Recipe Exchange

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Comment by Sunrays on October 27, 2009 at 12:30pm

Here is a great recipe that I though I'd share if you have corn growing in your yard. It's one of my favorite fall vegetables that goes well with everything. I have more recipes that you can check out at www.snagwiremedia.com Enjoy!

Grilled Corn Salad

What You Need

3/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup yellow mustard
4 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, quartered and cooked
1 jicama, peeled, cut into 1/2-inch cubes
2 tomatoes cut into wedges
1/2 cup chopped fresh basil

Make It

HEAT grill to low heat.

MIX 1/4 cup dressing and mustard in shallow dish until well blended. Add corn; turn to evenly coat. Transfer corn to grill; reserve dressing mixture.

GRILL corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool. Cut corn from cobs; place in large bowl.

ADD beans, jicama, tomatoes, basil and remaining dressing; mix well.

Comment by Joel LeGrand on September 1, 2009 at 12:35pm

Hi sandra Badboy,
The list on flowers you CAN EAT. I have not eaten all these flowers.
Borage(borago officinalis)
Calendula(Calendula officnalis)
Daylilies(Hemerocallis spp.)
Nasturtium(Tropaeolum majus)
Squash(Cucrbita spp.)
Sunflower(Helianthus annuus)
Violets(Viola sororia; V. pubescens var. eriocarpa)
Dandelion(Taraxacum officinale)Redbud(Cercis canadensis)
Mints(Mentha spp.) Orange(Citrus sinensis)
Hollyhock(Alcea rosea) Pansy(Viola X wittrockiana)

FLOWER YOU SHOULD NOT EAT.! (Listed below)
NOTE: This is not a complete list of all toxic flower.
Anemones(Anemone spp.) Bleeding-hearts(Dicentra spp.)
Buttercups(Ranuaculus spp.) Cardinal flower(Lobelia cardinalis)
Ciematis (Clematis spp.)Delphiniums(Delphinium spp.)
THIS IS A SHORT LIST FROM A VERY LONG LIST.
The book by Nancy Bubel is "52 WEEKEND GARDEN PROJECTS"
I love this book, it has Teas ,drying flowers & rooted cuttings.
Hope this helps.

Comment by Sandra Badboy on August 15, 2009 at 1:18pm

yes i would really like that. mine have the blossom on the end but it was seen before the fruit. I think i was told they were squash/zucchini and that confused me. But they are green with pretty yellow blossoms. Thank you i feel so stupid when it comes to this stuff i just hate to waste what can be eaten.

Comment by Joel LeGrand on August 15, 2009 at 1:01pm

Hi Sandra,
I think you have male & female blooms on many of the Cucurbitaceae family, summer squash (zucchini) are of the pepo branch.The female bloom appears on the end of the fruit. On my zucchini, the bloom is visible before the small fruit is visible, so the fruit will grows without the bloom being opened for pollination. There are many flower that can be eaten, just as many you should NOT eat. One of my garden books has both list, if you would like the list, I can dig it out for you.
Anyone have a recipe for winter squash, my butternut did very this year 3 or 4 squash per vine & still blooming.

Comment by Sandra Badboy on August 15, 2009 at 12:23pm

ok here is a really dumb question you can tell i don't know any thing here goes. To cook up zucchini blossoms i'm confused if you take the blossom don't you need that for the zucchini to grow? Why would you eat that? I told you guys i did not know anything.

Comment by Sandra Badboy on August 15, 2009 at 12:17pm

what is shallots?

Comment by Sandra Badboy on August 15, 2009 at 12:15pm

ok i don't know much but i am wanting to try new things and i have only canned a few things and freeze a few things. I use to be part of a organic garden where they would send you food. Things i have never heard of sometimes but the time i figured out what to do with them i loose them. So i am here to learn help me figure out what to grow and how to use the food. First of all what is Gnocci?

Comment by Kathryn on August 7, 2009 at 7:51am

This is for snowshiva-Brussel sprouts. The turks saute the sprouts in alot of olive oil with a little garlic and a squeeze of lemon. Served cold. İ think it tastes quite nice.

Comment by Anoush Wiggins on August 3, 2009 at 12:27pm

Figs coming out my ears! Ideas? Especially for preserving them? Thanks:-)

Comment by Gillian on July 13, 2009 at 5:00pm

I tried this recipe last night - we are trying to be meat free on mondays - supposedly if everyone did that just once a week we would really help heal the earth. I can certainly do it once a week. anyway it uses up all the stuff that we have in the garden right now!

Gnocci with zucchini ribbons.
1 lb gnocci
2 Tbs butter - I used half olive oil, half butter.
2 shallots, chopped
3 small zucchini, cut into ribbons with a veg peeler
1 pt cherry tomatoes, halved
1 tsp salt
1/4 tsp grated black pepper
1/2 cup grated parmesan
1/4 cup chopped parsley
1/4 cup chopped basil
I also added a bit of fresh thyme and oregano

Boil gnocci until they float. Drain. Melt butter, add shallots and zucchini and saute for a minute or two. Add tomatoes and seasonings and cook until peels start to shrivel, stir in parmesan parsely and basil, then add gnocci, toss to coat.

To make gnocci:

Steam 2lbs peeled potatoes and mash as soon as they are done, then mix in 2 egg yolks and add about 1 1/2 cups flour. Roll out into about 6 long sausages, cut into "pillows" (about 1" or 2.5cm) and mark with the tines of a fork. They can be laid onto cookie sheets at this stage and placed in the freezer. Once frozen, pour into a plastic bag ready for a quick meal.

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