1 package Cascade Creek Farm Italian Sausages

24 oz pasta

1 small onion, diced

1 can of Olives, sliced

1-2 cups Broccoli and/or Cauliflower, chopped

1-2 cups sliced carrots

8 oz Feta Cheese  (Wheyward Feta is an excellent choice)

Pesto

 

Grill or cook sausage in skillet.  Boil water for pasta, cook to desired tenderness, drain, add pesto and Feta, and keep warm.  Slice and dice veggies.  You can sauté the veggies slightly to retain crispness if you wish, or add raw to the pasta.  Slice up the Italian Sausages and add to the pasta – Voila!

1 lb Cascade Creek Farm Italian Sausage

Olive Oil

1-2 medium Zucchini, 1”cubes

4-6 tomatoes, cubed

1 medium onion, diced

2-6 cloves Garlic, diced

1 cup cooked Long Grain Brown Rice

1 quart Spaghetti Sauce, Homemade or store bought

1 ½ cup mozzarella cheese, grated

Parmesan Cheese, grated

 

Brown the Italian sausage.  While browning sausage, sauté the zucchini, onion, garlic, and tomatoes in the olive oil until zucchini is just softened.  Stir in cooked rice and add to sausage in large casserole dish.  Sprinkle mozzarella over the top and garnish with Parmesan.  Bake at 350 for 20-30 min, until bubbling and golden brown.

Rosemary Cookies

I made these cookies for Market one day and they quickly disappeared. I think you could substitute lavender or lemon thyme and get equally yummy results.  The recipe comes from "The Best of Thymes" by Marge Clark which I highly recommend.

1/2 c. butter
1/2 c. oil
1/2 c. sugar
1/2 c.powdered sugar
1 egg
1/2 t. vanilla
1/2 t. baking soda
1/2 t. cream of tarter
2c. flour
1T. chopped fresh rosemary or 1t. dried rosemary

Combine all ingredients except rosemary in a large mixing bowl.  Mix thoroughly, adding a bit more flour if the dough is sticky.  Add rosemary and gently combine.  Form into small balls, about 1-1 1/2" in diameter, and place on a cookie sheet.  Flatten balls with the bottom of a glass dipped in sugar.  Bake at 375F.  Check after 6 min.  Turn pan and bake another 2 to 4 min until pale brown and firm.  Makes 3-4 dozen.
(Local Ingredients: Eggs, Flour (if you use some soft white wheat in place of white flour), Rosemary)

Serves 2 as a side dish

1 bulb Fennel
3 oz Fresh Goat Chevre
6-10 basil leaves
1-2 T. Olive Oil
Salt and Pepper to taste
Red Pepper Flakes to taste (optional)

Cut the stalks off the fennel bulb.  Reserve 2 T. of the feathery fronds..  Trim fennel bulb, removing any coarse outer layers.  Cut the bulb in half lengthwise and remove the tough core. Thinly slice the halves into julienne.  Place in a small bowl.  Stack the basil leaves on top of each other and roll them lengthwise.  Cut into narrow strips.  Add these to the bowl.  Chop the reserved fronds and add to the bowl.  Break the chevre into small pieces onto the fennel and herbs, using either a spoon or your fingers.  Sprinkle the olive oil, salt, pepper and red pepper onto the mixture and toss gently to combine.  Serve immediately.
(Local Food Tags: Fennel, Chevre, Basil)

This is from Vern's Veggies.  It's delicious and so versatile. 

Garlic Scape Pesto

1 c. chopped garlic scapes

1/3 c. walnuts

1/4-1/2 c. Parmesan cheese

1/2 tsp. salt

pepper to taste

3/4 c. olive oil

 

Put all ingredients except olive oil in a food processor.  Cover and process with several on-off turns till a paste forms, stopping the machine several times and scraping the sides.  With the machine running, gradually add the oil and process until the consistency of soft butter. 

Refrigerate for one to two days or freeze up to one month.

(Local ingredient tags: Garlic Scapes)

Snap Peas with Bacon, Chevre, and Craisins
1 T. olive oil
4-5 garlic scapes, chopped into 1/2" pieces (or 2-3 cloves garlic)
2 strips cooked bacon, crumbled
2 cups Sugar Snap Peas
1/2 c Craisins
1 scallion, chopped
5 fresh basil leaves, chopped (optional)
Salt and pepper to taste
1/4 c Wheyward Goat Cheese Chevre

Heat olive oil in a large frying pan over medium high heat. Add the scapes and saute until soft and slightly browned. Add the bacon and saute for another minute or two. Add the snap peas and craisins and saute, tossing frequently until they are almost all bright green. Add the scallion, basil, salt and pepper and toss and cook for another minute. Turn the heat to medium low. Add the chevre and stir until the cheese is melted and coats all the other ingredients. Serve immediately.
Makes 4 side dishes
(Local ingredient tags: Sugar snap peas, scallions, basil, chevre, garlic scapes)

Great on any fish! Just Simply Good Stuff!

Mahi-Mahi Medley
1-2 lbs Mahi-Mahi (or fish of your choice)
2 Tbsp Mediterranean Medley
1/2 tsp Lemon Lime Salt
3- 4 Roma Tomatoes chopped coarse
3 Tbsp fresh Parmesan cheese grated
4 Tbsp Butter
1 Lemon cut into wedges
1 tsp each fresh chopped parsley & tarragon

Directions
Preheat the oven to 375°. Melt 3 tablespoons butter in a skillet. Add the chopped tomatoes and 1/2 Mediterranean Medley, 1/2 Lemon Lime Salt & Parsley, sauté for 30 seconds. Remove from heat and stir in the grated parmesan. Put Mahi-Mahi on a buttered 9x12 inch baking dish. Sprinkle remaining half of Mediterranean Medley and Lemon Lime salt on Mahi-Mahi, squeeze 1-2 lemon wedges over Mahi-Mahi .Dot the Mahi-Mahi with the remaining butter. Bake 5-7 minutes, remove from oven spoon Tomato/cheese mixture over top, Bake additional 15-20 minutes or till done. Garnish tarragon with lemon wedges. Enjoy!
(Local ingredient tags: Mediterranean Medley, Tomato, Parsley, Tarragon)

Here's a tasty recipe from Just Simply Good Stuff!

Fresh Green Beans Mediterranean with Bacon & Red Potatoes

Ingredients
1-2 lb Fresh green beans
2 - 3 strips Bacon
3 - cloves Garlic peeled & crushed
10 - 15 Pearl Onions
8 - 10 small Red or White potatoes
1 - Chicken bouillon cube
1-2 tsp Just Simply Good Stuff! Mediterranean Medley
1/2 tsp black pepper

Directions
Cut bacon into 2" pieces sauté in 2 qt. sauce pot on low, fry 2-3 minutes (do not drain grease!) add crushed garlic, cut tips off green beans, snap in half add to pot, add pepper, Mediterranean Medley, cover w/water bring to boil, add bouillon turn down to simmer, cook 1 hr, add potatoes, peel onions add to pot cook additional 30 minutes or until potatoes are fork tender.
(Local ingredient tags: Mediterranean Medley, Green Beans, Garlic, Potato)