By Cheryl Radkiewicz
This month we’re featuring “fresh from the garden” or in my case “fresh from the Farmer’s Market” recipes. As I walk through the Farmer’s Market in Scranton, I’m filled with amazement at what beautiful vegetables and fruits are available from area growers. I not only admire their talent at growing, but I’m also in awe of the labor it takes to produce what most of us take for granted.
So, whether you grow your own, or buy as I do, here are some delicious ways to prepare fresh garden vegetables:
BROILED TOMATOES PARMESAN:
4 medium tomatoes
1/2 cup mayonnaise
3 Tbsp. grated Parmesan cheese
1/2 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
Paprika
Cut tomatoes in half crosswise. Arrange, cut side up, on broiler pan. Place tomatoes 6″ from source of heat and broil 5 minutes. Meanwhile, in small bowl, combine mayonnaise, cheese, mustard and Worcestershire sauce. Mix well. Spread some of the mayonnaise mixture on each tomato half and sprinkle with paprika. Broil 1 minute or until golden. Serve hot.
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BAKED HERB TOMATOES:
2 tomatoes, halved horizontally and seeded
1/2 cup fresh bread crumbs
1/4 cup onion, finely chopped
1 clove garlic, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/4 tsp. dried thyme, crumbled
2 tsp. olive oil
Preheat oven to 450 degrees. Sprinkle insides of tomatoes with salt and arrange, cut side down, on layers of paper towels. Let them drain for 1 hour.
In bowl, stir together bread crumbs, onion, garlic, basil, thyme and salt and pepper, to taste and stir in oil. Arrange tomato halves, cut sides up, in shallow baking pan and divide bread crumb mixture among them. By the way, tomatoes may be prepared up to this point 4 hours in advance and kept at room temperature.
Bake tomatoes in upper third of oven for 10 minutes or until topping is golden. Do NOT overcook or they will lose their shape.
NOTE: Once out of oven top them with the following mixture:
5 oz. Parmesan cheese
1/2 onion finely chopped
3/4 cup mayonnaise
1 tsp. dry mustard
Mix above ingredients well and top baked tomatoes.
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TOMATO AND BROCCOLI BAKE:
2 cups fresh or frozen broccoli, chopped
4 oz. cavatelli or elbow macaroni
1 medium onion, thinly sliced
1 clove garlic, minced
2 Tbsp. butter or margarine
5 medium tomatoes, chopped
1 cup parsley
1 tsp. instant chicken bouillon granules
1/4 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 cup shredded Cheddar cheese
Thaw broccoli, if using frozen. In large pot, cook pasta, uncovered, in boiling salted water for 8-10 minutes; drain. In 3 quart saucepan, cook onion and garlic in butter. Add fresh broccoli (if using frozen broccoli, add later), tomatoes, parsley, bouillon granules, salt, oregano and basil. Bring to boiling, reduce heat. Cover, simmer 3 minutes. Stir in pasta and 1/2 cup of the cheese. (If using frozen broccoli, add thawed now). Transfer to 8″ square baking dish. Bake, covered in 375 degree oven 15 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes more.
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ZUCCHINI ROQUEFORT SOUP:
3 oz. Roquefort cheese
8 cups chicken stock or broth
4 zucchini (all same size..7 inches), diced
1 medium onion, diced
1 stick butter
1 tsp. thyme
Salt, pepper
1/2 cup flour
In stock pot saute’ onion in butter until translucent. Add thyme and flour, stirring continuously. Then add chicken stock or broth. Whisk vigorously and bring to boil. Add zucchini; cover and simmer for 45 minutes. Crumble in cheese. Puree’ in food processor or portable blender. Salt and pepper to taste.
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ZUCCHINI “CRAB” CAKES“
2 cups peeled zucchini, grated
1 cup seasoned bread crumbs
2 Tbsp. grated onion
2 Tbsp. olive oil
2 eggs
1 1/2 tsp. Old Bay seasoning
1/2 tsp. salt
1/2 tsp. sage
1 Tbsp. chopped parsley
Combine all ingredients in mixing bowl. Mix and shape into cakes. Fry in vegetable oil. Serve with cocktail sauce. Note: can also be served as an appetizer.
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ZUCCHINI AND CORN CASSEROLE:
1/2 stick butter
8 scallions, chopped
1 1/2 lbs. zucchini, cut into 1/4″ slices
1-16 oz. can kernel corn, drained
1 clove garlic, minced
4 eggs, beaten
1 c. heavy cream
1 c. grated cheddar cheese
Salt, pepper
Preheat oven to 350 degrees. Melt butter in saucepan and saute’ scallions until soft. Add zucchini. Cover and cook until tender. Do not brown. Mix in corn. Pour veggie mixture into greased baking dish. Sprinkle garlic on top. Stir cream into eggs. Add 1/2 of the cheese and season with salt and pepper to taste. Pour into baking dish and sprinkle with remaining cheese. Bake for 30 minutes. Great party dish that goes well with any meat, fish or poultry.