This begs to be made with summer garden cucumbers and fresh garden dill and is wonderful paired with grilled salmon! plan ahead there is a 1 hour chilling time before serving

Notes from our test kitchen; for best results pat all the cucumber cubes using paper towels to remove as much moisture as possible

Servings 6

Ingredients:

1-1/2 cups sour cream (no fat free for this it will not work!)

5-6 tablespoons sugar

3 tablespoons apple cider vinegar

2 tablespoons chopped fresh dill, or to taste

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt or white salt

3 large cucumbers, peeled (sliced in half lengthwise seeds removed then sliced)

1 medium sweet onion, thinly sliced

fresh ground black pepper, to taste

Instructions:—————————————-

Place the cucumbers and onion in a large bowl.

In another bowl whisk the sour cream with sugar, apple cider vinegar, dill, garlic powder and black pepper; pour over the cucumber/onion mixture and toss to coat.

Season with  fresh ground black pepper.

Refrigerate for 1 hour before serving.

If your a spinach lover then make this, I promise you will love it!… make certain to cook the spinach first before using, I also like to add in cayenne pepper for some heat,  Swiss or gruyere cheese work great for this dish

Servings 6

Ingredients:

6 tablespoons butter

1 onion, chopped

1/2 pound fresh sliced white button mushrooms

3 large garlic cloves, finely chopped (garlic lovers use more)

3 tablespoons all-purpose flour

2 cups light cream (such as half and half cream)

1 teaspoon seasoned salt (can use white salt)

1/4 teaspoon nutmeg

2 (10-ounce) packages chopped frozen spinach (cooked to package directions and hand-squeezed dry to remove excess moisture)

1/2 cup freshly grated Parmesan cheese, divided

1-1/2 cups shredded Swiss cheese, divided (or can use gruyere cheese)

fresh ground black pepper, to taste

Instructions:———————————————–

Preheat oven to 325 degrees F.

Grease a 9-inch baking dish.

In a skillet heat butter over medium-high heat.

Add in onion and sliced mushrooms and cook until softened (about 3-4 minutes).

Add in garlic and cook for 2 minutes.

Add in the flour salt and nutmeg; stir for 2 minutes.

Slowly add in the light cream and continue to cook mixing constantly until the mixture reaches a light boil, then remove from heat and add in 3/4 cup Swiss cheese stirring until the cheese has melted.

Season with black pepper and more salt if needed.

Spread half of the cream mixture into the bottom of the casserole dish, then sprinkle one package or spinach over the sauce then 1/4 cup Parmesan cheese.

Repeat with remaining cream sauce, spinach the 1/4 cup Parmesan cheese.

Sprinkle the top with remaining 3/4 cup Swiss cheese.

Bake uncovered for 25 minutes or until hot and bubbly.

An easy one-bowl casserole… feel free to add in other ingredients of choice such as bacon, cooked diced chicken or turkey, green or red bell pepper, diced celery, whatever you like!

This may also be made using cooked cold finely cubed potatoes

Servings 8

Ingredients:

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1 (10-3/4 ounce) can condensed cheddar cheese soup, undiluted

1 cup sour cream

1 teaspoon garlic powder (garlic lovers use more)

1/2 cup soft butter, very soft

1/2 teaspoon seasoned salt or white salt, or to taste

1 teaspoon fresh ground black pepper, or to taste

1/8 teaspoon cayenne pepper (optional or adjust to taste)

1 small onion, chopped

1 (28-ounce) package frozen O’Brien hash brown potatoes

3/4 to 1 cup crushed potato chips

Instructions:——————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a bowl combine the first 8 ingredients together until smooth.

Mix in onion and potatoes until well combined.

Transfer/spread into prepared baking dish.

Sprinkle the top with crushed potato chips.

Bake for 50-60 minutes or until hot and bubbly.

I make tons of this with my garden basil to freeze for the winter,  this will keep covered in the refrigerator for up to 5 days with a 1/2-inch layer of oil on the top of the pesto or you can freeze it in ice cube trays

The success of this pesto will strongly depend on the quality of cheese that you use so purchase a good Italian Parmesan cheese, please none of that “green bottled” stuff from the supermarket shelves, and use only kosher salt…

To clean fresh basil leaves; swirl in a bowl of water then transfer to a salad spinner and spin until as dry as possible then store refrigerated up to 3 days in a sealed plastic bag with a damp paper towel inside… for washing the basil leaves I use my homemade veggie wash

For Red Pesto; reduce basil to 3 cups add in 1/2 cup chopped oil-packed sun-dried tomatoes in the blender along with all other ingredients

For Spinach-Basil Pesto; use 1-1/4 cups baby spinach leaves and 3/4 cups basil leaves, add in 1 tablespoon fresh lemon juice and 2 teaspoons lemon zest

Yield 1 cup

INGREDIENTS:

4 cups fresh basil leaves, packed (about 3 large bunches)

1/2 cup olive oil

1/2 cup pine nuts (or for a flavor change use toasted walnuts or half of each)

3 garlic cloves (if you are a garlic lover increase to 4 cloves)

1/3 to 1/2 cup freshly grated Parmesan cheese (not the bottled stuff in the green jar use only fresh grated!)

1 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper, or to taste

INSTRUCTIONS:———————————————

In a food processor combine the basil leaves with olive oil, pine nuts and garlic cloves; process until a paste forms stopping the processor a few times often to push down the mixture from the sides of the processor bowl.

Add in Parmesan cheese and kosher salt; process until smooth.

Season with black pepper.

Refrigerate for up to 5 days or freeze.

The fritters are also great coated in a cinnamon/sugar mixture instead of confectioners sugar, either way these are delicious!

Servings 6

Ingredients:

3 medium ripe bananas, mashed

2 tablespoons milk

2 eggs

1 tablespoon melted butter

1 cup all-purpose flour

5 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

1/2 to 1 teaspoon cinnamon

oil for deep-frying

confectioners sugar

Instructions:———————————————-

In a large bowl combine the mashed bananas with milk, eggs and melted butter until thoroughly blended.

In a small bowl combine the flour with next 5 ingredients; add to the wet mixture stirring until combined.

In a deep-fryer or large heavy pot heat oil to 375 degrees F.

Carefully drop batter by spoonfuls into hot oil; cook turning once until the fritters are golden brown (frying time will depend on the size of the fritters, I use about a heaping tablespoonful of batter).

Drain on paper towels.

Dust with confectioners sugar or coat in a cinnamon/sugar mixture.

This is like one big potato pancake!… make as crispy as you like by adjusting the baking time, to save time shred the potatoes then leave refrigerated covered in cold water for up to 3 days,  if you prefer a softer fluffier texture then add in one more egg and 1 teaspoon baking powder, I like to heat the pan and oil so that the mixture starts to bake in the pan immediately making a it crispier you could of coarse skip this step and just spread the mixture into a cold pan however I do suggest to heat the pan with the oil first

This makes a great change from mashed potatoes it’s wonderful served along side of a pork or beef roast and gravy

Servings 6-8

INGREDIENTS:

7 large potatoes, peeled and coarsely shredded

6 tablespoons vegetable oil, divided

1 medium onion, finely chopped

1/4 cup all-purpose flour

2 eggs, lightly beaten

2 teaspoons salt (I use seasoned salt)

1-2 teaspoons fresh ground black pepper (I use lots of pepper!)

INSTRUCTIONS:—————————————

Preheat oven to 400 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

Drain the shredded potatoes well in a colander then using you hands squeeze out as much water as possible.

Transfer to a large bowl; add in 3 tablespoons oil,  chopped onion, flour, eggs, salt and black pepper; mix to combine, then taste a little of the potato mixture and if needed add in more salt.

Pour 3 tablespoons of oil in the baking dish then place in the oven to heat the oil and baking dish for about 6-8 minutes.

Carefully remove the baking dish then slowly pour in the potato mixture into the baking dish over the hot oil spreading with a spoon and spooning any oil that has accumulated in the corners over the top of the potato mixture.

Bake uncovered for 1 to 1-1/4 hours or until desired crispiness (the more time you bake it the crispier it will be).

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Fettuccine is usually the favorite with alfredo sauce this is a nice twist using bow ties and broccoli…for a main meal add in 2 cups chopped cooked chicken

see my alfredo sauce

Servings 4

Ingredients:

3 cups uncooked farfalle pasta (bow tie pasta)

2 cups fresh broccoli stems and florets

1 roasted red bell pepper (drained from the jar then chopped)

1 teaspoon dried basil (rubbed between fingers to release the flavors)

1-1/2 cups prepared alfredo sauce (store-bought or homemade)

3/4 to 1 cup freshly grated Parmesan cheese, or to taste

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 2-quart casserole dish.

Cook the pasta in boiling water until just al dente adding in the broccoli about the last 3 minutes of cooking (do not cook the pasta until very soft) drain very well then transfer to a bowl.

Add in the roasted bell pepper, dried basil and alfredo sauce; toss to combine.

Transfer to casserole dish.

Cover and bake about 20 minutes.

Uncover and sprinkle with Parmesan cheese then return to over uncovered for another 5-10 minutes.