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Salsa

Spicy Salsa

Spicy Salsa
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Servings
8 servings
Servings
8 servings
Spicy Salsa
Print Recipe
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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Cream-of-Broccoli-Soup

Cream of Broccoli Soup

Cream of Broccoli Soup
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Cream of Broccoli Soup
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Ingredients
Servings:
Instructions
  1. Bring a quart of water to a boil. Meanwhile, cut broccoli into a few pieces. Once water is boiling, place broccoli in and cook for about 8-10 minutes.
  2. Sauté onion in a small amount of butter. Add remaining butter and flour; stir until thickened.
  3. Slowly add chicken stock, then milk. When broccoli is done, chop, and add to soup mixture. Sprinkle salt and pepper to taste. Heat through and serve.
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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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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Salsa

Mild Salsa

Salsa
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Salsa
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Ingredients
Servings:
Instructions
  1. Combine jalapenos, cilantro, and oil in blender and blend until well chopped. Add next five ingredients to blender and mix on low speed. Pour into large bowl.
  2. Break up tomatoes, do not over chop.
  3. Add to pureed chili mixture along with tomato puree, onion and sweet pepper.
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lettuce

Seven Layer Salad

Seven Layer Salad
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Seven Layer Salad
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Ingredients
Servings:
Instructions
  1. Layer first five ingredients in large serving bowl. Stir sugar into mayonnaise and spread over top of salad.
  2. Cover and refrigerate overnight.
  3. Before serving, sprinkle with cheese and bacon, if desired.
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Chickpea-and-Corn-Patties

Chickpea and Corn Patties

Chickpea and Corn Patties
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Chickpea and Corn Patties
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Ingredients
Servings:
Instructions
  1. Heat 1 Tbsp. oil in a large nonstick skillet over medium high heat. Add corn, onion, thyme; sauté 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2 Tbsp. cornmeal, salt and pepper in a food processor or blender. Pulse 2 times or until combined but still chunky.
  2. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2 inch thick patty; put patties in 1 Tbsp. cornmeal. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden
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Cabbage

Cheesy Cabbage Casserole

Cheesy Cabbage Casserole
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Cheesy Cabbage Casserole
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375°F.
  2. In a large pot, fry bacon until crisp. Drain it on paper towels. Add onion to the pot and brown for a few minutes. Add cabbage to the pot and stir. Cover the pot and cook cabbage until it is wilted, but still crisp. Stir in cream cheese until melted. Add sour cream and salt and pepper to taste.
  3. Pour cabbage mixture into a buttered casserole dish. Top with cheese, bacon and bread crumbs. Bake 20 - 30 minutes, until golden and bubbly.
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Brussels-sprouts

Roasted Brussels Sprouts with Bacon, Apples and Onions

Roasted Brussels Sprouts with Bacon, Apples and Onions
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Roasted Brussels Sprouts with Bacon, Apples and Onions
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Ingredients
Servings:
Instructions
  1. Preheat oven to 325°F.
  2. Trim root ends of sprouts, remove dried outer leaves and cut each sprout in half. Toss with a tablespoon of olive oil and roast uncovered in oven about 25 minutes, stirring occasionally. Remove when the sprouts are cooked through and starting to brown and char along edges.
  3. In a pan large enough to contain all ingredients, sauté bacon until just starting to crisp at edges and remove to drain on paper towel. Pour all but 1 Tbsp. of bacon grease from pan and discard. Add onions and apples, lower the heat to medium and sauté, stirring occasionally, until starting to turn soft, about 5-6 minutes. Stir in sugar, wine and vinegar, raise the heat to medium high and cook, stirring, several minutes until the liquid is reduced to syrup. Remove from heat and stir in mustard
  4. Chop the bacon and add to pan, then add the sprouts to the pan and stir and toss to combine. Add salt and hot sauce to taste.
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pea-soup

Fresh Pea Soup

Fresh Pea Soup
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Fresh Pea Soup
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Ingredients
Servings:
Instructions
  1. In large saucepan, sauté onion in 1 Tbsp. olive oil until golden, 7-10 minutes.
  2. Add potatoes, water and salt and cook over medium heat until soft, 10-15 minutes.
  3. Add peas and cook until bright green. Puree in blender or food processor. Taste and adjust seasoning. Serve warm.
  4. Optional garnish: a dollop of sour cream or plain yogurt in each bowl, or a sprinkle of chopped fresh dill or parsley.
Recipe Notes

Recipe Courtesy of "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert.

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green-beans

German-style Green Beans

German-style Green Beans
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German-style Green Beans
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Ingredients
Servings:
Instructions
  1. Cook fresh beans in a little salted water just until tender. Drain beans; reserve about 3/4 cup of the cooking liquid.
  2. In deep frying pan, sauté bacon with onion until bacon is cooked and onion has lightly browned. Remove bacon and cut into very small pieces.
  3. Add bean liquid to frying pan and cook until liquid has reduced to 1/4 cup. Add sugar, and vinegar, stirring to dissolve. Add bacon and beans. Heat through and season with salt and pepper to taste.
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