1.)Strawberry Banana Smoothie:

*1 cup of strawberry yougart     

*1/2 of milk        

*3 tablespoons of dry milk          

*8 ice cubes                                  

*2 tablespoons of sugar              

*1/2 teaspoon of vanilla extract       

*6-7 strawberries         

*1 banana

*Mix all ingredients in a blender. Blend on highest speed until it is smooth.

2.)Fresh Fruit Cookie Dough Pizza:

*1/2 cup of granulated sugar         

*8oz. package of cream cheese     

*2 teaspoons of of vanilla                                   

*1 package of pre-made cookie dough
*Flatten and roll out cookie dough into a large circle. Cook according to cookie dough directions. (works best on ceramic pizza baking sheet.) Take out when done and thickly apply cream cheese mix to cooked cookie dough. Top with fresh raspberries,  peaches and grapes. Let it cool, cut it like a pizza, then serve and enjoy.

3.)Strawberry Balsamic Shortcake:

*1lb. Strawberries                 

*1 Pack Shortcakes    

*TBSP Any flavor-Balsamic Vinegar                                           

*1 6-pack of sugarfree vanilla pudding snack cups

Clean and slice strawberries. Drizzle Balsamic over strawberries. Let stand for about 15 minutes. Place shortcakes on plate. Use large spoon and scoop strawberries onto shortcakes. Top with one pudding cup for each shortcake. Top with more strawberrries then garnish with a sprig of mint.

Recipe  by Kim's California Corner. Balsamic available @ 775-337-8412

4.)Market Managers Fresh Pasta Sauce:

* 2-3 TBS olive oil               

*6-8 large ripe tomatoes (cut in cubes)      

* 6-10 cloves garlic (minced)                              

* 1/2 red onion (chopped)    

* 1/2 can 8oz. olives (cut or not)                

* 2TBS sundried                                                  

* 1/2 cup red or white wine  

* 1/2 pkg brown or mushroom gravy mix     

* 1/2-1 tsp sugar

Saute onion until transparent. Add garlic(don't let the garlic burn) and stir until it is brown. Add tomatoes, olives and sundried tomatoes. Add wine and simmer. Sprinkle gravy mix over the top and stir in (you can also disolve the gray mix in the wine with a whisk). Sprinkle sugar over the top. Simmer until ready to eat. The longer it cooks, the more tomatoes cook down into the sauce. NOTE: For thicker sauce add more gravy mix. For thinner sauce add more wine.

Boil noodles (whole wheat noodles are great with this), cover cooked noodles with sauce and top with favorite cheese.

*Suggested additions: cooked hamburger, meat balls, shredded or chopped chicken, sausage, bell peppers or any veggie you like.

 5.)Workman's Solar Kosher Dill Pickles:

(Enough for 6 quarts)

*9 cups Distilled water    

*1/3 cup pickling salt     

*1 cup cider vinegar    

*1 tsp. Alum    

*1 tsp. Pickling spices

*A lot of Garlic     

*A lot of Dill     

*Red peppers (if desired)    

*At least two large grape leaves
Bring water salt Alum and vinegar to a full boil. Let cool. Put some dill and garlic at the bottom of jar. Then layer with a good amount of cucumbers. Then another layer of garlic and dill. Then another layer of cucumbers. Continue process until the jar is full. Cover with brine and 1 tsp. of pickling spices and at least two grape leaves on top - DON'T FORGET THE GRAPE LEAVES.

Leave in good sun for 4 days. Turn 1/4 each day. Don't leave jars on sand or cement. Put them on a board or chair or something else made of wood. Remember:

    A. Remove blossoms from cucumbers because the enzymes in the blossoms can soften the pickles.

    B. Don't forget the grape leaves. At least 2 large ones-they contain a chemical that inhibits cellular breakdown.

    C. Store completed jars in a cool, cool place such as a cellar, basement or refrigerator. Otherwise they will soften.

Recipe by Workman's Farms 775-867-3716, 4990 Reno Hwy & Soda Lake Road