Oven Roasted Vegetables

First listed on September 22, 2010 | No Comments »
Listed under: Recipe of The Week (2010)

Recipe for September 25th 2010
Ingredients:
Choose your vegetables. Almost any hard, solid vegetable can be roasted. Good choices include peppers (any color), squash and zucchini, root vegetables such as Onions, Potatoes, Parsnips, Carrots, Beets (with skin on) Garlic cloves, Brussels sprouts and asparagus.
Instructions:
Prepare your vegetables. Wash the vegetables with fresh running water. Lightly scrub off the dirt with a vegetable brush.

Cut vegetables into.uniform pieces, Using a cutting board and knife, try to slice your vegetables into chunks that are approximately the same size.

Preheat oven. Your oven should be preheated to about 400 degrees.
Dress vegetables. Put your vegetables in a bowl and add a few tablespoons of olive oil. Sprinkle them with kosher or sea salt. Add a little pepper to taste. Toss to coat the vegetable chunks. Prepare roasting pan. Grease the bottom of a shallow roasting pan. Arrange the vegetables. Arrange the vegetables in a single layer in the roasting pan. Begin roasting the vegetables. Once the oven is preheated, slide the vegetables onto the middle rack. Roast for approximately 20 minutes.

Stir the vegetables. After 20 minutes have passed, stir the vegetables. Spread them in a single layer again. Roast another 10 minutes or until very tender and slightly browned. Serve hot as a side dish .
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Asparagus, Tomato & Spinach Frittata

First listed on June 12, 2010 | Comments Off
Listed under: Recipe of The Week (2010)

Recipe for June 12th 2010
A frittata is a baked Italian egg pie, much like a quiche but without a crust. The eggs bind together any combination of ingredients you like – meat, cheese, vegetables, potatoes, herbs, cooked pasta – anything that goes well in an omelet makes a great frittata, and it’s a great way to use up leftovers.
If you want to wing it, the basic proportions are 1 to 1 1/2 cups filling for every 5-6 eggs.
Ingredients:
1 tbsp. good quality cooking oil
1 small bunch asparagus, ends trimmed, chopped into 1” pieces (about 2 cups)
1 pint cherry or grape tomatoes, quartered (about 2 cups)
1 garlic clove, crushed
1-2 packed cups baby spinach leaves, torn into pieces
Fresh chopped basil to your taste (1 tsp dried)
6 large eggs
1/2 cup grated old cheddar, Monterey Jack, Gouda, Parmesan, or crumbled feta
1/2 cup grated cheddar or mozzarella cheese
1 large slicing tomato, sliced thin
salt and pepper to taste
Directions:
Preheat the oven to 375°F.


Heat the oil in a 10-inch ovenproof skillet set over medium heat. Sauté the asparagus for 2-3 minutes, then add the cherry tomatoes and garlic to the pan and cook for another 2 minutes, until the tomatoes release their juices. Add the basil and spinach, cook until it wilts.
Meanwhile, stir together the eggs, first 1/2 cup cheese, salt and pepper in a medium bowl. Spread the vegetables into an even layer in an 9” x 9” lightly oiled pan and pour the beaten eggs overtop. Stir gently to evenly distribute eggs and vegetables. Top with remaining grated cheese and sliced tomato. Place in the oven and bake for about 30 minutes, until the top is set and golden. Serve hot, at room temperature, or cold. Delicious with any freshly tossed salad.
Serves 4
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