1. Mix them with sweet apples for pie (what my neighbor does) 2. Make "membrillo" 3. Paradise jelly (I've made almost 20 jars this year). 4. Preserves Linda Zeidrich's Joy of Jams has a few quince recipes, try doing a search on Harvest forum too. Here's my recipe (small batch, the original was a huge batch) for Paradise Jelly (apple-quince-cranberry): Paradise Jelly (makes 3 halfpints) I steamed the quinces a couple of days ahead and put the juice in the fridge. Didn't weigh them, but probably 5 lbs of quinces yielded about 7.5 cups of juice - or at least brown water (I'm not sure how much pectin was in the juice - I kept adding water to the pot while steaming.). I think the juice would have been lighter if I had simmered the quinces, or if I had a steam juicer, instead of trying to steam them in the oven - they oxidized. Then I did the apples and cranberries another day (just 5lbs of mixed apples, not all tart, most Golden and Red (?) Delicious since that's what I had. Got about 6 cups of juice from those.) Used a 12-oz bag of cranberries cooked until just popped in the hot strained apple juice, let drain in linen jelly bag for 5 hours, refrigerated juice and put the fruit pulp into a Ziploc bag with the apple pulp. I milled the fruit the next day, cooked with 1/2C of sugar, and made about 36 oz (pint, 12-oz jar processed 20 min and 8-oz jar in fridge) of cran-applesauce. I strained the apple-cranberry juice through coffee filters the next day. Now, for the jelly: Mix the quince juice and the cran-apple juice half and half (or whatever you have). Use no more than 4C of juice total, or this will set before you get it in the jars. Use at least a 6-quart (deep) preserving pan b/c it will foam up like crazy. Add 3C of sugar to the 4C of juice, I also added 1 tsp of bottled (strained) lemon juice. Simmer, stirring constantly, until the sugar is dissolved, then raise heat to a boil (make sure your canner is preheated with the jars sterilized if processing only 5 minutes). Boil until gel point (220 at sea level) or until jelly sheets from a metal spoon (remove from heat while testing). Quickly skim if necessary. Jar immediately, keeping ladle close to funnel. Do all 3 jars at once, then go back and spoon off any foam from the top of the jars, adjust the headspace to 1/4", wipe rims and put lids and rings on. DON'T use a bubble freer even if you see tiny bubbles in the jars - just wait til they rise to the surface and spoon the foam off. Process 5 minutes (for sterilized jars) or 10 min (for unsterilized) in BWB. The last jar you fill may have some small bubbles, and you might have an ounce or 2 left in the pan to put in the fridge. Rinse out the pan with very hot water and dry before starting the next batch - you don't want "threads" of old jelly in the new batch. This may set up very quickly (while you're ladling it into the jars) or it may take a couple of weeks depending on the pectin level of the juice. Set the cooled jars away on a level surface and leave them alone for 2-3 weeks before you decide you've made syrup instead of jelly. I tried reprocessing some and found that the top of the jar was liquid after a week, but the bottom was starting to set so I should have left it alone. The apple-quince jelly I made is taking longer to set than the stuff with cranberry in it.

Hi Marlene, I thought you'd be swamped with recipes by now! There's no end to my favorite recipes. A few simple ideas: I love pasta with fresh veggies - the veggies can be steamed or roasted or grilled or cooked into a sauce. For example: 1. fresh cherry tomatoes, garlic, basil - half or quarter tomatoes and heat all in a non-stick skillet just long enough to heat. Toss with pasta. (Has to be garden tomatoes, tho, store tomatoes just aren't the same!!). 2. grill veggies of choice and toss with pasta. I love grilled red peppers, onions, eggplant, summer squash. Add herbs like basil or rosemary... yum! 3. Another one that needs garden tomatoes: cook tomatoes and green beans - onion if you like - basil - garlic - cook this all well (I know, I know, veggies are healthier crispy, but this is sooo good!) for 20-30 minutes. Serve over pasta or rice. I have a recipe for lentils and eggplant, kind of a BBQ flavor, that I love. Let me know if you're interested and I'll send it to you. There's lots you can do with lentils (and beans) too - lentil burgers are great - I like black bean salad with celery and red onion and a lime dressing - or a lentil and potato salad, hot, with a vinegar dressing... The simpler, the better, and in my opinion, the freshest best veggies make a world of difference. I do stir-fry with or without tofu. Tofu is fun and you can do tons with it. Check out your library - should be some great books there - and do a search on the internet. Here's one link (below) to get you started that has more links attached to it. If you aren't vegan, (or even if you are - just ignore the dairy recipes) look at Nikki and David Goldbeck's cookbook, I think it's called American Wholefoods Cuisine. Chock full of great stuff! as are many other books. How old is your son? Does he have strong preferences or is he willing to experiment? Those things can make a huge difference in what he's willing to try. Good for him for making this decision, and good for you for supporting him!! Cooking is so much fun... glad you're doing this together! Here is a link that might be useful: The Vegan Chef

http://www.food.com/recipe/seared-sesame-crusted-tuna-89826?photo=170078 I fix this tuna recipe often. Super easy and delicious. I had fresh lightly fried grouper last night with homemade tarter sauce, not super healthy but oh so good when it's caught that same day. I always serve a healthy side dish with fried. We have a lot of fresh fish and I grill it with just a coating of Kraft Zesty Italian dressing. Really good and easy.

Me too, funky. Lars, I am not adding booze (naughty you!) because others are making Mimosas and Bloody Marys. Doesn't mean I won't for my own smoothie one day. I have had fruity kefir in the past. I ended up buying this product, because it came in single servings. Not exactly kefir I guess? To me it tastes like full fat yogurt with just a hint of sweetness. A Swedish style drinkable yogurt called filmjölk, Siggi's product is similar to kefir, but utilizes different probiotic cultures and has a mild and slightly acidic taste. PS I am only using kefir because, since this is for cooking club, nothing mundane will do. I think I will rename it a Tropical Filmjölk Lychee/Passion/Dragon-fruit Smoothie.