Thursday, July 19, 2018

Farmer's Market Fresh--July 5, 2018

July's Recipe Club theme, Farmer's Market Fresh," featured a wide variety of fresh and flavorful produce that can be found at your local farmer's market.

Cherryl made "Black Bean Salsa." This southwest side dish could easily be turned into a meal, and fresh roasted corn can be substituted for canned corn. 

Jan cooked "Vidalia Onion Casserole." It's an older recipe that allows her to cook and enjoy the sweet flavors of Vidalia onions.

Margene bakes "Chocolate Zucchini Cake." It's her mother-in-law's recipe that she has been using for years, and it's a great way to use up any zucchini!

Marie made "Summer Salad." She threw together this light summer salad which has a balsamic dressing!

Annette made "7 Layer Salad," a recipe she got from her friend in 1976 and has seven layers including cheddar cheese and bacon!

Trudy L. made "Cool Summer Salad." Full of fruit and a tangy dressing, this light and refreshing salad is perfect for summertime.

Mary A. brought an "Italian Potato Salad," a recipe she has perfected over the years and is very easy to adapt for personal taste. Full of potatoes, green beans, and onions, which are staples at farmer's markets, this is an easy potato salad to make!

Pat brought "Easy Strawberry Shortcake." This strawberry shortcake recipe is easy to throw together in a pinch!

Margaret made a refreshing "Summer Salad" full of cucumbers, cauliflower, peppers and more! All easy to find ingredients at a farmer's market.

Mary B. made a "Bowtie Pasta Salad," loaded with cucumbers, tomatoes, and onions, this dish is easy to make because it uses a coleslaw dressing!

Rose Mary and Fred brought a "Cucumber and Sweet Onion Salad." Cucumbers, onions, peppers, and parsley combine with the dressing for a refreshing side dish.

Rose Mary and Fred also brought "Vegan Ratatouille." Rose Mary recently visited France and was inspired to make this French dish! All these veggies are easy to find a a farmer's market!

Sue S. made "Farmer's Market Pizza." Using a premade dough helps to make this pizza fast, and it also uses many veggies from a garden or farmer's market!

Anna made a tasty "Sweet & Sour Squash Salad." The squash were so perfectly thinly sliced we thought she used a mandoline, but she hand cut all the squash! This is a light and refreshing dish for a summer day.


There were many great recipes shared and more to try next time! Getting hungry? Join us August 2 at 6:30pm at Franklin Public Library. The theme is Wisconsin or Fair Foods--Are you ready for the Wisconsin State Fair? Wisconsin produces cranberries, cherries, cheese, and more, so let's celebrate with a favorite dish or fair food.



All you have to do to join is cook a dish from the monthly theme, and bring the dish and the recipe to the meeting! It's as easy as pie! See you soon!


Tuesday, July 17, 2018

Vegan Ratatouille


 Ingredients:


·         2 large tomatoes, green tops removed
·         1 garlic bulb/head, tip cut off to expose the cloves
·         1 very large carrot, orange is best, but any color will do.
·         1 Japanese eggplant or 2 to 3 baby eggplants
·         1 medium yellow zucchini
·         1 medium green zucchini
·         1 red bell pepper, seeds removed & julienned
·         3 tablespoons tomato paste
·         1/2 teaspoon salt
·         2 tablespoon olive oil + additional for drizzling
·         *2 tablespoons fresh thyme
·         *1 tablespoon fresh oregano
·         Black pepper to taste
·         Kosher Salt to taste
·         1 Cup Grated Cheese (Optional)

Directions:

1.      Preheat your oven to 400°F. Lightly oil baking dish. This recipe calls for an eight-inch round ceramic baking dish, but an eight-inch by ten-inch glass baking dish works, too.
2.      Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 teaspoon olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender. Remove the foil pouch from the oven, open the pouch and allow to cool about 15 minutes, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb. In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until smooth, stopping and scraping down the sides of the blending container as needed. (Optional: Spoon mixtures into pan on top of stove and reduce to a very thick consistency.) Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 inches in diameter.
3.      Decrease your oven's temperature to 375 °F.
4.      Peel and slice carrot and sauté in a pan on top of the stove until slightly cooked.
5.      Peel the eggplant and slice in ¼ inch slides. Place the slices between double layers of paper towels and sprinkle with salt to draw moisture out, Set aside for about 30 minutes. Rinse in a colander and spin in a salad spinner to remove excess moisture.
6.      Before slicing the zucchini, peel off a few lengthwise strips about 1/2 inch apart to give a bit of a striped effect. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/4 of an inch thick using either a very sharp knife or mandolin. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securely and the dish is full, drizzle the with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce. Top with fresh thyme (or herbs de Provence), oregano, black pepper and salt. Sprinkle grated cheese on top. (Optional because then recipe will no longer be vegan.)
7.      Cover with a layer of parchment paper and foil and place onto the middle rack of your oven.
8.      Bake for 1 hour or until vegetables are tender and very fragrant. (If you prefer the vegetables to have less liquid, bake uncovered for the last fifteen minutes.
9.      Remove the ratatouille from the oven and allow to cool for about 10 minutes before serving.

 Serves: 6

** Note: I used about 1 teaspoon pulverized dried Herbs de Provence to taste instead of fresh thyme and fresh oregano. I pulverized the herbs in a mini food chopper. Use sparingly.


Submitted by Rose Mary Walecki, a recipe adapted from https://www.thespruceeats.com/classic-ratatouille-recipe-4017867

Cucumber and Sweet Onion Salad

Ingredients:


  • 3 English cucumbers, halved lengthwise and thinly sliced on the diagonal
  • 2 small sweet onions, such as Vidalia, halved and thinly sliced
  • 1/2 cup julienned red sweet pepper (optional)
  • 1/2 cup fresh flat leaf parsley, coarsely chopped
  • 3 tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 1 tsp. salt-free lemon pepper
  • 1/2 tsp. ground coriander
  • 3 tbsp. lemon juice
  • 2 tbsp. white vinegar
Directions:
  1. In a large bowl, toss all ingredients together.
Serves 8

Submitted by Rose Mary Walecki, a recipe adapted from https://www.marthastewart.com/337284/cucumber-and-sweet-onion-salad

Black Bean Salsa

The "Black Bean Salsa" recipe by Meggan can be found at Culinary Hill.

Submitted by Cherryl Pergande


Meggan. "Black Bean Salsa." Culinary Hill, https://www.culinaryhill.com/black-bean-salsa/#wprm-recipe-container-27964. Accessed 17 July 2018.

Summer Salad

Ingredients:

Salad

  • 2 cups cucumbers
  • 2 cups cauliflower
  • 2 cups celery
  • 2 cups green peppers
  • 1 cup red sweet peppers
  • 1 cup tomatoes
  • 1/4 to 1/2 cup onions
Dressing
  • 1/2 cup oil
  • 1 cup vinegar
  • 1-1/2 cup sugar
  • 1 tbsp. dill
Directions:
  1. Slice vegetables thinly and place in large bowl.
  2. In a small bowl, mix together the dressing. Pour over vegetables and mix well.
Submitted by Margaret Herrick

Chocolate Zucchini Cake

Ingredients:


  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 stick butter, softened
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tsp. vanilla 
  • 1/2 cup milk mixed with 1/2 tsp. vinegar
  • 2-1/2 cups flour
  • 1/4 cup unsweetened cocoa 
  • 2 tsp. baking soda
  • 1/2 tsp. ground allspice
  • 1/2 tsp. cinnamon
  • 2 cups grated zucchini
  • 3/4 cup semi-sweet chocolate chips
Directions:
  1. Combine sugars, butter, and oil. Beat until fluffy. Add eggs one at a time, beating after each. Add vanilla and soured milk; beat until smooth. 
  2. Sift dry ingredients and gradually add to mixture; beat until smooth. Fold in zucchini. Turn into a greased and floured 9 x 13 in. pan. Sprinkle chocolate chips on top and press in with spoon until just covered with batter.
  3. Bake at 325°F for 45-60 minutes.
  4. If desired, frost with a frosting of your choice.
Submitted by Margene McLoughlin, an old family recipe

Summer Salad

Ingredients:


Salad

  • 1 small cucumber, peeled and diced
  • 1 small onion, peeled and diced
  • 1 pint cherry tomatoes, sliced
  • 1 container of fresh mozzarella pearls, drained
  • 1 clove garlic, sliced
  • 1/2 box mostaccioli noodles
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Basil leaves
Dressing
  • 1/2 cup olive oil
  • 2 tbsp. balsamic vinegar
  • 3 tbsp. Dijon mustard
  • 3 tbsp. honey
  • 1 tbsp. water
Directions:
  1. Cook noodles. Cool to room temperature.
  2. Mix dressing and set aside.
  3. Place salad ingredients in a bowl and mix well. Pour dressing over salad. Refrigerate before serving.
  4. More Dijon mustard and honey may be added as needed.
Submitted by Marie Weber

Easy Strawberry Shortcake

The "Easy Strawberry Shortcake" recipe by Amy Trombley can be found at Allrecipes.

Submitted by Pat Reilly


Trombley, Amy. "Easy Strawberry Shortcake." Allrecipes, https://www.allrecipes.com/recipe/241997/easy-strawberry-shortcake/. Accessed 17 July 2018.

Healthy Rhubarb Muffins with a Honey-Pistachio Crunch

The "Healthy Rhubarb Muffins with Honey-Pistachio Crunch" recipe by Denise can be found at Sweet Peas and Saffron.

Submitted by Sarah Bublitz

*NOTE: Sarah used non-fat milk.

Denise. "Healthy Rhubarb Muffins with Honey-Pistachio Crunch." Sweet Peas and Saffron, https://sweetpeasandsaffron.com/healthy-rhubarb-muffins-with-a-honey-pistachio-crunch/#wprm-recipe-container-19011. Accessed 17 July 2018.

Vidalia Onion Casserole

Ingredients:


  • 4 or 5 Vidalia onions
  • 1/4 cup butter
  • 1/4 cup sour cream
  • 3/4 cup shredded Parmesan cheese
  • 1 roll or 10 Ritz crackers crushed into crumb
Directions:
  1. Slice onions to 1/4 inch thick. Saute in butter until tender. Remove from heat. Add sour cream to the onions. 
  2. Put half of the onions into a 1-quart casserole dish. Sprinkle with Parmesan cheese. Add the rest of the onion mixture. Top with crushed Ritz crackers. Put a few pats of butter on top and bake at 350°F for 20-25 minutes.
Submitted by Jan Luepke

Sweet and Sour Squash Salad

The "Sweet & Sour Squash Salad" recipe by Opal Shipman  can be found at Taste of Home.

Submitted by Anna Restivo


Shipman, Opal. "Sweet & Sour Squash Salad." Taste of Home, https://www.tasteofhome.com/recipes/sweet-sour-squash-salad/. Accessed 17 July 2018.

Thursday, July 12, 2018

7 Layer Salad

Ingredients:

  • 8 cups or 9 oz. bag of chopped lettuce (any type or variety, the firmer the better)
  • 1 cup diced celery
  • 1/2 cup diced onions, any type
  • 1 cup diced green peppers
  • 1-1/2 -2 cups frozen peas (cooked for 1 minute according to the package directions, drained and cooled)
  • 1-3 cups mayo
  • 2-3 tablespoons sugar
  • Shredded Cheddar cheese
  • Bacon, cooked and crumbled
Directions:
  1. In a bowl or 9 x 13 inch pan, layer in order the lettuce, celery, onion, green peppers, and peas.
  2. Spread mayo over the peas gently. Sprinkle sugar over the mayo. Top with a layer of cheese and a layer of bacon.
  3. Refrigerate overnight or for several hours.
Submitted by Annette Arndt

Italian Potato Salad

Ingredients:

Salad

  • Red potatoes, cooked and cut into serving size pieces with skin on
  • Green beans
  • Red onion, sliced
Dressing
  • Italian dressing, to taste
  • Garlic salt, to taste
  • Italian seasoning blend, to taste
  • Red wine vinegar, to taste
Directions:
  1. Combine potatoes, green beans, and onion in a bowl. Set aside.
  2. Mix together the dressing ingredients and pour over the salad.
Submitted by Mary Arndt

Farmer's Market Pizza

The "Farmer's Market Pizza" recipe by Kelli Foster can be found at The Kitchn.

Submitted by Sue Stoecker


Foster, Kelli. "Farmer's Market Pizza." The Kitchn, https://www.thekitchn.com/recipe-farmers-market-pizza-245432. Accessed 12 July 2018.

Cool Summer Salad

The "Cool Summer Salad" recipe by sibleya can be found at Allrecipes.

Submitted by Trudy LaFond


Sibleya. "Cool Summer Salad." Allrecipes, https://www.allrecipes.com/recipe/238212/cool-summer-salad/. Accessed 12 July 2018.