Cabbage Rolls are fun and easy to make. Be imaginative. There are no set rules as to fillings or sauces. For this recipe, which has a Middle Eastern twist, the cabbage is frozen ahead of time for ease of preparation and, most importantly, to retain the maximum amount of color, flavor, and nutrients.

Ingredients:
1 head cabbage
1 pound ground beef
1 cup uncooked white rice
1 teaspoon cinnamon
1 teaspoon allspice
½ cup onion, finely chopped
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, quartered
1 tablespoon lemon juice
1 15 oz. can tomato sauce or 15 oz. can whole tomatoes (optional)

Freeze the cabbage a day ahead, then either thaw at room temperature or quick thaw in a large bowl of water until the leaves peel off easily. Remove, drain and cut 1 inch above the butt end to expose and peel off the leaves.

In a mixing bowl combine meat, rice, cinnamon, allspice, onion, salt and pepper and blend well. In a large saucepan or Dutch oven, line the bottom with a few leaves to prevent the rolls from stick and burning.

To make the rolls shape a small handful of the meat mixture into a small log and place at the base of a leaf. Roll up, tucking in the sides as you go. Place cabbage rolls in the saucepan or Dutch oven and fill with water to just cover. Add garlic to water cover the rolls with an inverted dinner plate (This will keep the cabbage rolls from floating.)

Bring to a boil, cover and reduce to simmer for 30 minutes. The rice in the meat mixture will have absorbed most of the water. Add lemon juice. At this point you can add can tomato sauce or whole tomatoes; simmer for 10 minutes and serve. Either way, these cabbage rolls are delicious. Should make 16 rolls or 4 per person.

For those counting calories and looking for a thirst quencher, celery fills the bill. Celery should squeak when lightly squeezed when fresh. Also, look for a softer green color which indicates more sweet and less stingy. Less than 100 calories in a whole stalk, I suggest using celery in as many recipes as possible, such as soups, stir-frys, salads, stews and relish trays.

Another way to use the bounty of summer (fresh tomatoes) whether it be from one's own garden or your favorite grocer.

Ingredients:
3-4 Cups Red, Ripe Tomatoes
1/2 Cup Chopped Green Peppers
1/2 Cup Chopped Onions
1/2 Cup Chopped Celery
1 Clove Crushed Garlic
1 Tbsp. Oregano or Basil
1 Tsp. Salt
1/2 Tsp. Pepper
2 Tbsp. Sugar (or 2 equal)
2 Tbsp Butter or Margarine

In a large saucepan, melt butter and add to tomatoes & stir under medium heat for 1 minute. Then add all remaining ingredients. Blend thoroughly and cover. Simmer on lowest heat for 20-25 minutes. If using fresh chopped herbs add at the end of the cooking time to insure peak flavor & color. Delicious! Serves 6-8.

ENJOY!

Remove seeds and top with your favorite spaghetti sauce and fresh basil to enjoy this vitamin A & C rich veggie, all year round!

ENJOY!

Bruschetta with Fresh Garlic
For wonderful garlic toast with an Italian accent, serve this great bruschetta as an hors d’oeuvre at your next dinner party.

Ingredients:
6-8 ripe Roma tomatoes, diced
4 tablespoons olive oil
2-3 tablespoons minced fresh basil or 1-1 1.5 tablespoons dried
2-3 cloves garlic, finely chopped
½ cup Parmesan or Romano cheese shredded
salt and pepper to taste
1 loaf French baguette, cut into ¼” thick slices

Toast bread slices under broiler until golden and set aside. Combine tomatoes, olive oil, basil, garlic, cheese and salt and pepper. Spread a spoonful of mixture on each bread slice and serve. Makes 16-20 hors d’oeuvres.

Recipe:
Chunky White Sweet Potatoes
A native plant of the Americas, sweet potatoes are either moist (red yarns) or dry fleshed (White sweets). Here’s a tasty, chunky white sweet potato recipe you’ll enjoy.

Ingredients:
2 cups white sweet potatoes (peeled and cut into 1-inch chunks)
2 tablespoons butter or margarine
¼ cup brown sugar
2 tablespoons maple syrup
1/8 teaspoon nutmeg
½ teaspoon cinnamon
¼ cup chopped pecans
¼ cup minced fresh parsley

Boil sweet potatoes until tender and drain. Add butter or margarine, brown sugar, maple syrup, nutmeg, cinnamon, pecans, and parsley. Stir all ingredients together, leaving somewhat chunky. For a smoother, silkier texture, add cream or milk and blend together with a mixer. Servings: 4.

1 8oz. Fresh Shitake Mushrooms

1 teaspoon Arrowroot

Corn Starch Mixed with 1/8 cup of Water

3 Tablespoons Margarine

4-5 Clementine Tangerines (juice of Strained)

1 capful Cooking Sherry (Optional)

Fresh Spanish Clementine Tangerines are seedless and honey sweet. Fresh Shitake Mushrooms are now widely cultivated and should be available from your favorite local grocer. Cut & remove stems and slice Mushroom caps into long slivers or pieces. Melt butter in your skillet under medium heat and sauté or stir-fry Shitakes till somewhat limp.

Add fresh Clementine Tangerine juice and the sherry and continue to stir. Then add the arrowroot or cornstarch and water mixture while continuing to stir. Stir till sauce thickens to the consistency you prefer.

Ladle sauce over any form of meat, Poultry, Pork, Veal, Ham or Fish. Also a great sauce to "wakeup" leftovers like Turkey. The combination of Clementine Tangerine & Shitake is difficult to explain other than being refreshing & woodsy at the same time. This recipe will make enough sauce to serve 4-6.

ENJOY!

A cousin to carrots and a good source of phosphorus, iron and potassium, fresh parsnips grow well in cooler months because they convert more of their starch to sugar. Select small to medium parsnips, which are less woody inside. Cook like carrots for side dishes, soups, or stews.

Ingredients:
1 pound fresh parsnips, peeled and sliced
butter and margarine to taste
salt and pepper to taste
¼ cup brown sugar (or maple syrup or honey)
2 tablespoons finely minced parsley (optional)

Steam or boil parsnips in a saucepan in ½ cup lightly salted water until each slice pierces easily. (Or microwave in a microwave-safe covered container for 6-8 minutes for better flavor.) Drain water.

Add remaining ingredients and stir to desired consistency. Served lumpy or smoothly mashed, fresh parsnips make a deliciously different side dish. Servings: 4

                           Fresh Fennel (Sweet Anise)

Available out of California October thru May, fresh Fennel is one of the true delights in the vegetable world. Cultivated by the early Romans, Finnocchio as the Italians call it, can be eaten raw, added to relish trays, stir-fried, baked, broiled, or added to soups & stews.

The flavor is of licorice; however, milder when cooked. Use the stalks for flavoring in soups and stews and the frilly leaves for garnish. The bulb is most prized by chefs and is simply a remarkable vegetable item. Make a Fennel Parmesan. Here are two recipes you’ll love.

Fennel Parmesan

Use bulb only and cut into slivers, rings or pieces. Boil or microwave in lightly salted water till fork tender but still firm. Drain, season with butter or margarine, salt, pepper and a liberal sprinkling of Parmesan cheese. Excellent!

Baked Fennel Parmesan

 Ingredients:

2 Fennel Bulbs

1 Clove Garlic (Minced)

1 Tablespoon Olive Oil

2 Tablespoons Margarine (Squeeze)

Salt & Pepper To Taste

Parmesan Cheese

Instructions: Preheat oven to 325°. Grease glass baking pan (9x9) with olive oil . Cut fennel bulbs vertically into 14" thick slices. Lay flat in the baking pan. Sprinkle minced garlic evenly over fennel. Salt & pepper to taste.

Drizzle butter over fennel. Top with heavy sprinkling of grated Parmesan cheese. Cover with aluminum foil and bake at 325° for 1 hour 15 minutes. Serve as a side dish. Delicious unique flavor. Serves 4 to 6.

ENJOY!

Blender fresh fruit drinks are fun to make and delicious. Use your imagination and an assortment of different fruits. They’re virtually fat-free, have zero cholesterol, are rich in vitamins A and C, provide essential minerals and are high in fiber – a great way to get your 5-A-Day.

Ingredients:
1 cup red or green grapes, halved and seeded
1 banana
1 orange, peeled, quartered, and seeded
1 teaspoon honey (optional)
6-8 ice cubes, crushed

Puree grapes, banana and orange in a blender or food processor. Add honey and ice and blend until smooth. Garnish with grapes. Servings: 2

A simple way to enjoy more fresh produce. Nearly all vegetables and many fruits can be roasted in the oven “dry” without additional moisture. This method of cooking intensifies flavors with very little loss of nutrients, creating virtually sodium, fat, and cholesterol-free eating. Here are just a few of the many items that can be roasted:

Potatoes
Peppers
Onions
Leeks, green onions
Carrots
Squash
Radishes
Turnips
Rutabagas
Asparagus
Beets
Broccoli
Cauliflower
Corn
Eggplant
Garlic
Mushrooms
Tomatoes
Apples, pears
Stone Fruits

Heat oven to 400 degrees. Wash fruits and vegetables and place on a cookie sheet or in a roasting pan and cook for 1-1 ½ hours. They won’t be pretty but they can be intensely flavored.

After cooking, you can add water to the bottom of the pan to deglaze and create a delightful natural sauce to spoon over vegetables. Discard seeds, stems and ends and cut into slices or chunks and arrange on a serving dish. Season with fresh or dried herbs.

Baked Acorn & Butternut Squash

Simply cut squash in half with a large cleaver or knife. Place cut side down in a baking dish or tray in a 3: " of water. For microwaving, cover with plastic wrap and microwave on high till knife or fork pierces easily (10-15 minutes) . For regular ovens, cook till squash pierces easily with a fork (approximately 45 minutes - l hour) at 350°.

Remove from oven and seeds can be removed easily with a spoon. Drizzle butter in the seed cavity and sprinkle with brown sugar. Place back in the oven for 5 minutes. Serve as a side dish with your favorite entreé. Honey or maple syrup can also be used as a glaze. A truly delicious squash.

Acorn and Butternut Squash Souffle

Ingredients:
3-4 medium acorn or butternut squash
2 eggs
2/3 cup evaporated milk
1 teaspoon nutmeg
1 teaspoon cinnamon
½ cup sugar
1 teaspoon vanilla

Heat oven to 350 degrees. Cut squash in half and place on a cookie sheet flat side down in ¼” water. Bake for 1-1 ½ hours. To test for doneness, pierce with a knife; if it passes through easily, remove from oven and cool until ready to handle. Scoop out and discard seeds.

With a large spoon, scoop out cooled squash into a large mixing bowl. In a separate mixing bow, beat eggs slightly. Add evaporated milk, nutmeg, cinnamon, sugar and vanilla and blend well.

Add mixture to squash and fold in until well blended. Pour into a buttered soufflé bowl or baking dish and bake for 1 hour 15 minutes or until a knife inserted comes out clean. Serve hot or chilled. Servings: 4-6.

Rosemary is a highly flavorful and aromatic fresh herb. Use sparingly in marinades to enhance the flavor of chicken, lamb, beef, and especially pork.

Ingredients:
2 tablespoons fresh minced rosemary
1/3 cup olive oil
1 tablespoon lemon juice
1 clove garlic, minced
½ teaspoon ground pepper
½ teaspoon seasoned salt

Combine all ingredients in a small bowl and pour over meat. Pierce meat in several places with a knife or fork to allow marinade to permeate. Turn meat and rub marinade in thoroughly.

Cover and refrigerate a few hours or overnight. Remove meat from mixture and pat dry. Roast, bake or broil as desired.

These intensely flavored, rich, earthy mushrooms are noted for their thickness and huge umbrella like caps. Roasting enhances their flavor and provides a dramatic addition for a dinner party, either as an appetizer, side dish, or as a “nest” for a thick filet mignon.

Ingredients:
6 portabella mushrooms
1/3 cup olive oil
1/8 balsamic vinegar
1 teaspoon sugar
1 tablespoon soy sauce
½ teaspoon salt
½ teaspoon pepper
1 tablespoon fresh minced rosemary (or thyme) or 1 teaspoon dried

Preheat oven to 400 degrees. Clean mushroom caps with a damp cloth or paper towel. Cut stems at the cap. In shallow bowl combine oil, vinegar, sugar, soy sauce, salt, pepper, and rosemary and stir until well blended.

Soak each mushroom cap completely in the mixture and place on a baking sheet (gill side down). Roast for 45 minutes to 1 hour. If caps start to dry out, baste with the cooking liquid.

They are done when you begin to smell a rich, mushroom aroma. The caps will reduce in size, which intensifies their flavor. Remove from oven and drain on a paper towel. Slice or “fan out” for serving as a side dish or serve whole like a “mushroom steak.” Servings: 6

A colorful holiday appetizer, especially at Christmas. Small peppers are preferable when serving as a hors d’oeuvre because they are easier for guests to handle.

Ingredients:
2 medium red bell peppers
2 medium green bell peppers
2 Hungarian hot peppers (optional)
1 8 ounce package cream cheese, softened
1/3 cup finely chopped pecans or walnuts
¼ teaspoon garlic salt
¼ cup finely chopped red pepper
¼ cup finally chopped green pepper
¼ teaspoon hot sauce (optional)

Cut tops off peppers; remove seeds and membrane. In a mixing bowl, combine cream cheese, nuts, garlic salt, chopped peppers and blend evenly throughout mixture. Add hot sauce if desired and blend again.

Make 2-3 toothpick holes in bottom of each cleaned pepper to allow air to escape when stuffing. Stuff peppers completely with cheese mixture. Refrigerate peppers for 1 and ½ hours or freeze for 10 minutes until cheese is firm.

Place peppers on a cutting board and slice thinly with a warm knife (run under hot water). Place sliced rings on a serving platter, alternating colors. Refrigerate until serving time. Servings: 6-8 as hors d’oeuvre or 4 as appetizer.

Broiling sweet peppers imparts a wonderful roasted flavor you can get no other way. Use a variety of peppers for a colorful hors d’oeuvre or appetizer.

Ingredients:
8 sweet bell peppers (green or variety or colors)
3 tablespoons olive oil
1 clove garlic, minced
2 tablespoons fresh basil or 1 tablespoon dried
2 sprigs fresh parsley

Cut peppers in half, remove seeds and membrane. Place on baking sheet flat side down and broil until skins blacken. Remove from oven with tongs and place in paper bag to cool.

When cool to touch, peel back the charred skin and discard. Place roasted peppers in a bowl or plastic bag. Add olive oil, garlic basil and gently toss until well coated. Serve now or better yet, refrigerate overnight to further marinate.

Cut into halves or strips and serve at room temperature or reheat. Lay out on a serving plate, mixing the various colors. Garnish with parsley. Servings: 6 as hors d’oeuvre or appetizer.

Enjoy good health and great nutrition with this quick and easy dish. Serve with meat, fish, poultry, or over rice for a tasty vegetarian entrée. Contains less than 50 calories per one cup serving with zero cholesterol.

Any firm vegetable, sliced thin, can be stir-fried. Take your pick from the following, but try to include red, green, or yellow peppers for color: carrots, celery, asparagus, string beans, snow peas, bok choy, mushrooms, cabbage, zucchini, jicama, peppers, turnips, broccoli, cauliflower and onions.

Ingredients:
2 tablespoons cholesterol-free oil (olive or peanut oil for flavor)
1 clove garlic, sliced (optional)
1 small piece fresh ginger or ½ teaspoon ground
4 cups thinly slice vegetables
¼ teaspoon pepper or to taste
2 teaspoons soy sauce
Chopped fresh or dried herbs such as basil (optional)

Place oil in 10” skillet or a wok and heat on medium-high. Add garlic and ginger, stirring to season the oil. Toss thinly sliced vegetables into seasoned oil and stir or toss to coat well, continue to stir every 10-15 seconds.

Add pepper, soy sauce and herbs. Stir-fry until vegetables are tender but still somewhat firm. To glaze, blend together 1/3-cup water and 1-teaspoon cornstarch and add to mixture. Continue stirring until vegetables are well coated. Servings 4- 6.

There are more delightful ways to enjoy pumpkin than just carving into Jack-o-Lanterns or baking in pies. It makes a wonderful vegetable accompaniment to most any autumn meal.

Ingredients:
1 whole pumpkin (2 cups peeled and chunked)
2 tablespoons brown sugar
2 tablespoons butter or margarine
2 tablespoons fresh parsley, minced

Cut top and bottom off pumpkin and place on a cutting board. With a large knife, pare down the sides just inside the skin. Cut remaining cylinder in half and remove seeds.

Cut into 1-inch chunks and place in a saucepan with 1 inch of lightly salted water. Bring to a boil; reduce to simmer for 15-20 minutes or until pumpkin is tender. Drain; add brown sugar, butter, and parsley. Toss and serve. Servings: 4

A member of the cruciferous family of fresh vegetables, consumption of fresh kale helps reduce the risk of cancer. Labeled a Super Vegetable, fresh kale is very rich in vitamin A Beta Carotene, vitamin C, is very low in fat, high in Potassium, calcium, and Iron while low in sodium and calories.

Also, it’s a significant source of Dietary Fiber. Wash and clean thoroughly and remove any tough stems. There are many ways to enjoy fresh kale. One of the most delicious ones is shown below: -

Mediterranean Kale Sauté

Ingredients:

Approx. 1 lb Fresh Kale (Chopped)

l Clove Fresh Garlic

1/2 Cup Chopped Onion

1/2 Cup Chopped Sweet Red Bell Pepper

Salt & Pepper To Taste

2 Tablespoons olive oil

1/4 Cup Water If Necessary

In a large skillet, sauté onions, garlic and red ball peppers over medium heat until onions become glassy. Add chopped kale and sauté or stir-fry till kale is well coated with the oil, onion, red peppers and garlic.

Add 1/4 cup of water only if kale appears a little dry, after sauté for 2-3 min. If so cover and simmer 3-5 min till kale is tender. Season to taste with salt & pepper. Serves 4.

ENJOY!

The early Romans believed that eating Brussel Sprouts increased their brain power . This we couldn't prove, however, we do know that Brussel Sprouts originated near Brussels, Belgium, are members of the Cabbage family and are cruciferous which helps reduce the risk of Cancer.

Select firm, green sprouts free of bruising or any yellowing. To prepare, cut a little off the butt of each sprout. Then criss-cross cut an X about 14 inch deep on the end which will allow for heat to penetrate the sprout. In this way the sprouts will cook quickly and avoid over cooking. Steam either in the microwave or a sauce pan by adding 14 cup of lightly salted water. Cook till fork tender.

Add butter, nonfat margarine, or margarine to taste and brown sugar. Toss lightly to form a glaze & Serve. As an alternative to butter & brown sugar add honey, toss & Serve. Wonderful with all types of Pork, Lamb or Beef.

This fabulous cool weather Root Vegetable is more readily available during the fall, winter, and early spring primarily from Canada. Just like you can't judge a book by its cover, you can't judge Rutabagas either. Look for hard firm bulbs that are heavily waxed to protect in shipping and to reduce evaporation.

To prepare, simply cut off the stem and root end, stand up on a cutting board and pace down the waxing skins & discard. Then you can slice, cut & chunk anyway you want for salads, relish trays, side dishes, soups or stews. A wonderful taste, rutabagas blend well with Potatoes and carrots like the recipe shown below:

Root Vegetable Blend

INGREDIENTS:

1 only Large or 2 only Medium Rutabaga's 1 inch chunks

1 only Baking Potatoes (cubed)

1” Thick Fresh sliced Carrots or whole peeled miniature carrots.

1/4 cup Brown Sugar (Or Honey/Maple Syrup) add 2 Tablespoons margarine

1/4 cup Chopped Parsley

Boil Vegetables in lightly salted water, then drain; or microwave or steam till fork tender. Simply combine remaining ingredients, toss & serve. Serves 4-6.

ENJOY!

Native to the Americas and one of the original items on the 1st Thanksgiving Dinner Table. Available for a 2-3 month period (Oct-Dec.) Fresh Cranberries can be frozen in the package up to a year. Use as you would fresh.

Cranberry Sauce

Ingredients:

1 pkg. Fresh Cranberries

 1 cup Water

1 cup Sugar

Bring water to a boil in a large Saucepan. Add sugar and Stir till dissolved. Add Cranberries and Stir. Reduce to simmer, cover and cook for 10 minutes. Remove and let cool. Transfer to a serving bowl and chill. –

Cranberry Orange Relish

Ingredients

1 pkg. Cranberries

1 Seedless Navel Orange Cut into 1/8 s

Simply chop and grind in food processor chill and serve.

Enjoy!

Ingredients:

l Pound Lean Ground Beef (Or 3/4 Pound Beef ,

1/4 Pound Ground Lamb

 1 1/2 Medium Onions, Chopped

2 Cloves Garlic, Chopped

1 1/2 Tablespoons Dill Freshly Ground Pepper To Taste –

1. Eggplant Or 3 Summer Squash, Or A Combination Of Both

Brown meat. Combine with the onion, garlic, dill and pepper. Slice eggplant, or squash, into long slices, about 18" thick.  In a casserole inches, arrange one layer of vegetables. Pour yogurt on top of this mixture. Bake in 350° F oven for 4560 minutes, until casserole starts to bubble. Serves .

ENJOY!

B-Red Potatoes are the smaller red skinned potatoes that are generally 2” diameter or smaller. They are generally served - whole either boiled or roasted; however, their flavor is exceptional and they make outstanding home fries:

Ingredients:

1. Lb. B-Red Potatoes (Skins On)

1 Bunch Diced Green onions

2 Tablespoons Margarine

1/2 Cup Diced Green Or Red Peppers Or Combination For Color

 1/4 Cup Minced Parsley (Optional)

Salt & Pepper To Taste

Instructions: Microwave B-Red Potatoes under high setting till almost done (4-6 min.). Be sure to pierce potatoes to allow steam to escape, if microwaving. Or, roast at 400° for 45 min till basically done. Let cool and slice into 18" thin slices. By cooking the potatoes this way, they will require less frying oil to cook.

Melt margarine in a large skillet under medium heat and sauté the diced green onions & peppers for 12 minutes. Then add the sliced B-Reds, toss and cook for 3-5 more minutes. Add a small amount of water or more margarine if the home fries become too dry. Season with salt & pepper to taste. Add minced parsley. Toss & serve. Serves 6-8. Delicious l

Enjoy!