A farmers’ market consists of a group of farmers who have come together collectively to market their products directly to the consumer. At most farmers’ markets you usually meet the growers who produce your food.Try some of these spring recipes with items you purchase there.
Finely shred enough zucchini to make 1/2 cup. Place in strainer and press out moisture. Blend with 1 cup plain low fat yogurt, and 1 minced clove of garlic, or 1/8 teaspoon garlic powder. Add a dash of curry powder or other seasoning and chill 1 hour. Stir before serving. Serve with crisp raw vegetables.
Greens and Rice
This recipe is a good source of iron and calcium, and is rich in vitamins A and C.
1 pound spinach, collard, or beet greens, steamed and cut into 1/2 inch strips
2 cups cooked rice, brown or white
2/3 cup grated cheddar cheese
2 eggs beaten
2 tablespoons fresh chopped parsley
1/8 teaspoon black pepper
1/4 cup soft, whole grain bread crumbs
Wash greens and steam until tender. Combine the cooked rice, cheese, and eggs. Add parsley and pepper. In an oiled 8″x8″ casserole dish, alternate layers of rice and greens, ending with rice. Top casserole with crumbs. Bake at 350 degrees F for 30 minutes. Serves 6.
Summer Vegetable Medley
This recipe has no cholesterol, is very low in sodium, is high in vitamins C and A, and is a good source of iron and calcium.
3 cups sliced cut vegetables (such as broccoli, cauliflower, greens, squash, beans, peas or carrots)1 tablespoon vegetable oil
1/2 green or red pepper sliced
1/4 teaspoon powdered ginger OR 1 teaspoon finely chopped ginger root.
1 clove garlic, minced, OR 1/8 teaspoon garlic powder
2 teaspoons water
Heat a 10-inch frying pan or wok over high heat. Add oil. When oil is hot, add ginger and garlic, and cook about 30 seconds. Add vegetables, and water. Stir fry until tender. Serves 3.
Squash Apple Casserole
This dish is high in vitamin A, a good source of vitamin C, cholesterol free, and almost sodium-free.
2 1/2 cups fresh winter squash, cut into 1/2 inch slices
1 1/2 cups cooking apples, pared and cut into 1/2 inch slices
2 teaspoons cinnamon
1 teaspoon nutmeg
Alternate layers of squash and apples in an 8″x 8″ pan, ending with apples on top layer. Sprinkle spices over top layer. Cover pan with aluminum foil and bake in 350 degree F oven for approximately 45-60 minutes until squash is tender. Remove foil and bake another 10-15 minutes to remove any excess liquid that might have accumulated. Cool slightly before serving. Serves 4.
Crunchy Carrot Salad
Low in sodium, this salad will more than meet your daily vitamin A requirement.
1 1/2 cups fresh, grated carrots
1 unpeeled red apple, chopped
1/4 cup raisins
1/8 cup toasted slivered almonds (optional)
1/2 cup low-fat plain yogurt
1 1/2 tablespoons low-fat mayonnaise
2 teaspoons lemon juice
Combine carrots, apple, raisins, and almonds in a salad bowl. Blend together remaining ingredients in a separate bowl and add to carrot mixture. Serve on salad greens. Serves 3.
2 packed cups chopped spinach, collard or beet greens.
1/4 cup finely diced onion
1 tablespoon water
1/4 cup crunchy peanut butter
1 small tomato, cut in wedges
pepper or soy sauce (optional)
Cook spinach and onion in 1 tablespoon water over medium heat, covered, for 3 to 5 minutes.Add peanut butter and tomato wedges and continue heating for 1 to 2 minutes longer. Add dash of pepper and/or 1 tablespoon soy sauce, if desired. Serves 2.
Potato, Pepper, and Onion Bake
1 pound potatoes (3 medium)
1 – 1 1/2 pounds bell peppers (3 to 4 medium, green, yellow, orange, and/or red)
1 large sweet onion
2 tablespoons vegetable oil
Black pepper to taste
Cut cleaned potatoes into 1 inch slices or chunks. (Peel thick-skinned potatoes). Cut peppers into 1 1/2 to 2 inch pieces. Peel onion and cut into chunks. Place potatoes, peppers, and onions in shallow ovenproof dish.Pour oil over vegetables and lightly toss to coat with oil. Sprinkle with pepper. Bake at 425 degrees for 30 minutes. Serves 4.
Steamed Carrots and Onions
1 cup coarsely grated or sliced carrots
1/4 small onion, chopped
1 teaspoon margarine
Dash of dillPepper to taste
Cook onions in margarine for 1 minute in medium saucepan over low heat. Add carrots. Season with pepper. Cover tightly and cook until tender, about 5 to 8 minutes. Add dill. Serves 2.
Red, White, and Green Salad
1/2 small head of cauliflower
1 small bunch broccoli
1/4 medium-size red onion
3-4 tablespoons low-fat Italian dressing.
Break off tops of cauliflower and broccoli. Chop stems; steam or microwave tops and stems until crisp-tender. Chop tomatoes and slice onion. Place cauliflower, broccoli, tomatoes, and onion in a salad bowl. Add Italian dressing. Toss gently and serve. Serves 3-4.
As-You-Like-It Pasta Salad
8 oz. pasta
1/2 small red onion, chopped
1/4 cup low-fat salad dressing
Choose 3 of the following vegetables:
1 medium tomato, chopped
1 small zucchini, sliced
1/4 cup celery, chopped
1/4 cup carrots, sliced
1 medium pepper, chopped
1/4 cup green beans
1/2 cup broccoli, chopped
Prepare pasta according to package directions. Add chopped onion and fresh vegetables. (If preferred, steam or stir-fry vegetables for 3-5 minutes before adding to pasta). Add salad dressing. Mix well. Serves 4.
Skillet Summer Greens
3/4 pound greens (swiss chard, spinach, collards, or beet greens)
2 teaspoons vegetable oil
3 medium cloves garlic minced, or 1/8 teaspoon garlic powder
salt and pepper, to taste
1 tablespoon vinegar
Coarsely chop the greens (include as much of the stems as possible). Heat the wok or a large heavy pan. Add oil and greens. Stir-fry for 3 to 5 minutes over medium heat. Add garlic, and stir-fry for 2 minutes more. Transfer to a bowl. Sprinkle with salt and pepper to taste, then toss with 1 tablespoon vinegar, until well mixed. Serve hot, cold, or at room temperature. Serves 2-3.
1/2 cup onion (1/2 medium), chopped
1/2 clove garlic, minced or a dash of garlic powder1/2 cup green pepper, chopped
1 tablespoon vegetable or olive oil
1 pound zucchini, sliced
2 tomatoes, peeled and chopped
1/8 tsp. salt
1/8 tsp. pepper
1/8 cup chopped parsley (optional)
1/8 cup grated Parmesan cheese
In pan, cook onion, garlic, and green pepper in oil until soft. Add zucchini, tomatoes, salt, and pepper. Cover, and cook over medium heat until zucchini is tender, about 20 minutes. Serve topped with Parmesan cheese and chopped parsley if desired. Serves 4.
1 medium zucchini, sliced
1 cup mushrooms, sliced
1 medium onion, chopped
1 clove garlic, cut in small pieces
2, 8-ounce cans tomato sauce
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon pepper
1 large tomato, chopped
l cup low-fat cottage cheese
1 cup mozzarella cheese, shredded, (try part-skim)
6 lasagna noodles, uncooked
Preheat oven to 400 degrees F. Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan. Cover; cook 15 minutes and set aside. Mix cheeses and chopped tomato. Spread one-third of sauce over bottom of 8-by 8-inch baking dish. Add half of the uncooked noodles and half of cheese mixture. Repeat layers and end with a third layer of sauce. Cover tightly with foil; bake 45 minutes. Remove from oven and let stand 5 minutes before serving. Serves 4.
Vegetable Fried Rice
1/2 cup celery, sliced
1/4 cup onion, chopped
1/4 cup peas
1/4 cup carrots, chopped
1/4 cup corn, broccoli, peppers or mushrooms, chopped (optional)
2 cups boiled rice
1 tablespoon Worcestershire or soy sauce
1/4 teaspoon garlic powder, or 1 clove fresh garlic, minced
2 teaspoons vegetable oil
Dash of pepper
Heat oil. Add celery, onion, and garlic. Stir-fry for 2 minutes. Add peas and carrots, and any optional ingredients. Stir-fry again, turning pieces all the time until they are tender, about 4 minutes. Add rice, Worcestershire or soy sauce and pepper. Stir-fry about 2 minutes. Serves 4.
1/2 cup broccoli, chopped
1/4 onion, chopped
1/4 cup carrots, chopped fine
1 small tomato, sliced
2 baked potatoes
1/2 tablespoon margarine
1/2 tablespoon flour
1/2 cup skim milk
1/4 cup cheese, shredded
Cook broccoli, onions, and carrots in a small amount of water until tender and set aside. In a saucepan, melt margarine and stir in flour.Add milk slowly while stirring. Cook until sauce thickens, stirring occasionally. Add cheese and stir until melted. Add vegetables to cheese sauce and stir. Split open potatoes. Pour equal amounts of vegetable cheese mixture over each potato.Top with sliced tomatoes.Serves 2.
Baked Winter Squash
1 large acorn or butternut squash
2 tablespoons maple syrup
1 teaspoon cinnamon
Margarine or Nonstick cooking spray
Preheat oven to 400 degrees F. Lightly grease a baking sheet with the margarine or cooking spray.Slice the squash into rounds 1/4 inch thick. Remove seeds on each slice and arrange squash in a single layer on the baking sheet. Bake the slices for 8 minutes, turn, and drizzle lightly with maple syrup and cinnamon. Bake for 8 minutes longer; remove from the oven and let cool. Serves 4.