Recipes

BREAKFAST PARFAIT

A wonderfully healthy on-the-go breakfast.

2 cups pineapple
1 cup raspberries or strawberries
1 cup vanilla yogurt
1 cup blueberries
½ cup oatmeal or granola

1. In glasses layer the pineapple, raspberries, yogurt, and blueberries.
2. Top with the oatmeal

CARL'S NUTTY FLAPJACKS

¾cup Christine & Rob's Pancake & Crepe Mix
½ cup Christine & Rob's Oatmeal
1 doz. Fresh To You Produce Dry Roasted Hazelnuts (optional)
1 egg
¾ cup water
touch of nutmeg
a bit more cinnamon
2 drops vanilla concentrate

Mixing Instructions:
Chop hazelnuts in food processor to desired size. Mix dry ingredients with hazelnuts. Mix in cinnamon, nutmeg, and vanilla. Add 1 egg and water. Mix well.

Makes about 9 pancakes (4" diameter)

POTATO AND BROCCOLI SOUP

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 ¾ pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
1 ½ pounds boiling potatoes (about 5), peeled and cut into ½-inch cubes
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 ¾ teaspoons salt
¼ teaspoon fresh-ground black pepper
½ cup grated parmesan

1. In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
2. Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes
3. In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir ¼ cup of the grated parmesan into the soup, and serve the soup topped with the remaining cheese.

CAESER CHICKEN WRAP

Great for if you're in a hurry. Easy to make and not too much mess.

4 flour tortillas
¾ cup chive and onion cream cheese
3 cups romaine lettuce, washed and torn into pieces
2 tablespoons Caesar salad dressing
1 cup grilled chicken slices
croutons (optional)

1. Spread the cream cheese on the flour tortillas
2. Mix together the lettuce and salad dressing and spread evenly on the tortillas
3. Put the chicken and croutons on top of the lettuce. Roll tortillas and enjoy.

CHEESY CAULIFLOWER BAKE

1 head cauliflower, cut into florets
2 tablespoons butter
2 tablespoons milk
½ teaspoon salt
freshly ground white pepper to taste
½ cup grated Swiss cheese
¼ teaspoon grated nutmeg
3 tablespoons bread crumbs
3 tablespoons grated parmesan cheese

Cook cauliflower until tender. Mix well with butter, milk, salt, pepper, and Swiss cheese in a casserole dish and sprinkle with the nutmeg, bread crumbs, and Parmesan. Bake until cheeses melts and is lightly golden brown at 350°F.

BLUEBERRY COBBLER

½ cup sugar
1 tbsp cornstarch
4 cups fresh or frozen blueberries
2 tbsp water
1 cup Christine and Rob's pancake and biscuit mix
¼ cup milk
1 tbsp sugar
1 tbsp melted butter

1. Mix sugar and cornstarch in large saucepan, stir in blueberries and water. Heat to boiling, stirring; boil and stir 1 minute. Pour into greased 9 x 13 inch baking dish. Mix remaining ingredients until soft dough forms. Drop dough onto hot blueberry mixture. Bake in a 425° oven for about 15 minutes or until golden brown.

BLUEBERRY PEACH CRUNCH

1 qt. canned peach halves
2 cups fresh or frozen blueberries
1 cup flour
½ cup rolled oats
1 cup firmly packed brown sugar
½ cup melted butter

1. Arrange peach halves on bottom of 9 x 13 inch baking dish and cover with blueberries.
2. Combine dry ingredients and mix well. Use a fork to stir in butter to make a crumble. Sprinkle topping over filling and bake at 350° for 30 to 35 minutes.

RASPBERRY BARS

One of my personal favorite desserts. Not to sweet but not unsweet either...I like to eat these for breakfast as well.

2 cups buttermilk biscuit baking mix
1 cup oats
¾ cup packed brown sugar
½ cup butter softened
raspberry syrup (it calls for one cup but I usually use more)

1. Heat oven to 400 degrees F. Grease square pan, 9x9x2 inches. Mix baking mix, oats, butter, and brown sugar in a large bowl until mixture is crumble
2. Press half of the crumble mixture in the pan. Spread fruit over crumbly mixture. Top with remaining crumble mixture and press gently into fruit
3. Bake 25 to 30 minutes or until light brown. Cool, cut and serve

CONFETTI VEGETABLE COUS COUS

Makes 6 side dish servings

1 cup cous cous, whole wheat or regular
1 cup water
3 tbsp butter, or extra virgin olive oil (divided use)
½ teaspoon salt
½ cup celery, finely diced
½ cup fresh mushrooms, finely diced
½ cup red bell pepper, finely diced
½ cup carrots, finely diced
¼ cup curly parsley or italian parsley, finely chopped
juice of ½ lemon
salt & freshly ground pepper to taste


In large saucepan, combine water, 2 T of the butter or olive oil and salt. Bring to a boil. Remove from heat and pour cous cous into the saucepan. Cover and let stand for 5 minutes.

In the meantime, heat 1 T olive oil or butter in a nonstick saute pan on medium high. Add celery and carrots and cook for 5 minutes, stirring often. Add mushrooms and red bell pepper and cook for 5 – 6 minutes more, until vegetables are soft. (Add a little water to pan if dry).

Add cooked vegetables to cous cous, along with parsley, lemon juice, salt & freshly ground pepper. Fluff with a fork until all ingredients are combined.

FRESH CORN SALAD

(adapted from The Fresh Market recipe)
Serves 8 as a starter salad or 4 as a side dish.

4 ears corn, husks & silk removed
1 8oz. package cherry tomatoes, halved
1 tbsp chili powder
2 tsp cumin
2 limes, juiced
½ cup Extra Virgin Olive Oil
3 tbsp fresh jalapeno pepper, minced
3 tbsp fresh cilantro
salt & freshly ground pepper to taste

In a large bowl, combine chili powder, cumin and lime juice. Slowly add olive oil, whisking to combine thoroughly.

Remove corn kernels from cobs and set cobs aside. Add corn kernels & jalapeno to large bowl. Scrape “milk” from corn cobs with the blunt edge of a knife into the bowl. Toss well and add cherry tomatoes and cilantro to salad mixture. Add salt and freshly ground pepper to taste. Gently toss again.

Serve as a starter salad or as an accompaniment to grilled meats.

QUICK FRESH TOMATO BRUSCHETTA

Makes approximately 24 slices.

1 multi grain baguette, thinly sliced on an angle
olive oil
cooking spray
2 cloves garlic, peeled & cut in half
4 medium tomatoes, halved and sliced (heirlooms are wonderful)
1 cup mozzarella, grated
¼ cup fresh basil, julienned
salt & fresh ground pepper to taste

Lightly toast baguette slices in 400 degree oven, turning once to crisp both sides. Cool slightly and rub one side of each slice with cut side of garlic. Lightly brush each slice with a little olive oil.

Coat a large nonstick saute pan with cooking spray and heat on medium high. Place tomato slices in a single layer in pan (may have to do a few batches). Sprinkle lightly with salt and fresh ground pepper. Top with some of the grated mozzarella and julienned basil. Cover pan and heat just until tomatoes are warm and cheese is melted.

Place one tomato slice on each piece of the toasted baguette. Serve warm or at room temperature.