3ABN Today Cooking Program | FARMER'S MARKET
Air Date 8/12/15

Farm Stand Salad

Ingredients:

2 cups sliced grape tomatoes
2 large avocados – cut into medium sized cubes
3 ears of fresh corn – grilled or cooked and the kernels cut off
3 T fresh lemon juice
3 T vegetable oil
Salt to taste
dash of cayenne pepper – optional

Farm Stand Salad

Directions:
Put the tomatoes, avocados and corn in a medium size bowl and set aside. In a small bowl, mix the lemon juice, vegetable oil, salt & cayenne pepper. Stir until well blended and then pour over the vegetables. Gently stir until all vegetables are well coated. Serve room temperature.

Yields: 6 1-cup servings
Cinda Sanner

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Farmers Potato Fry

Ingredients:

2 T Oil
1 cup Onions – diced
½ cup water
1 T Fresh Garlic 2 cups Shredded Cabbage
4 cup Eggplant – Diced
5 cup Potatoes – sliced thin and halved
½ cup Fresh Red Peppers - diced
½ tsp. Seasoned Salt
½ tsp. Salt
½ tsp. McKay’s Chicken Seasoning
¼ tsp. Red Pepper Flakes

Farmer's Potato Fry

Directions:
In a large skillet on med high heat put the oil, onions, fresh garlic, water and seasonings and sauté. Add the potatoes and the rest of the ingredients and fry till golden brown and tender about 25-30 minutes. Serve hot


Yields: 11½ cup servings

Linda Johnson

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Garden Vegetable Rotini


Ingredients:

1 medium onion, diced
1 clove garlic, minced fine
½ cup water
½ teaspoon red pepper flakes
½ teaspoon salt
1 tablespoon Better Than Bouillon No-Chicken Base
1 cup sweet red or yellow peppers, coarsely chopped
1 cup zucchini, diced
1 cup brussle sprouts, cut in half or quartered
2 cups cooked rotini pasta

Garden Vegetable Rotini

Directions:
In a large skillet that has been sprayed with nonstick cooking spray, sauté onions and garlic over medium heat until onions are clear. Add water, red pepper flakes, salt, Better Than Bouillon No-Chicken Base, sweet peppers, zucchini, and brussel sprouts. Simmer until vegetables are tender. Add rotini and toss together.

Yields: 

Brenda Walsh

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Southern Farm Fresh Vegetable Dish


Ingredients:

2 medium – large fresh Rutabagas – peeled and cut in 2 inch wide strips
6 large carrots – peeled and cut in thin 2 inch long strips
2 T margarine
2 T dark brown sugar
1 t lemon zest
2 T fresh lemon juice
½ t salt
1 T fresh chopped dill


Southern Farm Fresh Vegetable Dish

Directions:
Place rutabagas and carrots into a large saucepan and cover with water. Sprinkle with 1 teaspoon of salt and bring to a boil. Cook over medium heat for about 15 minutes, or until vegetables are tender but firm. Drain vegetables and place in bowl, cover and set aside. In the same saucepan, over medium-low heat, melt the margarine with the next 4 ingredients and stir until well mixed. Add the vegetables and gently stir until all vegetables are well coated. Add the fresh chopped dill and gently stir again. Cook another 2-3 minutes stirring often. Serve warm.

Cinda Sanner

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Stuffed Red Pepper Salad


Ingredients:

4 cups Cooked Potatoes – diced
¼ cup Sliced Green Olives
¼ cup Sliced Black Olives
½ cup Crumbled Tofu – Water packed, drain well
¼ cup Dill Weed
½ cup Vegenaise
¼ tsp. Seasoned Salt
¼ tsp. Salt
¼ tsp. McKay’s Chicken Seasonings
2 large Fresh Red Peppers
Garnish Green Leafy Lettuce - extra dill weed to sprinkle on top

Stuffed Red Pepper Salad

Directions:

In a medium size bowl mix everything except the fresh red peppers, green leafy lettuce and extra dill weed to sprinkle on top. Cut each pepper in 8 pieces and fill with the potato filling. Lay the green leafy lettuce on a platter and put the stuffed red peppers on top. Sprinkle with dill weed and chill till ready to use.

Yield: 16 – peppers with approximately ¼ filling each
Cinda Sanner

 

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Spicy Moroccan Ratatouille


Ingredients:

1 medium onion, diced
2 cloves garlic, minced fine
1 teaspoon red pepper flakes
1 teaspoon salt
2 teaspoons Better Than Bouillon No-Chicken Base
1 medium (approximately 4 cups) eggplant, cubed
2 cups sliced fresh mushrooms
1 cup sweet yellow pepper, coarsely chopped
1 cup fresh green beans, sliced diagonally into 1 ½-inch pieces 4 cups canned tomatoes
1 teaspoon sugar
2 cups cooked potatoes, coarsely chopped – do not overcook
½ teaspoon salt
½ cup canned garbanzo beans

Spicy Moroccan Ratatouille

Directions:

In a large skillet that has been sprayed with nonstick cooking spray, sauté onions and garlic over medium heat until onions are clear. Add red pepper flakes, salt, Better Than Bouillon No-Chicken Base, and eggplant. Simmer until eggplant is tender, then add the yellow pepper, green beans, canned tomatoes, and sugar. In a separate skillet that has been sprayed with non-stick cooking spray, saute potatoes with the remaining salt. Saute until golden brown. Add potatoes and simmer for another 10 minutes or until tender.

Yield: 8 cups
Brenda Walsh

 

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