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Pumpkin Mac and Cheese

Adapted from Inspired Taste

Pumpkin Mac and Cheese
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Pumpkin Mac and Cheese
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Ingredients
Servings:
Instructions
  1. Heat oven to 350 degrees.
  2. Bring a large pot of salted water to a boil. Cook macaroni as directed on package.
  3. While macaroni is cooking, melt butter in a medium saucepan over low heat. Add flour and stir for 1 minute. Remove from heat and stir in milk.
  4. Place back onto heat and bring to a simmer. Stir for 1 minute or until the mixture has thickened.
  5. Stir in salt, pepper, nutmeg, mustard, and pumpkin puree. Add 2 cups of cheese, and stir until the cheese has melted.
  6. Drain macaroni, and then add it into the cheese sauce. Stir until coated. You can serve the macaroni now or you can bake the pasta with the remaining cheese.
  7. To bake the pasta, pour it into a 3-quart casserole dish and then top it with the remaining 1/2 cup of shredded cheese. Bake uncovered for 20 to 25 minutes or until golden brown.
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Garlic2

Cilantro Pesto

Cilantro Pesto
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Cilantro Pesto
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Ingredients
Servings:
Instructions
  1. Combine cilantro, almonds, garlic, and salt in a food processor or blender and mix until smooth.
  2. With the machine running, add the olive oil through the top feed tube and process into a smooth paste.
  3. Store, tightly covered, in the refrigerator with a thin layer of olive oil on top to prevent discoloration.
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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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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.
Recipe Notes
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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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beets

Beet and Apple Salad

Beet and Apple Salad
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Servings
8 servings
Servings
8 servings
Beet and Apple Salad
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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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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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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.
Recipe Notes
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