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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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Veggie-Wraps

Veggie Wraps

Veggie Wraps
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Servings
8 wraps
Servings
8 wraps
Veggie Wraps
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Servings
8 wraps
Servings
8 wraps
Ingredients
Servings: wraps
Instructions
  1. Heat oil in a skillet over medium heat. Add garlic, onion, carrots, and green bell pepper; cook for three minutes.
  2. Stir in the zucchini, Chinese pea pods, corn, and broccoli; then cook for another three minutes.
  3. Add the spinach and season with pepper. Remove from heat and allow everything to cool before assembling the wraps.
  4. Spread one tbsp. of cream cheese on each tortilla. Add the vegetables, and roll the tortillas tight. Cut each wrap in half.
Recipe Notes

Recipe Courtesy of Cornell Cooperative Extension, Eat Smart NY

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Salsa

Spicy Salsa

Spicy Salsa
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Servings
8 servings
Servings
8 servings
Spicy Salsa
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Combine jalapenos, cilantro, and oil in blender and blend until well chopped or dice by hand.
  2. Add garlic, oregano, cumin, salt, and pepper and pour into a large bowl.
  3. Break up the tomatoes, but do not over-chop them.
  4. Add tomatoes to the mixture of jalapenos, cilantro, and oil along with the vinegar, onion, and sweet peppers.
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Tomato-Gazpacho

Gazpacho

Gazpacho
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Servings
8 servings
Servings
8 servings
Gazpacho
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Chop all veggies into large chunks and add to the bowl. Add olive oil, vinegar, salt, and pepper, and puree the mixture.
  2. For a smoother texture, strain soup through a sieve. For a chunkier version, dice the vegetables and forgo pureeing, just stir so that the tomatoes liquefy slightly.
  3. Refrigerate until cold. Serve with a dollop of sour cream or plain yogurt.
Recipe Notes

Recipe Courtesy of Bronxville Farmers Market

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Asparagus

Asparagus and Chicken Delight

Asparagus and Chicken Delight
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Asparagus and Chicken Delight
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Ingredients
Servings:
Instructions
  1. Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in skillet. Cook 15 minutes, until chicken is almost done.
  2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with shredded cheese to serve.
  3. Serve over pasta. (optional)
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Zucchini

Greek Baked Squash Omlette

Greek Baked Squash Omlette
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Greek Baked Squash Omlette
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 350. Heat 1 Tbsp. oil over medium heat in large skillet. Add the onion and leek and cook, stirring, until tender, about 3 - 5 minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the zucchini. Cook, stirring until tender, about 8 minutes. Season to taste with salt and pepper. Stir in the dill and mint. Remove from heat.
  2. Place the remaining tablespoon of oil in 2 quart casserole dish and brush sides of dish with oil. Place in oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and pepper. Whisk in the yogurt and Parmesan. Stir in the zucchini mixture.
  3. Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving
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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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Tomato-Gazpacho

Fresh Tomato Gazpacho

Fresh Tomato Gazpacho
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Fresh Tomato Gazpacho
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Ingredients
For Soup:
For Croutons:
Servings:
Instructions
  1. Seed and finely chop 1 tomato; reserve. Coarsely chop remaining 5 tomatoes. Combine 1/2 tomatoes, 3/4 cup tomato juice and garlic in a blender; process until smooth. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
  2. Whisk lime juice, oil, vinegar, salt, sugar and oregano into tomato mixture. Stir in reserved finely chopped tomato, green onions, celery, cucumber and jalapenos. Refrigerate soup, covered, at least 4 - 24 hours to blend flavors.
  3. When ready to serve, stir soup will; ladle into chilled bowls. Top with croutons, avocado chunks, bell pepper, cilantro and sour cream
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Cauliflower

Oven Roasted Cauliflower with Rosemary and Garlic

Oven Roasted Cauliflower with Rosemary and Garlic
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Oven Roasted Cauliflower with Rosemary and Garlic
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 400°F. Place everything but the cauliflower in a large bowl and stir to mix. Next, add the cauliflower and combine well with the seasonings using a rubber spatula. You can allow the mix to marinate for up to 2-24 hours (refrigerated in an airtight container.)
  2. Spread the mixture onto a large ungreased cookie sheet, using a rubber spatula to scrape all the herbs and spices onto the cauliflower. Bake for about 15 minutes.
  3. Turn the cauliflower over with a heat-proof spatula and bake for another 10-15 minutes, or until lightly browned and very tender. Remove and serve.
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Cabbage

Slow-cooked Cabbage Rolls

Slow-cooked Cabbage Rolls
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Slow-cooked Cabbage Rolls
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Ingredients
Servings:
Instructions
  1. Lay your cabbage on its side and with a sharp knife, cut out the whole core. This process frees up the leaves. Put the whole cabbage in a large pot of simmering water. As the outer leaves soften, gently remove them, one at a time. Lay them out flat to cool. You will need 8 large leaves with no tears. Continue to remove all the remaining leaves and set them aside. Cut off any thick bottoms.
  2. Mix together the ground beef, rice, eggs, fine chopped yellow onion, garlic, salt and pepper, and hot sauce. Adjust seasonings as necessary for your taste. Divide the mixture into 8 equal portions. Place one portion on each cabbage leaf. Turn in the sides and roll up. Do not roll too tightly as this will expand. Chop up any remaining leaves and place in the bottom of a large baking dish or pan.
  3. Make your sauce by combining all the remaining ingredients (tomatoes, tomato sauce, white onion, parsley, lemon juice, salt and pepper to taste) in a heavy saucepan. Set oven to 350 degrees. Simmer sauce gently for 10 minutes. Pour abut 1 cup of the sauce mixture over the chopped leaves and then lay out the cabbage rolls side by side on the sauce. Pour the remaining sauce over the cabbage rolls. Sprinkle with brown sugar. Cover and bake for one hour.
  4. Lower oven temperature to 300°F and bake for an additional two hours. Watch the rolls carefully and do not let the tops dry out. Add extra sauce if necessary. After removing from the oven, let stand for 10 minutes before serving.
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