2015 May2nd - Nov21st Sat 9-1 Rain or Shine 6th & Columbia
Here is a seasonal recipe for your enjoyment!
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Stuffed Mediterranean Squash
From Nancy of Running Creek Farm
8 Mediterranean Squash or zucchini (ends trimmed each approx. 6 long about 3 pounds)
12 ozs ground lamb3/4 cup brown rice (instant) 1-3/4 tsps marjoram (dried, divided) 1-1/4 tsps ground cumin (divided) 1-1/4 tsps mint (dried, divided)
1/4 tsp ground allspice (divided)
1/4 tsp salt
1 pinch cayenne pepper
28 ozs tomato sauce (preferably chunky)
Preheat oven to 350ºF.
Hollow out each squash using a zucchini / apple corer or small, flexible paring knife, leaving 1/8-inch-thick walls.
Combine lamb, rice, 1 1/4 teaspoons marjoram, 3/4 teaspoon cumin, 1/2 teaspoon mint, 1/8 teaspoon allspice, salt and cayenne in a medium bowl. Loosely stuff each zucchini with the lamb mixture. Place the stuffed zucchini in a 9-by-13-inch baking pan.
Combine tomato sauce with the remaining 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 3/4 teaspoon mint and 1/8 teaspoon allspice in a medium saucepan. Bring to a boil then pour over the zucchini. Cover the pan with foil.
Bake, turning the zucchini halfway through cooking, until the zucchini and rice are tender and the filling reaches 165ºF on an instant-read thermometer, 40 to 50 minutes. Serve the zucchini with the sauce.
Tip: You can also substitute the lamb with ground beef and use Italian spices, such as basil, oregano, garlic. Some take the above recipe and add chick peas as well