Spinach Salad

From the Kitchen of Linda Dykstra Iowa City Landscaping & Garden Center Owner

6 slices bacon, cut into 1 inch pieces
2 medium shallots, halved and thinly sliced (3/4 cup)
1/4 cup olive oil
6 Tbsp red-wine vinegar
1/4 tsp salt
1/4 tsp black pepper
1 lb curly spinach, coarse stems discarded
4 hard-boiled large eggs, chopped

Cook bacon in skillet over moderate heat, stirring occasionally, until crisp and golden. Transfer with a slotted spoon to paper towels to drain. Add shallots and oil to bacon fat in skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about three minutes. Remove skillet from heat and add vinegar, stirring and scraping up any brown bits. Stir in salt and pepper and immediately pour dressing over spinach, tossing to coat. Serve sprinkled with egg and bacon.

Servings = 9

Note: Onions can be used in place of shallots.

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Lemon Cabbage Salad

From Rosanne Latcham, Iowa City Landscaping & Garden Center Staff Horticulturist

1 large head of cabbage
2 medium carrots
1 small green pepper
3/4 c. Crisco oil
1/3 c. vinegar
1/3 c. water
1c. sugar
1 t. salt
1/2 t. mustard seed
1t. celery seed
1 (3oz.) pkg. lemon gelatin

In a large bowl combine shredded cabbage, grated carrots, and finely diced green pepper.Over this pour the Crisco oil and let stand. Sprinkle with mustard and celery seed. Heat to boiling the vinegar, water, sugar, and salt. Remove from heat and add lemon gelatin, stirring until dissolved. Cool. Pour over vegetables, and mix well. Chill overnight in refrigerator. Cabbage, carrots, and green pepper can also be coarsely ground in a food processor.

Editors note: Rosanne brought this salad toa staff potluck recently and it was absolutely delicious! This would be a hit at any Summer picnic/potluck/gathering.

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White Chocolate Mousse with Strawberry Sauce

From the Kitchen of Linda Dykstra Iowa City Landscaping & Garden Center Owner

"This is a simple recipe that looks like you fussed. It looks nice in individual glass dishes. It's a beautiful way to use the season's strawberries. The recipe has raw eggs in it, so I like to get fresh eggs at the Farmer's Market." —Linda

12 oz. good quality white chocolate
6 T. unsalted butter
1 t. grated orange rind
2 T. Grand Marnier, optional
2 t.vanilla
6 egg yolks
2 T. superfine sugar
2 c. heavy cream

Put the white chocolate and butter in a small saucepan and stir together over very low heat until completely melted. Transfer the mixture to a food processor, and all the remaining ingredients and process for 10 seconds. Pour into a beautiful glass dish or small individual dessert dishes. Freeze for an hour until firm. Serve with strawberry sauce and grated chocolate.

Strawberry Sauce

2 pints of strawberries
1/4 c. superfine sugar
1 T. Grand Marnier, optional

Puree 1 pint of strawberries in the food processor. Transfer to a bowl, add sugar and Grand Marnier. Slice remaining pint of strawberries into sauce. Serve over mousse with a whole strawberry and a shaving of white chocolate.

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Summer Bounty Pasta

From the Kitchen of Linda Dykstra Iowa City Landscaping & Garden Center Owner

"I love this pasta to use extra garden tomatoes in the summer. It's a great dish for family gatherings. It goes well with grilled chicken or salmon". —Linda

6-8 Tomatoes
1 Large bunch of basil, chopped
4-6 cloves of garlic, adjust to taste
1/2 cup extra virgin olive oil
8 oz. Brie cheese cut up
4 oz. Goat cheese cut up
1 lb. Farfalle pasta, (bowtie) or any other pasta
Salt and pepper to taste

Mix together all the ingredients except the pasta and let it set at room temperature a couple of hours to blend the flavors. Cook pasta and toss tomatoes mixture with warm pasta and serve.

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Cinnamon-Apple Crisp

From Rosanne Latcham, Iowa City Landscaping & Garden Center Staff Horticulturist

10 medium tart apples, peeled, thinly sliced (10 cups)
2 c. Bisquick mix
2 c. packed brown sugar
1 tsp. ground cinnamon
1/2 c. firm butter or margarine
Ice cream, if desired

Heat oven to 375 degrees. In ungreased 13"x 9" pan, spread apples. In medium bowl, stir Bisquick mix, brown sugar, and cinnamon. Cut in butter using pastry blender (or by pulling two knives through ingredients in opposite directions), until crumbly. Sprinkle over apples. Bake uncovered about forty minutes or until apples are tender. Serve warm with ice cream if desired.

Serves twelve.

Some good apple choices are Granny Smith, Rome Beauty, or Haralson.

Note: Can be cut in half and put in an 8" square pan

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