We have included a few of our favorite recipes along with some that were sent in from our friends. Just Natural Farms invites you to get inspired in the kitchen and to explore the vibrant flavors of our produce. Enjoy!
3-4 garlic cloves
A pinch of the following:
Take your tomatoes and put them in a saucepan, fill it with water and put on the stove to boil. This will break the skin off the tomatoes and make them easier to peel.Medium dice your onion and finely chop about 3 cloves of garlic.
After the tomatoes start boiling you will notice the skin beginning to crack, once this happens take the pot over to your sink and run cold water over the top of them. Pour out the water and then carefully remove the skin from the tomatoes.Put the tomatoes back into the pot and add the onion, garlic, oregano, basil, bay leaf, salt, and a pinch of sugar.
Simmer the marinara on low for about 30 minutes.
"What a wonderful farm share we received yesterday! Tonight we had fresh green beans and new potatoes cooked with a vidalia onion cooked in bacon grease and all simmered in vegetable broth. I made corn bread with the blue corn meal we received a few weeks ago slathered with raw butter. We also had a Turkish salad of cut up cucumber, tomato, onion, red pepper and olives with fresh lemon juice and olive oil as the dressing."
1 1/2 cups Panko bread crumbs
1/2 cup Parmesan
A pinch of the following:
*FRESH ingredients are always best but use what you have in your kitchen. This is just a basic recipe have fun with it and make it your own.
Preheat Oven to 375 degrees
Cut your eggplant into half inch sections, sprinkle each side with salt and set the pieces to the side on a paper towel for about 30 minutes. *The salt will draw out moisture in the eggplant.
Rinse the salt off your eggplant and then dry with a paper towel.
In a small bowl lightly beat two eggs. In another small bowl mix Panko bread crumbs, Parmesan, Oregano, Basil, and Salt. Dip the Eggplant into the beaten eggs and then into the Bread Crumbs, evenly coating on each side. Put on a foil lined baking sheet drizzled with a little olive oil. Bake first side 15 minutes, flip and cook a remaining 10 minutes.
Immediately serve with marinara sauce and a topping of Mozzarella.
"I sautéed the patty pan squash, zucchini, onions, and garlic, then topped it with Parmesan cheese. So good!!"
"Swiss chard and onions (with a little garlic) for breakfast. I’m in love! Had no idea Swiss chard was this good."
1/2 pound zucchini grated
1/2 cup egg whites
1/2 cup gluten free flour
4 green onions chopped
4 ounces Parmesan cheese grated
1 teaspoon sea salt
1/2 teaspoon smoked paprika
Avocado oil for cooking
In a medium bowl combine zucchini, egg whites, flour, green onions, Parmesan, salt and paprika. Stir to combine. Form into patties about 1/4 cup each.
Heat enough oil to coat the bottom of your skillet over medium high heat. Make sure you let the oil get hot enough or you will have sticking problems! Cook the pancakes about 5 minutes per side, flipping only when the edges start to turn brown and a crust has formed.
Serve with Greek yogurt, sour cream and red onion if desired.
Author: Wendy Polis
Submitted by: Sarah Parlak