Zuppa Toscana Soup
Number of Servings: 4-6 INGREDIENTS: 2 large potatoes ¼ Cup Bacon 1 lb Italian Sausage 16 ounces chicken broth 1 qt water 2 garlic cloves 2 cups chopped kale 1 cup heavy whipping cream 1 large onion INSTRUCTIONS: Brown sausage, drain and set aside. Saute onion and bacon over medium heat until onions are translucent. Place sausage, onions, bacon, garlic, potatoes, chicken broth and water in crock pot*. Cook on low 4-6 hours. Add kale and whipping cream before serving. *can also be done in pot on stove top. www.food.com
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Turnip Salad
INGREDIENTS: 4 turnips, chopped and peeled 1 bunch green onions 2 Granny Smith apples, cored and chopped 4 sliced canned pineapple, chopped ½ cup white sugar 1 tbsp water ¼ tsp pepper ¼ cup vegetable oil 1 tsp salt INSTRUCTIONS: 1. Boil turnips until tender but still firm. Cool. 2. Combine turnips, onions, apples, pineapple and sugar. 3. Whisk oil, water, salt and pepper. 4. Toss and refrigerate overnight. Swiss Chard with Red Onion and Bacon
4 side dish servings INGREDIENTS: 2 slices of bacon, cut into ½ inch pieces ½ medium red onion, diced 1 garlic clove, minced 1 tsp fresh thyme leaves 1 large bunch of swiss chard, washed and coarsely chopped Salt and pepper INSTRUCTIONS:
Stacked Roasted Vegetable Enchiladas
INGREDIENTS: Vegetables: Any combination of carrots, summer squash, cauliflour, broccoli, onion, corn, peppers, sweet potatoes…your choice! Possibly turnips and kohlrabi Olive oil Garlic – minced Cumin Salt and pepper 2 cups salsa 2 cups grated cheese Spinach Corn tortillas – quartered into triangles INSTRUCTIONS: 1. Cut the vegetables into matchsticks or cubes and toss with olive oil, garlic, cumin and salt and pepper. Roast in a 425 degree oven until tender. 2. Layer in a 8 x 8 baking dish (like a lasagna) the following: ½ cup salsa, corn tortillas, vegetables, spinach and ½ cup cheese. 3. Cover with foil and bake at 350 until heated through. Salsa Fresca / Pico de Gallo
INGREDIENTS: 2 lbs ripe tomatoes 1 large onion 3 jalapeño peppers 2 tbsp fresh cilantro 1 bell pepper 1 tbsp lime juice Salt to taste INSTRUCTIONS: Chop all ingredients to desired consistency. Mix and enjoy! Adjust any ingredient to your desired taste. Roasted Squash and Bacon Soup
6 Servings INGREDIENTS: 1 butternut squash (about 3 lbs) or squash of your choice, seeded and cut into 1-inch chunks 1 onion, diced 4 slices of bacon, diced 2 cloves garlic, minced 1 red bell pepper, chopped 2 tbsp olive oil salt and pepper to taste 4 slices of bacon, diced and cooked 2 ½ cups chicken stock 2 tbsp chopped chives ½ tsp dried rosemary ¼ cup crumbled goat cheese INSTRUCTIONS: 1. Preheat oven to 400 degrees. Lightly coat a baking sheet with nonstick spray. Toss squash, onion, bell pepper, bacon, olive oil, garlic, salt and pepper. Place on a single layer on baking sheet and bake 25-30 minutes or until squash is tender. 2. In a large stockpot or Dutch oven, add squash mixture and thyme over medium. Cook until fragrant (about 1-2 minutes). Stir in chicken stock and puree with immersion blender. Season to taste with salt and pepper. 3. Bring to a boil, reduce heat and simmer until slightly thickened. Add more chicken stock or reduce until desired consistency is reached. Serve immediately with bacon, cheese and chives. Roasted “Pumpkin” Seeds
INGREDIENTS: Seeds of 2 squashes or 1 big one ¼ tsp ground allspice ¼ tsp ground cloves ¼ tsp ground cinnamon ¼ tsp ground nutmeg Vegetable oil Pinch of salt INSTRUCTIONS: 1. Wash the seeds thoroughly removing any squash “guts”, then pat dry and put in a bowl. 2. Add spices and salt with just enough oil to coat evenly. 3. Spread seeds on a baking sheet and roast for 25 – 35 minutes at 350 degrees. ***Sub in your favorite seasonings to make the perfect custom recipe? Roasted Cabbage Wedges
INGREDIENTS: 1 tsp olive oil 2 tbsp lemon juice 2 tbsp worcestershire sauce ¼ tsp salt ¼ tsp pepper 1 medium head cabbage 3 tbsp crumbled bacon bits INSTRUCTIONS: 1. Preheat oven or grill to 425. 2. Mix olive oil, bacon, lemon juice, worcestershire sauce, salt and pepper. 3. Quarter the head of cabbage leaving the cores. 4. Lay each quarter of cabbage on a sheet of aluminum foil. Spoon 2 tablespoons of sauce over the top of each quarter. 5. Wrap each quarter in the foil and grill for 20-30 minutes. Pumpkin Muffins
Number of Servings: 48 mini muffins INGREDIENTS: 4 eggs 8 tbsp coconut oil, melted 1 cup pumpkin puree* 1 tsp vanilla 1 cup sugar 2 cups flour 1 tsp baking powder ½ tsp baking soda 1 tsp salt 2 tsp pumpkin pie spice INSTRUCTIONS: Mix eggs, oil, pumpkin puree, and vanilla in a bowl. Add sugar, flour, baking soda, baking powder, salt and pie spice. Pour into greased mini muffin pan (or regular pan, adjust time as needed). Bake 7-8 minutes @ 400 degrees. For a treat, add glaze to muffin tops to make mini donuts. *Bake sugar pumpkin as you would a squash. (I pressure cook mine for 20 minutes). Scrape out inside and puree in blender. Modified from www.toasterovenlove.com, visit site for maple glaze recipe. Lemony Cucumbers
INGREDIENTS: 2 large sliced cucumbers ¼ cup white wine vinegar 2 tbsp sugar 2 tsp celery or mustard seed ¾ tsp salt (add pepper to taste) 2 tbsp chopped onion 1 tbsp lemon juice INSTRUCTIONS: Combine all ingredients. Chill 4 hours before serving. ** This is a great base recipe that can be tweaked for your personal preference. A personal favorite is to leave out part of the vinegar and add in chopped tomatoes, avocados and bell peppers. |
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Krista Huettig (208) 751-9510 Bonnie Freestone-Peters (208) 421-7309 2292 East 1300 South
Hazelton, Idaho 83335 |