Recipes from

Spaghetti Squash with Sausage Filling

Serves 4

• 1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded
• 1 pound Whey-Good Pork Mild or Spicy Italian sausage
• 1 cup chopped green or thinly sliced roasted bell peppers 
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 1/2 cups marinara sauce (homemade for best results)
• 1/2 cup grated Andalo cheese

Instructions

1. Preheat oven to 375 degrees.  Brush olive oil on flesh side of squash and place face down on oiled jellyroll pan.  Bake for 45-60 minutes. Cool.
2. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
3. Using fork, pull out squash strands from shells and place in bowl, leaving shells intact. Season squash to taste with salt and pepper. Spoon squash back into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.)  If your shells break, spoon squash into a casserole dish.  Either way, pour sausage mixture over squash and sprinkle each with ¼ cup of shredded Andalo cheese.
4. Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.

(via adapted from Bon Appetit September 1998 issue)

Baked Ham with Mustard Pineapple Glaze and Pan Sauce

This recipe is for a whole (approx. 16 pound) ham but may be reduced for a half ham.  If you cut the recipe all the way in half, you will not quite have enough glaze and sauce to go around.   Adjust cooking time as necessary.  

• 16 lb. whole Whey-Good Pork ham

 Glaze

• 2-3 cups water, chicken stock, or apple cider
• ½ cup Dijon mustard
• 1 cup finely chopped canned pineapple or other fruit
• ¾ cup packed light or dark brown sugar
• 1 cup gingersnaps or dried bread pulsed in a food processor to form crumbs

 Sauce

• Chicken stock
• 1 T molasses
• 1T dark brown sugar
• ¼ cup Dijon mustard
• Kosher salt
• Freshly ground black pepper
• 2 tsp. cornstarch dissolved in 2T water

 Instructions

1. Preheat oven to 325 degrees.
2. Lay ham fat side up in a sturdy roasting pan.  Place ham in the oven and roast until you reach an internal temperature of 130 degrees – about 2-1/2 hours (or 10 minutes per pound).  When the ham reaches 130 degrees it is time to apply the glaze. 
3. Remove the ham from the oven and turn the oven up to 425 degrees.  Pour the water, stock, or apple cider into the bottom of the roasting pan to a ½ inch depth.  The liquid will catch the melting glaze and prevent it from burning on the bottom of the pan as well as provide the base for a delicious sauce. 
4. Brush the mustard over the entire top of the ham.  In a small bowl, combine the pineapple and sugar and using a large spoon, spread a generous layer over the top of ham pressing down to make it stick.  Return ham to oven.  After 10 minutes, the sugar should begin to melt.  Sprinkle the gingersnap crumbs over the ham.  Press on with your hand.  Bake another 5 to 10 minutes or until the surface has begun to brown and the ham as reached an internal temperature of about 140 degrees.  Remove and let rest on a cutting board for 20 minutes or so. 
5. Scrape up any baked-on bits stuck to the bottom of the pan into the pan juices.  Pour this liquid into a 4 cup glass measuring cup.  Remove and discard any fat on the surface and add enough chicken stock to bring volume up to 2 cups.  Strain these juices into a saucepan and stir in molasses, brown sugar and mustard and bring to a boil.  Taste for salt and pepper and thicken with the cornstarch mixture.  Serve with sliced ham.   

Layered Eggplant, Zucchini and Tomato Casserole

- Serves 6

This casserole is a delicious way to take advantage of The Garden’s abundance of late summer vegetables.  

• 3 Tablespoons extra-virgin olive oil, plus more for greasing and brushing
• 3 medium zucchini (approx. 1 1/2 lbs.), sliced lengthwise 1/4 inch thick
• 2 long eggplants (approx. 1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
• salt and freshly ground pepper
• 1 large shallot, minced
• 1 lb. plum tomatoes, cut into 1/2-inch dice
• 3 ounces feta cheese, crumbled (3/4 cup)
• 1/4 cup chopped basil
• 1/3 cup Panko or coarse dry bread crumbs

Instructions

1. Preheat the oven to 425 degrees.  Oil 2 large rimmed baking sheets.  Put the zucchini slices on one sheet and the eggplant on the other.  Brush the slices all over with oil and season with salt and pepper.  Arrange the slices on each sheet in a slightly overlapping layer.  Bake for 14 minutes, until tender.
2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil.  Add the shallot and cook over moderate heat until softened, 3 minutes.  Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute.  Season with salt and pepper.
3. Oil a large, shallow baking dish (about 10 X 15 inches).  Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil.  Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini.  Top with the remaining tomato and feta.  
4. Mix the Panko with the remaining 1 tablespoon of oil and sprinkle over the casserole.  Bake in the upper third of the oven for 20 minutes, until bubbling and crisp.  Let stand for 5 minutes, then serve hot or warm.

(Via Foodand wine.com - recipe by Marcia Kiesel)

Eggplant Gratin

- Serves 4 for main dish or 6 as a side dish

This dish can be a light main course or a delicious side dish.  Its rich flavors are a wonderful complement to beef.  

• 2-2 ½ pounds eggplant
• Olive oil
• Salt and freshly ground pepper
• 2 large yellow onions, finely diced
• 3 large garlic cloves, chopped
• 1 large bell pepper, diced
• 3 large tomatoes, chopped (peel if you like)
• 1 handful basil leaves, roughly chopped
• 1/3-1/2 pound James Ranch Mature Belford cheese, grated

Instructions

1. Preheat the oven to 425 degrees.  Slice the eggplant into rounds about ½ inch thick – in season, there is no need to salt the eggplant as some recipes state.  Brush both sides of each piece with oil and bake on a sheet pan until browned and tender on both sides – about 25 minutes.  Season with salt and pepper and set aside.  Reduce the heat to 325 degrees. 
2. Heat 3 tablespoons olive oil or butter in a wide skillet.  Add the onions and garlic and cook over medium heat until limp – about 10 minutes.  Raise the heat a little, add the pepper and tomatoes and continue cooking , stirring occasionally, until everything is soft and thickened into a jam – about 20-30 minutes.  Raise the temperature at the end to reduce the juices if any and add the basil and season to taste with salt and pepper. 
3. Lightly oil a 2 ½ quart gratin dish.  Put a layer of eggplant in the bottom, cover with half the tomato mixture, follow with another  layer of eggplant, the rest of the tomato mixture and then top with the grated Belford. 
4. Cover and bake for 45 minutes then uncover, raise the temperature to 375 degrees and bake another 25 minutes. 

Spicy Zucchini Soup

If you are using extra large zucchini, scoop out and discard the seeds first.
- Serves 4

• 4 tablespoons olive oil
• 1 onion, finely chopped
• 1/2 jalapeno chile (seeds, stems and ribs removed), chopped
• 3 chopped garlic cloves
• 2 pounds chopped zucchini (skin on)
• 1 1/2 cups chopped day-old bread
• 3 cups chicken broth or vegetable broth
• 1 cup water
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh cilantro (optional
• 2 teaspoons lemon juice
• Salt and Pepper

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.
2. Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.
3. Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.
4. Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.
5. Garnish with lemon wedges and sprigs of mint or cilantro.

 Serve hot or chilled. Keeps for a week in the fridge.

(via SimpleRecipes.com)

Pattypan Squash with Thyme & Toasted Pine Nuts

Pattypan squash is especially pretty in this dish because of its scalloped shape, but zucchini or crookneck squash work well, too.  Recipe from Fine Cooking

• 2 lb. small pattypan or other summer squash
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 tsp. fresh thyme leaves
• 2 to 3 Tbs. mild-buttery extra-virgin olive oil
• 3 Tbs. toasted pine nuts

Instructions

1. Cut the squash from stem end to blossom end into slices about 1/4 inch thick (if using yellow or crookneck squash, just cut into 1/4-inch rounds). Fit a steamer basket in a pan, add water up to the basket level, and bring the water to a boil over high. Add the squash, season generously with salt and pepper, and cover the pan. Reduce the heat to low and steam until tender, 4 to 5 min.
2. Transfer to a serving bowl or platter and sprinkle with the thyme. Cover to keep warm. Just before serving, drizzle with the olive oil and gently lift the slices of squash so the oil gets distributed. Sprinkle with the pine nuts and serve immediately.

Green Chile and Belford Cheese Quiche

Serves 4, with a side salad of The Gardens’ Salad mix tossed with olive oil and lemon juice.

• 2-3 mild or medium green chilies, such as Anaheim, or poblano, roasted, peeled, seeded and coarsely chopped
• ½ small onion, chopped
• ½  sweet red pepper, diced
• 1  Tbl olive oil
• 1 clove garlic, finely chopped
• 3  James Ranch eggs
• 1 ½ cups heavy cream, milk or half cream and half milk
• ½  teaspoon salt
• Freshly grated black pepper
• 1  cup grated Mature James Ranch Belford cheese
• 8  inch pastry shell rolled into a French tart pan with removable side, or a standard pie dish
• 2  Tbl chopped fresh cilantro (optional)

Instructions

1. Partially bake the pastry shell: bake in middle of oven at 400 degrees F. for 8-9 minutes.  Remove and cool.
2. Sauté onion and red pepper in olive oil about 8-10 minutes or until soft (do not brown), add green chiles and garlic, and stir for 1-2 minutes, remove from heat and cool. Preheat oven to 375 degrees F.
3. Beat together eggs, cream or milk, salt, and pepper.  Stir in cheese. Check seasoning.
4. Pour into pastry shell and place on baking sheet.  Bake 25-30 minutes or until puffed and browned.  If using French tart form, remove quiche and place on hot platter.  Serve sprinkled with fresh cilantro.

French Filet Beans with Browned Butter and Pine Nuts

The secret to this recipe’s rich, nutty flavor is the browned butter. Watch the butter carefully as it cooks to make sure it doesn’t burn. You can also substitute fresh mint for the oregano for a different flavor.  Yield: Makes 4 to 6 side dish servings

• 1 pounds French Filet Beans (haricots verts), trimmed            
• 2 ½ tablespoons unsalted butter
• ½  cup pine nuts                                                                        
• 1 tablespoons fresh oregano, chopped
• ¼  teaspoon kosher salt                                                            
• ⅛ teaspoon fresh ground black pepper

Instructions

1. Have ready large bowl ice water. In large pot of boiling salted water, blanch filet beans until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Filet beans can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
2. In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add filet beans, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.

(Via Epicurious | November 2007 by Melissa Clark)

Savory Braised Short Ribs

- Serves 6

We recommend you make horseradish mashed potatoes and The Garden’s green beans to go with this meal!  Delicious!

• 4-1/2 to 5 lb. James Ranch beef short ribs
• 3 Tbs. vegetable oil
• Kosher salt
• ground black pepper
• 2/3 cup medium-diced carrots
• 2/3 cup medium-diced celery
• 2/3 cup medium-diced onions
• 2 whole dried bay leaves
• 1/2 cup pitted olives
• 1 Tbs. chopped fresh thyme
• 1 Tbs. finely chopped garlic
• 1/2 to 1 tsp. ground allspice
• 1/2 cup sherry
• 3/4 cup canned crushed tomatoes
• 3/4 cup dry red wine
• 3/4 cup lower-salt chicken broth
• 3/4 cup diluted lower-salt beef broth
• 1 to 2 tsp. balsamic vinegar
• 1 to 2 Tbs. chopped fresh parsley

Instructions

1. Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.
2. Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves, olives, thyme, garlic, and allspice, and cook, stirring, until well distributed and fragrant, about 1 minute.  Pour the sherry into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.
3. Transfer all the ribs and juices that have accumulated back into the pot. Pour the red wine, chicken broth, beef broth, tomatoes and 1 cup water over the ribs. Using tongs, arrange the ribs as evenly as possible no more than 2 layers deep.
4. Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)
5. Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off the fat from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.  Serve the ribs with the sauce spooned over, sprinkled with chopped parsley.