Local farmer’s markets are a great place to find fresh produce for cooking. This is a sampling of recipes from allrecipe.com to make good use of the vegetables from the market or your own garden.
Farmer’s Market Vegetarian Quesadillas
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
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1/2 cup chopped red onion
1/2 cup chopped mushrooms
1 tablespoon olive oil
cooking spray
6 (9-inch) whole wheat tortillas
1 1/4 cups shredded reduced-fat sharp cheddar cheese
In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from the pan.
Coat the same pan with cooking spray, and place one tortilla in the pan. Sprinkle 1/4 cup of cheese evenly over the tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from the pan and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
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Air Fryer Roasted Veggies
1/2 cup diced zucchini
1/2 cup diced summer squash
1/2 cup diced mushrooms
1/2 cup diced cauliflower
1/2 cup diced asparagus
1/2 cup diced sweet red pepper
2 tsp. vegetable oil
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1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. Italian seasoning or Herbs de Provence
Preheat the air fryer to 360 degrees. Put all ingredients into a large bowl. Toss to coat and arrange in a single layer in the fryer basket.
Cook, stirring halfway, in the preheated air fryer until tender crisp, about 10 minutes.
Garden Veggie Pizza Squares
8-oz. pkg. refrigerated crescent rolls
8-oz. pkg. cream cheese, softened
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1-oz. pkg. ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
Preheat the oven to 375 degrees. Roll out crescent rolls onto a large nonstick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.Bake in the preheated oven until golden brown, 11 to 13 minutes. Allow to cool.
Mix cream cheese with 1/2 of the ranch dressing mix in a medium bowl. Add more dressing mix to taste. Spread mixture over cooled crust. Arrange carrots, bell peppers, broccoli, and green onions on top. Chill in the refrigerator for about 1 hour. Cut into 48 bite-sized squares to serve.
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Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.
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NORTHWOODS COOKS: Tasty ways to enjoy garden veggies - Park Rapids Enterprise
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