Veggie Salsa

1.5 cup cooked black beans
1.5 cup cooked corn kernels
1.5 cup cooked peas
1 cup, or more, chopped tomato
5 green onions, chopped
Juice of one lime
1 T hot sauce, medium
Garlic, salt, peper and cilantro to taste

Refrigerate and allow the flavors to blend

Experiment! Try adding chopped carrots
IF no fresh peas available, use a can of LeSueur early peas
IF no fresh corn available, use a can of shoe peg or white corn
Submitted by Elizabeth Sims

Winter Greens Gratin


winter greens (enough to fill a large deep skillet)

chicken stock (about a cup)

1/4 onion

1 clove garlic

olive oil

salt and pepper

2/3 c grated parmesan (divided use)

1 tbsp red wine vinegar

Pick a variety of greens-I used bunches of mustard greens, collards, spinash and a red lettuce. Wash very thoroughly by immersing 4-5 times in cold water, then rinsing. Finally spin in salad spinner until dry. Chop very roughly so will fit into a suitable deep skillet. cover bottom of skillet with half an inch of chicken stock (I used nonfat). Simmer for 15 minutes until wilted but not overcooked. Strain. Preheat broiler. Chop more finely when cool enough to handle. Chop 1/4 onion and the garlic, and saute in a tablespoon of olive oil. Add to chopped greens. Add 1/3 cup of parmesan to greens and stir. Season with salt and pepper to taste. Add vinegar. Spray a suitable size gratin or casserole dish w/nonstick spray (size will vary on amount of greens). Place greens in dish and sprinkle remaining parmesan on top. Place under broiler until browned. Serve as a side dish.

Chrissy's Sangria

Chrissy served us this sangria recently, and it was mui delicioso!

"Here's my variation of sangria...

Empty one bottle of cabernet sauvignon wine into a pitcher.
Thinly slice an orange, lemon & lime & put into the pitcher with the wine.
Squeeze one lemon, one lime & orange into a separate cup & strain of seeds & pulp.
Pour juice into the pitcher.
Add 1 1/2 cups of brandy into pitcher.
Stir everything, cover & put in refridgerator over night
Add 2 cans of ginger ale before serving.
Stir & pour over ice.

Grilled Flatbread Pizza

Spring is coming, so it's time for some...

Grilled Flatbread Pizza

This crust is from Bobby Flay's Grill It! cookbook, and I improvise on the toppings. The crust turns out wonderfully if you cook it on a pizza stone that you have preheated on the grill (see comments below).

The crust:
3/4 c. warm water
1 tsp active dry yeast
6 T. olive oil (divided use)
2 c. AP flour plus extra for rolling
1 tsp. kosher salt

Mix the water and yeast and let stand until foamy. Add 2 T. of the oil, the flour and the salt and stir until combined. Transfer to a lightly floured flat surface and knead until dough is smooth. Grease the bottom and sides of large bowl with 1 T. of the remaining oil. Add the dough and turn to coat in the oil. Let rise covered with a cloth in a warm place until doubled in size, about an hour. Divide the dough into 2 equal pieces and roll into 2 8 inch circles. Place on a pizza palate or baking sheet sprinkles with fine cornmeal.
Cooking the pizza: Preheat the grill to high with a pizza stone. Brush the crust with olive oil flavored with minced garlic, sprinkle with kosher salt and cracked pepper.

I improvise with toppings-here are a list of my favorites:
Arugula, prosciutto and shaved parmesan (yum)
Basil, sliced garden tomatoes and feta cheese
Sausage, oregano, zucchini and onion
Spinach, scallions, artichoke hearts and Romano cheese

Cook the pizza on the stone for about 5-7 minutes.
Alternate method: Bobby actually grills the crust for 3 minutes on the grill rack without the stone, then flips it and puts on the toppings, and finishes it for another 2-3 minutes. I find that harder to do to be honest, so changed to cooking it on a stone more like a regular pizza.

Allison Liddell