Jack-O-Lantern Stuffed Peppers

It wouldn't be Halloween without carving a pumpkin, but that comes with a lot of work and a lot of mess. But you know what's even better? Carving an edible jack-o-lantern.  Have some fun shopping the Market to make this your own special treat.  Switch it up with sausage from our meat vendors and change the cheese with a selection from The Cheese People.  Make it really spooky with a specialty pasta from Pappardelle.  It’s not a trick but a yummy treat! 

Ingredients:

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  • Kosher salt and ground black pepper 

  • 1 cup small elbow macaroni

  • 1 tablespoon canola oil

  • 1 yellow onion, chopped  

  • 3 cloves garlic, finely chopped  

  • 1 pound lean ground beef  

  • One 14-ounce can fire-roasted tomatoes, drained  

  • 1 cup heavy cream  

  • 2 cups shredded sharp Cheddar 

  • 6 orange bell peppers  

Instructions:

  1. Preheat the oven to 350 degrees F.

  2. Bring a small pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and hold until the meat mixture is ready.

  3. In a cast-iron pan, heat the oil over medium heat. Add the onions and sweat until translucent, 5 to 8 minutes. Add the garlic and cook for another 1 minute. Add the ground beef, season with salt and pepper and cook until starting to brown, 3 to 5 minutes. Add the tomatoes and cook for another 2 to 3 minutes. Add the cream and cook until the mixture is reduced, about 10 minutes. Turn off the heat, add the cheese and stir until well incorporated. Stir in the cooked macaroni and season with salt and pepper.

  4. Cut each pepper around the stem and remove to create a lid. Remove the seeds and, if the peppers do not sit flat, trim the bottoms slightly; just be careful not to cut a hole in the bottom of the peppers. Using the tip of a small serrated knife, cut a face like a jack-o'-lantern into the side of each pepper.

  5. Fill the peppers with the beef mixture and put on a baking sheet with the lids on the side. Bake until the peppers are fork-tender, about 30 minutes.

Recipe Courtesy of Trisha Yearwood Food Network.

Pasta with Delicata Squash amd Sage-Brown Butter


Pappardelle Pasta is at the Fall Market.  Perfect time to make this pasta dish along with the delicata squash from Sol-Ful Blooms, parmesan from The Cheese People and Amish butter from Pastured Perfect.  You can substitute the delicata with acorn squash or try butternut available at Geneva Lakes.

Ingredients:

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  • 1/2 cup (1 stick) unsalted butter

  • 14 large sage leaves

  • 1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs

  • 2 medium delicata squash (about 1 3/4 pounds total), halved lengthwise, seeded, sliced crosswise into 1/4"-thick half-moons.

  • Kosher salt

  • Freshly ground black pepper

  • 12 ounces thick spaghetti or bucatini

  • Thinly shaved Parmesan cheese

 

PREPARATION

  1. Melt butter in a large skillet over medium heat. Cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty, 2–3 minutes. Add sage leaves and fry until crispy, 10–15 seconds. Remove from heat. Using a slotted spoon, transfer sage to paper towels to drain. Pour all but 2 Tbsp. brown butter into a small bowl.

  2. Cook panko and 4 sage leaves in same skillet, stirring to break up sage, until mixture is toasty, about 2 minutes. Transfer to a plate.

  3. Cook squash and 3 Tbsp. brown butter in same skillet over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/2 tsp. salt, 1/8 tsp. pepper, and 3/4 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Remove lid and continue cooking, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.

  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain, reserving 3/4 cup pasta cooking liquid.

  5. Add remaining 3 Tbsp. brown butter to skillet and stir until squash is evenly coated. Add 1/2 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with 1 tsp. pepper. Add pasta, tossing to coat and adding pasta cooking water as needed to coat pasta. Remove from heat, top with half of the reserved sage, and stir to combine.

  6. Transfer pasta to a large serving bowl or individual pasta bowls. Top with panko mixture, remaining sage, and a generous shaving of Parmesan.

Cooks' Note

If you can't find delicata squash, substitute a medium-sized acorn squash (about 1 3/4 pounds).

Recipe courtesy of epicurious

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

We love fall veggies especially when they are brought in fresh picked by Geneva Lakes and Sol-Ful Blooms.  Even better, we love easy and healthy veggie recipes cooked on a baking sheet pan.  Check out the salad parsnips from Sol-Ful Blooms and add some mushrooms from River Valley.

 Ingredients: 

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  • 1/3 cup extra-virgin olive oil

  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 

  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved 

  • 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices 

  • 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 

  • 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

  • 1 tablespoon dried oregano 

  • 1 tablespoon dried rosemary 

  • 1 teaspoon dried thyme 

  • 1 teaspoon dried basil

  • 1/4 teaspoon sea salt 

  • 1 teaspoon freshly ground black pepper

 

Instructions: 

  1. Preheat oven to 400 degrees F.

  2. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place

  3. vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.

  4. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Recipe courtesy of Giada De Laurentiis

Butternut Squash and Kale Gratin

It’s the right time to shop the Market for squash and kale brought in fresh by Geneva Lakes and Sol-Ful Blooms.  It’s even better made with the Parmesan cheese from The Cheese People.  Another great side dish for the variety of sausages from Farmers Nick’s and Pastured Perfect.

Ingredients:

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  • 1 butternut squash (about 3 pounds), peeled

  • 1/2 bunch kale (about 8 ounces), stems and tough ribs removed, leaves torn into large pieces (about 7 packed cups)

  • Unsalted butter, for baking dish

  • Coarse salt and freshly ground pepper

  • Morton Iodized Salt

  • 3/4 cup finely grated Parmesan (about 2 ounces)

  • 1/4 cup packed small fresh sage leaves

  • 1 1/2 cups heavy cream

  • 2 tablespoons panko

Instructions:

1. Preheat oven to 400 degrees. Slice squash just above bulb. Slice squash neck crosswise into 1/4-inch rounds. Cut squash bulb in half lengthwise. Remove seeds with a spoon; discard. Slice each half crosswise into 1/4-inch half-moons.

 

2. Set a steamer basket in a large pot filled with 1 inch water; bring to a boil. Add kale, cover, and steam until bright green and wilted, about 3 minutes. Remove from heat; let cool slightly. Squeeze dry.

3. Butter a shallow 4-quart baking dish (13 by 9 inches). Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper. Top with kale, season with more salt and pepper, and sprinkle with 1/2 cup Parmesan and 2 tablespoons sage. Place remaining squash on top, overlapping pieces slightly; season with more salt and pepper. Pour cream over squash and sprinkle with remaining 2 tablespoons sage.

4. Cover tightly with parchment-lined foil and bake until squash is tender, about 40 minutes. Uncover and sprinkle with panko and remaining 1/4 cup Parmesan. Bake, uncovered, until golden, 10 to 15 minutes more. Let cool slightly before serving. 

Recipe courtesy of Martha Stewart Living

Autumn Tian

Celebrate the last Market of the Summer Season with a vegetable tian.  Hearty, healthy, easy to make and pretty to look at.  Serve with chops, steaks, chicken or sausage, all available at the Market. Don’t forget the wine from Glunz Family Winery.

Ingredients:

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  • ·1 pound beets (about 3 medium), preferably a mix of red, golden, and Chioggia, trimmed and scrubbed

  • 1 medium onion, thinly sliced

  • 6 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh thyme leaves

  • Coarse salt and freshly ground pepper

  • 1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 1/4-inch slices

  • 1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices

Instructions:

1. Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about 1 hour, 20 minutes. Let cool completely. Peel and cut crosswise into 1/4-inch slices.

2. Increase oven temperature to 425 degrees. Toss onion with 1 tablespoon oil and half of thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish.

3. On a cutting board, stack 1 slice each potato, beet, and tomato. Season with salt and pepper. Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to dish and shingle to overlap slightly. Sprinkle with remaining thyme and drizzle with 2 tablespoons oil. Cover tightly with parchment-lined foil.

4. Bake 30 minutes. Uncover; drizzle with remaining 3 tablespoons oil. Bake, uncovered, until vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.

Recipe courtesy of Martha Stewart Living, November 2014

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Thanks Emeril Lagasse from the Food Network for “kicking it up a notch”. Turn cauliflower into a special side dish for dinner.  Roasting the garlic really kicks up the flavor. The cauliflower and garlic are in abundance at the Market.  Shop The Cheese People for your parmesan and Marvelhas, Tastefully Simple and Wildtree for a fine selection of flavored oils

Ingredients:

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  • 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon sliced garlic

  • 2 tablespoons lemon juice

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons grated Parmesan

  • Chopped chives, for garnish 

Instructions:

  1. Preheat the oven to 500 degrees F.

  2. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.

  3. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Recipe from Emeril Lagasse Food Network

Ratatouille

Ratatouille is a combination of bell peppers, eggplant, zucchini, and tomato—produce that peaks at the end of summer. The result is a massive batch of vegetables that keeps well for days. Serve as a side for proteins like steak or chicken. The possibilities are endless along with a glass of wine from Glunz Family Winery.

Ingredients:

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  • 10 tablespoons olive oil, divided
  • 4 red bell peppers, seeded and chopped
  • 2 yellow onions, chopped
  • 2 heads garlic, cloves peeled
  • 2¼ teaspoons kosher salt, divided
  • 2 eggplants, chopped
  • 4 zucchini, chopped
  • ¼ cup loosely packed fresh oregano leaves
  • 2 tablespoons fresh thyme leaves
  • 4 pints cherry tomatoes, halved (quartered if large)
  • 2 teaspoons red wine vinegar

Instructions:

1. Heat 3 tablespoons oil in a large pot over medium-high. Add bell peppers, onions, garlic, and ½ teaspoon salt; cook, stirring often, until slightly softened, 6 to 8 minutes. Transfer to a large bowl.

2. Add 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers.

3. Add remaining 3 tablespoons oil to pot. Add zucchini and ½ teaspoon salt; cook, stirring often, until slightly softened, about 5 minutes.

4. Add bell pepper mixture, oregano, and thyme to pot; stir to combine. Cover, reduce heat to medium-low, and cook, stirring halfway through, until tender, 10 to 12 minutes.

5. Stir in tomatoes and ½ teaspoon salt; cook, covered, until tomatoes burst, 8 to 10 minutes. Uncover and stir in vinegar, black pepper, and remaining ¾ teaspoon salt.

Chimichurri Burger

Still plenty of time for outdoor grilling. Transform your basic burger with this herby, garlicky sauce -- a traditional Argentinian condiment for beef.  Shop Farmer Nick’s and Pastured Perfect for your burgers and our farm stand vendors for your veggies.  Serve with fresh corn and a pick of your favorite wine from Glunz Family Winery.

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  • 1/2 cup olive oil, plus more for grilling
  • 1 1/2 cups fresh parsley
  • 2 tablespoons fresh oregano
  • 4 teaspoons red-wine vinegar
  • 3 garlic cloves, minced
  • Salt
  • 1 large red onion, cut into 1/2-inch slices
  • 1 1/4 pounds ground beef chuck (80% lean), formed into four 1-inch-thick patties
  • 4 hamburger buns
  • Sliced tomato, for serving
  • Baby arugula or other greens, for serving

Instructions:

1. Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Meanwhile, in a food processor, combine oil, herbs, vinegar, garlic, and 1 teaspoon salt. Pulse until finely chopped.

2. Season sliced onions with salt. Grill, turning frequently, until charred and tender, 10 to 14 minutes. Brush with chimichurri sauce and cook 1 minute more, flipping once. Transfer onions to a plate.

3. Season patties with salt. Grill 3 1/2 minutes per side for medium-rare. Serve burgers on buns with onions, tomato, and arugula; top with chimichurri sauce.

 

Recipe courtesy of Martha Stewart Living

Balsamic Onion and Thyme Carrots

It’s back to school and weeknights are getting busy.  Try this quick, easy and healthy dish to get dinner on the table in a flash.  Goes well with meat, poultry and seafood. Shop Marvalhas, Wildtree and Tastefully Simple for your oils and vinegars.

Ingredients:

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  • 1 tablespoon olive oi
  • l 2 cups sliced yellow onion
  • Dash of baking soda
  • 1/2 cup water
  • 14 ounces carrots, cut into 1 1/2-in. pieces
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil 1 tablespoon
  • chopped fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Heat 1 Tbsp. olive oil in a skillet over medium-high. Add onion and baking soda; cook 10 minutes
  2. Add water and carrots to pan; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates.
  3. Add vinegar, 1 Tbsp. olive oil, thyme, salt, and pepper.

Recipe courtesy of Cooking Light

Roasted Summer Vegetable Pizzettes

What fun it will be to shop the Market for all the spices and great tasting veggies for these mini pizzas and smoked mozzarella and feta from The Cheese People. Shop the Aspiring Kitchen for the pita and grab some olives while you are there.

Ingredients:

Roasted Summer Vegetable Puree

Roasted Summer Vegetable Pizzettes.jpg
  • 2 cups coarsely chopped, peeled tomato
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped green sweet pepper
  • 1/4 cup pickled hot banana peppers
  • 3/4 teaspoon sea salt or kosher salt
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1/4 cup peeled garlic cloves
  • 2 -3 tablespoons water (optional)
  • 2 tablespoons snipped fresh basil

Pizzettes

  • 6 6 - 7 - inches whole wheat or white pita bread rounds
  • 4 ounces smoked mozzarella, thinly sliced
  • 3 large assorted garden heirloom tomatoes, such as, Black Prince, Green Zebra, Sun Gold, Cherokee Purple and/or Brandywine, or regular tomatoes, cut into 1/4-inch-thick slices
  • 4 ounces plain feta cheese or feta cheese with garlic and herbs, crumbled (1 cup)

Instructions:

For Roasted Summer Vegetable Puree:

  1. In a large bowl, combine chopped tomato, onion, peppers, salt, coriander and cumin. Add olive oil; toss to coat. Spread mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in a 400 degrees oven for 30 minutes, stirring once. Stir in garlic cloves. Return to oven. Roast 20 minutes more or until the garlic is soft and the other vegetables are charred, stirring once. Let cool slightly.
  2. Transfer vegetable mixture to a medium bowl. Using an immersion blender, blend until mixture is a chunky puree. (Or transfer to a food processor. Cover and pulse with several on/off turns until mixture is a chunky puree.) If needed, add 2 to 3 tablespoons water to mixture to get a spreadable consistency. (Mixture can be made to this point a day ahead. Cover and chill.) Stir basil into vegetable puree just before using.

For Pizzettes:

  1. Place pitas on two large baking sheets lined with foil. Bake in a 400 degrees oven for 5 to 7 minutes or until light brown. Spread tops of pitas with Roasted Summer Vegetable Puree. Top with mozzarella cheese, tomato slices and feta cheese. Return baking sheet to oven.
  2. Bake for 5 to 7 minutes more or until cheeses soften and tomatoes are heated through. Cut each pita into four wedges. Serve warm or at room temperature.

Recipe courtesy of Midwest Living/Food