Favorite Recipes from your Friends at Seed to Table Farm
Sweet Potato/Yam Strudel Bake
1/4 C Butter (1 stick)
1/2 C Brown sugar
1/4 C Flour
1/2 C Pecans, chopped
1/2 t Salt
1/2 t Cinnamon
1/2 C Mini Marshmallows
Bake 5 to 6 medium sized yams at 400°F approximately 30 -- 40 minutes or until tender. Split, cool, mash, and place in an oven proof dish.
Mix the strudel topping ingredients and top the mashed yams. Return to the 400°F oven for 20 minutes uncovered.
B-B-Q Zucchini and Summer Squash
2 T white wine vinegar
2 T fresh lemon juice
1 T minced garlic
2 t chopped fresh thyme leaves
1/3 c extra virgin olive oil
1 pound zucchini ( about 3 large) trimmed and sliced diagonally about 1/4 – inch thick
1 pound yellow crookneck squash (about 3 large) trimmed and sliced diagonally about 1/4 – inch thick
Whisk the vinegar, lemon juice and thyme in a large bowl. Salt and pepper to taste. Gradually whisk in the oil. Spoon 3 T of the mix into a small bowl, cover and set aside. Place the veggies into a large bowl and toss to coat, cover and let marinate at room temp for 3 hours or overnight, toss occasionally. Prepare the barbecue for med-high heat. Grill the veggies until they are crisp-tender and brown, turning occasionally for about 8 to 10 minutes. Place veggies on a large platter and drizzle with the reserved marinade. Can be served hot or at room temperature.
Roasted beet and goat cheese dip with chives and thyme
2 med Beets, leaves trimmed
1-tablespoon olive oil
4 sprigs thyme
1/4 t salt and 1/4 t pepper
1-bunch chives chopped fine
1 juice of 1 small lemon
1 loaf Baggett sliced
Wash, clean, and dry beets. Toss beets in mixing bowl with oil, thyme, salt and pepper. Place beets on baking sheet, roast until tender usually about 40 minutes at 400° turn beets several times during baking. Let beets cool. Peal skins from beets and cut into quarters, place into food processor, and pulse until beets are medium chunks. Add all other ingredients along with beets into a bowl toss and serve.
6 medium beets, sliced 1/4 inch-thick
1 red onion sliced thinly
2 sprigs rosemary leaves chopped fine
1 t fresh parsley minced
1 T garlic minced
2 teaspoons olive oil
Place all ingredients in bowl and toss to coat. Place mixture in baking pan and roast in oven for 40 minutes at 400°
Roasted Eggplant and Tomato Stacks
3 large eggplants cut crosswise into 1/2-inch slices
1/4 c kosher salt
Drizzle of Extra virgin olive oil
2 T balsamic vinegar
Black pepper to taste
16 large tomato slices 1/4 in-thick
1 1/2 t minced garlic
1 1/2 lbs. Mozzarella cut into 1/4 slices
In a large bowl toss the eggplant with the kosher salt, place in a colander on top of a large bowl to catch the juices for about 2 hours. Pre heat oven to 450*. Line 2 baking sheets with foil. Rinse and dry eggplant with paper towels. Place eggplant on one pan, in a single layer. Wisk together oil and vinegar. then brush eggplant with oil vinegar, season with salt and pepper. Drizzle oil on the other baking sheet and arrange tomato slices on the pan. Season with salt and pepper and sprinkle with the garlic. Roast the tomato slices 10 to 15 minutes or until just beginning to brown with out turning. Bake the eggplant 20-30 minutes and well browned. Make stacks as follows, eggplant toped with mozzarella and then tomato and top with another slice of eggplant and then a drizzle of oil. Return to oven until mozzarella begins to melt.
Spaghetti with Eggplant, Butternut Squash and Shrimp
1/4 c extra-virgin olive oil
1 large onion chopped
3 large cloves garlic finely chopped
1 butternut squash, peeled, seeded and cut into 1/2 inch pieces (about 5 cups)
2 med size eggplants cut into 1-inch cubes
1 t fresh rosemary chopped
1 T fresh thyme leaves chopped
1 1/4 c dry white wine
2 c vegetable broth
2 lbs. Uncooked large shrimp peeled and deveined
16 oz. Spaghetti or linguine
1/4 c butter
Heat oil in fry pan on medium heat, add onion and garlic and sauté for 3–4 minutes, add the eggplant, squash rosemary and thyme, sauté for 8-10 minutes. Add wine and broth, simmer for about 10 minutes or until squash is tender and liquid is reduced by about half. Add shrimp and simmer about 5 minutes on med-low heat until almost cooked through, salt and pepper to taste. In a large pot of salted and boiling water cook the pasta per package directions. Drain and toss the pasta and squash mixture, adding the butter in large bowl until the liquid slightly thickens and coats the pasta. Serve with a fresh salad and crusty bread.
Zucchini Bake Casserole
3 Medium Zucchinis (yellow or green)
1 can black olives sliced
1-cup fresh or frozen peas
1-cup mushrooms sliced
1 can water chestnuts sliced
2 cans cream of celery soup
1/2 can water Topping mix
1/4 c Parmesan cheese
/4 c grated mixed cheese
Mix casserole ingredients and place in oven proof dish, bake at 350°covered for 30 minutes. Then add topping mix and broil uncovered for 5 minutes or until brown and cheese has melted. Note: chopped broiled chicken can also be added to the casserole, for a full meal, serve with salad and bread.
Stuffed Roasted Peppers
6 green bell peppers; cut off tops and remove seeds
2 T olive oil
1 Cup finely chopped yellow onions
½ Cup finely chopped green bell peppers (you can use the cut off tops if you wish)
½ pound ground beef
½ pound ground pork
2 T minced garlic
¼ Cup finely chopped fresh parsley leaves
¾ t salt
½ t ground black pepper
Pinch Red pepper flakes
2 Cups cooked long or medium grain white rice
8 ounces tomato sauce
Mozzarella cheese – shredded
Preheat the oven to 350 degrees F. In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove the peppers with a slotted spoon and dry on paper towels.
In a large fry pan, sauté the onions and chopped bell peppers in oil, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt black pepper, and pepper flakes. Cook until the meat is browned, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat.
Pour enough water into a baking dish to just cover the bottom, about 1/8 inches deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are tender and the filling is heated through, about 25 to 30 minutes. Top with mozzarella cheese and broil on high heat until cheese is melted and slightly browned.
Remove from the oven and let rest for 10 minutes before serving.
Serve with French bread and fresh garden salad.