Recipes – Stella Farms

Cucumber Tomato Salad

Ingredients

For the salad:

3 cups peeled and sliced cucumbers (1–1/2 to 2 English cucumbers)
3 Roma tomatoes, chopped (about 2-1/2 cups chopped)
1/3 cup thinly sliced red onion
1/4 cup julienned or chopped fresh basil, tightly packed

For the dressing:

1/4 cup extra virgin olive oil
3/4 cup apple cider vinegar
1 tablespoon red wine vinegar
1/2 teaspoon dried dill weed
1 teaspoon granulated sugar
1/4 teaspoon kosher salt (or to taste)
1/4 teaspoon freshly cracked black pepper (or to taste)

Directions

Prep time – 15 minutes
Ready in 15 minutes

Yield 5 servings

Place salad ingredients in large bowl and toss to combine.
Whisk dressing ingredients in small bowl or large measuring cup. Drizzle over salad and gently stir to combine.

Nutrition Facts

Amount per serving (1 Serving) — Calories: 133, Fat: 11.5g, Carbohydrates: 6.5g, Sugar: 4.3g, Protein: 1.2g

Source

https://theblondcook.com/cucumber-tomato-salad/

Roasted Roma Tomatoes

Ingredients

8 roma (plum) tomato
¼ cup Extra Virgin Olive Oil NOI
2 tablespoons Garlic, raw
1 teaspoon Parsley, raw
1 teaspoon Basil, fresh
1 teaspoon Fresh Oregano
1 pinch Salt, table
½ cup Cheese, feta

Directions

Prep time – 15 minutes
Cook time – 15 minutes
Ready in 30 minutes

Yield 4 servings

Preheat an oven to 375 degrees F.
Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

Nutrition Facts

Amount per serving (1 Serving) — Calories: 204.6, Fat: 18.3g, Saturated Fat: 4.8g, Carbohydrates: 7.1g, Fiber: 1.6g, Sugar: 4.1g, Protein: 4g

Source

https://www.allrecipes.com/recipe/206583/roasted-roma-tomatoes/

Beef and Pineapple Red Curry

Ingredients

1 tablespoon vegetable oil
1 pound sirloin steak (trimmed and cut against the grain in thin strips)
2 cups large diced pineapple
1 cup unsweetened coconut milk
1/2 cup torn fresh basil leaves
1/4 cup red curry paste
1/2 pound green beans (trimmed and cut in half crosswise)
1 1/2 cups low-sodium chicken broth
Cooked jasmine rice, for serving

Directions

Prep time – 30 minutes
Ready in 30 minutes
Makes 4 Servings

In a large skillet or wok, heat oil on medium-high.

Stir in curry paste and cook about 30 seconds or until fragrant.

Stir in steak and cook for about 2 minutes or until browned.

Stir in green beans and pineapple and cook for about 1 minute or until pineapple starts to release juices.

Add broth and coconut milk and bring to a boil. Reduce heat and simmer about 8 minutes until green beans are crisp-tender.

Serve over rice and top with basil.

Source

Beef and Pineapple Red Curry Recipe – Martha Stewart

Grilled Pineapple Salsa

Ingredients

5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)
1 red bell pepper
1 yellow bell pepper
Cooking spray
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 1/2 teaspoons minced crystallized ginger
2 jalapeño peppers, seeded and minced
1 drained canned chipotle chile in adobo sauce, minced

Directions

Preheat grill.

Place first 3 ingredients on a grill rack coated with cooking spray. Grill 3 minutes on each side.

Discard stems and seeds from bell peppers; dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients. Toss gently.

Nutritional Information

Per Serving: 36 calories; 0.4 g fat; 0 g sat fat; 0.1 g mono fat; 0.1 g poly fat; 0.6 g protein; 8.7 g carbohydrate; 1.1 g fiber; 0 mg cholesterol; 0.7 mg iron; 11 mg sodium; 13 mg calcium.

Watermelon Pickles

Ingredients

1 cup canning salt
1 gallon water
16 cups (1 – inch) cubes watermelon rind
3 cinnamon sticks
1 teaspoon whole all spice
1 teaspoon whole cloves
2 cups white vinegar (5% acidity)
3 cups white sugar, or more to taste
12 maraschino cherries, halved
1 lemon, thinly sliced
6 1 – pint canning jars with lids and rings

Directions

Prep time – 15 minutes

Cook time – 1 hour

Ready in 21 hours 15 minutes

Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.