Showing posts with label squash

Recipes using this Weeks Fresh Produce!

by Jerome Farmers Market, September 09, 2015

TOMATO, SQUASH, and RED PEPPER GRATIN

BY: Sydney Fry, via allrecipes.com

Ingredients

  • Serves 6

5 teaspoons olive oil, divided
2 cups chopped red onion 
1 1/2 cups chopped red bell pepper 
1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups) 
1 tablespoon minced garlic 
1/2 cup cooked quinoa 
1/2 cup thinly sliced fresh basil, divided 
1 1/2 teaspoons chopped fresh thyme 
3/4 teaspoon salt, divided 
1/2 teaspoon black pepper 
1/2 cup 2% reduced-fat milk 
3 ounces aged Gruyère cheese, shredded (about 3/4 cup) 
3 large eggs, lightly beaten 
Cooking spray 
1 1/2 ounces French bread baguette, torn 
1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices 

Preparation

1. Preheat oven to 375°.
2. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper.
3. Combine remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.
4. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.
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DINNER IN A PUMPKIN

BY: Jenny Layton, via The Happy Gal




Ingredients:

1 small/medium pumpkin, the size of a soccer ball, top cut open and cleaned out
1 1/2 lbs of ground turkey
1/2 onion, chopped
1/2 green pepper, chopped
1 small can water chestnuts
1 cup brown rice, cooked
1 can low-fat Cream-of-Chicken soup
1 can sliced mushrooms
2-3 T. soy sauce
1 T. brown sugar

Directions:

Preheat your oven to 350 degrees. Start cooking your brown rice right away as it takes about 30-40 minutes to cook. Meanwhile, wash your pumpkin, and cut a hole on the top like you were going to carve a pumpkin. Clean it out well, seeds and all. Place it on a cookie sheet with a lip on it lined with tin-foil. Spray your pumpkin with cooking spray so it will have a shiny finish after it cooks. Set aside.
Brown the ground turkey with the onions and green peppers. Cook until no longer pink. Add the soup, soy sauce, brown sugar, water chestnuts, mushrooms, and cooked rice. Mix all together, and stuff the empty pumpkin with the meat mixture.
Cook at 350 degrees for 1 1/2 hours, or until the pumpkin is soft. When serving, scrape the sides of the pumpkin and serve along with the meal.
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LAVENDER PINEAPPLE SHRIMP
BY: Peggy Nelson,via The Lavender Apple


Serves 4 as main course, or 6-8 as appetizer

INGREDIENTS
2 lbs. Cleaned Shrimp ( I used the 26-30 )
1/4 cup pineapple juice
1/2 cup olive oil
1/4 cup lime juice
1 Tbs. lavender honey (or plain honey) 
4 Tbs. cilantro ( can leave out if not fond of cilantro)
4 Tbs. chopped green onions
3 cloves garlic minced
1/4 tsp. red pepper flakes
11/2 tsp. culinary Lavender crushed in mortar and pestle
salt and pepper to taste

DIRECTIONS
Clean shrimp and set aside.  Combine all the rest of the ingredients for marinade.  Marinate shrimp for at least 30 minutes.   If you are sautéing shrimp, heat 1 Tbs  olive oil and 2 Tbs. butter.  Drain shrimp , and reserve marinate.  Saute shrimp until  pink and cooked through.  In the meantime heat marinate in a small sauce pan and reduce by I/2.  For grilled shrimp, grill for 3-4  minutes per side.  If using bamboo skewers soak in  water a couple of hours before use.  Pour warm sauce over shrimp and serve.  
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LAVENDER APPLE TART
BY: Peggy Nelson, via The Lavender Apple


INGREDIENTS

2 Tbs. butter
3 cups peeled and sliced apples

Melt 2 Tbs. butter in a large skillet.  Saute apples until soft, about 5 minutes.  Cool

Streusel topping:

11/2 cups flour
1 cup pecans
1/2 cup melted butter
1.2 cup packed brown sugar
1/4 cup sugar
11/2 tsp. cinnamon
1 tsp. lavender
1/4 tsp. salt
Stir together

Carmel Sauce:

1 cup light brown sugar
1/2 cup butter
1/4 cup whipping cream
1/4 cup honey
Combine all ingredients into a sauce pan.  Stirring constantly bring to a boil, and boil for 2 minutes.  Cool before serving. Store in an airtight container.  To re-heat microwave for 10 seconds.  

Lavender Apple Tart:

1/2 cup butter
1 cup sugar
2 large eggs
2 cups flour
2 tsp. baking powder
1 tsp. ground lavender
1/2 tsp. salt
2/3 cup milk
2 tsp. vanilla extract

Beat butter at medium speed until creamy, gradually  add sugar, beating well.  Add eggs 1 at a time until well blended.  Combine flour, baking powder, lavender and salt.  Add to butter mixture beginning and ending with flour .  Beat on low speed until blended.  Stir in vanilla.  Pour batter into a greased 9-inch spring form pan.  Top with apples, drizzle with 1/2 cup carmel sauce, and sprinkle with streusel topping.  Bake @ 350 for 45 minutes.  To prevent  excessive browning cover top loosely with foil.  Cook until center is set.  Drizzle with more carmel sauce before serving.  Serves 8-10

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Recipe for Fall fruits & veggies

by Jerome Farmers Market, September 27, 2013
As Fall approaches harvest time begins.  Below are just a few recipes using delicious produce that you will find at the market tomorrow.  Just click on the recipe name to see the full recipe.  


market ingredients:
tomatoes, balsamic vinegar, olive oil, basil

click on the recipe title link above for the best tutorial on how to make a perfect Caprese salad, as well as the most delicious pictures you'll ever see. ;)



market ingredients:
kale, apples, lettuce, onions





market ingredients:
onion, yellow squash, olive oil


market ingredients:
whole corn


pumpkin, onions, tomato, celery


 We hope to see you tomorrow!  
Also our Harvest Festival is coming up.
More on that later.

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Market Inspired recipe: Butternut Squash Puree

by Jerome Farmers Market, January 04, 2012
Butternut Squash and Apple Soup - From My Bowl


One of my favorite things to eat when it is chilly outside is a warm cup of soup.  While living in downtown Salt Lake City my husband and I often frequented a wonderful soup place called Big City Soups, it was there that I had Butternut Squash Puree for the first time.  It was love at first taste.  I had to find a good recipe and after much searching found the one below via the Food Network.  I hope you love it as much as I do. 


Butternut Squash Puree


Ingredients

  • 2 butternut squash (about 1 pound each)
  • 4 tablespoons softened butter, divided
  • Salt and pepper, to taste
  • 1 orange, zested
  • 3 tablespoons orange blossom honey
  • Pinch ground cinnamon

Directions

Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. 
Place on a roasting pan, skin side down. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. 
Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon, pulse a few times to incorporate.

recipe courtesy of: Food Network
picture courtesy of: My Baking Addiction


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