Sitr-Fried Cabbage
INGREDIENTS
1 Medium head of cabbage, cored and sliced
1 small bell pepper, chopped (optional)
1 medium onion, chopped
1 tablespoon vegetable oil
1/2 teaspoon garlic powder
1 reduced-sodium chicken or beef bouillon cube
1/3 cup water
1/4 teaspoon black pepper
DIRECTIONS
Mix cabbage, bell pepper (optional) and onion in a bowl.
Heat oil in a large skillet over medium-high heat. Add cabbage mixture and stir-fry for about 1 minute.
Immediately add garlic powder, bouillon cube and water. Cover pan.
When water comes to a boil, turn down the heat and simmer for 15 minutes. Add black pepper.
Tastes best when served immediately.
Tomato Pasta Salad
INGREDIENTS
MAKES 6 CUPS
4 C rotini noodles, cooked
2 C tomatoes, chopped
1 C broccoli, chopped
1/4 C black olives, sliced
2 tsp. Italian herbs, dry
2 T Parmesan cheese, grated
8 oz. low-fat Italian salad dressing
DIRECTIONS
Combine the cooked noodles, tomatoes, broccoli, and black olives together in a large bowl.
Add the herbs, cheese and salad dressing. Stir together and refrigerate.
TIP
Three cups of uncooked noodles will make 4 cups of cooked noodles. Try whole-grain or vegetable rotini noodles for a healthier twist!
Sauteed Spaghetti Squash
Sautéed spaghetti squash:
Ingredients:
· 1-2 lbs whole spaghetti squash
· 2 tbsp butter
· 2 garlic cloves, minced
· ¼ cup grated parmesan cheese
Directions:
Place whole spaghetti squash in baking dish.
- Prick all over with fork.
- Bake at 350 degrees for 45 to 60 minutes or until tender; cool.
- Cut squash in half lengthwise; remove seeds.
- With fork, scoop out flesh into medium bowl, separating into spaghetti-like strands.
- In large skillet, heat butter medium-high heat.
- Cook garlic in oil about 3 minutes, stirring constantly.
- Add squash and stir-fry 3 to 5 minutes more until heated through.
- Add cheese and toss to coat.
Butternut Squash with Bacon & Honey
Butternut Squash with Bacon and Honey
1 Butternut Squash with seeds removed
5-6 slices bacon
Honey to taste
Salt and pepper to taste
1. Preheat oven to 350 degrees. Place bacon on cookie sheet and cook flipping over one time until it reaches desired crispness (20-25 mins). Pat off excess grease and crumple when cool.
2. Preheat oven to 400 degrees. Cut butternut squash in to cubes removing skin. (you can pop the squash in the microwave for 2-3 minutes to make it easier to cut and the skin easier to remove). Toss with olive oil, salt and pepper and roast on a cookie sheet until squash is tender. (about 25-30 mins).
3. Combine together in a bowl and pour small amount of honey over combination of squash & bacon to add a hint of sweetness.
Couscous with Bacon & Kale
1 C couscous
½ red onion diced
1 C vegetable or chicken broth
1-2 cloves of garlic- minced
5-6 bacon strips, chopped and cooked
1-2 C of kale or spinach
Garlic salt & red pepper flakes to taste
Olive oil
1. Sauté minced garlic in olive oil until fragrant. Add in red onion and continue to cook stirring occasionally until translucent.
2. Add greens (either spinach or kale or a mixture of both) and cooked bacon and sauté for about 1-2 mins. Add in couscous and broth and cook couscous according to package instructions with the greens, bacon and onion.
3. Season with garlic salt & red pepper flakes. Serve warm.
Bruschetta Salad
INGREDIENTS
3 C roma tomatoes, chopped
1/2 red onion, chopped
1/4 C fresh basil, chopped
1/2 teaspoon salt
1/3 teaspoon black pepper
2 Tbs balsamic or red wine vinegar
1 Tbs olive oil
2 C croutons
DIRECTIONS
Combine tomatoes, onion, basil, salt, black pepper, vinegar and oil in a bowl.
2 Stir croutons in the salad and serve.
TIP
If you do not plan to serve the salad right away, wait until just before serving to add croutons.
Kale Caesar Pasta Salad
UT Extension agent Lindsay McGheean served up this delicious Kale Caesar Pasta Salad on Jan. 12, 2019 at the Winter Farmers’ Market. Be sure to stop by her booth through the end of the season… she’s always featuring something new! Here’s the recipe:
INGREDIENTS:
1 pound bowtie pasta
1 pint small tomatoes (grape or cherry)
1 tablespoon extra virgin olive oil
Salt and ground pepper
1 bunch kale, stemmed and chopped
2 cups creamy Caesar dressing (1 cup and the rest is to taste)
4 ounces Parmesan cheese, grated
DIRECTIONS
Bring a pot of water to boil and season with salt. Cook the pasta. Drain and place in large bowl.
Preheat over to 425 degrees. Place the tomatoes on small tray, drizzle with extra virgin olive oil and toss. Season with salt and black pepper. Roast about 8 to 10 minutes.
Chop kale into small pieces and add to the pasta and tomatoes. Pour 1 cup of dressing onto salad and gently toss. Sprinkle with Parmesan cheese. Refrigerate for one hour before serving.
Broccoli Salad
Broccoli Salad from Jan. 5, 2019, at the Winter Farmers’ Market.
Lindsay from UT Extension Service, Anderson County made a big bowl of this broccoli salad at the Jan. 5 Winter Farmers’ Market, and we loved it! It’s easy to make and is full of fiber. Here’s the recipe, below. Subscribe to all our blogs for our weekly recipes from our cooking demos, called the Farmers’ Market Fresh program.
Broccoli Salad
6 C broccoli, chopped
1 C Raisins
1 red onion, peeled and iced
2 T sugar
6 slices bacon, cooked and crumbled
2 T lemon juice
3/4 C low-fat mayonnaise
Directions:
Combine all ingredients in a medium bowl. Mix Well.
Chill for 1-2 hours. Serve.
Nutrition Facts: Serving size, 1/2 cup. Carolis, 209; Total Fat 11g; Sodium 361 mg; Total Carbohydrate 25g; Dietary Fiber 3 g; Protein 6g.
TIPS:
What to look for in broccoli:
Firm, compact clusters of small flower buds (floweretes). Floweretes should be dark green and may have a purplish cast.
Avoid thick, tough stems. If the flowerets are enlarged, opened, yellowish-green or wilted, then the broccoli is not fresh.
Never buy broccoli that is soft or slippery. This is a sign of spoilage.
Store broccoli in a plastic bag right after purchase in the refrigerator. Use broccoli within 3 days of purchase since the vitamin content will decrease the longer it is stored.
Wash, don’t soak, broccoli in cool running water just before preparing.