Recipes Archives - Page 9 of 42

Spaghetti, Summer Squash and Tomatoes

on July 4, 2018

Spaghetti, Summer Squash, and Tomatoes

Author: Cindy

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 4 servings

[i]This recipe is borrowed from the [url undefined]Farmers Against Hunger[/url] cookbook.[/i] This is a simple, fresh summer pasta that can be whipped together in no time. It’s all vegetables too, so it’s very healthy and light on the stomach.

Ingredients

1 zucchini, sliced thinly into rounds
1 yellow squash, sliced thinly into rounds
1 pint of cherry tomatoes
1/2 onion, chopped
1 garlic clove, minced
1 tbsp fresh oregano
1/4 cup extra virgin olive oil
1 lb spaghetti
1 cup arugula leaves (optional – adds peppery flavor)
3/4 cup grated Parmesan cheese

Instructions

Bring a large pot of water to boil and add 1 tbsp of salt.
Pre-heat the oven to 400 degrees. In a large bowl, add zucchini, squash, tomatoes, garlic, onion, oregano and olive oil. Toss to combine.
Pour the mixture onto a baking sheet and roast until soft and slightly browned (approx 10-12 minutes). Transfer to a bowl and cover with foil.
Cook the spaghetti according to directions on the box.
When the spaghetti is almost finished, scoop out about 1/4 cup of pasta liquid and pour onto the vegetables. Drain the rest of the pasta, then add the pasta to the veggies.
Add the arugula and cheese. Add pepper to taste.

Cabbage, Sausage and Apples

on July 4, 2018

Cabbage, Sausage and Apples

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4 servings

[i]This recipe is borrowed from the [url href=”http://www.njagsociety.org/farmers-against-hunger.html”]Farmers Against Hunger[/url] cookbook.[/i] These are cooked as seperate components, but really taste great together. You can use any type of sausage you like here, and it’s even better served with boiled or mashed potatoes!

Ingredients

Olive oil
1 1/2 lb sausages (bratwurst, kielbasa, Italian etc.)
2 apples, peeled, cored, halved and cut into wedges
2 tsp brown sugar
1 tsp fresh thyme leaves
7 tbsp butter
1 tbsp vinegar
1 head of cabbage, quartered, cored and leaves torn into large pieces
2 tbsp chopped flat parsley
1/2 bunch fresh chives, chopped
Salt and pepper

Instructions

Boil a large pot of water over high heat and add a tsp of salt to it.
Add 1 tbsp of oil to a pan as the water is boiling and cook the sausage over medium heat, turning occasionally. Cook until sausage is browned all over (approx. 15 minutes). Remove from pan and to a separate plate.
Add the apples to the same pan, sprinkle brown sugar and thyme over them. Add 3 tbsp butter and raise heat to medium-high. Cook until apples are slightly brown and soft (approx. 5 minutes).
Add vinegar to the boiling water and then add cabbage. Cook for a few minutes until soft, but still has a slight crunch. Drain, coat with remaining butter, parsley, chives and salt and pepper.
Serve all together!

Roasted Red Peppers

on July 4, 2018

Roasted Red Pepper

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

[i]This recipe is borrowed from the [url undefined]Farmers Against Hunger[/url] cookbook.[/i] These are surprisingly easy and only use two ingredients. It’s a great way to use a pepper if you have a few extra and don’t know what to do with them. Once cooked, you can seal them in an airtight container with a little oil on top and they’ll keep for weeks in the fridge.

Ingredients

Red peppers (or yellow, purple or orange – green are too bitter)
Any oil

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with foil.
Trim the top and bottom of the peppers, removing the stem and then slicing the pepper from top to bottom, opening it up.
Remove the seeds and cut out the white ribs. You should have 3-4 big pieces per pepper, plus top and bottom.
Rub the pepper with a little oil and place, skin side up, onto the baking sheet. Bake until soft and slightly shriveled (approx. 15-20 minutes).
Place in a bowl and cover with a tight lid or plastic wrap. Allow the steam to loosen the skins (approx. 5-10 minutes). When cool enough to handle, remove the skin, while rubbing it off with your hands.