Ingredients

• 3 to 4 boletes
• Salt and pepper to taste
• 4 tablespoons olive oil or more
• 2 garlic cloves, minced
• 2 prosciutto slices, minced
• 1 egg, slightly beaten
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 cup bread crumbs
• 1 teaspoon minced fresh basil, or 1/4 teaspoon dried basil

Directions

Remove the bolete stems and save for another dish or dry the stems for future use. In a sauté pan or skillet, sauté the tops of the mushroom caps in the olive oil for a few minutes or until they turn brown. With a slotted spoon remove them to a warm baking dish. In the oil that remains in the pan, sauté the garlic and prosciutto until the garlic is translucent. Allow the mixture to cool somewhat, then stir in the egg, Parmesan cheese, bread crumbs, basil, salt, and pepper.
Stuff the caps and bake them in a preheated 400º oven for 15 to 20 minutes or until lightly browned.

• 1/2 cup olive oil
• 1/4 tsp. black pepper or to taste
• 1 tbs. chili paste or 3/4 tsp. cayenne hot pepper, or to taste
• 10 cups king bolete
• 4 cloves of garlic
• 2 tsp. mellow miso
• 1 tsp. rosemary, ground
• 1/2 tsp. thyme, ground
• 1/2 tsp. turmeric
• 1/4 tsp. juniper berries, ground (optional)

Directions

Puree all ingredients except the mushroom caps in a blender. Then toss with the mushroom caps. Broil on a rack in a broiler 4-8 minutes or until lightly browned. Broilers differ greatly, so check often to make sure the boletes don’t begin to burn. Turn with a spatula, tongs, or fork and broil 4-8 minutes, or until you’ve lightly browned the other side.

• 1 1/2 pounds carrots, coarsely chopped
• 2 pounds parsnips, peeled and cut into 1/2 inch pieces
• 1/2 cup butter, diced and softened
• 1 pinch ground nutmeg
• salt to taste
• ground black pepper to taste

Directions

Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially.
Simmer until vegetables are very tender, about 15 minutes. Drain well.

Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

• 2 cups fresh corn kernels
• 1 1/2 cups buttermilk
• 2/3 cup all-purpose flour
• 2/3 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon pepper Corn oil

Directions

Combine corn kernels and buttermilk in large bowl. Let stand 30 minutes. Drain. Combine flour and next 3 ingredients in large zip top plastic bag. Ad corn to flour mixture a little at a time, and shake bag to coat corn. Pour oil to depth of 1 inch in Dutch oven or large heavy frying pan, and heat to 375 0. Fry corn in the hot oil, a small amount at a time, about 2 minutes or until golden. Drain on paper towels. Serve as side dish, or sprinkle on salads, soups or casseroles.

Makes about 2 cups fried corn.

• 3 bunches medium-thick asparagus, tough ends snapped off
• 1/2 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 1/2 cup orange juice
• Zest of a large orange (optional)

Directions

DIRECTIONS:
Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)

About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.

Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

• 3 tablespoons butter or margarine
• 1 bunch fresh asparagus
• 3 c loves garlic, chopped

Directions

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

• 1 (14 1/2 ounce) can cut asparagus spears
• 1 (10 1/2 ounce) can cream of mushroom soup
• 4 ounces or more Cheez-It snack crackers

Directions

Heat oven to 350 degrees F. Spray a 1-quart casserole dish with nonstick spray.

Partially drain the asparagus. Put a thin layer of asparagus (about 1/3 of the can) on the bottom of the casserole. Sprinkle about 1/3 of the soup mix on top and crumble enough Cheez-Its to layer over the soup. Repeat the layers ending with a generous topping of crushed cheese crackers. Bake 30 minutes or until bubbly.

• 8 medium tomatoes
• 1 (10 oz.) package frozen chopped broccoli
• 1 cup shredded cheddar cheese
• 1 cup fine dry bread crumbs
• 1 small onion – minced
• 2 Tablespoons light mayonnaise
• 1 1/2 teaspoons salt

Directions

1. Cut each tomato into 5 wedges, leaving connected at base.
2. In a covered saucepan, over medium heat, steam broccoli in 1 cup water for 2 minutes. Drain and combine with remaining ingredients.
3. Spoon equal amounts into each tomato. Press tomato wedge back toward center.
4. Bake in a 325 F. degree oven on a rack in a shallow pan for 25 minutes.

Serves 8

• 2 Tablespoons olive oil
• 2 medium onions – sliced
• 4 medium zucchini – sliced
• 2 large tomatoes – cut into wedges
• 4 ounces sliced fresh mushrooms
• 1/2 teaspoon garlic salt
• 1/2 teaspoon thyme
• 1/4 teaspoon pepper

Directions

1. Pour olive oil in wok or large skillet and heat until it starts to smoke.
2. Add onion to skillet and stir-fry for 2 minutes.
3. Add zucchini and stir-fry for 8 minutes.
4. Add remaining ingredients and stir-fry for 2 minutes longer.

Serves 8

• 1/4 cup chopped fresh parsley
• 2 medium-size green peppers, chopped
• 2 small onions, sliced and separated into rings
• 4 large cucumbers, unpeeled and thinly sliced
• 1 tbsp salt
• 1/2 tsp pepper
• 1/4 cup sugar
• 1 cup EACH apple cider vinegar and water

Directions

Combine first 4 ingredients in a shallow dish; toss lightly.
Combine next 5 ingredients; mixing well.
Pour over vegetables, tossing to coat well.
Cover and chill at least 2 hours. Serves 12