Creamed Farmstand Veggies
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This recipe comes by way of Trisha Yearwood’s Food Network show, Trisha’s Southern Kitchen. I recently made her recipe for creamed farmstand veggies and the entire family loved it!
Admittedly, I love Trisha Yearwood and her cooking show. She shares great recipes, tips and memories of her family life. Trisha is from Monticello, GA – right down the road from here. I was excited to learn that she often visited her grandparents who lived right in my tiny town of Eatonton, GA
Anyway, I watched a repeat episode from a few years ago titled Giving Thanks and Giving Back. It was right before our mountain cabin getaway a couple of weeks ago, and I was looking for recipe inspiration. When Trisha made creamed farmstand veggies, I just knew that I had to make it too.
In all honesty, if I had found this recipe online, I probably would have kept scrolling. But, because I watched Trisha make it – I just knew that it would be delicious. The recipe did not disappoint as the entire family loved it. Creamy, flavorful and super easy to make. This will also be perfect for any Thanksgiving, Christmas or special meal. Even if you just want to jazz up your weekly meals!
Creamed Farmstand Vegetables
- 2 tablespoons extra-virgin olive oil
- 3 small summer squash, cut into 1-inch rounds
- 1 cup small tomatoes
- Kosher salt and freshly ground black pepper
- 4 cups dark leafy greens, lower stems removed, leaves cut into 1-inch pieces *I used 12 ounces fresh spinach*
- 1/2 cup low-sodium vegetable stock
- 1/2 cup heavy cream
- One 5.2-ounce package soft cheese with garlic and herbs, such as Boursin Garlic and Herb
- Freshly cracked black pepper
- 2 teaspoons extra-virgin olive oil
- 1/2 cup crushed crackers
- 1/2 cup store-bought crispy onions, such as French's
- 2 tablespoons fresh parsley, finely chopped
- For the veggies: Place a large skillet over medium-high heat. Add the oil and heat until shimmering. Carefully place the squash and tomatoes in the skillet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook without stirring until squash is golden brown on both sides, about 2 minutes per side, and tomato skins begin to blister and crack. Remove the vegetables from the skillet and set aside. Add the greens and vegetable stock to the pan. Cook, stirring occasionally, until the greens have wilted and the liquid is reduced by half, about 5 minutes. Add the cream and cheese. Stir until the cheese melts and the cream thickens, about 3 minutes. Stir in the squash and tomatoes and cook for 1 minute more to warm through. Remove from heat.
- For the topping: Place a small nonstick pan over medium high heat. Add the oil and heat until shimmering. Sprinkle the crackers into the oil in an even layer. Cook until browned, 1 to 2 minutes. Remove from the heat and stir in the onions and parsley. Sprinkle over the creamed veggies when ready to serve.
The squash and tomatoes are cooked stovetop with some olive oil. Add salt and pepper for seasoning.
Here’s where the real goodness comes from. You nestle a block of garlic herb cheese in the middle of the greens with some heavy cream. Oh my YUM!
Next, you add the veggies back to the pan.
In a small skillet – heat olive oil and add crushed Ritz crackers until the are browned.
Remove from the heat and add fried onion rings. Sprinkle on top of the veggies.
I hope that you give this recipe a try. It really is amazing – Trisha says so!