Dads Favorite Deviled Eggs
Use eggs from Crazy Chick Coops to make this yummy treat!

• 1 dozen eggs (hardboiled)
• 1.5 cup Mayo
• Salt and pepper to taste
• 1/4 tsp of ground mustard
• 1/8 tsp onion powder
• to taste dill pickle juice or relish (John uses Vinegar)
• Smoke paprika (to sprinkle at the end)
• Slice the eggs in half and put the yolk in a bowl for later
• Egg Whites - Put on a plate to fill later

Filling -

1. Hard Yolks in a bowl, add
2. Mayo, Salt, pepper, Onion Powder, Ground Mustard and Pickle juice. With a hand mixer, mix until smooth.
3. Take a mug and put a quart sized bag inside to be filled with the filling for easier application.
4. Cut a corner of the bag once filled and sealed.
5. Add filling to the egg whites and sprinkle with smoked paprika.
6. Refrigerate and serve!

Love devilled eggs for an appetizer at parties, you can use sweet relish, sweet pickle juice, add capers, peppers, jalapeno, etc.

Marinated Asparagus Salad
Witte’s Vegetable Market, LLC

• 2 lbs Fresh Asparagus               
• ½ c Pecans-Chopped-toasted           
• 1 T Green Onions

Dressing:

• ¼ c Rice Vinegar      
• ¼ c. Soy Sauce         
• 2 Tbsp. Sesame Oil      
• 2 tsp. Sugar     
• Salt & Pepper
• Wash and clean asparagus.  Blanch asparagus for 1-2 minutes.  Drain.  Cool with cold water.  Cut-into bite size pieces.  Set aside.

In a sealable plastic bag or bowl place ingredients for dressing.  Seal and mix thoroughly.  Add the asparagus.  Marinate for 12- 24 hours.    Mix several times during marinating.
 Before serving add pecans and green onions.
Variations:  Use olive oil in place of sesame seed oil.  Use chives instead of green onions.    Add finely chopped garlic to dressing or add sesame seeds.  This makes a great marinade for other vegetables as well.

Roasted Butternut Soup Recipe brought to you by Authentic Wellness, located in downtown West Bend! 

SUMMER PASTA SALAD WITH ZUCCHINI, CORN AND CILANTRO PESTO

Summer Pasta Salad w/ Grilled Zucchini, Corn and Cilantro Pesto is made with gluten-free rice noodles and loaded up with healthy summer veggies, then tossed in the most flavorful Cilantro Pesto…. deliciously addicting! Vegan and Gluten-free!

• Author: Sylvia Fountaine
• Prep Time:35  Cook Time:15  Total Time:50 minutes​
• Yield:4-6

Ingredients

• 6 ounces rice noodles
• 2 medium zucchini, cut in half lengthwise
• 1 red bell pepper, cut in half, seeded
• 1/2 an onion, cut into 1/2 inch wedges
• 1–2 ears of fresh corn ( or use frozen, roasted corn ), shucked
• oil, salt and pepper for veggies
• Garnish with cherry tomatoes, lime wedges, pepitas, cilantro leaves
• Vegan Cilantro Pesto:
• 1 large bunch cilantro and thin stems
• 2 fat garlic cloves
• 1–2 tablespoons chopped jalapeno ( optional)
• 1/2 cup olive oil
• 1/3 cup pumpkin seeds ( raw)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon coriander ( optional)
• 1/2 teaspoon smoked paprika (optional- only if you like smoky flavor)
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• InstructionsPreheat the grill to medium high, and boil water for the rice noodles.
  Prep the veggies – brush or spray with olive oil, and sprinkle with salt and pepper.
  Pour boiling water over the rice noodles, ( I put them in a baking dish) let stand for 3 minutes, then drain and rinse with cold water. Set aside.
  Place the veggies on the grill, lower heat to medium, cover,  then make the cilantro pesto. Check the veggies every 5 minutes or so….turning.
  Place all the cilantro, garlic and jalapeño in food processor and pulse repeatedly until finely chopped. Add the remaining ingredients, pulse until combined but not too smooth. You should have a fairly loose (runny) pesto -perfect for tossing the salad.
  Once the veggies are done, cut into bite-sized pieces. Give the pasta a final cool water rinse, loosening it up. Drain and place in a bowl. Add the Cilantro Pesto and the veggies and an additional ½ teaspoon salt, and possibly more to taste. Adjust lime, salt and heat according to your taste preference. I’ll sometimes add a pinch of chipotle pepper, or chili flakes, or even more finely chopped jalapeño to bump up the heat.
  Place on a serving platter or in a bowl, top with halved cherry tomatoes, sprinkle with more pepitas and cilantro leaves and serve with lime wedges.
  Notes: Feel free to add crumbled cheese- queso fresco is nice. Top with grilled shrimp, fish or chicken.
  

Recipe courtesy of Authentic Wellness: ​http://www.authenticwellness.net/

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7  Tips for washing food

If possible, FDA says to choose produce that isn’t bruised or damaged, and make sure that pre-cut items—such as bags of lettuce or watermelon slices—are either refrigerated or on ice both at home. In addition, follow these recommendations:

1. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
2. If damage or bruising occurs before eating or handling, cut away the damaged or bruised areas before preparing or eating.
3. Rinse produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.
4. Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash.
5. Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.
6. Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
7. Remove the outermost leaves of a head of lettuce or cabbage.

Lewis says consumers should store perishable produce in the refrigerator at or below 40 degrees.

More Tips from FDA

Recipe Courtesy of Authentic Wellness

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