Food court 8-7
A wonderful time of the year to try recipes using fresh veggies from your gardens. We have so many different vegetables to choose from in this area.
Cherry Tomato Salad
1 quart cherry tomatoes, halved
1/4 cup canola oil
3 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup minced fresh parsley
1 to 2 teaspoons minced fresh basil
1 to 2 teaspoons minced fresh oregano
Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt, and sugar until blended, stir in herbs. Pour over tomatoes, gently toss to coat. Refrigerate, covered, overnight.
Balsamic Cucumber Salad
1 large English cucumber, halved and sliced
2 cups grape tomatoes, halved
1 medium red onion, halved and thinly sliced
1/2 cup balsamic vinaigrette
1/4 cup crumbled reduced fat feta cheese
In a large bowl, combine first three ingredients. Add vinaigrette, toss to coat. Refrigerate, covered, until serving. Before serving, stir in cheese.
Tomatoes with Buttermilk Vinaigrette
3/4 cup buttermilk
1/4 cup minced fresh tarragon
1/4 cup white wine vinegar
3 tablespoons canola oil
1 1/2 teaspoons sugar
1/2 teaspoon ground mustard
1/4 teaspoon celery salt
1/4 teaspoon pepper
4 pounds cherry tomatoes, halved
1/3 cup minced fresh chives
In a small bowl, whisk the first eight ingredients until blended. Refrigerate, covered, until serving. Just before serving, arrange tomatoes on a platter with chives.
Zucchini Parmesan Bake
1/2 cup canola oil
3 cups shredded Zucchini (about 1 pound)
1 cup reduced fat biscuit baking mix
1/2 cup shredded Parmesan cheese
Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients. Transfer mixture into a greased 10-inch ovenproof skillet. Bake 25 to 30 minutes or until golden brown.
Green Beans with Pecans
1 tablespoon butter
1 cup chopped pecans
2 tablespoons maple syrup
1/8 teaspoon salt
1/4 cup finely chopped shallots
2 tablespoons butter
2 teaspoons all-purpose flour
1/2 teaspoon grated orange peel
Dash of cayenne pepper
1 1/2 pounds fresh green beans, trimmed
2/3 cup reduced sodium chicken broth
1/3 cup orange juice
1/4 teaspoon dried sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper
In a small heavy skillet, melt butter. Add pecans, cook over medium heat until toasted, about 4 minutes. Stir in syrup and salt. Cook and stir for 2 to 3 minutes or until pecans are glassy. Spread on foil to cool. Meanwhile in a large skillet, sauté shallots in butter until tender. Stir in the flour, orange peel and cayenne. Add the remaining ingredients, cover and cook for 5 minutes. Uncover, cook and stir 4 to 5 minutes longer or until beans are crisp tender. Transfer to a serving bowl. Sprinkle with pecans. Serves 8.
I received a recipe for stuffed green peppers, no name, but thank you so much for sending it in. It sounds so good, and I can’t wait to try it.
Stuffed Green Peppers
1 large or 2 small green peppers
1/2 pound ground beef
1/4 cup uncooked packaged precooked rice
1/2 teaspoon salt
Dash of pepper
1/2 teaspoon Worcestershire sauce
1 tablespoon chopped onion
1 8-ounce can tomato sauce
Halve large pepper or cut tops off small ones, remove seeds and membranes. Precook peppers in boiling salted water about 5 minutes. Drain. Combine ground beef, rice, salt, pepper, Worcestershire sauce, onion, egg and 1/4 cup tomato sauce. Mix thoroughly. Stuff pepper and stand upright in very small casserole dish. Pour remaining tomato sauce over stuffed peppers. Cover and bake at 350° for 45 to 50 minutes or until done. Baste peppers with sauce 2 or 3 times during baking. Serves 2.
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