Black Bean Chili Soup
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 Source: Barbara Linnehan, Holy Apostles Mission, Mechanicsburg PA Servings: 8 Freezes well. Ingredients 12 oz. uncooked black beans (rinsed) water 2 Tbsp. plus 2 tsp. olive oil (can substitute tomato juice) 2 cups chopped oinoins 2 Tbsp. chopped seeded green chili pepper … Read More

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Stir Fry Green Beans
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 Source: Spiral Path Farm (http://www.spiralpathfarm.com/beans.html) Servings: n/a Ingredients 3-4 cups fresh green beans, snapped in half 1/4 C oil (olive oil if oil day) 3/4 C thin sliced onion Salt and pepper to taste 2 T sesame seed 1/2 C … Read More

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Roasted Harvest Vegetables
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 Servings: 4 This simple technique relies on farm-fresh veggies at peak flavor – not exact measurements – for success. Enough vegetables to cover the bottom of a rimmed 12″x15″ baking sheet in a single layer will serve approximately 4 guests.  NOTE: … Read More

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Raw Fried Potatoes
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 Source: Betty Groff’s Pennsylvania Dutch Cookbook Servings: 4-6 “It took me years to realize why some raw fries were so much better than others. The secret is to add water while frying. The best ones I ever ate were made … Read More

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Greek Style Green Peppers
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 Source: Maryann Mawhinney Servings: n/a Ingredients 1 lb. green peppers (can use other colors) 2 cups water 6 T olive oil 1/3 cup lemon juice 1/2 t Salt ————— Tie all the ingredients listed below in cheesecloth: 2 T chopped … Read More

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Crockpot Sweet Potatoes and Cranberries
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 Source: Food.com (Chicagoland Chef du Jour) Servings: 6 Original recipe found at Food.com (http://healthy.food.com/recipe/crock-pot-sweet-potatoes-cranberries-with-toasted-pecans-267920) Ingredients 3 sweet potatoes, uncooked, peel, and dice 1 cup cranberries, fresh (defrosted) or 1 cup frozen cranberries, can omit (defrosted) 1 apple, peeled & diced … Read More

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