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 5 ingred. in 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.

Garden Recipes
Recipes by Susan Lynn

Mixed
Greens

Sauted Greens
2 Tbs. Extra-Virgin Olive Oil 3 Garlic cloves, thinly sliced bunch Collard or Mustard and Greens, chopped bunch Kale or Spinach, rinsed, stemmed, and chopped rinsed, stemmed,

Southern BBQ Grilled Greens

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 Combine greens, water, oil, vinegar, garlic, bell pepper, onion, salt, sugar, and cayenne pepper in medium bowl. Layer two sheets of 24-inch heavyduty 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.

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.

- 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, sliced. ribs removed, and thinly

Note: Cornbread pairs well with greens. Recipe on back.