Bacon, Potato, Onion Fritatta

May 31, 2016UncategorizedEdit
Submitted by: Barb Buckley Lot # 78
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Submitted by: Barb Buckley Lot # 78
Ingredients
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Servings:
Instructions
  1. In ovenproof non-stick skillet, cook bacon for 5 minutes, transfer to paper towel. Reduce heat to medium low and add potatoes, onion and rosemary, cover and cook 10 minutes. Whisk 6 eggs, milk, salt and pepper in a bowl. Pour over potatoes and stir in bacon. Bake at 350 degrees uncovered - 10 minutes - until set. Slice and serve.
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Avocado and Tomato Salad

January 20, 2016UncategorizedEdit
Servings 8
Submitted by: Kathy Maznik Lot # 1933
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Submitted by: Kathy Maznik Lot # 1933
Ingredients
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Servings:
Servings 8
Instructions
  1. Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
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Orzo with Roasted Vegetables

January 15, 2016UncategorizedEdit
Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
Ingredients
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Servings:
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  4. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
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Texas Two-Step Coleslaw

January 14, 2016UncategorizedEdit
Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
Ingredients
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Servings:
Instructions
  1. Mix together the coleslaw ingredients.
  2. In a small bowl, combine dressing ingredients. Pour over coleslaw mixture and refrigerate before serving.
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