Featured Recipes, Recipes

Red, White, and Blue Cabbage Salad

Ingredients:

Salad:
1/2 small head Red Cabbage – cut into wedges or thinly sliced
1 Green Onion – sliced
2 tablespoons Pumpkin Seeds – toasted
2 strips Bacon – cooked, crumbled (try our D’Artagnan No-Nitrate Bacon available in the Market)
Salt & Pepper – to taste

Blue Cheese-Currant Vinaigrette:
2 tbsp. Extra-Virgin Olive Oil
2 tbsp. White Balsamic Vinegar
1 tbsp. Dried Currants
2 tbsp. Blue Cheese – crumbled

Directions:

Begin by preparing the vinaigrette.  Combine EVOO, white balsamic, currants, and blue cheese in a small air tight container.  Refrigerate at leat 3o minutes while prepping the other ingredients.

On two plates, divide cabbage, green onion, pumpkin seeds, and bacon evenly.  Once dressing has chilled, spoon over both plates adding salt and pepper to taste.  Serve immediately.

(from http://justeatfood.com/n-539-red-white-and-blue-cabbage-salad.html)

Squash Pie

Ingredients:

1 cup grated Yellow Squash
1/2 cup Sugar
3 Eggs
1 tbsp. Flour
1/2 – 1 tsp. Lemon flavoring
1 tsp. Coconut flavoring
1/2 stick Butter
8″ unbaked Pie Crust

Directions:

Melt butter & combine all ingredients together in a mixing bowl.  Pour into unbaked 8″ pie shell.  Bake at 350 degrees F for 30-35 minutes.

Feta Pesto

Ingredients:

2 cups fresh Basil leaves
2 tbsp. crumbled Feta Cheese
1/4 cup freshly grated Parmesan Cheese
1/4 cup Pine Nuts, toasted
1 Artichoke heart, roughly chopped
2 tbsp. chopped oil-packed sun-dried Tomatoes
1/2 cup Extra-Virgin Olive Oil
1 pinch of Salt & Pepper, to taste

Directions:

In a food processor, combine the basil, feta, Parmesan, pine nuts, artichoke heart, and sun-dried tomatoes.  Cover and pulse, adding oil as needed to facilitate blending until smooth.  Taste and season.

Note:  Our shareholder recommends adding garlic to the recipe.

(from http://allrecipes.com/Recipe/Feta-Pesto/Detail.aspx)

1/4 cup margarine or butter, softened

2 tablespoons lemon pepper

1 large potato, cut lengthwise into fourths

1 medium zucchini, cut lengthwise in half

1 medium yellow summer squash, cut lengthwise in half

2 large bell peppers, cut lengthwise into fourths and seeded

1 medium onion, cut into 1/2-inch slices

Bibb lettuce, if desired

1/4 cup Italian dressing (can be Fat Free)

Heat coals or gas grill.

Mix margarine and lemon pepper. Brush on potato, zucchini, squash,
bell peppers and onion.

Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.

Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

Makes 4 servings

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Wilted Arugula and Portobello Mushrooms

Ingredients:

1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
1/4 cup dry sherry
1/4 cup chicken broth
4 cups arugula leaves
1/8 teaspoon ground black pepper

Directions:

Heat olive oil in a large skillet over medium heat.  Add onion and garlic and cook until soft, about 5 minutes.  Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.  Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

Cabbage with Portobello Mushrooms

Ingredients:

1/2 tablespoon margarine or butter
1/2 tablespoon olive oil
1/2 medium head cabbage – cut into thick, short strips
2 portobello mushroom caps, thickly sliced (available in the Market)
2 pinches kosher salt, or to taste
ground black pepper to taste
garlic powder to taste
Directions:

Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.