Real Good Food.

RECIPE FOR STUFFED ZUCCHINI

We grew a HUGE zucchini in the children's garden - here's what to do with those overgrown monsters...

Ingredients

1 extra large zucchini (or marrow)
1 1lb of ground pork or beef (I used Three Meadows Ground Pork)
1 cup Italian breadcrumbs
1 medium sweet onion, finely chopped
1 egg, beaten
1 tsp Italian Seasoning
or if using fresh herbs, 1 tsp oregano, 1 tsp basil, ½ tsp sage, ½ tsp rosemary
Salt and Pepper
Parmesan Cheese

1. Preheat oven to 350ºF.
2. Slice the zucchini lengthwise in half and scoop out the seeds.
3. Place the zucchini on a baking sheet covered with foil.
4. Mix the remaining ingredients, except for the Parmesan Cheese, together in a bowl.
5. Fill the scooped out centers of the zucchini halves with the meat filling.
6. Sprinkle parmesan cheese over the top of the zucchini.
7. Cover the stuffed zucchini with foil and bake for an hour, or until zucchini is soft and meat filling thoroughly cooked (meat thermometer reads 170ºF).
8. Remove the foil and increase the oven heat to 375ºF to brown the cheese.

Gingery Mashed Sweet Potatoes

3 medium-large sweet potatoes
2 TB extra virgin olive oil
sea salt
fresh ground black pepper
1 TB butter
1/2 cup shallots, minced
4 TB fresh ginger, minced
1 egg
1 TB soy sauce
4 TB yogurt
2 TB milk
Preheat the oven to 375. If you’re roasting the sweet potatoes whole, wash and dry them well, then rub them with 1 TB of the olive oil, salt and pepper them, and put them on a cookie sheet to roast for about 45 minutes or until a fork pierces the fattest one easily.
Meanwhile, in a small pan, heat the butter and remaining 1 TB of oil, add the shallots and ginger, salt and pepper, and sauté for about 5 minutes until soft. Transfer to a blender, add the egg and soy sauce, and blend until uniformly liquid.
Remove the potatoes & let them cool enough that you can peel off the skins and discard them. Transfer to a large mixing bowl, add the yogurt and milk and mix well using a sturdy wooden spoon or potato masher. Add the egg-ginger mixture and blend thoroughly. Salt and pepper to taste. And if you don't want to cook around supper time, relax. This dish reheats nicely in the oven, so you can make it ahead of time.

Stuffed Jalapeño Peppers

Whole, fresh jalapeño peppers
Plain cream cheese
Bacon strips, cut in half

Preheat oven to 350 degrees. Rinse jalapeño peppers, cut off top and slice in half. Remove core, seeds and rinse thoroughly. In each jalapeño half, fill with cream cheese, wrap each stuffed jalapeño with 1/2 strip bacon. Line up on a cookie sheet and bake for one hour.

Penne Lago di Como with Goat Cheese

1. Peel the peppers with a vegetable peeler and cut into thin strips.

2. Heat 2 tablespoons of extra virgin olive oil in a large frying pan over medium heat and add the garlic. Stir constantly 30-60 seconds. Add the bell peppers, salt and pepper and stir occasionally, until the peppers are very tender, 20 minutes. Reduce the heat to low, add the goat cheese and mash with a wooden spoon until it melts.

3. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, 10 to 12 minutes. Drain and toss with 2 tablespoons butter.* Add bell pepper and goat cheese sauce and mix. Place on a platter and garnish with chives. Serve immediately
*** Optional.For a lighter, lower-calorie recipe, omit butter.

PurpleHull Peas

3 cups fresh purplehull peas
4 cups water
1 tsp. salt
1 Tb. sugar(can be omitted)
2 strips bacon or 2 tsp. bacon drippings
2 small onions, diced
Combine all ingredients in large cooking pot.
Bring to a rapid boil. Turn to low and cook approximately 60 minutes. Season to taste.

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