Ham Yam

• 1 Niman Ranch Ham Steak
• 1 pkg Diced Yams
• 1 cont. Onion and Chive Cream Cheese
• Milk or cream to thin

Preheat over to 350°. Par-cook yams, if desired, for quicker baking time. Dice ham. Mix with yams and cream cheese thinned with a few tablespoons of milk or cream.

Cover pan with foil and bake about 30 minutes, or until potatoes are done.

by Tim Dineen

Green Tomato Pie

If you have a bumper crop of green tomatoes, you can make up a huge batch of filling and freeze it, so you can enjoy the pie anytime!

• Double crust for 9" pie

• 5 medium Green Tomatoes, sliced and diced
• 1 1/2 cups sugar
• 3 tbsp flour
• 3 tbsp vinegar
• 1/2 tsp cloves
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• pinch of salt
• dash of lemon juice
• a bit of butter

Mix together and pour into unbaked pie shell. Dot with butter Top with pie crust and seal edges. Poke a few steam holes in top and bake at 350° as you would an apple pie.

by Tim Dineen

Greek Chicken with Cinnamon and Cloves

• 1 pkg Pick of the Chicken
• Juice of 1 lemon
• 2 tbsp butter
• 2 tbsp oil
• ½ cup chix broth (or white wine)
• 1 28oz can tomatoes, with juice, chopped
• 1 tsp cinnamon
• 1/2 tsp cloves
• Salt & freshly ground pepper
• Fresh parsley or watercress

Arrange the chicken in a bowl and rub all over with lemon juice. Heat the butter and oil in a heavy fry pan with lid. Cook chicken over medium heat until lightly browned. Add the broth (or wine) and continue cooking over low heat. Stir in the tomatoes. Season with salt and pepper to taste. Add the cinnamon and cloves and cover. Simmer over low heat for about 1 ½ hours or until the chicken is cooked through and the sauce has thickened. (Or, you can bake in a slow oven - 325° F - for the same amount of time.) Garnish with parsley or watercress. Serve with potatoes, pasta, cous cous, whatever...

by Tim Dineen

Gnocchi with Red Clam Sauce

2 tbsp Olive Oil

• 1/2 cup Chopped Onion
• 2 tbsp Minced Garlic
• 1 can Chunky "Starter Sauce"
• 2 cans Chopped Sea Clams
• 1/2 cup Chopped Fresh Basil
• 1 box Gnocchi

Heat olive oil in skillet. Add onion and garlic and cook until onion is translucent, 3-4 minutes. Add Chunky Starter sauce and heat through. Drain 2 cans chopped sea clams, add to sauce, and heat. Finely chop basil and add to sauce right before serving.

by Tim Dineen

Gnocchi

• 2 pkg Gorgonzola Gnocchi
• 1 pkg Mushrooms, sliced or diced
• 1 medium Onion, sliced or diced
• 1 pkg Spinach
• 1 tsp Roasted garlic (or to taste)
• 2 tbsp Garlic Oil

Saute onion and mushrooms in garlic oil until soft.

Add roasted garlic.

Layer spinach on top.

Add gnocchi on top of spinach.

Add 1/2 cup water.

Cover and heat through. Stir well and serve!

by Tim Dineen

Sweet and Spicy Peas and Carrots

• 1/4 cup butter
• 1/4 cup Ginger Spread
• 1/2 bag Snow Peas
• 1 pkg Sliced Steamed Carrots
• Slivered Toasted Almonds
• Lemon Pepper

Melt butter and stir in ginger spread, heating until spread dissolves.

Add peas and carrots. Toss to coat and heat at medium-high heat until snow peas begin to soften and carrots are warm

Season with lemon pepper and sprinkle with almonds.

by Tim Dineen

General Tsao's Chicken

We used General Tsao's Stirfry sauce.

We sautéed onions and bell peppers, added Grilled Chicken Strips, and then simmered in General Tsao's sauce, and then served over Organic California basamati rice.

The General Tsao sauce is a mildly spicy (just enough of a kick to be interesting...) simmer sauce. it's extremely versatile. Try adding broccoli, pineapple, cashews, peanuts. Pork or beef, tofu... any veggies of your choice. It's a great sauce no matter how you do it!

by Tim Dineen

A Really Simple Four Ingredient Salad

by Tim Dineen

Firecracker Pasta Salad

• 1 bag farfalle pasta - cooked, drained, and cooled (or your favorite pasta)
• 1 jar Bruschetta
• 1 jar Hot & Sweet Peppers, sliced
• 1 can Artichoke Hearts, sliced
• 1 jar Kalamata Olives, drained
• 1 tub marinated mozzarella, halved - 2tbsp marinade, reserved
• 1 tbsp Basil, chopped
• Sant & Pepper, to taste

Mix all ingredients - including reserved marinade from mozzarella. Check for seasoning and add salt & pepper, as desired.

Add additional items - chopped fresh vegetables, beans, chicken, etc., as desired.

by Tim Dineen

Fiesta Couscous

• 1/2 cup whole wheat couscous
• 1/2 bag roasted corn
• 1 can black beans
• 1 12oz tub fresh salsa

Mix together 1/2 cup couscous with 3/4 cup water and microwave about 3 minutes. Stir and check to see that couscous is soft.

Add 1/2 bag roasted corn (thawed) and 1 can black beans (drained and rinsed.)

Stir in 1 12oz container of fresh salsa (hot or mild.)

Serve cold or hot.

Use to stuff tomatoes, zuccini, or mushrooms (top with cheese and broil.)

Serve with carne asada, quesadillas, tamales, or your favorite Mexican dishes!

by Tim Dineen

Fiesta Corn Chowder

• 1 ctn Creamy Corn and Roasted Pepper Soup
• 1/2 jar Corn and Chile Tomato-less Salsa
• 1 can Organic Black Beans, drained and rinsed
• Veggie and Flax Seed Tortilla Chips

Mix soup, slasa and drained beans and heat. Top whith crumbled tortilla chips.

(Yes, it really is that easy!)

by Tim Dineen

Fettuccine Caponata

• 1 bag Fettuccine Alfredo
• 1/2 cup Diced Prosciutto
• 1 cup Petite Peas

Prepare fettuccine according to package instructions. Add prosciutto and peas and heat through.

by Tim Dineen