Brad’s Produce Recipe Blog

1. Cut tomatoes into wedges. Toss with finely chopped shallots, then splash with lemon juice and extra-virgin olive oil.

2. Cut tomatoes in half lengthwise. Remove center of each, and fill with a large basil leaf and a chunk of fresh mozzarella cheese. Drizzle with purchased garlic-infused oil, and wrap in foil. Roast on an outdoor grill for five minutes.

3. Cut tomatoes in wedges. Shower with grated Parmesan cheese. Top with fresh oregano and a drizzle of olive oil.

4. Cut tomatoes into chunks, and place in blender. Add a pinch of sea salt, a few fresh basil leaves and several ice cubes. Blend until smooth and frothy for a refreshing drink.

5. Cube tomatoes and firm ricotta salt or feta cheese. Toss with cooked orzo (rice-shaped pasta), fresh mint and a favorite vinaigrette.

6. For bruschetta, top grilled Italian bread with a mixture of chopped tomatoes, minced garlic, and extra- virgin olive oil..

7. Toss arugula with chopped tomatoes, orange segments, basil and toasted pine nuts. Dress with olive oil, orange juice and a splash of wine vinegar.

8. Slather a thick slice of white bread with good mayonnaise. Cover with thick slices of juicy tomatoes. Sprinkle with coarse salt and  pepper .

Ingredients

• 4 cups cooked corn (Fresh or canned - if using canned saute in oil until tender)
• 2-3 ripe diced avacados
• 1 red pepper, chopped (can use yellow or orange)
• 1/2 cup chopped green onion
• 1/4 cup chopped cilantro
• 1/2 jalapeno pepper, seeded and chopped
• 1/2 tsp. pepper
• 2 tbs. vegetable oil
• 1/4 cup lime juice
• 2 tbs orange juice
• 3/4 tsp salt

Directions 1.  Combine vegetables 2.  Combine last 5 ingredients and add to vegetables 3.  Chill and serve with tortilla chips

Ingredients

• 2 1/2 lbs. squash
• 1/4 c. chopped onion - small
• 1/2 c. sour cream
• 1/2 c. grated cheddar cheese
• 1/2 c. cracker crumbs
• salt and pepper to taste

Directions

1. Slice squash and cook in salted water until tender
2. Drain well and mash squash
3. Stir in onion, sour cream and cheese.  Add salt and pepper to taste
4. Pour into baking dish
5. Cover with crumbs
6. Bake 30 minutes at 350 degrees

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.  

2 c. strawberries, mashed

4 c. sugar

1 pkg. Sure-Jell

3/4 c. water

Pour sugar over strawberries and let stand until the sugar dissolves. Mix together Sure-Jell and water and bring to boil. Stir constantly until it has boiled 1 minute. Add strawberry mixture. Briskly continue to stir for 2 minutes. Pour into containers and cover with lid. Allow to stand overnight and then freeze.