Avocado BLT with Red Onions and Mixed Salad Greens

Ingredients

8 slices (1/4 inch or about 1/2 ounce) roasted garlic bread or other favorite bread
2 tablespoons butter, softened
1 cup mixed salad greens
Red onions slices, optional
1 large tomato
8 slices cooked bacon (see note)
8 ounces fresh mozzarella cheese, sliced into 8 slices
1 large ripe avocado, halved, pitted and sliced
Salt and pepper to taste
1/4 cup cilantro leaves, optional

Directions

Have ready a panini maker, George Foreman-type grill or a skillet.  For each sandwich, butter one side of each slice of bread. Build your sandwich starting out with one slice of the bread, butter side down. Place a layer of salad greens; red onion slices, if using; tomato slices; 2 slices cooked bacon; 2 slices mozzarella and several slices of avocado. Sprinkle the avocado with salt and pepper to taste and 1 tablespoon cilantro leaves. Top with another slice of bread, butter side up.

Place in the panini maker or grill and follow manufacturer’s instruction for cooking. Or place in the skillet and cook until golden brown on one side, turn over and cook on the other side.

Serve these sandwiches immediately or wrap and refrigerate until ready to serve.

Other Info

Cook’s Note: Cook bacon in the oven sprinkled with brown sugar for a real treat. Preheat the oven to 375 degrees F. Line a sided baking sheet with foil and place a rack on top. Place the bacon slices on the rack and sprinkle with a couple tablespoons brown sugar. Bake about 20 minutes or until the bacon is cooked through and crisp. Or you can place the slices directly on the foil. When cooked through, Transfer the slices to a paper towel and pat the grease off.

Serves: 4

Nutrition Info per serving: 421 cal (69 percent from fat), 32 g total fat, (13 g saturated), 63 mg chol, 19 g carbo, 16 g protein, 472 mg sodium, 4 g dietary fiber

Recipe from Susan M. Selasky

Pasta with Broccoli Florets

Ingredients

Florets cut from 1 head of broccoli
1/2 pound pasta
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, minced
1/2 pound mushrooms (whole, halved, or sliced)
1/4 cup grated Parmesan

Directions

Cook broccoli florets in boiling water 2-3 minutes. Remove with slotted spoon. Cook pasta in same water (or use fresh). Meanwhile, heat olive oil and butter in skillet. Sauté garlic and mushrooms 3-4 minutes. Stir in broccoli. Drain pasta. Toss with broccoli mixture and cheese.

Other Info

Serves: 2-4
Recipe by Lorene Ludy, Zephyr Community Farm member

Petite Carrot Pasta with Artichoke Hearts and Brussels Sprouts in a Delicate Cream Sauce

Enjoy as a quick, fresh snack or as an easy appetizer.

You can find already prepared Pico de Gallo in the refrigerated section of the produce aisle in your local grocery store.

Ingredients

24 oz. of petite carrots
2 cups of artichoke hearts halved
2 cups of Brussels sprouts halved
1 lb. of short cut pasta-penne rigate, gemelli or any spiral cut pasta-it holds the sauce
32 oz. low sodium and fat free chicken stock plus 2 cups of water
4 oz. of diced pancetta
2 tbsp. of parsley chopped fine
2 tbsp. of minced garlic
Extra virgin olive oil
3 tbsp. butter
2 cups of heavy cream
¾ cup Parmigano Reggiano

Directions

Boil pasta in chicken stock and water until al dente, drain and set aside. Roast Brussels sprouts with light coating of extra virgin olive oil and salt and pepper at 350 degrees F on a baking sheet until cooked and slightly golden – toss for even cooking. Remove from pan and set aside.

Steam carrots in large shallow sauté pan in water with a pinch of sea salt for 7 minutes until almost cooked though but still al dente. Drain and set aside. Sauté artichokes in large pan with enough olive oil to coat pan. Add salt and pepper to taste. Cook until tender and slightly golden. Set aside.

Pre-heat small pan on high heat. Add pancetta and continue to stir until browned. Set aside. In large pan add butter and garlic and cook on medium heat quickly so garlic does not burn. Add heavy cream and stir constantly until slightly reduced. Add parsley and cheese. Continue stirring constantly. Take off of heat and add pasta, petite carrots, Brussels sprouts, artichokes and pancetta. Combine thoroughly. Top with a little extra parsley and cheese. Boun Appetito!

Other Info

Serves: 4-6

Recipe by Grimmway Farms
www.grimmway.com

Grimmway Farms Mongolian Beef with Green Beans

Ingredients

2 ½ lbs. of carrot chips
2 lbs. of Flank Steak cut into 2” cubes
1 ½ lbs. of green beans
4 tbs. of Hoisin sauce
3 tbs. soy sauce
3 tbs. sake
2 Tbs. corn starch
2 tsp. sugar
4 tbs. of peanut or canola oil
3 cloves garlic, finely chopped
2 slices of ginger, very finely minced
¼ tsp. red pepper flakes (or more if you like it hotter)
½ cup of whole roasted, unsalted cashews (optional)

Directions

Mix soy sauce, Hoisin sauce, sake, cornstarch and sugar. Add flank steak and marinate for at least one hour, or longer if you have time.

Blanch carrot chips for seven minutes or until tender. Drain. Blanch Green Beans for five minutes or until tender. Drain.

Heat 2 tbs. of oil in a wok or deep-sided skillet. When hot, add garlic, ginger and red pepper flakes. Mix until very lightly browned. Add in Flank Steak in one layer. Cook flank steak until carmelized on the outside and pink in the middle, approximately three minutes per side depending on how thick it is. Remove flank steak and sauce from pan.

If using cashews, lightly toast the nuts in a dry pan until they release their essential oils. You will smell them when they are ready. Do not over toast. Add 2 more tbs. of oil to pan. Add carrots chips and green beans, cook for 2 minutes. Add flank steak with sauce. Stir to combine and heat through. Add cashews on top, if using. Serve on heated platter with white rice on the side.

Other Info

Serves: 4-6

Recipe by Grimmway Farms
www.grimmway.com