Open Harvest Recipes

Apple Cheese Kabobs

• 1 apple, cut into 3/4 inch chunks
• 4 ounces of cheese, cubed
• 3 pieces of uncooked spaghetti, broken in half

Push apple and cheese pieces through the spaghetti. Serve.

Cream Cheese Veggie Roll-ups

• 3/4 cup cream cheese
• 3/4 cup shredded carrots
• 3/4 cup sprouts or chopped broccoli (stems can be shredded)
• 3 tablespoons shelled sunflower seeds
• 4 10-inch wheat tortillas

Spread cream cheese over tortillas. Sprinkle carrots, broccoli or sprouts and sunflower seeds on top. (A combination of sprouts and broccoli or other finely chopped vegetables can be used.) Roll up and slice each tortilla into 6 or 8 slices. Lay flat on a plate and serve.

French Bread Pizzas

• 1 French baguette (loaf) sliced
• about 1 cup spaghetti sauce
• 8 ounces shredded mozzarella cheese

Preheat oven to 400 degrees. Lay out bread slices on a baking sheet. Spoon spaghetti sauce over slices. Sprinkle mozzarella cheese on top. Bake 5 to 8 minutes or until cheese melts.

Peanut Butter Pinwheels

• 1/2 cup peanut butter
• 1/4 cup honey
• 3/4 cup granola
• 1/2 cup raisins, if desired
• 4 10-inch wheat tortillas

Mix peanut butter and honey together. Spread over tortillas. Sprinkle on granola and honey. Roll up and slice each tortilla into 6 or 8 slices. Lay flat on a plate and serve.

Quesadillas

• 1/2 cup instant refried beans
• 1/2 cup boiling water
• 1 cup shredded cheddar or co-jack cheese
• 2 tablespoons salsa
• 6 tortillas

Preheat oven to 350 degrees. Mix beans and boiling water in a bowl. Cover and let sit 5 minutes. Stir in salsa. Spread over 3 tortillas. Spread cheese over other 3 tortillas. Place all tortillas on baking sheets. Bake 5 to 8 minutes or until cheese melts. Take out of oven and slap them together. Cut each into 6 pieces. Serve.

Spicy Tofu Cubes

• 1 pound firm tofu packed in water
• 1/4 cup soy sauce
• 1 tablespoon soybean or canola oil

Drain tofu. Press out extra water with paper towels. Cut into cubes. Put in a bowl. Pour the soy sauce on top. Carefully toss tofu until it is all covered with soy sauce. Spread the oil on cookie sheet. Preheat the oven to 375 degrees. When the oven is ready, put the tofu on the pan and put in the oven for 10 minutes. Use a spatula to turn the tofu over. Bake 10 more minutes. Serve. This is good reheated or in stir-fries.

Spooky Fingers

• baby carrots
• peanut butter
• raisins

If carrots are damp, set out a few hours to dry. Dab a bit of peanut butter near the narrow end on the side, where a fingernail would go. Press a raisin flat and stick it to the peanut butter.

Ghoulish Cheese

• single slices of white cheese
• currents (or raisins snipped into tiny pieces)

Use a ghost-shaped cookie cutter to cut out shapes on slices of cheese. Carefully press on currents or raisin bits for tiny eyes.

Bloody Spiders

• peanut butter
• round crackers
• small, straight pretzels
• strawberry or other red jelly

Spread peanut butter on a round cracker. Press 8 pretzels near the outer edge. Spoon a bit of jelly in the middle.

Flies

• big, juicy raisins
• almond slices

With a small thin knife, carefully cut slots along two sides of raisins. Insert two almond slices into the opposite sides of a raisin.