Basil Baked Tomatoes

Basil Baked Tomatoes

Yield: 4 servings

Basil Baked Tomatoes

Ingredients

  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1/2 cup soft bread crumbs
  • 2 large tomatoes
  • 4 fresh basil leaves, chopped
  • 1/8 teaspoon coarsely ground pepper

Instructions

  1. In a small skillet, saute garlic in oil for 1 minute.
  2. Add bread crumbs; cook and stir until lightly browned.
  3. Remove from the heat.
  4. Cut tomatoes in half width-wise.
  5. Place cut side up in an 8-in. square baking dish.
  6. Sprinkle with basil and pepper; top with bread crumb mixture.
  7. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.
http://www.knowyourfarms.com/basil-baked-tomatoes/

By |August 19th, 2013|Entree, recipe, Recipe Type, Tomatoes|Comments Off

Stuffed Peppers

Stuffed Peppers

Stuffed Peppers

http://allrecipes.com/Recipe/Stuffed-Peppers-4/Detail.aspx

Ingredients

  • 1 pound ground beef
  • 1/2 cup uncooked long grain white rice
  • 1 cup water
  • 6 green bell peppers
  • 2 (8 ounce) cans tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
http://www.knowyourfarms.com/stuffed-peppers-2/

By |June 25th, 2013|Bell Peppers, Entree, recipe, Recipe Type|Comments Off

Eggplant Parm Mac and Cheese

Eggplant Parm Mac and Cheese

Eggplant Parm Mac and Cheese

http://familystylefood.com/2013/01/eggplant-parm-mac-and-cheese/

Ingredients

  • 1 medium eggplant, ends trimmed; peeled
  • 1 egg
  • 1 teaspoon salt; plus more to taste
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon chopped garlic
  • 3 cups Italian-seasoned panko crumbs or bread crumbs
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • ½ cup grated Asiago cheese
  • 1 pound cooked pasta shells or spirals
  • 1 cup marinara sauce
  • 3/4 cup grated Fontina cheese

Instructions

  1. Place a large rimmed baking sheet on an oven rack and turn oven to 450 degrees to preheat.
  2. Slice eggplant in half lengthwise and then into ½-inch wide half-moons.
  3. Whisk together egg, 1 teaspoon salt, pepper and garlic in a large bowl; add eggplant and toss to coat. Dredge eggplant in crumbs on a cookie sheet.
  4. Pour enough olive oil over the bottom of the preheated baking sheet to cover to a depth of 1/8-inch. Lay eggplant on pan and roast 10 minutes; flip eggplant slices over and roast an additional 10 minutes or until eggplant is tender and crust is golden. Lower oven temperature to 400 degrees.
  5. Meanwhile, heat a medium saucepan over moderate heat; add butter and heat until foaming subsides and butter is melted. Whisk in flour; cook 1 minute. Slowly pour in milk while whisking. Bring to a simmer; lower heat and cook 5 – 10 minutes, whisking occasionally, until thickened. Remove from heat and stir in Asiago cheese; season to taste with salt and pepper.
  6. Combine the pasta with the milk mixture and transfer to a large casserole or baking dish. Top with the eggplant, marinara and Fontina cheese. Bake 15 minutes, until hot and cheese is melted.
http://www.knowyourfarms.com/eggplant-parm-mac-and-cheese/

Herb Risotto

Herb Risotto

Herb Risotto

http://allrecipes.com/recipe/andrews-herb-risotto/detail.aspx

Ingredients

  • 3 tablespoons canola oil
  • 3 tablespoons butter
  • 1 cup trimmed, diced fennel bulb
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons chopped fresh mint, divided
  • 3 tablespoons chopped fresh parsley, divided
  • 2 tablespoons chopped fresh rosemary, divided
  • 2 teaspoons grated lemon zest, divided
  • 1/2 teaspoon ground coriander
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup dry white wine
  • 3 1/2 cups chicken stock
  • salt and pepper to taste
  • 1 1/2 tablespoons fresh lemon juice
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
  2. Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)
  3. Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.
http://www.knowyourfarms.com/herb-risotto/

By |June 10th, 2013|Entree, Fennel, recipe, Recipe Type|Comments Off

Yellow Squash Patties

Yellow Squash Patties

Yellow Squash Patties

http://allrecipes.com/recipe/yellow-squash-patties/detail.aspx

Ingredients

  • 8 medium yellow squash, shredded
  • 1 onion, shredded
  • 1 1/2 tablespoons salt
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 egg, lightly beaten
  • 1 cup shredded Cheddar cheese
  • ground black pepper to taste
  • 1 tablespoon vegetable oil

Instructions

  1. Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
  2. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
  3. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
http://www.knowyourfarms.com/yellow-squash-patties/

By |June 10th, 2013|Entree, Side Dish, Squash, Summer Squash|Comments Off

Stuffed Pattypan Squash

Stuffed Pattypan Squash

Stuffed Pattypan Squash

http://allrecipes.com/recipe/stuffed-pattypan-squash/detail.aspx

Ingredients

  • 6 pattypan squash, stem and blossom removed
  • 6 slices bacon
  • 1/2 cup diced onion
  • 1 1/2 cups soft bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
  4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  5. Bake for 15 minutes in the preheated oven, or until squash are heated through.
http://www.knowyourfarms.com/stuffed-pattypan-squash/

By |June 10th, 2013|Entree, recipe, Recipe Type, Squash|Comments Off

Thai Chicken and Sugar Snap Peas

Thai Chicken and Sugar Snap Peas

Thai Chicken and Sugar Snap Peas

http://www.kraftrecipes.com/recipes/thai-chicken-sugar-snap-50178.aspx

Ingredients

  • 3/4 cup Italian Dressing, divided
  • 1 lb. boneless skinless chicken breasts, cut into strips
  • 2 Tbsp. Crunchy Peanut Butter
  • 2 Tbsp. honey
  • 2 Tbsp. soy sauce
  • 1/2 tsp. crushed red pepper
  • 1 pkg. (8 oz.) fresh sugar snap peas, rinsed, drained
  • 8 oz. thin spaghetti, cooked, drained

Instructions

  1. Pour 1/4 cup dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
  2. Mix remaining dressing, peanut butter, honey, soy sauce and pepper with whisk until blended; set aside.
  3. Cook and stir chicken in large skillet on medium-high heat 5 min. Add snap peas; cook and stir 3 min. or until chicken is done. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
http://www.knowyourfarms.com/thai-chicken-and-sugar-snap-peas/

Lavender and Honey Roasted Chicken

Lavender and Honey Roasted Chicken

Lavender and Honey Roasted Chicken

http://www.food.com/recipe/lavender-and-honey-roasted-chicken-323039

Ingredients

  • 1 tablespoon thyme
  • 1 tablespoon rosemary
  • 1 teaspoon lavender
  • 1/2 cup honey
  • 1 1/2 teaspoons marjoram
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1/4 cup aged balsamic vinegar
  • 1 whole roasting chicken (chicken pieces, or smaller poultry such as a poussin, quail or cornish hen)

Instructions

  1. Combine all ingredients in a non-reactive bowl and stir thoroughly.
  2. Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
  3. Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
  4. [Chef’s Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].
http://www.knowyourfarms.com/lavender-and-honey-roasted-chicken/

By |June 3rd, 2013|Entree, Lavender, recipe, Recipe Type|Comments Off

Healthy Zucchini Bake

Healthy Zucchini Bake

Healthy Zucchini Bake

http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html

Ingredients

  • Ingredients:
  • 2 medium-sized zucchini, cut in slices or half-moon slices
  • 2 medium-sized yellow squash, cut in slices or half-moon slices
  • 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
  • 2 T thinly sliced green onion
  • 1/2 tsp. dried thyme
  • 3/4 tsp. garlic powder
  • 1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
  • 1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
  • salt and fresh ground black pepper to taste

Instructions

  1. Preheat oven to 350F/180C. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.
  2. Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
  3. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.
http://www.knowyourfarms.com/healthy-zucchini-bake/

Stuffed Peppers

Stuffed Peppers

Stuffed Peppers

http://www.kalynskitchen.com/2010/09/recipe-for-stuffed-green-peppers-with.html

Ingredients

  • 1 C long-grain brown rice
  • 4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
  • 1 large onion, diced
  • 2 tsp. + 1 tsp. olive oil
  • 2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
  • 1/2 tsp. ground fennel
  • 1/2 tsp. dried Greek or Turkish oregano
  • 1/2 cup grated Parmesan cheese
  • salt and fresh ground black pepper to taste
  • 1/4 cup grated mozzarella cheese

Instructions

  1. Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)
  2. Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)
  3. Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.
  4. Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.
  5. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.
  6. You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.
http://www.knowyourfarms.com/stuffed-peppers/