Green Olive Tapenade

Green Olive Tapenade
Recipe submitted by Ronnette Peters Megrey

Ingredients:

1 cup pitted green olives, chopped fine
5 anchovy fillets, chopped fine
3 tablespoons capers, drained and chopped
1 small garlic clove, chopped
2 teaspoons squeezed lemon juice

Toasted baguette slices or crackers
Olive oil

Directions:

Place olives, anchovies, capers, garlic and lemon juice in a bowl and mix.  Store in airtight container, refrigerated for up to one week.

Toasted Baguette Recipe

Preheat the oven to 400 degrees.

Slice the baguette diagonally into 1/4-inch slices.  Place the slices on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.

Bake the toasts for 15 to 20 minutes or until they are crisp and browned  Serve at room temperature.

Recipe submitted by Ronnette Peters Megrey

Curried Pea Salad

Curried Pea Salad
Recipe submitted by Frank Hays

Hands down, this is the best summer salad ever!

Ingredients:

2 bunches of green onions
1 (5.29 oz) can smoked almonds
16 oz frozen petite peas
1 cup plain yogurt
1/2 cup mayonnaise
3 to 4 teaspoons curry powder
8 oz mild cheddar cheese

Directions:

Let peas thaw slightly; they should be somewhat icy.

Chop green onions and almonds.

Cube cheddar cheese.

In a large mixing bowl, add together all ingredients and stir well.  Place in refrigerator for a couple hours or over night before serving.

Serve salad cold.

Spring Asparagus Salad

Spring Asparagus Salad
Recipe submitted by Lisa Henry VanMansum

Ingredients:

1-2 bunches asparagus
2 cups cous cous (uncooked)
1/2 cup kalamata olives (pitted, sliced)
1/2 cup feta
1/2 toasted pine nuts (optional)
Handful fresh mint, tarragon or Italian parsley
Zest from one lemon

Dressing:

1/3 cup olive oil
3 tablespoons whole grain mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper

Directions:

Preheat oven to 400 degrees.

Trim the tough ends of the asparagus off.  Lay them on a baking sheet and drizzle with 1-2 tablespoons of olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest.

Roast in the oven until tender, about 20-25 minutes.  Cut into bite size pieces.

Bring a large pot of salted water to a boil.  Add 2 cups cous cous, and cook until al dente.

While the cous cous is cooking, make the dressing.  In a small bowl, stir all ingredients together.

Drain the cous cous, and place in a large bowl.  Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest.

Serve warm, or chill and serve as a salad.

Recipe submitted by Lisa Henry VanMansum

Chocolate Crinkles II

Chocolate Crinkles II
Recipe submitted by Cindy Chandler

Ingredients:

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

Directions:

In a medium bowl, mix together cocoa, white sugar, and vegetable oil.  Beat in eggs one at a time, and then stir in the vanilla.  Combine the flour, baking powder and salt; stir in the cocoa mixture.

Cover dough and chill for at least 4 hours, or overnight.

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper.  Roll dough into one inch balls.  Coat each ball in confectioner's sugar before placing onto cookie sheets.

Bake in preheated oven for 10 to 12 minutes.  Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Servings 48

Recipe submitted by Cindy Chandler

Homemade Lemonade

Homemade Lemonade
Recipe submitted by David Gaimari

Ingredients:

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice
Lemon slices (optional)

Directions:

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Do you need another refreshing cold drink on a hot summer day? If yes, check out this easy Sweet Tea recipe.
http://crowdedkitchen509.blogspot.com/2012/08/sweet-tea.html

Gerard and Graham squeezing lemons

Torta Caprese

Torta Caprese

Ingredients:

7 ounces dark chocolate
4 large eggs, separated
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
1 1/4 cups ground almonds
7 ounces butter, melted & cooled

Topping:

Powdered sugar or cocoa powder
Sweetened whip cream

Directions:

Preheat oven to 350 degrees and lightly grease a 9-inch spring form pan.

In a food processor, process the chocolate until fine.

Beat the egg yolks with the sugar and vanilla extract until pale and thick.  Fold the chocolate, butter and ground almonds into the egg yolk mixture.

Use a clean bowl to beat the egg whites until they form soft peaks and then fold into chocolate almond mixture.

Pour the batter into your prepared pan and bake for about 50 to 60 minutes or until set.

Cool 20 minutes, then remove from spring form pan.

Allow to cool to room temperature and then dust the top with powdered sugar or cocoa. Top with sweetened whip cream.

Serves 8

Gluten-free Oatmeal Cookies

Gluten-free Oatmeal Cookies
Recipe submitted by Luti Lauvao Gibbs

What Does Gluten Free Actually Mean? Gluten free means foods that do not have gluten. Commonly found in wheat, gluten is a type of protein. It is also found in barley and rye. Gluten is the ingredient that gives dough its elasticity.

Gluten is used extensively as food additive.  Its property to thicken is beneficial in giving rigidity to highly fluid substances.  Definition by forkoffgluten.com

Ingredients:

1/2 cup oil, butter or margarine
1/2 cup brown sugar, packed
1/4 cup sugar
1 egg
1/2 teaspoon gluten-free vanilla
3/4 cup Namaste Perfect Flour Blend
1/2 teaspoon baking soda
1 1/2 cup gluten-free oats
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup raisins (optional)
1/2 cup nuts (optional)

Directions:

Cream together oil, butter or margarine with sugars, egg and vanilla until smooth.  Add dry ingredients and mix thoroughly.

Drop by rounded tablespoons onto lightly greased cookie sheet.

Bake at 350 degrees for 10 - 12 minutes.  Let cool for 5 minutes then move to wire rack and continue cooling.  Makes about 2 dozen cookies.

Recipe submitted by Luti Lauvao Gibbs