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Garlic, White Chedder and Chiptole Mashed Potatoes

Garlic, White Chedder and Chiptole Mashed Potatoes
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Garlic, White Chedder and Chiptole Mashed Potatoes
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Toss garlic with olive oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
  3. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain.
  4. Transfer potatoes to large bowl. Add garlic, cheddar cheese, cream cheese, butter, and chilies. Mix until smooth. Season to taste with salt and pepper.
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beets

Raw Beet and Apple Slaw

Raw Beet and Apple Slaw
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Servings
6
Servings
6
Raw Beet and Apple Slaw
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Grate the peeled ginger directly into a medium-size bowl using the smallest holes on a cheese grater. Peel the cucumber and grate into the bowl with the ginger.
  2. Wash and grate the apple into the bowl with the cucumber and ginger. Remove green tops from the beet roots.
  3. Peel and grate the beet roots and add to the bowl with the ginger, apple and cucumber. Mix well until ginger is evenly distributed.
  4. Roll together three to four washed beet leaves and stems, and chop into fine shreds. Stir the leaves and stems into the mixture, enough to make the recipe more colorful.
  5. Add the vinegar, oil, salt, and pepper into the bowl and mix well. Serve immediately or keep refrigerated.
Recipe Notes

Recipe Courtesy of Cornell Cooperative Extension, New York City

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acorn-squash

Acorn Squash Stuffed with Blueberries

Acorn Squash Stuffed with Blueberries
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Acorn Squash Stuffed with Blueberries
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Ingredients
Servings:
Instructions
  1. Cut the squash in half, length-wise. Scoop out and discard the seeds. Sprinkle the inside of the squash with salt, pepper, and cinnamon.
  2. Divide the chopped apple evenly among the squash halves. Sprinkle each with two tsp. of brown sugar and a light shake of cinnamon, then dot each with one tsp. of butter.
  3. Place the squash in a shallow baking dish and pour half a cup of water around them. Cover the dish with foil and bake at 375°F for 40 to 50 minutes or until squash is tender.
  4. Remove the foil and put an equal portion of blueberries in each half. Return to the oven and bake uncovered for ten more minutes.
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Cauliflower

Curried Cauliflower Pakoras (Fritters)

Curried Cauliflower Pakoras (Fritters)
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Curried Cauliflower Pakoras (Fritters)
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 275°F. Place the cauliflower on a cutting board and cut into slices no more than 1/2 inch thick. You will end up with cross sections of florets. Set aside.
  2. In a large bowl, combine the flour, curry powder, salt, baking powder, oil and enough water to make a smooth batter. Mix well.
  3. Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat. It's hot enough when a small piece of bread dropped in the oil turns golden brown in about 1 minute. Place the cauliflower slices in the batter to coat, letting any excess drip off, then place them in the hot oil. Do not crowd. Cook until golden brown on both sides, turning once, about 2 minutes per side. Transfer to paper towels to drain, then place in a baking pan and keep warm in the oven until all slices are fried. Serve hot.
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acorn-squash

Acorn Squash Stuffed With Apples

Acorn Squash Stuffed With Apples
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Acorn Squash Stuffed With Apples
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Ingredients
Servings:
Instructions
  1. Cut squash in half length-wise. Scoop out and discard seeds. Sprinkle inside with salt, pepper and cinnamon.
  2. Divide the chopped apple evenly among the squash halves. Sprinkle each with 2 tsp. brown sugar and a light shake of cinnamon. Dot each with 1 tsp. butter.
  3. Place squash in shallow baking dish and pour about a half inch of water around them. Cover with foil and bake at 375°F for 50 minutes or until squash is tender.
  4. Remove the foil. Return to oven and bake uncovered for 15 – 20 more minutes or until you can easily poke with a fork. Great as a dessert or a side dish!
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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Brussels-sprouts

Glazed Brussels Sprouts

Glazed Brussels Sprouts
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Servings
6-8 servings
Servings
6-8 servings
Glazed Brussels Sprouts
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Servings
6-8 servings
Servings
6-8 servings
Ingredients
Servings: servings
Instructions
  1. Melt butter in frying pan over medium heat; add Brussels sprouts. Stir lightly until soft (about five to eight minutes.) Sprinkle sugar over the sprouts and stir until dissolved.
  2. For variation, add two cups of sliced carrots and an additional tbsp. of butter and tsp. of sugar. *Be sure not to cook the sprouts too long as a sour, displeasing scent and taste are released.
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Greens

Greens with Warm Bacon Dressing

Greens with Warm Bacon Dressing
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Greens with Warm Bacon Dressing
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Ingredients
Servings:
Instructions
  1. Fry bacon until crisp. Remove bacon strips, drain on paper towel, and reserve bacon drippings.
  2. In small saucepan, combine sugar, salt and cornstarch. Add beaten egg and vinegar, mix well.
  3. Cook and stir until slightly thick. Add water, crumbled bacon and reserved bacon drippings.
  4. Cook to thickness desired. (Extra sugar or vinegar may be added to taste.) Serve dressing over greens and serve warm.
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Zucchini-squash

Zucchini-Pepper Mock Lasagna

Zucchini-Pepper Mock Lasagna
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Zucchini-Pepper Mock Lasagna
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Ingredients
Servings:
Instructions
  1. Preheat oven to 325°F. Prepare a small casserole or baking dish by pouring the 1 Tbsp. of olive oil and lining the bottom. Set aside.
  2. Thinly slice (1/4 inch or less) the onion, mushrooms and pepper and place in a fry pan. Allow to simmer until veggies are soft, about 7 - 10 minutes. Remove from heat and add spice.
  3. Thinly slice the zucchini (or yellow squash) lengthwise. IF you have a "mandolin" slicer it is best. But careful hand slicing will result in paper thin slices. Using the pan, layer zucchini, pepper/onion mix, mushrooms and mozzarella cheese. When all the vegetables are added, pour in wine and top with parmesan cheese.
  4. Place in center of oven for 15 - 20 minutes, or until cheese has melted. Add a sprinkling of nuts and parsley to the top for texture and color (if desired).
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Zucchini-squash

Summer Squash Vegetable Medley

Summer Squash Vegetable Medley
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Summer Squash Vegetable Medley
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Ingredients
Servings:
Instructions
  1. Put onion, garlic, squash and bell pepper into a large saucepan with 2 Tbsp. olive oil. Put on high heat and brown the vegetables slightly. Add chopped basil and mix. When vegetables are slightly browned, remove from heat. Add grated cheese and cover the pan.
  2. Put onion, garlic, squash and bell pepper into a large saucepan with 2 Tbsp. olive oil. Put on high heat and brown the vegetables slightly. Add chopped basil and mix. When vegetables are slightly browned, remove from heat. Add grated cheese and cover the pan.
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Fried-Green-Tomatoes

Fried Green Tomatoes

Fried Green Tomatoes
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Fried Green Tomatoes
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Ingredients
Servings:
Instructions
  1. Wash the green tomatoes, remove stems and cut into rounds of about 1/4 to 1/2 inch thickness. The thinner the slices, the crispier they will be; the thicker slices maintain more of the tart green tomato taste.
  2. Beat eggs in a small bowl with the milk. In a separate shallow bowl, mix the flour and cornmeal. Then add the ground black pepper, salt and garlic powder. Mix well.
  3. Dip each green tomato slice in the egg-milk mixture until fully submerged, then pull them out and coat them with the flour mixture; set aside on a plate.
  4. Fill the bottom of a heavy skillet with about 3/4 inch frying oil and heat it over medium-high heat until a little flour dropped in sizzles and bubbles. Carefully place the breaded green tomato slices into the oil. Fry the slices, rotate and flip them, until both sides are golden brown. When done, remove each slice and place on paper towels to soak up excess oil. Serve with salsa.
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