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August 12th 2010,

Fresh Beet Salad


3 beets, peeled and cut 1/4 inch cubes

6 slices bacon

1 bunch red Swiss chard – leaves chopped and stems discarded

1 cup frozen peas

3/4 cup crumbled feta cheese


  • Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
  • Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
  • Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3-5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the pears are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

July 29th 2010,

Creamy Dill Potato Salad

2 lbs potatoes

2 tbls red wine vinegar

1 tbls dijon mustard

1 teaspoons salt, 1/2 teaspoon pepper

1/4 cup olive oil

3 tbls minced red onion

1/2 cup sour cream

1/2 cup sliced radishes

1/2 cup chopped fresh dill


Place potatoes in microwave proof bowl with 2 tbls water, cover and microwave for 5 mins. Stir and repeat until potatoes are just tender. (I cook mind on the stove). Meanwhile, whisk vinegar, mustard, salt, peper together in a large bowl. Whisk in oil, then onion. Drain potatoes and add to dressing. Cool to room temperature and add remaining ingredients.

– Enjoy