Cooking always tastes better when you start with fresh ingrediants.

Below are some of the recipes that you can try with Ber-Gust Farms Produce!

An easy to make cookie that's a tasty way to use up butternut squash. You could use some fresh cooked pumpking instead of squash. They're very cake-like in texture and the addition of whole wheat flour makes them a healthier alternative to most other cookies.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 1/2 cups mashed, cooked butternut squash
• 1 1/4 cups all-purpose flour
• 1 1/4 cups whole wheat flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 1/2 teaspoons baking powder
• Raisins and chopped nuts, if desired

Directions

Preheat the oven to 375 degrees F.

In a large mixing bowl, cream butter and sugars until fluffy.

Beat in the eggs and squash.

Sift together the flour, baking soda, baking powder, and spices; add to moist mixture, stirring until well blended. Stir in raisins and nuts, if wanted.

Spoon onto cookie sheets spacing cookies 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, until edges are golden.

Ingredients

• 1 pound extra firm tofu, cut into 1-inch cubes
• 2 tsp olive oil
• 2 Tbsp curry powder, madras variety
• 1 Tbsp curry powder, medium-hot
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp table salt
• 1 large onion(s), sliced into 1/4-inch half moons
• 1 medium head cauliflower, cut into 1 1/2-inch pieces
• 1 serving cooking spray
• 3 cup cooked brown rice, kept hot

Directions

Preheat oven to 450°F.

Gently press tofu between several layers of paper towels to remove excess water; set aside.

Warm a large nonstick skillet over medium-high heat. Add oil, spices and salt; swirl skillet to combine. Add onions and cook, stirring often, until onions are very wilted and browned, about 8 to 9 minutes.

Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl and coat with cooking spray; mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer.

Roast, stirring 3 times, until cauliflower and tofu are golden brown and smell very toasty, about 1 hour. Serve over rice.

The pesto can be served over pasta, on bread, in omlets, brushed onto meats before grilling....the possibilities are limitless.

Ingredients

• 4-7 Garlic Scapes
• 1 cup olive oil
• 1/4 tsp salt
• 1 cup grated asiago or parmesan cheese

Directions

Chop 4-7 scapes and place in food processor or blender.

Add 1 cup grated asiago or parmesan cheese, a 1/4 tsp salt, and 1 cup olive oil.

Blend until smooth. If needed, add water, a tablespoon at a time, to reach the desired consitency.

Store in the refrigerator in an air tight jar.

This baked version served with whole wheat pasta is a healthy alternative to the usual fried preparation. Use seasoned tomato sauce instead of pre-made spaghetti sauce which can often contain oil and added sugar. Or even better - try making your own sauce!

Ingredients

• 1/3 cup seasoned bread crumbs, Italian-style
• 1 Tbsp grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 medium raw eggplant
• 2 large egg white(s), lightly beaten
• 2 cup canned tomato sauce or homemade sauce
• 1/2 cup part-skim mozzarella cheese, shredded
• 4 cups whole wheat pasta (cooked)

Directions

Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.

Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 c. of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Serve with pasta and remaining sauce.