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Bring The Market Home
 The recipes below will help you enjoy the fresh produce in abundance in New York's farmers markets.

For additional recipes, visit http://recipefinder.nal.usda.gov/.

Select an ingredient to see recipes that feature that ingredient:

Apples | Asparagus | Beets | Blueberries | Broccoli | Brussel Sprouts | Carrots | Cauliflower | Celery | Corn | Cucumber | Endive | Kale | Leeks | Lettuce | Peas | Peppers | Potatoes | Pumpkin | Radishes | Rhubarb | Spinach | Squash | Strawberries | Swiss Chard | Swiss Chard | Tomatoes | Zucchini |




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Scalloped Sweet Potatoes
Featured Ingredients:

Ingredients

  • 3 medium sweet potatoes, about 2 1/2 lbs.
  • 1 1/2 cups heavy cream
  • 1 tablespoon thyme, chopped
  • salt and pepper
  • 2 cups shredded gruyere

Instructions

  1. Preheat the oven to 375°F. Spray a 2-quart baking dish lightly with nonstick cooking spray.
  2. Peel the sweet potatoes and cut into rounds about 1/8-inch thick.
  3. Line the bottom of the baking dish with a layer of sweet potatoes. Drizzle about 2 tablespoons of cream over the potatoes. Sprinkle lightly with some of the thyme, then season with salt and pepper. (Go lightly - you will be seasoning each layer.)
  4. Repeat the layers, making 7-10 layers. Pour any remaining cream over the top of the top layer. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue to cook until the potatoes are tender and lightly browned on top, about 30 more minutes.
  5. Remove the potatoes from the oven and sprinkle with the shredded gruyere. Change the oven to the broiler and return the dish to the oven. Bake until the cheese has melted and is bubbling, 3-5 minutes. Let sit for a few minutes before serving.




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Sweet Potato Muffins
Featured Ingredients: sweet potato

For the muffins:
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/3 cup buttermilk
1/3 cup whole milk
1/2 cup sweet potato puree (from 1 baked potato)
1 teaspoon vanilla extract
1 stick unsalted butter, room temperature
3/4 cup brown sugar
2 eggs
 

For the topping:
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 stick unsalted butter, melted

In a medium bowl, combine all purpose flour, baking powder, salt, baking soda and ground nutmeg.  Set aside.

In a large pouring vessel combine whole milk, buttermilk, sweet potato puree and vanilla extract.  Set aside.

In a large bowl, cream unsalted butter and brown sugar with an electric mixer, until fluffy.  Add eggs, one at a time, beating well after each addition.  Alternately mix in dry and wet ingredients into the butter, starting and ending with the dry; mix only until each addition is incorporated, DO NOT OVERMIX.

Coat a muffin pan with nonstick spray and fill muffin cups 1/2 full.  Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

While muffins are baking, in a shallow bowl, combine granulated sugar, ground cinnamon and ground nutmeg.  In a separate bowl, melt 1 stick of unsalted butter.

When the muffins are cool enough to handle, yet still warm, remove muffins from the pan, brush them completely with the melted butter, and roll in the sugar mixture to coat. 

Recipe Courtesy of Cuisine at Home




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Sweet Potato Soup
Featured Ingredients: sweet potato

1 cup mashed sweet potato

1/2 cup Chicken Broth (or substitute vegetable broth)  

1/2 cup milk

Add to taste

* orange zest (a pinch)
* salt (3 pinches)
* chipotle powder (1/2 tsp)

Garnish:
2-3 tortilla chips, crushed (I used red, spicy jalapeno chips!)
dash of seasoned chili salt

Directions:

1. Preheat oven to 400 degrees.
2. Bake your sweet potato until tender.
3. Remove potato skin, add to blender along with the broth and milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
4. Serve with garnish over top.




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Maple Glazed Roasted Carrots
Featured Ingredients: carrots

1 lb carrots, peeled and cut on the diagonal into same size pieces
1 T olive oil
1 T maple syrup
salt and fresh-ground black pepper to taste

3 tablespoons extra virgin olive oil

2 pounds peeled carrots, cut into 1 inch pieces

1 large onion, thinly sliced

2 tablespoons minced garlic

1 sprig of fresh thyme

1 sprig of fresh rosemary

32 ounces chicken broth

2 strips precooked bacon

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon hot sauce

 




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Carmelized Onions Tarts with Apples
Featured Ingredients: Onions, apples

4 large sweet onions

3 tsps beef bouillon ganules 

4 Tbsp butter

½ tsp dried thyme

¼ tsp pepper

4 tsp white wine or beef broth

1.      With a sharp knife, carefully remove a 1-in. core from the center of each onion. Cut each onion into four wedges to within 1/2 in. of root end.

2.      Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Place bouillon in the centers of onions; top with butter, thyme, salt and pepper. Drizzle with wine if desired. Fold foil around onions and seal tightly.

3.      Prepare grill for indirect heat. Grill onions, covered, over indirect medium heat for 35-40 minutes or until tender. Open foil carefully to allow steam to escape.




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Grilled Sweet Corn
Featured Ingredients: Sweet corn

There are three basic techniques for grilled corn, and all will produce a different result, whichever you choose, all will be delicious.

The methods are:

  1. corn cooked in their shucks
  2. corn cooked in just the inner silk
  3. naked corn on the grill

The first two methods require a bit of soaking before hand, to save the "skin" from premature burning, about a half an hour is enough.

1. Corn Cooked in Their Shucks

For the first method, after you have soaked the cobs, just toss them onto your preheated BBQ, and after about 15 minutes of closed lid cooking they will be done. This is the most effortless method, and will always produce a great cob of corn; but it won't be noticeably BBQ'd. The ears in effect simply steam inside the outer layer and the end result is not that drastically different to a boiled or steamed cob of corn.

2. Corn Cooked in the Inner Shuck

The second method also requires a soaking, but for these cobs, you've peeled off the outer layer, leaving only the inner silk as a coating. These will require a little more attention on the grill, and will need to be turned occasionally to avoid burning. These should also be cooked with the BBQ lid down. This method will protect the corn from the direct heat of the grill, but will allow some of that smoky heat through for direct contact with the corn. The corn will end up a touch blackened and smoky sweet

3. Naked Corn on the Grill

The last method has you completely shuck the corn, and simply grill the exposed corn directly over the heat of the grill. This method requires the most attention, and will result in a more blackened cob of corn. This blackening in not a bad thing, and as long as you are vigilant, and turn often, this corn will taste nutty, smoky sweet. You should keep the lid down, but will need to keep turning the corn about every minute or so.




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Sweet Corn and Tomato Salad
Featured Ingredients: sweet corn, tomato

  • 6 ears yellow or white sweet corn, husked
  • 1-1/2 pounds Roma tomatoes, diced
  • 3/4 cup red or sweet white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup extra-virgin olive oil
  • 1 Tablespoon red wine vinegar
  • Salt and pepper to taste
  1. Bring a large pot of water to boil over high heat. Add corn; cook for 5 minutes; drain. Cool corn to room temperature.
  2. Cut kernels from cobs and place in a large bowl. Add tomatoes, onion, cilantro, oil, and vinegar. Toss lightly until well blended. Season with salt and pepper.
  3. Cover and chill for one hour to overnight.



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Swiss Chard Roll Ups
Featured Ingredients: Swiss Chard

12 medium to large leaves Swiss chard (red or green), rinsed well; cut out the thickest part of stem (about 1/3 of the way up from the bottom of the leaf)
4 to 5 ounces sliced or shredded part-skim, low-moisture mozzarella
12 teaspoons tomato paste
6 small tomatoes (or 3 large), quartered
About a teaspoon Mrs. Dash Garlic & Herb salt-free seasoning (or whatever seasoning you like)
Salt to taste (optional)


Place 4 leaves (still fairly wet from being rinsed) on a microwave-safe plate and microwave on HIGH for about 25 seconds.

Lay the leaves face-down on a nonstick jellyroll sheet (or similar) with stems lined up from north to south. Lay 1/4 ounce of cheese in the center, in a 2-inch long rectangle, from north to south. Spread 1 teaspoon of the tomato paste over the cheese, then top with 2 quarters (if using small tomatoes) and sprinkle about 1/16 teaspoon of the Mrs. Dash over the tomato filling.

Fold north and south ends of leaf over the filling, then fold in the sides to create a burrito-like wrap. Place on jellyroll pan, stem side up. Repeat with remaining leaves and filling. Preheat oven to broil.

Broil, with pan about 6 inches from the flame, for 2 minutes. Flip wraps over, and broil other side 2 minutes more. Sprinkle salt over the top, if desired.




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Swiss Chard and Grilled Chicken Salad
Featured Ingredients: Swiss Chard

½ lb boneless skinless chicken breasts cut into cubes

 salt & pepper

 1 T olive oil

1 bunch of Rainbow or Red Swiss Chard, washed and woody stems removed

1/3 c dried cranberries

¼ c toasted walnuts

2 oz goat cheese crumbled

¼ c balsamic vinaigrette

2 cucumbers, sliced
3 Tbsp Sour Cream
2 Tbsp Salad dressing or mayo
Italian Dressing
1 sweet onion, sliced
Salt and pepper to taste
garlic salt to taste



Mix together sour cream and salad dressing. Thin with Italian dressing. Salt, pepper and garlic salt to taste. Add cucumbers and onion. Chill and serve.




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Spinach Salad with Mandarin Oranges
Featured Ingredients: Spinach

6 - 8 C fresh spinach

1 C mandarin oranges, drained

1/2 sliced red onions

1/2 chopped walnutes

1/4 C olive oil

1/4 C red wine vinegar

2 TBSP sugar

1/4 tsp each, salt and pepper

Mix spinach, mandarin oranges, onions and nuts in a bowl. Mix remaining ingredients in a separate bowl. Whisk until salt and sugar dissolves. Pour over salad and toss just before serving.

 




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Spinach Lasagna
Featured Ingredients: asparagus, spinach

20 lasagna noodles

2 Tbsp olive oil

1 Tbsp minced garlic

2 C fresh spinach

3 C ricotta Cheese

2/3 C grated Romano Cheese

1 tsp salt

1 tsp dried oregano

1 tsp dried basil or 1 Tbsp fresh, chopped basil

1/2 tsp black pepper

1 egg

3 C shredded mozzarella cheese

3 C tomato sauce

1 C Parmesan cheese

Preheat over to 350 Degrees.

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente. Drain.

Boil spinach for 5 minutes. Drain then squeeze out the excess liquid. Chop the cooked spinach.

Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, garlic, pepper and egg in a bowl. Mix well. Lay a single layer of lasagna noodles in bottom of a 9x13 baking dish. Spread one third of th echeese/spinach mixture over noodles. Springle 1 C mozzerella cheese and 1/3 C Parmesan cheese on top. Spread 1 C tomato sauce over cheese. Repeat layering 2 times.

Cover dish with aluminum foil and bake in a preheated overn for 1 hour. Cool 15 minutes before serving.




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Asparagus and Cilantro Soup
Featured Ingredients: Asparagus, herbs

1 Tbsp Olive oil

1 lg onion, coarsely chopped

3 stalks celery, coarsely chopped

3 garlic cloves, chopped

1 small potato, peeled and coarsely chopped

1 Tbsp chopped fresh basil

2 tsp chopped fresh oregano

1 tsp ground cumin

6 C vegetable or chicken stock

2 lbs asparagus, cut into 1 inch pieces

1 Tbsp soy sauce

2 tsp sea salt

1/8 tsp ground black pepper

1/2 C finely choppped cilantro

 

Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery and garlic; saute for 8 minutes, or until the onion is translucent. Stir in the potato, basil, oregano and cumin.

Add the stock and bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer; stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus stalks and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.

Using a blender, work in small batches to puree the soup until smooth. Stir in the soy sauce, salt and pepper. Return the soup to a simmer and then stir in the cilantro.

 




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Spinach, Asparagus and Strawberry Salad
Featured Ingredients: asparagus, spinach, strawberries

3 Tbsp olive oil

1 lb asparagus, cut into 1 inch pieces

1/4 tsp salt

2 Tbsp vinegar (balsamic, raspberry or your choice)

8 oz spinach leaves, rinsed

8 oz strawberries, rinsed, hulled and sliced

1/2 C toasted walnuts, chopped

 

Pour 1 Tbsp olive oil in 12 by 15 inch baking pan; add asparagus pieces, sprinkle with salt, mix to coat. Spread in single layer and bake at 400 degrees, stirring often, for 15 - 20 minutes. Let cool.

In a large bowl, combine vinegar, 2 Tbsp olive oil. Add spinach, strawberries, walnuts and cooled asparagus. Mix to coat. Add salt and pepper to taste.

Recipe Courtesy of yummly.com




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Roasted Beet Crostini
Featured Ingredients: beets, garlic

1 bunch beets with greens attached

16 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal

 2 tablespoons extra-virgin olive oil, divided

 6 cloves garlic, minced

 1 tablespoon sherry vinegar or red-wine vinegar

 2 tablespoons water

 1/4 teaspoon salt

 4 ounces creamy goat cheese

1/4 teaspoon freshly ground pepper


1. Preheat oven to 400ºF.

 2. Trim greens from beets, reserving stems and greens. Place beets in a baking pan, cover with foil, and roast until very tender when pierced with knife, 45 minutes to 1-1/2 hours, depending on size of beets. Uncover and let cool. Reduce oven temperature to 350°.

3. While beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning slices over once halfway through, until toasted but not browned, about 14 minutes.

4. Thinly slice beet green stems and finely chop leaves; keep stems and leaves separate. Heat 1 tablespoon oil in large skillet over medium heat. Add stems and cook, stirring occasionally, until tender, about 3 minutes. Add remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add greens, vinegar and water and cook, stirring occasionally, until greens are tender and liquid has evaporated, 4-5 minutes. Stir in salt and remove from heat.

5. Peel cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve remaining beets for another use).

 




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Beet Salad
Featured Ingredients: Beets

4 medium beets
4 to 6 ounces baby greens, or more as desired
1/3 cup chopped walnuts, or more, as desired
1 tablespoon olive oil or
1 tablespoon lemon juice or balsamic vinegar, or to taste
2 tablespoons minced fresh dill, optional


Leave on an inch of the beets’ stalks, and place in a deep casserole dish with about 2 inches of water. Cover and microwave for 8 minutes. Check the beets (they should be easily pierced with a knife, but still firm), and if necessary, microwave them a bit longer. When they are cool enough to handle, peel them, cut in half, and then into 1/4-inch slices.

Add chopped walnuts. Combine all other ingredients and mix well. Pour over beets and walnuts. Allow to marinate for 1 – 2 hours before serving cold.

 

 




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Cheese Stuffed Peppers
Featured Ingredients: peppers

6 Pablano peppers (you can substitute sweet Italian frying peppers)

12 slices of provolone cheese

1 can tomato sauce

 

Hollow out peppers. Roll 2 slices of provolone into long cylindrical shape. Press cheese into hollowed out peppers. Place in baking dish and cover with tomato sauce.

Bake at 350 degrees for 30 – 45 minutes. Serve with crusty bread.




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Stuffed Cherry Peppers
Featured Ingredients: Peppers, garlic

Cherry peppers

Provolone Cheese, thinly sliced

Prosciutto, thinly sliced

Garlic, finely chopped

Hollow out the cherry peppers using a melon baller. Layer provolone and prosciutto and roll. Slice cheese and prosciutto rolls into 1 – 1 ½ inch thick slices. Stuff rolls into cherry peppers. Place in a single layer in a serving dish. Sprinkle chopped garlic over peppers.

Dressing:

Equal parts olive oil, wine vinegar and water. Add oregano, salt and pepper to taste. Whisk until well mixed and pour over peppers. Place in refrigerator for at least 2 hours to allow flavors to blend. Serve chilled.




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Brunch Stuffed Peppers
Featured Ingredients: peppers

 

4 yellow bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F.

Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.

In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.


Recipe Courtesy of Paula Deen




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Baked Confetti Peppers
Featured Ingredients: peppers, corn, onion

2 large sweet peppers

1 small zucchini – cut into small pieces

½ sweet onion – chopped

2 cups corn

1 tomato – diced

1 cup taco sauce

1 cup jack cheese - shredded

 

Prepare:

 

Coat the bottom of a shallow baking dish with ¼ cup of taco sauce.

Slice each pepper in half lengthwise.  Clean out the seeds and pulp inside. Place peppers in shallow baking dish.

In skillet with 2 tablespoons of olive oil, over medium heat, sauté onions and zucchini just until lightly browned. Do not overcook.  Add corn and cook for another minute. Remove from heat.  Add diced tomatoes to the mixture and stir.

Spoon the mixture into pepper halves.  Top each pepper with approximately 2 tablespoons of taco sauce.  Sprinkle shredded cheese on top. Cover the dish and bake in 350 degree oven for 20-30 minutes. 

Serves 4




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Marinated Roasted Peppers
Featured Ingredients: Peppers

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 1/2 cloves garlic, sliced

1 tablespoon balsamic vinegar

1/4 cup extra virgin olive oil

1/2 teaspoon chopped fresh basil

1/2 teaspoon chopped fresh parsley

salt and pepper to taste

 

1.   Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.

2.   Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.

3.   Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.




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German Style Green Beans
Featured Ingredients: snap beans

1 pound fresh green or wax beans

4 to 6 slices bacon

1 onion, chopped

1 tablespoon granulated sugar

1/4 cup cider vinegar

salt and pepper to taste

 

Cook fresh beans in a little salted water just until tender. Drain beans; reserve about 3/4 cup of the cooking liquid.

In deep frying pan, sauté bacon with onion until bacon is cooked and onion has lightly browned. Remove bacon and cut into very small pieces.  Add bean liquid to frying pan and cook until liquid has reduced to 1/4 cup. Add sugar, and vinegar, stirring to dissolve.  Add bacon and beans. Heat through and season with salt and pepper to taste. Serves 4.




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Green Beans with Cherry Tomatoes and Basil
Featured Ingredients: green beans, cherry tomatoes, basil

1 1/2 pounds green beans
1 1/2 cups water
1/4 cup butter
1 tablespoon granulated sugar
3/4 teaspoon garlic salt
1/8 teaspoon coarse sea salt
1/4 teaspoons coarsely-ground black pepper
5 to 6 leaves of sweet basil leaves, torn into pieces
2 cups halved red and yellow cherry tomatoes

Wash beans thoroughly in clear, cool water and then trim ends (if the beans are large, cut in half).
 
In a large saucepan over medium-high heat, bring water to a gentle boil. Add trimmed green beans and cook, uncovered, approximately 8 to 9 minutes or cook to your preference. Remove from heat and drain. NOTE: The beans will continue to cook after you remove them from the heat source. Either take them out just before they are cooked the way you like or plunge them in ice water immediately to stop the cooking process.

In a non-stick sauté pan melt the butter; stir in sugar, garlic salt, salt, pepper, and basil. Add cherry tomatoes and stir gently. Add cooked green beans, tossing gently, and serve.




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Fresh Pea Soup
Featured Ingredients: Peas

1 onion, chopped

1 potato, chopped

3 1/2 C water

1 - 2 tsp salt (to taste)

3 C peas.

 

In large saucepan, saute onion in 1 Tbsp olive oil until golden, 7-10 minutes.

Add potatoes, water and salt and cook over medium heat until soft, 10-15 minutes.

Add peas and cook until bright green. Puree in blender or food processor. Taste and adjust seasoning. Serve warm. Optional garnish: a dollop of sour cream or plain yogurt in each bowl, or a sprinkle of chopped fresh dill or parsley.

 

Recipe Courtesy of Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert




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Red Onion & Snap Pea Salad
Featured Ingredients: Sugar Snap peas, onions, lettuce

2 C Torn romaine lettuce

1 1/2 C thinly sliced bok choy leaves and stems

1 1/2 C sugar snap peas, stringed, and, if desired, blanched

1/2 C thinly sliced red onion

1/2 C feta or blue cheese, crumbled

1/3 C olive oil

3 Tbsp white wine vinegar

1 Tbsp lemon juice

1/4 tsp hot pepper sauce

1/4 tsp salt

 

Place lettuce, bok choy, peas, onions and cheese in a large bowl. Toss to mix.

Place oil, vinegar, juice, pepper sauce and salt in a jar with tight fitting lid. Shake well.

Pour dressing over salad. Toss and serve immediately.

Recipe Courtesy of Farm Fresh Recipes, by Janet Majure, Growing for Market




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Roasted Potatoes and Asparagus
Featured Ingredients: potatoes, asparagus, garlic

Preheat oven to 425 degrees.

In a large bowl, combine potatoes, garlic and salt. Pour oil over the top and toss to coat.

Spread potato mixture in a roasting pan and roast for 25 minutes, stirring once.

Cut asparagus into 2” pieces.

Add asparagus to potatoes, toss gently. Bake for 15 minutes or until vegetables are soft when tested with a fork.

Recipe Courtesy of NYS Farmers Market Nutrition Program




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Cold Asparagus Salad with Feta
Featured Ingredients: asparagus, spinach, herbs

1/2 C Balsamic vinegar

2 - 3 Tbsp olive oil

3/4 lb asparagus - cut into 1 inch pieces, cooked and drained

1 (4 oz) container crumbled feta

1 large tomato, diced

1 green onion, diced

2 - 3 C baby spinach

2 Tbsp chopped cilantro

salt and pepper to taste

 

Whisk together the Balsamic vinegar and olive oil in the bottom of a salad bow. Add the asparagus, feta, tomato, green onion, spinach and cilantro to the bowl with the dressing: toss to coat. Cover and refrigerate for 1 hour before serving.

 




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Lemon-Marinated Brussels Sprouts with Parsley and Shallots
Featured Ingredients: Brussel sprouts, shallots, garlic

2 lbs Brussel sprouts

3/4 C Olive oil

2 lemons, juiced

2 large shallots, peeled and sliced

1/2 C fresh parsley, finely chopped

4 large cloves garlic, minced

Salt and freshly ground pepper to taste

Clean Brussel sprouts and trim off bottom 1/4 inch of their core, removing any loose leaves. Pierce their cores with a small paring knife.

Fill a large bowl with cold water and set it aside. Bring an inch of walted water to boil in a large pot. Add the sprouts and cover. Cook for 2-3 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments, then drain again.

Cut the sprouts in half and put in a large bowl. Season to taste with salt andpepper, then toss them with lemon zest, shallots, parsley and minced garlic.

Make the dressing:

Whick olive oil and lemon juice together until thick and pale yellow. Pour dressing ove sprouts and toss. Refrigerate for at least one hour. these are most flavorful after a day of cooking.




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Roasted Brussels Sprouts with Bacon, Apples and Onions
Featured Ingredients: Brussels sprouts

1 lb Brussels sprouts

6 slices bacon

1 medium onion, chopped

1 tart, crisp apple, peeled, cored, loosely chopped

3 Tbsp brown sugar

2 Tbsp balsamic vinegar

1/2 C dry white wine

1 Tbsp Dijon mustard

Olive oil

salt to taste

Hot sauce to taste

Preheat oven to 325 degrees.

Trim root ends of sprouts, remove dried outer leaves and cut each sprout in half. Toss with a tablespoon of olive oil and roast uncovered in oven about 25 minutes, stirring occasionally. Remove when the sprouts are cooked through and starting to brown and char along edges.

In a pan large enough to contain all ingredients, saute bacon until just starting to crisp at edges and remove to drain on paper towel. Pour all but 1 Tbsp of bacon grease frompan and discard. Add onions and apples, lower the heat to medium and saute, stirring occasionally, until starting to turn soft, about 5-6 minutes. Stir in sugar, wine and vinegar, raise the heat to medium high and cook, stirring, several minutes until the liquid is reduced to a syrup. Remove from heat and stir in mustard.

Chop the bacon and add to pan, then add the sprouts to the pan and stir and toss to combine. Add salt and hot sauce to taste.




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Slow-cooked Cabbage Rolls
Featured Ingredients: cabbage

1 large green cabbage

1 lb. ground beef

1/2 C long grain rice, uncooked

2 medium eggs

1 yellow onion, chopped

4 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

dash of hot sauce

2 large tomatoes, chopped

1 16 oz can tomato sauce

1 white onion, diced

2 Tbsp fresh parsley, chopped

juice of 1 lemon

salt and pepper to taste

1/3 C brown sugar

 

Lay your cabbage on its side and with a sharp knife, cut out the whole core. This process frees up the leaves. Put the whole cabbage in a large pot of simmering water. As the outer leaves soften, gently remove them, one at a time. Lay them out flat to cool. You will need 8 large leaves with no tears. Continue to remove all the remaining leaves and set them aside. Cut off any thick bottoms.

Mix together the ground beef, rice, eggs, fine chopped yellow onion, garlic, salt and pepper, and hot sauce. Adjust seasonings as necessary for your taste. Divide the mixture into 8 equal portions. Place one portion on each cabbage leaf. Turn in the sides and roll up. Do not roll too tightly as this will expand. Chop up any remaining leaves and place in the bottom of a large baking dish or pan.

Make your sauce by combining all the remaining ingredients (tomatoes, tomato sauce, white onion, parsley, lemon juice, salt and pepper to taste) in a heavy saucepan. Set oven to 350 degrees. Simmer sauce gently for 10 minutes. Pour abut 1 cup of the sauce mixture over the chopped leanves and then lay out the cabbage rolls side by side on the sauce. Pour the remaining sauce over the cabbage rolls. Sprinkle with brown sugar. Cover and bake for one hour.

Lower oven temperature to 300 degrees and bake for an additional two hours. Watch the rolls carefully and do not let the tops dry out. Add extra sauce if necessary. After removing from the oven, let stand for 10 minutes before serving.




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Cheesy Cabbage Casserole
Featured Ingredients: cabbage

4 slices Bacon

1 large onion

6 C finely shredded cabbage

3 ounces cream cheese, cut into small chunks

1 C sour cream

salt and pepper to taste

1 1/2 C shredded cheese (sharp cheddar, gouda or cheese of your choice)

2 Tbsp bread crumbs

 

Preheat oven to 375 degrees.

In a large pot, fry bacon until crisp. Drain it on paper towels. Add onion to the pot and brown for a few minutes. Add cabbage to the pot and stir. Cover the pot and cook cabbage until it is wilted, but still crisp. Stir in cream cheese until melted. Add sour cream and salt and pepper to taste.

Pour cabbage mixture into a buttered casserole dish. Top with cheese, bacon and bread crumbs. Bake 20 - 30 minutes, until golden and bubbly.




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Grilled Eggplant
Featured Ingredients: eggplant

1 Medium to large eggplant

1/2 C (+/-) olive oil

1/4 C red wine (optional)

Seasoning as you please:

  • dill
  • basil
  • oregano
  • black pepper
  • onion powder
  • celery seed
  • salt

Take a shallow pan or dish (even a cookie sheet will do, so long as it has sides on it) and pour Olive Oil, red wine and seasoning into it. Mix seasoning so that it is evenly distributed. Cut eggplant into slices 3/4 to 1 inch thick and place in pan to soak up oil. After 5 minutes, turn the slices so they absorb as much liquid as possible, adding oil if necessary.

Place on grill over medium - medium low heat. Allow 3-5 minutes a side until eggplant becomes tender. Serve with a dipping sauce, sprinkle with Parmesan cheese or plain.




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Eggplant Parmesan
Featured Ingredients: eggplant

4 C tomato/spaghetti sauce

2 medium eggplants, cut lengthwise into 1/4" slices

4 C shredded mozzarella cheese

1 C grated parmesan cheese

1/2 C flour

1/2 C seasoned bread crumbs

4 eggs

oil

salt

parsley (for garnish)

Salt eggplant slices and place them in a colander in sink or over a plate for about 30 minutes. This will cause the eggplant to release some of its bitter juices. After 30 minutes, rinse off any extra salt on the eggplant slices under cold tap water and blot dru with a paper towel.

Preheat oven to 350 degrees. Heat approximately 1/4 inch of oil in a pan. Combine the flour and breadcrumbs in one bowl. Beat the eggs in another bowl. Next, coat each eggplant slice with the beaten eggs and mix in the flour/breadcrumb mixture. Place each slice carefully into the oil and fry until lightly browned, about 10 seconds on each side. Remove using tongs and drain on paper towels.

In a baking dish, lay down 4 large eggplant slices. Add 1/4 C of tomato sauce on top of each slice. Sprinkle 1/4 C of mozzarella cheese and 1/8 C of parmesan cheese on top of each slice and top with another eggplant slice. Repeat these steps until you have 4 individual stacks of eggplant. Each stack should be topped with the remaining tomato sause and mozzerlla and parmesan cheeses.

Bake in oven until the mozzarella cheese has melted, approximately 20 - 30 minutes. Garnish with chopped parsley and serve.




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Chickpea and Corn Patties
Featured Ingredients: corn, onion

1 1/2 C fresh corn kernels (3 ears)

1 C Chopped onion

1/4 tsp dried thyme

1 19 oz can chickpeas (garbanzo beans), rinsed and drained

1/2 C fresh breadcrumbs

3 Tbsp cornmeal, divided

1/2 tsp salt

1/4 tsp ground pepper

cooking spray

Heat i Tbsp oil in a large nonstick skillet over medium high heat. Add corn, onion, thyme; saute 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2 Tbsp cornmeal, salt and pepper ina food processor or blender. Pulse 2 times or until combined but still chunky.

Divide chickpea mixture into 4 equal portions, shaping each into a 1/2 inch thick patty; put patties in 1 Tbsp cornmeal. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.




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Grilled Corn Salad
Featured Ingredients: Corn

4 ears of corn

1 large red bell pepper

1 long zucchini, sliced in half lengthwise

1/2 C chopped red onion

1/2 C chopped cilantro

1 serrano chili pepper, seeded and minced

1 tsp cumin

1/4 C feta

2 Tbsp olive oil

2 Tbsp cider vinegar or lime juice

Salt and freshly ground pepper to taste

 

Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place corn (still in their husks) and red bell pepper directly on grill grates. Cover grill.

Turn corn occasionally, so that every part of the husk is blackened. Turn red bell pepper occasionally until the skin has blistered up all around – about 15 – 20 minutes.

For the last 4 minutes, rub olive oil over the zucchini pieces and place them directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.

Let the corn cool down for a few minutes and pull back the husks. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob as you work your way around the cob.

Once the bell pepper has cooled, remove the outer peel. Cut open the pepper and remove the seeds and stem. Chop the bell pepper into small pieces. Slice the slightly browned zucchini again, lengthwise, and chop into small pieces.

Place grilled corn, bell pepper, zucchini, red onion, cilantro, and Serrano pepper into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and cheese. Mix gently. Salt and pepper to taste.

 




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Wilted Lettuce Salad
Featured Ingredients: Lettuce

1 head leaf lettuce

5 slices bacon

1 tsp sugar

1/2 C vinegar

1/4 C water

Fry bacon until crispy. Remove from pan and set aside. Add sugar, vinegar and water to the hot bacon grease in the frying pan. Cook over low heat, scrapping bottom of pan to loosen browned bacon bits. While heating through, crumble bacon.

Shred lettuce into a bowl. When dressing is heated through, pour over lettuce, stirring to evenly coat and wilt lettuce. Garnish with crumbled bacon and serve immediately.




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Seven Layer Salad
Featured Ingredients: Lettuce, Celery, Carrots, Peas

1 head lettuce torn into pieces

3 - 4 stalks celery, finely chopped

1/2 C onion, finely chopped (optional)

1/2 C shredded carrots

1 1/2 C fresh or frozen peas

1 1/2 C mayonnaise, add 2 tsp sugar

1 C cheddar cheese, shredded

Optional: 4 - 7 slices bacon, cooked and crumbled.

Layer first five ingredients in large serving bowl. Stir sugar into mayonnaise and spread over top of salad.

Cover and refrigerate overnight.

Before serving, sprinkle with cheese and bacon, if desired.




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Oven Roasted Cauliflower with Rosemary and Garlic
Featured Ingredients: Cauliflower

2 tsp fresh rosemary, stems removed and chopped

4 tsp olive oil

6 medium cloves garlic, minced

1/2 tsp salt

1/4 tsp each: sugar and ground black pepper

1/2 tsp balsamic vinegar

3 1/2 Cups chopped cauliflower, cut into bite sized pieces

Preheat the oven to 400 degrees. Place everything but the cauliflower in a large bowl and stir to mix. Next, add the cauliflower and combine well with the seasonings using a rubber spatula. You can allow the mix to marinate for up to 2-24 hours (refrigerated in an airtight container.)

Spread the mixture onto a large ungreased cookie sheet, using a rubber spatula to scrape all the herbs and spices onto the cauliflower. Bake for about 15 minutes.

Turn the cauliflower over with a heat-proof spatula and bake for another 10-15 minutes, or until lightly browned and very tender. Remove and serve.




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Salsa
Featured Ingredients: Peppers, Tomatoes, Onions

Jalapeno peppers, to taste

1 Cup cilantro

1 tsp. olive oil

1 Tbsp. granulated garlic

1 1/2 tsp oregano

2 tsp ground cumin

2 tsp ground white pepper

1 tsp salt

1 lb. whole, peeled tomatoes

1/2 cup fine chopped onion

1/2 cup fine chopped sweet peppers

Combine jalapenos, cilantro, and oil in blender and blend until well chopped. Add next five ingredients to blender and mix on low speek. Pour into large bowl. Break up tomatoes, do not over chop. Add to pureed chili mixture along with tomato puree, onion and sweet pepper.




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Fresh Tomato Gazpacho
Featured Ingredients: Tomatoes, Cucumber, Peppers

6 ripe tomatoes

1 1/2 cup tomato juice

1 garlic clove, minced

2 Tbsp olive oil

1 Tbsp white wine vinegar

1 1/2 tsp. sugar

1/2 tsp dried oregano

6 scallions, thinly sliced

1/4 cup finely chopped celery

1/4 cup finely chopped cucumber

2 jalapenos, seeded and minced

croutons

1 cup avocado, diced

1 green bell pepper, seeded and chopped

2 Tbsp cilantro

Lime wedges

Sour cream (Optional)

Seed and finely chop 1 tomatoe; reserve. Coarsely chop remaining 5 tomatoes. Combine 1/2 tomations, 3/4 cup tomatioe juice and garlic in a blender; process until smooth. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.

Whisk lime juice, oil, vinegar, salt, sugar and oregano into tomato mixture. Stir in reserved finely chopped tomato, green onions, celery, cucumber and jalapenos. Refrigerate soup, covered, at least 4 - 24 hours to blend flavors.

When ready to serve, stir soup will; ladle into chilled bowls. Top with croutons, avocado chunks, gell pepper, cilantro and sour cream.




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Fried Green Tomatoes
Featured Ingredients: Tomatoes

4 green tomatoes*

3 eggs

1/2 cup milk

2 cups flour

1 cup coarse yellow corn meal

1 Tbsp black pepper

1 Tbsp salt

1 Tbsp garlic powder

vegetable oil

salsa (optional)

*Make sure the green tomatoes are full-sized, but not yet ripened (should be light green to whitish color and completely hard).

Wash the green tomatoes, remove stems and cut into rounds of about 1/4 to 1/2 inch thickness. The thinner the slices, the crispier they will be; the thicker slices maintain more of the tart green tomato taste.

Beat eggs in a small bowl with the milk. In a separate shallow bowl, mix the flour and cornmeal. Then add the ground black pepper, salt and garlic powder. Mix well.

Dip each green tomato slice in the egg-milk mixture until fully submerged, then pull them out and coat them with the flour mixture; set aside on a plate.

Fill the bottom of a heavy skillet with about 3/4 inch frying oil and heat it over medium-high heat until a little flour dropped in sizzles and bubbles. Carefully place the breaded green tomato slices into the oil. Fry the slices, rotate and flip them, until both sides are golden brown. When done, remove each slice and place on paper towels to soak up excess oil.

Serve with salsa.




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Summer Squash Vegetable Medley
Featured Ingredients: Zucchini, Squash

2 yellow squash, sliced

2 zucchini, sliced

1 green bell pepper, seeded and sliced

2 small tomatoes, peeled and diced

1 small yellow onion, diced

1 clove of garlic, minced

olive oil

1/4 cup grated jack cheese

2 Tbsp fresh basil, chopped

salt and pepper to taste

Put onion, garlic, squash and bell pepper into a large saucepan with 2 Tbsp olive oil. Put on high heat and brown the vegetables slightly. Add chopped basil and mix. When vegetables are slightly browned, remove from heat. Add grated cheese and cover the pan.

In a separate pan, add 1/2 Tbsp oil and heat over medium-high. Add the tomatoes and cook for about 5 minutes, sitrring occasionally. Allow some of the juice from the tomatoes to evaporate. After 5 minutes, add the tomatoes to the rest of the vegetable mix and stir. Salt and pepper as needed.




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Greek Baked Squash Omlette
Featured Ingredients: Zucchini, Leeks

2 Tbsp olive oil

1 medium yellow onion, diced

1 leek, white and light green parts chopped

2 garlic cloves, minced

2 zucchini, cut in 1/4 inch half slices

salt and pepper to taste

1/4 cup chopped fresh dill

2 Tbsp chopped fresh mint

8 eggs

1/2 cup Greek style yogurt

1/4 cup grated parmesan cheese

Preheat the oven to 350. Heat 1 Tbsp oil over medium heat in large skillet. Add the onion and leek and cook, stirring, until tender, about 3 - 5 minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the zucchini. Cook, stirring until tender, about 8 minutes. SEason to taste with salt and pepper. Stir in the dill and mint. Remove from heat.

Place the remaining tablespoon of oil in 2 quart casserole dish and brush sides of dish with oil. Place in oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and pepper. Whisk in the yogurt and Parmesan. Stir in the zucchini mixture.

Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving.




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Zucchini-Pepper Mock Lasagna
Featured Ingredients: Zucchini

1 large (or two small) yellow or green squash

1 large sweet pepper

1 small onion

1/2 cup mushrooms

1 Tbsp olive oil

3 Tbsp parmesan cheese

1/2 cup mozzarella cheese

1/2 tsp black pepper

1/2 tsp dill

1/2 tsp oregano

1 Tbsp white wine (optional)

Preheat oven to 325. Prepare a small casserole or baking dish by pouring the 1 Tbsp of olive oil and lining the bottom. Set aside.

Thinly slice (1/4 inch or less) the onion, mushrooms and pepper and place in a fry pan. Allow to simmer until veggies are soft, about 7 - 10 minutes. Remove fom heat and add spice.

Thinly slice the zucchini (or yellow squash) lengthwise. IF you have a "mandolin" slicer it is best. But careful hand slicing will result in paper thin slices. Using the pan, layer zucchini, pepper/onion mix, mushrooms and mozzeralla cheese. When all the vegetables are added, pour in wine and top with parmesan cheese.

Place in center of oven for 15 - 20 minutes, or until cheese has melted. Add a sprinkling of nuts and parsley to the top for texture and color (if desired).




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Rhubarb Pudding
Featured Ingredients: Rhubarb

4 cups rhubarb, cut up

1 cup sugar

1 3oz. package cherry jello

1 white or yellow cake mix

2 cups cold water

Layer ingredients in cake pan in order given. Pour water over the top and bake at 350 degrees for 30 - 35 minutes. When ready to serve, top with whipped cream.




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Greens with Warm Bacon Dressing
Featured Ingredients: Spinach, Swiss Chard, Beet Greens, Endive

4 slices bacon

1/2 cup sugar

1/2 tsp. salt, optional

1 egg, beaten

1/4 cup vinegar

1 Tbsp. Cornstarch

1 cup water

Fresh greens - spinach, beat greens, swiss chard, endive - washed and drained. Swiss chard and beet greens    should be cooked, others can be raw.

Fry bacon until srisp. Remove bacon strips, drain on paper towel, and reserve bacon drippings. In small saucepan, combine sugar, salt and cornstarch. Add beaten egg and vinegar, mix well. Cook and stir until slightly thick. Add water, crumbled bacon and reserved bacon drippings. Cook to thickness desired. (Extra sugar or vinegar may be added to taste.) Serve dressing over greens and serve warm.




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Asparagus and Chicken Delight
Featured Ingredients: Asparagus

1 lb. boned and skinned chicken breast halves

1/2 cup chicken brothsalt and pepper to taste

1/2 lb. fresh asparagus, trimmed and cut into 2 inch pieces

1 red pepper, chopped1 clove garlic, minced

1/2 cup chopped tomatoes

1 tsp. balsamic vinegar, or to taste

1/2 cup shredded, mild cow cheese (mozzarella or similar)

Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in skillet. Cook 15 minutes, until chicken is almost done.

Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with shredded cheese to serve.

Optional: Serve over pasta.




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Glazed Brussel Sprouts
Featured Ingredients: Brussel Sprouts

Makes 6-8 Servings

1 lb. brussels sprouts, quartered, stems removed
2 tbsp. butter
1 tbsp. brown sugar

Melt butter in frying pan over medium heat; add brussel sprouts. Stir lightly until soft (about five to eight minutes.) Sprinkle sugar over the sprouts and stir until dissolved. For variation, add two cups of sliced carrots and an additional tbsp. of butter and tsp. of sugar. *Be sure not to cook the sprouts too long as a sour, displeasing scent and taste are released.

Recipe Courtesy of f




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Potato Leek Soup
Featured Ingredients: Potatoes, Leeks

Makes 6 Servings

3 tbsp. butter
4 cups sliced leeks
1 lb. potatoes, peeled and diced
4 cups chicken broth
1/8 tsp. pepper
1-3 bay leaves
1/2 cup sour cream

Melt butter in saucepan. Add leeks and cook until tender. Stir in potatoes, broth, pepper and bay leaves. Bring to a boil. Reduce heat and cover. Simmer approximately 20 minutes (until potatoes are tender) Remove bay leaves and cool slightly. Puree mixture in blender or food processor, small portions at a time. Pour blended mixture back into saucepan. Gradually stir in sour cream and bacon. Cook over low heat for 3 minutes. Serve hot.

Recipe Courtesy of Farmers Market Federation of NY




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Cream of Broccoli Soup
Featured Ingredients: Broccoli

Makes 4 Servings

½ stick butter (1/4 cup)
1 onion, medium, finely chopped
1/4 cup flour
1 bunch of broccoli
3 cups chicken broth (or substitute 3 cups water and 4 bouillon cubes)
3 cups milk
Add salt and pepper to taste.

Bring a quart of water to a boil. Meanwhile, cut broccoli into a few pieces. Once water is boiling, place broccoli in and cook for about 8-10 minutes. Sauté onion in a small amount of butter. Add remaining butter and flour; stir until thickened. Slowly add chicken stock, then milk. When broccoli is done, chop, and add to soup mixture. Sprinkle salt and pepper to taste. Heat through and serve.

Recipe Courtesy of Farmers Market Federation of NY




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Apple Crisp
Featured Ingredients: Apples

Makes 8 Servings

4-5 tart, firm apples, peeled and sliced
1 tsp. cinnamon
½ cup water
¾ cup flour
¼ lb. butter, softened
1 cup sugar

Place apple slices in buttered 9-by5-by4-inch loaf pan. Combine water and cinnamon; pour over apples. In a blender, or by hand, mix the flour, butter, and sugar until crumbly. Pour mixture on top of apples and pack down, making sure all apples are covered. Bake 1-1 ½ hours at 350 degrees, until browned and bubbly. Best served warm with vanilla ice cream or market-fresh cream!

Recipe Courtesy of Farmers Market Federation of NY




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Beet and Apple Salad
Featured Ingredients: Beets, Apples

Makes 8 Servings

2 cups cooked beets, diced
2 cups diced apples
1/3 cup oil
1 ½ tbsp. lemon juice
1 tbsp. white vinegar
1/8 cup honey
1/4 tsp. salt
1/8 tsp. pepper

Combine beets and apples. Whisk remaining ingredients together and pour over beets and apples.

Recipe Courtesy of Farmers Market Federation of NY




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Acorn Squash Stuffed With Apples
Featured Ingredients: Squash, Apples

Makes 4 Servings

2 acorn squashes
1 small apple, peeled, cored, and chopped
8 tsp. brown sugar
4 tsp. butter
Cinnamon, to taste
Salt and pepper, to taste

Cut squash in half length-wise. Scoop out and discard seeds. Sprinkle inside with salt, pepper and cinnamon. Divide the chopped apple evenly among the squash halves. Sprinkle each with 2 tsp. brown sugar and a light shake of cinnamon. Dot each with 1 tsp. butter. Place squash in shallow baking dish and pour about a half inch of water around them. Cover with foil and bake at 375 for 50 minutes or until squash is tender. Remove the foil. Return to oven and bake uncovered for 15 – 20 more minutes or until you can easily poke with a fork. Great as a dessert or a side dish!

Recipe Courtesy of Farmers Market Federation of NY




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Gazpacho
Featured Ingredients: Tomatoes, Cucumber, Peppers

Makes 8 Servings

5 lbs. tomatoes, cored
1 cucumber, peeled and seeded
½ green pepper, cored and seeded
½ red onion
1 jalapeno
3 garlic cloves, peeled and smashed
½ cup olive oil 
½ cup red wine vinegar
Pinch of salt
Pinch of black pepper, ground

Chop all veggies into large chunks and add to the bowl. Add olive oil, vinegar, salt, and pepper, and puree the mixture. For a smoother texture, strain soup through a sieve. For a chunkier version, dice the vegetables and forgo pureeing, just stir so that the tomatoes liquefy slightly. Refrigerate until cold. Serve with a dollop of sour cream or plain yogurt.

Recipe Courtesy of Bronxville Farmers Market




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Salsa
Featured Ingredients: Peppers, Tomatoes, Onions

Makes 8 Servings

10-12 jalapenos or 6-8 Serrano peppers
1 cup cilantro
1 tsp. olive oil
1 tbsp. garlic, minced
1½ tsp. oregano
2 tsp. cumin
1 tsp. salt
2 tsp. black pepper, ground
16 oz. tomatoes, peeled
½ cup onion, finely chopped
½ cup sweet peppers, finely chopped

Combine jalapenos, cilantro, and oil in blender and blend until well chopped or dice by hand. Add garlic, oregano, cumin, salt, and pepper and pour into a large bowl. Break up the tomatoes, but do not over-chop them. Add tomatoes to the mixture of jalapenos, cilantro, and oil along with the vinegar, onion, and sweet peppers.




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Rhubarb Crunch
Featured Ingredients: Rhubarb

4 C rhubarb, chopped into 1/2" pieces
1 C sugar
2 Tbsp flour
2 Tbsp butter
1 tsp paking powder
1 egg, beaten
1 C sugar
1 C flour

Combine rhubarb pieces with 1 C sugar and 2 Tbsp flour and place in greased, 8" baking pan. Dot with 2 Tbsp butter.

Mix baking powder, egg, 1 C sugar and 1 C flour in a bowl. When mixed, pour over rhubarb. Mixture will be crumbly.

Bake at 350 for 40 minutes.




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Rhubarb Sour Cream and Strawberry Crumb Cake
Featured Ingredients: Rhubarb, Strawberries

Cake Ingredients:

1 1/2 C Sugar

3/4 C butter

3 eggs

1 1/2 tsp vanilla extract

3 C all purpose flour

2 tsp baking powder

1 tsp baking soda

1 C sour cream

3 C chopped fresh rhubarb

1 C strawberries, sliced thin

Crumb Topping Ingredients:

1/2 C firmly packed brown sugar

1/4 C all purpose flour

1 tsp ground cinnamon

1/4 C cold butter

Heat oven to 350 degrees F. Combine sugar and 3/4 C butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.

Combine 2 3/4 C flour, baking powder, baking soda and salt in another medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb, strawberries and remaining 1/4 C flour in same medium bowl; gently stir into batter. Spread evenly into greased 13" by 9" baking pan.

Combine brown sugar, 1/4 C flour and cinnamon in small bowl, cut in 1/4 C butter until mixture resembles coarse crumbs. Sprinkle wvenly over batter. Bake for 45 - 55 minutes.




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Pumpkin Chocolate Chip Cookies
Featured Ingredients: Pumpkin

1 Cup fresh cooked pumpkin

2 Cups flour

3/4 Cup butter

1 1/2 Cup firmly packed light brown sugar

2 eggs

1 tsp vanilla

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 tsp baking powder

1/2 tsp baking soda

1/2 Cup chopped pecans

6 oz package of chocolate chips

 

Preheat oven to 375 degrees

Lightly grease two cookie sheets with vegetable shortening or butter.

Pumpkin puree (for dough):

To make your fresh pumpkin puree for the cookie batter, cut the pumpkin in half and scrape the insides. Remove stem. Cook the pumpkin in the microwave or roast in your oven. Cook until soft.

Once soft and cool enough to handle, scoop out inside from skin. Add to blender or food processor to make the puree.

Cookie dough:

In a large mixing bowl, mix the butter and brown sugar together until smooth. Mix in the eggs, pumpkin and vanilla. In a separate bowl, stir together the flour, baking soda, baking powder and spices. Combine the two bowls together. Stir until blended.

Stir in the chopped nuts and chocolate chips. Using a spoon or small ice cream soop, drop the cookie dough onto the greased cookie sheet. Bake cookies in the oven for 10-15 minutes or until lightly browned.




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Tangy Pumpkin Soup
Featured Ingredients: Pumpkin

1 lb pumpkin, peeled and cubed

1 tsp ginger

1 Cup freshly squeezed orange juice

2 1/2 Cups vegetable stock

1 Large tart apple, peeled and cubed

2 bay leaves

1/2 tsp cumin

1/4 tsp turmeric

p;inch red chili powder

3 Tbsp yogurt

pinch of sugar

salt and pepper to taste

1 - 2 Tbsp vegetable oil

freshly chopped cilantro for garnish

In a large soup pot on medium high, combine the orange juice with the vegetable stock. Add the pumpkin cubes, apple, ginger, salt, pepper and bay leaves. Make sure there is enough liquid to just barely cover the pumpkin. Cover, reduce the heat and allow to simmer on low until the pumpkin is tender. This may take up to 30 minutes.

LEt the pumpkin mixture cool, then carefully remove and discard the bay leaves. Using a blender or food processor, puree the mixture into a fine consistency and texture.

Return the pumpkin puree to the soup pot and keep it on medium low heat. Add the turmeric, ground cumin, red chili powder and sugar. Adjust any seasonings and bring to a boil. Let cook another 8-10 minutes before addint the yogurt and ginger.




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Curried Cauliflower Pakoras (Fritters)
Featured Ingredients: Cauliflower

1 head cauliflower (any color)

1 Cup flour

2 tsp curry powder

1 tsp salt

3/4 tsp baking powder

1 Tbsp vegetable oil

3/4 Cup water (more if needed)

Extra vegetable oil for frying

Preheat the oven to 275 degrees. Place the cauliflower on a cutting board and cut into slices no more than 1/2 inch thick. You will end up with cross sections of florets. Set aside.

In a large bowl, combine the flour, curry powder, salt, baking powder, oil and enough water to make a smooth batter. Mix well.

Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat. It's hot enough when a small piece of bread dropped in the oil turns golden brown in about 1 minute. Place the cauliflower slices in the batter to coat, letting any excess drip off, then place them in the hot oil. Do not crowd. Cook until golden brown on both sides, turning once, about 2 minutes per side. Transfer to paper towels to drain, then place in a baking pan and keep warm in the oven until all slices are fried. Serve hot.




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Acorn Squash Stuffed with Blueberries
Featured Ingredients: Acorn Squash, Blueberries

Makes 4 Servings

2 acorn squashes
Pinch of salt
Pinch of black pepper, ground
Pinch of cinnamon
1 small apple; peeled, cored, and chopped
8 tsp. brown sugar
4 tsp. butter
1½ cup fresh blueberries, washed

Cut the squash in half, length-wise. Scoop out and discard the seeds. Sprinkle the inside of the squash with salt, pepper, and cinnamon. Divide the chopped apple evenly among the squash halves. Sprinkle each with two tsp. of brown sugar and a light shake of cinnamon, then dot each with one tsp. of butter. Place the squash in a shallow baking dish and pour half a cup of water around them. Cover the dish with foil and bake at 375 degrees for 40 to 50 minutes or until squash is tender. Remove the foil and put an equal portion of blueberries in each half. Return to the oven and bake uncovered for ten more minutes.




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Veggie Wraps
Featured Ingredients: Zucchini, Carrots, Peppers, Broccoli, Corn

Makes 8 Servings

1 tsp. oil
2 tsp. garlic, minced
½ cup onions, chopped
½ cup carrots, chopped
½ cup green bell peppers, chopped
1½ cup zucchini, chopped
½ cup Chinese pea pods
1 cup broccoli, chopped
½ cup corn
1 cup spinach
Pinch of black pepper, ground
4 tbsp. light cream cheese
4 flour tortillas

Heat oil in a skillet over medium heat. Add garlic, onion, carrots, and green bell pepper; cook for three minutes. Stir in the zucchini, Chinese pea pods, corn, and broccoli; then cook for another three minutes. Add the spinach and season with pepper. Remove from heat and allow everything to cool before assembling the wraps. Spread one tbsp. of cream cheese on each tortilla. Add the vegetables, and roll the tortillas tight. Cut each wrap in half.

Recipe Courtesy of Cornell Cooperative Extension, Eat Smart NY




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Raw Beet and Apple Slaw
Featured Ingredients: Beets, Apples, Cucumber

Makes 6 Servings

1 tsp. fresh ginger, peeled
1 cucumber
1 large apple
1 lb. beets with greens attached
2 tbsp. vinegar
¼ tsp. salt
½ tbsp. black pepper, ground
½ tbsp. olive oil

Grate the peeled ginger directly into a medium-size bowl using the smallest holes on a cheese grater. Peel the cucumber and grate into the bowl with the ginger. Wash and grate the apple into the bowl with the cucumber and ginger. Remove green tops from the beet roots. Peel and grate the beet roots and add to the bowl with the ginger, apple and cucumber. Mix well until ginger is evenly distributed. Roll together three to four washed beet leaves and stems, and chop into fine shreds. Stir the leaves and stems into the mixture,enough to make the recipe more colorful. Add the vinegar, oil, salt, andpepper into the bowl and mix well.. Serve immediately or keep refrigerated.

Recipe Courtesy of Cornell Cooperative Extension, New York City

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