TORTILLAS! Appetizer Ideas………maximum flavor, minimal calories 

from The Gitto Farm n 'Kitchen

Featured recipe:  Zippy Gitto Wraps

                              6 (8”) Gitto Farm Tortillas (1 package)

                              6 oz. Gitto Farm Arugula Pesto

                              1 lb Jersey hamburger

                              5 oz salad mix

                              Bell peppers, or any combo of extra veggies (see below)                                        

Decide whether to prepare hard- or soft-shell*. 

Spread pesto on each tortilla. 

Fry hamburger; layer w/other additions                  

Southwestern Style  

Add your choice of:                        

  Minced green onions              

  Chopped green chilies            

  Chopped ripe olives                

  Diced pimientos

  Garlic powder                         

  Chili powder                            

For hard-shell taco/burrito, bake tortillas-5min.

Spread on 1/4c refried beans

Add 1 Tbsp chopped tomato/taco sauce/salsa

Sprinkle w/shredded Mexican/cheddar/mozzarella cheese

*For soft-shell roll-ups, refrigerate unsliced rolled tortillas for several hours (or overnight) before slicing.


Most recipes/ideas call for cream cheese; hold at room temp (or microwave briefly) for easier spreadability; then incorporate your choice of: horseradish, Dijon mustard, Taco seasoning

Other Low-Carb Suggestions……….(all assume the use of tortillas*)

                             Italian BLT Roll-ups


                                   Cheddar cheese

                                   Fresh cilantro

                                   Fresh lettuce/Greens of choice

                                             Plus your choice of (above suggested?) extras


                             Ham & Basil or Dill Wraps

                                   (could substitute Roast Beef or Jersey hamburger)

                                    Sun-dried tomatoes (or salsa, etc)

                                    Lettuce or Greens of choice

                                              Plus your choice of extras


                             Pepperoni Pinwheels


                                     Black pepper/garlic salt

                                     Parmesan, Romano & Asiago cheese

                                     Fresh parsley

                                               Plus your choice of extras


Roasted Beet Salad from The Gitto Farm n 'Kitchen

Prep Time: 15 min

Cook Time: 1 hr 15 min

Level: Easy

Serves: 4 servings


4 medium red beets, tops removed and scrubbed
Extra-virgin olive oil
2 navel oranges
1/4 cup toasted, peeled hazelnuts, chopped
Kosher salt and freshly cracked black pepper
1 small wedge Pecorino Romano, for shaving


Preheat the oven to 400 degrees F.
Put a large piece of aluminum foil on a baking sheet and put the beets on it. Drizzle
olive oil over them and wrap them tightly in the foil, making a packet. Roast until a
knife inserted into the largest beet meets no resistance, about 1 hour to 1 hour and
15 minutes. Cool and remove the skins by rubbing the beets with a paper towel. (Gloves
are a good idea to prevent staining your hands.)

Cut the peel away from the oranges with a sharp knife, exposing the flesh. Hold the
peeled orange in your hand and carefully slice the segments away from the membrane,
dropping them into a bowl. Do not discard membrane. Thinly slice the beets and arrange
on serving plates. Scatter the orange segments and hazelnuts over the sliced beets,
drizzle the plates with olive oil and squeeze a little juice from the orange membrane
over each plate. Season with salt and pepper, to taste. Garnish with shaved thin
slices of cheese and serve.

Broccoli Enchiladas from The Gitto Farm n 'Kitchen

1 pkg (6-count) Gitto tortillas
2 pkg (12-oz) frozen broccoli
2 cups homemade dressings, sauce or salsa
1-2 cups shredded cheese
1 lb bacon, ground beef or other meat of choice
*customize w/cilantro, lime juice and/or extra veggies, i.e. green chilies, onions, ripe olives, etc.

Chop broccoli into bite-sized pieces.  Mix in your version of "enchilada sauce", salad dressing or salsa.  Fry meat; add to broccoli (and any extras).  Spoon (about 2 Tbsp.) onto each tortilla - add cheese, if desired.  Roll up and place side-by-side in baking dish.  Bake (uncovered) at 300 degrees for 25-30 minutes.  Sprinkle cheese over all; return to over for additional 10-15 minutes (to melt cheese).

Autumn Salad with Pears and Gorgonzola

2 tablespoons red wine vinegar
½ teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon salt
Fresh ground pepper
Pinch of sugar
3 tablespoons olive oil

2 small ripe pears, peeled and diced (may substitute apples)
¼ cup (2 ounces) reduced-fat gorgonzola cheese, crumbled
8 ounces mixed micro greens (baby spinach, arugula, radicchio, etc.)
1 ounce (about 20 halves) pecans

For the dressing: Pour the vinegar, mustard, honey, salt, pepper and sugar into a blender and slowly pour in the olive oil until well blended.

In a salad bowl, combine micro greens, pears, gorgonzola cheese and pecans. When ready to serve, add the vinaigrette and toss well. Serve immediately.

This next recipe is one Lisa sent over for pumpkin pie. She says many of the vendors at the market carry sugar pumpkins.

Old Fashioned Pumpkin Pie

½ cup packed dark brown sugar
1/3 cup white sugar
½ teaspoon salt
2 teaspoons of cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
½ teaspoon of lemon zest
2 eggs plus the yolk of a third egg
2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
1½ cup heavy cream or 1 12-ounce can of evaporated milk
Your favorite pie crust recipe

*To make pumpkin purée from a sugar pumpkin start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides and discard, saving the seeds of course. Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350 degrees F until fork tender, about 60 to 90 minutes. Remove from oven, let cool and scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.) If you want the pulp to be extra smooth, put it through a food mill.

Preheat oven to 425 degrees F.

In large bowl, mix the sugars, salt, and spices, and lemon zest. Beat the eggs and add to the bowl then stir in the pumpkin purée. Stir in cream and whisk all together until well incorporated.

Pour the mixture into the pie shell and bake for 15 minutes. After 15 minutes reduce the temperature to 350 and bake for 40 to 50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

Serve with whipped cream and enjoy. 

Scalloped Corn Recipe
(taken from Alsum Sweet Corn

4 TBSP butter melted
1 1/2 C. milk
1 3/4 c. soda cracker crumbs
2 bags Alsum Frozen sweet corn (do not drain need juice in recipe)
2 eggs
1 tsp. salt
1 tsp. paprika
1/2 tsp. onion salt

Mix all together in bowl and put in 9 x 13 pan. Bake at 325 for 45 min or til golden brown on top
Optional varitions:
Use Alsum frozen sweet corn with green peppers for added flavor
Use Chili powder in place of paprika for extra zip

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