With the abundance of spinach available during the summer months, try this unusual green dressing to top your garden salad with or mix it into a fresh pasta or quinoa salad. Culinary experts particularly enjoy it drizzled over steamed tiny new-potatoes instead of butter.  My thought is to spread some over lightly toasted crusty bread as a nice addition to the dinner table like bruschetta.  At your next BBQ, pour a generous amount of this sauce over freshly grilled beef or lamb. Give this recipe a try and see how many ways you can incorporate it into your daily meal planning. Is you mouth watering yet?

FRESH SPINACH-BASIL SAUCE

• 1 cup fresh spinach leaves, packed
• 1/4 cup fresh basil leaves, packed
• 2 green onions, chopped
• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon flaxseed oil
• 2 Tablespoons brown rice vinegar
• 1 teaspoon honey
• Pinch of cayenne
• Salt and pepper

Mix spinach, basil, green onions, oils, vinegar, honey and cayenne in a blender or small food processor until smooth and creamy. Add salt and pepper to taste. Store in a covered container in the refrigerator for up to a week.

Enjoy, L.L

Pick Up Day in the Garage

This upcoming season begins May 16th, 2013, for 20 weeks. Sign up now before May 10th, 2013 to guarantee your very own box of fresh local and organic produce, as the shares go extremely fast.

We are so extremely proud to offer to you this our 5th Summer Season of Fresh Local and Healthy produce.  The Summer Garden always provides our share boxes with an abundance of quality, fresh organic produce, having the best amazing flavours that Mother Nature has to offer.  All produce is harvested by hand without the use of machinery or electricity.  The fields are tilled by-hand by the family along with an eager team of beautiful Belgium horses.  Hearty produce bursting from the ground, full of goodness and nutrition is the result of their labours.  All Healthy, Organic, and Local.  Feel free to tell family, friends, neighbours and colleagues, and make sure to pass the link for registration for them to use as well.  We have many “green” members who car pool for pick-up every week which makes this program both convenient and affordable.

From The Barnyard Hens

Enjoy all the benefits and rewards of fresh local organic eating this summer, and as always, we have access to grass-fed farm-fresh free-run eggs.  I call them free run eggs, because on the farm the hens have free run of the place with limits of course away from the gardens, as they like our veggies just as much as we do.  Their eggs will be sold pre-paid this season and we will carry an extra few dozen every week along with duck eggs, for those who wish for eggs now and again.

We are also taking pre-orders for chicken this year.  Ask for the schedule and order form to be emailed to you. Contact Lady Locavore at ladylocavore@hotmail.com

To get your own share of organic produce this Summer, simply print the above form, fill it out and bring in or mail your application along with your cheque or cash, (exact change) to 899 William Street, Upper, London, ON N5Y 2S7.

Payment in full, post-dated for May 16th, the first pick-up day.  A convenient Installment plan is available to those who choose that option.

Pick-Up Day will be every other Thursday between 4pm and 6pm.

Related Articles

• What is Community Supported Agriculture? (everydayhealth.com)

Chicken burgers are a lot lighter tasting than beef burgers. These burgers use Asian herbs and spices for lots of added flavour and sunflower seeds for a healthy crunch.  Make sure the burgers are thoroughly cooked if you barbecue them.  Serve with a tossed salad of mixed greens and watercress.  I have used the recipe for a nice meatloaf and for slicing later in sandwiches.  Excellent for mini meatballs for appetizers and in soups.

• 2 large free-range chicken breasts, boneless and skinless and coarsely ground (1 1/4 lb.)
• 3 Tbsp husked sunflower seeds
• 1/4 cup chopped green onions
• 1 tsp grated ginger
• 1 Tbsp chopped cilantro
• 1 Tbsp soy sauce
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 cup mayonnaise (optional)
• 1 tsp wasabi paste (optional)
• 4 hamburger buns, sliced in half
• 1/2 cup alfalfa sprouts
• 2 Tbsp pickled ginger (optional)

Line a baking sheet with parchment paper.  Place chicken, sunflower seeds, green onions, ginger, cilantro and soy sauce in a large bowl and mix by hand until well combined.  Place a 4 inch ring mould or cookie cutter into the baking sheet.  Spoon enough of the chicken mixture into the mould and fill it 1/2 inch full.  Repeat until you have 4 equal rounds.  The burgers can be covered and refrigerated for up to 3 hours.

Preheat the barbecue to high heat.  Just before grilling, brush burgers with olive oil and season with salt and pepper.  Reduce the heat to medium and grill burger for 5 to 6 minutes per side.  Check for doneness with a meat thermometer: the internal temperature of the meat should be 160 degrees F.

If you prefer, these burgers can also be fried.  Preheat a frying pan on medium heat and then add 2 Tbsp of oil.  Place the burgers in the pan and cook until the bottoms are browned, 4 to 5 minutes.  Turn them over and continue cooking until they are firm to the touch, another 5 to 8 minutes.

In a small bowl, combine mayonnaise and wasabi paste.  Set aside.

Gently toast hamburger buns on the grill.  Spread each half with some of the wasabi-mayonnaise mixture, then place a hot hamburger on the bottom half of each bun.  Top the burgers with 1 Tbsp alfalfa sprouts, a dollop of Beet Ketchup, a few slices of pickled ginger and the top half of the bun.

Big Bowl Soup with Pasta, Pan-fried Butternut Squash and Garden Fresh Greens

This is a quick and easy whole meal-in-a-bowl.  Especially great when there is a sick someone in the house during cold and flu season.  This soup will cure what ails you.

If you are not sick, it is a good prevention soup, so full of nutrients.  It also takes no time at all to make, so it is good for those nights when you are on the run.  The pan-fried Butternut Squash gives the soup an added rich flavour.

BIG BOWL SOUP WITH PASTA, PAN-FRIED BUTTERNUT SQUASH AND GARDEN FRESH GREENS

This soup is guaranteed to heat up your heart and soul!

• 4 cups chicken or vegetable stock
• 1/2 package Kamut penne pasta or any noodle
• 1 butternut squash
• 1 Tbsp olive oil
• 1/2 tsp crushed chili peppers (optional)
• 2 eggs beaten, (yolks optional)
• 1 bunch of greens, Bok choy, tatsoi, swiss chard, spinach or a combination

Heat in a soup pot the stock over medium heat.  Meanwhile cook pasta in boiling water for 8-10 minutes until al-dente or just cooked.

Slice the top cylindrical part of butternut squash in 1/4” round slices and peel off skin. Using a skillet, drizzle oil in the pan and bring to medium-high heat. Place squash rounds in the pan, sprinkle chili peppers over the squash, and allow squash to brown on both sides, 5-6 minutes per side.

Beat eggs until frothy, gently and slowly drizzle into hot broth, stirring constantly but gently to allow egg to form into ribbons.  Allow broth to simmer.

ASSEMBLE SOUP

Into the soup pot which is simmering, place the cooked pasta and stir.  Top with the lightly browned squash rounds.  Chop into 1” pieces, the greens of your choice.  Toss the greens over the squash.  Cover soup pot and simmer for 5-10 minutes just so the greens become wilted and slightly crunchy.  Stir soup gently to incorporate flavours and serve in large soup bowls with a crust of bread, and you have a quick, filling, heart and body warming lunch or dinner.

I love to drizzle a bit of sesame oil on top just before serving.  The aroma is fabulous and the soup takes on a whole new dimension with Asian overtones.

Some folks like to add a bit of hot sauce or hot chili oil in individual bowls, served to taste.

Enjoy this soup.  You will be glad you made it!

Dark Rye/Spelt Bread

Going wheat-free can be a little overwhelming.  Wheat-free does not always mean “gluten-free”.  Many grains that are low in gluten can be enjoyed by those who are having digestive and other issues with over-processed white-flour bread and baked goods.

Breads made from other ancient grains seem to be easier to digest mostly because they have not been over-hybridized much due of the lack in popularity amongst the huge bakeries.

Unfortunately, ever since the times of the ancient Greeks and Romans, these nutrient-dense grains have not been widely enjoyed. In many countries, rye seems to have been relegated to a food only for the poor, and as standards of living rose in varied civilizations, the consumption of rye declined. Yet, in some food cultures, such as those of Scandinavian and Eastern European countries, rye retains a very important position. Hopefully, as more and more people discover rye’s nutritional benefits and its unique taste, it will assume a more important role in our diets.

I am a true believer that in order for me to make for myself a truly healthy loaf of bread, as I am a purest, means that I must do it without the additives and fillers that so many are attempting to use in order to achieve the loftiness and squishiness of the white-flour breads. Asking the artisanal grains; Spelt, Kamut, Barley, Rye to behave as over-processed, bleached white flour does is somewhat absurd and asking quite frankly too much.  All of my recipes are absent of zanthum gum or gelatin.  So, my breads may come out a little course or heavy, but I am quite sure that is the way these breads are supposed to be, and in the long run, healthier.  Make sure to slice it a bit thinner.  Enjoy it toasted, and any left overs make amazing bread crumbs for so many dishes. Yumm, that brings to mind mouth watering Chicken Parmesan, or Saturday Night Sliced Meatloaf.

ORGANIC RYE/SPELT BREAD

So healthy and good for you, this bread is such a thrill to pull out of the oven.  It is even more thrilling sliced warm and slathered with fresh creamery butter and a chunk of old cheddar or swiss. 

1 1/2 c warm water
1/2 c rice milk or regular milk
2 T molasses
1 T olive oil
1 tsp salt
3 c organic white spelt flour
1 1/2 c organic rye flour
3 T brown sugar
1 T organic cocoa powder
3/4 tsp caraway seeds (optional)
1/4 c flax seeds (optional)
2 tsp bread machine yeast

I use Sandwich or Light Crust setting on my machine. This also works well if you use the bread machine on the dough setting, and then allow it to rise once, punch down and put in bread pans.  Bake 425 degree oven for 20 to 25 minutes.

Talking about all the amazing food these beautiful ladies and homemakers prepared so lovingly for us brought instantly to mind the smells and tastes of our heritage and home.  Recipes passed down from a long chain of women from generation to generation, with nary a variation or substitution.  All expertly executed because these recipes were real, hearty and simple, using the very basics that every well-stocked kitchen had back then.

In my effort to bring some of my childhood back into my kitchen, I went through my old cook books and found some hand written recipes that I copied from my mother’s recipe file.  I do certainly hope you try at least one of these recipes and perhaps start your own tradition of handing down from your own mother to your loved ones, the homemade simple goodness from to your own heritage family recipes; the ones that helped shape and make you who you are.  You really are what you eat.

TOMATO SOUP CAKE

This sturdy cake was always a hit.  Prepare this spice cake for a special after school snack or tucked into a lunch box.

• 1 cup brown sugar
• 1/2 cup butter
• 1 egg
• cream ingredients together
• Add:
• 1 tsp cloves
• 1 tsp nutmeg
• 1 tsp cinnamon
• Sift and add:
• 2 cups flour (spelt use 2 1/2 cups)

Add:

• 1 tin tomato soup
• 3/4 cup raisins
• 1/2 cup chopped walnuts, pecans or sliced almonds
• 1 tsp vanilla
• pinch of salt

Stir well, put in cake pan and bake 350 degrees for 40 minutes.

*may ice with cream cheese icing or serve as is.

CREAM CHEESE ICING

• 8 oz cream cheese
• 1/4 cup soft butter
• 3 cups icing sugar
• juice of 1/2 lemon and rind

Cream cheese and butter until light and fluffy.  Add sugar until icing is spreading consistency.  Add lemon juice and rind.  Frost the cake.

LEMON SQUARES

A delightful treat served at picnics and social functions.  Quite yummy.  Our church cookbook had this awesome recipe.

crumb mixture:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup brown sugar
• 3/4 cup flour (spelt is my choice)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup melted butter
• filling:
• 1/2 cup lemon juice
• 1 can eagle brand condensed milk

In a greased pan put 1/2 cup of crumb mixture and pack well, then pour all of the filling over evenly. Top with the rest of the crumb mixture spreading evenly.  Bake 350 degrees for 20 minutes.  Cool and cut.

BAKING SODA TEA BISCUITS

A real hit recipe.  I can remember being “snowed in” with only my mom and little sister and there was no bread and I think no hydro, so my mom made these biscuits for us in the wood stove.  We hoped to be snowed in for a very long time, they were so good.

• 1 3/4 cups flour sifted ( 2 cups spelt)
• 1 tsp salt
• 1 1/2 tbsp sugar
• 1 1/2 tsp baking soda
• 2 tsp baking powder
• 5 tbsp cold butter, cut into chunks
• 3/4 cup milk, (sour milk is best or buttermilk)

Combine dry ingredients in a bowl.  Cut in butter with two knives or a pastry blender.  Add milk until dough just comes together. Put dough on cutting board and cut in circles using a large drinking glass dipped in flour, or shape in a square and with a knife cut into biscuit sized pieces.  Bake 425 degrees for 20 minutes until biscuits are golden.  Serve with butter and preserves if you have some.

DATE & NUT BREAD

Yumm, this bread is like banana bread only way better. 

• 1 1/2 cups chopped dates
• 1 cup boiling water
• 1/2 cup chopped nuts
• 3/4 cup brown sugar
• 1 egg beaten
• 1/4 cup butter, melted
• 1 tsp vanilla
• 2 cups flour (can use whole wheat) or (2 1/2 cups spelt)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Combine dates and water and let stand until cooled.  Stir in nuts, sugar, egg, butter and vanilla.  Combine remaining ingredients and add to date mix.  Pour into loaf pan and bake 350 degrees for 50-55 minutes.

My apologies to all those dads, granddads, uncles and all those male influences we had in our lives who also had their own special recipes that so wowed us all growing up. (My childhood best friend, Julie’s dad made the best potato soup, and the only potato soup I have ever remembered and enjoyed.) You too were also an important and integral part of our lives, and your recipes were so cool too. I thank you. L.L

Everything Daikon! Let me count the ways you can enjoy eating it…Daikon may very well become a staple favourite in your home kitchen once you learn how many numerous ways this low-calorie, nutrient rich vegetable can be eaten. The white tuber even aids in digestion. So grab your knife and show off your culinary cutting skills for dinner tonight or your next family get together. Enjoy! Get ready to get creative!

Daikon is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips. It also can be stir-fried, grilled, baked, boiled and broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.

For Chips, vegetable trays or Stir Fries - Simply peel Daikon with a vegetable peeler and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with your favorite sour cream or yogurt dip. Cut into Julienne strips for relish trays, salads or stir-frys.

DAIKON PANCAKE

You will enjoy these crispy savory pancakes. They are a unique and tasty way to enjoy daikon radish. This yummy side dish is sort of a modified latke. If you like spiciness and the slight bitter taste of radish, you’ll love this recipe. Have them with ketchup or sour cream.

• 1 1/2 cups grated daikon radish
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/2 red onion, chopped
• 1 egg, beaten
• 1/2 cup spelt bread crumbs or seasoned bread crumbs
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/2 cup oil for pan frying

Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.

Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.

Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown on both sides, about 3 minutes per side. Drain on paper towels.

DAIKON SWEET AND SOUR SLAW

This recipe makes as much or as little slaw as you need.  Make this for your next potluck or picnic. 

• 1 – 2 cups shredded daikon
• 1 – 2 shredded carrots
• Salt lightly and let sit 5 minutes, then squeeze out.
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/4 tsp salt

Heat to dissolve the sugar then cool to room temperature before use. Let salad stand at least 30 minutes before serving; will keep up to 3 days if refrigerated.

DAIKON FRITTERS

Shred Daikon on a grater or in a food processor. Mix with beaten 1 egg, and enough flour, salt and pepper to make a thick pancake-like batter. Drop and flatten out a dollop into hot oil and turn once while browning both sides, or alternatively using a non-stick pan, put in enough oil to allow for browning of fritters, brown both sides and finish them off by baking them in a 350 degree oven for 15 minutes.

A little spring onion is nice in this recipe.

KOREAN BRAISED DAIKON

• Washed daikon
• Water
• ½ teaspoon soy sauce

Cut the white root into half-inch slices. Put in a saucepan with one-half to 1-inch of water, depending on how many you’re cooking.

Bring to a boil, cover, reduce heat to medium-low and cook for 6-9 minutes.  Remove cover.  Add soy sauce and simmer for 3 more minutes, or until the root is soft but firm. Try it. You’ll be pleasantly surprised.

CHICKEN DAIKON SOUP

• 1 chicken carcass, parboiled or 6 cups chicken stock and one chicken breast cut into chunks
• 1 daikon peeled and sliced into circular chucks
• 1 tomato
• 1 small red onion
• 1 small knob ginger slightly crushed
• handful of spinach or tatsoi leaves
• pinch of turmeric
• pinch of salt to taste
• 2 cloves garlic slightly crushed

Add parboiled chicken bones (or stock), daikon, tomatoes, onions, ginger in a pot and fill with water to submerge the chicken. Add a pinch of turmeric. Turn on heat high and bring to a boil. When boiling, lower heat and simmer for about 20 – 30 minutes till chicken is cooked and daikon turns tender. Add salt to taste. Turn off heat. Add spinach, crushed garlic and cover pot to allow remaining heat to slightly cook the vegetables.  A drizzle of sesame oil to taste puts another layer of flavour to this soup.

DAIKON OMELETTE

• 1 small to medium-sized daikon, peeled, then finely grated or thinly sliced
• 1 green onion, finely diced
• 1 egg, lightly whisked; salt and white pepper.

Add a tiny bit of oil to a non-stick pan and when oil is heated, add in green onions and daikon and fry briskly. Allow the daikon to cook (about 5-8 mins) in the pan, moving around in the pan, to prevent strips from sticking together. Add a bit of salt and dash of pepper to the daikon and fry well in the pan. When daikon strips start browning in the pan, add in the whisked egg evenly around the pan, to form a round omelette shape. Wait till the underside of the egg is slightly browned, then flip the egg over, or break the omelette into several big pieces in the pan to get the other sides get cooked evenly and thoroughly).  Good for brunch served alongside a fresh salad or toast.

JAPANESE STYLE POTATO SALAD

Family picnic or any get together where you want something quick and easy that will have everyone coming back for more.  This recipe is so refreshing with a sprinkle of cilantro or spring onion on top.

Dressing:

• 1 cup mayonnaise
• 1/2 cup white vinegar
• 1/4 cup lemon juice
• 1 Tbsp honey
• 1 tsp dry mustard
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped white onion

Combine and refrigerate. Can make a day ahead

Salad:

• 4 large potatoes, roasted or steamed, cooled and sliced or diced (leave skin on optional)
• 1 daikon peeled, halved and sliced
• 1 large carrot peeled and sliced
• 8 large escarole or romaine leaves torn in 1” pieces
• 1 cup very thinly sliced red onion
• 1 cup thinly sliced cucumber
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper.

Toss all together in a large bowl. Pour dressing over and let stand for 20 minutes before serving.

PICKLED DAIKON

This recipe can be made in a style very close to sauerkraut and served as a side dish or garnish.

• Daikon thinly sliced, or in julienne sticks
• Carrot thinly sliced or in julienne sticks
• 1 cup sugar
• 2 tsp salt
• 2 1/2 cups white vinegar
• 2 cups warm water to dissolve sugar.

Cut up daikon and carrots, sprinkle with 4 tsp sugar and 2 tsp salt.  Mix well about 3 minutes.  rinse and strain through a colander.  Pack into clean jars and pour pickling juice over top.  Seal and refrigerate.  Let stand for 24 hours.  Will keep for up to 6 weeks.

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Get ready in the kitchen for some amazing and relatively easy creations this season.  You will please the crowd with these two recipes.  Oven Roasted Winter Squash, Spinach and Three Cheese Crepes, and Oven Roasted Savory Winter Squash Soup.  Any variety of squash will work with these recipes, with various flavours and textures, depending on the variety of course.

Winter squash is such a versatile veggie, that I never cease to discover new and exciting things to do with them.  A real staple storage crop that promises to sustain the heart and soul throughout much of our winter season.

OVEN ROASTED WINTER SQUASH, SPINACH AND THREE CHEESE CREPES

Hazelnuts add crunch to the soft, rich filling in this vegetarian entrée – guaranteed to please cheese lovers, too. 

8 – 6 inch round fresh crepes

Basic Savory Crepe Recipe

• 1 cup white spelt flour
• 2 eggs
• 1/2 cup unsweetened rice milk (almond milk, or soymilk or regular milk)
• 1/2 cup water
• 1/4 tsp salt
• 2 tbsp melted butter

Sift the spelt flour through a fine colander into a medium bowl. Add eggs to the spelt flour and whisk together.

Gradually add milk of choice and water and whisk until smooth. Add salt and melted butter and give it a final whisk.

Heat a small skillet over medium heat. Once you can feel the warmth by placing your hand over the pan, spray on a thin layer of olive oil. Add 1/4 cup of batter to the pan. Immediately move the pan around, tilting it in a circular motion, to get a thin layer off batter all over the pan.

Cook the crêpe about 1 1/2 to 2 minutes, it is done when the bottom has browned. Flip using a rubber spatula to get under the edge and heat the other side through about 30 seconds.  Pile finished crepes on a plate so that they’re ready for filling.

Filling:

• 1 butternut squash
• 4 garlic cloves
• 1/2 onion, cut into chunks
• 2 tbsp extra virgin olive oil
• 1 tsp lemon juice
• 1/4 tsp each salt and pepper
• 1/2 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 tbsp chopped fresh sage
• 3/4 cup coarsely chopped toasted hazelnuts
• 1 bunch spinach, trimmed
• 1 tbsp extra virgin olive oil
• 1/2 tsp each salt and pepper

Peel and cube squash to make about 4 cups and place in roasting pan. Add garlic, onion, oil, lemon juice, salt and pepper; roast in 425°F oven until tender, about 40 minutes. Let cool.

In food processor, purée together squash mixture, ricotta, Parmesan cheese and sage. Stir in hazelnuts. Rinse spinach. Shake off excess water. In large saucepan, cook spinach, with just the water clinging to leaves, over medium-high heat until just wilted, about 3 minutes; drain in colander. Let cool; squeeze out liquid and chop spinach in rough bite sized pieces. Fold spinach into Squash mixture. Set aside. (This step can be made ahead of time)

White Cheese Sauce:

• 2 tbsp butter
• 3 tbsp spelt flour
• 2-1/4 cups rice milk or regular milk,
• 1/4 tsp each salt and pepper
• 1/4 tsp ground nutmeg
• 2-1/2 cups (625 mL) shredded white old cheese

In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes. Whisking constantly, slowly add milk; bring to a slight boil. Reduce heat and simmer, whisking often, until bubbly and thickened, about 5 minutes. Whisk in salt, pepper and nutmeg. Remove from heat and whisk in 2 cups of the cheese until smooth.

Spread 1 cup of sauce in 13- x 9-inch glass baking dish. Set aside. (this sauce can be made ahead of time if need be)

Spread scant 3 – 5 tbsp squash and spinach filling in the centre of a crêpe and roll it up, leaving the ends open or tucked under is totally your choice. Place crepes snugly, seam side down, in dish with the sauce. Pour remaining sauce over top and sprinkle with the remaining white cheese.

Bake on rimmed baking sheet in 375°F oven for 2o minutes. Uncover and bake until bubbly and cheese is lightly browned, about 15 -20 minutes. Let stand for 5 minutes before serving.

Serve along side a bed of fresh baby greens with a light vinaigrette dressing, and a huge glass of your choice Red or White.

FYI

This dish can be made ahead, covered and refrigerated for up to 2 hours. Crepes may be substituted with lasagna noodles and baked for 40 minutes or until golden brown and bubbly.

Here is something quick and relatively easy to whip up on a cold damp day when all you want is to warm up the kitchen with some heartwarming memories-of-home and aromas of satisfying and soothing comfort foods.

OVEN ROASTED SAVORY WINTER SQUASH SOUP

• 1 or 2 Winter Squash such as Acorn, Blue Kuri, Hokkaido, Butternut, Hubbard peeled, seeded, and cut into 1-inch cubes
• 2 large Onions, chopped fine
• 6 cloves of Garlic
• 3 tablespoons Curry Powder or Cinnamon or Cumin
• 1 teaspoon Salt
• 3/4 teaspoon freshly Ground Pepper
• 6 tablespoons Olive Oil
• 8 cups Low Sodium Vegetable Broth or Chicken Broth
• Sour Cream for topping if desired

Preheat oven to 400°F. In a large bowl, toss butternut squash, onions, garlic, spice of choice, salt, and pepper with vegetable oil to coat. Divide between 2 roasting pans or one large cookie sheet and roast until browned, 45 minutes.

Using a blender, puree batches of roasted squash with vegetable broth.

Transfer to a large pot and heat. Serve warm with a dollop of sour cream.

Choose a Horned Melon fruit that have a fully ripened. It will have an orange rind with spikes. If you can not find a fully ripened fruit, wait to have a turn orange before eating it. Cut the fruit in half crosswise. Set the one half aside.  Hold the remaining half to your mouth. Slowly,press the fruit from the lower end. Small, semi-slimy sacs of fruit, each containing a cucumber-like seed, should come to the cut surface of the fruit.  Beat or suck up at least one sac of fruit and seed.  Chew or suck on the sac of fruit, swallowing it once you have savoured the flavour.

Things to do with Jelly Mellon

BEEF WITH JELLY MELON SAUCE

The flavour of a horned melon is described as a citrusy cucumber. It makes an interesting complement to beef. This recipe is served as a salad entrée.

• 1/2 horned jelly melon
• 3 tablespoons lime juice
• 1 green onion, minced
• 1 teaspoon light olive oil
• 1/4 teaspoon cumin
• 1 garlic clove, minced

Beef:

• 1/2 horned melon
• 1 pound lean beef sirloin, trimmed of all fat
• 4 cups shredded lettuce
• 1-1/2 cups julienne-cut cucumber

To make sauce:  Cut 1/2 horned melon into halves lengthwise. Use a grapefruit knife or a small sharp knife to scoop out pulp. Combine the melon pulp, lime juice, green onion, oil, cumin, and garlic in a blender or food processor. Cover and process until well blended.

To make beef:  Cut 1/2 horned melon into halves. Cut crosswise into thin slices. Cut off skin. Cut the beef into thin slices. Grill or broil the beef to desired doneness. Arrange the lettuce on a large salad platter. Top with the grilled beef, melon slices and cucumber sticks. Spoon the sauce over the top.

MINTY BLOW-FISH KIWANO COCKTAIL

• 1/2 Kiwano melon
• 3 mint leaves fresh
• 2 ounces gin
• 1/2 ounce fresh squeezed lemon juice
• Ice cubes
• Sparkling wine

Slice Kiwano Melon in half size. Cut around the edges of the melon between the skin and the flesh. Use a spoon to dig out the flesh and place in cocktail shaker. Keep the melon half.

Add the Mint leaves to the shaker, mash a bit and shake vigorously .  Add gin and lemon juice to mixture.

Shake well with ice pieces and strain in to melon half, or use a martini glass if you are too prissy to hold a prickly cup. Top with sparkling wine.

Garnish with lemon or kiwano slice.

KIWANO & LIME VINAIGRETTE

Here’s a simple salad dressing using fresh kiwano juice.

• 1 whole kiwano (horned cucumber)
• ½ cup extra virgin olive oil
• 1½ Tbsp Dijon mustard
• juice of 1 lime
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Cut the kiwano in half lengthwise and scoop out the pulp. Press kiwano pulp through a sieve to extract juice. Discard seeds and pulp.

In a blender or food processor, blend all ingredients until smooth. Season with Kosher salt and freshly ground black pepper.

Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld. Give the dressing a good whisk

CREAMY AVOCADO AND HORNED MELON DRESSING

• 1 horned melon
• 1 small ripe peeled avocado
• 1 small garlic clove
• 1/4 cup low-fat buttermilk
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Cut horned melon in half lengthwise; scoop out pulp. Place pulp in a fine sieve over a bowl. Press pulp with the back of a spoon to extract juice; discard juice. Place pulp and remaining ingredients in a blender or food processor; process until smooth. Store in an airtight container in the refrigerator up to 3 days.