Recipes

Farm to plate cooking class recipes

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Currently looking for recipes containing honey, radishes, asparagus, onions & potatoes -
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Radish & Cucumber Salad

by OSU Food Hero

Asparagus Quiche

by Idaho Preferred

Chocolate Cherry Pie

by Idaho Preferred
Oven Zucchini Frittata    Serves 6-8   
"This simple to put-together casserole dish is hearty enough to be a main course and is excellent reheated!"
Prep time: 30 minutes   Baking time 30-35 minutes

5 medium zucchini  (get local)                            2 tsp garlic powder
8 mushrooms                                                        1 (4 oz) can chopped mild green chilies
1 medium onion                                                    6 large eggs, beaten
2 Tbls flour                                                             3 C (12 oz) shredded cheddar cheese
2 Tbls chopped fresh parsley or 1 tsp dried     4 Tbls butter, melted
2 tsp baking powder                                              1 C crushed cornflakes (optional)

  • Preheat oven to 350 degrees F.
  • Lightly coat the bottom and sides of a 13 x 9 baking dish with vegetable oil.
  • Slice the zucchini diagonally into 1/8-inch slices. Slice the mushrooms and mince the onion.
  • Combine flour, parsley, baking powder and garlic powder in medium bowl and mix well. Stir in green chilies and beaten eggs.
  • Layer half the zucchini, mushrooms, onion, cheddar, egg mixture, butter and cornflakes in prepared baking dish.
  • Layer with remaining zucchini, mushrooms, onion, cheddar, egg mixture, butter & cornflakes.
  • Bake frittata until set, about 30-35 minutes.  Enjoy while warm.
Print full page recipe (includes Chocolate Zucchini Cookies)
Chocolate Zucchini Cookies  Makes 3-4 dozen
"If you like zucchini, you'll love these cookies!"
Prep time: 15 minutes   Baking time: 10 minutes
 
½ cup butter, softened                                                2 ¼ cups all-purpose flour
½ cup white sugar                                                       1/3 cup unsweetened cocoa powder
½ cup brown sugar                                                     1 teaspoon baking soda
1 egg                                                                              ½ teaspoon salt
1 teaspoon vanilla extract                                          1 ¾ cups grated zucchini (buy local)

  • Preheat oven to 350 degrees F. Grease cookie sheets.
  • In a medium bowl, cream together the butter, white sugar and brown sugar until smooth.
  • Beat in the egg and vanilla.
  • Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture.
  • Fold in the grated zucchini. Mixture will be grainy.
  • Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 8-10 minutes in the preheated over. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Print full page recipe (includes Over Zucchini Frittata)
​Yogurt Honey Muffins  Makes 12
“These not so sweet muffins taste best enjoyed with your favorite jelly. Apricot jam is my favorite to have with these muffins.”
Prep time: 20 minutes   Baking time: 20-25 minutes

INGREDENTS
4 tablespoons butter                      1 cup all-purpose flour
5 tablespoons honey (get local)   1 cup whole wheat flour
1 cup plain yogurt                            1 ½ teaspoons baking soda
1 egg                                                     Pinch of grated nutmeg
Grated rind of 1 lemon                  ½ cup chopped walnuts (optional)
¼ cup lemon juice
​
  • Preheat the oven to 375 degrees. 
  • Grease 12 muffin pans or use paper liners
  • In a saucepan, melt the butter and honey. Remove from the heat and set aside to cool slightly.
  • In a bowl, beat together the yogurt, egg, lemon rind & juice.
  • Add the butter and honey mixture. Set aside.
  • In another bowl, sift together the dry ingredients.
  • Fold the dry ingredients into the yogurt mixture just to blend.
  • Fill the prepared muffin pans two-thirds full. Bake for 20-25 minutes, until the tops spring back when touched lightly.
  • Allow to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
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Apple and Cinnamon Muffins  Makes 12
These whole grain, low fat & low sugar muffins make apples the star of the show!
Prep time: 20 minutes   Baking time: 18-20 minutes

Ingredients
1 large egg, beaten                                                    ½ teaspoon ground cinnamon
¼ cup granulated sugar                                              2 small or 1 large sweet eating apples,
½ cup milk                                                                   peeled, cored and finely chopped (get local)           ¼ cup butter, melted  
1 ¼ cups light whole wheat flour                           For the topping                     
1 ½ teaspoons baking powder                              2 tablespoons sugar
Pinch of salt                                                             1 teaspoon ground cinnamon
                                                            
Cook’s Tip Do not over mix the muffin mixture – it should be lumpy.
  • Preheat the oven to 400 degrees F. Grease 12 muffin pans or line with paper liners.
  • Mix the egg, sugar, milk and melted butter in a large bowl. Sift in the flour, baking powder, salt and cinnamon. Add the chopped apple and mix coarsely.
  • Spoon the mixture into the prepared muffin pans filling about 2/3 full.
  • To make the topping, mix the sugar with the cinnamon. Sprinkle over the uncooked muffins.
  • Bake for 18 minutes, until well risen and golden. Transfer to a wire rack to cool.
​Print full page recipe
Payette Valley Food Connection