Chili-Stuffed Peppers Leftovers – approximately 4 cups of chili 1 cup of shredded Monterey Jack and/or Cheddar cheese Kosher salt & black pepper 2 large green peppers, cut lengthwise and seeded Heat oven to 400 degrees. In a medium bowl, mix the shredded cheese with the chili. In a baking dish, arrange the peppers, cut …
2 lbs. potatoes 2 lbs. sweet peppers 1 lb. or less plum tomatoes 1-3 heads garlic ½ cup olive oil salt & pepper This is a really simple dish that takes advantage of all the flavors of summer. Cut potatoes into bite sized wedges for roasting. Cut the peppers into quarters or wide strips (you …
2 pounds new potatoes Salt and fresh pepper 4 medium tomatoes ¼ cup olive oil 2 onions, quartered and sliced thinly ¼ cup dried thyme 3 garlic cloves, sliced ¼ lemon, sliced thinly 1/3 cup kalamata or nicoise olives, pitted and chopped (optional) Preheat the oven to 400. Boil potatoes in salted water for 4 …
2 Tbsp. olive oil 1 shallot or small onion, chopped 2 scallions, chopped 1/2 cup chickpeas, drained salt and pepper to taste 1 bunch Swiss chard, rinsed and chopped 1 tomato, sliced 1/2 lemon, juiced 1) Heat olive oil in a large skillet. Stir in shallot/onion and scallions. Cook and stir for 3-5 minutes until …
1/2 c. flour 1/2 c. milk 2 eggs 3 Tbsp. oil, divided 2 medium tomatoes 2 medium zucchini, thinly sliced 2 tsp. basil 2 C. shredded mozzarella 1/4 C. Parmesan 1 1/4 C. sliced mushrooms To prepare crust: Preheat oven to 450 degrees. Heat an ovenproof 8″ skillet in the oven for 5 minutes. In …
2 -2 ½ lbs zucchini, ½ cup plain raw white rice, 1 cup minced onion, 3-4tbs olive oil, 2 large cloves garlic mashed or minced, 2 tbs flour, 2 ½ cups warm liquid(zucchini juice, plus milk heated in a pan just watch so it doesn’t curdle), 2/3 cups grated parmesan cheese plus 2 tbs for …
Now that you have tomatoes, how should you keep them? To have the best flavor and texture you want to keep them at room temperature. If there are too many for you and your family keep some in the refrigerator and take them out as you need them. Each day, early in the day, take …
2 zucchini, cut into quarters lengthwise 2 yellow squash, cut into quarters lengthwise 2 Japanese eggplant, halved lengthwise 2 red bell peppers, stemmed, seeded and quartered 2 yellow bell peppers, stemmed, seeded and quartered 2 red onions, quartered 1 pint cherry tomatoes 1/2 cup olive oil, plus 2 tablespoons Salt and freshly ground pepper 4 …
Corn Salsa 3-6 ears of fresh corn 1/4 cup chopped onion 3-4 sliced scallions including the light green 1/2 cup chopped red or green bell pepper 1 medium tomato chopped 4-5 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1 to 2 tablespoons minced jalapeno pepper to taste 1/2 teaspoon salt Remove …
While over in Germany last year Farmer Kurt stopped by the home of one or our International Students. He was served this potato salad. The recipe came with ingredients and not much in the way of measurements so here is our version. We served this at Customer Appreciation Weekend. Potato Salad 1 bowl of potatoes …
This is a great recipe to use with some of the early tomatoes we have had in our shares. Fresh Tomato Vinaigrette 3 tomatoes (1/4 pound each)—2 cut into large chunks and 1 peeled, seeded and chopped 1 garlic clove, smashed 1 tablespoon fresh lemon juice 1/4 cup extra-virgin olive oil Sea salt …
2 small cloves garlic Olive oil, for sautéing 1 medium zucchini 1/2 bunch basil 8 eggs 2 tablespoons milk Salt and pepper 1/4 cup grated Parmesan Preheat the broiler. Start by crushing some garlic and heating it in some olive oil in a medium nonstick sauté pan on the stove. While that is heating up, …
