Looking for Ways to Use Your Fresh Produce?

Each of the recipes on this site features at least one product sold on the Foothills Market. The list of recipes includes vegetarian and vegan options.

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Eggs (2)
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Chili Rellanos Casserole

This recipe made with mild Anaheim peppers makes a good dish for a brunch or for a light supper.



Source: http://www.bhg.com/recipe/casseroles/chile-rellenos-casserole/ (Entered by Market Manager)
Servings: 4 servings
Ingredient keywords: Peppers, Eggs
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Cornbread Squash Casserole

The casserole is supposed to be like the one served at Calico County restaurant in Ft. Smith, Arkansas.



Source: A friend, Florence (Entered by Market Manager)
Servings: 8 servings
Ingredient keywords: Squash, Onion, Pepper, Eggs
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Home-cured Ham with Peach-Ginger Sauce

Looking for something other than the traditional pineapple glaze for your special-occasion ham? This combination of peaches and ginger with a touch of pepper makes for a tangy-sweet taste.



Source: Allrecipes.com (Entered by Market Manager)
Servings: 10 servings (from a 10-lb ham)
Ingredient keywords: ham, peach
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Roast Leg-O-Lamb with Mustard Coating

Roast Leg-O-Lamb with Mustard Coating
(For a 3 lb Leg of Lamb)

Ingredients:
¼ cup Dijon type prepared Mustard
1 Tbsp Soy Sauce
1 clove mashed Garlic
½ tsp chopped fresh Rosemary
¼ tsp fresh grated ginger
1 Tbsp Olive Oil

Directions:
Blend the mustard, soy sauce, garlic and rosemary in a bowl. Slowly beat in the olive oil until it has a creamy consistency.
Coat the mixture onto the Lamb in a roasting pan. Allowing to sit several hours will enhance the flavor. Roast at 350 degrees F for 1¼ to 1½ hours.
If desired, the drippings can be poured off after roasting to make a gravy with corn starch or flour.
Serve with roast potatoes and your choice of vegetables.



Source: Modified from Julia Childs Mastering the Art of French Cooking. (Entered by David Cooper)
Servings: 4-6
Ingredient keywords: Lamb
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