vegetable

Saucy Beans

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    Growing up, my Mom never had a hard time getting us to eat vegetables.  Whether we had a big leafy salad filled with crunchy cucumbers, fresh zucchini seasoned with Italian spices, or my favorite, green beans, we gobbled them up.  I even remember her making lima beans and enjoying them!
    The first time I made this recipe was in the Outer Banks this past October.  It was an experiment that wound up working out beautifully.  Not only did everyone enjoy the beans, but my sister now makes them frequently as well.
    You will need:
    • 1 TBS olive oil
    • 1 pound green beans, washed with ends cut off
    • 1 package of baby bella mushrooms, washed and sliced
    • 2-3 garlic cloves
    • 2 cups of your favorite marinara sauce
    • Salt and pepper
        • -Begin by heating the olive oil on medium heat.  Add the garlic and be sure to keep it whole!  That is an important part because you want the garlic to become soft and flavorful, yet not overpower the other flavors.  Allow garlic to cook for 5 minutes.
        -Next, add the mushrooms, season with  salt and pepper, and cook until tender, 5-10 minutes.  Then add the green beans, cooking for another 5 minutes.
        -Lastly, add the marinara sauce.  Cover your pan and cook for 10 minutes, until sauce has thickened. 
        Serve as a side dish or top with fresh grated cheese, chicken, meatballs, turkey… the possibilities are endless!

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      These days I love veggies even more and rarely even turn one down.  This dish combines all my favorites and there is usually enough for leftovers.  But one thing is for certain - I’d take these green beans over lima beans any day!

      Home Grown Stuffed Peppers

      8 Comments
      Welcome back!  I hope your weekend was relaxing and enjoyable.  Thank you to those who entered my giveaway!  I contacted everyone via Facebook so just send me your address if you haven’t yet.
      As promised, I wanted to share the recipe I created using local Philadelphia products.
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      The products I used were:
      •Stepped-In-What Tomato Sauce
      •North/South Meatery & Canning Co. Pancetta
      •PA Noble Cheese, Cave Aged Cheddar

      Stuffed Peppers

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      You will need:
      •3 Frying peppers
      •3 slices pancetta
      •1 small onion, chopped
      •2 oz. sharp cheese, such as an aged cheddar, cut in small cubes
      •1/2 cup Italian bread crumbs
      •1/3 cup tomato sauce
      •1 Tbs. olive oil
      1. Preheat oven to 375.  Begin by washing peppers.  Cut the top of the pepper off and clean seeds out.  If you want, you can cut the top off so that it is a lid for the pepper.
      2. Cook pancetta in a pan at medium heat until crispy.  Remove pancetta and let cool on a paper towel.    Do not clean the pan!  Throw the onion in the pan and sauté in pancetta fat until soft and caramelized.
      3.  When onions are finished cooking, put in a bowl and add pancetta, cheese, bread crumbs, and sauce.  Mix until the consistency is thick and paste-like.
      4. Using a spoon, stuff each pepper with the mixture until the mixture reaches the top.  When full, place each pepper on a piece of foil and then place the foil on a cookie sheet.  Drizzle the peppers with olive oil.  Bake for 35-40 minutes or until peppers are soft and lightly browned on top.
      Serve over heated sauce and enjoy!

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      Jersey Fresh Salad

      3 Comments
      Of all the summer months, August usually takes the heat, quite literally.  At least here in New Jersey, where it gets so hot and muggy that you don’t feel like eating anything but salads and cool drinks.
      Although I didn’t have any recipes planned when I visited the farmers market this week, these gorgeous heirloom tomatoes stood out.

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      I loved  how there were different colors, shapes and sizes and yet they are all tomatoes, sweet and juicy.

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      I decided to make an easy, fresh and delicious salad.

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      It was so easy that I feel like it is hardly a recipe, more or less  just throwing some produce together.
      Jersey Fresh Salad:
      •7-8 heirloom tomatoes
      •3 fresh mint sprigs
      •1/2  cup cantaloupe
      •Sea salt to taste
      1.) Cut cantaloupe into small cubes.  I like the cubes because it makes it easy to eat and it also visually appealing.
      2.) Cut the tomatoes in half.
      3.) Cut mint into small pieces or you could even rip the pieces.
      4.) Sprinkle with salt to taste.
      See, I told you it was easy!  This recipe is for a single serving so if you wanted to make it for more, you’d just have to add more of the ingredients.
      If you were feeling extra interesting you could add some feta cheese or goat cheese!

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      Now excuse me, it is expected to be a high of 93 today and I have a salad to eat.