Ingredients:
1 lb. ground beef
1 1/4 tsp salt, divided
Heaping 1/4 tsp baking soda
3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
3 TBSP extra- virgin olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp dried oregano
1 (8 oz) can tomato sauce
1 cup cooked rice, quinoa, or any grain
1 1/2 cups shredded Monterrey Jack or Cheddar Jack cheese
Preheat the oven to 425 F and set an oven rack in the middle position
(*Optional, we did not do this) Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue with the recipe.
Line a 9×13 inch baking dish with aluminum foil for easy clean- up if you like. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining 1/4 teaspoon salt.
Roast the peppers for about 20 minutes, until lightly browned and tender- crisp. A bit of liquid will accumulate in the bottom of the peppers; that’s okay.
Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the rice and 3/4 cup of the cheese, and stir until melted. Remove the skillet from the heat.
Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining 3/4 cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.
**Instead of using ground beef, try it with Dutch Meadow Farm ground sausage!
**Check out our spaghetti sauce too!
Recipe taken from the website- Once Upon A Chef with Jenn Segal
Ingredients:
1 lb. pasta
1 lb. ground sausage (check out our Duch Meadow Farm products)
1 tbsp minced garlic
1.5 cups heavy cream
1/4 cup butter
5 ounces spinach
1 cup shredded parmesan
1. Cook the pasta in a large pot of salted boiling water according to the package directions; drain and set aside.
2. In a large pan, cook and chop the sausage over medium heat (add the minced garlic to the pan when the sausage is close to being done). Use a paper towel to blot out the excess grease from the pan.
3. Turn the heat to low and stir in the butter and heavy whipping cream. Simmer for 3-4 minutes or until the butter is thoroughly melted.
4. Stir in the spinach and cook for an additional 3 minutes or until the spinach starts to wilt.
5. Add the parmesan to the pan and stir until it’s well incorporated. Stir in the cooked pasta and enjoy immediately!
2lbs. sweet potatoes
2 large eggs
2 T. butter
1/2 cup packed brown sugar
1/2 t. salt divided
1 t. vanilla extract
3 T. all-purpose flour
2 T. butter melted
1/4 cup chopped pecans
Ingredients
1 T. olive oil
1 package Dutch Meadow Farm Sausage chopped and removed from casing
1/2 cup finely diced onion
3 cloves minced garlic
4 cups chicken broth
3 1/2 cups potatoes peeled and diced
2 celery ribs diced small
5 T butter
1/4 cup+ 1 tablespoon flour
2 cups milk
1 1/2 cups shredded cheese
salt and pepper to taste
In a large pot add the olive oil and sausage. Cook till the sausage is lightly brown and remove from pot and set aside.
Add onions to the pot cooking until they become translucent. Then add the garlic cooking for about 1 min or until they become lightly golden.
Add chicken broth, potatoes, and celery to the pot. Bring to a simmer and then cook 10- 15 min. or until the potatoes are soft.
In a medium pot, melt the butter over medium heat then add the flour. Whisking continuously until flour begins to turn golden. Slowly add the milk. Whisk continuously until the mixture is thickened and bubbly around the edges.
Remove the pot from heat and add the cheese a little at a time whisking until it is fully melted. Once the cheese is all melted add the sauce into the soup.
Add the sausage. Let it simmer for a couple minutes so the flavors can combine. Add salt and pepper to taste.
We also recommend adding crushed red pepper to taste.
Pair with sourdough, cheese bread, or garlic cheese bread.
2 (10 ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup sharp cheddar cheese, grated
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 eggs, light beaten
2 cups crackers, crushed
2 tablespoons butter, melted
Preheat oven to 350°F
Spray a 13 x 9 inch baking dish with cooking spray.
In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well.
Place the mixture in pan.
Top with crushed crackers and pour the melted butter evenly over crackers.
Bake for 35 minutes or until set and browned.
20 brussels sprouts cut into wedges
Cooking oil
salt & pepper
6 Tbsp mayonnaise
1/4 tsp minced garlic
1 tsp lemon juice
Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet and drizzle with oil. Crack some fresh salt & pepper to taste and mix around the brussels sprouts on the pan to ensure they all get nicely coated in the oil. Bake for 15 minutes or until golden brown on at least one side. While the brussels sprouts are
roasting, mix together mayonnaise, garlic and lemon juice. Serve alongside the finished brussels sprouts.
1/2 c. margarine
1/2c. Sour milk
1 3/4 c. sugar
2 1/2 c. flour
2 eggs
1 t. salt
1 T vanilla
1 t. baking soda
2 c. shredded zucchini
1/4 c. cocoa powder
1/2 c. oil
Grease and flour 13×9 pan. Preheat oven to 325. Mix all ingredients and spread into prepared pan. Cover with 3/4 c. chocolate chips and 3/4 c. chopped walnuts. Bake for 1 hour.
Good to eat as a snack cake or omit the nuts and top with your favorite frosting.
3 lemons
1/2 c. sugar
1 qt. water
Wash lemons. Squeeze juice from lemons into a large pitcher. Add sugar; fill pitcher with 1 qt. water. Chop rinds into 8-10 pieces and let soak in lemonade. Stir well until juice gets syrupy. Strain rinds out of juice and refrigerate.
Optional: Add fresh or frozen fruit of your choice for a fun summer drink!
4-6 tomatoes, diced small
1 red onion, diced
4 cloves garlic, minced
1/2 cup fresh cilantro (about 1 bunch) finely chopped
Juice of one lime (about 2-3 Tablespoons)
Salt and ground black pepper to taste
Optional: 1 medium jalapeno pepper, seeded and finely chopped
In a large bowl, add the tomatoes, onion, garlic, cilantro, and lime juice, and pepper (optional) and stir to combine.
Cover the dish and refrigerate for 2 hours to chill.
3 cups sliced raw beets or 2 cans
(16 ounces each) sliced beets
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup white vinegar
1/2 teaspoon salt
2 tablespoons butter
Directions
In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.)
In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.
Microwave quartered
potatoes for 10 minutes.
Drain water. Drizzle a fair amount of olive oil over the potatoes, gently toss the
potatoes, and sprinkle with oregano.
Put in a hot oven 450 degrees for about
20-25 minutes until crispy.
Our family omits the oregano. Tastes great with a little fresh garlic too.
2 pounds carrots, cleaned/peeled & halved
4 tablespoons salted butter
3 tablespoons brown sugar
2 tablespoons fresh dill, chopped
Preheat oven to either A) 425ºF or B) 325ºF*
To make the sauce, in a microwave safe bowl add brown sugar and butter. Microwave for 45 to 60 seconds until butter is melted. Whisk butter and sugar until fully combined. Add in the fresh dill and whisk to
combine.
Add carrots to a 9×13 inch baking dish. Drizzle sauce over the carrots and toss carrots until fully coated.
Cover with aluminum foil and transfer to the oven.
Bake at A) 425º for 40 minutes, tossing halfway though, uncovering and baking another 10 minutes until carrots are done to your liking. OR B) 325º for 60 minutes, tossing halfway though, uncovering and baking another 15-20 minutes until carrots are done to your liking.
Remove from oven, sprinkle lightly with sea salt if wanted, serve
immediately.
1 lb. 93% lean ground beef
1-1/2 teaspoon kosher salt
1 tsp. olive oil
1/2 large onion chopped
3 garlic cloves minced
1 (28 oz. can ) crushed tomatoes
2tbsp. chopped fresh basil
black pepper to taste
3 medium zucchini sliced 1/8″ thick
1 1/2 part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz. (4 cups) shredded part-skim mozzarella cheese
In a medium sauce pan, brown meat and season with salt. Drain in colander to remove any fat. Add olive oil to the pan and saute’ garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, alt nd pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
21/2 cups of grated zucchini
1 egg beaten
2 tablespoons melted butter
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all purpose flour
1/2 cup vegetable oil for frying
In a large, combine zucchini, egg, and butter. Stir in bread crumbs, minced onion, and Old Bay. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
3/4 cup pumpkin butter
1 package ( 3 oz.) cream cheese
3/4 cup marshmallow cream
ground cinnamon
sliced apples or pears
gingerbread cookies
In a blender or food processor, combine the pumpkin butter, cream cheese, and marshmallow cream until smooth.
Transfer pumpkin butter dip into a serving bowl. Sprinkle with cinnamon. Serve with apples, pears,and gingerbread cookies. Yield 2 cups.
6 mini peppers halved seeded and membranes removed
4 oz. cream cheese
2 T. green onion
4 slices bacon cooked and crumbled
1/2 tsp. garlic powder
1/2 cup shredded cheddar cheese + extra for topping
1 tsp. Worcestershire sauce
Preheat oven too 400. Spray cookie sheet with nonstick spray. In a small bowl beat together cream cheese, green onion, bacon, garlic powder, cheese and Worcestershire sauce with an electric mixer until smooth.
Fill each pepper half with a heaping tablespoon of the mixture. Place on cookie sheet and sprinkle with extra cheese. Bake 10-12 min., until cheese is melted & bubbly & pepper have softened. Allow to cool slightly before eating
1- 8 oz. jar either sweet or hot pepper jam
1- 8 oz. package cream cheese, softened
Open cream cheese and place on a plate. Scoop the pepper jam over the cream cheese. Serve with crackers like our Rip Rap crackers.
