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Veggie-Wraps

Veggie Wraps

Veggie Wraps
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Servings
8 wraps
Servings
8 wraps
Veggie Wraps
Print Recipe
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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beets

Beet and Apple Salad

Beet and Apple Salad
Print Recipe
Servings
8 servings
Servings
8 servings
Beet and Apple Salad
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Combine beets and apples.
  2. Whisk remaining ingredients together and pour over beets and apples.
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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Eggplant

Eggplant Parmesan

Eggplant Parmesan
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Eggplant Parmesan
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Ingredients
Servings:
Instructions
  1. Salt eggplant slices and place them in a colander in sink or over a plate for about 30 minutes. This will cause the eggplant to release some of its bitter juices. After 30 minutes, rinse off any extra salt on the eggplant slices under cold tap water and blot dry with a paper towel.
  2. Preheat oven to 350 degrees. Heat approximately 1/4 inch of oil in a pan. Combine the flour and breadcrumbs in one bowl. Beat the eggs in another bowl. Next, coat each eggplant slice with the beaten eggs and mix in the flour/breadcrumb mixture. Place each slice carefully into the oil and fry until lightly browned, about 10 seconds on each side. Remove using tongs and drain on paper towels.
  3. In a baking dish, lay down 4 large eggplant slices. Add 1/4 C of tomato sauce on top of each slice. Sprinkle 1/4 C of mozzarella cheese and 1/8 C of parmesan cheese on top of each slice and top with another eggplant slice. Repeat these steps until you have 4 individual stacks of eggplant. Each stack should be topped with the remaining tomato sauce and mozzarella and Parmesan cheeses.
  4. Bake in oven until the mozzarella cheese has melted, approximately 20 - 30 minutes. Garnish with chopped parsley and serve.
Recipe Notes
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