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Tear raw collards in pieces half the size of your hand. Roll several pieces of collards together and chop into small pieces for cooking. Set collards aside for later use. With two quarts of water add onion, garlic, olive oil, Cayenne pepper, chili powder, sugar, salt, hot sauce and Virginia country ham. Boil for 20 minutes and then add one pound of chopped collards and boil for one hour, stirring occasionally. Serve topped with barbecue sauce for extra spicing.

Note: Fred grows his collards from seed, along with his Cayenne peppers and onions.

London Broil Salad

Source: Lisa P., Blacksburg, Va.

Honorable Mention, Food Independence Recipe Contest

Balsamic vinaigrette

2 to 3 teaspoons Dijon mustard
Pinch of sea salt
Freshly cracked black peppercorns
Fresh herbs of your choice (parsley, thyme, rosemary, tarragon, chives)
Balsamic vinegar
Extra virgin olive oil

Whisk together Dijon mustard, sea salt, pepper, herbs and balsamic vinegar. Slowly whisk in extra virgin olive oil. The vinegar to oil ratio should be about one to three.

London broil

Balsamic vinaigrette
Red wine
Salt
Freshly cracked pepper
Beef roast

Marinate the roast in balsamic vinaigrette and red wine, three parts vinaigrette to one part wine, for several hours overnight. Generously season with the salt and pepper. Grill over medium-high heat to medium-rare. Let sit for 10-15 minutes before carving into thin slices.

Salad

Fresh local greens (lettuces, mesclun, spinach, endive)
Fresh herbs (basil, dill, cilantro, parsley)
Sliced radishes
Fresh tomatoes, in season
Fresh asparagus, in season
Cheese (bleu, Pecorino-Romano, Parmigianino-Reggiano or aged Basque sheep’s milk cheese)

Toss the asparagus with vinaigrette or olive oil and grill while the roast rests.

On a baed of the tossed greens and herbs, arrange the London Broil slices, cheese and seasonal vegetables. Drizzle with balsamic vinaigrette.

Note: Lisa recommends pairing London Broil Salad with a good medium-bodied red wine. She prefers a Côtes du Rhône or Madiran. Pinot noir would also be an excellent choice, she said.

Summer Steak Pasta

Source: Kathy D., Midlothian, Va.

Honorable Mention, Food Independence Recipe Contest

1 8-ounce New York Strip steak, boneless

1 tablespoon Worchestire sauce

2 medium to large yellow squash (Va. item)

2 Hanover tomatoes (Va. item)

1 small sweet onion, finely diced (Va. item)

1 clove garlic, minced

3 tablespoons olive oil

1 8-ounce package of mushrooms, cleaned and sliced

2 tablespoons butter

2 cups penne pasta

¼ cup grated parmesan cheese

Salt and pepper to taste

Marinate steak in Worchestire sauce and set aside. Dice squash, tomatoes and onions. Mince the garlic clove. Pour olive oil into a large sauté pan. Once the oil is hot, add the onion and garlic. Sprinkle in salt and pepper and stir until the onions are opaque. Add in the squash and turn the heat to medium and cover. In another sauté pan, melt butter and then add the mushrooms. Cook over medium heat until mushrooms are soft. While the mushrooms are cooking, add diced tomatoes to the squash mixture and continue simmering until blended, adding an additional tablespoon of oil if needed. Add mushrooms to the squash mixture, cover and turn heat to low.

Place steak on a medium hot grill and cook, flipping twice, until the steak reaches an internal temperature of 140°F. Remove from the grill and set aside. In another pan, boil water and then cook pasta al dente. Drain and set aside. Add parmesan to the squash mixture and stir. Chop steak into bite-sized pieces and add to the squash. Cook for two to three minutes, then add the pasta and stir well.

Note: Kathy suggests sprinkling with additional parmesan to top the recipe off. This recipe serves four.