Garden Fresh Vegetables

Spring Salad with Roasted Pine Nuts and Feta Cheese

Getting tarted

What You’ll Need

  • Red Leaf Lettuce
  • Baby Frisee
  • Shaved carrots
  • Toasted pine nuts
  • Feta cheese
  • Balsamic Vinaigrette Dressing

Method

1

6 Tablespoons extra virgin olive oil

2

2 Tablespoons of quality balsamic vinegar

3

1 Tablespoon of brown sugar, honey or 2 packets of Splenda sweetner

4

Pinch of cracked pepper and sea salt


With Spring close by I have been in the mood for salads, as well as getting into my garden to plant some of these tender leaves.  Here is a nice combination of greens and flavors. I buy my greens in bulk; it is much more economical and you get a lot more salads.

Spring Salad with Roasted Pine Nuts and Feta Cheese Read More »

Stuffed Zucchini with Sausage, Cheese and Fresh Tomatoes

Getting Started

To Start

  • Preheat oven to 400 degrees

What You’ll Know

  • 1 medium to medium large zucchini
  • 2 cups fresh green beans
  • 1/2 lb mild sausage (or your favorite)
  • 1 tablespoon of The Gourmet Farm Girl Blackening Seasoning
  • 1 small onion (chopped)
  • 2 garlic cloves (minced)
  • 1 small yellow squash sliced
  • 1/4 cup fresh mozzarella cheese (chopped)
  • 1/4 cup shredded white cheddar cheese
  • 2 medium tomatoes (sliced)
  • 1-2 tablespoons fresh basil (julienned)

Method

1

Wash zucchini and cut in half (long way) scoop out seeds with a spoon; salt and pepper. Place on a heavy cookie sheet with sides or in a large casserole dish; pour 2 cups hot water onto tray or dish; place in oven for 45-50 minutes till zucchini is tender. Note: Check often, more water may be needed.

2

While zucchini is baking…
Wash and snap green beans; place in steamer or a pot with a small amount of water (1/2 cup)

3

Cook for 5-7 minutes or till tender, drain keep warm and set aside

4

In a medium size skillet sprayed with cooking oil brown sausage over medium heat for 1-2 minutes. Sprinkle with blackening seasoning. Note: add more or less according to your liking.

5

Add the chopped onions and garlic; continue to cook for 1-2 minutes till onions tender. Add the sliced yellow squash and continue to cook for an additional 1-2 minutes till squash tenders.

6

tomatoes and remaining cheese. Return to the oven for an additional 10-15 minutes till cheese is melted and tomatoes are soft.

7

Place zucchini on a large serving platter, top with the fresh basil and line the edges with the green beans. Serve immediately .


This recipe can be served as an appetizer too.

Stuffed Zucchini with Sausage, Cheese and Fresh Tomatoes Read More »

Curry Baked Zucchini, Tomatoes with Cheese and Crunchy Crumb Topping

Getting Started

To Start

  • Preheat oven to 375 degrees

What You’ll Need

  • 1 ½ cups Panko bread crumbs + 1 tablespoon butter
  • 2 tablespoons butter
  • 5-6 green onions (chopped)
  • 3 cloves garlic, (chopped)
  • 2 medium size zucchini sliced into half moons, ½ inch thick
  • 3 small yellow squash sliced into half moons, ½ inch thick
  • 4 medium size tomatoes cut into wedges
  • 1 tablespoon fresh thyme chopped
  • Salt and pepper to taste
  • 1 cup half-n-half
  • 2 eggs (beaten)
  • ½ tablespoon brown sugar
  • 1 teaspoon Garam Masala
  • ½ cup grated sharp white Cheddar
  • ¼ cup grated Parmesan cheese

Method

1

Butter a 9×9 inch casserole dish; set aside

2

In a small mixing bowl melt one tablespoon butter add the Panko crumbs; toss and set aside

3

In a medium size skillet over medium to medium high heat, melt 2 tablespoons butter and sauté onions and garlic for several minutes; till translucent. Add zucchini, squash and tomatoes; cook for 5-7 minutes till semi-soft; add thyme; remove from heat and add mixture to the casserole dish. Season with salt and pepper.

4

While squash is cooking; mix in a medium size bowl the half-n-half, beaten eggs, sugar and seasoning.

5

Pour mixture over the casserole; top with the cheeses and bread crumbs.

6

Bake for 35-45 minutes till bubbly and bread crumbs are golden brown

 

Curry Baked Zucchini, Tomatoes with Cheese and Crunchy Crumb Topping Read More »

Potato Skins with Cheesy Crusts

 

Getting Started

To Start

  • Preheat Oven to 400 degrees

What You’ll Need

  • 2-4 large Russet or Idaho potatoes (remember 1 potato makes two filled skins)
  • 2 T Butter
  • 1 garlic clove minced real fine or ¼ t garlic powder (adjust to taste)
  • ½ cup cream or milk (warmed)
  • 2 T chopped chives
  • ¼ cup bacon bits (real fried bacon bits work the best)
  • 1/4 cup finely shredded cheddar cheese
  • 1-2 T fresh or dried parsley
  • 1 package Won Ton Wraps

Method

1

Bake the potatoes (uncovered) till soft- 60-70 minutes in a 400 degree oven
(Or use leftover bake potatoes)

2

When cool enough to handle; Slice in half and scoop out the centers (warm potatoes scoop easier than cold)
Smash the potatoes with a fork; add the butter, milk or cream and garlic; blend on medium to high speed with an electric mixer till smooth.

3

Stir in chives and bacon bits; fill skins with the potato mixture.

4

Spray 2 Won Ton wraps on one side with cooking oil; place each wrap oil side down over the potato like a pie crust; gently press to seal the edges; repeat with the remaining potatoes.

5

Lightly spray the top with cooking spray and sprinkle with salt; slit tops to vent

6

Bake at 400 degrees for 12-15 minutes or till light brown on top; remove from oven and top with the cheese
Return to oven and broil for 1-2 minutes till the cheese melts
Top with sour cream and fresh chopped parsley


Potato Skins with Cheesy Crusts Read More »

Chive Salad Dressing

 

Getting Started

What You’ll Need

  • 5-6 baked potatoes sliced (great leftover idea)
  • Or if starting from scratch, microwave or boil the potatoes till just tender
  • 1 fresh leek (sliced thin)
  • ½ red onion (sliced thin)
  • 3-4 tablespoons butter
  • 3-4 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Method

1

Prepare the potatoes, slice and set aside. Slice the leeks and onions; set aside. In a medium size iron skillet melt the butter over medium to high heat; add the sliced potatoes in layers, salt and pepper and fry for 15-20 minutes till golden brown.

2

While potatoes are frying; pan roast in a separate skillet the leeks and onions in the olive oil till tender and slightly charred; 7-10 minutes; remove from heat and set aside

3

Remove iron skillet from heat and place a heavy plate over the skillet; using heavy oven mitts flip skillet over and allow the potatoes to rest onto the plate; top with the fried leeks and onions.

4

Serve immediately


Iron Skillet Potato’s with Fried Leeks and Onions Read More »

 

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Cuisine
    • American
    • French
  • Course
    • Appetizer
    • Breakfast
  • Suitable for Diet
    • Vegetarian
    • Low Salt

For the burger

  • 200g wheat floor
  • 1 tbsp vegetable oil
  • 2 tsp sugar
  • 3 cups water

For the curry

  • 1 tbsp red chilli powder
  • 1 tea spoon vegetable oil
  • 2 tbsp coconut powder
  • 1 cup water

Preparing the spices

1

Take 8-10 red chillies and grind them in fine powder.

2

Mix chilli powder with 1 tsp vegetable oil and add salt to it.



This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.

Grilled Eggplant and Tomatoes with Rosemary and Feta Read More »