1 lb italian sausage one dozen Putney Farm Eggs 2/3 lb cheese from Happy Cow Creamery One package English Muffins Form sausage into patties and fry. Cook eggs till well done toast muffin and butter. Assemble muffin, egg, sausage and cheese slices. ENJOY!
close

1 lb italian sausage one dozen Putney Farm Eggs 2/3 lb cheese from Happy Cow Creamery One package English Muffins ... more

BAKED PENNE W/ ITALIAN SAUSAGE www.RecipeGirl.com 1 lb sweet and hot Italian sausages, casings removed 12 ounces whole milk ricotta cheese (about 1½ cups) 4 Tbs extra-virgin olive oil, divided salt and ground black pepper 12 ounces fresh whole milk mozzarella cheese, shredded (about 3 cups 3 ounces Parmesan cheese, grated (about 1½ cups) 1½ lbs ziti or other short, tubular pasta 4½ cups Marinara Sauce or jarred tomato sauce ¼ cup chopped fresh basil leaves (for serving) 1. Bring 6 quarts of water to boil in a large pot over high heat. 2. Meanwhile, cook sausage in a 12-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spoon, until the sausage loses its raw color, about 5 minutes. Drain the sausage on a paper-towel-lined plate and set aside. 3. Mix ricotta cheese, 2 Tbs. of the olive oil, ½ tsp. salt, and ½ tsp. pepper together; set aside. In a separate bowl, toss the mozzarella and Parmesan together until combined; set aside. 4. Add 1½ Tbs. salt and the pasta to the boiling water and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes. Reserve 1½ cups of the pasta cooking water, then drain the pasta. Return the drained pasta to the pot and stir in the marinara sauce, sausage, remaining 2 Tbs. oil and reserved pasta cooking water. 5. Pour half of the sauced pasta into a 13×9-inch baking dish. Drop large spoonfuls of the ricotta mixture evenly over the pasta, then pour the remaining sauced pasta over the ricotta layer. Sprinkle the top of the penne evenly with the mozzarella mixture. 6. Adjust oven rack to middle position and heat oven to 400°F. Cover dish tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbled lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until pasta is completely heated through, 25 to 30 minutes longer. Sprinkle with basil before serving. Cooking Tips *If you’d like to make this dish ahead, wrap the prepared casserole with plastic wrap and then foil, and refrigerate for up to 2 days or freeze for up to one month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours, before baking). Be sure to remove the plastic wrap. **You can also divide this meal into two 8×8-inch casserole dishes (each will serve 4). Eat one and freeze one! Recipe Source: The Best Make-Ahead Recipe “Really great comfort food dish. Super easy to prepare and minimal ingredient list.” -San Diego, CA “Loved loved it. We fixed it for our visitors from Spain and it was a smash hit! Thank you.” Read more: http://www.recipegirl.com/2008/09/21/baked-penne-with-italian-sausage/#ixzz10SNlQRUG
close

BAKED PENNE W/ ITALIAN SAUSAGE www.RecipeGirl.com 1 lb sweet and hot Italian sausages, casings removed 12 ounces whole milk ricotta ... more

LAMBS QUARTER SOUP (SOUPE AUX POULET GRAS) : 3 tbsp. butter 2 or 3 med. size onion slices 3 tbsp. flour 1 1/2 tsp. salt Few grains pepper 3 c. milk About 2 c. cooked, young lambs quarters, chopped lightly and cooking liquid Cook up onions in butter til wilted, add flour and cook up til mixture browns a bit. Add S & P. Cook for a few minutes over medium heat. Add milk and lambs quarters. Then heat gently and eat 'chunky' or whirl with an immersion blender or in a food processor. Simple and yummy. If you don't want to use 3 Cups milk, you can use vegetable or chicken broth and a potato or two. ------------------
close

LAMBS QUARTER SOUP (SOUPE AUX POULET GRAS) : 3 tbsp. butter 2 or 3 med. size onion slices 3 tbsp. ... more

Lasagna is a classic one-dish meal that is perfect to take to your summer gatherings or potlucks. Layers of noodles, meat sauce and cheese are a tasty combination, but the calories add up quickly and can total near 800 calories per serving. For those watching their calories, this one dish could use up half of your daily allotment! One of our readers wrote in with the request to lighten up her favorite dish. In order to do this, I will replace the traditional sausage and ground beef with low-calorie summer vegetables, such as eggplant, zucchini and mushrooms. This will not only lower the calories, it will add more fiber and nutrients to the meal. The layers of cheese also help to pack on the calories and cottage cheese fillings tend to be very high in sodium. For the lightened up version, I will reduce the amount of cheese throughout the layers, without sacrificing taste, by using a mixture of low-sodium ricotta and strongly-flavored Parmesan. With a sprinkle of mozzarella on the top, this dish will brown nicely. My version is half the calories of traditional lasagna, so enjoy it guilt free! Ingredients: 9 whole wheat lasagna noodles 1 tablespoon olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 pound button mushrooms, sliced 3 medium zucchini, sliced 1 medium eggplant, sliced 2 (28 oz.) cans crushed tomatoes 1 (6 oz.) can tomato paste 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper 16 ounces part-skim ricotta cheese 1/2 cup grated Parmesan cheese 1 cup grated mozzarella cheese Instructions: 1. Prepare the lasagna noodles according to directions. When cooked through, set aside on paper towels to dry. 2. Sauté the onions and garlic in the olive oil over medium heat. Add the sliced mushrooms, zucchini and eggplant, and cook until tender. Mix in the crushed tomatoes and tomato paste. Season with spices. Simmer for five to 10 minutes. 3. In a small bowl mix together the ricotta and Parmesan cheeses. 4. Evenly coat the bottom of a 9-inch by 13-inch baking dish with about a half cup of the sauce. Remove another half-cup of the sauce and set aside. 5. To assemble the lasagna: Top the sauce in the baking dish with an even layer of noodles, cutting to fit the pan if necessary. Spread half of the cheese mixture over the lasagna noodles. Then layer with half of the remaining sauce mixture. Repeat. 6. Top the final layer of noodles with the reserved half-cup of sauce. Sprinkle with grated mozzarella cheese. 7. Cover with tin foil and bake in a 350°F oven for 30 minutes. Uncover and bake for an additional 20 minutes until the cheese has browned. Serves: 9 Nutrition Content (per serving): 329 calories, 11 g fat, 5 g saturated fat, 45 g carbohydrates, 10 g fiber, 21 g protein, 619 mg sodium, 400 mg calcium
close

Lasagna is a classic one-dish meal that is perfect to take to your summer gatherings or potlucks. Layers of noodles, ... more

Malva Pudding ~ A South African Favorite :Servings: 6-8 Servings Cake 1 cup sugar 1 egg 1 tablespoon apricot jam 1 cup flour 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 1/4 teaspoon table salt 1 tablespoon butter 1 teaspoon white vinegar 1 cup milk Sauce 1 cup whipping cream (not whipped) 6 ounces butter 1 cup white sugar 1/2 cup hot water Directions: Prep Time: 20 mins Total Time: 21 mins 1 Beat the egg and sugar well in a mixer. Add the jam, sift flour, bicarbonate of soda, baking powder and salt. Melt the butter add the vinegar and milk. Add liquids to egg mixture alternately with the flour. Beat well and bake in a COVERED dish such as Corel at 350F for 45 minute to 1 hour. It is important to use a covered dish otherwise the sauce won't soak into cake. 2 Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven. 3 You will not beleive the taste! I never add whipping cream or Cool whip as it is quite rich the way it is. Read more: http://www.food.com/recipe/malva-pudding-121413#ixzz1KZMWzfFf
close

Malva Pudding ~ A South African Favorite :Servings: 6-8 Servings Cake 1 cup sugar 1 egg 1 tablespoon apricot jam ... more

Oven Baked Sweet Potato Fries Recipe The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. Try to cut them evenly so they all cook at about the same rate. For best browning results bake only one sheet at a time. Why the sugar? To help with the caramelization and to intensify the sweetness of the fries, but you can easily leave it out if you want. Ingredients 2 pounds sweet potatoes, about 3 large ones 1/4 cup olive or other vegetable oil 1-2 Tbsp sugar 1 Tbsp salt 1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc. Method 1 Preheat oven to 450°F. 2 Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife. 3 Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices. 4 Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet. (Note: a commenter has recommended putting them on a wire cooling rack on top of a baking sheet, so that the oven air circulates around the sweet potato pieces and you don't have to turn them in the next step. Another commenter recommends preheating the baking sheet, to help the fries get crisp.) 5 Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving. Serves 4-6 as a side dish. From Simply Recipes http://simplyrecipes.com/recipes/oven_baked_sweet_potato_fries/
close

Oven Baked Sweet Potato Fries Recipe The baking times are approximate; it depends on how thick you cut the wedges ... more

Bon Appetit Oven Fries with Coriander Seeds For a healthier alternative to french fries, try this baked version. 4 servings Recipe by Amy Finley Bon Apetit Ingredients Nonstick vegetable oil spray 2 pounds unpeeled russet potatoes (about 3 large), scrubbed, cut lengthwise into 1/2-inch-thick sticks 2 tablespoons olive oil 1 1/2 teaspoons coriander seeds, cracked 1 teaspoon dried thyme Coarse kosher salt Preparation Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes with olive oil, coriander seeds, and thyme in large bowl. Transfer to prepared sheet, spreading in single layer. Sprinkle with salt and pepper. Place in top third of oven and bake until golden, occasionally turning with spatula, about 40 minutes. Season to taste with coarse salt and serve. Read More http://www.bonappetit.com/recipes/2008/08/oven_fries_with_coriander_seeds#ixzz14dJEVTaC
close

Bon Appetit Oven Fries with Coriander Seeds For a healthier alternative to french fries, try this baked version. 4 servings ... more

Out of my crazy cat lady-like obsession with pumpkin (and, who am I kidding? all things orange) during the Autumn months, came this gem of a simple dinner. This pasta/pumpkin combo may not sound too appealing for some folks , but each and every person I served this stuff to absolutely loved it. Pumpkin. Alfredo. It is utterly delicious. Ingredients: 1 package of your favorite pasta, 12-16 oz. (I highly recommend Tinkyada brand for Gluten Free) sauce ingredients: 1 package (12 oz.) extra firm silken tofu 3/4 cup canned pumpkin 1/2 cup nutritional yeast 1/4 cup ground flaxseed (flaxseed meal) 1/2 – 1 tsp sea salt 1/2 tsp ground allspice 1/2 tsp cinnamon olive oil and sea salt to taste Optional: Awesome with pecans mixed in! Directions: Cook pasta according to package directions. While pasta is cooking, combine all sauce ingredients together in a food processor. Blend until smooth. When pasta is finished cooking, drain, rinse and return to pot. Toss in a light amount of olive oil to evenly coat the noodles. Salt lightly if desired. Combine the sauce with the pasta until the desired pasta/sauce ratio is reached. This recipe makes enough to generously coat 14 oz. box or bag of dried pasta.
close

Out of my crazy cat lady-like obsession with pumpkin (and, who am I kidding? all things orange) during the Autumn ... more

Comes in handy when you are out of salad dressing. Ingredients 1 1/2 lemons, juiced 1 cup freshly grated Parmesan cheese 2 teaspoons garlic salt 3/4 cup mayonnaise 1 cup milk Directions Mix together lemon juice, parmesan cheese, garlic salt, and mayonnaise until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Serve at once, or cover and refrigerate 8 hours, or overnight. Adapted from allrecipes.com
close

Comes in handy when you are out of salad dressing. Ingredients 1 1/2 lemons, juiced 1 cup freshly grated Parmesan ... more

• FOR THE CROUTONS • 2 tablespoons unsalted butter, melted • 1 tablespoon extra-virgin olive oil • 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes • 2 teaspoons salt • 1/4 teaspoon ground cayenne pepper • 1/2 teaspoon freshly ground black pepper Directions Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside from Martha Stewart's Recipes
close

• FOR THE CROUTONS • 2 tablespoons unsalted butter, melted • 1 tablespoon extra-virgin olive oil • 1 loaf rustic ... more

Scallion pesto 1 big bunch of scallions (green onions) or two smaller bunches. ¼ cup pine nuts or the much cheaper shelled sunflower seeds 3 cloves of garlic. The juice of one lime Vegetable oil Salt to taste Easy Steps Trim the ends off the scallions, and add them all to a blender with the garlic, lime juice and the nuts. Start to puree. I can't tell you exactly how much oil to use, as it really depends on the weight of the scallions, but just keep drizzling it into the running blender until you get a sauce of a thickness that will still mound on a spoon, but just barely. Add salt to taste.
close

Scallion pesto 1 big bunch of scallions (green onions) or two smaller bunches. ¼ cup pine nuts or the much ... more

A variation of Cabbage Rolls For Slow Cooker Prep Time: 30 MinCook Time: 9 Hrs Ready In: 9 Hrs 30 Min Servings (Help) Original Recipe Yield 6 servings Ingredients 12 leaves cabbage 1 cup cooked white rice 1 egg, beaten 1/4 cup milk 1/4 cup minced onion 1 pound extra-lean ground beef 1 1/4 teaspoons salt 1 1/4 teaspoons ground black pepper 1 (8 ounce) can tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Directions Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 8 to 9 hours
close

A variation of Cabbage Rolls For Slow Cooker Prep Time: 30 MinCook Time: 9 Hrs Ready In: 9 Hrs 30 ... more

10 ounces lasagna noodles, preferably whole-wheat 2 tablespoons unsalted butter 4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups) 1/2 cup all-purpose flour 4 cups nonfat milk 1 teaspoon dried thyme 1 teaspoon salt 3/4 teaspoon freshly grated nutmeg 1/2 teaspoon freshly ground pepper 1 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater 6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater 1/4 cup toasted pine nuts (see Tip) Directions 1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. 2. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water. 3. Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat. 4. Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil. 5. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions). Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. about this recipe If lasagna is just a layered noodle casserole, there's no reason to stand on ceremony. Here's a vegetarian, autumnal version with butternut squash, leeks, pine nuts and Parmigiano-Reggiano. Read more: http://www.kitchendaily.com/recipe/squash-and-leek-lasagna-965/#ixzz15fHd2ZFW
close

10 ounces lasagna noodles, preferably whole-wheat 2 tablespoons unsalted butter 4 large or 5 medium leeks, pale green and white ... more

Start to finish 10 minutes 3 servings. 6 oz (about 1 1/3 cups) STRAWBERRIES 1 12 oz can carbonated citrus drink (Zevia) 1 cup ice cubes 2 tsp sugar sub. (Stevia) 1/4 tsp orange, lemon, or lime extract (optional) 1 In a blender, combine strawberries, carbonated beverage, ice cubes, sugar substitute, and citrus extract. Cover and blend until smooth. Divide slush evenly among 3 wine glasses and serve. 22 cal, o g fat, o mg chol, 24 mg sodium, 6 g carbo., 1 g fiber, o g protein Adapted from the Sonoma Diet
close

Start to finish 10 minutes 3 servings. 6 oz (about 1 1/3 cups) STRAWBERRIES 1 12 oz can carbonated citrus ... more

Lasagna is a classic one-dish meal that is perfect to take to your summer gatherings or potlucks. Layers of noodles, meat sauce and cheese are a tasty combination, but the calories add up quickly and can total near 800 calories per serving. For those watching their calories, this one dish could use up half of your daily allotment! One of our readers wrote in with the request to lighten up her favorite dish. In order to do this, I will replace the traditional sausage and ground beef with low-calorie summer vegetables, such as eggplant, zucchini and mushrooms. This will not only lower the calories, it will add more fiber and nutrients to the meal. The layers of cheese also help to pack on the calories and cottage cheese fillings tend to be very high in sodium. For the lightened up version, I will reduce the amount of cheese throughout the layers, without sacrificing taste, by using a mixture of low-sodium ricotta and strongly-flavored Parmesan. With a sprinkle of mozzarella on the top, this dish will brown nicely. My version is half the calories of traditional lasagna, so enjoy it guilt free! Ingredients: 9 whole wheat lasagna noodles 1 tablespoon olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 pound button mushrooms, sliced 3 medium zucchini, sliced 1 medium eggplant, sliced 2 (28 oz.) cans crushed tomatoes 1 (6 oz.) can tomato paste 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper 16 ounces part-skim ricotta cheese 1/2 cup grated Parmesan cheese 1 cup grated mozzarella cheese Instructions: 1. Prepare the lasagna noodles according to directions. When cooked through, set aside on paper towels to dry. 2. Sauté the onions and garlic in the olive oil over medium heat. Add the sliced mushrooms, zucchini and eggplant, and cook until tender. Mix in the crushed tomatoes and tomato paste. Season with spices. Simmer for five to 10 minutes. 3. In a small bowl mix together the ricotta and Parmesan cheeses. 4. Evenly coat the bottom of a 9-inch by 13-inch baking dish with about a half cup of the sauce. Remove another half-cup of the sauce and set aside. 5. To assemble the lasagna: Top the sauce in the baking dish with an even layer of noodles, cutting to fit the pan if necessary. Spread half of the cheese mixture over the lasagna noodles. Then layer with half of the remaining sauce mixture. Repeat. 6. Top the final layer of noodles with the reserved half-cup of sauce. Sprinkle with grated mozzarella cheese. 7. Cover with tin foil and bake in a 350°F oven for 30 minutes. Uncover and bake for an additional 20 minutes until the cheese has browned. Serves: 9 Nutrition Content (per serving): 329 calories, 11 g fat, 5 g saturated fat, 45 g carbohydrates, 10 g fiber, 21 g protein, 619 mg sodium, 400 mg calcium
close

Lasagna is a classic one-dish meal that is perfect to take to your summer gatherings or potlucks. Layers of noodles, ... more

Wonderful Rich Double Chocolate Zucchini Bread • Time 35 minutes • Serves 16 Ingredients ________________________________________ • Wonderful Rich double chocolate zucchini bread • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ • 1 stick of butter melted • 1 cup of dark brown sugar • 1/2 cup of white sugar • 3 large eggs • 1 teaspoon vanilla • 3 cups whole wheat white flour • 1 1/2 teaspoons baking soda • 1/2 teaspoon baking powder • 1 teaspoon salt • 1 teaspoon cinnamon • 1/2 cup cocoa • 3/4 cup chocolate chips • 1 cup pecans • 2 medium zucchinis (about 3 cups) grated • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ • Preheat the oven to 350F. • Line 2 large loaf pans with parchment. • Combine the butter, sugars, eggs, and vanilla in a bowl. • Stir well until it is totally combined. • Sift together the flour, cocoa, baking soda, salt, baking powder, and cinnamon. • Add the butter/egg mixture to the flour and stir gently to begin combining. • Stop and add the zucchini, chocolate chips, and pecans. • Continue to stir to combine all the ingredients, but don't stir too much. • Fill the loaf pans and bake for 30 to 40 minutes or until a skewer inserted into the bread comes out clean. • I start checking at 30 minutes and then add time as needed. • When they are baked let them rest in their pans for 5 minutes and then move the breads out of the pans and onto a rack. • Let them cool before slicing. • Wrapped well they should last 4-5 days. • They freeze well too.
close

Wonderful Rich Double Chocolate Zucchini Bread • Time 35 minutes • Serves 16 Ingredients ________________________________________ • Wonderful Rich double chocolate ... more

This is a great way to squeeze in those veggies. Even the kids will love eating zucchini this way. Moist and chocolaty! A recipe via Clemson Student Organic Farm Website: Double Chocolate Zucchini Cake 2 1/2 c. flour 1/2 c. cocoa 1 tsp. baking soda 1/2 tsp. salt 1/2 c. butter 1 1/2 c. sugar 1/2 c. oil 2 eggs, beaten 1 tsp. vanilla 1/2 c. milk 2 c. grated zucchini 6 oz. mini or regular chocolate chips Combine flour, cocoa, soda and salt. Cream butter and sugar; beat in oil, eggs, and vanilla. Add the milk while alternating with dry ingredients to the butter mixture. Pour into greased 9×13 baking pan and sprinkle chips over top. Bake at 325 degrees for 35 to 45 minutes. —Geneieve Stillman of Stillman’s Greenhouses & Farm Stand in Lunenburg & New Braintree, Massachusetts Double Chocolate Zucchini Cake adapted from Elle’s New England Kitchen & she adapted it from Food Network Kitchens Makes 1 loaf & 3 mini bundt cakes, or 2 loaves Ingredients: 2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 cup unsweetened cocoa (NOT dutch process) 1 tsp baking soda 1 cup butter, softened 1 1/2 cups sugar 1/4 cup oil 2 large eggs 1/2 cup buttermilk 1 tsp vanilla extract 2 cups zucchini, unpeeled and shredded (I used 1 8-10? long zucchini) 1 cup dark chocolate chips
close

This is a great way to squeeze in those veggies. Even the kids will love eating zucchini this way. Moist ... more

Grilled Eggplant Panini Prep Time:0 mins Total Time:35 mins Be the first! Our Readers Say: Filed Under: Cheese, Vegetable, Italian, Barbecue & Grilling, 30 Minute, Easy, Low Fat, Vegetarian, Healthy, Dinner, Sandwich, Spring Provided By: EatingWell Ingredients Serves: Update 2 tablespoons reduced-fat mayonnaise 2 tablespoons chopped fresh basil 2 tablespoons extra-virgin olive oil, divided 8 1/2-inch slices eggplant (about 1 small) 1/2 teaspoon garlic salt 8 slices whole-grain country bread 8 thin slices fresh mozzarella cheese 1/3 cup sliced jarred roasted red peppers 4 thin slices red onion Directions 1. Preheat grill to medium-high. 2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread. 3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side. 4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm. about this recipe Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand”or in your own backyard! Read more: http://www.kitchendaily.com/recipe/grilled-eggplant-panini-504#ixzz0wUhWxYr4
close

Grilled Eggplant Panini Prep Time:0 mins Total Time:35 mins Be the first! Our Readers Say: Filed Under: Cheese, Vegetable, Italian, ... more

1 1/2 pounds zucchini, halved 1 1/2 cups dry bread crumbs 2 ounces shredded Cheddar cheese 1/4 cup minced onion 2 tablespoons chopped fresh parsley 1 1/4 teaspoons salt 1/4 cup grated Parmesan cheese, divided 2 eggs, beaten 2 tablespoons butter, diced Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'. 3. In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese. 4. Bake in preheated oven for 30 minutes. SOME ALTERNATIVES: 1 I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil, and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella. Stuffed the raw "boats", sprinkled with parm. cheese, put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely, but were tender. I omitted the onion, salt, eggs, and butter. My three childred loved them, and were actually fighting over the last one! 2 Like others before me, I made this a bit differently. I didn't boil the zucchini. Instead, I cut it in half, scooped out the seeds and tossed them. Then I scooped out the pulp and chopped it up, leaving a semi-thin shell. I sauted the pulp in olive oil with garlic and onion. Next, I added some fresh basil, fresh parsley and dried oregano. For color, I tossed in diced fresh tomato. Next, I added about 1 tbsp. butter, bread crumbs, shredded cheddar and mozzarella cheeses. Stuff the zucchini halves. Then I put them in a baking dish with some water in the bottom and baked them at 350 for 30 min. I thik next time I'll use fewer bread crumbs and try adding in more tomato and maybe even some fresh spinach. 3 I used yellow squash and reduced the boiling time a bit. Like another reviewer, I sauted the inside of the squash with onion, garlic, mushroom, red pepper, fresh corn, fresh basil, oregano , and parsley. I reduced the bread crumbs a bit to compensate. These were filling delicious. Photo and recipe ADAPTED FROM http://allrecipes.com/Recipe/Stuffed-Zucchini-I/Detail.aspx?src=rss
close

1 1/2 pounds zucchini, halved 1 1/2 cups dry bread crumbs 2 ounces shredded Cheddar cheese 1/4 cup minced onion ... more

This bush or small tree has beautiful blue/purple flowers and the leaves are fragrant. The pretty flowers, seeds, and finely cut leaves are pleasantly fragrant. Gray green leaves are used as a spice, and the lemony scented seeds are used as a pepper substitute. Vitex negunda is used for treating stored garlic against pests in the Philippines The berries are used in natural healing for some female complaints. Organically and locally raised seeds or berries .
close

This bush or small tree has beautiful blue/purple flowers and the leaves are fragrant. The pretty flowers, seeds, and finely ... more

Easy to grow. The plant is beautiful and could easily be a great filler for the middle of the border. Pre-chilled. A member of the mint family, and closely related to basil, which it is sometimes mistaken for. Used in wrapping raw fish, in salads, for coloring beets, or as a basil substitute. Try it raw, slightly steamed in stir fry, as a tea, or as a cut flower....Perilla is an herb which has a beautiful scent and produces many beneficial health effects. Perilla deserves a place in every garden.
close

Easy to grow. The plant is beautiful and could easily be a great filler for the middle of the border. ... more

Showy Milkweed is a stout, well-branched plant, airy and beautifully textured. The blue-green leaves are thick and slightly hairy, topped by glorious rosy-pink starbursts fully 4 to 5 inches wide from late spring into early fall. You will seldom find it out of bloom for 4 to 5 months at a stretch! And the blooms have that distinctive licorice aroma so beloved of Hummingbird Mint. Butterflies aren't the only pollinators to visit these blooms. Honeybees and bumblebees find the nectar irresistible too! Be sure to site Showy Milkweed in a fully sunny spot, in well-drained soil. This is not a container plant; it grows a long taproot, so try to plant it where you know you want it to grow, because transplanting is very difficult. Some Asclepias species (not the cultivated varieties, but the wild species) can be invasive, but Showy Milkweed is far more restrained. It will self-sow, so if you don't want volunteers, simply remove the last blooms before they set seed. Or let the handsome seedpods form, cut them off, and share the rewards with friends who lack Showy Milkweed in their gardens! Because Milkweed is a food source for Monarch caterpillars, you may find some nibbled foliage. In fact, you should! That means that the caterpillars have fed and are ready for the chrysalis stage. And if you look very closely under the stems, you may see semi-transparent chrysalises containing beautiful folded-up butterflies, just waiting to break open and fly! It's an amazing sight, and one that every gardener should experience! Here are just a few of the butterflies you can look for on your Showy Milkweed: • checkerspots • hairstreaks • painted ladies • pale swallowtails • queens • tiger swallowtails • variegated fritillaries • Monarchs When your seeds arrive, they need about a month of chill time. If you have room in your fridge, pop the seeds into the Bio Dome and put the whole Dome (or just the bottom tray, covered with plastic) into the fridge. But that takes up space, so another method is to place the seeds onto a moistened paper towel, fold the towel over them, and place it in a plastic bag. Put the bag in the fridge where it won't be disturbed for a month. Either way, once the seeds have gone through their chill time, you can sow and grow them indoors until they have at least 2 sets of true leaves. Hardy from one end of the country to another, easy to grow, and ready to self-sow if you want more plants, Showy Milkweed is a treasure. Make it part of your permanent landscape this season!
close

Showy Milkweed is a stout, well-branched plant, airy and beautifully textured. The blue-green leaves are thick and slightly hairy, topped ... more

Organically Grown. Makes a lovely tree with brilliant purple wands of blooms, some up to 14'. This small tree lives for decades with little care. The seedsmay be used as a medicinal herb for female complaints and the leaves are fragrant.
close

Organically Grown. Makes a lovely tree with brilliant purple wands of blooms, some up to 14'. This small tree lives ... more

5 leaf Akebia tea has been in use around the world for centuries. Use alone as a tea substitute or in combination with other teas for a refreshing drink. Recent studies have proven its medicinal usefullness. "Complete description of uses":http://www.pfaf.org/database/plants.php?Akebia+quinata in Plants For a Future. The information here should not be considered medical advice, and you should always consult a physician before beginning any herbal tea therapy.
close

5 leaf Akebia tea has been in use around the world for centuries. Use alone as a tea substitute or ... more

Wildcrafted. Always soothing and refreshing, alone or in combination with other teas, Violet leaves are said to be relaxing and healthful. *The information here should not be considered medical advice, and you should always consult a physician before beginning any herbal tea therapy.
close

Wildcrafted. Always soothing and refreshing, alone or in combination with other teas, Violet leaves are said to be relaxing and ... more