Dish
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Farmer/Chef |
Braised Lamb Shoulder with Pears & Honey |
Ed and Jenni Martsolf
of Petit Jean Farms
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 Cut the lamb into cubes, about 1-inch square. Melt the butter in a Dutch oven or covered casserole, then add lamb, salt, pepper, cinnamon, and saffron. Mix well and sauté lamb until brown. Cover meat with water. Cook covered for 30 minutes.
Peel the onions. Cut into large pieces. Add to the lamb mixture. Cover and cook an additional 30 minutes.
When the lamb is thoroughly cooked and tender, perhaps an additional 15 to 30 minutes, remove the lamb (only) from the casserole. Peel the pears. Cut into large pieces. Add pears to the casserole along with the honey. Cook over medium heat for about 20 minutes until the pears are just becoming tender.
2 to 3 pounds boneless lamb shoulder
2 pounds fresh pears
4 medium onions
4 tablespoons butter
5 tablespoons honey
1 tablespoon cinnamon
1 pinch saffron
Salt and fresh ground pepper |
Golden Stuffed Zucchini |
Trinna Moore |
| Slice zucchini lengthwise; sprinkle with sea salt to wilt. Place in colander for 15 minutes; pour off liquid and set aside to assemble stuffing.
CASHEW SPINACH AND OLIVE STUFFING
1-1/2 C. raw cashews, soaked 1 handful fresh spinach
1/2 sweet onion 1/2 C. pitted black olives (oil cured)
3-4 cloves fresh garlic, minced 1/2 t. sea salt
1 T. fresh oregano 1 C. pure water
3 T. fresh basil leaves
In the food processor using an ‘S’ blade, add soaked cashews, onion, garlic, oregano, basil and sea salt. Cream together, gradually adding water to desired consistency. Place in bowl; fold in chopped spinach and pitted black olives. This is the stuffing for the manicotti.
To assemble, place zucchini slices flat, overlapping slightly. On the widest end of each slice, place a spoonful of stuffing. Roll up; place roll, end down, and proceed to fill a lightly oiled dish. Set aside.
SUNDRIED TOMATO MARINARA SAUCE
4 medium tomatoes
4-6 sundried tomato halves
1 T. fresh oregano
1 T. Arkansas honey
2 cloves garlic
1 sweet onion
2 Tbsp extra virgin olive oil
Sea salt to taste
Fresh cracked pepper
In food processor bowl using “S” blade, place onion, garlic and sundried tomatoes. On pulse function, grind to a fine consistency. Add the remaining ingredients; mix, using the pulse function in 5-second intervals, checking until it is the desired consistency (whether you prefer smooth or chunky). Taste; set aside to meld flavors. To assemble the entrée: Spoon sundried marinara sauce over golden zucchini; garnish with black olives just before serving, if desired. This dish can be made a day ahead of time.
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Eggplant Casserole |
Hermus McCaslin |
| Peel one large or two small eggplants. Cut into cubes; cook in water until tender. Drain. Add 1/2 tsp. salt and a dash of pepper; mash (will be lumpy). Mash 2 C. drained canned tomatoes; add 1/2 C. finely chopped onion. Combine with eggplant. Add 2 beaten eggs and 2 C. cornbread crumbs into eggplant mixture. Pour mixture into buttered casserole dish; add enough milk to cover top. Sprinkle generously with your choice of grated cheese. Bake about 30 minutes at 350o or until bubbly and brown. |
Candied Sweet Potatoes |
Willard and Barbara Ray |
Cut 6 medium sweet potatoes, cooked and peeled, into 1/2-inch slices. Layer potatoes in buttered 1 1/2-quart casserole dish with 3/4 C. brown sugar, 1 tsp. salt and 1/4 cup butter, ending with sugar and butter. Bake uncovered at 375o about 30 minutes or till glazed. Add 1/2 C. miniature marshmallows during the last 5 minutes of cooking; brown lightly. Serves 6. |
Irish Colcannon |
Ned Buchheit |
3 lb. potatoes, peeled and quartered
Several tsp. milk
1 lb. cabbage, chopped
¾ c. butter
Salt and pepper
1 bunch green onions, finely chopped
Cook the potatoes and cabbage in separate saucepans. Drain cabbage and potatoes; mash potatoes with butter, milk, salt and pepper. Stir in cabbage and green onions. |
Zucchini Apple Pie |
Karen Thomas |
You will need:
2 large zucchini squash, peeled, quartered, seeded and sauteed in butter
Toss together: Mix in a bowl:
4 c. cooked squash (see above) 1 1/4 c. sugar
2 Tbsp. lemon juice 1 1/2 tsp. cinnamon
Dash salt Dash nutmeg
3 Tbsp. flour
Mix the squash and spice mixtures well together; it will be runny. Put mixture into a 9” crust and dot with butter. Add a top crust. Bake at 400o, 40 minutes until golden brown. |
Summer Vegetable Stir-Fry |
Ned Buchheit |
2 medium yellow squash 1 large zucchini
1 medium onion 1 medium bell pepper
2 carrots, julienne sliced 1 tsp salt
1 tsp pepper 1 clove garlic
2-4 Tbsp butter or margarine
Wash all vegetables and slice. Place in heated skillet with melted butter; add seasonings and saute’ until tender-crisp.
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Rachel's Baked Onion |
Ned Buchheit |
1 large sweet onion
1 bouillon cube (beef or chicken)
Worcestershire or soy sauce
Butter
Peel and core onion. Place bouillon cube in core; fill rest of core with Worcestershire or soy sauce. Place a pat of butter on the top of the core. Wrap in aluminum foil and place upright in baking pan. Bake 30 to 45 minutes at 350o until tender. Best onion you’ve ever tasted!
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Gazpacho (Chilled soup) |
Judy Winski/Michael Mazowiecki |
4-6 tomatoes, pureed in blender 4 radishes, sliced thin
1 celery stalk Dash cayenne
1/4 c. chopped red pepper 1 avocado, cubed
1-2 T parsley, chopped 1 large tomato, diced
1 t. salt
4 t. lemon juice
1 clove garlic
1/2 cucumber, peeled and seeded
Combine all except avocado and diced tomato in blender. Cover and chill an hour or more. Prior to serving, mix in avocado and diced tomato. Garnish with parsley sprig.
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Green Tomato Pickles |
E.H. Bradley |
1 gal. quartered and sliced, 3 1/2 cups sugar
green tomatoes 1 cup salt
1 qt. sliced onions 1 pint hot peppers,
1 qt. vinegar finely chopped
Mix sugar, salt, and vinegar in a large pot and heat until sugar is dissolved. Drop in tomatoes, onions and peppers. Simmer 15 min; do not boil. Pour into sterilized jars and seal
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Apple Dumplings |
Hermus McCaslin |
1 pkg. crescent rolls 1 tsp. cinnamon
3/4 C. sugar 1 Granny Smith apple, sliced
6 oz. Mt. Dew 1 stick butter + 8 pats butter
Press crescent rolls out flat. Place two apple slices on each roll. Mix sugar and cinnamon together. Place 1 pat butter and 1 tsp. cinnamon sugar on top of apple slices. Fold up to close all sides. Place in baking dish. Pour remaining sugar mixture into melted butter. Pour over rolls. Pour Mt. Dew over rolls. Bake 45 min. at 325o.
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Asparagus Casserole |
Hermus McCaslin |
1 lb. boiled asparagus 1/2 lb. grated cheese
(reserve 1/2 c. liquid) 1 C. almonds or pecans
2 C. cracker crumbs 1 can cream of mushroom soup
1/2 C. butter
Grate cheese; mix with cracker crumbs. Add asparagus liquid to soup. Put layer of cracker crumbs and cheese in buttered 8 x 10-in. casserole. Add layer of asparagus. Add nuts to top layer. Pour soup over all and bake 30 min. at 350o. Let stand a few minutes before serving. Serves 6.
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