≡ Menu

Stuffed Bell Pepper Frittata

on July 4, 2018
Stuffed Bell Pepper Frittata
Prep time:
Cook time:
Total time:
Serves: 4 servings
[i]This recipe is borrowed from the [url undefined]Farmers Against Hunger[/url] cookbook.[/i] A frittata is an egg based dish, enriched with the filling of your choice. There are a few tricks you can use to keep the peppers from falling over in the baking pan: you can stand the peppers up in a bundt pan, set them in a muffin tin, or you can use the cut off tops of the peppers and lodge them between the peppers in a baking dish.
Ingredients
  • 1 1/2 tsp butter
  • 1/2 onion, minced
  • 4 plum tomatoes, seeded and chopped
  • 8 eggs
  • 1 1/2 tsp fresh chopped tarragon
  • 1 1/2 tsp fresh chopped basil
  • 1/3 cup of shredded cheddar cheese
  • 4 large bell peppers with 1/2″ of the top cut off and seeds and core removed
Instructions
  1. Preheat the oven to 3350 degrees and adjust the rack to the middle position. Place the cut peppers in a baking dish, making sure they stay upright.
  2. Heat the butter in a skillet over medium heat until the foaming has subsided. Add the onion and tomato and cook until the onion is softened and the tomato juices have evaporated (approx. 8 minutes). Remove from heat and let cool for 5 minutes.
  3. Beat the eggs in a large bowl. Stir in tarragon, basil, 1/2 tsp salt and 1/4 tsp of pepper and the cheese. Add the onion mixture to the eggs and stir to combine.
  4. Divide the mixture evenly between the peppers. Cover the dish with foil and bake until the eggs are set (approx. 55 minutes).
  5. Serve immediately.

 

Corn Chowder

on July 4, 2018
Corn Chowder
Prep time:
Cook time:
Total time:
Serves: 6 servings
[i]This recipe is borrowed from the [url undefined]Farmers Against Hunger[/url] cookbook.[/i] Corn chowder is a great way to use fresh corn right off the cob. With added potatoes, smoky bacon, fresh thyme and a little heavy cream, this soup has a lot of character to it!
Ingredients
  • 10 ears of corn, husked
  • 4 pieces of bacon, cut into 1/4″ strips crosswise
  • 1 tbsp butter
  • 1 large onion, minced
  • 2 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 3 cup chicken broth
  • 2 red potatoes, cut into bite-sized pieces
  • 1 bay leaf
  • 1 tsp chopped thyme leaves
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 tbsp chopped flat-lead parsley
  • Salt and pepper
Instructions
  1. Scrape the kernels off 4 ears of corn using a sharp knife. Place kernels in a bowl (about 3 cups).
  2. Grate the kernels of the remaining 6 ears of corn along the side of a grater and scrape off any remaining pulp with the back of a butter knife (about 2 cups). Put in a separate bowl.
  3. In a large pot, saute the bacon over medium heat until lightly browned and it has released its fat (approx. 6-8 minutes). Remove the bacon and set aside.
  4. Reduce heat to low, stir in the butter and onion, cover and cook for approx. 12 minutes. Add the garlic and cook for an additional minute.
  5. Whisk the flour and stir constantly for 2 minutes, slowly adding the broth while whisking.
  6. Add the potatoes, bay leaf, thyme, milk, reserved grated corn, pulp and bacon and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes begin to soften (approx. 8-10 minutes).
  7. Add the corn kernels and cream and return to a simmer. Cook until the kernels are slightly soft yet still crunchy (approx. 5 minutes). Remove the bay leaf, stir in the parsley and add salt and pepper to taste. Serve.

 

NJ Fruit Compote

on July 4, 2018
NJ Fruit Compote
Prep time:
Cook time:
Total time:
Serves: 4 servings
[i]This recipe is borrowed from the [url undefined]Farmers Against Hunger[/url] cookbook.[/i] This is a great recipe to make compote using Jersey fresh fruits such as our strawberries, raspberries, blueberries, blackberries, peaches or apples! Top off your waffles, pancakes, toast or even sweet biscuits with it.
Ingredients
  • 3 cups of fruit – larger fruits peeled and chopped
  • 3 tbsp unsalted butter
  • 1/2 cup white sugar
  • 1 tbsp lemon juice
  • Salt
Instructions
  1. Melt the butter in a skillet over medium heat
  2. Add the sugar and lemon juice and stir until combined
  3. Toss in the fruit and a pinch of salt – stir to coat. Cook, stirring occassionally depending on how chunky you like the sauce (approx. 5-10 minutes). If the mixture starts to thicken, add a little water. Harder fruits require more water.

 

519 Ridge Road
Monmouth Junction, NJ 08852
732.329.8656
© 2009- by VonThun Farms / All Rights Reserved Worldwide
Member of The MAiZE / Web Developer: StudioSR, LLC