Click here for a chart of what produce is available when! Microwave Stuffed Eggplant 1 med. Iowa eggplant ½ c. chopped Iowa onion 2 cloves Iowa garlic, minced 2 c. sliced mushrooms 1 t. softened butter 2 slices bread crumbs, soft ½ c. water 1 t. paprika Place chopped eggplant, onion, parsley, garlic, mushrooms and butter in a casserole. Cover and microwave on High for 5 to 6 min., stirring halfway through. Blend in half of bread crumbs. Divide filling evenly and stir into the two eggplant shells. Place water in a 12x8x2-inch baking dish. Add stuffed eggplant. Cover and microwave on High for 5 to 7 min. Rotate dish at 3 min. Top with remaining bread crumbs and paprika. Microwave on High for 1 to 2 min. Serves 4.
Herb Roasted Chicken 4 Iowa farm-raised chicken breasts
2 T. melted butter
2 cloves Iowa garlic, minced
1 tsp. fresh Iowa basil
½ t salt
½ t each fresh Iowa sage and thyme
¼ t lemon pepper seasoning
Place chicken breasts, with meat side up, on
a rack in a shallow roasting pan. Combine remaining ingredients. Brush over chicken. Bake uncovered at 350° for 1 hour.
Stuffed Iowa Acorn Squash
2 Iowa-grown baked acorn squash
¼ cup slivered almonds 3/4 cup milk 8 oz. cream cheese ½ cup sliced water chestnuts 1½ t lemon juice Sauté almonds in butter until lightly browned. Add cream cheese and milk. Stir over low heat until cream cheese is melted. Stir in remaining ingredients except squash. Heat thoroughly, stirring occasionally. Spoon vegetable Preparing Fresh Pumpkin Halve the pumpkin; remove seeds (save the seeds to roast!), pulp, and stringy portion. Cut into chunks and simmering for 25 min., til soft. Drain. When cool enough to handle, remove the skin and mash in a blender or food processor, or put through a food mill. One cup of mashed pumpkin has just 80 calories! A 5-lb. pumpkin will yield about 4½ cups. Spoon cooled, mashed pumpkin into freezer containers, leaving ½-inch headspace. Store frozen up to 16 months. Pumpkin Pie 1 ½ c Iowa pumpkin, prepared ? c sugar 1 ½ c evaporated milk 3 Iowa farm-fresh eggs ? t ground cloves ¼ t nutmeg 1 unbaked pie shell Mix pumpkin, sugars, and spices in large bowl. Add evaporated milk and eggs. Mix all ingredients well. Pour pumpkin filling into pie shell. Bake at 450º for 15 min. Reduce heat to 350º and bake 45 min. more. Pumpkin Raisin Muffins 1 c Iowa pumpkin, prepared 3 ½ c flour 2 Iowa farm-fresh eggs 1 ½ c milk 4 t baking powder ½ t nutmeg Put muffin cups into muffin tins or grease the tins. Cream butter and sugar until fluffy. Beat in pumpkin and eggs. Dredge raisins in ½ cup of flour. Sift remaining flour and spices together. Pour milk into a mixing bowl. Mix in dry ingredients by hand until just mixed. Stir in raisins. Spoon mix into muffin cups. Bake at 400º for 20-25 min. Makes 24 muffins. Easy Roasted Pumpkin Seeds 2 c pumpkin seeds, rinsed and drained 2 T canola oil or butter 1 ½ t salt Let pumpkin seeds dry on paper towels. Toss cleaned pumpkin seeds with oil (or melted butter) and salt; spread on a cookie sheet. Bake in a 250° oven for about 1 hour, or until the pumpkin seeds are dry, stirring occasionally. Substitute salt with 2 T sugar, 1 t cinnamon and dashes of nutmeg and allspice for sweet and spicy seeds.
2 T butter
1½ cups Iowa-grown green beans, cooked
½ t dry mustard
¼ t ground ginger
¼ t salt
¼ c brown sugar
¾ t cinnamon
¼ t ginger
¼ t salt
1 c sugar
1 c raisins
¼ c butter
½ t cinnamon
½ t salt