A fine option for what to do with all that zucchini in your own garden!

Ingredients:

• 3 tablespoons olive oil
• 1 large sweet onion, chopped
• 2-3 medium zucchini, cut up bite size
• 2 tablespoons fresh basil finely snipped
• 1/2 packet of Frontier Soups’ Pesto Tomato dip mix OR 2 tablespoons of basil, finely snipped
• 1/4 cup lemon juice
• 4 ounces fresh pea pods, sugar snap peas or 1 cup frozen peas

Recipe Directions:

1. In medium sauce pan saute onion and zucchini in oil.
2. Sprinkle in seasonings from dip mix.
3. Add lemon juice, cover pot and cook on low heat for 15 minutes.
4. Add peas or peapods for 1 minute uncovered and serve.

This recipe adapts one of Martha Stewart’s inventions.  Martha sliced small potatoes in half for a one bite appetizer, then topped with sour cream and caviar. Try this summer variation.

Ingredients:

• 1 pound baby new red potatoes
• 1 cup sour cream
• 2 tablespoons fresh dill finely snipped
• 1/2 packet Frontier Soups’ Lemony Dill dip mix OR 2 tablespoons of fresh dill, finely snipped
• 8 ounces radish, sliced in rounds
• Colored sea salt

Recipe Directions:

1. Boil whole potatoes for 15 minutes, drain and cool.
2. Blend sour cream with dill mix and let stand 15 minutes.
3. Slice each potato in half and place on plate cut side up. (May need to slice bottom also to allow potatoes to sit firmly.)
4. Add a teaspoon of sour cream, top with radish, add a bit more sour cream and sprinkle salt on top.
5. May refrigerate ahead of time and serve cold.

A satisfying one pot medley in any season!

Ingredients:

• 2 tablespoons olive oil
• 20 ounces Italian seasoned turkey sausage
• 1 medium large zucchini, cut up
• 1 medium large sweet onion, chopped
• 3 carrots, peeled and cut up
• 1/2 pound baby new potatoes (red or white), cut up
• 8 ounces mushrooms, sliced
• 1 cup chicken broth

Recipe Directions:

1. In 4 to 5 quart saucepan or casserole crumble and sauté the sausage in oil.
2. Add all veges and broth.  Cover and cook on medium low for about 40 minutes.
3. Serve in flat bowls with crusty bread.
4. Option: Add 2 cups chicken broth, and for last ten minutes add 1/2  cup orzo pasta.

One of the unique features of Frontier Soups is the ability to add fresh produce to complete each soup mix. Take advantage of what’s in season at your local Farmer’s Market to prepare delicious homemade soup.

Pick up some little baby red potatoes to make Potato Leek Soup, fresh mushrooms for Mushroom Barley Soup, and try zucchini and peppers in our Indiana Harvest Sausage Lentil for a hearty soup supper.

Lambs Farm is a non-profit organization dedicated to helping people with developmental disabilities lead productive, happy lives and connecting with the human spirit in us all. Lambs Farm residents enjoy a farm like setting and produce some fine food products such as jams and jellies. For Frontier Soups they measure almonds into little packets that we place into our Asparagus Almond Soup mix.

This year, they are celebrating their 50th anniversary, a true milestone. Enjoy this video that features the wonderful people of Lambs Farm. We hope that when you experience the pride and accomplishments of the Lambs Farm community, you too will grow.

Fore more information visit lambsfarm.org.

If you have a package of New Mexico Mesa Spicy Fiesta soup, use the chickpeas from that package. (Save the spice packet and simmer it with a cup of rice and 3 cups of chicken broth for an easy side dish with chicken or pork chops.) A 1-cup serving of the chickpeas will provide about 15 grams of protein and 12 grams of fiber for a nutrition packed meal in any season.

Recipe Ingredients:

• 12 ounces dried chickpeas
• 1/2 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon poupon mustard, optional
• Salt and pepper to taste

Optional Additions:

Choose 3 or 4. The more additions the more texture this great Mediterranean salad will have. It can be a side dish or main course!

• About 6 ounces artichoke hearts, sliced
• 1 cup grape tomatoes, sliced in half
• 1 cup purple onion, diced
• 1/2 cup black olives, sliced in half
• 1 cup crumbled feta cheese
• 3-4 ounces fresh baby arugula
• 2 ounces pine nuts or sliced almonds, toasted
• 2 cups cut up chicken breast

Cooking Directions:

1. Rinse, drain and pick over peas. Place in a medium bowl with water filled to the top. Let the peas soak overnight.

2. Drain peas and bring to a simmer in fresh water for 1-1/2 hours. Test peas by pressing a pea against the side of the cook pot with the back of a spoon. The peas should be firm but tender; they should be able to be squashed, but not mushy. Place peas in colander to drain.

3. Prepare all fresh additions.

4. Mix olive oil, lemon juice and mustard in bottom of large salad bowl.

5. Add in fresh ingredients, toss and serve or may refrigerate until ready to use. We like a light dressing, but feel free to add a couple more tablespoons of lemon juice and olive oil, if you’ve added a lot of fresh ingredients.

Spring is making an appearance in time for Easter this year. Of course it’s asparagus season so that’s an easy vegetable for Easter dinner. If you’re serving ham or lamb, an excellent side dish is our Roasted Corn Polenta served piping hot with gruyere cheese on top. Appalachian Trail Cornbread Mix will whip up some easy muffins.

For after the feast try one of the following ideas for using hard boiled eggs.

Creamed Eggs on Toast

First, make a simple white sauce:

2 tablespoons butter, 2 tablespoons flour, 1 cup milk, salt and pepper to taste.

Directions:

1. Melt the butter in saucepan over moderate heat.
2. Sprinkle in the flour, stirring with a whisk until blended and thick.
3. Warm the milk in the microwave and pour it into the butter mixture all at once.
4. Bring it to a simmer, stir well, season with salt and pepper. Sauce will thicken right up for you.
5. Slice 4 hard boiled eggs and add them to the white sauce. Optional additions: diced ham or sautéed mushrooms.
6. Serve on toast for a casual after the feast supper, right out of the 1950’s.

Egg Salad

1. Chop 4 hard boiled eggs into a bowl.
2. Mix together with: 1/2 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoons poupon mustard, 1 teaspoon worcetshire and a shake of Lawry’s salt.
3. Add 1-2 stalks finely sliced celery, and 1/2 cup of chick peas for a health nut variation. Serve on toasted bread.

For using up some of that left over ham, try the following:

Grilled Ham Sandwich

Ingredients:

• Good hearty, whole grain bread
• Sliced Ham
• Good White Cheddar or Swiss Cheese, sliced or shredded
• Tart Green Apple, sliced thinly
• Honey Mustard, Strawberry or Apricot Jam, pick your favorite or what you have on hand.

Directions:

1. Layer all ingredients onto one slice of bread. Top with second slice and butter the outside of each slice.
2. Place onto skillet on stove or use a panini press and grill sandwich until cheese starts to melt. Serve immediately.

Minnesota Heartland 11-Bean Soup

Slow Cooker Recipe Directions:

Recommended slow cooker: 6-7 quart size

For this all day cooker, we suggest cutting up all the vegetables
and meats the night before or in the morning and refrigerate them
in large plastic container so they are ready to add to the soup
at the end of the day.

• Rinse, drain and pick over beans.
• Place beans into bowl of slow cooker.
• Add the bouquet garni, ham hock, and 12 cups water. (Leave out the salt.)
• Cover and cook on HIGH 6-8 hours.
• Add tomatoes, onion, green pepper, garlic, diced sausage and cut up chicken. Stir well.
• Cover and cook on HIGH 1 1/2 to 2 more hours, or transfer to the stove to cook more quickly.
• Serve this thick and hearty soup with crusty bread and enjoy.

Dakota Territory Beef Barley Bean Stew

Slow Cooker Recipe Directions:

Recommended slow cooker: 6-7 quart size

• In large skillet brown meat and onion a butter. Drain and transfer to bowl of slow cooker.
• Add contents of soup mix and broth. Stir well.
• Cover and cook on HIGH for 6-8 hours.
• Stir in sherry, mushrooms, turnips.
• Cook 1 to 2 hours longer covered on high, and serve.

Ingredients:

• 2 tablespoons oil
• 1 medium onion, chopped fine
• 1 3/4 pound ground fresh lamb
• 1 teaspoon garlic, minced
• 1 1/2 cups chicken broth/stock
• 3/4 cup long grain white rice
• 1 1/2 teaspoons dried mint
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons salt
• 3/4 cup pine nuts
• 3/4 cup currants
• 1 egg lightly beaten
• 11 by 7 by 1 1/2 inch pan
• Single pie crust or frozen puffed pastry

Lamb Pie with Filo Crust Recipe Directions:

1. Heat oil in large skillet, sauté onion until softened.
2. Add the lamb and cook until brown.
3. Add stock, rice, herbs and spices.  Cover and simmer for 20 minutes.
4. Remove from heat and blend in egg, currants and pine nuts.  Allow the filling to cool.
5. Spoon filling into pan. Top with pie crust or puffed pastry, crimping the edges to fit the pan.
6. Bake in preheated 350 degree oven for 45 minutes until pastry puffs and is golden.

If the puff pastry looks like too much work, use a pie crust on top only.

Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 4 ounces unsweetened chocolate, melted
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon salt

Recipe Directions:

1. In large bowl beat butter and sugar until smooth.
2. Add eggs and continue beating.
3. Add melted chocolate and vanilla.  Continue mixing.
4. Add flour and salt, mix and pour batter into 9 x 13 buttered pyrex pan.
5. Bake in preheated 350 degree oven, 25 minutes.
6. Remove from oven, let stand five minutes.
7. Dust with powdered sugar, cut into squares.

Make ahead in the day and enjoy the taste of real, non mix, brownies.