Recipes of the Season

Due to our 100th Celebration Countdown occupying Page 4 in our customer newsletter, we've added this "Recipes of the Season" page. We hope that you enjoy it!




  • 2 medium zucchini, cut in slices or half-moon slices
  • 2 medium yellow squash, cut in slices or half-moon slices
  • 4 T chopped fresh basil (more or less, depending on how much you like the flavor of basil)
  • 2 T thinly sliced green onion
  • 1/2 tsp. dried thyme
  • 3/4 tsp. garlic powder
  • 1 cup grated mozzarella cheese (see notes)
  • 1/2 cup coarsely grated Parmesan, plus a little more for the top if desired
  • salt and fresh ground black pepper to taste

Preheat oven to 350. Spray an 8" x 8" or 8" x 11" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop or slice. Slice green onions. Combine the sliced squash, chopped or sliced basil, sliced green onions, dried thyme, garlic powder, 1/2 grated mozzarella and 1/2 cup coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.

Put the mixture in the baking dish and bake uncovered for about 25-30 minutes, or slightly longer. (Pierce a piece of zucchini with a fork to be sure it's mostly tender.) When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated mozzarella, plus a little more Parmesan if desired. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.



  • 2 c. heavy whipping cream
  • 2 c. whole milk
  • 3/4 c. sugar
  • 2-1/4 tsp. vanilla extract
  • 1 pinch salt

Whisk all ingredients together for two minutes. Freeze according to directions on your ice cream machine. After the ice cream is made, transfer to the freezer until ready to serve. Best made an hour ahead of time. Serve ice cream with fresh berries or your favorite chocolate topping.




  • 2 cups finely crushed pretzels
  • 1/2 cup sugar, divided
  • 2/3 cup butter, melted
  • 2 pkgs. (8 oz.) cream cheese, softened
  • 2 Tbsp. milk
  • 1 cup thawed Cool Whip
  • 2 cups boiling water
  • 1 pkg. (6 oz.) Strawberry JELL-O
  • 1-1/2 cups cold water
  • 4 cups strawberries, sliced

HEAT oven to 350°F.
MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
BEAT cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1/2 hour until thickened. Stir in berries & spoon over cream cheese layer.
REFRIGERATE 3 hours or until firm.




  • 1 brick cream cheese (softened)
  • 1/2 container sour cream
  • 2 packets taco seasoning mix
  • 3 cups chopped lettuce
  • 1 medium-sized jar of your favorite salsa
  • 2 cups cheddar or jack cheese (or mixed shredded cheese)
  • 1 can sliced black olives

Combine first three ingredients and smooth into a pie dish. Pour salsa, then add lettuce, followed by cheese. Top with olives. Put in frig to set at least one hour. Grab your favorite tortilla chips and enjoy!




  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons mayo

Combine all ingredients, spoon in to a greased muffin pan and bake in preheated 180-degree oven for 15 minutes or until golden brown. Makes about 5 fresh rolls.




  • 1 pound COOKED breakfast sausage (hot flavor is also good!)
  • 1 package cream cheese
  • 1 can (8 ounce) tomatoes with green chilies (drained)

In a large skillet over medium heat, cook & chop the sausage until browned evenly. Remove from the skillet. Put the cream cheese into a 1½-quart slow cooker. Add the sausage and diced tomatoes with chilies. Cover (no stirring necessary) and cook on low for 90 minutes. Mix well before serving, alongside tortilla chips. Enjoy!




  • 2 cups water
  • 4 cups chopped fresh broccoli (about 1-1/2 pounds)
  • 1 cup chopped carrots
  • 1 rib chopped celery
  • 1/2-1 cup minced onion
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 3 cups chicken broth
  • 2 cups milk
  • 1 tablespoon minced fresh parsley (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon of dried basil
  • 1/4 teaspoon dried thyme
  • 3 to 4 sage leaves, chopped (or 1/4 tsp dried sage)
  • croutons, for garnish

In Dutch oven or soup kettle, bring water to boil. Add broccoli, carrots, and celery; boil 2 to 3 minutes. Drain; set vegetables aside. In the same kettle, sauté minced onion in butter on low flame until soft and tender, stirring periodically, then add the flour, whisking continuously for about 4 minutes to form a smooth paste. (Whisking avoids burning.) Keep on low heat.

Gradually add the broth and milk, whisking constantly so it all blends. Bring to boil; boil and stir 1 minute. Add vegetables (broccoli, carrots, celery.) Stir in parsley, salt and thyme. Reduce heat; cover and simmer for 30 to 40 minutes until vegetables are tender and flavors are combined. Add chopped thyme, sage and basil. (If using dry herbs, add about ½ tsp of basil and a ¼ tsp each of thyme and sage.) If not serving immediately, switch off the stove and keep the soup covered. Ladle soup into bowls and garnish with croutons if desired.