Ingredients:

3 c. sliced celery

1 medium sweet onion cut in half and sliced lengthwise

½ c. grated Parmesan cheese

⅓ c. chopped walnuts or pecans

Dressing:

1 T. apple cider vinegar, red wine vinegar, or rice vinegar

1 t. Dijon mustard

½ t. minced garlic

½ t. black pepper or to taste

½ t. salt or or to taste

3 T. olive oil

Method:

Add all prepped salad ingredients to a medium-sized serving bowl.

Make dressing: whisk vinegar, Dijon, garlic, pepper, and salt together in a 1-cup glass measure (for easy pouring) or a small bowl. Add olive oil and whisk until everything is combined well.

Pour dressing over salad ingredients and toss well until everything is coated.

Serve immediately or refrigerate for a day or two.*

*Optional for longer storage: leave out the nuts and add them in before serving so they don't go soft.

Servings: 4

Recipe adapted from: anoregoncottage.com

Ingredients:

FOR EACH OMELET

1 T. extra virgin olive oil, divided

1 stalk celery, cut in small dice

1 small potato (1½ oz), cut in ¼" dice

Salt and freshly ground pepper

1 serrano pepper, minced (seeded if desired)

2 eggs

1 T. low-fat milk

1 T. finely chopped chives

1 T. finely chopped cilantro

½ oz (1 T.) grated Monterey Jack

Method:

Heat 2 teaspoons of the oil over medium-high heat in an 8" omelet pan and add celery. Cook 1 minute, until it begins to soften; add potatoes. Add salt and pepper to taste.

Cook, stirring often, until potatoes are lightly browned and just about tender, about 6 minutes. Stir in chili and continue to cook, stirring, until the potato is tender, another 2 or 3 minutes. Transfer to a bowl.

Break eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in milk, chives, cilantro, and salt and pepper to taste.

Return omelet pan to medium-high heat. Add remaining teaspoon of olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

As soon as the eggs are set on the bottom, sprinkle potato mixture down the middle of the “pancake” and top with Monterey Jack. Jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don’t like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

TIP

Advance preparation: You can cook the celery and potato mixture several hours before you make the omelet.

Servings: 1

Recipe adapted from: cookong.nytimes.com

Ingredients:

4 c. cut green beans (1" pieces)

1 small onion, diced

¼ c. butter, cubed

2 small zucchini, cut into ¼" slices

4 bacon strips, cooked and crumbled

Method:

Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender; drain.

In a large skillet, sauté onion in butter for 3 minutes or until crisp tender. Add zucchini; sauté for 4 minutes or until vegetables are tender. Stir in the bacon, beans, salt and pepper; heat through.

Servings: 6

Recipe adapted from: tasteofhome.com

This is just one variation on the many refreshing cucumber drinks you can find on the Internet.

Ingredients:

4 medium cucumbers, peeled, seeded (optional) and sliced into ½" slices (about 5 c.)

½ c. water

Pinch of salt

3 c. ice cubes

1 small bunch fresh mint or basil (about 1 c.)

1 lime, juiced 

Sweetener of choice: Honey, agave nectar, or sugar syrup (see following recipe)

Sliced cucumber, mint, and/or lime for garnish

Method:

In a blender, combine cucumber, water, and salt. Cover and puree until smooth. If you want it perfectly smooth, sieve mixture, but this is not essential.

Add ice cubes and mint; blend. Stir in lime juice and sweeten with honey, agave nectar, or sugar syrup to taste.

To serve, add a slice of cucumber and lime with a sprig of mint to each glass. If serving in a pitcher, you can add sliced cucumbers and limes to the pitcher.

SUGAR SYRUP:

1 c. water

1 c. granulated sugar

In a small saucepan, combine water and sugar; heat and stir until sugar dissolves. Cool. Pour into a jar and store in refrigerator for up to 2 weeks. 

Servings: 6

Recipe adapted from: farmersmarketsnm.org

Ingredients:

2 T. all-purpose flour

2 t.chopped fresh oregano (2 t. dried), plus more for garnish

2 T. chopped fresh parsley

Kosher salt and freshly ground pepper

Four 6-oz tilapia fillets

4 T. unsalted butter, divided

8 oz. thin green beans

1 clove garlic, chopped

1 c. cherry tomatoes, halved

Juice of 1 lemon

Method:

Combine flour, oregano and parsley in a shallow dish. Season with salt and pepper.

Place a large skillet over medium-high heat. Dredge fish in flour mixture, shaking off excess. Melt 3 T. butter in the skillet; add 2 fillets and cook until golden brown on bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with remaining fillets.

Add green beans and garlic to skillet and cook about 2 minutes. Season with salt and pepper; add tomatoes and cook until just softened, about 1 more minute. Stir in lemon juice and 1/4 c. water; cover and cook until beans are tender, about 3 more minutes.

Remove from heat and stir in remaining 1 T. butter until just melted. Divide fish and vegetables among 4 plates. Garnish with oregano.

Servings: 4

Recipe adapted from foodnetwork.com

Bay View: 3835 S. Logan Ave.

East Troy: Zinniker Farm, N7399 Bowers Rd.

Fontana: 4724 Border Dr.

Genesee: S46 W28754 Perren Dale Rd.

Lake Geneva: W1888 N Bloomfield Rd.

Mukwonago: 433 Fritz Way 

Oconomowoc: 826 N. Griffith Rd.

Shorewood: 4213 N. Ardmore Ave.

Whitewater: 185 N. Franklin  (5:00-7:00 p.m.)

TCG: N5105 Pinnow Road, Delavan, WI