½ cup whole-wheat flour

½ cup all-purpose flour

2 tablespoons cornmeal

1 teaspoon salt

½ teaspoon freshly ground pepper

1 ½ pounds zucchini (about 3 medium), cut into strips 

2 large egg whites, lightly beaten

Preheat oven to 475 F. Coat a baking sheet with cooking spray.Combine flours, cornmeal, salt and pepper in a large sealable plastic bag or bowl.

Korean Soy HoneyGlaze

1/2 cup soy sauce

1/4 cup sugar AND 1/4 cup honey (or ½ cup brown sugar)

Pinch red pepper flakes or Korean chili flakes

1 garlic clove finely minced

1 Tbls olive oil (or 2 tsps of sesame oil AND 2 tsps ofCanola Oil)

Green onion for Garnish-sliced

The trick is to fully cook the pork chops with out overcooking and drying them out. Here’s how to do it: Lightly oil the chops with a little canola oil and season with black pepper. Place chops on hottest part of the grill and sear each side for about two minutes, then move chops to a cooler part of the grill (indirect heat), and brush chops with Korean Soy Honey Glaze.

Continue cooking with indirect heat until the chops reach an internal temperature of 155f-160f (at 155 there should be almost no pink when you cut into a chop), remove from grill—the center will absorb heat from the edges of the steak - and continue to cook for a minute or two as it rests. Allow them to rest for 5 minutes before cutting.

2 large bunches curly parsley

3 large garlic cloves

3/4 cup extra-virgin olive oil

1/2 cup red wine vinegar

1/2 teaspoon dried hot red pepper flakes

1/2 teaspoon salt and pepper

1/2 small red onion minced

Reserve 1/2 sauce for topping use half to marinate 8 lamb chops for at least 24 hours.

Ingredients:

1 big spoonful of plain or vanilla yogurt           

1/4 cup granola

1 or 2 spoonfuls fruit (grab some strawberries down at the Market)

1 big spoonful (about ¼ cup) strawberry yogurt

1 or 2 spoonfuls fruit (raspberries, blackberries and blueberries should all be in season soon!)

1/4 cup granola (we recommend Runner’s Granola)

Directions:

Put plain yogurt on the bottom of a cup or bowl

Put 1/4 cup granola on top

Put 1 or 2 spoonfuls of fruit on top

Put strawberry yogurt in

Put 1 or 2 spoonfuls fruit on top

Put 1/4 cup granola on top.

June is Dairy Month! Celebrate with this delicious No- Bake Macaroni & Cheese recipe from eatingwell.com.

 Ingredients

8 ounces whole-wheat elbow noodles, (2 cups)

1 10-ounce package frozen chopped broccoli

1 3/4 cups low-fat milk, divided

3 tablespoons flour

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground white pepper

3/4 cup shredded extra-sharp Cheddar cheese

1/4 cup shredded Parmesan cheese

1 teaspoon Dijon mustard

Preparation

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes.

Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute. 

Serves 8 (1/2 cup portions)All you need:

1/2 cup diced red onion

1 medium cucumber, peeled, seeded, and chopped

1/4 cup Hendricksons sweet vinegar and olive oil dressing

3 medium tomatoes, coarsely chopped

1/2 pound fresh mozzarella, cubed

Fresh Basil, chopped

All you do:

Combine onion and cucumber in a large bowl. Stir in dressing and set aside for 10 minutes. Meanwhile, combine tomato and mozzarella. Stir into onion mixture. Sprinkle with basil before serving.

Last Saturday the Market hosted its first cooking demonstration led by Chef Bobby of Vivace. He demonstrated a delicious way to utilize fresh herbs in three simple pesto recipes. The following recipe is Chef Bobby's skeleton pesto recipe. Add your favorite oil, nut, herb and seasonings to make the pesto perfect for you. A little hint from Chef Bobby, use Dijon mustard or citrus juices to flavor the pesto for an extra zing. Enjoy!
 
1 cup Oil

3 cups fresh herbs chopped up

1.5 cups nuts (or additional flavor try toasting them in the oven)

1 Tablespoon Salt

1 Tablespoon Pepper

All you will need for this recipe is a food processor or if you have a hand held stick mixer you can use that to.  Put everything except for the oil into the processor, turn it on and then add the oil slowly.  If you are using a hand held stick mixer go ahead and put the oil in with everything and mix.   

In honor of May being Salad Month, we have provided one of our favorite mixed lettuce salads from eatingwell.com. Enjoy!

 Vinaigrette Ingredients

1 cucumber, peeled,, seeded and chopped

1/4 cup extra virgin olive oil

2 tablespoons red-wine vinegar

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1 tablespoon plain yogurt

1 teaspoon Dijon mustard

1 teaspoon horseradish

1 teaspoon sugar

1/2 teaspoon salt

Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth.

Salad Ingredients

1/2 small clove garlic

Pinch of salt

2 cups Red Oak or other red leaf lettuce

2 cups baby romaine

1/2 cup sliced radishes

4 scallions, sliced

2 hard-boiled eggs, peeled and chopped

Pour 1/4 cup of the vinaigrette over the greens, toss to coat.  Garnish with radishes, scallions and hard-boiled eggs.