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Farm to Table | Summer 2017

Vegetable Lasagna-Monday

Cooking spray

2 zucchini

2 green bell peppers

1 (8 oz) package fresh mushrooms

1 onion

1 tablespoon fresh basil

1 clove garlic½ teaspoon salt

¼ teaspoon ground black pepper

12 lasagna noodles

2 (28 oz) jars pasta sauce

1 pound mozzarella cheese

1 cup shredded parmesan cheese

1. Wash all vegetables

2. Slice zucchini, cut green bell pepper into 1 inch pieces, slicemushrooms, cut onion into 8 wedges, chop basil, mince garlic

3. Shred mozzarella cheese and parmesan cheese

4. Preheat oven to 400 degrees, spray baking sheet with cooking spray

5. Arrange zucchini, bell peppers, mushrooms, and onion wedges onbaking sheet

6. Scatter basil and garlic over vegetables and spray with cooking spray.Season with salt and pepper

7. Bake in preheated oven until vegetables are lightly browned andtender, 10-25 minutes

8. Bring a large pot of lightly salted water to a boil, cook lasagna inboiling water stirring occasionally until cooked through but firm to thebite (about 8 minutes). Drain

9. Bring pasta sauce to a simmer in saucepan over medium high heat.Mix mozzarella and parmesan cheese in a bowl

10. Pour a little sauce in baking dish, layer noodle, vegetables,sauce, cheeses, and then noodles. Repeat until dish is almost full andend with cheese

11. Bake in preheated oven until cheese is melted and sauce isbubbly about 20-25 minutes

Mini Cauliflower Pizzas

Marinara Sauce:

1 onion, diced

1 garlic, minced

1 can crushed tomato (28 oz)

¼ cup olive oilpinch crushed red pepper flakes

1 teaspoon kosher salt

4 large basil sprig

¼ teaspoon dried oregano

1. Pour tomatoes into a large bowl and crush with hands

2. Pour 1 cup water into can and slosh it around to get tomato juices.Reserve

3. In large skillet over medium heat, heat oil

4. When hot add garlic and onions. Add tomatoes then tomato water, addred pepper flakes, oregano, salt

5. Simmer until thickened about 15 minutes, add chopped basil


1 head cauliflower

2 large eggs

1 cup mozzarella (shredded)

¼ cup parmesan (shredded)

3 tbsp finely chopped basil

1 tbsp garlic powder



¼ c mini pepperoni

½ cup marinara

1. Preheat oven to 400 degrees. Grate cauliflower to form fine crumbs.Grate cheeses

2. Transfer cauliflower to large bowl. Add egg, 1/3 mozzarella, parmesan,2 tbsp basil, garlic powder, salt and pepper.

3. Form into small patties (they will be wet) and place on greased bakingsheet. Bake until golden (20 minutes)

4. Top each patty with thin layer of marinara, remaining mozzarella, minipepperoni and bake until cheese melts and pepperoni crisps (5-7minutes)

 Vegetable Soup-Tuesday

1 tbsp vegetable oil

½ cup chopped onion

1 clove garlic, minced

1 potato peeled and chopped

½ cup chopped broccoli

½ cup frozen corn

½ cup torn spinach

½ cup chopped fresh mushrooms

½ cup chopped carrots

¼ cup chopped cabbage

2 (32 fluid ounce) containers chicken broth

6 ounce egg noodles

1 cup canned white beans

1. Heat oil in a large pot over medium heat, and cook the onion andgarlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms,carrots and cabbage. Pour in chicken broth and bring to a boil. Reduceheat to low, simmer 20 minutes until potato is tender

2. Stir in egg noodles and white beans and continue cooking 7 minutes oruntil noodles are tender and beans are heated through

Strawberry Shortcakes (makes about 4)

2 pints ripe strawberries

½ cup sugar

4 cups flour

3 tablespoons sugar

¼ teaspoon salt

5 teaspoons baking powder

1 ¼ cup butter

3 cups whipping cream

¼ teaspoon vanilla extract

1. Remove stem from strawberries. Cut in half or slice depending on size.Gently crush about ¼ of the berries with a fork to release their juices.Mix remaining berries and ½ cup sugar. Set aside, covered for about½ hour to develop flavor

2. Preheat oven to 450 degrees

3. In large mixing bowl, sift together flour, 3 tablespoons sugar, salt andbaking powder. Add ¾ cup of softened butter, and rub into dryingredients. Add 1 ¼ cup cream and mix to a soft dough. Knead the
dough for one minute on a lightly floured surface. Roll it out to about½ inch thick. Cut round biscuits using cutter

4. Grease baking sheet. Place half the rounds on it. Melt remaining butterand brush a little on the rounds. Place remaining rounds on top. Bakefor 10-15 minutes or until golden brown

5. Remove from oven and pull shortcakes apart. Brush the insides withsome of the remaining melted butter

6. Beat remaining cream until it thickens. Add vanilla, beat again untilthick

7. Place a bottom half of the shortcake on each plate. Top with agenerous spoonful of berries. Cover with a top half, add a few moreberries and top with whipped cream

 Veggie Quiche (make 2 per group)-Wednesday

1 (9 inch) unbaked deep dish pie crust

1 tablespoon olive oil

½ cup sliced onion

½ cup chopped green bell pepper

½ cup mushrooms, sliced

½ chopped zucchini

1 large tomato, sliced

2 tablespoons all-purpose flour

2 teaspoons dried basil

3 eggs, beaten

½ cup milk

½ teaspoon salt

¼ teaspoon pepper

1 ½ cups shredded Colby-Monterey Jack cheese, divided

1. Preheat oven to 400 degrees. Bake pie crust in preheated oven untilfirm, about 8 minutes. Remove crust from oven and set aside. Reduce oven to 350 degrees

2. Heat olive oil in a large skillet over medium heat. Cook and stir onion,pepper, mushrooms, and zucchini in hot oil until soft, 5-7 minutes.Remove vegetables from skillet and set aside

3. Sprinkle tomato slices with flour and basil; cook in the skillet for 1minute per side. Whisk eggs, milk, salt and pepper together in a smallbowl. Spread 1 cup cheese in bottom of pie crust. Layer veggiemixture over the cheese and top with tomatoes. Pour egg mixture intopie shell. Sprinkle ½ cup cheese atop quiche. Bake 40-45 minutes

Baked zucchini chips (makes about 4)

½ cup panko

¼ cup loosely packed fresh basil leaves

¼ teaspoon salt

¼ cup Parmesan cheese, grated

½ pound zucchini, cut into ¼ inch thick rounds

1 tbsp olive oilcooking spray

1. Preheat oven to 450°. Process first 3 ingredients in a food processor10 to 15 seconds or until finely ground. Stir together breadcrumbmixture and cheese in a medium bowl

2. Toss zucchini rounds with oil. Dredge zucchini, 1 round at time, inbreadcrumb mixture, pressing gently to adhere

3. Place rounds in a single layer in a jelly-roll pan coated with cookingspray. Bake 30 minutes or until browned and crisp. Serve hot

Ranch dipping sauce (4-6 servings)

½ cup buttermilk

½ cup mayonnaise

2 tbsp chopped fresh chives

1 tbsp chopped fresh dill

½ tsp celery salt

½ teaspoon garlic powder

½ teaspoon onion powder

1. In a bowl, combine the buttermilk, mayonnaise, chives, dill, celerysalt, garlic powder and onion powder. Mix well. Cover and chill for 1hour

Spinach pasta with garlic butter sauce-Thursday

8 ounces spinach

1 cup cake flour (not self-rising)

¼ cup all-purpose flour

½ teaspoon salt

2 large egg yolks

1 ½ tablespoons extra-virgin olive oil

¼ cup water

1. Fill a saucepot with about 2 inches of water, and place a steamerbasket inside

2. Bring large pot of salted water to boil

3. Bring water to a simmer, and add spinach, cover and steam untilbright green (about 2 minutes)

4. Allow spinach to cool, squeeze out liquid and puree spinach in foodprocessor

5. Blend together all dough ingredients in a food processor or by handuntil mixture just begins to form a ball

6. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smoothand elastic, 6 to 8 minutes

7. Wrap dough in plastic wrap and let stand at room temperature 15 min

8. Cook in boiling water until pasta is al dente

Parsley Breadsticks

1 cup warm water

3 tablespoons brown sugar

1 teaspoon salt

¼ cup oil

3 cups bread flour

2 ½ teaspoons yeast

1 stick butter

3 tablespoons chopped parsley



Parmesan cheese

1. Make dough in mixer with dough hook

2. Roll out into a 10 x 12 inch rectangle

3. Cut into ¾ inch wide strips

4. Give each strip a twist and place on greased cookie sheet

5. Let rice for about 20 minutes

6. Bake at 375 for 10-15 minutes

7. Make a mixture of chopped parsley and melted butter, brush cookedbread sticks with parsley butter, sprinkle with garlic salt and parmesan cheese

Garlic butter sauce

1/3 cup butter

1 clove garlic, crushed

¼ tablespoon dried basil

2 teaspoons dried oregano

1. In a small saucepan melt butter, add garlic and saute until cooked

2. Add dried oregano and dried basil, stir

3. Serve over spinach pasta

Stuffed tomatoes

4 ripe but firm medium tomatoes

4 ounces crumbled feta cheese

2 medium roasted red peppers, chopped

2 medium cloves garlic, minced

½ teaspoon dried oregano

¼ teaspoon crushed red pepper

Salt & pepper

1. Preheat oven to 350°F.

2. Core and hollow out tomatoes, using a melon baller or a teaspoon. Setupside down on paper towels and allow to drain.

3. Meanwhile, combine feta, roasted peppers, pickled peppers, garlic,oregano, and crushed red pepper in a medium bowl. Season with blackpepper and gently stir to combine

4. Fill tomatoes with feta mixture. Nestle stuffed tomatoes together, rightside up, in an 8- by 8-inch baking dish and drizzle with olive oil. Bake until tomatoes are tender and slightly wrinkled and the filling is warm,about 25 minutes. Serve warm.

Summer macaroni salad (8 servings)-Friday

8 oz elbow macaroni

½ mayo

½ cup plain greek yogurt

1 ½ tbsp. white wine vinegar

1 tsp Dijon

2 tsp honey

Salt & pepper

2 hard-boiled eggs, peeled & chopped

1 cup diced red bell pepper

1 cup matchstick carrots, roughly chopped

¾ cup diced celery

¼ cup diced red onion

1 tbsp minced fresh parsley

1. Cook macaroni

2. Stir together mayo, yogurt, vinegar, mustard, honey, and season

3. Add well drained macaroni to large mixing bowl, along with eggs,pepper, carrots, celery and onion. Pour dressing over and add parsley,toss to evenly coat

Refrigerator pickles

1 cup white vinegar

1 tbsp salt

2 cups white sugar

6 cups sliced cucumbers

1 cup sliced onions

1 cup sliced green bell peppers

1. In a medium saucepan over medium heat, bring vinegar, salt andsugar to a boil. Boil until the sugar has dissolved, about 10 minutes

2. Place the cucumbers, onions and green bell peppers in a large bowl.Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.