Pasta with Bacon and Leeks

Ingredients:
12 oz pasta (cooked)
3 oz bacon (chopped)
3 whole leeks (washed and sliced thin)

1 tbsp butter

1/2 cup dry white wine
1/2 cup heavy cream 
salt and pepper to taste
parmesan cheese

Directions: 
 Cook bacon in a skillet over medium high heat. Add in leeks and butter and cook until leeks are browned and soft. Add in wine and let reduce, about 2 min. Reduce heat to low and add in cream. Remove from heat and stir in cooked pasta. Sprinkle with parmesan cheese. Serve and enjoy!
By: The Pioneer Woman 

 

Homemade Apple Sauce

Ingredients:
4 lbs. apples
water
cinnamon

Directions:
Wash and quarter apples. Place apples in a large pot.
Add water to the pot to about 1/4 of the way up the apples. Boil apples until soft and liquid is reduced.
Using a large food mill, pour in apples and turn until all that is left on the mill is skin and seeds. Add cinnamon in amount desired.

Apple and Parsnip Mash

Ingredients:
1 1/2 tbsp unsalted butter (cold)
2/3 lb parsnips (peeled and sliced into 1/2-inch-thick rounds)
1 apple (peeled and cubed)
1 cup water
salt to taste

Directions: 

Melt 1 tbsp butter in a large heavy skillet over medium heat. Cook parsnips in a single layer until just golden on bottoms, about 10 minutes. Flip, and add the apple, water, and salt. Raise heat to medium-high, and simmer, covered, until parsnips and apples are very soft, about 20 minutes.

Remove from heat, and let stand, covered to retain moisture, until slightly cooled, about 5 minutes. Puree mixture in a blender until smooth. With machine running, add remaining 1/2 tablespoon butter.
Serve and enjoy!
By: Martha Stewart

Maple Roasted Carrots and Parsnips

Ingredients:
1/2 lb carrots (peeled, trimmed and cut into 3-inch pieces)
1/2 lb parsnips (peeled, trimmed and cut into 3-inch pieces)
1 tbsps extra-virgin olive oil
1/4 tsp kosher salt
1/4 cup maple syrup

Directions:

Preheat oven to 400F.
On a large baking sheet, roll carrots and parsnips in olive oil, salt and maple syrup until thoroughly coated.
Bake for 30-45 minutes or until vegetables are caramelized and tender.

Serve and enjoy!

By: Food Republic

Spaghetti Squash Pasta

Ingredients:

1 spaghetti squash

1/2 tsp salt
1/2 cup tomato sauce
1/2 cup ricotta

Directions:

Preheat the oven 375°F.
Place the spaghetti squash on a baking sheet. Pierce it on all sides with a knife. Bake in the oven for about an hour, or until easily pieced with a knife.
Allow to cool enough to touch then cut the squash in half and spoon out the seeds and pulp. Using a fork, scrape out the spaghetti squash, separating the strands as you go. It should yield about 2-4 cups.
Place the spaghetti squash on a towel and squeeze out some of the moisture.
Place in a mixing bowl, then toss together with the salt and tomato sauce. Add the ricotta and mix until incorporated.
Serve and enjoy!
By: Big Girls Small Kitchen

 

Apple and Cheddar Paninis

Ingredients:

4 slices whole grain wheat bread
1 gala apples (sliced thin)
1/2 cup shredded cheddar cheese
dijon mustard

 

Directions:

Heat a small skillet or grill pan over medium heat. Butter one side of each slice of bread. Spread dijon mustard on the other size. Place buttered side of bread down in hot skillet.  Layer bread with cheese, apples, then cheese.  Top with the other piece of bread, buttered side up.  Grill for 1/2 - 2 minutes per side pressing on sandwich until golden brown on each side 

Carrot Puree

Ingredients:
2 lbs carrots (chopped)
salt and pepper to taste
1 tsp cumin

Directions:
Place carrots in a sauce pan and cover with water. Bring to a boil and simmer for 10-15 minutes until carrots are tender.
Puree carrots in a food processor. Season with cumin, salt and pepper. Add water from boiled carrots if needed.
Serve and enjoy.

Carrot Cucumber Raita

Ingredients:

1 cup greek yogurt
1 cucumber (large, half grated on a coarse microplane and half coarsely chopped)
1 carrots (medium, peeled and coarsely grated)
1/4 cup fresh cilantro (finely chopped)
1/2 tsp black mustard seeds
1/2 tsp ground cumin
salt (to taste)

Directions:

Mix Greek yogurt, cucumber, carrot and cilantro in a large bowl and set aside.
Heat a small pan over medium high heat, then add mustard seeds and toast, shaking constantly to prevent sticking, for about a minute. Be careful, they burn easily.
Remove seeds from pan and allow to cool completely, then add mustard seeds and ground cumin to raita and mix well.
Taste for salt and serve. 

By: Food Republic

Sugar Cube Melon

These are like mini cantaloupe melons. This melon will never get larger than 1.5 - 2 lbs. They are very sweet and are the perfect size for a snack or lunch.

is a "breakfast melon", meaning it will never get larger than 1.5 - 2lbs. - See more at: http://www.specialtyproduce.com/produce/Sugar_Cube_Melons_7164.php#sthash.Et83YLoR.dpuf

is a "breakfast melon", meaning it will never get larger than 1.5 - 2lbs. - See more at: http://www.specialtyproduce.com/produce/Sugar_Cube_Melons_7164.php#sthash.Et83YLoR.dpufgdgfds

is a "breakfast melon", meaning it will never get larger than 1.5 - 2lbs. - See more at: http://www.specialtyproduce.com/produce/Sugar_Cube_Melons_7164.php#sthash.Et83YLoR.dpuf

Zucchini: Yellow & Green

In your share you may find green or yellow zucchini. You can use these types interchangeably with one another. They are similar in taste and texture, and can be pleasing to the eye when cooked together.

6 Unknown Zucchini Facts

Yellow Zucchini vs. Yellow Squash

Preserving Parsley

Follow the link to the Preserving Your Harvest page to learn a few ways you can preserve your parsley to have to use again and again.

Jalapeno Bacon Deviled Eggs

Ingredients:
1 dozen eggs, hard boiled
8 pieces bacon, cooked and chopped
2 jalapenos, seeded and chopped
1/2 cup mayonnaise
2 T mustard
2 T white vinegar
salt and pepper

Directions:
Halve the hard boiled eggs and transfer the yolks to a bowl. Mix in the mayonnaise, mustard, vinegar, and salt and pepper. Add in the chopped bacon and jalapenos. Fill the halved eggs with the yolk mixture. Top with paprika if desired. Serve and enjoy!

Vegetarian Lasagna

Ingredients:

12 lasagna noodles(cooked)

1 bunch kale

1 pint mushrooms

1 pint grape tomatoes

1 yellow squash

1 zucchini

1 eggplant

1 head broccoli

1 jar tomato sauce

15 oz. riccota cheese

1 lb mozzarella cheese(shredded)

salt and pepper

                    olive oil

                    2 eggs

Directions:

Thinly slice the squash, zucchini, and eggplant lenghtwise. Slice the mushrooms and tomatoes. Chop the kale and broccoli into small pieces.

Steam the squash, zucchini, and eggplant al dente. Heat the oil in a skillet and saute the kale, mushrooms, and broccoli until slightly softened(3-5 minutes).  Season with salt and pepper.

Mix together the ricotta chesse, eggs, and 2/3 of the shredded mozzarella. Spread a small amount of tomato sauce in the bottom of a casserole dish.

In the dish, beginning with the lasagna noodles, alternate layers of veggies, sauce, and cheese(ending with sauce).

Sprinkle the remaining shredded mozzarella on top. Bake in a 350 degree oven for about 40 mintues.
Serve and enjoy!

Honeycrisp Apples

The honeycrisp apple has become one of the most popular apples in the United States. Its sweetness and firmness make it a perfect apple for eating raw. The Honeycrisp also has a relatively long shelf life when stored in cool, dry conditions. The honeycrisp apple is the state fruit of Minnesota.

Purple and White Bell Peppers

These peppers have a purple flesh and are light green on the inside. A pigment called anthocyanin produces the pepper's purple color and contains antioxidant properties. They are slightly sweeter than a green bell pepper and have a slight tangy flavor.

The white bell pepper is very similar to the purple. A mildly sweeter flavor than the green bell pepper with a tangy flavor.

A pigment called anthocyanin is present in purple bell peppers that produces their dark, inky color and contains antioxidant properties. - See more at: http://www.specialtyproduce.com/produce/Purple_Holland_Bell_Peppers_805.php#sthash.t7OlcYWj.dpufA

A pigment called anthocyanin is present in purple bell peppers that produces their dark, inky color and contains antioxidant properties. - See more at: http://www.specialtyproduce.com/produce/Purple_Holland_Bell_Peppers_805.php#sthash.t7OlcYWj.dpuf

A pigment called anthocyanin is present in purple bell peppers that produces their dark, inky color and contains antioxidant properties. - See more at: http://www.specialtyproduce.com/produce/Purple_Holland_Bell_Peppers_805.php#sthash.t7OlcYWj.dpuf

Apple Bread

Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1 1/4 tsps cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup vegetable oil
1 1/2 cups granny smith apples (chopped, with peel, seeds, and core removed)

Directions: 
Preheat oven to 350°F. Grease a loaf pan.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. 
In a large bowl, beat eggs for 30 seconds with a fork. Add vanilla, 1/2 cup sugar, and brown sugar to the bowl. Stir until well combined. Whisk in vegetable oil. 
Add flour mixture to wet ingredients in two additions, mixing until just combined. Stir apples into batter until evenly distributed.  
Pour batter into prepared loaf. Bake bread until golden and a cake tester comes out clean, about 50 minutes.  

 

Honey Glazed Carrots

Ingredients:

 2 tbsp. vegetable oil

 1 lb carrots, chopped

1/2 onion (chopped) 

2 tsp. worcestershire sauce 

1 tsp dried oregano 

2 tsp. garlic powder 

salt and pepper

3 tbsp. honey 

3 tbsp. butter (softened)

Directions:

Preheat oven to 325 degrees. Lightly grease the bottom of a 9x13 inch baking dish.

Toss carrots with onion, and add Worcestershire sauce, oregano, garlic powder, salt and pepper.

Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.

By: All Recipes

Corn and Pepper

Ingredients:
2 T olive oil
1 bell pepper
1 jalapeno pepper
2 ears sweet corn
1/2 tsp. salt
1 tsp. lime juice

Directions:
Dice peppers into small pieces. Heat oil in skillet and saute peppers until tender.
Cut kernels off the ears of corn. Add to peppers and heat quickly, about 1 min.
Remove from pan. Toss in a bowl with salt and lime juice.