More Vegetables

More Vegetable Recipes from Sage Hill Farms

Cajun Greens (turnip, collards, mustard or kale)

Enough greens to fill a gallon size pot
1 red onion chopped
2 cups water or Vegetable stock
Fresh ground black pepper
Sea salt
Cajun Season by Sage Hill Farms (extra flavor)

2 Tbsp hot Cayenne Pepper oil

Heat oil, add greens and water
Bring to a high cook for 2 minutes
Reduce to a high simmer…cook about 20 minutes or to your desired taste

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
1 large onion, coarsely chopped
1 cup diced celery
8 to 10 slices whole wheat bread, toasted and cubed
1 cup apples, chopped
1/2 cup coarsely chopped walnuts
2/3 cup raisins
2 eggs
1/2 stick of butter
2 or 3 cloves garlic, finely chopped
1 tsp oregano
1 tsp sage
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cumin (powdered)
1/4 tsp salt
1/4 tsp freshly ground pepper
1 cup dry white wine
1 pumpkin, 8 to 10 inches in diameter

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.)
I enjoy the stuffing without meat if other meat is on the menu.

Enjoy, play with it and make it your own.

EGGPLANT WITH SPICY GINGER SAUCE
4 side servings or 2 main dish servings

1 teaspoon extra virgin olive oil
1 cup chopped sweet onion
2 tablespoons minced ginger
2 tablespoons minced garlic
1 1/2 pounds unpeeled eggplant, cut into 1/4 -inch cubes
1/4 cup spicy sauce (see note)
2 teaspoons toasted sesame oil
4 tablespoons chopped fresh cilantro
Cooked brown rice, for serving.

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
2 tbsp pine nuts
1 tbsp lime juice + zest of 1 lime
2 tbsp olive oil
2 tsp honey
1/4 tsp kosher salt
2 ounces goat cheese

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
serves 6

6 medium, sweet onions
3 Tablespoons honey
2 Tablespoons real butter
Sea salt and fresh ground black pepper

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
Scrub with a vegetable brush and allow to dry

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
Lower the temp to 375 and continue baking until soft to the touch when slightly squeezed. (Large potatoes will need 45 to 60 minutes of baking in a conventional oven. I use a Convection oven and takes ten minutes less baking time.)

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.)

Turnip/Apple/Cheddar Bake
“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
2 tablespoons olive oil
1 1/2 teaspoons butter
1 lb turnip, peeled and cut into 1/8 inch slices,divided
1/2 lb baking potato, peeled and cut into 1/8 inch slices,divided
1/2 lb granny smith apple, peeled and cut into 1/8 slices,divided
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
3/4 teaspoon fine sea salt
3/4 teaspoon fresh ground black pepper
a good shake of cayenne over the layers…just a small amount.
1 1/4 cups grated extra-sharp cheddar cheese

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.
Repeat procedure with remaining ingredients.

Bake, uncovered, at 400*F for 40 to 45 minutes, or until tender.

Let stand 10 minutes before serving.

Oyster and Pecan Dressing~

8 ozs of turkey sausage, sliced
1/2 cup butter
1 cup chopped onion
1 cup chopped celery
6 cups dry bread crumbs (I use cornbread, but any stout bread such as French will do)
3 cups, drained, fresh oysters
1 cup chopped pecans1/4 cup chopped fresh parsley
1-1/2 tsp Worcestershire sauce
1 tsp sea salt
1/4 tsp fresh ground black pepperSauté the sausage in a 6 qt Dutch-oven until golden brown. Remove the sausage and drain. Reserve the pan drippings
Heat the butter with the pan drippings until the butter melts, add the onion and celery, sauté for 5 min and remove from heat

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.
Serves 10 to 12 easily.

Happy Rice

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
2 tbsp real butter
salt and fresh ground black pepper
2-1/4 cups hot chicken stock
Extra butter

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
(serves 4)

1/2 lb. red potatoes, scrubbed and quartered
4 Tbsp. extra-virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Paprika, to taste
2 Tbsp. minced fresh rosemary
2 garlic cloves, sliced

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

This dish serves up beautifully when using a mix of red, green and yellow peppers.

4 Green or Red Bell Peppers
1 pound Ground Chuck (cook, drain and set aside)
1/2 cup Brown Rice (cooked and set aside)
1/2 cup chopped onion
butter for sautéing onion
2-4 teaspoons Sage Hill Farms Italian or Cajun blend
2 cups of Red Sauce (more or less depending – 3 cheese or mushroom is good if using jar sauce)

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
(yummy on grilled vegetables and fish)

2 tbsp chopped parsley
1 tbsp chopped chives
8 oz real butter-slightly softened
juice of 1 lemon
Sea salt & Black pepper to taste

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.
(For six peppers I used 8 med. size squash)
Chop 1 large onion
1 toe of garlic

Cook until soft and easily mashed
Add seal salt, fresh ground black pepper
And a nice dash of Cayenne

Stir into the squash enough flour or bread crumbs to thicken
(You don’t want the mixture to have any excess liquid.)

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
2 Tbsps.. of hot mustard
2 Tbsps. of Pear/Cranberry Balsamic

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.