Two favorite recipes I created when I had too much of everything coming all at once. Both are family favorites. ZUCCHINI POTATO SAUTE ¼ Pound Bacon, diced 2 Cups Diced Potatoes, ½" dice 1 Medium Onion, minced 6 Cloves Garlic, finely minced 1 Medium Zucchini, ½" dice 1 Medium Green Pepper, seeded and diced 4 Ounces sliced Fresh Mushrooms 6 Plum Tomatoes, diced, keep the seeds and juice Butter and Olive Oil for sautéing In a large frying pan, add the Bacon and sauté until fat is starting to render. Add the Potatoes and cook over medium heat, covered until Potatoes begin to get tender. Add Onions and Garlic and sauté only until Onion just starts to go clear. Pour into a bowl and cover to keep warm. In the same pan add a swirl of Olive Oil and sauté the Zucchini and Mushrooms uncovered over high heat, until they begin to color up but is still al dente. Reduce heat, add the Potato Onion mixture back in. Add the Peppers and stir to combine. Season with MortonÂs NatureÂs Seasons, add 2 tablespoons Butter to moisten. Heat until the Peppers become just tender, add the Tomatoes, cover and turn off the heat. Let stand 5 minutes and stir to combine. Serve immediately. and: ZUCCHINI FETA PANCAKES 1 Pound Zucchini, grated. 1 Teaspoon Kosher Salt ¾ Cup crumbled Feta Cheese 3 Large Eggs, lightly beaten 3 Green Onions, tops and whites thinly sliced 1 Cup All-purpose Flour ¼ Cup Chopped Pine Nuts 3 Tablespoon Chopped Fresh Dill 3 Teaspoons Chopped Fresh Oregano 4 Garlic Cloves, finely minced ¼ Teaspoon freshly ground Black Pepper Olive Oil, for frying Combine Zucchini and Salt in a mesh colander and set aside. Rinse in cold water and press as much of the water out as possible. In the mean time, combine Cheese, Eggs, Green Onion, Pine Nuts, Dill, Oregano, Garlic and Pepper in a large bowl. Fold in drained Zucchini and just enough Flour to hold the batter together. Using an ice cream scoop to portion the batter, fry in Olive Oil until golden, flip and cook the other side. Continue frying in batches until all batter is used, holding the cooked cakes on a plate in a warm oven. For the pancakes I shred and pack one pound bags and freeze them for use in the winter. Because so much of the water goes away when you thaw and drain I use 2 bags. Also go easy on the flour, you really want just enough to bind the mixture, not to make a batter.

Source: Bread Machine Baking for Better Health - by Maureen B. Keane and Daniella Chance APPLE OAT BREAD (lactose-free, milk-free, high-protein) Makes a 2-pound recipe with changes for 1-1/2-pound (---) and 1-pound [---] 1-7/8 (1-1/2) [1] cups apple juice 2 T. (1-1/2) [1] canola oil 3-1/2 (2-2/3) [1-3/4] cups whole wheat bread flour (I freshly mill mine, but King Arthur White Wheat flour would be a fairly good sub.) 1 (3/4) [1/2] c. oat flour * (see note below) 1/2 (1.3) [1/4] c. oat bran 1/4 c. (3 T.) [2 T.) date sugar (or 1 t. white or brown sugar per cup flour) 4 (3) [2] T. vital wheat gluten 1 (3/4) [1/2] t. salt 2-1/2 (2) [1] t. active dry yeast Regular/basic cycle. * Note: You can make oat flour at home. 1. Place 1-1/2 c. oatmeal (quick or old-fashioned, uncooked) in a blender or food processor. 2. Blend or process for about 60 seconds. Makes about 1 cup oat flour. 3. Store in tightly covered container in the freezer or the refrigerator. --------------------------- PEANUT BUTTER AND HONEY BREAD 1-3/4 (1-3/8) [7/8] c. water 4 (3) [2] T. honey 1/2 (3/8) [1/4] c. peanut butter 1/2 (3/8) [1/4] cup thick rolled oats 4 (3) [2] c. whole wheat bread flour 1 (3/4) [1/2] t. salt 4 (3) [2] t. active dry yeast Regular/Basic cycle. ---------------------------------------- Source: Bread Machines for Dummies IRISH POTATO BREAD 1-1/2 pound loaf with changes for 2-pounds in (----) 1/4 (1/2) c. potato water 4 t. (2 T.) oil 1 egg (same) 1/2 (3/4) c. mashed potatoes 1/3 (1/2) c. chopped onions (optional) 1 T. (4 t.) sugar 3/4 (1) t. salt 2-1/3 (3-1/2) c. bread flour 1-1/2 (2-1/4) t. active dry yeast 1. Be sure that all the ingredients are at room temperature before you place them in your bread pan in the order listed. 2. Select the Normal or Basic setting and a light to medium crust color and press Start. 3. Open the lid after the machine has kneaded the dough for about 5 minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you are satisfied that a soft, sticky ball has formed. 4. After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before it's cooled about an hour, it will look doughy. The bread has to cool completely to allow the structure to set.

Here is Eileen's recipe. The name says it all! Really Good Brussel Sprouts Posted by eileen_launonen 6 cups Brussel Sprouts 1 1/2 cups Heavy Cream 1 1/2 stick butter 4 cloves garlic minced 1/2 cup chopped parsley salt and pepper to taste Clean wash and discard any yucky leaves. Cut off stem and blanch for 10 minutes. Cool down and cut Brussel Sprouts in half. Put butter in a large saute pan melt and sate garlic now add brussel sprouts allowing them to drink the butter. Add 1 cup heavy cream and simmer for 8 minutes until cream reduces to half add an extra 1/2 cup if you want (optional) add salt and pepper to taste. Linda

I'm not so crazy about the winter hot house baby salad mixes. No flavor, just pretty. Seems the dressing is the carrier of flavor. Baby arugula at least has some 'meat' to it like some spinach varieties. I do like the idea of fig, proscuitto, parm. And a toasted nut. Not sure the rest of your menu but that would compliment just about anything. I make a ginger/sesame dressing for salad but it does not go well with some main courses following. As an app away from the table an hour before sitting is fine. Like a spring roll... A sit down salad i think should be considerate of the following meal. I've been making a warm salad of escarole, shallot, leek, celeriac, golden beet slivers...and just a bit of fresh lemon. Then anything i have in the crisper and pepitas or toasted pecans. It has been hit since before Thanksgiving. (when i added shredded brussels). Sometimes quick broiled slices of goat cheese. -pressed into some seasoned olive oil panko, seasoned side up...I have a bag of dried dates that i need to use. Might do well softened for a warm dressing with a chopped slice of bacon or procuitto pan seared with a shallot. I always have olives and feta... Boston lettuce is a nice winter salad cup or torn. Come cold February-March i often put Boston on my list. Nice and buttery. It seems to like, and stand up, to a semi-warm dressing. Just my experience years past when i loved and over-did the sesame/ginger dressing...now used often with a nut/sesame chicken crust or Asian dumplings...or a miso seared beef soup/broth. DH is chopping right now for a warm escarole salad and a French green lentil salad to top it...the main meal is a brothy tomato based soup with fridge crisper drawer 'kitchen sink' soup. Freezer finds like corn and roasted tomatoes from the garden.