The 2010 garden has been producing a wonderful bounty.  We were able to utilize our composted soil when planting our seeds ~ which I have noticed a positive difference in the over all growth of the garden.  I planted less items this year which included: lettuce, mixed greens, arugula, grape tomatoes, bloody butcher tomatoes, old German tomatoes, green beans, hot and sweet banana peppers, ichiban eggplant, bell peppers and jalapenos.  The herb garden continued from last year and is bigger than ever!  I recently dug up some garlic and have been enjoying fresh herbs all summer long. Look for a new recipe this week.

I rely heavily on organic farmers during the months my garden is not producing.  I recently became a member of Farm Fresh Delivery, an organic produce and natural grocery company that delivers to your door (Indianapolis and Cincinnati).  They work directly with organic farmers, co-ops, and food makers to provide their members with the freshest organic produce, grown right here in the Midwest.

I am very excited about Farm Fresh Delivery’s mission and have had a wonderful experience. This is a great way to eat delicious and healthy food year round.  Supporting our local farmers and food makers helps to create a sustainable community and environment.  Check out their website and online grocery store at www.farmfreshdelivery.com

Zucchini Casserole

Believe it or not, I did not always love the flavor of the zucchini.  Growing up my mother made zucchini casserole often, and as my palette became more sophisticated, I slowly fell in love with this green wonder called the zucchini.  Thanks Mom!

During the colder months, this hearty dish will warm you up and keep you satisfied.  I hope you enjoy my spin on this childhood favorite dish where it is now 100% vegetarian and lower in calories.  This casserole can be served as a side dish or as a main course.

Zucchini Casserole

• * 5-6 medium zucchinis (5 cups)
  
• * 1 c. carrots, shredded
  
• 1/4 c. onion, diced
• 1 can reduced fat cream of celery soup
• 8 oz. light sour cream
• 1 box corn bread stuffing
• 1 stick unsalted butter
• 1 TBSP olive oil
• salt & pepper

Directions:

Preheat oven to 350°.  Prepare a 9×12″ glass baking dish with cooking spray.

Slice the unpeeled zucchinis into rounds, 1/4″ thick.  Peel and shred the carrots. Dice half an onion.

In a small sauce pan, melt the butter.  Add the dry corn bread stuffing to the melted butter, mixing well.  Place half the stuffing mixture into the bottom of the prepared baking dish.  Set aside the remaining stuffing mixture.

In a large skillet, heat the olive oil over medium heat.  Add the onions and zucchini and cook until tender (about 5 minutes), stirring occasionally.

In a small bowl, mix the cream of celery soup and sour cream together. Add the shredded carrots and the sour cream mixture into the same skillet, mixing well to coat all the veggies.  Add a few grinds of salt and pepper.  Heat for about 3-4 minutes. Do not allow the mixture to boil. Spoon the mixture evenly into the baking dish.

Top the zucchini mixture with the rest of the stuffing mixture to form a crust.  Bake for 30-45 minutes or until mixture is bubbling and top is golden.

Yield: 6-8 servings

*items from Midwest Vegetarian garden

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Potato Leek Soup

Fall is my favorite season of the year, as the leaves change and bring such vibrant colors to our landscape. Fall’s arrival has also brought some chilly temperatures with it, making it the perfect time to enjoy a warm cup of soup.

We had our first harvest of leeks this week, which are in the onion family for those of you who have not cooked with leeks before.  Leeks are used in a lot of French cooking and have a sweeter delicate flavor.  Make sure you clean them very well, as dirt will get trapped between the layers.  This potato leek soup is delicious pared with crusty bread or a nice fall salad.

Tip: How to clean leeks: Using a knife, trim 1″ off the top and bottom of the leek.  Cut the leek in half length wise.  Remove and discard (or compost) the outer layer of the leek.  Rinse each layer of the leek under cold water, making sure all dirt is removed.

Potato Leek Soup

• 4 c. diced peeled potatoes
• 1/2 c. diced celery
• * 2 medium leeks, light green & white parts diced
• 2 c. vegetable broth or stock
• 1 vegetable bouillon cube
• 1/2 tsp salt
• 2 c. milk
• 1 c. sour cream
• 2 TBSP flour
• * 1 TBSP chives, chopped

Directions:

Combine the potatoes, celery, leeks, broth, bouillon cubes and salt in a large saucepan.  Cover and cook for about 20 minutes or until potatoes are tender, not mushy.  Add 1 c. milk, heat.

In a bowl, whisk the sour cream, flour, 1/2 TBSP chives and remaining 1 C. milk together.  Stir sour cream mixture into soup base gradually.  Cook over low heat, stirring constantly until thickened.

Using an immersion blender, puree half the soup mixture or until the consistency you prefer.  I prefer some potato chunks, but mostly pureed, as this helps to thicken the soup.  If using a stand blender, fill blender half full and puree in batches.  Top soup with remaining 1/2 TBSP chives.  Enjoy!

Yield: 7 cups

*items from Midwest Vegetarian garden

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Thai Chicken Won tons

Cooking with soy meats will allow you to make your favorite dishes the vegetarian way, and should not be intimidating.  Soy meats used to be harder to find and were usually only available at a specialty supermarket.  Nowadays, many soy meats can be found in the freezer or refrigerator section at your local grocery stores.  I encourage you to try different brands of soy products, as they do not all taste alike and you may prefer one brand to another.  Gluten free and vegan soy products are becoming easier to find as well.

This dish utilizes soy chicken strips and traditional flavors of Thailand.  Serve these won-tons as a side dish with your favorite Pad Thai, or as a sampling appetizer.  Enjoy!

Thai “Chicken” Won tons

• 5 soy vegan “chicken” strips (Morning Star or other brand)
• 1/2 c. peanut stir-fry & dipping sauce (San-J or other brand)
• * 1 red bell pepper, chopped
  
• 1 scallion, chopped
• * 1 TBSP fresh cilantro leaves
  
• * 1 c. fresh baby spinach
  
• *1 carrot
  
• 2 TBSP olive oil
  
• 20 won-ton wrappers
• dijon mustard for dipping

Directions:

Heat 1 TBSP of olive oil in a wok or skillet over medium heat.  Add the chicken strips and cook for 5-7 minutes or until golden brown.  Remove from the heat and place the chicken strips in a bowl with the peanut sauce.  Marinate for 10 minutes.

In a food processor, blend the carrot, red pepper and spinach until finely chopped.  Using same skillet or wok, saute the chopped vegetable mixture for 5 minutes.  Remove from heat.

In a food processor, blend the chicken strips until finely minced.

Mix the minced chicken, sauteed vegetable mixture, chopped scallion and cilantro in a bowl.

Lay 20 won-ton wrappers flat on the counter or other surface.  Spoon 1 tsp of the mixture into the center of each won-ton wrapper.  Using a small bowl of water, lightly wet your finger tip and moisten all edges of the won-ton.  Fold the won-ton on the diagonal, making a triangle shape.  Lightly wet the opposite edges and fold into the center of the won-ton. Continue process until you have filled and sealed all 20 won-tons.

Using a steamer, steam won-tons for 5 minutes over bowling water.   If you prefer crispy won-tons (I do), heat the remaining 1 TBSP of olive oil in the wok or skillet and pan fry the won-tons for 5-7 minutes, turning once.

Serve with djon mustard or your favorite dipping sauce.

Yield: 20 won-tons

*items from Midwest Vegetarian garden

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Stuffed Zucchini

I am sure you have gathered that zucchini is my favorite vegetable, and can be prepared so many different ways.  This recipe is packed with protein and perfectly balanced between sweet (currants and cranberries) and savory (almonds, pine nuts and whole grain rice) with each bite.   This creation is great for entertaining, as it can be baked and served in individual casserole dishes.  This recipe is the balanced meal of the month for October and can be served as a one pot wonder, or with a simple mixed greens salad.  Bon appetite!

Stuffed Zucchini

• 1 c. whole grain brown rice, uncooked
• * 4 medium zucchinis
• 1/4 c. dried cranberries
• 1/4 c. dried currants
• 1/2 c. pine nuts
• 1/2 c. slivered almonds
• * 1 TBSP dried Italian seasoning
• * 8 oz jar marinara
• 6-8 oz mozzarella cheese, shredded

Directions:

Pre-heat oven to 400°

Spread pine nuts evenly on baking sheet and toast in oven for about 5 minutes.  Remove from the oven and reduce heat to 375°.  Cook rice according to package.

In a large bowl, mix together the currants, cranberries, almonds, toasted pine nuts, rice and Italian seasoning.

Cut off ends of zucchinis.  Then cut zucchinis in half crosswise.  Use vegetable corer to core out centers of zucchini halves.  Stuff zucchinis with rice mixture.

Prepare 4 individual baking dishes, or one 9×9 baking dish with cooking spray.  Layer the bottom of each baking dish with remaining rice mixture.  Spoon half the marinara over the rice mixture in each dish evenly.  Place two stuffed zucchini halves in each dish, topped with remaining marinara and mozzarella cheese.

Cover with foil or lid and bake at 375° for 45 minutes.  Remove from the oven and serve in individual dishes or on a plate.

Yield: 4 servings

*items from Midwest Vegetarian garden

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Southwest Stuffed Peppers

I have been waiting patiently all season for our bell peppers to transform into a rainbow like assortment, and the time has come.   Southwest Stuffed Peppers is a recipe I have been preparing for years, and each time I explore using different ingredients to create new varieties.   Each layer of this dish is seasoned well, making each bite burst with flavor.

This recipe is my all time favorite, and the leftovers make delightful lunches the next day.  You may choose to make a big batch and freeze some to enjoy at a later date (bake and let the peppers cool before placing in the freezer).  Most of the ingredients used were grown in the Midwest Vegetarian garden; however, the corn  and cheese were picked up at our local farmer’s market.   This recipe is packed with vegetables, whole grains and protein making it the September balanced meal of the month. To make this dish vegan, replace the dairy cheese with soy cheese.

Southwest Stuffed Peppers:

• *1 zucchini, unpeeled & shredded
• *4 bell peppers (any color)
• 14.5 oz canned fire roasted tomatoes with chiles
• *2 TBSP fresh cilantro leaves, chopped
• *1 banana pepper, diced
• 1 cup fire roasted corn, frozen or fresh
• 1 can black beans, drained & rinsed
• 6 tsp ground cumin
• 5 tsp chili powder
• 8 oz cheddar cheese, shredded (or shredded soy cheese)
• *2 scallions (green onions), chopped
• 2 cups cooked brown rice
• the juice of 1 lime

Directions:

Preheat oven to 375 °

Cut the bell peppers in half length wise, removing all seeds.

Remove 1 c. of fire roasted corn from the freezer.  Or shuck two ears of corn and grill the cobs directly over open flames until black char marks are present.  Using a knife, remove the corn from the cob.

Drain and rinse black beans.  Place beans in a bowl and mix with 1 tsp of cumin and 1 tsp of chili powder.  Mix in the following ingredients:  fire roasted corn, chopped scallion, 4 oz. of cheddar cheese, fire roasted diced tomoatoes, banana pepper, chopped cilantro, 2 tsp cumin and 2 tsp chili powder.  Add the shredded zuchinni, cooked rice, lime juice, the remaining 3 tsp ground cumin and 2 tsp chili powder, mix well.

Prepare a 9×12 baking dish with cooking spray.   Spoon the rice mixture into the pepper halves.  Place the remaining rice mixture into the bottom of the prepared baking dish to create a base layer.  Place the peppers on top of the rice mixture, and top the peppers with the remaining 4oz cheddar cheese.

Cover dish with foil and bake for 40-50 minutes, or until the peppers are tender.

Yield: 8 servings

*items from Midwest Vegetarian garden

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Fresh Garden Salsa

Growing up in Indiana I learned quickly that the summer months bring an abundance of tomatoes.  Utilizing a variety of recipes ensures that you will still be savoring the juicy sweet flavors of the tomato when September arrives.

Salsa is a great way to get creative and enjoy your fresh Indiana tomatoes.  Salsa is definitely a staple in our house.  We top many dishes with salsa including our eggs and mixed green salads.  Over the years, I have had fun experimenting with different salsa flavors.  My husband recently took an interest in making fresh salsa, and man does he like it hot and spicy!  We came up with this recipe together, utilizing the mango to help balance out the spiciness.  Be creative and use what ingredients you love.

Fresh Garden Salsa:

• * 2 large heirloom tomatoes, cored
  
• * 1 small garlic clove
• * 1/2 jalapeno pepper (put the whole pepper in for more heat)
• * 1 TBSP fresh cilantro leaves
• * 1 banana pepper
• * 1 green pepper
• 1/2 white onion
• juice of one lime
• 1 mango, peeled and chopped
• few grinds of salt

Directions:

Place the garlic clove and onion in a food processor and pulse until finely chopped.  Add the rest of the ingredients and pulse until the salsa becomes the consistency you prefer.  Pour into a glass jar with lid or bowl and chill until ready to serve.

Yield: 3 cups

* items from Midwest Vegetarian garden

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Homemade Marinara Sauce

I am excited to share my first recipe using some of our canned goods to make a homemade marinara sauce.  In the canning process, the flavors of Indiana tomatoes are captured for the coming seasons.  However, I could not wait any longer and had to break the seal for this recipe! If you do not can your own tomato products, not a problem!   I have listed substitutions that you can buy conveniently at your local grocery store.

Homemade Marinara Sauce:

• *1 quart of homemade canned tomato chunks (or 32 oz can of diced tomatoes with garlic, onion & green pepper)
• * 1/2 c. of homemade canned V-12 tomato juice (or store bought)
• * 10 fresh basil leaves, chopped
  
• 2 TBSP tomato paste

Directions:

Heat the tomato chunks over medium low heat in a sauce pan to slowly reduce down the liquid.  Stir in 1/2 the tomato paste and 1/2 the tomato juice.  Cover and cook for an additional 10 minutes.  Once the liquid has reduced again, add the rest of the juice, paste, and chopped basil.  Do not let the sauce come to a boil as it might burn. Cover and cook over low heat for 20 additional minutes or until ready to serve.   Toss with your favorite pasta and enjoy!

Yield: 3 c.

*items from Midwest Vegetarian garden

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Eggplant Parmesan Medallions

If someone tells you they do not like eggplant, make this recipe for them ~ I hope it will change their mind!  Our ichiban plant has produced many beautiful eggplants this season, and we can’t get enough of the flavors it brings to our table. I am a little late getting out the balanced meal of the month for August due to vacation time; my apologizes.  I like to pair this dish with a simple mixed greens salad to make it a balanced meal.

Eggplant Parmesan Medallions:

• * 2 ichiban eggplants (or 1 small eggplant)
  
• *4-6 fresh basil leaves
  
• 1/2 c planko bread crumbs (plain bread crumbs)
• * 1 tsp dried oregano
• * 1 tsp dried basil
• * 1 tsp dried thyme
• * 1 tsp dried parsley
• 1/2 c freshly grated parmesan cheese, divided
• few grinds of salt/pepper
• 1 egg
• 8 oz package of whole wheat pasta
• 1/2 cup canola oil
• 6-8 oz mozzarella cheese, shredded
• * 3 c. homemade marinara sauce (MWV previous recipe)
• 1/4 c. pine nuts
  

Directions:

Preheat oven to 375˚.

Heat a dry pan over low heat.  Add the pine nuts and toast for a couple of minutes until golden brown.  Remove from the heat and set aside.

Slice the eggplant into 1/4″ rounds and set aside.  In a shallow bowl, mix the bread crumbs, dried herbs and 1/4 c. parmesan cheese together. In a separate bowl, lightly beat one egg.  Place one slice of eggplant into the egg bowl, turning to coat both sides.  Let excess egg drip off then place the eggplant slice into the bread crumb mixture.  Make sure both sides are coated well.  Continue until you have coated all eggplant slices.  You may need more breadcrumbs/egg depending on how many slices you have.

Heat 1-2 TBSP canola oil in a pan/skillet over medium heat.  Place 4-6 slices in the pan at a time.  Pan fry the eggplant for 2-3 minutes on each side, or until golden brown.  Remove from the pan and place on a cooling rack over paper towels to catch excess oil.  Repeat with remaining slices, adding more oil to the pan as needed.

Prepare a 9 x 11 baking dish with cooking spray.  Spoon about 1 c.  marinara sauce into the bottom of the dish to coat.  Place the eggplant medallions on top of the sauce.  Top the medallions with a spoonful of sauce, then the shredded mozzarella and the remaining 1/4 c. parmesan.  Bake, uncovered for 20 minutes or until the cheese is melted and sauce is bubbling.

Cook pasta according to package and drain.  Heat remaining marinara sauce in a pan over medium low heat.  Toss sauce with cooked pasta, and top with eggplant parmesan medallions.  Sprinkle with freshly chopped basil and pine nuts. Enjoy!

Serves 4-6

*items from Midwest Vegetarian garden

Eggplant Parmesan Medallions Recipe

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Homemade Marinara Sauce

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