Green Curry with Vegetables
Recipe adapted from
1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite)
1-4 Tbs. Thai Kitchen Green Curry Paste
1 cup vegetable stock or water
2 tsp. salt
2 Tbs. brown sugar
1/4 cup basil leaves, chopped
3 cups assorted vegetables, cut into 1” pieces (try red bell pepper, green beans, carrots, peas, bean sprouts or your favorite combination)
8 oz. firm tofu, diced
Hot cooked rice, preferably jasmine rice
Directions: Combine the coconut milk, curry paste, stock, salt, brown sugar and basil in a 2-quart saucepan and bring to a boil over medium heat. Reduce heat to low and simmer 15 minutes. Add the vegetables and tofu and simmer 5-10 minutes longer, or until vegetables reach desired tenderness. Serve over hot rice.

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Lemon Asparagus Pasta
Recipe reprinted with permission from Simply In Season, Herald Press.
8 ounces angel hair pasta
2 1/2 cups asparagus cut into 1-inch pieces
1 Tbs. butter
1/2 cup chopped green onions
1 1/2 tsp. grated lemon peel
3 Tbs. lemon juice
3/4 cup milk
2 eggs
1 Tbs. fresh dill, chopped or 1 tsp. dried
1/4 tsp. salt
1/8 tsp. ground nutmeg
Directions: Cook pasta in boiling water 4 minutes. Add asparagus and cook 2 minutes longer or until tender. Drain well. While pasta is cooking, melt butter in large skillet over medium heat. Add green onions and lemon peel and sauté one minute. Add lemon juice and cook until liquid is almost evaporated. Beat together eggs and milk. Add with pasta and asparagus to pan with green onions. Cook over low heat until slightly thickened, about 4 minutes. Do not boil! Stir in dill, salt and nutmeg and serve immediately.

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Child-Friendly Puffed Oven Pancake for Mother’s Day
Adapted from My First Baking Book
1/3 cup all-purpose flour, sifted
2 Tbs. granulated sugar
dash of salt
1/3-cup milk
3 eggs
1/4 cup unsalted butter cut into 4 chunks
1 1/2 cups blueberries, raspberries or blackberries (frozen is fine)
2-Tbs. confectioners’ sugar
Directions: Preheat oven to 425°. Beat eggs in large bowl or blender. Add milk and sugar and beat well. Mix in flour until smooth. Set aside. When oven is hot, put the pieces of butter into a 10-inch cast iron skillet and place in oven until pan is hot and butter is melted. Remove pan from oven carefully (it will be very hot!) and scatter berries across the bottom. Quickly pour in the batter and return hot pan to oven immediately. Bake without peeking for about 18 minutes or until puffed and golden. The pan will be very hot when removed from oven! Sift confectioners sugar over the top. Cut into four wedges to serve.
Note: Fruit can be omitted or substitute small pieces of cooked broccoli, mushrooms and/or red pepper. Most children with basic kitchen experience should be able to make this recipe. Please supervise children using the oven.

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Pea and Spinach Soup with Coconut Milk
Recipe reprinted with permission from Local Flavors by Deborah Madison.
2 Tbs. unsalted butter
2 Tbs. white basmati rice
2 cups thinly sliced sweet white onions
Sea salt and freshly ground pepper
2 tsp. curry powder
4 cilantro sprigs
1 1/2 to 2 pounds pod peas
4 cups spinach leaves
1 quart vegetable broth or water
3/4 cup coconut milk
Directions: Melt the butter in a soup pot over medium heat and add the rice, onions, 1-1/2 tsp. salt, curry powder, cilantro sprigs and 1 cup water. Simmer over medium low heat for 12 minutes. Meanwhile, shuck peas and wash and coarsely chop the spinach. Add both vegetables to the soup pot along with the broth. Bring to a boil and cook 3 minutes. Turn off the heat and add the coconut milk. Puree about a cup of the soup in a blender and then return to the pot. Taste for salt, season with pepper and serve garnished with additional cilantro leaves.
Note: Soup may be served unblended or puree all the soup and pass through a strainer before serving.

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Rhubarb Sorrel Crisp
Recipe reprinted with permission from Simply In Season, Herald Press.
4 cups rhubarb, finely chopped
2 cups sorrel finely chopped (or strawberries, sliced)
1 cup sugar
1 Tbs. orange peel
1 tsp. vanilla
1/4 cup water
3 Tbs. cornstarch
1 1/2 cups flour
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup walnuts or other nuts, chopped (optional)
Directions: Combine rhubarb, sorrel, sugar, orange peel and vanilla in a large saucepan. Bring to a boil over medium-high heat, then reduce heat and cook four minutes, stirring frequently. Dissolve cornstarch in water. Add to rhubarb mixture and continue to cook until thickened, stirring constantly. Set aside.
Mix remaining ingredients together until crumbly. Place about 3-1/2 cups of crumb mixture in a greased 9x13 inch pan and press to make an even layer. Pour in rhubarb-sorrel mixture and spread evenly. Sprinkle remaining crumbs over the top. Bake in preheated oven at 350° for 30-40 minutes. Cut into squares to serve.

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Southwest Strata
Adapted and reprinted with permission from Madison Area Community Supported Agriculture Coalition’s From Asparagus to Zucchini, third edition
1 1/2 cups cooked dried beans (red, black or a combination are best)
1/2 cup red bell pepper, chopped
1/2 cup corn kernels
1/4 cup minced green onion
5 eggs
1 2/3 cups milk
1 cup tomato salsa
1/2 cup sour cream
2 Tbs. chopped cilantro
1 tsp. cumin
5 6-inch corn tortillas
1/2 to 1 cup shredded sharp Cheddar cheese
Directions: Combine beans, red pepper, corn and green onions in a bowl. In separate bowl whisk together eggs and milk. Combine salsa, sour cream, cilantro and cumin in a third bowl. Oil a deep, round baking dish that is about the same diameter as the tortillas. Place one tortilla in baking dish. Spread on a quarter of the bean mixture. Pour on a quarter of the milk mixture. Repeat layers three more times, ending with a tortilla. Spread sour cream mixture over the top. Refrigerate at least three hours. Heat oven to 350°. Sprinkle cheese over strata and bake until firm, 45-55 minutes.

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