Recipes

Roasted Fingerling Potatoes with Rosemary and Sea Salt!


Posted on: 10/18/2017


Roasted Fingerling Potatoes with Rosemary and Sea Salt!
 
Most fingerling potatoes are small enough to cook whole or halved, providing more crispy skin surface for the coarse sea salt and slightly blackened fresh Rosemary to adhere to!
Author:
Recipe type: Side Dish
Ingredients
  • 2 pounds Fingerling Potatoes
  • ¼ cup Extra Virgin Olive Oil
  • 2 tps Coarse Sea Salt (less if you are cutting back on salt)
  • 6 sprigs Fresh Rosemary
Instructions
  1. Wash potatoes and cut in half lengthwise if they are thick.
  2. Dry potatoes and place in a 9" x 13" baking dish.
  3. Drizzle Olive Oil over potatoes- stir so that all surfaces and oiled.
  4. Strip Rosemary leaves from stems and sprinkle over potatoes.
  5. Roast at 450 for 20 minutes turning turning twice. Potato should fall off fork when stabbed.
  6. Be sure to spoon up and serve all the blackened Rosemary... the flavor is wonderful!

 

Bacon Butternut Squash Pasta


Posted on: 10/11/2017


Bacon Butternut Squash Pasta
 
This fettuccine with Fontina cheese sauce and roasted butternut squash is serious competition for Alfredo.
Author:
Recipe type: Main
Cuisine: Italian
Ingredients
  • 1 lb. cubed butternut squash
  • 3 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Freshly ground black pepper
  • 12 oz. fettuccine
  • 4 slices bacon, chopped into 1" pieces
  • 6 sage leaves
  • 2 cloves garlic, minced
  • ⅓ c. chicken broth
  • ⅔ c. heavy cream
  • ¼ c. freshly grated Parmesan, plus more for serving
  • 9 oz. shredded fontina
Instructions
  1. Preheat oven to 400°.
  2. Spread butternut squash in a single layer on a large baking sheet. Toss with 2 tablespoons olive oil until evenly coated and season with salt and pepper. Bake until tender, 28 to 30 minutes.
  3. In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot.
  4. Meanwhile, fry bacon in a large skillet over medium heat until crispy. Drain bacon but reserve bacon fat in the pan. Add sage to the pan and fry until crispy, about 1 minute per side. Turn off heat and wipe skillet clean.
  5. Add remaining tablespoon olive oil. Stir in garlic and cook until fragrant, about 1 minute. Pour in chicken broth and heavy cream and bring to a simmer, then stir in Parmesan and cooked fettuccine. Add fontina and toss until cheese is melted and sauce coats the pasta. Stir in pasta water to loosen sauce if needed. Add butternut squash and bacon and toss to combine. Season with salt and pepper.
  6. Top each serving with a piece of sage and more Parmesan (if desired).

 

Homemade Honeycrisp Apple Crisp


Posted on: 10/04/2017


Homemade Honeycrisp Apple Crisp
 
Super easy, super delicious- this is one you'll make over and over again!
Author:
Recipe type: Ali of Home and Plate
Ingredients
  • 4 large honeycrisp apples, peeled and sliced into cubes
  • 1 teaspoon cinnamon
  • ½ cup water
  • 1 cup sugar
  • ¾ cup flour
  • ½ cup old-fashioned oats
  • ½ cup butter, melted
Instructions
  1. Peel, core and chop the honeycrisp apples into 1-inch cubes. Place the apples, cinnamon and water in a bowl and toss. Then place the apples into a prepared 11 x 2 inch pan.
  2. In a small bowl combine the sugar, flour, oats and melted butter and mix until crumbly and well blended. Sprinkle the mixture evenly over the apples.
  3. Place the pan in a preheated 350° oven and bake for 45 minutes until the crust is golden brown.

 

 

Butternut Squash-Apple Soup w/Bacon!


Posted on: 09/27/2017


Butternut Squash-Apple Soup with Bacon
 
Everything you love about fall in one sweet and savory soup!
Author:
Recipe type: Side Dish
Cuisine: American
Ingredients
  • 3 tbsp. extra-virgin olive oil
  • 1 small yellow or white onion, diced
  • 2 cloves garlic, minced
  • 1 small butternut squash, peeled, seeded, and chopped
  • 2 apples, peeled, cored, and chopped
  • 1½ tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. ground coriander
  • ½ tsp. fresh ginger
  • ½ tsp. curry
  • ¼ tsp. cumin
  • ¼ tsp. cloves
  • kosher salt
  • Freshly ground black pepper
  • 1 qt. vegetable stock
  • 6 fresh thyme sprigs
  • 4 slices thick-cut bacon, crumbled
  • Sour cream (or Greek yogurt) for garnish
  • Freshly chopped parsley, for garnish
Instructions
  1. In a large, heavy-bottomed pot over medium-high heat, heat oil. Add onion, garlic, butternut squash, and apple and cook until beginning to soften, 8 minutes, stirring occasionally. Stir in cinnamon, nutmeg, coriander, ginger, curry, cumin, and cloves and cook for another minute, then season with salt and pepper.
  2. Add in vegetable stock and thyme springs. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes. Remove thyme sprigs.
  3. While soup is simmering, cook bacon in a skillet over medium heat until crisp and brown, 6 minutes. Move to a paper towel-lined plate.
  4. If you have an immersion blender, puree soup in pot until smooth. Otherwise, puree soup in a blender, working in batches, until smooth. (NOTE: When pureeing hot liquids in a blender, make sure to put a folded towel over lid and hold firmly down while blending.) Season with salt and pepper.
  5. Serve soup in bowls, garnished with a dollop of sour cream (or yogurt), bacon, and parsley.

 


Posted on: 09/21/2017


Stuffed Winter Squash
 
Easy to make, and oh so delicious Stuffed Winter Squash!
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • 2 acorn, delicata, dumpling, or carnival squash, cut in half through the stem and seeded
  • 2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish
  • ¾ teaspoon kosher salt
  • 6 ounces chorizo or sweet sausage, crumbled or cut into small pieces
  • 1 cup chopped leeks (1 small leek)
  • 1 cup chopped apple (1 to 2 apples)
  • Freshly ground pepper
  • 2 cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons
  • 4 fresh sage leaves, coarsely chopped
  • 2 cups cooked millet, rice, or quinoa
  • ½ cup grated Cheddar cheese
Instructions
  1. Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with ½ teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.
  2. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining ¼ teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.
  3. Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

 

Corn and Roasted Red Pepper Salad


Posted on: 09/11/2017

Corn and Roasted Red Pepper Salad
 
The perfect summer dish, especially when our fresh corn is in season!
Author:
Cuisine: American
Ingredients
  • For the salad part-
  • 2 cups grilled or roasted corn kernels
  • ½ cup chopped roasted red peppers;.
  • 1 medium shallot, thinly sliced
  • 1 cup chopped cilantro
  • Sea salt and freshly ground black pepper
  • For the dressing-
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • Freshly squeezed juice of ½ lime
Instructions
  1. For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
  2. For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
  3. Serves 4

 

Jeannie’s Award Winning Pumpkin Pie!


Posted on: 10/08/2013

pumpkinrecipe

Jeannie's Award Winning Pumpkin Pie!
 
Author:
Ingredients
  • 2 cups of cooked pumpkin
  • 1 can of evaporated milk
  • 2 beaten eggs
  • ¾ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
Instructions
  1. Wash your pumpkin and cut in half or quarters and spoon out the seeds. Place pumpkin in microwave safe dish, skin side up and cook for approximately 15 minutes or until soft. (The skin will lift right off)
  2. In a large bowl combine all the ingredients and blend well with a stick blender, and then pour into your unbanked pie shell. Bake in 400* oven until knife in center comes out clean. Approx 50 minutes. Thanks Again, Jeannie Figueras

 

Pumpkin Soup


Posted on: 09/26/2013

pumpkin soup

Pumpkin Soup
 
Is there anything more wonderful than a bowl of soup on a crisp fall day. The only thing that could make this soup better are a few Pumpkin Raviolis.... but I digress.
Author:
Ingredients
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 apple, peeled and diced
  • 2 cups fresh pumpkin, roasted and diced, see note below
  • 1 tablespoon sage leaves
  • 3 cups chicken stock
  • 1 cup cream
  • Salt and freshly ground pepper
Instructions
  1. In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
  2. Divide soup among 4 soup bowls and serve immediately.
  3. Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
Notes
Prep Time: 20 min. Cook Time: 30 min.
Servings: 4 Level: Easy

 

Spaghetti Squash


Posted on: 09/07/2013

SPSQUASH

Spaghetti Squash
 
While Spaghetti Squash is technically a variety of winter squash, this somewhat whimsical curcubita is available now for your enjoyment! Parents of finicky eaters rejoice- the yummy fruit is the perfect way to introduce your young one to healthy eating. Just halve lengthwise, bake, boil, or microwave, scrape with a fork, and season to taste! For the more discriminating pallet we suggest the the recipe below.
Author:
Ingredients
  • 1 Spaghetti Squash, halved lengthwise and seeded.
  • 2 Tbs. Vegetable Oil
  • 1 Onion, chopped
  • 1 clove Garlic, minced
  • 1½ cups chopped Tomatoes
  • ¾ crumbled Feta Cheese
  • ¾ Tbs. sliced Black Olives
  • 2 Tbs. chopped fresh Basil
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a backing sheet.
  2. Place spaghetti squash with cut sides down on the baking sheet and bake for 30 min., or until a sharp knife can be inserted with only a little resistance.
  3. Remove squash from oven and set aside until cool enough to be handled.
  4. Meanwhile, heat oil in a skillet over medium heat. Cook onions until translucent. Add garlic; stirring for 2 to 3 minutes. Stir in tomatoes and cook until warmed through.
  5. Using a large fork, scoop out the string flesh from the squash and place in a medium sized bowl. Toss with vegetable, feta cheese, olives, and basil. Serve warm.

 

Zucchini Bread!


Posted on: 08/07/2013

ZuchiniBread

Zucchini Bread
 
For those of you who have never tried Zucchini Bread, you are really missing out! This sweet, moist, bread is fantastic! Toasted it and spread a little butter on it, or just slice it and dig in! You'll never ask yourself again, "What am I going to do with all these Zucchinis?"
Author:
Ingredients
  • 3 cups All Purpose Flour
  • 1 teaspoon Salt
  • 1 cup Vegetable Oil
  • 2¼ cups White Sugar
  • 1 teaspoon Baking Soda
  • 3 teaspoons Vanilla Extract
  • 1 teaspoon Baking Powder
  • 2 cups grated Zucchini
  • 3 teaspoons ground cinnamon
  • 1 cup chopped Walnuts
  • 3 Eggs
Instructions
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely.