Emma's Crustless Quiche
This is a recipe for Emma’s favorite brunch item - crustless quiche - which uses eggs, milk, cheese and veggies from the Dedham Square Country Store.
¼ lb butter
½ cup flour
6 large eggs
1 cup milk
2 cups cottage cheese
1 tsp. baking powder
1 pound cheese cubed (swiss or gruyere are nice, or whatever will compliment your vegetables)
1 tsp. sugar
1 tsp. salt
** vegetables or other additions (roughly a pound, precooked)
Melt butter in small saucepan, add flour and cook/blend until smooth. Beat eggs, add milk, cheeses, baking powder, salt, sugar, and butter/flour mixture. ** Add the vegetables, if adding. Stir until well blended. Pour into buttered 9 x 13 x 2 inch pan. Bake uncovered at 350 degrees for 45 minutes.
**Variations:
Feel free to add anything you want here. One of our favorites is sautéed carrots, onions, and cauliflower, with Thyme as the main seasoning. If you add veggies that are really wet, like spinach, you might want to drain them a bit before adding. My grandmother adds browned sausage and mushrooms.
If you add veggies, make sure to season them with salt, pepper and/or other herbs as appropriate.
¼ lb butter
½ cup flour
6 large eggs
1 cup milk
2 cups cottage cheese
1 tsp. baking powder
1 pound cheese cubed (swiss or gruyere are nice, or whatever will compliment your vegetables)
1 tsp. sugar
1 tsp. salt
** vegetables or other additions (roughly a pound, precooked)
Melt butter in small saucepan, add flour and cook/blend until smooth. Beat eggs, add milk, cheeses, baking powder, salt, sugar, and butter/flour mixture. ** Add the vegetables, if adding. Stir until well blended. Pour into buttered 9 x 13 x 2 inch pan. Bake uncovered at 350 degrees for 45 minutes.
**Variations:
Feel free to add anything you want here. One of our favorites is sautéed carrots, onions, and cauliflower, with Thyme as the main seasoning. If you add veggies that are really wet, like spinach, you might want to drain them a bit before adding. My grandmother adds browned sausage and mushrooms.
If you add veggies, make sure to season them with salt, pepper and/or other herbs as appropriate.
Al and Sonia's Apple Crisp
Al and Sonia's Apple Crisp is as follows:
4 Medium tart cooking apples
3/4 Cup packed brown sugar
1/2 cup all-purpose flour
1/2 rolled oats
1/3 cup Kate's Old-Fashioned Butter
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
add cream or ice cream if desired for flavoring and consistency
Heat the oven to 375 degrees, grease bottom and sides of 8-inch square pan with shortening. Spread apples in pan. In a medium bowl, stir the remianing ingredients except for the cream until well mixed, sprinkle over the apples. Bake for about 30 minutes until topping is golden brown and the apples are tender when pierced with a fork. Serve with Shaw Farm's Vanilla Ice Cream.
4 Medium tart cooking apples
3/4 Cup packed brown sugar
1/2 cup all-purpose flour
1/2 rolled oats
1/3 cup Kate's Old-Fashioned Butter
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
add cream or ice cream if desired for flavoring and consistency
Heat the oven to 375 degrees, grease bottom and sides of 8-inch square pan with shortening. Spread apples in pan. In a medium bowl, stir the remianing ingredients except for the cream until well mixed, sprinkle over the apples. Bake for about 30 minutes until topping is golden brown and the apples are tender when pierced with a fork. Serve with Shaw Farm's Vanilla Ice Cream.
Becka's Kale & Beans
Becka's recipe for Kale & Beans is as follows:
2 TB olive oil
1 bay leaf
2 cloves garlic, smashed and roughly chopped
1/4 tsp crushed red pepper
1 1/2 pounds kale, rinsed & cut in 1" slices crosswise
1 small red onion, slicedjuice of one lemon
3/4 tsp kosher salt
1/4 tsp pepper
2 15-oz cans cannellini (or white beans) = 3 c beans after drainingextra virgin olive oil
Heat the olive oil in a large saute pan. When hot, add bay leaf, garlic & red pepper. Saute until garlic is fragrant, about 30 sec. Add the kale, red onion & season with salt & pepper. Sprinkle the lemon juice over the kale. Stir. Fold in the beans, cover, and gently cook until the kale is wilted and cooked through, about 20 min. Drizzle with extra virgin olive oil when serving. (I like things well seasoned, so I tend to use more seasoning in proportion to the amount of kale and beans.)
2 TB olive oil
1 bay leaf
2 cloves garlic, smashed and roughly chopped
1/4 tsp crushed red pepper
1 1/2 pounds kale, rinsed & cut in 1" slices crosswise
1 small red onion, slicedjuice of one lemon
3/4 tsp kosher salt
1/4 tsp pepper
2 15-oz cans cannellini (or white beans) = 3 c beans after drainingextra virgin olive oil
Heat the olive oil in a large saute pan. When hot, add bay leaf, garlic & red pepper. Saute until garlic is fragrant, about 30 sec. Add the kale, red onion & season with salt & pepper. Sprinkle the lemon juice over the kale. Stir. Fold in the beans, cover, and gently cook until the kale is wilted and cooked through, about 20 min. Drizzle with extra virgin olive oil when serving. (I like things well seasoned, so I tend to use more seasoning in proportion to the amount of kale and beans.)
Marie's Eggplant Parmesan
Marie Matta's recipe for Eggplant Parmesan is as follows:
She uses 2 eggplants and a 13” by 9” pan.
Peel the eggplants like a zebra and slice them.
Put the slices between layers of paper towel and allow them to dry overnight. (Her mother salted the eggplant to extract the moisture, which is quicker, but she does not like to do this.)
Dip the slices in egg and bread crumbs.
Fry the slices in canola oil until golden
Drain slices on paper towels.
In baking dish, layers the eggplant thus: a thin layerof tomato sauce (She makes her own), eggplant, sauce, grated parmesan, sliced or shredded mozzarella, and so on ending with eggplant and grated cheese.
Cover with aluminum foil and bake at 350 for 30 to 35 minutes.
Variations: Do not bread eggplant; replace eggplant with un-peeled zucchini
She uses 2 eggplants and a 13” by 9” pan.
Peel the eggplants like a zebra and slice them.
Put the slices between layers of paper towel and allow them to dry overnight. (Her mother salted the eggplant to extract the moisture, which is quicker, but she does not like to do this.)
Dip the slices in egg and bread crumbs.
Fry the slices in canola oil until golden
Drain slices on paper towels.
In baking dish, layers the eggplant thus: a thin layerof tomato sauce (She makes her own), eggplant, sauce, grated parmesan, sliced or shredded mozzarella, and so on ending with eggplant and grated cheese.
Cover with aluminum foil and bake at 350 for 30 to 35 minutes.
Variations: Do not bread eggplant; replace eggplant with un-peeled zucchini
Balsamic Chicken with Spinach, Mushrooms, and Tomatoes
This dandy comes to us from Karen at Lahey Clinic in Burlington, MA!
10 oz. package of spinach from LemonThyme Farm
4 boneless, skinless chicken breasts, uncooked
1/2 tsp. of pepper (fresh ground)
3 tomatoes (diced) from LemonThyme Farm
1 cup fresh mushrooms from LemonThyme Farm
1/2 cup (or a bit more) of "Our Favorite" Balsamic Vinaigrette dressing
1 cup shredded fresh mozzarella cheese
Coat a 9x13 (or whatever you have) baking pan with all-natural whipped butter (salted). Place spinach on the bottom of the dish, forming a bed, season with pepper. Place the chicken on top of the spinach and again season with pepper. Place sliced mushrooms on top of the chicken, followed by the tomatoes. Finally, pour the dressing over the whole dish, and top with cheese. Bake at 350 degrees for about 40 minutes.
Serve over angel hair pasta if you'd like, although, this is a pretty hearty meal itself!
Serves 4.
10 oz. package of spinach from LemonThyme Farm
4 boneless, skinless chicken breasts, uncooked
1/2 tsp. of pepper (fresh ground)
3 tomatoes (diced) from LemonThyme Farm
1 cup fresh mushrooms from LemonThyme Farm
1/2 cup (or a bit more) of "Our Favorite" Balsamic Vinaigrette dressing
1 cup shredded fresh mozzarella cheese
Coat a 9x13 (or whatever you have) baking pan with all-natural whipped butter (salted). Place spinach on the bottom of the dish, forming a bed, season with pepper. Place the chicken on top of the spinach and again season with pepper. Place sliced mushrooms on top of the chicken, followed by the tomatoes. Finally, pour the dressing over the whole dish, and top with cheese. Bake at 350 degrees for about 40 minutes.
Serve over angel hair pasta if you'd like, although, this is a pretty hearty meal itself!
Serves 4.
Macaroni and Cheese (simple, yet delicious!)
This comes to us courtesy of Rose Zusin!
BAKED MACARONI AND CHEESE
SERVES 6 to 8
PREP TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes (includes
25 minutes baking time)
Although the classic pasta shape (for this dish) is elbow macaroni, any small, curvaceous pasta will work. Do not use skim milk, as it is not rich enough to make a creamy sauce. (We recommend anything from Fior D'Italia.) Low-sodium vegetable broth can be substituted for the chicken broth to make this dish vegetarian.
2 tablespoons (1 stick) unsalted organic butter from Southcoast Farms
2 cups fresh breadcrumbs
Salt to taste
1 pound elbow macaroni (enough for 4 adults)
1 garlic clove from LemonThyme Farm, minced
1 teaspoon dry mustard, dissolved in
1 teaspoon water
1 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 cups whole milk (see note above) from Crescent Ridge Dairy
2 cups low-sodium chicken broth
1 pound Colby cheese, shredded (4 cups)
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
Pepper to taste
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt 2 tablespoons of the butter and toss with the breadcrumbs.
2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender but still firm to the bite. Drain the macaroni and leave it in the colander.
3. Wipe the pot dry, add the remaining 6 tablespoons butter, and melt over medium heat. Stir in the garlic, mustard mixture, and cayenne. Cook until fragrant, about 30 seconds.
4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened, about 6 minutes.
5. Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined.
BAKED MACARONI AND CHEESE
SERVES 6 to 8
PREP TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes (includes
25 minutes baking time)
Although the classic pasta shape (for this dish) is elbow macaroni, any small, curvaceous pasta will work. Do not use skim milk, as it is not rich enough to make a creamy sauce. (We recommend anything from Fior D'Italia.) Low-sodium vegetable broth can be substituted for the chicken broth to make this dish vegetarian.
2 tablespoons (1 stick) unsalted organic butter from Southcoast Farms
2 cups fresh breadcrumbs
Salt to taste
1 pound elbow macaroni (enough for 4 adults)
1 garlic clove from LemonThyme Farm, minced
1 teaspoon dry mustard, dissolved in
1 teaspoon water
1 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 cups whole milk (see note above) from Crescent Ridge Dairy
2 cups low-sodium chicken broth
1 pound Colby cheese, shredded (4 cups)
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
Pepper to taste
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt 2 tablespoons of the butter and toss with the breadcrumbs.
2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender but still firm to the bite. Drain the macaroni and leave it in the colander.
3. Wipe the pot dry, add the remaining 6 tablespoons butter, and melt over medium heat. Stir in the garlic, mustard mixture, and cayenne. Cook until fragrant, about 30 seconds.
4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened, about 6 minutes.
5. Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined.
Decadent gnocchi with smoked chicken and white wine sauce
This recipe comes to us from our very own customer, Kate Savage!
Start a pot of water boiling for the gnocchi.
Creamy white wine sauce with smoked chicken
1 cup cream or milk (I used leftover whipping cream)
3/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons butter
1/4 cup shredded cheese (Manchego cheese is what I like)
1/2 smoked chicken breast cut into bite sized pieces*
Fresh ground pepper.
Heat the butter and slowly add the flour on medium high heat. Cook until golden in color. Slowly add milk or cream and white wine. Monitor the sauce to ensure it does not burn, stirring as needed. When it starts to bubble add the chicken and cheese. Reduce the heat and let it thicken.
Add one package of Fior D'Italia Pasta spinach gnocchi to the water. Cook for about 4 minutes at a gentle boil. When the gnocchi is ready, drain and add sauce.
With sides of salad and bread serves 3 to 4.
Start a pot of water boiling for the gnocchi.
Creamy white wine sauce with smoked chicken
1 cup cream or milk (I used leftover whipping cream)
3/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons butter
1/4 cup shredded cheese (Manchego cheese is what I like)
1/2 smoked chicken breast cut into bite sized pieces*
Fresh ground pepper.
Heat the butter and slowly add the flour on medium high heat. Cook until golden in color. Slowly add milk or cream and white wine. Monitor the sauce to ensure it does not burn, stirring as needed. When it starts to bubble add the chicken and cheese. Reduce the heat and let it thicken.
Add one package of Fior D'Italia Pasta spinach gnocchi to the water. Cook for about 4 minutes at a gentle boil. When the gnocchi is ready, drain and add sauce.
With sides of salad and bread serves 3 to 4.
"Bashed Neeps"
