Fresh Tomato and Arugula Pasta

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Fresh Tomato and Arugula Pasta

Fresh Tomato and Arugula Pasta

http://www.bhg.com/recipe/pasta/fresh-tomato-and-arugula-pasta/

Ingredients

  • 2 2/3 cups dried ziti or mostaccioli (8 ounces)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 - 6 medium tomatoes, seeded and coarsely chopped (3 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 - 1/4 teaspoon crushed red pepper (optional)
  • 4 cups arugula and/or spinach, coarsely chopped
  • 1/4 cup pine nuts or slivered almonds, toasted
  • 1/4 cup crumbled Gorgonzola or Parmesan cheese

Instructions

  1. Cook pasta according to package directions. Drain; keep warm.
  2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula and/or spinach; heat just until greens are wilted.
  3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
  4. from the test kitchen
    5. Fresh Tomato and Arugula Pasta with Chicken:
  5. Prepare as above but stir 2 cups chopped deli roasted chicken into tomato mixture along with arugula.
http://www.knowyourfarms.com/fresh-tomato-and-arugula-pasta/

By |May 13th, 2013|Arugula, Entree, Know Your Farms, Pasta Dish, recipe, Recipe Type|0 Comments
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Caramelized Onion, Mushroom, and Bacon Quiche

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Caramelized Onion, Mushroom, and Bacon Quiche

Caramelized Onion, Mushroom, and Bacon Quiche

http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-onion-mushroom-and-bacon-quiche-in-a-pat-in-pan-crust-recipe/index.html

Ingredients

  • 1 recipe Pat-In-Pan pie dough, recipe follows
  • 6 ounces bacon, chopped
  • 3 cups thinly sliced onion
  • 8 ounces thinly sliced button mushrooms
  • 2 teaspoons fresh thyme
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 5 large eggs
  • 4 ounces grated Gruyere

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Prepare the pie dough as directed and press the dough into a 9-inch pie tin, forming a fluted edge. Set aside in the refrigerator as you prepare the quiche.
  3. Set a 12-inch saute pan over medium heat, and add the bacon. Cook the bacon, stirring often, until most of the fat has rendered and the meat is crispy, about 5 to 7 minutes. Remove the bacon from the pan and drain on a paper-lined plate. Add the onions to the pan and cook, stirring occasionally, until the onions are wilted, and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season with the salt and pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the reserved pie tin with the rendered bacon.
  4. In a medium bowl, combine the heavy cream and eggs and whisk until frothy. Pour the cream mixture over the onion mixture, and sprinkle the cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.
    5. For the crust:
  5. 1 1/2 cups all-purpose flour
  6. 1/2 cup oil
  7. 1 teaspoon salt
  8. 2 tablespoons sugar
  9. 2 tablespoons milk
  10. Preheat oven to 400 degrees F.
  11. In a 9-inch pie pan, combine all ingredients and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top. Bake for 10 to 11 minutes or until golden brown.
  12. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-onion-mushroom-and-bacon-quiche-in-a-pat-in-pan-crust-recipe/index.html?oc=linkback
http://www.knowyourfarms.com/caramelized-onion-mushroom-and-bacon-quiche/

By |May 13th, 2013|Bacon, Bread, Breakfast, Entree, Mushrooms, Onions, Recipe Type|0 Comments
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Butternut Squash Pizza

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Butternut Squash Pizza

Butternut Squash Pizza

http://www.connoisseur4thecure.com/2011/12/23/butternut-squash-pizza/

Ingredients

  • 1 whole wheat pizza crust- store bought or homemade whole wheat crust
  • 1/2 cup organic pizza sauce
  • 1 package frozen butternut squash, or you can roast your own if you can’t find frozen
  • 5 portabella mushrooms, thinly sliced
  • 1/2 cup caramelized onions (make your own by slicing onions and cooking in olive oil over low heat for 30 minutes)
  • 1 1/2 cups reduced fat italian cheese blend
  • 2 large sprigs fresh sage, finely chopped
  • cornmeal for dusting pizza crust

Instructions

  1. Dust counter or board with cornmeal. Roll out pizza dough to desired thickness. Par bake the pizza at 400 degrees F for 10 minutes. Remove from oven and allow to cool slightly. Evenly spread crust with pizza sauce. Top sauce with 3/4 cup of the italian cheese blend. Top with the frozen butternut squash, sliced mushrooms, and chopped sage. Top with the remaining italian cheese blend. Bake for another 7 to 10 minutes or until the cheese is completely melted. Serve immediately.
http://www.knowyourfarms.com/butternut-squash-pizza/

By |May 1st, 2013|Butternut Squash, Entree, recipe, Recipe Type|0 Comments
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Pasta with Roasted Butternut Squash and Pecans

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Pasta with Roasted Butternut Squash and Pecans

Pasta with Roasted Butternut Squash and Pecans

http://www.connoisseur4thecure.com/2012/11/03/pasta-with-roasted-butternut-squash-and-pecans/

Ingredients

  • 1 lb. penne pasta or other short cut pasta, preferably whole wheat pasta
  • 1 butternut squash, peeled, seeded, and cut into ½ inch pieces.
  • 1 tablespoon butter
  • ½ cup pecans, chopped coarsely
  • 2 tablespoons olive oil plus a drizzle olive oil
  • Kosher salt and freshly ground pepper
  • ½ cup flat-leaf parsley, chopped fine
  • ½ cup grated parmesan cheese
  • Ricotta for serving

Instructions

  1. Preheat oven to 400 degrees.
  2. Place cubed butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and salt and pepper.
  3. Roast 15-20 minutes.
  4. Cook pasta according to package instructions. Drain pasta and add olive oil and parsley and season with salt and pepper.
  5. In a medium skillet add 1 tablespoon of butter. Roast pecans in butter until toasted.
  6. To serve divide pasta among 4 plates. Sprinkle with the parmesan cheese. Spoon squash over pasta. Top with roasted pecans and a dollop of ricotta cheese.
http://www.knowyourfarms.com/pasta-with-roasted-butternut-squash-and-pecans/

By |April 27th, 2013|Butternut Squash, Entree, Pasta Dish, recipe, Recipe Type|0 Comments
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Spinach and Kale Turnovers

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Spinach and Kale Turnovers

Spinach and Kale Turnovers

http://www.myrecipes.com/recipe/spinach-kale-turnovers-10000001571423/

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 garlic clove, chopped
  • 3 cups chopped kale (about 1 small bunch)
  • 1 (6-ounce) package fresh baby spinach
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
  • Cooking spray
  • 2 1/2 tablespoons grated fresh Parmesan cheese

Instructions

  1. Preheat oven to 375°.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.
  3. Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.
  4. Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.
http://www.knowyourfarms.com/spinach-and-kale-turnovers/

By |April 24th, 2013|Entree, Kale, recipe, Recipe Type, Spinach|0 Comments
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Creamy Kale & Mushroom Chicken Pasta

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Creamy Kale and Mushroom Chicken Pasta

Creamy Kale and Mushroom Chicken Pasta

http://iowagirleats.com/2013/04/11/creamy-kale-mushroom-chicken-pasta/

Ingredients

  • 8oz farfelle pasta, or other short-cut pasta
  • 2 chicken breasts, cut into bite-sized pieces
  • 2 teaspoons extra virgin olive oil, divided
  • salt & pepper
  • 1 shallot, chopped
  • 1 Tablespoon butter
  • 8oz sliced button mushrooms
  • 6 cups chopped kale
  • 2 garlic cloves, minced
  • 1/2 – 3/4 cup chicken broth, divided
  • 4oz mascarpone cheese

Instructions

  1. Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside.
  2. Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.
  3. Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt then add mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
  4. Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.
http://www.knowyourfarms.com/creamy-kale-mushroom-chicken-pasta/

By |April 22nd, 2013|Entree, Kale, Mushrooms, Pasta Dish, recipe, Recipe Type|0 Comments
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Butternut Squash Lasagna

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Butternut Squash Lasagna

Butternut Squash Lasagna

http://www.myrecipes.com/recipe/butternut-squash-lasagna-10000000698656/

Ingredients

  • Cooking spray
  • 3 cups chopped onion
  • 10 cup fresh spinach
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 3 cups diced peeled butternut squash
  • 6 cups Smoky Marinara
  • 12 oven-ready lasagna noodles (such as Barilla)
  • 1 cup (4 ounces) grated fresh Parmesan cheese

Instructions

  1. Preheat oven to 375°.
  2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
  3. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
  4. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
  5. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
  6. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
  7. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
  8. To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
  9. To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.
http://www.knowyourfarms.com/butternut-squash-lasagna/

By |April 21st, 2013|Butternut Squash, Entree, Pasta Dish, recipe, Recipe Type, Squash|0 Comments
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Sweet Potato and Black Bean Empanadas

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Sweet Potato and Black Bean Empanadas

Sweet Potato and Black Bean Empanadas

http://www.myrecipes.com/recipe/sweet-potato-bean-empanadas-50400000108386/

Ingredients

  • 9 ounces all-purpose flour (2 cups)
  • 3/4 teaspoon kosher salt
  • 1/3 cup canola oil
  • 1/4 cup cold water
  • 1 tablespoon cider vinegar
  • 1 large egg, lightly beaten
  • 1 poblano chile
  • 1 tablespoon cumin seeds
  • 1 cup mashed cooked sweet potatoes
  • 1 cup canned black beans, rinsed and drained
  • 1/3 cup chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon kosher salt
  • 1 egg white, lightly beaten

Instructions

  1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
  2. Preheat broiler.
  3. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.
  4. Preheat oven to 400°.
  5. Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.
  6. Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.
http://www.knowyourfarms.com/sweet-potato-and-black-bean-empanadas/

 

By |April 10th, 2013|Entree, recipe, Recipe Type, Sweet Potatoes|0 Comments
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Collard Wraps & Satay Style Dipping Sauce

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http://thehealthyfoodie.com/2013/03/15/collard-wraps/

Ingredients

  • Wraps:
  • 2 chicken breasts, grilled and cut into strips
  • 6 large strawberries, thinly sliced
  • 1 ataulfo mango, peeled and cut into thin strips
  • ½ english cucumber, peel on, thinly sliced
  • 1 medium avocado, sliced
  • 24 mint leaves
  • 4 large collard leaves, stems removed
  • Dipping Sauce:
  • 2 tbsp coconut cream
  • 2 tbsp almond butter
  • juice of 1 lime
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, crushed
  • 1 tbsp white wine vinegar
  • 1 tsp sesame oil
  • 1 tbsp tahini
  • 1/8 tsp salt
  • 2 tbsp unsweetened applesauce
  • 1 birds eye chili, finely chopped

Instructions

    For the Wraps:
  1. Prep all the veggies and divide them equally between 4 large collard leaves.
  2. Fold the bottom edge over the filling, followed by both sides, then roll as tightly as you can (be gentle still, it is a lettuce leaf, after all!) until you get to the end of the leaf.
  3. Hold in place with toothpicks and cut in half on a bit of an angle.
    4. For the Sauce:
  4. Add all the ingredients to your small blender or food processor and process until smooth and well combined.
  5. Divide between 2 little bowls and serve with the wraps.
http://www.knowyourfarms.com/collard-wraps-satay-style-dipping-sauce/

By |April 8th, 2013|Collards, Entree, Garlic, Know Your Farms, recipe, Recipe Type|0 Comments
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Eggplant Focaccia

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http://www.marthastewart.com/317126/eggplant-focaccia?czone=food/vegetarian-cnt/vegetarian-favorite-recipes¢er=852566&gallery=359928&slide=285377

Ingredients

  • 1 medium eggplant ( 1/2 pound), cut into 1/4-inch-thick slices
  • Coarse salt
  • All-purpose flour, for rolling
  • 1 ball (1 pound) homemade or store-bought pizza dough
  • 2 tablespoons fine cornmeal
  • 6 tablespoons olive oil
  • 1 cup shredded Emmentaler cheese (4 ounces) or other type of Swiss
  • 2 tablespoons chopped fresh oregano

Instructions

  1. In a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry and set aside.
  2. Preheat oven to 400 degrees; place a rimless baking sheet or inverted rimmed baking sheet in oven. On a floured surface, roll out dough to 1/2-inch thickness. Sprinkle cornmeal on another baking sheet or inverted rimmed baking sheet or lightweight wooden board; top with dough (you will transfer it onto the preheated sheet to cook).
  3. Brush dough with 3 tablespoons oil and sprinkle with 1/2 cup cheese. Layer on eggplant; top with 3 tablespoons oil, oregano, and 1/2 cup cheese. Let stand 30 minutes. Give sheet a gentle shake to ensure dough isnt sticking.
  4. Carefully remove baking sheet from oven and slide focaccia onto sheet. Return to oven and bake until bottom of focaccia is crispy and edges are golden, 20 minutes. Serve warm or at room temperature.
http://www.knowyourfarms.com/eggplant-focaccia/

By |April 8th, 2013|Bread, Eggplant, Entree, recipe, Recipe Type, Side Dish|0 Comments
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