Corena’s Kitchen

Logo of Corena's Kitchen featuring a smiling elderly woman with white hair, glasses, and red earrings inside a green circle, with the text 'Corena's Kitchen' beneath.

Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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Tuna Curry in a Hurry

A fast and easy tuna dish with a creamy curry sauce. Serve over rice.

A fast and easy tuna dish with a creamy curry sauce. Serve over rice.

Ingredients

  • 2 tablespoons butter

  • 1 clove garlic, minced

  • ⅓ cup chopped onion

  • ⅓ cup chopped green bell pepper

  • 1 (5 ounce) can tuna, drained and flaked

  • 1 cup sour cream

  • 1 teaspoon curry powder

Directions

  • Step 1

    Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.

  • Step 2

    Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

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One Pan Orecchiette Pasta

This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • salt to taste
  • 8 ounces spicy Italian sausages, casings removed
  • 3 1/2 cups low-sodium chicken broth, divided, or as needed
  • 1 1/4 cups orecchiette pasta, or more to taste
  • 1/2 cup roughly chopped arugula, or to taste
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste

Directions

  1. Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
  2. Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
  3. Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
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