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Heavens
Harvest Farm Recipes |
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Week 8 |
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Ingredients
·
2 tablespoons vegetable oil ·
1 onion, thinly sliced ·
4 boneless pork chops ·
water to cover ·
2 green bell peppers, sliced ·
1 tablespoon browning sauce ·
2 teaspoons all-purpose flour ·
salt and pepper to taste Directions
1.
In a large skillet,
heat oil over medium high heat. Saute onions, then add pork chops and brown
for 4 to 5 minutes on each side. Add enough water to barely cover pork chops
and top with green bell peppers. Add browning sauce, cover skillet and let
all simmer for about 40 minutes, turning chops at least once. 2.
Remove pork chops
from skillet to serving plate or platter. Thicken bell pepper sauce with
flour and water, to taste. Season sauce with salt and pepper to taste, pour
over chops and serve immediately. Stuffed Green Pepper Cups Ingredients
·
1 pound ground beef ·
1/3 cup finely chopped onion ·
1 (15 ounce) can tomato sauce, divided ·
1/4 cup water ·
3 tablespoons grated Parmesan cheese, divided ·
1 teaspoon salt ·
1/8 teaspoon pepper ·
1/2 cup uncooked instant rice ·
4 medium green peppers Directions
1.
Crumble beef into a
1-1/2-qt. microwave-safe bowl; add the onion. 2.
Cover and 3.
microwave on high
for 3-1/2 to 4-1/2 minutes or until meat is no longer pink; drain. Stir in
1-1/2 cups tomato sauce, water, 1 tablespoon of Parmesan cheese, salt and
pepper. Cover and microwave on high for 2-1/2 to 3-1/2 minutes. Stir in rice;
cover and let stand for 5 minutes. Remove tops and seeds from peppers; cut in
half lengthwise. Stuff with meat mixture; place in an ungreased microwave-safe
shallow 3-qt. or 13-in. x 9-in. x 2-in. baking dish. Spoon remaining tomato
sauce over peppers; sprinkle with remaining cheese. Cover and microwave on
high for 10-12 minutes or until peppers are tender. Let stand for 5 minutes
before serving. Mediterranean Salad with Green Beans and Feta Ingredients
Serves
4
Directions
1.
In a medium saucepan of boiling salted
water, cook green beans until crisp-tender, 4 to 6 minutes. Drain green
beans, and rinse with cold water to stop the cooking. 2.
Using a sharp knife, slice off both ends of
each orange. Cut off peel, following the curve of the fruit. Halve fruit from
top to bottom, and thinly slice each half crosswise. 3.
In a bowl, whisk together oil and vinegar;
season with salt and pepper. Add feta, oranges, lettuce, onion, beans, and
green beans. Toss to combine. Green Bean and Fennel Salad with Pecans Ingredients
Serves
8
Directions
1.
Preheat oven to 350 degrees. Fill a bowl
with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until
fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an
airtight container.) 2.
Place 1/2 inch water in a large skillet
with a lid. Bring to a boil; salt generously. Add green beans, cover skillet,
and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8
minutes. Transfer immediately to ice water. Drain; pat dry with paper towels.
(Cover and refrigerate up to 10 hours.) 3.
In a small bowl, whisk together lemon juice
and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and
refrigerate up to 10 hours.) To serve, combine all ingredients in a large
bowl, and toss with dressing; garnish with fennel fronds, if desired. Carrot and Fennel Ingredients
·
1 teaspoon olive oil ·
3 carrots, shredded ·
1 fennel bulb, trimmed and diced ·
1/2 teaspoon ground coriander ·
1/4 teaspoon fennel seeds ·
1/3 cup heavy cream Directions
1.
Heat the olive oil
in a skillet over medium heat. Stir in the carrots and fennel, and season
with coriander and fennel seeds. Cook until lightly browned. Mix in the heavy
cream, and reduce heat to low. Simmer about 5 minutes until the cream has
been absorbed into the carrots and fennel. Serve hot. Fresh Green Beans, Fennel, and Feta Cheese Ingredients
·
1 pound fresh green beans, trimmed ·
1 fennel bulb, cut into thin slices ·
1/4 cup extra-virgin olive oil ·
2 tablespoons chopped fresh basil leaves ·
salt and pepper to taste ·
1/4 cup crumbled feta cheese Directions
1.
Fill a saucepan half
full with water and bring to a boil. Add the green beans and fennel slices;
cook until just beginning to become tender, about 4 minutes. Pour into a
colander to drain and run under cold water to stop the cooking process. 2.
Return the empty
pan to the stove and set heat to medium. Pour in the olive oil and let it
heat for a minute. Return the green beans and fennel to the pan. Season with
basil, salt, and pepper; cook and stir until coated and warm. Transfer to a
serving dish and toss with feta cheese. Cucumber Fennel Salad Ingredients
·
3 large cucumbers, sliced ·
1 medium Sweet Onion, thinly sliced ·
1 small fennel bulb, thinly sliced ·
3 tablespoons lemon juice ·
3 tablespoons olive or canola oil ·
3/4 teaspoon dill weed ·
1/2 teaspoon salt ·
1/4 teaspoon pepper ·
1/4 teaspoon grated lemon peel Directions
1.
In a large bowl,
combine the cucumber, onion and fennel. In a jar with a tight-fitting lid,
combine the remaining ingredients; shake well. Pour over cucumber mixture and
toss to coat. Refrigerate until chilled. Potato Tacos Ingredients
·
5 large potatoes, peeled and chopped ·
1/4 cup milk ·
1 cup chopped green onions ·
1 1/2 cups shredded Cheddar cheese ·
1 (12 ounce) package corn tortillas ·
1 cup Ranch-style salad dressing Directions
1.
Bring a large pot
of salted water to a boil. Add potatoes and cook until tender, about 15
minutes. 2.
Drain potatoes and
transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions
and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the
center of each tortilla and fold in half; secure with a toothpick. 3.
In a large skillet
add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry
tortillas until crispy. Serve with ranch dressing for dipping. Crunchy Potato Salad Ingredients
·
1 1/2 pounds red potatoes, cubed ·
1 celery rib, chopped ·
1/4 cup chopped sweet red pepper ·
1 medium carrot, shredded ·
1 green onion, chopped ·
1/4 cup reduced-fat mayonnaise ·
1/4 cup reduced-fat plain yogurt ·
1 tablespoon sweet pickle relish ·
3/4 teaspoon prepared mustard ·
1/2 teaspoon salt ·
1/2 teaspoon lemon-pepper seasoning ·
1/2 teaspoon dill weed ·
Lettuce Leaves Directions
1.
Place potatoes in a
saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer
for 15-20 minutes or until tender. Drain and cool; place in a bowl. Add the
celery, red pepper, carrot and onion. 2.
In a small bowl,
combine the mayonnaise, yogurt, pickle relish, mustard, salt, lemon-pepper
and dill; pour over vegetables and toss to coat. Cover and refrigerate for at
least 1 hour. Serve in a lettuce-lined bowl if desired. Roasted Pears over Radicchio with Ricotta Salata and Sherry
Vinaigrette Ingredients
·
Sherry Vinaigrette: ·
1/4 cup sherry vinegar ·
1/2 teaspoon whole grain ·
Sea salt to taste ·
Fresh cracked pepper to taste ·
1/2 packet Stevia Extract In The Raw® ·
1/4 cup extra virgin olive oil ·
·
Roasted Pears And Ricotta Salata: ·
4 medium Bosc pears or any winter or summer pears, peeled and
cut into 8 wedges ·
1 (3 ounce) chunk ricotta salata (you may substitute pecorino
romano or parmigiano if needed) ·
1 1/2 tablespoons extra virgin olive oil ·
Pinch sea salt ·
Pinch fresh cracked pepper ·
12 inch preheated sheet pan or large saute pan ·
Small head radicchio Directions
1.
Sherry Vinaigrette:
Combine vinegar, mustard, sea salt, pepper with Stevia Extract In The Raw.
Whisk vigorously to dissolve. Add extra virgin olive oil and whisk in until
incorporated. Set aside. 2.
Roasted Pears And
Ricotta Salata: Preheat oven to 450 degrees F and place rack in middle
position in oven. 3.
Toss the cut pears
in the olive oil, sea salt and pepper. 4.
Carefully remove
preheated sheet pan or saute pan from oven and spread pears out. Quickly put
pears back into oven to roast approximately 5 minutes. They should be soft,
but maintain firmness. Remove from oven and set aside on rack to cool. 5.
Shave ricotta salata
or any hard cheese to substitute like pecorino romano or parmigiano reggiano.
6.
Place pears and
cheese on radicchio and serve. Crostini with Fresh Ricotta and
Grilled Radicchio Ingredients
Makes
8 crostini
Directions
1.
Slice the top and bottom of orange with a
paring knife. Set one of the flat sides on your work surface. From top to
bottom, following the curve of the fruit, cut away peel and white pith. Trim
off any remaining pith. Holding the orange over a bowl, cut along both sides
of each segment, staying close to the membrane, to release; set aside. 2.
Preheat a grill pan over medium-high heat.
Brush radicchio wedges with olive oil and season with salt and pepper; grill,
turning, until softened and slightly charred, about 3 minutes per side.
Remove from grill and set aside. 3.
Brush both sides bread with olive oil.
Grill, turning once, until toasted and grill marks appear, about 2 minutes
per side. 4.
Spread 1 tablespoon
ricotta on each slice of baguette. Top with grilled radicchio and drizzle
with honey; garnish each with an orange segment. Season with Maldon sea salt
and pepper; serve. Green Beans with Radicchio Ingredients
Directions
1.
In a large skillet, combine beans and 1/2
cup water; season with salt. Bring to a boil over medium-high. Cook until
water has evaporated, about 5 minutes. 2.
Add oil, radicchio, and shallot. Cook,
stirring occasionally, until beans are crisp-tender and radicchio has wilted,
2 to 3 minutes. Remove from heat; stir in vinegar, and season with salt and
pepper.
Ingredients
·
1 large fresh peach - peeled, pitted and sliced ·
1 teaspoon brown sugar ·
2 tablespoons sour cream ·
1 tablespoon chopped pecans Directions
1.
Place sliced peach
in a small serving dish. Sprinkle with brown sugar and spoon sour cream on
top. Sprinkle with pecans. Peach Tea Ingredients
·
3 cups water ·
3 family size tea bags ·
2 fresh peaches - peeled, pitted and sliced ·
1 cup water ·
1 1/2 teaspoons stevia powder Directions
1.
Bring 3 cups water
to a boil in a saucepan over high heat. Add the tea bags, and steep for 15 minutes.
Remove tea bags. 2.
Meanwhile, place
peaches with 1 cup water into the jar of a blender, and blend until very
smooth. Pour the peach mixture, tea, and stevia powder into a 1 gallon
pitcher. Fill the pitcher to the top with water, and stir until blended. |
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