Tag: cheese

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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 9 – JULY 30, 2019

Greetings Everybody,

Tomatoes are here! The share is small this week, but it’s just the beginning. More to come!

We’re also getting fresh, crisp green beans this week. They make a wonderful summer side dish. Today’s recipe combines them with lemon and garlic, a tasty, light summer treat.

 

LEMON GARLIC GREEN BEANS

INGREDIENTS

1 1/2 lbs green beans, cleaned and trimmed

1-2 TBS olive oil (depending on pan size; you’ll basically  need enough to cover the pan and coat the green beans)

4 TBS, butter, salted

4 tsp fresh lemon juice

1/2 tsp garlic powder (if you really like garlic, add more)

additional salt and pepper to taste

 

Instructions

  1. Fill a large bowl with ice water. Set aside.
  2. In a large pot of boiling, salted water cook green beans for about 3 minutes.
  3. Drain the beans and put them into the bowl of ice water. Allow them to cool completely. Once they are cool, drain them and eiher use in this recipe right away or cover and refrigerate for up to two days, until you are ready to finish this recipe.
  4. Heat the olive oil in a large skillet over medium heat. Add the green beans and butter to the pan, tossing them to coat with oil and butter.
  5. Add the lemon juice, garlic powder, salt and pepper. Continue to toss the beans, cooking for about 3 minutes.
  6. Add more salt and pepper as needed to taste.

Simple and delcious!

HELPFUL  HINT: You can really use any seasoning for this dish. I like grated parmesan cheese, whole roasted cloves of garlic, sesame seeds, onions, grated ginger and/or  soy sauce.

Enjoy and stay cool, if you can.

Have a delcious week!

Best,

Judi