Recipes From The Farmers Market

• 8 oz. fresh green beans
• 2 slices bacon, cut up
• 1 medium onion, cut into thick wedges (1 cup) or equal amount of shallots
• 1/2 cup fresh sliced mushrooms
• 1 1/2 cups chopped tomato or 1 14.5 oz. can diced tomatoes, drained
• salt and pepper to taste

Preparation: Leave green beans whole, or cut into 1" pieces. In a large saucepan cook the beans in a small amount of boiling water about 10 min. or until crisp-tender; drain. Meanwhile, in a 10" skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels; set aside. Cook and stir onion and mushrooms in reserved drippings over medium heat until tender. Add tomato, salt and pepper. Cook, uncovered, 5 minutes or until most of the liquid is absorbed. Transfer beans to a serving bowl. Top with onion mixture. Sprinkle bacon over the vegetables.  (4 servings)

• 4 to 5 medium red potatoes, quartered
• 3 tablespoons of butter
• 1 tablespoon bacon drippings, or use more butter
• 8 ounces fresh sliced mushrooms
• salt and black pepper, to taste
• dash red pepper, optional
• 4 cups (about 1 pound) shredded mustard greens

Preparation: Boil potatoes until just tender; cool and slice. Melt butter with bacon drippings in a large heavy skillet over medium heat; add potatoes and mushrooms. Season with salt, pepper, and red pepper, if using. Cook and stir until mushrooms are tender and potatoes are heated through, about 3 to 4 minutes. Add greens and stir until wilted, about 1 minute. (4 servings)

• 3 cups peeled and diced (3/4") butternut squash
• 4 medium shallots (or 1 of any onion you have on hand)
• 2 tbsp. olive oil
• 1 tsp. chopped fresh rosemary
• 1 tsp. kosher salt (regular will do)
• 1/2 tsp. sugar
• 1/2 tsp. freshly ground black pepper

Preparation: Cut squash into uniform cubes so they cook evenly.  Heat oven to 450 with rack in center of oven.  Put squash on heavy-duty rimmed baking sheet.  Peel and quarter each shallot and add to squash.  Drizzle oil over vegetables, toss to coat.  Sprinkle rosemary, salt, sugar and pepper over squash, toss to coat.  Distribute vegetables evenly on baking sheet. Roast for 20 min.  Stir, then continue roasting until vegetables are tender and lightly browned, 10-15 min. more. 
(4 servings)

• 1 pkg. (12 oz) broccoli coleslaw mix
• 1 medium green pepper, chopped
• 1 medium tomato, seeded and chopped
• 1 small onion, finely chopped (can also use scallions)
• salt and pepper to taste

Dressing:

Preparation: In a large bowl, combine the coleslaw mix, green pepper, tomato, onion, salt and pepper.  In a blender or food processor, combine the dressing ingredients; cover and process until blended.  Pour over coleslaw and toss to coat.  Cover and refrigerate for at least 2 hours before serving. (6 servings)

• 1 medium zucchini, sliced 1/4" thick (1 1/4 cups)
• 1 medium yellow summer squash, sliced 1/4" thick (1 1/4 cups)
• 1 large any color onion, sliced 1/4" thick (1 cup)  
      OR 2 large leeks, sliced 1/4" thick (1 cup)
• 2 tbsp. olive oil
• 2 tbsp. fine dry bread crumbs
• 2 tbsp. finely shredded parmesan cheese
• 2 tsp. snipped fresh thyme
• 1 clove garlic, minced

Preparation: Lightly coat a 2 qt. shallow baking dish with cooking spray; set aside.  In a medium bowl, combine squashes, onions and 1 tbsp. of the olive oil. Sprinkle with salt and freshly ground black pepper.  Transfer vegetables
to the prepared baking dish.  In a small bowl stir together the remaining 1 tbsp. olive oil, the bread crumbs, parmesan cheese, thyme and garlic. Sprinkle over vegetables.  Bake in a 425 oven for 20-25 min. or until vegetables are tender.
(4 servings)

• 1 medium head cauliflower, broken into florets (about 7 cups)  can also substitute equal amount of broccoli
• 1 tsp. salt, divided
• 1/2 cup dry bread crumbs, divided
• 1 cup half-and-half cream
• 1 tbsp. butter or margarine
• freshly ground pepper
• minced fresh parsley

Preparation: Place cauliflower in a saucepan; add 1" water and 1/2 tsp salt.  Bring to a boil.  Reduce heat.  Cover and simmer for 6-7 min. or until crisp-tender; drain.  Grease the bottom and sides of a 2 qt. baking dish; sprinkle with 2 tbsp. bread crumbs.  Add cauliflower.  Pour cream over top.  Dot with butter; sprinkle with remaining salt, pepper and bread crumbs.  Bake, uncovered, at 350 for 25-30 minutes or until cauliflower is tender. Garnish with parsley.  (6-8 servings)