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Preheat oven to 325 degrees F. Cream butter and ½ cup sugar; add flour, baking powder and milk. Mix well. Pour into buttered 8-10 inch pan. Spread berries evenly over the batter. Sprinkle with 1 cup sugar and cover with water. Bake for 40 minutes. May be served with whip cream or ice cream. Serves 4-6 people.
(from Myrecipes.com)Ingredients: 2 Large eggs, separated ½ cup granulated sugar 3 tablespoons flour 2 tablespoons melted butter Finely shredded zest of 1 lemon 3 tablespoons fresh lemon juice 1 cup low fat (1 %) milk 1/8 teaspoon cream of tartar about 3 packages raspberries and or/blueberries, divided Powdered sugar
Preheat oven to 400 degrees. Pierce potatoes in several places with fork. Place on baking sheet; bake until very tender when pierced with knife, about 1 hour. Remove from oven and let cool. Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add pears, sauté until beginning to soften, about 5 minutes. Add ¾ cup nectar; bring to simmer. Reduce heat to medium-low, cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes. Transfer to food processor and puree. Peel sweet potatoes; place in large bowl of electric mixer. Add 4 tablespoons butter, beat until smooth. Mix in pear puree, sugar and cinnamon. Season with salt and pepper. Transfer to a buttered 13x9x2 inch glass baking dish. (Can be prepared 1 day ahead, cover and chill.) Bake uncovered until heated through, about 20 minutes.
(from Chez Panisse Vegetables)
To prepare corn for grilling, peel back the husks but do not tear them off. Tear out and discard the corn silk, and then pull the husks back over the cobs. (Some cooks moisten the husks with water before grilling, which helps keep them from burning, especially over a very hot fire.) Put the cobs on a hot grill over a medium-low fire for 7-8 minutes, turning every few minutes. Before serving, check one to make sure it is done. Serve with sweet butter and salt, or serve with lime wedges and a mixture of salt and cayenne to sprinkle on the corn.
Normandy Cream Peas (from Odile Ayral)
Shell your peas and cook for 1-4 mintues. Add a tablespoon or two of heavy cream or (better yet) crème fraiche. Odile likes to add mushrooms to this mixture, so fry small white or brown mushrooms with shallots until done. Add to the peas, then add the cream.
(from Chez Panisse Vegetables)1 large ripe tomato 1 spring thyme 2 sage leaves 2 tablespoons extra-virgin olive oil 2 tablespoons fresh corn kernels Salt and pepper Preheat oven to 375 degrees F. Peel and seed the tomato, and cut into ½ inch dice. In a small baking dish, toss the tomato with the thyme and sage and 1 tablespoon of the olive oil. Put the dish in the oven and roast for 20 minutes, stirring occasionally. Remove from the oven, allow to cool, and remove the thyme spring and sage leaves. Toss together with the remaining tablespoon of olive oil and the corn, and season to taste. Serve as a garnish for corn soup, with corn chips, or with grilled fish. Makes 1 cup.
(from Chez Panisse Vegetables)
Slice corn kernels off the cob with a sharp knife. Top and tail some slender green beans. To a pot of boiling water, add the beans, after a minute or two, when they are just about cooked, add the corn. After another minute or two, drain the vegetables and put them in a warm bowl with a little butter, salt, pepper, and some chopped parsley or basil.
(from Food.com)1 baguette, cut in half length-wise and toasted 2 teaspoons minced garlic 3 tablespoons extra-virgin olive oil ¼ cup grated parmesan cheese 2 ½ cups minced roma or heirloom tomatoes (cut so fine it’s almost a paste) 1/3 cup thinly sliced fresh basil leaf 2 tablespoons balsamic vinegar ½ teaspoon salt 1 teaspoon fresh ground pepper 1. In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper. 2. Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate. 3. Slice the bread into individual pieces and spoon the mixture on top.