Recipes 9/11 & 9/12

By admin|September 10, 2013|Information

Beer Battered Patty Pan Squash

2-3 medium sized patty pan squash- cut into ¼ inch slices and quartered (zucchini works well too, but I prefer patty pan)

2/3 C flour

2/3 C beer (or seltzer water)

1 tsp hot sauce

½ tsp kosher salt

1 Tbls sugar

Fresh cracked black pepper

Put about an inch of canola oil in a large pot on medium heat. Whisk everything together, except the squash.  When the oil is hot, dip the squash in the batter and drop carefully into the oil and fry until both sides are golden brown.  Serve with horseradish sauce.

Horseradish Sauce

1/2 C yogurt

¼ C mayonnaise

1 Tbls prepared horseradish sauce (or more to taste)

Fresh cracked black pepper.

(Shared by B.O.G. member Jenna Mood)

Zucchini Pancakes

2 C grated zucchini

1/4 C chopped onion

2 eggs beaten

1/2 C flour (I use spelt)

1/2 tsp baking powder

1/2 tsp salt

3 Tbls of oil for frying pan

Add all ingredients and make small pancakes on frying pan.  Serve with maple syrup and butter or jelly and honey. (Shared by B.O.G. member Norma Wills)

Sweet Pepper Pasta w/ Kale

1 (8 oz) package uncooked farfalle (bow tie) pasta 

1 Tbls olive oil

1 medium red bell pepper, chopped 

1 medium yellow bell pepper, chopped 

1 C roughly chopped kale 

4 cloves garlic, chopped 

1 pinch dried basil 

1 pinch ground cayenne pepper 

salt and ground black pepper to taste 

8 oz feta cheese, crumbled 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.

In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve. (From

Cucumber Sorbet

5 C roughly chopped cucumbers (about 3 cucumbers)

½ C sugar

2 tsp chopped basil (or mint)

¼ tsp kosher salt

½ tsp lime zest

Juice of ½ a lime

Blend all the ingredients in a blender or food processor until smooth.  Pour mixture into ice cream machine and process for about 20 minutes. (Shared by B.O.G. member Jenna Mood)

Fresh Tomato Rissoto

5 – 6 fresh tomatoes, seeded and coarsely chopped

2 fresh sprigs basil leaves (4-6 leaves)

2 C arborio rice

4 C chicken or vegetable stock

2-3 garlic cloves, finely chopped

1-2 tsp salt

½ – 1 tsp pepper

2 tsp olive oil

2 tsp dried oregano

2 tsp butter

½ C freshly grated parmesan cheese 

Prep all your ingredients before you begin cooking.

Bring the stock to a simmer in a medium pot. Leave on the burner on low. In a small pot add the tomatoes, and basil and cook on low until warm. Leave the burner on simmer. (remove basil)

In a large dutch oven or deep 4 qrt. skillet over medium heat, add the olive oil. When the olive oil is sizzling, add the garlic and stir for a minute or two, (do not brown) ,add the rice and one teaspoon of oregano saute for about 2-3 minutes. Begin adding the tomatoes slowly, one cup at a time. Cook until all liquid has been absorbed and continue stirring. Add the rest of the tomato sauce , one cup at a time, until all the sauce has been used. Add the salt and pepper.

Then, begin using the stock, again one cup at a time. It’s perfectly cooked when the rice is tender to the bite. When done, stir in the butter. Add the parmesan cheese and stir. Taste and adjust before serving. (From

Peppers Roasted w/ Garlic, Basil, & Tomatoes

Olive oil cooking spray

1/2 green bell pepper, halved and seeded 

1/2 red bell pepper, halved and seeded 

1/2 yellow bell pepper, halved and seeded 

1 C cherry tomatoes, halved 

1/4 C chopped fresh basil

4 cloves garlic, thinly sliced

1/2 tsp salt

1/4 tsp freshly ground black pepper

1-1/2 tsp herb vinegar, or to taste .

Preheat the oven to 400 degrees F (200 degrees C).

Grease a 9×13 inch baking dish with olive oil flavored cooking spray.

Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.

Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. (From

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