Market On the Move Recipes

12/13/2024

Southern Baked Yellow Squash
Ingredients
• 3 pounds yellow summer squash, cut into 1-inch cubes
• ¾ cup dry bread crumbs
• ½ cup chopped onion
• 2 large eggs
• ½ cup butter, melted
• 1 tablespoon white sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2. Place squash into a large saucepan, cover with water, and bring to a boil. Boil until soft, 10 to 15 minutes.
3. Drain squash well, transfer to a large mixing bowl, and mash until slightly chunky.
4. Stir in 1/2 cup bread crumbs, onion, eggs, 1/4 cup melted butter, sugar, salt, and pepper until thoroughly combined.
5. Spread mixture into the prepared baking dish. Drizzle remaining 1/4 cup melted butter over top, then sprinkle with remaining 1/4 cup bread crumbs.
6. Bake in the preheated oven until cooked through and golden brown on top, about 1 hour.

Baked Parmesan Yellow Squash Rounds
Ingredients
• 2 medium-sized yellow summer squash
• Garlic salt & freshly ground black pepper
• ½ cup freshly grated Parmesan cheese
Instructions
• Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
• Wash and dry the squash, and then cut each one into ¼-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
• Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.

11/08/2024

Cantaloupe Jelly Recipe: Slow Cooker Easy!
Freezer jelly is super simple to make and it’s a great way to use some of the abundance of cantaloupe available right now. Its unique flavor is a welcome spoonful of summer anytime of the year. It’s a beautiful amber color, too.
• 2 ripe cantaloupe, , seeded, cut from rind and diced (5 cups puree)
• 1 vanilla bean, , or 1 teaspoon of vanilla
• ¼ cup lemon juice
• 3 cups of sugar, , or more depending on sweetness of fruit
• Pinch Salt

1. Spray the crock of a slow cooker with nonstick spray.
2. Set aside.
3. Puree the cantaloupe in the blender in small batches.
4. Add the cantaloupe, vanilla bean (if using vanilla extract add it last), lemon juice, sugar, and salt to the slow cooker.
5. Stir well.
6. Cook on low for 2 to 4 hours. You may need more time depending on the juiciness of the fruit.
7. Remove the vanilla bean and scrape the insides into the jelly, then discard the pod. Add the vanilla if using extract.
8. Stir to distribute the vanilla then spoon into freezer containers.
9. Freeze until ready to use.
10. Unfrozen jam will keep in refrigerator about 1 to 2 weeks

Cantaloupe Jelly Variations: As with everything, there are tons of variations!
• Add 1 teaspoon of grated, fresh ginger instead of the vanilla
• Use half peaches or mangoes
• Add a few mint leaves
• A little freshly grated nutmeg is nice
• Use half brown sugar and half white sugar
• Use honey for the sweetener instead of sugar - be sure to use about ⅓ less
• Try honeydew instead of cantaloupe
• A leaf or two of lemon basil or lemon balm is nice if you're growing it
• Lemon zest adds an extra zing
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Pickled Melons, Asian-Style
Ingredients
• 1 cup water
• 1 cup cider vinegar
• 1 cup granulated sugar
• 1 cup slivered fresh ginger
• 2 tsp. noniodized salt
• 4 cups melon (cantaloupe/honeydew/sweet melon) pieces, cut into 2x1/2-inch pieces
Preparation
Place water, vinegar, sugar, ginger and salt in a large saucepan. Bring to a boil over medium-high heat, and cook for 5 minutes. Add melon, and cook for 5 minutes more.
Remove from heat, and set aside to cool. When cool enough to handle, pack in sterilized glass jar or jars, and refrigerate for up to 2 weeks.

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10/25/2024

Melting Potatoes
You will want to make these delicious potatoes again and again. They are crispy and brown on the outside and creamy on the inside, plus they pick up wonderful flavors from the chicken broth.
Ingredients
• 3 pounds Yukon Gold potatoes, peeled
• 6 tablespoons butter, melted
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/4 cups chicken broth
• 2 garlic cloves, lightly crushed and peeled
* Optional 1/2 tsp of Cayenne Pepper & 1 tsp of honey for spicy
Instructions
1. Place oven rack in upper-middle position of oven and heat oven to 500 degrees.
2. Combine melted butter, thyme, salt, and pepper in a medium bowl.
3. Square off ends of potatoes and cut into 3/4 to 1-inch thick disks.
4. Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan.
5. Roast for 15 minutes.
6. Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes.
7. Remove pans from oven and flip potatoes one more time. Add chicken broth and garlic. Place back in oven until potatoes are tender, about another 15 minutes.
8. Baste potatoes with sauce and serve.
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Potato Souffle (Fluffy Baked Mashed Potatoes)
This potato souffle recipe is essentially fluffy baked mashed potatoes. This unique potato side dish recipe that is full of flavor and has a light and airy texture just like a souffle but without the flour.
Ingredients
• 2 ½ pounds gold potatoes or russet potatoes
• 2 tablespoons kosher salt divided
• 3 cloves garlic crushed
• 1 bay leaf
• 3 eggs separated
• ¾ cup whole milk
• 1 cup parmesan cheese plus more for souffle dish
• 1 Tablespoon unsalted butter
Instructions
1. Peel the potatoes and cut into 1 to 1 ½ inch pieces. Put the potatoes into a large pot, add the bay leaf, crushed garlic, 1 ½ tablespoons salt, and cover with COLD water. Bring to a boil over high heat, then reduce heat to maintain a rolling boil and cook until the potatoes fall apart when poked by a fork, about 15 minutes.
2. 2 tablespoons kosher salt,3 cloves garlic,1 bay leaf,2 ½ pounds gold potatoes
3. While the potatoes are cooking, separate the eggs and set aside the egg whites. In a small bowl, whisk together the egg yolks, milk, and remaining salt.
4. ¾ cup whole milk,3 eggs
5. Drain the potatoes into a colander. Let them sit for 2 to 3 minutes to allow moisture to escape. Discard the bay leaf but keep the garlic.
6. While the potatoes are draining preheat your oven 375 F degrees. Use the butter to grease the bottom and sides of your baking dish. Sprinkle with parmesan cheese.
7. 1 Tablespoon unsalted butter
8. Transfer the potatoes to a mixing bowl and give them a rough mash with a potato masher. Make sure to break up the garlic. Slowly stir in the milk and egg mixture. Fold in the cheese.
9. 1 cup parmesan cheese
10. In a clean bowl beat the egg whites with an electric mixer until stiff peaks form. About 6 minutes. Gently fold the egg whites into your mashed potatoes.
11. Bake for 20 to 30 minutes until the top is lightly golden brown. Serve immediately.
Notes
• Alternatively, you can put the potatoes through a ricer or food mill into a bowl.
• Typically a souffle is cooked in a 1 ½ to 2 quart round ramekin. An 8x8 baking dish is about 2.4 quarts. You can use any baking dish of this size.
• You can use leftover mashed potatoes for this recipe, about 3 to 4 cups. Reheat before adding the egg whites.

10/18/2024

Fresh Tomato Soup with Roasted Tomatoes

Fresh Tomato Soup made from scratch with garden fresh tomatoes. Our roasted tomato soup is comfort in a bowl along with grilled cheese!

Ingredients

4 lbs tomatoes roma, or on the vine

1 medium onion

3 cloves garlic

1 teaspoon basil dried

1 teaspoon oregano dried

1/2 teaspoon thyme dried

2 cups vegetable broth

6 basil leaves chiffonade

salt + pepper to taste

Instructions

1. Preheat your oven to 425 degrees F.

2. Cut the tomatoes and onions into uniform wedges so they roast evenly.

3. Place the cut tomatoes and onions onto a baking sheet with the garlic cloves and mix with the dried herbs.

4. Roast the tomatoes for 40-45 minutes until they're shriveled, slightly charred, not burnt.

5. Blend the roasted veggies in a blender with the veggie broth and add to the pot OR use a spatula to transfer the roasted veggies to your pot and then cover with the vegetable broth and blend with an immersion blender in the pot.

6. Bring the blended soup to a boil and then simmer the soup on the stove for about 20-30 minutes to cook the tomatoes with the broth.

7. Season the soup with salt and pepper to taste and stir in chiffonade basil leaves.



The Best Tomato Sauce for Pasta

Chopping the tomatoes in a food processor provides a different texture to your sauce which is thick and creamy. It's delicious and adds a fresh, homemade flavor to your dishes. Enjoy!

Ingredients

8-10 fresh ripe tomatoes (about 4 pounds)

2 tablespoons olive oil

1 onion, finely chopped

3-4 garlic cloves, minced

1 teaspoon sugar (optional, to balance acidity)

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1/4 cup fresh basil leaves, chopped (or 1 tablespoon dried basil)

1/4 cup fresh oregano leaves, chopped (or 1 tablespoon dried oregano)

Instructions

a. Prepare the Tomatoes: Start by washing the tomatoes thoroughly. Cut the stem ends off the tomatoes. Roughly chop the tomatoes into chunks.

b. Chop Tomatoes in a Food Processor: Place the chopped tomatoes in a food processor and pulse several times until you achieve your desired consistency. You can make it as chunky or as smooth as you like.

c. Cook the Onion and Garlic: In a large saucepan or pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

d. Add Chopped Tomatoes: Add the chopped tomatoes from the food processor to the pot. Season with sugar (if desired), salt, and black pepper. Stir well.

e. Simmer the Sauce: Reduce the heat to low and let the sauce simmer for about 45 minutes to 1 hour, stirring occasionally. As the sauce simmers, it will reduce and thicken.

f. Add Fresh Herbs: About 10-15 minutes before the sauce is done, stir in the chopped fresh basil and oregano. If you're using dried herbs, add them earlier in the cooking process.

g. Taste and Adjust: Taste the sauce and adjust the seasoning if needed. You can add more salt, sugar, or herbs to suit your taste.

h. Serve: Your homemade fresh tomato sauce, made with chopped tomatoes, is ready to serve! You can use it immediately on pasta, pizza, or as a base for other dishes. If you have leftovers, store them in an airtight container in the refrigerator for up to a week or freeze for longer storage.

08/16/2024

CORN WITH FRESH MINT
INGREDIENTS
Yield:10 to 12 servings
• 4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn
• 1stick (4 ounces) unsalted butter
• ½cup chopped fresh mint
• Salt
PREPARATION
1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
2. In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

FRESH MINT CHOCOLATE CHIP COOKIES
INGREDIENTS
• 113 grams (1 stick, 1/2 cup) unsalted butter, room temperature
• 20 grams (about 8 leaves or 1/3 cup loosely packed) fresh mint leaves
• 150 grams (3/4 cup ) dark brown sugar, lightly packed
• 1/2 tablespoon vanilla extract
• 1 large egg, room temperature
• 1/2 teaspoon kosher salt (plus more for sprinkling)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 150 grams (1 1/4 cup) all-purpose flour
• 225 grams (8 ounces, heaping cup) bittersweet or semi-sweet chocolate chips, divided (I used 60% ghirardelli)
INSTRUCTIONS
1. Chop the butter into small pieces and roughly chop the fresh mint. Place the butter and mint in a saucepan over medium heat. Cook the butter, stirring continuously, with the mint until lightly browned. Set aside to cool for 30 minutes- you don’t want it to solidify, just to cool.
1. Pour the butter through a fine sieve to remove the mint pieces. Use a wooden spoon or rubber spatula to push on the mint and extract any juices back into the butter.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and dark brown sugar. Mix in the vanilla and egg. Scrape down the bowl.
3. In a large bowl, whisk together the salt, baking soda, baking powder, and flour. With the mixer on low, gradually add in the dry ingredients just until combined. Scrape down the bowl as needed.
4. Fold in 170 grams (6 ounces) of the chocolate chips, save the rest for topping the dough balls.
5. Cover and refrigerate the dough for at least 1 hour and preferably up to 24 hours.
6. Position an oven rack to the center position. Preheat the oven to 375°F/190°C.
7. Scoop large mounds of dough (about 3 tablespoons each) onto baking sheets. Put no more than 6 cookies per sheet. Top each mound of dough with several chocolate chips and sprinkle with a bit of kosher salt.
8. Bake at 375ºF for 10-12 minutes, just until the edges are set and the middle still looks doughy. Allow to cool on the cookie sheets for at least 10 minutes before removing.

06/21/2024

Fresh Pear Cake
INGREDIENTS
4 medium sized fresh pears peeled, cored and grated or about 2 cups
3 cups all-purpose flour
1/2 cup white granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
12 tablespoons butter or 3/4 cup melted
1/2 cup sour cream
1/2 cup buttermilk
3 eggs
1 teaspoon vanilla extract
1 cup chopped nuts walnuts or pecans, Optional
INSTRUCTIONS

1. Whisk together flour, white sugar, brown sugar, baking soda, baking powder, salt, nutmeg, cinnamon and cloves in a large mixing bowl until well mixed.
2. Add melted butter, sour cream, buttermilk, eggs, vanilla extract and pears stirring with a spoon to mix well. Fold in nuts.
3. Pour into a well sprayed 10 inch bundt pan. Bake in preheated 350 degree oven 60 to 70 minutes checking to make sure cake is done on the inside.
4. Cool for 20 to 25 minutes and remove from pan. Let cool. Sprinkle with powdered sugar.

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Pear Ginger Smoothie
Ingredients
• 1 cup unsweetened almond milk or milk of choice
• 1 cup spinach
• 1 heaping cup diced frozen pears
• 1/2 cup plain non-fat Greek yogurt
• 1 tablespoon almond butter
• 1 tablespoon honey or to taste
• 1/2 teaspoon fresh grated ginger
• 1/2 teaspoon vanilla extract
Instructions
1. Place all of the ingredients in a blender and blend until smooth.

06/09/2024

What to do with that flat of matters?

I’ll get 4-6 dishes out of it. Salas, Sauce, soup…maybe a bit of that gazpacho!

Carrots…just cause I had to use some.

04/26/2024

Paula Deen's Pepper Jelly

Ingredients

3/4 cup chopped green bell pepper
6 (1/2 pint) canning jars and lids
1/4 cup chopped or serrano pepper jalapeños
1 1/2 cups apple cider vinegar
6 cups sugar
4 oz pectin
4 drops green food coloring
Directions

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*. Makes 6 (1/2-pint) jars.



*Cook’s Note: Follow USDA guidelines for proper sterilization and canning procedures.

04/05/2024

What to do with all those Ice Cream Cones? Ice Cream Cupcakes!
Ingredients
• 1/3 cup butter, softened
• 1/2 cup creamy peanut butter (regular peanut butter, not reduced fat)
• 1-1/2 cups packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup 2% milk
• 24 ice cream cake cones (about 3 inches tall)
• Frosting of your choice
• Sprinkles or chopped peanuts, optional
Directions
In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.

Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top.

Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

03/28/2024

HEALTHY OATMEAL BANANA PANCAKES
INGREDIENTS
SAUCE
1 cup (150 g) blueberries
1 tsp honey
2 tbsp lemon juice (or lime juice)
½ tsp cornstarch (dissolved in COLD water)
PANCAKES
¾ cup (60 g) rolled oats
¼ cup (30 g) all purpose flour
Salt to taste
1 tsp baking powder
1 medium banana (ripe)
2 eggs
¾ cup (180 ml) water
1 tsp vanilla extract
1 tsp vegetable oil (optional, for pan)
TOPPING
4 tbsp low fat cottage cheese (as topping)
1 tbsp pumpkin seeds
INSTRUCTIONS
FOR THE SAUCE
1. Add all the blueberries (I’m thinking STRAWBERRIES!) into a small pot along with the lemon (or lime) juice and the honey.
2. Cook at medium-low heat, once the liquid boils allow it to simmer and gently bubble for about 4-5 minutes.
3. Dissolve the cornstarch in a tbsp of COLD water, mix and boil the liquid to activate the cornstarch. Immediately after, cool and rest until needed.
FOR THE PANCAKES
1. Blend the ripe banana, egg, rolled oats and water until the oats have been processed into a fine texture.
2. Add the flour, vanilla extract, salt and baking powder and blend until fully incorporated.
3. Heat a non-stick pan with vegetable oil) and add about ⅙ of the batter (the recipe makes small 6 pancakes total). Turn the heat to low and cover with a lid.
4. Cook until the top of the pancake appears to be dry, then turn and cook until the bottom of the pancake has browned.
5. Repeat with the rest of the batter.
Note: Serve oatmeal banana pancakes with honey blueberry syrup and cottage
cheese.

Banana Brownies
Banana Brownies are a delicious banana dessert you are sure to love! The chewy, fudgy, dense texture of a brownie with dreamy banana flavor!
INGREDIENTS
1/4 cup unsalted butter
4 oz white chocolate
2/3 cup mashed bananas (about 2 medium bananas)
1/2 cup granulated sugar
1 egg
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup all purpose flour
INSTRUCTIONS
1. Preheat oven to 350
2. In a large glass bowl, melt the butter and white chocolate about one minute, stirring every 20 seconds until melted.
3. Stir in the sugar.
4. Add mashed bananas, eggs, salt, and vanilla and stir until well combined.
5. Add the flour and stir until incorporated.
6. Spread batter into a 8" square pan and bake 15-20 minutes or until toothpick inserted into the center of the banana brownies comes out clean.
7. Cool completely before cutting.
8. Store covered at room temperature for one day, or refrigerated for up to 5 days.

Toum Garlic Sauce Recipe
Toum is a Middle Eastern garlic sauce that is smooth, creamy, and bold. Once you master this easy 4-ingredient toum recipe, you have a versatile sauce or spread to use with many things from chicken kabobs, kofta, and shawarma to falafel, or fish. You can even toss it in your pasta or use it as a spread for your sandwiches. The sky's the limit!
Ingredients
1 head garlic
1 teaspoon kosher salt
1 lemon juice of one lemon
1 ¾ cups grape seed oil or sunflower oil (a neutral tasting oil)
4 to 6 tbsp ice water
Instructions
1. Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
2. Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
3. While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about ¼ cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
4. Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every ¼ cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.