This week's Menu of the Week comes from our brand new cookbook, Fresh from the Farmstand! We love shopping the market and finding produce that's sold by the folks who grew it.
These early morning trips were the inspiration for this cookbook, and while we can't always have tomatoes at their July-perfection, we can always be inspired. Whether you shop at the farmers' market, in your backyard garden or at the grocery store, Fresh from the Farmstand is a great cookbook to have on hand when you want to enjoy the freshest of the season.
Below, you'll find a sampling of recipes from each chapter that you can mix and match all week long...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from Fresh from the Farmstand !
Hearty Beef, Barley & Kale Soup
Jane Hebert of Smithfield, Rhode Island shared this recipe with us. She writes, "This is my friend Josephine’s most favorite soup...sure to become one of your favorites too!" We love finding new ways to use this hearty green. It adds so much color and flavor to this soup.
1 T. oil
1 lb. lean boneless beef, diced
2/3 to 1 c. onion, chopped
6 c. beef broth
2 c. carrots, peeled and diced
1/2 c. pearled barley, uncooked
1 t. dried thyme
Optional: 1/2 t. salt
1 lb. kale, trimmed and chopped
8-oz. pkg. sliced mushrooms
Heat oil in a large heavy soup pot over medium-high heat. Add beef and onion; cook until beef is browned. Drain; add broth, carrots, barley, thyme and salt, if using. Bring to a boil. Reduce heat; cover and simmer for one hour, or until beef and barley are tender. Meanwhile, in a steamer basket over boiling water, steam kale for 5 minutes, until bright green; drain. Add kale and mushrooms to soup pot; return to a boil. Reduce heat; cover and simmer for another 5 to 10 minutes, until kale and mushrooms are tender. Serves 4 to 6.
Chicken-Broccoli Rotini Salad
This delicious salad was contributed by Debbie Cutelli of Saint Louis, Missouri. She says it's always popular at ladies’ luncheons and showers. We love the versatility of the recipe...toss in your favorite veggie and make it your own. Double the dressing recipe, if needed.
2-1/2 c. rotini pasta, uncooked
2 c. cooked chicken, cubed
1/2 c. Italian salad dressing
2 c. broccoli, cut into bite-size flowerets
1/2 c. red pepper, chopped
Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, mix pasta with chicken and Italian salad dressing. Cover and refrigerate for one hour. Add broccoli, red pepper and Parmesan Dressing; toss to mix. Cover and refrigerate until serving time. Makes about 6 servings.
Parmesan Dressing:
1 c. grated Parmesan cheese
1/2 c. olive oil
2 T. lemon juice
1/8 t. dried basil
In a bowl, whisk all ingredients together.
Cherry Tomato Meatballs
Deborah Rice of Louisville, Kentucky sent us this recipe. We love the sweet surprise inside each one! Deborah writes, "When the cherry tomatoes come in, they really come in! We really enjoy them hidden inside our favorite meatballs. Use about 11 cups of your own homemade spaghetti sauce, if you prefer."
3 lbs. lean ground beef
2 c. cracker meal or Italian-flavored dry bread crumbs
5 T. zesty Italian salad dressing mix
1-oz. pkg. onion soup mix
1 clove garlic, chopped
1 egg, beaten
2 T. milk
3 28-oz. jars spaghetti sauce
1 to 2 T. olive oil
1 lb. cherry tomatoes
Place beef in a large bowl; add cracker meal or bread crumbs, mixes and garlic. Mix into beef, using your fingers. Whisk egg and milk together; add to beef mixture and work through. In a large saucepan over medium-low heat, bring spaghetti sauce to a simmer. Heat oil in a separate large skillet over medium heat. While oil is heating, roll some of the beef mixture generously around each tomato. Add meatballs to skillet and brown on all sides. As each meatball browns, transfer it to spaghetti sauce. Continue rolling tomatoes in beef mixture and browning. Once all the meatballs have been added to sauce, simmer for 15 to 20 minutes. If there are leftover tomatoes, cut them in half and add to simmering sauce. If some of beef mixture is left over, form into meatballs, brown on all sides and add to sauce. Makes 8 to 10 servings.
Southwestern Smothered Potato Chips
This clever recipe combines flavors we love in a whole new way. Thanks to Andrea Durante of Hopedale, Massachusetts, who shared it with us. She writes, "I put this recipe together for a game-day party...it was quite a hit!"
6 potatoes, sliced lengthwise 1/8-inch thick
1/2 t. salt
2 T. olive oil
1/2 c. red onion, chopped
1 c. shredded Monterey Jack cheese
1 c. guacamole
1 c. salsa
Arrange potato slices in a single layer on a lightly greased baking sheet. Sprinkle with salt; drizzle with oil. Broil under low heat for about 10 minutes, until crisp but not burnt, checking often. Remove from oven. Sprinkle chips evenly with onion and cheese. Bake at 350 degrees for 5 minutes, until cheese is melted. To serve, top with dollops of guacamole and salsa. Serves 4 to 6.
Carrot-Zucchini Bars
Suitable for breakfast or dessert, this recipe from Lee Mendoza of Oakwood, Ohio is perfect for when you're overrun with zucchini...you might even look forward to a bumper crop! Lee writes, "My grandmother used to make these bars with vegetables from her own garden and they were oh-so yummy. We kids loved to go to Grandma’s because she always made something good for us. I have made these many times for my children and my grandchildren."
1-1/2 c. all-purpose flour
3/4 c. brown sugar, packed
1 t. baking powder
1/4 t. baking soda
1/2 t. ground ginger
2 eggs, lightly beaten
1-1/2 c. carrots, peeled and shredded
1 c. zucchini, peeled and shredded
1/2 c. raisins
3/4 c. chopped walnuts
1/2 c. oil
1/4 c. honey
1 t. vanilla extract
In a large bowl, combine flour, brown sugar, baking powder, baking soda and ginger. In a separate large bowl, stir together remaining ingredients. Add carrot mixture to flour mixture; stir just until combined. Spread batter in an ungreased 13"x9" baking pan. Bake at 350 degrees for about 25 minutes, until a toothpick inserted in center tests clean. Cool on a wire rack. Frost with Citrus Cream Cheese Frosting. Cut into bars. Store, covered, in the refrigerator. Makes 3 dozen.
Citrus Cream Cheese Frosting:
8-oz. pkg. cream cheese, softened
1 c. powdered sugar
2 T. orange juice
Combine ingredients in a bowl. Beat with an electric mixer on medium speed until fluffy.
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