Better Homes and Gardens BH&G Farm-Stand Recipes 2022

RAINBOW FRUIT POPS HANDS ON 20 minutes FREEZE 4 hours 2 kiwis, peeled1 cup fresh raspberries1 cup cut-up peeled fresh peach and/or mango1 cup fresh blackberries 1. In a blender or food processor puree each fruit separately until smooth. 2. Divide kiwi puree among eight 3-oz. ice-pop molds. Repeat with raspberry puree, peach and/or mango puree, and blackberry puree. Insert sticks and cover. Freeze at least 4 hours or until firm. Makes 8 pops. PER POP 35 cal., 0 g fat, 0 mg chol., 1 mg sodium, 8 g carb., 3 g fiber, 5 g sugars, 1 g pro. BERRY-YOGURT ROCKET POPS HANDS ON 20 minutes CHILL 2 hours FREEZE overnight 1 cup fresh raspberries or blueberries2 Tbsp. sugar1 Tbsp. fresh lemon juice2 to 2½ cups vanilla Greek yogurt 1. In a 1- to 1½-qt. saucepan combine berries, sugar, and lemon juice.…

FRESH CORN SALAD WITH STONE FRUIT AND HERBS START TO FINISH 30 minutes 2 pita bread rounds, split horizontally2 Tbsp. olive oil3 ears of corn, husks and silks removed2 to 3 nectarines, plums, and/or peaches, pitted and sliced or chopped1 cup chopped sweet onion2 green onions (white and green parts), chopped¼ cup cider vinegar¼ cup olive oil1 tsp. salt¼ tsp. freshly ground black pepper½ cup coarsely chopped fresh mint and/or flat-leaf parsley 1. Preheat oven to 400°F. Place pita bread rounds on a baking sheet; brush with the 2 Tbsp. oil. Bake 8 minutes or until crisp and golden brown. Break into bite-size pieces. 2. Cut corn kernels off cobs. In a large bowl toss corn with fruit, sweet onion, and green onions. Drizzle with vinegar and the ¼ cup oil; sprinkle with salt…

NO-COOK HEIRLOOM TOMATO PUTTANESCA HANDS ON 15 minutes STAND 20 minutes 2 large cloves garlic, peeled2 Tbsp. sherry vinegar½ to 1 tsp. crushed red pepper½ cup pitted Kalamata olives, sliced¼ cup extra virgin olive oil3 Tbsp. capers, drained2 to 3 oil-packed anchovy fillets, drained and chopped (about 1 Tbsp.)2 tsp. coarsely chopped fresh oregano1½ lb. heirloom tomatoes1 tsp. kosher salt¼ tsp. coarsely ground black pepper12 oz. dried spaghetti¼ cup chopped fresh basil 1. For puttanesca, crush garlic using the side of a knife; place in a very large bowl with vinegar and crushed red pepper. Let stand 20 minutes. Remove garlic; discard. Stir in olives, oil, 2 Tbsp. of the capers, the anchovies, and oregano. 2. Quarter and remove seeds from half of the tomatoes; transfer to a blender or food processor. Cover and…

APRICOT SKILLET PIE HANDS ON 20 minutes BAKE 25 minutes at 400°F STAND 30 minutes ⅓ cup packed brown sugar2 Tbsp. all-purpose flour1 tsp. ground ginger½ tsp. ground cinnamon⅛ tsp. salt2 Tbsp. butter1¾ lb. fresh apricots, pitted and quartered (4½ cups)1½ cups fresh tart red cherries, pitted, or frozen pitted tart red cherries, thawed and drained1 tsp. vanilla½ of a 17.3-oz. pkg. frozen puff pastry sheets (1 sheet), thawed1 egg, slightly beatenCoarse sugarVanilla ice cream or whipped cream (optional) 1. Preheat oven to 400°F. In a small bowl stir together brown sugar, flour, ginger, cinnamon, and salt. For filling, in a 9- or 10-inch cast-iron skillet melt butter over medium. Add apricots. Cook 2 to 3 minutes or until apricots start to release juice, stirring occasionally. Remove from heat. Stir in cherries, vanilla,…

SPICY NOODLES WITH EDAMAME, CUCUMBER, AND PEANUTS START TO FINISH 40 minutes 4 oz. dried whole grain spaghetti1 cup frozen edamame3 Tbsp. rice vinegar3 Tbsp. reduced-sodium soy sauce2 Tbsp. fresh lime juice1 Tbsp. honey1 Tbsp. canola oil1 Tbsp. grated fresh ginger3 cloves garlic, minced1½ tsp. toasted sesame oil¼ tsp. crushed red pepper (optional)1½ cups halved and thinly sliced cucumber1 cup julienned or coarsely shredded carrots¼ cup chopped fresh mint¼ cup chopped fresh cilantro2 Tbsp. dry-roasted unsalted peanuts, coarsely chopped1 tsp. black sesame seeds 1. Cook pasta according to package directions, omitting salt and fat and adding frozen edamame the last 2 minutes; drain. Let cool 15 minutes. 2. Meanwhile, for sauce, in a 1- to 1½-qt. saucepan combine next eight ingredients (through sesame oil) and crushed red pepper (if using). Bring to boiling; reduce…

BEER-BRAISED SMOKED PORK CHOPS AND CABBAGE HANDS ON 15 minutes COOK 30 minutes 1 Tbsp. packed brown sugar½ tsp. dry mustard¼ tsp. black pepper2 bone-in cooked smoked pork chops1 Tbsp. canola oil1 cup beer (such as pilsner)5½ cups sliced red cabbage (1 lb.)½ tsp. dried thyme½ tsp. salt2 Tbsp. red wine vinegarChopped fresh thyme (optional) 1. In a small bowl combine brown sugar, dry mustard, and pepper; rub onto both sides of pork chops. In a 12-inch skillet heat oil over medium-high. Add pork chops; cook 3 minutes per side or until browned. Transfer chops to a plate. 2. Add beer to skillet, scraping up any browned bits. Stir in cabbage, dried thyme, and salt. Bring to boiling; reduce heat to medium-low. Cook, covered, 20 minutes, stirring occasionally. Stir in vinegar. Place chops over cabbage…