We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to LDobson@geaugafamilyfarms.org.
This is the start of pepper season. Here are a few in which to use them and some other fun picks.
Serves 4 to 6
1/4 cup olive oil
2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
1 large onion, sliced into half-moons
4 garlic cloves, sliced thin
1 tablespoon dried oregano
1 tablespoon sugar
4-5 Roma or other plum tomatoes, seeded and diced
Salt and pepper to taste
1/2 cup fresh basil, leaves torn roughly
Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.
Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente-cooked, but with a little crunch left in them.
Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.
Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.
Recipe from SimplyRecipes.com
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese 1 pound large fresh jalapeño peppers, halved lengthwise and seeded
1 (8 ounce) bottle ranch dressing (optional)
Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeño half. Arrange stuffed halves in baking dishes. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with ranch dressing.
Recipe from AllRecipes.com
Nanny's Stuffed Cabbage
This is my grandmother's recipe. She would make it for any large gathering, no matter the occasion, even the family reunions we'd have in the hot summers I remember as a child. It was the most sought-after item on the buffet table. Of course, my grandmother never measured anything, so we had to estimate what she might mean by "some of this, and a little of that." ~ Laura
1 large head cabbage
1 pound ground meat
1 cup cooked rice
1 onion chopped
1 egg slightly beaten
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
18/ teaspoon nutmeg
1/8 teaspoon garlic powder
1 11-oz. can sauerkraut
1 15-oz can tomato sauce
1/4 cup firmly packed brown sugar
Preheat oven to 350. Core cabbage. Place core end down in saucepan and add about 2 inches of boiling water. Simmer until cabbage leaves are just soft enough to roll easily. Drain & cool (but don't let them cool too much or they will stiffen back up). Meanwhile combine beef, rice, onion, egg, salt, pepper, allspice, nutmeg and garlic powder.
Carefully remove leaves from cabbage. Place beef mixture in center of cabbage leaves dividing evenly.
Roll up leaves, tucking in edges.
In a large baking pan, combine sauerkraut, half of the tomato sauce & brown sugar. Place cabbage rolls, seams down, on the sauerkraut. Pour remaining tomato sauce & brown sugar over rolls. If the rolls seem too dry, add tomato juice.
Cover with foil and bake in preheated oven for at least two hours, until cabbage is cooked through. On heated serving platter arrange cabbage rolls on sauerkraut. Serve with sour cream if desired.
Note: This same basic recipe can be used for stuffed peppers, minus the sauerkraut.
This recipe was sent to us from Tara Pesta who picks up at St. Paul's.
"Made this tonight with our CSA green beans and onions, it was really easy and quick:"
Green Bean Blue Cheese Salad
1 pound fresh green beans, cut into 2-inch pieces
1/4 cup blue cheese, crumbled
1/4 red onion, thinly sliced
1/2 cup olive oil
4 tablespoons balsamic vinegar
1/2 cup pecan pieces, toasted
Salt and pepper to taste
Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Allow to cool.
In a medium bowl, combine beans, onion, blue cheese, and pecans. Stir in olive oil and balsamic vinegar. Season with salt and pepper. Chill for at least an hour before serving.
Recipe from AllRecipes.com
Here's a pasta dish that I am planning to try for dinner tonight. ~ Michelle
Quick-Roasted Cherry Tomato Sauce with Spaghetti
Make a quick fresh tomato sauce for this meatless pasta recipe by roasting cherry tomatoes and adding basil, parsley and goat cheese to the dish.
4 quarts water
2 teaspoons kosher salt
8 ounces uncooked spaghetti
2 2/3 cups cherry tomatoes
2 tablespoons extra-virgin olive oil, divided
2 teaspoons red wine vinegar
3/8 teaspoon kosher salt
1/8 teaspoon crushed red pepper
2 1/2 tablespoons chopped or torn fresh basil leaves
2 1/2 tablespoons chopped fresh flat-leaf parsley
1/2 cup (2 ounces) crumbled semisoft goat cheese
Preheat oven to 450°. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/3 cup cooking water. Return spaghetti to pan; set aside, and keep warm.
While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 3/8 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.
Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 3 tablespoons reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 1 tablespoon oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 1 tablespoon at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.
Recipe from Cooking Light
8 ounces cream cheese, softened
1 cucumber, peeled, deseeded and chopped
1/2 teaspoon salt
1/4 cup chopped red onion
1/4 to 1/2 teaspoon pepper
1 teaspoon fresh chopped dill
Combine ingredients and mix well.
Recipe from NPR.org
Lots of our members are foodies, as you can see by those who have sent in recipes lately. Another of our member foodies is Kim Roberts, who chronicles her weekly cooking adventures here.