Hot Water Cornbread

1 cups cornmeal
2 Tbs. flour, whole wheat or
all-purpose
1 Tbs. baking powder
1 tsp. agave nectar
- tsp. salt
1 cups boiling water
cup safflower oil
Combine first five ingred. into lg.
bowl. Slowly pour in hot water,
stirring constantly. Heat oil in
skillet over hi-heat, reduce to
medium. Drop cup batter into
hot skillet, fry 3-4 min ea. side.

Recipes by
Susan Lynn

Mixed
Greens

Garden Recipes


8 cups tightly packed Spinach, Kale,
Collard or Mustard Greens, rinsed
and trimmed
4 Tbs. water
3 Tbs. Extra-Virgin Olive Oil
2 Tbs. Balsamic Vinegar
4 Garlic cloves, thinly sliced
- 1 tsp. salt
1 tsp. agave nectar (or sugar)
tsp. cayenne pepper
1 onion, peeled and thinly sliced
1 red, yellow, or orange bell pepper,
seeded, ribs removed, and thinly
sliced.

Southern BBQ Grilled Greens Sauted Greens

Combine greens, water, oil, vinegar,
garlic, bell pepper, onion, salt, sugar,
and cayenne pepper in medium bowl.
Layer two sheets of 24-inch heavy-
duty tin foil, and mound the seasoned
greens in the center. Bring up two
sides of foil to meet in the center.

Press edges of foil together and fold
over twice to make two (-inch)
folds. *Allow room for the packet to
fill with steam and expand. Fold each
remaining edge over twice (-inch)
and press to seal. Place packet on grill
rack for 10-12 min. Be careful of
escaping steam when opening.

Note: Cornbread pairs well with greens. Recipe on back.
2 Tbs. Extra-Virgin Olive Oil
3 Garlic cloves, thinly sliced
bunch Collard, turnip or
Mustard Greens, rinsed, stemmed,
and chopped
bunch Kale or Spinach, rinsed,
stemmed, and chopped
1 Tbs. soy bacon bits (optional)

In a large saut pan, heat olive oil
over med-high heat. Add garlic
and saut 2 min until tender. Add
greens and saut 3 min until
wilted (but still bright green). Top
with soy bacon bits, if desired.