Cooperative Living May 2014 - 36

READER RECIPES
We're always hearing we need to eat more vegetables to stay healthy! Several of this month's
recipes take advantage of seasonal produce you may find at a local farmer's market or grow
in your own garden. Here are some tips for keeping vegetables fresh until they are eaten:
* Select the freshest produce and transport carefully. If you discover a bruised or discolored
piece, toss it away before it passes spoilage on to the rest of the batch.
* Avoid cutting or trimming until the last minute. If you only need half of an onion or bell
pepper, wrap the remaining half tightly in plastic wrap for use in the next few days.
* Store at the right temperature. Storing root vegetables in a cool place will slow down microbial
growth and help them keep longer. Warm-season vegetables such as tomatoes, cucumbers and
squash can lose flavor and texture if refrigerated, so keep these at room temperature.
* Protect from exposure to light. Sunlight can promote sprouting or spoilage, so unless you're
trying to encourage ripening, it's best to store vegetables in a dark place.
* Minimize dehydration. Store high-moisture produce such as celery or lettuce in plastic bags
or sealed containers to reduce moisture loss and wilting.
Vitamin-Full Vegetable Dishes
RED, WHITE AND BLUE
EGGPLANT
Sherry Schneider of Smithfield
INGREDIENTS:
4 oriental eggplants, capped
and cut in 3
⁄8-inch slices
½ cup olive oil
2 cups thinly sliced onion
3 large ripe tomatoes,
cut in ½-inch slices
6 oz. mozzarella cheese,
cut in ½-inch slices
3 T chopped fresh basil or
2 t dried
DIRECTIONS: Spread eggplant in
a cookie pan and spray with Pam.
Bake at 425 degrees for 15 minutes
and cool. Sauté onion in oil
until slightly browned. Spread half
the onions in a 6-X-9-inch glass
dish. Starting at one end, arrange
in alternating standing layers one
slice of eggplant, two slices of
tomato and a slice of cheese. Repeat,
working down the dish until
all fitted in. Top with basil and the
remaining onions. Cover the dish
tightly and bake at 375 degrees
for 40 minutes.
WILTED SPINACH
Joann Frazier Hensley
of McGaheysville
INGREDIENTS:
9-oz. pkg. fresh spinach,
thoroughly washed
2 T onion, chopped
4 center-cut bacon strips, diced
3 T vinegar
1 t sugar
34
1 medium apple, peeled and
chopped
1⁄3
cup sharp cheddar cheese,
crumbled
DIRECTIONS: In a large bowl,
combine the spinach and onion; set
aside. Cook bacon in skillet until
crisp. Remove to paper towels. In
drippings, stir in vinegar and sugar.
Bring to a boil. Add spinach mixture
to skillet. Toss until it wilts. Remove
from the heat. Fold in the chopped
apple and cheese. Place in a bowl.
Sprinkle with diced bacon.
POTATO-VEGETABLE
MEDLEY
Cindy Johnson of Mt. Jackson
INGREDIENTS:
4 medium red potatoes, quartered
4 medium carrots, halved
lengthwise and quartered
2 small onions, cut in 8 wedges
each
½ cup chicken broth
2 t seasoned salt, divided
2 medium zucchini, quartered and
cut in 1-inch slices
2 T fresh parsley, minced
DIRECTIONS: In a greased, 2quart
baking dish, combine potatoes,
carrots, onions, broth and 1
teaspoon seasoned salt. Cover and
bake at 400 degrees for 30 minutes.
Stir in zucchini and remaining
seasoned salt. Bake 5-10 minutes
longer or until vegetables are tender.
Sprinkle with parsley before
serving.
VEGGIE MAC
Wendy Lankford of Red Oak
INGREDIENTS:
1 medium green pepper,
chopped
1 medium onion, chopped
2 medium zucchini, chopped
2 medium squash, chopped
14-oz. can stewed tomatoes
2 T parsley flakes
2-3 cups cooked macaroni
Salt and pepper to taste
DIRECTIONS: In large pot,
sauté pepper and onion. Add
zucchini and squash and cook
until tender. Add tomatoes and
parsley, then stir in macaroni and
heat through, seasoning with salt
and pepper.
PARMESAN-ROASTED
ASPARAGUS
June Holt of Nathalie
INGREDIENTS:
1 lb. fresh asparagus, trimmed
and cut into thirds
1 T grated or ¾ cup shredded
Parmesan cheese
2 t oil
DIRECTIONS: Preheat oven to
425 degrees. Combine asparagus,
cheese and oil in a large
baking pan. Toss to coat evenly
and spread in a single layer. Bake
8 to10 minutes or until asparagus
is tender. Season to taste with
black pepper, lemon wedges
and white wine vinegar if desired.
SPINACH-TOPPED TOMATOES
Janette Puckett of Haymarket
INGREDIENTS:
10-oz. package frozen,
chopped spinach
1 t chicken bouillon granules
3 large tomatoes, cut in half
crosswise
1 t salt
½ cup melted butter
1 large egg, lightly beaten
1
⁄3 cup finely chopped onion
1 clove garlic, minced
¼ t pepper
1
⁄3
cup fresh shredded
Parmesan cheese plus
additional for garnish
1 cup commercial corn bread mix
DIRECTIONS: Cook spinach
according to package directions,
adding chicken bouillon to cooking
water. Drain well. Sprinkle tomatoes
with salt. Combine spinach
with rest of the ingredients. Place
tomatoes cut side up in baking
dish. Top evenly with spinach mixture.
Bake at 350 degrees for 15
minutes. Sprinkle with additional
Parmesan cheese and bake 5
more minutes.
WANTED: Your Favorite Recipes!
If your contribution gets published,
we'll send you a $10 gift card!
Email each recipe with your name
and address to ReaderRecipes@
co-opliving.com or mail them to
Reader Recipes, P.O. Box 2340, Glen
Allen, VA 23058. Themes: Recipes
Kids Can Make; 5-Ingredient Dinners;
Wild Game Recipes; Gluten-Free
Dishes; Diabetic-Friendly Treats. 
Cooperative Living/May 2014

Cooperative Living May 2014

Table of Contents for the Digital Edition of Cooperative Living May 2014