Here's some great ways to use your good ol' Yankee Doodle Dandy Greens! Dandelion greens are tasty & healthy - they even have more calcium than spinach (which makes them a pretty great substitute for spinach)!
Our Harvest Heroes love pickles & onions top the always list for so many folks in our survey. This is the easiest pickle recipe we’ve done so far. They are ready to use immediately w/ a nice bite & crunch & get better in the fridge.
Summer squashes simmered in your favorite salsas yield a satisfying side dish. But that’s just the start. They make a great base for a wide variety of main dishes for lunch, brunch & dinner. Try it w/ our Huevos Rancheros & our upcoming Shakshuka recipe
Harvest Hero Laura Jauregui posted an enticing veggie laden yam taco photo in the Facebook Harvest Recipe Club. It inspired the easy side dishes & the savory Santa Fe Yam & Bean Bowl recipes we feature this week. This is one of the most beautiful & easy buffets to layout for friends & family.
When peppers are plentiful in the late summer, preserve them in voddy or gin w/ a float of frenet or other amaro. You’ll taste the summer all winter long w/ these tasty Martoonis
Here's some great ways to use up your peppers! We've compiled some recommendations from our heroes and threw in some other bonus resources!
A beautiful presentation & the perfect combo of savory & sweet, this elegant omelette is easy to make. Cheddar cheese isn’t as yellow as it once was, so add a pinch of curry powder for flavor & color
Remember that what some call leftovers are a kitchen magician’s best friend. Morph yesterday’s meal into today’s deliciousness. It’s pepper season, so make stuffed mini pepper appetizers & larger pepper entrees. Warm in the oven or micro and lunch is ready before you can say Buon Apetito!
The secret to crispy roasted squash seeds is in the brine. You can make up to 2 cups of seeds (from several squashes) using this base recipe. I flavored mine w/ a pinch each of garlic powder, smoked paprika & brown sugar.
Harvest Hero Shanna Battaglia shared a vegan & gluten free butternut squash mac & cheese recipe in the Hungry Harvest Recipe Club on Facebook. With a nod to that crowd pleaser, we offer up a risotto & a reminder on the best way to tackle winter squashes.
In solidarity of the earthquake victims & survivors in Italy w/ share an Italian pasta classic from the medieval town of Amatrice.
No cooking required. Light and flavorful, fresh veggies & your favorite cheese make this versatile spread that is good on everything. We served it as an appetizer platter & put some on our version of Harvest Hero Reuben’s pizza
Creamy doesn’t mean dairy or mayo. Nuts, nut butters, avocados & roasted yams or boiled veggies create that unctuous texture we all love. Use them to dress salads & as dips for veggies, fruits, fried foods & BBQ.
Pizza loves all harvest veggies & some fruits too. Harvest Hero Reuben shared his version. We’ve topped our pizza w/ three different flavor combos. Make your pizzas round & cook them on a pizza stone, or press them into a parchment lined baking sheet
Harvest Hero B shared her version of Amish Refrigerator Pickles and there were a big hit. So we’ve re-imagined them this week using pears, apples, onion & citrus.
These are very juicy pickles for a reason. That juice is flavor gold. Use it on salads of all sorts, vegetable, chicken, etc. It’s a crunchy salad and a dressing in a jar!
We saw this on Tastemade & took it to our test kitchen. Our improved version takes less time & shaking & shares how to make it a kid friendly activity too. I used a whisper of the Citrus Sea Salt recipe this week for added zing.
Flavored sea salts add dynamic taste & elegance with the greatest of ease. Use up the zest from your Harvest citrus and keep your eyes out for fun sea salts. Most stores have a wide selection of exotic salts these days.
This is a great way to use extra large yams. Kids love this combo. We used it to make a dessert stack w/ maple granola squares from Trader Joes & dark chocolate squares. We also used it to flavor our ice cream in a bag.
Harvest Hero Erin Prah showcased her oven dried tomato recipe and we’ve created a summer version done on the stovetop during the hot months. We’ve used the savory tomato brine to make a harvest noodle egg cake too.
The brine from our Tomato Confit recipe this week adds umami flavor to this noodle cake, sort of a marriage of a kugel & frittata
Many people don’t know about this great Avo hack. Fun family project w/ kids, scrumptious, nutritious & craveable.
From this week's canning class! Instructor Caiti Sullivan taught us basic canning skills and a delicious Whole Canned Tomatoes recipe as well as a great pasta sauce to make with them! Here's the process for you all :)
Do double duty in the kitchen, make extra oatmeal & use it in place of polenta or grits in savory dishes for lunch or dinner. Oatmeal has more fiber and cooks faster too.
Backed up on onions? Have no fear, we're here to help! #NoTears #DontCry
Sooooo, here's the backstory: one of our heroes got backed up on onions. 26 onions to be exact (her picture is above). Hungry Harvest to the rescue!
Just when you think you've used everything up, there are even more flavorful ways to Hack your Hungry Harvest!
Bonus Harvest Hack: Put a couple of the used rinds into a bowl, add a cup of water & microwave on high for a minute or two until the water boils. Let sit in the micro for a few mins. When cool enough dip a rag or sponge into the water & wipe the inside of the microwave for a clean & fresh interior.
Refrigerator pickles are easy to make, preserve produce for several weeks & are a tangy crunchy addition to so many meals. If you don't have any of the produce mentioned lying around, just learn the techniques and apply it to your other favorite veggies!
If you want to keep it simple and get meals out quick, stock your spice rack w/ herb, seed & spice blends.
I’ve included a easy and delish fridge rise focaccia pizza dough recipe here, but use ready made crusts, flat breads & pre made dough as you wish. Top w/ everything from your Hungry Harvest stash, like I did!
ABOUT OUR CHEF:
About: For almost a decade, Mark Cleveland was Executive Chef and owner of Avanti Café in Costa Mesa CA. His philosophy is unique: Healthy & Delicious. While many chefs are skilled at either one or the other, Mark’s entire career in food has been focused on both. His passion is unparalleled and he's thrilled to be cooking for y'all!
Ethos: Environmentally conscious, sustainable, green, humane, organic, local & seasonal options.