Tomato & Arugula Salad

Ingredients:

  • 4 Large tomatoes
  • 2/3 cup salad oil
  • 1/4 cup vinegar
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bunches of arugula
  • 2 teaspoons sesame seeds toasted

Instructions:

  1. In medium bowl mix oil, vinegar, sugar, salt and pepper.
  2. Cut tomatoes into wedges & gently toss with oil mixture. Cover & refrigerate for at least 1 1/2 hours.
  3. To serve, arrange arugula on large platter; top with marinated tomatoes mixture. Sprinkle with sesame seeds and serve.


Compliments of
Farmsview.com

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

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.

Zucchini, Tomatoes, & Peppers

Ingredients:

2 lbs zucchini
3 Tbsp. oil
1 cup onions, sliced
1/4 cup green peeper, chopped
2 cups peeled & chopped tomatoes
1 teas. fresh basil, chopped
1/2 teas. oregano
Salt & pepper to taste

Instructions:

  • Wash, trim and slice zucchini.
  • Heat the oil & saute the onions till wilted, add zucchini and peppers cook 3-4 mins. 
  • Stir in tomatoes, herbs, salt & pepper.
  • Saute until all vegetables are tender. 
  • Serve with grated Parmesan cheese.

Swiss Chard Rice and Tomato

Ingredients:

1 bunch of Swiss Chard cut into chunks
2 cloves garlic, minced
1 large onion, chopped
4 large ripe tomatoes
2 Tbsp. Olive Oil
1/3 cup Rice (not instant)
A few sprigs of Parsley
Salt & Pepper to taste

Instructions:

  • Sauté onion and garlic in Olive Oil.
  • Add cut up Swiss chard, chopped tomatoes, parsley, salt and Pepper and cook until fork tender. 
  • Add uncooked rice and cook for 20 mins.  
  • May be garnished with Parmesan Cheese if desired.

Compliments of Farms View

http://farmsview.com