Preheat oven to 400 degrees F. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.

Puree broccoli and onion with milk. Pour into crock pot. Add chicken broth, seasoning and 1 cup of cheese. Slow cook on low for 7 hours or on high for 4 hours. Twenty minutes before serving, stir in remaining two cups of cheese.

DATES & TIME

• Thursday, February 16, 11:00 am – 9:00 pm
• Friday, February 17, 10:00 am – 9:00 pm
• Saturday, February 18, 10:00 am – 9:00 pm
• Sunday, February 19, 11:00 am – 6:00 pm

New customers will receive a 20% discount if they sign up before March 1st.

Preheat oven to 225°F. Halve each cherry tomato crosswise and arrange on a greased baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.

Recipe Courtesy: Smitten Kitchen

Recipe Courtesy: Eating Well

Ingredients:
BUTTERMILK CAKE WITH STRAWBERRIES
2 tablespoons fine dry breadcrumbs
1 tablespoon butter
2 tablespoons canola oil
1/3 cup buttermilk
1 1/2 cups unsifted cake flour
2 teaspoons baking powder
Pinch of salt
2 large eggs, at room temperature
3/4 cup sugar
2 teaspoons pure vanilla extract
ORANGE-MASCARPONE FILLING
2 cups nonfat vanilla yogurt, drained overnight in a cheesecloth-lined sieve in the refrigerator
1/4 cup mascarpone, (Italian cream cheese)
2 tablespoons confectioners’ sugar
1 1/2 teaspoons grated orange zest
ORANGE SYRUP & STRAWBERRY LAYERS
1/4 cup sugar
1/4 cup fresh orange juice
1/4 cup Grand Marnier, or other orange liqueur
4 cups fresh strawberries, hulled and sliced
1/2 cup red currant jelly, melted

Preheat oven to 350°F. Lightly oil a 9-inch round cake pan or coat it with nonstick cooking spray. Add breadcrumbs, tilting the pan to evenly coat the inside. Tap out excess.

In a small saucepan, melt butter over medium-low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour the butter into a small bowl. Whisk in oil, then buttermilk; set aside. Sift flour, baking powder and salt into a small bowl; set aside.

In a mixing bowl, combine eggs and sugar. Beat with an electric mixer on high speed until the mixture is thick and pale and falls in a ribbon when the beaters are lifted, about 5 minutes. Beat in vanilla.
Sift half of the reserved dry ingredients over the egg mixture; fold in with a rubber spatula until blended. Fold in half of the reserved buttermilk mixture. Repeat with remaining dry ingredients and buttermilk mixture.

Pour the batter into the prepared cake pan. Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 5 minutes, then turn out of the pan and place right-side up on the rack to cool completely.

To make filling and syrup and assemble cake: In a bowl, whisk drained yogurt, mascarpone, confectioners’ sugar and orange zest until smooth.

In a small saucepan over low heat, dissolve sugar in 1/2 cup water. Simmer gently for 5 minutes. Remove from the heat and stir in orange juice and liqueur.

With a long serrated knife, cut the cake horizontally into 2 layers using a gentle sawing motion. With a pastry brush, brush all of the syrup on the cut sides of the cake. Place the bottom layer on a cake plate, cut-side up. Spread half of the orange-mascarpone filling over the bottom layer. Arrange about one-third of the sliced strawberries in an even layer on top. Spread with the remaining filling. Place the second cake layer on top, cut-side down.

Brush the top of the cake lightly with about 2 tablespoons of the melted jelly. Arrange the remaining sliced strawberries in straight rows on top. Overlap the slices and reverse the direction of the slices in each row. Cover the cake with plastic wrap and place in the refrigerator to chill for at least 1 hour.

Just before serving, remelt the remaining currant jelly and brush it over the strawberries on top of the cake.

Cut green bell peppers in half lengthwise to create six boats for filling and scrape out seeds. Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, chopped red bell pepper, cilantro and cumin, and cook over medium heat until tender for about 5 minutes.

Remove pan from heat and stir in baked beans, hot sauce and 8 ounces of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed peppers and sprinkle with remaining cheese.

Set up grill for indirect grilling and preheat to medium. Arrange the filled bell peppers on the grill away from the heat. Cook until tender and cheese is browned and bubbling, about 30 to 40 minutes.

Remove from grill and serve.

Oven baked alternative: Place rellenos in greased pan and bake at 375 degrees for 15 minutes.

In search of a simpler life, a young couple returns home to Alabama where they set out to eat the way their grandparents did — locally and seasonally. But as they navigate the agro-industrial gastronomical complex, they soon realize that nearly everything about the food system has changed since farmers once populated their family histories. A thoughtful and often funny essay on community, the South and sustainability, “Eating Alabama” is a story about why food matters.

Learn more by visiting http://www.eatingalabama.com/about/

Melt the butter in a large skillet over medium-high heat. Saute garlic 1 minute. Add asparagus spears stirring occasionally. Cook 10 minutes until asparagus is tender. (If you like your asparagus really well done, reduce heat and cook 10 more minutes.)

*Use extra virgin olive oil as a heart healthy option.

In a large bowl, beat the soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach. Pour into a 2 qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through.  (Use reduced fat soup, cheese, and skim milk for a heart healthy alternative.)

In a medium skillet, cook sausage and ground beef until brown. Drain. Reserve 2 tbsp. drippings. Set aside.

In a large stock pot, heat oil. Cook onions in oil until translucent. Add green bell peppers and carrots and cook until tender. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes. Pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally. Serve over spaghetti pasta with parmesan cheese.