GREEN FARMS
Eggs Baked in Stuffed Peppers
foodiecrush.com
Chopped Apple Salad with Pomegranate Vinaigrette
Bobby Flay
Ingredients
3 sweet bell peppers, red, orange or yellow
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
½ cup onion, chopped
1 pound butternut squash, peeled, seeded and cut into a large dice, about 2 cups
1 teaspoon dried thyme leaves Kosher salt
¼ cup brandy
½ cup Ricotta cheese
¼ cup crumbled Feta cheese
6 eggs
2 cups prepared marinara sauce Freshly ground black pepper
Directions
1. Preheat oven to 400 F°. 2. Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add ⅓ cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside. 3. Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 23 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy. Return to heat and cook for 45 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired. 4. Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon ½ to ¾ cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven. 5. Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled. 6. Season with freshly ground black pepper and bake peppers for 1012 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.
Roasted Acorn Squash
Food Network/Tyler Florence
Ingredients
2 acorn or dumpling squash, about 1 pound each
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, optional
1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown sugar
3 tablespoons amaretto
8 fresh sage leaves
1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers
Directions
Preheat the oven to 350 degrees F.
Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.
Best Apple Crostata
Barefoot Contessa
Ingredients
For the pastry: or( I use frozen pie crust to make it quicker)
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water
For the filling:
1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced
Directions
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate one for at least an hour.
Preheat the oven to 450 degrees.
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
Ingredients
Pomegranate Vinaigrette:
1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
Salad:
6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
2 cups baby spinach or romaine
2 heads endive, thinly sliced
1 cup toasted coarsely chopped walnuts
3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
Salt
Freshly ground black pepper
Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
For the salad:
Combine the apples, spinach/ romaine, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.
Sausage-Stuffed Acorn Squash with Molasses Glaze
Bon Appétit/ November 1996
Ingredients
4 small acorn squash
1 tablespoon butter
1/2 cup diced red bell pepper
2 large green onions, thinly sliced
1 pound bulk breakfast sausage
1 cup fresh white breadcrumbs
1/2 cup canned beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
2/3 cup mild-flavored (light) molasses
Directions
Preheat oven to 400°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish. Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.) Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes
Zucchini Noodles
Pioneerwomen.com
Ingredients
2 whole Zucchini
1 Tablespoon Butter
1 Tablespoon Olive Oil
2 cloves Garlic, Minced
3 whole Roma Tomatoes, Diced
1/4 cup Shredded Parmesan
3 whole Basil Leaves (chiffonade)
Salt And Pepper, to taste
Directions
Use a vegetable peeler to peel long ribbons of zucchini.
Heat a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the pan for 1 to 2 minutes. Sprinkle in salt and pepper. Add the tomatoes and parmesan and toss to heat everything up.
Serve within a few minutes, before the zucchini get too soft!
Overnight Apple Butter
Cooking Light.com/ October 2004
Ingredients
1 cup packed brown sugar
1/2 cup honey
1/4 cup apple cider
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
10 medium apples, peeled and cut into large chunks (about 2 1/2 pounds),
Directions
Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low 10 hours or until apples are very tender.
Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp. Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker. Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally. Spoon into a bowl; cover and chill up to a week.
Stovetop variation: Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally. Strain through a sieve as recipe instructs in Step 2. Return mixture to pan. Cook, uncovered, over medium-low heat 15 minutes or until thick, stirring frequently.
Note: A mixture of apple varieties, rather than just one type, will produce apple butter with rich, complex flavor in this slow cooker recipe. Enjoy the apple butter over toast or English muffins, or serve it with pork chops or chicken.