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White Bean Soup
(Kale or Swiss Chard)

1 whole garlic head
4 tsp olive oil, divided
1 c finely chopped onion
3/4 tsp sea salt
1/2 c finely chopped *carrot
1/2 c finely chopped peeled potato
1/4 c finely chopped *celery
1 tbs chopped fresh *rosemary
2 tbs tomato paste
6 c can chicken broth or vegetable stock or half/half chicken/vegetable stock
1 (16-ounce) can cannelloni beans or other white beans, drained (we use great Northern beans)
4 c chopped fresh *kale or *swiss chard
2 tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
2 tbsp chopped fresh *parsley (optional)

Preheat oven to 350.

Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 tsp olive oil; wrap in foil. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Heat the remaining oil in a large saucepan over medium-high heat. Add onion and salt; sauté 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add chicken/vegetable stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Stir in garlic and kale or swiss chard; simmer 10 minutes or until kale/swiss chard is tender. Stir in lemon juice and pepper. Garnish with parsley, if desired.

Yield: 4 servings (serving size: 2 cups).

1/2 pound smoked meat (ham hocks, smoked turkey wings,
or smoked neck bones)
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch *collard greens
1 tablespoon butter
¼ tsp of garlic powder
1 tsp lemon pepper
Salt and pepper to taste

In a large pot, bring 3 quarts of water to a boil and add smoked meat, seasoning and hot sauce.

Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly.   Cut into strips about ½ to 1 inch thick (horizontally), cutting off stems.
Place greens in pot with meat and add butter.
Cook for 30 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

Collard Greens Recipe

1 medium head *bok choy, diced
4 *green onions, sliced
1 (3-ounce) package ramen noodles with seasoning packet
1/2 cup slivered almonds
2 tablespoons sesame seeds
1/4 cup extra-virgin olive oil or vegetable oil
2 tablespoons lemon juice or white vinegar
½ cup sugar
¼ tsp salt

Tear cabbage into bite-size pieces and slice onions.  Combine them in a large salad bowl.

Crumble the noodles into a broiler pan, add almonds, sesame seeds and broil for 2 minutes being careful not to scorch sesame seeds.  Add to salad. 

In a jar, with tight fitting lid, combine oil, juice or vinegar, sugar, salt and seasoning packet.  Shake well and serve over salad and toss.  Serve chilled

Bok Choy Salad
Yellow Squash Casserole

1 3/4 pounds crookneck or other yellow *squash
1/4 pound *zucchini or additional *yellow summer squash
1/2 cup coarse-chopped *carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot sauce
Salt and freshly milled black pepper
2 eggs, lightly beaten

Preheat the oven to 350 degrees F.
Butter a medium baking dish.
Slice the yellow squash and zucchini lengthwise into quarters, then
cut into 1/2-inch-thick wedges.
Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well.
Bring to a boil; reduce the heat to medium and cover. Cook about
20 minutes, until the vegetables are very soft.

Meanwhile, warm 3 tablespoons of the butter in a medium skillet
over medium-low heat. Stir in the onion and cook slowly until very
soft and translucent, 6 to 8 minutes. Add the garlic and cook an
additional minute. Scrape the mixture into a mixing bowl. Wipe out
the skillet, return it to medium-low heat, and add to it the
remaining tablespoon of butter. Stir in 1/2 cup of the cracker
crumbs and cook briefly until the crumbs are golden. Scrape them
onto a small plate and reserve them.

Drain the squash mixture, mashing the vegetables just a bit. Spoon
it into the mixing bowl. Stir in the remaining 3/4 cup of cracker
crumbs, cheese and a good splash or two of the pepper sauce. Salt
and pepper generously to taste. Stir in the eggs and spoon the
mixture into the prepared baking dish. Scatter the toasted cracker
crumbs over the top. Bake uncovered for about 30 minutes, golden brown and lightly firm in the center. Serve hot.

The Ultimate Potato Gratin
(Cabbage Recipe)
1 head *cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1/2 bunch fresh *chives, finely chopped to 1/4 cup
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see  note**
2 1/2 cups heavy cream
2 cups grated Parmesan

Preheat the oven to 375 degrees F.
Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.

Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.

Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.

Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.

**See Note: Slice the potatoes immediately before using so they don't turn brown.

Star Zucchini Bread

3 cups all-purpose flour
2 cups shredded *zucchini
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
4 eggs

1. Heat oven to 350°F. Generously spray 12-cup star-shaped bundt cake pan with cooking spray. 
2. Mix all ingredients with spoon until well blended. Pour into pan.
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely on wire rack, about 1 hour.

Special Touch 
Sprinkle powdered sugar over the bread before serving.
Love nuts? Stir 1/2 cup of your favorite chopped nuts into the batter.

Blue Cheese Butter
(Parsley and Thyme Recipe)
¼ lb blue cheese
1 tsp sugar
1 tsp black pepper
2 tbsp *parsley (chopped)
1 garlic clove (chopped fine)
¼ lb butter
1 tsp salt
1 tbsp *thyme (chopped)
3 tbsp red onion (chopped fine)

Put all ingredients in mixer or food processor and mix well until smooth.  Portion and refrigerate.  Serve over pork while hot.

Broccoli Almond Chicken Salad

2 cups cooked *broccoli florets
1 cup slivered toasted almonds
4 tablespoons honey
½ cup mayonnaise
2 cups red seedless grapes (whole)
¼ cup poppy seed
½ cup sour cream
4 cups cooked chicken, chopped chunky

Mix all ingredients in a large bowl.  Add more sour cream and mayonnaise in needed.

Basil Pesto
(Basil and Spinach Recipe)

3 oz fresh *basil
½ cup pine nuts or walnuts
2 tbsp chopped garlic
1 tbsp black pepper
3 oz fresh *spinach
½ cup grated parmesan
½ cup olive oil
1 tbsp salt

Pour all ingredients into a food processor and blend until smooth.
Yield: 2 cups

Cold Cucumber and Dill Soup
(Cucumber, Dill and Mint Recipe)

2 lbs plain yogurt
8 oz sour cream
3-4 peeled seeded *cucumbers
1-2 cups water (as desired)
1 tsp chopped garlic
3 oz olive oil
1 bunch fresh *dill
1 bunch fresh *mint
Salt and pepper to taste

Finely chop cucumber, dill and mint.  Add garlic, sour cream, yogurt; mix well.  Blend in oil, salt and pepper, water to desired consistency. Chill and serve.

Cucumber Spread

1 – 8 oz cream cheese
1 stick butter
1 medium *cucumber, peeled, seeded and grated
½ tsp garlic powder

Combine all above ingredients.  Place in a small glass bowl and serve with crackers or assorted vegetables.

Fried Okra Patties

1 lb *okra
½ cup milk
Salt and pepper to taste
1 cup self-rising flour (to coat)

Cut okra crosswise, not too thin.  Drop okra in a shallow bowl of milk for a few minutes, drain, salt and pepper.  Sprinkle flour over it.  Drop large spoonfuls into hot cooking oil (about medium heat) turn over when one side is golden brown, and brown other side.  Remove with spatula and drain on paper towels.

Grilled Vegetable Platter

2 lbs. assorted fresh *vegetables (zucchini, squash, eggplant, bell peppers, asparagus or green beans or snow peas, red onion and/or mushrooms), thickly sliced
1/3 cup extra virgin olive oil
½ to 1 tbsp Seasoned Salt

In a large resealable plastic bag, combine all ingredients; toss to coat. Grill vegetables, turning once until vegetables are tender and are slightly charred.  Serve warm or at room temperature.

Variation:  To roast vegetables, prepare vegetables as above.  In broiler pan, without the rack, arrange in single layer.  Roast at 450, turning once, 20 minutes or until vegetables are tender.

Sugar Snap Peas with Parsley

1 ½ pounds *sugar snap peas
Coarse salt to taste
2 tablespoon butter
3 tablespoons chopped *parsley leaves

Place peas in steamer and add 2 inch water.  Steam 2 to 4 minutes remove from heat. Add salt, butter and parsley to coat.  Serve immediately.

* Vegetables or herbs grown at Lancaster Farms
(813) 482-4802
"Growing the Future"
Vegetable Medley

1 *squash – sliced
1 *zucchini – sliced
1 *eggplant – sliced
1 *pepper – sliced
1 onion
1/8 cup shredded parmesan cheese
¼ cup shredded mozzarella cheese
½ pd *spinach
½ pd *snow peas
1 *tomato (chopped)
*herbs – chives, oregano, basil, thyme
½ stick butter
1 tbsp olive oil

Melt butter and oil in skillet over medium heat.  Add squash, zucchini, eggplant, pepper and onion and sauté until slightly tender.  Add spinach, peas, tomatoes and herbs last.  Cook for 2-4 minutes.  Stirring continuously  Remove from heat sprinkle with cheeses and serve.

Quick & Easy Herbed Potatoes

3 – 4 medium size red potatoes
2 tbsp butter
1 tbsp olive oil
*Herbs – parsley, basil, thyme, sage, rosemary and chives.

Red potatoes wash and cut in wedges or eights.  Microwave on high for 4 minutes.

Put 2 tbsp. butter and 1 tbsp. olive oil in skillet.  Slightly brown potatoes over medium heat.  Add fresh chopped parsley, basil, thyme, sage, rosemary and chives.  (A few springs of each approximately 1 to 1 ½ tsp).  Toss to coat.  Cook for 1 minute and serve.

Mike’s Cole Slaw

1 medium green *cabbage, cored and shredded
1 medium sweet onion, chopped
1 cup sugar
½ cup vinegar
½ cup mayonnaise
1/8 cup milk (or until consistency desired)
1 tsp salt
1 tsp pepper

In a medium bowl combine onion and sugar and let stand for 30 minutes.  In a separate large bowl, combine vinegar, mayonnaise, milk and add onion to mixture.  Add cabbage stir well.  Add onion mixture.  Toss well and add salt and pepper.

Hot Pepper Jelly
Canning Recipe
Courtesy of Jessica Harris

10 to 12-hot, seeded *peppers
8-large *bell peppers
1/2-cup water
3-cups white vinegar
5-lbs sugar
2-medium bottles Certo
5 to 6-drops green food coloring.

Put peppers and water in blender and pulverize.
Put all ingredients in large pot except Certo and food coloring.
Soft boil for 5 minutes.
Skim top.
Add Certo and green food coloring and boil for 1 minute.
Pour into sterile jars and seal.
Serve the jelly over cream cheese with crackers.

Carrabba's Rigatoni Campagnolo
Courtesy of Shawna Lancaster

1/2 pound Italian sausage
1/4 cup extra virgin olive oil
1/2 cup minced yellow onion
1 medium red *bell pepper, julienne
2 cloves garlic, minced
1/4 cup chicken broth
4 cups  whole peeled *tomatoes, minced, undrained
1 pinch crushed red pepper salt and pepper, to taste
1 pound Rigatoni pasta, cooked al dente
1/4 cup grated fresh Pecorino Romano cheese
2 tablespoons torn fresh *basil leaves
4 ounces *goat cheese

Remove sausage from the casing and break into chunks. Cook sausage in olive oil over medium heat until browned slightly. Add onion and peppers; sauté until softened. Add garlic and cook for 1 minute. Add chicken broth and allow to simmer for 3 minutes. Add tomatoes and red pepper; season with salt and pepper. Bring to a boil over high heat, stirring constantly. Reduce heat to medium-low and simmer until thickened. Stir in pasta, Romano and basil and simmer for 3 minutes. To serve, portion onto plates and top with a slice of creamy goat cheese which you stir into the sauce yourself. Delicious!
* If you like your foods spicy choose a hot Italian sausage*