Market Recipes
| JFM Salsa | Spiced Butternut Squash Soup | |
| Garlicky Tomato Eggplant Sauce | Watermelon Salsa | |
| Janesville Farmers Market Salsa | ||
| 4 pounds tomatoes (any variety) | 1/2 green pepper, chopped | |
| 1 cup chopped onion (red or yellow) | 7 garlic cloves, minced | |
| 3-6 jalapeno's peppers, chopped | 2 Tablespoons honey | |
| 1 bunch cilantro | 2/3 cup lime juice | |
| salt to taste | ||
| Wash tomatoes, remove core and chop into petite pieces (can chop in food processor, do not puree). Add the remaining ingredients, stir well to combine. Serve with tortilla chips. Makes 2 quarts. | ||
| Garlicky Tomato Eggplant Sauce | ||
| (From Asparagus to Zucchini A guide to Farm Fresh, Seasonal Produce Cookbook) | ||
| 1/4 cup olive oil | 1 TBLS fresh minced basil | |
| 10 cloves garlic, minced | 1/2 tsp. salt | |
| 3/4 cup finely chopped onions | 1/2 cup dry red wine | |
| 3 cup peeled, cubed eggplant | 2 cups chopped tomatoes | |
| 1 cup fresh parsley | freshly ground pepper to taste | |
| 1/4 cup minced fresh oregano | 3 TBLS freshly grated parmesan cheese | |
| Heat oil in skillet: add garlic and onions and saute until lightly browned. Add eggplant, parsley, oregano, basil and salt; cover and simmer 12-25 minutes. Add wine and 1/4 cup water; continue cooking until mixture has a sauce consistency. Just before serving, add tomatoes and ground pepper and cook just long enough to heat thoroughly, but maintain tomatoes shape. Sprinkle with parmesan cheese. Serve over pasta of choice. Makes 4 cups of sauce. | ||
| Spiced Butternut Squash Soup | ||
| 3 lbs butternut squash, halved and seeded | 2 TBLS Butter | |
| 1 med. Onion | 1 leek, sliced | |
| 2 cloves garlic, sliced | 1/8 tsp cayenne pepper | |
| 2 (49.5 fluid ounce) cans chicken broth | 1/8 tsp ground allspice | |
| 2 large russet potatoes, peeled and quartered | 1/8 tsp nutmeg | |
| 1/2 cup sherry wine | 1/8 tsp ginger | |
| 1 cup half and half | 1/2 cup sour cream (optional) | |
| Preheat oven to 375 degrees. Pour a thin layer of water in a baking dish. Place squash halves cut side down in the dish, cover with foil. Bake squash for 40 minutes, or until soft. Cool slightly, remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add onion, leek and garlic; saute until tender. Pour the chicken broth into the pot, add the potatoes, and bring to a boil, cook for 20 minutes or until the potatoes are soft. Add the squash and mash all together to a chunky consistency. Let cool, then in small batches puree in a blender or food processor. This mixture should be smooth (no lumps). Return to the pot. Stir in the spices, then stir in the sherry and half and half. Heat through, but DO NOT BOIL. Ladle into bowls, top with a dollop of sour cream if desired. Enjoy! |
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| Watermelon Salsa | ||
| 3 cups diced watermelon (remove seeds) | 1/4 cup fresh cilantro, minced | |
| 3/4 cup finely chopped sweet onion | 1 TBLS. brown sugar | |
| 3/4 cup black beans, drained and rinsed | 1 garlic clove, minced | |
| 1-2 jalapeno peppers, seeded and chopped | ||
| In a small bowl, combine all ingredients. Cover and refrigerate for at least one hour. Drain if necessary before serving. Enjoy! | ||
