Wednesday, May 19, 2010

Grilled Asparagus wrapped in Prosciutto

30 min

1 lb asparagus, trimmed

16 slices prosciutto (good quality)

olive oil (EVOO)

kosher salt

fresh cracked pepper


Heat grill to medium high.

Toss trimmed fresh asparagus with Olive oil and salt and pepper.

Place asparagus on grill, turning occasional, until they are becoming charred, about 5-7 minutes.

Remove from grill and wrap each spear with prosciutto, Also great served chilled as an appetizer.

Tuesday, May 18, 2010

Crispy Fried Green Beans with Bacon

Makes: 4 servings

1  pound green beans, washed and sorted with stems removed
1/4 pound sliced smoked bacon, cut into 1/2-inch pieces
1small yellow onion, peeled and thinly sliced
3 TBSP red wine vinegar
2 tsp.granulated sugar
handful coarsely chopped Italian parsley -optional
Sea salt and freshly ground pepper to taste
(Optional - handful of pine nuts)

Bring a large pot of heavily salted water to a boil. Meanwhile, prepare an ice water bath by
filling a bowl halfway with ice and water.

Place beans in the salted boiling water and cook until crisp tender, about 3 minutes. Drain and
place in the ice bath to cool. Drain and set aside. (Can do this earlier in the day)

In a large frying pan set over medium heat, cook bacon until it starts to brown. Add onion and cook
until it caramelizes and turns golden.

Add reserved green beans, (pine nuts) vinegar, and sugar and cook, stirring, until sugar has dissolved. Mix in
coarsely chopped Italian parsley and season with sea salt and freshly ground black pepper.

Sunday, May 16, 2010

Wisconsin Bratwurst

 Pre-cook your brats in a large pot with beer, heaps of butter, and sliced onions. Then put them on the grill until brown and irresistible. Makes four servings."

2 pounds fresh bratwurst sausages
2 onions, thinly sliced
1 cup butter
6 (12 fluid ounce) cans or bottles beer
1 1/2 teaspoons ground black pepper
10 hoagie rolls

1. DO NOT prick bratwurst with fork. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
2. Preheat grill for medium-high heat.
3. Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie roll - return sausages to the pot to keep warm.

Emeril's Muffuletta MY WAY

The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad piled onto a sturdy Italian loaf. Emeril Lagasse's delicious muffuletta is packed with briny olives and pickled vegetables. I don't care for the pickled vegetables and I changed out several other things and added this is his recipe MY way.  To see his recipe click here

  • ACTIVE: 20 MIN
  1. 8 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the ja
  2. 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar 
  3. 1 medium red onion sliced thin 
  4. 2 1/2 teaspoons minced garlic
  5. 1 tablespoon minced shallot
  6. 1 teaspoon dried oregano
  7. 1 teaspoon dried parsley
  8. Pinch of dried thyme
  9. Pinch of crushed red pepper
  10. 1/2 cup extra-virgin olive oil
  11. 1 large loaf seeded Italian bread (about 1 1/4 pounds), split
  12. 1/4 pound sliced fresh mozzarella
  13. 6 hard salami
  14. 1/2 pound sliced Genoa salami
  15. 1/4 pound sliced mild provolone cheese
  16. Peperoncini,

  1. In a medium bowl, stir the pimento-stuffed olives with the capers and their respective liquids. Add the , garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.
  2. Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the hard salami, Genoa salami and pepperoni. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve peperoncini on the side.

Make Ahead

    The recipe can be prepared through Step 1 and refrigerated for up to 2 days. The wrapped muffuletta can be kept at room temperature for 2 hours.

Super Quick Peach Tarts

So light and easy to make. Keep puff pastry on hand at all times to use, not only in this fast dessert recipe, but dozens of other treats.

  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup peach jam
  • 3-4 peaches, peeled, stones removed and sliced 1/3" thick
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon

Roll pastry onto a well floured surface and cut into twelve 3" squares. 
Prick the pastry with a fork and coat each with a spoonful of peach jam. 
Fan the peach slices over the jam, arranged nicely. 

In small bowl, combine brown sugar and cinnamon and mix well. Sprinkle over peach slices.

Put the tarts on an ungreased cookie sheet.

Bake at 400 degrees for 7-12 minutes, until the peaches are tender and the pastry is golden brown. Try serving these hot, with vanilla ice cream! Serves 6-8

Carolina Pulled-Pork Sandwiches with Carolina Sweet Coleslaw

In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.

( OR GO AHEAD AND COOK IT IN A CROCKPOT with the Mop Sauce - best to let it sit with the rub overnight then go head and brown it in the oven or dutch oven)

For dry rub
  • 3 tablespoons coarsely ground black pepper
  • 3 tablespoons (packed) dark brown sugar
  • 3 tablespoons paprika
  • 2 tablespoons coarse salt
  • 1 teaspoon cayenne pepper

  • 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)

For mop
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon coarse salt
  • 2 teaspoons vegetable oil 
Smoker  Preparation 
  • 8 pounds (about) 100% natural lump charcoal or charcoal briquettes
  • 6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes

  • 12 soft hamburger buns with seeds, split

Make dry rub:
Mix first 5 ingredients in small bowl to blend.
Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Make mop:
Mix first 6 ingredients in medium bowl. Cover and refrigerate.
Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 190°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total.  (Fat doesn't break down until at least 175 degrees so trying to pull it early is a waste of time)

Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. 

Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

I'm also a cook from the South, and want to tell all y'all yankees that it's absolutely FINE to cook it in the crockpot or in your oven! This recipe is super, and since I've been cooking it this way for years, want to point a couple things out. Do make sure you cook this fat side on top, and if you let it cook to about 195 degrees, you won't have to do any pulling at all, it'll fall right apart in your hands.

I recently served this to a bunch of my friends from up North, and talked them into adding sweet cole slaw to the top of the meat on the bun, and they all loved it!

Carolina Sweet Coleslaw - 

head of cabbage, shredded
 1/4 C vinegar,
1/3 C sugar,
1 C mayo.

That's it

Fried Pumpkin Blooms

This is not a recipe I grew up is one I inherited when I got married, from my sister-in-law. The marriage didn't last but I recently found this in a drawer and decided to share it on the blog for those who love fried pumpkin bloom.

I'll bet most of you reading this didn't know you can fry the Blooms of PUMPKINS ( and other squashes)   and they are pretty tasty... so they tell me. I am not one who likes fried food but many people do. They tell me it's like eating meat.

If you are growing pumpkins or squash in your garden, you will see some blossoms that are on very thin stems and will not be producing a fruit. Pick these and store in a plastic bag with a paper towel.  Other blooms can also be picked, just know that picking a good bloom forfeits a pumpkin or squash.

When you have enough for a meal, rinse them off and let them dry on a paper towel.

Then, simply dip these flowers in beaten egg, roll in flour, and fry in an open skillet in a lard (yes, I said lard, remember I don't eat these and they are "down home country folk food".. or oil until lightly brown and crisp. Salt and pepper to taste. Drain on paper towels and serve.

Easy Fruit Filled Coffee Cake

1 pkg. (2-layer size) white cake mix
1 tsp.  ground cinnamon
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3   eggs
1/4 cup water
1 can  (21 oz.) cherry pie filling
1/2 cup PLANTERS Sliced Almonds, toasted
1 cup  powdered sugar
1-1/2 Tbsp. milk

HEAT oven to 350ºF. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.
BAKE 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.
MIX sugar and milk; drizzle over cake. Cool completely.

If glaze is too thick to drizzle, add milk, by teaspoonfuls, until of desired consistency.
Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

Perfect Grilled Bonelss Skinless Chicken Breasts Halves

1/2 cup KRAFT Sun-Dried Tomato Dressing
4 small  boneless skinless chicken breast halves (1 lb.)

PREHEAT grill to medium heat. Pour dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 5 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken 5 to 7 min. on each side or until cooked through (165°F).

Prepare as directed, using Kraft Zesty Italian Dressing.

Set the timer in the kitchen for 5 min. on each side so you don't forget to turn the chicken. Don't overcook the chicken - grill just until the juices run clear.
Use Your Oven
Grill runs out of gas unexpectedly or it starts to rain? That's easy. Just place the chicken on a baking sheet and bake at 400°F for 20 min. or until cooked through (165°F).

Easy Italian Bread Salad

Boboli pizza crusts provide some nice substantial bread in this classic no cook Italian salad. The bread must have good solid consistency to stand up to the liquid ingredients in this salad.  Beer Bread would also work.

Prep Time: 15 minutes

  • 8 oz. bottle creamy Italian salad dressing
  • 12" Boboli® pizza crust, cut into 2" pieces
  • 10 oz. pkg. mixed salad greens
  • 3 tomatoes, chopped
  • 2 cucumbers, peeled, seeded, and chopped
  • 1 yellow bell pepper, chopped
  • 2 green onions, chopped
  • 1/2 lb. hard salami, chopped


Combine all ingredients in large bowl and toss to blend. Serve immediately. 
10 servings

Waffles Just Like Someone Else's Mother Used To Make

3/4 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup whole milk or buttermilk

1/3 cup vegetable oil

1 egg

1 1/2 teaspoons sugar

3/4 teaspoon vanilla extract

Butter and syrup, for serving


In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

Nonalcoholic Hot Buttered Rum Coffee

This is not low-calorie..........and it's from the Folgers web site... but it is a quick pick me up on a cold winter night!

8 oz hot coffee (OR 1 heaping teaspoon Folgers® Instant Coffee Crystals  & 8 ounces boiling water)

2 to 3 tablespoons Smucker's® Butterscotch Flavored Topping

1/8 teaspoon rum extract

1 tablespoon whipped topping

1. Stir together the instant coffee crystals with the boiling water until dissolved.

2. Stir in the butterscotch topping and rum extract to mix well.

3. Top with the whipped topping.

4. Serve immediately.

More Mocha Ice Cream Pie

Bon Appétit   August 2000          Makes 12 servings

Coffee ice cream, a chocolate-cookie crust and chocolate-covered coffee beans add up to a terrific party dessert. Begin making the cake one day before serving.

26 chocolate wafer cookies (about 6 ounces), broken into pieces

3 tablespoons unsalted butter, melted

2 quarts coffee ice cream, slightly softened

1/3 cup chocolate-covered coffee beans


2 1/4 cups chilled whipping cream

1/2 teaspoon vanilla extract

1 cup plus 2 tablespoons powdered sugar

1/2 cup plus 1 tablespoon unsweetened cocoa powder


Milk chocolate shavings

Blend cookies in processor until finely ground.
Add melted butter; process until crumbs are moistened.
Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Freeze until firm, about 10 minutes.

CENTER - Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.

Combine whipping cream and vanilla in another large bowl.
Sift powdered sugar and cocoa over.
Using electric mixer, beat until soft peaks form. Spread mixture over top of cake.

Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.)

Sprinkle chocolate shavings over top of cake.

Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides.

Let cake stand at cool room temperature 10 minutes before serving.

Saturday, May 15, 2010

Grilled Chicken on a Stick

4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick

Salt and pepper

24 (10-inch) bamboo skewers, soaked in water for 30 minutes

3 tablespoons peanut or vegetable oil

2 tablespoons barbecue sauce

1 1/4 cups plain dried bread crumbs

Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers.

Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.

Grill the chicken fingers uncovered until they're no longer pink inside, about 2 to 4 minutes per side on a gas grill.

Serve with the dipping sauce of your choice. Serves 6 to 8.

Grilled Italian Chicken Salad

The secret to this light and tangy dish is a marinade that's made with Italian vinaigrette. It comes together quickly, and the chicken strips are so flavorful you may find you don't even need dressing for the salad.


1 (8-ounce) bottle Italian dressing

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon Creole seasoning (optional)


8 thin-sliced boneless, skinless chicken breasts

Mixed salad greens

Cherry tomatoes

Combine the marinade ingredients in a medium-size bowl and whisk them to blend. Set aside 1/2 cup of the mixture for basting the chicken on the grill.

Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasionally. Remove the meat from the refrigerator 20 minutes before grilling.

Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

Remove the chicken from the bag and discard the marinade. Grill it uncovered, basting with the reserved marinade. Cook the chicken until it is no longer pink inside, about 2 minutes per side on a gas grill. Transfer the breasts to a cutting board and let them rest about 5 minutes before thinly slicing them crosswise. Serve the chicken over salad greens and cherry tomatoes. Serves 6 to 8.

Brats Cooked in Beer ( also good for sausage or dogs)

* 2 teaspoons olive oil or butter, divided use

* 1 large sweet onion, sliced into 1/4-inch rings

* 6 bratwurst sausages

* 6 ounces (half a can or bottle) beer

Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown. Remove to a platter.

To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions to coat with the oil.

Cook, stirring often, until onions are limp and golden but not brown.

Return the bratwurst to the onions and add the beer. Cook over medium heat until beer has cooked down to a syrup, about 12 to 15 minutes.Bratwurst may be served on buns with the onions or as an entree.The bratwurst sausage recipe is ready to serve 6 persons....enjoy the meal !

 Dark beer gives a richer flavor, but a standard commercial lager will work just fine.

Easy Beef & Vegetable Shish Kebobs

1/2 cup brown rice

2 cups water

4 ounces top sirloin (choice)

3 tablespoons fat-free Italian dressing

1 green pepper, seeded and cut into 4 pieces

4 cherry tomatoes

1 small onion, cut into 4 wedges

2 wooden skewers, soaked in water for 30 minutes, or metal skewers

Put the meat in a small bowl and pour Italian dressing over the top. Put in the refrigerator for at least 20 minutes to marinate, turning as needed.

In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 30 to 45 minutes. Add more water if necessary to keep the rice from drying out. Transfer to a small bowl to keep warm.Cut the meat into 4 equal portions.

Prepare a hot fire in a charcoal grill or heat a gas grill or a broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Thread 2 cubes of meat, 2 green pepper slices, 2 cherry tomatoes and 2 onion wedges onto each skewer. Place the kebabs on the grill rack or broiler pan. Grill or broil the kebabs for about 5 to 10 minutes, turning as needed. Divide the rice onto individual plates. Top with 1 kebab and serve immediately

Turkey Club Sandwich

2 tablespoons fat-free mayonnaise

2 teaspoons chopped fresh basil

6 slices sourdough bread, toasted

4 ounces cooked natural turkey breast, sliced

3 slices low-sodium bacon

2 bibb lettuce leaves

4 slices tomato

2 ounces Swiss cheese

In a small bowl, add the mayonnaise and basil. Stir to mix evenly. Spread 1 teaspoon of the mayonnaise mixture on each slice of bread.To prepare the sandwiches, place 1 slice of bread on a plate. Top with 1 ounce turkey and 1 1/2 slices bacon. Add another slice of bread, 1 ounce turkey, 1 lettuce leaf, 2 slices tomatoes and 1 ounce cheese. Top with the last slice of bread.

Place a toothpick in each half of the sandwich and cut the sandwich in the center. Repeat to make the second sandwich. Serve immediately

SUMMER'S HARVEST SALAD ...a nice summer recipe to try !

• 7 ounces macaroni, * see note

• 1 cup fresh broccoli, flowerets

• 6 ounces chicken, cooked

• 1 small tomato, chopped

• 1 cup spinach leaves, thinly sliced

• 1/3 cup red onion, sliced

• 1/2 cup Italian salad dressing

• 2 teaspoons salad supreme seasoning

• 1/2 teaspoon salt

• 1 dash cayenne pepper

• 1 boiled egg, grated

Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper.

Toss dressing with salad mixture. Garnish with egg and sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate leftovers.

The summer recipe is ready to serve 6 to 8 persons.

Tinito de Verano - Summer Red Wine from Spain - Make it

 ...a classic summer recipe from Spain...nice one !

Red wine (cheap is better since it's going to be mixed)

sparkling lemonade (Trader Joe's, Wholefoods, Casera, Fanta lemon)



Mix wine and sparkling lemonade half and half over ice.

You can adjust the proportions depending on personal preference.

Many people use more mixer if it is a hot day (it's more refreshing that way).

Cook's Note: You can make your own substitute for sparkling lemonade by squeezing fresh lemon juice, then add soda water and sugar or honey to taste. Add some grated lemon peel to add a brighter lemon taste. The summer recipe is ready to serve...enjoy it ! Cool !

Saturday, May 8, 2010

How to Make Italian Meatballs in Sauce

This recipe comes from one of my favorite sites-

From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make Italian Meatballs in Sauce.
            Click here to see more

Sunday, May 2, 2010

Learn About Wine - Ian

This seems like a great opportunity to learn - if you're in the LA area be sure to check Ian's web site and classes out!

Some surprising facts about fruits and vegetables

These are best & more powerful when eaten raw. We're such slow learners.

A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... And YES, science now shows carrots greatly enhance blood flow to and function of the eyes.

A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with Lycopine and are indeed pure heart and blood food.

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.

Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.

Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them). 

Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility. 

Sweet Potatoes look like the pancreas and actually balance the Glycemic index of diabetics.
Olives assist the health and function of the ovaries 

Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts. 

Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes.

working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.