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In a large serving bowl, whisk together the oil, lemon juice, Chardonay wine, salt and pepper. Add tomatoes, carrots, cucumbers, red, yellow and green peppers, green onions, Kalamata olives, mint leaves, and parsley. Toss until evenly mixed. Cover and refrigerate up to six hours. When ready to serve prepare salad bowl with the whole leaves of Romaine lettuce placed in a circular pattern. Gently add salad and sprinkle with the crumbled feta cheese. Serves 6 First-Place Prize - Submitted by Mary-Ellen Miller, Orwigsburg
Cut squash in half. Remove seeds. Place on greased 15" x 10" baking pan. Bake at 375ºF for 35 to 40 minutes. Cool slightly. Carefully scoop out squash into a bowl and mash. In a skillet, saute onion and garlic in butter until tender. Add peppers and saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt and pepper. Pour into a greased 11" x 7" baking dish. Sprinkle with sunflower kernels. Bake covered at 375 degrees F for 25 minutes. Bake an additional 25 to 30 minutes uncovered. Serves 6 to 8 entered by Debra Martin, Conestoga 2004 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven to 350 F. Spray a 9" x 13" baking pan with no-stick cooking spray. Dice up the green peppers, onion, cauliflower and broccoli. Place vegetables in a large bowl and add the Italian dressing, Parmesan cheese, garlic powder and Italian seasoning. Toss with a spoon until well coated. Place 2 heaping T of filling on each slice of turkey. (Keep away from the edges because the filling will come out when you roll it up.) Roll up the turkey slice and place steam side down in the pan. Repeat with remaining slices. Spread the cheddar cheese over the top of the slices and sprinkle with parsley flakes. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and bake 15 minutes longer. Let cool 15 minutes. Serve. Serves 10 Recipe by: Bonnie Mortimer, Mount Pleasant Finalist - Side Dishes 2004 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Asparagus and Portabella Mushroom Soup
Heat the vegetable oil in a saucepan over medium heat. When hot, add 1/3 of the asparagus, mushroom stems, celery, leeks and onions plus a dash of pepper. Sauté until onions are translucent, about 5 to 7 minutes. Add the stock. Bring to a boil. In another saucepan melt the butter over low heat. Add the flour to thicken and bring to a boil. Strain 4 cups of the boiling stock into the butter/flour mixture. Whisk until smooth. Add the remaining stock and vegetables. Simmer on low heat for 5 minutes. Remove the soup from the heat. Puree in a food processor. Strain into a 5 qt saucepan and return to low heat. Heat the cream, sliced mushrooms and blanched asparagus pieces over medium heat. When hot, add to the soup. Serve immediately in a bread bowl. Serves 4-6 Recipe by: Debra Martin, Conestoga Finalist - Main Dishes/Soups 2004 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven 375 F. Halve the 3 zucchinis lengthwise. Hollow out the center of zucchini halves making a space for vegetable/meat filling. (Do not. hollow out too much of the center of the zucchini or the filling will not stay in the zucchini boat). Place zucchini halves in large baking pan with sides which has been sprayed with olive oil. In a large skillet, prepare filling by sauteing sausage on medium high heat until thoroughly cooked. Add onions, peppers, mushrooms, salt. pepper and garlic. Cook until tender, approximately 5 to 7 minutes. Add jar of Ragu pizza sauce, mixing well and heating through. Divide the filling into the 6 zucchini boats. Top with sliced tomatoes. Spray tops of tomatoes with olive oil spray. Cover with foil. Place in preheated oven and bake 25 to 30 minutes or until zucchinis are fork tender. The last five minutes, top with mozzarella cheese. Bake until melted. Serves 6 entered by Kathy Rohrbach, Shrewsbury 2004 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Cook pasta to desired doneness as directed on package. Drain, rinse with cold water and let drain well. In small bowl combine dressing ingredients. Place cooked pasta in a medium bowl. Pour half of the dressing mix over pasta, tossing to coat. Cover and refrigerate 30 minutes to blend flavors. Combine marinated pasta, salad ingredients and remaining dressing, tossing to coat. Serves 4 Recipe by: Kathy Rohrbaugh, Shrewsbury Finalist - Appetizers/Snacks/Salads 2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
In a medium bowl, combine all ingredients and mix well. Cover and refrigerate until serving time. Serve with tortilla chips. Yields approximately 2 1/2 cups Kathy Rohrbaugh, Shrewsbury First Place 2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
In large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water. Set aside. In a skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink. Drain and set aside. In the same skillet, melt the butter. Stir in the flour, salt and pepper until smooth. Gradually add the milk. Bring to a boil. Cook and stir for 1 to 2 minutes. Return the turkey to the mixture in the skillet. Stir in the tomato and 3 tablespoons cheese. Heat through. Spoon into the peppers, sprinkle with the remaining cheese. Place in a greased 1 quart baking dish. Cover and bake at 350 degrees F for 25 to 30 minutes or until peppers are tender and filling is hot. Serves 2 Dorothy Martin, Conestoga Finalist 2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Combine the peppers, zucchini, olive oil, vinegar, olives, tomatoes, parsley, artichoke hearts, garlic, salt, pepper and feta cheese in a large bowl. Mix well. Serve with baguettes or tortilla chips. Serves 20 Alicia Knab, Hollidaysburg Finalist 2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Line a 15" x 10" baking pan with foil and set aside. Cut each tomato into four slices. For each serving arrange three slices in the baking pan. Sprinkle tomatoes with cheese, sweet peppers, garlic and top with almonds. Bake at 350 degrees F for 15 minutes or until the cheese is bubbly. Using a large spatula, carefully lift tomatoes to serving plate, allowing excess juice to drain off. Enjoy. Serves 8 Dorothy Martin, Conestoga Finalist - Tomatoes/Peppers 2006 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Mix the meatball ingredients in the order given. Roll into 60 meatballs. Place meatballs into two 9" x 13" pans that have been sprayed with non-stick spray. Cover with foil. Bake at 350 degrees F for 1 hour. Mix the sauce ingredients in the order given. Put meatballs in the sauce and simmer for 1 hour over low heat. Serve as an appetizer. Serves 60 Bonnie Mortimer, Mount Pleasant Finalist - Tomatoes/Peppers 2006 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven to 450 degrees F. Mix zucchini and salt together and let stand for 15 minutes. Drain well. Spray 1/2 sheet baking tray with PAM cooking spray. Lay two tortillas on sheet. Spread each tortilla with zucchini, carrots, onions, chili peppers, pimentos, Italian seasoning, cheese and bacon bits. Top each with another tortilla and spray with PAM cooking spray. Bake at 450 degrees F for about 7 to 8 minutes. Remove from the oven. Cut each into 6 pieces. Put on a tray and garnish with parsley, zucchini stars and cherry tomatoes. Serve with salsa and sour cream. Can also use an electric quesadilla maker. Preheat for 5 minutes. Place tortilla sandwich in the machine. Cook 4 minutes or until lightly brown. Serves 12 Connie Shuff, York First Place - Summer Squash 2006 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Cook sausage until it is no longer pink. Add next 11 ingredients. Stir in corn, kidney beans and pinto beans. Simmer for 1 1/2 hours. Serve with cheddar cheese. Serves 10 Bonnie Mortimer, Mount Pleasant Finalist - Winter Squash/Pumpkin 2006 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Grilled Sweet Corn Salad with Honey Lime Vinaigrette
First remove all husk and silk from sweet corn. Preheat grill to medium high heat. Brush sweet corn with olive oil and grill until tender. After corn has cooled, use a knife to remove all kernels from cob. In a large bowl, combine all corn with vegetables and cilantro. Add black eye peas and black beans to vegetables and toss gently. In a separate bowl whisk together vinegar, olive oil, honey, lime juice and 1/2 teaspoon of lime zest. Pour vinaigrette over vegetables and toss to coat evenly. May be served alone or with tortilla chips. Serves 14 to 16 Submitted by Bethany Hoffman, Richfield First Place 2009 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Sweet Com Succotash Salad with Asian-Lime Dressing
Prepare sweet com as desired. Cut from the cobs and allow to cool for several minutes. Add the frozen soybeans to boiling water and cook for about 3 minutes. Drain and cool. Mix the corn and green soybeans in a medium- sized bowl. Add diced red peppers and green onions. Stir to blend. In a separate small jar with a lid, or mixing cup, mix the rice vinegar, lime juice, oil and ground ginger. Shake well or whisk to blend. Pour over vegetable salad mixture. Top with chopped cilantro. Mix well and chill about a half hour or serve at room temperature. Serves 6 to 8 Submitted by Susan Coates, York 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Cook noodles according to package. Drain and set aside. Place bacon in a large, deep skillet. Cook over medium heat until crisp and crumbly, then drain off fat. Add butter, garlic, mushrooms, onion and green pepper to pan. Continue stirring over medium heat for 5 minutes. Gently stir in chopped cabbage, vinegar, salt, red pepper flakes and black pepper. Cover pan and steam vegetables for 15 to 20 minutes, stirring every 5 minutes. Serve warm cabbage mixture over cooked egg noodles. Enjoy! Serves 6 Recipe by: Deb Lyon, Bangor First Place - Broccoli/Cabbage/Cauliflower 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Hot Cheesy Peppers and Crab Dip
Preheat oven to 375 degrees F. Reserve 1/2 c. of the Mozzarella cheese and refrigerate until ready to use. Mix all the remaining ingredients except crackers. Spread into a 9 inch pie plate and bake approximately 20 minutes or until pepper and crab mixture is lightly browned. Sprinkle with reserved 1/2 c. Mozzarella cheese. Serve hot with crackers. Submitted by Kathy Rohrbaugh, Shrewsbury First Place 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven to 350 degrees F. Cut peppers in half lengthwise, discard seeds and membrane. Place peppers in baking dish cut side up. Mix together vinegar and honey and pour some of this mixture into each pepper, dividing evenly. Sprinkle with salt, pepper and garlic powder. Bake for about 20 minutes or until slightly fork tender. While peppers bake, mix together muffin mix, egg, diced onion, milk, hot sauce, corn and can of green chilies (drained) When peppers have baked 20 minutes, remove from oven and put a small scoop of muffin mixture into each pepper half - enough to almost fill. Return to oven and bake 20 to 25 minutes longer or until set and golden. Top each with cheese and pour tomatoes around peppers in pan. Heat in oven just until cheese melts and sauce is hot. Serves 4 to 6 Submitted by Kay W. Kahle, Seneca 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Place squash, cut side down, on microwave-safe plate. Add a few tablespoons of water; cover; microwave on high for 2 or 3 minutes until flesh is crisp, but can be separated with a fork. Let stand 2 minutes. Discard seeds and pull flesh apart with fork to create strands (2 c. to 2 1/4 c. needed). Cool. Combine orange juice, vinegar, sugar, salt and pepper in salad bowl. Add squash strands, cilantro, red pepper and onion. Toss to blend and chill well. Serves 4 to 5 Submitted by Francis Dietz, York Co-First Place 2008 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
In a large saucepan, combine pumpkin, pepperoni, green peppers, tomatoes, onion and chili powder. Cook over low heat for 20 minutes. Serve over tortilla chips. Sprinkle with cheddar cheese. Serves 12 Submitted by Bonnie Mortimer, Mount Pleasant. 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Fry sausage until no longer pink. Add corn, onions and green peppers. Simmer for about 10 minutes. Add tomato sauce, tomato paste, beef broth, cumin, chili powder and black pepper. Stir until well combined. Add kidney beans. Cook over medium low for 45 minutes. Serves 12 to15 Submitted by Bonnie Mortimer, Mount Pleasant First Place 2007 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Mix above ingredients (except toppings) in a bowl. Top with sour cream and cheese if desired. Serve with corn chip dippers. Submitted by Kathy Rohrbaugh, Shrewsbury 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest |
