Veggie Quesadillas

Serves 8

Ingredients:

1 cup sliced mushrooms

1 tablespoon light olive oil

1 small zucchini, chopped

1/2 c chopped yellow bell pepper

1/2 cup sliced green onions

1 medium garlic clove, minced

1 jalapeno, diced

1 medium tomato, chopped

8 flour tortillas

2 1/2 cups shredded Mexican cheese blend

 

1. In a 12-inch nonstick skillet, brown mushrooms in olive oil.  Add zucchini, bell pepper, green onions, garlic and jalapeno and cook until vegetables are tender. Stir occasionally.  Stir in tomato; cook 2 minutes more.  Remove from heat and keep warm.

2.  Over medium heat, brown 1 side of flour tortilla in 8 inch nonstick skillet.  Turn over; sprinkle ith 1/3 cup of the cheese and 1/4 cup of the mushroom mixture.  Fold tortilla in half.  Cook until browned on both sides and cheese is melted.  Repeat with remainig tortillas and filling.

Vegetable Chile

Well, with 30’s at night and cool 60’s during the day, Fall’s finally here.  .   . and time for comfort food.  Here’s a delicious Vegetable Chile which uses many of your Phocas Farms veggies.  This recipe is from Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.  If you’re open to a healthier, “back to your roots”, way of living, this informative book full of recipes and wonderful information is a must.

Serves 8

Ingredients:

1 eggplant, peeled, cut into 1/2 inch cubes, salted and drained in a colander for 1 hour

(this removes the bitterness of the eggplant)

2 zucchini, diced, salted and drained in a colander for 1 hour

about 1/2 cup extra virgin olive oil

2 onions, chopped

1 red bell pepper, seeded and diced

1 yellow or green bell pepper, seeded and diced

1 cup chicken stock

1 can chopped tomatoes, or 4 fresh tomatoes, skins removed

1 small bunch basil leaves, cut up

2 tablespoons chile powder

3 cloves garlic, peeled and mashed

1 tablespoon ground cumin

1 tablespoon oregano

2 cups black beans, cooked

2 cups corn kernels, fresh or frozen

chopped green onions for garnish

grated Monterey Jack cheese for garnish

creme fraiche (or sour cream) for garnish

Rinse eggplant and pat dry.  Saute’ in batches in several tablespoons olive oil and transfer, using a slotted spoon, to a large casserole, adding more oil as necessary.  Rinse zucchini and pat dry.  Saute’ in batches in olive oil and transfer, using a slotted spoon, to casserole.  Saute peppers and onions in batches and transfer to casserole.  Add stock, tomatoes and seasonings to the pot, bring to a boil, skim and simmer for 1 hour.  Add beans and corn kernels and simmer another 1/2 hour.  Serve with garnishes.

Mélange of Baby Vegetables

Serves 8

Ingredients:

2 pounds mixed baby vegetables (zucchini, yellow crookneck squash, patty pan squash, trimmed)

2 cups sugar snap peas

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 medium red onion, halved and thinly sliced

4 scallions, cut diagonally into 1/2-inch slices

1 tablespoon Dijon mustard

1/4 cup rice wine vinegar

1/2 teaspoon celery seeds

Freshly ground pepper

2 tablespoons olive oil

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh Italian parsley

2 tablespoons chopped fresh dill

  1.  In a large pot of boiling water, blanch the baby vegetables and sugar snaps until tender (1 to 2 minutes for the zucchini, crooknecks, and sugar snaps; 2 to 3 minutes for the patty pans).  Refresh under cold water and drain well.
  2. In a large bowl, combine all of the vegetables.
  3. In a small bowl, combine the mustard, vinegar, celery seeds, pepper to taste, and oil;  whisk until well combined.  Add the cilantro, chervil, and dill.  Pour over the vegetables and toss until evenly coated.  Serve well chilled.

Veggie Pancakes

Serves 2 – 3

Ingredients:

2 cups shredded veggies (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots . . . whatever you have on hand)

2 eggs

1 tablespoon whole-wheat flour

1/4 teaspoon salt

Olive oil for cooking

Optional garnishes: Sour cream and/or applesauce

 

  1.  Combine the shredded veggies with the eggs, flour, and salt.  Mix thoroughly,
  2. Heat a thin layer of olive oil in a saute pan over medium heat.  It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
  3. Once the oil has heated up, add pancake size dollops of the veggie mixture into the pan.  Cook for several minutes until the bottom starts to brown.  Then flip and repeat.
  4. Transfer cooked pancakes to a plate lined with paper towels.  Serve warm with sour cream and/or applesauce.