Farmers Market Veggie Casserole Food

50 MUST-TRY FARMERS MARKET RECIPES!

Steps:

• If you are new to visiting a farmers market, my advice is to keep it simple. Don't overbuy! it is really easy to do, especially if you go without a plan. The saddest thing is seeing what you've purchased go to waste because you couldn't go through it all. Start conservatively.
• with "eat-immediately" items- things that will not last very long - like sprouts, lettuce, berries, some fruits. Opt for 1-2.
• with produce that keeps for longer (potatoes, apples, cabbages, winter squashes, leeks, kale, etc) that give you more time to consume them. Buy more of these.
• . Just one. ( I like to go with a plan in mind of what I need for the week, and then just surprise myself at the market with one more beautiful thing- just one!)
• The best tip here! I often buy specialty items like Thai basil, garlic chives, purple basil- thing's I can't readily find at the grocery store.

FARMER'S MARKET CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In ungreased, shallow 8x11 inch casserole, layer vegetables in order given, seasoning each layer with thyme, marjoram, salt and pepper, to taste.
• Pour wine overall, cover (with aluminum foil if cover otherwise unavailable) and bake 1 hour.
• Meanwhile melt butter in small skillet, then stir in bread cubes until butter is absorbed. Sprinkle cheese, then buttered bread cubes over casserole. Bake, uncovered, another 15-20 minutes.

FARMER'S CASSEROLE

Steps:

• Grease 2 quart rectangular baking dish.
• Arrange potatoes evenly on bottom of baking dish.
• Sprinkle with cheese, ham, onions.
• Combine milk and eggs and seasonings.
• Pour over potatoes and cheese.
• Refrigerate over night.
• Bake at 350 for 40-50 minutes until set.
• Let rest 5 minute.

FARMERS MARKET ENCHILADAS

Steps:

• Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly., Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco., Bake, uncovered, until enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.

FARMER'S MARKET VEGGIE CASSEROLE

Steps:

• Combine all the vegetables in a lightly greased 13x9" baking pan.
• In a medium saucepan, melt butter over medium heat; stir in flour. Cook together until well blended. Gradually add cream, stirring constantly, until sauce is thickened.
• Add cheddar cheese, salt, pepper, mustard, and Worcestershire sauce. Stir until cheese is melted; pour over vegetables.
• Sprinkle with Parmesan cheese and cover. Bake in a preheated 350-degree oven for 20 to 30 minutes or until bubbly.
• Try changing up the vegetables. Add two cups of cooked potato cubes, or some broccoli or cauliflower. You could also use frozen veggies if you prefer. Let your imagination run wild, and enjoy!