Recipes From the Farmers Market Business After Hours

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This week the Lenoir County Farmers Market hosted our Annual Business After Hours, and the recipes are always a big hit!! Here you go, enjoy!!!

Spiralized Mediterranean Cucumber Salad

Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon chopped fresh oregano, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 large cucumber
  • 1 cup halved cherry tomatoes
  • ½ cup thinly sliced red onion
  • ½ cup cubed feta cheese
  • ¼ cup sliced pitted Kalamata olives

Directions

  1. Whisk oil, vinegar, oregano, salt and pepper in a large bowl.
  2. Using a spiral vegetable slicer with the chipper blade attachment (for thick noodles), cut cucumber lengthwise into “noodles.” Cut the noodles into 2-inch lengths. (I like the thin ones).
  3. Add the cucumber noodles, tomatoes, onion, cheese and olives to the bowl and toss to coat with the dressing. Serve topped with more oregano, if desired.

Sweet Pea Dip

Ingredients

  • 1 ½ cups sweet peas
  • ¾ ricotta cheese
  • ¼ cup shredded Parmesan cheese
  • 3 tablespoons chopped green onion
  • 1 tablespoon fresh mint leaves
  • 1 tablespoon Olive oil
  • ½ kosher salt
  • ½ teaspoon ground black pepper
  • Garnish: shredded Parmesan cheese, fresh mint leaves
  • Serve with: crackers, carrot sticks, and red bell pepper strips

Directions

  • In the bowl of a food processor, combine peas, ricotta cheese, Parmesan cheese, green onion, mint, oil, salt, and pepper. Pulse until smooth, garnish with Parmesan and mint.

Yields 2 cups.

Corn, Tomato, and Basil Salad

Ingredients

  • 2 large ripe heirloom tomatoes, cored and cut into 1-in. dice, or 1 diced heirloom tomato and 1 cup halved cherry tomatoes
  • ½ teaspoon salt
  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon minced flat-leaf parsley
  • 3 tablespoons red wine vinegar
  • 1 tablespoon grainy mustard
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon white miso
  • 1 medium shallot, peeled and minced
  • 2 cups fresh yellow and white corn kernels
  • ¼ cup shaved Parmigiano-Reggiano
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 12 fresh basil leaves, torn into small pieces

Directions

  1. Place tomatoes in a large bowl. Sprinkle with salt; let stand 30 minutes at room temperature
  2. Combine oil and next 6 ingredients (through shallot) in a pint jar. Seal jar: shake 30 seconds or until blended. Add vinaigrette, corn, cheese, chopped parsley, and basil to tomatoes. Toss gently to combine; serve immediately.

Serves 8.

Zucchini-Potato Casserole

Ingredients

  • 2 tablespoons butter
  • 2 medium-size sweet onions, chopped
  • Vegetable cooking spray
  • 1 medium-size Yukon gold potato, sliced
  • 1 medium-size zucchini, sliced
  • 4 plum tomatoes, sliced
  • 1½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 tablespoons butter, melted
  • ⅓ cup freshly grated Parmesan cheese

Directions

  1. Preheat oven to 375°. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onions, and sauté 10 to 12 minutes or until tender and onions begin to caramelize.
  2. Spoon onions into a 10-inch quiche dish coated with cooking spray. Toss together potatoes and next 4 ingredients. Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbsp. melted butter. Cover with aluminum foil.
  3. Bake at 375° for 30 minutes. Remove foil, and sprinkle with cheese. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.

Serves 6-8.

Summer Squash Casserole

Ingredients

  • 6 tablespoons butter, divided
  • 1 cup chopped onion
  • 2½ pounds yellow squash, sliced
  • 1 cup mayonnaise
  • 2 large eggs, lightly beaten
  • 1 tablespoon all-purpose flour
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • 1 (10-oz.) block sharp Cheddar cheese, shredded
  • ⅓ cup soft, fresh breadcrumbs

Directions

  1. Microwave 4 Tbsp. butter in a large microwave-safe bowl at HIGH 1 minute or until melted. Add onion, and cover bowl tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 2 minutes.
    Uncover, add squash, and cover bowl tightly with plastic wrap, folding back a small edge. Microwave at HIGH 5 minutes or until squash is tender. (Do not drain.)
  2. Combine mayonnaise and next 4 ingredients in a large bowl. Stir in squash mixture and cheese.
  3. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Cover dish tightly with plastic wrap, folding back a small edge.
  4. Microwave at HIGH 10 minutes or until casserole is set. Remove and let stand 10 minutes.
  5. Microwave remaining 2 Tbsp. butter at HIGH 1 minute or until melted. Stir together melted butter and breadcrumbs; microwave at HIGH 2 minutes. Sprinkle over casserole.

Tam’s Pimiento Cheese

Ingredients

  • 1 8 oz. block sharp cheddar cheese, shredded
  • 1 8 oz. block Colby/cheddar cheese, shredded
  • 1-2 Tbsp. chopped green chilies with juice
  • 1 4 oz. diced pimientos
  • 1 cup mayonnaise (can use light, and a little less if you like)
  • 1 Tbsp. Worchestshire Sauce
  • 4 – 5 shakes red pepper
  • 4 – 5 shakes black pepper
  • 1 Tbsp. chopped jalapenos (may use more)

Directions

  • Combine ingredients and chill.

Mrs. Ann Gaddis’ Copper Pennies

Ingredients

  • 10 carrots, peeled and sliced (about 5 cups)
  • 1 medium onion, fined diced (about ½ cup)
  • 1 small green pepper, fined diced (about ½ cup)
  • 1 can tomato soup, undiluted
  • ½ cup vegetable oil
  • 1 cup sugar
  • ¾ cup white vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Place the carrots in a medium saucepan and cover with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork. Drain the carrots, add the onions and bell peppers and set aside to cool.
  2. Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.
    Pour the sauce mixture over the carrot mixture and stir to mix. Cool and marinate in the refrigerator for 24 hours.