Leafy Lettuces with Poppyseed Dressing


1/2 cup sugar
1 tsp. dried mustard
1 tsp. salt
1 tbsp. grated onion
1/2 cup cider vinegar
1 cup olive or vegetable oil
1 tbsp. poppyseeds

Place sugar, mustard, salt, & onion in blender. Add enough vinegar to make a paste. Alternate adding oil & remaining vinegar & blend well. Stir in poppyseeds. Add to Eden Valley grown Green Leaf, Red Leaf, &/or Boston Lettuces. Add spinach, mushrooms, chopped hard boiled eggs, & crumbled bacon. Mandarin oranges & pecans can also be added.

Recipe from Karyn Agle Sullivan – Henry Agle & Sons

Summer Squash Casserole



2 lbs. (approx. 6 cups) yellow & green squash
1/4 cup chopped onion
1 can cream of chicken
1 cup sour cream
1 cup shredded carrots
1 8 oz. pkg. herb seasoned stuffing mix
1/2 cup butter, melted

Slice squash into 1” pieces. Cook squash & onion in boiling water 5 minutes. Drain well. (Save some water – may need to avoid dryness) Combine soup, sour cream, carrots & fold in drained squash & onions. Combine stuffing mix & butter. Spread half of stuffing mix in bottom of greased casserole. Spoon over vegetable mix and sprinkle remaining stuffing mix over the top. Bake at 350 ̊ 25-30 minutes or until heated thoroughly.

Recipe from Ruth Agle – Henry Agle & Sons

Green Bean Salad


2 lbs. green beans, trimmed (you can also use 1 lb. of green beans and 1 lb. of wax beans)
5 tbsp. extra-virgin olive oil
8 fresh mint leaves, chopped
2 cloves garlic, very finely diced
2 tbsp. red wine vinegar
salt and pepper to taste

Boil the green beans three to five minutes until slightly soft but still a bit crunchy. Make a vinaigrette with the rest of the ingredients and dress the beans while they are still warm  they can then be stored in the fridge.


Grilled Zucchini with Garlic Cheese Butter


2 (about 1 1/2 lbs.) zucchini, ends trimmed (you could also use yellow squash)
1 tbsp. Extra Virgin Olive Oil or Basting Oil

*For butter:
1 cup butter
4 cloves garlic, crushed
1/2 cup parmesan cheese, grated
1/2 tsp. fresh oregano, chopped

*You could also use Garlic Cheese Finishing Butter from Wegmans

Preheat grill on MED. Coat cleaned grill grate lightly with vegetable oil. Season zucchini slices with salt and pepper; brush with EVOO. Grill zucchini 6 min, or until tender, turning every 1-2 min and brushing with oil. Transfer to serving platter; top with butter. For butter, blend ingredients in food processor until fluffy.


Grilled Corn on the Cob with Chipotle Lime Butter and Cotija Cheese


4 ears of corn, shucked
1 tbsp. of Extra Virgin Olive Oil or Basting Oil
1/2 cup grated Cotija Cheese

*For butter:
1 stick (1/2 cup) unsalted butter
1 can chipotle chile in adobo, finely chopped
1 teaspoon freshly grated lime zest
1/4 cup of fresh cilantro, chopped

*You could also use the Chipotle Lime Finishing Butter from Wegmans

Preheat grill on HIGH for 10 mins. Coat cleaned grate lightly with vegetable oil. Drizzle corn with olive or basting oil; season with salt and pepper. Reduce heat to MED. Grill 5-8 mins, turning frequently until tender. Transfer to serving platter. For butter, put butter in food processor and blend until fluffy, then place in mixing bowl. Carefully mix in the rest of the ingredients. Roll corn in butter and then grated Cotija cheese to serve.

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