Provident Organic Farm
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This Weeks Recipes
Week 6
Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole!
Use bread crumbs, crushed crackers or cheese for the topping."
Ingredients
1/4 cup butter
1/4 cup chopped green bell pepper
1 tablespoon white sugar
1/2 cup chopped onion
1 egg
1/2 cup mayonnaise
salt and pepper to taste
1/2 cup shredded Cheddar cheese
1/2 cup pecans, chopped
1/2 cup bread crumbs
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well.
Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer
the mixture to a 1-quart casserole dish. Top with bread crumbs.
Serves 8 to 10
Week 5
All the wonderful flavors of the famous soup served as a slaw. Perfect to
serve over a bed of baby greens, but you can also just serve it as a side salad."
Ingredients
5 cups shredded green cabbage
1/2 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped yellow bell pepper
1/2 cup chopped green onions
1/2 cup chopped celery
1/4 cup tomato-vegetable juice cocktail
1/4 cup red wine vinegar
1 teaspoon white sugar
1 tablespoon olive oil
1 tablespoon salsa
1/2 lemon, juiced
salt and pepper to taste
Preparation
In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.
In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil,
salsa, and lemon juice. Season with salt and pepper.
Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.
Week 4
Ingredients
3 tablespoons fresh lemon juice
2 tablespoons minced shallot
1 tablespoon plus 2 teaspoons chopped fresh marjoram
1 teaspoon finely grated lemon peel
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/2 pound small fingerling potatoes (such as Russian Banana), unpeeled, halved lengthwise
1 pound assorted summer squash (such as zucchini and yellow crookneck), cut on diagonal into 1/3-inch-thick slices
1 large red bell pepper, cut into 1-inch-wide strip
Preparation
Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season
vinaigrette with salt and pepper.
Prepare grill (medium heat). Place potatoes in large saucepan; add enough cold salted water to cover. Boil just until
almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2
tablespoons oil; sprinkle with salt and pepper and toss to coat. Combine squash and bell pepper in large bowl; add
remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Arrange potatoes in
single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until
tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-1-inch pieces; add to
vegetables. Add vinaigrette; toss. Season with salt and pepper. Serve warm or at room temperature.
Serves 6
Week 3
Cook Time: 30 minutes
Ingredients:
2 medium zucchini, about 1 pound
2 tablespoons butter
1 clove garlic, minced
2 tablespoons finely chopped onion
2 cups soft bread cubes
1/2 teaspoon poultry seasoning
salt and pepper
Preparation:
Wash zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, sauté garlic and onion for a minute, or until onion is tender; stir in chopped zucchini pulp, bread cubes, poultry seasoning, salt and pepper. Stuff zucchini with bread mixture. Place zucchini in a greased baking dish and bake at 350° for 20 minutes, or until zucchini is tender.
Recipe for stuffed zucchini serves 4.
Stuffed Zucchini with Ground Turkey
Ingredients:
3 medium zucchini
2 green onions, minced
1/2 green pepper
3 sprigs parsley
1 cup canned tomatoes
1/2 pound lean ground turkey
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon allspice
3/4 cup bulgur (rice or couscous can be substituted for bulgur)
1 to 2 tablespoons tomato paste, or to taste
Preparation:
Place
zucchini in a large deep skillet and add enough boiling water to cover.
Cook zucchini for 10 to 12 minutes, then chill quickly under cold water
to stop cooking. Cut off stem end of each zucchini and split
lengthwise. Starting from wide end of vegetable, scoop out pulp with a
spoon,leaving a 1/2 inch-thick shell; reserve pulp. Place shells in a
9x13 baking dish.
Preheat
oven to 350. In a food processor mince scallions, green peppers, and
parsley. Add drained tomatoes (reserve the liquid), reserved zucchini
pulp, turkey, spices, and bulgur; process until well mixed. Generously
spoon mixture into scooped zucchini shells. Add enough water to
reserved tomato liquid to make 1 cup, stir in a little tomato paste,
and pour around the bottom of baking dish. Cover pan with foil and bake
for 35 minutes, removing foil every 10 minutes to baste with liquid.
Remove foil completely for last 5 minutes of baking. Serve hot.
Serves 6.
Note: Bulgur is most
often found in Turkish, Middle Eastern, Indian and Mediterranean
dishes. It has a light and nutty flavor.
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