Spring Recipes

Spring Asparagus with Garlic Mustard

Time required: 24 ½ hours Serves: 6

1 bunch asparagus

1 bunch garlic mustard

½ red bell pepper

6 Kalamata olives

1 Tbls. rice wine vinegar

1 Tbls. balsamic vinegar

1 tsp dried oregano

fresh ground pepper & salt

olive oil

Directions:

Cut ends off of asparagus and peel thick skin. Boil asparagus 3-4 minutes. Drain & cool immediately. Chop garlic mustard, slice red pepper into strips, add olives, vinegars, oregano, salt and pepper to create a marinade. Add asparagus and let marinate 24 hours. Drain and toss asparagus mixture with virgin olive oil to coat (about 1/4 to 1/2 cup). Sprinkle with fresh chive and garlic mustard flowers and serve.

Herbed Yogurt Vegetable Dip

2 Tbls. chives

2 Tbls. parsley

1/4 tsp basil

1/4 tsp dried tarragon leaves

1/4 tsp thyme leaves

1/2 tsp salt

Dash pepper

Dash Tabasco

2 cups (2 8-oz. containers) plain low-fat yogurt

In blender, combine chives, parsley, basil, tarragon, thyme, salt, pepper, Tabasco and 1/2-cup yogurt. Blend until smooth. Turn into bowl. Gently stir in remaining yogurt; mix well. Refrigerate about 3 hours. Make 2 cups. Serve with mixed seasonal vegetables.

Check out the Recipe of the Month for a great Chicken Salad and Spring Greens

Summer Recipes

Herbed Zucchini Soup (serves 4)

This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.

3 cups reduced-sodium chicken broth

1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces

1 tablespoon chopped fresh tarragon or dill or 1 teaspoon dried

3/4 cup shredded reduced-fat Cheddar cheese (3 ounces)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender or with a submersible mixer, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.

Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or reheat.

The recipe theme in July 2019 was Zucchini, so check out the search term Zucchini to find more.

Brown Rice Salad With Herbs (Serves 4)

8 oz brown rice, washed
4 tbsp extra virgin oil
2 1/8 cups water
2 tbsp white wine vinegar
1 clove garlic, crushed
2 tbsp fresh parsley, finely chopped
2 tbsp fresh basil, finely chopped
Salt and pepper

Cook the brown rice according to instructions. In a bowl, whisk together the olive oil, vinegar, garlic, salt and pepper and stir into the rice, while it is still warm. Set aside to cool. Once the rice is cool, stir in the parsley and basil, mix well.

Gazpacho from the Garden

4 cups vegetable juice
4 large juicy tomatoes, peeled and seeded
1/3 cup lemon juice
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, finely minced
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
3 medium cucumbers, peeled, seeded, and chopped fine
1 small green bell pepper, chopped fine
1/2 cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 container sour cream or plain yogurt (optional)

Combine vegetable juice, tomatoes, lemon juice, olive oil, vinegar, garlic, hot pepper sauce, and black pepper in food processor. Process until smooth.

Pour into soup tureen or bowl; add cucumbers, bell pepper, and onion. Stir in cilantro. Cover; refrigerate until ready to serve. Serve with dollops of sour cream. on a bead bowl for dining fun.
Makes 6 servings.

Corn Stuffed Tomatoes (serves 6)

6 large tomatoes

½ tsp salt, optional

½ cup plain or Italian seasoned breadcrumbs

2 cups fresh corn cut from the cob or frozen corn, thawed

2 Tbls green pepper, chopped

2 Tbls celery, chopped

2 Tbls onion, chopped

2 Tbls half and half cream

1 Tbls butter, melted

2 Tbls mozzarella cheese, shredded

¼ cup water

Cut a thin slice off the top of each tomatoes, scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. Combine breadcrumbs, corn, green pepper, celery, onion, cream and butter. Spoon into the tomatoes. Place in an ungreased 13 x 9 x 2-inch baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake uncovered at 350 degrees for 30 minutes or until tomatoes are tender.

Pesto-topped Grilled Summer Squash

1/2 cup chopped, fresh basil

4 to 5 leaves chopped, fresh parsley

1/4 cup toasted pine nuts
1 tablespoon extra-virgin olive oi

1 tablespoon grated Parmesan cheese

1 clove garlic, minced

2 teaspoons lemon juice

1/4 teaspoon salt

2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick

Canola or olive oil cooking spray

Preheat grill to medium-high. Combine basil, parsley, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl (You can pulse in a food processor, but it is not needed.) Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.

Cucumber salsa

3 chopped tomatoes

1 diced seeded jalapeno

1 diced red onion

2 Tbls. BYP Fiesta Dip Mix

1 cup diced seeded cucumber

juice of one lime

2 Tbls. chopped mint

salt to taste

Combine tomatoes, jalapeno and onion. Blend BYP Fiesta Dip with diced cucumber and lime juice. Add salt to taste. Allow to meld for 1 hour before serving for best flavor.

Fall Recipes with Cinnful Dessert Blend

Outdoor Party Punch
1/2 gallon apple cider
1/2 gallon cranberry juice
1/2 cup brown sugar
2 Tbls. Backyard Patch Cinnful Dessert Blend Herb Mix
1 lemon, sliced
1 lime, sliced
1 cup raisins (optional)

Add spice mixture and sugar to cider and juice. Simmer for 20 minutes, stirring occasionally. Add fruit slices and raisins (if used) and simmer slowly for 30 minutes. Strain. Serve in mugs steaming hot. For added fun provide cinnamon stick stirs.

Cinnful Nuts
(Cinnamon Roasted Nuts)
1 cup pecans
1 cup walnut halves
1 egg lightly beaten
1 tsp. water
3/4 cup sugar
1 T. Backyard Patch Cinnful Dessert Blend Herb Mix
3/4 tsp. salt

Combine the nuts. Mix together the egg and water and toss with the nut mixture. Combine the sugar, spices and salt and toss that with the nuts until they are well coated. Spread nuts in a single layer on a lightly greased cookie sheet. Bake at 300 degrees for 20 to 25 minutes. Break up any large clusters and allow to cool. (You can add 1 cup peanuts and reduce the other nuts by * cup to make a different mixture.)

Apple Butter (Microwave)
4 c. Apple sauce
2 c. brown sugar
3 tsp. Backyard Patch Cinnful Dessert Blend Herb Mix

Combine everything in a microwave safe container. Cook on high for five minutes, uncovered. Stir, repeat 2 to 3 times or until mixtures is thick. Ladle into sterile jars, adjust lids and process in hot water bath for 10 minutes. Turn off heat and let cool in water.

SOFT SPICE BARS
3/4 cup butter, melted
1 cup plus 2 Tbls. sugar, divided
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. Backyard Patch Cinnful Dessert Blend Herb Mix
1/2 tsp. salt

In a mixing bowl, combine butter, 1 cup sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, Cinnfull Dessert Blend and salt in another bowl. Stir into molasses mixture Spread into greased 15"x10"x1" baking pan. Sprinkle with remaining sugar and bake at 375 degrees or until lightly browned. Do not over bake. Cool on wire rack. Yield 2 1/2 doz. bars.

Apple Cobbler
5 apples, peeled, cored and thinly sliced
1 tsp. BYP Cinnful Dessert Blend
1 cup sugar
1 Tbls. flour

2 cups sifted flour
1 cup light brown sugar
1 cup unsalted butter
1 cup whipped cream

Place apples in a casserole. Combine Cinnful Dessert Blend, sugar
and 1 Tbls. flour. Sprinkle over apples. Combine remaining flour
and brown sugar, mix well. Cut in butter to resemble a coarse
meal. Spread over apples to cover. Bake at 350 degrees 35 to 45
minutes, covering with foil after lightly browned. Serve warm,
garnished with whipped cream dollops.

Fall and Winter Recipes

Herbed Hummus

1 (15-ounce) can chickpeas, drained and rinsed
1 clove garlic
2 tablespoons tahini
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 medium scallion, chopped
1 tablespoon chopped fresh dill
1 teaspoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips

Place ingredients in a food processor fitted with a steel blade and pulse until smooth. Serve with dippers.

If you need Hummus dip in a hurry, you can also purchase pre-made plain hummus and add Butter N Cheese or Fiesta Dip Herb Mixes for a great splash of festive flavor.

Spiced Sweet Potatoes

Now candied Sweet Potatoes are a Thanksgiving staple, but this is faster and can make a perfect dinner addition. Bake sweet potatoes until they’re nearly done; then slice halfway through each and add a sprinkling of Cinnful DessertBlend (or plain cinnamon - but it won't be as good!) and a drizzle of honey or caramel sauce. Continue baking until the potatoes are done.

Spicy Bread

Make this moist, spicy bread one day ahead, then serve it with tea, coffee, or cocoa the next afternoon. Substitute 1/2 cup dried cherries, currants or cranberries for the raisins for a deliciously different taste.

2 cups all-purpose flour

1 cup sugar

1 1/2 teaspoons ground cinnamon (or BYP Cinnful Dessert Blend)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup applesauce

2 beaten eggs

1/2 cup cooking oil

1/4 cup milk

1 cup raisins or 1/2 cup chopped dried cherries or dried cranberries

Grease a 9x5x3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, cinnamon, baking powder, baking soda, and salt. In a medium mixing bowl combine applesauce, eggs, oil, and milk. Add egg mixture to flour mixture; stir just till combined. Stir in raisins, cherries, or cranberries.

Pour batter into the prepared pan. Bake in a preheated 350 degrees F oven for 60 to 65 minutes, or till a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store overnight before slicing.

Honey-Roasted Acorn Squash with Feta

Cube one acorn squash and toss with 1/4 C herbed honey plus 2 T olive oil.

Put on a foil-lined baking sheet. Sprinkle with 1/2 tsp.sea salt and 1 tsp. crumbled savory.

Bake at 350 for 30 minutes, stirring once. Add 3 oz crumbled feta and bake for 5 minutes more.

Serve warm.

Autumn Chicken Stew (serves 6)

5 teaspoons extra-virgin olive oil, divided

1 pound chicken tenders, cut into bite-size pieces

1 large onion, chopped

4 medium parsnips, peeled and chopped

2 medium carrots, peeled and chopped

2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried

1 teaspoon savory (fresh or dried)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cups reduced-sodium chicken broth

2 Granny Smith apples, peeled and chopped

2 teaspoons cider vinegar

Directions

Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate. Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar. Serve hot or store in refrigerator for up to 3 days.