Bacon, Potato, Onion Fritatta

Published May 31, 2016 | By admin

Submitted by: Barb Buckley Lot # 78

Ingredients

4 slices bacon diced and cooked
1 lb. red skin potatoes thinly sliced
1 small red onion diced
1 Tbsp. rosemary chopped
6 eggs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper

Servings:

Units:

Submitted by: Barb Buckley Lot # 78

Ingredients

4 slices bacon diced and cooked
1 lb. red skin potatoes thinly sliced
1 small red onion diced
1 Tbsp. rosemary chopped
6 eggs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper

Servings:

Units:

Instructions

In ovenproof non-stick skillet, cook bacon for 5 minutes, transfer to paper towel. Reduce heat to medium low and add potatoes, onion and rosemary, cover and cook 10 minutes. Whisk 6 eggs, milk, salt and pepper in a bowl. Pour over potatoes and stir in bacon. Bake at 350 degrees uncovered - 10 minutes - until set. Slice and serve.

Avocado and Tomato Salad

Published January 20, 2016 | By admin

Servings

Submitted by: Kathy Maznik Lot # 1933

Ingredients

4 c avocados diced medium
2 c grape tomatoes or cherry tomatoes
2 c cucumbers peeled and diced medium
1 C red onion peeled and diced medium
4 tbsp fresh cilantro chopped
2 tsp fresh garlic minced
2 tbsp lime juice
1/4 c olive oil
salt
fresh black pepper
lettuce (if you want)

Servings:

Units:

Submitted by: Kathy Maznik Lot # 1933

Ingredients

4 c avocados diced medium
2 c grape tomatoes or cherry tomatoes
2 c cucumbers peeled and diced medium
1 C red onion peeled and diced medium
4 tbsp fresh cilantro chopped
2 tsp fresh garlic minced
2 tbsp lime juice
1/4 c olive oil
salt
fresh black pepper
lettuce (if you want)

Servings:

Units:

Servings

Instructions

Toss all ingredients in a bowl and top on a bed of lettuce (if desired)

Orzo with Roasted Vegetables

Published January 15, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 eggplant small, peeled and 3/4-inch diced (I swap out with zucchini sometimes)
1 red bell pepper 1-inch diced
1 yellow bell pepper 1-inch diced
1 red onion peeled and 1-inch diced
2 garlic cloves minced
1/3 c good olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper freshly ground
1/2 lb orzo or rice-shaped pasta
For the dressing:
1/3 c good olive oil
1 tsp kosher salt
1/2 tsp black pepper freshly ground
To assemble:
4 scallions minced (white and green parts)
1/4 pignolis (pine nuts) toasted
3/4 lb good feta, crumbled
15 basil leaves fresh, cut into julienne

Servings:

Units:

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 eggplant small, peeled and 3/4-inch diced (I swap out with zucchini sometimes)
1 red bell pepper 1-inch diced
1 yellow bell pepper 1-inch diced
1 red onion peeled and 1-inch diced
2 garlic cloves minced
1/3 c good olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper freshly ground
1/2 lb orzo or rice-shaped pasta
For the dressing:
1/3 c good olive oil
1 tsp kosher salt
1/2 tsp black pepper freshly ground
To assemble:
4 scallions minced (white and green parts)
1/4 pignolis (pine nuts) toasted
3/4 lb good feta, crumbled
15 basil leaves fresh, cut into julienne

Servings:

Units:

Instructions

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Texas Two-Step Coleslaw

Published January 14, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

4 c coleslaw mix
1 shredded purple cabbage
1/4 c red onion chopped
1-2 jalapenos chopped
2 tbsp cilantro chopped
2 11 oz cans mexi-corn drained
1 c shredded cheddar cheese
Dressing:
3/4 bottle ranch dressing
3 tbsp lime juice
1 tsp cumin
1 tsp cayenne pepper

Servings:

Units:

Submitted by: Christine Griffin Lot # 2266

Ingredients

4 c coleslaw mix
1 shredded purple cabbage
1/4 c red onion chopped
1-2 jalapenos chopped
2 tbsp cilantro chopped
2 11 oz cans mexi-corn drained
1 c shredded cheddar cheese
Dressing:
3/4 bottle ranch dressing
3 tbsp lime juice
1 tsp cumin
1 tsp cayenne pepper

Servings:

Units:

Instructions

Mix together the coleslaw ingredients.
In a small bowl, combine dressing ingredients. Pour over coleslaw mixture and refrigerate before serving.

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