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Recipes

Refrigerator Pickles
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Ingredients
8 c. sliced cucumbers
1 chopped onion
1 c. vinegar
2 c. sugar
2 Tbsp. salt
1 tsp. celery seed

Instructions
Slice cucumbers and chop onion and place in a glass or plastic jar.
Mix vinegar, sugar, celery seed, and salt together. Pour over cucumbers and onion and refrigerate.
Wait approximately 1 week for cucumbers to pickle.

Notes
Will keep indefinitely.

Lundstrums' Vegetables http://www.lundstrums.com/

Grilled Eggplant Bruschetta
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Ingredients
1 eggplant
2 cloves garlic, minced
1 tsp. balsamic vinegar
1 – 1 1/2 pounds tomatoes
1 Tbsp. olive oil
6-8 fresh basil leaves
salt and pepper to taste

Instructions
Eggplant – Slice 1/8 in. thick. Drizzle with olive oil and grill until lightly browned. A George Foreman works well for this also.
Tomatoes- Parboil in boiling water for 1 minute. Drain and peel tomatoes. Quarter and peel the tomatoes and remove seeds. Chop fine.
Mix the remaining ingredients with the tomatoes.
Place a spoonful of the tomato mixture on the eggplant and serve.

Notes
I don’t mind the tomato skins, so I just chop the tomatoes as they are and mix with the other ingredients.

Adapted from from a friend
Adapted from from a friend
Lundstrums' Vegetables http://www.lundstrums.com/

Spicy Squash Boats (Zucchini or Summer Squash)
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Ingredients
4 medium zucchini or summer squash
4 oz. cream cheese (softened)
1/2 c. Parmesan cheese
2 oz. shredded pepper jack cheese
1 tsp. dried chives (or onions)
Boiling, salted water

Instructions
Preheat oven to 350 degrees
Slice squash in half lengthwise. Blanch squash in boiling, salted water for 2 min.
Drain and immediately immerse in ice water. Drain thoroughly
With a spoon, scoop out the seeds from the squash to make a boat.
Combine cheeses and chives (onions). Stuff squash with cheese mixture.
Place in a lightly greased baking dish. Bake until squash is heated through and cheese is melted, about 15 min.

Notes
Alternates: Fill with spaghetti sauce and top with mozzarella cheese.
Fill with taco meat and top with grated cheddar cheese.

Adapted from from a friend
Adapted from from a friend
Lundstrums' Vegetables http://www.lundstrums.com/

Potato Leek Soup
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Ingredients
2 leeks, sliced
5 tbsp. butter (divided)
5 c. diced peeled potatoes
1 tsp salt
1 bay leaf
1/4 c. flour
2 large carrots, peeled and sliced
6 c. chicken broth
1 tbsp. minced fresh dill (optional)
1/8 tsp. pepper
1 pound fresh, sliced mushrooms
1 c. cream

Instructions
In a soup kettle, saute the leeks and carrots in 3 Tbsp. butter for 5 min. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a skillet, saute the mushrooms in remaining butter for 4-6 minutes or until tender. Add to the soup mixture.
In a small bowl combine the flour and cream. Gradually stir into soup. Bring to a boil, cook and stir for about 2 minutes or until thickened.

Notes
This can be made with skim milk instead of the cream, or with no cream at all. It won’t be quite as rich but still has a great flavor.

Lundstrums' Vegetables http://www.lundstrums.com/

Cucumbers in Sour Cream
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Ingredients
3 – 4 cucumbers
1 1/2 c. sour cream
1 tsp. black pepper
2 heaping tsp. horseradish
1 large onion chopped
1 1/2 tsp. salt
1/4 c. lemon juice
3/4 tsp. dry mustard
1 – 1 1/2 tsp. sugar (optional)

Instructions
Slice cucumbers
Mix dressing ingredients together and pour over cucumbers.

Notes
Very good if left in the refrigerator over night for the flavor to be absorbed.

Adapted from from a friend
Adapted from from a friend
Lundstrums' Vegetables http://www.lundstrums.com/

Summer Squash Casserol
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Ingredients
2 lbs. summer squash (yellow squash or zucchini), thickly sliced
1/4 c. chopped onion
1 c. sour cream
6 Tbsp. butter (melted)
1 (10 3/4 oz.) can cream of chicken soup
1 c. shredded carrots
1 (6 oz.) herb seasoned stuffing mix

Instructions
Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well.
Combine soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion.
Melt butter and toss with stuffing mix.
Spread half of the stuffing mixture in a 12 x 8 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.
Bake a t 350 degrees for 30 minutes.

Adapted from from a friend
Adapted from from a friend
Lundstrums' Vegetables http://www.lundstrums.com/

Chef Salad
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Ingredients
1/2 head iceberg lettuce
1/2 head any other lettuce or greens
2 ripe tomatoes, cut in wedges
8 cloves garlic, finely chopped
2 tsp. Worcestershire sauce
2 tbsp. white wine vinegar
dash salt
4 tsp. Romano cheese
2 oz. (1/2 c.) Swiss cheese, cut in thin strips
1/4 c. sliced green olives
2 tsp. dried oregano
1 c. olive oil
4 tsp. lemon juice
fresh ground pepper
2 oz. (1/2 c.) ham, cut in thin strips

Instructions
In a large bowl toss together the lettuces, tomatoes, Swiss cheese, ham and olives.
In a small bowl whisk together the garlic, oregano and Worcestershire sauce. Gradually whisk in the olive oil, continually beating to form an emulsion. Stir in the vinegar, lemon juice, Romano cheese and salt and pepper
Pour over lettuce mixture and toss well.

Notes
I prefer to add the dressing per serving at the table. Both the salad and dressing keep very well in the refrigerator if they are not mixed ahead of time.

Adapted from from a friend
Adapted from from a friend
Lundstrums' Vegetables http://www.lundstrums.com/

Beef and Vegetable Stir Fry
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Ingredients
1 pound round steak
1/2 c. water
1/4 c. sherry
1/4 c. soy sauce
1/3 pound snow peas
1/2 c. sliced carrots
1/2 c. thin red pepper strips
1/4 c. sliced mushrooms
1/4 c. chopped celery
1/4 c. sliced onion rings
3 tbsp. cooking oil, divided
1 tbsp. cornstarch

Instructions
Partially freeze steak to firm. Slice steak crosswise into 1/4 inch strips.
Combine water, sherry, and soy sauce; pour over beef and marinade while cutting vegetables.
Quickly cook snow peas, carrots, red pepper, mushrooms, celery and onion in 2 tbsp. hot oil in large frying pan or wok for 3-4 minutes, stirring constantly. Remove vegetables from pan.
Pour marinade off beef strips and reserve. Quickly brown beef strips (1/2 at a time) in remaining oil for 2-3 minutes.
Combine cornstarch with reserved marinade; add liquid and vegetables to the beef and cook, stirring until sauce is thickened.

Notes
Can substitute water or 7-up for the sherry.

Lundstrums' Vegetables http://www.lundstrums.com/

Zucchini Boats
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Ingredients
Boiling salted water
4 medium zucchinis or summer squash
4 oz. cream cheese (softened)
1/2 c. Parmesan cheese
2 oz. shredded pepper jack cheese
1 tsp. dried chives (or onion)

Instructions
Preheat oven to 350 degrees.
Slice squash in half lengthwise. Blanch squash in boiling, salted water for 2 minutes. Drain and immediately immerse in ice water. Drain thoroughly. With a spoon, scoop out the seeds to make a boat.
Combine cheeses and chives. Stuff squash with cheese mixture. Place in a lightly greased baking dish. Bake until squash is heated through and cheese is melted…10 – 15 min.

Notes
Alternates: Fill the zucchini with spaghetti sauce and top with mozzarella cheese
Fill with taco meat and top with grated cheddar cheese

Lundstrums' Vegetables http://www.lundstrums.com/

Fried Cabbage
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Ingredients
olive oil
1 garlic clove
cabbage
soy sauce

Instructions
In a large fry pan saute a chopped garlic clove in a little olive oil. Add 1/4 – 1/2 head shredded cabbage. Continue frying, stirring and turning occasionally until the cabbage is golden brown. Sprinkle with soy sauce and serve.

Notes
Add shredded carrots for color or cubed ham to make a meal.

Lundstrums' Vegetables http://www.lundstrums.com/