From The Vine

Fireworks and Food! Week 5, CSA Recipes

The first menu this week is perfect for a summer evening on the deck or patio. Smothered Bistro Burgers, Potatoes and Peppers, and a cool Dilled Cucumber salad will be sure to please!

Smothered Bistro Burgers

Note: This recipe is for 2 hamburger patties. Adjust the amount of ingredients for the number of hamburgers you are going to cook.

1 1/2 cups sliced fresh mushrooms
1 small onion (thinly sliced)
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic-pepper blend
2 ground beef patties
2 slices (3/4 oz each) sharp Cheddar cheese
2 sandwich buns, split (toasted if desired)
1 to 2 tablespoons creamy mustard-mayonnaise sauce

1 Heat grill.
2 In medium bowl, mix mushrooms, onion, 1 tablespoon of the Worcestershire sauce and 1/4 teaspoon of the garlic-pepper blend.
3 Place mushroom mixture in a medium sized skillet and cook 3 to 4 minutes or until mushrooms are tender. Remove from stove and cover to keep warm.
4 Brush both sides of beef patties with remaining tablespoon Worcestershire sauce; sprinkle with remaining 1/4 teaspoon garlic-pepper blend. Place patties on grill and cook until thoroughly cooked. Top each patty with cheese slice cook until melted.
5 Spread bottom halves of buns with mustard-mayonnaise sauce. Top each with mushroom mixture, cheese-topped beef patty and top half of bun.

Additional Notes:
Make your own creamy mustard-mayonnaise sauce by mixing half Dijon mustard and half mayonnaise.

Potatoes and Peppers

1/3 cup olive oil
6 potatoes (sliced)
2 large red bell peppers (sliced into rings)
1 large sweet onion (peeled and chopped)
salt and pepper (to taste)

1. Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Dilled Cucumbers

1 large cucumber (thinly sliced)
1/2 teaspoon Salt
1/8 teaspoon pepper
2 teaspoons chopped fresh dill or 1 teaspoon dill weed
1/2 cup sour cream

1. Place cucumber slices in a medium bowl; sprinkle with salt and pepper. Stir in dill and sour cream. Chill until ready to serve. Yield: 4 servings.

Our next menu is all about breakfast! Having breakfast for dinner is a nice change of pace that my family enjoys every few weeks! JK’s Sausage Casserole is easy to make on a busy weekday night. Cook your sausage ahead of time, refrigerate it until you are ready to make dinner and you can throw this dish together quickly! Serve the casserole with delicious Blueberry Zucchini Bread. Add some fresh fruit or orange juice to round out the meal.

JK’s Sausage Casserole

1 pound ground pork sausage
1 Onion (thinly sliced)
1 1/2 cups Cheddar cheese (shredded)
4 slices bread
6 Eggs
2 cups Milk

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a skillet, brown the sausage, drain and place in a square casserole dish. Cover top of sausage with onion slices. Cover top of onion with cheese. Place 4 slices of bread on top of the cheese. Bread should fit exactly to cover top of the dish.
3. Mix eggs and milk in a bowl and slowly pour over top of bread, mixture should fill dish almost to the top.
4. Bake in a preheated oven for 45 minutes.

Blueberry Zucchini Bread

3 eggs (lightly beaten)
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Here’s an additional recipe or two for you to use with other meals this week.

Sweet and Spicy Swiss Chard

1 tablespoon olive oil
1 bunch swiss chard (leaves and stems separated and chopped)
1/3 cup chopped yellow onion
2 (1/4 inch thick) slices fresh ginger root (peeled and julienned)
salt and pepper (to taste)
1 tablespoon maple syrup

Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

Super Squash

2 tablespoons Butter
3 pounds yellow squash (chopped)
2 onions (chopped)
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 Eggs (beaten)
12 saltine crackers (crushed)
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon Salt
2 cups dry bread stuffing mix
1/2 cup melted butter

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt.
3. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture.
4. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

Shopping list

Smothered Bistro Burgers
Sliced fresh mushrooms
1 small onion
Worcestershire sauce
Garlic-pepper blend
Ground beef patties
Sharp Cheddar cheese
Sandwich buns
Mustard-mayonnaise sauce

Potatoes and Peppers
Olive oil
Red bell peppers
Large sweet onion

Dilled Cucumbers
Large cucumber
Fresh dill or dried dill weed
Sour cream

JK’s Sausage Casserole
Ground pork sausage
Cheddar cheese (shredded)
4 slices bread

Blueberry Zucchini Bread
Vegetable oil
Vanilla extract
White sugar
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Fresh blueberries

Sweet and Spicy Swiss Chard
Olive oil
Swiss chard
Yellow onion
Fresh ginger root
Maple syrup

Super Squash
Yellow squash
Sharp Cheddar cheese
Saltine crackers
Package dry Ranch-style dressing mix
Dry bread stuffing mix

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