Honey Glazed Squash and Apples

In large sauté pan, melt 4 T Butter.

 Add 1 C GNFF Squash and 1 C GNFF Apples, peeled, seeded, and cubed, .

 Cook until tender, about 5-7 mintues.

Add ¼ C OJ,

 ¼ C GNFF Apricot Preserves,

 1 T GNFF Honey,

 ½ C local Pecan Halves, toasted.

Season with Salt and Pepper to taste.

 Stir in 2 T GNFF Milk to finish.

 Heat through before serving.

*GNFF is Good Nature Family Farms Milk

(GNFF stands for Good Natured Family Farms.  We get our fresh veggies from there!)

Asparagus Bouquets
 
            Break cut ends off of Fresh GNFF Asparagus.

 In large pan, sauté asparagus over medium-high heat in olive oil, until spears just bend and start to caramelize – about three to five minutes.

Season with kosher salt and freshly ground pepper.
 
Using vegetable peeler place a slice of fresh parmesan cheese and peeled carrot slice with two or three asparagus spears, to form bouquet.

 Wrap bottom of each bouquet with once slice of cooked Balls Smokehouse Bacon.

Place fresh GNFF basil leaf on top of bacon and tie with fresh chive to secure.

Makes about 30 lily pads

2 cups packed fresh baby spinach leaves ( about half a 6 oz bag)
2 eggs
1 tablespoon melted butter, plus additional for skillet
½ teaspoon salt
¼ teaspoon sugar
1/8 teaspoon ground nutmeg
½ cup all purpose flour
½ cup low-fat milk
Slices of American cheese

Ingredients                                     Amount 

Beluga Lentils                                  1 C

Bulgur Wheat                                  1 C

Quinoa                                            1 C

Curry                                            to taste

Seasonal Veggies                            3 C

Meripoix                                        ¼ C each 

Salt & Pepper

Olive Oil 

Method:

Cook grains in water or chicken stock according to package.

Season quinoa with curry powder.

Sauté meripoix in large pan in olive oil.

Set aside.

Sauté veggies and combine with meripoix.

Add to grains and season with salt & pepper.

Yield: 30 

Ingredients                                                      Amount 

Frozen tartlet shells, Athens                             2 pkgs

Sherry                                                               2 T

Flour                                                              1 ½ t

Garlic Cloves, minced                                        2

White Pepper                                                    ¼ t

Basil, finely chopped                                      1 ½ T

Eggs                                                                  2

Whipping cream                                               ½ C

Goat Cheese, crumbled                                    ½ C

Green Onions, minced                                      ¼ C

Sun dried Tomatoes, minced                              3 T

Salt                                                                    1 t