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Try a Healthy and Tasty Recipe Today!
Do you enjoy visiting your local farmer's market? Do you prefer fresh fruits and vegetables over frozen or canned? Then the recipes below are for you! Each recipe features vegetables and /or fruits that are currently in season, so you can prepare each dish with the freshest ingredients you can!
Autumn Vegetable Soup:
1/2 cup onion (chopped)
2 cloves garlic (minced)
In soup pot, saute onion in 1 tablespoon olive oil over medium heat until soft. Add garlic and saute 1 minute.
1/2 cup each kale, cabbage, carrots, red or green sweet pepper (chopped)
1/2 teaspoon each salt, dried basil, dried oregano
1/8 teaspoon pepper
Add and saute a little, then turn heat down to low, cover pan, and let cook about 5 minutes, stirring occasionally.
2 cups bean cooking liquid or vegetable broth
1 cup tomato juice
3/4 cup cooked beans
1/2 cup corn
2 teaspoon dried instant barley
2 teaspoon alphabet or orzo pasta
1 1/2 tablespoons red cooking wine (optional)
Add and bring to a gentle boil and simmer about 15 minutes.
1/2 cup tomatoes (chopped)
1 tablespoon fresh parsley (chopped)
Add tomatoes and parsley, simmer another few minutes.
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Chard Cheese Bake:
1 pound Swiss chard or spinach (chopped)
Cook and thoroughly drain.
4 eggs (beaten)
1 cup milk
1 cup Swiss cheese or another cheese (shredded)
1 cup bread (cubed)
1/2 cup green onions (sliced)
1/4 cup Parmesan cheese (grated)
Combine with cooked greens. Pour into a greased 2 quart baking dish. Cover and bake in preheated oven at 375F until set, 25-30 minutes.
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Liberian Pumpkin:
2-3 cups pumpkin or butternut squash (peeled and chopped in 1-inch pieces)
1 onions (chopped)
Hot chili peppers (chopped) or hot pepper sauce to taste
In large saucepan saute in 2 tablespoons oil until onion is translucent. Cover and cook until pumpkin is cooked, 10 minutes.
1 cup chicken, beef, or vegetable broth
Add and cook for 10 minutes.
1 cup browned sausage
salt and pepper to taste
Add and cook uncovered until liquid is absorbed. Serve with rice or noodles.
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Baked Squash and Apples:
2 pounds butternut or buttercup squash (peeled, seeded and fibers removed, cut into 1/2-inch slices)
Arrange in an ungreased oblong baking dish.
2-3 baking apples (cored and cut into 1/2 inch slices)
Arrange on top of squash.
1/3 cup brown sugar
3 tablespoons butter (melted)
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon ground mace (optional)
Combine in a small bowl then sprinkle on top of apples and squash. Cover and bake at 350F until squash is tender, 40-50 minutes.
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