Enjoy some delicious recipes!

Program #590

Leisa Marie's Cranberry Pear Ginger Relish
3 cups fresh cranberries
2 cups peeled Anjou pears, finely chopped
1 1/3 cups orange juice
1 1/4 cup dried cranberries
1/8 tsp ground cardamom
1/3 cup sugar replacer (xylitol)
3 Tbsp currents or raisins
3 Tbsp minced crystallized ginger

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Chill then serve. Great on meats, toast, by the spoonful, refreshing with ice creams. Store in the refrigerator for up to a week.

Stuffed Acorn Squash

1 Acorn Squash
1 cup boiling water
1/2 cup couscous
1/2 cup tsp sage, thyme
1/2 cup pecans

Cut squash in half, scoop out seeds, place upside down in microwave pan with 1/2 inch water, cover and cook til tender (10 min.) Place couscous, sage, thyme, and pecans in boiling water. Let stand 10 minutes. Pull acorn squash out and stuff with couscous.

Momma's Herbed Green Beans

1 pound frozen green beans, thawed
2 tsp olive oil
3 tbsp sliced red onions
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
zest of one lemon
1/2 tsp basil

Simmer beans in water until tender crisp (about 8 min). Drain. Heat oil in skillet, add onions and sugar, cook until golden. Add salt pepper and beans. Cook for 2 min. Remove from skillet, stir in lemon zest and basil.

Chef Leisa Marie Medes
Garner's Natural Market

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!