It’s almost hard for this to be called a recipe because it is just so simple and delicious.
- 3 lbs. potatoes from Pekarek’s Produce
- 1 bunch green onions from Pekarek’s Produce
- 2 cloves garlic
- 2 tbsp. olive oil
- Salt to taste
- Freshly ground pepper to taste
Wash the potatoes and slice in to 1/8 inch thick slices. Chop green onions. Place 2 Tbs oil in a skillet and heat. Place the garlic in the pan and cook for 3 – 5 minutes. Add the potatoes and green onions in the pan with salt and pepper to taste. Turn the potatoes occasionally to prevent burning with a flexible spatula. Cook for 20 – 25 minutes. Yield: 6 servings.
If you’ve ever noticed, the recipes from Pekarek’s Produce are pretty simple. That’s because most of the time, our favorite way to eat the vegetables is raw or with some sort of dip. In that spirit, I present to you my recipe for Broccoli Salad. This originally came from my mom’s church cook book, but has become second nature in our house. Many people add raisins, but this is frowned upon in our house, so we keep it simple.
- 1 head broccoli
- 1 pound of crumbled bacon (don’t let anyone steal “just one” piece)
- 1 bunch green onions (or 1/2 onion)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup sugar
- Salt and pepper
Remove the tough stalk at the end, trim leaves off, and wash broccoli head thoroughly. Cut the head into florets and the stem into bite-size pieces. Place broccoli, crumbled bacon and green onion in a large bowl. In a small bowl, combine the mayo, apple cider vinegar and sugar. Add to broccoli mixture and toss gently.
This is a very quick, simple, and yummy way to use up some spinach. The kids like to eat this on sourdough bread, I like to use it to top my grilled chicken and Ryan likes to dip tortilla chips. However you decide to use it, just make sure you try it!!
- 3 cups spinach – cut into small pieces
- 1 bunch of green onions, diced
- 8 oz sour cream
- 6 oz cream cheese
- 2 Tbs oil
- 1 clove garlic
- salt and pepper to taste
Place 2 Tbs oil in a sauce pan and heat on high for 2 minutes.
Dice garlic and green onions. Add both to pan and cook until they begin to caramelize.
Add sour cream, cream cheese, parsley, and salt and pepper to taste. Stir continuously until well combined.
Cool for 2 minutes and serve.
I am officially NOT a beet person – but I am trying to become one. When I think of beets, I always think of the smell of dirt, but not in a good way. So I did a little looking around to see if there were some different ways to eat beets and I thought a beet sandwich was my best bet. I figured out that I LOVED it this way.
- 6 medium beets, sliced thin
- 1 green onion, sliced thin
- 1/4 head cabbage, shredded
- 1 yellow tomato, sliced
- good bread
- lettuce or spinach
1. Steam beets. Remove skin. Slice into thin slices.
2. Thinly slice green onions. I cut one in half length wise and then cut into 2 inch sections.
3. Toast your favorite bread
4. To assemble the sandwich spread some mayo on the toast, lay down a layer of green onions, then a layer of beets, then cabbage, then top with a tomatoes.