zucchini

Sausage Stuffed Zucchini Boats

Zucchini boats are fun to eat and make for a nice evening meal.  Shop our farm stand vendors for your veggies and Pastured Perfect and Farmer Nick’s for the sausage.  The Cheese People have a great selection of cheese for this dish and don’t forget the wine from Glunz Family Winery.

Ingredients:

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  • 4 medium zucchini, cut in half lengthwise
  • 1 tablespoon olive oil
  • 8 ounces sweet loose Italian sausage
  • 8 ounces hot loose Italian sausage
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 2 medium vine-ripened tomatoes, chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Parmesan, finely grated
  • 1/2 cup mozzarella, shaved
  • 1/4 cup breadcrumbs
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside
  3. In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
  4. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs, and parsley; mix to combine.
  5. Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

Recipe courtesy of Nancy Fuller Food Network

Succotash Salad

What’s succotash? Succotash "broken corn kernels" is a food dish consisting primarily of sweet corn with lima beans or other shell beans. The corn is in, the produce is fresh and you can make your salad Farmer's Market style by adding zucchini, tomatoes and green or sweet red peppers. Shop the market for a fine selection of oils including grapeseed oil from Wildtree.

Ingredients:   

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  • 2 small zucchini, preferably yellow (8 ounces total), sliced into thin rounds (about 2 1/3 cups)
  • Kosher salt and freshly ground pepper
  • 12 ounces mixed beans (such as wax and Romano), trimmed
  • 2 ears corn, shucked
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup packed coarsely chopped fresh flat-leaf parsley
  • 3 tablespoons finely shredded fresh mint
  • 2 to 3 tablespoons white-wine vinegar

Instructions:

1. Toss zucchini with 1 teaspoon salt in a colander set over a bowl. Let stand 45 minutes. Rinse, then drain and pat very dry.

2. Meanwhile, bring a large pot of salted water to a boil. Add beans; return to a boil, then cook until crisp-tender, about 2 minutes. Remove with a slotted spoon and run under cold water to stop cooking. Drain; pat dry. Add corn to water and simmer 1 to 2 minutes. Run under cold water to stop cooking; pat dry. On a small baking sheet, stand 1 ear on its end. With a sharp knife, slice downward on all sides, keeping blade against it to remove as many kernels as possible. Repeat with other ear.

3. In a large bowl, toss beans and zucchini with oil, herbs, and vinegar; season with salt and pepper. Gently fold in corn. Serve immediately, or refrigerate in an airtight container up to 1 day.

Recipe courtesy of Martha Stewart Living

 

Pan Roasted Pork with Baby Vegetable Salad

Tender baby vegetables and herbs from our farm stand vendors make this a photo-worthy summer dinner. We love the variety of colors in the salad, but you could choose just 2 or 3 vegetables.  Shop Pastured Perfect and Farmer Nicks for your tenderloin, The Cheese People for your pecorino, Marvalhas for the oil and Nonie’s Bees for the honey.  Don’t forget the wine from Glunz!

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 Ingredients:

  • 3 tablespoons extra-virgin olive oil, divided
  •  1 (1-lb.) pork tenderloin, trimmed
  •  1 teaspoon kosher salt, divided
  •  1 teaspoon paprika 3/4 teaspoon black pepper, divided
  •  1 tablespoon chopped fresh tarragon
  •  1 tablespoon chopped fresh dill
  •  1 tablespoon fresh lemon juice
  •  1 teaspoon honey
  •  1/3 cup frozen green peas, thawed 1 cup
  •  (1/8-in.-thick) strips zucchini (about 5 oz.)
  •  1 cup (1/8-in.-thick) strips yellow squash (about 3 oz.)
  •  1 cup (1/8-in.-thick) strips small carrots (about 2 oz.)
  •  1 cup thinly sliced radishes (about 2 oz.)
  •  2 tablespoons shaved pecorino Romano cheese

Instructions:

  1. Preheat oven to 500°F.
  2. Heat 1 teaspoon oil in an ovenproof skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt, paprika, and 3/8 teaspoon pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pan in oven; bake at 500°F for 8 minutes or until a thermometer inserted in the thickest portion registers 145°F. Place pork on cutting board; let stand 5 minutes. Cut into medallions; drizzle with 2 teaspoons oil and 1/8 teaspoon pepper.
  3. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, tarragon, dill, lemon juice, and honey in a medium bowl. Add peas, zucchini, squash, carrots, and radishes; toss. Sprinkle with cheese. Serve with pork.

 

Recipe courtesy of Cooking Light May 2017

Skillet Rosemary Chicken   

A great one-pot crowd-pleaser that will soon become a staple recipe in your home.  Roast chicken, mushrooms, and potatoes come together for a hearty cool-weather supper. Make this with fresh vegetables from Geneva Lakes Produce and chicken from our meat vendors. Kick it up a notch and switch the olive oil for a flavored oil from Wildtree.  This dish pairs well with a bottle of crisp white wine from Glunz Family Winery

Ingredients:

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  • 3/4 pound small red-skinned potatoes, halved or quartered if large
  • 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
  • 10 ounces cremini mushrooms, halved
  • 2 sprigs fresh rosemary, plus 1 tablespoon leaves
  • 1 clove garlic, smashed
  • 2 tablespoons extra-virgin olive oil
  • Pinch of red pepper flakes
  • Juice of 2 lemons (squeezed halves
  • Kosher salt

Directions:

  1. Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
  2. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
  3. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
  4. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered until the chicken is cooked through and the skin is crisp 20 to 25 minutes.

Courtesy of Food Network Magazine

Eggplant, Zucchini, and Tomato Tian

Tian, a French word used throughout Provence, refers to both a shallow cooking vessel and the food cooked in it. Make your tian Farmers Market Style using fresh vegetables from our farm stand vendors, cheese from The Cheese People, and crusty bread from our artisan bakers.  Don’t forget the wine from Glunz Family Winery.

Ingredients:

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  • 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
  • 1 pound zucchini, cut diagonally into 1/4-inch-thick slices
  • 1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 4 ounces French bread baguette
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 cup fat-free, less-sodium chicken broth
  • Cooking spray

Instructions:

Preheat oven to 375°.

  1. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  2. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to the processor; process until combined.
  3. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top.
  4. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

Recipe courtesy of Cooking Light

Grilled Farmers Market Sandwiches

The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.  Don’t stop there.  Shop the Market for mushrooms, breads, rolls and anything else that strikes your fancy.  It’s all at the Market!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 8 (1/2-inch-thick) slices eggplant
  • 2 (1/2-inch-thick) slices red onion
  • 1 large zucchini, cut lengthwise into 4 pieces
  • 2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 tablespoon white balsamic vinegar
  • 4 (2 1/2-ounce) ciabatta bread portions, cut in half horizontally
  • Cooking spray
  • 4 (1-ounce) slices provolone cheese, halved
  • 8 (1/4-inch-thick) slices tomato
  • 8 basil leaves

Instructions:

1. Preheat grill to medium-high.

2. Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini. Sprinkle with rosemary, pepper, and salt.

3. Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread.

4. Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings. Grill eggplant and zucchini 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.

5. Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill. Place 1 piece of cheese on bottom halves bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese, and top half of bread. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.

Recipe courtesy of David Bonorn, Cooking Light

Provencal Vegetable Tian

This simple but flavorful recipe is great for all the fresh produce coming into the Market.  Shop the Olive Tap and Wild Tree for a fine selection of oils and Olives4You has those wonderful Kalamata olives.  Don’t stop at the vegetable selection below, shop our farm stand vendors to add mushrooms and other farm fresh vegetables.

Ingredients:

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  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
  • 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper
  • 1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
  • 1 large zucchini (8 ounces), sliced 1/4 inch thick
  • 3 large beefsteak tomatoes, sliced 1/4 inch thick
  • 1/4 cup pitted Kalamata olives, pitted and roughly chopped
  • 2 teaspoons fresh thyme leaves, divided, plus more for garnish

Directions:

1.       Preheat oven to 450 degrees.

2.        Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper.

3.       Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper.

4.       Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil.

5.        Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.

6.       Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

Recipe courtesy of Martha Stewart Living