3 medium zucchini (about 1 lb.), cut lengthwise into ¼-inch-thick planks
3 medium yellow squash (about 1 lb.), cut lengthwise into ¼-inch-thick planks
2 Tbsp. olive oil
1 tsp. kosher salt, divided
¾ tsp. black pepper, divided
3 ears fresh yellow corn, husk removed
1/2 Dukes Mayonnaise
2 oz. Parmesan cheese, grated (about ½ cup)
1 Tbsp. fresh lemon juice
2 cups multicolored cherry tomatoes, halved
¼ cup thinly sliced basil leaves, plus more leaves for garnish
- 2 pounds 4-6 cups summer squash or zucchini (a combination can be used)
- 1/c cup chopped onion
- 2 cups shredded cheddar cheese
- 2 eggs slightly beaten
- 1 1/2 cups crushed crackers
- 1 stick melted butter
- Preheat oven to 400 degrees F.
- Wash and dice summer squash/zucchini. Boil in salted water until fork tender (do not overcook!) . Drain.
- Mix in onion , cheese and eggs.
- Pour into a 13 x 9-inch pan that has been sprayed with nonstick cooking spray.
- Spread the crushed crackers over the casserole.
- Pour the melted butter over top the cracker crumbs.
- Bake for 30 minutes or until golden brown.
- 1 (10 inch) deep dish pie crust, partially baked
- 3 medium sized tomatoes, sliced (about 18 slices)
- Kosher salt
- 2 slices of bacon, cooked and crumbled, divided
- 1 small Vidalia or other sweet onion, quartered and sliced thin (about 1 cup)
- 3 cups of shredded mozzarella, divided
- Pinch of granulated sugar, optional
- Freshly cracked black pepper, to taste
- Garlic powder, to taste
- 2 tablespoons of chopped fresh basil
- 1 cup of regular DUKES mayonnaise (do not substitute low fat or fat free)
- 1/2 teaspoon hot sauce
- 1/8 cup of chopped fresh parsley
Place the uncooked pie crust in a glass, deep dish pie pan, turning the edges under and 1/2 inch over the top of the pie plate to crimp; dock crust with a fork in several places. Bake in a preheated 400 degree F oven for 15 to 20 minutes or until the crust is dry looking and just beginning to lightly brown. Set aside to cool completely.
Meanwhile, line a baking sheet with two layers of paper towels. Slice the tomatoes about 1/4 inch thick and lay them out on the paper towels to drain. Sprinkle tomatoes with salt and cover with another layer of paper towels. Let tomatoes rest for 30 minutes while you prepare the bacon and onions. Cook the bacon fairly crisp, remove, set aside and saute the onions in the bacon drippings until tender, but not browned.
Preheat oven to 350 degrees F. Add half a cup of the mozzarella cheese to the bottom of the cooled pie crust. Knock excess seeds off of tomato slices and top cheese with half of the tomatoes. Sprinkle lightly with sugar if using, then season to taste with the black pepper and garlic powder. Add half of the basil, top with half of the onions, and half of the bacon. Sprinkle a half cup of the cheese on top. Repeat layers, except omit the last layer of cheese.
In a small bowl, mix together the mayonnaise, hot sauce, parsley and the remaining 2 cups of cheese; spread evenly over the top. Bake at 350 degrees F for about 40 to 45 minutes, or until bubbly and light golden brown on top. Shield edges of pie crust if it is browning too quickly. Let pie cool to room temperature before slicing, using a serrated knife. Best served warm, but also very good cold. Store any leftovers in the refrigerator.
Tomato pie can be served as a main dish with a garden salad and a side of seasonal fruit, or as a side on a veggie plate, or along with any main dish protein such as pork, beef, chicken or seafood.
Ham and Tomato Pie: Substitute 1/4 cup of diced, smoked ham for the bacon.
- 1 loaf brioche bread
- 16 oz Canadian bacon or ham slices
- 4 oz Swiss cheese sliced
- 1/4 cup honey mustard
- 1/2 cup orange cranberry or cranberry sauce
- 1 1/2 cups shredded Gruyere cheese
- 1 3/4 cups cups milk
- 8 large eggs
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground pepper
- Confectioners’ sugar for dusting
- 3/4 cup Raspberry Preserves optional
- Prepare a 13×9 inch baking dish with cooking spray.
- On a large surface, lay out the slices of bread. On half the pieces, arrange the Canadian bacon, then the sliced Swiss cheese on top. Add 1 Tbsp. of the cranberry relish or sauce; spread.
- On the other half, spread the honey mustard (be generous with the amount you spread on, as it makes it really good). Put the pieces of bread together to make a sandwich; cut into triangles.
- Place the triangles in the prepared pan, triangle points up. You will need to push together to make them all fit.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the sandwiches. Sprinkle with remaining cheese. Cover and chill overnight.
- Preheat oven to 350 degrees.
- Uncover the dish and bake for 30-35 minutes ur until golden or the eggs have set (not runny).
- Remove; let cool for 10 minutes. Dust with powdered sugar and serve with your favorite maple syrup or jam! Makes 10-12 servings.
5 cups frozen cubed watermelon
1 cup sliced overripe banana (frozen )
1/2 – 1 tbsp coconut nectar or cassava syrup OPTIONAL!
- 4 small boneless, skinless chicken breasts (or thighs)
- salt and pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 cup finely chopped onions
- 2 tablespoons butter
- 1/2 teaspoon fresh thyme
- pinch of red pepper flakes
- 1 teaspoon sugar
- 2 teaspoons balsamic vinegar
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- cook the chicken: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.
- caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
- make the sauce: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don’t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.
- this makes just enough sauce for the chicken. If you want more sauce to serve with veggies or rice, I suggest doubling everything starting from the chopped onions all the way down to the heavy cream on the ingredient list.
- 1.5 lbs Ground Beef
- 1/8 c Ketchup
- 1 tsp Hot Sauce
- ½ Medium Onion Minced (Keep the other half as a condiment for the Hot Dogs)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Onion Powder
- ½ tsp Worcestershire Sauce
- ¼ c Beer
- 3-4 c Water
- ½ tsp Paprika
- Pinch Sugar
- 1 tbs Chili Powder
- 2 tbs Tomato Paste
F & L Market has 10 lb packages of chicken leg quarters. Use this recipe on them before they hit the grill this week!
- 1 (5 to 6 pound) chicken quarters
- Salt and ground black pepper to taste
- Zest of 1 orange
- Zest of 1 lime
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
- 4 tablespoons butter, melted OR 1/4 cup olive oil
- 8 cloves garlic, chopped finely
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped cilantro (lightly packed)
- Orange and lime slices for garnish (optional)
- Season the chicken with salt and pepper
- In a small bowl, mix all the marinade ingredients. Place the chicken in a large bowl and pour the marinade over the chicken. Cover with plastic wrap and marinate for 4 hours or overnight.
- Grill till meat thermometer reads safe
- Remove from the grill and tent with aluminum foil. Let the chicken rest for 10 minutes. Garnish with lemon and lime slices (optional)
- 8 oz. macaroni pasta (about 2 1/2 cups uncooked, 1/2 pound)
- 6 hard boiled eggs
- 1/2 cup plain greek yogurt
- 1/4 cup Dukes mayonnaise
- 1 tablespoon dijon mustard
- 1 small red onion , chopped
- 2 ribs celery , chopped
- 1 tablespoon fresh chives
- 1/2 teaspoon paprika , more as desired
- sea salt to taste
- Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl.
- Cut the hard boiled eggs in half and remove the yolks, and place the yolks in a small bowl. Chop the whites and add to the pasta bowl.
- Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.
- Add the chopped onion and celery to the pasta bowl, and stir in egg yolk mixture until combined.
- Top with fresh chives, paprika and salt as desired. Can be eaten immediately, but best served after being chilled in refrigerator for at least 1 hour.