EDAMAME PESTO

Edamame is Ohio’s edible soybean, firm and delicious with a slightly nutty flavor. They can be enjoyed simply steamed and salted and popped straight from their fuzzy pod into your mouth or shelled and used in this recipe where it adds a special twist to a classic pesto. Mis this version into hot pastas or spread on toasted bread slices. A dollop stirred into a vegetable soup delivers a wonderful savory accent. Edamame is also available frozen, already shelled at Trader Joe’s and Dorothy Lane Market.

1 cup shelled edamame ½ cup fresh basil leaves ¼ cup walnuts ¼ cup Parmesan cheese 2 cloves of garlic ½ cup extra virgin olive oil, more or less as needed Salt and pepper to taste

Cook edamame in large pot of boiling salted water for 5 minutes. Drain and cool. Place all of the ingredients, except the olive oil in a food processor. Pulse until the nuts and edamame are ground into small pieces. With the food processor running, gradually add the oil until the mixture forms a loose paste. Taste and season with salt and pepper. Can be refrigerated in an airtight container for one week. Makes about 1 ½ cups.

CHICKEN CHOWDER

2 cups chicken broth 2 chicken bouillon cubes 2 cups cooked chicken, cut in pieces 1 cup celery, diced 2 cups carrots, dices 1 medium onion, diced 3 Tbsp butter 2 Tbsp flour 1 cup milk 1 10-oz. package mixed vegetables 1 can corn, drained 8 ounces Cheddar cheese, shredded Salt and pepper to taste

In saucepan, heat chicken broth and dissolve bouillon cubes, set aside. In large pot, sauté celery, carrots and onion in butter until tender. Stir in flour, gradually add milk, stirring constantly until thickened. Add chicken, broth mixture, mixed vegetables, corn, salt and pepper to taste. Heat thoroughly. Stir in cheese just before serving. Serves 6.

http://ourohio.org

Edamame Pesto and Chicken Chowder were found at http://ourohio.org! This is a wonderful resource for Ohioans! THey also have a TV show on Think TV called "Our Ohio".

Ginger Cranberry Sauce

16oz. fresh cranberries, rinsed 2 cups granulated sugar ½ cup water ½ cup fresh orange juice 1 Tbsp finely chopped ginger Finely crated zest from 1 orange

1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat. 2. Skim foam off the surface with a metal spoon and sidcard. Cool to room temperature. Refrigerate for up to 3 months

Cheese Ball

1 brick of cream cheese 2 ½ cups white cheddar cheese, grated ½ - 1 cup Macadamia nuts, toasted and chopped 2 Tbsp Mango chutney 1-2 Tbsp Crystallized ginger

Pina Colada Zucchini Bread

Prep: 25 minutes, Bake: 45 minutes + Cooling

4 cups all-purpose flour 1 ½ cups canola oil 3 cups sugar 1 tsp each coconut, rum and vanilla extracts 2 tsp. baking powder 3 cups shredded zucchini 1 ½ tsp salt 1 cup canned crushed pineapple, drained 1 tsp baking soda ½ cup chopped walnuts or chopped pecans 4 eggs

1. Grease and flour bottom and sides of three 8x4” loaf pans. 2. Combine the flour, sugar, baking powder, salt and baking soda in large bowl. 3. In another bowl combine the eggs, oil and extracts. Stir into dry ingredients just until moistened. 4. Fold in zucchini, pineapple and nuts. 5. Transfer to prepared pans. Bake at 350 for 45-55 minutes or until toothpick inserted near center comes out clean. Cool and remove to wire racks.