CSA Recipes

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Baked Maui Onion Rings

Ingredients:

1 Maui Onion- sliced into rings

Ingredients- whole wheat bread, seasonings, eggs, milk

Directions:

Toast the whole wheat bread.  Blend in blender add seasonings to desired taste.   Mix eggs and milk together.  Put onion rings in egg and milk.  Then dip the the onion rings into bread crumbs.  Bake at 420 degrees for 20 minutes. 

Ramen Noodle Salad

Ingredients:

1/2 head green cabbage, chopped

1/2 carrot, shredded

4 green onions, chopped

1 package ramen noodles (Oriental flavor)

2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds

Dressing (whisk or shake together):

1/2 cup salad oil

3 Tablespoons balsamic vinegar

3 Tablespoons sugar

1 teaspoon salt

1/2 teaspoon pepper

Flavor packet from ramen noodles

Directions:

1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool.

2. Combine cabbage, carrots and onions.

Break up noodles and add to vegetables.

Shortly before serving, add nuts or seeds and the mixed dressing; toss well.

Eggplant-Ziti Parmesan

INGREDIENTS

1 medium eggplant, peeled and thinly sliced

1 (16 ounce) package dry ziti pasta

1 (15 ounce) container ricotta cheese

2 eggs, beaten

1 pound mozzarella cheese, shredded

1/2 cup grated Pecorino Romano cheese

1 (26 ounce) jar spaghetti sauce, or your favorite recipe

1 pinch salt and pepper to taste

DIRECTIONS

Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.

Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.

Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.

Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

Sounds yummy!

From: allrecipes.com

provided by: Chrissy Daniels with Hope View Elementary PTO

POTATO BROCCOLI CASSEROLE

INGREDIENTS 

1 1/2 lbs. potatoes

1/4 c. butter

3 tbsp. flour

2 1/2 c. milk

1/2 tsp. salt

1/4 tsp. pepper

1 bunch broccoli

1/2 c. grated Parmesan cheese

DIRECTIONS

Preheat oven to 350 degrees. Cut potatoes in thin slices. Heat butter in saucepan. Sprinkle with flour, cook for 2 minutes. Add the milk and seasonings. Simmer until boiling. Remove from heat. In a large greased casserole dish, layer the potatoes alternating with sauce and broccoli pieces. Finish with a top layer of sauce. Sprinkle with Parmesan. Bake, covered for 15 minutes. Then bake an additional 5 minutes uncovered. Cool and serve.

From:  www.cooks.com

provided by: Chrissy Daniels with Hope View Elementary PTO