Baby Lima Beans “Scampi” Style
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Baby Lima Beans “Scampi” Style
- 1 pound Today’s Harvest Baby Lima Beans
- 1.5 cups water
- 2 tbsp. olive oil
- 2 tbsp. chopped parsley
- 1 tbsp. butter or margarine
- 1 clove garlic minced
- ½ tsp. salt
- ½ tsp black pepper
Cooking Instructions: Bring water in a small pan to medium-high heat. Add Today’s Harvest Baby Lima Beans, butter, garlic, salt and pepper. Cook reducing to medium heat for 17-20 minutes stirring lightly. Transfer to a bowl with all liquid. Add chopped parsley, toss well and serve.
Silver Queen Griddle Cakes
- 1 cup Today’s Harvest Silver Queen Corn
- ½ cup milk
- 1 egg
- 1 tsp. butter or margarine (softened not melted)
- 1 tsp. granulated sugar
- ½ cup all purpose flour
- ½ tsp. dill
- ½ tsp. salt
- ½ tsp. baking powder
Cooking Instructions: Mix all ingredients together well in a small bowl. Place 2oz ladled portions of batter into a well-greased pan over medium heat. Cakes will take approximately 2-3 minutes per side and should be golden brown when finished. Serve hot with a side of malted vinegar or sour cream.
Spicy Chicken Gumbo with Okra
- 1 pound boneless skinless chicken breast cut into cubes
- 1 cup Today’s Harvest Cut Okra
- 2 cups water
- 2 large ripe tomatoes diced
- ½ cup celery diced
- ½ cup onion diced
- 2 cloves garlic minced
- 1 jalapeno pepper seeded and diced
- 1 stick ( ¼ cup) butter or margarine
- ¼ cup all purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- ½ tsp. chili powder
- ½ tsp. paprika
- 1 chicken bullion cube
- ½ tsp. cayenne pepper
- 1 bay leaf
- 1 dash Worcestershire sauce
Cooking Instructions: In a large soup pot melt butter over medium-high heat. Add garlic, chicken, celery, onion, tomato, jalapeno, salt, pepper, chili powder, paprika, chicken bullion, cayenne, bay leaf and Worcestershire. Cook stirring continuously for 5 minutes. Add flour and continue stirring for 1 minute. Add water and Today’s Harvest Cut Okra, stirring well to incorporate all ingredients from bottom of pan. Reduce heat to medium and continue cooking for 20 minutes stirring occasionally. Taste for seasoning
and adjust if necessary before serving.
Sweet Corn Salad with Baby Lima Beans
- 1.5 cups water
- 3 cups Today’s Harvest Yellow Cut Corn
- 2 cups Today’s Harvest Baby Limas
- ¼ cup onion diced
- ¼ cup red bell pepper diced
- 2 tbsp. cider vinegar
- 1 tbsp. olive oil
- ½ clove garlic minced
- ½ tsp salt
- 1 tsp. granulated sugar (or ¼ packet of sugar substitute)
Cooking Instructions: Add water to a small pot over medium-high heat. Add Today’s Harvest Baby Lima Beans and cook for 12 minutes. Add Today’s Harvest Yellow Cut Corn, reduce heat to medium and continue cooking for 6 minutes. Drain well, transfer to bowl and add salt, vinegar, oil, garlic, onion, pepper and sugar. Toss well to coat. Serve this one hot or cold.
Broccoli and Three-Cheese Bake
- 12 cups Today’s Harvest Broccoli Florets
- ½ cup whipping cream
- ½ cup milk
- 2 tbsp. butter or margarine
- 2 eggs
- 1 clove garlic minced
- ½ cup parmesan cheese grated
- ½ cup cheddar cheese grated
- ½ cup mozzarella cheese grated
- ½ cup crumbled day old bread or unseasoned bread crumbs
- 1 tsp. salt
Cooking Instructions: Cook Today’s Harvest Broccoli Florets in a large pot of salted boiling water for 4 minutes. Drain cooked broccoli well and set aside. Melt butter in a skillet over medium-heat, add garlic and brown for 1 minute. Add cream and milk to skillet and continue cooking for 4 minutes. Toss broccoli with bread crumbs and egg then layer on the bottom of a well-greased 13 x 9 x 2 glass dish. Add cheeses on top of broccoli then slowly add in cream mixture. Bake in a preheated oven at 375 °F uncovered for 40 minutes. After cooking, a tester inserted into the middle of the dish should come out clean. Serve hot and enjoy.
