Autumn Harvest Salad

Autumn Harvest Salad

Delicious Autumnal Flavors!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 25 minutes

Ingredients 

3 cups butternut squash, cubed

4+ servings field greens

2 cups cucumbers, diced

1/2 cup dried cranberries

1/2 cup almond slices

1/2 cup dried pumpkin seeds

1/2 cup sunflower seeds

1 cup feta cheese, diced

2 cups fresh blackberries 

1/2 cup red onion, sliced thin

1 cup cook quinoa 

olive oil

salt

pepper

 

1 cup favorite Vinaigrette  

Cooking Tools

Sheet pan

Large salad bowl

Directions

Preheat oven to 400 degrees F.  Place diced butternut squash on sheet pan and drizzle with olive oil and coat squash, salt & pepper, bake for 25 minutes. Cook quinoa according to box directions. Cool both the squash and quinoa before adding to the salad.  Mix all the salad ingredients in a large salad bowl and toss with your favorite vinaigrette, serve immediately.

Serves 4

Broccoli Cheddar Soup

Broccoli Cheddar Soup

A Hearty Bowl Of Soup On A Cold Day!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 30 minutes

Ingredients 

2 heads broccoli, florets

2  32 oz. carton  College Inn Chicken Broth

1/2 onion, diced

3 cloves garlic, minced

2 cups whole milk or half & half

1 cup shredded sharp cheddar cheese

1 cup white cheddar cheese

3 tbsp flour Arthur Mills flour

1 stick Kerrygold Butter

Minced parsley for garnish

salt

pepper

Serve Soup With A Crusty Baguette!

Cooking Tool

 Ninja Blender

All Clad 4 qt pot

Directions

In a stock pot on medium heat, add; chicken broth, onions, garlic & broccoli florets and cook until broccoli is tender.  Ladle cooked all liquid and ingredients into Ninja blender, Cook' Notes: Blend in batches, open the vent and make sure you have a napkin over the vent opening, just in case of hot liquid splashing.  Once all blended, pour back in pot on a simmer, then add milk, season to taste with salt and pepper. In a small pan, melt butter then whisk in flour to create a blond rue, cook for a minute or two. Add rue to the soup to thicken, cook on simmer until it starts to thicken the soup ( DO NOT BOIL) Remove from heat and add the cheese and whisk until incorporated. Garnish with minced parsley and shredded cheese.

Serves 4-6

Vegetable Ragu With Ricotta Polenta

Vegetable Ragu With Ricotta Polenta

No Need For Protein In This Hearty Meal!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

Ingredients

6 cups Marinara sauce

2 large carrots, sliced thick

2 celery stalks, sliced thick

1 green pepper, sliced thick

1 cup fennel, quartered

1 onion, quartered

3 cloves garlic, sliced

2 cups broccoli florets

2 cups mushroom, sliced

1/2 cup Chianti wine

1 tsp sugar

Parmesan cheese (garnish)

minced parsley (garnish)

1 tsp dried oregano

olive oil

salt

pepper

Cooking Tools

Large skillet with lid

Medium stock pot

Directions
In a large skillet on medium high heat coat bottom of pan with olive oil.  Add in vegetables in the order of ingredients, allow to saute in between each ingredient.  Once vegetables are sauteed, add; Marinara sauce, wine, sugar, oregano, salt  pepper.  Reduce heat, cover with lid and cook for 40 minutes.  Cook Ricotta Polenta (recipe below). Serve Vegetable Ragu over the Polenta, garnish with Parmesan cheese and minced parsley.
Serves 4

Ricotta Polenta
Ingredients
1 box Dellalo Quick Cook Polenta
2 cups milk
2 cups water
1 cup half & half
1/2 stick butter
1/2 cup ricotta cheese
1 tsp salt

Directions
In a medium stock pot bring, milk, water, salt, butter and half & half to a slow boil. Lower heat and whisk in the Polenta and continue to whisk as it thickens (3-4 minutes). Whisk in the ricotta cheese and season with salt to taste.  Serve hot with the Vegetable Ragu. 

 

Zucchini & Ricotta Crostata

Zucchini & Ricotta Crostata 
Main Meal Or Appetizer, It's Simply Delicious!!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-35 minutes

Ingredients
1 medium zucchini, sliced thin
1 yellow squash, sliced thin
1 box Pillsbury ready pie crust (2 crust)
2 cups ricotta
1 cup Parmesan cheese. grated
pinch of Harissa spice
olive oil
salt
pepper

Cooking Tools

Parchment lined sheet pan

Medium mixing bowl 

Directions
Preheat oven to 400 Degrees F.  Place pie crust on sheet pan and spread 1 cup of Ricotta cheese evenly toward the edges, leaving 1 1/2 inches from the edges. Sprinkle 1/4 cup of Parmesan cheese evenly on top of Ricotta cheese.  Lay zucchini and squash concentric circles on top of the cheese.  Sprinkle salt, pepper and Harissa.  Place additional 1/4 cup Parmesan cheese on top and drizzle with olive oil. Fold in the edges and crimp.   Repeat with the second pie dough. Bake in oven for 30-35 minutes.
Serves 6

Tomato Salad
Ingredients
2 cups assorted cherry tomatoes, halved
1 shallot, minced
1 garlic clove, minced
1 tbsp green onions, minced
1 tsp vinegar
2 tbsp olive oil
Directions
Place ingredients in mixing bowl and serve on top of crostata.

Meatball Minestrone

Meatball Minestrone
A Hearty One Bowl Meal!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 45 minutes

Ingredients
5 cups chicken stock
1/2 lb Ditalini pasta, cooked & drained
2 cloves garlic, sliced
2 carrots, diced
1 onion, diced
1 32oz can, diced tomatoes with juices
1 can cannellini beans, rinsed & drained
5 cups kale, chopped
4 tbsp olive oil, divided
salt
pepper

Cooking Tools
Large skillet
Stock or soup pot
Medium mixing bowl

Directions
Make your meatballs and pan fry half way cooked, set aside (recipe below).  In the stock pot on low heat, add; 2 tbsp olive oil, garlic and saute for a few minutes.  Add in the onions, carrots and saute for 5 minutes.  Pour in the chicken stock, tomatoes, kale, and beans.  Stir and simmer on low heat for 15 minutes.  Add in meatballs and simmer for additional 20 minutes. For the last 5 minutes of cooking, add cooked pasta.  Season to taste with salt & pepper.
Serves 4

Meatballs

Ingredients
1/2 lb ground beef
1/2 lb sweet Italian sausage, bulk
1 slice of Italian bread
1/4 cup milk
1 clove garlic, minced
1/4 cup Parmesan cheese, grated
1/4 tsp dried oregano
1 egg


Directions
In a mixing bowl, add; milk and the slice of bread.  Let the milk soak into the bread.  Add in the rest of the ingredients and mix well by hand.  Make golf size meatballs and pan fry in 2 tbsp of olive oil on medium heat.  Pan sear on all size and cook only half way done.  Add fried meatballs into the Minestrone soup and cook for additional 20 minutes.

 

Pumpkin Alfredo Pappardelle

Pumpkin Alfredo Pappardelle
This Is A Perfect Savory Pumpkin Recipe!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients
Pappardelle pasta for 4
1 1/2 cups carrots, small dice
1 1/2 cups onions, small dice
2 tbsp olive oil
1 tbsp butter
1/2 cup golden raisins
2 cloves garlic, sliced thin
1/4 tsp ginger, grated
1 1/4 cup canned pumpkin
2 cups chicken stock
1 cup half & half
1 tbsp sherry
pinch of nutmeg
1/4 cup chopped pecans
1/4 cup Parmesan cheese, grated + garnish
salt
pepper 

Cooking Tools
Stock pot
Large skillet with lid

Directions
Cook pasta according to directions.  In a skillet on medium heat, add oil and butter until melted.  Add in carrots, onions and garlic.  Place lid and cook until carrots are slightly tender.  To the skillet, add; raisins, ginger, canned pumpkin, chicken stock, half & half, sherry, salt and pepper to taste.  Cook uncovered on low heat for about 15 minutes until liquid is slightly reduced.  Toss in cooked and drained pasta, 1/4 cup Parmesan cheese and cook for additional 2 minutes.  Serve with a topping of chopped pecans and Parmesan cheese.
Serves 4

Farmer's Pie

Farmer's Pie
A Step By Step Recipe!
Difficulty: Moderate

A Perfect Meal In One!

Ingredients
2   9" pie crust
2 tbsp butter
2 cups mashed potatoes, cooled (leftovers are perfect)
1 1/2 cups shredded cheddar cheese
2 cups cooked rotisserie chicken, shredded
1 cup smoked kielbasa sausage, sliced
1 1/2 cups carrots, peeled and sliced
1/2 onion, chopped
1 cup celery, sliced
3/4 cup fresh corn
1/2 cup frozen peas
1 tbsp Better Than Bouillon, chicken base
2 tsp Herb De Provence
pepper
3/4 cup half-n-half

Egg Wash
Ingredients
1 egg
2 tbsp cream

Directions
Preheat oven to 360 Degrees F.  In a sauté pan on medium heat, melt butter and add; carrots, celery, onions for 5 minute with lid on to cook the vegetables until slightly tender.  Add the corn, peas, Herb de Provence, better the bouillon, pepper and half-n-half, cook for a few more minutes to reduce liquid, set aside to cool.  To assemble the pie, you'll need a 9 inch spring form pan.  Place first pie crust in pan and line the bottom and sides of pan.  The dough should go up the sides about 2 1/2 to 3 inches. Line the bottom of pan with the cooled mash potatoes.  Next, add the shredded cheddar cheese, kielbasa sausage, shredded cook chicken, sautéed vegetables and liquid in order.  Place the second pie crust and tuck and roll the sided until pie is sealed.  In a small bowl mix, egg and cream to create an egg wash.  With a pastry brush, brush egg wash on the top pie crust and then cut small slits to vent.  Sprinkle fresh cracked pepper on top of pie crust and cook pie for 50 minutes.  Set aside pie for 20 minutes to cool, use a knife to circle inside of pan to release any pie dough that might have stuck to the pan.. Release the Spring form pan carefully.  Slice like a pie and serve!
Serves 6

Step-By-Step Photos 



Mexican Veggie Patty Cakes

Mexican Veggie Patty Cakes
Difficulty: Easy

Ingredients
1 1/4 cup pre-cooked white maze meal (P.A.N.)
1 cup cold water
1 4oz. can green chilies diced, liquid drained
1/4 cup creamed corn
1/2 cup red onion minced
1/2 cup jarred roasted red pepper, drained and diced
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded pepper jack cheese
1 clove garlic pressed
1 cup canned garbanzo beans, drained and coarsely chopped (I use a food processor)
salt
black pepper
1/4 tsp cumin
1/2 tsp dried oregano
1 tbsp fresh minced cilantro
1/2 tbsp olive oil plus additional for cooking
few drops of tabasco

Directions
In a large mixing bowl, add cold water, whisk in the precooked white maze meal.  The maze will become like dough; add all the rest of the ingredients, combine until thoroughly mixed. taste to adjust seasoning.  Form into patties and place on a foil lined baking sheet and place into refrigerator to chill for about 45 minutes, so it firms up.  Heat a stove top grill pan on medium, add small amount of olive oil to coat the grill pan, place patties on hot grill pan; cook for  about 4 minutes on each side, as they cook, the patties will become firmer and easier to flip.  Serve with the Spicy Mayo.
Yield 6 Patties

Spicy Mayo
Ingredients
1/2 cup mayonnaise
1 tbsp ketchup
5 drops of tabasco
Directions
Place all ingredients in a small bowl and mix.  Place in refrigerator until serving.

 Make It A Mexican Veggie Patty Melt Sandwich!

Grilled Corn With Herb Butter

Grilled Corn With Herb Butter
Difficulty: Easy

There Is Nothing Better Than Ohio Sweet Corn!

Ingredients
4 to 6 ears of corn with husk
1 stick unsalted butter
1/4 tsp garlic powder
1 tbsp minced parsley
pinch of dried thyme
pinch of salt
pepper (optional)

Directions
To prepare corn, peel back husk without separating from the corn.  Remove all the silk from the corn and place the husk back over the corn.  Use some butchers twine to tie the husk together at the top.  In a large pot, place the corn and add enough cold water to cover.  Soak for 20 minutes, drain and place each corn on a prepared hot grill.  Cook corn for about 20 minutes with grill top covered, turn corn over several times during the cooking process for even cooking.  Once done, cool enough to handle, pull back the husk and using a pastry brush, brush on the herb butter.
To prepare Herb Butter; Place butter, garlic powder, parsley, thyme, salt into a saucepan on low heat until melted 2 or 3 minutes.
Serves 4-6

Vegetable Frittata

Vegetable Frittata

(this recipe requires a frying pan with an oven proof handle - most frying pans that are not oven proof can still withstand up to 350 degrees - so you might have to keep the oven at 350 degrees and just extend the cooking time!)
Difficulty: Easy

 

Ingredients
 

 1 teaspoon olive oil

 1/2 cup chopped onion

 1 clove garlic, minced

 1/2 cup diced green bell pepper

 1 zucchini, halved lengthwise and cut in 1/4 inch slices

 2 cups cooked and diced potatoes

 1 cup chopped fresh tomato

 1 cup thawed frozen spinach, drained and liquid squeezed out

 4 eggs 

 1/4 teaspoon dried oregano

 1 pinch cayenne pepper

 1/2 cup shredded white chedder

 1/4 cup grated Parmesan chees

Salt and pepper to taste 

Directions:

Preheat your oven to 375 degrees. In a frying pan with an ovenproof handle, heat the oil and sauté the onions, garlic and green bell peppers over a low heat. Sauté until vegetables are just tender but not browned. Add spinach and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan. Then add the tomatoes, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice. 

In a separate bowl, beat the eggs with the salt, pepper, oregano, cayenne and the cheese  and once all the vegetables in the frying pan are cooked, pour the eggs over them into the frying pan.
Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
Slip the pan under the broiler in the oven for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Remove from the oven and allow to cool for 10 minutes. Cut into wedges and serve.
Serves 4.