Farm to Table Recipes
These are the Recipes that feed our family from our field
Sauteed Winter Veggies
1 crown of Broccoli
1Purple Cauliflower
1Yellow Cauliflower
3 medium Carrots
1Clove Garlic
1Green Onion
3Tbs Olive Oil
Salt & Pepper to taste
Chop all veggies into bite sizes pieces. Slice your carros thin. Combine all ingredients in a skillet and cook on medium to high heat until tender. Add more olive oil if needed. We love this recipe because it is super easy and so colorful!
Deep Fried Cauliflower
1 Egg
1Tbs Oil
1Cup Milk
1Cup All Purpose Flour
1Cauliflower
Salt to Taste
)In a bowl, mix together egg, oil and milk. Then slowly add to flour.
2)Fold in 1/4 teaspoon salt and beat with the rotary beater until smooth.
3)In a saucepan, cook cauliflower in salted water until tender and drain.
4)Then, dip the flowerets in batter.
5)In a pan, heat oil to smoking point and deep fry them until lightly browned.
SERVING
6)Serve the deep fried cauliflower with dip of your choice.
Collard Greens
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1 pound fresh collard greens, cut into 2-inch pieces
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red pepper flakes (Optional)
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3 cups chicken broth
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1 tsp. pepper
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1 tsp. salt
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2 cloves garlic, minced
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1 large onion, chopped
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3 slices bacon
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1 tbsp. olive oil
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Step 1
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan.Add onion, and cook until tender, about 5 minutes.
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Step 2
Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
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Step 3
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Garden Surprise
1 lb of Ground Beef or Turkey
1Large Zucchini
2 Medium Yellow Squash
1Small Onion
3-4 Red Potatoes
1Clove Garlic
2-3 Ripe Tomatoes
Brown ground meat and set aside. Sauté veggies in olive oil until they are almost tender enough to eat. Combine the veggies with the browned ground meat and cook on medium heat until veggies are done.
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Note- I add more tomatoes to make it more juicy. We also top with shredded Cheddar Cheese.
Honey Roasted Acorn Squash
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2 acorn squash (about 3 pounds)
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2 tablespoons honey
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4 teaspoons olive oil
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½ teaspoon freshly ground black pepper
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¼ teaspoon salt
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Preheat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
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Cut each squash half crosswise into 2 slices, each 1-inch thick.
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Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
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Place squash on a jelly-roll pan coated with cooking spray. Bake at 375 degrees for 30 minutes or until tender.
Chicken & Spaghetti Squash
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1 medium spaghetti squash (4 pounds)
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1 can (14-1/2 ounces) diced tomatoes, undrained
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2 tablespoons prepared pesto
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1/2 teaspoon garlic powder
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1/2 teaspoon Italian seasoning
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1/4 cup dry bread crumbs
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1/4 cup shredded Parmesan cheese
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1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
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1 tablespoon plus 1 teaspoon olive oil, divided
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1/2 pound sliced fresh mushrooms
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1 medium onion, chopped
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1 garlic clove, minced
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1/2 cup chicken broth
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1/3 cup shredded cheddar cheese
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Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
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Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside.
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In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
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When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer half of the squash, chicken mixture and reserved crumb mixture. Repeat layers.
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Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.
Broccoli & Cheese
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1/4 cup milk
1/4 cup finely chopped onion s
1 clove garlic, minced
5 cups hot cooked broccoli florets
Combine all ingredients except broccoli in microwaveable bowl.
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Microwave on HIGH 3 min. or until VELVEETA is completely melted, stirring after each minute.
3
Pour over broccoli. Serve immediately.
Stuffed Acorn Squash
2 medium Acorn Squash
2 tsp of butter or olive oil
1 can of Southwest Corn
Cut the Acorn squash in half ( cut from the stem to blossom end).
Remove seeds.
Place the squash halves face up in a microwave safe dish.
Add a 1/2 tsp of butter or olive oil in the seed cavity of the squash.
Microwave on high for 10min. or until you can work the squash away from the sides of the shell with a spoon.
Divide the can of Southwest corn between the 4 halves of squash mixing it with the partially cooked squash.
Microwave 5 more minutes to finish cooking squash and to heat corn mixture.
Add cheese if desired and salt and pepper to taste
Crispy Turnip Fries
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3 pounds turnips
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1 tablespoon vegetable oil
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1/3 cup grated Parmesan cheese
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1 teaspoon garlic salt
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1 teaspoon paprika
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1 teaspoon onion powder
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Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
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Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
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Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.