Stuffed and Roasted
Sweet Bell Peppers
Village Farms
1 cup quinoa
7 red, yellow and orange
Village Farms* sweet
bell peppers
1 tablespoon olive oil
1 red onion, chopped
½ pound sliced mushrooms
1 cup chopped carrots
½ cup chopped
fresh parsley
¼ pound baby spinach
1½ teaspoons
ground cinnamon
¾ teaspoon ground cumin
Salt and pepper to taste
½ cup roasted
salted cashews
Cook quinoa according to package directions.
Core, seed and chop 1 bell pepper. Slice the tops o;
the other 6 peppers and remove cores and seeds.
Heat oil in a large skillet over medium heat. Cook
onion, stirring occasionally, until transparent,
8-10 minutes. Add mushrooms and cook until soft,
4-5 minutes. Add carrots and chopped pepper;
cook until soft. Stir in parsley and spinach. As the
spinach wilts, stir in cinnamon, cumin and cooked
quinoa, tossing gently to combine. Add salt, pepper
and cashews; cook for 1-2 minutes. Set aside until
just warm.
Preheat oven to 350°F. Oil a 13-by-9-inch baking pan.
Pack the ;lling evenly into the 6 bell peppers.
Replace the top of each pepper and arrange upright
in the prepared pan. Cover snugly with foil and bake
until the peppers are tender and juicy and the ;lling
is hot throughout, about 1 hour. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
All-Season Green Bean
and Corn Casserole
Bybee Foods
4 tablespoons butter,
divided
Preheat oven to 375°F.
5 tablespoons extra-virgin
olive oil
4 cups sliced
fresh mushrooms
1 medium white or
yellow onion, chopped
1 tablespoon
unbleached ;our
In a large skillet over medium heat, combine
2 tablespoons butter, oil, mushrooms and onions.
Cook, stirring occasionally, for 8-10 minutes,
or until they begin to sweat.
Stir in ;our. Stir in half-and-half, Jarlsberg, thyme
and 2 tablespoons chives; cook for an additional
5 minutes.
1 cup half-and-half
1 cup grated Jarlsberg
cheese (or white
Cheddar cheese)
Add green beans, corn, and salt and pepper to
taste. Stir well and transfer to a greased 13-by-
9-inch baking dish.
½ teaspoon dried thyme
or 2 tablespoons chopped
fresh thyme
Melt remaining butter and combine with bread
crumbs, Parmesan and remaining chives. Sprinkle
over the casserole.
4 tablespoons chopped
fresh chives, divided
2 cups Bybee Foods*
Bake, uncovered, for 30 minutes, or until the
casserole is hot and bubbling. Let rest for
10 minutes before serving. Makes 5-6 servings.
* Brands may vary by region; substitute a similar product.
Organic Petite Green Beans,
thawed
1 cup dry bread crumbs
2 tablespoons freshly
grated Parmesan cheese
Organic
1 cup Bybee Foods* Organic
Supersweet Corn,
thawed
Organic
Sea salt and freshly
ground pepper
Soups & Sides 61
