HOME OF THE FARM KINGS - LOCALLY GROWN IN BUTLER, PA
Garden Vegetable Pasta Salad
Easy
Zucchini Bake
Super Easy
We are always asked for recipes from Lisa's Kitchen, here's ome of the favorites from fans, family, and friends.
The best cookin' is home cookin'.
This is a super easy and fast way to jump start your Farm Kings' Kitchen!
Just layer 1/4" sliced zucchini in a cassarole dish, chopped onions and tomato slices with parmesan cheese. TIP: we also like it with corn layered in! Repeat as many times as you like, we usually do 2-3 layers.
Bake at 350 degrees for
Cook 16oz bag of tri-colored spiral pasta in a large pot of boiling water, rinse with cold water, and drain. Add chopped carrots, cucumber, celery, green peppers, onions, and anything else you have laying around (try sliced black olives, broccoli, or celantro) in a large bowl with the cooled pasta. Toss with 2/16oz bottles of Italian dressing and parmesan cheese.
Cool for an hour or so and enjoy!
Preheat oven to 350 degrees.
Cut 1 large spaghetti squash in half, lay cut side down on a foiled-lined, non-stick cooking sprayed baking sheet. Use a fork or knife to cut several holes in the squash and bake for 40 minutes. Cool.
Over medium heat add 1 tbl of olive oil, 2 scallions (thinly sliced,) and 4 young collard greens (cut into ribbons.) Cook for 4-5 minutes, lower heat, add 3/4 c cranberries, and 1/2 c white wine. Simmer, covered, for 4 minutes.
Scrape out the cooked spaghetti squash with a fork and then spoon, add to skillet, keep warm on low heat.
In another pan, warm 1 1/4 c milk, set aside in another vessel. Using same pan, melt 1 tbl butter over low heat, add 2 tbls flour, cook for a minute, leaving you with a thick paste. Add warmed milk while wisking to remove lumps. Simmer on low heat until the sauce boils and thickens, add salt and pepper to taste.
To serve, fill empty squash shells with vegetable mixture, drizzling the white sauce over each.
Preheat oven to 475 degrees.
In a bowl add 1lb of quartered potatoes, and a handful of garlic scapes, toss with 2 tbls of olive oil until evenly coated. Toss in 1 chopped scape, 1 tsp sea salt, 1 tsp ground black pepper, 1 tsp dill, 1 tsp marjoram, and 1 tsp rosemary. Remove whole garlic scapes and set aside.
Bake at 475 degrees on a foil-lined baking sheet for about 20 minutes, throw the scapes you set aside right on the rack and bake for 2-3 minutes.
Place baked scapes on top of your potatoes and serve.
Stuffed Spaghetti Squash in White Sauce
Easy
Roasted Potatoes and Garlic Scapes
Easy
Grilled Bacon Jalapenos
Easy/Fast/Grill it!
Slice 6 jalapenos length-wise. Using an 8oz package of cream cheese, fill each half. Wrap each filled half with 1 strip of bacon (12 strips of bacon in whole,) and secure with a toothpick.
Place on a hot grill or toaster oven, cook until bacon is crisp.
Over medium heat warm 1 tbl of olive oil, add 6 cloves of chopped garlic and 1 large, chopped onion. Saute while you cut the kernels off of 6 ears of King corn, add corn to pan, stirring regularly until the corn turns golden. Add 3 c of vegetable broth, simmer for 5 minutes.
Using a food processor, blend the mixture for a minute or so. TIP: the corn mixture will be lumpy. Add 3/4 c heavy cream, blend again, and return to pan. Add 2 tsp of salt, 1 tsp pepper, and 1/4 tsp ground nutmeg, let simmer while you chop 1 large summer squash into cubes. Add cubed squash, simmer (do not boil) on low heat about 15 minutes.
Serve warm with crusty bread.
Summer King Corn Chowder
Easy