This recipe is always a hit and you can really substitute any items you want. You can easily make it Italian style by adding mushrooms and Italian seasonings. The basics are the egg with cheese topping and the bottom veggies and protein combination. The broiling step is important. We typically use 4 eggs and 4-6 egg white equivalents.
INGREDIENTS
8 eggs
1/4 cup cheese (mozzarella and swiss makes a good combo)
1 teaspoon southwest spice seasonings (or whatever you have on hand)
1/4 tsp salt
1/4 tsp. pepper
2 tbsp. butter or margarine
1 medium bell pepper, chopped (1 cup)
1-2 long hot peppers, chopped (1/3 cup)
1 zephyr or green zucchini diced
1 small red onion, chopped
3 sausage links (spicy turkey, southwest, chicken or regular sausage)
DIRECTIONS
Beat eggs, cheese, seasoning, salt/pepper until well blended. Set aside. Melt butter in ovenproof 12-inch skillet over medium heat. Cook meat/veggies about 2 minutes, stirring frequently. Spread mix evenly in bottom of skillet. Pour egg mix evenly over meat/veggie mix. Reduce heat to medium-low. Make sure you do this or the bottom will burn. Cover and cook 9-11 minutes (make sure you cover so that it can steam and cook through without burning). Remove cover. Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until golden brown. Cut into wedges.
With tons of fresh and fun vegetables in the summer, it’s no wonder there are so many fantastic salad recipes. A word of caution with this one- make sure to double or triple it if you are having guests- it’s so good and it goes very fast!
INGREDIENTS
4-5 ears of corn, shucked
1/2 cup of diced red onion
3 tbsp. of cider vinegar
3 tbsp. of olive oil
1/2 tsp. of kosher salt
1/2 tsp. of black pepper
1/2 cup of chiffonade fresh basil leaves
DIRECTIONS
Cook corn for 3 minutes. Drain and immerse in cold water to stop cooking (I just ran cold water over them). When the corn is cool, cut the kernels off the cob. Toss kernels in large bowl with red onion, vinegar, olive oil, salt and pepper. Toss in fresh basil before serving. Can be served cold or at room temp. The recipe serves 4-6 but make sure to double it if you have more than 4 guests…it’s that good!
You can easily add browned meat (beef, pork, sausage, turkey) to this basic stuffed pepper recipe. Another great stuffing combo is prosciutto and sharp provolone cheese.
INGREDIENTS
4 Long Hot Peppers
1 Cup Grated Cheese
½ Red or Yellow Onion
2 tbsp. Extra Virgin Olive Oil
DIRECTIONS
Slice a quarter of the onion and dice the other quarter. Sauté slices in olive oil until browned and set aside. Lay the peppers on a cutting board and slice down the length of them. Slice open the top, as they lay stable on the cutting board, so they won’t roll over during baking and the let the stuffing run out. Remove seeds and ribs. Coat outside of the peppers in olive oil. Fill the peppers with the chopped onions first, then stuff as much cheese as you can in them. Spray a cookie sheet with non-stick spray and arrange the peppers on it. Bake in the middle oven rack at 375F for 25-30 minutes or until the cheese starts to brown. Remove from the oven to a plate, and top with the sautéed onions and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-08 21:24:092013-07-08 21:24:09Stuffed Long Hot Peppers
Southwestern Frittata
Southwestern Frittata
This recipe is always a hit and you can really substitute any items you want. You can easily make it Italian style by adding mushrooms and Italian seasonings. The basics are the egg with cheese topping and the bottom veggies and protein combination. The broiling step is important. We typically use 4 eggs and 4-6 egg white equivalents.
INGREDIENTS
DIRECTIONS
Beat eggs, cheese, seasoning, salt/pepper until well blended. Set aside. Melt butter in ovenproof 12-inch skillet over medium heat. Cook meat/veggies about 2 minutes, stirring frequently. Spread mix evenly in bottom of skillet. Pour egg mix evenly over meat/veggie mix. Reduce heat to medium-low. Make sure you do this or the bottom will burn. Cover and cook 9-11 minutes (make sure you cover so that it can steam and cook through without burning). Remove cover. Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until golden brown. Cut into wedges.
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Summer Corn Salad
Summer Corn Salad
With tons of fresh and fun vegetables in the summer, it’s no wonder there are so many fantastic salad recipes. A word of caution with this one- make sure to double or triple it if you are having guests- it’s so good and it goes very fast!
INGREDIENTS
DIRECTIONS
Cook corn for 3 minutes. Drain and immerse in cold water to stop cooking (I just ran cold water over them). When the corn is cool, cut the kernels off the cob. Toss kernels in large bowl with red onion, vinegar, olive oil, salt and pepper. Toss in fresh basil before serving. Can be served cold or at room temp. The recipe serves 4-6 but make sure to double it if you have more than 4 guests…it’s that good!
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Stuffed Long Hot Peppers
Stuffed Long Hot Peppers
You can easily add browned meat (beef, pork, sausage, turkey) to this basic stuffed pepper recipe. Another great stuffing combo is prosciutto and sharp provolone cheese.
INGREDIENTS
DIRECTIONS
Slice a quarter of the onion and dice the other quarter. Sauté slices in olive oil until browned and set aside. Lay the peppers on a cutting board and slice down the length of them. Slice open the top, as they lay stable on the cutting board, so they won’t roll over during baking and the let the stuffing run out. Remove seeds and ribs. Coat outside of the peppers in olive oil. Fill the peppers with the chopped onions first, then stuff as much cheese as you can in them. Spray a cookie sheet with non-stick spray and arrange the peppers on it. Bake in the middle oven rack at 375F for 25-30 minutes or until the cheese starts to brown. Remove from the oven to a plate, and top with the sautéed onions and serve.
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