Park Seed Customer's Recipes: Main Courses

Park Seed Customer's Recipes: Main Courses
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Park Seed Customer's Recipes: Main Courses

Delicious Recipes for Main Dishes Submitted by Our Customers

Savor the flavors of your garden with our collection of main course recipes featuring homegrown produce from Park Seed customers. These dishes transform your fresh vegetables and herbs into culinary masterpieces. Experience the fresh simplicity of farm-to-table eating.

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Grilled Veggie Wraps

Submitted by Hope

Prepare:

  • Slice long ways - 1/4 inch thick with skin on
    Zucchini Squash
  • Tomatoes or any other veggies that you would like, plus Portabella mushrooms

Ingredients:

In a bowl mix:

1/2 cup of virgin olive oil
1/2 teaspoon teaspoon curry

  • 1/2 teaspoon garam masala
  • 1/2 of lemon squeezed
  • salt and pepper
  • fresh chopped basil

Put veggies on grill, brush with mixed oil on each side and cook 4 - 5 minutes.

Take a wrap, spread Yogurt cheese (You can make your own yogurt cheese, by straining a container of yogurt until all the liquid is gone and it becomes firm)

When veggies are done put on wrap, roll and eat.


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Summer Grilling Winner 2008: Grilled Steak & Veggie Nuggets

Submitted by Debra H.

Ingredients:

  • 1 1/2 lbs London Broil
  • 1 large onion
  • 1 cup grape tomatos
  • 4 ears of corn on the cob
  • 10 -12 small red potatos
  • 1 each red, green, and yellow bell peppers
  • 2 cups white Zinfandel wine
  • 1 can beef broth
  • 2 Tbl fresh garlic
  • 1/2 lb Swiss cheese
  • Bernaise sauce

Preparation:

Cut veggies and steak into 1 inch pieces. Steam veggies 3-4 min, so they are still crisp.

Marinate all items in wine, garlic, and 1/2 can of beef broth for 1-2 hours. Skewer items rotating meat & veggies. Grill 3 minutes each side. Prepare Bernaise sauce according to directions. Melt Swiss cheese over kabobs. Plate kabobs and drizzle with Bernaise sauce.


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Chicken with Onions and Peppers

Submitted by Gary W.

This recipe contains several things that can be grown from Park's products - turnips, turnip greens, bell pepper, garlic and onion.

Ingredients:

  • 2 tblsp. Olive oil
  • 1 clove diced garlic
  • 2 cups cubed chicken
  • 2-tsp. soy sauce
  • 1/2-tsp. Sea salt

  • 1 med. Vidalia onion
  • 1 med. red bell pepper
  • 1-tsp. sesame seeds
  • Turnip leaves, washed

Directions:

In a large skillet, heat 2 tblsp. Olive oil at med. high heat. Saute 1 clove diced garlic until opaque Add 2 cups cubed chicken -cover with 2-tsp. soy sauce add 1/2-tsp. sea salt and saute 3 min. on each side.

Cover with 1 med. Vidalia onion, sliced into 1-in. strips and 1 med. red bell pepper, sliced into 1-in strips. Toss Saute 4 additional minutes, tossing several times.

Sprinkle 1-tsp. sesame seeds to coat serve over a bed of washed turnip leaves.


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Baked Eggplant

Submitted by Bryce S.

This recipe contains several things that can be grown from Park's products - turnips, turnip greens, bell pepper, garlic and onion.

Ingredients:

  • 2 medium Organic Black Beauty Eggplants
  • 4 cups golden potatoes, cubed
  • 2 tablespoon vegetable oil
  • 1 cup chopped onions
  • 2 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon hot red pepper
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 2 medium "Pot O' Gold" carrots, diced

  • 1 large "Beauty Bell" green bell pepper
  • 1 cup green peas
  • 2 Juliet Tomatoes, diced
  • 2 tablespoon fresh lemon juice
  • 1 cup cheddar and Monterrey jack cheese blend

Directions:

Leaving stems on, slice eggplants in half lengthwise and place cut side down in pan. Cover and bake at 375F for 30 to 40 minutes until tender. When done and cool, scoop out inside of eggplant and reserve pulp.

While eggplant is baking, boil potatoes until tender and drain. Mash with partially with cheese in a large bowl. Saute onions and dried spices in oil for 1 minute. Add garlic, ginger and saute until onion is translucent. Add carrots and cook 5 minutes. Add peppers, peas and cook until just tender. Stir in eggplant pulp, tomatoes and lemon juice. 


Mound a quarter of filling on each half. Sprinkle with more cheese and bake for 15 minutes at 375F, uncovered.


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Roasted Red Pepper Soup with Nasturtiums

Submitted by Denise S.

Ingredients:

  • 6 red peppers, roasted, seeded and cooled ( I like Early Thickset)
  • 1 12 oz. can of tomato juice
  • 2 1/2 tomato juice cans of water, chicken or vegetable broth or any combination of the three
  • About 1 cup of flowers and leaves from washed nasturtiums (Whirlybirds)
  • 1 tablespoon of lemon juice
  • leaves from 2 sprigs of fresh thyme
  • salt and freshly ground pepper
  • Sour cream

Directions:

In a food processor, puree peppers until smooth. Place in saucepan along with broth/water, tomato juice and lemon juice and heat thoroughly. Mince nasturtiums and add to soup with thyme. Add a small amount of salt and freshly ground pepper.
Cook for another 5 minutes to allow flavors to meld together.


Serve hot or cold with a dollop of sour cream.
You can also skip the sour cream and add a tablespoon of vodka if serving cold, stirring it in. (My husband's idea.)


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Unbeatable Smoked Chicken

Submitted by Laura T.

Ingredients:

  • 1 Chicken
  • 3 Tbsp. Kosher Salt
  • 1 Gallon Water
  • White Soda, Ginger Ale or Seven Up
  • 6 Tbsp. Olive Oil
  • 4 Tbsp. Red Cooking Wine
  • 3 Tbsp. Soy Sauce
  • 2 Cloves Minced Garlic
  • 1 Tsp. Salt
  • 1 Tbsp. Ground Ginger
  • Apple Wood Chips or Pecan Chips

Directions:

Soak an average chicken in a solution of three tablespoons kosher salt to one-gallon water for an hour or so. Rinse and dry the chicken and place on a chicken setter containing half a can of white soda, ginger ale or seven up. Make a rub consisting of six tablespoons olive oil, four tablespoons red cooking wine tablespoons soy sauce, 2 cloves minced garlic (already it smells good) 1 tsp. salt, and one tablespoon ground ginger. Blend this mixture and rub it all over the chicken, inside and out. If there is any left make a pouch inside the breast skin and pour it there. Put some apple wood chips or pecan chips (soaked) on the charcoal. Put the chicken setter and all on the fire, close the lid and bring the temperature to 250 F degrees. Cook slowly about two hours or until the internal temperature reaches 165 degrees F. This is very good.


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Joan's Easy Summer Living Stew

Submitted by Joan

Ingredients:

  • 1 lb.stew beef cubed
  • 2 carrots cut up in small pieces
  • 1/2 med. onion cut up in small pieces
  • 2 large potatoes cut up in small pieces
  • 2 cans cream of mushroom soup
  • 8 large mushrooms cut up in quarters

Directions:

Get 4 squares of Reynolds wrap approx. 10 in square. Mix all ingredients in a bowl, season with pepper and old bay. Divide mixture into 4 squares, twist top so heat does not escape. Cook on medium grill for 1/2 hour. Eat out of foil- no clean up for dishes.


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Cabbage, Kielbasa, Veggie Comfort

Submitted by Rose T.

Ingredients:

  • Cabbage (Park's Everlast Hybrid) cut in quarters
  • Corn (Early Sunglow) cut in halves or quarters depending on size of ear
  • Kielbasa (or sausage of your choice) cut in 2-3 inch pieces
  • Potato (Yukon Gold) cut in halves, quarters, or slices - your choice
  • Carrot (Scarlet Nantes) cut in 1-2 inch pieces

Directions:

In a Dutch oven or stockpot, layer cabbage, corn, kielbasa, potatoes, and carrots. Add about 1/2 inch of water, cover and simmer/steam around 1 hour or until veggies is cooked. Be sure to occasionally check the water level for evaporation. I don't add seasoning while cooking since there is already such a variety of flavors. Guests can season to taste after the dish is plated. For a variation you can also add fresh green beans, such as Green Bean Provider.


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Hamburger and Sausage Casserole

Submitted by Lorna I.

Ingredients:

  • 2 lbs. ground beef
  • 1 lb. sausage links
  • 6 medium red potatoes
  • 6 carrots
  • 2 onions
  • 1 lb. mild cheddar cheese

You can do two layers of vegetables if you like. This works well on the stove top, in the oven or in a Dutch oven. We grow our own vegetables and absolutely love this scrumptious meal. 

Directions:

Make 2" hamburger patties, brown, salt & pepper. Scrub potatoes and slice into 1/2" thick pieces. Peel carrots and slice into 1/4" thick pieces. Peel onions and slice 1/3" thick. In a heavy roaster pan, layer the hamburger patties, potatoes, carrots, and onions. Salt and pepper each layer as you go. Place link sausages on top. (I like to cut the sausages into 1" pieces) Add 1/2 cup water, cover with a lid and simmer for about 1 hour or until vegetables are tender. Just before serving place slices of cheese on top of sausages and continue to simmer (covered) for 10 more minutes or until cheese has melted. Enjoy!

It's an easy dish to serve to a large crowd by increasing the ingredient amounts.


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Italian Flag Penne Pasta

Submitted by Mary F.

Ingredients:

  • 2 - 3 T. olive oil
  • 3 c. fresh asparagus chopped to same length as penne pasta
  • 2 t. chopped garlic
  • 2 - 3 T. half and half
  • 6 oz. sun-dried tomatoes in olive oil - julienne into strips
  • Parmesan cheese for sprinkling on top
  • 6 oz. penne pasta (dried)

Directions:

Start water for pasta and cook according to directions for the pasta. Save some of the oil from the sun-dried tomatoes to toss with pasta when cooked.

Heat olive oil in skillet and then gently saute the garlic. Add chopped sun-dried tomatoes and when heated through, add the fresh asparagus, cover and cook until asparagus is bright green but al dente. Add half-and-half to garlic and asparagus and then toss with the pasta and serve topped with Parmesan cheese.

We made this up to use our asparagus when it is bountiful in the spring.
Makes 3 to 4 servings.


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Gazpacho Soup

Submitted by SueAnn M.

Ingredients:

  • 2 English cucumbers, halved and seeded, but not peeled
  • 2 each green and red peppers, cored and seeded
  • 8 plum tomatoes
  • 2 red onion
  • 6 cloves of garlic, minced
  • 46 ounces spicy tomato juice
  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • Freshly chopped cilantro

Directions:

Roughly chop cucumbers, pepper, onion and tomatoes. Put each separately into food processor and process only until coarsely chopped. Do NOT over-process!

Combine vegetables in a large bowl. Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill. Sprinkle with freshly chopped cilantro before serving.

The longer the gazpacho sits, the more the flavors develop!

Yield: 8 - 10 main course servings


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Spinach Casserole

Submitted by Libbie E.

Ingredients:

  • 5 eggs
  • 5 Tablespoons flour
  • 1 pound cottage cheese
  • 2 to 3 cups chopped spinach (We like the Melody Hybrid and the Renegade Hybrid from Park Seed Company. You can substitute chopped broccoli, or beans, or a vegetable medley of whatever you like including onions and herbs. We make it different every time.)
  • 3/4 pound sharp cheddar, grated

Directions:

Beat the eggs and flour together. Add all ingredients, mixing well. Sprinkle some of the grated cheese over the top.
Bake in oven for 1 hour at 350 degrees.


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Stuffed Eggplant

Submitted by Jo Ann T.

Ingredients:

  • 1 large eggplant
  • 1/2 lb. Italian sausage (if in casing, slit and remove sausage)
  • 1 medium onion chopped
  • 1 stalk celery diced
  • 2 cloves garlic minced
  • 1/8 teaspoon pepper
  • Parmesan cheese or any kind of shredded cheese for topping
  • 1 Tablespoon olive oil

Directions:

Heat oven to 350 degrees. Cut eggplant in half lengthwise. Scoop out inside using a small knife and spoon. Cut the egg plant meat into chunks. Heat oil in skillet, add Italian sausage, chunks of eggplant, onion, celery, garlic and pepper. Saute until meat is done and celery and onion are clear. Remove from stove and spoon mixture into the egg plant halves. Cover top with cheese of choice. Bake until heated through - about 20 minutes. This can be put together a day ahead of time and then heated when needed. Also, any other veggies may be added such as tomatoes or peppers. No other seasoning is needed if using Italian sausage. However, ground beef may be substituted - use favorite Italian seasonings.


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Beef and Zucchini

Submitted by Mary R.

Ingredients:

  • 1 large zucchini (14" plus, halved lengthwise, pulp reserved and chopped)
  • Leave about 1/4 to 3/8" shell, enough to support filling
  • 1 lb. ground beef
  • 3 cloves minced garlic, combined
  • 1 C tomato puree
  • 1 1/2 tsp. Italian seasoning, combined
  • 1 1/2 C. chopped onion
  • 1 1/2 - 2 C. grated cheese (cheddar or other)

Directions:

Saute onion and reserved chopped zucchini pulp in a griddle to remove excess moisture.

Combine meat mixture with sauce/ onion mixture. Mound back into the zucchini shells.

Bake shells open faced on a sided cookie sheet for 45 minutes at 350 degrees. Rotate shells half way through.

Sprinkle the grated cheese over the shells during the last 5 minutes of baking. Shells are done when a fork inserts easily into the skins.

Serves 6 to 8


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Grilled Scallops Wrapped in Bacon

Submitted by Joel

Ingredients:

  • Dozen Large Bay Scallops (pasteurized)
    Butter
  • Fresh Garlic
  • Bacon

Directions:

From the Grocery Store get about a dozen Large Bay Scallops, Pasteurized for safety...

In a large bowl melt lots of butter and add fresh sliced garlic, mix Scallops and cover overnight....Next day, in a pan, grill scallops on stove, for about 30 seconds on each side. Remove from pan; wrap in raw bacon and skewer. 3-4 on a skewer...Cook on grill on high heat until bacon is cooked.

Feeds two people...(add a third skewer because they are so good!)


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