Zucchini Boats Recipe

It’s zucchini season, so make the most of this versatile vegetable with this recipe for Zucchini Boats!


3 large zucchini, halved & seeds scooped out


Salt and pepper to taste

• 1/4 tsp garlic powder

1 small yellow onion, diced

2 cloves of garlic, minced

1 lb. ground turkey (or meat of choice)

1 28 oz. can crushed tomatoes

4 oz. shredded mozzarella

Freshly grated parmesan

Parsley for garnishing


• Preheat oven to 425 degrees

• Place zucchini halves open-side up in a 9×13 in. pan. Brush with

EVOO, sprinkle with salt, pepper, and garlic powder and set aside.

• Roast zucchini for 20 minutes– in the meantime, prepare the filling:

• Heat EVOO in a pan and cook garlic and onions until soft. Add in

ground turkey and brown until completely cooked through.

• Add in crushed tomatoes and allow to come to a boil.

• Reduce heat and let simmer; then add salt and pepper to taste.

• Once zucchinis are done roasting, remove from oven and fill with

turkey mix. Sprinkle with shredded mozzarella and grated parmesan,

then place in oven and cook until cheese melts.

• Garnish with parsley and serve!

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Mushroom & Parmesan Spaghetti Squash

Feeling like pasta, but don’t want to have something so heavy? Try this recipe for Mushroom & Parmesan Spaghetti Squash!


One spaghetti squash (about 2 pounds will make 4 side-dish

portioned servings)

2 tbsp. Extra Virgin Olive Oil

2 cups of button mushrooms (chopped)

2 garlic cloves, minced

1 tbsp. thyme

• 1/4 c. grated Parmesan cheese

• A handful of parsley, finely chopped

Salt and pepper to taste


Preheat oven to 380 degrees F

While oven preheats, heat EVOO in the skillet and add in thyme and


Cook for a minute or two, then add in mushrooms; cook until brown

(7-8 minutes)

Turn off the stove; let mushrooms sit while the squash cooks

Place whole squash on a baking sheet and put into the preheated oven (wait until after squash is cooked to cut!). Bake for about an hour; you’ll know it’s done when you can pierce the skin with a knife.

Remove from oven and let cool to room temperature

Cut in half, remove seeds, and scrape the spaghetti-like strands out with a fork

Add squash to skillet and return to high heat, frying together with mushrooms

Add Parmesan cheese, and saute for a moment and then remove from heat

Sprinkle with parsley and serve!

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Macaroni Salad Puttanesca Recipe

It’s the season of summer salads, so try this one for Macaroni Salad Puttanesca!

Can be served hot or cold!


• 1 lb. medium shell pasta

•  3/4 c. EVOO

• 1/4 c. white wine vinegar

• 1 tsp. oregano

• 1/2 tsp. dried pepper flakes

• 1 c. Kalamata olives

• 1/4 c. capers

• 6 anchovies, chopped

• Fresh parsley, chopped

• Salt, to taste

• 10 cherry tomatoes, halved

• 1 can cannellini beans, rinsed and drained



• Cook pasta in boiling water until al dente. Drain.

• Drain and rinse cannellini beans.

• In a large bowl, combine EVOO, vinegar, oregano, pepper flakes,

garlic, olives, capers, and anchovies.

• Add macaroni and beans to this mix and toss.

• Add parsley, tomatoes, and salt just before serving.

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Fresh Homemade Mozzarella

Ever wonder how to make fresh, homemade mozzarella? Let Frank Bolognino tell you!


1 1/4 c. water

1 1/2 tsp citric acid (sold at Roma’s)

• 1/4 rennet tablet or 1/4 tsp liquid rennet (sold at Roma’s)

1 gallon of either whole or 2% milk

1 tsp kosher salt


Combine 1 cup of water and citric acid until dissolved. In another bowl, combine remaining 1/4 cup of water with rennet until dissolved.

Warm milk by heating on stovetop. Stir in the citric acid mixture and warm to 90 degrees, stirring gently.

Remove pot from heat. Gently mix in rennet mixture and stir for about 30 seconds. Cover pot and let stand for 5 minutes or until milk sets— it may take an extra 5 minutes or so if the mixture is really watery. Once set, cut uniform curds by making several parallel cuts vertically and horizontally to create a grid pattern. Ensure that your knife reaches the bottom of the pan. (If you want to skip this step, we sell cheese curds at Roma’s as well!)

Return pot to stove and heat over medium to about 105 degrees. Stir slowly, being careful not to break up the curds up too much (curds should clump together).

Remove from heat and stir gently for 5 minutes. With a slotted spoon, ladle curds into a microwavable bowl, separating curds from whey.

Microwave curds for 1 minute, then drain the whey. They may be hot, so using rubber gloves, fold curds over themselves a few times. They should look similar to cottage cheese.

Microwave in 30-second increments until curds reach an internal temperature of 135 degrees.

Form the mozzarella: Sprinkle sea salt over curds and use fingers to mix. Use both hands to fold and stretch curds. Eventually, they will start to firm up and look glossy.

Shape into one or several balls, trying not to overwork the cheese.

Store fresh mozzarella in an airtight container with 1 tsp of salt and a cool cup of whey to keep moist.


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Tomato, Chicken & Spinach Pasta

Need some mid-week inspiration? How about this recipe for Tomato, Chicken & Spinach Pasta!

• ¼ c. chopped sun-dried tomatoes (drained if marinated)
• 2 tbsp. EVOO
• ½ lb. chopped boneless & skinless chicken (breast or thigh meat)
• Salt to taste
• ¼ tsp red pepper flakes
• ¼ tsp salt
• 4 chopped Roma tomatoes
• ¼ c. chopped basil leaves
• 8 oz. fresh spinach
• 3 cloves of garlic, minced
• 6 oz. pasta of your choice!

• Add 2 tbsp. EVOO to a skillet and heat over medium-low; then add in
chopped sun-dried tomatoes.
• Add in the chopped chicken, salt, and red pepper, and cook until the
chicken is cooked through (no longer pinkish)— about 5 minutes.
• Add in chopped tomatoes and basil as well as the spinach and garlic;
heating over medium until spinach is just barely wilted.
• Remove from heat; taste and season as needed.
• Cook pasta according to package instructions (until al dente) and
drain. Add pasta into skillet and mix into chicken and veggies over
• Drizzle in a little oil from the sun-dried tomatoes and serve!

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Country-Style Meatloaf with Sauce

With our weekly butcher deals, you can enjoy this recipe for Country-Style Meatloaf with Sauce, sent in by Karen Gervais, for less!

Our Meatball and Meatloaf meat is only $3.99/lb on Fridays at our Latham Butcher!


Ingredients for the Meatloaf:

• 1 baking potato, scrubbed

• 2 lbs. ground beef

• 2 eggs, beaten

•  1/4 c. butter, melted

• 1 tsp horseradish

• 1 small onion, minced

• ⅛ tsp garlic powder

• ⅛ tsp pepper

• 3 tbsp. ketchup

•  1/2 c. milk

For the sauce:

• 1 bouillon cube

• 1 c. hot water

• 6 oz tomato paste

• 1/2 c. chili sauce

• 1/4 tsp oregano

• ⅛ tsp marjoram

• Pinch of nutmeg

• 1/4 tsp pepper

• 1 tsp sugar




• Grate potato, peel and all, into a large bowl.

• Add beef, eggs, butter, horseradish, onion, garlic powder, pepper, ketchup, and milk.

• Mix together until well combined.

• Shape into a loaf and place into a shallow loaf pan.


• Add bouillon cube to hot water in a saucepan and stir until it dissolves.

• Add all remaining ingredients.

• Stir well and bring to a simmer.

To finish:

Spoon the sauce over the loaf and bake in preheated 350-degree oven for an hour and 15 minutes. Serve and enjoy!

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Instant Pot Corned Beef & Cabbage

It’s that time of year when everyone feels a little bit Irish (regardless of our lineage), blame it on the green, or marketing, but we’re hungry! 

Don’t have all day to perfect this iconic Irish meal? Pull out your Instant Pot and try this recipe for homemade Corned Beef & Cabbage.


  • Corned Beef
  • 1 Head of Cabbage
  • 1 Bag of Carrots
  • 4 Medium Russet Potatoes
  • 4 Medium Yukon Potatoes 
  • 1 Large Spanish or Vidalia Onion 
  • 1 Container (4 c.) Vegetable Broth 
  • Corned Beef “seasoning” a mix of Mustard Seeds, Bay Leaves, Allspice Berries, Salt and Pepper (this usually comes with store-bought corned beef) 


  • Prep your vegetables! Clean and cut up your Cabbage, Carrots, Potatoes, and Onions and set aside. 
  • Rinse off your packaged corned beef and pat dry. Season all sides with “corned beef seasoning” and massage it into the meat. 
  • Place meat into the pressure cooker and add in Vegetable Stock. Set pressure cooker settings (set on High for 90 minutes) and wait. 
  • Once the meat is finished, remove and let sit covered. 
  • Add in Cabbage, Carrots, Potatoes, and Onion to the broth. Set on High for 5 minutes. 
  • Combine on a plate and enjoy! 
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Italian Quinoa Patties

Love the taste of Italian foods but don’t eat meat? This recipe for Italian Quinoa Patties is for you!


3 eggs

1 tsp Italian seasoning

• 1/2 tsp salt

2 c. cooked quinoa

1 c panko bread crumbs

• 1/4 c. parmesan cheese

4.5 oz. frozen chopped spinach, cooked

2 cloves garlic

• 1/2 c. diced onion

• 1/2 c. chopped sundried tomatoes

1 tbsp. EVOO



Whisk eggs, salt, and Italian seasoning together

Stir in quinoa, panko, parmesan, spinach, garlic, onion and sundried


Form 15 patties with the resulting mixture

Heat the EVOO in a skillet and fry until golden on both sides (about 3

minutes per side), flipping once.

• There’s no wrong way to eat these delicious patties! Create an epic burger or serve with a side salad and sauce of your choice!

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Fried Caprese Salad

Are you suffering from cabin fever? We’re all feeling it and that’s why we suggest channeling energy in the best way possible: cooking. 

If you’re looking for something new, try this recipe from Paula Jones for this Fried Caprese Salad!



1 large tomato – sliced into 3 – 1/2″ rounds


1 cup all-purpose flour

1 egg – beaten

1 cup panko bread crumbs

1 cup canola oil

1 Ball of Fresh Mozzarella – sliced into 3 – 1/2″ rounds

6 fresh basil leaves

Balsamic cream



Season tomato slices with salt and pepper and place onto a plate

lined with paper towels. Set aside.

Place flour, egg, and panko into 3 separate shallow bowls for


Dip tomato slice into flour. Lightly tap to remove excess. Dip into egg

and then into panko. Transfer to plate and continue with remaining


Into a medium sized skillet add oil and heat over medium heat. When

hot, add tomato slices and cook for approximately 30 seconds on

each side OR until golden. Transfer to a plate lined with paper

towels. Season with salt.

To assemble: tomato, mozzarella, 3 basil leaves. Continue with two

additional layers. Garnish with a drizzle of balsamic cream.

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