Recipes

Here are some recipes to try with your fresh produce.


Cabbage Recipes
Cucumber Recipes
Eggplant Recipes
Kale Recipes
Kohlrabi Recipes
Peppers Recipes
Spinach Recipes
Squash Recipes
Tomato Recipes
Zucchini Recipes


How to Freeze Your Produce
Here are some web sites that offer easy tips on freezing your produce:
How to Freeze Kale and other Greens
How to Freeze Green Beans
How to Freeze Summer Squash
How to Freeze Basil
How to Freeze Tomatoes
How to Freeze Peppers 



CABBAGE RECIPES

Cabbage Crunch Salad - recipe from www.food.com

4 1/2 tablespoons toasted sesame seeds
1 1/8 cups toasted slivered almonds
1 1/8 heads shredded cabbage
9-11 green onions, finely chopped
2 1/4 packages chicken-flavored ramen noodles, uncooked crumbled into small pieces

Dressing
4 1/2 tablespoons sugar
6 3/4 tablespoons vinegar
1 1/8 cups light vegetable oil
2 1/4 teaspoons salt
1 1/8 teaspoons pepper
1 1/8 packets seasoning, from noodles

Directions:
1. Combine the first five ingredients.
2. Mix the dressing and add right before serving.


Fried Cabbage and Potatoes - recipe from www.justapinch.com

1 head of cabbage
3 medium sized potatoes
1/4 cup oil
1/4 cup butter
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoon pepper 

Directions:

Remove outside leaves from cabbage and discard. Rinse head of cabbage in cold water. Remove whole leaves from cabbage and chop in strips. Discard the core. wash, peel, and slice potatoes. In a large skillet, over medium heat melt butter with the oil. Add sliced onion if desired. Add thinly sliced potatoes and cabbage. Add spices, stir to coat. Cover. Cook on medium heat for 10-15 minutes, stir occasionally. 

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CUCUMBER RECIPES

Ready to Eat Pickles

Prepare:
9 cups cucumbers (sliced very thin)
1 cup green pepper (thinly sliced)
1 cup onion (sliced)

Sprinkle 2 tbsp salt & 1 tbsp celery seed over cucumbers, peppers, and onion. Mix well.

Mix seperately: 2 cup sugar, 1 cup vinegar. Mix these cold. Stir really well. Pour over cucumber mixture. Put into jars and cover. These will keep in fridge up to a month. (recipe may be reduced in half)

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EGGPLANT RECIPES

Eggplant Parmesan - Recipe provided by www.allrecipes.com

Ingredients:
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil 
 
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

 

Quick Eggplant Parmesan - Recipe provided by www.allrecipes.com

Ingredients:
• 1 egg
• 1 tablespoon water
• 1 small eggplant, cut into 3/4 inch thick slices
• 1 cup dried bread crumbs, seasoned
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup spaghetti sauce
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons grated Parmesan cheese

Directions:
1. In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
3. While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
4. Top eggplant with sauce and Parmesan cheese and serve.

 

Easy Eggplant Dish - Recipe provided by www.allrecipes.com

Ingredients:
• 1 eggplant, diced
• 1 yellow squash, peeled and diced
• 1 cup chopped onions
• 1 cup dry bread crumbs
• 1 tablespoon butter
• 1/8 cup canned sliced green chiles
• 1/3 cup crushed buttery round crackers
• 1/2 cup shredded mozzarella cheese

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
3. In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
4. Bake in preheated oven for 30 minutes.

 

Pasta Melanzana (Recipe provided by www.allrecipes.com)

PREP TIME: 10 Min, COOK TIME: 15 Min, Serves 4

INGREDIENTS
3/4 cup bow tie (farfalle) pasta
1 medium eggplant, peeled and cubed
4 tablespoons olive oil
4 cloves garlic, finely chopped
1 tablespoon butter
3 cups fresh spinach, chopped
3 tablespoons fresh lemon juice
salt and pepper
3/4 cup grated Parmesan cheese, divided
cracked black pepper to taste

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
2. Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
3. Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

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KALE RECIPES

Baked Kale Chips - Recipe provided by www.allrecipes.com

Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with foil or parchment  paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size or larger pieces. Make sure kale is thoroughly dry and drizzle with olive oil and

sprinkle with seasoning salt.  To cut calories, you can also spray the leaves with Olive Oil Pam or Butter Flavored Pam.

Bake until the edges brown but are not burnt,  about 8 to 10 minutes.  You may want to experiment and watch the baking the last couple of minutes as cooking times will vary depending on how large you make the pieces, the variance of oven temperature and whether you like your Kale chips crispy or a little chewy. 



Marinated Kale Salad (recipe from Katherine Martinelli blog)

INGREDIENTS:
Juice of 2 lemons
1/3 cup olive oil
2 tablespoons dijon mustard (I like whole grain)
Salt and pepper
1 small bunch kale, roughly chopped
1/4 cup grated parmesan

DIRECTIONS:
1. Whisk together the lemon juice, olive oil, and mustard in a salad bowl. Season with salt and pepper.
2. Add the kale and toss with your hands, massaging the vinaigrette into the kale.
3. Add the parmesan and toss to fully mix it in.
4. You can serve the salad immediately, but it’s even better if you let it marinate (keep it in a container in the refrigerator) for at least a few hours.

Notes: Gluten free, Kosher dairy, Vegetarian Parve and vegan if you omit the cheese. 

 

Egg Crescent Bake with Kale

INGREDIENTS:
1 can (8 oz) refrigerated crescent dinner rolls
1 pkg (8 oz) ham, chopped
2 cups kale, chopped
6 eggs
1/2 cup milk
1/2 tsp pepper (or Mrs. Dash)
2 cups shredded cheeses (all cheddar or 1/2 cheddar, 1/2 mozz)

DIRECTIONS:
Heat oven to 350 degrees. Unroll dough in 13x9 inch baking dish and press to cover bottom, firmly pressing seams together. Sprinkle ham and kale over crust. Beat eggs, milk, and seasoning with whisk until blended, pour over ham & kale. Top with cheese. Bake 25-35 min or until center is set. Enjoy!



Crockpot Zuppa Toscana Soup (tastes like Olive Garden's - recipe from allshecooks.com)

INGREDIENTS:
1/2 Pound bacon, chopped
1 Pound Hot Italian sausage
1/2 cup onion, chopped
2 Garlic cloves (pressed, crushed or finely chopped)
3 Medium (or 2 large) russet potatoes, sliced
4 Cups chicken stock (I use homemade stock, you could also use broth)
2 Cups water
3-4 Cups chopped kale
1 Cup heavy cream
Salt and pepper to taste

INSTRUCTIONS:
1. Brown bacon and sausage over medium high heat. While cooking, break up into small pieces. Add onion and garlic once meat is mostly cooked, and allow flavors to blend.
2. Add meat mixture to crockpot once cooked.
3. Add potatoes, chicken stock and water to crockpot.
4. Let cook on low for 3-4 hours.
5. Add chopped kale, heavy cream, salt and pepper. Let cook an additional 1-2 hours and then turn down to warm to serve.

 

Toscana Soup (Recipe provided by www.allrecipes.com)  

PREP TIME: 15 Min, COOK TIME: 1 Hr, Serves 5

INGREDIENTS
12 links spicy pork sausage, sliced
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken broth
4 cups water
2 potatoes, halved and sliced
2 cups sliced kale
1/3 cup heavy cream

DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
4. Stir in broth, water and potatoes; simmer 15 minutes.
5. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

 

Groovy Green Smoothie (Recipe provided by www.allrecipes.com)

PREP TIME: 10 Min, Serves 2

INGREDIENTS:
1 banana, cut in chunks
1 cup grapes
1 (6 ounce) tub vanilla yogurt
1/2 apple, cored and chopped
1 1/2 cups fresh spinach leaves or kale

DIRECTIONS:
Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

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KOHLRABI RECIPES

Simple Sautéed Kohlrabi (From Farmer John’s Cookbook)

INGREDIENTS:
2 medium kohlrabi bulbs, grated
1/4 cup butter or light oil
1 medium onion diced
1 clove of garlic, minced
2 tbls chopped fresh basil, thyme, chives, or sage (or 1-2 tsp dried herb)
salt to taste

DIRECTIONS:
1. Melt the butter in a medium skillet over med heat. Add the onion and saute until translucent, about 3 minutes. Add the garlic and saute for another minute.
2. Stir in the kohlrabi. Reduce the heat to low, cover, and cook for 10 minutes.
3. Increase the heat to medium, uncover the skillet and cook for 2 minutes. Remove from heat and stir in the fresh herbs and salt to taste. Let stand for a couple minutes to let flavors develop.

Click here to watch video from University of Missouri System on how to saute kohlrabi.

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PEPPERS RECIPES

Plantation Stuffed Peppers

Ingredients:
1 lb ground beef
1 cup chopped onion
1 clove garlic, chopped
2 tsp. chili powder
1 teas. salt
1/2 teas. pepper
2 cans tomato soup
8 oz. shredded mild cheddar cheese
1 1/2 cups cooked rice
8 medium peppers 

Directions:
Cook ground beef, onion and garlic until meat is browned.  Add seasonings and soup and simmer covered for 10 mins.  Add cheese, stir slowly until cheese melts.  Stir in rice and cool. 

Boil hollowed out peppers for a few mins.  Place peppers on baking sheet and stuff with rice mixture.  Place baking sheet in freezer until peppers are frozen.  Remove from freezer and wrap frozen peppers in foil or saran wrap.  Can be stored in freezer for 2-3 months.

To serve, remove wrappers and place partially thawed peppers in shallow pan.  Cover with foil and bake in hot 400 degree oven for 30-45 minutes.

 

Extreme Veggie Scrambled Eggs (Recipe provided by www.allrecipes.com)

Ingredients:
1/4 cup olive oil
1/4 cup sliced fresh mushrooms
1/4 cup chopped onions
1/4 cup chopped green bell peppers
6 eggs
1/4 cup milk
1/4 cup chopped fresh tomato
1/4 cup shredded Cheddar cheese

Directions:
1. Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
2. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.
 

Fresh Salsa  (Recipe provided by www.allrecipes.com)

INGREDIENTS
4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 jalapeno pepper, seeded and finely chopped
1 tablespoon olive or vegetable oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt
1 garlic clove, minced

DIRECTIONS
In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

 

How to Freeze Peppers

Freezing peppers is very easy.  Wash and remove top and seeds from inside of peppers.  Then slice or chop as desired and place on a cookie sheet. Place cookie sheet in freezer (uncovered) until pieces are frozen.  Place frozen pieces of peppers into pint or quart freezer bags.  These are excellent when added to chili, spaghetti, or whatever recipe in which you normally use peppers.  Enjoy!

 

Ready to Eat Pickles

Prepare:
9 cups cucumbers (sliced very thin)
1 cup green pepper (thinly sliced)
1 cup onion (sliced)

Sprinkle 2 tbsp salt & 1 tbsp celery seed over cucumbers, peppers, and onion. Mix well.

Mix seperately: 2 cup sugar, 1 cup vinegar. Mix these cold. Stir really well. Pour over cucumber mixture. Put into jars and cover. These will keep in fridge up to a month. (recipe may be reduced in half)

 

Sweet and Sour Veggies (Recipe provided by www.allrecipes.com)
 
PREP TIME: 10 Min, COOK TIME: 2 Min, Serves 6

INGREDIENTS
1/2 cup water
1 cup white sugar
1/2 cup red wine vinegar
1 tablespoon celery seed
1 small red onion, thinly sliced
2 large cucumbers, chopped
6 roma (plum) tomatoes, sliced
1 green bell pepper, diced
1 red bell pepper, diced

DIRECTIONS
1. In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
2. In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

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SPINACH RECIPES

Broken Florentine Spinach Lasagna Bake (Recipe provided by RachaelRay.com)

(Serves 4)

Ingredients:
4 tablespoons butter
4 tablespoons flour
3 cups milk
Salt and pepper
Nutmeg, to taste
1 1/2 cups grated Parmigiano Reggiano cheese, divided
2 tablespoons extra virgin olive oil (EVOO)
1 clove garlic, cracked
1 bunch swiss chard, stems removed, leaves roughly chopped
2 pounds spinach, steams removed, leaves roughly chopped
1 box no-boil lasagna noodles    

Preparation:
Pre-heat the oven to 375ºF.

Place a medium pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with salt, pepper and nutmeg, then thicken for a couple of minutes and stir in a little over half of the Parmigiano Reggiano cheese (about 1 cup). Set the sauce aside.

Place a large, cast iron skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add in the chard and wilt down, 2 minutes, then wilt in the spinach a few handfuls at a time. Season the greens with salt and pepper.

Break the pasta sheets into large pieces. Toss them into the skillet and give them a good stir to incorporate them with the greens. Pour the sauce into the skillet, stirring again to evenly incorporate everything. Smooth the top down and sprinkle the remaining 1/2 cup Parmigiano Reggiano cheese over the top of the lasagna.

Cover the skillet with foil and bake for 30 minutes. Remove the foil from the pan and let it finish, uncovered, for about 15 more minutes to brown the cheese.

 

Groovy Green Smoothie (Recipe provided by www.allrecipes.com)

PREP TIME: 10 Min, Serves 2

INGREDIENTS
1 banana, cut in chunks
1 cup grapes
1 (6 ounce) tub vanilla yogurt
1/2 apple, cored and chopped
1 1/2 cups fresh spinach leaves or kale

DIRECTIONS
Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

 

Layered Vegetable Enchilada Casserole (Recipe provided by Campbell's Kitchen)
Prep: 20 minutes
Cook: 25 minutes
Serves 6

Ingredients:
1 tbsp. vegetable oil
2 cups diced zucchini
1 cup chopped onion
2 cups packed coarsely shredded fresh spinach
1 cup frozen whole kernel corn
1 jar (17.5 oz.) Pace® Enchilada Sauce
12 corn tortillas (6")
2 cups shredded Monterey Jack cheese
Chopped fresh cilantro leaves

Directions:
1. PREHEAT oven to 350°F.
2. Heat oil in skillet. Add zucchini and onion and cook 5 min. or until golden brown and tender. Add spinach and corn. Cook and stir until spinach wilts.
3. SPREAD 1/2 cup enchilada sauce in 3-qt. shallow baking dish. Place 6 tortillas, overlapping as needed to cover bottom of dish. Spread with half of remaining enchilada sauce. Top with vegetable mixture and half the cheese. Top with remaining tortillas and enchilada sauce.
4. BAKE 20 min. Top with remaining cheese and bake 5 min. or until cheese melts. Cut into 6 squares and garnish with cilantro.

 

Pasta Melanzana (Recipe provided by www.allrecipes.com)

PREP TIME: 10 Min, COOK TIME: 15 Min, Serves 4

INGREDIENTS
3/4 cup bow tie (farfalle) pasta
1 medium eggplant, peeled and cubed
4 tablespoons olive oil
4 cloves garlic, finely chopped
1 tablespoon butter
3 cups fresh spinach, chopped
3 tablespoons fresh lemon juice
salt and pepper
3/4 cup grated Parmesan cheese, divided
cracked black pepper to taste

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
2. Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
3. Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

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SQUASH RECIPES

Sauteed Scallop Squash - recipe provided by www.healthy-recipes-for-kids.com

(Scallop or Pattypan Squash is a Summer Squash that's delicious raw, steamed, sautéed, grilled, roasted, fried, or baked.)

Serves 6

Ingredients:
2 lbs. mixed Squash (Yellow Crookneck, Zucchini, Scallop Squash), washed and cut into comparable slices
4 Tablespoons unsalted butter
3 Green Onions, finely sliced
1/4 cup Celery, diced (optiona)
1 teaspoon Salt
1/8 teaspoon Pepper
2 Tablespoons Water

Steps:
1. Melt the butter in a large saucepan.
2. Add onions and celery.
3. Saute for 3 minutes.
4. Add squash, salt, pepper and water.
5. Cover and bring to boil.
6. Reduce heat and cook until tender, stirring frequently.
7. If desired, spinkle with parmesan cheese when serving.

 

Scalloped Squash Casserole - recipe provided by www.healthy-recipes-for-kids.com

Serves 6

Ingredients:
8 ounce package Stuffing
1 stick Unsalted Butter, melted
2 lbs. sliced Pattypan Squash (any yellow squash or even zucchini will work)
1 medium Onion, chopped
1 cup grated Carrot
1 can Cream of Chicken Soup
1 cup Reduced-Fat or Fat-Free Sour Cream
Salt and Pepper to taste

Steps:
1. Preheat oven to 350 degrees.
2. Mix melted butter into stuffing mix and set aside.
3. Cook squash and onions in a small amount of water for 6-8 minutes over low heat until partially cooked.
4. Drain squash and onions well.
5. Add grated carrots, cream of chicken soup and sour cream to the squash and onions.
6. Spray a shallow casserole with cooking spray.
7. Cover the bottom of the casserole with 1/2 of the stuffing mix.
8. Spoon squash mixture on top of stuffing.
9. Top with the remaining stuffing.
10. Bake at 350 degrees for 25 to 30 minutes or until brown.



Patty Pan Squash Muffins (Recipe from
youngidealisticbaker.com)

Makes 12 muffins (if you want to use zucchini instead, go for it!)

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3/4 cup sugar
1/3 cup oil
1 egg
1/2 cup milk
1 tsp vanilla
1/2 cup quick oats
1 cup shredded patty pan squash

Directions:
Preheat oven to 300 degrees 
In a large bowl, mix flour, baking powder, salt, cinnamon, nutmeg, and sugar 
Mix in oil, egg, milk, and vanilla 
Add shredded squash and oatmeal
Pour into lined muffin pan. Bake 20-25 minutes.

Tuna Noodle Casserole with Summer Squash

1 small yellow squash, chopped
1 small zucchini, chopped
1 small onion, chopped
1 garlic clove, minced (optional)
2-3 tbsp butter or olive oil
salt/pepper to taste, or Mrs. Dash
1 can cream of mushroom soup
1 cup sour cream
1 can or package tuna, drained
2 cups egg noodles or elbow macaroni
1 cup shredded cheddar cheese (optional)

Saute veggies in olive oil or butter. Stir in soup, sour cream, tuna, and simmer. Add cooked noodles and cheese. Stir and enjoy!

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TOMATO RECIPES

Bruschetta with Tomato and Basil

Ingredients:
5-6 ripe tomatoes, chopped
2 cloves garlic, minced
1 Tbs. extra virgin olive oil
1 tsp. balsamic vinegar
1 tsp. sugar or sugar substitute
6-8 fresh basil leaves, chopped
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
¼ cup olive oil

Directions:
Combine tomatoes, garlic, olive oil, vinegar, sugar, basil, and salt and pepper into medium size bowl and gently mix. Chill until ready to serve.

Preheat oven to 450 degrees. While oven is heating, slice baguette into ½ inch slices and coat each side with olive oil using a pastry brush. Toast bread on the top rack in over for about 4 minutes, until golden brown.

Makes 24 small slices. Great as an appetizer or for lunch!

 

Fresh Salsa  (Recipe provided by www.allrecipes.com)

INGREDIENTS
4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 jalapeno pepper, seeded and finely chopped
1 tablespoon olive or vegetable oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt
1 garlic clove, minced

DIRECTIONS
In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

 

Tomato Pie (Recipe provided by www.allrecipes.com)

INGREDIENTS
1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
1/2 cup chopped fresh basil
3 green onions, thinly sliced
1/2 pound bacon - cooked, drained, and chopped
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 cups shredded Cheddar cheese
1/4 cup mayonnaise

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).

2. In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.

3. Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

 

Extreme Veggie Scrambled Eggs (Recipe provided by www.allrecipes.com)

Ingredients:
1/4 cup olive oil
1/4 cup sliced fresh mushrooms
1/4 cup chopped onions
1/4 cup chopped green bell peppers
6 eggs
1/4 cup milk
1/4 cup chopped fresh tomato
1/4 cup shredded Cheddar cheese

Directions:
1. Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
2. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately

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ZUCCHINI RECIPES

Cream Cheesy Cubed Zucchini with Lemon and Oregano (Recipe provided by www.allrecipes.com)

(Serves 4)

Ingredients:
2 tablespoons olive oil
4 cups cubed zucchini
1/2 teaspoon lemon zest
1 pinch red pepper flakes
salt and freshly ground black pepper to taste
cayenne pepper to taste
2 tablespoons cream cheese
2 teaspoons chopped fresh oregano

Directions:
1. Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
2. Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
3. Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.

 

Zucchini Alfredo (Recipe provided by www.allrecipes.com)

(Serves 6)

Ingredients:
1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
grated Parmesan cheese (optional)

Directions:
1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

 

Zucchini Patties (Recipe provided by www.allrecipes.com)

(Serves 4)

Ingredients:
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

Directions:
1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

 

Chocolate Chip Zucchini Bread

Ingredients:
3 eggs
2 c. granulated sugar
1 c. vegetable oil
1 tsp. salt
3 c. all-purpose flour
3 tsp. ground cinnamon
¼ tsp. baking powder
1 tsp. baking soda
2 c. grated zucchini
3 tsp. vanilla extract
1 ½ c. chopped pecans or walnuts
6 oz. semi-sweet mini chocolate chips

Directions:
Preheat oven to 325 degrees. Butter and flour two 8 ½ x 4 ½ x 2 ½ -inch loaf pans. (Note: 9 x 5-inch pans work fine, too.) Beat the eggs in a large mixing bowl until foamy. Stir in the sugar and oil, and blend thoroughly. Sift together the salt, flour, cinnamon, baking powder and baking soda. Add this to the egg mixture, a third at a time, beating thoroughly after each addition. The mixture should be stiff. Stir in the zucchini and vanilla. Fold in nuts and chocolate chips. When thoroughly blended, pour the mixture into the prepared pans.

Bake for 1 hour or until a knife inserted into the center comes out clean. Allow to cool in pans for 20 minutes, and then turn out onto a wire rack to cool completely.



Zucchini Brownies (Recipe provided by www.allrecipes.com)

(Batter will appear dry, but the moisture from the zucchini will sweat out when baking. Super moist brownie!)

Ingredients:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts (optional)

Frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

 

Tuna Noodle Casserole with Summer Squash

1 small yellow squash, chopped
1 small zucchini, chopped
1 small onion, chopped
1 garlic clove, minced (optional)
2-3 tbsp butter or olive oil
salt/pepper to taste, or Mrs. Dash
1 can cream of mushroom soup
1 cup sour cream
1 can or package tuna, drained
2 cups egg noodles or elbow macaroni
1 cup shredded cheddar cheese (optional)

Saute veggies in olive oil or butter. Stir in soup, sour cream, tuna, and simmer. Add cooked noodles and cheese. Stir and enjoy!

 

Layered Vegetable Enchilada Casserole (Recipe provided by Campbell's Kitchen)

Prep: 20 minutes
Cook: 25 minutes
Serves 6

Ingredients:
1 tbsp. vegetable oil
2 cups diced zucchini
1 cup chopped onion
2 cups packed coarsely shredded fresh spinach
1 cup frozen whole kernel corn
1 jar (17.5 oz.) Pace® Enchilada Sauce
12 corn tortillas (6")
2 cups shredded Monterey Jack cheese
Chopped fresh cilantro leaves

Directions:
1. PREHEAT oven to 350°F.
2.Heat oil in skillet. Add zucchini and onion and cook 5 min. or until golden brown and tender. Add spinach an d corn. Cook and stir until spinach wilts.
3. SPREAD 1/2 cup enchilada sauce in 3-qt. shallow baking dish. Place 6 tortillas, overlapping as needed to cover bottom of dish. Spread with half of remaining enchilada sauce. Top with vegetable mixture and half the cheese. Top with remaining tortillas and enchilada sauce.
4. BAKE 20 min. Top with remaining cheese and bake 5 min. or until cheese melts. Cut into 6 squares and garnish with cilantro.


Ratatouille (submitted by our customer, Joan)

Preheat oven to 375 degrees. Spread a 6 oz. can of tomato paste in the bottom of a 9X13 pan. Sprinkle with 1/4 C minced garlic, 1 T olive oil and 3/4 C water plus salt and pepper as you choose.  Stir to combine. 

Cut in thin slices: 1 zucchini, 1 yellow sqaush, 1 red (or purple) bell pepper, 1 yellow bell pepper, 1 eggplant, and two or three tomatoes.  Arrange these in alternating, overlapping colors of slices on tomato sauce mix in pan.  Sprinkle with 1 t. fresh thyme and salt and pepper. 

Bake for 45 min. (comes out like roasted veggies, water should be gone and just a thick tomato mixture is left).  Serve with a dollop of mascapone cheese (like combining 8 oz. cream cheese, 2 1/2 T sour cream and 1/4 C heavy whipping cream if you don't have the cheese).

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