Ginger Mint Ginger Ale

Keep this flavorful concentrate and some club soda on hand in the refrigerator for making fresh-tasting sparkling beverages.

Vegetarian! Vegan!
Source: Terri Pischoff Wuerthner, http://www.herbcompanion.com/cooking/ginger-mint-ginger-ale.aspx#ixzz20tZud7W1 (Entered by Patricia Kirkham)
Servings: Makes 32 twelve-ounce glasses (1 gallon concentrate)
Ingredient keywords: Pineapple, Ginger, honey
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Italian String Beans and Potatoes

My grandmother’s way of preparing string beans. I know a lot of people like them crisp and crunchy, but for me this is the only way they taste good. They take a little longer, but so worth it.

Vegetarian! Vegan!
Source: Grandma Carlo!!!!!!! (Entered by Maria Weiser)
Servings: 6 as a side dish
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Mint Tea

Love mint? Try this delicious and super-easy recipe for Mint Tea.

To make it, you can use either fresh mint leaves or dried leaves. If you grow fresh mint in your garden you can even dry your own leaves for making tea next winter.

Best of all, as you’ll see when you read this mint tea recipe, it’s incredibly easy to make.

Vegetarian! Vegan!
Source: http://www.your-cup-of-tea.com/mint-tea-recipe.html (Entered by Patricia Kirkham)
Servings: Makes 2 cups
Ingredient keywords: Water, Mint
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Moroccan Mint Tea

Mint tea isn’t just a drink in Morocco. It is a sign of hospitality and friendship and tradition. Because this drink is so popular, it is served all day long, after every meal and with every conversation. Moroccans take great pride in their tea and will often ask a visitor who among their group of friends makes the best cup of mint tea.

Vegetarian! Vegan!
Source: http://www.food.com/recipe/moroccan-mint-tea-55799 (Entered by Patricia Kirkham)
Servings: Serves 6
Ingredient keywords: Mint, Green, Sugar, Water
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Mushroom Stroganoff with Goat Cheese

Mushroom Stroganoff. This hearty dish is prepare with only 10 min. prep time and 30 min cook time and yields 6 to 8 servings. This dish can be vegetarian with the substitution of vegetable broth for the beef broth.

Vegetarian!
Source: Alton Brown http://www.foodnetwork.com/recipes/alton-brown/mushroom-stroganoff-with-goat-cheese-recipe.html (Entered by Michael Wilmshurst)
Servings: 6 - 8 servings
Ingredient keywords: Noodle, Butter, Mushroom, Kosher, Onions, AP, Broth, Sour, Goat, Black
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Mustard Greens

Cruciferous vegetables have many health benefits claimed for them, including Anti Oxident and anti cancer properties. Follow this link for a detailed list.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=93

Here is a recipe that is a great addition to any meal. Yes, I have had Mustard Greens for breakfast.

Source: http://www.simplyrecipes.com (Entered by Michael Wilmshurst)
Servings: Serves 4
Ingredient keywords: onion, garlic, Olive, Mustard, broth, Salt, Pepper, Sesame
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Prime Rib Roast

Source: Fodd WIshes .com (Entered by Michael Wilmshurst)
Servings: Allow 2 person per rib
Ingredient keywords: Beef
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Roast Duck

This recipe uses a Cayuga duck, which is a heritage duck. Preparation is easy, cooking time is longer at a lower temperature, which ensures a succulent, tender, flavorful meat. Pared with roast potatoes and peas or your favorite veggies. A meal to remember. (I do!!!)
Enjoy.

Source: Jennifer Piava (Entered by Michael Wilmshurst)
Servings: 2 Ample Servings
Ingredient keywords: Duck, Apple, Onion, Bacon
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Roast Skineless Duck

1/2 med. onion
1/2 med. apple seeded and halved
1 duck, skinned and drawn
4 strips of bacon

Place onion and apple in cavity of duck. Place bacon strips over breast. Wrap tightly in aluminum foil. Place in baking pan roast at 325 degrees until tender usually 3 to 4 hours.

Source: Cooks.com (Entered by Jennifer Paiva)
Servings: 2-4 people
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Slow Roasted Tomatoes

I made this recipe when we lived in NY all the time. In September, my tomato plants would be bending with the weight of the fruit and as much as we love tomatoes, you can eat only so many tomato salads. This recipe is very flexible – you can adapt quantities, herbs, etc.

Vegetarian! Vegan!
Source: Adapted from What's Cooking America (Entered by Maria Weiser)
Servings: Varies with the number of tomatoes
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