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Recipes & Nutrition (10)
Rosedale Salt Block Watermelon
Nothing says summer like watermelon and keeping it local at Rosedale is a great way to enjoy this summertime favorite during the last weeks of the season. Refreshing and sweet, watermelon is low in calories and high in vitamin C – healthy, delicious and refreshing – how can you beat it?
My favorite way to enjoy watermelon is to keep it simple and just put it on a salt block, topped with feta cheese and pinch of mint.
If you do not have a salt block, you should get one! But you can make this dish in a bowl on a plate.
Ingredients:
- • 1 Rosedale watermelon cut into chunks
- • 4 oz crumbled feta cheese
- • 1/4 cup chopped mint
- • salt to taste
Directions:
This one is really simple – just cut the watermelon, place it on the salt block and top with the feta and mint.
Melon with Mozzarella and Prosciutto
Before Rosedale, I have never even heard of an Orange Flesh Melon – but, after trying it, I’m now a huge fan!
The Orange Flesh Melon is similar to the Honeydew on the outside but tastes like a Cantaloupe. Perfection! It is sweet, juicy and refreshing.
Here’s the best part, one cup of orange flesh melon contains only 60 calories, but it offers over 100 percent of your daily needs for vitamin A, over 50 percent of the daily needs for vitamin C, and is a great source of potassium.
You can use this fruit in any recipe that calls for Cantaloupe or Honeydew.
I recently decided to try this delightful fruit for one of my favorite ways to eat melons from Martha Stewart– paired with mozzarella and prosciutto - I hope you enjoy it too!
Ingredients:
- • 1 Rosedale Orange Flesh Melon - halved and seeded
- • 2 tbsp extra virgin olive oil
- • 3/4 lb mozzarella – cut into bite sized pieces
- • 1/4 tsp red pepper flakes
- • 1/3 pound thinly sliced prosciutto
- • 1/4 cup torn basil
Directions:
With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add mozzarella, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.
Rosedale Stuffed Heirlooms
Ever wonder why Rosedale tomatoes look so funny? It’s because they are Rosedale Heirlooms!
This week, we’re featuring the Rosedale Yellow Heirloom tomato - our prized varietal that has been passed down through generations right here at Rosedale. They are prized for their color, shape and flavor and differ from todays commercial hybrid tomatoes, which are bred for durability rather than taste. These heirlooms are a great source of potassium, antioxidants and also vitamins A and C. They’re also a fantastic source of lycopene which may protect against certain types of cancer.
One of my favorite ways to enjoy these delicious heirloom’s is stuffed and roasted!
Ingredients:
- • 4 Rosedale yellow heirloom tomatoes
- • 2 tablespoon extra virgin olive oil
- • Salt and pepper to taste
- • 4 ounces goat cheese
- • 1/3 cup creme fraiche
- • 1 tablespoon thyme
Directions:
- • Preheat oven to 400 degrees
- • Carefully cut a circle from the top of the tomato with a sharp serrated knife. Use a spoon to gently hollow out the center of the tomato still leaving a bit of flesh around the sides.
- • Place the tomatoes upside down on paper towel to drain excess liquid
- • Place the tomatoes in a baking dish, drizzle with olive oil, season with salt and pepper and roast for 25-30 minutes (until the tomatoes just start to wrinkle).
- • Remove from oven and let cool for 10 minutes. Pour out any excess liquid that accumulated inside the tomato cavity while roasting.
- • Combine the goat cheese, creme fraiche, thyme, olive oil, salt and pepper in a small bowl. Whip with a handheld blender or vigorously with a whisk until fluffy. Set aside.
- • Spoon the goat cheese filling into the tomatoes
- • Serve quickly and enjoy
Rosedale Ratatouille
If you’re like me, I’ll bet that you can’t eat just one Rosedale Sungold Tomato!
These little gems have earned their reputation as a local favorite for their remarkably sweet flavor and there are so many ways to enjoy them – on kebabs, in salads, in pasta, or by themselves…you’ll never find a shortage of ways to intergrate them into your summer menu.
But when I got my Rosedale CSA this week, I made something that I consider to be one of the great, super-healthy comfort foods - Rosedale Ratatouille - and the Rosedale Sungold Tomatoes were definitely the star of the dish!
Ingredients:
- • 1 Rosedale eggplant, finely diced (I like the peel, so I leave it on)
- • 3/4 cup Rosedale zucchini, finely diced (I used Rosedale patty pan squash instead)
- • 1/2 cup Rosedale peppers, finely diced
- • 1/2 cup Rosedale sungold tomatoes sliced in half (optional)
- • 1/4 cup Rosedale onions, finely diced or sliced
- • 1 tablespoon garlic, finely minced
- • 1/8 cup fresh parsley, finely chopped
- • 1 tbsp of mixed fresh herbs finely chopped (basil, thyme, oregano etc.)
- • sea salt and freshly ground pepper salt to taste
- • a chunk of parmesan cheese for grating (optional)
Directions:
- • Sauté the diced eggplant in olive oil on low to medium heat until it’s soft and lightly browned (about 5-7 minutes). Remove from pan and put in bowl
- • In the same pan sauté the patty pan squash and peppers at the same time on low to medium heat until they’re lightly browned (about 3-5 minutes depending on how finely diced it is). Remove from pan and place with eggplant in bowl
- • In the same pan, turn down the heat to low and sauté the garlic and onions until barely translucent (about 2-5 minutes)
- • Re-add the cooked vegetables to the pan. Add the herbs and tomatoes. Sauté for 3-5 minutes or when all the vegetables are equally done but not overly mushy
- • Put the vegetables on a pretty plate and add a few grinds of pepper and sea salt. Top with parmesan cheese and enjoy
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Recipes & Nutrition
Rosedale Pickled Green Beans
It’s time to get pickled!
Green Beans are a summer staple. They are a great eaten raw in salads, with a dip or cooked in a summer stir-fry.
Pickling is a different and delicious way to enjoy green beans. You can add them to a sandwich or burger instead of a pickle or enjoy them on a cheese plate (my favorite).
Ingredients
- 1 pound Rosedale green beans
- 2 1/2 cups of water
- 2 1/2 cups of vinegar
- 4 garlic cloves
- 3 Tbsp salt
- 4 sprigs fresh dill
- 4 16 oz mason jars
Directions
- Remove ends of green beans
- In a large pot - steam green beans for 10-15 minutes, then drain and put in ice bath for 3-5 minutes
- In another pot, place water, vinegar and salt, then bring to a boil for 10 minutes
- In each mason jar, place 1 sprig of fresh Dill & 1 garlic clove.
- Place green beans into jar and fill with vinegar water.
- Place lid on and refrigerate for 24 hours before serving (can store for 2 weeks in refrigerator)
Mexican Corn Salad
Rosedale’s corn has become a summer tradition in the Farmington Valley and it’s much more than just a delicious vegetable – it’s something that we look forward to year round! Rosedale’s local corn is a great source of antioxidants, such as lutein and zeaxanthin and is known to promote eye health and is a rich source of many vitamins and minerals. One of my favorite ways to enjoy Rosedale corn is with this tempting treat - Rosedale Mexican Corn Salad!
Ingredients
- 3 ears (any variety) of Rosedale corn - cut off cob
- 2 cups Rosedale cherry tomatoes, cut in 1/2
- 1/4 cup red onion, chopped
- 1/2 cup Rosedale green pepper, chopped
- 1 whole avocado, cut into bite sized pieces
- 1/4 cup cotija cheese, crumbled
- Cilantro to taste
- Salt to taste (if needed - Cotija is salty)
- Olive oil drizzled over entire salad
Directions
- Simply mix all the ingredients together and enjoy!
Crispy Patty Pan Squash
Crispy Patty Pan Squash is an funny looking squash – round and shallow with scalloped edges. Some think it looks like a flying saucer. The Patty pan comes in a variety of colors and at Rosedale, you’ll find white, yellow and green varietals. I first tried deep fried Pattypan squash in college – it was delicious but I’ve discovered a recipe that’s just as delicious and much healthier!
Ingredients
- 2 Rosedale Patty pan squash - any color
- 1 cup bread crumbs
- 3/4 cup parmesan cheese, grated
- ¼ cup yellow corn meal
- 1 T. fresh rosemary, chopped
- ½ T. salt
- ¼ T. pepper
- 2 eggs
- 1/4 cup milk
Directions
- Preheat oven to 425º
- Slice squash, discarding end pieces
- Mix together all dry ingredients in a flat dish and the eggs and milk in a bowl
- Dip each piece into egg mixture first, coating both sides
- Dip each piece into dry ingredients coating both sides 6.Bake for 15-20 minutes, turning halfway through
Rosedale Pesto Zuccini Noodles
Zucchini are low in calories and are a great source of vitamin A, C, and potassium and fiber. and they are definitely one of my favorite vegetables because they’re so versatile. You can slice ‘em thin, sprinkle on some parmesan cheese and bake them for a “zucchini parm chip” or you can slice them slightly thicker and add them to kabobs.
My favorite is to turn them into noodles- otherwise known as “zoodles”!
Ingredients:
- 2-3 medium Rosedale zucchini
- 1 cup Rosedale cherry tomatoes (any color)
- 3 Tablespoon pesto
- salt and pepper
- 1/2 cup pine nuts
Directions:
Use a spiralizer to transform zucchini into zoodles (You can pick one up on Amazon or any store that sells kitchen tools). Place the tomatoes and pine nuts onto a rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 15- 20 minutes.
Gently cook the zucchini noodles in a non stick skillet for 4-5 min.
Combine the zucchini noodles and pesto, tossing until well coated. Top with tomatoes and pine nuts.
Rosedale Green Pea Hummus
This delicious and protein packed dip is quick and healthy and can be used as a spread for a sandwich or as a dip with Rosedale vegetables or healthy crackers.
This is definitely one of my favorite ways to Rosedale!
Ingredients
- 1 cup Rosedale Peas
- 1/4 Cup Cilantro
- 2 Tablespoons Tahini
- 2 Tablespoons Lemon Juice
- 1 Small Clove Minced Garlic
- Salt
Directions
Bring a small pot of salted water to a boil. Add peas; cook until tender (2 minutes) then drain.
Add all ingredients to a food processor and pulse until desired consistency.
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Strawberry Spinach Salad
The Salad
- 10 Rosedale strawberries – sliced thin
- 2 cups fresh spinach – roughly cut
- 1/2 small avocado – cubed
- 1/4 cup red onion – sliced thin or chopped
Instructions:
Divide spinach onto 2 plates, top with other ingredients and enjoy!
The Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic
- 1 Tbsp dijon mustard
- salt and pepper to taste
Instructions:
In a small blender – combine all ingredients. Store in an airtight container for up to 2 weeks.
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