Vegetarian Kale Soup

This wonderful soup will warm you, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 2 tablespoons chopped garlic

• 1 bunch kale, stems removed and leaves chopped

• 8 cups water

• 6 cubes vegetable bouillon (such as Knorr)

• 1 (15 ounce) can diced tomatoes

• 6 white potatoes, peeled and cubed

• 2 (15 ounce) cans cannellini beans (drained if desired)

• 1 tablespoon Italian seasoning

• 2 tablespoons dried parsley

• salt and pepper to taste

Directions

1. Heat the olive oil in a large soup pot.

2. Cook the onion and garlic until soft.

3. Stir in the kale and cook until wilted, about 2 minutes.

4. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley.

5. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through.

6. Season with salt and pepper to taste.

Key Lime Pie

This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like.

Ingredients

• 1 (9 inch) prepared graham cracker crust

• 3 cups sweetened condensed milk

• 1/2 cup sour cream

• 3/4 cup key lime juice

• 1 tablespoon grated lime zest

Directions

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

2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Honey Mustard Grilled Chicken

If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!

Ingredients

• ⅓ cup Dijon mustard

• ¼ cup honey

• 2 tablespoons mayonnaise

• 1 teaspoon steak sauce

• 4 skinless, boneless chicken breast halves

Directions

1. Preheat the grill for medium heat.

2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Burrito Pie

This is a lot like a lasagna, only Mexican-style! Serve like a pie and garnish with sour cream, salsa, lettuce and tomato. Make sure you like spicy foods before trying this one. It's hot!

Ingredients

• 2 pounds ground beef

• 1 onion, chopped

• 2 teaspoons minced garlic

• 1 (2 ounce) can black olives, sliced

• 1 (4 ounce) can diced green chili peppers

• 1 (10 ounce) can diced tomatoes with green chile peppers

• 1 (16 ounce) jar taco sauce

• 2 (16 ounce) cans refried beans

• 12 (8 inch) flour tortillas

• 9 ounces shredded Colby cheese

Directions

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

2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Southern Peach Cobbler

There’s nothing better than fresh, warm peach cobbler with some ice cream on top. That is the epitome of summertime desserts.

Ingredients

• 8 fresh peaches - peeled, pitted and sliced into thin wedges

• 1/4 cup white sugar

• 1/4 cup brown sugar

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 1 teaspoon fresh lemon juice

• 2 teaspoons cornstarch

• 1 cup all-purpose flour

• 1/4 cup white sugar

• 1/4 cup brown sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 6 tablespoons unsalted butter, chilled and cut into small pieces

• 1/4 cup boiling water

  MIX TOGETHER:

• 3 tablespoons white sugar

• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Garlic Roasted Summer Squash

The simplest things are often the tastiest. At the height of summer here in the Ohio Valley we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.

Ingredients

• 2 summer squash

• 1/4 cup olive oil

• 3 cloves garlic, minced, or more to taste

• 1 teaspoon herbes de Provence

• salt to taste

• ground black pepper to taste

Directions

1. Preheat oven to 450 degrees F.

2. Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash.

3. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.

4. Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.