Corn Salsa

Ingredients:

  • 1/3 C Apple Cider Vinegar
  • 1/3 C Pecan Oil
  • 3 T Sugar
  • 1 Can Black Eyed Peas, rinsed and drained
  • 2 Cups FRESH corn, blanched for 1 min and cur off cob
  • 1/2 Red Pepper finely chopped
  • 1 small red onion finely chopped
  • 6 T Fresh Cilantro

Instructions:

  • Combine apple cider vinegar, pecan oil, and sugar. Mix and heat in microwave until sugar is dissolved.
  • In a separate bowl, mix black eyed peas, fresh corn, red pepper, red onion, and cilantro. Add liquid.

Compliments of
Farmsview.com

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Eggplant Parmesan

Ingredients

  • 1 large eggplant, sliced 1/4′
  • 2 cups ricotta
  • 2 large egg beaten
  • 2 tbsp parsley
  • 2 tbsp oregano
  • 1 tsp minced garlic
  • 3 cups tomato sauce
  • 8 oz shredded mozzarella cheese
  • Grated Parmesan cheese
  • Italian bread crumbs

Instructions

  1. Dip eggplant into egg and bread crumbs.
  2. Place on oiled cookie sheet and broil for 3-4 minutes or until browned on each side.
  3. Place slices on paper towel to drain.
  4. Preheat oven to 350. In a small bowl combine ricotta, 1 egg, and spices.
  5. Spread 1 cup tomato sauce in 9″ x 13″ baking dish. Layer eggplant, cheese mixture & mozzarella. Repeat layers with remaining ingredients.
  6. Top with sauce and sprinkle with parmesan cheese.
  7. Bake 45 minutes, let stand 10 minutes before serving.

Compliments of:
Farms View Roadstand

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Rhubarb Cake

Ingredients

  • 1 1/2 cup packed brown sugar
  • 1/2 cup shortening
  • 1 cup sour cream or butter milk
  • 1 egg
  • 2 cups flour
  • 2 cups diced rhubarb
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon

Instructions

  1. Cream brown sugar & shortening, then add egg.
  2. Sift together flour, salt, and soda. Alternately add small amounts of flour mixture and milk to egg mixture. 
  3. Fold in diced rhubarb. 
  4. Pour into greased 9″ x 13″ pan.
  5. Combine sugar and cinnamon and sprinkle on top of cake batter. 
  6. Bake in 350 degree oven for 35-40 minutes. Serve with whipped cream or ice cream. 

Compliments of: 
Farms View Roadstand

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Broccoli Salad

Ingredients:

  • 1 large head broccoli
  • 1/8 cup sweet onion, finely chopped
  • 6 slices good quality bacon, cooked & chopped
  • 1/4 cup unsweetened dried cranberries
  • 4 Tbsp raw sunflower seeds
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp extra virgin olive oil
  • 2-3 tsp milk
  • 1/4 tsp raw honey
  • 1/8 tsp mustard powder
  • Himalayan sea salt and pepper to taste

Instructions:

1. In a large bowl, mix together the broccoli, onion, bacon, cranberries and sunflower seeds.
2. In a separate small bowl, whisk together the apple cider vinegar, olive oil,  milk, raw honey, mustard powder, sea salt and pepper.
3. Pour dressing over mixture and stir well. Refrigerate overnight. Remove from fridge about 10 minutes before serving, to allow dressing to soften.

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Salmon with Tomatoes

Ingredients:

3 ripe tomatoes chopped or 1 14oz can of petite diced tomatoes drained
2 cloves of garlic, chopped
¼ cup onion, chopped fine or  1 teaspoon onion powder
3 tablespoons Olive Oil
2 tablespoons of Lemon Juice (Juice from ½ of a Lemon)
1 ½ teaspoons of fresh Oregano  or ¾ teas of dried
1 ½ teaspoons of fresh Thyme or ¾ teas of dried
1 teaspoon salt
¾ teaspoon pepper

Instructions:

  • Mix above ingredients together in a bowl
  • Place 1 – 1 ¼ pounds of Fresh Salmon cut in 2” strips into a glass dish or foil pan, top with Tomato Mixture.
  • Bake 25 mins at 400 degrees or until Salmon flakes with a fork

** Salmon can be prepared and refrigerated for 6 hrs prior to cooking it.
** Recipe says to bake Salmon and mixture in foil, however I always bake it in a glass dish of foil pan topped with foil

Compliments of Farms View Roadstand
http://farmsview.com

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