Brad’s Produce Recipe Blog

2 eggplants cut in half lengthwise
1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 cup butter
2 tomatoes peeled, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 8 oz package sharp cheddar cheese, shredded
1 1/2 cups bread crumbs  

Heat oven to 350F.  Scoop out interior of eggplants, leaving 1/2 inch shell.  Cube scooped out interior and reserve.  In a large fry pan, cook onion and green pepper in 1/4 cup butter on medium-low heat 5 minutes.  Add tomatoes, salt, pepper and reserved cubed eggplant.  Cook 5 minutes.  Drain liquid from vegetables.  Stir in cheese and 1/2 cup bread crumbs.  Spoon mixture into eggplant shell and place in a 13 x9 inch baking dish.  Toss remaining bread crumbs with 1/4 cup melted butter and sprinkle on top of stuffed eggplants.  Bake at 350F for 30 minutes. 

1/2 lb fresh spinach
1 clove garlic, mashed
2 tablespoons chopped onion
1/2 cup butter
8 oz medium egg noodles
1/2 cup heavy cream
1 cup grated parmesan cheese
Pepper to taste

Remove and discard tough stems from spinach; tear or coarsely chop leaves.  In pan cook garlic and onion in half the butter until tender.  Add spinach, cover and cook until just wilted.  Meanwhile, cook noodles as directed on package; drain and mix with remaining butter.  Then toss with cream, cheese and spinach.  Add pepper to taste.  Makes 3 to 4 servings.

Ingredients

• 6 cups thinly sliced, unpeeled and quartered zucchini (approx. 4 small zucchini)
• 1 cup coarsely chopped onion
• 1/4 cup margarine or butter
• 2 T parsley flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp sweet basil leaves
• 1/4 tsp oregano
• 2 eggs well beaten
• 8 oz. (2 cups) shredded mozzarella cheese
• 8 oz. can refrigerated crescent rolls
• 2 tsp dijon or prepared mustard

Directions

1. Heat oven to 375 degrees
2. In 10" skillet cook zucchini and onion in butter until tender, about 10 minutes
3. Stir in parsley and seasonings
4. In large bowl, blend eggs and cheese
5. Stir in vegetable mixture
6. Separate dough into 8 triangles
7. Place in ungreased 11" quiche pan (recommended), 10" pie pan or 12x8 baking dish; press over bottom and up sides to form crust
8. Spread crust with mustard
9. Pour vegetable mixture evenly into crust
10. Bake at 375 for 18-20 minutes or until knife inserted in center comes out clean (if crust becomes too brown, cover with foil during last few minutes of baking)
11. Let stand 10 miutes before serving
12. Cut into wedges to serve, serve hot

Tips If using 12x8 baking dish, separate dough into 2 long rectangles, press over bottom and 1" up side to form crust.  

 

3 cups mashed sweet potatoes

¼ teaspoon salt

¼ cup evaporated milk

1 cup sugar

1 teaspoon vanilla

½ teaspoon cinnamon

1/3 stick margarine melted

2 eggs beaten

 

Mix all together and put in a casserole dish and bake at 350F for 25 minutes. Remove from oven and add topping.

 

Topping

1 cup brown sugar

1/3cup flour

1/3 cup margarine melted

1 cup chopped pecans

 

Combine all ingredients and spread on top of casserole. Return to oven and bake an additional 10-15 minutes or until browned.

2 medium eggplants (white preferred) halved

1 medium onion thinly sliced

1 red pepper, seeds removed and sliced into matchsticks

2 medium tomtoes, peeled and diced with juice

2 Italian sweet sausage links

1 tablespoon dry Italian seasoning

2 tablespoons olive oil

1 teaspoon red pepper flakes

2 tablespoons Italian seasoned bread crumbs

2 tablespoons chopped fresh flat leaf parsley for garnish

Romano cheese grated

Preheat oven to 350F.  After cutting eggplants in half, scoop out pulp leaving 1/2 inch shell.  Chop pulp coarsely.  Heat a heavy pan over medium high heat.  Add oilive oil to pan  and heat until rippling.  Remove meat from sausage casing.  Brown the meat in oil and crumble as it cooks.  Remove and set aside.  Add sliced onion and pepper to the same oil.  Cook until onion is crisp tender (about 4 minutes).  Add the chopped eggplant, tomatoes and juice, the Italian seasoning and red pepper flakes to the pan.  Mix well, cover and reduce heat to simmer.  Simmer for 15 minutes stirring occasionally.  Spray a casserole dish with Canola oil spray.  Place eggplant shells in casserole.  After the vegetables have simmered 15 minutes, add the sausage meat and heat through uncovered about 5 minutes.  Spoon mixture into the eggplant shells.  Sprinkle bread crumbs over top.  Cover casserole tightly with aluminum foil then bake for 45 minutes.  Remove foil and bake an additional 15 minutes.  Remove from oven, garnish with parsley.  In serving pass the Romano cheese to go over the eggplants.  Serves 2 as a main dish or 4 as a side dish.

1 lb yellow squash cut up

1 small onion chopped

1 tsp salt

1/2 stick butter, melted

1 heaping T sour cream

1 egg, slightly beaten

1 can french fried onion rings

1/2 cup shredded cheddar cheese

Pre-heat oven to 375F.  Cook the squash and the onion in a small amount of water until tender.  Drain and mash well.  To the squash and onion mixture, add the salt, 1/2 stick melted butter, sour cream, egg, 1/2 cup french fried onion rings and the cheddar cheese.  Pour into a greased baking dish and bake for 30 minutes.  Remove the dish from the oven and top with 1 cup of french fried onion rings.  Return to oven and bake until browned.  Serves 6.

1 zucchini
1 yellow squash
1 eggplant
4 tomatoes
4 portobello mushrooms
1 red bell pepper
Olive oil spray
3 T. garlic powder
Salt and pepper, to taste
1 pound penne, cooked, rinsed and cooled
4 ounces fresh mozzarella, sliced
3 T. toasted pine nuts
3 T. chopped fresh basil

About 1 cup vinaigrette, made with balsamic vinegar
Heat/prepare an outdoor grill. Slice zucchini, squash and eggplant into long, 1/2-inch thick “planks.” Cut tomatoes in half. Remove stems from mushrooms. Cut pepper into quarters; discard core and seeds. Spray veggies with light coating of oil. Sprinkle with garlic powder; season with salt and pepper.

Grill until lightly charred and barely tender. Chop and place in large bowl with pasta, cheese, nuts and basil. Toss with vinaigrette. Season with salt and pepper. Makes 6-8 servings.

2 lbs tomatoes
1 small onion, chopped
1 garlic clove, minced
1/2 cup fresh basil, chopped
1 Tbsp olive oil
1 tsp balsamic vinegar
1 tsp salt
pepper

Peel, seed, and chop tomatoes (or just chop); add all other ingredients and let sit at room temperature for 1-2 hours. Cook pasta and serve with sauce and parmesan cheese. (If you like it richer, add up to 1/2 cup olive oil.).

3 lbs zucchini, unpeeled, cut into 1-inch chunks (discard the seedy core if using very large zucchinis)
1 cup low-fat cottage cheese
1 cup shredded Monterey Jack cheese  (3-4 oz)
2 eggs (or 2 egg whites and 1 egg), beaten
1 teaspoon dill seeds
1/4 teaspoon salt, if desired, or to taste
1/2 cup dried bread crumbs
1 tablespoon butter or margarine, cut up
 
1. Simmer the zucchini chunks in salted water to cover for 5 minutes.  Drain the zucchini very well.

2. In a large casserole dish, combine the zucchini with the cottage cheese, Monterey Jack, eggs, dill seeds and salt.

3. Bake the casserole, uncovered, in a preheated 350 degree oven for 15 minutes.

4. Sprinkle the bread crumbs on top of the zucchini mixture, and dot it with the butter or margarine. Bake the casserole for another 15 minutes.

1 lb. Ground beef

1c. Chopped onion

1clove Garlic- chopped ( or use gralic salt or powder)

2 tsp. Chili powder

1 tsp. Salt

1/2 tsp. Black pepper

2 cans Condensed Tomato soup ( or ” I use this” 1 (15oz) tomato sauce)

1/2 lb Shredded sharp chedder cheese

1 1/2 c. Cooked rice (I use 2 cups cooked rice)

8 Medium peppers ( or 6 Large)

• Cook peppers 3 mins in boiling water
• Cook meet, onions, and garlic in skillet until meat is browned
• Add seasoings and tomato soup or sauce
• Simmer covered for 10 mins
• Add cheese and cook slowly stirring occasionally until cheese is melted
• Stir in cooked rice. Cool ( or go ahead and stuff peppers)
• Stuff peppers
• Top with Italian bread crumbs and parmesan cheese.
• Bake @ 350 degrees for 20 mins