Saturday, July 14, 2018

Leader Enterprise - July 11, 2018 - Farmer's Market

I'm excited that farmer's markets are up and running in the area.  Hope you'll support the local folks who take time to share their goods.  With that thread of thought, I decided to share recipes using fresh items more readily available this time of year.  Enjoy!
These tasty zucchini sticks are luscious dipped in ranch or honey mustard dressing! Be aware you need to begin prepping these early as they have to drain before baking. 

3 medium zucchini, peeled or unpeeled, cut into 3" long sticks
1 tsp. salt
1 c. Panko breadcrumbs
1/2 c. grated Parmesan cheese
2 - 3 tsp. dried oregano 
1/4 tsp. seasoned salt
1/8 tsp. garlic powder 
Olive oil spray
2 large eggs or 3 egg whites, lightly beaten
(may substitute with 1/4 c. melted butter) 
Place the zucchini sticks (do your best to cut them all about the same size) in a colander over a bowl and sprinkle with the tsp. of salt.  (I cut away the middle and use for bread or soup). Let drain for 1 hour or longer; rinse and pat dry.

Preheat oven to 425. In medium bowl, combine bread crumbs, parmesan and seasonings; set aside.  Line a baking sheet with aluminum foil; spray lightly with non-stick olive oil spray; set aside.  Dredge fries a few at a time, in the egg, then roll in the crumb mixture.  Pleace on prepared baking sheet.  Drizzle with olive oil or lightly spray with cooking spray (optional). Bake for 12 minutes, turn over and bake an additional 8 minutes, until golden brown and crisp. 

6-8 small new potatoes or 3 or 4 large ones
1 lb. green beans (fresh or frozen) 
1 medium onion, sliced
1/4 c. butter (1/2 a stick), divided
4 ozs. cream cheese 
1/2 c. milk
1/4 tsp. salt
1/4 tsp. pepper
Wash and chunk new potatoes into bite sized pieces. Cover with water and bring to a boil over medium high heat. Add green beans; boil until fork tender, about 10-12 minutes. Place in colander to drain.
While veggies are cooking, melt 2 Tb. butter in large skillet over medium high heat. Add onion slices and cook, stirring often, until tender and are getting nice and brown, about 8-10 minutes. Remove from skillet, and place over veggies in colander while you make the sauce. 
In same skillet you used to brown the onions, add remaining 2 Tb. butter, cream cheese, milk, salt, and pepper. Over low heat, stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. Add a little more milk if you want a thinner sauce. Remove from heat. Add veggies from colander; stir to coat with luscious sauce. Sprinkle with more pepper if desired. Serve warm. 
1 c. white vinegar
1 c. water
1/2 tsp. salt (or less)
3/4 c. white sugar, or more to taste
(May use sugar substitute like xylitol or Swerve)
3 lg. cukes, peeled and sliced
sliced onion, to taste
In large bowl, add vinegar, water, salt and sugar; stir until dissolved. Add cuke slices and onions.  Eat right away or refrigerate.  These keep up to 2 weeks in the fridge (may reuse the brine a second time).  Yield 4 - 5 servings 

2 c. water
3/4 - 1 c. sugar
2 generous cups of cubed watermelon (seeds removed)
1 c. freshly squeezed lemon juice (strained) 
(about 6 - 8 lemons)
2 c. cold water or sparkling water
In a medium saucepan, bring the water and sugar to a boil.  Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool.  Meanwhile, puree watermelon in blender and strain to remove any seeds.  You should have about 1 c. watermelon juice.  Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill.  Serve over ice.
Hope to see you at Bean Days!
"Wishing to be friends is quick work, but friendship is a slow ripening fruit." -- Aristotle 

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