Market to Menu Day Recipes

Jun 18, 2013

Hopefully you were able to get a sample of the delicious treats made by McBride’s Steak House on Market to Menu Day at the Farmer’s Market.  They were kind enough to share their recipes with us and to pass on to you!


Squash Casserole

2 large squash

1/3 cup chopped carrot

1/4 cup unsalted butter

2/3 cup yellow onion

2-3 minced garlic cloves

1 cup of cracker or panko crumbs

1/3 cup shredded cheddar cheese

salt and pepper to taste

tabasco sauce to taste

2 eggs, beaten


Preheat oven to 350 degrees.  Boil sliced squash and carrots for 20 minutes until very soft.  Cook onion and garlic in 1/2 of the butter until very tender.  Clean out the skillet and add remaining butter.  Cook 1/2 of the cracker crumbs until golden brown.  Mash veggies slightly and mix onions, veggies, remaining crumbs, cheese, salt and pepper, tabasco and eggs.  Topped with toasted crumbs and bake uncovered for about 30 minutes until firm in the middle and golden brown.


Tomato, Onion and Cucumber Salad

5 tomatoes sliced thin

1/4 onion sliced thin

1 cucumber sliced thin

approx. 2 tablespoons of extra virgin olive oil

2 splashes of red wine vinegar

salt and pepper


Dress veggies with oil, vinegar, salt and pepper and let sit for about 20 minutes.  Serve!