Recipes & Tips

Recipes & Tips


Vegetable Tips from Jane Snow

1. Don’t wash vegetables until you’re ready to prepare them. Washing hastens decay.

2. Ideally, pick and eat (or buy and eat) vegetables and fruit the same day. If you must store them, just brush off the dirt. Wrap greens in a clean dish towel or paper towels and place in crisper. Almost everything else can be stored for at least a day at room temperature.

3. Tomatoes should never be refrigerated. Neither should eggplant, which deteriorates faster when refrigerated. The latter should be stored in a cool, dry spot (good luck with that in the middle of an Ohio summer). The best alternative is to leave eggplants on the vine until you’re ready to cook them.

Strawberry Cucumber Salsa

1 C Strawberries
1 Small Cucumber
1/4 Small red onion
1/2 Small Jalapeno. Seeds removed
1/2 Bunch fresh Cilantro
Juice of 1 small lime

Dice the strawberries, cucumber, red onion and jalapeno. Chop the cilantro. Place all of the ingredients into a large bowl. Squeeze fresh lime juice over the salsa. Season with salt and pepper to taste.

Allison Chrien, Arrowhead School Vegetable Program

Gazpacho Andalucia

1 cup plus 2 tbsp extra-virgin olive oil
1/2 cup minced onion
1/2 cup dry white wine
4 oz stale bread (1/4 if a 1 lb loaf)
2 lbs very ripe tomatoes (about 5 medium-large)
1 medium green bell pepper, seeded & cut into chunks
3 large cloves garlic, peeled
6 tbsp white vinegar
2 tsp salt
1 cup peeled, diced cucumber
1 cup diced onion
1 cup diced red bell pepper
1 cup diced tomato

Heat 2 tbsps of olive oil in medium skillet. Saute 1/12 cup of onions until limp. Add wine turn heat tohigh, boil until wine is reduced to 1/4 cup.
Scrape cooked onion-wine mixture into the bowl of food processor. Remove crusts from bread, tear bread into chunks; add half to food processor. Remove skin from tomatoes, cut in half horizontally and squeeze out seeds. Cut tomatoes into chunks and add half to food processor. Add half of the green peper chunks, garlic, vinegar and salt.
With motor running, pour half of remaining olive oil through feed tube, pureeing mixture until very smooth. Scrape mixture into a bowl or pitcher. Repeat with remaining vinegar, oil, and salt. Combine the two batches of soup and chill for a least 1 hour.
Ladle soup into chilled bowls. Serve cucumber, diced onion, red bell pepper and tomato in separate bowls to add to soup at the table.
Makes 6 servings.

Jane Snow Recipe. Her recreation of gazpacho she had in a seaside cafe in Spain. Great way to use up a variety of summer vegetables. Enjoy!

Tropical Fruit Salad

The salad is made up of canary melon, honeydew, pineapple and a touch of shredded, unsweetened coconut and lime juice.

Allison Chrien, Arrowhead School Vegetable Program

Winter Squash Smoothies

1 C Cooked, Pureed Squash
1/2 C Milk
2/3 of a Banana
1 T. Pumpkin Pie Spice
2 T. Brown Sugar

Mix all ingredients in a blender and serve!

Allison Chrien, Arrowhead School Vegetable Program

Butternut Squash Soup

2 tablespoons butter
2 small onions
3 cups of peeled, seeded, cubed butternut squash
1 1/4 quarts of chicken stock
1 1/2 cups of cubed potatoes
1 teaspoon paprika
1/2 cup whipping cream (optional)
1 1/2 tablespoons snipped fresh chives, plus a few whole chives to garnish
salt and ground black pepper

1) Melt butter in a large saucepan. Add the onions and cook for about 5 minutes until soft.
2) Add the squash, stock, potatoes, and the paprika and bring to a boil. Lower the heat, cover the pan and simmer for 45 minutes until all the vegetables are soft.
3) Pour the soup into a food processor or blender and process until smooth. Return th soup to the pan and stir in the cream, if using. Season with salt and pepper and reheat slowly.
4) Stir in the chopped chives just before serving. Garnish each serving with a few whole chives.

DeSimone Produce and Bakery