Toledo Farmers' Market Recipes
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Here are the recipes from the 2007 season that we demonstrated at the Market.
Fried green Tomatoes Eggplant Sandwiches
Corn Tomato Salad Balsamic Glazed Carrots
Honey Garlic
Vinaigrette Quick New England Baked Beans
Tomato Basil
Vinaigrette Onion Rice
Fresh Tomato and Olive
Salsa Provolone Onion Dip
Garden Salsa Home Made Pumpkin Pie
Ingredients
2 medium zucchini, cut into 1 inch
slices
2 yellow summer squash, cut into 1 inch
slices
1/2 pound whole fresh mushrooms
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
1 1/2 teaspoons dried basil
1 1/2
teaspoons dried parsley flakes
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon
pepper
Directions
On metal or soaked bamboo skewers,
alternately thread zucchini, yellow squash and mushrooms.
In a bowl, combine the remaining
ingredients. Brush some of the mixture over vegetables. Grill,
uncovered, over medium heat for 10-15
minutes or until vegetables are tender, turning and
basting
occasionally with herb mixture.
Ingredients
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
5 green tomatoes, sliced 1/2 inch thick
1 cup crushed saltine crackers
2 eggs, beaten
1/2 cup butter
Directions
In a small bowl, stir together the
flour, salt and pepper. Place the crushed saltine crackers in
another bowl, and the beaten eggs in a
third bowl.
2. Melt the butter in a large skillet over medium heat. Dip
each tomato slice in the egg to coat, then in
the flour mixture. Dip the floured
tomato slice back into the egg, and then into the cracker crumbs.
Place the coated tomato slices in the hot
skillet, and fry until golden brown on each side, about 3
to 5 minutes
per side. Add more butter to the pan, if necessary. Serve hot!
Ingredients
6 ears of
corn, husked and cleaned
1 red pepper
diced (green or yellow will work too)
½ onion, diced
1 medium
tomato, diced
¼ olive oil
1/3 cup
balsamic vinegar
1 TBS minced
garlic
black pepper
to taste
Directions
Cook corn for
5 minutes in boiling water, drain, cool slightly and cut kernels from cobs
In a large
bowl, mix corn kernels, bell pepper, onion, tomato, oil, vinegar, and
garlic.
Season with
pepper, chill 15 minutes before serving.
Baked Zucchini Chips
Ingredients
2 medium zucchini, cut into 1/4-inch
slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites
Directions
1. Preheat the oven to 475 degrees F (245 degrees C).
2. In one small bowl, stir together the bread crumbs, pepper
and Parmesan cheese. Place the egg
whites in a separate bowl. Dip zucchini
slices into the egg whites, then coat the breadcrumb
mixture. Place on a greased baking
sheet.
3. Bake for 5 minutes in the preheated oven, then turn over
and bake for another 5 to 10 minutes,
until browned
and crispy.
INGREDIENTS
1 cup vegetable oil
1/3 cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced
DIRECTIONS
In a container, combine oil, vinegar,
honey, and garlic.
Cover, and shake until blended. Set
aside for 45 minutes,
to allow flavors to combine. Shake
again before serving.
INGREDIENTS
1 cup chopped seeded cherry
tomato (any tomato will work)
1 cups packed coarsely
chopped fresh basil
¼ cup red wine vinegar
2 TBS balsamic vinegar
1 TBS Dijon mustard
2 cloves garlic
1 cup olive oil
DIRECTIONS
Blend first 6 ingredients and ½ cup oil
in processor or blender.
With machine running, add remaining ½
cup oil; process until well blended.
Season to taste with salt and pepper.
(Can be made 1 day ahead.
Cover& refrigerate.
Bring to room temperature
before using.)
Ingredients:
2-1/2 lb Tomatoes, large
1-1/4 c Black olives, pitted (Preferably Kalamata)
1/4 c Red onion, minced
1 tb Red wine vinegar
1 Garlic clove, minced
1/3 c Cilantro, fresh, chopped
Instructions:
Blanch tomatoes in large pot
of boiling water 20 seconds. Drain. Peel, seed and chop tomatoes. Transfer to
bowl. Add all remaining ingredients. Toss gently. (Can be prepared 4 hours
ahead. Chill.) Serve at room temperature.
Ingredients:
2 ¼ cup melon cut into small
chunks (for a more colorful salsa, use a variety of melons)
1 ½ tsp green chilies with
seeds, minced
1 ½ tsp fresh mint, minced
1 tbs lime juice
Instructions:
Thoroughly combine all
ingredients together in a mixing bowl.
Ingredients:
2 lg Tomatoes, seeded,
coarsely Chopped
1 To 2 chile peppers, Seeded, chopped
1/3 c Chopped onions
2 tb Chopped fresh cilantro
2 tb Lime juice
1/4 ts Salt
Instructions:
Grill first 3 items for 10
minutes. Let cool. Skin, seed, tomatoes and pepper and chop them
and onion. Combine all ingredients; mix well. cover; refrigerate until serving
time.
Ingredients:
1 cup cooked corn cut off
the cob
2 md Roma, seeded, diced
¼ c Chilies, green, chopped
¼ c Onions, green, sliced
2 tb Juice, lemon
1 tb Cilantro, minced
1 sm Jalapeno, finely chopped
1 sm Garlic, clove, minced
1/4 ts Salt
Instructions:
In a small bowl, mix
together all of the ingredients, and set aside.
Ingredients:
¾ cup mixed dry beans (get a
variety of colors)
¾ tsp salt
3 tbs extra virgin olive oil
½ eggplant diced with peel
(about 1 cup)
½ clove garlic minced
3 green chilies roasted,
peeled, seeded and diced
1/3 cup roasted red pepper
peeled, seeded and diced
5 roma tomatoes roasted and
diced
¼ cup peeled and diced
cucumber
1 tbs mint chopped
2 ½ tbs lemon juice
Instructions:
Cook the beans until tender (1 hour), adding ½ tsp salt towards the
end. Drain. Season eggplant with remaining salt and
pepper. Heat 2 tbs oil in pan and sauté
eggplant with garlic 4 minutes until brown.
Combine all ingredients in mixing bowl.
Ingredients:
3 Green tomatoes
-- (about. 1 1/4 lbs.)
3 Red, orange, pink or yellow -- ripe tomatoes-- (about. 1 1/4 lbs.)
1 sm Red onion; diced fine
2 Or 3 garlic cloves; minced
3 Hot peppers; or to taste -- stemmed and seeded -- diced very fine
1/4 c Chopped cilantro
1/2 ts Salt; or to taste
Instructions:
Core tomatoes and remove
most of the seeds. Cut in small dice and mix with remaining ingredients. Let
the salsa stand for an hour or so before serving.
Ingredients:
1 tb Olive oil
3/4 c Jalapenos -- chopped
2 Cloves garlic -- minced
1/4 c Onion -- chopped
3 c Seeded, peeled --
Chopped Tomatoes
1 tb Red wine vinegar
1 tb Fresh cilantro -- chopped
1 tb Green olives -- chopped
Salt
Instructions:
In med. sized skillet, heat
the oil. Add the jalapenos, garlic and onion. Sauté until the onion is soft,
but not browned, 3-5 min. Add the tomatoes and cook until the tomatoes are
quite soft, about 5 min. Add the remaining ingredients and cook for a few
minutes more to give the flavors a chance to "marry". Add salt to
taste if needed. Let the salsa stand for at least 30 min. Stir well before
serving.
Ingredients:
12 Roma tomatoes
2 cl Garlic; unpeeled
1 sm Onion; quartered
1 md Jalapeno pepper
1-1/2 tb Olive oil
1 ts Ground cumin
1/4 ts Salt
3 tb Fresh lime juice
1/4 c Chopped fresh cilantro
Instructions:
Toss first 4 ingredients
with olive oil; spread vegetables in a 13" x 9" x 2" [heavy]
baking pan. Broil 5-1/2 inches from heat (with electric oven door partially
opened) 10 minutes or until vegetables are charred; cool. : Remove and discard
tomato cores. Remove and discard stem (but not seeds) from pepper. Peel garlic,
discard skins. : Position knife blade in food processor bowl; add roasted
vegetables. Pulse 4 times or until vegetables are coarsely chopped. Stir in
cumin and remaining ingredients.
Ingredients:
4 lb Tomatoes, peeled,
chopped
1 Large red bell pepper
1 Large Green bell pepper
4 Jalapeño peppers
1 Large yellow onion
1 tb Garlic powder
1 ts Ground red pepper
1 Small bunch - parsley
Instructions:
Peel the tomatoes and chop.
Cut and seed all the peppers. Place tomatoes in food processor and blend well,
(should still be slightly lumpy). Place in large pot and bring to a boil. Place
red pepper in food processor and chop until very fine. Add to tomatoes. Process
onion and add to mix in pot. Process remaining ingredients and stir into tomato
mix. Cook, to reduce liquid, about 15 to 20 minutes at a slow boil. Drain in
strainer and place in jars. Add enough liquid just to make juicy. If salsa is
to be consumed within a week, store in refrigerator. If salsa is to be stored
longer - it needs to be canned by normal processes. Makes about 3 to 4 pints.
Ingredients:
2 Whole cucumbers --
seedless
1 md onion -- peeled and Minced
1-1/2 tb Jalapeno pepper -- minced
1-1/2 c Fresh mint – loosely Packed
2 tb Champagne wine vinegar
1 ts Salt
1/4 ts Freshly ground black pepper
3 ts Olive oil
Instructions:
Peel cucumbers in strips for
a striped effect. Cut in half lengthwise; remove any seeds. Cut crosswise into
1/8-inch slices. Combine cucumbers, onion, jalapeno and mint. In a small bowl,
combine vinegar, salt and pepper. Gradually whisk in olive oil until combined.
Pour over cucumbers and toss gently to combine.
INGREDIENTS
1 small eggplant, peeled,
sliced into ½ inch thick slices
1 tablespoon olive oil, or
as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich
rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil
leaves
DIRECTIONS
Salt eggplant slices and let
them sit for about 30 minutes to let the excess water drain. Blot with a paper towel.
Brush eggplant slices with
olive oil, and cook on grill or in broiler for 10 minutes, or until tender and
toasted.
Split the French rolls
lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and
garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant
slices, tomato, feta cheese and basil leaves.
Serve hot.
Ingredients
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon
brown sugar
Directions
Heat oil in a skillet over medium-high
heat. Sauté carrots in oil for about 10 minutes, or until tender. Stir in
balsamic vinegar and brown sugar, mix to coat and serve.
Ingredients
½ lbs bacon, diced
½ cup chopped onions
¾ cup honey
4 teaspoons dry mustard
1 teaspoon salt
1/8 teaspoon cayenne pepper
4 cups cooked and drained
small white beans
(3 15oz cans white beans can
be substituted)
Directions
In a skillet, sauté bacon
and onion until onion is tender; remove from heat. Stir in honey, mustard, salt
and cayenne. Layer half of beans in 2-quart covered baking dish; spoon half of
honey mixture over beans. Repeat layers. Cover and bake at 325°F for 1 hour or
until honey mixture is absorbed.
INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
1 cup long-grain white rice
1 teaspoon ground black
pepper
2 cups chicken broth
DIRECTIONS
Heat the oil in a saucepan over
medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and
continue cooking until coated with oil. When onion is tender and rice begins to
brown lightly, season with pepper, and pour in the broth. Bring to a boil.
Reduce heat to low, cover, and simmer 20 minutes.
INGREDIENTS
2 cups chopped onion
1 cup mayonnaise
2 cups shredded provolone
cheese
1 or 2 cloves minced garlic,
to taste
DIRECTIONS
Preheat the oven to 350
degrees F (175 degrees C).
In a medium bowl, mix
together the onion, mayonnaise, garlic, and provolone cheese. Transfer to a
small casserole dish.
Bake for 30 minutes in the
preheated oven, until the onions are tender and top is golden.
Ingredients
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth
1/3 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon to taste
8 sprigs fresh parsley, for
garnish
Directions
Preheat oven to 350 degrees F
(175 degrees C). Place the squash halves cut side
down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and
cool slightly. Scoop the pulp from the skins. Discard skins. Melt
the butter in a skillet over medium heat, and sauté’ the onion until tender. In
a blender, blend the squash pulp, onion, broth, brown sugar, cream cheese,
pepper, and cinnamon until smooth. This may be done in several batches. Transfer
the soup to a pot over medium heat, and cook, stirring occasionally, until
heated through. Garnish with parsley, and serve warm.
Ingredients
2 cups pureed pumpkin
1 (14 ounce) can Sweetened Condensed Milk (NOT
evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 425 degrees F. Whisk pumpkin,
condensed milk, eggs, spices and salt in
medium bowl until smooth. Pour into crust. Bake 15
minutes.
2. Reduce oven temperature to 350 degrees F and
continue baking 35 to 40 minutes or until knife inserted 1 inch from crust
comes out clean. Cool. Garnish as desired. Store leftovers covered in
refrigerator.