FAST & EASY RECIPES
Here are some of our favorite recipes to help you enjoy the fruits of your labors.
DOUBLE-ROASTED ROSEMARY VEGETABLES
Delicious as a side dish, appetizer, or served over dressed salad greens.
12 baby potatoes, scrubbed (larger potatoes should be cut into 2-inch chunks)
1 large sweet potato or peeled winter squash, scrubbed and cut into 2-inch chunks
4 small beets, scrubbed (don't cut — they will "bleed")
Roasted garlic oil
(bake 6-8 garlic bulbs in 1 cup olive oil at 375°F for 60-75 minutes, pour off the oil into a sterilized jar)
Rosemary sprigs
Sea salt (optional)
Preheat oven to 375°F. In a casserole dish, toss vegetables with enough roasted garlic oil to coat
lightly. Arrange vegetables in a single layer, placing rosemary sprigs between and on top of vegetables;
add sea salt if desired. Cover with lid or aluminum foil and bake for 1 hour; remove
cover and bake another 15 minutes or until vegetables are fork-tender. Serve hot or at room temperature.
Serves 4.
FRESH CORN SALAD
Makes 8 cups
6 ears of sweet corn
1 chopped yellow pepper
1 chopped red pepper
1 minced red onion
1/2 cup chopped cilantro
1/4 cup lime juice
1/4 cup olive oil
salt and pepper to taste
Cut the corn off the cob and steam for 3-5 minutes in 1/4 cup water. With lid removed stir and
cook about 2 minutes until the water evaporates. Mix all other ingredients with corn and chill.
GRAMMY'S FRAGRANT ROSEWATER
A soothing scented lotion just like Grammy used. Can be dabbed on with a cotton ball, lightly
sprayed on your face, or used as a compress to bring tired eyes back to life.
3 cups fresh rose petals
3 cups distilled witch hazel extract
1 cup distilled water
Place the rose petals in a glass quart jar, filling it to about 3 inches from the top. Mix witch hazel
extract and distilled water, then fill the jar to the top with the liquid mixture. Cover tightly, label
and date, and place in warm shaded area. After letting mixture stand for 2-3 weeks, strain rose
petals from liquid, pouring it through a linen towel, muslin or cheesecloth. Store rosewater in a
covered bottle; will keep indefinitely, but the fragrance is best within the first year.
NO-SALT HERBAL SEASONING
Nutritious seasoning mix without salt. These herbs are high in antioxidants,
and the toasted sesame seeds provide calcium.
1 cup sesame seeds
2 tbsp garlic powder
1 tbsp dried rosemary
1 tbsp dried marjoram
1 tbsp dried thyme
1 tbsp dried lemon zest
In a small cast-iron frying pan, toast sesame seeds until brown. Be careful not to burn. Let toasted
seeds cool slightly, then combine in a blender or food processor with other ingredients. Store
in airtight container. Yields about 1 1/3 cups.
SQUASH SALAD
8 cups sliced yellow crookneck or zucchini squash
2 cups Paul Newman's salad dressing
20 fresh, colorful nasturtium flowers
2 tbsp fresh herbs, whatever you like
In a large bowl add the squash. Bring salad dressing to a slight boil and pour over the squash.
Toss and chill. Before serving toss with herbs and extra salad dressing.
Top with nasturtium flowers.
DESSERTS
POLLY'S PEACH COBBLER
5 cups sliced peaches
For crust:
1 1/4 cups sugar 1 cup sifted flour
2 tbsp flour 2 tbsp baking powder
1 tsp cinnamon 1/2 tsp salt
6 tbsp butter (dot on mixture) 1/3 cup shortening
1/3 cup milk
Sprinkle 2 tablespoons of sugar on top of crust after it is placed over peach mixture, and dot with
butter. Heat oven to 425° and bake for 30 minutes.
TWO CRUST STRAWBERRY PIE
1 qt. strawberries
1 1/4 cups sugar blended with 2 heaping tbsp cornstarch
Using your favorite piecrust recipe, fill bottom crust with strawberry-sugar-cornstarch mixture
and cover with second crust. Cut vent holes in top crust. Bake at 435°F for 15 minutes. Reduce
heat to 400° and bake until both crusts are golden brown and juice is coming out of vent holes in
top crust.
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