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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