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Three-Cheese Veggie and Beef Calzone

Harvest can be a hectic time, with farmers sometimes skimping on sleep and meals. It’s important to make sure producers and everyone involved with harvest are eating healthfully and regularly.

So how is that possible when time is of the essence?

The Iowa Food and Family Project is designed to celebrate farm families, unite rural and urban communities, and provide information and experiences to help consumers make informed food choices.

Lydia Zerby, consumer insights and engagement manager with the project, offered tips, tricks and recipes for farmers and their families to help keep everyone fueled for harvest.

“Great harvest-time recipes are hearty, nutritious, portable and easy to eat in the field,” Zerby said.

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Banana Chocolate Chip Mini Muffins

To help expedite recipe prep work, consider using a “semi-homemade” approach by infusing store-bought ingredients like frozen meatballs, refrigerated pizza or pie dough and canned soups to simplify the prep process but without skimping on taste.

“Don’t forget to utilize your local grocery store for bakery sweet treats or the deli counter for savory and sweet salads to accompany the main dish,” Zerby said. “Another tip is to choose a larger cut of meat and use it in multiple ways. For example, you could cook a beef chuck roast in the crock pot and then use it for three meals: barbecue beef sandwiches, beef enchiladas and Philly cheese sandwiches.

“Frozen vegetables are typically frozen shortly after harvesting, which helps to lock in their nutrients. They are pre-cut, washed and ready to cook, saving time and effort in meal prep. They can also be stored for months in the freezer, ensuring that you always have them on hand,” Zerby added.

Be sure and plan ahead by creating a meal plan for the week. This assists in speeding up grocery shopping and making sure you have all the needed ingredients. Prepare large quantities of meals at once, such as casseroles, stews or chili. Portion them out into individual servings that can be easily reheated. Make sure to label and date all prepped meals and ingredients. This helps in quickly identifying what you need and ensures you use older items first, Zerby noted.

“Utilize freezer-friendly recipes. Make meals that freeze well, such as lasagna, enchiladas or breakfast burritos. Portion and freeze them, then thaw as needed. Prepare grab-and-go snacks.

Package snacks like trail mix, energy bars, fruit slices and cut veggies into individual portions,” Zerby said. “Cook double batches. Whenever you cook a meal, make a double batch and freeze half for later. This reduces cooking time on busy days.”

Below are some ideas for meal inspirations from Zerby:

n Sandwiches and wraps: Easy to pack and eat on the go.

n Hand pies and pasties: Portable and filling, with a variety of savory fillings.

n Burritos and quesadillas: Easy to hold and filled with hearty ingredients.

n Casserole squares: Cut into portions that are easy to handle and eat.

n Muffins and savory breads: Great for breakfast or a snack throughout the day.

n Thermos meals: Warm and comforting, ideal for cooler days.

n Energy bars and trail mix: Quick and easy snacks to boost energy.

n Fruit and veggie packs: Pre-cut and portioned for a quick and healthy snack.

n Pasta salads: Filling and can be served cold.

Recipes

Tractor-Approved Kettle

Corn Snack Mix

Recipe from Cristen Clark,

Food & Swine

Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: 14

Ingredients

½ cup popcorn kernels

• cup granulated sugar

¼ cup soybean oil

½ teaspoon salt

1 large bag (1 pound) plain

M&M candies

2 small bags of jumbo raisins

Other mix-ins: chocolate chips, butterscotch chips, nuts, candy corn, Reese’s Pieces, etc.

In a large stock pot over medium heat stir together the popcorn kernels, sugar, and oil until well combined. Cover and swirl the mixture around until the kernels start popping. Continue to swirl and cook until there are 2 to 3 seconds between pops — this only takes a minute or two.

Immediately turn the popcorn out into a large bowl and sprinkle with salt. Let cool completely.

Toss the cooled popcorn with the M&Ms, raisins and other mix-ins, as desired. Store in glass quart jars and tie decoratively with ribbon. Makes excellent gifts.

Three-Cheese, Veggie

and Beef Calzone

Recipe from Midwest

Dairy Association

Prep Time: 1 hour

Cook Time: 30 minutes

Servings: 6

Ingredients

1 tablespoon olive or soybean oil

½ cup thinly sliced red onion

1 cup sliced button mushrooms

¼ tablespoon red pepper flakes (optional)

2 cups baby spinach leaves

1 pound frozen pizza dough, thawed

¼ cup sun-dried tomatoes, drained

6 slices (6 ounces) deli roast beef

3 slices provolone cheese

½ cup (2 ounces) reduced-fat shredded Mozzarella cheese

1 jar (4 ounces) roasted red peppers, drained

4 tablespoons grated Parmesan cheese

Heat oil in a non-stick skillet over medium-high heat. Stir in onion and mushrooms; cook five minutes or until softened and lightly browned at edges. Stir in spinach and red pepper flakes.

Remove skillet from heat and set aside. In a blender, add the one-fourth cup sun-dried tomatoes and puree until smooth; set aside. Preheat oven to 350°F.

On a lightly floured work surface, cut dough into six equal pieces. With a rolling pin, roll each piece into a 6-inch diameter. Spread 1 teaspoon of the sun-dried tomato paste over one dough \circle. Place one slice of beef in center. Top with one-half a provolone slice, some of the Mozzarella, some of the vegetable mixture, a piece of the roasted red pepper and Parmesan cheese. Fold circle of dough in half and press with fork to seal edges.

Place calzone on a foil-lined baking sheet that has been sprayed with cooking spray. Repeat with remaining dough and ingredients. Bake about 30 minutes or until evenly browned and heated through. Serve hot or warm.

Banana Chocolate Chip

Mini Muffins

Recipe from Julie Kenney,

farmer from Story County

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 12

Ingredients

1 stick butter, room temperature

1 1/3 cup sugar

1 cup sour cream

2 eggs

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

¾ teaspoon salt

3 ripe bananas, mashed

1 cup mini chocolate chips

Preheat the oven to 325°F. Generously spray two mini muffin pans with baking spray or line with mini paper muffin liners.

In a large mixing bowl, cream the butter and sugar together with an electric mixer. Blend in the sour cream, eggs and vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter mixture and stir just until combined. Fold in the bananas and chocolate chips.

Spoon the batter into the prepared pans and bake for 25 to 30 minutes or until the tops are lightly golden and a toothpick comes out clean. Remove from the oven and cool on a rack for 10 minutes before unmolding.

French Onion Beef

Au Jus Sandwiches

Recipe from Beef Culinary Center —

Iowa Beef Industry Council

Prep Time: 20 minutes

Cook Time: 3 hour(s)

Servings: 10

Ingredients

1 boneless beef roast, such as round rump, round tip, bottom round or brisket (3 to 4 pounds)

2 tablespoons soybean oil

2 large sweet onions, cut into ¼-inch thick slices

2 cups water

½ cup reduced sodium or regular soy sauce

1 package (1¼ ounces) dry onion soup mix

1 large clove garlic, minced

8 to 10 French rolls, split, toasted

1 cup shredded Swiss cheese

Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly.

Remove roast from stockpot.

Add onions to stockpot; cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Add water, soy sauce, soup mix and garlic. Return roast to stockpot; bring to a boil.

Reduce heat; cover tightly and simmer on range top or in preheated 325-degree F oven for 2½ to 3¼ hours or until roast is fork-tender.

Remove roast; keep cooking liquid warm. Carve roast across the grain into thin slices. Place rolls on metal baking sheet; top evenly with beef. Sprinkle cheese evenly over beef. Place sandwiches under broiler so surface of cheese is three to four inches from heat. Broil one to three minutes or until cheese is melted.

For open-faced sandwiches, spoon cooking liquid over top, as desired. For closed sandwiches, serve cooking liquid in small bowls for dipping.

Turkey Swiss Sliders

Recipe from Kelsey Byrnes,

Dance Around the Kitchen

Servings: 12

Ingredients

1 package (12-count) Hawaiian roll slider buns

8 slices Swiss cheese

12 ounces sliced turkey

1/3 cup butter, melted

1 teaspoon Dijon mustard

1 tablespoon honey

½ teaspoon garlic powder

½ teaspoon parsley flakes

Preheat oven to 350 degrees and grease a 9-by-13-inch pan. Slice the buns horizontally and place the bottom sides into the greased pan. Layer half of the cheese, all of the turkey, the remaining cheese and finally the tops of the rolls.

In a small bowl, stir together the butter, mustard, honey, garlic powder and parsley. Brush the mixture over the rolls and let set for 5 minutes.

Cover the pan with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 3 to 5 minutes.

Tip: Try using cheddar, pepper jack or Havarti cheeses to add different flavors.

Burger

3 pounds ground beef, pork or turkey (or a combination)

2 tablespoons Cavender’s Greek seasoning, divided

2 teaspoons oregano flakes

¼ cup Greek vinaigrette dressing

1 large or two small tomatoes, sliced

1 small red onion, sliced

½ small head iceberg lettuce, cut into large shreds

1 small container feta cheese crumbles

8 pita rounds, warmed

Shape ground meat into half-moon shapes the size of pita flatbread folded in half. Combine Greek seasoning and oregano flakes. Sprinkle evenly over all burgers.

Grill burgers to desired doneness, or at least 160 degrees F, as measured by a digital instant-read thermometer. Brush with Greek vinaigrette in the final stages of grilling. Place pita round on a plate; add a layer of tzatziki sauce, burger patty, tomatoes, onions, lettuce and feta. Fold pita over, wrap with foil or food paper if desired. Serve immediately.