Green Beans with Mustard and Walnuts

https://www.pressreader.com/new-zealand/cuisine-nz/20200101/283016876602171 

1 cup raw walnuts, coarsely chopped

½ cup olive oil, plus extra for drizzling

4 anchovy fillets

1 garlic clove, finely grated

750g green beans, trimmed

1 lemon, thinly sliced, seeds removed coarse salt and freshly ground black pepper

2 tablespoons wholegrain mustard

1 tablespoon distilled white vinegar or white wine vinegar 3 tablespoons finely chopped dill

Preheat the oven to 230°C or heat a barbecue grill to medium-high.

Heat the walnuts and half the olive oil in a medium pot over medium heat. Cook, swirling occasionally, until the walnuts are toasted, about 2-3 minutes. Remove from the heat and add the anchovies and garlic, swirling to dissolve the anchovy; set aside.

Place the beans and lemon slices on a baking tray. Drizzle with enough olive oil to lightly coat, and season with salt and pepper. Roast (or grill), tossing once or twice, until the beans and lemon start to char and brown in spots, 12-15 minutes (or 8-10 minutes if grilling).

Combine the mustard, vinegar and remaining ¼ cup olive oil in a large bowl and season with salt and pepper. Add the bean mixture and toss to coat. Transfer to a serving platter and top with the walnut mixture and dill.

DO AHEAD Beans can be cooked and dressed a few hours ahead, stored loosely covered at room temperature.

Tangy Bacon Green Beans

https://www.tasteofhome.com/recipes/tangy-bacon-green-beans/

Ingredients

• 2 pounds frozen whole green beans
• 12 bacon strips, chopped
• 1 medium onion, halved and sliced
• 2 tablespoons cornstarch
• 1-1/4 cups water
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 1-1/2 teaspoons salt
• 1 teaspoon ground mustard

Directions

• Cook beans according to package directions. Meanwhile, in a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings.
• In same pan, saute onions in drippings over medium heat until tender and lightly browned, 7-9 minutes. In a bowl, whisk remaining ingredients until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes.
• Drain beans and add to warm dressing; toss and heat through. Top with bacon.

Baked Breaded Cauliflower

https://www.jocooks.com/recipes/baked-breaded-cauliflower-florets/

INGREDIENTS

• 1 head cauliflower cut into florets (about 4 cups)
• 3 large eggs, whisked
• 1 cups breadcrumbs ( Panko)
• 1/2 cup grated parmesan
• 1 tbsp oregano dried
• 1 tsp paprika
• 1/2 tsp garlic salt or to taste
• 1 tsp pepper or to taste

INSTRUCTIONS

• Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper.
• If the cauliflower florets are too big, cut them so they are bite size. Whisk the 3 eggs in a large mixing bowl. Mix the bread crumbs and rest of ingredients in another large mixing bowl.
• Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet. Continue until finished with all the florets.
• Bake for about 30 to 40 minutes or until golden brown.
• Serve with ranch dressing or your favorite sauce.

Spoon Bread Casserole

https://www.mymagazine.us/mm/#/recipes/1907/201/spoon-bread-casserole

Ingredients

• 4Tbsp. butter, melted
• 1can (8.75 oz.) whole kernel corn, drained
• 1can (8.25 oz.) cream-style corn
• 1cup sour cream
• 2eggs
• 1pkg. corn muffin mix

Instructions

• Preheat oven to 375°F. Mix butter, corns and sour cream in greased ½-quart casserole dish. In separate bowl, beat eggs; stir into casserole. Add muffin mix and blend thoroughly.  
  Bake 35–40 minutes, or until center is firm. Serve immediately, refrigerating any leftovers.

Honey Roasted Asparagus

1 large bunch asparagus, washed and tough ends trimmed
1 Tbs olive oil
1 Tbs honey
1 lemon, zested then thinly sliced
S&P to taste

Preheat oven to 425 degrees.  In a large mixing bowl, toss asparagus with olive oil, honey, lemon zest, and salt & pepper.  On a greased baking sheet, place sliced lemons then asparagus.  Bake until tender (12-15 minutes)

Lemony Roasted Asparagus and Peas

http://www.foodnetwork.com/recipes/ree-drummond/roasted-asparagus-and-peas.html

Ingredients
3 lemons
2 teaspoons kosher salt
2 pounds asparagus (larger spears), trimmed
Drizzle of olive oil
8 ounces frozen peas
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley

Directions
Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.

Preheat the oven to 450 degrees F.

Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside.

Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes.

Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.

These can be taken out of the oven up to 30 minutes before serving.

Whiskey Glazed Carrots

http://www.foodnetwork.com/recipes/ree-drummond/whiskey-glazed-carrots.html

Ingredients
1 stick (8 tablespoons) butter
2 pounds carrots, peeled and cut into 1/2-inch pieces
3/4 cup whiskey, such as Jack Daniel's
3/4 cup packed brown sugar
Salt and freshly ground black pepper
2 sprigs fresh thyme

Directions
Melt 1/2 stick (4 tablespoons) of the butter in a large skillet (with a lid) over high heat. Add half the carrots and stir them around to brown them quickly, about 1 minute. Remove to a plate and repeat with the remaining carrots.

Pour the whiskey into the skillet, taking care if you're cooking over an open flame. Let the whiskey bubble up and cook until slightly reduced, about 3 minutes. Reduce the heat to medium low, add the other 1/2 stick of butter and stir it around until it's melted. Stir in the brown sugar and some salt and pepper. Add the leaves from 1 of the sprigs of thyme, then add the carrots. Reduce the heat to low, place the lid on the skillet and cook for 5 minutes. Remove the lid and cook for another 5 minutes.

Serve garnished with the remaining thyme sprig.

Zucchini Gratin

Best in 4 individual ramekins~doesn't get so watery.  If using a casserole dish, I'd add more flour/nutritional yeast.  This recipe is wonky because Kenny is dairy free, so we make his ramekin with fake cheeze and nutritional yeast and ours with regular cheese....

4 slices thick cut bacon, cut into bite sized pieces
2 medium zucchinis, thinly sliced
4 cloves garlic, minced
shredded Italian blend cheese (mozzarella, parmesan, gouda) or Kenny's dairy free cheeze or sharp white cheddar would be good
sprinkle of crushed red pepper (or regular pepper or salt free seasoning)
1 Tbs chopped basil (if available)
1 cup Italian bread crumbs
1 cup nutritional yeast (or additional bread crumbs mixed with parmesan cheese)

Cook bacon in a large pan until done.  Drain on paper towels and drain most of fat from pan (leave about 1 Tbs to saute)
Add zucchini and garlic to bacon drippings and saute until beginning to soften/brown (about 5 minutes)
Stir in bacon, cheese of choice, 1/2 cup of nutritional yeast, and seasonings
Divide into 4 greased ramekins
Mix remaining nutritional yeast with bread crumbs and sprinkle over ramekins
Bake at 375 degrees for 30 minutes

Roasted Cauliflower

• http://www.myrecipes.com/recipe/roasted-cauliflower-chickpeas-olives-10000001963972/

• Click on the link above for the original recipe~we've tweaked ours for the kids.  We also subbed a few cubed potatoes for the chickpeas once (have to get creative when you forget to buy chickpeas...)  It's a very yummy side dish
• 
  
• 5 1/2 cups cauliflower florets (about 1 pound) 
• 24 green Spanish olives, pitted and halved
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 Tbs Olive oil
• 1/2 tsp garlic salt
• 1 tsp curry powder

• 
  

• Preparation

  1. 1. Preheat the oven to 450°.
  2. 2. Combine first 3 ingredients in a small roasting pan. Drizzle with oil; sprinkle with seasonings. Toss well to coat. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.

Calabacin de la Abuela (Roasted Zucchini)

from our Full Circle flyer

1 pound zucchini, sliced into 1/4 inch rounds
1 yellow onion, thinly sliced
2 garlic cloves, minced
2 handfuls cherry tomatoes
2 large baking potatoes
1 Tbs Italian seasoning
1/2 tsp each salt and pepper
1 cup grated cheese (your choice~we like cheddar or pepper jack)

Bake the potatoes (microwaving works great since they'll crisp up a bit later in the oven)  Chop into bite sized cubes

Spray a large roasting pan with nonstick spray.
Layer:
Onions
Zucchini
Tomatoes
Garlic
Potatoes
Seasonings

Bake at 400 degrees for 10 minutes.  Sprinkle cheese over the top and bake for another 10 minutes until cheese is melted and bubbly (we like it when it starts to brown and crisp a bit.

Salmon, Asparagus, and Quinoa Salad

http://tastykitchen.com/recipes/main-courses/salmon-asparagus-and-couscous-salad/

Since we have lots of quinoa (and not the Israeli Couscous called for in the original) and Keith loves to smoke salmon on the grill, we made substitutions and it was still really yummy

• FOR THE DRESSING:
• ¼ cups Fresh Lemon Juice
• 1 Tablespoon Chopped Dill
• ½ teaspoons Kosher Salt
• ¼ teaspoons Freshly Ground Black Pepper
• ¼ cups Extra Virgin Olive Oil
• FOR THE SALAD:
• 1 # smoked salmon (or just grill or broil some regular salmon)
• 1 Tablespoon Olive Oil
• ½ teaspoons Kosher Salt
• ¼ teaspoons Freshly Ground Black Pepper
• 1 pound Asparagus, Trimmed And Cut Into 2-inch Pieces~peas, zucchini, radishes, red peppers are also good in this recipe
• 1 cup Quinoa
• 2 cups water
• ⅓ cups Crumbled Feta Cheese
• ½ whole Red Onion, Thinly Sliced~can also add chopped tomato if in season
• 1/2 cup chopped kalamata olives for Kenny

1. To make the dressing, whisk together the lemon juice, dill, salt, and pepper in a small bowl. Gradually whisk in olive oil to combine. Set aside.

2. To make the salad, break the fish up into bite-size pieces.

3. Meanwhile, bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes, until tender but still crisp. Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Removefrom heat and keep covered an additional 5 minutes without lifting the lid; then fluffwith a fork and set aside in a large mixing bowl to cool. 

4. Toss together the asparagus, quinoa, salmon, feta, olives, and red onion in a large bowl to combine. Drizzle the dressing over the salad and toss to coat.

Baked Creamed Spinach

http://www.myrecipes.com/recipe/spinach-cheese-bake-10000001611735/

• 1 tablespoon butter, melted $
• Cooking spray
• 2 (6-ounce) packages fresh baby spinach $
• 1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese $
• 3/4 cup (3 ounces) shredded Monterey Jack cheese $
• 1 1/3 cups all-purpose flour (about 5 3/4 ounces) $
• 1 1/2 cups fat-free milk $
• 4 eggs $
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground red pepper

Preparation

1. Preheat oven to 350°.
2. Pour the butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with cheeses.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned. Serve immediately.

Cheesy Roasted Cauliflower

Yup, the kids like this one!

http://richestoragsbydori.blogspot.com/2012/07/skinny-garlic-cheesy-cauliflower.html

1 fresh whole Cauliflower

1 oz white cheddar cheese, shredded

Sliced green onions or dried onions (desired amount)
1-2 teaspoons of minced garlic

2 Tablespoons of butter, cut into small pieces

1/4 cup of Parmesan cheese or desired amount

Salt and Pepper

Dried parsley flakes

Directions

    .Cut Cauliflower into chunks.  

 sprinkle butter into bottom of baking dish.  Add cauliflower.  Sprinkle minced garlic, onion and parsley flakes, and cheeses on top.  Season with salt and pepper. Bake at 350 for 25 minutes and keep checking until desired brown on top. You want it to be perfectly tender and not crunchy. If it is still crunchy put it back in. 

Greens with Peanut Sauce

Another way to use up our spinach, chard, and other greens
From the Full Circle flyer
~good served over rice, as a side dish, or with a piece of grilled salmon or chicken on top.

1 medium onion, diced
3/4 cup water
2 Tbs crunchy peanut butter
a pinch of salt
2 tsp honey
1/4 tsp crushed red pepper (to taste)
2 medium tomatoes, chopped
2 pounds of greens, roughly chopped

Optional garnishes: chopped peanuts and green onions

Brown onions in a medium skillet over medium heat.
Add water and peanut butter and turn heat to low.  Stir until dissolved and simmer for 1-2 minutes.
Add salt, honey, pepper, and tomatoes and stir together
Add the greens on top and put a lid on the pan.  Leave covered until greens have wilted but are still a bright green.
Stir everything together and add more water if needed.
Garnish as desired

Ranch Potato Salad

Loosely based on the recipe packet in our Full Circle farm delivery
(I'm sure this would be very tasty with a crumble of cooked bacon)

1.5 pounds small red potatoes, cooked and diced
1 envelope dry ranch dressing (or if you're too busy to go to the store like I am: a combo of onion powder, garlic salt, lemon pepper, dill, crushed red peppper, and Italian seasoning)
3 Tbs mayo (fat free is fine)
1 cup greek yogurt (fat free is fine)
1/3 cup milk
1 Tbs red wine vinegar
1 bunch green onions or chives, chopped
2 stalks celery, dices
1/3 cup crumbled feta

To make the dressing: combine ranch dressing packet/seasonings, mayo, greek yogurt, milk, red wine vinegar in a large bowl.
Add potatoes, celery, feta, and chives/green onions.
Chill for 20 minutes or so.

Potato and Squash Gratin

http://www.thekitchn.com/recipe-potato-squash-and-goat-90647

This was good, but turned out really watery and undercooked when I followed the directions.  Maybe I had too much summer squash or maybe it's because we only had 2% milk.
So I'm going to try adding a few Tbs of flour to the layers and cook it for longer next time (maybe 75-80 minutes total?)
But it was good, and a great way to use up summer squash/zucchini

2 medium yellow squash
4 small to medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt and pepper (a sprinkle of dried thyme or chopped chives is also good)
1/4 cup milk
1/3 cup freshly grated parmesan cheese
1 tablespoon thinly sliced basil, optional

Preheat oven to 400°F.

Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

Corn Crisps

From Family Fun Magazine

1/2 cup flour
1 tsp salt
1 tsp baking powder
1 tsp cumin
1/4 tsp sugar
1/4 tsp cayenne pepper
1 large egg
1/4 cup milk
1 Tbs butter, melted
1 1/2 cups corn kernels (about 3 large ears if using fresh corn)
2 chopped scallions
Sprinkle of salt/breadcrumbs/cheese to top if desired

Preheat oven to 400 degrees.

Combine dry ingredients (flour through cayenne pepper) in a large bowl.

Whisk together egg, milk, and butter in a medium bowl.

Add wet ingredients to dry and stir just until blended.

Fold in corn and scallions.

Spray a cookie sheet with nonstick spray and dollop batter in large tablespoons onto cookie sheet.  Sprinkle with salt/breadcrumbs/cheese if desired.

Bake for 15 minutes or until golden brown.  Serve immediately or make a few hours ahead and warm in a 400 degrees oven for 5 to 7 minutes before serving.

Shredded Brussel Sprouts

http://thepioneerwoman.com/tasty-kitchen/recipes/sidedishes/shredded-brussels-sprouts/

• 2 pounds Brussels Sprouts
• 1 Tablespoon Olive Oil
• 4 ounces, weight Pancetta
• 4 cloves Garlic
• 1 whole Lemon, Juiced
• ¼ cups Parmesan
• Salt And Pepper, to taste

Preparation Instructions

Cut the bottom of the Brussels spouts off and discard. Shred the remaining part of the Brussels sprout either in a food processor or by slicing thin strips with a knife. Transfer to a bowl and set aside.

In a large skillet warm the olive oil over medium high heat. Add the pancetta and saute until golden brown. Using a slotted spoon, remove the browned pancetta and set aside.

Add the garlic to the same skillet and saute for 1–2 minutes. Add the shredded Brussels sprouts and saute for about 8 minutes until the leaves are tender. Add the lemon juice, Parmesan cheese, the crisped pancetta and mix around. Season with salt and pepper to taste.

Slow Cooker Applesauce

Super easy recipe from our farm share~perfect for all the apples we get in the fall/winter share

8-10 apples, peeled, cored, chopped

1/2 cup water

1/3 cup white sugar

1/2 cup brown sugar

1/8 tsp cinnamon

Cook apples & water in slow cooker on low for 6-8 hours.

Add sugars & cinnamon & cook for 30 more minutes.

Mash or blend to desired consistency.

Store in fridge for 1 week or freeze.

Creamy Broccoli & Sundried Tomato Orzotto

Pampered Chef Recipe

This is easily a main course with some chopped chicken stirred in with the veggies.

1 medium onion, chopped

3 minced cloves garlic

2 tsp olive oil

1 1/2 cups uncooked orzo

3 cups chicken stock

1 cup white wine

8 oz jar sundried tomatoes in oil, drained & chopped

2 cups (1 head) chopped broccoli

2 oz shredded parmesan cheese

6 oz mascarpone cheese

handful chopped fresh parsley

Heat oil over medium high heat & saute garlic & onion until fragrant. Stir in orzo, chicken broth, and wine. Cook, uncovered, 14-16 minutes or until most of liquid is absorbed and orzo is tender.

Stir in tomatoes & broccoli. Remove from heat, cover, and let sit 5 minutes.

Add cheeses & stir well.

Serve with a sprinkle of parsley.