Tag: casserole

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JUDI’S RECIPES – WEEK 24 – NOVEMBER 12, 2019

November 12, 2019

Hi Everyone!

This is it – our very last CSA pick-up for the season! It’s been a wonderful season. The shares were plentiful, the quality was excellent, and the company was great! I’ll miss you all until next spring. But wait! We have a potluck dinner on Tuesday, December 3. You don’t want to miss that. Everyone is in a rush at the site. This is our chance to sit down and socialize in a decidedly relaxed and happy atmosphere.

Today’s recipe is for a sweet onion casserole. By now we all have onions. Try this!

TENNESSEE ONIONS

Ingredients

  • 2-3 whole Vidalia onions or any other sweet onion.
  • 4 TBS (1 stick)  unsalted butter
  • Garlic salt to taste
  • Pepper to taste
  • 1 cup good quality sharp cheddar cheese
  • 1 cup mozzarella cheese
  • ½ cup parmesan cheese
  • Fresh oregano or other herbs for garnish

Directions

  • Using non-stick cooking spray, coat a 9×13 baking dish.
  • Preheat the oven to 350 degrees
  • Slice the onions in 1/4 to 1/2 inch slices and separate the rings.
  • Lay the rings in the prepared baking dish
  • Sprinkle the onion rings with garlic salt (about 1 tsp), pepper (about 1/2 tsp).
  • Cut the butter into pats and place around the dish on top of the onions.
  • Spread the cheddar and mozzarella cheeses on top of the onions and then top with the grated parmesan cheese.
  • Bake at 350, uncovered, for 30 minutes or until the cheese is bubbly and beginning to brown.
  • Remove the casserole from the oven, allow to cool for a few minutes. Garnish with some fresh herbs (oregano, chives, thyme all work well)  and then serve.

HELPFUL HINT: Be sure to cut the onions in uniform slices, and use the best cheese you can afford.

That’s it! Enjoy, and have a lovely, warm, happy winter. And don’t forget the potluck on December 3.  I’ll miss you all like a front tooth!

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES WEEK 19 – OCTOBER 8, 2019

OCTOBER 8, 2019

Hi Everyone!

This was a nasty weekend, weather-wise, but the rest of the week looks fine for savoring Nature’s and Stoneledge Farm’s bounty.

This week we’re getting sweet potatoes! This casserole recipe will impress your friends and wow the family at Thanksgiving.

 

SWEET POTATO CRUNCH CASSEROLE

INGREDIENTS

Casserole:

3 sweet potatoes

1 orange, zested (scrape off the orange part of the peel) and juiced

1 tsp cinnamon

1 TBS honey

1/2 cup milk

1/2 cup diced dried apricots

Topping:

1/2 cup oatmeal (uncooked)

1/4 cup firmly packed brown sugar

2 TBS extra-virgin olive oil

2 TBS cold butter, cut into pea-sized pieces

1/2 cup chopped walnuts

 

Directions

  1. Preheat the oven to 375 degrees.
  2. Put the sweet potatoes on a sheet tray and roast them for 35 to 40 minutes. If they are still a little firm in the center, don’t worry about that.
  3. While the sweet potatoes are baking, make the topping: In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until the mixture firms up and comes together.
  4. When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks.
  5. Put the potatoes into a large bowl and add the remaining ingredients. Mash them together until thoroughly mixed.
  6. Turn out the mixture into a 2-quart casserole dish. Crumble the topping over the potatoes. Bake the casserole until it is heated through and the topping is brown and crispy, about 30 minutes.
  7. Enjoy!

Have a delicious week!

Best,

Judi