LEAFY LETTUCES with
RASPBERRY BALSAMIC VINAIGRETTE
1/3 cup Red Raspberry Jam
1/3 cup Balsamic Vinegar
1/4 cup Olive Oil
Combine all ingredients in a jar with a tight fitting lid & shake to combine.
Serve with Eden Valley grown Green Leaf, Red Leaf, &/or Boston Lettuces, grilled chicken (sliced), cubed Brie cheese, & toasted pecans.
Recipe from Karyn Agle Sullivan-Henry Agle & Sons
1/2 cup sugar
1 teaspoon dried mustard
1 teaspoon salt
1 tablespoon grated onion
1/2 cup cider vinegar
1 cup olive or vegetable oil
1 tablespoon poppyseed
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.
Karyn Agle Sullivan-Henry Agle & Sons
SUMMER SQUASH CASSEROLE
About 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 8oz. 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
Steam florets of cauliflower. Drain. Place cauliflower single layer in a baking dish.
Mix together ~ 1 cup mayonnaise and ~ 2 tablespoons prepared mustard(vary ingredients to taste). Spread over cauliflower in baking dish. Top with shredded cheddar cheese. Bake at 350 ̊ until the mayo is heated through and the cheese is melted.
Recipe from BG Henry – W.D Henry & Sons