Geneva Lakes Produce, LLC

Asparagus and Tomato Salad
Nanci Brewer, San Jose, California

¼cup water
¼ teaspoon onion powder
1 pound fresh asparagus, trimmed
8 – 16 lettuce leaves
2 to 3 large tomatoes, sliced
1 ripe avocado, sliced, optional

Dressing:
½ cup mayonnaise
½ cup sour cream
2 teaspoons prepared mustard
1 teaspoon catsup
Salt and pepper to taste

Combine the water and onion powder; bring to a boil. Add the asparagus and cook 3 – 5 minutes or until asparagus is crisp-tender and bright green. Drain; cool to room temperature. Place 1 – 2 lettuce leaves per serving on a large platter or individual salad plates. Halve the tomato slices and arrange over lettuce. Top tomatoes with spears of asparagus and slices of avocado, if desired.

Combine all dressing ingredients; top each salad serving with a generous dollop.

Yield: 8 servings

Rosy Rhubarb Salad
Wanda Rader, Greeneville, Tennessee

3 cups sliced fresh or frozen rhubarb (1 inch pieces)
1 tablespoon sugar
1 package (3 ounces) raspberry-flavored gelatin
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
1 cup diced peeled apples
1 cup diced celery
¼ cup chopped pecans

In a medium saucepan, cook and stir rhubarb and sugar over medium – low heat until rhubarb is soft and tender. Remove from the heat; add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set. Stir in apples, celery and pecans. Pour into a 4½ cup mold or glass bowl. Chill several hours or overnight.

Yield: 8 servings

Broccoli Bacon Salad
Joyce Blakley, Windsor Locks, Connecticut

1 large bunch broccoli, separated into florets
1 small red onion, coarsely chopped
1 cup raisins
10 to 12 bacon strips, cooked and crumbled

Dressing:
3 tablespoons vinegar
1/3 cup mayonnaise
1/3 cup sugar

In a large serving bowl, combine the broccoli, onion, raisins, and bacon; set aside. In a mixing bowl, combine dressing ingredients. Just before serving, pour dressing over broccoli mixture; toss to coat.

Yield: 6 – 8 servings

Cucumbers in Creamy White Sauce

If you want something super easy and terrifically refreshing, give this a try. You probably have the ingredients already in your fridge...provided you stopped at Geneva Lakes Produce and picked up fresh cukes!

1 or 2 cucumbers
1/2 an onion (optional)
Salt to taste

Dressing:
3 T plain yogurt
1 T heavy cream
1 tsp dill
Pepper to taste

Remove most of the peel from the cucumber and slice them very thin. (I like to leave a little of the dark green peel on there for color.) Put the slices into a colander and sprinkle with salt. Let them stand for 20 to 30 minutes, then rinse and drain thoroughly.
Make dressing by stirring ingredients together or shaking briskly in a covered jar.
Gently fold the dressing into the cukes. Serve nice and cold. Yum.

Don’t have/like yogurt? This one is yummy with sour cream instead.

Cherry (or Grape) Tomatoes and Green Beans

Never was a marriage more made in heaven than that between two summer staples: tomatoes and beans.

2 cups green beans
1 cup cherry or grape tomatoes
1 ½ cups cubed mozzarella (or try Swiss. Wow)
Basil leaves to taste

Dressing:
½ red pepper
2/3 cup olive oil
2 T dry white wine
2 T lemon juice
Salt and pepper to taste

Cook the beans in boiling water or microwave for 8 to 10 minutes or until bright green and still slightly crisp. Drain.
Whirl the dressing ingredients in blender or food processor until smooth.
Toss beans, tomatoes, mozzarella and basil with dressing in a generous salad bowl. Chill for at least an hour before serving. (Oh, ok. If you don’t have an hour, go ahead and eat. Who’s going to know that the recipe said so?)

Panzanella
Tomato – Bread Salad

5 slices of old bread cut in 1 inch squares
4 ripe tomatoes 1¼ lb, cut bite size (4 cups)
1 cup lightly packed basil leaves chopped
½ cup diced red onion
Salt to taste
Black pepper to taste
Garlic to taste
Olive oil
Swiss cheese, cheddar cheese, or any other hard cheese cut in cubes

Mix spices, tomatoes, cheese and bread in a large bowl. Add bread cubes. Mix and Enjoy.

Sesame Beef and Asparagus Salad
Tamara Steeb, Issaquah, Washington

1 pound top round steak
4 cups sliced fresh asparagus (cut in 2 inch pieces)
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
½ teaspoon grated gingerroot
Sesame seeds
Lettuce leaves, optional

Broil steak to desired doneness. Cool and cut into thin diagonal strips. Cook asparagus in a small amount of water 30 – 60 seconds. Drain and cool. Combine beef and asparagus. Blend all remaining ingredients except the sesame seeds and lettuce; pour over beef and asparagus. Sprinkle with sesame seeds and toss lightly. Serve warm or at room temperature – on lettuce leaves, if desired.

Yield: 6 servings.

Farmer Scott has been a farmer just about his whole life. He knows his veggies!

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