Sauteed Summer Squash, Zucchini, with Bacon and cheese
Ingredients:
2-3 squash sliced
1 zucchini sliced
3 slices of thick cut bacon cubed (we used Carroll's Sausage and Meats Buckboard bacon)
4 oz Tomato Basil Feta Cheese
2 Tbsp Oliver Farm Artisan Oils Infused Sunflower
Instructions:
In a large skillet add the squash, zucchini, and bacon. Drizzle the Infused Sunflower oil over ingredients. Sautee over medium heat until the squash and zucchini are tender and the bacon is completely cooked. Add your feta cheese and garnish with an extra splash of Infused Sunflower oil!
Roasted Butternut squash and white bean pasta
First step:
-1/2 butternut squash (pealed and cut into cubes)
- 1/2 large sweet onion (sliced, save other half for later)
- 3 TBSP Oliver Farms Infused Sunflower Oil
- 1 tsp salt
Directions:
- While oven is preheating to 400° place chopped squash and sliced onions onto a baking sheet.
- Drizzle the infused sunflower oil and sprinkle salt over veggies. Mix well with you hands or tongs and bake for 30-35mins.
- While this is cooking start the noodles and next step. Make sure you salt and oil your water for the pasta, you will need some for the finish. I used the regular sunflower oil for this.
Next step:
- 1 box Fettuccine noodles
- 2 TBSP Oliver Farm Pumpkin Oil
- the other 1/2 of onion
- 3 garlic cloves, diced
- large bunch of Kale, washed and cut
- 1 can of white beans, rinsed and drained
- 1/2 grated Parmesan cheese
- 1 to 2 cups pasta water
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- Start by cooking pasta per directions on the box along with the 2 tsp salt and 1 TBSP regular Sunflower oil.
- While this is cooking heat a large skillet to medium high heat and add the Pumpkin oil and onions.
- Once they start to brown just a little turn the heat down to medium and add the garlic and kale.
- The kale doesn't take long to wilt down (about 3 mins) once it has wilted add the beans and heat through
- By this time the pasta should be done, do not drain your water, first add the 1-2 cups of pasta water to your bean mixture along with the Parmesan, salt, pepper, and nutmeg.
- The water will help this mixture bind to the noodles. You can add them at this point and toss well.
- To garnish and a little more Parmesan, a good piece of bread, and drizzle on the Pumpkin Oil over top for a nice finish.
Enjoy!
Summer Roasted Veggies
Baked Asparagus
Serving size: 4
Prep Time: 5 min
Ingredients:
Asparagus
Oliver Farm Infused Sunflower Oil
Garlic Salt
Dash of salt & pepper
Grated Parmesan Cheese
Directions:
Using fresh asparagus, coat in Oliver Farm Infused Sunflower Oil on a baking sheet. Sprinkle with garlic , salt, and freshly ground pepper. Top with fresh grated parmesan cheese and bake for 20 minutes on *350.
Courtesy of Karla and Hank Collier
Greenway Farms Steak Marinade
Serving size: 4
Prep Time: 10 min
Ingredients:
Juice of 1 orange
1/2 cup of Oliver Farm Infused Sunflower Oil
1/2 cup Dale's low sodium Steak Marinade
Greenway Farms Pork Chops or Loin Roast
Directions::
Marinate for 12 to 24 hours. Then grill or roast the chops /roast. Delicious!
Courtesy of Greenway Farms