Recipes
Over the many years of cooking all the fresh vegetables that we have grown on our farm, we have tried many different recipes and would love to share only the very best ones with you! If you have any that you would like us to try, post them on our Facebook page or email them to us at Kings5@consolidated.net!
Currently Featured
Currently Featured
- Classic Tossed Salad
- Roasted Brussel Sprouts
- Roasted Winter Vegetables
- Spiced Acorn Squash
- Sweet Onion Casserole
Classic Tossed Salad
I am always asked to bring the salad to parties. This is everyone’s favorite. You can always add cucumbers and zucchini and regular tomatoes when in season.
Prep Time: approx. 20 Minutes.
Cook Time: approx. 10 Minutes.
Ready in: approx. 30 Minutes.
Makes 12 servings.
Heat a large skillet over medium-high heat. Place the
almonds in the skillet, and cook, stirring frequently until
lightly browned. When the almonds are beginning to turn, add
sesame seeds, and cook 1 more minute, or until seeds are toasted.
In a large salad bowl, combine lettuce with feta
cheese, olives, almonds, sesame seeds, tomatoes, onion,
mushrooms, and Romano cheese. When ready to serve, toss with
Italian dressing (I mix a packet of dry “Good Seasons” Italian Dressing
with balsamic vinegar and olive oil)?
I am always asked to bring the salad to parties. This is everyone’s favorite. You can always add cucumbers and zucchini and regular tomatoes when in season.
Prep Time: approx. 20 Minutes.
Cook Time: approx. 10 Minutes.
Ready in: approx. 30 Minutes.
Makes 12 servings.
- 1 cup blanched slivered almonds
- 2 tablespoons sesame seeds
- 1 head romaine lettuce, torn into bite-size pieces
- 1 head red leaf lettuce, torn into bite-size pieces or 2 bags spring mix
- 1 (8 ounce) package crumbled feta cheese
- 1 (4 ounce) can sliced black olives
- 1 cup cherry tomatoes, halved
- 1 red onion or 1 PA Simply Sweet onion , halved and thinly sliced
- 6 fresh mushrooms, sliced
- 1/4 cup grated Romano cheese
- 1 (8 ounce) bottle Italian salad dressing
Heat a large skillet over medium-high heat. Place the
almonds in the skillet, and cook, stirring frequently until
lightly browned. When the almonds are beginning to turn, add
sesame seeds, and cook 1 more minute, or until seeds are toasted.
In a large salad bowl, combine lettuce with feta
cheese, olives, almonds, sesame seeds, tomatoes, onion,
mushrooms, and Romano cheese. When ready to serve, toss with
Italian dressing (I mix a packet of dry “Good Seasons” Italian Dressing
with balsamic vinegar and olive oil)?
Roasted Brussel Sprouts
Makes 8 Servings. Even reheated, these savory Brussels sprouts keep their rich, smoky flavor – thanks to the microwave.
- 1-1/2 pounds fresh Brussels sprouts, trimmed and halved
- 1 Onion coarsely chopped
- 2 Slices of bacon, cut up
- 2 garlic cloves, finely chopped
- ½ cup reduced-sodium chicken broth
Directions
Bring a large pot of water to boil. Add the Brussels sprout and cook 1 minute;
transfer with a slotted spoon to a colander and rinse under cold running
water until cool.
Place oven rack in the top third of the oven; preheat oven to 400 F. Spray a shallow roasting pan with nonstick spray.
Spread the Brussels sprouts, onion, bacon and garlic; pour the broth over the vegetables and roast, stirring occasionally, until the vegetables are glazed and tender, about 20 minutes. Serve at once or cool, cover and refrigerate up to 2 days.
To reheat, place in a 1-quart microwavable serving dish and microwave on High, stirring every minute, until hot, 2-3 minutes.
Bring a large pot of water to boil. Add the Brussels sprout and cook 1 minute;
transfer with a slotted spoon to a colander and rinse under cold running
water until cool.
Place oven rack in the top third of the oven; preheat oven to 400 F. Spray a shallow roasting pan with nonstick spray.
Spread the Brussels sprouts, onion, bacon and garlic; pour the broth over the vegetables and roast, stirring occasionally, until the vegetables are glazed and tender, about 20 minutes. Serve at once or cool, cover and refrigerate up to 2 days.
To reheat, place in a 1-quart microwavable serving dish and microwave on High, stirring every minute, until hot, 2-3 minutes.
Roasted Winter Vegetables
This is my favorite way to cook vegetables. The high temperature caramelizes the outside and leaves the inside tender and moist. This is a very flexible recipe; you can add any root vegetable you have in the house to this mélange.
Preheat the oven to 425 degrees.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 – to 1 ¼ -
inch cubes. All the vegetables will shrink while baking, so don’t cut them
too small.
Place all the cut vegetables in a single layer on two sheet pans. Drizzle them
with olive oil, salt and pepper. Toss well. Bake for 25 to 35 minutes, until
all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash (about 2 pounds), peeled and seeded
- 3 tablespoons good olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 425 degrees.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 – to 1 ¼ -
inch cubes. All the vegetables will shrink while baking, so don’t cut them
too small.
Place all the cut vegetables in a single layer on two sheet pans. Drizzle them
with olive oil, salt and pepper. Toss well. Bake for 25 to 35 minutes, until
all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
Spiced Acorn Squash
Combine brown sugar, cinnamon and nutmeg; spoon into the squash halves. Sprinkle with raisins. Top each with 1 tablespoon of butter. Wrap each squash half individually in heavy-duty foil; seal tightly. Pour water into a slow cooker. Place the squash, cut side up, in slow cooker (packets may be stacked). Cover and cook on high for 4 hours or until the squash is tender. Open foil packets carefully to allow steam to escape.
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 acorn squash, halved and seeded
- 3/4 cup raisins
- 4 tablespoons butter or margarine
- 1/2 cup water
Combine brown sugar, cinnamon and nutmeg; spoon into the squash halves. Sprinkle with raisins. Top each with 1 tablespoon of butter. Wrap each squash half individually in heavy-duty foil; seal tightly. Pour water into a slow cooker. Place the squash, cut side up, in slow cooker (packets may be stacked). Cover and cook on high for 4 hours or until the squash is tender. Open foil packets carefully to allow steam to escape.
Sweet Onion Casserole
Slice onions very thin.
Sauté onions in pan with butter till soft.
In a 9 x 13 pan layer half of the onions.
Add about ¼ C. of the cheese and ½ of the crackers. Repeat layer, ending with
crackers & cheese.
Bake at 350 for 30 minutes.
This recipe can easily be reduced.
- 7 large Pennsylvania Simply Sweet® Onions
- ½ C. butter, melted
- Parmesan cheese
- Ritz crackers, crushed
Slice onions very thin.
Sauté onions in pan with butter till soft.
In a 9 x 13 pan layer half of the onions.
Add about ¼ C. of the cheese and ½ of the crackers. Repeat layer, ending with
crackers & cheese.
Bake at 350 for 30 minutes.
This recipe can easily be reduced.