Manassero Farms Recipes

The following are SIMPLE, QUICK, and delicious strawberry dessert ideas.
These will quickly become family favorites that will make the cook look like a pro.

Dipped Berries

Simply put out a heaping bowl of washed Manassero Farms strawberries, put out another bowl or serving piece with one or all of the following for dipping:

Fragole al Vino Bianco (strawberries in white wine)

White wine, sugar, and lemon zest bring out the sweet perfume of fresh strawberries.

Ingredients:
1 Cup dry white wine
2 Tablespoons, sugar, or to taste
2 lemon zest strips
2 pints strawberries, hulled and quartered or sliced if large

Strawberry Pie

This is my mother-in-law, Lorraine's mother's recipe handed down from generation to generation. This delicious pie is now a staple at all our family gatherings always prepared by my adorable sister-in-law, Camille. We love her but won't let her in the house without the pie.

Ingredients:

Filling
2 Cups sliced fresh "Original Manassero Farms" strawberries
1 Cup sugar (could use less sugar depending on sweetness of berries)
1/2 cup water
3 Tablespoons cornstarch
2 Tablespoons lemon juice

Combine first 3 ingredients and bring to a boil and cook 3 minutes. Remove from heat. Mix in cornstarch & water. Return to heat and cook until thick (about 2 minutes.) Add lemon juice. Cool berry mixture, then pour into a 9" pie dish with prepared, cooled crust.

Right now we have an amazing selection of heirloom and traditional squashes. One of my favorite new heirloom squashes is called an 8 ball squash. Don't be afraid of these new squashes. The answer to "How do I use/cook with it? " is, the same way use use traditional squash. The 8 ball squash has a very mild and almost nutty flavor. The 8 ball is a perfect choice for those of you who want to serve stuffed squash. Everyone can have their own.

My favorite and easiest way to cook virtually any vegetable (I haven't found one yet that was not good) is roasting. Roasting brings out the flavor and color of vegetables better than any other method of cooking I have found. Roasting is also a very healthy alternative to cooking as long as you don't overdo the oil and/or butter.

Tomato-Leek Pie

Makes 6 servings; Prep: 15 min.,
Bake: 38 min. Cool: 5 min.,
Stand: 30 min., Cook: 5 min.

Ingredients:
½ (15-oz.) package refrigerated piecrusts
2 medium-size red tomatoes
2 medium-size yellow tomatoes
1 green tomato
½ tsp. kosher salt
1 medium leek
2 Tbsp. butter
¼ tsp. pepper
½ cup grated Parmesan cheese
½ cup light mayonnaise
1 large egg, lightly beaten
   Garnish: fresh flat-leaf parsley sprigs

• Preheat oven to 450.  Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
• Bake at 450 for 8 to 10 minutes or until golden brown.  Remove from oven, and let cool 5 minutes.  Reduce oven temperature to 375. 
• Cut tomatoes into ¼-inch slices.  Place tomatoes on a paper towel-lined wire rack.  Sprinkle tomatoes with kosher salt.  Let stand 20 minutes.  Pat dry with paper towels. 
• Remove and discard root end and dark green top of leek.  Cut in haft length-wise, and rinse thoroughly under cold running water to remove grit and sand.  Thinly slice leek.
• Melt butter in a large skillet over medium heat; add leek, and sauté 3 to 5 minutes or until tender. 
• Layer leek on bottom of prepared crust.  Top with tomato slices, and sprinkle with pepper.  Stir together cheese, mayonnaise, and egg in a medium bowl until blended.  Spread cheese mixture over top of tomatoes. 
• Bake at 375 for 30 minutes or until thoroughly heated.  Let stand 10 minutes.  Garnish, if desired. 

Tomato-Rosemary Tart

Makes 4 servings; Prep: 15 min.,
Stand: 20 min., Bake: 24 min.

Serve this savory pie as a starter for a ladies gathering,
or have it as a light supper with a tossed salad.

Ingredients:
3 plum tomatoes
½ tsp. kosher salt
½ (17.3-oz.) package frozen puff pastry    sheets, thawed
¼ cup (2 oz.) shredded mozzarella cheese
1 tsp. lemon zest
1 tsp. fresh rosemary
½ tsp. freshly ground pepper
1 Tbsp. chopped fresh parsley (optional)

• Preheat oven to 400.  Cut tomatoes into ¼-inch slices, and place on a paper towel-lines wire rack.  Sprinkle tomatoes with salt.  Let stand 20 minutes.  Pat dry with paper towels. 
• Unfold 1 puff pastry sheet on a lightly greased baking sheet.  Arrange tomato slices in a single layer on pastry.  Stir together cheese and next 3 ingredients in a small bowl.  Sprinkle cheese mixture over tomatoes. 
• Bake tart at 400 for 24 to 27 minutes or until pastry is puffed and golden brown.  Sprinkle with parsley, if desired. 

Grilled Tomato-Rosemary Tart

Prepare recipe as directed through Step 2, unfolding pastry sheet onto a lightly floured baking sheet. Preheat grill to 350 to 400 (medium-high) heat. Turn 1 side of grill off; leave other side lit. Transfer tart from baking sheet to unlit side of grill, and grill, covered with grill lid, 20 to 22 minutes or until pastry is puffed and golden brown.

Prep: 15 min., Stand: 20 min., Grill: 22 min.

Tomato Tips

Roasted Vegetables

Marinated Fried Zucchini (Zucchini a Scapece)

Marinated Fried Zucchini (Zucchini a Scapece) Use only small, firm zucchini (heirloom or traditional) for this recipe. The flavors need time to marry together so prepare it at least a day ahead of serving. The dish keeps well for several days. It also makes a great antipasto.

Ingredients:
Olive oil or vegetable oil for frying
6 small zucchini, ends trimmed and cut crosswise into slices 1/4 inch thick
2 large cloves garlic, minced (can use minced garlic in jars, sold at our stands)
1/4 cup chopped fresh basil or mint
salt and freshly ground pepper to taste
1/4 cup red wine vinegar

In a saucepan, pour in oil to a depth of 1 inch and heat to 375 degrees (test by placing the round end of a wooden spoon in the oil, if small bubbles start coming up around the end of the spoon you are ready to fry!)

Pat the zucchini slices dry. Using a slotted spoon and working in batches, carefully lower the slices into the hot oil. Cook until golden grown, about 4 minutes. Transfer to paper towels to drain.

Meanwhile, in a small bowl, stir together the garlic and basil or mint. When all the zucchini have been cooked, transfer them to a large bowl, sprinkling some of the garlic-herb mixture and salt and pepper between each layer. Pour the vinegar evenly over the top. Cover and refrigerate overnight.

Green Beans with Garlic, Parsley, and Bread Crumbs

Ingredients:
1 LB Green Beans, trimmed
salt to taste (Kosher salt is best)
1 clove garlic, chopped
2 Tablespoons chopped fresh flat-leaf (Italian) parsley
1/4 cup olive oil
1/4 cup dried bread crumbs

Bring a large saucepan 3/4 full of water to boil. Add the green beans and salt and cook until the beans are almost tender, about 3 minutes (don't overcook). The timing will depend on the thickness of the beans.

Drain the beans and plunge into a bowl of ice water to halt the cooking. Drain well and pat dry with paper towels.

In a large frying pan over medium heat, saute the garlic and parsley in the olive oil until the garlic is fragrant, about 1 minute. add the crumbs and cook, stirring, until crunchy and browned, about 3 minutes. Add the green beans and stir until they are hot and coated with the crumbs, just a few minutes.

Transfer the beans to a serving dish and serve hot or at room temperature.

Hope you enjoy these recipes!