Category Archives: Main Dish

Bell Peppers and Pasta

Main Dish, Side Dish, Uncategorized

Type of dish: Main Dish, Side Dish

2 1/4 cups uncooked penne or medium tube pasta
3/4 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
2 cups chopped bell pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese

Cook pasta according to package directions.

While pasta is cooking, saute onion In a nonstick skillet in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the bell peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in feta cheese. Serve immediately.

Recipe courtesy of Gazy Brothers Farm

Mock Crab Cakes

Appetizer, Condiment, Main Dish, Side Dish, Uncategorized

Type of dish: Appetizer, Main Dish, Side Dish

2 cups zucchini, grated
1 onion, finely chopped or grated
1/2 cup red bell pepper, finely diced
1 1/2 cups Italian bread crumbs, divided
1 Tablespoon Old Bay seasoning
1 Tablespoon mayonnaise
1 teaspoon Dijon mustard
1 egg, beaten
vegetable oil for frying

Combine all ingredients in a small bowl. The texture can be adjusted — if it’s too dry, add another egg; if too wet, add more bread crumbs.

Heat the vegetable oil in a skillet. Form mixture into patties and fry over medium heat until golden brown on both sides, about 2 to 3 minutes per side. Makes 4 big or 6 medium cakes. Serve with tartar sauce.

Type of dish: Condiment

Tartar Sauce

1/2 cup mayonnaise
1/4 cup dill relish
1/4 cup onions, finely diced

Mix together all of the ingredients.

Recipe courtesy of Gazy Brothers Farm

Spinach and Potato Frittata

Appetizer, Main Dish, Side Dish, Uncategorized

Type of dish: Breakfast, Main Dish, Side Dish

2 Tablespoons olive oil
6 small potatoes, sliced
1 cup torn fresh spinach (or other green)
2 Tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1/2 cup feta cheese

Season sliced potatoes liberally with salt and pepper.

Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach (or other green), green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until greens are wilted.

In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with feta. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Recipe courtesy of Gazy Brothers Farm

Swiss Chard Tacos

Main Dish, Uncategorized

Type of dish: Main Dish

1 bunch Swiss chard (or other greens) about 12 ounces, touch stems removed
1 1/2 Tablespoons olive oil
1 large onion or 2 small onions, sliced 1/4-inch thick
3 garlic cloves, peeled and minced
1 Tablespoon red pepper flakes
1/2 cup vegetable broth or water
12 corn tortillas
1 cup Mexican queso fresco or fresh cheese (feta is a nice substitute)
3/4 cup chipotle salsa

Cut the chard crosswise into 1- to 2-inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste.

Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.

*You can use your favorite salsa, or make a quick, smoky chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred – a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you’ll find these in a can) with a splash of olive oil and salt and pepper to taste.

Recipe courtesy of Gazy Brothers Farm

Baingan Bharta (Eggplant Curry)

Main Dish, Side Dish, Uncategorized

Type of dish: Main Dish, Side Dish

1 large or 3-4 small eggplant
2 Tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 Tablespoon ginger garlic paste
1 Tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped

Preheat oven to 450ºF.

Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

Mix ginger, garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Recipe courtesy of Gazy Brothers Farm

Calabacitas con Elote (Zucchini with Corn)

Main Dish, Side Dish, Uncategorized

Type of dish: Main Dish, Side Dish

2 1/2 cups fresh corn kernels
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 small tomatoes, chopped
1 fresh poblano chile pepper – seeded, deveined, and chopped
salt and black pepper to taste
1/4 cup crumbled cotija cheese
1 bunch fresh cilantro, chopped

Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.

Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese and fresh cilantro to serve.

Note: Cotija cheese is a dry grating cheese similar to Parmesan. If you can’t find cotija, you could use Parmesan instead.

Recipe courtesy of Gazy Brothers Farm

Balsamic-Glazed Chickpeas and Mustard Greens

Main Dish, Side Dish

Type of dish: Main Dish, Side Dish

1 bunch mustard greens
1/2 large red onion, thinly sliced
4-6 Tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 Tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained

Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.

In a deep pot or wok, sauté the onion in a Tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.

Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.

Serve warm, with additional balsamic vinegar at the table.

Recipe courtesy of Gazy Brothers Farm

Pasta with Mizuna and Walnuts

Main Dish

Type of dish: Main Dish

3 Tablespoons olive oil
1 onion, diced
3 Tablespoons red wine vinegar
3 cloves garlic, minced
3 Tablespoons mustard
2 Tablespoons lemon juice
1 tomato, chopped
1 bunch mizuna, roughly chopped (about 3 cups)
1 pound of your choice of cooked pasta
1 cup coarsely chopped walnuts
Salt and pepper to taste

Heat olive oil over medium in a large pan, and add onion and red wine vinegar. Cook for five or six minutes, or until onions begin to become translucent, then add garlic.

Add mustard, walnuts, lemon juice, and tomato; cook until tomato begins to dissolve (about four minutes). Add mizuna, and cook until it starts to wilt. Add salt and pepper to taste.

Serve vegetables over pasta, and sprinkle with shaved Parmesan.

Recipe courtesy of Gazy Brothers Farm

Savory Bread and Cheese Bake

Breakfast, Main Dish

Type of dish: Main Dish, Breakfast

3 Tablespoons butter
12 ounces crusty bread
1 cup grated cheese, such as Cheddar, Swiss or Monterey Jack
1 cup chopped leeks
6 eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
1 generous Tablespoon Dijon mustard

Preheat the oven to 375° F. Put the butter in a 2-quart baking dish and place in the oven to melt. When the butter is melted, swirl it around to coat the dish. While the butter melts, cut the bread into 1-inch cubes (about 6 cups, loosely packed). Place the bread cubes in the buttered baking dish. Sprinkle evenly with the cheese and leeks.

Puree the eggs, milk, salt, pepper, and mustard in a blender, or beat the eggs in a bowl and then whisk in the other ingredients. Pour the custard over the bread and use a spatula to push the bread down into the custard. Bake covered with aluminum foil for 25 to 30 minutes (depending on the shape and depth of the baking dish). Remove the foil and bake until puffy and golden brown, about 5 minutes.

Note: This recipe makes a delicious breakfast or light, simple supper along with a lovely fresh salad.

Recipe courtesy of Gazy Brothers Farm

Bistro Apple Pizza

Main Dish, Side Dish

Type of dish: Main Dish, Side Dish

2 teaspoon garlic, minced
2 Tablespoons olive oil
1 12-inch prepared pizza dough crust
2 cups fresh arugula, coarsely chopped
2 1/2 cups apples, cored, peeled and thinly sliced
1 cup shredded mozzarella cheese
1 Cup crumbled bleu, gorgonzola or roquefort cheese
1/2 cup shredded parmesan cheese
1 teaspoon dried oregano

Preheat oven to 450° F. Saute garlic in olive oil over medium heat for 1 to 2 minutes. Remove from heat. Brush olive oil onto pizza crust. Distribute arugula evenly onto crust, then the apples. Blend cheeses and distribute evenly over apples. Sprinkle on oregano.

Bake for 12 to 15 minutes or until cheese bubbles and crust is brown.

Recipe courtesy of Gazy Brothers Farm