Posts Tagged ‘cheese’

I saw this idea of baked eggs recently and knew our family would love it! We love omelets, and my husband it quite skilled at cooking them oh-so slowly, and folding them just right. I’m not so good. But this baked eggs recipe is great for those of us with a little less skill – plus, you can still keep your runny egg yolks (if you like them that way – and we do!). I think it would be great fun to get a set of ramekins so that everyone can prepare their own eggs and then you can bake them all at once. You can’t do that with omelets either!

It’s also a great recipe for your CSA box. You can add almost anything here: tomatoes, potatoes, kale, parsley, turnips, basil, leeks, bacon or sausage. I’m hungry already! Unfortunately, I didn’t have bacon ready – but that would definitely improve this recipe!

Also, unfortunately – my eggs aren’t nearly as pretty as the baked eggs here. Oh, but they could be! In the pictures below, I used a medium size pyrex dish, and filled it with enough for two people. But, I plan to get 4 single serving ramekins (Ducks, anyone?) – to make those pretty servings (and fewer dishes to wash)!

The recipe below is what I used. Feel free to mix it up, but follow the steps below for the general idea!

Ingredients (for 2 servings)

  • 1-2 TBSP butter
  • 4 eggs
  • 1 tomato sliced
  • 1 leaf kale, chopped into small pieces
  • 2 small potatoes, sliced thinly
  • 1 small turnip, diced thinly
  • about 2 TBSP chopped fresh parsley
  • parmesan cheese
  • the green tops of leeks, sliced
  • salt and pepper

1. Preheat the oven to 375 degrees. While the oven is warming, you can set your dishes inside with a little butter to melt the butter. (Just don’t forget to take them out before the butter burns!)

2. Chop vegetables. Any vegetables that are firm can be sauteed first so they will be tender after baking. I sauteed my potato, kale and turnip.

sauteeing vegetables

3. Add eggs to buttered dish. Lay in the tomatoes. Add sauteed vegetables. (Add and any cooked meats that you want to use now, too.) Top with cheese, parsley, onions, salt and pepper.

baked eggs

4. Bake at 375 for about 10 minutes or until the whites are firm. If you don’t like runny yolks, bake them a little longer. Serve immediately!

baked eggs

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This recipe is one we often make as an after dinner treat – not dessert, but our late night movie-watching-food. Still, it could be given a proper place on the dinner table, too! I’ll admit that my husband usually makes it, and it turns out much prettier when he does it. Either way, its wonderful! Forgive the lack of specific measurements below, we use more or less depending on how hungry we are!


  • tomato (1 or 2) cut into wedges
  • several leaves of fresh basil, diced
  • olive oil (2-4 TBSPS)
  • salt and pepper to taste
  • 1/2 cup mozarella cut into medium size pieces (the better the quality of your mozzarella, the better the results!)

Roasted Tomatoes with Basil and Mozarella

1. Cut tomatoes into wedges and place in a shallow baking dish. Chop fresh basil into small pieces and add to baking dish. Drizzle with olive oil and sprinkle with salt. Cut cheese into small pieces and set aside.

Roasted Tomatoes with Basil and Mozarella

2. Bake uncovered at 350 degrees for 45 minutes.

3. Add cheese, raise temperature to 400 degrees and roast for 15 more minutes.

Roasted Tomatoes with Basil and Mozarella

Serve hot! And with napkins!

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It is such a shame to use the beets and not enjoy to delicious and nutrient dense beet greens! They have a rich earthy flavor.  Letting it marry together with a simple dressing enhances its unique flavor.  I like to mix all of my other CSA lettuces with this salad too. This salad is ideal for the vegetarian or anyone else looking for meals high in iron.

I love the simplicity of this combination, so you are able to experience all the flavors of the full beet plant. The is no need to add too many ingredients to naturally flavorful foods. Also, it makes for an easier meal with less preparation which is always a plus!

Goat cheese or feta cheese are a perfect pairing with beets, so that’s why I add a sprinkle.  I always opt for goats cheese, since I have a cow’s milk allergy, but either is yummy.  The capers are a nice added touch of flavor as well. This Mediterranean dish is not only healthy, but something new and different from your usual salad.


  • Beets and their greens
  • additional CSA lettuces (optional)
  • 1/2 c  goat or feta cheese crumbles
  • 2T drained capers
  • 3/4 c extra virgin olive oil
  • 1/4 c red wine vinegar
  • 3 garlic cloves pressed
  • salt and pepper to taste


Preheat oven to 450

Cut the beets from their greens, wash, rub with oil, and wrap in foil.  Bake for 40-45 mins and while still warm pinch of skin. Cover and chill in the refrigerator.

Remove the stems from the beet greens and wash the greens thoroughly. Dry them well and chop the leaves.


Combine the red wine vinegar, garlic, and salt and pepper in a bowl. Whisk the olive oil into the vinegar mixture.  Place your chopped greens in a bowl and pour as a much of the dressing as you desire, combine, and let marry for a bit.

Thinly slice the beets and arrange on salad plate. Add the greens around the beets and sprinkle with goat cheese and capers.




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Cheesy Potato and Kale Piroshki

I seem to be on an eastern European kick, so I thought I’d share this piroshki recipe that I love. This is a little more involved that most recipes, since you have to make bread – however, they turn out neat and fun to eat. So I usually double the recipe and make a bunch of different kinds. They freeze well, and then you can warm them up for lunches at work, or take them on a picnic.

For the dough in this recipe, I used the olive oil dough from Artisan Bread in Five Minutes a Day. I love this book and this method of bread making because it is so easy to do on a daily basis. However, I don’t want you to have to buy the book to try this recipe! Really you can use any yeast dough recipe here – let it rise, then roll out the dough, cut cirlces and fill them, then bake. If you’re saying, “thanks, but give me a dough recipe,” try this one.

The fillings are quite versatile as well. Traditionally, piroshki can be savory or sweet. In this recipe, you could easily replace the potatoes with sweet potatoes or even winter squash with a similar result. This recipe will fill about 6-5″ pockets, so if you have extra dough leftover, fill them with apples and cinammon and sugar, or chocolate and strawberries, or jam to make a little dessert. When making more than one kind of piroshki, I like to sprinkle a little something on top to tell the different kinds apart.


  • yeast dough
  • 2 potatoes
  • 1 TBSP butter
  • 1/2 cup diced onions
  • 1 TBSP minced garlic
  • 2 cups chopped kale with stems removed
  • 1/2 cup shredded cheddar cheese, plus more
  • salt and pepper to taste

1. Prepare yeast dough and let rise.

2. Meanwhile, peel and dice two potatoes. Boil until tender, drain, and mash.

3. Sautee butter, onion, garlic over medium heat. When onions are translucent, add kale and sautee another 2 minutes.

making the filling

4. Add mashed potatoes and cheese to kale mixture and set aside.

5. Punch down yeast dough and roll  to about 1/2″ thick. Cut into circles. (I used our soup bowls to cut into large 5″ circles. You can make smaller circles with biscuit cutters if you prefer).

making the piroshkis

6. Put filling on half of the circle, leaving the outer edge open. Dab water along the outer edge of the filled half. The water will help seal the dough. Fold the circle in half and smash the outer edge down with a fork (dip it in flour, so it doesn’t stick) as you would a pie crust. Repeat until all filling is used.

7.Brush tops with water to help them brown, and bake at 350 for 30 minutes. Add cheese to tops of piroshi and bake for another 5-10 minutes, or until cheese is melted and bread is nicely browned.

8. Serve warm or let cool and serve later. Freeze them for up to two months, or keep in the refrigerator for 1 week.

Cheesy Potato and Kale Piroshki

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Hope you all had a wonderful holiday! It feels nice to slip back into our routine after a little break, and to bring some of that thankfulness into the routine. Especially in the form of leftovers! This recipe uses some leftover roasted turkey or chicken with sweet potatoes in a rich casserole.


  • 2 medium sweet potatoes
  • 3 leaves of Kale, torn into small pieces
  • 1 onion diced
  • 2 TBSP olive oil
  • 1 TBSP minced garlic
  • 1 tsp dried sage
  • 1-2 cups diced cooked chicken or turkey
  • 1 cup cream
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste

Preheat oven to 350 degrees.

Wash and peel the sweet potatoes. If your potatoes are oddly shaped, it may be easier to peel them if you cut them first. After they are peeled, cut the potatoes into quarters and slice into 1/4 inch slices.

Sautee diced onions, garlic, sage, and salt and pepper in the oil until tender.

Begin to layer your ingredients in an 8×8 casserole dish. 1) kale, 2) half of the sweet potatoes, 3) the diced onions and seasonings, 4) chicken or turkey, 5) the other half of the sweet potatoes. 6) pour the cream evenly over the casserole, 7) top everything with the cheese, and 8) cover with foil.

Bake for 1 hour, removing the foil for the last 10 minutes. The sweet potatoes should be soft, the cheese brown, and the cream will be bubbly. Makes about 6 servings.


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These veggies, with a hint of nutmeg and warm cheese, make an excellent Thanksgiving recipe. You can easily double (or triple) the recipe if you’re feeding a big family. Plus, it can be prepared ahead of time and warmed up on the big day. What more could you want from a Thanksgiving side dish? Fresh, local turnips, of course!


  • 2 large or 3 medium potatoes
  • 1 turnip
  • 2 TBSPs butter
  • 1/2 cup grated cheddar cheese, divided
  • Pinch of ground nutmeg

Wash the potatoes and turnips, and peel if desired. I left the skins on. Chop the tip and the tops off of the turnip, and remove any eyes from the potatoes. Cut the vegetables into quarters.

Put the vegetables in a pot, and cover them with water. Bring the water to a boil, and boil for 10 minutes, or until the vegetables are tender. Drain the water. I used a small 4-cup food processor to blend the remaining ingredients. If you don’t have a food processor you can mash them, but it will be lumpier.

Puree the turnips and potatoes in a food processer until smooth. Add 1/4 cup cheese and a pinch of nutmeg and blend again.

Spread the mixture into a casserole dish and top with the remaining cheese.

If you’re preparing this dish ahead of time, you can put it in the refrigerator now, and resume when you’re ready to eat. Bake in a 425 degree oven until the top is golden and crispy, about 25 minutes.



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Eggplant Parmesan

by Shiphchach Riggins – A CSA member and friend

Yield: 1- 9×13 in. pan


  •  1 cup Italian bread crumbs
  • 1 cup Parmesan Cheese (dry)
  • 2 1/4 tsp basil
  • 2 1/4 tsp oregano
  • 2 1/4 tsp garlic powder
  • 2 1/4 tsp onion powder
  • 2 1/4 tsp salt
  • 3 eggs (beaten)
  • 3 small to medium eggplant (slice in 1/2 in. round slices)
  • 2 spaghetti sauce (24 oz jars)
  • 1 # mozzarella cheese
  • 1 Parmesan cheese (7oz) (fresh)
  • 24 oz Canola Oil (to fry eggplant)
  • 1 cup of olive oil (to enhance the frying flavor)
Peel and slice eggplant into 1/2 inch round slices.

Mix Italian bread crumbs, dry Parmesan cheese and seasonings in a bowl. In a separate bowl, beat eggs.

Preheat oven to 350*.

Pour canola into the frying pan, about 1 inch deep, add olive oil and heat. While oil is heating, dip eggplant in eggs and then drag them through bread crumb mixture. When oil is hot enough (it will bubble when you sprinkle a few bread crumbs in it) add eggplant and fry till golden brown on both sides – flipping twice.

Pour a little sauce into bottom of 9×13 casserole pan. Just enough to cover the bottom to help prevent sticking. Then add fried eggplant and top with cheeses. Continue to layer sauce, eggplant, cheese until all ingredients are used. The top layer should end with eggplant, sauce, and then cheese respectively.

Bake about 30 minutes or until cheese is golden brown and sauce is bubbling.


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Tomato Pie

From our great friend and CSA Member, Mandy Holmes
  • pie crust – your favorite homemade or frozen
  • 4 medium tomatoes, peeled and cut into 1/2-inch-thick slices (about 1 1/2 lb.)
  • 1/2 teaspoon salt
  • 1/2 cup mayonnaise
  • 6 chives (or green onions), chopped
  • 4 tablespoons chopped fresh basil
  • 1 cup shredded Mozzarrella cheese, divided
  1. 1. Preheat oven to 350º.
  2. 2. Slice tomatoes and place in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat them as dry as you can with paper towels. Stir together the mayonnaise, chives, and basil, along with 3/4 cup of cheese.
  3. 3. Bake your pie crust about 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust; spread mayonnaise mixture over tomatoes.
  4. 5. Bake at 350º for about 35 minutes or until topping looks set and is starting to brown just a bit.  Let cool 5 minutes before slicing & serving.

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