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2018 Local Food Cooking Class Recipes

Summer Squash and Chard Bake

8×8 pan
Serves 4
Preheat oven to 375
Bake 25 minutes

Ingredients
2-3 medium zucchini
2-3 medium yellow squash
2 medium tomatoes
3 stalks of Swiss Chard

Sauce
3-4 garlic cloves
½ cup or more of olive oil (enough to have ¾ cup finished sauce)
Juice of one lemon
One container (5 oz.) Parmesan cheese shaved or grated. Can use more to taste.
½ Tablespoon salt or to taste

To make sauce:
In a small blender, chopper or food processor blend 4 peeled garlic, the olive oil and the juice of one lemon and salt. If it is too thick add more olive oil.

Slice zucchini, yellow squash and tomatoes thin. The zucchini and the yellow squash can be done in a food processor. Chop Swiss Chard.

In an 8×8 baking dish layer zucchini, yellow squash, tomatoes and chard, brushing each layer of zucchini with the sauce and topping with parmesan cheese. You may get three layers. Add more parmesan cheese to top. Bake for 25 minutes or until slightly brown on top.

Plum Torte (peaches and blueberries work well too)

From the New York Times

INGREDIENTS

    • ¾ to 1cup sugar
    • ½cup unsalted butter, softened
    • 1cup unbleached flour, sifted
    • 1teaspoon baking powder
    • Pinch of salt (optional)
    • 2eggs
    • 24halves pitted purple plums
    • Sugar, lemon juice and cinnamon, for topping

PREPARATION

      • Heat oven to 350 degrees.
      • Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
      • Spoon the batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
      • Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Pa Jeon  Korean Pancake

Basic Proportions
2 cups flour
2 cups water
2 eggs
Vegetable oil for pan
½ -1 cup each of 3-4 different types of vegetables grated or sliced very thin
Recommended vegetables
Green onions, sweet onions, chard, summer squash, shitake or oyster mushrooms, carrots, hot peppers, shishito peppers (available Crouching Hippo Farm Conover Market)
Can add seasoned thinly sliced beef or shrimp, squid or clams
Mix flour, water and egg together. Add vegetables. You want the batter to be chunky but don’t add too much that the pancake can’t hold together.
Heat frying pan to medium. Stay on medium to cook evenly and not burn.
Ladle just enough to cover bottom of the pan by swirling it around. Cook for a few minutes on one side until the top changes color and starts to look cooked a little. Turn over and brown other side. Top with Sauce or serve with it on the side. Cut into squares or like a pizza.

Sauce:  Mix together and brush on top of pancake or serve on the side. Very strong. You can chili flakes or water to thin it out.
1 Tablespoon soy sauce
2 teas. sugar
2.5  teas. salt
1 Tablespoon chopped green onion
2 teas. chopped garlic
1 teas. sesame oil
1 teas. rice vinegar
Dash pepper

Chap Jae      Korean Sweet Potato Noodles

8 oz. Korean Sweet potato noodles.
¾ -1 cup of 3-4 different vegetables
Recommended: Spinach, Chard, Asian greens, carrots, summer squash, shitake or oyster mushrooms, sweet onions thinly sliced.

Can also add seasoned strips of beef

Sauce: Mix together
3 Tables. soy sauce
2 Tables. sugar
1 Tables. honey
2 Tables. Apple Juice
1 Tables. sesame oil
½ Tables. salt
½ teas. black pepper
2 Tables. chopped green onion
1 teas. chopped garlic

Soak noodles in warm water until limp (about 10 min.)
Put in boiling water and cook for about 4-5 minutes until the noodles are just tender.
Drain and run under cold water until cold. Immediately add half the sauce and mix well with your hand.

Stirfry vegetables in the rest of the sauce and add to noodles once it has cooled.
Mix well with your hands.

Roasted Winter Squash Salad

Derived from Amy Chaplin October 2014 At Home In The Whole Food Kitchen on Epicurious
YIELD 4–6 servings

INGREDIENTS
Roasted Squash
1 large Butterkin squash (4 lb), quartered lengthwise, seeded, cut into 1/3″ slices
Aged Balsamic Vinegar (we used an aged maple balsamic vinegar)
Olive oil salt

Salad
1/2 cup cooked farro (or wheat berries, rye berries), drained, cooled
2 oz mixed salad greens
2 oz arugula leaves (about 4 cups, loosely packed)
4 oz  crumbled goat cheese (or aged goat cheese, rind removed, shaved)
1/4 cup Spiced Pumpkin Seeds

Dressing
6 Tbs. extra-virgin olive oil
3 Tbs. Aged Balsamic Vinegar (we used an aged maple balsamic vinegar)
2 tsp unpasteurized apple cider vinegar
2 Tbs. sliced shallots
Salt and pepper to taste
PREPARATION
Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Toss squash with olive oil, balsamic vinegar till well coated, and salt to taste. Place squash slices on trays.

Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.

Whisk ingredients together for dressing or shake in a jar. Add ¼ of it to farro and drizzle rest on salad.

Spread half of greens over a serving platter or bottom of a wide bowl, then add half of squash, farro, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.

Teriyaki Roasted Sweet Potatoes

Cube 2 medium sweet potatoes about ½ to 1” inch. Skins on is O.K
½ cup teriyaki sauce
Olive oil to coat
Salt to taste

Preheat oven to 400
Toss sweet potatoes in olive oil, salt and teriyaki sauce
Spread out in a 9 x 13 glass baking dish
Roast for 45 min. stirring halfway through until browned. Add more salt to taste.

Cozy Autumn Wild Rice Soup

 Derived From: Gimme Some Oven

YIELD: 8 SERVINGS
TOTAL TIME: 1 hour: 15 min. prep and 45 min. cook.

INGREDIENTS:
Olive Oil
2 tablespoons butter
4 ounces shitake mushrooms, sliced
4 ounces oyster mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
3 ribs celery, diced
½ yellow onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning
6 cups vegetable stock (or chicken stock)
½ cup uncooked wild rice
1 large (about 1 pound) sweet potato, peeled and diced
1 1/2 cups milk (optional)
2 large handfuls of kale, chopped to bite size pieces with thick stems removed
Kosher salt and freshly-cracked black pepper

DIRECTIONS:
*** We did STOVETOP METHOD:
Heat olive oil and 2 tablespoons butter in a large stockpot over medium-high heat. Add onion, carrots, celery, and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the bay leaf, Old Bay seasoning, mushrooms, and sauté until tender. Stir in garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

Add in the vegetable stock and wild rice. Stir to combine and cook 15 minutes. Add sweet potato and stir to combine.

Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally. Add the milk if desired and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.