We would like to hear from you! If you have tried any of the recipes that we have sampled over the past year, we want to hear your experience. Did you change the recipe in any way, did you get someone in your family to like a new kind of vegetable they never did before, did you get compliments about how good the food tasted?
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Here are the recipes from the 2007 season that we demonstrated at the Market.
Fried green Tomatoes Eggplant Sandwiches
Corn Tomato Salad Balsamic Glazed Carrots
Honey Garlic
Vinaigrette Quick New England Baked Beans
Tomato Basil
Vinaigrette Onion Rice
Fresh Tomato and Olive
Salsa Provolone Onion Dip
Garden Salsa Home Made Pumpkin Pie
Mixed Bean Salsa Tortellini Soup
Green Tomato Salsa Sautéed Swiss Chard
Jalapeno Salsa Grilled Mediterranean Sandwich
Roasted Tomato Salsa Strawberry Custard Cups
Sweet and Mild Salsa Fresh Rhubarb Pie
Spicy cucumber Salsa Easy Roasted Red Pepper Hummus
Beet salad with Goat Cheese Sautéed
Garlic Asparagus
Ingredients
2 medium zucchini, cut into 1 inch
slices
2 yellow summer squash, cut into 1 inch
slices
1/2 pound whole fresh mushrooms
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
1 1/2 teaspoons dried basil
1 1/2
teaspoons dried parsley flakes
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon
pepper
Directions
On metal or soaked bamboo skewers,
alternately thread zucchini, yellow squash and mushrooms.
In a bowl, combine the remaining
ingredients. Brush some of the mixture over vegetables. Grill,
uncovered, over medium heat for 10-15
minutes or until vegetables are tender, turning and
basting
occasionally with herb mixture.
Ingredients
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
5 green tomatoes, sliced 1/2 inch thick
1 cup crushed saltine crackers
2 eggs, beaten
1/2 cup butter
Directions
In a small bowl, stir together the
flour, salt and pepper. Place the crushed saltine crackers in
another bowl, and the beaten eggs in a
third bowl.
2. Melt the butter in a large skillet over medium heat. Dip
each tomato slice in the egg to coat, then in
the flour mixture. Dip the floured
tomato slice back into the egg, and then into the cracker crumbs.
Place the coated tomato slices in the
hot skillet, and fry until golden brown on each side, about 3
to 5 minutes
per side. Add more butter to the pan, if necessary. Serve hot!
Ingredients
6 ears of
corn, husked and cleaned
1 red pepper
diced (green or yellow will work too)
½ onion, diced
1 medium
tomato, diced
¼ olive oil
1/3 cup
balsamic vinegar
1 TBS minced
garlic
black pepper
to taste
Directions
Cook corn for
5 minutes in boiling water, drain, cool slightly and cut kernels from cobs
In a large
bowl, mix corn kernels, bell pepper, onion, tomato, oil, vinegar, and
garlic.
Season with
pepper, chill 15 minutes before serving.
Baked Zucchini Chips
Ingredients
2 medium zucchini, cut into 1/4-inch
slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites
Directions
1. Preheat the oven to 475 degrees F (245 degrees C).
2. In one small bowl, stir together the bread crumbs, pepper
and Parmesan cheese. Place the egg
whites in a separate bowl. Dip zucchini
slices into the egg whites, then coat the breadcrumb
mixture. Place on a greased baking
sheet.
3. Bake for 5 minutes in the preheated oven, then turn over and
bake for another 5 to 10 minutes,
until browned
and crispy.
INGREDIENTS
1 cup vegetable oil
1/3 cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced
DIRECTIONS
In a container, combine oil, vinegar,
honey, and garlic.
Cover, and shake until blended. Set
aside for 45 minutes,
to allow flavors to combine. Shake
again before serving.
INGREDIENTS
1 cup chopped seeded cherry
tomato (any tomato will work)
1 cups packed coarsely
chopped fresh basil
¼ cup red wine vinegar
2 TBS balsamic vinegar
1 TBS Dijon mustard
2 cloves garlic
1 cup olive oil
DIRECTIONS
Blend first 6 ingredients and ½ cup oil
in processor or blender.
With machine running, add remaining ½
cup oil; process until well blended.
Season to taste with salt and pepper.
(Can be made 1 day ahead.
Cover& refrigerate.
Bring to room temperature
before using.)
Ingredients:
2-1/2 lb Tomatoes, large
1-1/4 c Black olives, pitted (Preferably Kalamata)
1/4 c Red onion, minced
1 tb Red wine vinegar
1 Garlic clove, minced
1/3 c Cilantro, fresh, chopped
Instructions:
Blanch tomatoes in large pot
of boiling water 20 seconds. Drain. Peel, seed and chop tomatoes. Transfer to
bowl. Add all remaining ingredients. Toss gently. (Can be prepared 4 hours
ahead. Chill.) Serve at room temperature.
Ingredients:
2 ¼ cup melon cut into small
chunks (for a more colorful salsa, use a variety of melons)
1 ½ tsp green chilies with
seeds, minced
1 ½ tsp fresh mint, minced
1 tbs lime juice
Instructions:
Thoroughly combine all
ingredients together in a mixing bowl.
Ingredients:
2 lg Tomatoes, seeded,
coarsely Chopped
1 To 2 chile peppers, Seeded, chopped
1/3 c Chopped onions
2 tb Chopped fresh cilantro
2 tb Lime juice
1/4 ts Salt
Instructions:
Grill first 3 items for 10
minutes. Let cool. Skin, seed, tomatoes and pepper and chop them
and onion. Combine all ingredients; mix well. cover; refrigerate until serving
time.
Ingredients:
1 cup cooked corn cut off
the cob
2 md Roma, seeded, diced
¼ c Chilies, green, chopped
¼ c Onions, green, sliced
2 tb Juice, lemon
1 tb Cilantro, minced
1 sm Jalapeno, finely chopped
1 sm Garlic, clove, minced
1/4 ts Salt
Instructions:
In a small bowl, mix
together all of the ingredients, and set aside.
Ingredients:
¾ cup mixed dry beans (get a
variety of colors)
¾ tsp salt
3 tbs extra virgin olive oil
½ eggplant diced with peel
(about 1 cup)
½ clove garlic minced
3 green chilies roasted,
peeled, seeded and diced
1/3 cup roasted red pepper
peeled, seeded and diced
5 roma tomatoes roasted and
diced
¼ cup peeled and diced
cucumber
1 tbs mint chopped
2 ½ tbs lemon juice
Instructions:
Cook the beans until tender (1 hour), adding ½ tsp salt towards the
end. Drain. Season eggplant with remaining salt and
pepper. Heat 2 tbs oil in pan and sauté
eggplant with garlic 4 minutes until brown.
Combine all ingredients in mixing bowl.
Ingredients:
3 Green tomatoes
-- (about. 1 1/4 lbs.)
3 Red, orange, pink or yellow -- ripe tomatoes-- (about. 1 1/4 lbs.)
1 sm Red onion; diced fine
2 Or 3 garlic cloves; minced
3 Hot peppers; or to taste -- stemmed and seeded -- diced very fine
1/4 c Chopped cilantro
1/2 ts Salt; or to taste
Instructions:
Core tomatoes and remove
most of the seeds. Cut in small dice and mix with remaining ingredients. Let
the salsa stand for an hour or so before serving.
Ingredients:
1 tb Olive oil
3/4 c Jalapenos -- chopped
2 Cloves garlic -- minced
1/4 c Onion -- chopped
3 c Seeded, peeled --
Chopped Tomatoes
1 tb Red wine vinegar
1 tb Fresh cilantro -- chopped
1 tb Green olives -- chopped
Salt
Instructions:
In med. sized skillet, heat the
oil. Add the jalapenos, garlic and onion. Sauté until the onion is soft, but
not browned, 3-5 min. Add the tomatoes and cook until the tomatoes are quite
soft, about 5 min. Add the remaining ingredients and cook for a few minutes
more to give the flavors a chance to "marry". Add salt to taste if
needed. Let the salsa stand for at least 30 min. Stir well before serving.
Ingredients:
12 Roma tomatoes
2 cl Garlic; unpeeled
1 sm Onion; quartered
1 md Jalapeno pepper
1-1/2 tb Olive oil
1 ts Ground cumin
1/4 ts Salt
3 tb Fresh lime juice
1/4 c Chopped fresh cilantro
Instructions:
Toss first 4 ingredients
with olive oil; spread vegetables in a 13" x 9" x 2" [heavy]
baking pan. Broil 5-1/2 inches from heat (with electric oven door partially
opened) 10 minutes or until vegetables are charred; cool. : Remove and discard
tomato cores. Remove and discard stem (but not seeds) from pepper. Peel garlic,
discard skins. : Position knife blade in food processor bowl; add roasted
vegetables. Pulse 4 times or until vegetables are coarsely chopped. Stir in
cumin and remaining ingredients.
Ingredients:
4 lb Tomatoes, peeled,
chopped
1 Large red bell pepper
1 Large Green bell pepper
4 Jalapeño peppers
1 Large yellow onion
1 tb Garlic powder
1 ts Ground red pepper
1 Small bunch - parsley
Instructions:
Peel the tomatoes and chop.
Cut and seed all the peppers. Place tomatoes in food processor and blend well,
(should still be slightly lumpy). Place in large pot and bring to a boil. Place
red pepper in food processor and chop until very fine. Add to tomatoes. Process
onion and add to mix in pot. Process remaining ingredients and stir into tomato
mix. Cook, to reduce liquid, about 15 to 20 minutes at a slow boil. Drain in
strainer and place in jars. Add enough liquid just to make juicy. If salsa is
to be consumed within a week, store in refrigerator. If salsa is to be stored
longer - it needs to be canned by normal processes. Makes about 3 to 4 pints.
Ingredients:
2 Whole cucumbers --
seedless
1 md onion -- peeled and Minced
1-1/2 tb Jalapeno pepper -- minced
1-1/2 c Fresh mint – loosely Packed
2 tb Champagne wine vinegar
1 ts Salt
1/4 ts Freshly ground black pepper
3 ts Olive oil
Instructions:
Peel cucumbers in strips for
a striped effect. Cut in half lengthwise; remove any seeds. Cut crosswise into
1/8-inch slices. Combine cucumbers, onion, jalapeno and mint. In a small bowl,
combine vinegar, salt and pepper. Gradually whisk in olive oil until combined.
Pour over cucumbers and toss gently to combine.
INGREDIENTS
1 small eggplant, peeled,
sliced into ½ inch thick slices
1 tablespoon olive oil, or
as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich
rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil
leaves
DIRECTIONS
Salt eggplant slices and let
them sit for about 30 minutes to let the excess water drain. Blot with a paper towel.
Brush eggplant slices with olive
oil, and cook on grill or in broiler for 10 minutes, or until tender and
toasted.
Ingredients
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon
brown sugar
Directions
Heat oil in a skillet over medium-high
heat. Sauté carrots in oil for about 10 minutes, or until tender. Stir in
balsamic vinegar and brown sugar, mix to coat and serve.
Ingredients
½ lbs bacon, diced
½ cup chopped onions
¾ cup honey
4 teaspoons dry mustard
1 teaspoon salt
1/8 teaspoon cayenne pepper
4 cups cooked and drained
small white beans
(3 15oz cans white beans can
be substituted)
Directions
In a skillet, sauté bacon
and onion until onion is tender; remove from heat. Stir in honey, mustard, salt
and cayenne. Layer half of beans in 2-quart covered baking dish; spoon half of
honey mixture over beans. Repeat layers. Cover and bake at 325°F for 1 hour or
until honey mixture is absorbed.
INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
1 cup long-grain white rice
1 teaspoon ground black
pepper
2 cups chicken broth
DIRECTIONS
Heat the oil in a saucepan
over medium heat. Stir in the onion, and cook until almost tender. Stir in
rice, and continue cooking until coated with oil. When onion is tender and rice
begins to brown lightly, season with pepper, and pour in the broth. Bring to a
boil. Reduce heat to low, cover, and simmer 20 minutes.
INGREDIENTS
2 cups chopped onion
1 cup mayonnaise
2 cups shredded provolone cheese
1 or 2 cloves minced garlic,
to taste
DIRECTIONS
Preheat the oven to 350
degrees F (175 degrees C).
In a medium bowl, mix
together the onion, mayonnaise, garlic, and provolone cheese. Transfer to a
small casserole dish.
Bake for 30 minutes in the
preheated oven, until the onions are tender and top is golden.
Ingredients
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth
1/3 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon to taste
8 sprigs fresh parsley, for
garnish
Directions
Preheat oven to 350 degrees F
(175 degrees C). Place the squash halves cut side
down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and
cool slightly. Scoop the pulp from the skins. Discard skins. Melt
the butter in a skillet over medium heat, and sauté’ the onion until tender. In
a blender, blend the squash pulp, onion, broth, brown sugar, cream cheese,
pepper, and cinnamon until smooth. This may be done in several batches. Transfer
the soup to a pot over medium heat, and cook, stirring occasionally, until
heated through. Garnish with parsley, and serve warm.
Ingredients
2 cups pureed pumpkin
1 (14 ounce) can Sweetened Condensed Milk (NOT
evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 425 degrees F. Whisk pumpkin,
condensed milk, eggs, spices and salt in
medium bowl until smooth. Pour into crust. Bake 15
minutes.
Reduce oven temperature to 350 degrees F and continue
baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out
clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Ingredients
3 cloves garlic, crushed
1 tablespoon butter
3 13oz cans chicken broth
1 8oz package of cheese tortellini
16oz fresh spinach cut into small strips
28oz stewed tomatoew coarsely chopped
parmesan cheese
Directions
Cook butter and garlic
Add broth and bring to a boil, add tortellini and
boil for 6 minutes
Add spinach and stewed tomatoes and bring back to a
boil
Reduce to a simmer for 10 minutes
Serve with parmesan cheese on top
Ingredients
1 large
bunch of fresh Swiss Charf
1 clove
garlic, sliced
2
tablespoons olive oil
2
tablespoons water
pinch of
dried crushed red pepper
1 teaspoon
butter
salt
Directions
Rinse out the Swiss Chard leaves
thoroughly. Remove
the toughest third of the stalk. Roughly chop the leaves into inch-wide strips.
Heat
a saucepan on a medium heat setting, add olive oil, a few small slices of
garlic and the crushed red pepper.
Sauté
for about a minute. Add the chopped
Swiss chard leaves. Cover. Check after
about 5 minutes.
If
it looks dry, add a couple tablespoons of water. Flip the leaves over in the
pan, so that what was on
the
bottom, is now on the top. Cover again. Check for doneness after another 5
minutes (remove a piece and taste it). Add salt to taste, and a
small
amount of butter. Remove the swiss chard to a serving dish.
Grilled Mediterranean Vegetable
Ingredients:
1
eggplant, sliced at least ¼ in thick
2
red bell peppers
2
tablespoons olive oil, divided
2
portobello mushrooms, sliced
3
cloves garlic, crushed
4
tablespoons mayonnaise
1
(1 pound) loaf focaccia bread
Directions:
Preheat
oven to 400 degrees F. Brush eggplant and red bell peppers with 1 tablespoon
olive oil. Place on a baking sheet and roast in preheated oven. Roast eggplant
until tender, about 25 minutes; roast peppers until blackened. Remove from oven
and set aside to cool.
Meanwhile,
heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed
garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on
focaccia. Wrap sandwich in plastic wrap;
place a cutting board on top of it and weight it down with
some
canned foods. Allow sandwich to sit for 2 hours before slicing and serving.
Ingredients:
1/3 cup honey
1 cup reduced
fat sour cream*
2 egg whites
1 tbsp.
cornstarch
1 basket
large
strawberries
*Reduced fat
sour cream or full fat sour
cream may be
used - fat free sour cream
is not a
recommended substitute. Note -
do not spray
the custard cups with nonstick
cooking spray!
Directions:
Preheat oven
to 350 degrees. Whisk together the cornstarch and honey until dissolved. Stir
in the
reduced fat
sour cream and egg whites, pour into bake-able custard cups. Place them on a
cookie
sheet and
place in oven. Bake for about 12 minutes. Allow cooling. Remove stems from
strawberries.
Place one large strawberry in the center of each custard cup with the narrow
end
pointing up.
Cut the other berries in half and place them around the center strawberry, also
with the
narrow end
pointing up. Yield: 4 servings.
Ingredients:
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch
double crust
pie
Directions:
Preheat oven to 450 degrees F (230 degrees
C).
Combine sugar and flour. Sprinkle 1/4 of it
over pastry in pie plate.
Heap rhubarb
over this mixture. Sprinkle with remaining sugar and flour. Dot with small
pieces of butter. Cover with top crust.
Place pie on lowest rack in oven. Bake for 15
minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue
baking for
40 to 45
minutes. Serve warm or cold.
Easy Roasted Red Pepper Hummus
Ingredients:
2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil
Directions:
In an electric
food processor, combine garlic, garbanzo beans, tahini, and lemon juice.
Process until the mixture is smooth. Add roasted peppers and basil; process
until the peppers are finely chopped. Season with salt and pepper. Transfer
hummus to small bowl, cover
and chill until you are ready to serve.
Ingredients:
4 medium beets - scrubbed,
trimmed and
cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 lbs mixed lettuce greens
1/2 cup frozen orange juice
concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese
Directions:
Place beets
into a saucepan, and fill with enough water to cover. Bring to a boil, then
cook for 20 to 30 minutes, until
tender. Drain
and cool, then cut in to cubes. While
the beets are cooking, place the walnuts in a skillet over medium-low heat.
Heat until
warm and starting to toast, then stir in the maple syrup. Cook and stir until
evenly coated, then remove from the heat
and set aside
to cool. In a small bowl, whisk together
the orange juice concentrate, balsamic vinegar and olive oil to make the
dressing.
Place a large
helping of baby greens onto each of four salad plates, divide candied walnuts
equally and sprinkle over the
greens. Place
equal amounts of beets over the greens, and top with dabs of goat cheese.
Drizzle each plate with some of
the dressing.
Ingredients:
3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped
Directions:
Melt the butter or margarine in a large
skillet over medium-high heat. Add the garlic and asparagus spears; cover and
cook for 10 minutes, stirring occasionally, or until asparagus is tender. If
you like your asparagus well done, reduce heat and cook an additional 10
minutes.