hiddenacresproduce.com

Preparation

1. Place washed, dried and halved okra in a large bowl.
2. Drizzle avocado oil over the okra and toss to combine.
3. Add the salt, spices and Cornstarch to the bowl and stir until combined. All pieces of okra should be evenly coated with the mixture.
4. Place the seasoned okra onto the trays (or in the basket) of an air fryer in a single layer.
5. Air fry at 400°F for 20 minutes, rotating trays or shaking basket halfway through cooking time.
6. Remove once the okra is crispy and golden brown around edges.
7. Garnish with fresh parsley if desired and serve as a side dish or as “fries” with your favorite dipping sauce.

Preparation

1. Step 1: Preheat the oven to 450 degrees F . Line a baking sheet with parchment paper.
2. Step 2: Arrange the eggplant slices in a single layer on the lined baking sheet. Brush or spray both sides lightly with olive oil. Sprinkle with sea salt and black pepper. Bake for about 15 minutes, until the eggplant is soft and golden.
3. Step 3: Spread about 2 teaspoons marinara sauce on each eggplant slice. Sprinkle each with about 2 tablespoons shredded cheese. Top with Italian seasoning and pepperoni slices.
4. Step 4: Set the oven to broil and return to the oven. Bake for about 5 more minutes, until the cheese is melted and slightly browned.

Preparation

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with olive oil or cooking spray.
2. With a sharp knife, carefully cut spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. Place spaghetti squash cut side down on baking sheet. Bake for 45 minutes or until a fork can pierce the shell easily.
3. Remove from oven and allow to cool slightly. With a fork, loosen and separate spaghetti squash strands from shell. Reserve shells.
4. Place strands in a bowl. Mix strands with pasta sauce (and additional spices, if you wish). Adjust the amount of sauce you use based on your own preference. Spoon mixture back into the empty shell. If you have enough strands, you may be able to separate the mixture into each of the two shells, but you may also be able to spoon the entire mixture into just one of the shell halves. Sprinkle with mozzarella
5. Bake for 7-9 minutes or until cheese is melted, bubbly, and slightly browned. Spoon and serve directly from shell.

Preparation

1. Combine the cucumbers, onion, parsley, and feta in a bowl. 

2. Assemble the dressing by whisking together olive oil,
   lemon juice, oregano, black pepper, and other seasonings of choice to make the
   dressing. 

3. Pour over the cucumber mixture and toss to coat.  It’s better fresh so eat it up or it can be stored in the fridge for up to 1 day.

4. Can be eaten by itself, on top of chopped lettuces, or with pita bread or chips

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Preparation

1. In a skillet over medium high heat, melt butter and honey. Once melted add in the corn and cook 5-8 mins, stirring occasionally, until cooked through.
2. Add cream cheese, salt, and pepper, Stire together and let cook about 3-5 mins.
3. Serve immediately. May also top with chopped fresh herbs if desired

Preparation

1. In food processor, pulse 3 cups corn until almost smooth, about 1 minute. Add remaining 3 cups corn and pulse twice to just combine.
2. Cook bacon in large skillet on medium heat, stirring occasionally, until crisp, 3 to 5 minutes; transfer to plate.
3. Wipe out skillet and heat 1 tablespoon oil on medium. Add corn mixture and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, just until heated through, about 3 minutes. Fold in bacon and then basil.
4. In second large skillet, heat remaining tablespoon oil on medium-high. Season shrimp with paprika and 1/2 teaspoon each salt and pepper and cook in single layer until golden brown and opaque throughout, 1 to 2 minutes per side. Serve with corn “grits” and sprinkle with more basil if desired.
   
   
   Nutrition per serving: About 347 calories, 12 g fat (2.5 g saturated), 142 mg cholesterol, 695 mg sodium, 41 g carbohydrate, 5 g fiber, 13.5 g sugar (0 g added sugar), 26 g protein
   

Preparation

1. Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
2. Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
3. Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use.
4. Coarsely chop parsley leaves and transfer to a large bowl. Add the corn, mint, jalapeño, garlic, oil, Allspice, lemon zest, tomatoes and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.
   

Preparation

1. Preheat the oven to 425 degrees F.
2. On parchment paper or directly on a greased baking sheet, arrange zucchini, pepper, tomato wedges, onion, eggplant and garlic.
3. Drizzle vegetables with olive oil, lightly salt and pepper. Toss until well coated.
4. Roast, stirring and rotating the pan once during cooking until the vegetables are lightly browned and tender-about 40 mins. Remove from oven.
5. Meanwhile stir together the reserved chopped tomato, 1 Tbs Olive Oil, 1/4 cup of torn parsley, 1/8 tsp salt and 1/8 tsp pepper in a large bowl.
6. Then add roasted vegetables and another 1/8 tsp salt and toss to combine.
7. Optional-drizzle with balsamic vinegar
   *Note: Can be served as a side dish or atop noodles or rice

Ingredients:

• 2 large green tomatoes
• 1/4 small red onion
• 1 handful fresh chives, fresh basil or oregano
• 4 slices crusty bread
• 4 ounces goat cheese
• Garlic salt
• Fresh ground pepper

1. Slice the green tomatoes. Thinly slice the red onion, then rinse the slices several times under cold water. Chop or thinly slice the herbs.
2. Toast the bread slices.
3. On each slice of bread, spread goat cheese. Top with tomatoes, onion slivers, and herbs. Sprinkle the top of the tomatoes with garlic salt and fresh ground pepper. Serve immediately. 

Ripening Green Tomatoes: Although green tomatoes are great for cooking with, they’re also easy to ripen if you’d prefer to do that. The important thing to know is that unripe tomatoes will ripen if kept at a consistent 68-77°F . To ripen green tomatoes, bring them indoors and place them in a single layer at the bottom of a cardboard box. Keep them at a warm temp and out of direct sunlight, and they’ll change from green and hard to ripe and juicy in just a matter of days. It’s simple.

Other Great Uses For Green Tomatoes

• Green Tomato Salsa Verde
• Fried Green Tomatoes
• Green Tomato Soup
• Pickled Green Tomatoes
• Grilled Green Tomatoes
• Fried Green Tomato BLT
• Green Tomato Pie

Preparation

1. Preheat the oven to 350 degrees F .
2. Heat the oil in a large sauté pan over medium heat. Add the minced garlic and cook for up to a minute, until fragrant.
3. Increase heat to medium-high. Add the ground beef. Season with sea salt and black pepper. Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.
4. In a 9×13 in (23×33 cm) baking dish, stir together the rice, chopped cabbage, and Italian seasoning.
5. When the ground beef is cooked through, stir that in. Stir in marinara sauce.
6. Bake for about 30 minutes, until the cabbage is crisp-tender.
7. Top with shredded mozzarella, if using.
8. Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.