RECIPES
July 21, 2007	Volume 5
Produce: Corn Carrots Yellow Beans Green leaf Boston Lettuce Cilantro Chives Lemon Balm Zucchini Yellow Squash Kale Collards Bok Choi Pickling Cukes Swiss Chard Due to availability not all shares will have the exact same contents.	Black Bean And Corn Salad INGREDIENTS 1/3 cup fresh lime juice 1/2 cup olive oil 1 clove garlic, minced 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 2 (15 ounce) cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado - peeled, pitted and diced 1 red bell pepper, chopped 2 tomatoes, chopped 6 green onions, thinly sliced 1/2 cup chopped fresh cilantro DIRECTIONS Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. Zucchini Boats on the Grill INGREDIENTS 2 medium zucchini 1 slice 12 grain bread, torn into small pieces 1/4 cup bacon bits 1 tablespoon minced black olives 1 jalapeno pepper, minced 3 tablespoons diced green chile peppers 1/4 cup minced onion 1/4 cup chopped tomato 6 tablespoons shredded sharp Cheddar cheese 1 handfull fresh basil seasoned salt to taste ground black pepper to taste DIRECTIONS Prepare the grill for indirect heat. Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp. In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper. Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil. Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender. Yellow Squash and Zucchini Delight INGREDIENTS 1 zucchini, sliced 1 yellow squash, sliced 1/2 small head cabbage, sliced 1 large onion, sliced 1 (14.5 ounce) can fat-free chicken broth DIRECTIONS In a large pot place zucchini, yellow squash, cabbage and onion. Pour broth over vegetables and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 20 to 30 minutes. Zucchini Galore INGREDIENTS 3 zucchini 1 sweet onion 2 tablespoons olive oil salt to taste DIRECTIONS Cut zucchini in half lengthwise, then slice crosswise into thin half-moons. Cut onion into large dice. Heat a large skillet over medium-high heat. Pour in olive oil, then saute onion until lightly browned. Stir in zucchini and continue to saute until zucchini is soft and lightly browned. Season with salt to taste. Veggie Stir-Fry INGREDIENTS 2 teaspoons cornstarch 1/2 cup cold water 3 tablespoons soy sauce 1 cup fresh broccoli florets 1 medium carrot, thinly sliced 1/2 small onion, julienned 1 tablespoon vegetable oil 1 cup shredded cabbage 1 small zucchini, julienned 6 large mushrooms, sliced 1/2 teaspoon minced garlic Hot cooked rice DIRECTIONS In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired. Stir-Fried Bok Choy with Tofu 8 large bok choi stalks 1 package firm tofu 2 tablespoons cornstarch 3 shallots 2 tablespoons vegetable oil 2 tablespoons oyster sauce 2 tablespoons vegetable oil teaspoon salt Remove leaves from bok choi stems. Cut leaves into 2 inch pieces; cut stems into -inch slices. Do not combine stems and leaves. Coat tofu with cornstarch. Cut shallots into thin slices. Heat wok or skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat sides. Add tofu 2 pieces at a time turning once. Remove as necessary. Return all tofu once cooked and add oyster sauce; toss until tofu is evenly coated. Remove from wok. Add 2 tablespoons of oil, add shallots; cook for 30 seconds. Add bok choi stems and salt; stir fry 1 minutes. Add tofu and bok choi leaves. Cover and cook one minute. Slow Cooker Collard Greens INGREDIENTS 4 bunches collard greens - rinsed, trimmed and chopped 1 pound ham shanks 4 pickled jalapeno peppers, chopped 1/2 teaspoon baking soda 1 teaspoon olive oil ground black pepper to taste garlic powder to taste DIRECTIONS Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil. As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours. Cucumber and Blue Cheese Salad INGREDIENTS 1 cucumber, cubed 1 tomato, cubed 3 stalks celery, cubed 1 (3.25 ounce) can sliced black olives, drained 1/4 cup crumbled blue cheese 1/2 cup red wine vinegar DIRECTIONS Place the cucumber, tomato, celery, black olives, and blue cheese in a mixing bowl. Pour in the red wine, mix, and you're done!