Sauteed Green Beans with Peppers:
Chop purple spring onions, garlic, marconi peppers, tomato, and basil. Trim ends from green beans.
Saute onions, garlic, and peppers with red pepper flakes, salt and pepper, 5 minutes. Add chopped tomatoes, cook for 2 minutes. Add green beans and some stock. Cover; steam until beans are crisp-tender, stirring occasionally and adding more stock as needed to avoid sticking. Add chopped basil near the end of cooking.
Stuffed Summer Squash:
Trim ends from squash and boil, 5 minutes. Meanwhile, chop purple spring onions and garlic. Cube some crusty bread (rice, quinoa, or lentils would also be good). Grate Parmesan cheese. Add these ingredients to a bowl with a beaten Fair Ridge Farms egg, salt, pepper, and 1/2 tbsp melted butter. Stir to combine.
Cut boiled squash in half, lengthwise, and use a spoon to hollow out the halves. Chop the flesh of the squash and squeeze out excess water. Add to the breadcrumbs mixture and stir.
Put hollowed squash halves in a baking dish and sprinkle with salt. Spoon the filling mixture into the halves. Bake at 350 for 30 minutes.
Recipe courtesy of member Donna-lyn
We love member recipes! If you would like to share a recipe on the Food Blog, please email the recipe and a photo to megan@fairridgefarms.com.
