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!
Fresh thyme sprigs, crumbled goat cheese, croutons Melt butter in a stockpot over medium-high heat. Add onions and garlic; cook until almost tender. Add celery; cook for 5 minutes. Slice mushrooms and stir in; cook for 17 to 20 minutes, until liquid has evaporated and mushrooms are almost tender. Add just enough broth to cover mushroom mixture. Enclose bay leaves, thyme and peppercorns in a large square of cheesecloth; tie with kitchen twine to make an herb bundle. Add herb bundle to soup; bring.
Green and yellow beans, sugar snap peas and green peppers. 1 zucchini, thinly sliced 1 yellow squash, thinly sliced 1 red onion, thinly sliced 1 T. garlic, minced olive oil to taste fresh basil, oregano, rosemary or parsley to taste, chopped Use a vegetable grill basket or a length of heavy-duty aluminum foil with the sides rolled up to shape into a bowl. Coat inside of basket or foil with non-stick vegetable spray; fill with vegetables. Place on a grill preheated to medium heat. Cook until.
All-purpose flour 2 t. baking powder 1/2 t. salt 1-1/2 c. milk 2/3 c. chopped toasted pecans Garnish: additional maple syrup, warmed In a large bowl, whisk together eggs, sugar, butter and syrup. In a separate bowl, mix together flour, baking powder and salt. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture. Stir in pecans. Set a griddle or a large, heavy skillet over medium heat and brush lightly with oil. Griddle is ready when a few drops of water.
Carrots. Cook and stir until broccoli is crisp-tender, about 10 minutes. Add water, bouillon and tarragon; cook and stir until chicken is cooked through. Add pasta and cheese. Toss to coat; serve immediately. Makes 4 to 6 servings. For whimsical napkin rings, tie ears of red-kerneled strawberry popcorn with a raffia bow and lay on folded napkins. 136 Chinese Fried “Rice” Kerry Hoyle Pollock Pines, CA If you can’t get the finicky eater in your family to try cauliflower, this is the recipe to.
C. chopped pecans, divided In a large bowl, beat together eggs, oil, applesauce, sugars and vanilla. Add remaining ingredients except carrots and pecans, mix well. Stir in carrots; fold in one cup pecans, if desired. Pour into a greased 13"x9" baking pan. Bake at 350 degrees for 40 to 50 minutes, until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes; turn out onto a wire rack and cool completely. Frost; sprinkle with remaining pecans, if desired. Serves 12 to 18.