Fresh from the Farmstand: Recipes to Make the Most of Everyone's Favorite Fruits & Veggies From Apples to Zucchini, and Other Fresh Picked Farmers' Market Treats (Everyday Cookbook Collection)
Format: PDF / Kindle (mobi) / ePub
Mom always said, 'Eat your fruits and veggies'...and that's still good advice! Fresh from the Farmstand is jam-packed with 240 tasty recipes using the freshest produce from your backyard garden or nearby farmers' market...why not eat local when it's this easy?
We've hand-picked lots of flavorful ways to add more vegetables, fruit, whole grains and other healthy ingredients into everyday meals. Rise & shine for Veggie Skillet Frittata or Yummy Blueberry Waffles...serve up Garden Minestrone and warm Delicious Dill Bread at midday. Add variety to meals with garden-fresh sides & salads like Lemon & Mint Bowtie Salad, Corn & Bacon Sauté and Broiled Oregano Tomatoes. For dinner, how about Country Chicken & Vegetables that Grandma would be proud to serve? Try a satisfying meatless main like Cheesy Ravioli Bake or a hearty main-dish salad like Chicken-Broccoli Rotini Salad.
In addition to all these, you'll find farm-fresh appetizers and irresistible desserts, plus plenty of canning and freezing recipes to help you preserve the freshest flavors...easy enough for even a beginner!
vintage divided serving dish or two … they’re just right for serving up a choice of veggie sides without crowding the table. Spring Vegetable Bouquet Beverly Black Forest City, NC My mother made this recipe often when the new potatoes, fresh peas and onions were harvested. My whole family would look forward to this dish with alongside chicken or meatloaf. Nothing beats the taste of the freshly picked peas and potatoes! 12 new potatoes 1-1/2 c. peas, shelled 6 to 10 green onions, cut
chopped and crisply cooked 1 head romaine lettuce, finely chopped 1 bunch green onions, chopped In a bowl, toss uncooked noodles, pecans and melted butter. Spread on an ungreased rimmed baking sheet. Bake at 350 degrees for 8 to 10 minutes, until lightly toasted, stirring halfway through. Cool. At serving time, combine noodle mixture with remaining ingredients in a large serving bowl. Drizzle with Dressing; toss to mix. Serves 8 to 10. Dressing: 1 c. sugar 1 c. oil 1/2 c. red wine
1/4 t. garlic powder 1/4 t. salt 1 c. tortilla chips, crushed 1/2 c. shredded Cheddar cheese Optional: sour cream In a 2-quart glass trifle or salad bowl, layer lettuce, cucumber, tomatoes, avocados and green peppers. Combine mayonnaise, chiles and seasonings; spread over top. Sprinkle with crushed chips and cheese. Top with sour cream, if desired. Serve immediately. Makes 10 servings. Clever condiments! When serving south-of-the-border meals, slice the tops off red, green or yellow
broccoli, red pepper and Parmesan Dressing; toss to mix. Cover and refrigerate until serving time. Makes about 6 servings. Parmesan Dressing: 1 c. grated Parmesan cheese 1/2 c. olive oil 2 T. lemon juice 1/8 t. dried basil In a bowl, whisk all ingredients together. Roasted cherry tomatoes make a delightful garnish for dinner plates and salads … small clusters of tomatoes can even be left on the stem. Place tomatoes in a small casserole dish and drizzle with olive oil. Bake at 450
about one hour, until a wooden toothpick tests clean. Cool in pan for 10 minutes; remove from pan to a cake plate. Cool completely; drizzle cake with warm Frosting. Serves 12. Frosting: 16-oz. container milk chocolate frosting juice of 1 orange Transfer frosting to a microwave-safe glass bowl. Add orange juice to desired consistency; stir to mix well. Microwave for 20 seconds on high; stir again. Made-from-Scratch Carrot Cake Jill Ross Gooseberry Patch This cake is a little bit