Recipe: Rustic Italian Vegetable Bake

Continuing to crave healthy yet hearty dishes, Jess Rogers, of The Blonde Shallot, has graciously shared another delicious recipe with us for this month’s recipe feature. We are loving this Rustic Italian Vegetable Bake recipe; hearty enough for a main dish or perfect for pairing with a larger meal as a side. This dish is a great addition to weekly meals.

Recipe

Vegetable Bake shown in T&C Mercantile white lidded ceramic bakers with wood & stainless cheese grater.

Spice Blend:

  • 2 Tablespoon Granulated Garlic
  • 2 Tablespoon Granulated Onion
  • 2 Teaspoon Kosher Salt
  • 1 packet Good Seasons Italian Dressing Mix
  • 2 Tablespoon Herbs de Provence
  • 2 Tablespoon Fennel Seeds

Ingredients:

  • 2 zucchini, sliced in ½ inch rounds
  • 2 yellow squash, sliced in ½ inch rounds
  • 4 red bliss potatoes, scrubbed and sliced in ½ inch rounds
  • 1 jar roasted red peppers, roughly chopped
  • 2 tomatoes, diced and excess liquid drained
  • 1 can cannellini beans, drained and rinsed
  • 1 can Gluten Free Panko
  • Olive oil
  • Flat Leaf Parsley

Directions:

Mix all spice blend ingredients together thoroughly and set aside.

Coat potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt and a little freshly ground pepper. Lay out on a baking sheet (does not need to be single layer) and bake at 400 for 30 minutes till nicely browned. *does not need to develop a dark brown finish.

Set aside and allow potatoes to cool, this step can be done ahead of time.

Combine zucchini and squash in a large bowl. Drizzle with ¼ cup olive oil, and ½ cup of spice mixture. Mix well and massage the oil and spices into all slices to evenly coat everything. Add to the cooled potatoes, cannellini beans, roasted red peppers, and tomatoes, Mix gently with your hands.

Line 2 baking trays with foil. Spray foil, and dump half of mixture onto each tray and spread out evenly. Again, this does not need to be an even layer. Sprinkle half can of GF panko crumbs on each sheet, spray with cooking spray, and give it a light, even drizzle of olive oil.

Bake 400 for 30-35 minutes until panko is golden.

Garnish with chopped parsley or add freshly grated cheese for a little extra deliciousness.

Let The Blonde Shallot Cook for You

We are so grateful to Jess for sharing her delicious recipes with us. We encourage you to check out The Blonde Shallot for your next meal, visit their website to ” order for pick up or delivery  and follow their Instagram for updates to their market selections.

Location: 471 Prospect Avenue, Little Silver, NJ

Contact: 732.383.5302

Please make sure you check out a few other recipes we have shared from Jess’s kitchen: Jess’s Skinny Minnie Vegetable Soup and Chicken Enchiladas Verde.

The Blonde Shallot as seen in The Scout Guide Two Rivers and The Shore

For the current issue of The Scout Guide Two Rivers and The Shore, T&C Mercantile had the pleasure of featuring some of our tableware collection items displayed in the image above. 

Share with us

If you make this recipe we would love for you to share it with us! Tag us on Facebook or Instagram and let us know what you think! #cookinwithtckb

Shop our online collection or visit us to shop the look and our full collection of homewares.

Eat Well: Jess’s Skinny Minnie Vegetable Soup

We had an overwhelming response to The Blonde Shallot’s Chicken Enchilada Verde recipe. We reached out to see if owner, Jess Rodgers, would share more goodness from her kitchen. In the spirit of our January focus on wellness and starting the year off right, she is sharing a healthy soup recipe that is sure to warm you up and have you feeling great from the inside out.

WHITE BAKERS, BRASS LADDLE, AND HANDMADE SOUP BOWLS AVAILABLE THROUGH T&C MERCANTILE

Skinny Minnie Vegetable Soup Ingredients

  • 4 carrots, sliced thin
  • 6 stalks celery, sliced thin
  • 2 yellow onions, diced
  • 4 cloves garlic, minced
  • 1 head broccoli, cut into small florets
  • 1 bag chopped kale
  • 2 cans diced tomatoes
  • 2 zucchini, diced
  • 2 cans cannellini beans
  • (4) 32oz containers Vegetable Broth
  • 2 teaspoon white wine vinegar
  • ½ bottle red or white wine
  • Salt & Pepper to Taste
  • 2 tsp. Italian Seasoning
  • Vegetable Broth

Directions

Bring a small pot of water to boil. Drop broccoli in boiling water and blanch for 3 minutes. Drain and rinse thoroughly with cold water. Set aside.

Warm ¼ cup olive oil over medium heat. Add carrot, celery and onion and sautee until crisp-tender. Add salt, pepper, Italian Seasoning, and stir well. Add zucchini and garlic, sauté for an additional 5 minutes. Deglaze with 2 cups wine, and stir up any pieces stuck to bottom of pan. Boil wine down for about 5 minutes. Add vegetable broth, cannellini beans, chopped tomatoes and white wine vinegar. Bring to a simmer, turn down to medium-low and let flavors meld for about 20 minutes.


Take pot off heat and add in kale, stirring well to make sure it all wilts down. Once kale is wilted down, add broccoli. Sample for seasoning and add salt & pepper as needed.

If you prefer a tangier flavor, add another teaspoon white wine vinegar. This is also lovely served with shaved parmesan on top.

Want more Blonde Shallot?

IMAGE: AS SEEN IN THE SCOUT GUIDE TWO RIVERS AND THE SHORE

Jessica Rogers is the owner and mastermind behind the The Blonde Shallot eatery, located in Little Silver, New Jersey. The Blonde Shallot offers seasonal staple dishes and weekly specials, so there is always something new to taste. Stop by or order online to pick up your next meal. We know you will love it!

Shop the Look

For the current issue of The Scout Guide Two Rivers and The Shore, we had the pleasure of featuring some of our tableware collection items displayed in the image above. Shop our online collection or visit us to shop the look and our full collection of homewares.

Wellness: Establishing Healthy Practices

Making a New Year’s resolution to lose weight or exercise more is not a new concept. Chances are, we all have probably resolved to do this at some point or another. We also know that most of these resolutions can be short lived efforts. This year, instead of starting out focused on a specific diet or regiment, we want to focus on establishing healthy habits in an effort for a more attainable plan to last all year and beyond.

To begin on the right foot we sought some advise from a local pro, Dani Rubin, of Red Bank’s Pilates Blast. We asked her to share some of her favorite tips on establishing healthy practices that can be implemented by anyone and will fit into any routine or diet.

Dani’s Top Tips:

  1. Avoid eating anything from a bag, can or box.
  2. Workout with an accountability buddy to stay consistent.
  3. Focus on the health benefits of movement not the vanity benefits.
  4. Workout because you love your body not because you want to change it.

Who is Pilates Blast?

Dani and the Pilates Blast team are proud to bring decades of Megaformer and Pilates experience to Monmouth County! Intimately sized classes ensure a personalized experience for every reservation. They look forward to welcoming you to their spacious facility in the heart of downtown Red Bank!

Private sessions available, as well as Mega and Pilates-inspired home offerings on their streaming service, PB @ Home.

Local or not, you should get to know Pilates Blast. With their offering of in-person and virtual options, there is sure to be a class that is right for you. Visit their website for details on their studio, workout offerings, and class schedules!

Get Started Today

Dani and the team would love to welcome you to their studio with a special Introduction Rate of $25 for your first Megaformer or Pilates session in the studio. This is good for in-person classes only. To take advantage of this special offer, email them at [email protected] and mention that Town & Country sent you!

Weekend Away – Catskills New York

The greatest thing about traveling is getting to explore the local sights, tastes, and culture of a new area. As a small business, we delight in discovering and supporting other small businesses through our travels. After a recent visit to the Catskills of New York, we are sharing some of Ginny’s favorite new finds in the area.

A note from Ginny on her weekend itinerary; “The Catskills is the perfect fall destination. I enjoyed a long weekend with friends exploring all the area has to offer. A day trip to Hudson was filled with great food and antique shopping. Our overnight stay, in Hunter, ended with a great new find, Fellow Mountainside Cafe.”

We hope these places will inspire you visit them and explore this beautiful region, should you find yourself there.

The Quiet Botanist

The Quiet Botanist is a botanical oasis, reminiscent of apothecaries, ateliers, and overgrown gardens of a bygone era. Offering seasonal teas, clean beauty products, dried botanical stems and arrangements, as well as a newly opened Facial Spa, this unique shop is a true treat to visit.

Visit The Quiet Botanist:

https://www.thequietbotanist.com/

445 – 447 Warren Street   | Hudson, NY 12534


Feast & Floret

At Feast & Floret you can enjoy modern Italian dishes that are anything but basic. Interesting culinary combinations make for delicious dining experience. We particularly love their use of wood bowls for serving dishes in, we think this would be executed beautifully in our Teak wooden bowls from T&C Mercantile. Located in a 2-story brick building that was a 19th century carriage house and blacksmith shop, Feast & Floret offers lunch and dinner meals on weekends and dinner Wednesday-Fridays. While there pick up one of their stunning floral arrangements. Makes for a perfect way to remember your meal there!

Visit Feast & Floret:

www.feastandfloret.com

13 S 3rd Street | Hudson, NY 12534


Fellow

Enjoy a bite to eat at the Fellow Mountain Café. This charming eatery located on Main Street in Hunter NY, offers breakfast and lunch daily. Delicious homemade pastry and treats are a must try!

Visit Fellow:

https://www.fellowmountaincafe.com/

7883 Main Street | Hunter, NY 12442

We hope you will draw inspiration from these beautiful finds we have shared from the Catskills of New York. We would love to hear from you if you have visited these or know of other truly inspiring small business establishments.

Recipe: Chicken Enchiladas Verde

This month, we are sharing The Blonde Shallot’s Chicken Enchiladas Verde recipe. The Blonde Shallot, owned by Jessica Rogers, is locally based in Little Silver NJ. Specializing in accessible quality food; they offer salads, soups, and so much more which can be picked up from their market or delivered to your home.

As we look toward welcoming Spring, we were craving something tasty and satisfying yet fresh and lively. When we asked Jess to share a favorite recipe for our March feature, the minute we heard “chicken enchiladas verde,” we knew that was the perfect dish to help kick off the season.

The Blonde Shallot's Chicken Enchiladas Verde

Ingredients:

  • 2 Tblsp. Butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 (8oz) pkg cream cheese, softened & cut in large cubes
  • 2 (4oz) can diced green chiles
  • 1 tsp kosher salt
  • ½ tsp cumin
  • 2 Tblsp. minced cilantro
  • 2 cups cooked shredded chicken breast (Jessica uses 1 rotisserie chicken)
  • 8 soft corn tortillas
  • 1 (16oz) jar salsa verde (she like’s Herdez)
  • 2 cups shredded Mexican cheese

Preparation:

  1. Preheat oven to 375 degrees. Spray a 9 x 13 baking pan with cooking spray and set aside.
  2. Melt butter in large skillet or pot over medium heat. Add onion and cook for 5 minutes, until softened. Add in salt, cumin, and garlic and cook for one minute more, until fragrant.
  3. Stir in cream cheese and reduce heat to medium-low and stir continuously until melted nicely. Stir in green chiles, cilantro, chicken and ½ cup salsa verde and mix well.
  4. To soften tortillas, place between damp paper towels and microwave for 1 minute. This should help them to avoid cracking, but if they do, microwave for an additional 30 seconds.
  5. Divide filling evenly between 8-10 tortillas, about ⅓ cup in each. Roll tortillas and place them seam side down in the pan. Cover chicken enchiladas with remaining salsa and sprinkle with the cheese. Place in
    oven and bake for 12-15 minutes, until cheese is lightly browned on top.

Serve:

Garnish with chopped cilantro and scallion. Dig In!

Perfect Pairings:

Naturally, enchiladas pair perfectly with chips, fresh salsa, and an ice cold light beer, but we are partial to a sangria pairing. We like this Easy Red Wine Sangria recipe, great as is and easily customizable for seasonal or flavor preferences.

Details on The Blonde Shallot

Jess Rogers, Owner and Chef of The Blonde Shallot

Visit their website to order for pick up or delivery and follow their Instagram for updates to their market selections.

Location: 471 Prospect Avenue, Little Silver, NJ

Contact: 732.383.5302

Also, check out this APP Article to learn more about The Blonde Shallot!

Thank You, Jess, for sharing this special recipe with us and our readers!

Share with us

If you make this recipe we would love for you to share it with us! Tag us on Facebook or Instagram and let us know what you think! #cookinwithtckb