Fruit and Vegetable Recipes -The Barren County Regional Farmers' Market

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

Brocolli and Brussel Sprouts

Broccoli and Corn Bake

2 c cream style corn
1 1/4 c cooked, chopped broccoli
1 egg
1/2 c coarse crumbs
1/4 c melted butter or margarine

Mix together in greased 1.5 quart
casserole. Top with a mixture of
2 tablespoon cracker crumbs and
melted butter or margarine. Bake
at 350 degrees for 40 minutes.

Breaded Broccoli

1 lg head broccoli cut in spears
2 eggs beaten and seasoned
1 1/2 c seasoned Italian bread crumbs
oil for frying

Cook the broccoli in lightly salted
water until al dente. Drain well.
Dip into egg, then bread crumbs and
fry in oil until golden brown. Drain.
This can be made ahead of time and
kept warm, uncovered, in the oven.


Broccoli Italian Style

1 whole head broccoli
1 qt water
1 tb salt
3 tb olive oil
1 t garlic, minced
2 tb Parmesan cheese, grated

Separate the broccoli florets and
trim the tough skin from the stalks.
Put the broccoli leaves in boiling
water with salt. A minute later,
add the flowerettes. Return to a
boil and cook for 6 to 8 minutes
until tender but resistant to the
bite. Drain. Heat the olive oil in
a pan and add garlic. Cook over
moderate heat for a minute and add
the broccoli leaves and flowerettes.
Cook, tossing, for about 2 minutes.
Correct seasoning and sprinkle with
Parmesan cheese to taste.

Broccoli Loaf Supreme

3 Tablespoons butter
3/4 cup onion - chopped
4 eggs - slightly beaten
1 cup milk
2 teaspoons dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 packages frozen chopped broccoli -
       (10 oz) thawed and drained
1/2 cup dry bread crumbs
1 cup cheddar cheese - shredded
1 hard boiled egg - sliced

SAUCE: 2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 cup shredded cheese

Preheat oven to 350oF. Saute onion
in butter until tender, set aside.
Combine eggs, milk, mustard, salt,
pepper and garlic powder in large
bowl. Stir in broccoli, bread crumbs,
cheese and onion. Spoon mixture into
9 x 5 loaf tin. Place loaf pan in
shallow baking pan on oven rack.
Pour 2 inches hot water in large
shallow baking pan. Bake about 1
hour or until knife inserted near
center comes out clean. Remove loaf
pan from hot water pan. Let stand for
a few minutes. Unmold on serving
platter. Make sauce: Melt butter
in sauce pan. Stir in flour and
salt until smooth. Remove from
heat; gradually stir in milk and
worcestershire sauce. Bring to boil.
Stir and boil 1 minute. Remove from
heat; add cheese and stir until melted.
Garnish loaf with boiled egg slices and
spoon sauce over loaf.

Creamy Cheesy Broccoli Soup

1/4 cup chopped onion
1 tbsp. butter or margarine
2 cups milk
1 8 oz pkg cream cheese, cubed
3/4 lb. velveeta-type cheesefood, cut up
1 10 oz pkg frozen chopped broccoli,
      cooked, drained
1/4 tsp. ground nutmeg
dash pepper

Cook and stir onion in butter in 2-quart
saucepan on medium-high heat until tender.
Reduce heat to medium. Add milk and cream
cheese; stir until cream cheese is melted.
Add remaining ingredients; heat thoroughly,
stirring occasionally.

Broccoli in Herbed Butter

1 pound fresh broccoli, cut into spears
2 Tablespoons butter or margarine
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onion - finely chopped
1/4 teaspoon salt - optional
1/8 teaspoon dried thyme
1/8 teaspoon marjoram

Cook broccoli until crisp-tender. Melt
butter; add lemon juice, onion, salt
and herbs. Drain broccoli and place
in a serving dish. Add butter mixture;
stir to coat.

Broccoli with Rigatoni

8 Tb olive oil
2 Tb margarine
4 garlic cloves, minced
1 broccoli bunch*
1 c vegetable broth
1 c fresh basil, chopped
1 lb rigatoni
Fresh parsley, chopped
pepper to taste

* separated into florets.

In a large skillet, heat oil and
margarine and gently brown the
garlic. Add broccoli and stir gently
until pan gets very hot. Add
vegetable broth, cover and simmer
until broccoli is al dente. Add
half the fresh basil and the drained
hot rigatoni, cooked al dente, to
the skillet and mix thoroughly. Put
on a hot serving dish and sprinkle
with parsley, pepper and remaining basil.

Golden Crumb Broccoli

1 1/2 lb fresh broccoli
1 cn condensed cream of mushroom soup
1/4 c mayonnaise
1/4 c shredded sharp American cheese
1 tb chopped pimiento
1 1/2 ts lemon juice
1/3 c crushed cheesecrackers

Cut up broccoli to make about 6 cups.
In saucepan, cook broccoli, uncovered,
in small amount of boiling, salted water
for 10 to 15 minutes; drain well. Turn
into a 1 1/2-quart casserole. Mix soup,
mayonaise, cheese, pimiento, and lemon
juice. Pour over broccoli. Top with
crushed crackers. Bake uncovered, at
350, for 35 minutes.

Broccoli Kugel

1 pk frozen broccoli; (chopped)
1/2 pint heavy cream
4 eggs
4 tb bread crumbs
1 salt and pepper to taste
2 tb mushroom soup powder

Defrost and drain the broccoli well.
Beat the eggs. Add the rest, mix well
and add to broccoli mixture. Pour into
greased baking pan or lined muffin tins
and bake until golden on top (approx
1/2 hour) in a moderate oven.

Spicy And Crispy Broccoli

1 tablespoon olive oil
1 bunch broccoli cut into florets
     (about 4 cups)
1/2 teaspoon red pepper flakes
1 garlic clove put through a press

In a large skillet heat the oil
over high heat until it is smoking.
Add the broccoli, give it a quick
stir and cook it covered, stirring
occasionally, for 3 minutes. (It
should look crispy and brown
around the edges.) Turn the heat
to a low and cook it for 2 minutes
more or until it is just tender.
Add the red pepper flakes, garlic
and salt and pepper to taste and
cook the mixture for 1 minute.
Serve immediately.

Yield: 4 servings.


Baked Brussels Sprouts
(‹berbackener Rosenkohl)

[Originally cultivated in Italy in Roman
times, Brussels sprouts probably were
grown as early as the 1200s in Belgium.
The Brussels sprouts we know today were
first cultivated in large quantities
during the 1580s in Belgium, drawing
the name from that country's major city.
They became popular throughout Europe,
and found their way into regular German
cooking. They were introduced into the
U.S. in the 1800s.]

2 lb. fresh brussels sprouts or
    24 oz frozen Brussels sprouts
1 onion
1 tbsp butter or margarine
1/4 pint stock (from cubes)
5 oz Emmentaler (strong Swiss cheese)
2 tbsp cream
1 tsp corn starch

Clean and wash fresh brussels sprouts.
Peel and dice onion. Braise in butter
or margarine until yellow. Add stock
and fresh or frozen Brussels sprouts. Cover
and let simmer for 25 minutes, (fresh
brussels sprouts) or 15 minutes (frozen
brussels sprouts). Whisk cream and corn
starch. Add to Brussels sprouts. Blend in
and bring to boil. Remove from heat. Grate
cheese. Put Brussels sprouts in a casserole
dish and sprinkle with cheese. Bake in
preheated oven until golden. Sprinkle
with paprika and serve with meatballs
and potatoes.

Brussels Sprouts & Carrot Salad

10 oz pkg brussel sprouts
      16 oz can carrots; or 5 med
carrots; sliced and cooked
1/2 c your favorite dressing

Cook brussels sprouts according to
package directions until they are
crisp but tender; drain. Drain
carrots and put them in a bowl; add
brussels sprouts and dressing; mix
well. Cover and refrigerate 4-6
hours before using; stir occasionally.

Brussels Sprouts In Maple Glaze

3 c white onions, small, peeled
3 c brussel sprouts, small
1/2 c maple syrup
2 tb tarraggon vinegar
3 c canned chestnuts
1/2 ts black pepper

With a small knife, cut an x into the
root ends of the onions and the
brussel sprouts. In a large pot of
boiling water; blanch onions for 3-4
minutes. Remove with a slotted spoon
and place in a medium-sized bowl.
Blanch sprouts in the same water for
3-4 minutes. Pour into a colander; let
cool, set aside. In a 3-quart saucepan,
warm maple syrup for 4 minutes over medium
high heat. Add the vinegar and onions.
Reduce heat and simmer until the liquid has
almost evaporated. 20-30 minutes. Add
chestnuts and sprouts; stir and cook until
sprouts are heated but still bright green,
about 5 minutes. Season with pepper.

Brussels Sprouts Casserole

1 1/2 lb brussels sprouts
1 md onion, sliced
1 olive oil
5 md tomatoes, sliced
1/2 c water
1 c cheese, shredded

Saute onion in olive oil until trans-
parent. Arrange brussels sprouts in
casserole with onions & tomatoes. Cover
with water. Cover & bake at 325F for
45 minutes. When sprouts are tender,
sprinkle with the cheese & brown under
the broiler.

Braised Brussels Sprouts With Dill

3 lb brussels sprouts
2 tb wine vinegar
1/4 c chopped fresh dill
salt and pepper

Trim sprouts; halve if desired. In
large pot of boiling salted water, cook
brussels sprouts for 8 minutes if whole,
6 minutes if halved, or until barely
tender. Drain, refresh under cold running
water and drain. In a well buttered 13 x
9 inch casserole, combine sprouts, vinegar,
dill, and salt and pepper to taste; mix
well. Bake, covered in 350F oven for 10
minutes. Uncover and bake for 5 minutes

Brussels Sprouts With Mushroom Glaze

8 lg dried mushrooms
1 1/3 c vegetable broth
2 ts lemon juice
2 ts dijon mustard
1 ts dried thyme
2 lb brussels sprouts, halved

Soak mushrooms in stock until tender,
about 1/2 - 1 hour. Reserve the stock
that the mushrooms have been soaking
in. If mushroom stems are tough, remove
and discard. Thinly slice mushrooms.
Pour stock into a nonstick frying pan
and bring to a boil. Whisk in lemon
juice, mustard and thyme. Boil until
liquid is reduced by one third, about
3 min. Immediately add mushrooms and
brussels sprouts. Toss well. You can use
just about any vegetable if you don't
want to use brussels sprouts.
Try this
over a baked potato.

Salsa Chicken W/Brussels Sprouts

4 pieces skinless chicken thighs
1/2 ts garlic powder
1/2 ts lemon pepper
16 oz tomatoes with green chilis
32 oz brussel sprouts
1 jalapeno; sliced paper thin
1 cayenne pepper; sliced paper thin

This can cook all day or 7 hours on
LOW heat in crockpot. Pre-cook the
chicken with the garlic powder and
lemon pepper in the microwave for 10
minutes on MEDIUM. Place chicken in
crockpot - top with tomatoes with green
chilis, hot peppers and brussel sprouts.
Serve with rice or alone.

Stir Fried Brussels Sprouts

1 pt brussels sprouts
2 c milk
2 c water
1 tsp cornstarch
juice from 1 lemon
2 tb soy sauce
1 tb hoisin sauce
1 tsp powdered ginger
1 tb peanut oil
1/2 c chopped onion
1 tb finely chopped lemon zest
1 garlic clove; finely minced
2 tb water

Remove the stems and any loose
or wilted leaves from the Brussel
sprouts. Stab the tip of a paring
knife into the bottom of each
sprout, cutting in about 1/2 inch
deep. Make another cut in each sprout
across the cut you've already made,
forming a deep X in the base of each
sprout. Combine 2 cups water with the
milk in a heavy saucepan and bring to a
gentle boil. Add the sprouts and
simmer for 8 to 10 minutes, just
until tender. Do not overcook.
After draining, cut each sprout in
half and set aside. Dissolve the
corn starch in the lemon juice, set aside.
Mix the soy sauce, hoisin sauce
and ginger with two tablespoons
water. Set aside. Heat a wok until
very hot. Add the oil and then the
onion, and stir fry for 30 seconds.
Add the reserved sprouts and stir
fry another 30 seconds. Add the soy
mixture and bring to a boil. Stir up the
cornstarch mixture and add. Simmer
until lightly thickened. Remove
from heat and add the lemon zest
and garlic. Toss and serve.

Fried Brussels Sprouts

2 lb brussels sprouts; cleaned
3/4 c dry bread crumbs
1 egg; beaten
1 tb milk
1/2 c olive oil
salt; to taste

Cook sprouts until just tender in
boiling salted water (10 to 15 minutes).
Take care not to overcook; very tender
sprouts may be done in less time. Drain,
roll in bread crumbs, dip in beaten egg,
and roll in bread crumbs again. Fry
until brown in olive oil heated to the
verge of smoking. Drain on paper and serve.

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

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