By Tanya Manus

I recently was a guest at an imaginative cocktail party, and all the guests were raving about what was in the martini glasses.
It wasn’t alcohol. It was mashed potatoes.
The menu for the party included heavy hors d’oeuvres and a mashed potato bar. Each guest could take a martini glass and fill it with mashed potatoes, mashed sweet potatoes and a variety of toppings. The results looked like weird, wonderful sundaes, and they were delicious. I think this idea would be great fun for Thanskgiving, especially if you’re serving a buffet dinner.

To set up your own mashed potato bar, you’ll need:
Mashed potatoes
Mashed sweet potatoes
Brown gravy
Chicken or turkey gravy
Assorted toppings: Cooked bacon chopped into small pieces, shredded cheese, chopped green onions, sour cream or toppings of your choice

Provide a bowl or glass for each guest, and let each assemble a mashed potato “sundae” with the ingredients of his or her choice. Enjoy!

“Eeewww.” That was pretty much my response as a kid whenever squash appeared on the dinner table.
In recent years, though, I’ve come to like squash. There are so many kinds to try - and there’s something very cozy and homey and fall-like about the smell of baking squash.
Just now I have spaghetti, butternut, acorn, turban and carnival squash sitting around my house looking festive.
My question: What kind of squash do you like best, and how do you cook it?
I’d like to find some simple recipes to try. Please share

By Tanya Manus

I was greeted by a giant zucchini when I got to work, and I was thrilled.

It’s getting to be the time of year when gardeners complain that they’ve got too much produce, and those of us who aren’t gardeners hope we’re lucky enough to share in the bounty.

I really like zucchini, and I’ve got delicious plans for the big fella that a co-worker left on my desk. One of my favorite recipes for zucchini and squash, called simply Vegetable Medley, comes from the South Beach Diet book. I don’t make it often because it makes a lot, but recently I found a pared down version that serves 2. When I make this, I sometimes omit the asparagus and add tomato.

This dish is so beautiful that you’ll feel like the star of a cooking show as you prepare and serve it. Packed with summery color and flavor, it pairs well meat or fish. The next time a friend or neighbor offers you garden-fresh zucchini, say yes and try this medley.

Vegetable Medley

Serves 2

1/2 medium zucchini, cut into bite-size pieces

1/2 medium summer squash, cut into bite-size pieces

1/2 medium red bell pepper, cut into bite-size pieces

1/2 medium yellow bell pepper, cut into bite-size pieces

1/2 pound fresh asparagus, cut into bite-size pieces

1/2 red onion, cut into bite-size pieces

1- 1/2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

By Tanya Manus

One of my favorite salad-side dishes was inspired by a salad Albertsons used to make in its deli. Just three ingredients - cucumber, tomato and red onion - and some dressing makes a light, refreshing and delicious side dish. I don’t eat mayonnaise, ever, so I love finding summery salads like this one that are big on flavor without needing a mayo-based dressing.

We’re going to be trying a new grilled salmon recipe at my house, and this cucumber salad is a wonderful, colorful complement to fish or chicken. I am looking forward to eating this cucumber salad many times as the weather gets warmer (when it gets warmer!)

And if you have a great pasta or other salad recipe that is not made with mayonnaise, please share it! I’d love your suggestions.

Cucumber, Tomato and Onion Salad

1 large cucumber

1 medium red onion

1 large tomato

Zesty Italian dressing

Wine vinegar

Salt and pepper to taste

Slice cucumber and onion, and cut tomato into small cubes. Salt and pepper as desired. Add 1 tbsp. wine vinegar. Add enough Italian dressing to cover (more or less to desired taste).

By Tanya Manus

 A few days ago, on one of our warmer sunny days, I thought I felt a hint of spring in the air.

I know it’s too early for spring, but the brief bursts of nice weather have made me anxious for green grass and sunny days. Until spring arrives, I’ll savor the tulips and daffodils that have arrived in local stores, and I’ll enjoy asparagus, a vegetable that typically makes me think of light, fresh, warm-weather menus.

To get the best flavor and least stringiness, try oven-roasting your asparagus. Drizzle it with olive oil and top it with a few simple seasonings before roasting. This is well-liked at our house, and it’s particularly delicious when paired with baked salmon or your favorite fish entree.

Roasted Asparagus

In place of the lemon juice, you can drizzle a little balsamic vinegar over the asparagus. Add a little freshly grated Parmesan cheese for extra flavor.

1 pound asparagus spears (thick spears are best for roasting)

1-2 tablespoons olive oil

2 cloves garlic, minced

Kosher salt

Freshly grated black pepper

Lemon juice

Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

Lay the asparagus spears in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil.  Sprinkle with minced garlic, salt and pepper. Rub over the asparagus so that they are evenly distributed.

Place pan in oven and cook for about 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Serves 4.

By Lynn Taylor Rick 

My parents officially retired from farming and ranching recently. I guess it’s official. There are no more cattle in the corrals, but there still seems to be plenty of work to do. In fact, they seem to be busier than ever.  I suppose you never really retire from those professions.

That became apparent to me during a weekend visit recently. While my garden looks like a weed-infested mess (I like to call it our no-till garden) my Mom and Dad’s garden is spectacular.

The tomato plants are so massive and plentiful they could eat a small child. And the tomatoes have the most delicious flavor. I guess that’s what you get when you plant a garden in an old cattle corral. It would be hard to find better fertilized soil than that.

We returned to Rapid City with a box of tomatoes, beets, zuchinni, cucumbers and potatoes. We’ve eaten things in the raw form. We’ve sauted the zuchinni (my husband’s favorite). I’ve thrown zuchinni and the potatoes in a stew or two. But we still have plenty of everything left, except the cucumbers. We can’t keep them in the house.  

What are some of your favorite way to use up zuchinni, tomatoes and various other goodies from the garden? Any great recipes to share?

By Deanna Darr

A tomato pie is just the dish to make when your garden gives you lots of tomatoes. A friend brought one to our monthly poker night last weekend, and the flaky crust, savory filling and cheesy topping brought raves. It’s similar to a pie that I’ve made for years; it wouldn’t be August without it. Sue’s recipe features a homemade, prebaked pie crust made with 3 cups flour, 1 teaspoon salt, 1-1/4 cups shortening, 1 teaspoon vinegar, 5 tablespoons water and 1 egg. The recipe makes enough for 3 pie crusts. I didn’t get many good hands that night, but I did bring home a good recipe, and I’m eager to try it.

 

Here’s my take on the tomato pie. In addition to the homemade crust, Sue’s recipe uses green onions instead of regular onions, and a mixture of cheddar and Parmesan cheese. Feel free to experiment. Fresh basil is best, of course!

 

Tomato-Cheese Pie

1 tube biscuit dough

1 large green pepper or 2 small ones

1 large onion or 2 small onions

3 to 4 tomatoes

Salt, pepper and sweet basil to taste

1 8-ounce package Monterey Jack cheese, shredded

Mayonnaise

 

Grease a 9-inch pie pan and spread the biscuit dough over bottom and up sides, pressing together to form a crust. Thinly slice the pepper and onions and sauté them over medium heat in butter until limp. Do not brown. Slice the tomatoes and sprinkle with salt; drain. Place half of the tomato slices over the biscuit dough. Add the pepper-onion mixture, basil and pepper to taste. Place another layer of tomatoes over the pepper-onion mixture. Mix cheese with mayonnaise (about 1 cup) to form a meringue-like mixture. Spread over the top of the pie. Bake at 350 degrees for 55 minutes. Remove from oven and let set for 5 minutes. Makes 6 to 8 servings.

 

I’m still stuffed from all the holiday feasting, but I wanted to share this recipe for Leek and Garlic Mashed Potatoes - possibly the best mashed potatoes I have eaten.

I don’t know if it’s the addition of leek or how the potatoes are cooked in chicken broth, but this recipe has become the new favorite mashed potato in our house. For us, it even tops those mashed potatoes that are full of sour cream and cream cheese. For Christmas, I used regular, peeled russet potatoes; for Thanksgiving, I used red potatoes and kept the skins on. Both were yummy.

Leek and Garlic Mashed Potatoes

3 pounds potatoes (about 8), peeled and cut into pieces

2 cups sliced leek with some of the green top (about 1 medium)

4 cloves garlic, peeled

3/4 teaspoon salt

1 cup chicken broth

1/4 cup heavy cream

1 tablespoon butter

In 3-quart saucepan, place potatoes, leek, garlic, salt and broth. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender (do not drain). Mash potato mixture with masher or electric mixer. Add cream and butter; continue mashing or beating until potatoes are light and fluffy, adding more cream if necessary.