Ratatouille

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Ratatouille

Ratatouille

http://allrecipes.com/Recipe/Ratatouille/Detail.aspx?evt19=1

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced into rings
  • 2 cups sliced fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  4. Bake in preheated oven for 45 minutes.
http://www.knowyourfarms.com/ratatouille/

By |July 23rd, 2013|Bell Peppers, Eggplant, Mushrooms, Onions, Zucchini|Comments Off
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Bell Pepper Salsa

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Bell Pepper Salsa

Bell Pepper Salsa

http://www.simplyrecipes.com/recipes/bell_pepper_salsa/

Ingredients

  • 1 large bell pepper, stem and seeds removed, finely chopped
  • 6 green onions, thinly sliced
  • 3 garlic cloves, minced
  • 2 Tbsp chopped arugula, basil, or parsley
  • 1/4 teaspoon red chile flakes
  • 2 Tbsp sherry vinegar or apple cider vinegar
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Combine all ingredients into a small bowl. Serve with steak, carnitas, or carne asada.
http://www.knowyourfarms.com/bell-pepper-salsa/

By |July 15th, 2013|Bell Peppers, Garlic, Onions, recipe|Comments Off
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Tomato Pie

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Tomato Pie

Tomato Pie

http://www.simplyrecipes.com/recipes/tomato_pie/

Ingredients

  • 1 9-inch pie shell (see pie crust recipe for homemade version)
  • 1/2 yellow or red onion, chopped
  • 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
  • 1/4 cup sliced basil (about 8 leaves)*
  • 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
  • 3/4 cup mayonnaise
  • 1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
  • Salt and freshly ground black pepper

Instructions

  1. Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.
  2. Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.
  3. Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
  4. In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.
  5. Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.
http://www.knowyourfarms.com/tomato-pie/

By |July 8th, 2013|Onions, recipe, Recipe Type, Tomatoes|Comments Off
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Roasted Carrots and Potatoes with Onions and Garlic

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Roasted Carrots and Potatoes with Onions and Garlic

Roasted Carrots and Potatoes with Onions and Garlic

http://www.food.com/recipe/carrots-potatoes-roasted-w-onion-and-garlic-87047

Ingredients

  • 5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
  • 4 medium white potatoes, cut into bite-sized chunks
  • 1 medium vidalia onion, cut into eighths
  • 2 cloves garlic, diced
  • 6 tablespoons butter, melted
  • salt & pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
  3. Season generously with salt and pepper, toss.
  4. Cover pan with aluminum foil and bake for 45 minutes.
  5. Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
http://www.knowyourfarms.com/roasted-carrots-and-potatoes-with-onions-and-garlic/

By |June 25th, 2013|Carrots, Garlic, Onions, Potatoes, recipe, Recipe Type, Side Dish|Comments Off
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Cabbage Casserole

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Cabbage Casserole

Cabbage Casserole

http://www.deliciousorchardsnjonline.com/welcome/recipearchive/cabbage-casserole.php

Ingredients

  • 1 medium-size green cabbage, cut into thin wedges
  • 1/2 cup water
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup (3 ounces) shredded Cheddar cheese
  • 1/2 cup mayonnaise
  • 3 tablespoons chili sauce
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper

Instructions

  1. Combine cabbage wedges and water in a large saucepan; cover and cook over medium heat 15 minutes.
  2. Drain well, and place cabbage wedges in a 12x8x2-inch baking dish.
  3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
  4. Cook over low heat 1 minute, stirring constantly.
  5. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  6. Stir in the salt and pepper.
  7. Pour mixture over cabbage, and bake at 375 degrees for 20 minutes.
  8. Combine cheese, mayonnaise, chili sauce, onion, and green pepper; stir well, and spread over cabbage.
  9. Bake at 400 degrees for 20 minutes
http://www.knowyourfarms.com/cabbage-casserole/

By |May 29th, 2013|Cabbage, Casserole, Know Your Farms, Onions, recipe, Recipe Type|Comments Off
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Caramelized Onion, Mushroom, and Bacon Quiche

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Caramelized Onion, Mushroom, and Bacon Quiche

Caramelized Onion, Mushroom, and Bacon Quiche

http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-onion-mushroom-and-bacon-quiche-in-a-pat-in-pan-crust-recipe/index.html

Ingredients

  • 1 recipe Pat-In-Pan pie dough, recipe follows
  • 6 ounces bacon, chopped
  • 3 cups thinly sliced onion
  • 8 ounces thinly sliced button mushrooms
  • 2 teaspoons fresh thyme
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 5 large eggs
  • 4 ounces grated Gruyere

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Prepare the pie dough as directed and press the dough into a 9-inch pie tin, forming a fluted edge. Set aside in the refrigerator as you prepare the quiche.
  3. Set a 12-inch saute pan over medium heat, and add the bacon. Cook the bacon, stirring often, until most of the fat has rendered and the meat is crispy, about 5 to 7 minutes. Remove the bacon from the pan and drain on a paper-lined plate. Add the onions to the pan and cook, stirring occasionally, until the onions are wilted, and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season with the salt and pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the reserved pie tin with the rendered bacon.
  4. In a medium bowl, combine the heavy cream and eggs and whisk until frothy. Pour the cream mixture over the onion mixture, and sprinkle the cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.
    5. For the crust:
  5. 1 1/2 cups all-purpose flour
  6. 1/2 cup oil
  7. 1 teaspoon salt
  8. 2 tablespoons sugar
  9. 2 tablespoons milk
  10. Preheat oven to 400 degrees F.
  11. In a 9-inch pie pan, combine all ingredients and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top. Bake for 10 to 11 minutes or until golden brown.
  12. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-onion-mushroom-and-bacon-quiche-in-a-pat-in-pan-crust-recipe/index.html?oc=linkback
http://www.knowyourfarms.com/caramelized-onion-mushroom-and-bacon-quiche/

By |May 13th, 2013|Bacon, Bread, Breakfast, Entree, Mushrooms, Onions, Recipe Type|Comments Off
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Mushroom Onion Soup Recipe

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Mushroom Onion Soup Recipe

Mushroom Onion Soup Recipe

http://www.tasteofhome.com/Recipes/Mushroom-Onion-Soup

Ingredients

  • 2 cups (8 ounces) fresh mushrooms
  • 3 tablespoons butter
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1/2 teaspoon salt, optional
  • Dash pepper
  • 1/3 cup uncooked long grain rice
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Trim mushroom stems level with the caps; finely chop stems and thinly slice caps.
  2. In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes.
  3. Blend in flour; add broth, salt and pepper.
  4. Cook and stir until mixture comes to a boil. Reduce heat.
  5. Add rice and bay leaf; cover and simmer for 15-20 minutes or until the rice is tender.
  6. Discard bay leaf. Sprinkle with parsley. Yield: 4 servings (about 1-1/2 quarts).
http://www.knowyourfarms.com/mushroom-onion-soup-recipe/

By |May 13th, 2013|Mushrooms, Onions, recipe, Recipe Type, Soup|Comments Off
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