R & G Produce, LLC
If you have a great recipe that you would like to share using our produce, send it in and we will post it on our site.
Microwave Stuffed Eggplant
sent in by Melanie S.
1 medium eggplant
1 medium onion, chopped
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced
1 tsp. unsalted soft margarine
1/2 cup bread crumbs
1/2 cup water
Cut eggplant in half and scoop out pulp. Save shells. Finely chop eggplant pulp. Place chopped eggplant, onion, parsley, garlic mushrooms and margarine in a casserole dish. Cover. Microwave on HIGH 5-6 minutes stirring after 3 minutes.Blend in one half of bread crumbs. Divide filling evenly between 2 shells. Place 1/2 cup water in a 12 x 8 x 2 inch dish, add stuffed eggplant. Cover and microwave for 5-7 minutes on HIGH. Rotate dish after 3 minutes. Top with rest of breadcrumbs and paprika. Microwave 1-2 minutes longer on HIGH.
Makes 4 servings
sent in by Tessa M. from Forest Hills
Spread a single layer of kale leaves on a baking dish. Spritz lightly both sides of leaves with a little olive oil vegetable spray. Sprinkle a bit of sea salt to taste.
Bake in a 300 degree oven until crispy and dark green. Break into bite size pieces.
This is a healthy alternative to potato chips. My kids love them and I feel good that they are eating something healthy.
sent in by Debbie P. from Goshen
6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper
Â In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill.Â
sent in by Frances C. from Maybrook
Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
11/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each
For the sauce:
Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. SautÃ© the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
Preheat the oven to 350 degrees F.
Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.
The following recipes were sent in by Martha S.
(Content Copyright Â© 2012 Cooks.com - All rights reserved.)
1 eggplant, cut in 1 inch cubes (about 2 lbs.)
1/3 c. olive oil
1 lg. onion, chopped
1 c. celery, chopped
1 sm. can tomato paste
1 c. water
1 sm. jar green olives with pimentos
2 oz. jar capers, rinsed to remove salt
2 tsp. sugar
1/4 c. vinegar
Salt & pepper to taste
Heat oil in a large skillet. Add onion and celery and cook until tender. Remove from pan and set aside. Add eggplant to skillet and sautÃ© until light brown. Remove from pan. To skillet add water and tomato paste. Stir until smooth and dissolved. Add all ingredients except sugar and vinegar and bring to a boil. Lower heat and simmer for 5 minutes. Add sugar and vinegar and stir well. Cook for 1 minute more. Makes about 2 quarts and keeps well in the refrigerator.
Stuffed Cabbage Casserole
2 tsp olive oil, divided
1 lb. 95% lean ground beef
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked brown rice
Preheat oven to 350Â°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10")
Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
Remove foil and Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.
Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.
Roasted Salt and Vinegar Potatoes
1 pound baby or fingerling potatoes, sliced lengthwise
2 cups white vinegar
Sea salt & Pepper
1.Preheat oven or toaster oven to 400 degrees. 2.In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well. 3.Dump the potato slices onto a sheet pan, spritz lightly with an olive oil mister, then sprinkle with salt and pepper, and toss to coat. 4.Arrange the potato slices in a single layer. Roast until lightly browned, about 25-30 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.
Potato-Leek Soup With Bacon
Recipe courtesy Food Network Magazine
2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium potatoes, peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley
Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
Per serving: Calories 446; Fat 25 g (Saturated 13 g); Cholesterol 91 mg; Sodium 555 mg; Carbohydrate 42 g; Fiber 6 g; Protein 15 g