Recipes for the Harvest

Recipes for the Harvest               Scroll down for more Recipes

Summer Casserole

• 2 med. zucchini
• 2 med. Yellow squash
• 1 cup butternut squash
• 2-3 carrots
• Optional green & red pepper
• ½ cup Italian bread crumbs or plain if you prefer
• ¼ cup parmesan cheese grated
• 2 tblsp extra virgin olive oil mix with br. Crumbs
• 2 tblsp olive oil to toss with veggies
• 1 clove garlic chopped
• Salt and pepper
• 1 tsp thyme
• 1 small onion

Slice all the veggies about the same size. Put them in a casserole dish.
Toss with olive oil and sprinkle with salt & pepper. Mix bread crumbs
Olive oil and garlic. Mix 1/3 of mixture in with veggies and sprinkle the
Rest on top. Sprinkle thyme over that and a little more parmesan (optional).
Bake uncovered 20-30 minutes till tender and top is lightly browned.

Creamy Cucumber Salad
• 3-4 cucumbers sliced
• 1 onion sliced
• ½ cup mayonnaise
• Salt & pepper
• 1 tsp. sugar
• ½ tsp. celery seed
• 1 tblsp. Cider or white vinegar
Mix mayo, sugar, vinegar & celery seed together. Salt & pepper the
cucumbers. Mix together. It releases more liquid the longer it sits,
so don’t worry if not wet enough it will be.

Heirloom Tomato Salad
• 1-2 lbs of heirloom, red, purple, orange, yellow tomatoes, diced
• Stir in 1 diced onion, salt & pepper to taste
• Stir in extra virgin olive oil, enough to coat.
• Stir in same amount of red wine vinegar or balsamic vinegar.
• Stir in 1 1/2 tsp. of dry or fresh basil and 1 ½ tsp oregano
Mix well. Don’t refrigerate tomatoes, they change texture and loose flavor.



Spaghetti Pomadorra

Approximately 4 servings.

1 lb. spaghetti or pasta of your choice

4 tblsps extra virgin olive oil, plus some for drizzle

3 cloves garlic

25 cherry tomatoes halved or 13 roma quartered

Bunch fresh basil leaves torn or chopped

grated parmesan cheese

Cook pasta. While pasta is cooking heat oil in saucepan & gently sauté garlic until golden. Add tomatoes, cook till soft. Season with salt & pepper.. About 2 minutes before pasta is done, drain & save about 1 ½ cups of the pasta water. Add spaghetti & pasta water to saucepan stir , turn off heat. Add torn basil cook together about 1 minute. Sprinkle generously with cheese & mix well. Drizzle with olive oil & serve. Add more cheese if desired.

Chicken Salad Stuffed Purple Cherokee Tomatoes
• 3 cups diced cooked chicken
• 1 small onion diced
• ½ cup diced celery
• ¼ to ½ cup mayonnaise
• Salt & pepper to taste
• ½ tsp. celery seed
• Lettuce leaves
• 3or4 tomatoes, tops cut off and hollowed out center
Mix together all ingredients. Line inside of tomatoes with lettuce leaves.
Stuff tomatoes with chicken salad.

Stuffed Sweet Red Marconi Peppers

12 to 15 Marconi peppers with tops cut off, slice one side and take seeds out. Boil a large pot of water and add peppers. Boil for about 5-10 min. till slightly soft. For filling, brown 1lb. ground beef. Drain grease just before all brown & add ½ cup diced onion, ½ cup diced pepper, ½ cup diced celery, 2 cloves chopped garlic. ½ cup diced carrot. 1 tsp. salt & pepper. 1tsp. oregano, 1tsp. basil, ½ tsp. poultry seasoning. Cook till slightly soft then add 1 12 oz. can plain tomato sauce & 1 12oz. can diced tomatoes. Mix well cook until all heated not long cause it is going to cook more in the oven. Mix with 1 ½ cups cooked rice.

Stuff filling into peppers, sprinkle with parmesan cheese and top with mozzarella cheese.   Place stuffed peppers in casserole dish try to snug them close together so they don’t spread apart.  Bake at 350 degrees for 30-45 min. till peppers are soft & cheese golden brown. MMMM MM Good! *This recipe is about double the amount shown here.

I mix it up with different seasonings and cheeses sometimes, if you like another kind of cheese or flavors substitute for the ingredients.. It always tastes good.

Sweet Red Pepper Crostini
• 6 slices baguette ½ “ thick
or any crusty bread
• 2 tablespoons olive oil
• ½ to ¾ cup roasted Marconi red pepper strips or red bell
• ½ cup grated mozzarella
Preheat oven to 375 degrees. Arrange bread
Slices on baking sheet. Brush with oil. Bake until
Lightly browned, about 15 min. Arrange pepper
Strips on top the bread. Sprinkle with cheese.
Broil until the cheese melts, about 2 min. Serve
*Optional caramelized onion

Tomato Bruschetta
Toast ½ “ bread slices till lightly brown.
Mix diced tomatoes, diced onions, with
Olive oil, red wine or balsamic vinegar.
Salt & pepper & minced garlic.
Spoon tomato mixture on bread slices.
Top with mozzarella cheese bake on 350
Until cheese melts. Serve.

Breaded Eggplant

Slice eggplant lengthwise or in rounds. Dip in egg/milk mixture then coat with seasoned or Italian bread crumbs. Coat baking sheet with olive oil, thick. Lay slices in sheet turning to coat both sides. Bake 350 degrees till crispy & tender. Remove from oven sprinkle with freshly grated parmesan cheese and or mozzarella cheese. Serve with pasta or on bread with tomato sauce or by its self. If making a hoagie fill with eggplant top with sauce and cheese bake till toasted.

Comments or Questions Email: desiree@growincrazyacres.com

All Photos are taken by us of our actual gardens etc. unless stated otherwise.