My rhubarb is a division from our former neighbor and landlord at a previous home. It is far less tart and so needs much less sugar than many types, but I don't know what variety it is. I usually make strawberry rhubarb pie or sometimes crisp which is the same as the pie, but without a bottom crust and in a larger dish. I haven't found that the leaves look unattractive until they die in the fall when it gets below freezing, at which point they go into the compost heap along with a bunch of other stuff. Strawberry-Rhubarb Pie In a small bowl mix: 1/2 cup sugar 1/4 cup flour 1/2 tsp cinnamon (depending on the size of the pie, this will not all be used.) In the bottom of a 9â deep dish pie crust sprinkle: 1/2 Tbsp uncooked tapioca Layer in alternating layers: sliced rhubarb strawberry slices Every two layers lightly sprinkle fruit with the cinnamon-sugar-flour mixture. Repeat until pie is about full. Topping: In another dish mix: 1/4 cup each butter and safflower oil 1 cup sugar 1/2 cup flour 1 cup quick cook (not instant) oatmeal 1/2 tsp cinnamon a teaspoon or so of water This will cover two pies when spread thinly over the top.

Like Chase, I'd want baked beans. Oh well, they aren't green, at least not if they're fresh. LOL And I love green beans the way LindaC just mentioned, I sprinkle a few slivered almonds on top for a crunchy texture. However, I think a tomato-and-green vegetable dish would go fine. I like the zucchini/tomato combination and this is my version, a little bit more involved but very good. Tomato Zucchini Casserole Ingredients: 1 1/2 teaspoons chili powder 1 tablespoon parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/8 teaspoon salt 1/8 teaspoon black pepper, ground 3 cups zucchini, thinly sliced, fresh 1 pound tomatoes, fresh, sliced 1/4 cup bread crumbs, white, fresh 1 tablespoon vegetable oil Preparation: Combine chili powder, 1 1/2 teaspoons parsley flakes, garlic and onion powders, salt and pepper in a small bowl. Place half the zucchini in a lightly greased 6-cup casserole. Layer with half the tomatoes. Sprinkle with half the seasoning mixture. Repeat the layers. Combine bread crumbs, oil and remaining parsley flakes, sprinkle over vegetables. Bake, uncovered, in preheated 375 degree oven, until vegetables are tender, about 40 minutes. This is another spring recipe although I leave the mint out. I like mint tea or mint candy but somehow I don't like it in other foods. Yeah, I know. I'm strange. I like peas and lettuce, though, and in the spring when there is fresh baby lettuce and the peas are sweet and new, oh yum. I've done it with frozen baby peas and it's still pretty darned good. Peas & Lettuce Makes 6 servings, about 1/2 cup each 4 teaspoons extra-virgin olive oil 2 cups shelled fresh peas (3 pounds unshelled) 1 tablespoon finely chopped fresh mint 4 cups thinly sliced Boston lettuce (about 1 small head) ¼ teaspoon salt Freshly ground pepper to taste Heat oil in a large nonstick skillet over medium-low heat. Add peas and stir to coat with oil. Cover and cook, stirring once or twice, until beginning to brown, about 4 minutes. Stir in mint and cook for 30 seconds. Add lettuce, cover and cook, stirring once or twice, until wilted, 1 to 2 minutes. Remove from the heat and season with salt and pepper. Per serving: 113 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 13 g carbohydrate; 5 g protein; 5 g fiber; 206 mg sodium; 225 mg potassium. Nutrition bonus: Vitamin A (70% daily value), Folate (22% dv), Vitamin C (15% dv). 1 Carbohydrate Serving Exchanges: 1 starch, 1/2 vegetable, 1 fat Then again, I like just plain roasted green beans and red onions, drizzled witholive oil mixed with a bit of balsamic vinegar and seasoned with just salt and pepper. Annie

I just found this recipe and it looks wonderful, I love a good pot pie so this one goes on my to do list. Chicken pot pie in a skillet Ingredients 3 Tbsp unsalted butter 1 lb boneless skinless chicken breast, cut into bite size pieces ý tsp black pepper ý tsp kosher salt ü cup all-purpose flour 3 cups chicken stock 2 cups frozen vegetables , (corn, peas and carrots) 3 oz fresh Parmesan cheese, grated 1 tsp dried parsley Cheesy Drop Biscuits: 2 cups all-purpose flour 2 oz fresh Parmesan cheese, grated 1 Tbsp baking powder 1 Tbsp granulated sugar ý tsp kosher salt ý cup unsalted butter, melted 1 cup whole milk Directions Preheat oven to 450ðF. Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side. Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally. Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine. Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown. Sprinkle with fresh parsley, serve and enjoy. Kitchen Counter Serves 6. One Skillet Chicken Pot Pie in Just 30 Minutes and from the same website Chicken pot pie SOUP! Chicken pot pie Soup Ingredients 1 lb diced chicken 2 Tbsp unsalted butter, divided þ cup flour, divided 1 tsp poultry seasoning 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika 2 cup chicken stock 1 tsp kosher salt ý tsp black pepper 2 cup milk 1(16-oz) bag frozen mixed vegetables handful fresh parsley, chopped Directions In a large saucepan over medium high heat, add 1 tablespoon butter and diced chicken. Cook until chicken is cooked through. Removed chicken from pan and plate on a plate, leaving cooking liquid in pan. Add remaining butter and ü cup flour. Whisk to combine. Add remaining ingredients (except chicken, vegetables and flour). Whisk to combine. In a resealable jar combine 1 cup soup mixture (from pot) and remaining flour. Shake to combine. Add mixture to soup. Whisk to combine. Add chicken and vegetables to soup. Cover and cook for 10 minutes, stirring occasionally. Garnish with parsley, serve and enjoy! Kitchen Counter Serves 8.

State Fair Frittata This is very good. 1 pound of bacon, diced and cooked until crisp ý onion, diced 1T bacon fat 8 ounces tomato sauce 1 T cilantro, coarsely chopped a pinch of oregano a pinch of marjoram Salt & Pepper to Taste 2 T bacon fat 1 Red Bell Pepper, diced 1 Green Bell Pepper, diced 2 cans of Del Monte sliced potatoes drained and dried of all water a pinch of oregano a pinch of marjoram Salt & Pepper to Taste 9 eggs ý cup cream pinch of salt Nonstick Cooking Spray þ Cup Shredded Cheddar Cheese þ Cup Shredded Monterey Jack Cheese Optional - 3 sliced avocados Green onions, sliced Preheat Oven to 500 degrees. Heat 12 inch nonstick skillet over med. high heat. Add bacon. Cook until crisp and drain. Set aside and reserve fat. Meanwhile, in smaller skillet prepare sauce by sauteing onion in tablespoon of bacon fat. Once translucent add tomato sauce, cilantro, pinch of oregano, pinch of marjoram and salt and pepper to taste. Let simmer on low. In 12 inch skillet add 2 tablespoons of bacon fat. Sauté red pepper and green pepper. After they have sautéed for a few minutes add dried potatoes. Continue to sauté adding pinch of oregano, pinch of marjoram and salt and pepper to taste. Beat eggs and cream together, add pinch of salt and whisk again. Set aside and spray rimmed baking sheet with nonstick cooking spray. Sprinkle pan with sautéed pepper/potato mixture. Sprinkle cooked bacon over top. Pour egg mixture over top. Top with cheese and place in oven for about 15 minutes or until cheese is melted, bubbly and slightly brown. Cut into rectangles, top with tomato sauce, avocados, green onions and serve.