I TOO love Marie Catrib's and KNOW the food is fresh when I see her buying at the Farmers Market.

Rhonda 

Easy, delicious, and makes a ton:

Crock Pot Tortilla Soup

• 2 chicken breasts halves, boned, skinned and cubed
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 3 medium tomatoes, peeled, seeded and chopped
• 4 cups chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 mild green chile, seeded and chopped
• 2 tablespoons vegetable oil
• 4 corn tortillas, halved and cut into 1/4 inch strips
• shredded Monterey Jack cheese, a little for each serving
• 2 tablespoons coarsely chopped fresh cilantro or Italian parsley

Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley.

This recipe is from About Southern Cooking.  The chicken is from Miller Amish Country Poultry and the tortillas are from San Marco.  The onion, garlic, chili and tomatoes were grown locally.

Ice Cream Honey Sundaes

• 2 cups honey whole grain flake cereal (like Honey Bunches of Oats)
• 1 quart vanilla or cinnamon ice cream
• 3/4 cup pure honey
• 4 oz bittersweet chocolate, chopped
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

Place cereal in a plastic bag and crush using a rolling pin or mallett.  Pour cereal in a shallow bowl or plate.  Scoop ice cream and roll in cereal; coating generously and pressing to round.  Placy on a tray in freezer.  Repeat forming six ice cream balls.  Cover ice cream balls with plastic wrap and freeze until ready to serve.

In a small saucepan, heat honey until hot, just before simmering, do not boil.  Remove from heat, stir in chocolate, vanilla, and cinnamon, continue stirring until smooth.  To serve, place one ice cream ball in a bowl and drizzle with sauce. 

 This recipe is from a booklet published by The National Honey Board. My favorite honey is from 100 Acre Woods Farm in Hudsonville. It is the best. They are the folks who give out honey sticks at the Farmer's Market. I think nice people = happy bees = good honey. Also from Hudsonville is the ice cream.

• 1 pound frozen dough, thawed and at room temperature (see note) or any other fresh pizza dough
• 1/4 cup pizza sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning 
• filling (recipe below)

Filling

• 1/2 Heffron Farms pound ground beef, browned 
• 1 cup pepperoni 
• 1/2 onion, sliced thin
• 1 cup grated cheese such as mozzarella (4 ounces)

Preheat oven to 425 degrees.

Roll dough into 10-inch-by-14-inch rectangle. Place on a baking sheet that has been sprayed with nonstick cooking spray.

Spread pizza sauce on half of the dough. Sprinkle with garlic powder and Italian seasoning. Top with filling ingredients. Fold dough over and press edges together to seal in filling. Bake for 20 minutes.

Note: Thaw frozen bread dough in refrigerator overnight, then set out for about 1/2 hour at room temperature for easier rolling.

HUGE hit!! I bought the pizza sauce at Russos and had frozen bread dough but of course you could use Jiffy pizza crust from Chelsea, Michigan. I used Grassfields cheese as it is my new obsession.

This was really good; a nice mild taste and it used up some of the squash I bought last week when I overestimated my squash needs by a LONG shot.:

Patty Pan Squash Cake with Streusel Topping

• 1/4 cup butter, softened
• 3/4 cup light brown sugar, firmly packed
• 1 large egg
• 1 cup cooked and mashed Patty Pan squash
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• Streusel Topping (see recipe below)

Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in squash and vanilla.

Combine flour and next 3 ingredients; gradually add to squash mixture, beating at low speed after each additon. Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.

Bake at 350 degrees F for 40 minutes. Cool Cake in pan on a wire rack.

Streusel Topping

• 1/2 cup firmly packed light brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, softened

Combine all ingredients in a bowl.

The squash and eggs were grown locally. There are local resources for some of the other ingredients; but since I used what was on hand I have to admit that they were from other places. You could get the flour from King Flour, the butter from Butterball, and the cinnamon for Sue Chef I think. 

And another.  To be honest my family (other than myself) didn't love this, but I still think it is a good recipe:

Stuffed Poblano Peppers

• 1/2 lb. pork shoulder, cooked and shredded 

• 1/2 cup rice — cooked

• 1/2 cup black beans — rinsed and drained

• 3 cloves garlic — minced

• 1/2 cup corn kernels

• 2 sprigs cilantro — snipped

• 2 teaspoons dried parsley

• 1/2 teaspoon dried basil

• 1/8 teaspoon white pepper

• 1/2 teaspoon chili powder

• 4 poblano peppers — with tops, membranes & seeds removed

• 1/2 cup crushed tomatoes

• 1/2 cup water

• 2 ounces Cheddar cheese — shredded

Combine the pork, rice, beans, garlic, corn, cilantro, parsley, basil, white pepper, and chili powder in a bowl. Toss to mix well. Divide the rice mixture into 4 portions, and spoon a portion into each of the peppers.

Pour the tomatoes and water into an electric slow cooker; place the peppers, upright, in the cooker. Cover and cook on LOW for 4 to 6 hours. Transfer the peppers to serving plates, and top each with a generous spoonful of hot tomatoes and shredded cheese.

The pork is from Heffron Farms and the peppers, corn, garlic and tomatoes are grown locally. The beans are from Carlson-Arbogast Farm and the cheese is from Grassfield Cheese.

Here; I made this one and my family (including my 2 and 4 year old!!) liked this!

Smoked Salmon in Puff Pastry

• 1 pkg. (8 oz.) cream cheese, softened
• 1 egg
• 8 oz. smoked salmon
• 1 tsp Worcestershire sauce
• ½ tsp dried oregano
• ¼ tsp dried basil
• Dash of red pepper
• Salt and black pepper to taste
• 1 sheet frozen puff pastry

Preheat oven to 350 F. Mix cream cheese and egg until smooth. Flake salmon
and fold in with remaining ingredients, except puff pastry. Cut pastry into
2 x 2 inch squares. In the middle of each square lay 1 tbsp of the salmon
mixture. Fold edges of pastry square in to center over salmon mixture.
Bake at 350 F on a baking sheet lined with parchment paper until puffed and
golden brown, 20-25 minutes.

Someone my husband works with gave us the salmon. Lucky us :).  The potatoes are grown locally, as are the corn and eggs.

Served with corn on the cob.