Wednesday, September 30, 2015

Freezer Meal Recipes using Market Produce & Meats!

We've been talking a lot about stopping by the Market before the season's over, grabbing what is left of our fresh produce and meats and storing and/or freezing them for the coming Winter months.  Well, we think it's only fair we give you a few examples of how to do this.  Below are a number of Freezer recipes as well links to dozens more!  Enjoy!

Spiced Beef Kabobs with Herbed Cucumber and Tomato Salad


(10-inch) flat wooden skewers 
firm white bread slices, torn into small pieces 
1 1/2 pounds ground beef
1/2 cup finely chopped yellow onion 
1/4 cup chopped fresh flat-leaf parsley leaves 
1/4 cup chopped fresh cilantro leaves 
1 1/2 teaspoons kosher salt 
1 teaspoon ground cumin 
1/2 teaspoon ground allspice 
1/2 teaspoon ground coriander 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon ground red pepper 
Vegetable cooking spray 
pita rounds, warmed 
Yogurt-Tahini Sauce
Herbed Cucumber-and-Tomato Salad


1. Soak skewers in water 30 minutes. Meanwhile, place bread and water to cover in a small bowl; let stand 10 minutes. Using hands, squeeze excess liquid from bread; transfer bread to a large bowl. Stir in beef and next 9 ingredients.

2. Coat cold grill grate with cooking spray. Preheat grill to 400° (medium-high) heat. Divide ground beef mixture into 8 portions, and chill 10 minutes. Press and flatten each portion around a skewer, forming a 4- to 5-inch oval.

3. Grill, covered with grill lid, 7 to 8 minutes or until golden brown, turning once. Serve warm with pita rounds, Yogurt-Tahini Sauce, and Herbed Cucumber-and-Tomato Salad.

MAKE IT AHEAD Prepare these kabobs up to two days in advance, and store in the fridge. Pop them on the grill just before you're ready to serve.

Crockpot Pot Roast with Green Beans

Yields: 6 servings


  • 2-pound boneless beef chuck shoulder roast, fat trimmed
  • 1 pound fresh or frozen green beans
  • 1 packet of onion soup mix (store-bought or homemade)
  • 1 cup water


  1. Combine all ingredients in crockpot and cook on “low” setting for 8 hours or until beef shreds easily with a fork.  Shred and serve.

To Freeze

  • Add all ingredients (except water) to a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze flat in your freezer for up to three months.  When ready to cook, thaw and add to crockpot with one cup of water.  Cook for 8 hours on “low” setting until beef shreds easily with a fork.  Shred and serve.
  • _____________________________________________________________________________
1/4 cup unsalted butter 
thyme sprigs 
bay leaf 
5 pounds large sweet onions, vertically sliced (about 16 cups) 
1 tablespoon sugar 
6 cups unsalted beef stock (such as Swanson) 
2 tablespoons red wine vinegar 
1 1/2 teaspoons kosher salt 
1 teaspoon black pepper 
24 (1/2-ounce) slices whole-grain French bread baguette 
5 ounces Gruyère cheese, shredded (about 1 1/4 cups) 


1. Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker. Add onions; sprinkle with sugar. Cover and cook on HIGH for 8 hours.

2. Remove thyme and bay leaf; discard. Add stock, vinegar, salt, and pepper; cook, covered, on HIGH for 30 minutes.

3. Preheat broiler to high.

4. Arrange bread in a single layer on 2 baking sheets; broil 30 seconds on each side or until toasted. Place 1 cup soup in each of 12 (8-ounce) ramekins or ovenproof bowls, or follow freezing instructions. Top each serving with 2 bread slices and about 2 tablespoons cheese. Place 6 ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown. Repeat procedure with remaining 6 ramekins, bread slices, and cheese.

BON APPETITE! ~ The Jerome Farmers Market!

This Weeks Market! October 3rd

Wednesday, September 9, 2015

Recipes using this Weeks Fresh Produce!


BY: Sydney Fry, via


  • Serves 6

5 teaspoons olive oil, divided
2 cups chopped red onion 
1 1/2 cups chopped red bell pepper 
1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups) 
1 tablespoon minced garlic 
1/2 cup cooked quinoa 
1/2 cup thinly sliced fresh basil, divided 
1 1/2 teaspoons chopped fresh thyme 
3/4 teaspoon salt, divided 
1/2 teaspoon black pepper 
1/2 cup 2% reduced-fat milk 
3 ounces aged Gruyère cheese, shredded (about 3/4 cup) 
large eggs, lightly beaten 
Cooking spray 
1 1/2 ounces French bread baguette, torn 
(12-ounce) beefsteak tomato, seeded and cut into 8 slices 


1. Preheat oven to 375°.
2. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper.
3. Combine remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.
4. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.


BY: Jenny Layton, via The Happy Gal


1 small/medium pumpkin, the size of a soccer ball, top cut open and cleaned out
1 1/2 lbs of ground turkey
1/2 onion, chopped
1/2 green pepper, chopped
1 small can water chestnuts
1 cup brown rice, cooked
1 can low-fat Cream-of-Chicken soup
1 can sliced mushrooms
2-3 T. soy sauce
1 T. brown sugar


Preheat your oven to 350 degrees. Start cooking your brown rice right away as it takes about 30-40 minutes to cook. Meanwhile, wash your pumpkin, and cut a hole on the top like you were going to carve a pumpkin. Clean it out well, seeds and all. Place it on a cookie sheet with a lip on it lined with tin-foil. Spray your pumpkin with cooking spray so it will have a shiny finish after it cooks. Set aside.
Brown the ground turkey with the onions and green peppers. Cook until no longer pink. Add the soup, soy sauce, brown sugar, water chestnuts, mushrooms, and cooked rice. Mix all together, and stuff the empty pumpkin with the meat mixture.
Cook at 350 degrees for 1 1/2 hours, or until the pumpkin is soft. When serving, scrape the sides of the pumpkin and serve along with the meal.

BY: Peggy Nelson,via The Lavender Apple

Serves 4 as main course, or 6-8 as appetizer

2 lbs. Cleaned Shrimp ( I used the 26-30 )
1/4 cup pineapple juice
1/2 cup olive oil
1/4 cup lime juice
1 Tbs. lavender honey (or plain honey) 
4 Tbs. cilantro ( can leave out if not fond of cilantro)
4 Tbs. chopped green onions
3 cloves garlic minced
1/4 tsp. red pepper flakes
11/2 tsp. culinary Lavender crushed in mortar and pestle
salt and pepper to taste

Clean shrimp and set aside.  Combine all the rest of the ingredients for marinade.  Marinate shrimp for at least 30 minutes.   If you are sautéing shrimp, heat 1 Tbs  olive oil and 2 Tbs. butter.  Drain shrimp , and reserve marinate.  Saute shrimp until  pink and cooked through.  In the meantime heat marinate in a small sauce pan and reduce by I/2.  For grilled shrimp, grill for 3-4  minutes per side.  If using bamboo skewers soak in  water a couple of hours before use.  Pour warm sauce over shrimp and serve.  

BY: Peggy Nelson, via The Lavender Apple


2 Tbs. butter
3 cups peeled and sliced apples

Melt 2 Tbs. butter in a large skillet.  Saute apples until soft, about 5 minutes.  Cool

Streusel topping:

11/2 cups flour
1 cup pecans
1/2 cup melted butter
1.2 cup packed brown sugar
1/4 cup sugar
11/2 tsp. cinnamon
1 tsp. lavender
1/4 tsp. salt
Stir together

Carmel Sauce:

1 cup light brown sugar
1/2 cup butter
1/4 cup whipping cream
1/4 cup honey
Combine all ingredients into a sauce pan.  Stirring constantly bring to a boil, and boil for 2 minutes.  Cool before serving. Store in an airtight container.  To re-heat microwave for 10 seconds.  

Lavender Apple Tart:

1/2 cup butter
1 cup sugar
2 large eggs
2 cups flour
2 tsp. baking powder
1 tsp. ground lavender
1/2 tsp. salt
2/3 cup milk
2 tsp. vanilla extract

Beat butter at medium speed until creamy, gradually  add sugar, beating well.  Add eggs 1 at a time until well blended.  Combine flour, baking powder, lavender and salt.  Add to butter mixture beginning and ending with flour .  Beat on low speed until blended.  Stir in vanilla.  Pour batter into a greased 9-inch spring form pan.  Top with apples, drizzle with 1/2 cup carmel sauce, and sprinkle with streusel topping.  Bake @ 350 for 45 minutes.  To prevent  excessive browning cover top loosely with foil.  Cook until center is set.  Drizzle with more carmel sauce before serving.  Serves 8-10