Brad’s Produce Recipe Blog

1 head of cabbage, shredded
2 carrots, shredded
2 tablespoons chopped sweet onion (optional)
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon dry mustard
2 tablespoons sugar
1 tablespoon white vinegar
2 teaspoons lemon juice
1 teaspoon celery seed
Salt and pepper to taste

Shred cabbage and carrots into a large bowl and add onions.   Mix together remaining ingredients in a separate bowl.  Add the mixture to the cabbage, carrots and onions.   Mix well.  Cover and chill 1 - 2 hours before serving.

3 cups cauliflower, flowerets separated
1 can (10 1/2 oz) cheddar cheese soup
2 tablespoons dry breadcrumbs
1 teaspoon melted butter or margarine
1/2 teaspoon pepper
1 tablespoon chopped parsley

Boil cauliflower in water until crisp tender.  Drain off liquid.  Pre-heat oven to 350 F.  Put cauliflower in a greased 1 quart casserole dish.  Pour cheddar cheese soup over cauliflower.  Mix breadcrumbs with melted butter and sprinkle over the top.  Sprinkle parsley on top.  Bake or 20 to 30 minutes.

3 slices bacon
1 1/2 lb fresh asparagus spears, trimmed
1 tablespoon water
1/2 cup chopped sweet onions
1/2 cup ranch dressing

Cook bacon in skillet until crisp.  Drain bacon on paper towels.  Discard drippings from skillet but do not wash skillet.  Place asparagus in microwaveable casserole dish and add water.  Microwave on hgih 4 to 5 minutes until asparagus is crisp tender.  Meanwhile add onions to skillet; cook and stir 5 minutes.  Stir in dressing.  Drain asparagus; top with sauce and crumbled bacon.  Makes 6 servings.

2 slices bacon
1/2 cup thinly sliced spring onions
3 cups sliced mushrooms
4 ears corn, kernels cut from cob
1/4 cup water 1/4 teaspoon salt
1/4 teaspoon freshly ground pepper  

Cook bacon in a large skillet over medium heat until crisp.  Transfer to a cutting board and chop.  Discard all but 1 tablespoon of the bacon fat from the pan.  Add spring onions and cook, stirring until softened about 2 minutes.  Add mushroom and cook until they begin to release their juices, about 3 minutes more.  Add corn kernels and water and cook until the corn is tender-crisp, about 4 -5 minutes.  Remove from heat and stir in chopped bacon.  Season with salt and pepper.

1/4 cup rice vinegar
1 tablespoon sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy
2 medium carrots shredded
2 spring onions thinly sliced  

Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves.  Add bok choy, carrots and spring onions.  Toss to coat with the dressing.  Serve immediately.

1 1/2 cup fresh shelled edamame
1 tablespoon oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
1 clove garlic, minced
1 cup fresh corn kernels
3 tablespoons dry white wine or water
2 tablespoons rice vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt or to taste
Freshly ground pepper to taste  

Cook edamame in boiling water for about 4 minutes and drain well. Heat oil in a large nonstick skillet over medium heat.  Add bell pepper, onion and garlic; cook, stirring frequently until vegetables start to soften. Stir in corn, wine (or water) and edamame; cook, stirring frequently, for 4 minutes.  Remove from the heat.  Stir in vinegar, parsley, basil, salt and pepper.  Serve immediately.  Serves 6.

Ingredients

2 pounds turnips

2 tablespoons butter or margarine

1 pinch salt

1 pinch ground black pepper

1 dash garlic powder

1/2 pound bacon - cooked and crumbled

2 tablespoons rendered bacon fat

2 bunches kale, trimmed and torn

8 bacon strips, diced

2 large onions, chopped

4 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender.

Drain the kale.  Stir in the onion mixture.  Add the salt, pepper and reserved bacon, heat through and serve.  Yield 6 servings.

Good olive oil

2 cups (1/2-inch diced) Fench bread

16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)

1 tablespoon minced garlic (3 cloves)

2 tablespoons sugar

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 cup julienned basil leaves, lightly packed

1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

2 or 3 acorn squash
Salt and Pepper
1/4 cup Brad's Produce Honey
2 tablespoons butter softened at room temperature
1 tablespoon worcestershire sauce
1/4 cup raisins

Cut squash in half; remove seeds.  Place, cut-side down in shallow pan; add about 1/2 inch hot water to pan.  Bake in 350F oven 40 to 50 minutes until almost tender.  Discard water, turn squash cut-side up.  Sprinkle with salt and pepper.  Combine honey, butter, worcestershire sauce and raisins and spoon into cavities of squash.  Return to oven and bake 15 minutes.  Makes 4 to 6 servings.