dvance or used for other recipes calling for vegetable broth or
dditional back-to-school snack recipes can be found at www
ust visited the Farmer's Market.
ream and a hunk of fresh bread!
aar. Check the database of recipes by doing a search for
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
quash, zucchini, bell pepper, and fresh tomatoes; stir to combine thoroughly
rape tomatoes from the Farmers Market, one can of black beans
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
hoto on here for this recipes you will see I've
br>Sprinkle with mixture of fresh herbs over eggs and then
In a large glass bowl, mix the tomatoes, garbanzo beans, celery, cucumber, green onions, sweet onion, parsley, red bell pepper, yellow bell pepper, lemon juice, and garlic. Pour in the tomato juice. Season with curry powder, tarragon, pepper, and hot pepper sauce. Chill in the refrigerator at least 2 hours before serving.
r more cloves as your recipes directs.
Garlic cloves do
r stock and add the fresh chiles. Simmer, scraping the pan
ave used between 6 & 8 fresh lemons, squeezed - depending on the
nd a generous amount of fresh ground pepper.
Spread the
ave for use in other recipes.
Place the coconut on
rinding sausage; VERY COLD = VERY FRESH.
nd use as directed in recipes.
TO FREEZE.
Method
In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.
Soak casings in 6 cups warm water.
Using about one foot of casing for one pound of meat mixture, stuff the casings.
Keep unused casings wet while working, if they start to dry out, they will tear.
Use in your favorite kielbasa recipes.
Kielbasa can be frozen for later use.