Have you ever noticed that you feel better when you eat better? These Fall farmer’s market recipes are bound to soothe the soul and leave you feeling ready for action because of their fresh, seasonal ingredients. -All American Healthcare Covington
When was the last time you went shopping at the Covington Farmer’s Market? When you take a look at these three delicious recipes, you may be headed that way this weekend! One of the best things about local farmer’s markets is that they are filled with fresh, seasonal veggies all year long. This makes for some exceptional seasonal dishes to share with the whole family.
Some of the fresh produce you will find around this time of year include butternut squash, sweet potatoes, cauliflower, greens, and cabbage! Each of these is filled with tons of flavor and nutrients for the cool months ahead. Integrate them into a casserole dish or simply use them as a side for the holidays- you can’t go wrong with fresh, seasonal produce.
1 head cauliflower, stalk removed
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
2 eggs, lightly beaten
Preheat the oven to 400°. Line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
Add desired toppings and bake an additional 10 minutes.
Recipe from: Food Network
Winter Squash Soufflé and Greens
Preheat oven to 375°.
Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash. Mash pulp. Set aside 2 cups pulp, reserving remaining pulp for another use.
Combine 2 cups squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into a 1-quart soufflé dish coated with cooking spray. Place soufflé dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375° for 40 minutes or until puffy and set.
While squash is baking, bring 2 quarts water and 1/2 teaspoon salt to a boil in an 8-quart stockpot or Dutch oven. Add Swiss chard; cover and cook 8 minutes. Drain well; toss with butter. Serve immediately.
Recipe from: My Recipes
Sweet Potato Casserole
5-6 sweet potatoes
3/4 cup white sugar
1/2 cup margarine
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter, melted
chopped pecans (optional )
marshmallows (optional )
Boil or microwave potatoes until tender. Wait for them to cool enough so, that you can peel them. The peeling should slide right off.
Preheat oven to 350°.
Mash the potatoes and combine all the ingredients for the base. Add them to the mashed potatoes and stir well.
After mixed, place in a casserole dish. I usually use an 8 x 14 rectangle. Depending on how little or how much you are making. Combine ingredients for topping. Except marshmallows, if using them. The mixture should be kind of crumbly.
Spread evenly on top and place in oven and cook for 35 to 40 minutes. When done spread marshmallows on top and put back in the oven for about 5 minutes or until golden brown.
Recipe from: Thanksgiving Food