Search Results for: garlic

Roasted Spaghetti Squash

Alstede Fresh Roasted Spaghetti Squash

Roasted Spaghetti Squash

Roasted Spaghetti Squash

Ingredients: 1 medium spaghetti squash Butter Olive oil Chopped fresh herbs: basil, oregano, parsley Parmesan Cheese Instructions: Preheat oven to 425 degrees. Cut squash in half lengthwise, remove all seeds and place on a parchment lined baking sheet face down. Bake for 45 minutes or until fork tender. Turn the squash and shred some of… Read More »

Alstede Fresh Roasted Spaghetti Squash

Ingredients: 1 medium spaghetti squash Butter Olive oil Chopped fresh herbs: basil, oregano, parsley Parmesan Cheese Instructions: Preheat oven to 425 degrees. Cut squash in half lengthwise, remove all seeds and place on a parchment lined baking sheet face down. Bake for 45 minutes or until fork tender. Turn the squash and shred some of… Read More »

Late Summer Vegetables with Leeks

Alstede Fresh Late Summer Vegetables with Leeks

Late Summer Vegetables with Leeks

Late Summer Vegetables with Leeks

Ingredients: 2-3 medium to large leeks, white portion sliced, cleaned and dried. 1 medium bell pepper, large dice 1 medium zucchini or summer squash, cut in 1/2 lengthwise and sliced 1 large tomato, large dice 6-8 mushrooms, sliced 1 small- medium eggplant 4 cloves of garlic minced Olive oil Salt Balsamic Glaze Instructions: Preheat the… Read More »

Alstede Fresh Late Summer Vegetables with Leeks

Ingredients: 2-3 medium to large leeks, white portion sliced, cleaned and dried. 1 medium bell pepper, large dice 1 medium zucchini or summer squash, cut in 1/2 lengthwise and sliced 1 large tomato, large dice 6-8 mushrooms, sliced 1 small- medium eggplant 4 cloves of garlic minced Olive oil Salt Balsamic Glaze Instructions: Preheat the… Read More »

Eggplant, Zucchini, and Roasted Tomato Stacks

Eggplant, Zucchini, Roasted Tomato Stacks

Eggplant, Zucchini, and Roasted Tomato Stacks

Eggplant, Zucchini, and Roasted Tomato Stacks

For 4 stacks, (This recipe is easily doubled) Peel eggplant and cut 4 slices Slice summer Squash if eight ball 4 slices, if zucchini 8 slices 8-12 Slices of tomatoes Chop Garlic and basil Parmesan Olive oil Thinly Slice fresh mozzarella 4 thin slices of provolone Prepare 2 layers of roasted tomatoes: Roasted Tomatoes –… Read More »

Eggplant, Zucchini, Roasted Tomato Stacks

For 4 stacks, (This recipe is easily doubled) Peel eggplant and cut 4 slices Slice summer Squash if eight ball 4 slices, if zucchini 8 slices 8-12 Slices of tomatoes Chop Garlic and basil Parmesan Olive oil Thinly Slice fresh mozzarella 4 thin slices of provolone Prepare 2 layers of roasted tomatoes: Roasted Tomatoes –… Read More »

Skewered Kebabs Reinvented

Alstede Fresh Skewered Kebabs Reinvented

Skewered Kebabs Reinvented

Skewered Kebabs Reinvented

Ingredients: 4 metal skewers Prepare scape and herb pesto, set aside 2-3 garlic cloves 3/4 c basil leaves 1 T fresh oregano 2-3 T olive oil Pulse in a food chopper or processor Remove the ends of 1 green and 1 yellow squash Using a French Peeler or a Madeline cut thin ribbons of 1… Read More »

Alstede Fresh Skewered Kebabs Reinvented

Ingredients: 4 metal skewers Prepare scape and herb pesto, set aside 2-3 garlic cloves 3/4 c basil leaves 1 T fresh oregano 2-3 T olive oil Pulse in a food chopper or processor Remove the ends of 1 green and 1 yellow squash Using a French Peeler or a Madeline cut thin ribbons of 1… Read More »

Roasted Tomatoes

Roasted Tomatoes

Roasted Tomatoes

Roasted Tomatoes

This is one of my favorite recipes. My mother always prepared this dish when tomatoes would get a little soft. There are no specific measurements. Fill a square or oblong glass pan or even a pie pan. Fill the pan with 2-3 layers, until the pan is half – 3/4 full. Thinly slice tomatoes sprinkle… Read More »

Roasted Tomatoes

This is one of my favorite recipes. My mother always prepared this dish when tomatoes would get a little soft. There are no specific measurements. Fill a square or oblong glass pan or even a pie pan. Fill the pan with 2-3 layers, until the pan is half – 3/4 full. Thinly slice tomatoes sprinkle… Read More »

Roasted Tomato Ricotta Tart

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Roasted Tomato Ricotta Tart

Roasted Tomato Ricotta Tart

Ingredients: 1 sheet of Puff Pastry, defrosted 3-4 cups of yellow and red cherry/grape tomatoes cut in ½ or chopped plum tomato or a mix of both 2-3 T olive oil 2 cloves of garlic chopped or sliced 2 T fresh basil leaves, chopped 2 t chopped fresh oregano 1 T parmesan cheese 1 ½… Read More »

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Ingredients: 1 sheet of Puff Pastry, defrosted 3-4 cups of yellow and red cherry/grape tomatoes cut in ½ or chopped plum tomato or a mix of both 2-3 T olive oil 2 cloves of garlic chopped or sliced 2 T fresh basil leaves, chopped 2 t chopped fresh oregano 1 T parmesan cheese 1 ½… Read More »

Sausage, Pepper & Pasta Stuffed Peppers

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Sausage, Pepper & Pasta Stuffed Peppers

Sausage, Pepper & Pasta Stuffed Peppers

Ingredients: 1 – ½ cup orecchiette or a small pasta 2-3 long links of hot or sweet Italian Sausage or a mix of both 3 large, sweet bell peppers, green or color of choice 3/4 large yellow onion, sliced 1 whole head of garlic, peeled, sliced, or chopped 1 ½ medium to large tomatoes, chopped… Read More »

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Ingredients: 1 – ½ cup orecchiette or a small pasta 2-3 long links of hot or sweet Italian Sausage or a mix of both 3 large, sweet bell peppers, green or color of choice 3/4 large yellow onion, sliced 1 whole head of garlic, peeled, sliced, or chopped 1 ½ medium to large tomatoes, chopped… Read More »

Mini Blooming Onions

Alstede Fresh Mini Blooming Onions

Mini Blooming Onions

Mini Blooming Onions

Steps to prepping the onions for frying: Remove the skin from the onions. Using a sharp knife slice through the onion to make at least 6 to 7 sections without cutting all the way through the onion. Place the onions in a bowl of cold water to help them open up. Season the flour or… Read More »

Alstede Fresh Mini Blooming Onions

Steps to prepping the onions for frying: Remove the skin from the onions. Using a sharp knife slice through the onion to make at least 6 to 7 sections without cutting all the way through the onion. Place the onions in a bowl of cold water to help them open up. Season the flour or… Read More »

Sautéed Rainbow Swiss Chard

Sautéed Rainbow Swiss Chard

Sautéed Rainbow Swiss Chard

Sautéed Rainbow Swiss Chard

1 bunch Rainbow chard, or Swiss chard 2 T olive oil 2-3 cloves garlic, slivered ½ large onion, chopped ½ teaspoon salt Salt and pepper to taste Balsamic vinegar or lemon Fill a pan with cold water. Remove the tough lower stem from the chard, rinse, and reserve. Place the leaves in the cold water… Read More »

1 bunch Rainbow chard, or Swiss chard 2 T olive oil 2-3 cloves garlic, slivered ½ large onion, chopped ½ teaspoon salt Salt and pepper to taste Balsamic vinegar or lemon Fill a pan with cold water. Remove the tough lower stem from the chard, rinse, and reserve. Place the leaves in the cold water… Read More »

Tortellini, Peas, and Prosciutto

alstede-fresh-peas

Tortellini, Peas, and Prosciutto

Tortellini, Peas, and Prosciutto

3/4 – 1  c fresh shelled peas 1 T butter 1 T olive oil 2-3 garlic scapes (when in season) 1 clove garlic chopped, more if not using scapes 3 oz. Prosciutto, chopped 3/4 – 1 c heavy cream 9 oz. Fresh Cheese Tortellini or pasta of your choice 1/3 c vegetable stock Chopped fresh… Read More »

alstede-fresh-peas

3/4 – 1  c fresh shelled peas 1 T butter 1 T olive oil 2-3 garlic scapes (when in season) 1 clove garlic chopped, more if not using scapes 3 oz. Prosciutto, chopped 3/4 – 1 c heavy cream 9 oz. Fresh Cheese Tortellini or pasta of your choice 1/3 c vegetable stock Chopped fresh… Read More »

Peas with Tortellini and Prosciutto

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Peas with Tortellini and Prosciutto

Peas with Tortellini and Prosciutto

  Ingredients: 3⁄4- 1 c fresh shelled peas 1 T butter 1 T olive oil 2-3 garlic scapes (when in season) or 1 clove garlic chopped, more if not using scapes 3 oz. Prosciutto, chopped 3⁄4 -1 c heavy cream 9 oz. Fresh Cheese Tortellini or pasta of your choice 1/3 c vegetable stock Chopped… Read More »

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  Ingredients: 3⁄4- 1 c fresh shelled peas 1 T butter 1 T olive oil 2-3 garlic scapes (when in season) or 1 clove garlic chopped, more if not using scapes 3 oz. Prosciutto, chopped 3⁄4 -1 c heavy cream 9 oz. Fresh Cheese Tortellini or pasta of your choice 1/3 c vegetable stock Chopped… Read More »

Roasted Beets and Leeks

Alstede Fresh Roasted Beets and Leeks

Roasted Beets and Leeks

Roasted Beets and Leeks

Alstede Fresh Roasted Beets and Leeks Ingredients: 1 small to medium beet 1 medium leek 1/4 medium red onion 1 clove of garlic Olive oil Balsamic vinegar Pinch of fresh chopped rosemary Kosher salt Torn arugula or sautéed beet greens or lettuce for a bed for serving Crumbled goat, blue, feta, or gorgonzola for serving… Read More »

Alstede Fresh Roasted Beets and Leeks

Alstede Fresh Roasted Beets and Leeks Ingredients: 1 small to medium beet 1 medium leek 1/4 medium red onion 1 clove of garlic Olive oil Balsamic vinegar Pinch of fresh chopped rosemary Kosher salt Torn arugula or sautéed beet greens or lettuce for a bed for serving Crumbled goat, blue, feta, or gorgonzola for serving… Read More »