Warm Turnip Green Dip

• 5 bacon slices, chopped½ sweet onion, chopped
• 2 garlic cloves, chopped
• ¼ cup dry white wine
• 2 bunches of fresh turnip greens, cooked and chopped
  (or 1 16 oz package frozen turnip greens, thawed and chopped)
• 12 oz cream cheese, cut in pieces
• 1 ((8 oz) container of sour cream
• 1/2 tsp dried crushed red pepper
• ¼ tsp sea salt
• 3/4 cup freshly grated parmesan cheese 

1. Cooke bacon in Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon and drain on paper towel, reserving 1 tbsp drippings in Dutch oven.
2. Saute’ onion and garlic in hot drippings 3 to 4 minutes. Add wine and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and ½ cup parmesan cheese. Cook, stirring often 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to lightly greased baking dish. Sprinkle evenly with remaining parmesan cheese.
3. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon.

Serve with pita chips or bread. ENJOY!

Braised Cabbage

•  1/2 head of shredded cabbage
• 1 cup water
• 1 teaspoon salt
• 2 teaspoon caraway seeds
• 1/2 medium onion, shredded 
•  2-3 tablespoon butter
• 1 tablespoon white vinegar
• 1 tablespoon sugar 

Core cabbage. Shred. In a saucepan, steam cabbage, uncovered, in 1 cup salted water over high heat with water boiling for about 20 minutes, making sure to stir the cabbage frequently. Add caraway seeds, butter, vinegar and sugar (vary the amounts of these to your desired taste). Cover saucepot and reduce heat to medium or medium low; continue to cook until the liquid has evaporated. Watch carefully because cabbage will burn when liquid has cooked off. Salt and Pepper to taste. Serve with an extra pat of butter, if desired. ENJOY!!

Three Bean Soup

• 3/4 c. each dried yellow eye beans, dried lentils& dried butter beans
• Water to cover
• 1 tbsp. olive or vegetable oil
• 3 cloves garlic, minced or pressed
• 1 med. onion, chopped
• 1 c. diced celery
• 2 qt. beef stock or veggie stock
• 1 qt. water
• 1 bay leaf
• 1 can (1 lb. 12 oz.) whole tomatoes
• ¾ lb of country ham
• Salt & pepper to taste
• Chopped fresh parsley
• Grated Parmesan cheese

Wash dried beans and cover with water. Cover and soak overnight. In the morning, drain and add fresh water. Heat slowly to boiling. Meanwhile, heat oil in heavy soup kettle. Add garlic, onion and celery. Saute for 2-3 minutes until golden. Drain beans and add to onion and celery mixture. Pour in stock and water. Add bay leaf.  Heat to simmering. Over low heat simmer for 4 hours. Add tomatoes. Cut country ham into bite size pieces heat thorough. Add salt and pepper to taste. Serve with a sprinkling of fresh parsley and Parmesan cheese. Makes 6-8 servings. (to make vegetarian friendly omit ham and use veggie broth)
ENJOY!!

Blood Orange Sherry Vinaigrette

• 2 small blood oranges
• 1 medium shallot, minced
• 1 clove of garlic minced
• 2 tablespoons sherry vinegar
• Salt
• Freshly ground black pepper
• 1/4 to 1/2 cup extra virgin olive oil

Juice and strain the blood oranges. Measure 1/4 cup of juice. In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes. Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste. Goes great with Bean fresh lettuce! Toss in some roasted beets and goat cheese!! ENJOY!!

Citrus Sangria

• 1 Bottle of white wine or red
• 2/3 cup sugar or local honey
• 3 navel or blood oranges sliced or fresh squeezed
• 1 grapefruit sliced
• 1 lemon sliced
• 1 lime sliced
• 1/2 liter ginger ale or club soda

Pour wine in the pitcher and squeeze the juice wedges from the orange, grapefruit, lemon and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sweetener. Chill overnight. Add ginger ale or club soda just before serving.  Serve over ice! ENJOY!!

Butter Bean Soup Recipe

1 1/2 cups celery, finely chopped
1 cup carrots, finely chopped
3/4 cup onion, finely chopped
2 garlic cloves chopped
3 tbsp vegetable oil
3 tbsp all-purpose flour
4 cups water
2 cups butter beans (soaked overnight)
1 14 ounce can diced tomatoes
1 tsp basil
1/2 tsp salt
1/4 tsp pepper

Cover beans with fresh water and boil for 45-60 minutes.

In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth.

Add beans and remaining ingredients; bring to a boil. Reduce heat; simmer for 30-35 minutes or until slightly thickened. ENJOY!!

Mulled Wine Recipe

One bottle (750 mL) of red wine (Grove Cabernet Franc, Merlot,
or any other NC red)
One peeled and sliced orange (keep peel to add zest to taste
into cooking pot)
1/4 cup of brandy
8-10 cloves
2/3 cup local honey or sugar
3 cinnamon sticks
1 tsp fresh or 2 tsp ground ginger (allspice can be
substituted)
 
Combine all ingredients in either a large pot or a slow cooker.
Gently warm the ingredients on low to medium heat (avoid
boiling), for 20-25 minutes. Stir occasionally to make sure
that the honey or sugar has completely dissolved. When the
wine is steaming and the ingredients have been well blended
it is ready to serve. Ladle the mulled wine into mugs (leave
seasonings behind) and ENJOY!!

Herb Roast Chicken Recipe
(Save for the holidays)
 
1 (3 pound) whole chicken, rinsed
salt and pepper to taste
¼ cup olive oil
  1 small onion, quartered
1 lemon sliced
5 garlic cloves chopped
¼ cup of thyme
1/4 cup chopped fresh rosemary
 
Preheat oven to 350 degrees F (175 degrees C).
Season chicken with salt and pepper to taste.  Rub under the skin with olive oil and garlic. Stuff with the onion, ½ the lemon slices, thyme, rosemary.  Top the chicken with drizzled olive oil and the rest of the lemon slices. Place chicken in a 9×13 inch baking dish or roasting dish.
Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird. ENJOY!!

Butternut Squash Fries

One large butternut squash

-sea salt and cracked blacked pepper to taste

-olive oil to coat

Preheat the oven to 425 degrees F (220 degrees C).

Use a potato peeler carefully cut away the peel from the squash. Deseed squash and cut the squash into sticks like French fries. Toss fries with olive oil and salt and pepper. Arrange squash pieces on a baking sheet.

Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy. ENJOY!!

Creamy Butternut Squash Dip

6 tablespoons chopped onion

4 tablespoons butter or olive oil

6 cups peeled and cubed butternut squash

3 cups water

4 cubes chicken or veggie bouillon

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

2 (8 ounce) packages cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, butter/oil, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. ENJOY!! Serve with crusty bread!!