepper to taste
Peel and cut potatoes into 6 to 8 pieces. In large saucepan, cover potatoes w/salted water and bring to a boil. Simmer 12-15 minutes, until barely tender. Drain. Combine mustard, honey and thyme in small bowl. Pour mixture over potatoes and coat evenly. Arrange potatoes on foil-lined baking sheet, sprayed w/cooking spray. Bake @ 375 for 20 minutes or until potatoes begin to brown, season w/salt and pepper.
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Strawberry Jam
- Yields 8-8oz. jars
- 5 cups crushed strawberries (about 5 lbs. whole berries)
- ¼ cup lemon juice
- 7 cups sugar
- One package fruit pectin
Prepare jam jars according to package directions. Combine the crushed strawberries with lemon juice in a large pot. Gradually stir in fruit pectin. Bring to a full rolling boil over high heat, stirring constantly. Add all of the sugar, stirring to dissolve. Return to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat and ladle hot jam into hot jars carefully, leaving ¼ inch head space. Place hot lids on jars and tighten rims on. Place filled jars into a large pot of water so that 1" - 2" of water cover lids. Bring water to a gentle steady boil. Place a lid on pot and boil gently for 10 minutes. Turn off heat and remove lid from pot. Let stand for 5 minutes. Carefully remove jars and place on a towel. Allow to cool undisturbed for 12 to 24 hours. After cooling test seals by pressing the center of each lid, if a lid does not flex up and down, it is sealed! You can store jars for up to a year in a cool, dry, dark place. Enjoy!!!
Sweet Potato Trivia..........
Sweet Potatoes are actually the root of plant that is in the Morning Glory family.
Sweet Potatoes are an extremely nutritious food. They are high in vitamins A and C, rich in Calcium and Potassium and an excellent source of fiber.
Is it a Sweet Potato or Yam?
What is marketed in the US as "yams" are really a variety of Sweet Potato.
A true Yam is a starchy edible root. It is rough and scaly. They are grown mainly in the Caribbean.
True yams are a tropical tuber that can grow up to 6 feet in length and weigh up to 150 pounds.
American "Yams" are the variety of sweet potato that has an orange flesh and is moister and sweeter then the pale yellow sweet potato.
Cooking Sweet Potatoes
To bake sweet potatoes simply pierce the skin w/a fork and place on a baking sheet in a preheated 375 degree oven for about 45 minutes or until tender.
To microwave sweet potatoes, pierce the skin w/a fork and place them a paper towel. Cook on high 5-9 minutes for 2 medium potatoes and 10-13 minutes for 4 potatoes.
Microwave Sweet Potatoes: For best results, choose uniform size sweet potatoes. Pierce washed sweet potatoes with a fork. Place on paper towel on shelf of microwave oven 1 inch apart. Turn sweet potatoes over and rearrange after half of cooking time. Cook on HIGH power level. Cooking time will vary, depending on the number of sweet potatoes.
| Sweet Potatoes | Minutes |
1 |
4 to 6 |
2 |
6 to 8 |
3 |
8 to 12 |
4 |
12 to 16 |
5 |
16 to 20 |
Sweet potatoes may still feel firm when done. Let stand 5 minutes to soften.
Grilled Sweet Potato and Green Onion Salad
4 large sweet potatoes (not peeled)
4 scallion, (using both parts)
1/2 cup canola oil
salt/pepper
1/4 cup cider vinegar
2 TBS balsamic vinegar
1 heaping TBS Dijon mustard
2 tsp honey
1/2 cup olive oil
1/4 cup fresh flat leaf parsley, chopped
In a large saucepan place potatoes, cover by an inch w/cold water, add 1 TBS of salt and bring to a boil. Cook about 40 minutes or until just cooked through but not too soft. When cool, slice crosswise into 1/2-thick slices. Must be fork tender!
Preheat grill to high. Brush potatoes on both sides w/canola oil and salt/pepper to taste. Grill until lightly brown on both sides about 1-2 minutes per side. Remove and place in a bowl. Brush scallions w/remaining canola oil and grill until slightly charred and softened, about 4 minutes. Slice scallions thinly and place in bowl w/potatoes.
Whisk together vinegars, mustard and honey in a bowl, salt/pepper to taste. Slowly whisk in the olive oil. Pour dressing over potatoes, add parsley and gently toss. Enjoy!!
Sweet Potato Fries w/Garlic Dip
5 sweet potatoes cut into 1 by 5 inch "fries" (leave skins on)
3 TBS olive oil
2 TBS chopped fresh basil leaves
2 tsp kosher salt
1/2 tsp ground black pepper
3/4 cup mayonnaise
1 clove garlic, minced
1 TBS lemon juice
Place potatoes fries on foil-lined baking sheet and toss w/olive oil.
Bake in 400 degree oven for about 45 minutes
Meanwhile, combine basil, salt/pepper in a small bowl.
In another bowl combine mayonnaise, garlic and lemon juice, stir
When sweet potatoes come out of the oven, sprinkle w/basil salt.
Serve w/Garlic Dip..
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Honey Carrot Zucchini Kugel
½ cup water
1-1/2 cups grated carrots
1-1/2 cups grated zucchini
1 medium onion, finely diced
3 eggs, separated
¼ cup honey (preferably Local HoneyJ)
1-1/2 cups peeled and grated potatoes
1 cup matzo meal
1 TBS chopped fresh dill, optional
½ tsp. salt
¼ tsp. pepper
Pre heat oven to 400 degrees. Combine water, carrots, zucchini and onion in med. Sauce pan. Simmer about 4 minutes or until veggies are soft, cool slightly. Whisk together egg yolks and honey in large bowl. Stir in cooked veggies, potatoes. matzo meal. dill, salt/pepper. Gently fold in remaining egg whites. Turn mixture into well greased 9 in baking dish. Bake for 30-35 minutes or until kugel is puffed and golden brown. Can be served hot or cold.
Zucchini Toss w/Honey Dressing
½ cup vegetable oil
1/3 cup white wine vinegar
1 clove garlic, minced
1/3 cup honey (preferably Local HoneyJ)
½ tsp seasoned salt
¼ tsp pepper
2 cups zucchini, coarsely shredded
1 head iceberg lettuce (or 6 cups mixed greens), torn into pieces
½ cup red onion, thinly sliced
1 cup seasoned croutons
1 cup grape tomatoes or tomato wedges
Combine first six ingredients in blender or place in jar and shake well. Pour over zucchini. Place in frig for 30 minutes. Arrange lettuce in a large bowl. Add zucchini mixture and toss lightly. Garnish w/onion, croutons and tomatoes
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