Springtime Fresh Recipes

The Garden is Full and So Are Our Bellies!

Spring is here and the garden is bursting forth with flowers and vegetables. We are growing lots of yummy and nutritious things: carrots, kale, spinach, onions, tomatoes, squashes, cucumbers, melons, corn, beans, peas, peppers, potatoes, okra and eggplant.

You can come out and stay with us, walk the garden and even pick a few things for yourself. Or you can whip up one of our family's favorite recipes and feel like you have walked through the garden yourself.

Recipes

Feisty Spaghetti Squash

This has been a favorite recipe of mine for many years and goes with everything. It is a fresh, feisty, and fun dish.

Serves 4 to 6

1 medium Spaghetti Squash, quartered and seeded

3 Tbsp. extra virgin olive oil

1/8 Tsp freshly ground black pepper

2 Scallions, sliced

2 large Tomatoes, diced (about 2 cups)

1/8 Tsp Red Pepper flakes (optional)

2 Tbsp. fresh Basil, chopped

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Drizzle each of the spaghetti squash quarters with ¾ teaspoon of olive oil. Sprinkle with ½ teaspoon of the salt and black pepper. Place the squash onto the baking sheet and roast for 35 minutes, or until it is fork-tender and the edges have lightly browned.

In a small skillet heat the remaining 2 tablespoons of oil over medium-high heat. Add the scallions and cook, stirring frequently, until tender and fragrant, about 2 minutes. Add the tomato and ½ teaspoon of the salt to the pan and cook, stirring, until the tomato is heated through, about 2 minutes more. Add the garlic and red pepper flakes and cook, stirring frequently to keep from burning the garlic, for about 2 to 3 minutes longer. Transfer to a large bowl and set aside.

When the spaghetti squash has finished roasting, let it cool for 5 minutes, then use a fork to scrape out the flesh into a large bowl. Toss the squash with the tomato sauce and the remaining ½ teaspoon salt.

Top with basil and serve.

Frap’s Favorite Filet of Beef

Super easy recipe and never disappoints. I am not sure where this recipe came from but it’s a staple in our recipe box. Certainly Frap’s favorite!

Ingredients:

1 whole filet of beef, trimmed and tied. (4-5 lb.)

2 Tbsp unsalted butter, at room temperature

1 Tbsp kosher salt

1 Tbsp coarsely ground black pepper

Directions:

Preheat oven to 500 degrees. Place beef on a large baking sheet with sides and pat dry with paper towel. Spread the butter all over the roast with your hands. Season with salt and pepper evenly. Roast for 30 minutes for medium-rare. Remove from oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes. Slice thickly or to your preference.