Crustless Summer zucchini pie
by: Heidi
Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Parmesan cheese.
VERY DELICIOUS
by: Heidi
Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Parmesan cheese.
- 10 oz shredded zucchini, all liquid squeezed out
- 1/2 cup shallots, chopped (I used onion)
- 1/4 cup chopped fresh chives
- 1/2 cup part skim mozzarella
- 2 tbsp grated parmesan cheese
- 1/2 cup white whole wheat flour (King Aurthur) or GF flour mix
- 1 tsp baking powder
- 2/3 cup fat free milk
- 1 tsp olive oil
- 2 large eggs, beaten
- 1/2 tsp kosher salt
- fresh cracked pepper to taste
- cooking spray
- Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
- Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.
- Sift flour and baking powder in a medium bowl.
- Add remaining ingredients to the bowl and blend well.
- Combine with zucchini mixture and pour it into the pie dish.
- Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.
- Let it stand at least 5 minutes before serving.
VERY DELICIOUS
Asparagus Ricotta Tarts with local honey and lemon sauce
Prep time: 15 mins cook time: 25 mins total time: 40 mins
Serves : 6 tarts
Ingredients
Instructions:
Prep time: 15 mins cook time: 25 mins total time: 40 mins
Serves : 6 tarts
Ingredients
- 1 sheet frozen puff pastry (14 oz) thawed according to package instructions
- 1 pound of asparagus, washed and trimmed (thin, tender asparagus works best)
- ¾ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 garlic clove, minced
- 1 tablespoon olive oil
- freshly ground black pepper
- ¼ cup water
- ½ tablespoon corn starch
- ¼ cup honey (use raw local honey) best
- 2 tablespoons butter
- 2 tablespoons freshly squeezed lemon juice
- dash of salt
Instructions:
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a small bowl, combine the ricotta and Parmesan and stir well.
- Cut pastry into six 4.25 inch squares and place on prepared baking sheet. Prick each square with a fork. Spoon the ricotta-Parmesan mixture onto each square and spread it, leaving a ½ inch border. Arrange the asparagus over the top of the cheese, trimming each stalk to fit and alternating top to bottom. Repeat for each tart. Drizzle the olive oil evenly over the top of the tarts and sprinkle with freshly ground pepper.
- Bake for 20 to 25 minutes, rotating the pan halfway through, or until the pastry is puffed and golden and the asparagus is tender. Serve warm, just out of the oven. Drizzle with honey lemon sauce just before serving.
- In a small sauce pan, dissolve the corn starch in the water. Add in the remaining ingredients and heat over medium heat until mixture begins to simmer and thicken. Stir constantly for about 1 minute and then remove from heat.
Braised Green Beans and Summer Vegetables
Original recipe yields 6 servings
Ingredients:
Original recipe yields 6 servings
Ingredients:
- 1 small onion, halved and sliced
- 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried
- ½ cup white wine , or reduced-sodium chicken broth
- 1 pound green beans, trimmed
- 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces
- 1 cup halved cherry tomatoes , or grape tomatoes
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ cup finely shredded Parmesan cheese
- Active
30 m - Ready In
30 m
- Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.
Zucchini Parmesan crisp
Servings
4
Yield
4 1/2 cup servings
Ingredients
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4cup freshly grated parmesan cheese (3/4-ounce)
1/4 cup plain breadcrumbs
1/8 teaspoon salt fresh ground black pepper
Directions:
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately. serving size, 1/2 cup.
Sausage stuffed Zucchini Boats
4 small zucchini
4 small zucchini
- 2 tsp. olive oil
- 1 small onion, chopped
- 2 links sweet Italian sausage, casing removed
- 1/4 tsp. salt
- 1 1/4 c. marinara sauce *(I make homemade sauce and let cook on low on stove for a few hours add canned stewed tomatoes from last year and a bunch of seasonings)
- 1 c. shredded mozzarella
- Chopped parsley
- pasta
- Cut zucchini lengthwise in half; scrape out and chop flesh, leaving 1⁄4 inch shell.
- In 10-inch skillet, heat olive oil on medium-high. Add chopped zucchini, onion, sweet Italian sausage, and salt. Cook 8 minutes, breaking up with back of spoon.
- In 3-quart baking dish, spread marinara sauce; arrange zucchini shells on top, cut sides up. Spoon sausage mixture into shells. Top with shredded mozzarella. Cover with foil; bake in 450°F oven 30 minutes. Uncover; bake 5 minutes. Garnish with parsley. Serve with pasta.
Garlic Scape Carbonara
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).
Ingredients
½ lb campanella pasta or shape of your choosing
4 slices bacon (about 3¼ ounces), chopped
¼ cup garlic scapes cut into ¼ inch coins
2 large eggs
¼ tsp kosher salt
¼ tsp red pepper flakes
½ cup freshly grated Romano cheese
Instructions
1. Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).
2. While it's cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).
3. Whisk together the eggs, salt and red pepper flakes.
4. When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don't let it overcook or it will be gloppy. Sprinkle the Romano cheese in, a little at a time, and stir to combine. Don't add it all at once or it won't mix throughout the pasta as well (since it will clump).
5. Serve immediately.
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).
Ingredients
½ lb campanella pasta or shape of your choosing
4 slices bacon (about 3¼ ounces), chopped
¼ cup garlic scapes cut into ¼ inch coins
2 large eggs
¼ tsp kosher salt
¼ tsp red pepper flakes
½ cup freshly grated Romano cheese
Instructions
1. Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).
2. While it's cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).
3. Whisk together the eggs, salt and red pepper flakes.
4. When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don't let it overcook or it will be gloppy. Sprinkle the Romano cheese in, a little at a time, and stir to combine. Don't add it all at once or it won't mix throughout the pasta as well (since it will clump).
5. Serve immediately.
Baba Ganoush by Gladys Heikes
- 1 LG eggplant
- 1/4 cup (60 ml) tahini
- 1/4 cup (60 ml) lemon juice
- 2 to 3 garlic cloves, finely minced or add what you want
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon olive oil, optional
- Pre heat oven to 375 degrees
- Chop and Place eggplant, garlic onto the baking sheet and put olive oil over them, add salt and pepper, roast until soft about 40 min
- Once done let sit on stove for 20 min
- Meanwhile, combine tahini, lemon juice, cumin and the salt in a blender or food processor, add in your eggplant and blend, then pour into bowl and top with fresh parsley
Lemon Blueberry Zucchini Bread with Lemon Glaze
Ingredients
2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup vegetable oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon or 2 tbsp lemon juice
Zest of 1 lemon
1 cup grated zucchini
1/2 to 1 cup of blueberries
LEMON GLAZE
1 cup powdered sugar
Juice of 1 lemon or 2 tbsp lemon juice
Directions
Preheat oven to 35o ⁰F. Grease and flour a 9×5″ loaf pan, set aside. In large bowl, blend flour, baking powder, and salt.
In the mixer bowl beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the buttermilk, lemon juice and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix. Stir in blueberries.
Pour batter into prepared 9×5″ loaf pan and bake for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze.
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set. Serve.
Ingredients
2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup vegetable oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon or 2 tbsp lemon juice
Zest of 1 lemon
1 cup grated zucchini
1/2 to 1 cup of blueberries
LEMON GLAZE
1 cup powdered sugar
Juice of 1 lemon or 2 tbsp lemon juice
Directions
Preheat oven to 35o ⁰F. Grease and flour a 9×5″ loaf pan, set aside. In large bowl, blend flour, baking powder, and salt.
In the mixer bowl beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the buttermilk, lemon juice and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix. Stir in blueberries.
Pour batter into prepared 9×5″ loaf pan and bake for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze.
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set. Serve.
Leek and potato soup
Serves 4-6
4oz butter or margarine
salt and pepper to taste
5 cups chopped leeks
2 stocks chopped celery1
lg chopped onion3-4 cups
roughly chopped potatoes
2 qts chicken broth or water
1-2 cups heavy cream
Melt butter/margarine in a sauce pan, add the leeks, celery, and onion, and stew slowly until golden brown and soft, about 10 min. Don't let the mixture brown. Add potatoes and chicken broth or water, cover and bring to a boil. Reduce heat and let simmer until potatoes are cooked thoroughly, about 20-40 min. Mash vegetables, using a food processor, or food mill. Heat the cream and add to the soup, along with salt and pepper to taste. This soup minus the cream keeps well and freezes beautifully. Reheat and add the cream at serving time.
Serves 4-6
4oz butter or margarine
salt and pepper to taste
5 cups chopped leeks
2 stocks chopped celery1
lg chopped onion3-4 cups
roughly chopped potatoes
2 qts chicken broth or water
1-2 cups heavy cream
Melt butter/margarine in a sauce pan, add the leeks, celery, and onion, and stew slowly until golden brown and soft, about 10 min. Don't let the mixture brown. Add potatoes and chicken broth or water, cover and bring to a boil. Reduce heat and let simmer until potatoes are cooked thoroughly, about 20-40 min. Mash vegetables, using a food processor, or food mill. Heat the cream and add to the soup, along with salt and pepper to taste. This soup minus the cream keeps well and freezes beautifully. Reheat and add the cream at serving time.
Perfect Sweet Potato Pie
Makes one 9-inch pie ( you'll have some extra batter. I put the extra
batter in a ramekin and cooked it in a water bath for 35 minutes at 350 degrees
or until done.)
2 cups mashed cooked sweet potato
3/4 cup packed brown sugar
1/2 cup
granulated sugar
1 1/4 teaspoon ground coriander
1/2 teaspoon
nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt 1/4 cup (1/2 stick) butter,
melted
2- 5oz cans evaporated milk (1 1/4 cups)
3 large eggs
1
Tablespoons vanilla
Add the first 7 ingredients, and one 5oz can of evaporated milk to a medium sized pot. cook on low for about 5 minuted, whipping with a wire whisk until butter and brown sugar is well blended, smooth and starts to bubble.Remove from heat and let cool.
In a medium sized bowl,beat the 3 eggs with a fork. add the second 5oz can of evaporated milk,and vanilla to the eggs and continue beating until creamy. Pour the cooled sweet potato mixture into the egg mixture and blend thoroughly with a whisk.
Heat oven to 450 degrees with a cookie sheet inside. After heated, pour the filling into the pie shell and put it on the Hot cookie sheet. Bake at 450 for 10 minutes then turn the oven down to 325 degrees and bake for 1 hour more, or until edges and center are raised and puffed. Insert a butter knife into the middle of the pie and if it comes out clean the pie is done.
Remove from the oven. Let cool on a wire rack for 1 hour before serving.
Makes one 9-inch pie ( you'll have some extra batter. I put the extra
batter in a ramekin and cooked it in a water bath for 35 minutes at 350 degrees
or until done.)
2 cups mashed cooked sweet potato
3/4 cup packed brown sugar
1/2 cup
granulated sugar
1 1/4 teaspoon ground coriander
1/2 teaspoon
nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt 1/4 cup (1/2 stick) butter,
melted
2- 5oz cans evaporated milk (1 1/4 cups)
3 large eggs
1
Tablespoons vanilla
Add the first 7 ingredients, and one 5oz can of evaporated milk to a medium sized pot. cook on low for about 5 minuted, whipping with a wire whisk until butter and brown sugar is well blended, smooth and starts to bubble.Remove from heat and let cool.
In a medium sized bowl,beat the 3 eggs with a fork. add the second 5oz can of evaporated milk,and vanilla to the eggs and continue beating until creamy. Pour the cooled sweet potato mixture into the egg mixture and blend thoroughly with a whisk.
Heat oven to 450 degrees with a cookie sheet inside. After heated, pour the filling into the pie shell and put it on the Hot cookie sheet. Bake at 450 for 10 minutes then turn the oven down to 325 degrees and bake for 1 hour more, or until edges and center are raised and puffed. Insert a butter knife into the middle of the pie and if it comes out clean the pie is done.
Remove from the oven. Let cool on a wire rack for 1 hour before serving.
Cheesy Butternut Squash Cavatappi Bake
Makes: 6 servings
Serving size: 1 cup
Prep 30 mins
Bake 375° 20 mins to 25 mins
Cook 8 mins
Ingredients
3 cups peeled and cubed butternut squash
8 ounces dried cavatappi or other elbow macaroni
1 tablespoon butter
8 ounces cremini or button mushrooms,
sliced
3 green onions, thinly sliced
2 tablespoons all-purpose flour
1 cup fat-free milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 ounces fontina cheese, shredded (1 1/2 cups)
2 slicesreduced-sodium bacon, cooked and crumbled (optional)
Thinly sliced green onions (optional)
Directions
1. Preheat oven to 375 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
2. In a medium microwave-safe bowl combine Squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside.
3. Meanwhile, cook pasta according to package directions; drain. In a medium saucepan heat butter over medium heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine.
4. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta and cheese. Top with bacon, if desired. Bake, uncovered, for 20 to 25 minutes or
until heated through and cheese is melted. Top with additional green onions, If desired.
* Variation: I substituted Vermont white cheddar for the Fontina cheese.
I also added a sprinkle of curry on top.
Makes: 6 servings
Serving size: 1 cup
Prep 30 mins
Bake 375° 20 mins to 25 mins
Cook 8 mins
Ingredients
3 cups peeled and cubed butternut squash
8 ounces dried cavatappi or other elbow macaroni
1 tablespoon butter
8 ounces cremini or button mushrooms,
sliced
3 green onions, thinly sliced
2 tablespoons all-purpose flour
1 cup fat-free milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 ounces fontina cheese, shredded (1 1/2 cups)
2 slicesreduced-sodium bacon, cooked and crumbled (optional)
Thinly sliced green onions (optional)
Directions
1. Preheat oven to 375 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
2. In a medium microwave-safe bowl combine Squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside.
3. Meanwhile, cook pasta according to package directions; drain. In a medium saucepan heat butter over medium heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine.
4. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta and cheese. Top with bacon, if desired. Bake, uncovered, for 20 to 25 minutes or
until heated through and cheese is melted. Top with additional green onions, If desired.
* Variation: I substituted Vermont white cheddar for the Fontina cheese.
I also added a sprinkle of curry on top.
Zucchini Gratin
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in half and sliced (3 large)
2pounds zucchini, sliced 1/4 inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyère cheese
Directions:
Preheat the oven to 400 degrees.
Melt the butter in a very large
(12-inch) sauté pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8x10-inch baking dish.
Combine the bread crumbs and Gruyère and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in half and sliced (3 large)
2pounds zucchini, sliced 1/4 inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyère cheese
Directions:
Preheat the oven to 400 degrees.
Melt the butter in a very large
(12-inch) sauté pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8x10-inch baking dish.
Combine the bread crumbs and Gruyère and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
Roasted Beet Salad
Ingredients:
4 medium red beets, tops removed and scrubbed
Extra-virgin olive oil
2 navel oranges
1/4 cup toasted, peeled hazelnuts, chopped Kosher salt and freshly cracked black pepper
1 small wedge Pecorino Romano, for shaving
Directions:
Preheat the oven to 400 degrees F.
Put a large piece of aluminum foil on a baking sheet and put the beets on it.
Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Roast until a knife
inserted into the largest beet meets no resistance, about 1 hour to 1 hour and 15 minutes. Cool and remove the skins by
rubbing the beets with a paper towel. (Gloves are a good idea to prevent staining your hands.)
Cut the peel away from the oranges with a sharp knife, exposing the flesh. Hold the peeled orange in your
hand and carefully slice the segments away from the membrane, dropping them into a bowl. Do not discard membrane. Thinly slice the beets and arrange on serving plates. Scatter the orange segments and hazelnuts over the sliced beets, drizzle the plates with olive oil and squeeze a little juice from the orange membrane over each plate. Season with salt and pepper, to taste. Garnish with shaved thin slices of cheese and serve.
Ingredients:
4 medium red beets, tops removed and scrubbed
Extra-virgin olive oil
2 navel oranges
1/4 cup toasted, peeled hazelnuts, chopped Kosher salt and freshly cracked black pepper
1 small wedge Pecorino Romano, for shaving
Directions:
Preheat the oven to 400 degrees F.
Put a large piece of aluminum foil on a baking sheet and put the beets on it.
Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Roast until a knife
inserted into the largest beet meets no resistance, about 1 hour to 1 hour and 15 minutes. Cool and remove the skins by
rubbing the beets with a paper towel. (Gloves are a good idea to prevent staining your hands.)
Cut the peel away from the oranges with a sharp knife, exposing the flesh. Hold the peeled orange in your
hand and carefully slice the segments away from the membrane, dropping them into a bowl. Do not discard membrane. Thinly slice the beets and arrange on serving plates. Scatter the orange segments and hazelnuts over the sliced beets, drizzle the plates with olive oil and squeeze a little juice from the orange membrane over each plate. Season with salt and pepper, to taste. Garnish with shaved thin slices of cheese and serve.
My Grandmas Rhubarb Jam/Ice cream topping recipe
1 C. water
5 C. rhubarb (chopped)
5 C. Sugar
1 C. Crushed pineapple
1 C. fresh strawberries (chopped)
1- 3 ounce pkg. of Strawberry jello
Directions:
Boil water rhubarb, and sugar for 10 minutes, add pineapple, and strawberries and boil for 10 more minutes, add jello, strir thoroughly and put into jars.
Keeps well in refrigerator, or put jars in hot water bath for 10 minutes to store on shelf.
Makes about 4 pints
5 C. rhubarb (chopped)
5 C. Sugar
1 C. Crushed pineapple
1 C. fresh strawberries (chopped)
1- 3 ounce pkg. of Strawberry jello
Directions:
Boil water rhubarb, and sugar for 10 minutes, add pineapple, and strawberries and boil for 10 more minutes, add jello, strir thoroughly and put into jars.
Keeps well in refrigerator, or put jars in hot water bath for 10 minutes to store on shelf.
Makes about 4 pints
Grilled Asparagus by Vanessa Covington
1 Bunch fresh asparagus
3/4 c. Italian
dressing
3 T soy sauce
1 T lemon juice
1 t Cavendar's seasoning
(Greek seasoning)
1 t pepper
1/2 t salt
1 t garlic
Wash and trim ends of asparagus. Marinate with all other ingredients in a Ziploc bag for
30 minutes. Grill on low heat for approximately 10 minutes, turning as needed.
1 Bunch fresh asparagus
3/4 c. Italian
dressing
3 T soy sauce
1 T lemon juice
1 t Cavendar's seasoning
(Greek seasoning)
1 t pepper
1/2 t salt
1 t garlic
Wash and trim ends of asparagus. Marinate with all other ingredients in a Ziploc bag for
30 minutes. Grill on low heat for approximately 10 minutes, turning as needed.
Sautéed Kale submitted by Heidi Heikes
Ingredients:
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar
Directions: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft,
but not colored. Raise heat to high, add the stock and kale and toss to combine.
Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until
all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Ingredients:
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar
Directions: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft,
but not colored. Raise heat to high, add the stock and kale and toss to combine.
Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until
all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Pumpkin Streusel Bread Submitted by Heidi Heikes
3 1/2 cups (445 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup (125 ml) canola or vegetable oil
1/2 cup apple sauce
1 1/2 cups (300 grams) sugar
1/2 cup (127 grams) brown sugar, packed
4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup (187 ml) water, for vegan/dairy free)
1 15-ounce can pumpkin puree 2/3 cup (167 ml) water
For the Streusel: (optional, this bread is still amazing without it)
1/2 cup ( 127 grams) brown sugar
1/2 cup (63 grams) all-purpose flour 1/2 cup pepitas (or pecans, walnuts, or any other nut, chopped)
2 teaspoons ground cinnamon
1/4 cup (half a stick or 56 grams) unsalted butter, melted (or margarine for vegan/dairy free*) *when buying margarine for vegan/dairy free usage, be sure it’s actually vegan. I prefer Earth Balance
To make the bread:
Preheat oven to 350 degrees (165 C). Lightly spray 6 mini loaf pans or I used to 9 inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water.
Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.
To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the pepitas or nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.
Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.
Mini loaf pans: Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.
I made Two 9 inch loaf pans: and baked them about 65 minutes or until done.
3 1/2 cups (445 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup (125 ml) canola or vegetable oil
1/2 cup apple sauce
1 1/2 cups (300 grams) sugar
1/2 cup (127 grams) brown sugar, packed
4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup (187 ml) water, for vegan/dairy free)
1 15-ounce can pumpkin puree 2/3 cup (167 ml) water
For the Streusel: (optional, this bread is still amazing without it)
1/2 cup ( 127 grams) brown sugar
1/2 cup (63 grams) all-purpose flour 1/2 cup pepitas (or pecans, walnuts, or any other nut, chopped)
2 teaspoons ground cinnamon
1/4 cup (half a stick or 56 grams) unsalted butter, melted (or margarine for vegan/dairy free*) *when buying margarine for vegan/dairy free usage, be sure it’s actually vegan. I prefer Earth Balance
To make the bread:
Preheat oven to 350 degrees (165 C). Lightly spray 6 mini loaf pans or I used to 9 inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water.
Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.
To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the pepitas or nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.
Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.
Mini loaf pans: Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.
I made Two 9 inch loaf pans: and baked them about 65 minutes or until done.
Spaghetti Squash Au Gratin
Serves 6
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese
Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.
Serves 6
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese
Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.
Beet Green Soup submitted by Diane Leja
It's not my recipe (it's from Fine Cooking), but this is a great soup using beet greens, onions and garlic, chicken stock, and bulgur - finished by poaching eggs in the broth! Delicious, if a bit unlikely.... http://www.finecooking.com/recipes/beet-green-bulgur-soup-poached-eggs.aspx
Kohlrabi Stir Fry submitted by Jamie Bushman
2 medium-large kohlrabi (peeled and chopped)
1 onion (chopped)
1-2 tomatoes (chopped)
ground clove (to taste)
ground cumin (to taste)
ground ginger (to taste)
chili powder and cayenne pepper (to taste)
1 bay leaf
Olive oil
2-3 cloves minced garlic salt and pepper
Heat oil and add kohlrabi and onion and garlic. Fry until the onion becomes translucent. Add remaining ingredients and cover. Turn heat to low and stir occasionally until the kohlrabi is fully cooked (about 20 minutes). Serve with rice.
1 onion (chopped)
1-2 tomatoes (chopped)
ground clove (to taste)
ground cumin (to taste)
ground ginger (to taste)
chili powder and cayenne pepper (to taste)
1 bay leaf
Olive oil
2-3 cloves minced garlic salt and pepper
Heat oil and add kohlrabi and onion and garlic. Fry until the onion becomes translucent. Add remaining ingredients and cover. Turn heat to low and stir occasionally until the kohlrabi is fully cooked (about 20 minutes). Serve with rice.
Grilled Eggplant submitted by Jamie Bushman
Slice eggplant into 1/4 inch thick sections. Drizzle with olive oil, salt and oregano. Grill until the skin begins to blacken. Top with asiago or feta cheese and serve with balsamic vinegar.
Beet Cookies submitted by Jamie Bushman
Beet Cookies
1/2 C whole wheat flour
1/2 C white flour 1 tsp baking powder
1 C finely shredded raw beets
1 T vegetable oil
2 T sugar
1/4 tsp salt
Mix all ingredients together and form into small balls. Place one inch apart on Silpat mat or greased cookie sheet. With the palm of your hand gently flatten the cookies. Bake at 375 for 12-15 minutes and cool on a wire rack.
1/2 C whole wheat flour
1/2 C white flour 1 tsp baking powder
1 C finely shredded raw beets
1 T vegetable oil
2 T sugar
1/4 tsp salt
Mix all ingredients together and form into small balls. Place one inch apart on Silpat mat or greased cookie sheet. With the palm of your hand gently flatten the cookies. Bake at 375 for 12-15 minutes and cool on a wire rack.
Beet Green Recipe submitted by Carri Crum
Ingredients2 tablespoons olive oil
1/2 small yellow onion, chopped
1 cup fresh green beans, trimmed
2 cups chopped beet greens
1 small tomato, chopped
1 large clove garlic, minced
1/4 teaspoon ground thyme
1/8 teaspoon red pepper flakes
1/4 cup water
2 tablespoons cider vinegar
sea salt to taste
ground black pepper to taste
Directions
1/2 small yellow onion, chopped
1 cup fresh green beans, trimmed
2 cups chopped beet greens
1 small tomato, chopped
1 large clove garlic, minced
1/4 teaspoon ground thyme
1/8 teaspoon red pepper flakes
1/4 cup water
2 tablespoons cider vinegar
sea salt to taste
ground black pepper to taste
Directions
- Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until browned, about 10 minutes. Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted. Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper.
Recipes using in season Heikes Family Farm Produce
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Not Sure what to do with beet greens?
Super Simple Beet Greens Recipe
- Sautee' beet greens in a butter and olive oil mixture over medium heat
- Drizzle juice from a fresh squeezed lemon and a sprinkle of thyme
- Stir in finely chopped fresh garlic (or garlic powder)
- Thinly slice almonds and stir them in
- Remove from heat when greens are tender
- Salt and Pepper to taste
- Enjoy!
(For an even simpler recipe you can just sautee' your greens in some butter with a bit of freshly ground pepper; they stand well alone!)