Ingredients:
1 1/2 lbs London Broil
1 large onion
1 cup grape tomatos
4 ears of corn on the cob
10 -12 small red potatos
1 each red, green, and yellow bell peppers
2 cups white Zinfandel wine
1 can beef broth
2 Tbl fresh garlic
1/2 lb Swiss cheese
Bernaise sauce
Preparation:
Cut veggies and steak into 1 inch pieces. Steam veggies 3-4 min, so they are still crisp.
Marinate all items in wine, garlic, and 1/2 can of beef broth for 1-2 hours. Skewer items rotating meat & veggies. Grill 3 minutes each side. Prepare Bernaise sauce according to directions. Melt Swiss cheese over kabobs. Plate kabobs and drizzle with Bernaise sauce.
Slice long ways - 1/4 inch thick with skin on
Zucchini
Squash
Tomatoes or any other veggies that you would like, plus Portabella mushrooms
Ingredients:
in a bowl mix:
1/2 cup of virgin olive oil
1/2 teaspoon teaspoon curry
1/2 teaspoon garam masala
1/2 of lemon squeezed
salt and pepper
fresh chopped basil
Put veggies on grill, brush with mixed oil on each side and cook 4 - 5 minutes.
Take a wrap, spread Yogurt cheese (You can make your own yogurt cheese, by straining a container of yogurt until all the liquid is gone and it becomes firm)
When veggies are done put on wrap, roll and eat...
This recipe contains several things that can be grown from Park's products - turnips, turnip greens, bell pepper, garlic and onion.
Ingredients:
2 tblsp. Olive oil
1 clove diced garlic
2 cups cubed chicken
2-tsp. soy sauce
1/2-tsp. Sea salt
1 med. Vidalia onion
1 med. red bell pepper
1-tsp. sesame seeds
Turnip leaves, washed
In a large skillet, heat 2 tblsp. Olive oil at med. high heat. Saute 1 clove diced garlic until opaque Add 2 cups cubed chicken -cover with 2-tsp. soy sauce add 1/2-tsp. sea salt and saute 3 min. on each side.
Cover with 1 med. Vidalia onion, sliced into 1-in. strips and 1 med. red bell pepper, sliced into 1-in strips. Toss Saute 4 additional minutes, tossing several times.
Sprinkle 1-tsp. sesame seeds to coat serve over a bed of washed turnip leaves.
Ingredients:
2 medium Organic Black Beauty Eggplants
4 cups golden potatoes, cubed
2 tablespoon vegetable oil
1 cup chopped onions
2 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1/2 teaspoon hot red pepper
1 tablespoon minced ginger
2 garlic cloves, minced
2 medium "Pot O' Gold" carrots, diced
1 large "Beauty Bell" green bell pepper
1 cup green peas
2 Juliet Tomatoes, diced
2 tablespoon fresh lemon juice
1 cup cheddar and Monterrey jack cheese blend
Leaving stems on, slice eggplants in half lengthwise and place cut side down in pan. Cover and bake at 375F for 30 to 40 minutes until tender. When done and cool, scoop out inside of eggplant and reserve pulp.
While eggplant is baking, boil potatoes until tender and drain. Mash with partially with cheese in a large bowl. Saute onions and dried spices in oil for 1 minute. Add garlic, ginger and saute until onion is translucent. Add carrots and cook 5 minutes. Add peppers, peas and cook until just tender. Stir in eggplant pulp, tomatoes and lemon juice. Combine sauteed vegetables and potato mixture.
Mound a quarter of filling on each half. Sprinkle with more cheese and bake for 15 minutes at 375F, uncovered.
Ingredients:
6 red peppers, roasted, seeded and cooled ( I like Early Thickset)
1 12 oz. can of tomato juice
2 1/2 tomato juice cans of water, chicken or vegetable broth or any combination of the three
About 1 cup of flowers and leaves from washed nasturtiums (Whirlybirds)
1 tablespoon of lemon juice
leaves from 2 sprigs of fresh thyme
salt and freshly ground pepper
Sour cream
In a food processor, puree peppers until smooth. Place in saucepan along with broth/water, tomato juice and lemon juice and heat thoroughly. Mince nasturtiums and add to soup with thyme. Add a small amount of salt and freshly ground pepper.
Cook for another 5 minutes to allow flavors to meld together.
Serve hot or cold with a dollop of sour cream.
You can also skip the sour cream and add a tablespoon of vodka if serving cold, stirring it in. (My husband's idea.)
Ingredients:
1 Chicken
3 Tbsp. Kosher Salt
1 Gallon Water
White Soda, Ginger Ale or Seven Up
6 Tbsp. Olive Oil
4 Tbsp. Red Cooking Wine
3 Tbsp. Soy Sauce
2 Cloves Minced Garlic
1 Tsp. Salt
1 Tbsp. Ground Ginger
Apple Wood Chips or Pecan Chips
Directions:
Soak an average chicken in a solution of three tablespoons kosher salt to one-gallon water for an hour or so. Rinse and dry the chicken and place on a chicken setter containing half a can of white soda, ginger ale or seven up. Make a rub consisting of six tablespoons olive oil, four tablespoons red cooking wine tablespoons soy sauce, 2 cloves minced garlic (already it smells good) 1 tsp. salt, and one tablespoon ground ginger. Blend this mixture and rub it all over the chicken, inside and out. If there is any left make a pouch inside the breast skin and pour it there. Put some apple wood chips or pecan chips (soaked) on the charcoal. Put the chicken setter and all on the fire, close the lid and bring the temperature to 250 F degrees. Cook slowly about two hours or until the internal temperature reaches 165 degrees F. This is very good.
Ingredients:
1 lb.stew beef cubed
2 carrots cut up in small pieces
1/2 med. onion cut up in small pieces
2 large potatoes cut up in small pieces
2 cans cream of mushroom soup
8 large mushrooms cut up in quarters
Get 4 squares of Reynolds wrap approx. 10 in square. Mix all ingredients in a bowl, season with pepper and old bay. Divide mixture into 4 squares, twist top so heat does not escape. Cook on medium grill for 1/2 hour. Eat out of foil- no clean up for dishes.
Ingredients:
Cabbage (Park's Everlast Hybrid) cut in quarters
Corn (Early Sunglow) cut in halves or quarters depending on size of ear
Kielbasa (or sausage of your choice) cut in 2-3 inch pieces
Potato (Yukon Gold) cut in halves, quarters, or slices - your choice
Carrot (Scarlet Nantes) cut in 1-2 inch pieces
In a Dutch oven or stockpot, layer cabbage, corn, kielbasa, potatoes, and carrots. Add about 1/2 inch of water, cover and simmer/steam around 1 hour or until veggies is cooked. Be sure to occasionally check the water level for evaporation. I don't add seasoning while cooking since there is already such a variety of flavors. Guests can season to taste after the dish is plated. For a variation you can also add fresh green beans, such as Green Bean Provider.
Ingredients:
2 lbs. ground beef
1 lb. sausage links
6 medium red potatoes
6 carrots
2 onions
1 lb. mild cheddar cheese
Make 2" hamburger patties, brown, salt & pepper. Scrub potatoes and slice into 1/2" thick pieces. Peel carrots and slice into 1/4" thick pieces. Peel onions and slice 1/3" thick. In a heavy roaster pan, layer the hamburger patties, potatoes, carrots, and onions. Salt and pepper each layer as you go. Place link sausages on top. (I like to cut the sausages into 1" pieces) Add 1/2 cup water, cover with a lid and simmer for about 1 hour or until vegetables are tender. Just before serving place slices of cheese on top of sausages and continue to simmer (covered) for 10 more minutes or until cheese has melted. Enjoy!
You can do two layers of vegetables if you like. This works well on the stove top, in the oven or in a Dutch oven. We grow our own vegetables and absolutely love this scrumptious meal. It's an easy dish to serve to a large crowd by increasing the ingredient amounts.
Ingredients:
2 - 3 T. olive oil
3 c. fresh asparagus chopped to same length as penne pasta
2 t. chopped garlic
2 - 3 T. half and half
6 oz. sun-dried tomatoes in olive oil - julienne into strips
Parmesan cheese for sprinkling on top
6 oz. penne pasta (dried)
Start water for pasta and cook according to directions for the pasta. Save some of the oil from the sun-dried tomatoes to toss with pasta when cooked.
Heat olive oil in skillet and then gently saute the garlic. Add chopped sun-dried tomatoes and when heated through, add the fresh asparagus, cover and cook until asparagus is bright green but al dente. Add half-and-half to garlic and asparagus and then toss with the pasta and serve topped with Parmesan cheese.
We made this up to use our asparagus when it is bountiful in the spring.
Makes 3 to 4 servings.
Ingredients:
2 English cucumbers, halved and seeded, but not peeled
2 each green and red peppers, cored and seeded
8 plum tomatoes
2 red onion
6 cloves of garlic, minced
46 ounces spicy tomato juice
1/2 cup white wine vinegar
1/2 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Freshly chopped cilantro
Roughly chop cucumbers, pepper, onion and tomatoes. Put each separately into food processor and process only until coarsely chopped. Do NOT over-process!
Combine vegetables in a large bowl. Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill. Sprinkle with freshly chopped cilantro before serving.
The longer the gazpacho sits, the more the flavors develop!
Yield: 8 - 10 main course servings
Ingredients:
5 eggs
5 Tablespoons flour
1 pound cottage cheese
2 to 3 cups chopped spinach
**(We like the Melody Hybrid and the Renegade Hybrid from Park Seed Company. You can substitute chopped broccoli, or beans, or a vegetable medley of whatever you like including onions and herbs. We make it different every time.)
3/4 pound sharp cheddar, grated
Beat the eggs and flour together. Add all ingredients, mixing well. Sprinkle some of the grated cheese over the top.
Bake in oven for 1 hour at 350 degrees.
Ingredients:
1 large eggplant
1/2 lb. Italian sausage (if in casing, slit and remove sausage)
1 medium onion chopped
1 stalk celery diced
2 cloves garlic minced
1/8 teaspoon pepper
Parmesan cheese or any kind of shredded cheese for topping
1 Tablespoon olive oil
Heat oven to 350 degrees. Cut eggplant in half lengthwise. Scoop out inside using a small knife and spoon. Cut the egg plant meat into chunks. Heat oil in skillet, add Italian sausage, chunks of eggplant, onion, celery, garlic and pepper. Saute until meat is done and celery and onion are clear. Remove from stove and spoon mixture into the egg plant halves. Cover top with cheese of choice. Bake until heated through - about 20 minutes. This can be put together a day ahead of time and then heated when needed. Also, any other veggies may be added such as tomatoes or peppers. No other seasoning is needed if using Italian sausage. However, ground beef may be substituted - use favorite Italian seasonings.
Ingredients:
1 large zucchini (14" plus, halved lengthwise, pulp reserved and chopped)
Leave about 1/4 to 3/8" shell, enough to support filling
1 lb. ground beef
3 cloves minced garlic, combined
1 C tomato puree
1 1/2 tsp. Italian seasoning, combined
1 1/2 C. chopped onion
1 1/2 - 2 C. grated cheese (cheddar or other)
Saute onion and reserved chopped zucchini pulp in a griddle to remove excess moisture.
Combine meat mixture with sauce/ onion mixture. Mound back into the zucchini shells.
Bake shells open faced on a sided cookie sheet for 45 minutes at 350 degrees. Rotate shells half way through.
Sprinkle the grated cheese over the shells during the last 5 minutes of baking. Shells are done when a fork inserts easily into the skins.
Serves 6 to 8
Ingredients:
1 Chicken
3 Tbsp. Kosher Salt
1 Gallon Water
White Soda, Ginger Ale or Seven Up
6 Tbsp. Olive Oil
4 Tbsp. Red Cooking Wine
3 Tbsp. Soy Sauce
2 Cloves Minced Garlic
1 Tsp. Salt
1 Tbsp. Ground Ginger
Apple Wood Chips or Pecan Chips
Soak an average chicken in a solution of three tablespoons kosher salt to one-gallon water for an hour or so. Rinse and dry the chicken and place on a chicken setter containing half a can of white soda, ginder ale or seven up.
Make a rub consisting of six tablespoons olive oil, four tablespoons red cooking wine tablespoons soy sauce, 2 cloves minced garlic (already it smells good) 1 tsp. salt, and one tablespoon ground ginger. Blend this mixture and rub it all over the chicken, inside and out. If there is any left make a pouch inside the breast skin and pour it there. Put some apple wood chips or pecan chips {soaked} on the charcoal. Put the chicken setter and all on the fire, close the lid and bring the temperature to 250 F degrees. Cook slowly about two hours or until the internal temperature reaches 165 degrees F.
Ingredients:
Dozen Large Bay Scallops (pasteurized)
Butter
Fresh Garlic
Bacon
From the Grocery Store get about a dozen Large Bay Scallops, Pasteurized for safety...
In a large bowl melt lots of butter and add fresh sliced garlic, mix Scallops and cover overnight....Next day, in a pan, grill scallops on stove, for about 30 seconds on each side. Remove from pan; wrap in raw bacon and skewer. 3-4 on a skewer...Cook on grill on high heat until bacon is cooked.
Feeds two people...(third skewer is because they are so good!)
