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pot Tania's Grape Tomato Salad pot Baba's Kapusta Goulash
pot Stuffed Peppers pot Corn Soup
pot Baked Parmesan
Zucchini Sticks
pot Garlic Fried Tomatoe Orecchiette
with Arugula
pot Cucumber Salad pot Goat Cheese and Roasted Pepper Crostini
pot Corn Salad pot Grilled Vegetable Sandwich
pot California Roll Salad pot Jardinière

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Tania's Grape Tomato Salad grape tomatos
Tania's Grape Tomato Salada

3 or 4 pints of cut grape tomatoes in half
Medium-large bowl, fresh basil
1/4 cup balsamic vinegar, 1/4 virgin olive oil
wisk 1 tbsp dijion mustard, 2-3 cloves crushed garlic
feta, goat cheese or fresh grade parm

Mix all together and you're done!
Recipe courtesy of Procyk Farms

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Baba's Kapusta Goulash
Baba's Kapusta Goulash

1 Medium Cabbage
1 Large Onion
2 Cups Ed Smith Garden Cocktail
1 Tablespoon Tenderflake Lard
9 inch quart pot (large soup cooking pot)

1. Dice Onion
2. Cut the cabbage into 4 quarters and remove the core
3. cut the cabbage into smaller pieces and place into pot
4. Add garden cocktail, lard, and onions to cabbage
5. Add salt and pepper to taste
6. Once everything is added, Simmer on medium heat for one good hour until the cabbage is very soft

Recipe courtesy of Procyk Farms

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Veggie Family Pac - Stuff Pepper Recipe


Stuffed Peppers

Preheat oven to 350 degrees F (175 degrees C).
Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.

Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.

Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.

Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.
Recipe courtesy of Procyk Farms

Veggie Family Pac - Baked Parmesan Zucchini Sticks zucchini
Baked Parmesan Zucchini Sticks

Preheat oven to 425 degrees. Spray olive oil spray on large baking sheet. Set aside.
Slice zucchini into long planks. Cut planks in half then slice long into sticks.
In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.

Working with 3-4 zucchini sticks at a time, start breading process by dunking and completely covering zucchini with egg mixture. Take zucchini sticks out of egg mixture, allowing an extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.

Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown. Recipe courtesy of Bellworth House

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Cucumber Salad cucumber
Cucumber Salad

Furikake, a Japanese rice seasoning, adds subtle taste and texture to this salad. To make your own furikake, crumble 1 sheet of nori (toasted seaweed used to wrap sushi) and toss with 2 tsp. toasted sesame seeds and 1/4 tsp. sea salt.

1. To make Dressing: Blend all ingredients in blender 1 minute. Chill.
2. To make Salad: Cut tofu into 12 rectangular slices. Lay 3 slices of tofu, overlapping slightly, on each of 4 plates. Arrange cucumber slices around tofu, and fan avocado slices on plates. Scatter sprouts, then green onions over vegetables. Drizzle Dressing over Salad. Sprinkle with furikake.
Recipe courtesy of Bellworth House

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Corn Salad corn
Fresh Corn Salad

I’ve been hooked on this corn salad lately. It goes so well as a side or topping to any of your favorite Mexican or even barbecue dishes and it’s fairly simple to put together. I’m a huge fan of cilantro and lime so I add a ton of it, … I usually just roughly tear it and add it and the cheese to the salad right before I serving.
Great for a potluck summer barbecue…or to add to your Cinco de Mayo menu! Enjoy!

Roast Poblano on grill or in 425 degree oven turning often until skin is charred. Place in a bowl with lid or covered in saran wrap for about 10 minutes (this helps with removing the skin). Once peppers have cooled, gently remove skin, seeds and stem and chop.

Cook corn in boiling water for about 5-8 minutes. Carefully cut kernels off stems and add to salad bowl. If you want a roasted corn, cook in water first, and then throw onto hot grill for a few minutes to char skin.
Combine corn, chopped roasted Poblano, chopped onion and jalapenos into a bowl. Add lime juice, salt and pepper to taste. Right before serving add cilantro and queso fresco and toss gently to combine.
Recipe courtesy of Bellworth House

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California Roll Salad cucumbers
California Roll Salad

Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.

In a large serving bowl, toss together the lettuce, cucumber, Sweet peppers, avocado and shrimp. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.
Recipe courtesy of Bellworth House

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Corn Soup corn
Corn Soup with Piri Piri Yogurt

I like this soup just like this, but if you're looking to make more of a meal of it - try serving over a bit of hot farro or barley. Or alternately, topped with a poached egg and sprinkled with toasted, sliced almonds.

Start by bringing the water to a boil in a large pot. While it is heating use a knife to cut the kernels from the cobs of corn, reserving them in a bowl. Take the cobs and place them in the water. Let them simmer there into a stock/broth while you're prepping the rest of the ingredients, ideally 15-30 minutes. Remove the cobs from the broth when you're ready to use it.

In the meantime, heat the olive oil and butter in a large skillet over medium-high heat. Add the potatoes and jalapenos, stir until they are well-coated, add a big pinch of salt, and sauté until the potatoes are cooked through, about 5-7 minutes. When the potatoes are nearly cooked, add the shallots and garlic.
Add this mixture, along with the corn kernels and the salt, to the corn broth. Let simmer for 2-3 minutes. I like this soup a bit chunky, so I remove about half of the soup while I puree the rest, then stir the reserves chunky portion back in - combining smooth/chunky in the end. Taste and adjust with more salt and pepper, to your liking.

Serve dolloped with a bit of plain yogurt, salted, and then swirled with a spoonful of piri piri paste. And a
sprinkling of fresh, chopped dill and crumbled feta cheese.
Recipe courtesy of Bellworth House

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Garlic Fried Tomatoe Orecchiette tomatoes
Garlic Fried Tomatoe Orechiette

Garnish: For Serving - (Serves 4) basil leaves, top with more arugula, add splash of lemon juice, drizzle with olive oil, and sprinkle with parmesan
Bring a large pot of moderately salted water to a boil.

In a large sauté pan on medium-high heat, add the olive oil and let heat until it’s shimmering in the pan. Add the sliced garlic and fry until the pieces begin to cook through and shrivel around the edges. Just before they are about to brown, act quick, and add sliced cherry tomatoes to the pan. – You want to hear the greatest sizzling sound of your life. Next, give mixture a toss, ensuring the hot garlic oil is adhering to and frying tomatoes. Next, add crushed red pepper flakes (optional) and let simmer on low for about 4-6 minutes.

In the meantime, once pot of salted water is at a full rolling boil, drop in the orecchiette pasta and cook for about 7-8 minutes until al dente. Remove pasta from water and drop into pan of tomatoes and garlic. On low to medium heat, toss until pasta has been evenly coated. Add pasta water to mixture, this will help the sauce emulsify and loosen up while adhering to the pasta. Next, add 1/2 cup of Parmigiano-Reggiano cheese and stir.

Sauce should be truly emulsified with cheese addition. Take sauté pan off heat, and gently fold in 1/2 bunch of arugula, it should just slightly melt and wilt against pasta. Add lemon zest and stir. Taste for seasonings, adjusting salt, pepper, and zest. Portion out pasta on plates, ensuring equal parts tomato and orecchiette.

Garnish each dish with the remaining arugula and cheese, fresh basil leaves, add a splash of lemon juice over greens if desired, and finish with a light drizzle of olive oil.

Recipe courtesy of Bellworth House

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Crostini sweet pepper
Goat Cheese and Roasted Pepper Crostini

Cut peppers in half, removing ribs and seeds. Place cut side down onto a baking sheet and drizzle with oil. Broil on high on the top rack of your oven, until peppers are blistered. Place into a bowl and cover with plastic wrap. Allow to steam for about 15 minutes, then remove skins. Cut peppers into short, thin strips. Transfer strips to a medium bowl and toss with pepper and 2/3 cup olive oil. Cover and marinate in the refrigerator for at least 3 hours and up to 8.

Preheat oven to 325º. Brush baguette slices with oil on both sides and place on a baking sheet. Bake until dry and lightly toasted, about 15 minutes. Pierce half of garlic clove with a fork and rub the crostini while they’re still warm. Repeat with the remaining half clove when needed. This step can be performed one day ahead of time. If preparing in advance, allow baguette slices to cool before storing in an airtight container.

Spread a small amount of goat cheese onto each baguette slice. Top with a few strips of peppers and place on serving platter. Scatter basil over the top and serve.
Recipe courtesy of Bellworth House

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Grilled Vegetable Sandwich peppers
Grilled Vegetable Sandwich

Stem mushrooms, using spoon, scrape out black gills on undersides; place mushrooms in large bowl.

Halve zucchini crosswise and cut lengthwise into 1/4-inch (5 mm) thick slices; add to bowl. Add eggplant, red pepper and onion.

In small bowl, whisk together oil, vinegar, mustard, garlic, oregano, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Let stand for at least 10 minutes or for up to 30 minutes.

Place vegetables on greased grill over medium-high heat; close lid and grill until well marked, about 7 minutes. Turn and place cheese slices on eggplant; close lid and grill until vegetables are softened, about 7 minutes. Sandwich in buns.
Recipe courtesy of Bellworth House

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Vegetables and other low-acid foods are normally processed in a pressure canner. Here, the high vinegar content is a preservative, allowing use of a boiling water canner. Count on this mix to adorn relish trays and team up with cheese and meat.

In saucepan of boiling water, blanch onions for 30 seconds. Immerse in cold water; drain and peel. Set aside.

In saucepan, bring vinegar, sugar, salt, celery seeds, mustard seeds, peppercorns and bay leaves to boil; boil for 5 minutes.

Add beans, zucchini, cauliflower, carrots and onions; return to boil. Remove from heat. Discard bay leaves.

Into 2-cup (500 mL) canning jars, tightly pack vegetables to within 3/4 inch (2 cm) of rim. Pour in vinegar mixture, leaving 1/2-inch (1 cm) headspace.

Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Recipe courtesy of Bellworth House

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Bellworth House Casual Fine Dining