Instructions:

Step 1: Slice 1 to 2 loaves of French bread into 1/4-inch-thick rounds.  Check out Wild Flour

Step 2: Brush each slice with olive oil, grape seed oil or melted butter.

Step 3: Place the rounds on baking sheets and bake at 350 degrees until crisp throughout and lightly golden around the edges, about 15 minutes.

Top This…

1. Spread with fig jam; top with gorgonzola cheese and prosciutto.
2. Spread with fig jam; top with goat cheese and chopped walnuts.
3. Spread with hummus; top with olive tapenade.
4. Top with sliced figs; drizzle with honey; sprinkle with sea salt.
5. Spread with gorgonzola cheese; top with sliced pears.
6. Top with pesto and shaved parmesan cheese.
7. Top with pesto, crumbled bacon and chopped tomatoes.
8. Sauté finely chopped mushrooms in butter and season with salt and thyme; spread on toasts; top with shaved parmesan cheese.
9. Sauté thinly sliced onions in butter until caramelized; spread toasts with brie cheese; top with apple slices and caramelized onions.

10. Top with thinly sliced apples and grated cheddar cheese; broil until melted.

Ingredients:

1 pound mixed ground beef and sausage, browned and drained

1 medium onion, diced

1 green bell pepper diced

2 cups chopped celery

2 (28-ounce) cans diced tomatoes

1 (28-ounce) can whole, peeled tomatoes

Ground cumin

Chili powder

1 (14 1/2-ounce) can pinto beans, drained and rinsed

1 (14 1/2-ounce) can black beans, drained and rinsed

1 (14 1/2-ounce) can kidney beans, drained and rinsed

1 package chili seasoning mix

Shredded cheddar, sour cream, chopped green onions, for garnish

Directions

In a skillet brown ground beef and sausage, drain and set aside.

Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and sauté briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, and green onions.

Recipe courtesy Jamie Deen Food Network

Ingredients:

2 tablespoons unsalted butter

1 pound mushrooms (such as button), thinly sliced (Ask River Valley Ranch for their suggestion)

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

3/4 cup red wine

1 tablespoon chopped fresh rosemary

Directions:

Melt the butter in a large skillet or saucepan over medium-high heat. Add the mushroom slices and cook until they release their juices and soften, 5 to 7 minutes. Add the salt and pepper. Continue to cook until the juices evaporate. Add the wine and rosemary. Bring to a simmer. Cook for 3 minutes. Pour or spoon the sauce over cooked meat.

By Sara Quessenberry,  Real Simple October 2006

Ingredients:

4 thick slices French bread

5 tablespoons mayonnaise

10 ounces sliced turkey breast

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

8 tablespoons cranberry sauce

Leftover stuffing

6 ounces grated Emmenthaler cheese (ask The Cheese People for their idea)

Leftover gravy

Directions:

Preheat the broiler.

Lay the bread on a work surface and spread a little over 1 tablespoon of mayonnaise on 4 slices of bread.

Place turkey slices on the bread and season with salt and pepper. Spread the cranberry sauce on the turkey slices. Pile some stuffing on top of cranberry sauce and top with some grated cheese.

Place under the broiler for about 5 to 7 minutes, until the open-faced sandwiches are heated through and the cheese is bubbling and golden.

Meanwhile, heat the leftover gravy.

Remove the sandwiches from broiler, ladle some gravy over top and serve immediately.

Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions

By the way, do you know the difference between a yam and a sweet potato? In the United States, the term “yam” is usually used to label orange-fleshed sweet potatoes. Yams are actually not related to sweet potatoes at all. Sweet potatoes originated in South America and the orange-fleshed varieties are only eaten in the United States. Yams, on the other hand, are rarely available in the United States. The orange-fleshed sweet potatoes have a rich, sweet flavor; yams are particularly bland, starchy vegetables that are best used as a background for more flavorful accompaniments. So if you see a yam in the store, it is a sweet potato.

Ingredients:

4 sweet potatoes, peeled and cut into 1-inch cubes

1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked (you can also use flavorful grape seed oil from Wild Tree)

1/4 cup honey

2 teaspoons ground cinnamon

Salt and freshly ground black pepper

Directions;

Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Recipe courtesy Tyler Florence of Food Network

Ingredients:

6 tablespoons butter

2 shallots, finely chopped (about 3 tablespoons)

8 ounces Portobello mushrooms, sliced

8 ounces white mushrooms, sliced

2 sprigs fresh thyme

1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage

3 tablespoons all-purpose flour

3/4 cup sherry

3/4 cup heavy cream

2 pounds fresh green beans, trimmed

Frizzled leeks, recipe follows

Directions

Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and sauté until translucent, about 3 minutes. Add the mushrooms, thyme and sage and sauté until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)

Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and sauté until bright green, about 7 minutes. They’ll still be crispy. Season with salt and pepper and place on a platter.

Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.

Frizzled Leeks:

Vegetable oil, for deep frying

1 leek

Superfine flour, for dredging (recommended: Wondra Flour)

Salt and freshly ground black pepper

Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.

Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.

Season flour with salt and pepper.  Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

Recipe courtesy Dan Smith and Steve McDonagh Food Network

Brussels sprouts look like miniature heads of cabbage. They are similar to cabbage in taste, but they are slightly milder in flavor and denser in texture. Brussels sprouts and cabbage are members of the cruciferous vegetable family and are an excellent source of vitamin C. Their peak-growing season is in autumn through early spring.   Geneva Lakes Farm Stand has beautiful brussels sprouts along with the rest of your vegetable hash ingredients.  You can find your bacon at any of our three meat vendors, Nick the Farmer, The Meat Goat and Lester’s Bison Farm.

Ingredients:

Extra-virgin olive oil

4 slices thick-cut bacon

4 sprigs fresh thyme

2 cups brussels sprouts, cut into thick slices

1 pound fingerling potatoes split down the middle

1/2 pound red pearl onions, peeled

Kosher salt and freshly ground black pepper

1/2 cup low-sodium chicken broth

2 tablespoons balsamic vinegar

1/4 bunch flat-leaf parsley, roughly chopped

Directions:

Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Recipe courtesy Tyler Florence

Roasted Pumpkin Seeds

Directions:

Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.

Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.

Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.

Sweet: Toss with cinnamon and sugar (do not use salt in step 4).

Indian: Toss with garam masala; mix with currants after roasting.

Spanish: Toss with smoked paprika; mix with slivered almonds after roasting.

Italian: Toss with grated parmesan and dried oregano.

Barbecue: Toss with brown sugar, chipotle chile powder and ground cumin.

Recipe courtesy Food Network Magazine

Ingredients:

2 medium sweet potatoes, unpeeled

1/4 cup olive oil, divided (you may also use grape seed oil)

1 cup pitted black olives

3 scallions

1/4 cup oil-packed sun-dried tomatoes, drained (4-6 pieces)

Nonstick cooking spray

Kosher salt and freshly ground black pepper

Directions:

Preheat oven to 400-degrees F and spray two large baking sheets with nonstick cooking spray. Thinly slice sweet potatoes and lay out pieces in a single layer on the sheets. Using a silicone brush, coat each slice of sweet potato with olive  or grapeseed oil (you’ll use about 1 tablespoon). Season with salt and pepper and bake for 10-12 minutes per side or until golden (keep an eye on them to prevent burning). Remove from oven and set aside to cool.

To prepare the tapenade, place olives, scallions, sundried tomatoes and remaining oil in a food processor fitted with a steel blade. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper and pulse until well combined, but still slightly chunky. Top each piece of sweet potato with tapenade and serve.

Dana Angelo White in 5 Ingredient Recipes

Ingredients:

3 tablespoons olive oil

3 red bell peppers, sliced

2 medium onions, sliced

1 14.5-ounce can diced tomatoes

1 teaspoon paprika

kosher salt and black pepper

8 large eggs

2 tablespoons chopped fresh flat-leaf parsley

country bread, for serving

Directions:

1. Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and cook, stirring often, until beginning to soften, 3 to 5 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until very tender, 6 to 8 minutes more.

2. Add the tomatoes (with their juices), paprika, and ½ teaspoon each salt and black pepper to the skillet. Cover and simmer until the liquid has thickened slightly, 3 to 5 minutes.

3. Using a spoon, make 8 shallow wells in the vegetables and crack an egg into each. Season with ¼ teaspoon each salt and black pepper, cover, and cook over medium heat until the egg whites are set, 2 to 3 minutes. Sprinkle with the parsley and serve with the bread.

Tip:  Add the eggs to the pan just before you’re ready to serve. They cook very quickly and can easily become overdone.

By Dawn Perry,  Real Simple October 2011