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Recipes & Meal Planning Tips for This Week's Produce


Delicious Artichokes

Submitted by Target


For other artichoke & artichoke dip recipes go to: http://www.artichokes.org/recipes.html


4 medium artichokes
1/2 cup butter, melted
3 tablespoons basil pesto
1/4 cup Italian seasoned bread crumbs
Trim the stems from the artichokes, and remove the small leaves from the bottoms. Slice 1 inch or so off the top so that it is flat. Pour 2 cups or 1 inch of water into a large pot, and insert a steamer basket. Place artichokes into the steamer, cover, and bring to a boil. Allow them to steam for about 15 minutes, or until a fork can easily pierce the stem.
In a cup or small bowl, mix together the melted butter and pesto. Drizzle the mixture over upright artichokes, being sure to dribble into all of the crevices. Then sprinkle bread crumbs across the tops and serve.

Spinach & Shiitake Salad With Citrus Dressing

For other shiitake recipes go to: http://www.oakshire.com/Recipes%20Shiitake.html

Submitted by Oakshire Mushroom Farms


3 ounces Shiitake Mushrooms
6 cups lightly-packed trimmed spinach leaves in bite-sized pieces
1 cup chopped tomatoes
1/4 cup grapefruit juice
1/4 cup vegetable oil
1/2 teaspoon Dijon-style prepared mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Trim stem ends of Shiitake Mushrooms; cut mushrooms into thin slices, through the caps and stems. In a large serving bowl place mushrooms, spinach and tomatoes; set aside. In a small bowl whisk together grapefruit juice, oil, mustard, salt and pepper. Just before serving pour over vegetables, tossing gently.
Yield: 4 portions

Previous Recipes

Cooking Brussel Sprouts

Remove all the dead outer leaves and trim off any hard part of the stalk. Cut a deep line in the base all the way through to the middle. Plunge into boiling, salted water. Bring back to the boil and simmer until soft (pierce the thickest part with a pointed knife to test if they are soft and cooked all the way through). Strain and toss in a little melted butter with one of the following:


- finely sliced garlic
- grated fresh ginger
- tarragon
- caraway seeds
- black mustard seeds
- garam masala
- chopped fresh, red chili
- finely chopped onion and bacon bits.


They are really quite versatile, they can be:


shredded raw and tossed into salads,
shredded raw and served as a salad unto themselves,
marinated in a great vinaigrette,
cooked and pureed,
shredded and lightly steamed.

Beetnik Cake

Submitted by: Tammy
Prep Time: 25 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 10 Minutes
Yields: 15 servings
"This cake is simply great with the odd ingredient of beets. It goes in the oven pink and comes out a nice rich beige color. It's a great way to use up those extra beets you have from your garden. I often ice it with a cream cheese icing."
INGREDIENTS:
1 cup vegetable oil
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups shredded beets
1 (8 ounce) can crushed pineapple, with juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon salt

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

2. In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the shredded beets and pineapple with juice. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; stir into the beet mixture until just incorporated. Spread the batter evenly into the prepared pan.

3. Bake for about 45 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. When cool, frost as desired, or eat plain.

ALL RIGHTS RESERVED 2005 Allrecipes.com Printed from Allrecipes.com 5/19/2006