Category: Onions - Farm-Fresh Market

Creamy Arugula Soup

2/22/2023

Ingredients:
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 pound yukon gold potatoes, chopped into 1-inch chunks
4 cups water or vegetable broth
1 1/2 teaspoons fine sea salt
3 cups fresh arugula
1/2 cup coconut milk or half and half
Freshly ground black pepper

Directions:

Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes.
Add in the garlic and sauté until fragrant, about one more minute.
Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.
Add the arugula to the pot and stir until bright green, about 3 minutes.
Blend the soup until smooth.
Return the soup to the pot over medium heat and stir in the coconut milk.
Season with additional salt, if desired, and black pepper. Serve warm.

Firehouse Chili

1/24/2023

Firehouse Chili - 2017 winner Hormel Chili’s American’s Best Firehouse Chili Contest
Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving!

Ingredients:
For the chili mixture
2 tablespoons cooking oil
3 pounds ground beef
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon white or cayenne pepper
½ teaspoon turmeric
½ teaspoon curry powder
1 tablespoon chili powder
3 tablespoons steak sauce (or soy sauce)
2 tablespoons Worcestershire sauce
3 ½ cups diced tomatoes
1 cup ketchup
2 cups tomato sauce
1 ½ cups tomato paste
1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste.
For the roux mixture
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
3 stalks celery, diced
2 bell peppers, diced (this used red and yellow jarred roasted peppers)
1 white onion, diced
2 shallots, diced ( this used an additional onion instead)
3 cloves garlic, finely diced
Cooking Instructions:1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef.
2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes.
3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Whisk until the mixture reaches a dark brown color.
4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine.
5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste.
6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!

Creamy Non-Dairy Onion Soup

1/4/2023

INGREDIENTS

2 tablespoons olive oil
3 cloves garlic, minced
5-6 medium sweet or yellow onions, peeled and sliced
1.5 cups russet potato, peel and dice into small evenly sized pieces
16.9 ounce chicken broth
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon cracked black pepper, to taste
2-3 tablespoons coconut milk (optional)
2 tablespoons chives, chopped small

PREPARATION

Add olive oil, minced garlic and sliced onions to a large sauté pan. Simmer over medium heat until the onions are translucent, not brown, about 10 minutes.
Once the onions are translucent add the prepared potatoes, chicken broth, salt and pepper. Bring to a boil.
Let everything simmer for 10-15 minutes or until the potatoes are fork tender. Stir occasionally.
Once the potatoes are fork tender reduce the heat, add the lemon juice and stir until well combined.
Puree the soup using an immersion or regular blender until creamy. Bring back to serving temperature.
Add the coconut milk (if using) and stir until it is well combined.
Top chopped fresh chives and serve immediately!

Slow Cooker Creamy Potato Vegetable Soup

12/14/2022

Ingredients

2 large onions, diced
4 stalks celery, chopped
4 large carrots, chopped
4 pounds potatoes, diced
2 tablespoons minced garlic
1 tablespoon dried dill weed
1 tablespoon dried oregano
2 tablespoons olive oil
Vegetable broth to cover
Ground pepper to taste
Parsley for garnish

Directions

Combine the onions, celery, carrots, potatoes and garlic in a slow cooker.
Drizzle the olive oil over the mixture.
Stir the dried herbs into the vegetable broth, and pour the vegetable broth into the slow cooker.
Cook on High until the vegetables are tender, about 6 hours.
Remove some of the potatoes and broth and puree to make the broth creamy.
Serve as is – or mix in bacon bits or cubed ham and sprinkle with parmesan.
Garnish with parsley.

Butternut Squash Bisque

12/7/2022

Ingredients

1 tablespoon canola oil
1 tablespoon unsalted butter
½ cup diced onion
4 cups peeled and cubed butternut squash
¾ cup diced carrots
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream (Optional)

Directions

Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
Add squash and carrots into the pot. Pour in vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
Purée soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.

Vegan Cream of Broccoli Soup

11/9/2022

Ingredients

3 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
2 tablespoons canola oil
4 cups plus 1/2 cup vegetable broth
4 medium russet potatoes, peeled and cubed (about 4 cups)
6 cups chopped fresh broccoli (about 3 small heads)
1 teaspoon salt
1/4 teaspoon pepper

Directions
1. In a large saucepan, saute onions,celery and carrots in oil until tender.
2. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3.. Cool slightly. In a blender, process soup in batches until smooth.
4. Return to pan; add the remaining broth and bring to a boil.
5. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.

Gingered Cauliflower and Broccoli

11/2/2022

Ingredients

1 1/2 cup broccoli florets
1 1/2 cup cauliflower florets
1 medium onion, sliced
1-inch piece of fresh ginger, grated
2 garlic cloves, minced
1/2 tsp curry powder (mild or spicy)
1/2 tsp ground cumin
1/4 tsp turmeric
1/4 tsp paprika
Salt, pepper to taste

Instructions

Preheat the oven to 375° F. Arrange broccoli and cauliflower florets on a baking sheet. Bake for 10 min, then take the vegetables out, toss them lightly, and bake for 5-7 min more until fork-tender.
Meanwhile, heat a skillet over medium heat. Once hot, add enough oil to saute vegetables. Add sliced onions, saute for 3-5 min until they soften, stirring them with a spatula to prevent sticking.
Add to the skillet the grated ginger, minced garlic and all of the spices. Cook for 1-2 min until the spices get nice and toasty. If they start sticking to the pan, add 1-2 Tbsp of water.
Once broccoli and cauliflower florets are done, take them out of the oven and add to the skillet. Toss the mixture to distribute the spices evenly over the vegetables. Add salt and pepper to taste.

Slow Cooker Root Vegetable Stew

10/19/2022

INGREDIENTS

1 large white onion OR 2 leeks (white portion only), chopped
1 lb. butternut squash, peeled, seeded and chopped
1 lb. carrots, peeled and chopped
1 lb. parsnips, peeled and chopped
1 lb. sweet potatoes, peeled and chopped
1 lb. Yukon Gold potatoes, peeled and chopped
2 celery ribs, stems removed and chopped
6 cloves garlic, peeled and thinly sliced
3 cups chicken or vegetable broth
1 bay leaf
1 Tbsp. fresh sage leaves, finely chopped
1 tsp. freshly-cracked black pepper
1/2 tsp. sea salt
2 cups chopped fresh kale

INSTRUCTIONS

Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
Serve immediately, with the option to garnish with Parmesan cheese.

Italian Escarole, Radicchio and Potato Soup

10/5/2022

Ingredients

4 tablespoons water
1 medium onion, diced
1 to 2 cloves garlic, minced
6 medium red potatoes, peeled and diced
2 medium carrots, sliced thinly
1 15-ounce can chickpeas, drained and rinsed
6 cups vegetable broth
1 cup water
1 teaspoon dried basil
1 medium head escarole, coarsely chopped and rinsed
1/2 head radicchio, thinly sliced and rinsed
1/2 cup fresh parsley, minced
salt and pepper to taste

Instructions

Heat the water in a large soup pot, add the onion and sauté over medium high heat until translucent.
Add the garlic and continue to sauté until both are golden.
Add the potatoes, carrots, chickpeas, broth, water, and basil. Bring to a boil, cover, and reduce heat to simmer for approximately 15 minutes, or until the potatoes and carrots are tender.
Turn off the heat. Stir in the escarole, until just wilted. Add the radicchio and parsley.
Season with salt and pepper. Serve immediately.

Simple Cream of Celery Soup

9/28/2022

Ingredients

2 tablespoons olive oil, or butter
1 onion, diced
4 garlic cloves, minced
6 cups celery, sliced thin (about 1 ¼–1 ½ pounds), save some leaves for garnish
2 cups potatoes, sliced into ½ inch thick rounds
4 cups vegetable or chicken broth
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
½ teaspoon pepper
1/8 – 1/4 teaspoon cayenne, more to taste or leave it out entirely.
¼ cup fresh dill (small stems ok)
½ cup fresh parsley (small stems ok)
½ cup (or more) of sour cream, plain yogurt, vegan sour cream or heavy cream.
Garnish: Celery leaves

Instructions

Add Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
Add the garlic and stir 1-2 minutes, until fragrant.
Add the garlic and stir 1-2 minutes, until fragrant.
Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
Blend the soup until very smooth using an immersion blender or regular blender. If using a regular blender, let cool before blending in smaller batches. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup.
Place soup back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
Serve garnishing with celery leaves if desired.

White Bean, Fennel, Spinach Soup

9/21/2022

Fennel tastes like a cross between onion and celery with a dash of licorice, and is perfect in salads, dips, soups, and more. Though it may look like an onion, it’s actually part of the carrot family, and when cooked, it becomes tender and even a little sweet. It is also a great source of vitamin C, and it’s loaded with antioxidants to boot.

Ingredients

1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups fresh chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach (or kale)

Directions

In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender.
Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
Serve

Sautéed Arugula

3/30/2022

Peppery sautéed arugula is dressed in a delicate buttery sauce with lemon, garlic and sherry vinegar. Pair this quick and easy side dish with roasted chicken or fish. Adapted from Eating Well.

Servings: 4
Ingredients

1 tablespoon extra-virgin olive oil
4 small cloves garlic, chopped
3 (5-ounce) containers arugula
3 tablespoons unsalted butter
2 tablespoons sherry vinegar
½ teaspoon grated lemon zest
1 tablespoon lemon juice
½ teaspoon salt

Preparation

Heat oil in a large pot over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Gradually add arugula to the pot, stirring constantly, until all the arugula is wilted and has released all its moisture, about 3 minutes. Using tongs or a slotted spoon, quickly transfer the wilted arugula to a bowl, leaving any liquid in the pot.
Increase heat to medium-high; cook, undisturbed, until the liquid reduces by half, about 2 minutes. Add butter, vinegar, lemon juice and salt; cook, stirring, until the butter is melted. Return the arugula to the pot and stir to coat the greens evenly in the sauce. Sprinkle with lemon zest before serving.

Maple Butternut Squash Slow Cooker Soup

2/4/2022

Ingredients

8 cups cubed peeled seeded butternut squash (about 3 lb)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1/8 teaspoon pepper
4 cups chicken broth
½ cup half-and-half or milk
½ cup real maple syrup
¾ cup plain yogurt or sour cream
2 tablespoons chopped fresh chives

Preparation

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
If needed, increase heat setting to High; cover and cook about 15 minutes longer or until hot. Top each serving with yogurt; sprinkle with chives.

Coconut Curry Carrot Soup

2/2/2022

Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons peeled, finely grated, fresh ginger root
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Pinch ground cayenne pepper
1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins
4 cups low-sodium chicken broth
1 cup low-fat coconut milk
2 teaspoons honey or maple syrup

Preparation

Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic, ginger, cumin, coriander, salt, pepper, turmeric and cayenne pepper; cook for 30 seconds, stirring, then add the carrots and the broth.
Increase the heat to high just to bring to a boil, then reduce the heat to medium-low, partially cover and cook for about 12 minutes, or until the carrots are tender.
Stir in the coconut milk and the honey, then puree using an immersion (stick) blender, or in several batches in a regular blender (if using the latter, remove the center knob of the lid so steam can escape, and place a paper towel over the opening to avoid splash-ups).
Serve warm.

Makes 6 servings
Serving size: about 1 1/2 cups

Wilted Kale, Pickled Beets and Feta Salad

12/15/2021

Ingredients

2 tablespoons extra virgin olive oil
1 bunch fresh kale with stems removed and leaves chopped
Pinch of sea salt
½ cup sliced pickled beets*
¼ cup crumbled feta cheese
1/4 cup toasted pine nuts (optional)
Preparation

In large sauté pan, heat olive oil on medium heat.
Add kale leaves and pinch of sea salt. Cook and stir leaves for about 3 minutes until kale turns brighter green and is slightly wilted.
Remove from heat and transfer to serving plate.
Top with pickled beets, crumbled feta cheese and toasted pine nuts to serve.

*Pickled beets recipes.
Canning method compliments of Janet Baker
Ingredients
4 lbs. beets
3 cups onions, thinly sliced
2 cups white vinegar
2 cups water
1 tsp salt
2 cups sugar
1 Tbsp mustard seed
1 tsp whole cloves
3 sticks cinnamon, broken
1 Tbsp whole black pepper
1 bay leaf
Preparation
1. Wash and drain beets. Place in large pot, cover with boiling water and cook until tender.
2. Let cool until you can skin comfortably. Slice.
3. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 mins.
4. Add beets and cook until hot throughout.
6. Remove cinniamon sticks.
7. Pack hot beets into 4 hot pint jars, leaving 1/4 inch headspace.
8. Ladle hot pickling liquid over beets, leaving 1/4 inch headspace.
9 Remove air bubbles. Cap with two-piece caps.
10. Process 30 minutes in a boiling water canner.

Quick pickled beets recipe
Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!
Ingredients
4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets)
1 cup cider vinegar
1 cup water
1/3 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon (dry) ground mustard
5 whole black peppercorns
Instructions
1,  Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
2.  Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
3.  Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Notes-This particular recipe will keep up to 6 weeks in the refrigerator.

Cream of Cauliflower Soup

10/20/2021

Ingredients
2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish)
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry (optional)
1 tablespoon chopped fresh parsley or scallions

Preparation

1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.

2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions.

Slow Cooker Sweet Potato Soup

10/13/2021

Ingredients

3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 medium onion chopped (or 1teaspoon dried minced onion)
2 ribs celery chopped (or teaspoon dried celery flakes)
1/2 teaspoon salt
1/2 teaspoon pepper
¾ teasppons minced fresh thyme (or 1/4 teaspoon dried thyme)
1/8 teaspoon ground chipotle pepper (optional)
6 cups reduced-sodium chicken broth
Optional: sour cream and pepitas

Directions1. In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours.
2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through.
3. If desired, top servings with sour cream and pepitas.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Zucchini Rissoles

9/22/2021

Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.

Ingredients
• 1 small brown onion
• 1/2 cup panko breadcrumbs (or normal)
• 1 pound ground beef
• 1 small zucchini
• 1 small carrot
• 1 egg
• 1 large garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano (or other herbs of choice)
• 1/2 teaspoon each of salt and pepper
• 2 teaspoons Worcestershire Sauce
• 1-2 tablespoons oil
• Ketchup
Directions

Using a box grater, grate the onion into a large bowl.
Add panko, and mix shortly to coat in the onion juices.
Grate the zucchini and carrot into the bowl.
Add the remaining Rissoles ingredients. Mix well.
Scoop about 1/4 cup of the mixture, and form a 2/3 inch (1.7 centimeters) thick patty. Slightly indent the middle. Repeat with the remaining mixture, which should make 10-12.
Over medium heat, heat oil in a skillet. Add half of the patties and cook for 4 minutes or until dark golden. Press lightly with a spatula. (If you press too hard the juices will come out).
Flip and cook the other side for 3-4 minutes until golden. Transfer to a plate and repeat with the remaining rissoles.
Serve with ketchup.

Fresh Tomato Soup

9/15/2021

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons all-purpose flour
3 cups broth of choice (chicken, beef, vegetable, etc.)
6-7 cups roughly chopped fresh tomatoes
2 tablespoons chopped fresh basil, plus more for serving
1 tablespoon balsamic vinegar
1/4 teaspoon celery seed
1 teaspoon paprika
2 teaspoons honey (optional)
Sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup milk or cream

Instructions

Heat the olive oil in a large stockpot over medium heat. When the oil is hot, add the onion and garlic and sauté for about 7 minutes, until translucent and softened.
Add the butter and let it melt. Whisk in the flour, and then continue to cook and whisk for one minute.
Gradually whisk in the broth. Add the tomatoes, basil, vinegar, celery seed, paprika, honey, and a bit of salt and pepper.
Bring the soup to a boil, then reduce the heat so the soup simmers and cook for 20-25 minutes, until the tomatoes have softened and cooked down.
Remove the soup from the heat and stir in the milk or cream.
Puree the soup with an immersion blender until smooth (or carefully transfer it in batches to a regular blender). Taste and adjust seasonings if desired. Serve hot, garnished with additional fresh basil if desired.

Blue Cheese and Sausage Stuffed Peppers

8/25/2021

Ingredients
2 medium sweet red peppers
2 medium sweet yellow peppers
1 jar (14 ounces) pizza sauce or pasta sauce, divided
1 pound uncooked bulk pork sausage
3/4 cup uncooked instant rice
1 small onion, chopped
1 small tomato, seeded and chopped
1/2 cup crumbled blue cheese
1 large egg, lightly beaten
2 tablespoons chopped ripe olives
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
Crumbled blue cheese, optional

Directions

Cut and discard tops from peppers; remove seeds.
Pour sauce into bottom of a 4- or 5-qt. slow cooker, reserving 3/4 cup.
In small bowl, combine remaining ingredients; add reserved sauce. Spoon mixture into peppers; place in slow cooker.
Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours.
Spoon cooking juices over peppers. If desired, top with additional blue cheese.

Zucchini Fritters

7/21/2021

Yield 4 servings

INGREDIENTS

2 cups grated zucchini
2 eggs, beaten
¼ cup chopped onion

½ cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

DIRECTIONS

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese and salt. Stir well enough to disttribute ingredients evenly.

2. Heat a small amount of oil in a skllet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden.

3. Serve as is or garnish with a dollop of yogurt or sour cream.

NOTE: These freeze very well so make a batch for enjoying in the fall or winter.

Marinated Tomato, Cucumber and Onion Salad

6/30/2021

INGREDIENTS

1 Large Cucumber (about 12 ounces)
1 Cup Cherry and/or Sungold Tomatoes - red and yellow mixed add nice color
1 Yellow Onion
2 Tbsp. Rice Vinegar
2 Tbsp. Grape-Seed Oil or olive oil
½ Tsp. Salt or to taste
½ Tsp. Ground Peppercorn or to taste
1 ½ Tsp. Sugar or Honey
¼ Cup Fresh Parsley
1 Garlic clove

INSTRUCTIONS

Remove seeds from the cucumber. Peel, or not, to your taste. Cut the cucumber into ¼ inch cubes. Place in bowl.
Cut the tomatoes into quarters. Add to bowl.
Chop the onion and add to bowl.
Mince the garlic and add to bowl.
Chop the parsley and add to bowl. Gently stir the ingredients together.
Add the vinegar, oil, salt, pepper and sugar. Toss to coat thoroughly.
Cover and refrigerate at least 4 hours or up to 2 days.

Baked Stuffed Peppers

5/12/2021

Ingredients
1 ¼ pounds ground meat
3 cloves garlic, minced
1 onion, diced
2 cups fresh diced tomatoes
1 cup shredded Cheddar cheese
1 ½ cups chicken broth
6 bell peppers

Directions

Preheat oven to 350 degrees F (175 degrees C).
Heat a large nonstick skillet over medium-high heat. Stir in the ground meat, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground meat mixture and pour in some of the chicken broth.
Place into the cups of a muffin tin, and replace the tops.
Bake in preheated oven 30 minutes.

Deviled Ham

3/31/2021

Yield:2 1/2 cups

Ingredients
1 pound cooked ham, cut into 1-inch cubes
1/2 cup mayonnaise
1/4 cup prepared mustard
1/2 cup chopped onion
2 tablespoons chopped fresh parsley leaves
3 tablespoons maple syrup
2 tablespoons hot sauce (recommended: Tabasco)
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1 teaspoon mustard powder
Salt
Pepper
Optional: 3 tablespoons sweet pickle relish

Directions
Combine all ingredients (except optional) in a food processor and blend until smooth. Add sweet pickle relish (if using) and stir in. Refrigerate for 15 minutes to 2 hours for flavors to meld. Use as a sandwich filling or spread on crackers for a snack or dip for raw veggies. Great with celery sticks!

Crock Pot Pork Belly

3/17/2021

Ingredients

2 lbs pork belly
1 tbsp homemade dry rub
1/2 cup chicken stock
1 small onion chopped
2 cloves garlic smashed

Instructions

Remove the pork belly skin or score it with a sharp knife in a crosshatch pattern making sure not to cut into the meat. Season with dry rub, rubbing it into the slits in the skin.
Pour the chicken stock into the slow cooker. Add the onion and garlic. Place the pork on top.
Put the lid on and cook on low for 6-7 hours, until pork is fork tender.
If you’ve left the skin on, crisp the skin under the broiler for 5 minutes, watching closely.
Slice to your desired thickness and serve immediately.