More Vegetable Recipes from Sage Hill Farms
Cajun Greens (turnip, collards, mustard or kale)
Enough greens to fill a gallon size pot
2 Tbsp hot Cayenne Pepper oil
Heat oil, add greens and water
Add seasonings and cook 5 minutes
Taste and adjust
Delicious served with crispy cornbread and baked apples
or….serve with shrimp and grits…
Roast Stuffed Pumpkin
6 Tablespoons real butter
The Stuffing: Melt 2 tbsp of butter in a large skillet and sauté the chopped onion over medium heat until the pieces are limp and translucent. Then add the diced celery and cook for 3 to 4 minutes and remove the pan from the heat.
Next, toast the whole wheat bread and cut it into 3/4-inch cubes. Put these in a large mixing bowl and add the sautéed vegetables, apple pieces, chopped nuts and raisins.
Beat the 2 eggs in a separate container and pour them into the bowl. Then mix everything thoroughly.
Let the mixture sit for a moment, and place the butter in a small frying pan and heat it util it melts and starts to bubble. Add the finely chopped garlic pieces and sauté them for 1 minute. Now pour this sauce over the ingredients in the bowl and mix the stuffing with a large spoon. Sprinkle in the oregano, sage, cinnamon, nutmeg, cumin, salt and pepper. To finish up, pour in the cup of white wine and blend thoroughly.
The Pumpkin: Prepare the pumpkin by cutting a large circle around the stem (as if you were making a jack-o’-lantern). Lift that portion off and discard it. Then remove all the inside seeds and stringy matter with a large, sturdy, metal spoon and fill the pumpkin with dressing. Press the breaded mixture into the shell with your hands to make sure your pumpkin is completely stuffed.
With that done, place the stuffed pumpkin in an oiled baking dish and cook, in a preheated 350-degree oven, for about 2 1/2 hours. (Cooking time may vary, depending on the thickness of the pumpkin’s wall.)
When the aroma is too good to be believed, the pumpkin is a rich orange-brown, and the exposed stuffing is dark and crisp, your pumpkin is probably done. But it’s best to test it with a fork to make sure! If the utensil goes in and out of the flesh of the pumpkin easily, you’ll know it’s ready. So remove the dish from the oven and let it cool for 20 to 30 minutes before serving.
If you wish to add meat to your stuffing, adjust ingredients according to flavor blends.
Cook dressing and pumpkin separately and add stuffing about the last 30 minutes of cooking time for the pumpkin. (The last 15 minutes if using shrimp or crab.)
Enjoy, play with it and make it your own.
EGGPLANT WITH SPICY GINGER SAUCE
1 teaspoon extra virgin olive oil
Heat a large nonstick skillet over medium-high heat.
Add olive oil, and then add onions, ginger and garlic. Cook, stirring, about 2 minutes.
Add eggplant and cook, stirring, until lightly browned and tender, 8 to 10 minutes.
Add 6 tablespoons water, the spicy sauce, chili-garlic sauce, sesame oil and half the cilantro. Reduce heat to medium, cover and cook, stirring occasionally, until eggplant is tender and liquid is absorbed.
Serve hot, on brown rice, sprinkled with remaining cilantro.
(Note) For Spicy sauce mix 1 tablespoon each: soy sauce, rice vinegar, water and lime juice, chili powder and 1 teaspoon sugar.
Honey-Lime Asparagus with Goat Cheese
1 pound asparagus – peeled, trimmed and halved if very thick
Bring a large pot of salted water to a boil.
Add asparagus and cook until tender – but still crisp (3-6 min)
Drain. Meanwhile, in a skillet, lightly toast the pine nuts over medium heat; stir often (about 5 min.)
Set nuts aside.
In a large bowl, whisk together the lime juice, lime zest, oil, honey, and salt until smooth. Add the asparagus and toss well.
Top with goat cheese and toasted pine nuts just before serving.
Honey Baked Onions
6 medium, sweet onions
Preheat oven to 350*.
Slice an area off the bottom of onion so they sit flat.
Peel onions and prick several times with a fork.
Place in an oven proof casserole dish with tight fitting lid. Drizzle with honey, dot with butter, sprinkle with salt and pepper.
Cook for 1-11/2 hours or until onions are tender.
Delicious as a side dish for roast beef or grilled fish or chicken.
Baked Sweet Potatoes
Tip: Do not wrap the potatoes, this will steam them instead of baking them.
As many as you will need—fat and plump
Pre-heat oven to 400*
Take a small amount of coconut oil and rub each potato well.
With a sharp knife cut a small slit in the top of each potato-just enough to allow the steam to escape.
Line a large cookie sheet with brown paper (can use baking foil)
Arrange potatoes on baking sheet and bake at 400 for 20 minutes
When done, remove from oven and fill the slotted potato with a small amount of real butter and a drizzle of Mint infused honey if desired. (The skins are very edible and contain a large amount of nutrients.)
“Slices of turnip, apple and onion are layered in a skillet, sprinkled with herbs, covered with cheese and baked to a golden finish. What’s not to like, yum!!!”
1 large onion, cut into 1/4 inch slices
Saute onion in olive oil in a 10 inch cast iron skillet over medium high heat for 5 min.
Cover, reduce heat to medium-low and cook 15 more minutes or until onion is tender, stirring often.
Uncover and cook, stirring often, until browned.
Remove onion from skillet.
Add butter to skillet.
Layer half each of turnip, potato, and apple slices in skillet, overlapping slices’ sprinkle with half each of onion, rosemary, thyme, salt, pepper and cheese.
Bake, uncovered, at 400*F for 40 to 45 minutes, or until tender.
Let stand 10 minutes before serving.
Oyster and Pecan Dressing~
Add the bread crumbs, oysters, pecans, parsley, Worcestershire, salt and pepper and toss lightly.
Place in a well oiled baking pan and bake covered w/ baking foil until a knife test is clean, about 45 to 60 min.
You can use the dressing to stuff the turkey or chicken, be sure to follow the baking time chart for the proper cooking time if you do.
PILAU….there are various spellings of pilao or pulao or, pilaf; but they all start out with rice which has been fried before it is cooked in water.
Spices such as cinnamon, cardamom, bay leaves or saffron can be added to get that very special taste for any dish.
1 cup long-grain rice
Cover rice in water and soak for 30 minutes
Drain and sauté in hot butter until the rice is dry and begins to stick to pan
Add the salt, pepper, and chicken stock, cover and cook 20 minutes or until rice is tender
Remove from heat, add a little butter, cover and let sit 5 minutes before serving.
Roasted Red Potatoes
1/2 lb. red potatoes, scrubbed and quartered
Preheat the oven to 375°F.
Add the potatoes to a large pot and cover with cold salted water. Bring to a boil over medium-high heat. Cook until the potatoes can be pierced with a fork but are still firm. Drain.
Toss the potatoes with the remaining ingredients. Spread evenly on a baking sheet. Roast for 20 to 30 minutes, until browned and crispy.
Stuffed Bell Peppers
4 Green or Red Bell Peppers
Pre-heat oven to 350
Combine cooked meat and rice in a frying pan, add tomato sauce, onion, and seasoning.
On medium heat cook and stir until the mixture starts to boil. Turn down to a low simmer.
Cut off tops of peppers (save -optional)
Clean out the inside and rinse in cold water. Pat dry and stuff with meat and rice mixture.
Replace tops if desired.
Bake at 350 for about 35 minutes or until top is well baked.
Serve while hot~
PS: There will be more mixture than needed. Use to stuff extra peppers and freeze.
Parsley and Chive Butter
2 tbsp chopped parsley
Beat the herbs into the butter and add lemon juice ad seasoning.
Mix until smooth.
Shape in a mold of choice or roll into a small log on waxed paper.
Chill and slice as needed or serve whole log on a pretty tray.
Can be refrozen if not out of freezer too long.
Stuffed Peppers w/Squash and Shrimp
Wash and cut into small cubes as many squash as you need.
Cook until soft and easily mashed
Stir into the squash enough flour or bread crumbs to thicken
Core and remove the seed from the peppers while your mixture is cooking.
Allow the mixture to cool then fill the peppers about 3/4 full.
Place on a cookie sheet and flash freeze in your refrigerator freezer (doesn’t take long at all.)
Remove and wrap each pepper separately in freezer paper or your favorite wrap….place in freezer bags and put into the storage freezer.
These can go from freezer to oven and takes about 45 minutes to bake…depends on how soft you like the peppers.
While the peppers are baking…Sauté enough baby Shrimp to make a nice topping…add to the peppers when you remove from baking.
Make a cream sauce of Thousand Island ( I make my own but you can use the commercial kind )
2 cups dressing
Spoon the Sauce mix over the shrimp at serving time.
In the words of a Chef friend ” It’ll make you slap your mama.”
Mint Infused Honey
1 cup of your favorite honey
Place in a small sauce pan with a few mint leaves (I like Lemon Balm)
Heat until really hot without boiling
Let stand about 20 minutes and reheat, the mint will infuse during that time.
This is also delicious served on Patty Pan squash.