Greens & Grits Submitted by: Eve 2 large bowls  clean, dried, cut greens (kale, mustard, collards) 1 meduim  onion, diced 5 cloves  garlic, minced   red pepper flakes   liquid bbq smoke   salt and pepper   bacon grease 3 cups  chicken or vegetable stock Daune and Denise belong to the local CSA.....(by the way, that is not the Confederate States of America............though maybe we should do a go around with a different result!!) Anyway, we have tons of all kinds of greens and even though collards were not a staple in my house, grits were!! So, I cooked up different greens the other night, kale and either mustard greens or collards, not sure. Delicious if I must say so myself. Accompanied by my coarse ground grits, of course!! Here is how I cooked the greens: Clean the greens until water runs clear, then wrap them up in a towel and put in ziplock bag if not using right away. Once dried, take the tough stem off and then slice the greens up and set aside. I took some bacon grease (yeh!) and heated slowly up in large pot, added a diced onion and 5 cloves of garlic, diced also and cook lightly for about 1 min. Then add the greens and keep stirring. Add about 3 cups of chicken or veggie broth. At first I couldn't find the red pepper flakes so did a couple of shakes of the cayenne in the pot and added some of my liquid bbq smoke to it. Finally found the red pepper flakes and so tossed some more in the pot. Simmer for 30-45... min. Put in container and refrigerate overnight.....Take out next night, heat and have with the grits. Yummy!! NOTE: If you don't like it hot, as in peppery hot, just reduce the amount of pepper flakes or cayenne that you use. It can be added at the table. Signolia's Shrimp Salad Submitted by: Lynne Grant 1 bag  mixed greens 1 small  purple onion 1 small  avocado 3/4ths cup  Signolia's Balsamic Vinaigrette 1 pound   large raw shrimp, peeled & deveined Put shrimp in large ziplock bag and add 1/2 cup of BV. Seal bag and refrigerate for 1 hour, turning once. Heat grill pan to high. Drain shrimp and grill for 1-2 minutes per side. Toss mixed greens, purple onion slices and avocado slices. Top with grilled shrimp and then add 1.4 cup Signolia's and toss again. Serve with grilled garlic bread slices and a nice glass of white wine. Great summer fare, easy and quick. SUGGESTED USES for BALSAMIC VINIAGRETTE Submitted by: EVE * Baste on chicken, pork loin, salmon, steak, kabobs, etc. while grilling on the grill or broiling in oven. * Use as a dipping sauce for good breads and crudites. * Pour over fresh, sliced tomatoes and mozzarella with fresh basil. * Bake large shrimp in baking dish at 350 for 20 minutes with heads off and shells on. * Saute sliced tofu in sauce on both sides. Eat plain or add to any dish. * Mix with mayo and spread onto sides of bread for tempeh reubens or any type of sandwich. * Stir fry veggies in sauce and add shrimp, chicken, etc. * Substitute for mayo in following salads - tuna, salmon, chicken, pasta, cole slaw or potato. * Pour over potatoes, wrap in foil and cook on grill or in oven. Balsamic Glazed Roast Chicken Submitted by: A Friend of Signolia's 3 T.  Butter, unsalted 2 cloves  garlic, peeled and cut into quarters 1  yellow onion, peeled and cut into quarters 2  sticks celery, cut in half 2 sticks  carrots, cut in half 3 T.   Signolia's Balsamic Vinaigrette 1 tsp.  each salt and pepper 1  Roasting Chicken - 3 plus #'s Rinse and pat dry the chicken removing any giblets that may be in the cavity. Preheat the oven to 350 degrees, remove the butter from the refrigerator and allow it to soften. Take the carrot, onion, celery and garlic cloves and insert them into the cavity of the chicken. Using a small whisk, whip together the softened butter, salt, pepper and balsamic vinaigrette. Use a pastry brush or your hands to spread half the vinaigrette mixture on the outside of the chicken and place the chicken in a V-rack or on a broiling pan breast side down. Put the chicken in the oven for thirty minutes. After thirty minutes, rotate the chicken so that it is breast side up. Brush the chicken all over with the remaining vinaigrette and insert a meat thermometer into the thickest part of the chicken's breast. Return the chicken to the oven. Allow the chicken to cook until the meat thermometer reads 170 degrees. This should be about 30 minutes for a 3.5 chicken and another 7 minutes for every extra half pound over that. Remove the chicken from the oven and allow to sit for ten minutes before carving in order to allow the juices to redistribute. Serves 4 Creamy Crusty Fried Grits Submitted by: Eve 1 cup  Signolia's Coarse Ground Grits 3 cups  water or chicken broth   salt 1 stick  butter 1 pack  cream cheese 3 separate dishes  of egg wash, flour and panko bread crumbs Soak the grits overnight in same amount of water. This will help to reduce the cooking time. You can drain the water if you wish to use stock and then just add the stock to the grits. Plan on having additional stock to add during the cooking process. Add at least a teaspoon of salt as the grits cook. Set the stove on semi-medium for first 7 minutes or so, then turn down to low and cover the grits, stirring every 10 minutes or so for 30-50 minutes adding liquid if needed. Once done, add the butter and the cream cheese too which is cut into 8 slices approximately. Stir until well blended. Then you can have a pan prepared (like a meat loaf pan) and if you have parchment paper go ahead and line the pan, if not don't worry). Just put the hot grits into the pan, cover and when cooled off a bit, set in the frig at least 4 hours. When ready, slice the grits into 1/2" slices and dust in flour on each side, then into egg wash and then lastly into panko bread crumbs. Then place in skillet that has butter melted in it and cook about 1-2 min. a side......keep warm in oven and when ready, serve with greens or any kind of meat dish. NOTE: When I was growing up, we would sometimes have grits for dinner and look forward to having the sliced grits fried up in the morning with our eggs........fantastic!!!!! Raw Broccoli Salad Submitted by: Ann of Earthboundkitchen.com 5 T.  Signolia's Balsamic Vinaigrette 1/5th cup  Pine Nuts 8 oz.  Artichoke Hearts, marinated and quartered 1 cup  Shitake Mushrooms, cleaned and quartered 3   carrots=diced 1/2 cup  Grape or Cherry Tomatoes (halved) 2 cups  Brocolli Florettes (bite-sized pieces) Ann says: "If you have vegetable lovers in your home or among your friends as I do, then memorize this salad recipe. It's simple and yummy and the pine nuts give it a little bit of protein which most other salads lack." Combine the broccoli florets, tomatoes, carrots, mushrooms and artichokes in a large bowl. Add 5 Tablespoons or so of Signolia's Balsamic Vinaigrette to the veggies. You can mix everything together before you serve the salad, or you can leave the vinaigrette and pine nuts on the side for guests to combine themselves. Serves 8 Steaks W/ Fig Marinade and BV Submitted by: Mandy Carpenter 1/2 cup  Signolia's Balsamic Vinaigrette 1/4 cup  good quality Fig Preserves 2  ribeye steaks Mix and marinate the steaks in a zip lock bag for 2-4 hours. Remove and grill!!! Yummy Peach Salad Submitted by: Eve 1 cup per person  Spring Mix lettuce 1/4-1/2 c. per   sliced fresh peaches 2 T. per person  crumbled goat cheese   toasted walnuts    Either place on individual plates per person or arrange in a bowl for 4 plus people the ingredients listed above. Finish off with Signolia's Balsamic Vinaigrette. Not too much sauce though or you will be drinking it out of the bowl. That's not a bad thing though!! Creamy Grits With Shrimp Submitted by: Eve 1 cup  heavy cream 2 cups   water 1 1/2 cups  hot stock (shrimp, chicken or vegetable) 1/4 cup  butter   salt and pepper, to taste 1 cup  coarse ground grits 1 pound  large raw shrimp, peeled and deveined 3 T.  fresh lemon juice 6 slices  bacon 2 T.   freshly chopped onion 1 clove  garlic, minced 2 T.  finely chopped green or red bell pepper In a large saucepan over med-high heat, combine cream, water and hot stock; bring to a gentle boil. Add butter, salt and pepper. Slowly add grits, stirring constantly (so that th grits do not settle to the bottom and scorch), until all are added; reduce heat to med-low. Cook for 20 minutes, stirring occasionally or until the grits are tender. NOTE: Grits should have absorbed all of the liquid and become soft and should have the same consistency as oatmeal. (moist, not dry) If the grits become too thick, add warm stock or water to thin. Remove from heat. Sprinkle shrimp with lemon juice, salt and pepper; set aside. In a large frying pan over med-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry; set aside. Coarsely chop when cool. Reserve 4 T. bacon grease in the frying pan. Add onion, garlic and green or red bell pepper; saute 10 minutes or until the onion is transparent. Add shrimp mixture and bacon; saute 5-7 minutes. Remove from heat. To serve, spoon hot grits onto individual serving plates and top with shrimp mixture. Cook's Note: To add flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7-10 minutes. Remove from heat and strain the broth, discarding shells. Add shrimp broth to the hot stock. Signolia’s Pasta Salad 1/2 cup each  broccoli and cauliflower cut into smaller pieces 1/2 cup  julienne small carrots 1/2 cup  julienne red bell pepper 1/2 cup  chopped fresh tomatoes 4 cups  cooked pasta corkscrew or farfelle 2 tbsp.  Fresh basil 1/4 cup  parmesan cheese Par-boil broccoli, cauliflower and carrots for 30 seconds, drain and then pour cold water over to stop cooling and drain again. Combine drained veggies, peppers and tomatoes, pasta, basil, and cheese. Add substantial amount of Signolia’s BV and toss gently. Cover and chill. Appetizer w/ Red Cherry Peppers Submitted by: Jennifer Johnson jar   red cherry peppers packet  proscuitto packet   thinly sliced provolone cheese Roll prosciutto and provolone around red peppers. You can either leave them whole or slice in half, place in baking dish and drizzle with Signolia's Balsamic Vinaigrette. Bake at 350-375 until cheese is bubbly. Spectacular Strawberry Salad Submitted by: Eve 1 cup per person  Spring Mix lettuce 1/4-1/2 c. per  fresh sliced or in half strawberries handful  honey roasted peanuts   feta cheese Again, place on individual salad plates or put together in an appropriate sized bowl your lettuce, strawberries, peanuts and feta cheese. Mix together once you have added Signolia's Balsamic Vinaigrette. Fantastic!!! Grilled Salmon Kebabs w/ Dill Submitted by: Eve 2  10" bamboo or metal skewers 1  10 oz piece center cut salmon fillet, skinned 1  medium zucchini 1/4 cup  dry white wine 2 T.  Signolia's Balsamic Vinaigrette 1 T.  chopped fresh dill leaves 1 tsp.  minced garlic 6   vine ripened cherry tomatoes Prepare grill. If using bamboo skewers soak in warm water for 15 minutes. Pat salmon dry and cut into 8 cubes. Cut zucchini into 3/4 " thick rounds. In a bowl stir together wine, BV, dill and garlic. Add salmon, zucchini and tomatoes, tossing to coat and let stand, covered at room temperature for 15 minutes. Alternately thread salmon, zucchini and tomatoes onto skewers and season with salt and pepper. Grill kebabs on an oiled rack set 5-6 inces over coals or burner, turning kebabs until salmon is just cooked through, 6-8 minutes. You can also broil these under a preheated broiler 3-4 inches from heat. Makes 2 servings Sundried Tomato & Basil Spread Submitted by: Eve 1 cup  drained oil-packed sun dried tomatoes 1 cup  packed fresh basil leaves 1/4 cup  toasted pine nuts 1  garlic cloves 1 1/2 tsp.  packed grated lemon peel 2 1/2 T.  Signolia's Balsamic Vinaigrette Chop all ingredients in food processor to coarse paste. Season w/ salt and pepper. Can be made a day ahead. Transfer spread to bowl and serve with crackers. Baked Root Veggies Submitted by: Eve 3  red potatoes-diced 2  sweet potatoes-diced 1  turnip-diced 1 cup per person  rutabega-diced 2   carrots=diced 1  parsnip-diced 1/4 cup  Signolia's Balsamic Vinaigrette   fresh rosemary   salt and pepper Mix all of the diced veggies together, adding the BV, rosemary and salt and pepper. Place in a baking dish and cover with foil. Bake at 400 for 40-50 minutes with foil on top. Remove foil and continue to bake for additional 10-20 minutes longer. Awesome!! Croutons Submitted by: Eve   dry bread cubes   grated cheese and herbs   Signolia's Balsamic Vinaigrette Toss BV in bowl with dry bread cubes. Bake in a slow 300 oven. Sprinkle on grated cheese and herbs.