Our Green House Blogs

Roasted Eggplant Parmigiana with Ground Turkey

Roasted Eggplant Parmigiana with Ground Turkey

Posted by Pam Davis on Sep 7th 2018

I'm so happy to share another farm fresh recipe from my friend Christine! I love having such a good friend who is a whiz in the kitchen. This week eggplant was abundant at the farmers market so Christine whipped up this delicious meal. I hope you enjoy it as much as we did!Ingredients: 1 lb ground turkey 3 medium eggplant 1 jar marinara sauce 1 8 oz package mozzarella ½ cup parmesan Olive oil spray Italian seasoning Garlic powder Sea saltDirections: Spray 2 cookie sheets with olive oil and preheat oven to 425. Peel eggplant if desired, then cut into 1/4" thick slices. Place slices in single layer on cookie sheets, it's ok to slightly overlap the layers. Season with Italian seasoning, garlic powder, and salt. Roast for 20-30 minutes at 425 Flip the slices after 15 minutes and rotate trays so all slices brown. While the eggplant is roasting, saute ground turkey until browned and crumbled, set aside. In a 13x9 pan, place a layer of sauce on the bottom Add the following layers: eggplant sauce ground turkey shredded mozzarella sprinkle of parmesan eggplant sauce ground turkey shredded mozzarella sprinkle of parmesan eggplant sauce shredded mozzarella sprinkle of parmesanBake for 30 minutes at 350. Cut into 12 servings.
ZOODLES! - Farm Fresh Fridays

ZOODLES! - Farm Fresh Fridays

Posted by Melissa McKee on Jul 19th 2018

Zoodles My oldest son loves zucchini season because of this dish: (click here) Zucchini Noodles with Avocado Cream Sauce. It’s not the fastest zucchini dish we make (wait for our easy roasted zucchini wedges if you like quick) but it’s still super easy if you have a spiralizer. I like to put my son to work making the zoodles with the spiralizer while I make the sauce. He loves to see just how long he can make the noodles. We enjoy this dish alone for those hot nights when you are looking for something light, but we’ve also eaten it with turkey meatballs or grilled chicken thighs. If you have a spiralizer, what veggies do you turn into noodles?  
Farm Fresh Fridays: Easy Peasy Snap Peas

Farm Fresh Fridays: Easy Peasy Snap Peas

Posted by Sonya on Jul 5th 2018

One of the things I love about farmers markets is the ease of introducing my kids to different types of produce with free samples that I can feel great about!  This week I was reminded of that when one of the organic farmers had open containers of snap peas that they urged customers to try. Seriously, what could be an easier side dish than a handful of raw snap peas! If your kids are the kind that insist on some sort of sauce (back in my nanny days, I took care of 2 that insisted ketchup went on *everything* including cantaloupe...), a dollop of ranch dip or hummus pairs nicely. But, if you want to jazz up those peas just a tad, these crunchy, lemony snap peas take just a few minutes to throw together. The longest step is de-stringing the peas, which, honestly, is something I'd never done before this summer. Ingredients: 1 lb snap peas 1 lemon 1T avocado oil (or olive oil or butter) salt  Preparation Steps: De-string your peas Zest and juice the lemon Heat a large skillet over medium heat. Once it's hot enough (a drop of water sizzles), add your oil. Place peas in the pan and toss to coat them in the oil. Let them sit for 15 seconds before stirring again. Stir a couple more times, roughly every 15 seconds, just until heated through. The goal is warm, bright green peas. This took me just over 2 minutes. Transfer peas to your serving dish, add the lemon zest and a pinch of salt then toss to evenly distribute. What do you think, is it necessary to de-string your peas? What is your favorite way to eat snap peas - tell us and others in comments below!!
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