Recipes using your produce from the Market!

by Jerome Farmers Market, August 01, 2017

Ground Beef Stuffed Green Bell Peppers With Cheese 



    • 6 large green peppers
    • 1 lb beef, Ground
    • 1/2 cup onion, Chopped
    • 1 (16 ounce) cans tomatoes, diced
    • 1/2 cup long grain rice, any avalable rice is fine it may afect cooking time though
    • 1 cup water
    • 1 teaspoon salt
    • 1 teaspoon Worcestershire sauce
    • 1 cup cheddar cheese, Shredded ( about 4 ounces)


-Cut off the tops of green peppers; discard seeds and membranes.
-Chop enough of the tops to make 1/4 cup, set aside.
-Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
-Sprinkle insides of the peppers lightly with salt.
-In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
-Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
 in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
-Add rice to beef mixture.
-Stir in cheese. 
-Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
-Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

Sautéed Savory Summer Squash
1 zucchini squash
1 yellow squash
1/2 orange bell pepper
1 tbsp olive oil
1/2 tbsp savory
Salt and pepper, to taste


1. Wash zucchini, yellow squash, and bell pepper under warm water, pat dry with paper towels.

2. Using a sharp paring knife, slice off both ends of zucchini, discard. Slice lengthwise, from one end to the other, then evenly cut into half-moon slices. Repeat with yellow squash.
3. Core and seed bell pepper, then thinly slice.
4. Heat oil in a medium non-stick skillet over medium-high heat. Add zucchini, yellow squash, and bell pepper, stirring to coat all sides with oil. Add savory, salt, and pepper, stirring until melded to vegetables. Cook until vegetables are just tender, about 5 minutes – make sure not to overcook, otherwise the vegetables will become mushy.

Sheet Pan Roast Chicken and Cabbage via: FOOD 52

Serves 6 to 8

  • 1teaspoon neutral oil, for greasing
  • 1tablespoon sesame oil
  • 1/4cup melted coconut oil or olive oil
  • 3tablespoons soy sauce
  • 1tablespoon rice vinegar (or other)
  • 1tablespoon Sriracha, optional
  • 8pieces bone-in, skin-on chicken thighs or drumsticks
  • Kosher salt and pepper to taste
  • 1head cabbage, 2 to 3 lbs.



  1. Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat. 
  2. In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour ¼ cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)
  3. Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing. 
  4. Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.

  5. Roasted Garlic Mashed Potatoes {Slow Cooker}
    Author: Little Spice Jar
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4-5 servings
    Learn how to make roasted garlic mashed potatoes in the slow cooker. This recipe is quick and easy and makes the creamiest mashed potatoes that are flavored with fresh herbs right in the crockpot!
    • 2 lbs. Red potatoes, cut into 1 ½ inch pieces
    • 1 teaspoon fresh thyme
    • 1 head roasted garlic (12-15 cloves) (see notes)
    • ¼ cup (4 tablespoons) salted butter
    • 1 ½ teaspoon salt
    • 1 teaspoon black pepper
    • ½ cup vegetable or chicken broth
    • ⅓-½ cup heavy cream (to preference)
    • 1 tablespoon chopped parsley
    1. Spray the inside of a three quart slow cooker with cooking spray. Add the potatoes, thyme, roasted garlic cloves, butter, salt, pepper, and chicken broth. Cover and allow the slow cooker to cook for 4-5 hours on high or 7-8 hours on the low setting.
    2. Add the heavy cream to preference. Start with ⅓ cup and if you want the potatoes to be more creamy, add the full ½ cup. [b]Keep in mind, the heavy cream can be replaced with regular milk but it won’t make the mashed potatoes creamy and rich.[/b] Use a hand mixer to blend the potatoes or a potato masher can be used for a more rustic mashed potato. Careful when blending, mix on the slow speed and don’t let the blades get too close to the base of the crockpot. Season with additional salt and pepper to taste. Sprinkle the parsley and fold before serving.
    Notes: for detailed instructions, tips and tricks go to LITTLE SPICE JAR.

    I was going to add a recipe for Cabbage Burgers (instead of meat, you use cabbage), but I couldn't get RON SWANSON out of my head.  It was like his mustache was staring into my soul with disgust. 
    ps watch Parks & Rec, season:3 episode:10 to witness pure comedic genius!

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