Harvest Loaf, Baked Cauliflower,Broccoli & Bacon, Sausage and Blueberry Peach Delight

Shopping List:

Garlic
Shallots
6 Button mushrooms
1 Jalapeno pepper
Zucchini
Red pepper
Fresh herbs – basil, parsley, oregano or chives
Eggs
Whipping cream
Milk
Butter
Breadcrumbs
Bright’s Fresh Parmesan cheese
Bacon
Cauliflower
Broccoli
Earlidale Smoked Garlic Sausage or other meat of choice
Honey
Cornstarch
Peaches
Blueberries
Lemon Juice
Flour
Sugar
Wellesley Applesauce



Recipe: Harvest Loaf From The Ontario Table by Lynn Ogryzlo
2 TBSP Canola Oil
2 garlic cloves, roughly chopped1/4 cup shallots, minced
6 button mushrooms, washed and sliced
1 jalapeno pepper, seeded and diced
½ cup zucchini, chopped
½ red pepper, chopped
3 TBSP fresh herbs – basil, oregano, parsley, or chives
2 eggs
1/3 cup whipping cream
2/3 cup milk
1 tsp salt
1 Tbsp baking powder
1 ¾ cup flour

1. Warm canola oil in skillet over medium heat. Add garlic and shallots and cook until shallots are soft. Add mushrooms and cook until they give off their liquid. Add the jalapeno, zucchini, red pepper and herbs. Season and cook until vegetables begin to soften, about 3 minutes. Set aside to cool.
2. Preheat oven to 350F. Wipe a loaf pan with oil and set aside.
3. Beat the eggs with the cream and milk until well incorporated. Whisk the salt, baking powder and flour together and add to the egg mixture. Do not over mix.
4. Fold almost all of the cooled vegetables into the dough and pour into prepared loaf pan. Put remaining vegetables on the top and bake for 50 minutes.
5. Remove from oven and cool on baking rack.


Recipe: Baked Cauliflower, Broccoli & Bacon
Adapted from The Ontario Table by Lynn Ogryzlo
butter
½ cup fresh breadcrumbs
½ cup Parmesan Cheese
4 slices bacon, cooked and crumbled
1 Tbsp fresh parsley, chopped
3 cups cauliflower florets
3 cups broccoli florets
2 tsps butter, melted
salt
1. Preheat oven to 350F. Smear the base of an I inch square casserole dish with butter. Set aside.
2. In a bowl, mix the breadcrumbs, parmesan cheese, bacon and parsley together.
3. Cut the cauliflower and broccoli into medium, even sized florets and cook in lightly salted water for 5 minutes. Drain. Toss immediately with half the breadcrumb mixture.
4. Arrange in a single layer in the buttered dish. Add melted butter to remaining breadcrumb mixture and sprinkle over top.
5. Bake for 25 minutes or until edges begin to brown. Serve hot. Serves 4-6.

Recipe: Blueberry Peach Delight

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
¾ cup water or juice from fruit
1/3 cup honey
1 ½ Tbsp cornstarch
Mix in 2L casserole.

3 cups peaches, sliced
1 ½ cups blueberries
1 ½ Tbsp lemon juice
Add peaches and blueberries and microwave until mixture thickens; stir a few times as the mixture heats. Remove and stir in lemon juice.

1 cup flour
½ cup sugar
1 ½ tsp baking powder
½ tsp salt
Sift together in a bowl.

½ cup milk
¼ cup applesauce (or softened butter)
Add and stir until blended. Pour over fruit; top with 1 tbsp sugar and 1/8 tsp nutmeg (optional).
Bake in preheated oven at 350F for 30 minutes.