I am looking for these and would be ecstatic to make a trade! CALYPSO BUSH BEANS (also called Orca and Yin Yang) DRAGON'S TONGUE BUSH BEAN (Phaseolus vulgaris) FIN DE BAGNOL BUSH BEANS HUTTERITE SOUP BEAN (Phaseolus vulgaris) LINGUA DI FUOCO ("TONGUE OF FIRE") BUSH BEAN (Phaseolus vulgaris) PIGEON PEA BEAN (Cajanus Indicus), also known as Congo Pea CLIMBING FRENCH BEAN (Phaseolus vulgaris) RATTLESNAKE SNAP BEANS RED NOODLE ASPARAGUS POLE BEAN, Also in search of the following if anyone has any to share. I realize this is for beans, peas, etc., but I am imagining that some of you grow more than just legumes :-) I apologize in advance for the long list. I figure the only way I will find these, is if I list them here in the post. So, again, sorry for the book, :-) I have several tomatoes (heirloom) that are not listed on my exchange page, so if you are looking for something in particular, please let me know. I also have some "Cherokee Trail of Tears" for trade as well, not on my list. Asian Bride Eggplant Rosa Bianca - Italian heirloom African Eggplants APPLE GREEN EGGPLANT BABY ROUND MAUVE EGGPLANT CASPER EGGPLANT LAO GREEN STRIPE EGGPLANT, a.k.a. Green Tiger LAO PURPLE STRIPE EGGPLANT, a.k.a. Purple Tige PINGTUNG LONG EGGPLANT PROSPEROSA EGGPLANT STRIPED TOGA EGGPLANT THAI GREEN EGGPLANT TURKISH ORANGE EGGPLANT Chinese or Oriental Charm Eggplant, Asian Eggplant Thai Eggplant Squash - all different varieties zucchini - all different varieties CHINESE CABBAGE ASIAN GREEN RADISH SWORD LETTUCE ("Yu Mai Tsai") JANUARY KING CABBAGE SEA KALE CABBAGE (Crambe maritima) DRAGON CARROT ENGLISH RED CELERY RHUBARB CHARD JAPANESE CLIMBING CUCUMBER BARESE ESCAROLE AGRETTI (Salsola soda) DANDELION (Taraxacum officinale), "Dente di Leon" VERTE DE CAMBRI MACHE, also known as Lamb's Lettuce or Corn Salad LACINATO KALE RED RUSSIAN KALE (also known as RAGGED JACK) PLEASE post here. You can send a private e-mail as well, but at least post here that you are doing so. I use my posts to keep track of who I am trading with. Thanks so much!

I did them a bit differently yesterday. I used some chicken stock to boil them in and added extra butter. I think because I am so frugal with the butter it's rather bland. The kids loved it this time. I will try some of the suggestions offered. I will make have butter noodles for the kids and half with mushrooms and creams for the more adventurous.

This is one of my favorites: Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette Serves 4 as a main course 1-1/2 pounds large shrimp (about 32-36 per pound) 2 cups snap peas (about 1/2 pound, trimmed) 3 green onions, trimmed and minced Ginger-Soy Vinaigrette 1/2 cup extra virgin olive oil 2 tablespoons low-sodium soy sauce 2 tablespoons white vinegar 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1/2 teaspoon honey (my "tweak") 3 - 5 dashes hot sauce Garnishes 1/2 cup diced mango 1/2 cup chopped roasted cashews lime wedges Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges. Source: The Beach House Cookbook, copyright 2005 Lori Here is a link that might be useful: Showing newest posts for query salad. Show older posts Saturday, June 11, 2011 Rigatoni with Broccoli, Garlic & Breadcrumbs Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!) The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table. Rigatoni with Broccoli, Garlic & Breadcrumbs Serves 4 3/4 to 1 pound broccoli florets 1 pound rigatoni 5 tablespoons olive oil 1⁄3 cup dried breadcrumbs 4 - 6 cloves thinly sliced garlic 1⁄4 teaspoon red pepper flakes 1⁄2 cup grated Parmigiana-Reggiano Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside. Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside. Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli. Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately. You might also like: Shrimp Tacos Gnocchi with Sage Butter Coconut Muffins LinkWithin Posted by Lori (All That Splatters) at 7:41 PM 7 comments Links to this post Labels: Pasta, Vegetables Saturday, May 21, 2011 Garlicky Chicken in Red Pepper Sauce This is another recipe I received in an email from Fine Cooking in their

I've found that in regular grocery stores, ramen noodles are sold in packs of 6 or more. Sometimes I just want one! Maybe I should check out my dollar store. Here's a recipe I found on allrecipes.com. The original has a yield of 20 servings -- I'll cut it in half for you! I like this when I have some chicken left over; picking up the veggies from a grocery salad bar is a useful thing. Ramen Spinach Pasta Salad Supreme 1 (3oz) pkg chicken ramen noodles 4 cups torn spinach 1 cup cooked, cubed chicken 1/2 cup halved seedless red grapes 1/2 cup sliced red bell pepper 1/4 cup chopped cashews 1/4 crumbled blue cheese (Gorgonzola) 2 cloves garlic, minced Half of the juice of a lemon 2.5 tablespoons olive oil 2 tablespoons light mayo 1 red bell pepper, sliced Cook ramen noodles but do not add flavor packet -- yet. Drain noodles, let cool. Cut noodles into bite-size pieces. In a large bowl, combine spinach, chicken, halved grapes, red pepper, cashews, blue cheese, ramen noodles. In a small bowl, mix ramen noodles' flavor packet, garlic, lemon juice; let stand 15 minutes. Add oil, mayo and whisk until smooth. Pour dressing over salad; toss until thoroughly mixed. Garnish with red pepper rings.