Buffet Ideas
Broccoli Parmesan Meatballs
Creamy Wild Rice and Mushroom Soup
Summer Squash-Portobello Mushroom Lasagna
- 6 medium crookneck or other summer squash or zucchini, sliced lengthwise, 1/8" thick
- 6 large portobello mushroom caps, sliced 1/8" thick on a bias
- extra virgin olive oil for sauteeing
- 1 lb. ricotta
- 2 eggs
- 1/2 teaspoon nutmeg
The Best Vegetarian Chili
Healthy Mediterranean 7-Layer Dip
Protein Packed Summer Salad
Ingredients for the salad
- 3 cups of cooked beans (or 2 cans) (I used black eyed beans, but any beans would do)
- 1 cup cooked quinoa
- 1 big bunch of parsley
- 1 deseeded red, sweet pepper
- 1 leek (white parts only)
- 2 small carrots
Ingredients for the dressing
Cherry Butter
Prepared this way, the jars have a shelf life of 18 months to 2 years, and require no special attention. A side benefit is that your house will smell wonderful while it is cooking - much better than potpourri! You can also skip the last canning steps, and just store it in your refrigerator (2 or 3 months) or freezer (indefinitely).
Ingredients
Apple Butter
Ingredients:
4 lbs apples
Golden Delicious, Granny Smith, Macintosh
use an assortment of apples
(about 18 peeled and cored and chopped)
4 cups sugar
2 tablespoons apple pie spice
(add more to taste)
1 cup apple juice
1 bottle of apple sauce
(about 16 oz)
Blueberry-Plum Butter
Ingredients
- 5 pints of blueberries
- 4 large plums
- 2 cups organic golden cane sugar
- zest and juice of one organic lemon
Instructions
- Spread blueberries on a tray or baking sheet and check over quickly for large stems, leaves or bugs.