Rhubarb Squares

1 cup all-purpose flour
1/3 cup powdered sugar
1/3 cup softened butter or margarine
1 cup sugar
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 tsp vanilla extract
3 cups finely chopped fresh or frozen rhubarb

In a bowl, combine the flour and powdered sugar, cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11″x 7″x 2″ baking pan. Bake at 350 degrees for 12 minutes. For filling, combine the first four filling ingredients in a bowl. Stir in the rhubarb; pour over warm crust. Bake at 350 degrees for 35-40 minutes or until a wooden tooth pick inserted near center comes out clean. Yield: 16 servings. Optional: Last 5 minutes of baking sprinkle 1 Tab. sugar over squares for a sweeter topping.

Fresh Asparagus Soup

Cook: 1 to 1 1/2 pounds asparagus for 5 to 7 minutes or until tender. Set aside.
Melt: 1/4 cup butter or margarine in sauce pan.
Add: 1/4 cup flour, 1/2 teas. salt, 1/4 teas. pepper, 1 bunch green onions – chopped,
3 1/2 cups milk and 2 chicken bouillon cubes-dissolved in 1/4 c hot water.
Stir over low heat – do not boil.
Chop asparagus in blender, add to soup.
Heat just until boil and serve.
* Use cauliflower or broccoli instead of asparagus for soup variation
Makes: 4 – 1 cup servings

Italian Country Soup

2 1/2 cups chopped zucchini and/or summer squash
3/4 cup chopped red or green pepper
1/2 cup chopped onion
1 T. olive oil
1-32oz box vegetable or chicken broth
1-14 oz. can diced tomatoes with basil, oregano and garlic- undrained
1-14 oz. can cannellini beans – drained

In a large saucepan cook zucchini and/or yellow squash, pepper and onion in hot oil for 5 minute. Stir in broth and undrained tomatoes. Bring to boiling; reduce heat. Add beans and simmer, uncovered, about 5 minutes or until vegetables are just tender.

Ladle soup into bowls and top with Parmesan cheese. Serve with crust bread.
Makes 6 servings.

Radish and Cucumber Salad

1 cucumber, (about 2 cups) thinly sliced and cut in half
1 bunch radishes, (about 2 cups) thinly sliced and cut in half
1/8 red onion, (about 1/4 cup) finely diced
3 T. fresh dill or 1 teas dried dill weed
1 can (14 oz) chickpeas, drained and rinsed
1 to 2 T olive oil
4 T apple cider vinegar
1/2 teas salt
freshly cracked pepper, to taste

Prep: Wash the cucumber and radishes. Cut the ends off and thinly slice. Cut the larger pieces in half for easier eating. Dice the red onion, and drain and rinse the chickpeas.
Assemble: In a large mixing bowl, add the cucumber,radish, chickpeas, dill, apple cider vinegar, oil, salt and pepper, toss well to coat. Season with more dill, salt and pepper to taste.
Note: If making ahead: Keep the cider dressing separate from the salad until ready to serve. If made too far in advance, the cucumber and radishes will soak up the dressing and start to soften. for a crisp presentation, mix up to 15 minutes ahead of time.
Serves: 3 or 6 sides