Posts Tagged ‘vegetable recipe’


Looking For A New Broccoli Recipe?

May 17, 2017

Do you ever feel like you just get in a rut? Especially with cooking vegetables? Once we find a way we’re comfortable with preparing a vegetable, it’s easy to slip into a pattern and not venture out to try others.  This is your week to push the bounds on how you serve broccoli!   Steam-schmeam… try out this deliciously tasty recipe instead when you bring home broccoli from the market this week.  Farmer Steven has broccoli in the CSA boxes from Just Natural Farms this week.

BroccoliToasted Bread with Drowned Broccoli
(Vrocculi Affogat)

  • 3 to 4 pounds broccoli, cut into florets
  • 2 tablespoons extra-virgin olive oil plus extra for garnish
  • 1/2 onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1/2 cup Kalamata olives, chopped
  • 6 tablespoons fresh parsley, chopped plus more for garnish
  • 1 red chile pepper, cut in half (or ½ tsp. crushed red pepper)
  • 2 to 3 anchovy fillets
  • 1/2 cup dry white wine (or red wine)
  • 8 (1-inch) slices day-old Italian peasant bread, cut into 1-inch chunks
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese, freshly grated, for garnish

In a heavy-bottomed pan, heat 2 tablespoons oil. Add the florets and onions and cook for about 5 minutes, or until tender. Mix in garlic, olives, 6 tablespoons parsley, chile pepper, anchovy, and wine. Simmer until tender. Add bread and cook until bread absorbs wine. Season with salt and pepper. Drizzle with extra-virgin olive oil and sprinkle with parsley and parmesan cheese over top, for garnish. Serve very hot.




Black Beans That Rock

September 14, 2016

Although Chef Matthew likes to experiment with recipes and probably changed a little bit of this and that, these yummy beans were served in our New Mexican Steak Salad at Tuesday Lunch this week.  Only two weeks of Tuesday Lunch remain. What have been your favorite Tuesday Lunch dishes? Let us know and it will help as we plan our final two weeks’ menus!  Send your ideas to And make sure to join us for our final two weeks of Tuesday Lunch!

Smoky Chipotle Black Beans

  • 1 to 2 tablespoons canola oil
  • 1 red onion, diced
  • 2 cloves garlic, peeled, minced
  • 3 chipotle peppers in adobo, chopped or pureed (or more, if you prefer more spice)
  • ½ cup apple cider vinegar
  • 4 (14.5 ounce) cans black beans, drained
  • ¾ cup water
  • ½ bunch cilantro, chopped

In a skillet, heat oil over medium heat.  Add onions and sauté for 4 to 5 minutes or until soft. Add garlic and chipotle peppers; cook for 1 to 2 minutes, stirring frequently. Add the vinegar and deglaze pan. Add beans and just enough water to prevent scorching. Cover and simmer over lower heat for 10 minutes. Stir in cilantro. Serve warm. Makes about 2 cups.



Cheesy Goodness

May 18, 2016

This week’s Tuesday Lunch menu was accompanied by this Cheesy Corn Casserole, and it’s a favorite around here!  We think it will become one at your house too. Give it a try…

Oh, and if you’re not in the mood to make it yourself, but would love to try it, our chefs made a few extra for our Dinners on Demand™ freezers. Stop by The Kitchen Shop at The Culinary Center of Kansas City™ to pick one up.

Cheesy Corn Casserole

  • Cooking spray, for baking dish
  • 3 large egg whites
  • 1 cup plain fat free Greek yogurt
  • 2 cups fresh or frozen corn kernels
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces sharp cheddar cheese, grated

Preheat oven to 375°. Coat an 11 x 7-inch baking dish with cooking spray and set aside.

In a large mixing bowl add the egg whites, yogurt, fresh corn, creamed corn, muffin mix, and pepper.  Stir until combined well. Pour into the prepared pan and sprinkle the cheese evenly on top. Place in the oven and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Makes 16 servings.

Cheesy Corn Casserole

%d bloggers like this: