Spanakopita (with 3 Greens from the garden)

3 lbs mixed greens( spinach, kale, Swiss chard). 
1 bunch of parsley chopped
6 green onions chopped
6 eggs slightly beaten
1/3 cup olive oil
1 tablespoon salt
Fresh ground pepper
I tsp. Ground oregano
1/2 pound crumbled feta
3/4 cup grated Romano cheese
12 sheets filo dough
1/3 cup melted butter

Wash and dry all greens and Finely chop. Place in a tea towel and squeeze as much moisture out as you can. Beat eggs in a large bowl and mix in the oil, salt, pepper, oregano and cheeses. Add the greens and mix lightly.
Lay out the Filo and cover with clear plastic wrap to keep it from drying out..line a buttered 9x13 baking dish with one sheet of filo, brush with the melted butter repeat this with 5 more sheets. Place the greens mixture in the dish and top with the remaining fill sheets buttering each one. Fold any overlapping Filo over the greens, to fit neatly in the pan, brush with a little butter. Using a razor blade or a VERY sharp knife cut the Spanakopita in 5 crosswise slices, and three lengthwise slices. This is an important step as after it is baked it would be very difficult to cut. Cut right through the bottom layers of filo. Bake in a 375 degree preheated oven. For 50-60 minutes till pastry is golden brown.
Cool slightly before serving, can be served room temperature as well.makes about 10-12 servings.

FILO dough is found in the freezer section it is important to thaw it over night in the fridge, as if you had it thawing on the counter it can get all mushy. So, start the day before you want to serve it.

Quick Method of Preserving Rhubarb

Rinse the rhubarb and cut the greens and ends. Dice into 1 inch cubes and place on a cookie sheet. Freeze, then put the rhubarb into plastic bags and back into the freezer.  Will keep for 6 months and up to a year using vac bags.  Thaw and use in your favourite rhubarb recipe.

Rhubarb & Orange Marmalade

4 cups diced rhubarb
4 oranges put through food processor
4 cups white sugar
1 lemon chopped
1/4 tsp salt

Mix rhubarb and sugar. Let stand overnight.

Add remaining ingredients. Bring to a boil stirring until the sugar dissolved. Cook until thick. Pour into sterilized jars.

Rhubarb & Onion Relish

1 quart rhubarb cut in small pieces
1 quart onions chopped
1 pint vinegar (cider vinegar is great)
4 cups brown sugar
1 tsp cinnamon
1/2 tsp cloves
2 tsp salt
1/2 tsp pepper

Boil together for about 30 minutes over medium heat under mixture is thick. Pour into sterilized jars.

Old Fashioned Rhubarb Cake

1/2 cup butter, softened
1-1/4 cups sugar, divided
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped rhubarb
1/2 teaspoon ground cinnamon
1-1/2 cups milk
1/3 cup sugar
1 teaspoon vanilla extract


In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13-in. x 9-in. baking pan. Combine the remaining sugar with cinnamon; sprinkle over batter. Bake at 350° for 35 minutes or until cake tests done. For topping, combine all ingredients; pour over individual squares. Yield: 12 servings.

Upside-down Rhubarb Cake

2 TBS butter

1 cup brown sugar

2 cups rhubarb

1 cup sugar

1 egg

2 cups flour

2 1/2 tsp baking powder

1/2 tsp salt

1 cup milk


Melt butter in a skillet.  Add brown sugar and diced rhubard. 

To make batter, cream shortening and sugar together.  Add the egg and beat.

Sift flour; add baking powder and salt, sift again.

Sift dry ingredients together and add alternately with milk.

Pour batter over rhubarb and bake at 375 degrees for 40-50 minutes.  

Turn upside down on a plate to serve.  Serve with cream.

Parma-Kale Salad

1 bunch Jeri's kale, raw
1 lemon
1/2 cup EVOO
1 tablespoon Dijon Mustard
1 clove Jeri's garlic (or store bought if made before garlic harvest), Crushed. 
1/4 cup Parmesan Cheese
1 calabrese Pepper, thinly sliced
1/2 cup sliced almonds, toasted


Rinse and dry Kale.  Tear into bite sized pieces. 
Mix juice of the lemon with mustard and garlic. Whisk in olive oil and toss with kale. 
Marinate minimum of 4 hours, overnight is better. 
The lemon juice breaks down the tough fibres of the raw kale making it softer.
Before serving mix in Parmesan, almonds and peppers. 
Enjoy !  

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