The vanilla and cinnamon flavors in this tasty squash bread are a nice treat. Not too sweet, but very satisfying, this Food.com recipe has a cake like texture and is a nice way to incorporate vegetables into a baked treat!
INGREDIENTS
• 1 1/2 cups flour (I use the kind labeled “Better For Bread”)
• teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 eggs
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 1/2 cups shredded yellow squash (I shred it in the Food Processor)
DIRECTONS
Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl. Combine the Eggs, Sugar, Oil and Vanilla in a separate large bowl. Beat well. Stir in the Shredded Yellow Summer Squash. Add the dry ingredients to the Squash mixture. Stir until moistened. Pour or spoon into a greased and floured loaf pan. Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean. Cool for about 10 to 15 minutes and remove from pan.
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Lamb Ragu with Mint
We love Giada De Laurentiis’ recipes for Italian cooking, and this lamb ragu is a winner. It’s a great way to branch out from traditional meat sauce, and it’s even better the second day! English Peas would be a great addition and we’ve included her recipe for homemade sauce as well.
INGREDIENTS
• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 2 shallots, chopped
• 1 clove garlic, minced
• 1 1/2 pounds ground lamb
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup red wine
• 4 cups marinara sauce, store-bought or home made
• 1/2 cup fresh mint leaves, torn
• 1/2 cup ricotta cheese
DIRECTIONS
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.
Giada’s Homemade Marinara Sauce:
1/2 cup extra-virgin olive oil , 2 small onions, finely chopped , 2 garlic cloves, finely chopped , 2 stalks celery, finely chopped , 2 carrots, peeled and finely chopped , 1/2 teaspoon sea salt , 1/2 teaspoon freshly ground black pepper , 2 (32-ounce) cans crushed tomatoes, 2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
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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 Lehman2013-06-04 12:58:352013-06-04 12:58:35Lamb Ragu with Mint
Zucchini Pancakes and Zucchini Fries
A great side dish, similar to a latke, this Barefoot Contessa recipe is tasty and fun.
INGREDIENTS
• 2 medium zucchini (about 3/4 pound)
• 2 tablespoons grated red onion
• 2 extra-large eggs, lightly beaten
• 6 to 8 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt and ½ teaspoon ground black pepper
• Unsalted butter and vegetable oil
DIRECTIONS
Preheat the oven to 300 degrees F. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)Heat a large sauté pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 min on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used.
INGREDIENTS
• 4 spray(s) olive oil cooking spray
• 1 tsp. Italian seasoning and ¾ tsp. table salt
• 1 1/2 Tbsp. all-purpose flour
• 3/4 cup(s) dried plain breadcrumbs, panko-variety suggested
• 2 medium uncooked zucchini
• 2 large egg white(s), whipped until frothy (almost soft peaks)
DIRECTIONS
Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl. Slice each zucchini in half lengthwise and then each half into 2 pieces widthwise. Next slice each zucchini chunk into 4 fries. Dredge zucchini in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 12 min. 8 fries per serving. For extra crispy fries, increase the oven temperature to 500ºF and cook 10 min.
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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 Lehman2013-06-04 12:56:162013-06-04 12:56:16Zucchini Pancakes and Zucchini Fries
Yellow Summer Squash Bread
Yellow Summer Squash Bread
The vanilla and cinnamon flavors in this tasty squash bread are a nice treat. Not too sweet, but very satisfying, this Food.com recipe has a cake like texture and is a nice way to incorporate vegetables into a baked treat!
INGREDIENTS
• 1 1/2 cups flour (I use the kind labeled “Better For Bread”)
• teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 eggs
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 1/2 cups shredded yellow squash (I shred it in the Food Processor)
DIRECTONS
Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl. Combine the Eggs, Sugar, Oil and Vanilla in a separate large bowl. Beat well. Stir in the Shredded Yellow Summer Squash. Add the dry ingredients to the Squash mixture. Stir until moistened. Pour or spoon into a greased and floured loaf pan. Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean. Cool for about 10 to 15 minutes and remove from pan.
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Lamb Ragu with Mint
Lamb Ragu with Mint
We love Giada De Laurentiis’ recipes for Italian cooking, and this lamb ragu is a winner. It’s a great way to branch out from traditional meat sauce, and it’s even better the second day! English Peas would be a great addition and we’ve included her recipe for homemade sauce as well.
INGREDIENTS
• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 2 shallots, chopped
• 1 clove garlic, minced
• 1 1/2 pounds ground lamb
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup red wine
• 4 cups marinara sauce, store-bought or home made
• 1/2 cup fresh mint leaves, torn
• 1/2 cup ricotta cheese
DIRECTIONS
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.
Giada’s Homemade Marinara Sauce:
1/2 cup extra-virgin olive oil , 2 small onions, finely chopped , 2 garlic cloves, finely chopped , 2 stalks celery, finely chopped , 2 carrots, peeled and finely chopped , 1/2 teaspoon sea salt , 1/2 teaspoon freshly ground black pepper , 2 (32-ounce) cans crushed tomatoes, 2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
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Zucchini Pancakes and Zucchini Fries
Zucchini Pancakes and Zucchini Fries
A great side dish, similar to a latke, this Barefoot Contessa recipe is tasty and fun.
INGREDIENTS
• 2 medium zucchini (about 3/4 pound)
• 2 tablespoons grated red onion
• 2 extra-large eggs, lightly beaten
• 6 to 8 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt and ½ teaspoon ground black pepper
• Unsalted butter and vegetable oil
DIRECTIONS
Preheat the oven to 300 degrees F. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)Heat a large sauté pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 min on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used.
INGREDIENTS
• 4 spray(s) olive oil cooking spray
• 1 tsp. Italian seasoning and ¾ tsp. table salt
• 1 1/2 Tbsp. all-purpose flour
• 3/4 cup(s) dried plain breadcrumbs, panko-variety suggested
• 2 medium uncooked zucchini
• 2 large egg white(s), whipped until frothy (almost soft peaks)
DIRECTIONS
Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl. Slice each zucchini in half lengthwise and then each half into 2 pieces widthwise. Next slice each zucchini chunk into 4 fries. Dredge zucchini in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 12 min. 8 fries per serving. For extra crispy fries, increase the oven temperature to 500ºF and cook 10 min.
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