BLUE GOOSE FARM ~ Nicktown, PA

FROM OUR HANDS TO YOUR TABLE

Recipes

Grilled Acorn Squash & Red Cabbage over Pasta
1 box penne pasta 2 acorn squash, cut into wedges 2 T canola oil, divided 4 C red cabbage, shredded ½ t cinnamon 1 t ground ginger 4 T brown sugar 4 T apple cider (or red wine vinegar) 1 t thyme   Cut acorn squash into wedges al

Roasted Eggplant Spread
1 eggplant, peeled 2 sweet peppers (red or green), seeded 1 onion 2 cloves garlic, peeled 3 T olive oil 1 t salt 1 t pepper 1 T tomato paste   Preheat oven to 400F. Chop up all veggies so they are similar in size. Place veggies on a lar

Pesto Pasta on Salad
1 basic recipe of pesto (recipe provided below) 1 package of pasta (rotini, farfalle, radiatore) 1 head of lettuce, chopped 1 C sliced Juliet tomatoes 1 C sweet peppers, chopped ½ C sliced black olives   Cook pasta according to pac

Butternut Squash Pizza
1 butternut squash (about 2 lbs.), peeled 1 small onion, thinly sliced into rings 3 T olive oil 1-1/2 t kosher salt ¼ t pepper (1) 1 lb. package of refrigerated pizza dough 1 T cornmeal 1 T fresh basil, chopped (thyme or rosemary) 2 cl

Pasta with Roasted Tomatoes & Garlic
1 T salt 1 box uncooked pasta ¼ C olive oil 2-3 C Juliet tomatoes 4 cloves garlic, thinly sliced ½ t salt ¼ t pepper Fresh Parmigiano-Reggiano cheese, shaved ¼ C basil leaves, chopped   Preheat oven to 450F.

Green Bean Salad
1 lb. green beans, ends trimmed ¼ C basil, coarsely chopped 1 C leeks, sliced 2 stalks celery, sliced 2 T olive oil Juice from 1 fresh lime   Bring a pot of water to boil. Cook beans until crisp-tender, about 10 minutes. Drain; rin

Zucchini & Dill Pasta Salad
1 1 lb. box of orecchiette pasta (or farfalle) 2 medium zucchini, diced 1 15 oz. can cannellini beans (or any white bean) ½ lb. fresh green beans, cut into 1” pieces ¼ C olive oil ¼ C fresh lemon juice Zest from one l

Smashed Red Potatoes & Cabbage
2 lbs. red potatoes, scrubbed ½ head of cabbage, quartered, cored, cut into thin shreds across the grain 2 T butter 2 T finely minced onions ¾ C milk Ground pepper   Cover potatoes with water in a pot, add ½ t salt an

Creamy Corn & Zucchini
2 T bottled Italian dressing 2 C fresh corn kernels, cooked 1 zucchini, chopped 1 C shredded Mexican blend cheese ½ C sour cream 3 slices bacon, precooked and crumbled 1 T basil, chopped   Heat dressing in a large skillet on mediu

Late Summer Salad
4 T olive oil  3 T fresh lemon juice (or lime) 2 T honey ½ t kosher salt ¼ t pepper ¼ t crushed red pepper (optional) 1 cucumber, peeled, seeded and chopped 2 C green beans, trimmed, blanched and cut into thirds 1 C

Potato Leek Soup
A Farabaugh Family Favorite!

Butternut Apple Crumble
The Flavors of Fall

Roasted Butternut Squash over Pasta
A Farabaugh Family Favorite!

Zucchini & Nutella Swirl Muffins
from A Spicy Perspective

Stuffed Green Pepper Soup
1 lb. ground meat 1 C onion, diced ½ t dried basil ½ t dried oregano 1 can (14.5 oz.) diced tomatoes 2 C green peppers, chopped 1 can (15 oz.) tomato sauce 3 C water 1 T beef bouillon 1 C cooked brown rice In a large soup pot,

Eggplant Mexicano
1/2 C canola oil 1 t garlic powder 1 t oregano 1 eggplant, peeled and sliced into 1/2-inch rounds 2/3 C salsa, warmed 1/2 C Monterey Jack cheese   In a bowl, combine the oil, garlic powder and oregano; brush over both sides of eggplant. G

Zucchini Casserole
2 T olive oil 3 C diced zucchini 1 small onion, diced 4 carrots, sliced 1 box Stove Top Stuffing, reserve ½ C for topping 1 ½ C shredded cheddar cheese ½ C sour cream 1 can cream of celery soup 1 T butter, melted  

Fried Green Tomatoes with Buttermilk Dipping Sauce
Fried Green Tomatoes 4 green tomatoes, sliced ¼-inch thick salt & pepper ½ C flour 2 eggs ½ C milk (or buttermilk) ¾ C Italian bread crumbs 2 t cayenne (optional) Canola oil for frying   In one bowl, ble

Wild Rice Medley with Frizzled Leeks
3 T butter ¾ C onions, finely chopped 2 cloves garlic, minced 3 carrots, sliced or grated 1-2 kohlrabi, peeled and diced 2 C wild rice (not a quick/instant version) 2 C chicken broth + 1 – 1 ½ C water 2 T olive oil 3-4 C l

Farm Fresh Quiche
2 C chard, chopped 2 C zucchini, diced or grated ¼ C parsley, chopped 1-2 green onions 1-1/2 C Bisquick ½ t salt ¼ t pepper 2 C shredded cheese (choose cheddar, mozzarella, provolone or combo) 3 eggs ½ C canola oi

Kohlrabi Confetti Slaw
2 kohlrabi bulbs, peeled 1 green apple, peeled 4 radishes 1-2 green onions a hearty handful of parsley leaves, stemless juice of 2 limes Salt   Grate kohlrabi and apple. Slice radishes into matchsticks. Coarsely chop parsley. Toss everyt

Creamy Kale and Sausage Pasta with Sun Dried Tomatoes
1 box penne pasta 1 T olive oil 1 lb. sausage, casing removed and crumbled ½ C sun dried tomatoes in oil, drained and sliced 2 cloves garlic, minced ½ C chicken broth 1 bunch (4 C) kale, ribs removed, chopped Salt and pepper 2 T

Creamy Braised Turnips & Kohlrabi with Peas
1 T butter 2 green onions 1 clove garlic (or 1T scapes, minced) 2 C chicken broth 2 C turnips, quartered 2 kohlrabi, peeled and diced 1 C sugar peas, cut in half or thirds ¼ C Parmesan cheese   In a large saucepan, melt butt