Classic Potato Salad

Ingredients

• 5 potatoes
• 3 eggs
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup sweet pickle relish
• 1/4 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 1 tablespoon prepared mustard
• ground black pepper to taste
• 1/4 cup mayonnaise

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Avocado, Tomato and Mango Salsa

Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish.

Ingredients

• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

Directions

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Garlicky Sun-Dried Tomato-Infused Oil

You can use just the infused oil or the garlic and tomatoes, too! This oil can be used as a salad dressing, bread dip, or even to add flavor to your favorite saute.

Ingredients

• 7 cloves garlic, chopped, or more to taste
• 10 sun-dried tomatoes, chopped
• 2 cups olive oil

Directions

Place garlic and sun-dried tomatoes in a 16-ounce dark glass bottle. Pour olive oil into the bottle using a funnel. Close the bottle tightly and refrigerate, 8 hours to overnight. Store the infused oil in the refrigerator.

Grilled Sausage with Potatoes and Green Beans

Ingredients

• 3/4 pound fresh green beans, trimmed and halved
• 1/2 pound red potatoes, quartered
• 1 large onion, sliced
• 1 pound smoked sausage, cut into 1 inch pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 1 teaspoon butter
• 1/3 cup water

Directions

1. Preheat an outdoor grill for high heat.
2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Rhubarb Cobbler

Ingredients

• 3/4 cup white sugar
• 2 tablespoons cornstarch
• 4 cups chopped rhubarb
• 1 tablespoon water
• 1 tablespoon butter, diced
• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg, beaten
• 2 tablespoons white sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
2. In a saucepan, mix 3/4 cup sugar and cornstarch. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
3. In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
4. In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
5. Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

Cooking With Cicadas

Most experts agree that cicadas are a rich source of protein with about the same amount per pound as red meat. Cicadas are also said to be full of vitamins and minerals, low in fat, and they have zero carbs. So why aren’t more people eating them? Maybe because the thought of eating a bug makes you dry-heave!? But if you think about it, shrimp and crawfish are pretty much cicadas without wings. In fact, crawfish, lobster, crabs, shrimp, and insects are all part of the same biological phylum of arthropods.

Cicadas can be cooked in a large frying pan in a way similar to popcorn. The taste is similar to the "crispy edges of the egg white of a fried egg." A popular way to prepare cicadas is to saute them in butter with crushed garlic and basil. Before you start your cooking you need to remove all the hard parts: wings, legs and head. These parts don’t contain much of the meat either but may be very sharp, so its best to get rid of them.

Cicadas can also be dry-roasted on a stick like a marshmallow over a fire. Other popular cicada recipes include Cicada Stir-Fry and Cicada Dumplings. Deep fried cicadas taste best when eaten with hot mustard or cocktail sauce. (Any sauce used for lobster should also work well to garnish cicadas.) Cicadas can also be roasted, which tends to give them a "nutty", or almondlike, flavor.
 

Cicada Tacos 

Ingredients: two tablespoons butter or peanut oil, one and a half pound of cicadas, one teaspoon of chili powder, one tomato, finely chopped, one onion, finely chopped, one and a half table spoon ground pepper, one and a half table spoon cumin, three table spoon taco seasoning mix, one handful cilantro, chopped, Taco shells, Sour cream, Shredded cheddar cheese, Shredded lettuce. 

Cooking instructions

1. Heat the butter or oil in a frying pan and fry the cicadas for 10 minutes, or until cooked through. 
2. Remove from pan and roughly chop into 1/4-inch cubes/ Place back in pan. 
3. Add the chopped onions, chilies and tomato, season with salt, and fry for another 5 minutes on medium-low heat. 
4. Sprinkle with ground pepper, cumin and oregano to taste. 
5. Serve in taco shells and garnish with cilantro, sour cream, lettuce and cheddar cheese.