Heat oven to 350 degrees. Unroll crescent rolls so entire can makes one large rectangle. With finger, press perforations together so it makes one big sheet of dough. In a bowl, mix cream cheese, bacon and herbs till well blended. Spread mixture onto crescent roll rectangle. Starting at one of the long ends of the rectangle, roll up the rectangle, and press the edge to seal. With a serrated knife, cut the roll into 1/4 inch slices and place on ungreased cookie sheet. Cook 8-15 minutes until edges are deep brown. Serve warm.

Tomato and Basil Bruschetta

This great recipe was submitted by Pam from Pam's Corner Restaurant in Toledo, Ohio.

2 cups ripe heirloom tomatoes, chopped

1/4 cup red or white onion, finely chopped

3 TBS olive oil

3 TBS chopped fresh basil

1 1/2 TBS balsamic vinegar

1 garlic clove, minced

Crusty bread, sliced

Grated Parmesan or Asiago

Combine tomatoes, onion, olive oil, basil, and vinegar in a medium bowl; season with salt and pepper. Spread bread with olive oil and a garlic rub or butter with garlic and Italian seasonings, place on grill and lightly brown. Top with tomato mixture and gratd cheese.

Soups/Salads/Salsas

Beet Salad with Goat Cheese

Corn Salsa

Corn Tomato Salad

Corn Salad

Fresh Tomato and Olive Salsa

Sweet and Tart Strawberry Salad

Three Pepper Salad

Tortellini Soup

Two Squash Soup

Beet Salad with Goat Cheese

Ingredients:

4 medium beets - scrubbed, trimmed and cut in half

1/3 cup chopped walnuts

3 tablespoons maple syrup

1 lbs mixed lettuce greens

1/2 cup frozen orange juice concentrate

1/4 cup balsamic vinegar

1/2 cup extra-virgin olive oil

2 ounces goat cheese

Directions:

Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat

and set aside to cool. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Corn Salsa

Ingredients:

1 cup cooked corn cut off the cob

2 md Roma, seeded, diced
¼ c Chilies, green, chopped
¼ c Onions, green, sliced
2 tb Juice, lemon
1 tb Cilantro, minced
1 sm Jalapeno, finely chopped
1 sm Garlic, clove, minced
1/4 ts Salt

Instructions:

In a small bowl, mix together all of the ingredients, and set aside.

Corn Tomato Salad

Ingredients

6 ears of corn, husked and cleaned

1 red pepper diced (green or yellow will work too)

½ onion, diced

1 medium tomato, diced

¼ olive oil

1/3 cup balsamic vinegar

1 TBS minced garlic

black pepper to taste

Directions

Cook corn for 5 minutes in boiling water, drain, cool slightly and cut kernels from cobs

In a large bowl, mix corn kernels, bell pepper, onion, tomato, oil, vinegar, and garlic.

Season with pepper, chill 15 minutes before serving.

Corn Salad

Ingredients

5 ears of sweet corn, husked and silk removed
1/2 cup small-diced red onion
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt or sea salt
1/2 teaspoon coarsely ground black pepper
Chile pepper, to taste
1/2 cup chiffonade fresh basil leaves

Directions

Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.

In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.

In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil, salt, and pepper. Adjust seasonings to taste. Refrigerate the salad until approximately 1/2 hour before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Makes about 4 or 5 servings.

Fresh Tomato & Olive Salsa

Ingredients:

2-1/2 lb Tomatoes, large
1-1/4 c Black olives, pitted (Preferably Kalamata)
1/4 c Red onion, minced
1 tb Red wine vinegar
1 Garlic clove, minced
1/3 c Cilantro, fresh, chopped

Instructions:

Blanch tomatoes in large pot of boiling water 20 seconds. Drain. Peel, seed and chop tomatoes. Transfer to bowl. Add all remaining ingredients. Toss gently. (Can be prepared 4 hours ahead. Chill.) Serve at room temperature.

Fresh Tomato Soup

You can buy a bushel of tomatoes and make enough soup to last all year. This recipe can be bagged in individual serving sizes and will keep in the freezer.

Ingredients:

1 large yellow onions, diced

6 medium tomatoes, quartered

1clove garlic, chopped Milk (to taste)

Flour – 1 TBS for every cup milk

Salt and pepper to taste

Directions:

Put tomatoes, onion and garlic in a large saucepan or stock pot, bring to a boil. Reduce heat and simmer for about 25 minutes or until the tomatoes have broken down and rendered much of their liquid.

Strain soup mixture through a wire mesh colander, puree the ingredients that remain in the colander and strain again.

Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add milk (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Wisk in flour and boil for 1 minute. Mixture will thicken slightly. Season to taste.

Note to turn into Tomato Basil Soup: Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.

Garden Fresh Salsa

Ingredients:

2 lg Tomatoes, seeded, coarsely Chopped
1 To 2 chile peppers, Seeded, chopped
1/3 c Chopped onions
2 tb Chopped fresh cilantro
2 tb Lime juice
1/4 ts Salt

Instructions:

Grill first 3 items for 10 minutes. Let cool. Skin, seed, tomatoes and pepper and chop them and onion. Combine all ingredients; mix well. cover; refrigerate until serving time.

Gazpacho

This great recipe was submitted by Pam from Pam's Corner Restaurant in Toledo, Ohio.

Ingredients:

1 cup zucchini

1 cup carrots

2 cups cucomber

1 cup diced red bell pepper

2 cups diced tomato

1/2 cup diced onion

2 cups V-8

1/4 cup red-wine vinegar

1/8 cup extra virgin olive oil

1 clove garlic minced

1/4 cup chopped basil

1/8 cup chopped parsley

Directions:

Place all diced vegetables in a large bowl. Add the tomato juice, vinegar oil and garlic. Season with salt and pepper. Transfer into small batched to a blender or food processor, or use an immersion blender and coarsely puree the contents. Refrigerate for 4 to 6 hours before serving. Garnish with basil leaf.

Green Tomato Salsa

Ingredients:

3 Green tomatoes
-- (about. 1 1/4 lbs.)
3 Red, orange, pink or yellow -- ripe tomatoes-- (about. 1 1/4 lbs.)
1 sm Red onion; diced fine
2 Or 3 garlic cloves; minced
3 Hot peppers; or to taste -- stemmed and seeded -- diced very fine
1/4 c Chopped cilantro
1/2 ts Salt; or to taste

Instructions:

Core tomatoes and remove most of the seeds. Cut in small dice and mix with remaining ingredients. Let the salsa stand for an hour or so before serving.

Jalapeno Salsa

Ingredients:

1 tb Olive oil
3/4 c Jalapenos -- chopped
2 Cloves garlic -- minced
1/4 c Onion -- chopped
3 c Seeded, peeled --
Chopped Tomatoes
1 tb Red wine vinegar
1 tb Fresh cilantro -- chopped
1 tb Green olives -- chopped
Salt

Instructions:

In med. sized skillet, heat the oil. Add the jalapenos, garlic and onion. Sauté until the onion is soft, but not browned, 3-5 min. Add the tomatoes and cook until the tomatoes are quite soft, about 5 min. Add the remaining ingredients and cook for a few minutes more to give the flavors a chance to "marry". Add salt to taste if needed. Let the salsa stand for at least 30 min. Stir well before serving.

Melon Salsa

Ingredients:

2 ¼ cup melon cut into small chunks (for a more colorful salsa, use a variety of melons)

1 ½ tsp green chilies with seeds, minced

1 ½ tsp fresh mint, minced

1 tbs lime juice

Instructions:

Thoroughly combine all ingredients together in a mixing bowl.

Mixed Bean Salsa

Ingredients:

¾ cup mixed dry beans (get a variety of colors)

¾ tsp salt

3 tbs extra virgin olive oil

½ eggplant diced with peel (about 1 cup)

½ clove garlic minced

3 green chilies roasted, peeled, seeded and diced

1/3 cup roasted red pepper peeled, seeded and diced

5 roma tomatoes roasted and diced

¼ cup peeled and diced cucumber

1 tbs mint chopped

2 ½ tbs lemon juice

Instructions:

Cook the beans until tender (1 hour), adding ½ tsp salt towards the end. Drain. Season eggplant with remaining salt and pepper. Heat 2 tbs oil in pan and sauté eggplant with garlic 4 minutes until brown. Combine all ingredients in mixing bowl.

Roasted Tomato Salsa

Ingredients:

12 Roma tomatoes
2 cl Garlic; unpeeled
1 sm Onion; quartered
1 md Jalapeno pepper
1-1/2 tb Olive oil
1 ts Ground cumin
1/4 ts Salt
3 tb Fresh lime juice
1/4 c Chopped fresh cilantro

Instructions:

Toss first 4 ingredients with olive oil; spread vegetables in a 13" x 9" x 2" [heavy] baking pan. Broil 5-1/2 inches from heat (with electric oven door partially opened) 10 minutes or until vegetables are charred; cool. : Remove and discard tomato cores. Remove and discard stem (but not seeds) from pepper. Peel garlic, discard skins. : Position knife blade in food processor bowl; add roasted vegetables. Pulse 4 times or until vegetables are coarsely chopped. Stir in cumin and remaining ingredients.

Spicy Cucumber Salsa

Ingredients:

2 Whole cucumbers -- seedless
1 md onion -- peeled and Minced
1-1/2 tb Jalapeno pepper -- minced
1-1/2 c Fresh mint – loosely Packed
2 tb Champagne wine vinegar
1 ts Salt
1/4 ts Freshly ground black pepper
3 ts Olive oil

Instructions:

Peel cucumbers in strips for a striped effect. Cut in half lengthwise; remove any seeds. Cut crosswise into 1/8-inch slices. Combine cucumbers, onion, jalapeno and mint. In a small bowl, combine vinegar, salt and pepper. Gradually whisk in olive oil until combined. Pour over cucumbers and toss gently to combine.

Sweet & Mild Salsa

Ingredients:

4 lb Tomatoes, peeled, chopped
1 Large red bell pepper
1 Large Green bell pepper
4 Jalapeño peppers
1 Large yellow onion
1 tb Garlic powder
1 ts Ground red pepper
1 Small bunch - parsley

Instructions:

Peel the tomatoes and chop. Cut and seed all the peppers. Place tomatoes in food processor and blend well, (should still be slightly lumpy). Place in large pot and bring to a boil. Place red pepper in food processor and chop until very fine. Add to tomatoes. Process onion and add to mix in pot. Process remaining ingredients and stir into tomato mix. Cook, to reduce liquid, about 15 to 20 minutes at a slow boil. Drain in strainer and place in jars. Add enough liquid just to make juicy. If salsa is to be consumed within a week, store in refrigerator. If salsa is to be stored longer - it needs to be canned by normal processes. Makes about 3 to 4 pints.

Sweet and Tart Strawberry Salad

Ingredients

1 1/2 pounds fresh strawberries, rinsed and sliced

2 1/2 tablespoons brown sugar

1 tablespoon balsamic vinegar

1/4 teaspoon freshly ground black pepper

Directions:

1. In a large bowl, toss berries with sugar and let stand at room temperature for 10 minutes.

2. In a small bowl, combine the vinegar and pepper. Pour over berries and toss to coat. Divide berries among 4 serving bowls and serve. Enjoy!

Three Pepper Salad

Recipe from the August edition of OurOhio.com Newsletter

Ingredients:

1 red sweet pepper, cored and seeded 1 yellow sweet pepper, cored and seeded 1 orange sweet pepper, cored and seeded 1 small sweet onion ¼ cup chopped parsley coarse salt and ground pepper 1 tablespoon rice vinegar 1 tablespoon sesame oil ¼ cup crumbled feta cheese

Directions:

Slice sweet peppers into matchstick-size pieces and place in a large bowl. Slice onion into matchstick-size pieces and add to the bowl. Add parsley. Sprinkle with coarse salt and pepper. Add rice vinegar and sesame oil, stirring to mix well. Cover and refrigerate approximately 1 hour before serving. To serve, toss salad again and sprinkle with crumbled feta cheese.

Tortellini Soup

Ingredients:

3 clove garlic crushed

1 TBS butter

3 13 oz cans chicken broth

1 8 oz pkg of cheese tortellini

16oz of fresh spinach cut into

small strips

28 oz stewed tomatoes coarsely

chopped

Parmesan cheese

Directions:

Cook butter and garlic. Add broth and bring to a boil. Add tortellini, boil for 6 minutes. Add spinach and stewed tomatoes and bring back to a boil. Reduce to a simmer for 10 minutes. Serve with parmesan cheese on top

Two Squash Soup

Ingredients

1 butternut squash, halved and seeded

1 acorn squash, halved and seeded

3 tablespoons butter

1/4 cup chopped sweet onion

1 quart chicken broth

1/3 cup packed brown sugar

1 (8 ounce) package cream cheese, softened

1/2 teaspoon ground black pepper

1/2 teaspoon ground cinnamon to taste

8 sprigs fresh parsley, for garnish

Directions

Preheat oven to 350 degrees F

(175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins. Melt the butter in a skillet over medium heat, and sauté’ the onion until tender. In a blender, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Dressings/Dips

Honey Garlic Vinaigrette

Easy Roasted Red Pepper Hummus

Provolone Onion Dip

Ranch Dressing/Dip

Sun Dried Tomato Basil Pesto

Tomato Basil Vinaigrette

Honey Garlic Vinaigrette

INGREDIENTS

1 cup vegetable oil

1/3 cup apple cider vinegar

3 tablespoons honey

2 cloves garlic, minced

DIRECTIONS

In a container, combine oil, vinegar, honey, and garlic.

Cover, and shake until blended. Set aside for 45 minutes,

to allow flavors to combine. Shake again before serving.

Easy Roasted Red Pepper Hummus

Ingredients:

2 cloves garlic, minced

1 (15 ounce) can garbanzo beans, drained

1/3 cup tahini

1/3 cup lemon juice

1/2 cup roasted red peppers

1/4 teaspoon dried basil

Directions:

In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover

and chill until you are ready to serve.

Provolone Onion Dip

INGREDIENTS

2 cups chopped onion

1 cup mayonnaise

2 cups shredded provolone cheese

1 or 2 cloves minced garlic, to taste

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the onion, mayonnaise, garlic, and provolone cheese. Transfer to a small casserole dish.

Bake for 30 minutes in the preheated oven, until the onions are tender and top is golden.

Ranch Dressing/Dip

1 cup mayonnaise if using as a dip, 1/2 cup if using as a dressing

1/2 cup Buttermilk (ONLY if using as a dressing)

1/2 cup sour cream

1/4 cup fresh chives, diced

1/4 cup fresh parsley, diced

1/4 cup fresh dill, diced

1 TBS fresh garlic, diced

1/4 cup onion, diced

1/8 teaspoon salt

1/8 teaspoon ground black pepper

In a large bowl, mix together all ingredients. Refrigerate at least 30 minutes before serving (2 hours is better). Can be made the night before.

*NOTE* For recipes that call for a packet of ranch mix, this recipe can be used. Just omit the Mayonnaise, buttermilk and sour cream.

*NOTE* Dried ingredients can be substituted for fresh as follows:

1/2 teaspoon dried chives

1/2 teaspoon dried parsley

1/2 teaspoon dried dill weed

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon salt

1/8 teaspoon ground black pepper

Sun Dried Tomato Basil Pesto

Submitted by Steve Moss, Manager of Pam’s Corner Restaurant in Toledo

Ingredients:

2 cups basil leaves

¼ cup freshly grated parmesan cheese

1 ½ cup olive oil

1 cup sun dried tomatoes

2 TBS chopped garlic

½ tsp salt

½ tsp pepper

Directions:

Place all items in a food processor. Process until all ingredients are chopped and combined. Drizzle over cooked vegetables, grilled chicken pita bread etc.

Tomato Basil Vinaigrette

INGREDIENTS

1 cup chopped seeded cherry tomato (any tomato will work)

1 cups packed coarsely chopped fresh basil

¼ cup red wine vinegar

2 TBS balsamic vinegar

1 TBS Dijon mustard

2 cloves garlic

1 cup olive oil

DIRECTIONS

Blend first 6 ingredients and ½ cup oil in processor or blender.

With machine running, add remaining ½ cup oil; process until well blended.

Season to taste with salt and pepper.

(Can be made 1 day ahead. Cover& refrigerate.

Bring to room temperature before using.)

Side Dishes

Baked Zucchini Chips

Balsamic Glazed Carrots

Corn Sauté

Fried Green Tomatoes

Onion Rice

Quick New England Baked Beans

Sautéed Garlic Asparagus

Ingredients

2 medium zucchini, cut into 1/4-inch slices

1/2 cup seasoned dry bread crumbs

1/8 teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

2 egg whites

Directions

1. Preheat the oven to 475 degrees F (245 degrees C).

2. In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg

whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb

mixture. Place on a greased baking sheet.

3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes,

until browned and crispy.

Balsamic Glazed Carrots

Ingredients

3 cups baby carrots

1 tablespoon olive oil

1 1/2 tablespoons balsamic vinegar

1 tablespoon brown sugar

Directions

Heat oil in a skillet over medium-high heat. Sauté carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Corn Sauté

Ingredients:

3 TBS butter

1 small onion, diced

1 medium green pepper, diced

4 cups corn off the cob (boil on cob for about 4 minutes, let cool and cut off cob) Frozen corn will work as well, just make sure it is thawed all the way

¼ cup water

1 TBS honey

1 tsp salt

pepper to taste

½ cup shredded cheese (optional) Cheddar works well

Directions:

Melt butter in fry pan. Sauté onions and peppers for about 2 minutes till they start to soften. Add corn, water, honey salt and pepper and stir well. Cover and cook over medium heat for 10-12 minutes. Plate corn and sprinkle with cheese if desired

Fried Green Tomatoes

Ingredients

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon pepper

5 green tomatoes, sliced 1/2 inch thick

1 cup crushed saltine crackers

2 eggs, beaten

1/2 cup butter

Directions

In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in

another bowl, and the beaten eggs in a third bowl.

2. Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in

the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs.

Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3

to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!

Onion Rice

INGREDIENTS

1 tablespoon vegetable oil

1 onion, chopped

1 cup long-grain white rice

1 teaspoon ground black pepper

2 cups chicken broth

DIRECTIONS

Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Quick New England Baked Beans

Ingredients

½ lbs bacon, diced

½ cup chopped onions

¾ cup honey

4 teaspoons dry mustard

1 teaspoon salt

1/8 teaspoon cayenne pepper

4 cups cooked and drained small white beans

(3 15oz cans white beans can be substituted)

Directions

In a skillet, sauté bacon and onion until onion is tender; remove from heat. Stir in honey, mustard, salt and cayenne. Layer half of beans in 2-quart covered baking dish; spoon half of honey mixture over beans. Repeat layers. Cover and bake at 325°F for 1 hour or until honey mixture is absorbed.

Sautéed Garlic Asparagus

Ingredients:

3 tablespoons butter or margarine

1 bunch fresh asparagus

3 cloves garlic, chopped

Directions:

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Sautéed Swiss Chard

Ingredients

1 large bunch of fresh Swiss Chard

1 clove garlic, sliced

2 tablespoons olive oil

2 tablespoons water

pinch of dried crushed red pepper

1 teaspoon butter

salt

Directions

Rinse out the Swiss Chard leaves thoroughly. Remove the toughest third of the stalk. Roughly chop the leaves into inch-wide strips. Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the Swiss Chard to a serving dish.

Sugar Snap Peas

Ingredients:

1/2 pound sugar snap peas

1 tablespoon olive oil

1 tablespoon chopped shallots

1 teaspoon chopped fresh thyme

kosher salt to taste

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.

3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Summerly Squash

Ingredients:

2 tablespoons vegetable oil

1 small onion, sliced

2 medium tomatoes, coarsely chopped

1 teaspoon salt

1/4 teaspoon pepper

2 small zucchini, cut into 1/2 inch slices

2 small yellow summer squash, cut into 1/2-inch slices

1 bay leaf

1/2 teaspoon dried basil

Directions:

Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.

Veggie Skewers

Ingredients

2 medium zucchini, cut into 1 inch slices

2 yellow summer squash, cut into 1 inch

slices

1/2 pound whole fresh mushrooms

1/3 cup olive or vegetable oil

2 tablespoons lemon juice

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried parsley flakes

3/4 teaspoon garlic powder

3/4 teaspoon dried oregano

1/2 teaspoon salt

1/8 teaspoon pepper

Directions

On metal or soaked bamboo skewers, alternately thread zucchini, yellow squash and mushrooms.

In a bowl, combine the remaining ingredients. Brush some of the mixture over vegetables. Grill,

uncovered, over medium heat for 10-15 minutes or until vegetables are tender, turning and

basting occasionally with herb mixture.

Main Dishes

Eggplant Sandwiches

Grilled Mediterranean Sandwich

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Stuffed Zucchini

Eggplant Sandwiches

INGREDIENTS

1 small eggplant, peeled, sliced into ½ inch thick slices

1 tablespoon olive oil, or as needed

1/4 cup mayonnaise

2 cloves garlic, minced

2 (6 inch) French sandwich rolls

1 small tomato, sliced

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil leaves

DIRECTIONS

Salt eggplant slices and let them sit for about 30 minutes to let the excess water drain. Blot with a paper towel.

Brush eggplant slices with olive oil, and cook on grill or in broiler for 10 minutes, or until tender and toasted.

Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves. Serve hot.

Grilled Mediterranean Vegetable Sandwich

Ingredients:

1 eggplant, sliced at least ¼ in thick

2 red bell peppers

2 tablespoons olive oil, divided

2 portobello mushrooms, sliced

3 cloves garlic, crushed

4 tablespoons mayonnaise

1 (1 pound) loaf focaccia bread

Directions:

Preheat oven to 400 degrees F. Brush eggplant and red bell peppers with 1 tablespoon olive oil. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.

Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with

some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Ingredients:

2 tablespoons olive oil, divided

1 large onion, halved and thinly sliced

4 pork loin chops, 1 inch thick

salt to taste

black pepper to taste

garlic powder to taste

1/2 pint red grape tomatoes, halved

1/2 pint yellow grape tomatoes, halved

3 cloves garlic, diced

1 tablespoon dried basil

2 1/2 teaspoons balsamic vinegar

4 ounces feta cheese, crumbled

Directions:

1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.

2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.

3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Stuffed Zucchini

Ingredients:

3 zucchini

1 pound pork sausage

1 cup dry bread crumbs

1 clove garlic, minced

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with

sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and

place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.

Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with

mozzarella cheese. Cook until cheese is melted.

Desserts

Baked - Apple Stuffed Pumpkin

Carmel Apples

Fresh Rhubarb Pie

Home Made Pumpkin Pie

Pumpkin Fluff

Strawberry Custard Cups

Strawberry Fruit Bar

Zucchini Bread

Baked - Apple Stuffed Pumpkin

Recipe by Patrice Powers-Barker from the OSU Extension Office

Ingredients:

1 medium pumpkin (like a pie pumpkin) or other winter squash

2-5 apples (to fill pumpkin about ¾ full)

¼ cup honey

5 teaspoons pumpkin pie spice (or a mixture of ground cinnamon, ginger, nutmeg, and cloves)

1 cup raisins or other dried fruit

½ cup cinnamon red hots (candy)

Directions:

Wash fresh produce. Core apples (peel, if you’d like) and slice. Cut off the top of the pumpkin, clean and remove seeds.

Mix apples and all of the other ingredients in a bowl (adjust to your taste)

Fill pumpkin with apple mixture

Loosely place aluminum foil over top of pumpkin and wrap pumpkin lid in foil separately.

Bake pumpkin lid for 1 hour and stuffed pumpkin for 2 hours in 350 degree oven.

Carmel Apples

6 Granny Smith apples (any hard and tart apple will work well)

6 wooden sticks

1 (14 ounce) package individually wrapped caramels, unwrapped

2 tablespoons water

1/2 teaspoon vanilla extract

Insert wooden sticks 3/4 of the way into the stem end

of each apple. Place apples on a cookie sheet

covered with lightly greased aluminum foil.

Combine caramels and water in a saucepan over low heat. Cook, stirring

often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple

into the caramel and gently run apples around insides of saucepan to scrape

off some of the caramel. Scrape excess caramel from the apple bottoms

using the side of the saucepan. Place on the aluminum foil and chill until

ready to serve.

Fresh Rhubarb Pie

Ingredients:

4 cups chopped rhubarb

1 1/3 cups white sugar

6 tablespoons all-purpose flour

1 tablespoon butter

1 recipe pastry for a 9 inch

double crust pie

Directions:

Preheat oven to 450 degrees F (230 degrees C).

Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate.

Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.

Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for

40 to 45 minutes. Serve warm or cold.

Home Made Pumpkin Pie

Ingredients

2 cups pureed pumpkin

1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inch) unbaked pie crust

Directions

Preheat oven to 425 degrees F. Whisk pumpkin, condensed milk, eggs, spices and salt in

medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Pumpkin Fluff

1 (16 ounce) container frozen whipped topping, thawed

1 (5 ounce) package instant vanilla pudding mix

2 cups pumpkin puree

1 teaspoon pumpkin pie spice (or 1/3 teaspoon each cinnamon, nutmeg and ginger)

In a large bowl mix together instant pudding mix, pumpkin and spices.

Fold in thawed frozen whipped topping, Chill for at least 1 hour (preferably overnight) before serving.

Serve in a pumpkin lined with saran wrap for a festive look. Use graham crackers or fruit to dip.

Strawberry Custard Cups

Ingredients:

1/3 cup honey

1 cup reduced fat sour cream*

2 egg whites

1 tbsp. cornstarch

1 basket Ohio strawberries-about 15

large strawberries

*Reduced fat sour cream or full fat sour

cream may be used - fat free sour cream

is not a recommended substitute. Note -

do not spray the custard cups with nonstick

cooking spray!

Directions:

Preheat oven to 350 degrees. Whisk together the cornstarch and honey until dissolved. Stir in the

reduced fat sour cream and egg whites, pour into bake-able custard cups. Place them on a cookie

sheet and place in oven. Bake for about 12 minutes. Allow cooling. Remove stems from

strawberries. Place one large strawberry in the center of each custard cup with the narrow end

pointing up. Cut the other berries in half and place them around the center strawberry, also with the

narrow end pointing up. Yield: 4 servings.

Strawberry Fruit Bar

Ingredients:

3/4 cup sliced strawberries

1 egg

1/2 cup strawberry juice

1/4 teaspoon vanilla extract

1 tablespoon vegetable oil or butter

1 1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup blueberries

Directions:

Blend 1/2 cup of strawberries with juice in a blender until smooth. Beat together with egg, vanilla and oil. Add flour, baking powder, baking soda and beat well. Add blueberries and remaining strawberries. Bake in greased 8inch baking pan at 350 degrees for 20 to 25 minutes or until browned and a toothpick inserted in centre comes out clean. Cool and cut into squares.

Zucchini Bread

(This recipe can be turned into Zucchini Carrot Bread by adding 1 cup finely grated carrot)

3 eggs

3/4 cup vegetable oil

1 2/3 cups packed brown sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups all-purpose flour

3 teaspoons ground cinnamon

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup raisins

1/2 cup chopped walnuts

DIRECTIONS:

1. In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour,

cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into a greased and

floured 9 x 5 inch loaf pan.

2. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.