Fresh Mozzarella Watermelon Salad with Basil

Ingredients:

• 1 medium seedless watermelon*
• 2 cups fresh mozzarella pieces
• 1 cup chopped fresh basil*
• 1 bunch scallions, trimmed and chopped
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste
• Optional: balsamic vinegar for drizzling

Directions:

1. Cut watermelon in half. Using a melon-baller, scoop out 2 cups of balled watermelon.
2. Toss together melon, cheese, basil, scallions and oil.  Season with salt and pepper to taste.  Serve over a bed of baby greens and some crostini on the side.  Drizzle with the optional balsamic vinegar if desired.

*Ingredients available at Belltown

Cranberry-Feta Lentil Salad

Ingredients: 

• 1 cup dried lentils, rinsed
• 2 cups water
• 2 bay leaves
• 1/2 cup dried or fresh cranberries
• 1/2 cup coarsely chopped walnuts, toasted*
• 1/2 cup crumbled feta cheese
• 1 tbsp minced fresh parsley*
• 3 tbsp vegetable oil
• 2 tsp fresh lemon juice*
• 1 tsp honey*
• 1 1/2 tsp salt
• 1/2 tsp coarsely ground black pepper

Directions:

1. In a small saucepan, combine lentils, water and bay leaves; bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender.  Drain and discard bay leaves.  Rinse lentils in cold water. 
2. In a large bowl, combine lentils, cranberries, walnuts, cheese and parsley. 
3. In a small bowl, whisk together the oil, lemon juice, honey, salt and pepper.  Pour over lentil mixture; toss to coat.  Refrigerate until serving. 

Makes 4 servings 

*Ingredients available at Belltown

**Recipe courtesy of Taste of Home

Baked Quince (Ayva Tatlisi)

Quince are a relatively uncommon fruit in the U.S. Many people when coming into our store marvel at these odd green, fuzzy, and aromatic gems. There is literally nothing else quite like it - it is the sole member of it's genus, but is most closely related to apples and pears. Its extremely tart taste makes it not so great for eating raw, but baked with a little sugar, it makes an excellent dessert or side dish. Don't let the fuzz or tartness turn you off of these aromatic fruit - you can even put them in a decorative dish on your table for a kitchen that smells lemony and fresh!

Ingredients:

• 6 small or 3 large quince*
• 3 tbsp butter*
• 8 oz. sugar, or to taste
• Optional: 10 fl oz double or strained yogurt
• Cinnamon & Sugar to taste, optional

Directions:

1. Preheat oven to 400* F. Wash the quince well. Cut them in half along the core and cut out the core and seeds. Put each quince half, cut side up, on a square of foil.
2. Put a sliver of butter on each and cover with about 2 tbsp of sugar to taste.
3. Wrap them in foil and place them in a baking dish, still cut side up. Bake for about an hour or until very tender. The time may vary depending on their size.
4. Serve hot or cold, topped with the cream or yogurt and cinnamon/sugar

*Ingredients available at Belltown

Broccoli-Stuffed Tomatoes

Ingredients:

• 1 1/2 cups fresh broccoli, chopped*
• 4 medium tomatoes*
• 1 tsp fresh lemon juice, divided*
• 1 small onion, chopped*
• 1 tbsp butter*
• 2 tbsp all-purpose flour
• 1/2 cup milk*
• 1/4 cup chicken broth
• 2 tbsp grated Parmesan cheese
• 1 tbsp fresh basil leaves, chopped*
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 egg white*

Directions:

1. Preheat oven to 350*F.
2. In a medium saucepan, bring broccoli and 1" of water to a boil.  Reduce heat, cover and simmer for 3-4 minutes.  Drain and set aside. 
3. Cut 1/2" slice off the top of each tomato and hollow out the tomatoes, leaving a 1/2" shell.  Reserve pulp. 
4. Sprinkle 1/4 tsp lemon juice into each tomato, place upside down on a paper towel for 10 minutes to drain.
5. In a medium skillet, saute onion in butter until tender. 
6. Meanwhile, in a large bowl whisk together flour, milk and broth until smooth. Stir into onion mixture and bring to a boil until thickened, approximately 2 minutes. 
7. Remove from heat and stir in cheese, basil, salt, pepper, broccoli, and reserved tomato pulp. 
8. In a mixing bowl, beat the egg white until stiff peaks form.  Fold into broccoli mixture. 
9. Place tomatoes in an ungreased 8" square dish.  Spoon the broccoli mixture into each tomato.  Bake uncovered at 30-35 minutes or until tops are browned.

*Ingredients available at Belltown

Easy Mashed Potatoes

Ingredients:

• 4 lbs potatoes (your choice), peeled and cut into quarters*
• 1 bay leaf
• Coarse salt and fresh gound black pepper
• 2 cups heavy cream or milk*
• 3 tbsp butter*
• 2 tbsp chopped fresh chives

Directions:

1. Put potatoes in a large pot with enough cold water to cover, add bay leaf, and a dash of salt.  Bring to a boil and cook until potatoes are tender, about 20 minutes. 
2. While potatoes are cooking, in a small saucepan, heat the cream and butter over low heat, stirring constantly. 
3. When potatoes are tender, drain well. In a large bowl, mash the potatoes, stir in hot cream/butter mixture and season with salt and pepper. Blend in the chives.

*Ingredients available at Belltown

Autumn Harvest Vegetable Medley

Serve with rice or pasta as a main course, or as a side dish to complement chicken, pork or turkey.

Ingredients:

• 1 lb Brussel Sprouts, trimmed*
• 2 lbs Butternut squash (about 1 large squash), peeled, halved and cut into chunks*
• 1 head cauliflower, seperated into 2" florets*
• 1 lb petite yukon gold potatoes, halved*
• 4 medium leeks, whites only, trimmed and quartered lengthwise*
• 1/2 lb carrots, chopped*
• 1/2 lb parsnips, peeled, cut into matchsticks*
• 24 cloves garlic (about 2 heads), peeled and halved, plus 3 cloves minced*
• 4 tbsp olive oil, divided
• 1 tbsp fresh sage, plus 24 leaves, divided
• 1 tbsp chopped fresh rosemary
• 2 small red bell peppers, quartered*

Directions:

1. Preheat oven to 450*F and adjust oven rack to lowest position.
2. Bring a medium-sized saucepan of water to a boil.  Add Brussel Sprouts and cook 3 minutes or until bright green.  Drain, quickly rinse under cold water, then pat dry. 
3. In a large roasting pan, toss together squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 tbsp olive oil, chopped sage, sage leaves and rosemary.  Season with salt and pepper and spread in a single layer. 
4. Roast 25 minutes, tossing veggies twice. 
5. Add bell peppers, Brussel Sprouts, minced garlic and remaining 1 tbsp oil. 
6. Roast 15 minutes more, or until vegetables are browned on edges and tender.  Season with salt and pepper. 

Serves 10 as a side dish, or 4 as a main dish.

*Ingredients available at Belltown

Baked Potatoes with Apples

Serve with rice or pasta for a main course, or on its own for a side dish.

Ingredients:

• 2 lbs potatoes (any variety), scrubbed*
• 2 medium onions, cut into 1" wedges*
• 2 tbsp olive oil
• 3 Ida Red apples*
• 1 1/4 cups beef broth
• 3/4 cup apple cider*
• 2 tbsp cornstarch
• 3/4 tsp allspice

Directions:

1. Preheat oven to 400*F.
2. Place potatoes in greased 9x13" baking dish. Break onion wedges and sprinkle over potatoes. Add oil and mix well. Bake uncovered for 25 minutes, stirring occasionally.
3. While the potatoes are baking, rinse apples, core, and cut into 3/4" wedges.
4. In a large bowl, whisk together broth, apple cider, cornstarch, allspice.
5. Remove potatoes from oven and mix in apples and broth mixture. Return to oven for another 25 minutes or until potatoes are tender and liquid is bubbly and thick. Baste any uncovered potatoes or apples with broth throughout second baking.  

*Ingredients available at Belltown

Acorn Squash Stuffed with Rutabaga and Pecans

Ingredients:

• 2 medium acorn squash, halved & seed pulp removed*
• 1 tbsp vegetable oil
• 1 large rutabaga*
• 1 tsp salt
• 1/2 cup roasted pecans, divided*
• 1/2 cup butter*
• 1/4 cup packed brown sugar
• 1/4 cup honey*
• 1/8 tsp allspice

Directions: 

1. Preheat oven to 400*F
2. Place squash in a roasting pan, cut side down, and add 1/2" water. Roast squash until tender, 35-45 minutes.
3. While squash is roasting, peel and cut the rutabaga into 1" pieces and place into a large skillet. Cover with cold water, add the salt and bring to a boil over high heat. Cover the skillet and cook until the rutabaga is tender, 8-10 minutes.
4. In a food processor, coarsely chop 1/4 cup of the pecans. Add the brown sugar and butter and blend until mostly smooth.
5. Remove squash from oven, flip over so cut side faces up. Fill the squash centers with the rutabagas. Spoon an equal amount of the pecan butter into each of the centers. Lightly brush the squash with the honey and dust with the allspice and remaining pecans. Roast for an additional 15 minutes. Serve immediately.

  Makes 4 servings

 

*Ingredients available at Belltown

Corn Salad

Ingredients: 

• 6 ears corn, husks and silk removed*
• 1 red bell pepper, chopped*
• 3 scallions, thinly sliced crosswise (~1/2 cup)
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• coarse salt and ground pepper

Directions:

1. Remove corn kernels using the following method: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
2. Add scallions, red bell pepper, vinegar and oil. Season generously with salt and pepper; toss to combine. Serve or cover and refrigerate up to 1 day.

*Ingredients available at Belltown

Pear-Ginger Cream Soup

Ingredients 

• 1 tbsp butter*
• 1 onion, finely chopped*
• 3 lbs under-ripe pears, cored, peeled and chopped (about 6 cups)*
• 1/8 tsp cinnamon
• 2 quarts (8 cups) low salt chicken broth*
• 2 tsp coarsely chopped fresh ginger
• 1/2 cup heavy or whipping cream*
• fresh chives

Directions

1. Cook onions in melted butter until translucent. Add pears, cook uncovered until tender, about 10 minutes.
2. Stir in cinnamon, chicken broth and ginger; bring to a boil, then simmer 20 minutes. 
3. With a slotted spoon, lift out solids to a food processor or blender and puree. 
4. Return puree to pot of soup, stir in cream and heat. 
5. Garnish with minced fresh chives.

Makes 10 (1 cup) servings.

*Ingredients available at Belltown

Golden Pear and Almond Gratin

Ingredients

• 1/2 cup honey*
• 1/4 cup dry white wine
• 1 tbsp fresh lemon juice*
• 1 tbsp fresh orange juice*
• 1/2 cup sliced almonds, toasted*
• 1 tbsp grated lemon peel*
• 1 tbsp grated orange peel*
• 1/2 tsp ground cinnamon
• 2 lb. ripe pears, your choice, peeled, halved, cored, and sliced*

Directions

1. Preheat oven to 400*F.
2. In a small saucepan, combine honey, wine, lemon and orange juices. Bring mixture to a boil, whisking to dissolve honey. Reduce heat and simmer until liquid is reduced by half, about 15 minutes. Set aside.
3. Meanwhile, finely chop 1/4 cup almonds. In a small bowl, stir together chopped almonds, lemon peel, orange peel and cinnamon until thoroughly mixed. Set aside. 
4. In a greased 10" gratin dish or pie plate, layer half of pear slices and sprinkle with chopped almond mixture. Top with remaining pear slices and remaining 1/4 cup sliced almonds. 
5. Pour honey mixture over pears. 
6. Bake for 25 minutes or until top is golden brown.  Serve warm or chilled.

*Ingredients available at Belltown

Pistachio-Stuffed Nectarines

Ingredients 

• 6 tbsp butter*
• 2 tbsp sugar
• 1 egg yolk*
• pinch of salt
• splash of orange liqueur
• 1 cup chopped pistachios
• 1/2 cup sponge cake crumbs
• 6 medium nectarines*
• 1/2 cup dessert wine
• Vanilla ice cream or whipped cream, optional, for serving

Directions

1. Preheat oven to 350*F.
2. Cream together butter and sugar. Add the egg yolk and salt, then beat in orange liqueur, pistachios and cake crumbs.
3. Butter a 2 quart baking dish.
4. Cut nectarines in half, remove pits and arrange halves in the dish, cut side up.
5. Fill the cavities with stuffing, drizzle with dessert wine and sprinkle lightly with sugar. Bake about 30 minutes until tender and serve warm with vanilla ice cream.

*Ingredients available at Belltown

Tart Cherry Brie Torte

Ingredients

• 1 15-16oz wheel of Brie Cheese
• 1/3 cup butter, softened*
• 1/3 cup tart cherries, pitted & drained*
• 1/4 cup pecans, finely chopped*
• 1/2 tsp. dried (or 2 tsp. fresh) Thyme

Directions

1. Refrigerate Brie until chilled and firm, then cut in half horizontally.
2. Combine butter, cherries, pecans and thyme in a small bowl, mix well. Evenly spread mixture on cut-side-down, of one piece of the Brie. Top with the other piece, cut side down. Lightly press together.
3. Wrap in plastic wrap and refrigerate 1-2 hours.
4. Cut into small wedges and bring to room temperature. Serve with any style cracker or celery sticks.

*Ingredients available at Belltown

Grilled Nectarines with Blueberries

Ingredients

• 3 Nectarines, quartered and pitted*
• 2 tbsp sugar
• 1/2 pint blueberries*
• Ice Cream or Whipped Cream for serving*

Directions

1. In a medium bowl, toss together nectarine slices and sugar; set aside to macerate for 15 minutes.
2. While nectarines are macerating, heat grill to medium. Stack two pieces of 10x12" heavy duty aluminum foil; place on grill.
3. With a slotted spoon, transfer nectarines to foil, reserving any juice in the bowl.
4. Cover grill and cook nectarines until charred and softened, turning occassionally, about 10-15 minutes.
5. Return nectarines to bowl. Add blueberries, toss to combine. Divide fruit between 4 bowls and drizzle with remaining juice. Serve with ice cream or whipped cream, if desired.

*Ingredients available at Belltown

Apple Butternut Squash Casserole

Serves 4-6

Ingredients

• 1 1/2 lbs Butternut Squash*
• 1 1/2 lbs Fresh Apples (your choice), peeled and cut into 2" chunks*
• 1/2 tsp ground ginger
• 1/2 cup apple cider*
• 1/4 tsp nutmeg
• 2 tbsp butter*
• 1/2 cup chopped pecans*

Directions

1. Preheat oven to 350*F and butter a 2 quart casserole dish. 
2. Combine first 4 ingredients in a large saucepan. Simmer 15 minutes or until squash and apples are tender. 
3. Turn into buttered casserole dish. 
4. Sprinkle with nutmeg, dot with butter and top with pecans. Bake for 20 minutes. 

*Ingredients available at Belltown 

Apple Kabobs

Ingredients

• 6 medium apples, of your preference, cut into wedges*
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 4 tbsp butter*
• 1 tbsp butter

 Directions

1. Thread apple wedges on six skewers and place in broiling pan.
2. In a small skillet, melt butter and stir in peanut butter, cinnamon, ginger and nutmeg. Brush apple chunks with the mixture and broil for 4 minutes (1 minute per side). 
3. Baste generously each time the skewers are given a quarter turn. Serve hot! 

*Ingredients available at Belltown