Cooking with Conestoga Eggs

I recently had the pleasure of attending the “Eggs for Days” workshop with Conestoga Farms & Bite Me More, and I was introduced to so many ways to use eggs that I hadn’t even thought of (which is great because protein!!).

Since I’m always on the go, I love dishes that I can easily prep ahead of time and throw in the fridge or freezer, and these ones all fit the bill!

Conestoga Farms’ mission is to bring local, wholesome, premium eggs from Southwestern Ontario egg farms to your family.

Because local matters!

Conestoga eggs are available as Free Run Omega-3, Free Range, Organic, and Hard Boiled and Peeled!

Here are 3 of the delicious recipes I got to take home from the workshop!

Zucchini Ricotta Fritters

These fritters are made using Conestoga Farms Organic Eggs, which are laid by Ontario-raised, organically fed laying hens that live on free range farms, with access to outdoor pastures! Their organic feed is 100% vegetarian with no animal by-products.

Yield: 36 Servings
Ingredients: 
Zucchini Ricotta Fritters

• 6 Medium Zucchini

• 2 1/4 cups Ricotta Cheese

• 2 1/4 cups Breadcrumbs

• 1 1/2 cups Parmesan Cheese, grated

• 3 small Garlic cloves, minced

• 3 Conestoga Farms Organic Eggs, lightly whisked

• 3 tsps Lemon zest

• 1 1/2 tsp Black pepper, freshly ground

• 6 tbsp Olive Oil

• 12 lemon wedges

Instructions:
For the Zucchini Ricotta Fritters:

1. Grate zucchini and remove excess liquid by squeezing the zucchini in small sections in between your hands.

2. Place grated zucchini in paper towels to remove remaining liquid.

3. Place in a large bowl and combine with ricotta cheese, breadcrumbs, parmesan cheese, garlic, whisked Conestoga Farms Organic Eggs, lemon zest, salt & pepper.

4. Mix thoroughly until well combined.

5. Form zucchini mixture into 36 round, flat patties.

6. In batches, heat olive oil in a large skillet over medium-low heat.

7. Add zucchini patties and cook until golden 2-3 minutes per side. Remove from heat.

To reheat:

1. Refrigerate until ready to serve.

2. To reheat, add a teaspoon of olive oil to skillet.

3. Heat fritters over medium, 2 minutes per side until heated through.

4. Enjoy!

Aren’t they pretty?

Cheese Manicotti with Chunky Marinara Sauce

This dish is made using Conestoga Farms Free Range Eggs, which are laid by Ontario-raised laying hens that live on open concept farms, with access to outdoor pastures. They can freely forage, scratch, peck, perch and lay their eggs in nest boxes!

Yield: 36 Servings
Ingredients:
For the Marinara Sauce:

• 1/3 cup Olive Oil

• 4 Garlic cloves, thinly sliced

• 1/2 cup Fresh basil, thinly sliced

• 1 1/4 cup Yellow onions, chopped

• 3 (28oz) cans San Marzano tomatoes

• 1 tsp kosher salt

• 3/4 tsp Black pepper, freshly ground

• 1/2 tsp crushed red pepper flakes

• 3 tbsp Butter

• 1/4 cup Parmesan cheese, freshly grated

• 1/4 cup Fresh basil, thinly sliced

For the Manicotti:

• 36 Manicotti shells

• 7 1/2 cups ricotta cheese

• 6 cups shredded mozzarella cheese

• 1 1/2 cups Parmesan cheese, freshly grated

• 3 Conestoga Farms Free Range Eggs

• 6 tbsp Flat leaf parsley, chopped

• 1 1/2 tsp Dried oregano

• 1 1/2 tsp Kosher salt

• 3/4 tsp Garlic powder

• 1 cup Parmesan cheese, freshly grated

Instructions:
For the Marinara Sauce:

1. In a large saucepan, heat olive oil over medium-low heat.

2. Add sliced garlic and cook for 2 minutes.

3. Remove from heat and stir in basil. Let cool for 15 minutes.

4. Strain oil and discard solids.

5. In a large saucepan, heat reserved oil over medium heat.

6. Add onions and cook 2-3 minutes until tender. Stir in tomatoes, salt, pepper, and red pepper flakes.

7. Using a potato masher, mash tomatoes until chunky.

8. Reduce heat to low and simmer sauce, occasionally stirring for 20-25 minutes.

9. Remove sauce from heat and stir in butter, parmesan cheese and basil.

For the Manicotti:

1. Cook the manicotti shells in batches, in large pot of salted boiling water until slightly softened, 6 minutes.

2. Drain, rinse under cold water and set aside white preparing filling.

3. Spread a few spoons of sauce over the base of your containers.

4. In a mixing bowl stir together ricotta cheese, shredded mozzarella, 1 1/2 cups parmesan cheese, Conestoga Farms Free Range Eggs, parsley, oregano, salt and garlic powder.

5. Using a small spoon, stuff the cheese mixture into the manicotti shells. You can also use a reusable plastic bag, place filling in the bag, cut off one corner and squeeze into partially cooked manicotti shells.

6. Line manicotti into containers, cover with remaining sauce, and sprinkle parmesan cheese over top. Tightly close containers & freeze until ready to serve!

To Reheat:

1. Defrost in refrigerator overnight.

2. Preheat oven to 350°F.

3. Bake covered for 20 minutes.

4. Uncover and continue to bake for 10 minutes.

5. Enjoy!

Quinoa Chickpea Burgers

These burgers are made using Conestoga Farms Organic Eggs, which are are laid by Ontario-raised, organically fed laying hens that live on free range farms, with access to outdoor pastures. Their organic feed is 100% vegetarian with no animal by-products.

Yield: 24 Servings
Ingredients:
Lemon and Cumin Sauce:

• 1 1/2 cup Mayonnaise

• 1 1/2 cup Greek yogurt

• 3 tbsp Fresh lemon juice

• 3 tbsp Fresh basil, minced

• 3 tbsp Flat leaf parsley, minced

• 3/4 tsp Cumin, ground

• 3/4 tsp Kosher salt

• 1/4 tsp Cayenne pepper

• 1/4 tsp Black pepper, freshly ground

Quinoa Chickpea Burgers:

• 1 1/2 cup Uncooked quinoa, rinsed well

• 3 cups Vegetable broth

• 3 cups Canned chickpeas, rinsed and drained

• 1 1/2 cup Panko crumbs

• 1 1/2 cups Old fashioned oats

• 3 each Garlic clove, minced

• 3 tbsp Shallot, minced

• 3 tbsp Flat least parsley, chopped

• 3 tbsp Fresh basil, chopped

• 1 1/2 cup Crumbled feta cheese

• 3 each Conestoga Farms Organic Eggs, lightly whisked

• 6 tbsp Fresh lemon juice

• 3 tsp Lemon zest

• 3 tsp Cumin, ground

• 1 1/2 tsp Kosher salt

• 3/4 tsp Black pepper, freshly ground

• 1/4 tsp Cayenne pepper

Slider Buns:

• Arugula

• Ripe avocado, thinly sliced

Instructions:
For the Lemon and Cumin Sauce:

1. In a small bowl, combine mayonnaise, yogurt, lemon juice, basil, cumin, cayenne, salt and pepper. Whisk together until blended. Refrigerate covered until ready to use.

For the Quinoa Chickpea Burger:

1. To prepare the quinoa, in a small saucepan combine the quinoa and vegetable broth. Bring to a boil over medium heat. Lower heat to a gentle simmer, cover and let cook for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork, place in large mixing bowl and let cool slightly.

2. Using a food processor, combine chickpeas, panko crumbs, oats, shallots, parsley and basil. Process until the mixture is well blended, 4-5 quick pulses.

3. Transfer mixture to large bowl and toss with quinoa.

4. Stir in feta cheese, Conestoga Farms Organic Eggs, lemon juice, lemon zest, cumin, salt, pepper and cayenne. Mix together until well combined.

5. Form mixture into 24 individual patties.

6. Place patties

7. Place patties & sauce in separate containers and refrigerate until ready to serve.

To Reheat:

1. Place patties on parchment lined baking sheet.

2. Lightly coat the tops of each burger with cooking spray.

3. Bake for 8 minutes at 400°F, flip and continue to bake 8 minutes more. Remove from oven.

4. In the meantime, toast buns and cut avocado into slices. Spread lemon cumin sauce on both the top and bottom buns.

5. Place a small handful of arugula on the bottom bun, top with burger and avocado slices, finish with top bun.

6. Enjoy!

Next time you’re looking for a tasty meal idea, try something with Conestoga Eggs! They’re local, delicious and nutritious, and the options are endless! Get more recipe ideas here!

Recipes courtesy of Bite Me More.

*This post was created in partnership with Conestoga Farms.