Summer Bean Salad

Ingredients:

• 1 can black beans (drained & rinsed)
• 1 can corn (drained & rinsed)
• 1 can black eyed peas (drained & rinsed)
• 1 tomato, chopped
• 1/4 red onion, diced
• 1 avocado, chopped
• 1 Tablespoon fresh cilantro 
• Juice of 1 lime
• Salt &pepper, to taste

Directions:

1. combine all ingredients
2. Stir to combine well
3. Serve 

It will stay fresh in the refrigerator for a few hours. If making ahead more then a few hours, add avocado and lime just before serving.

~Recipe adapted from my amazing sister-in-law

Chickpea-Powered Mediterranean Couscous

Ingredients:
1 zucchini
8 oz grape tomatoes
2 sprigsThyme (.5 oz)
2 Scallions
2 cloves garlic
1 lemon
1 can Chickpeas
1 teaspoon Paprika
1 Tablespoon Butter
1 cup couscous
1/2 Tablespoon Stock Concentrate
1/2 cup Feta Cheese
Salt & Pepper, to taste
2 Tablespoons Olive Oil

Directions:

1. Wash and dry all produce. Adjust racks to middle and upper position and preheat to 425 degrees. 
2. Trim zucchini, then cut into 1/2-inches cubes. Halve tomatoes. Strip thyme leaves from stems. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.
3. Toss zucchini, tomatoes, and half of the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt & pepper. Roast in oven on middle rack until tender, about 20 minutes, tossing halfway through.
4. Meanwhile, drain and rinse the chickpeas. On another baking sheet, toss chickpeas, paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven on upper rack until crisp, about 20 minutes, tossing halfway. TIP: The chickpeas may pop-it's natural.
5. Heat 1 Tablespoon butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme leaves. Toss to coat. Season with salt and pepper. Cook, tossing until couscous is lightly toasted, 2-3 minutes.
6. Stir stock concentrate and 1 1/2 cups water into pot. Bring to boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.
7. Add half the veggies, half the feta cheese, and squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper. Divide couscous & veggies between plates, then top with scallion greens and remaining feta cheese.

Fresh Plum Cake

Yields: 12 Servings
Prep Time: 15 minutes
Cook Time: 55 minutes

Ingredients:

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon pumpkin pie spice, divided
• 1 cup unsalted butter, room temperature
• 1 cup sugar + 1 tablespoon
• 2 extra large eggs (or 2 large +1 egg white)
• 6-8 plums (mine were huge so I used 4)

Directions:

1. Preheat the oven to 350°F. Place a sheet of parchment over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
2. Whisk together the flour, baking powder, salt and 1/2 teaspoon of pumpkin pie spice.
3. In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
4. Spread the batter evenly in the prepared pan. Slice the plum into eights. 
5. Place the plum slices around the top of the cake in a pretty pattern. Make sure they are close together. Sprinkle 1 tablespoon of sugar and the remaining 1/4 teaspoon pumpkin pie spice over the plums. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving.

*Try with summer peaches, nectarines or apricots!

~Recipe via A Spicy Perspective

Lemon Cookies

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 10 Tbsp unsalted butter, softened
• 1 cup + 2 Tbsp granulated sugar
• 1 Tbsp lemon zest (from about 2 medium lemons)
• 1 large egg
• 1 large egg yolk
• 1 1/2 Tbsp fresh lemon juice
• 3/4 tsp lemon extract
• 1/2 tsp vanilla extract
• 5 drops yellow food coloring (optional)
• 1/2 cup powdered sugar

Directions:

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
3. Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or selicon lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10-13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

Recipe from cookingclassy.com

Baby Back Ribs

Ingredients:

• Baby back Ribs (aka pork back ribs)
• Rib rub (recipe we use below)
• Favorite barbecue sauce for basting
• BBQ Rub Recipe:
• 1/4 cup firmly packed brown sugar
• 1/4 cup sweet paprika
• 3 Tablespoons black pepper
• 3 Tablespoons coarse salt
• 1 Tablespoon hickory smoked salt or more coarse salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons celery seeds
• 1 teaspoon cayenne powder

*Note: I omit the celery seeds, as I really don't like the flavor. Since I don't like spicy food, I cut the black pepper and cayenne pepper amounts in half.

Directions:

1. Buy baby back ribs, which are commonly referred to as "pork back ribs". You don't want St. Louis style or Country Style or Spare Ribs. You do want pork back ribs. Seems like each rib rack will feed about 2 people.
2. Using a clean screwdriver, work the tip along a bone near the end of the rack to get underneath of the membrane. Peel the membrane back along the length of the rack.
3. Apply rub to all sides of the rib rack .
4. Double wrap each rib rack in foil and lay them meat-side down on a sheet pan or Pyrex baking dish. Bake at 250 degrees for 3 hours.
5. Remove the ribs from the oven and let them rest for 10 minutes.
6. Get grill to medium heat (350-375 degrees). Unwrap rib racks and baste the "bone saide" with barbecue sauce. I prefer a sweet sauce, like Sweet Baby Ray's, but you can pick your favorite. Then place the racks meat-side up on the grill and baste the meat side with barbecue sauce. After the sauce has had a chance to caramelize (maybe 5-10 minutes?), carefully flip them over. Using tongs on each end of the rack as you flip helps to minimize tearing. Then cook the meat side for another 5-10 minutes.
7. Remove ribs from the grill, cover with foil, and let rest 10 minutes. Then eat!

~Recipe from Teri & Scott.

Moist Cornbread

Ingredients:

• 1 1/2 cups finely ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 1 1/2 cups whole milk
• 2 large eggs
• 6 tablespoons unsalted butter (2/4 stick), melted, plus more for coating the baking dish

Directions:

1. Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.
2. Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
3. Place the milk and eggs in a medium bowl and whisk until eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated (Do no overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.
4. Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.

~Recipe from chow.com

Cinnamon-Rhubarb Muffins

Ingredients:

• 2 cups all-purpose flour
• 3/4 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup sour cream 
• 8 Tablespoons butter, melted and cooled slightly
• 2 eggs
• 1 teaspoon vanilla
• 1-1/2 cups 1/4-inch-diced rhubarb
• 3 Tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

Directions:

1. Position a rack in the center of the oven and heat the oven to 400°F. Grease and line muffin tin.
2. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
3. In a medium bowl, whisk together the sour cream, melted butter, eggs and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
4. Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
5. In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 teaspoon of the cinnamon-sugar mixture over each muffin.
6. Bake the muffins until they're golden brown, spring back most of the way when gently pressed, and pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Serve warm.

~Recipe from bakersdaughter.typepad.com

Tomato Tart

Ingredients:

• 4 Tablespoons butter
• 2 whole large onions, halved and sliced thin
• salt & pepper, to taste
• 2 whole storebought crusts (or 1 good sized homemade crust)
• 1-1/2 cups grated fontina cheese (or Monterey Jack)
• 1/4 cup grated Parmesan
• 1/4 cup grated Gruyere (or Swiss)
• 3 cups Cherry Tomatoes, washed and dried
• 1 whole egg
• 1/4 cup milk
• 16 whole basil leaves, chiffonade

Directions:

1. Heat a large skillet over medium-low heat. Add butter, onions, salt and pepper and cook for 20 to 25 minutes, stirring occasionally until the onions are soft and deep golden brown. Set aside.
2. Preheat the oven to 450°F.
3. Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.
4. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carfeully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and crust should be deep golden brown.) If the crust is getting brown too fast, reduce heat to 425°F.
5. Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!

*I halved the recipe as shown in the picture above (I didn't halve the onions as I love caramelized onions.)

~Recipe adapted from thepioneerwoman.com

Zucchini Brownies

Ingredients:

• 2 cups flour
• 3 Tablespoons cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/4 cup sugar
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup oil
• 2 teaspoons vanilla

Directions:

1. Mix dry ingredients, then add the wet ingrednients. Stir until well mixed.
2. Spread in a greased 9x13" pan.
3. Bake with milk chocolate frosting (recipe below).

Frosting ingredients:

• 3 Tablespoons butter, softened
• 2 Tablespoons cocoa powder
• 1/4 cup milk (more or less depending on consistency)
• 1 cup powder sugar (more or less depending on consistency)
• 2 teaspoons vanilla

Frosting directions:

1. Mix all frosting ingredients together, adding more or less milk and powder sugar to get a creamy consistency.
2. Top brownies when they have cooled, so the frosting doesn't just thin out and melt off.

~recipe adapted from thecraftingchicks.com

Strawberry Rhubarb Crisp

Prep: 15 min.
Cook: 45 min

Ingredients:

• 1 cup white sugar
• 3 Tablespoons all-purpose flour
• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup rolled oats

Directions:

1. Preheat oven to 375°F
2. In a large bowl, mix white sugar, 3 Tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

~Recipe from Nora via allrecipes.com

Uncle Rich's Flank Steak

Ingredients:
2 Lbs Flank steak
2 tsp garlic powder
1/2 Cup peanut oil
1/2 soy sauce
1 onion sliced
sprinkle sesame seeds

Directions:

1. Put all ingredients in a bag and marinate Flank steak in bag for 24 hours.
2. Take onions from bag and saute in a pan (medium-low temp) until caramelized
3. Grill Flank steak to medium (2-3 minutes per side)
4. Remove Flank steak from grill, tent with foil, and let sit for 10 minutes
5. Slice very thin, across-grain of steak
6. Serve with sauteed onion

~Recipe from Uncle Rich via Nora

Basil Shrimp

Serves: 9
Prep time: 25 minutes
Cook time: 5 minutes
Ready in: 1 hour 30 minutes

Ingredients:

• 2 1/2 Tablespoons olive oil
• 1/4 cup butter, melted
• 1 1/2 lemon, juiced
• 3 Tablespoons Dijon mustard
• 1/2 cup minced fresh basil leaves
• 3 cloves garlic, minced
• salt, to taste
• white pepper, to taste
• 3 pounds fresh shrimp, peeled and deveined
• skewers

Directions:

1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turn once, or until opaque.

*I had cut the recipe in half when I made it (as shown in picture).

~Recipe from allrecipe.com

Broccoli Salad

Ingredients:

• Salad:
• 5 cups broccoli florets, (I blanched them so it was easier for my toddler to eat it)
• 1/2 pound bacon, fried & crumbled
• 2/3 cups raisins
• 1 small red onion, chopped
• Dressing:
• 1 cup mayonnaise
• 1/2 cup sugar
• 1 1/2 Tablespoons white vinegar

Directions:

1. Combine broccoli florets, bacon, raisins, and onions in a large bowl.
2. In separate bowl, whisk together mayo, sugar, and vinegar. Give sugar time to dissolve.
3. Pour the dressing over the broccoli mixture. Stir well.
4. Chill in refrigerator for at least 1-2 hours before serving.

*This serves a large group as a side.

~Recipe adapted from twotwentyone.net

Sesame and Mushroom Soba Noodles

Ingredients:

• 4-6 ounces soba noodles
• 1 Tablespoon toasted sesame oil
• splash of olive oil or vegetable oil for the pan
• 1 cup sliced mushrooms (recommended: shiitake)
• 2 cloves of minced garlic
• 2 cups chopped napa cabbage
• 1/2 cup chopped scallions
• 1 Tablespoon soy sauce
• 1-2 teaspoons of mirin
• splash of rice vinegar
• splash of ponzu (optional)
• sriracha (optional)
• a few Tablespoons sesame seeds for garnish

Directions:

1. Cook the soba noodles on salted boiling water for about 8-12 minutes, or until they're done but still al dente.
2. When soba noodles are done, rinse under cold water. Drain well and transfer to a large bowl. Toss the noodles with a tablespoon of sesame oil and chill the noodles in the fridge. The sesame oil will keep them from becoming gummy.
3. Meanwhile, in a large skillet heat the olive oil. Add mushrooms and cook, stirring occasionally until they begin to wilt down. Add garlic, cabbage, half the scallions and soy sauce and cook for another few minutes. Add the mirin and cook until everything is soft. Remove from heat and set aside to cool for a few minutes.
4. Toss the veggies with the soba noodles, a splash of rice vinegar and the rest of the scallions.
5. Taste and adjust seasonings with your choice(s) of ponzu, more soy sauce and/or sriracha.
6. Serve at room temp, or chill until ready to serve. Top with sesame seeds.
7. Store in the fridge in an airtight container for up to a few days.

~recipe adapted from loveandlemons.com

Mediterranean Couscous

Ingredients:

• 1 cup dry couscous
• 1.5-2 Tablespoons olive oil
• 1/4 cup chopped green onions (scallions)
• 1 lemon, juiced
• Handful of spinach, chopped
• Fresh basil leaves to taste, chopped
• 1 tomato, diced
• 1/2 cucumber, diced
• 2 full grinds of pepper
• 3-4 ounces feta cheese, crumbled

Directions:

1. Boil 1 cup of water in a saucepan. Remove water from heat and immediately put dry couscous in pan. Stir and cover the saucepan and let sit for 8-10 minutes, until water is fully absorbed (but couscous should not be too dry).
2. Add all of the ingredients, substituting, increasing or decreasing to taste.
3. Mix well. Either serve immediately warm, or put in the fridge to cool and eat as a cold salad.
4. Enjoy!

~Recipe from Stephanie M.

Sautéed Zucchini and Corn Over Ravioli

Ingredients:

• 2 Tbalespoons unslated butter
• 1 large or 2 small leeks, halved & sliced crosswise into very thin half moons and washed well (after cutting)
• Course salt & pepper, to taste
• 1 medium zucchini or yellow squash
• 2 ears corn, kernels removed
• 2 Tablespoons heavy cream or half & half
• 1/4 chiffonade of basil
• Store bought ravioli (I used mushroom ravioli for the picture above)

Directions:

1. Melt butter in a large skillet over medium-high heat until foamy. Add leek and season with salt. Cook, stirring frequently, until leek is translucent, about 2 minutes. Add zucchini and corn and cook until tender and color is bright, about 2 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling water, to package directions.
3. Stir in cream and basil and season with salt and pepper. Serve over ravioli.

~Recipe adapted from Martha Stewart Cooking School book

Hasselback Potato

Ingredients:

• 1 medium size potato per person (Any potato will work)
• 2 Tablespoon fat of choice: olive oil, butter, coconut oil, lard or tallow
• seas salt & black pepper, to taste

Directions:

1. Preheat oven to 425°F.
2. Wash & dry potatoes
3. Cut straight slits in the potatoes, leaving the bottom intact. Try to evenly space the slices 1/8-inch to 1/4-inch apart. 
4. Bruch the potatoes with approximately half your fat choice. (Don't worry about getting oil between the slices yet.
5. Place potatoes into a baking dish, and season with sea salt and pepper.
6. Bake the potatoes for 30 minutes, then remove the pan from oven and brush the potatoes again with fat - make sure some of the fat drips down into the space between the slices.
7. Bake another 30-40 minutes, until the potatoes are crispy on the edges and easily pierced in the middle with a knife.

~Recipe from paleoeatsandtreats.com (courtesy of Stephanie M)

Mediterranean Pasta Salad

Ingredients:

• 1 lb Rotini pasta
• 1 (12 ounce) Jar of roasted bell peppers, chopped (I used red, but you can also find a variety jar)
• 1 (12 ounce) Jar marinated artichoke hearts, chopped
• 1 (6 ounce) can black olives, sliced
• 3/4 cup Italian salad dressing

Directions:

1. Cook pasta to package directions, run under cold water in the colander and put in large bowl.
2. Add the bell peppers, artichoke hearts, olive slices and salad dressing. Toss with spoon to combine.
3. Taste and add more dressing if needed and enjoy!

*You can also add slices of thinly sliced salami.

~Recipe from Teri

Taco Salad

Ingredients:

• 1/2 Tablespoon olive oil
• 1 head or 1 bunch lettuce, chopped
• 1 lb ground turkey or beef
• 1 Tablespoon taco seasoning
• 1/2 onion, diced
• 1 tomato, diced
• 6 ounces cheddar cheese, shredded
• few hand fulls of tortilla chips, crushed by hand
• Ranch dressing, to taste
• Taco sauce, to taste

Directions:

1. Heat olive oil over medium heat in saute pan. Add ground turkey and break up while cooking. When meat is almost cooked through add the diced onion and cook until translucent.
2. Add taco seasoning and 1/2 cup water. Stir to combine and let water evaporate out.
3. Each serving: Place lettuce on plate, top with tortilla chips, meat, cheese, tomato, taco sauce and ranch dressing, as well as any other toppings you would like.

Other toppings I have used: sour cream, black olives, black beans, and corn.

Recipe by Mikaila

Oriental Salad

Ingredients
2 packages beef Ramen noodles, crumbled
3/4 Cup sunflower seeds, toasted
3/4 Cup almonds, slivered
2 Tbs butter (or oil/cooking spray)
16 oz pkg shredded cabbage (or one small cabbage)
1/2 Cup onion, chopped small
1/2 cup radish, chopped
1/2 Cup red pepper, chopped
1 Cup Safflower Oil
1/3 cup vinegar
1/2 Cup sugar
2 Tablespoons Soy Sauce
2 Beef flavor packets from the Ramen noodles.

Directions:

1. Spread Ramen noodles, sunflower seeds, almonds and butter/oil on cookie sheet. Bake 350°F for 15 min or until golden brown. Let cool.
2. Place Ramen noodle mixture, cabbage, onion, radish and red pepper in a large bowl.
3. In a medium bowl whisk together safflower oil, vinegar, sugar, soy sauce and beef packets.
4. Thirty minutes prior to serving add dressing and serve well chilled.

~Recipe via Briana