Vegetable Recipes from Sage Hill Farms
Curried Summer Squash
2 Tbs real butter
In a large/heavy sauté pan, melt the butter over low heat. Add onion and cook until glazed, but not brown, stirring often.
Serve while hot…..
Southern Fried Corn
8 ears fresh white corn-shucked and silk removed
With a sharp knife cut corn from cob and scrape the cob to get the milky juice.
Serve with hot crusted French bread.
Grilled White Corn and Spicy Compound Butter ~
Spicy Olive Compound Butter
1 tablespoon of pine nuts, toasted
Place toasted pine nuts, garlic, olives, and fresh herbs in a food processor. Pulse until combined well.
4 -6 ears of sweet organic white corn
Remove husks and silk of corn.
Cashews and Carrots
1 1/2 pound carrots (can use frozen)
Cut fresh carrots (or cook frozen) using a peeler down the length of the carrot.
6 cups Swiss Chard (can use Kale) chopped
In a large fry pan sauté in 2 tablespoons olive oil over medium heat, stirring constantly for 10 minutes.
3/4 cup white corn-whole kernel
Mix in and cook for 10 minutes.
APPLE STUFFED ACORN SQUASH
1/4 cup raisins
Cover raisins with warm water and soak for 20 minutes, then drain.
While soaking, pre-heat oven to 375 degrees F.
Cut acorn squash into quarters and remove the seeds.
Spray the inside of each squash quarter with one second of cooking oil spray.
Mix stevia (or) brown sugar and cinnamon together. Sprinkle squash quarters with half of cinnamon mixture. Bake for 10 minutes.
While baking, cut apples into quarters and remove the core. Chop apples into half-inch pieces.
Melt butter in a sauce pan over medium heat. Add apples, raisins and remaining cinnamon mixture. Mix well and remove from heat.
Take squash from the oven and top with equal amounts of apple mixture, making sure to scrape sauce pan well. Squash needs all the melted butter to stay moist as it bakes. Return squash to the oven and cook for 30-35 minutes or until apples and squash are tender. Serve warm.
RISOTTO WITH FENNEL
6 tablespoons unsalted butter
IN A LARGE HEAVY SAUCEPAN OR flame-proof casserole, melt 3 tablespoons of the butter over low heat. Add the onion and cook until softened, but not browned, about 3 minutes.
Stir in the sliced fennel. Season with the salt and nutmeg; mix well. Cover and simmer, stirring occasionally, for 10 minutes.
Meanwhile, bring the stock to a simmer in another saucepan. After 10 minutes, add the rice to the fennel, stirring to coat each grain with butter.
Add 2 cups of the hot stock. Bring to a simmer and cook, uncovered, stirring constantly, until the rice is just tender, adding more stock, 1/2 cup at a time as the rice absorbs the liquid, about 20 minutes. (If you run out of stock before the rice is done, use hot water.)
The finished dish should be moist but not soupy. When the rice is tender but still firm, remove from the heat and stir in the pepper, the remaining 3 tablespoons butter and the grated Parmesan cheese.
Season with additional salt to taste and serve immediately in warm bowls.
1 tbsp minced fresh garlic (optional)
In a large skillet, heat 1/4 cup butter. Add in onions, & slowly caramelize.
When onions are browned, add in pancetta & cook this until the fat is released. Add in the garlic (if using) & cook for another 1 min. Add in the lemon zest; saute for 1 min.
Add in the rice & stir constantly until it absorbs all of the fat & any liquid. Add in 1 cup of the simmering chicken broth; stir until it is absorbed. Add half of the pumpkin puree & stir until any liquid is absorbed.
Add in another cup of stock & the remaining pumpkin & repeat process.
Add in the lemon juice, sage & parsley, & continue with the broth until the rice is al dente. Stir in the cheese & remaining butter; mix well.
Garden Vegetable Medley
1/4 cup fresh butter or 2 Tbsp of Extra Virgin Olive oil
Melt butter in a large skillet, add cauliflower and onion. Sauté 3 minutes.
Sprinkle with your favorite cheese and serve hot
Serves 2 to 4 as a side dish
Prep: 15 min.
4 fresh tomatoes
Cut tomatoes in half-horizontally and place in a shallow oven proof dish
Beat butter with the oregano, garlic, pepper, salt, and cheese together
Broil under medium heat for about 5 minutes or until the topping is just turning golden
Company Collards with Polenta
2 pounds fresh collards (can use Kale) Cleaned/trimmed/coarsely chopped.
Melt butter with oil in a large heavy pot (iron is perfect) med. high heat
Reduce heat, cover, and simmer until greens are very tender. (about 45 minutes to an hour.)
4 cups water
Bring the water and salt to a boil in a heavy saucepan.
Stir in butter and cheese, season to taste with real salt, fresh ground black pepper, paprika or cayenne.
Serve by placing equal amounts of polenta on number of plates needed, add a serving of collards/kale on top of polenta.
FETA CRUSTED TOMATOES
1 tablespoon extra-virgin olive oil, plus more for greasing the baking dish
Preheat the oven to 350 degrees. Use oil to lightly grease a shallow baking dish that is large enough to hold all the tomato halves. Make sure it is a baking dish that can handle the heat of a broiler.
Discard the seeds and pulp from the tomato halves; place the halves cut side up in the baking dish. (If necessary, trim the bottoms of the halves so they sit evenly.)
Sprinkle the garlic evenly over the tomatoes, and then drizzle with the oil.
Season with salt and pepper to taste.
Bake for 20 to 30 minutes; the tomatoes will soften, begin to shrink and release their juices. (The cooking time may vary based on the consistency of the tomatoes.)
Remove the baking dish from oven. Adjust the top oven rack 4 to 5 inches from the broiler element; increase the heat to broil.
Sprinkle the cheese evenly over each tomato half.
Return to the oven and broil for 3 to 5 minutes, until the cheese starts to brown. Let sit for 10 minutes before serving.
Papa’s Creamed Corn~
2-3 cups fresh or frozen white corn
Combine corn (thaw if frozen) cream and seasoning in a large pot.
Stir together the honey and Arrowroot to prevent lumping.
Stir the honey and Arrowroot mixture into the corn mixture.
Bring to a boil; reduce heat to simmer and cook covered for 20 minutes.
PS: The longer this recipe cooks the thicker it will be.
Herb Crusted Potato Wedges
2 pounds baking potatoes
Scrub potatoes and cut each one into 8 wedges; brush with Olive oil
Combine Parmesan cheese and next 4 ingredients in a large zip-top plastic bag Add potato wedges, seal bag and shake to coat well
Place potato wedges, skin side down, in a single layer on a 15x10x1-inch jellyroll pan coated with cooking spray
Bake at 375 for 50 minutes or until tender and lightly browned…turning once
Risotto with Parmigiana
(This is a Northern Italy Recipe – the Northern Italians eat rice and risotto dishes the way the southern Italians eat pasta. I love Risotto, it’s so good served with grilled Asparagus.)
1/2 cup softened real butter
Melt half the butter in a heavy pan, add the onion and fry gently until soft.
Add pepper to taste; then the wine, and boil until it evaporates.
Add the rice and cook, stirring for 2-3 minutes so that it absorbs the mixture.
Cook gently for 20-25 minutes until the rice is just tender, stirring often and adding the hot stock a little at a time to moisten.
Remove from heat, add remaining butter and Parmesan-fold gently to serve.