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Farm Fresh Favorites

Check out these great tips and recipes from Chef Adam Kaye of Blue Hill at Stone Barns restaurant, and slow-food pioneer.

Crispy Zucchini with Parmesan

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Ingredients

  • 1 medium green zucchini
  • 1 medium yellow squash
  • 2 ½ Tbsp finely grated parmesan cheese
  • 1 Tbsp finely ground breadcrumbs
  • 1 Tsp picked thyme leaves
  • 1 Tbsp olive oil
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RECIPE DETAILS:
  1. Preheat oven to 425°F.
  2. Trim the ends off the zucchini and squash.
  3. Cut the zucchini in half and then cut each half into 4 quarters. Do the same with the squash. You should end up with 16 evenly sized zucchini and squash sticks. Trim a little of the white part of the vegetables, creating a flat side.
  4. Place zucchini and squash on a small baking tray and season with salt and pepper. Drizzle with olive oil and arrange pieces cut side up.
  5. In a small bowl, mix together the cheese, breadcrumbs and thyme.
  6. Using your hands or a small spoon, sprinkle a generous amount of the cheese topping over the cut surface of the vegetable pieces.
  7. Place in the oven and cook for 15 minutes, or until the cheese melts and begins to turn golden brown.
  8. Remove from oven and allow to cool a little before eating.
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Spring Vegetable Salad (anyway you like it)

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Ingredients

  • 4 cups fresh salad greens, washed and dried
  • 1 cup fresh shelled peas, quickly blanched in boiling water and chilled
  • 1 cup peeled asparagus pieces (cut about 1 inch long), quickly blanched in boiling water and chilled
  • 1 large carrot, peeled and cut into long ribbons using a vegetable peeler
  • 2 hardboiled eggs, peeled and cut in half
  • A few sprigs of fresh herbs such as mint, dill and parsley
  • 2 cups of edible flowers such as Johnny-Jump-Ups
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RECIPE DETAILS:
  1. Set all the salad ingredients out in bowls
  2. Create your own Spring Salad and dress with a little vinaigrette

Vinaigrette:

  • ½ cup olive oil
  • 1 Tbsp red wine vinegar
  • ½ Tbsp mustard
  • 1 Tbsp honey
  • 1 Tbsp water
  • salt and pepper
  1. Mix together the vinegar, honey and mustard in a small bowl
  2. Slowly add the oil while whisking
  3. Season with salt and pepper
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Strawberries with Mint, Yogurt and Honey

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Ingredients

  • 4 cups strawberries, de-hulled and quartered
  • 2 Tsp sugar
  • 1 cup plain yogurt
  • 10 large mint leaves
  • 1 ½ Tbsp honey, warmed for 10 seconds in a microwave oven
  • ½ cup toasted sliced almonds
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RECIPE DETAILS:
  1. In a medium bowl, toss the strawberries with the sugar. Roughly tear the mint leaves into small pieces and mix with the strawberries. Set aside for 10 minutes
  2. In a small bowl, whisk the yogurt with the honey
  3. Divide the strawberries among 4 glasses or bowls. Top with equal amounts of yogurt and sprinkle with toasted almonds
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Vegetable Frittata

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Ingredients

  • 3 Tbsp vegetable oil
  • 4 cups greens for sautéing such as spinach or kale
  • 8 large eggs
  • ¾ cup milk
  • 1 cup grated cheddar cheese
  • salt and pepper
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RECIPE DETAILS:
  1. Preheat oven to 375°F
  2. Beat eggs with milk and season with salt and pepper; set aside
  3. In a 10 inch non-stick sauté pan, heat oil over medium heat
  4. Add greens and sauté for about 3-4 minutes until wilted; season with a little salt and pepper
  5. Reduce heat to low and pour in eggs; sprinkle the cheese over the eggs and transfer the pan to the oven
  6. Cook for about 20 minutes, or until the top is golden brown and the eggs have just set
  7. Remove from oven and allow to sit for five minutes before sliding the fritata out of pan onto a cutting board
  8. Cut into wedges and serve warm
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Chilled Asparagus Soup

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Ingredients

  • 3 bunches asparagus, chopped small
  • 1 large onion, finely sliced
  • 3 shallots, sliced
  • 2 cloves garlic, chopped
  • ¼ Tsp grated nutmeg
  • 2 cups packed spinach, rinsed
  • 2 qts stock or water
  • 6 Tbsp vegetable oil
  • salt and pepper
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RECIPE DETAILS:
  1. Heat 3 Tbsp oil in a large pot over medium heat
  2. Add onions and garlic and sweat gently for 10 minutes. Season with salt and pepper
  3. Add stock and bring to a simmer
  4. Meanwhile, heat remaining 3 Tbsp oil in another large pot over high heat
  5. Add asparagus and sauté for 3 minutes over high heat, seasoning well with salt, pepper and nutmeg
  6. Add the simmering stock to the asparagus and bring back to a simmer for 5 minutes. The asparagus should be just tender and green
  7. Remove from heat and stir in the spinach leaves
  8. Transfer to a bowl of a blender and puree in batches until smooth. Strain through a fine mesh sieve and chill immediately. Adjust seasoning as necessary. Serve with a toasted crouton topped with herbed goat cheese
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Frigidaire Gallery® French Door Refrigerator

Our new refrigerator is packed with features that make it easy to preserve "just-picked" taste. Like our EffortlessTM Glide Crisper Drawers, which easily glide out and keep your fruits and vegetables fresh.

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Save the Children

Frigidaire has committed $500,000 to Save the Children to promote healthier lifestyle for children living in poverty by providing nutritious snacks and regular opportunities for children to be physically active.

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save the children

1 Based on single rack cooking performance, not set temperature, using Quick Preheat.

2 Frigidaire will donate $1 for each day you view the recipes and register between 3/1/12 and 5/21/12 with a minimum of $10K and a maximum of $20K as part of our $500K commitment to Save the Children's U.S Programs.

3 NO PURCHASE OR DONATION NECESSARY TO ENTER OR WIN. Sweepstakes ends 5/21/2012. Click here for full rules.