Gluten Free Cornbread

3/4 cup sugar
2/3 cup corn meal
2/3 cup tapioca flour
2/3 cup potato flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 eggs lightly beaten
2/3 cup milk
2/3 cup buttermilk
1 stick butter, melted

Preheat oven to 375 degrees. Butter a 9 inch cake pan. In a medium
sized bowl, whisk together sugar, corn meal, flours, baking powder,
baking soda, salt, and cinnamon. In a large liquid measuring cup,
stir together eggs, milk, and buttermilk. Whisk in melted butter.

Pour into prepared pan, and bake until a toothpick inserted into the
center comes out clean, about 30 minutes.

Grandma's Apple Crisp
** Ingredients marked with an *asterisk are eligible for DOUBLE rewards points when you use your
Fresh Perks card.**

Ingredients for filling
8 Honeycrisp apples, thinly sliced
2 cups *raw sugar
1 tablespoon *cream of tartar
1 tablespoon *vanilla

Directions for filling
Mix ingredients together, let sit in refrigerator for 30 min.
Then place in a 9 x 12 glass pan spread evenly.

Ingredients for topping
1 1/2 cups *all-purpose flour
3/4 cup *light-brown sugar
1/3 cup *granulated sugar
1/4 teaspoon *salt
1/4 teaspoon *cinnamon
1 1/2 sticks chilled unsalted butter, cut into pieces

Directions for topping
In a bowl, mix flour, brown sugar, sugar, salt and cinnamon. Work in butter pieces, with hands, until large clumps form. Spread evenly over apple mixture. Bake at 350 degrees for 45 min. 

Peanut Butter, Jelly & Apple Roll-Ups
Prep Time: 10 mins.
Servings: 2

2 flour tortillas
2 tablespoons of your choice of "nut" butter (peanut, almond or
   cashew..all available at the market)
4 teaspoons jam or jelly
1 apple, cut into thin wedges (remove apple skins)

Spread each tortilla with a tablespoon of your "nut" butter and 2 tsp. jam/jelly. Place 2-3 apple wedges down the center of each tortilla. Roll up and enjoy!

Since it's National Honey Month, drizzle a little honey on for an extra special yum!
(Can be substituted for your jam/jelly.)

Snacks in a Snap! (also great in lunches)
All snacks can be found at the market, enjoy!

Apple slices with peanut/almond butter or dip in honey
Cheese & crackers (we have gluten free options) with salsa or hummus
Yogurt, granola, almond slices & honey
Chopped veggies & dip
Make-Your-Own nuts & dried fruit mix
Fruit kabobs
Gluten free cookies

Herb-Parmesan Roasted Tomatoes

Prep Time: 8 minutes
Cook Time: 20 minutes
Yield: Serves 4 (serving size: 3 slices)

1/4 cup grated Parmesan
1/2 teaspoon dried oregano
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
2 teaspoons extra-virgin olive oil
12  1/2-inch-thick tomato slices, from 6 medium tomatoes

Preheat oven to 425°F. Line a rimmed baking sheet with parchment. In a small bowl, combine Parmesan, oregano, salt, pepper and garlic powder. Add olive oil and stir to form a moist mixture.

Arrange tomato slices on baking sheet and spoon a heaping 1/2 tsp. Parmesan mixture on top of each slice, dividing evenly. Use your fingertips to press into an even layer. Bake until tomatoes are soft and topping begins to brown, about 20 minutes. Serve hot or warm.

Tabouli Salad

1/3 cup bulgur
1/4 cup loosely packed parsley leaves, chopped
1/2 cup chopped fresh mint (preferably spearmint)
3 scallions or one small onion, finely chopped
2 cucumbers, peeled, finely chopped
1 medium tomato, finely chopped
1/4 cup fresh squeezed lemon juice
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Kosher salt and freshly ground pepper

Cook the bulgur as the label directs; cool. Transfer to a large bowl, then stir in the remaining ingredients; season to taste.

Honeydew & Strawberry Smoothie
Makes 1 serving

This refreshing smoothie is not only delicious but has many health benefits! Chia seeds are loaded with antioxidants, fiber and high in quality protein. The mint adds an extra ZING!

1 1/2 cups honeydew
1 1/2 cups strawberries
1 cup Coconut Water
1/2 c Ice cubes (to be used as needed)
1 tsp chia seeds
Sprig of mint (to taste)

Cut & measure fruit.
Add all ingredients to blender. (Except for ice.)
Chop, then blend until smooth.
Optional- Add ice for a colder smoothie or to find consistency you like.

Pineapple & Ginger Smoothie
Makes 2 Servings

Drink up! The ginger in this tropical pineapple smoothie has cancer-fighting powers. Enjoy this healthy smoothie as a snack, breakfast, or dessert.

1 cup fresh or frozen pineapple, cut into 1-inch pieces
Tablespoon ground ginger
1/2 cup low-fat plain yogurt
1 cup pineapple juice
1/8 teaspoon ground cinnamon
1/2 cup ice (if using fresh pineapple)


Blend pineapple, ginger, yogurt, pineapple juice,
cinnamon, and ice (if using fresh pineapple).

Scallion Butter and Goat Cheese Crostini

Hands-On Time
15 minutes
Total Time
15 minutes

Serves 8

4 tablespoons
(1/2 stick) unsalted butter, at room temperature
3 scallions, very finely chopped
kosher salt and black pepper
16 slices baguette (from 1 loaf), toasted
3 ounces goat cheese, crumbled (3/4 cup)
1 teaspoon
grated lemon zest

Combine the butter, scallions, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
Spread the butter on the baguette, dividing evenly. Top with the goat cheese, lemon zest, and additional black pepper.

Avocado Topped Marinated Mushrooms

1 (32 oz.) Jar Jake & Amos Marinated Mushrooms or Hot Garlic Mushrooms
2 avocados
2 Tablespoons lemon juice
¼ tsp salt
1 bunch watercress
Lemon wedges, for garnish

Stem the mushrooms and place the caps in a bowl. Halve the avocados and scoop the flesh into a medium bowl. With a fork or potato masher, mash the avocados with the lemon juice and salt. Taste for seasoning and add more lemon juice or salt if needed. Line a serving platter with watercress. Fill each mushroom cap with avocado puree and place on prepared serving platter. Garnish with lemon wedges and serve.

Sweet and Sour Elk Meatballs


1 lb elk ground beef
1 large egg
1/4 cup onion, finely chopped
1/3 cup Italian seasoned breadcrumbs or 1/3 cup old fashioned oats
1/4 cup milk
1 tsp. Worcestershire sauce
3 1/2 cup of canned stewed tomatoes
1 cup packed brown sugar
10 gingersnaps, finely crushed
1/4 cup white vinegar
1 tsp. onion salt

Directions for Meatballs

Mix ground elk meat, egg, onion, breadcrumbs, milk, Worcestershire sauce, salt and freshly ground black pepper to taste together.

Shape mixture by tablespoons into 1-1/2-inch balls

Place the meatballs in a lightly greased 13x9x2-inch baking dish.

Bake, uncovered, in 400 degree oven until light brown, about 20-25 minutes.

Drain off any excess fat.

Directions for Sweet and Sour Dish

Place meatballs in greased 13x9x2-inch baking dish.

In a saucepan, combine tomatoes, brown sugar, gingersnaps, white vinegar and onion salt. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.

Sweet Potatoes with Bourbon and Maple Syrup


1 1/2 cups strong hot coffee
9 tablespoons pure maple syrup
3 tablespoons (packed) dark brown sugar
1/3 cup bourbon
9 tablespoons butter, divided
Kosher salt and freshly ground pepper
5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into             1/2-inch pieces
3 tablespoons olive oil
1/2 cup chopped smoked (or toasted) almonds


Stir coffee, maple syrup, and sugar in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.

Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. **Sauce can be made two days ahead. Rewarm before serving.

Arrange racks in upper and lower thirds of oven; preheat to 425 degrees. Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes.

Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce along-side for additional topping.

All products pictured here are for purchase at Liberty Fresh Market.

Lentil Salad with Goat Cheese


Kitchen Time:
Prep: 20 minutes
Cook: 25 minutes
Serves 4

Dressing Ingredients
3 tablespoons vinegar
3 tablespoons olive oil
1/2 teaspoon minced garlic

Salad Ingredients
1 tablespoon olive oil
1 cup lentils
4 1/2 tablespoons chicken broth
1 cup water
1/3 cup chives
1/4 cup cilantro
1/2 cup crumbled goat cheese
1/2 cup diced tomato
1/2 cup diced green pepper
1/2 thinly sliced onion


Combine vinegar, 3 tablespoons olive oil, and minced garlic in a jar with a lid and shake until blended. Set aside.

Place lentils, chicken broth, water, and 1 tablespoon olive oil in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, until lentils are just tender to bite, about 20 minutes. Do not overcook. Remove from heat, drain, and cool for at least 30 minutes. Transfer cooled lentils to a mixing bowl.

Stir in the dressing, chives, and cilantro; mix well. If you're serving the salad immediately, add the goat cheese, tomatoes, green peppers, and onions. If you're preparing the recipe ahead of time, refrigerate the salad and add the above items just before serving.

Popcorn with Personality!


1 1/2 tablespoons coconut oil
1/2 cup popcorn kernels
1/4 cup honey
3 tablespoons powdered peanut butter
1/2 teaspoon fine salt


1. In a heavy, large saucepan over medium, heat the coconut oil. Sprinkle in the popcorn kernels and give a quick stir with a wooden spoon to coat the kernels in the oil.

Continue cooking and stirring until the first kernel pops. Once it does, cover the pan and, using oven mitts, grasp the pan by both handles and lids, then gently shake the pan (on the heat) to keep the kernels moving as they continue to pop. Do this for about two minutes, or until there's a two-second delay between pops. Remove the pan from the heat and transfer the popcorn to a large bowl. Be VERY careful; the popcorn will be VERY hot!

2. Drizzle the honey over the popcorn, then use wooden spoons to toss to coat evenly. Sprinkle the peanut butter and salt over the popcorn, then toss again to coat.


Homemade Pizza Crust


2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)

3 1/2 cups all-purpose flour

2 teaspoons kosher salt

1/2 teaspoon ground white pepper

1 scant tablespoon honey

1 table spoon extra-virgin olive oil, plus additional for coating the bowl/greasing the trays.


1. in large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

2. Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.

3. Lightly flour a cutting board of flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

4. Press gently on the dough and turn it into a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, one at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

**Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy.

Fresh, Affordable, Delicious

Market Recipes

Vegetarian Herbed Couscous

Preparation Time:
20 minutes
Serves: 4

1 cup quick cooking couscous
1 cup water
1 tablespoon olive oil
1/4 teaspoon salt
1/2 cup minced scallions
1 large clove garlic pressed or minced very fine
1 cup fresh parsley chopped
1-2 tablespoons fresh dill chopped (1 teaspoon if using dried)
1 tablespoon fresh chopped mint
3 tablespoons olive oil
juice of half a lemon or to taste
1/2 cup chopped unsalted walnuts or pecans
salt and pepper to taste

Regarding the first 4 ingredients:
-boil the water, salt, and olive oil in a medium pot that you have a lid for
- add the dry couscous and whisk rapidly for about 15 seconds
- cover and remove from heat
- let sit for 6 minutes
- fluff couscous with a fork and dump it into a medium mixing bowl
Then, dump everything else that you chopped into the bowl along with the additional olive oil, lemon juice, salt and pepper.
Mix well and enjoy!
- substitute mint for tarragon to make it even more savory
- add a handful of golden raisins for some subtle sweetness

Slow-Cooker Sweet Potatoes with Bacon

Makes 8 servings
Total time: 6 Hours

Recipe Time
Hands-on: 30 Minutes
Total: 6 Hours

4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen orange juice concentrate, thawed
4 tablespoons butter, melted
3 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons cornstarch
1 tablespoon cold water
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1 tablespoon orange zest
2 garlic cloves, minced
3 cooked bacon slices, crumbled

Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 ingredients in a small bowl. Pour over sweet potatoes, tossing to coat.

Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.

Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.

Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.

Here's a favorite fall fruit that puts a twist on school lunches! 

Also makes a great SNACK!

Open-Face Bacon-and-Egg Sandwiches with Spinach



Makes 4 Sandwiches
8 bacon slices (Oscar's Smokehouse Bacon!)

Loaf of Liberty Fresh Market, freshly baked your choice: Italian or Sunflower

Olive oil, divided

8 thinly sliced tomatoes

Bunch of spinach

4 large eggs

Smoked sharp cheddar cheese, thinly grated (Palatine Cheese)


Cook bacon over medium-high heat until brown and crisp; transfer to paper towels to drain.

In skillet, brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down in skillet. Cook over medium-high heat until golden, about 3 minutes.

Place one bread square, golden side up on a plate. Top each with two slices of bacon, then two tomato slices.

Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, spinach and cheese.

Vegan Chocolate Cupcakes with Almond "Buttercream" & Raspberry Glaze


Ingredients for Cupcakes (makes one dozen)
1 cup non-dairy milk (Vanilla Almond Milk is a yummy choice)

1 cup sugar (natural cane)

1/3 cup extra virgin olive oil

1 tbsp. apple cider vinegar

1 tbsp. pure vanilla extract

1/2 tsp. pure almond extract

1 1/2 cups unbleached all-purpose flour

1/3 cup cocoa powder, sifted

1 tsp. baking soda

3/4 tsp. kosher salt, to taste

Ingredients for Buttercream Frosting & Raspberry Glaze
1/2 cup margarine, room temperature
3 cups icing sugar

1/2 tsp. kosher salt

1 tsp. pure almond extract

1 1/2 to 2 tbsp. non-dairy milk, to achieve desired consistency

For Glaze:

Save a bit of the frosting (approx. 1/2 cup) to make glaze. Mash about 5-6 fresh raspberries and mix with frosting. The raspberries release a bit of water and frosting thins out for a glaze that can be dripped over the cupcakes.

Directions for Cupcakes

Preheat oven to350 degrees and line a cupcake tin with liners. With an electric mixer, beat together; non-dairy milk, oil, sugar, apple cider vinegar, vanilla, almond extract in a large bowl. Beat on medium speed for a minute or two.

Sift in dry ingredients (flour, cocoa powder, baking soda and salt). Mix well, until clumps are gone.

Spoon the batter into prepared cupcake pan, about two thirds full for each. Bake for about 22 minutes at 350 degrees, or until the cupcake slowly springs back wen pressed with a finger. Allow to completely cool before frosting.

Directions for Frosting

In a mixing bowl, beat margarine with an electric mixer. Add in the milk, extract and salt. Gradually add in the sifted icing sugar, starting with 1 cup and mixing slowly until fully combined. Reserve about 1/2 cup frosting for glaze.

Coconut Macaroon Nests


3/4 cup (5 large eggs) eggs whites
6 tbsp. granulated sugar
10 oz. sweetened coconut flakes
1/2 tsp. almond extract
1/4 tsp. vanilla extract
Pinch of salt
Cooking Spray
72 mini hard-shell chocolate eggs


In a heavy saucepan combine egg whites, sugar and coconut flakes and cook medium-low heat, stirring frequently until all ingredients combine together, about 12 minutes. The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts, add salt. Set aside and let it cool 10 minutes, should be warm.

Preheat the oven to 300 degrees. Spray a nonstick mini muffin tin with oil. Drop heaping tablespoons into the tin, lightly press mixture into the bottom and up the sides of the tin to make "nests" with the back of the measuring spoon.

Bake 22 to 25 minutes, or until golden. Let it cool 10 minutes, then carefully remove from the tin, Arrange the nests and top with two mini chocolate eggs.

Taco Meatloaf


Kitchen Time:
Prep: 15 min
Cook: 1hr

1 egg
1/2 cup sour cream
1/3 cup salsa

3-4 tbsp. taco seasoning (in our spice aisle!)
1 cup crushed tortilla chips
1/2 cup Palatine Cheese cheddar cheese (shredded)
2 lbs. grass-feed ground beef
Optional: sliced tomato, chopped black olives, chopped onions, shredded lettuce


In a large bowl, whisk egg and add all ingredients except for ground beef and optional items. Mix well. Add ground beef and mix well.

Shape into loaf in baking dish. Bake at 350 for 60-70 minutes. Time will depend on how thick you make your loaf.

While hot, place on serving platter. Top with sliced tomato and grated cheese. Loosely cover with foil so the heat from the meatloaf melts the cheese.

Prepare any combination of shredded lettuce, onions, olives, sour cream and extra salsa to serve with meatloaf.

Whole Wheat Apple Cider Pancakes
Makes 10 to 12 4-inch pancakes
** Ingredients marked with an *asterisk are eligible for DOUBLE rewards points when you use your
Fresh Perks card.**

1 1/2 cups *whole wheat flour (King Arthur gluten free flour & stone ground whole wheat flour)
1 tbsp *sugar
1 tsp *baking powder
1/2 tsp *baking soda
1/4 tsp *salt
2 tsp *cinnamon
1 large egg
2 tbsp butter, melted
1/3 cup milk
1 cup apple cider
1 medium apple, peeled, cored and chopped small
vegetable oil for greasing the pan

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a small bowl, whisk together the egg, butter and milk. Add the egg mixture to the flour mixture and then add in cider. Stir until just incorporated and a few lumps remain.

Heat a large skillet over medium heat and brush with vegetable oil. Pour batter onto skillet by 1/4 cupfuls into circles. You will only be able to fit 3 to 4 pancakes onto the skillet. Sprinkle each pancake with about 1 tbsp of chopped apples.

Cook pancakes until large bubbles begin to appear on the surface, 2 to 3 minutes, then flip carefully and cook until bottom side is golden brown, about 2 minutes longer. Repeat with remaining batter, brushing pan with oil as needed.

**If you want to keep the first batches of pancakes warm while you cook the others, preheat your oven to 200F and set a wire rack over a cookie sheet. Place cooked pancakes in a single layer on wire rack while working with subsequent batches.

German Apple Kuchen
** Ingredients marked with an *asterisk are eligible for DOUBLE rewards points when you use your
Fresh Perks card.**

2 1/4 cup *flour
1/2 cup *sugar
3 tsp. *baking powder
1/4 tsp. *salt
10 oz. med. cream, whipped
4 apples, peeled & quartered, then sliced
3 tbsp. melted butter

Ingredients for Topping:
1/2 cup *sugar (for topping)
2 tsp. *cinnamon
Chopped nuts (optional)

Sift together flour, sugar, baking powder and salt. Fold in cream (whipped). Pat into a greased 9 x 13 inch baking dish. Then place sliced apples on top in rows. Brush with melted butter.

Mix cup sugar, cinnamon and nuts. Sprinkle on top of apples. Bake at 400 degrees for 15 minutes. Then reduce heat to 350 degrees and bake until apples are tender.

Creamy Potato Soup (slow cooker...simple & delicious)


4 cups chicken broth (32 ozs.)
1 1/2 cups chopped onions
5 cups diced & peeled potatoes (about 5 medium)
3 tablespoons cornstarch
2 cups shredded cheese (your choice) 8 oz
4 medium green onions, sliced (1/4 cup)

Spray a 4-quart slow cooker with cooking spray. Reserve 1/4 cup broth in small bowl: cover and refrigerate. In cooker, mix onions, potatoes and remaining broth. Cover; cook on low heat setting for 8 hours. Increase heat setting to high. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker; stir. Cover; heat to simmering, and cook 10 to 15 minutes longer or until thickened. Stir in cheese until well melted. Sprinkle servings of soup with green onions.

A sweet and healthy snack!

Honey-Yogurt Popsicles

2 cups plain yogurt
1 cup milk
1/3 cup honey
1 teaspoon vanilla extract
1/4 lb. dried cherries (finely chopped)
1/4 cup blueberries

In a large bowl, stir together the yogurt, milk, honey, and vanilla
extract. Taste the mixture and add a little more honey if needed.
Divide half the fruit among 8 1/2 cup popsicle holders. Add 1/4 cup
of the yogurt mixture to each popsicle holder, then add the rest of
the fruit. You'll need to press the fruit down a bit to distribute it
evenly in the popsicle. Top off with more yogurt mixture if needed, leaving at least 1/4 inch of space at the top of the popsicle holder. (It will expand as it freezes.) Freeze the popsicles for several hours, until completely solid.

Tortellini Salad

1 bag Pede Cheese Tortellini – cooked, drained and chilled
1 small red pepper (diced)
1 small green pepper (diced)
1 small white onion (diced)
8 sugar snap peas (diced)
6 slices of thin pepperoni (quartered)
1 small carrot (diced)
¼ cup balsamic vinegar
½ cup Evoo
4 tbsp of Italian seasoning
1 tbsp raw sugar
¼ tsp salt
¼ tsp pepper

Mix together vegetables. Mix separately vinegar, evoo, Italian seasoning, sugar, salt and pepper.  In a large mixing bowl mix all ingredients.  Chill for one hour. Serve.

Beet and Sugar Snap Pea Salad
Yield: Makes 4 first-course or side-dish servings
Active Time: 20 minutes
Total Time: 20 minutes

Choice of greens (lettuce)
3 tablespoons white vinegar
1 teaspoon ground coriander
2 teaspoons sugar
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 cups can whole small beets
2 cups sugar snap peas, trimmed

Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
Toss onion and beets with dressing.
Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture and greens.

Eva’s Summer Sensation

Cut up one nice sized yellow squash or zucchini (Juliann or small slices)
3 garlic scapes chopped
3 tablespoons of EVOO
2 tablespoons of balsamic vinegar
1 teaspoon of Basil
Pinch of sea salt

Mix together and place on aluminum foil. Fold foil. Place in oven hot (350) oven

or grill for 20 min.

Antipasto Platter

4 tsp vinegar
½ tsp dried basil leaves
½ tsp dried oregano leaves
Generous dash black pepper
¼ cup extra virgin olive oil
4 ounces mozzarella cheese, cubed
4 ounces prosciutto or cooked ham, thinly sliced
4 ounces provolone cheese, cut into 2-inch sticks
8 ounces hard salami, thinly sliced
1 (16 oz) jar Jake & Amos Marinated Mushrooms, drained
1 (16 oz) jar Jake & Amos Sweet and Hot Pepper Strips, drained
2 (6 oz) jars marinated artichoke hearts, drained
1 (6 oz) can pitted black olives, drained

Combine vinegar, basil, oregano and black pepper in a small bowl. Add oil and whisk. Add mozzarella cubes and toss until well coated. Cover and refrigerate for at least 2 hours. Drain marinade into a separate bowl. Wrap prosciutto slices around provolone sticks. Roll up remaining prosciutto separately. Arrange marinated mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, salami, marinated mushrooms, pepper strips, artichoke hearts, and olives on a large platter. Drizzle reserved marinade over peppers, artichoke hearts and olives. Serve on a bed of lettuce if desired.

Waldorf Salad

 Serves 4 – 6


1 Red apple peeled
1 Green apple peeled
1 Cup diced walnuts
1 Stalk of celery thinly diced
2 cups washed red grapes
1 teaspoon lemon juice (fresh squeezed is better)
¼ cup mayonnaise


Mix well in large bowl.  Chill 30 min in refrigerator.   Serve.

Gingersnap Cherry Cheesecake


3 cups ground gingersnap cookies
1/2 cup (1 stick) butter, melted
3 8-ounce bars cream cheese, at room temperature
1 1/4 cups sugar
2 large eggs
2 cups sour cream
2 teaspoons pure vanilla extract
1/2 cup fresh strawberries, thinly sliced


Heat oven to 350 degrees. In a medium bowl, combine the ground gingersnaps and butter. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of a 9-inch springform pan.

Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in 1/2 cup of the sour cream and 1 teaspoon of the vanilla.

Pour the mixture into the crust and bake until just set, 40 to 45 minutes.

Meanwhile, in a small bowl, combine the remaining 1 1/2 cups  of sour cream, 1/4 cup of sugar, and 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.

Spread sliced strawberries over the cheesecake before serving.

**Delicious, as a meal, served on top of the Coconut Rice featured below!!!

Baked French Toast with Maple Syrup & Granola


Kitchen Time:
Prep: 15 minutes
Cook: 45 minutes
Serves 12

1 (1lb.) loaf Liberty Fresh Market French or Italian bread, sliced 1/2 inch thick
4 eggs
1 quart half-and-half cream
1/2 cup white sugar
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granola cereal
1/2 cup maple syrup
1/2 cup butter, melted


Butter a 9x13 inch baking dish. Lay bread slices into the prepared baking dish in two layers. Beat eggs, half-and-half, sugars, cinnamon and nutmeg together in a bowl until smooth and pour over bread. With a large spoon, press the bread down into the egg mixture until all the bread becomes soaked with the mixture.

Sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. Cover the dish with plastic wrap, and refrigerate overnight.

About one hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. Preheat oven to 300 degrees.

Bake in the preheated oven for 30 minutes, then turn temperature up to 375 degrees. Bake casserole until browned, about 15 more minutes.

Serve warm and top with more maple syrup!

Pennsylvania Dutch Shoo Fly Pie


Total Time:
1hr 15 min
Prep: 20 min
Cook: 55 min

1 cup flour
2/3 cup brown sugar, firmly packed
1 tablespoon vegetable shortening
1 cup molasses, preferably unsulphered
1 egg, slightly beaten
1 cup hot water
1 teaspoon baking soda
9-inch pie shell (recipe below)

Shoo Fly Pie Dough
3 cups flour
1 teaspoon salt
1 1/4 cups vegetable shortening
1 egg, beaten
1/3 cup cold water
1 tablespoon white vinegar


Preheat oven to 425 degrees

Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. With remaining crumbs, blend in the molasses, egg and 3/4 cup hot water. Mix the baking soda with the remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and back for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees and back for an additional 40 minutes.

Pie can be served at room temp, chilled or slightly heated. (some recipes say a bit heated with whipped cream is the best way!)

Pie Dough Directions
In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into four portions. Roll out dough onto a lightly floured surface and press into a 9-inch pie plate. Individually cover and freeze remaining three portions of dough.

Amsterdam's very own Fresh Food Market
Located on Route 30 (across from Burger King)

Chocolate Peanut Butter Balls

1lb. peanut butter (can be made fresh in the store!)
1 1/2 lbs. confectioners sugar
½ lb melted butter
1 lb Merckens Chocolate Wafers

Mix peanut butter, sugar and butter. Roll into balls. Let set 30 mins in refrigerator.
Melt wafers (either in dutch oven or microwave/stirring often).
Dip peanut butter balls in melted chocolate.
Let set on parchment paper. Then let set 30 min in refrigerator.

Makes 3 dozen

Caramel Filled Apples
Yield: 40 servings

Fresh lemon juice from 1 lemon
5 apples (any variety)
Caramel candies

Cut the apples in half lengthwise. Using a melon baller, scoop out the inside of the apple, taking care to make a shell of even thickness. Set apple halves into cups of a muffin pan and squeeze or brush lemon juice onto cut apples to reduce browning. Place in fridge until filling is ready.

Use a double boiler to melt caramels. Fill each apple cup with caramel mixture. Refrigerate a few hours or overnight.

To serve, place apples flesh-down (caramel-down) on cutting board. Cut lengthwise in half, then in half again. Trim off any brown parts with a paring knife. Serve immediately. (The lemon juice can only prevent the browning for so long.)

The cool weather will soon be at our door! Here are some lunch, snack & dinner ideas to make your back-to-school life simpler and to celebrate the autumn weather.

Grilled Tomatoes & Avocados



2 whole garlic bulbs, tops trimmed
2 Tbsp. olive oil

1/4 tsp. chili powder

1/2 tsp. cayenne pepper

2 tomatoes, sliced in half

2 avocados, sliced in half, pit removed

Sea salt to taste


Pre-heat oven to 350 degrees

Place each garlic bulb in the center of a piece of aluminum foil. Drizzle each bulb with 1 tsp. of olive oil. Sprinkle with chili powder, cayenne pepper and sea salt. Fold the foil around the bulbs separately, completely enclosing the bulbs.

Roast for 20 min. in the oven or until garlic cloves feel soft.

Brush tomatoes and avocados with olive oil. Sprinkle with lemon juice, chili powder, cayenne pepper and sea salt.

Grill open side up over low heat for 10 min. or until soft.

Orzo Salad with Spicy Buttermilk Dressing



1 cup uncooked orzo

1- 1 1/2 cups of vegetable of choice

12 cherry tomatoes, quartered

3 green onions, sliced

1 (15-ounce) can black beans, rinsed & drained
1/4 cup low-fat buttermilk

3 tablespoons cilantro

2 tablespoons sour cream

2 tablespoons butter

1 teaspoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 garlic cloves, crushed

1 tablespoon parsley


Cook orzo according to package directions, omitting salt & fat. Drain and rinse. Place orzo, veggies of choice and next 3 ingredients (through beans) in a large bowl; toss.

Combine buttermilk, 2 tablespoons cilantro and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with remaining cilantro and parsley.

Coconut Rice


3 tablespoons clarified butter*
2 cups basmati long grain rice
2 cups unsweetened coconut water**
1/2 cup finely chopped sweet onion
1/2 cup finely chopped shallot
1 clove garlic, minced
1 1/4 teaspoons Kosher salt
1/8 teaspoon cayenne
1/2 cup grated, unsweetened coconut
1 3/4 cups plain water
5 whole cloves
1 stick cinnamon


Melt clarified butter* in a covered sauté pan on medium-low heat.

Add chopped onion and cook about 8-10 minutes, until golden.

Add the rice into the onion mixture, stir well to coat with the butter.

Cook for 3 more minutes, stirring occasionally.

Add the grated coconut to the rice/onion mixture and stir in coconut water and regular water.

Stir in cloves and cinnamon. Increase heat to bring rice mixture to a simmer.

Lower the heat to low, cover, and simmer gently for 15 minutes.

Remove from heat and let the rice steam in the residual heat, covered, for 10 more minutes.

Remove lid and remove cloves and cinnamon.

Fluff with a fork and serve.

*Clarified Butter Directions:

Melt 4 tablespoons of butter in a saucepan on medium low heat. When melted, skim off the foam and then strain the contents slowly through cheesecloth (or strainer with small holes) into a bowl to remove all solids.

**Coconut Water Directions:

If not store bought: Put 1 cup of grated coconut in a quart of water, bring it to a simmer, then remove it from heat and let it sit, covered, for 20 minutes. Strain the water and use in place of the store bought coconut water and regular water.