Farm Recipes

Beans

Green Beans with Mixed Herb Butter

1 lb. fresh green beans, washed and trimmed

1/4 cup butter

3/4 cup onions, minced

1/4 cup celery, minced

2 T. sesame seeds

1/4 tsp. dried rosemary

1/4 tsp. dried basil

3/4 tsp. salt

1/4 cup snipped parsley

Cook beans. covered, in salted water, 15 minutes or until tender; drain. Melt butter in saucepan; add onions, garlic, celery, and sesame seeds. Sauté 5 minutes. Add rosemary, basil, salt, and parsley; simmer covered, 10 minutes. Toss well with beans. Serves 4.

Bean Salad

1 lb. fresh green beans, ends cut

1/4 cup fresh mint leaves cut into small pieces

1/2 tsp. parsley

1/4 cup fresh basil leaves, cut into small pieces

1/2 tsp. salt

1/4 tsp. pepper

2 tsp. olive oil

2 tsp. vinegar

1/2 tsp. garlic, chopped

Cook beans in boiling water until crisp tender. Drain. Place in large bowl and cool 10 minutes. Add mint, parsley, basil, sale, pepper, olive oil, and vinegar. Add chopped garlic if desired. Toss lightly and chill before serving.

Balsamic Green Beans

1 lb. fresh green beans, trimmed

1/4 cup onion

1/4 cup balsamic vinegar

2-3 T. butter

2-3 T. olive oil

Blanch whole beans for 5 minutes; shock in ice water to stop cooking. Remove from ice water as soon as they are not longer hot. Leave in colander until ready to reheat. Sauté onions balsamic vinegar until they are cooked down. Add butter. In another pan, heat oil and add green beans, sauté until hot. Melt butter mixture over beans and serve immediately.

Green Beans Italian Style

1 lb. green beans

1/4 cup vegetable or olive oil

1 clove garlic, peeled and minced

2 T. chopped parsley

1 tsp. sugar

3/4 tsp. salt

1/8 tsp. black pepper

3/4 cup beef broth

1 medium tomato, peeled and thinly sliced

Wash green beans and cut off the ends. Put beans into a 10” skillet with oil, garlic, parsley, sugar, sale, and pepper; cook covered over low heat for 15 minutes. Add broth. Cook uncovered for 5 more minutes or until the beans are almost tender. Raise the heat too moderate, add the tomato and cook uncovered for another 5 minutes.

Green Beans with Almond and Lemon Brown Butter

1 lb. green beans

4 T. unsalted butter

2 tsp. fresh lemon juice

1/4 cup unsalted roasted almonds, chopped

1/4 tsp. kosher salt

Boring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and transfer to a serving bowl. Meanwhile, make brown butter; melt the butter in a skillet or small saucepan over medium heat. Swirl or stir with a wooden spoon as it starts to foam and sputter. Remove fro, the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute. Add the lemon juice, almonds, and sale. Swirl skillet over heat for 30 seconds more to toast the almonds. Spoon the mixture over the green beans. Serves 4.

Broccoli

Ginger Broccoli Stir-Fry

4 cups broccoli florets

Water for steaming

2 tsp. olive oil

2 cloves garlic, minced

1 tsp. soy sauce

1/8 tsp. ground ginger

Steam broccoli until cooked, but still firm, approximately 5 minutes. In skillet or wok, stir-fry broccoli in olive oil for 6 to 7 minutes. Add garlic, soy sauce, and ginger. Stir-fry 1 to 2 minutes longer, until broccoli is crisp-tender.

Broccoli and Bacon Salad

2 1/2 lbs. fresh broccoli florets

1 lb. bacon, fried and crumbled

1/2 cup green onion, chopped

1/2 cup green onion, chopped

1/2 cup sugar

1 1/2 cup mayonnaise

3 T. cider vinegar

2 cup golden raisins

Cut broccoli florets into small pieces (do not use thick stalks). Fry and drain bacon, then crumble. Mix broccoli, bacon, and onions. Separately mix sugar, mayonnaise and vinegar. Add raisins. Combine this mixture with broccoli mixture. Mix well, cover and refrigerate at least one hour or overnight.

Broccoli and Cherry Tomato Salad

4 cups broccoli florets

1 pint cherry tomatoes, halved

2 tsp. Dijon mustard

3 T. rice vinegar

1 T. olive oil

2 tsp. dried oregano

Steam broccoli 3 minutes, until crisp tender. Transfer to bowl with ice and cool. After cooked, add tomatoes. Place mustard in small bowl; whisk in vinegar, then oil. Mix in oregano. Pour dressing onto broccoli mixture and toss to coat. Make up to 6 hours ahead.

Toasted Pecan and Broccoli Salad

1/3 cup pecans, chopped

1 cup mayonnaise

1/3 cup sugar

2 T. cider vinegar

1 1/2 lbs. fresh broccoli florets, chopped

1/4 cup red onion, chopped

1/3 cup sweetened dried cranberries or raisons.

Preheat oven to 350 degrees. Place chopped pecans in a single layer in a shallow pan. Bake for 6-8 minutes or until lightly toasted, stirring occasionally. Stir together mayonnaise, sugar, and vinegar in a large bowl; add broccoli, onion, and cranberries, gently tossing to coat. Cover and chill 2 hours. Sprinkle with pecans before serving.

Cabbage

Cabbage and Potato Casserole

1 cabbage, shredded as thinly as possible

3 medium potatoes, grated (squeeze out excess moisture from potatoes after grating)

1 red onion, finely chopped

2 carrots, grated

Dill and parsley, chopped

5-6 garlic cloves, minced

4-5 eggs

2 cups flour

1 Tbsp salt

Olive oil

5 oz cheddar cheese, grated

In a large mixing bowl, combine shredded cabbage, grated potatoes, grated carrots, chopped onion, minced garlic, dill and parsley, add eggs and mix well.  Add flour and salt, mixing until fully combined. Season with salt and pepper to taste.  Fold in cheese.  Grease baking dish with olive oil and distribute vegetable mixture evenly.  Bake 40 minutes.  Add additional cheese and bake another 5-10 minutes.  Let cool slightly before serving.

Roasted Garlic Balsamic Cabbage Steaks

1 head of cabbage

3 Tbsp olive oil

2 Tbsp Balsamic Vinegar

2 Tbsp minced garlic

1 tsp salt

1 tsp pepper

Remove outer layer of leaves then cut end off cabbage head.  Cut cabbage into thick slices and then cut slices in half to form half moon shape.  Use nonstick baking sheet or line with parchment paper.  Arrange slices on baking sheet.  In a bowl combine olive oil, Balsamic Vinegar, garlic, salt and pepper.  Mix well and brush on top of cabbage steaks. Let marinate sit for a least 20 minutes.  Preheat oven to 400 and cook steaks for 40-45 minutes until fork tender.

Oven Roasted Cabbage

2 pounds green cabbage, 1 small head or ½ larger cabbage

4 Tbsp butter

2 tsp garlic powder

½ tsp paprika

2 tsp salt

Preheat oven to 425 degrees.  Cut cabbage into half, the quarters.  Remove center core and cut into one-eights.  Slice the cabbage crosswise creating ½ inch strips.  Spread cabbage across large baking sheet.  Cut butter into small pieces and place evenly on top of cabbage.  Sprinkle garlic powder, paprika and salt evenly across top.  Heat in oven for 5 minutes until butter melts.  Remove from oven and toss to combine ingredients.  Spread the cabbage back into an even layer across baking sheet.  Return to oven for 15 minutes to finish roasting.  If desired, broil the last 3-5 minutes for crispy edges.

Slow Cooker Cabbage Stew

1 small head of cabbage, cut into wedges

1 pound of smoked sausage, sliced

1 can (14.5 oz) diced tomatoes

4 cups chicken broth

Place cabbage wedges in bottom of slow cooker.  Layer sausage on top of cabbage.  Pour can of diced tomatoes over sausage and cabbage.  Add chicken broth, ensuring the ingredients are mostly covered.  Cover and cook on low for 6—8 hours or high for 3-4 hours, until cabbage is t.  ender.  Stir gently before serving to combine flavors.

Carrots

Dilled Carrots

1/12 lbs. carrot, julienned or baby carrots, halved

1/4 cup lemon juice

2 1/2 tsp. Dijon mustard

2 1/2 tsp. sugar

1/2 cup chopped scallions

3 T. vegetable oil

1/4 tsp sat

1/8 tsp. pepper

2 tsp. dried dill weed

Steam carrots until crisp tender,; drain. Combine lemon juice, mustard, sugar, scallions, vegetable oil, salt, pepper and dill weed. Toss carrots, lightly with dressing. Refrigerate overnight. Will keep for about a week in the refrigerator. Serves 10-12.

Southern Fried Corn

8 ears fresh corn, or 6 cups frozen corn kernels (do not thaw)

1/2 medium yellow onion

4 tablespoons (1/2 stick) unsalted butter

2 tablespoons bacon fat

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Cut 1/2 medium yellow onion into small dice. Shuck 8 ears corn. Cut the kernels from the cobs into a large bowl (about 6 cups). Scrape the back of the knife along the cobs to extract the remaining starches into the bowl. If using frozen corn kernels, measure out 6 cups.

Heat a 12-inch or larger cast-iron skillet over medium-high heat. Add the onion, 4 tablespoons unsalted butter, and 2 tablespoons bacon fat. Cook, stirring frequently, until the onions are lightly browned and translucent, about 5 minutes.

Add the corn, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook until the corn is tender, 5 to 7 minutes for fresh or 8 minutes for frozen.

Mexican Corn

2 (15.25 ounce) cans whole kernel corn, drained

1 (8 ounce) package cream cheese

¼ cup butter

10 jalapeno peppers, chopped

1 teaspoon garlic salt

In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

Easy Cream Corn

1 (15 ounce) can whole kernel corn, drained

1 (14.75 ounce) can creamed corn

1 (8.5 ounce) package dry cornbread mix

1 cup sour cream

½ cup butter, melted

2 large eggs, beaten

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.

Mix whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined.

Spoon mixture into the prepared dish.

Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

Serve and enjoy!

Cook’s Note

The ingredients can be doubled and baked in a 9x13-inch baking dish in almost the same amount of cooking time.

Collards

Eggplant

Eggplant with Peppers and Tomatoes

4 T. olive oil

2 lg. eggplants, sliced 1/2” thick

1 lg. onion diced

1 red bell pepper sliced 1/4” thick

1 green bell pepper sliced 1/4” thick

6 tomatoes diced

2 cloves garlic, diced

Salt and pepper to taste

1 cube vegetable bouillon (optional)

1 bunch parsley, minced

Sauté eggplant in olive oil. Add red and green bell peppers, tomatoes, onion, and garlic. Season with salt and pepper. Add bouillon cube (optional). Cover skillet tightly with id and simmer for 125 minutes. Toss with minced parsley before serving.

Scalloped Eggplant

1 med. eggplant

Cooking spray

1/2 cup med. onion, chopped

Salt and pepper to taste

3 med. tomatoes, chopped or 14 oz. can of tomatoes, divided

6 crumbled soda crackers, divided

1/2 cup shredded cheddar, divided

Preheat oven to 350 degrees. Slice eggplant into 1/2 inch slices. Peel and soak in cool salted water for one hour. Drain off water. Cut egg-oat into 1” pieces. Spray skillet with cooking spray and heat over medium heat. Add eggplant and onions; sauté until tender. Season with sale=t and pepper. Spray casserole dish with cooking spray. Layer 1/2 of eggplant mixture on botton of dish, then 1/2 tomatoes, 1/2 crackers, and 1/2 cheese. Repeat layers ending with cheese. Bake for 1 hour. Serves 4-6.

Okra

Fried Okra

10 pods okra, sliced in 1/4 inch pieces

1 egg, beaten

1 cup cornmeal

¼ teaspoon salt

¼ teaspoon ground black pepper

½ cup vegetable oil

In a small bowl, soak okra in egg for 5 to 10 minutes.

In a medium bowl, combine cornmeal, salt, and pepper.

Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly.

Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Serve hot and enjoy!

Okra, Corn, and Tomatoes

2 slices bacon, chopped

1 medium onion, chopped

1 (10 ounce) package frozen cut okra

1 (14.5 ounce) can diced tomatoes, drained

1 (20 ounce) package frozen corn

1 tablespoon file powder

salt and pepper to taste

Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.

Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

Fried Okra Patties

3 cups vegetable oil for frying

1 pound okra, finely chopped

1 cup finely chopped onion

1 teaspoon salt

¼ teaspoon pepper

½ cup water

1 egg

½ cup all-purpose flour

1 teaspoon baking powder

½ cup cornmeal

Heat 1 inch of oil in a large skillet to 375 degrees F (190 degrees C).

In a large bowl, mix together the okra, onion, salt, pepper, water and egg. Combine the flour, baking powder and cornmeal; and stir that into the okra mixture.

Carefully drop spoonfuls of the okra batter into the hot oil, and fry on each side until golden, about 2 minutes per side. Remove with a slotted spoon, and drain on paper towels.

Peppers

Chinese Stir Fry Beef with Peppers

1 pound Flank steak

1 cup bell peppers

3 cloves garlic

1 yellow onion

3 Tbsp soy sauce

½ tsp black pepper

1 Tbsp cornstarch

1 Tbsp sesame oil

Marinate beef in bowl with soy sauce, minced garlic and pepper for at least 20 minutes or up to 2 hours.  Slice vegetables in uniform sizes.  Cut beef into strips.  Heat oil in skillet and sear beef strips for 4 minutes or until brown.  Remove from skillet and set aside.  In same skillet add onions and cook 2 minutes.  Add bell peppers and stir fry until tender-crisp (3 minutes).  Return beef to skillet.  Combine soy sauce and cornstarch and make slurry, add to skillet.  Cook until sauce thickens (1 minute).

Stuffed Peppers

4 green bell peppers, tops and seeds removed (reserve tops)

1 pound ground beef

½ cup chopped onion

1 (14.5 ounce) can diced tomatoes with juice

½ cup long grain white rice

½ cup water

1 teaspoon Worcestershire sauce

1 pinch salt

1 pinch ground black pepper

1 cup shredded Cheddar cheese

Chop enough reserved green pepper tops to equal 1/4 cup; set aside. Discard remaining tops or use for another purpose.

Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.

Cook and stir ground beef in a skillet with onion and 1/4 cup chopped pepper tops over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes. Drain excess grease.

Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Stir Cheddar cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.

Bake in the preheated oven until cheese is melted and peppers are tender, about 30 minutes.

Pumpkin

Pumpkin Seed Brittle

¼ cup honey

2 Tbsp packed brown sugar

2 Tbsp olive oil

½ tsp salt

1 tsp pumpkin pie spice

1 cup raw pumpkin seeds

1 cup rolled oats (quick or old-fashioned)

Preheat oven to 300 degrees.  Line baking sheet with parchment paper.  To a medium bowl, add honey, brown sugar, olive oil salt and pumpkin pie spice, mix well.  Add pumpkin seeds and oats, coating well.  Pour mixture onto you 12x10 baking sheet and pat down with greased spatula.  Bake for 30-35 minutes until golden brown. Allow it to cool on baking sheet for an hour.  Break into pieces.

Serve and enjoy!

Homemade Pumpkin Pie

Pastry Crust:

1 ⅓ cups all-purpose flour

½ teaspoon salt

½ cup cold butter or shortening

3 tablespoons cold water, or more as needed

Filling:

2 cups mashed, cooked pie pumpkin

1 (12 fluid ounce) can evaporated milk

2 large eggs, beaten

¾ cup packed brown sugar

½ teaspoon ground cinnamon, or more to taste

½ teaspoon ground ginger, or more to taste

½ teaspoon ground nutmeg, or more to taste

½ teaspoon salt

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).

To make the pastry crust: Mix flour and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.

Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.

Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch.

Place a 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 ½ inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.

Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan.

Use two hands to flute the dough around the top edges.

To make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.

Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.

Remove from the oven and cool to room temperature before serving.

Enjoy!

Squash

Butternut Squash

2 lbs. butternut squash

2 baking apples, cored, peeled, and sliced int 1/2 inch slices

1/4 cup butter

1 T. flour

1 tsp. salt

1/2 tsp. mace

1/2 cup brown sugar, packed

Preheat oven to 350 degrees. Spray a 11x7 inch casserole dish with cooking spray. cut squash in half, remove seeds and pare, Next, cut squash into 1/2 inch slices and place in the bottom of the prepared casserole dish, Layer apple slices over squash, In a small saucepan over low heat, melt butter. Remove from the heat and stir run flour, sale, mace, and brown sugar until blended. Poor brown sugar mixture over apple and squash layers until blended.Cover with foil and bake 1 hour or until tender. Serves 6.

Sautéed Squash

4 bacon slices

2 lbs. yellow squash

1 med. onion

12 cup sour cream

1 1/2 tsp. dried dill weed

1/4 tsp. black pepper

1 tsp salt

Cook bacon in skillet until browned; crumble and set aside. Reserve 1 tablespoon bacon drippings in skillet. Sauté squash ad onions in skillet until tender. Stir in sour cream, salt, pepper, and dill weed. Spoon into serving dish and top with bacon crumbles. Serves 8.

Squash Salad

3 yellow squash

3 zucchini squash

1/2 bell pepper

2 cucumbers

3 cauliflower buds

1 small onion, chopped fine

2 tsp. sugar or sugar substitute

1/2 cup apple cider vinegar

Chop yellow squash, zucchini squash, bell pepper, cucumber, and cauliflower; put in a medium sized bowl. Mix onion, sugar, and vinegar together, pour over vegetables, and refrigerate.

Zucchini Poppers

1 cup grated zucchini, remove moisture with paper towel

1/4 cup shredded cheese

1/4 cup chopped onions

1/4 cup bread crumbs

Salt and pepper to taste

Preheat oven to 400 degrees. Mix zucchini, cheese, onion, bread crumbs, egg, salt, and pepper together. Scoop into greased muffin tins. Bake 15 to 20 minutes or until brown. Makes 12 poppers

Zucchini rounds

2 grated zucchini

1 cup Bisquick

1/4 grated cheese

2 eggs, well beaten

Olive oil for frying

Grate zucchini and set aside. Mix Bisquick, cheese, and eggs together; add zucchini and form into serving sized rounds. Fry in olive oil.

Zucchini and Cheese Drop Biscuits

3/4 cup shredded zucchini

1 1/4 tsp. sald

2 1/2 cup all purpose flour

1 T. baking soda

1/2 cup cold butter in small cubes

1/2 cup shredded cheddar

1/4 cup shredded mozzarella

14 cup shredded Parmesan

2 T. finely chopped sun-dried tomatoes, patted dry

2 T. minced fresh basil or 2 tsp dried basil

1 cup low fat milk

Pre-heat oven to 425 degrees. Place zucchini in a colander over a plate and sprinkle with 1/4 tsp. salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid and pat dry. In a large bowl, whisk flour, baking powder and 1 tsp sale. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheddar, mozzarella and parmesan, tomatoes, and basil. Add milk; stir until moistened. Drop buy 1/3 cup scoops into a greased 9” by 13” baking p0an. Bake 22 to 256 minutes or until golden brown Serve warm. Yields 12 biscuits.

Zucchini Boats

3 to 4 medium zucchini

12 oz. mild ground Italian sausage, cooked and drained

1 8 oz. can tomato sauce

1/2 cup sweet red pepper, chopped

1/2 cup green pepper, chopped

2 T. onion, chopped

1 1/2 tsp. Italian seasoning

2 T. butter

2 T. all purpose flour

1/4 tsp. sale

1 1/4 cup milk

12 cup parmesan cheese

1 tsp dijon mustard

Preheat oven to 350 degrees. Cut zucchini in half lengthwise. Scoop out pulp leaving a 1/4 inch shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Place pulp in a saucepan; add the sausage, tomato sauce, peppers, onion, and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13x9 inch baking dish Spoon filling into shells. Set aside. In a saucepan, melt butter; whisk in flour and salt until smooth, gradually add milk. Brin to a boil. Cool and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup parmesan cheese and mustard. Pour over zucchini. Sprinkle with remaining parmesan. Bake, uncovered for 25 - 30 minutes or until heated through. Serves 3-4.

Zucchini Casserole

2 med. zucchini cut into chunks

1 med. onion chopped

1 med. green pepper, chopped

2 med. handfuls mushrooms, sliced

12 oz. tomato sauce

Pinch of oregano

Pinch of thyme

Pinch of basil

salt and pepper to taste

4 oz. grated mozzarella

Grated Romano cheese

Preheat oven to 350 degrees. Par boil or microwave zucchini to soften. Put onions, peppers, and mushrooms in casserole with softened zucchini. Add tomato sauce, oregano, thyme, basil, sale, and pepper. Bake 30 minutes until bubbling hot. Sprinkle with mozzarella and bake until cheese melts. Then sprinkle with Romano and cook 1-2 minutes more. This may be served as a vegetable dish of add 1/2 to 1 pound browned ground beef for a main dish.

Zucchini Parmesan

4 med. zucchini, cut into 1/4 inch slices

1 T. olive oil

1/2 to 1 tsp. minced garlic

1 (14.5 oz.) can Italian diced tomatoes, undrained

1 tsp. seasoned salt

1/4 tsp. pepper

1/4 cup grated parmesan

In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, seasoned sale and pepper. Simmer, ,uncovered, 9-10 minutes or until liquid is evaporated. Sprinkle with parmesan cheese. Serve with a slotted spoon. Serves 6.

Swiss Chard

Swiss Chard Rolls

1 lb lean ground beef

½ cup uncooked basmati rice

3 cloves garlic, minced

1/3 cup onion, finely diced

½ tsp paprika

½ garlic powder

Sprinkle cayenne pepper

Salt and pepper

1 Tbsp fresh parsley, chopped

2 tsp fresh dill, chopped

20 Swiss Chard leaves

1 (15oz) can tomato sauce

Preheat oven to 350.  Lightly spray a 10-inch pan with cooking spray.  Cover bottom with 2 or 3 spoonfuls of tomato sauce and set aside.  In mixing bowl, combine the beef, rice, garlic, onion and spices.  Mix well and set aside.  Bring pot of water to a boil.  Quickly blanch each Swiss Chard leaf in the boiling water for 30 seconds and then place leaves briefly in ice water to stop cooking.  Pat dry.  Trim the large middle vein in each leaf.  Lay a single leaf on work surface.  Place a generous scoop of the meat mixture at the long end of the leaf and carefully roll it up, tucking in the sides as you go.  Then place the roll, seam side down in the prepared pan.  Repeat until all leaves and meat have been used up.  Pour the remaining tomato sauce over the rolls.  Place a few leaves on top of the sauce to prevent things from drying out.  Cover with foil and bake for 45 minutes.  Uncover and continue cooking another 15 minutes until everything is bubbling.  Remove the top leaves and let stand 5 minutes before serving.

Swiss Chard Fritters

8-10 Swiss Chard leaves

2 eggs

1 cup flour

½ tsp baking powder

½ cup water or more as needed

¾ tsp salt

2-3 tbsp grated parmesan cheese

3 tbsp vegetable oil  

Wash chard and remove stems.  Bring a large pot of water to a boil.  Add leaves and boil for 1 minute.  Remove with slotted spoon and transfer to a bowl to cool.  In a large bowl combine eggs, flour, baking powder, water, salt and pepper.  Whisk until smooth.  Add additional water 1 tbsp at a time if too thick.  Should have a pancake like consistency.  Squeeze some of the water out of the chard and add chard to batter along with cheese.  Heat vegetable oil to medium heat. Spoon batter (2 Tablespoons) into hot oil.  Cook 2 minutes on each side, drain on paper towel.

Swiss Chard with Potatoes

4 medium potatoes, peeled and diced (3/4 inch)

1 tsp salt

2 pounds Swiss chard, remove ribs

4 Tbsp of olive oil

3-4 cloves of garlic

Pinch of red pepper flakes

1-2 Tbsp lemon juice

Boil potatoes until tender.  Add chopped chard stems, boil approx. 3-5 minutes.  Clean and chop chard leaves into ½ inch strips, add to water and boil approx. 30 seconds.  Drain all in colander.

Heat olive oil in skillet, add chopped garlic, cook 1 minute.  Add chard and potatoes, salt pepper and pepper flakes.  Saute until most of the liquid evaporates, stir often.  Transfer to a serving dish, drizzle with lemon.

Garlic Ranch Roasted Turnips

6 small turnips, cut in half

3 Tbsp butter, melted

2 Tbsp Ranch seasoning

1 tsp garlic powder

½ tsp onion powder

Salt and pepper to taste

Preheat oven to 400 degrees.  In mixing bowl, combine melted butter, and seasonings, mix well.  Pour butter mixture into bottom of a casserole dish and spread out evenly.  Place turnips cut side down into casserole dish on top of butter mixture.  Add salt and pepper to turnips.  Bake 30-40 minutes until turnips are softened and browned.  Serve immediately.

Turnip Fries

2 large turnips, peeled

1 Tbsp olive oil

¼ tsp paprika

¼ tsp garlic powder

¼ salt to taste

Pre heat oven to 425 degrees.  Line baking sheet with parchment paper.  Peel the turnip and cut into ¼ inch strips.  Place turnips into a medium bowl.  Drizzle with olive oil and seasonings, toss to combine.  Bake in preheated oven for 20-25 minutes, flipping halfway.