Hello to all of our veggie lovers! We’ve narrowed down our recipe contest to the last four a-m-a-z-i-n-g recipes! Two come from the lovely and talented Graham family, and two stem from a super market-centric family, the Kastriners! Their broods of veggie lovin’ kids dig all of these recipes, so give them a glance and a stir and vote for your All Around Favorite!

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SALAD WITH NO NAME – The Graham Family

1 bag Inverbrook lettuce mix
8 Inverbrook baby beets
Handful sunflower seeds
1 container of Highland Farm’s feta
2 small apples

Mint Vinagrette
Handful of Inverbrook mint, finely chopped
1/4-1/3 C good quality, cold-pressed olive oil
2-3 Tbsp unseasoned rice vinegar
1 tsp sugar or agave
Sea salt & cracked pepper to taste

Boil the beets until firm tender. Drain. Once they have cooled, slide the peels right off and chop into bite-sized chunks.
While the beets are boiling mix together the vinaigrette. Taste & adjust seasoning to your liking. Allow to sit for a good 20-30 minutes to allow the flavors to meld.
Drain & crumble the feta (leave some bigger chunks too).
Core & chop the apples, leaving the skin intact.
Toss the greens with the apples, sunflowers seeds, & dressing. Top with the feta, beets and serve.

MINT LEMONADE ICE POPS – The Kastriner Family

Fresh Inverbrook Mint (at least one big handful of leaves)
1 C sugar
1 C water
4-5 lemons and/or limes (to make 1 c juice)

Clean & chop the mint leaves – set aside.
In a small pan on the stove-top, melt the sugar into the water until entirely dissolved. Take off the heat, add the mint leaves. (As the simple syrup cools, it will become infused with the mint – give it at least 1/2 hour. This part can be made ahead & kept in the fridge once it’s strained.)
Juice the lemons/limes. Make sure there are no seeds in the juice, and strain it of pulp, if desired. (You need at least one cup of lemon/lime juice, but we like ours tart & use about 1 1/2 cups.)
Strain syrup to catch the mint; add the strained syrup to the citrus juice and stir to combine.
Pour mixture into popsicle molds, paper cups w/craft sticks. Freeze & enjoy!

LILYPADS – The Kastriner Family

3 C packed baby spinach leaves
2 large farm eggs     Cheese optional
1/2 tsp salt         1/2 tsp sugar
1/8 tsp nutmeg       1/2 C flour
1/2 c milk        Butter for the pan

Pulse the spinach in a food processor until chopped, add the eggs & process for a minute.
Add the salt, sugar & nutmeg & flour until blended. Pour in the milk & liquefy it all.
Heat a cast iron pan on medium heat. Butter pan, & pour small “pancakes” (about 2″ across) onto the surface.  Cook for about a minute on one side, until edges dry a bit (bubbles will appear on the surface, but they don’t puff up like pancakes do) –
Flip & cook on the other side for 30 seconds
For kids — I let my girls cut shapes out of cheese slices w/little cookie cutters, then put the cheese shapes on the lilypads when I flip them to the second side, so it melts.  For a more sophisticated meal — I make the lilypads larger (about 4″ across), then top them with goat cheese or brebis (Try Highland Farms Brebis) & cooked salmon!

GRILLED ZUCCHINI KEBABS WITH YOGURT SAUCE – The Graham Family
Marinade:
Juice of 1 lemon
1-2 tsp unbleached, minimally processed sugar or agave
Sea salt & cracked pepper to taste
1/4-1/3 C olive oil
Large handful fresh chopped Inverbrook mint
3-4 (or more) medium-large zucchini and/or other summer squash (pattypan, etc.) cut into chunks that can be threaded onto skewers for grilling
Yogurt sauce:

1 C Highland Farms yogurt
1 tiny clove minced fresh garlic (or to taste)
Sea salt to taste
A pinch of spice of your liking (we have used a bit of curry powder, a pinch of allspice and cinnamon, or a bit of fresh finely chopped cilantro–but not all together!)

Whisk together ingredients for the marinade. Marinate zucchini chunks in marinade for 20-30 minutes or more.While zucchini is marinating, mix together ingredients for the yogurt sauce. Set aside. Thread zucchini onto skewers and and cook over a medium-hot grill, turning once or twice, until grill marked and golden and just barely cooked through (still firm).
Remove zucchini from skewers and drizzle with yogurt sauce. Enjoy!


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