|
Scrub and scrape or peel carrots. Cut into 1/8-inch slices. Mix maple syrup, olive oil, salt and orange zest. Toss maple syrup mixture with the carrots and turn into a greased 1 1/2 quart rectangular casserole dish. Cover loosely with aluminum foil. Bake at 400 ºF for 40 to 45 minutes or until desired tenderness is achieved. This is a quick, easy and delicious side dish! Serves 6 to 8 Becky Frey, Lebanon Finalist – Beets/Carrots/Turnips
Cook and cool couscous. Mix all ingredients in a large salad bowl and serve cool. Enjoy! Serves 10 Shauna Yorty, Lebanon First Place Prize – Snap Bean/Lima Bean/Pea category
Combine cabbage and carrots; set aside. Combine potatoes and ham; set aside. In a large bowl, combine onion, mayonnaise, vinegar, garlic powder, black pepper and salt. Add potatoes and ham and toss gently. In a large serving bowl, put 2 cups of the cabbage mixture on the bottom then 1/2 of the potato mixture. Put 2 cups of cabbage mixture then the other half of the potato mixture. Put rest of cabbage mixture on top. If desired, garnish with parsley flakes and/or cherry tomatoes. Salad may also be served in individual serving dishes. Serves 12-15 Recipe by: Bonnie Mortimer, Mount Pleasant Finalist - Broccoli/Cabbage/Cauliflower 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
In a small saucepan, sauté carrots and onions in butter until crisp-tender. Add the broth and ginger. Bring to a boil. Reduce heat and cover. Simmer for 10-15 minutes or until carrots are very tender. Cool slightly. Puree soup in a blender and return to the pan. Stir in Half and Half and milk and heat through. Do not boil. Yields 2 1/2 Cups Recipe by: Barbara Nissley, Ephrata Finalist - Beets/Carrots/Turnips 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Bacon-Fried Carrots and Turnips
Fry the bacon in a skillet until crisp. Remove from pan and drain on a paper towel. Reserve 1-2 Tbsp. bacon drippings* in the skillet. Add the onion and turn the burner to low. Caramelize the onion in the skillet for 20-30 minutes, keeping covered and stirring occasionally. (This works well in a non-stick skillet.) When the onion has become soft and turned a golden caramel color, add the carrots and turnips. Cover and cook on low for 8-10 minutes or until preferred tenderness. Stir occasionally. Sprinkle with salt and pepper. Garnish with bacon and chopped parsley. (Olive Oil may be used instead of the bacon drippings but the bacon adds an very nice flavor.) Serves 6 Recipe by: Becky Frey, Lebanon Finalist - Beets/Carrots/Turnips 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Pre-heat oven to 350 degrees. Grease and flour a Bundt pan. In a large bowl or mixer, add all dry ingredients. Add oil and vanilla. Mix well, add eggs, one at a time. Stir in carrots, nuts and pineapple. Bake for 1 hour, or until toothpick inserted to center comes out clean. Cool in pan for 15 minutes. Frost with cream cheese icing or powder sugar, if desired Serves 10-12 Finalist - Beets/Carrots/Turnips 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Heat olive oil in a large skillet over Medium heat. Add minced garlic and copped onions, cook and stir often until just tender. Stir in curry powder and cook about 1 minute. Add cauliflower, broccoli, carrots, salt and pepper. Cover and cook 4 – 5 minutes until vegetables are just cooked. Stir in tomatoes and peanut butter. Cook about 1 minute uncovered. Fill tortillas and top with sour cream and scallion if desired. Recipe by: Kathy Rohrbaugh, Shrewsbury Finalist - Broccoli/Cabbage/Cauliflower 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven to 450 ºF. Mix zucchini and salt together and let stand for 15 minutes. Drain well. Spray 1/2 sheet baking tray with PAM cooking spray. Lay two tortillas on sheet. Spread each tortilla with zucchini, carrots, onions, chili peppers, pimentos, Italian seasoning, cheese and bacon bits. Top each with another tortilla and spray with PAM cooking spray. Bake at 450 ºF for about 7 to 8 minutes. Remove from the oven. Cut each into 6 pieces. Put on a tray and garnish with parsley, zucchini stars and cherry tomatoes. Serve with salsa and sour cream. Can also use an electric quesadilla maker. Preheat for 5 minutes. Place tortilla sandwich in the machine. Cook 4 minutes or until lightly brown. Serves 12 Recipe by: Connie Shuff, York First Place - Summer Squash 2006 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Cook pasta to desired doneness as directed on package. Drain, rinse with cold water and let drain well. In small bowl combine dressing ingredients. Place cooked pasta in a medium bowl. Pour half of the dressing mix over pasta, tossing to coat. Cover and refrigerate 30 minutes to blend flavors. Combine marinated pasta, salad ingredients and remaining dressing, tossing to coat. Serves 4 Recipe by: Kathy Rohrbaugh, Shrewsbury Finalist - Appetizers/Snacks/Salads 2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Place squash and onions in 1" to 2" water. Bring to a boil and simmer 10 minutes. Drain. Place stuffing crumbs and seasoning packet contents in a small bowl. Add melted butter and mix thoroughly. In a large bowl combine squash, onions, carrots, sour cream and soup plus all but 1/2 c stuffing. Stir well. Place in a greased 2 to 3 qt. casserole (or 13” x 9” pan). Top with reserved stuffing. Bake at 350ºF for 30 to 40 minutes. Serves 8-12 Recipe by: Alé Heller, Biglerville Finalist - Side Dishes 2004 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
|
Pennsylvania Vegetable Marketing and Research Program
