Fresh-Picked Veggie Recipes
Happy National Farmers Market Week! Help support your local producers by purchasing some fresh goodies at your local Farmers Market. Not sure what market is closest to you? Use our interactive map to help you find a Farmers Market near you.
Chef Alli and our From the Land of Kansas intern got creative today! They whipped up some yummy recipes with fresh-picked veggies from our local Farmers Market. Watch Chef Alli and Grace on KAKE TV to spruce up your fresh produce!
Parmesan Oven-Roasted Tomatoes
2-3 large home-grown tomatoes, sliced 1/4” thick
oil, for brushing the baking sheet and grill pan
kosher salt and freshly ground black pepper, to taste
1/2 tsp. dried oregano leaves
1/2 cup shredded mozzarella cheese
1/4 - 1/3 cup grated parmesan cheese
chopped fresh basil
Preheat the oven to 400 degrees F; lightly brush a rimmed baking sheet with oil.
Preheat a grill pan over medium high; brush on a bit of oil. When the oil is hot, grill the tomato slices on both sides, then place onto the prepared baking sheet.
Season the tomatoes slices with kosher salt and freshly ground pepper; sprinkle the oregano on top.
Top each tomato slice with shredded mozzarella, then a good sprinkle of parmesan cheese.
Bake the tomatoes on the center of an upper rack for approximately 6-8 minutes, or until the cheese has melted and the tops are golden brown and bubbly.
Top with fresh basil and serve.
Glazed Lemon Blueberry Muffin Bread
melted butter for brushing the bread pan
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/3 cup unsalted butter, melted
1 cup granulated sugar
1/4 cup lemon juice
Zest of 2 lemons
2 large eggs
1 tsp. vanilla extract
1/2 cup milk
1 cup fresh blueberries
1 cup powdered sugar
1 1/2 Tbs. lemon juice
Zest of 1/2 lemon
milk, as needed
Preheat the oven to 350 degrees F. Using a silicone pastry brush, lightly brush a 9” x 5” loaf pan with melted butter.
Cut a sheet of parchment paper 9” wide and lay it into the loaf pan, creating a sling, gently pressing the parchment down into the pan. Brush the parchment with melted butter.
In a mixing bowl, combine the flour, baking powder and salt; reserve.
In a large mixing bowl, using an electric mixer, combine the butter, sugar, lemon juice, eggs and vanilla.
In two additions, mix in the combined dry ingredients and milk to the butter mixture.
Using a rubber spatula or wooden spoon, fold in the lemon zest and blueberries, taking care not to over mix.
Place the batter into the prepared loaf pan. Bake, uncovered, on the center oven rack for 55-60 minutes or until a toothpick inserted into the center of the loaf comes out mostly clean.
Allow the bread to cool in the pan for 30 minutes then use the parchment sling to lift the loaf from the pan to a cooling rack.
To prepare the glaze, combine the ingredients in a small mixing bowl, whisking until smooth.
Once the bread has cooled, drizzle with the prepared glaze; slice and serve.
Easy Zucchini Pizza Casserole
4 cups shredded, unpeeled zucchini
1/2 tsp. kosher salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided use
1 cup shredded cheddar cheese, divided use
1 lb. lean ground beef or Italian Sausage
2 tsp. dehydrated onion flakes
1 tsp. Italian seasoning
15 oz. can tomato sauce
1 green bell pepper, seeds and membranes removes, diced
Preheat the oven to 400 degrees F.
Place shredded zucchini into colander; sprinkle with salt; allow the zucchini to rest for 10 minutes, then wrap it in strong paper towels or cheesecloth squeezing out any remaining moisture.
Next, combine the zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheese. Press this mixture into a greased baking dish; bake for 20 minutes.
Meanwhile, in a large skillet over medium heat, cook the ground beef with the onion flakes and the Italian seasoning, crumbling beef as it cooks until it is no longer pink and fully cooked throughout. Drain any fats that accumulate, then stir in the tomato sauce.
Spoon the ground beef mixture over the zucchini mixture in the baking dish; sprinkle with the remaining cheeses and the bell pepper.
Bake, uncovered, on the center oven rack 22-25 minutes or until hot and bubbly throughout. Let rest for 5 minutes before serving.
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