Recipes – Page 20 – The Gourmet Farm Girl

Congrats to Ruthie McCulley from Columbus Ohio; the winner of the Red Gold Tomato Recipe Contest. She will receive the Red Gold basket of goodies. Check out her Bean Dip recipe below.

Runner up recipe goes to Danielle Aguado from Bensalem Pennsylvania. She will receive a (red) Red Gold Tomato apron for her great simple Homemade Tomato Sauce recipe, see it posted below too.

Thanks everyone…this was fun!

Refried Bean Dip

by Ruthie McCulley

1 1 pound, 4 ounce can refried beans

2 8 ounce cans of Red Gold tomato sauce

1/2 pound jack cheese — shredded

1/2 cup finely chopped onion

2 – 3 tablespoons diced canned green chilies or jalapenos

1 tablespoon chili powder

1 fresh garlic — chopped

1/2 cup chopped green pepper

Dash of cayenne pepper

Combine all of above ingredients and place in a 2 quart casserole and mix well.

Bake uncovered at 375 degrees for 40 – 50 minutes or until hot and bubbly. Stir with spoon to swirl cheese through mixture. Serve with corn chips or tortilla chips.

Makes 1 quart

Simple Homemade Tomato Sauce

By Danielle Aguado

(goes great with Baked ziti or your Classic spaghetti and meatball dish)

Ingredients:

1 tablespoon Olive Oil

1/2 Onion diced

28 OZ (1 CAN) of Red Gold Canned Tomatoes

2 Tablespoons of Red Gold Tomato Paste

1 Tablespoon of Sugar

1/4 Teaspoon of Black pepper

3/4 Teaspoon of Salt

1 Teaspoon of Fresh or Dried Basil

Directions

Heat Olive oil in sauce pan over low heat, add onions and sauté for 1-2 minutes

Add one can of tomatoes, and then mix in the tomato paste, sugar, salt & pepper.

Bring the sauce to a boil and then lower heat so the sauce simmers, then you can add your

Fresh or Dried Basil. Cook for 15 to 20 minutes.

~Enjoy~

And the Winner is… Read More »

When growing up on the farm it was common to take long walks and pick wild blackberries or raspberries. Every year when the berries come on it takes me back to those hot summer days plucking those delicious berries.

Did you Know?

Blackberries grow wild in Ohio and are red when unripe (or green) before they turn black. There is an old expression that goes along with this “blackberries are red when they’re green.”

Even though we would eat a lot of these little delicacies, we did manage to bring some home to mom…she would bake a pie or better yet, preserve some for the winter months.

Here is a simple recipe using blackberries or raspberries. The heat from the peppers, the tangy flavor of the balsamic and the sweetness of the berries are a great combination.

Tangy Pepper and Blackberry Relish

By The Gourmet Farm Girl

12 cups assorted chopped peppers (hot and mild)

½ cup of The Gourmet Farm Girl Golden Balsamic vinegar
2 cups brown sugar
2 cups white sugar
2 pints fresh blackberries
1 Tablespoon Nutmeg
1 box fruit pectin (1.75 oz.)

Wash peppers and remove stems keeping some of the seeds. In the large bowl of a food processor rough chop the peppers. Pour the chopped pepper mixture along with its juices into a large pot; add the vinegar, sugars and blackberries; simmer over a low heat till sugar is melted add the nutmeg and bring up to a boil.

Turn off heat add the fruit pectin; spoon the pepper mixture into hot sterile half pint size jars and process in a water bath according to your canners specifications for relish or sauces.

Yields 6-8 pints or 12-14 half pints

~Enjoy~

Blackberries’ Galore… Read More »

Here is another recipe idea using those eggplants and tomatoes.

If you are looking for a gluten free bread that is actually delicious, try one of ‘ebans Bakehouse breads.You can find more about their products at www.ebansbakehouse.com and the locations and farmers markets they sell at.

Grilled Eggplant and Tomatoes with

Rosemary and Feta

By The Gourmet Farm Girl

1/3 cup of The Gourmet Farm Girl Mission or Rosemary Extra Virgin olive oil

3 tablespoons of the Gourmet Farm Girl Golden Balsamic Vinegar

2 tablespoons fresh chopped rosemary
Pinch of salt and pepper
6-8 slices of your favorite bread sliced thin
1 small eggplant (sliced)
2-3 small fresh tomatoes (sliced thick)
1/4 cup feta cheese (crumbled)
1-2 sprigs fresh rosemary for garnish

Preheat grill to 425 degrees (this recipe can be done under an oven broiler also)

Whisk together the oil, vinegar, chopped rosemary salt and pepper. Brush both sides of the bread slices with some of the oil mixture and toast till lightly brown and semi-crisp; set aside

Brush some oil onto both sides of the sliced eggplant; grill for 3-5 minutes on each side till soft. Place tomato slices on the grill for about a minute or less till just soft. (careful, they can fall apart quickly)

Stack the eggplant and tomatoes on top of bread and top with some of the feta cheese. Drizzle any leftover oil on the top and garnish with fresh rosemary.

Serves 2-4 or double if serving more

~Enjoy~

Summer on a Plate… Read More »

I found this photo online and thought I would share it…
Hard work pays off!

It’s mid August and it’s potato digging time here in Ohio. If you have never had fresh dug potatoes… here is your chance. The Pearl Market farmers are bringing these beauties right to you.

The good old potato is a reliable and versatile source when it comes to making dinner. One medium potato has only 110 calories and is fat free, sodium free and cholesterol free. And, it has more potassium than a banana.

Okay, so it’s usually slathered in butter or deep fried that changes things. But here is a recipe that uses olive oil and a small amount of butter along with some other health worthy vegetables. The leeks in this recipe are a great source of potassium also. These vegetables and my product line can found at The Pearl Market from 10:30am to 2:00pm on Tuesdays and Fridays.

Iron Skillet Potato’s with Fried
Leeks and Onions

By The Gourmet Farm Girl

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

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.

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

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.

Serve immediately

Yields 4-5 servings

Potato Diggin Time… Read More »

Eggplant and Tomato Dip with Rosemary

By The Gourmet Farm Girl

1 medium size eggplant

1 medium red or green pepper

1 small sweet onion

5-6 garlic cloves

1/2 cup of The Gourmet Farm Girl Rosemary Infused extra virgin olive oil
divided plus more for drizzling
1/4 cup torn fresh parsley leaves
1/2 tablespoon fresh rosemary needles
1 teaspoons salt

2 teaspoons cracked black pepper

1 6 oz. can tomato paste

Cut the eggplant, pepper and onion into bite size pieces. Heat 1/4 cup of the Rosemary oil in a large sauté pan over medium high heat; add the eggplant pieces. (test the oil by adding one or two pieces; they should start to sizzle when they hit the oil) pan roast the eggplant for 5-7 minutes or until the pieces are soft and slightly charred. Remove and drain on a paper towel; repeat the process with the pepper, onion and garlic.

In the large bowl of a food processor add the cooked eggplant, peppers and onion along with all the remaining ingredients. Pulse a few times until the mixture is blended. Add additional oil if desired or drizzle over the top before serving.

Garnish with fresh rosemary stems or parsley.

Serve with crusty bread or crackers and feta cheese.

The Beautiful Eggplant… Read More »

Delaware Farmers Market Recipe

Pasta Salad with Fresh Garden Veggie’s

By The Gourmet Farm Girl

2 cups of your favorite pasta

(I used whole grain pasta)

2 cups snapped fresh green beans

1 small can of sliced black olives

1/2 yellow pepper chopped

1/4 cup sliced mushroom

1 small red onion chopped

1/4 cup fresh basil

1/4 cup fresh flat leaf parsley

2 links of sausage, pepperoni or chorizo

3/4 cup of The Gourmet Farm Girl Mission Oil

or your favorite extra virgin olive oil

1/3 cup of The Gourmet Farm Girl Golden Balsamic

3 tablespoons of The Gourmet Farm Girl House Blend

Cook the pasta according to package directions; drain and cool.

Grill or fry the meat and set aside to cool. Once cool, cut into small pieces

Snap the beans into bite size pieces and boil for 10 minutes; drain and cool in an ice water bath.

Whisk together the oil, vinegar and seasoning blend; set aside

In a large mixing bowl combine the cooled pasta, meat and beans, add the olives, mushrooms, the chopped vegetables and herbs Pour the dressing over the mixture and gently fold together.

Refrigerate for several hours and stir again before serving.

*fresh chopped tomatoes could be added at the end, or add other favorite vegetables of your choice.

*chunks of parmesan cheese or a hard cheddar could be added too

Have fun and Enjoy!

Serves 8-10

Summer Pasta Salad… Read More »

Farmer’s Market Recipe

Zucchini Salad

By the Gourmet Farm Girl

1 small green zucchini

1 small yellow zucchini

1 stalk celery

6 radishes

1/2 red bell pepper

2-3 purple or green habanero peppers

1/4 fresh cup basil

1/4 fresh parsley

1 15.5ounce can black beans

1 15.5 ounce can chick peas

1/3 cup of The Gourmet Farm Girl Golden Balsamic

1/2 cup of The Gourmet Farm Girl Mission Oil

2-3 tablespoons Ohio honey

2 teaspoons of The Gourmet Farm Girl House Seasoning

Cut all the vegetables into bite size pieces and place in a large mixing bowl. Chop the herbs and add to the vegetables. Whisk together the vinegar, oil, honey and seasoning. Pour over the mixture and gently fold together.

Refrigerate for several hours before serving.

Yields 8-10 servings

ENJOY!

New Albany’s Recipe… Read More »

From wet to “HOT” this is typical Ohio weather. But the crops love it, especially the sweet corn. Many of the farmers markets have sweet corn now and some will have a later crop as well. This corn is superior to what you can buy in the super markets because it’s picked the same day as it is sold. Seeing all the corn stacked up in the back of a pickup brings back memories of growing up on my family’s farm. A whole day was devoted to picking a truck load, husking it, cutting it off the cob and freezing it for the winter months.

So grab a huge bag or two and head out to your local farmers market and stock up on all the wonderful produce and merchandise these local vendors have to offer. And, if you would like to have a taste of summer in the middle of winter, buy five or more dozens of sweet corn and freeze for the winter. My granny always said, “It’s like opening a container of sunshine in January”.

For Perfect Boiled Corn; bring a large pot of water to boil, add the corn and bring back to a boil for 1-2 minutes. Turn off the heat and serve or the corn can remain for awhile in the hot water until ready to serve.

Freezer Corn; use the same method for boiling, except remove the corn once it has boiled for 1-2 minutes. Drain and rinse in cold water. When cool enough to handle; cut the kernels off the cobs and put in freezer containers, will keep in the freezer for up to a year.

The Heat is On… Read More »

This was a hit recipe at the New Albany’s Farmers Market Thursday evening. It’s a great summer appetizer idea or a side dish. It’s savory, sweet and has a hint of heat.

Also, if your looking for a unique and flavorful market…this is a great one. It runs from 4:00pm-7:00pm at Market Square in New Albany. Great handmade, homegrown and wonderful music entertainment.

Summer Bean Salad

By The Gourmet Farm Girl

1- 15.5 ounce can Black Beans

1-15.5 ounce can Cannellini Beans

1-15.5 ounce can Kidney Beans

1- 11 ounce can corn

1 small sweet onion (chopped)

or 2 green onions (chopped)

1/2 red pepper (chopped)

1 stalk celery (chopped)

3 Tablespoons Cilantro (chopped)

3 Tablespoons Ohio Honey

1/4 cup of The Gourmet Farm Girl Golden Balsamic

3 Tablespoons of The Gourmet Farm Girl Lime Extra Virgin Olive Oil

1/3 cup of The Gourmet Farm Girl Mission Extra Virgin Olive Oil

1 teaspoon of The Gourmet Farm Girl Hot BBQ Dry Rub

Drain and rinse the beans; in a large bowl mix the beans with the corn, onion, pepper, celery and cilantro. Whisk together the honey, balsamic, oils and BBQ Rub. Gently fold the dressing into the bean and vegetable mixture. Refrigerate for at least two hours before serving.

Great served as is or with Nacho Chips or on top of a bed of fresh greens.

ENJOY!

(Sorry…I forgot to take a picture of it…next time I will )

New Albany’s Farmers Mkt. Recipe Read More »

As the month of June winds down the Farmers Markets keeps winding up. As we approach July there will be more and more choices for fresh produce. Some of the items the farmers will be bringing in July are fresh Herbs, Beets, Berries, Broccoli, Cauliflower, Brussels Sprouts, Cabbage and Carrots to name a few. Along with the produce don’t forget the variety of local Honey, Meats and Cheese available at the market.

These farmers raise some of the best tasting meats available. They take get care and pride in the livestock practices of grass feed and organic farming to insure you get a great quality product.
With this variety of fresh foods at the market you can pick up almost everything you would need to make a great meal; and the market is there twice a week from 10:30am-2:00pm Tuesday and Friday’s. The following recipe is an example using fresh herbs and vegetables and don’t forget the cheese!

Spicy Linguine with Swiss Chard and Mint Pesto

By The Gourmet Farm Girl

1 large head of garlic (roasted)

1/2 cup toasted pine nuts (divided)
4 serving amt. of Linguine noodles
2 cups Swiss chard cut into strips
   Or fresh spinach
2 tablespoons extra virgin olive oil
   Or Italian Herb Infused Extra Virgin Olive Oil
2 green onions (chopped)
1 14.5 ounce can diced tomatoes (drained)
   Or fresh tomatoes when available
2 Tablespoons Mint Pesto (recipe below)
½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
5-6 tablespoons grated Parmesan Cheese (for garnish) or your favorite hard cheese

Roast garlic by cutting head in half; drizzle with olive oil and wrap in aluminum foil. Bake at 350 degrees for 40-45 minutes till soft and fragrant. Remove from oven and allow to cool.

Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.

Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.

Boil pasta noodles to al dente according to package directions; add the chopped Swiss chard two minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

Mint Pesto
6 cloves of roasted garlic
¼ cup toasted pine nuts
1 ½ cups fresh mint leaves
¾ cup fresh flat leaf parsley leaves
½ teaspoon coarse salt
½ teaspoon cracked black pepper

¼ cup grated Parmesan
¼ cup extra-virgin olive oil

In a food processor add 6 cloves of the roasted garlic, half of the toasted pine nuts; pulse to chop. Add the mint and parsley leaves; pulse to chop. Add the salt, pepper and grated cheese; pulse to blend; while machine is running slowly add the olive oil. Scrape bowl often and continue to pulse until blended. Pesto can be stored in the refrigerator for one week.

To continue: In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes; add the tomatoes. Simmer for 3-4 minutes till hot. Add the cooked pasta and Swiss chard, stir in 2 Tablespoons pesto and the pepper flakes. Toss to coat, pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.

Serves 4-6

Summer at the Markets… Read More »