Broccoli with Toasted Garlic and Orange

olive oil garlic 1/4 tsp red pepper flakes		Heat the 1 tablespoon olive oil and 2 heaping tablespoons minced garlic in same skillet over LOW heat until garlic is toasted, about 6 minutes, stirring occasionally. Stir in red pepper. Transfer to small bowl, leaving oil in skillet.
broccoli 1/4 cup water		Use 1 medium head broccoli (or 1 pound broccoli crowns). Cut off the broccoli stalk very close to florets. Trim the "skin" off the broccoli stems and cut them up into small pieces. Cut or break florets into small pieces. This should yield about 8 cups. Over HIGH heat, toss broccoli and water in skillet. Cover and let steam/saute for about 8 minutes (or less - check it after 6 minutes), stirring occasionally.
1 Tablespoon oyster sauce zest from an orange or lemon (toasted sesame seeds)		Add oyster sauce and orange zest. Stir in toasted garlic. Serve topped with toasted sesame seeds if you desire.

Terri Purcell

Oven Roasted Root Vegetables

This is beautifully colored and delicious, with just the flavors of the vegetables coming through. It is wonderful served right out of the oven, but also is equally fine served at room temperature.

		Oil a large lasagna or roasting pans**, and put in oven. Turn oven to 425.
Butternut squash Carrots Red Onion White/Yellow Onion Shallot		Peel butternut squash - and cut into chunks. (approximately 1.5 inches) Peel carrots and cut into similar size chunks. Peel shallots but leave whole, unless they are very large. For the onions, I peel but try to leave on the root end (to hold the wedges together). Cut into vertical wedges - eighths or quarters depending on the size of the onion. Note: you can also use sweet potatoes, or white or red potatoes ( fingerlings are wonderful!). I sometimes add mushroom caps or garlic cloves after the first 20 minutes.
Extra virgin olive oil Black pepper		Toss all vegetables into large bowl with some extra-virgin oil and freshly ground black pepper, and mix to distribute the oil. Transfer the vegetables to the preheated pan/s. Bake for 20 minutes. Then shake the pan to move the vegetables around, or use a spatula to turn them over. From now on, you need to bake for another ten minutes, then check if the vegetables are done. Depending on the size of the chunks, some may cook much faster than others - just remove them to a side dish to keep them from overcooking. Just keep repeating the every 10 minutes check until all the vegetables are nicely browned and cooked. You will learn after a while how long things take -- I haven't made this since last winter and have forgotten already! Other recipes say it may take as much as 50-60 minutes total; but I must make smaller chunks because I thinks it's usually in the 30-40 minute range.

** A cookie-sheet with sides also works, but you have to be more careful when shaking. You do not want the vegetables jammed together, so based on how many vegetables you are making, you may need to use a second pan (I almost always do)

Connie Clark

Fruit Salsa

Fruit salsa adds a bright color and flavor to your dinner plate, especially with salmon or chicken or lamb.

fruit		I usually use 1 mango, cut into quite small chunks. But papaya is excellent, as is cantaloupe or honeydew, or clementines, or orange and grapefruit, or fresh peaches.
lime		Put the cut up fruit in a medium bowl and add juice from one-half lime.
onions		Use a shallot, or red onion, or scallions, or mild onion, or a mix of them. Chop them very fine and add to fruit.
jalapeno		Remove seeds and ribs from a jalapeno (half if it is large), chop finely and add to fruit. (I just use jarred pickled jalapenos, so they are always available)
cilantro (mint) black pepper		Sliver 6-8 cilantro leaves and add to fruit. I sometimes add fresh mint leaves if I have them.. Add freshly ground black pepper. Taste and add more lime juice as needed ** Best to make at least an hour ahead, to let the flavors meld. It is still good served the next day, but gets too mushy after that.

** If the fruit is very soft, or the mixture just tastes bland, I add julienned zucchini or radishes to give it some texture and bite, or some extra virgin olive oil to give it some richness. Sometimes I will add some ground coriander and cumin.

Historical note: I had never made a fruit salsa until about ten years ago, when this very simple recipe caught my eye and I've been experimenting ever since !

• 1/4 c snipped basil or mint
• 1/4 c finely chopped red onion
• 1 tsp grated lemon or orange peel
• 2 oranges sectioned/chopped
  .. or 11 oz can mandarin oranges, drained
• 1 Tbl olive oil
• a bit of rice wine vinegar

Connie Clark

Oven Roasted Potatoes

Serves: 4

		Preheat oven to 400.
4 baking potatoes** 1/4 cup olive oil 2 Tbl fresh herbs 2 tsp cracked black pepper kosher salt		Cut potatoes into wedges (do not peel) Toss together potatoes and oil. Add fresh herbs (rosemary, thyme, and basil), chopped and pepper and salt, and mix. Spread on a baking sheet in a single layer (not touching) in 400 degree oven until golden brown (about 15-20 minutes). Turn once.

** This works equally well with sweet potatoes or red potatoes.

Linda Ade Ridder

Happy's Rice

Serves: 10-12

		Preheat oven to 325 degrees.
4 cups water 4 bouillon cubes		Dissolve bouillon cubes in water. (Or use equivalent amount of broth)
2 cups long grain rice 7 Tbl butter       or margarine onions, chopped		Brown rice and onions in butter until golden. Transfer to casserole, add broth, and bake at 325 degrees for 45 minutes.
1 Tbl butter mushrooms slivered almonds		Saute mushrooms and slivered almonds in butter and add to rice mixture.

Linda Ade Ridder

Home Baked Beans

Makes plenty to serve at a well attended potluck

This is one of my favorite dishes to prepare and serve when we head off to a Beach Watcher potluck. I get many requests for the recipe and am willing to share it. The recipe was from my father who loved creating new taste sensations in the kitchen.

2 pounds white beans scant tsp. salt		Cover beans with water and soak overnight. Rinse. Cover with fresh water and a scant tsp. of salt. Cook beans until soft 1 - 2 hours.
1 pound slab bacon - diced 1 large onion - chopped 3 cloves garlic - minced		Saute bacon until brown. Saute onion and garlic in bacon grease. Put the beans, their cooking water, bacon, onion and garlic in roaster pan.
1/2 - 3/4 pound brown sugar 1 small bottle ketchup 5 T mustard    (yellow French's kind) 1 tsp. cumin		Add to roaster pan.
1/2 - 1 cup molasses BBQ sauce celery seed chili powder Worcestershire sauce		Add molasses to roaster pan (for taste and color) ( I use 1 cup) Add other ingredients to taste. I usually use ... one jar of BBQ sauce - any flavor 1 tsp of celery seed 1 tsp chili powder 2 T. Worcestershire sauce Bake at 350 degrees for 1 - 2 hours. Can be frozen

Alice Blandin