Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.


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Stewed Zucchini and Tomatoes with Italian Sausage 

Zucchini season is upon us. Once our family planted our zucchini vines too close to the cucumber vines, and we got some weird vegetables! The two vines cross-pollinated, and we got a bad hybrid of huge cucumber-like with zucchini-like insides. We couldn’t eat any of them, but they were funny to see. If you need another way to use up your bummer crop of zucchini, here is an Italian-style way to fix it.

 

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Cherry Turkey Green Salad 🍒 

🍒 Summer heat inspires me to figure out new salads, so here is my newest mixture…inspired by an amazing turkey breast that Stephen grilled/smoked yesterday and what we had in the fridge. Feel free to adjust the fruit to what you have currently… peaches or apples would work well too. Continue reading


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The Juicy California Smell

When I want to buy nectarines in Illinois, Stephen says, “Those nectarines are like cardboard! You cannot beat the nectarines my parents grow.” We planned our visit to California this summer partly because to be here when the nectarines are ripe. We succeeded!!
The dusty smell of nectarines fills the beck yard of my in-laws–I love how California smells. My husband was right when he said, “These California nectarines are the BEST….you have to eat them over the sink because the juice just runs down your hand.” Today my husband found one of those nectarines, and he shared it with me over the kitchen sink. We might have to come back every summer from here on out!
-Mary Hope
Copyright 2017


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Refreshing Chicken Salad

On July 4th, my cousin and aunts put together a great chicken salad for us as we were packing up from our camping trip in Wisconsin, and what they did with their salad inspired me to concoct a similar salad; except, this salad has more vegetables and fruit than chicken! Using chicken cooked on the grill gives this salad even more flavor.

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Turkey Three Bean Chili 

I cooked up this chili at my Mom’s request for her mother’s day meal, and we all loved it. The ground turkey makes it have less fat, and having three kinds of beans is fun!

Cook for 10 minutes in a 5-quart pot:

1 lb. ground turkey

1 chopped onion (or 6 Tblsp.  Dried minced onion)

Then add:

2 (28 oz.) cans crushed tomatoes

2 (14.5 oz.) cans diced tomatoes

2 (15.5 oz.) cans mild chili beans

1 (15 oz.) can black beans

1 (15.5 oz.) red kidney beans

4 Tblsp. Chili powder

2 Tblsp. Cumin

1 Tblsp. Salt

1 ½ Tblsp. Molasses

2 cups water

Simmer on medium for 1 hour, stirring occasionally. Serve with sour cream, cheese, and corn bread, if desired. Enjoy! Makes about 3 quarts.

This recipe is dedicated to my Mom, who requested it!

Copyright 2017


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Hanna’s Fresh Cranberry Salad

  
Yesterday our Aunt Hanna hosted us and served this refreshing salad:
Hanna’s Fresh Cranberry Jello
1 bag fresh cranberries, chopped (you can use a blender, if desired)

2 oranges, peeled and chopped

2 apples, peeled and chopped

2 stalls celery, chopped

1 cup sugar
6 oz. Strawberry jello–

2 cups boiling water–stir and dissolve for 2 min.

2 cups ice cubes
Start by mixing up your jello with the boiling water for 2 minutes. Add the ice cubes; when it starts congealing, add it to this mixture:
Mix together the fruit and vegetables with the sugar.
Pour into 9″x13″ pan and chill until firm. Serve with turkey or whatever sounds good!
Serves 10-12 people. 


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Layered Lettuce Salad (A Hit at Potlucks!)

IMG_0468

by Julia Burkholder (with a few edits by me)

1 medium head lettuce, torn

1 cup minced fresh parsley

4 hard-cooked eggs, chopped

1 package (10 oz.) frozen peace, thawed and patted dry

6 slices bacon, cooked and crumbled

1 cup (4 oz.) shredded cheddar cheese

1 small red onion, chopped

Dressing:

1/2 cup. mayonnaise

1 1/2 cup. light sour cream

1 tsp. dried dill

3/4 tsp. dried basil

1/2 tsp. salt

1/8 tsp. pepper

 

In a large glass bowl or a glass 9″x13″ pan, layer the lettuce, parsley, eggs, tomatoes, peas, bacon, cheese and onion in the order listed.

In a small bowl, combine the mayo, sour cream, and spices. Carefully spread on the top of the salad.

You can just serve it then, or you can cover and refrigerate it for a couple hours or overnight. Garnish with fresh dill or parsley, if desired.

Serves 12.

This is great for potlucks, and it is addicting!

~Mary Hope.