Recipes
Creamy Corn & Zucchini
2 T bottled Italian dressing
2 C fresh corn kernels, cooked
1 zucchini, chopped
1 C shredded Mexican blend cheese
½ C sour cream
3 slices bacon, precooked and crumbled
1 T basil, chopped
Heat dressing in a large skillet on mediu
Late Summer Salad
4 T olive oil
3 T fresh lemon juice (or lime)
2 T honey
½ t kosher salt
¼ t pepper
¼ t crushed red pepper (optional)
1 cucumber, peeled, seeded and chopped
2 C green beans, trimmed, blanched and cut into thirds
1 C
Stuffed Green Pepper Soup
1 lb. ground meat
1 C onion, diced
½ t dried basil
½ t dried oregano
1 can (14.5 oz.) diced tomatoes
2 C green peppers, chopped
1 can (15 oz.) tomato sauce
3 C water
1 T beef bouillon
1 C cooked brown rice
In a large soup pot,
Eggplant Mexicano
1/2 C canola oil
1 t garlic powder
1 t oregano
1 eggplant, peeled and sliced into 1/2-inch rounds
2/3 C salsa, warmed
1/2 C Monterey Jack cheese
In a bowl, combine the oil, garlic powder and oregano; brush over both sides of eggplant. G
Zucchini Casserole
2 T olive oil
3 C diced zucchini
1 small onion, diced
4 carrots, sliced
1 box Stove Top Stuffing, reserve
½ C for topping
1 ½ C shredded cheddar cheese
½ C sour cream
1 can cream of celery soup
1 T butter, melted
Fried Green Tomatoes with Buttermilk Dipping Sauce
Fried Green Tomatoes
4 green tomatoes, sliced ¼-inch thick
salt & pepper
½ C flour
2 eggs
½ C milk (or buttermilk)
¾ C Italian bread crumbs
2 t cayenne (optional)
Canola oil for frying
In one bowl, ble
Wild Rice Medley with Frizzled Leeks
3 T butter
¾ C onions, finely chopped
2 cloves garlic, minced
3 carrots, sliced or grated
1-2 kohlrabi, peeled and diced
2 C wild rice (not a quick/instant version)
2 C chicken broth + 1 – 1 ½ C water
2 T olive oil
3-4 C l
Farm Fresh Quiche
2 C chard, chopped
2 C zucchini, diced or grated
¼ C parsley, chopped
1-2 green onions
1-1/2 C Bisquick
½ t salt
¼ t pepper
2 C shredded cheese (choose cheddar, mozzarella, provolone or combo)
3 eggs
½ C canola oi
Kohlrabi Confetti Slaw
2 kohlrabi bulbs, peeled
1 green apple, peeled
4 radishes
1-2 green onions
a hearty handful of parsley leaves, stemless
juice of 2 limes
Salt
Grate kohlrabi and apple. Slice radishes into matchsticks. Coarsely chop parsley. Toss everyt
Creamy Kale and Sausage Pasta with Sun Dried Tomatoes
1 box penne pasta
1 T olive oil
1 lb. sausage, casing removed and crumbled
½ C sun dried tomatoes in oil, drained and sliced
2 cloves garlic, minced
½ C chicken broth
1 bunch (4 C) kale, ribs removed, chopped
Salt and pepper
2 T
Creamy Braised Turnips & Kohlrabi with Peas
1 T butter
2 green onions
1 clove garlic (or 1T scapes, minced)
2 C chicken broth
2 C turnips, quartered
2 kohlrabi, peeled and diced
1 C sugar peas, cut in half or thirds
¼ C Parmesan cheese
In a large saucepan, melt butt
Bok Choy Apple Slaw
1/3 C sour cream
1/3 C mayonnaise
2 T white wine vinegar
2 t sugar or honey
1/2 t celery salt
1/4 t salt
1 head bok choy, very thinly sliced
1 Granny Smith apple, julienned or shredded
1 carrot, julienned or shredded
1-2 green onions, sliver
Kale & Mozzarella Egg Bake
1 C kale, destemmed and chopped
2 t olive oil
1-1/2 C mozzarella cheese
2 green onions
8 eggs
1/2 t salt
1/4 t pepper
Preheat oven to 375F. Grease a 13 x 9 casserole dish. Heat oil in skillet, add kale and cook until wilted, about 3 minutes. T
Spaghetti with Marinara, Arugula and Parmigiano Cheese
1 box spaghetti
¼ C olive oil
2 green onions
1 (24 oz.) jar marinara sauce (of choice)
2 C arugula, roughly chopped
½ C Parmigiano cheese
Salt and pepper to taste
Bring a pot of water to boil. In a large skillet, saute on
Creamed Greens on Pasta
1 bunch swiss chard, thick stems removed and leaves julienned
1-2 handfuls of another green (kale, mizuna, arugula, or leafy lettuce)
3 green onions, ends trimmed and thinly sliced
1-2 T garlic, minced (garlic scapes may be used)
4 T butter
4 T
Honey Glazed Turnips
2 C (about 1 small bunch), diced or quartered
2 T butter
4 T honey
1 C water
coarse salt and ground pepper
1 T lemon juice
Using a skillet with a lid, combine turnips, butter, honey, and water. Season with salt and pepper to your liking. Bring
Braised Greens with Bacon and Cider
4 slices bacon
1 C green onions, chopped
1 bag (3-4 C) kale, chopped
3 C lettuce, chopped
1/3 C apple cider (or apple juice)
1 T apple cider vinegar
1-1/2 C diced green apple
salt and pepper to taste
Heat lidded skillet over medium hea
Arugula Salad with Penne, Beans, & Sun Dried Tomatoes
3 C baby arugula
6 oz. penne pasta
¼ C sun dried tomatoes, chopped
2 T extra virgin olive oil
2 T balsamic vinegar
salt and pepper to taste
1 C canned chick peas, rinsed & drained
4 T Parmesan Reggiano, freshly shaved
Boil p
Salad Turnips Sauteed in Butter
1-2 bunches of turnips (and/or radishes)
1-2 scapes of garlic, minced
1-2 T olive oil or butter
Salt & pepper to taste
Slice turnips and/or radishes into thin half-moons. Melt butter or oil in saucepan, add sliced vegetables
