Summer Squash Casserole

 

Courtesy of Mary Gemlich, Twinsburg Farmers’ Market ‘Chef of the Week’ 9/17/09

½ cup onion, diced

Cook these in boiling water until tender, (about 8-10 minutes), drain well.

1 can cream of mushroom soup

1 cup shredded carrots

1 cup sour cream

Mix these 3 together and add drained squash.

½ cup (1 stick) melted butter

1 – 8 Oz. Package herb seasoned stuffing

Mix stuffing into butter, set aside.

Pre-heat oven to 350 degrees. Grease a 9 X 13” pan. Layer ½ squash mixture in pan. Top with ½ stuffing mixture. Repeat layers, ending with stuffing. Bake at 350 for 25 - 30 minutes.

Terri Bissell’s Corn ‘n Black Bean Salsa 

(this recipe won our first Best Salsa Contest!)

4 ears fresh sweet corn, cooked, cooled and cut off cobs (or 2 cans (15-1/4 oz, each) whole kernel corn, drained)

2 cans (15 oz, each) black beans, drained

8 plum tomatoes, seeded and chopped

1 medium red onion, chopped

¾ cup minced fresh cilantro

4 jalapeno peppers, seeded and chopped

¼ c. lime juice

½ tsp salt

Combine ingredients. Refrigerate.

A half batch is a good-sized bowl.  The whole batch is for a large group.

Ratatouille

Recipe by: Jeff Jarrett, Executive Chef

North End Wine Bar

7542 Darrow Rd. Hudson, OH (330) 342-1400

INGREDIENTS

• 2 onion, sliced into thin rings

• 3 cloves garlic, minced

• 1 medium eggplant, cubed

• 2 zucchini, cubed

• 2 medium yellow squash, cubed

• 2 green bell peppers, seeded and cubed

• 1 yellow bell pepper, diced

• 1 chopped red bell pepper

• 4 roma (plum) tomatoes, chopped

• 1/2 cup olive oil

• 1 bay leaf

• 2 tablespoons chopped fresh parsley

• 4 sprigs fresh thyme

• salt and pepper to taste

DIRECTIONS

1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.

2. In a large skillet, heat 1 1/2 tablespoon of olive oil and sauté the zucchini in batches until

slightly browned on all sides. Remove the zucchini and place in the pot with the onions and

garlic.

3. Sauté all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the

skillet each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as was done in step 2.

4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.

5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir

occasionally.

6. Remove the bay leaf and adjust seasoning.

The great thing about ratatouille is its versatility. It can be served alongside beef, chicken, fish, Italian sausage, or eggs.

It can be made into a sandwich, stuffed inside a pita, or on top of polenta.

You can also top it with Greek yogurt, crumbled feta, goat cheese, mozzarella, or black olives!

Just remember: Shop for the freshest ingredients, and BUY LOCAL AT YOUR FARMERS'

MARKET!

Ground Cherry and Green Bean Salad with

Herb Vinaigrette and Goat Cheese  by Chef Chad Fuller

INGREDIENTS:

4 cups Green Beans, cleaned and trimmed

1 pint ground cherries, husk removed, cut in half

1-2 cups toasted pecans or your favorite nut

4 oz. Quality Goat Cheese (Feta also tastes great in this!)

FOR DRESSING:

¼ c. rough chopped fresh herbs

¼ cup white wine vinegar (I like to use half balsamic and half white vinegar)

1/2c. Olive oil (you can substitute canola or vegetable oils)

1 medium clove garlic, smashed

Salt and Pepper to taste

PROCEDURE:

1. Start by bringing 1 gal of water to a boil. Add 1 tablespoon kosher salt

2. When water is boiling carefully put the green beans in the water and cook for about 6-7 minutes.

3. Remove beans from water and rinse under cold water, or place in a bowl of ice water until beans are cool. Let drain in colander or on a towel.

4. While beans are cooling, place herbs, vinegar and garlic in a blender. Add a pinch of salt and pepper, place lid on blender.

5. Pulse the blender a few times to get all the herbs and garlic mixed together. Slowly add the olive oil while the blender is running.

6. After the oil is added, taste and adjust the seasonings as needed. This is a simple oil and vinegar dressing and will separate after some time. Just shake or stir it up as needed.

7. After beans are cool, shake off any excess water or pat beans dry with a towel. 

9. Place beans, ground cherries, and pecans in a mixing bowl.  Drizzle with dressing and toss together.

10. Add salt and pepper if needed, and top with crumbled goat cheese……enjoy! 

Note: this is great when it is fresh, but even better the second day. It is a great item to take to picinics and family gatherings, without spending too much time in the kitchen!!

I also like to use grape tomatoes when they are available.

Twinsburg Farmers’ Market Fall Vegetable Soup

Created by Chef Stewart Huffman of the Blue Canyon Kitchen*Tavern

INGREDIENTS:

2 Medium Red Onions

6 Garlic Cloves

2 Red Peppers

2 Portobello Mushrooms

1 Yellow Squash

1 Green Zucchini

3-4 Large Tomatoes

Fresh Basil

Fresh Thyme

Fresh Rosemary

4 quarts Stock (Chicken or Vegetable)

INSTRUCTIONS:

Chop vegetables into @1/2 inch dice.  Chop garlic fine.  Start with a little olive oil in the bottom of a pot on medium heat.  Then sweat down your onion, garlic and peppers.  Cook for about 5 minutes or until tender.  Then add in your mushrooms, squash, and zucchini.  Cook for another 5 minutes.  Next add in your tomatoes.  Then add your stock (chicken or vegetable) whichever you prefer.  Simmer on low for about 30 minutes, and then add in your fresh herbs, season with salt and pepper to taste.

Vegan Burger

Recipe courtesy of Katie Hoy - The Inn at Brandywine Falls

INGREDIENTS:

½ pound Raspberry Butter (see below)

2 cups granulated sugar

2 eggs (beat before adding, if not using electric mixer)

2 cups unbleached all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

2 cups sour cream (use fat-free sour cream or yogurt if concerned about fat)

¾ cup dark brown sugar

2 cups shelled pecans, chopped

1 tablespoon cinnamon

1 cup fresh raspberries or ½ package frozen raspberries, partially thawed.

Baker’s Joy, Pam or equivalent

Confectioners sugar for sprinkling

INSTRUCTIONS:

1.       Preheat oven to 350 degrees.  Spray a 10-inch bundt pan with Baker’s Joy or equivalent.

2.       Cream together the raspberry butter and granulated sugar until sugar is dissolved.  Add eggs, blending well, and then the sour cream.

3.       Sift together the flour, baking powder and salt.

4.       Fold the dry ingredients into the creamed mixture, and stir until just blended.

Do not over beat.

5.       In a separate bowl, mix dark brown sugar, pecans and cinnamon.

6.       Spoon batter (about 1 inch deep) into the bundt pan.  Sprinkle generously with the pecan and sugar mixture.  Poke 1/3 of the raspberries into the layer.  Repeat twice ending with a thin layer of batter.

7.       Place on the middle rack of the oven and bake for 60 minutes or until a cake tester inserted in the center comes out clean.  Cool on wire rack for 10 minutes.  Invert onto wire rack for about 30 minutes.  Sprinkle with confectioner’s sugar.  Transfer to cake dish for serving.

 Preparation time:  45 minutes, plus baking time 

RASPBERRY BUTTER

INGREDIENTS:

1 pound unsalted butter - room temperature

1 cup ripe, washed (or frozen, thawed) raspberries

 INSTRUCTIONS:

Force raspberries through strainer into food processor, add butter and process until combined.  Scrape into mini loaf pan that’s lined with plastic wrap.  Refrigerate

If not used in 2 days, cut into blocks, wrap individually and store in freezer.

Makes 2 cups or 32 individual servings.

Jerked Sea Scallops & Twinsburg Farmers’ Market Peach Salsa

Recipe developed by Chef Brandt Evans, owner/Executive Chef of the Blue Canyon Kitchen * Tavern, Twinsburg, Ohio

                                                                                                              Yields 6 servings

 Ingredients: 

• 18 large Sea Scallops ( Try to get Dry Pack All Natural Sea Scallops)
• 6 Peaches
• 1 Red Bell Pepper diced
• ½ Red Onion diced
• 1 jalapeno pepper deseeded and diced    
• 1T chopped garlic
• 1t cumin
• 2T red Wine Vinegar
• 1 grated Lime Zest
• 3T Jerk Seasoning (to sprinkle over Scallops
• 1c Goat Cheese ( Crumbled)
• *NOTE: As Chef Brandt shopped the market, he discovered the ground cherries, sold by Sirna's Farm and Market, and found them so delightful, with their burst of pineapple taste, that he added them to his original salsa recipe, above.

 Method: 

• In a large Skillet on medium high heat place Olive oil in Pan and place Sea Scallops cook on each side for 3 minutes ( keep scallops in pan if you desire well done internal doneness)
• In a bowl place all ingredients and mix well. Set aside and reserve, I would make this up a couple of hours ahead of time so the flavors marry together.
• Place Scallops on your plate, top them with your delciouse Twinsburg Farmers Market Peach Salsa and crumble Goat Cheese all around………

• I (Chef Evans) would drink this with either the: Blue Canyon Chardonnay or the Blue Canyon Pinot Grigio (Both can be purchased at retail at the Blue Canyon.)

Farm Stand Summer Vegetables with Pasta 

                                                 Recipe courtesy of Laurie Drapp, 3rd Guest “Chef of the Week”
                                                                                        Twinsburg Farmers’ Market, 8/28/2008 

2 pints cherry or grape tomatoes, heirloom and mixed colors, if possible

1 sweet onion

4 cloves of garlic, sliced

1 yellow summer squash, sliced in rounds

1 medium zucchini, sliced in rounds

1 Japanese or other small eggplant, sliced

Extra virgin olive oil

Salt and pepper

Small handful or oregano and thyme sprigs

1 tsp anchovy paste (optional but you really should try it)

Basil for garnish

Parmesan cheese

1/2 to 3/4 pounds medium-sized pasta (penne, campanelle, rotini etc)

Preheat oven to 400. Combine zucchini, squash, eggplant, garlic and onion in baking dish or casserole. Add anchovy paste

and salt and pepper. Drizzle with olive oil (about 3 T.) and toss to coat. Add oregano and thyme sprigs whole and place

in heated oven.

Slice tomatoes in half and add to vegetables in oven. Toss to coat and mix. Continue roasting and tossing vegetables every

ten minutes until done--probably 30 to 40 minutes. Tomatoes should be limp and releasing their juices.

Cook pasta, drain and toss with vegetables. Sprinkle with grated parmesan or asiago cheese and enjoy!

NOTES: This recipe can be adapted to include whatever vegetables you have or find at the market. I have added peppers of

all colors and hotness, asparagus, green beans, arugula, corn, mushrooms, leeks, potatoes. It's good for using up odds and ends of vegetables in your refrigerator. It's very budget friendly--you can extend it almost endlessly with additional ingredients. You just need a large enough pan so that the vegetables have enough room to roast rather than steam. If you would like to add protein, try chicken, shrimp, sausage or a can of good imported Italian tuna. It works best if you cook the chicken, shrimp and sausage first--leftovers work great. The tuna just needs to be stirred in to heat at the last minute. I also like the addition of sliced black olives or capers.

Crust:

Preheat oven to 350 degrees

1 cup finely ground pecans or walnuts (personally, I like pecans because they are sweeter than walnuts)

1 cup flour                           

1 stick butter

2 tbs. sugar

Combine flour, ground nuts, and sugar in a large bowl.  Melt butter and stir into the nut mixture.  Pat out onto a pizza pan or a cookie sheet.  Bake for 15 minutes and cool.

Filling:

1-8 ounce package of cream cheese, softened

¾ cup powdered sugar

1-8 ounce container of Cool Whip ™, thawed

Combine cream cheese and powdered sugar in a large bowl.  Fold in Cool Whip ™.  Spread cream cheese mixture evenly over the pizza crust.

Fruit: 

Arrange assorted fruits like - strawberries, blueberries, bananas, kiwis, blackberries, cherries, grapes…whatever your family likes…over the cream cheese mixture.

Final step:

½ cup apricot jam

2 tbs. water

Heat jam thinning with water and slightly cool.  Drizzle over fruit.  (This helps to prevent any fruit that turns brown upon cutting from doing so.)

Chill and enjoy.

2007 recipes: