Category Archives: Recipes-Spring

Cucumber Honeydew Salad with Feta

Directions:

In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper. Add melon, cucumber, onion, and dill weed. Toss to combine. Cover; chill up to 8 hours. Let stand 20 minutes before serving. Just before serving, top with feta.

Ingredients:

  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon poppy seed (optional)
  • 1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5
  • cups)
  • 1 cucumber (12 oz.), unpeeled, and cubed (2 cups)
  • 1/3 cup finely chopped red onion, briefly rinsed
  • 3 tablespoons chopped fresh dill weed
  • 4 ounces feta cheese, crumbled (1 cup)

Zucckies (Zucchini Cookies)

Directions:

Preheat oven to 350 degrees. Grease a cookie sheet. Beat butter and sugar until creamy. Add eggs and vanilla. In a separate bowl, combine flour, soda, cinnamon and salt; stir in raisins; add to egg mixture. Then stir in zucchini and oatmeal. (mixture will be stiff and difficult to stir, but cookies will be moist) drop by teaspoonful onto cookie sheet. Bake 10-12 minutes.

Ingredients:

  • 1 c butter
  • 1 1/2 c sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 c whole wheat flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 c raisins
  • 2 c grated, peeled zucchini
  • 3 1/2 c oatmeal

Grill-baked Berry Bread Pudding

Directions:

Whisk eggs, milk, sugar and cinnamon in a bowl. Add bread cubes and; soak 30 minutes. Butter a sheet of nonstick foil and add the bread mixture; form a packet. Grill over indirect heat, turning a few times, 35 minutes.

Ingredients:

  • 2 eggs
  • 1 cup milk
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 4 cups bread cubes
  • 1 cup berries
  • Butter
  • Large sheet of foil