2011 Recipes

Stay tuned each week for delicious recipes featuring our Market Manager's "Pick of the Week!" 

December 14: Caramelized Onion and Sweet Potato Soup

 

Sweet and earthy, this soup goes great with homemade bread (which you can buy at the Farmers’ Market if you like)!

 

1/2 teaspoon ground nutmeg

2 tablespoon butter

5 large sweet onions, thinly sliced1 1/2 tablespoon sugar

4 medium sweet potatoes, peeled and cubed

2 quarts chicken broth

1/2 teaspoon ground allspice

1/2 teaspoon thyme

1/2 teaspoon salt

1/2 teaspoon ground black pepper

 

Directions:

1. In a large pot over medium-high heat, melt the margarine or butter.

2. Add the onions and cook, stirring constantly, for 5 to 7 minutes, or until browned.

3. Add the sugar and cook, stirring, for 3 minutes longer.

4. Add the sweet potatoes, broth, allspice, thyme, nutmeg, salt, and pepper and bring to a boil.

5. Quickly reduce the heat to low and continue to simmer, uncovered, for 15 to 20 minutes, or until the sweet potato pieces are fork-tender.

6. Adjust the seasonings and serve.

 

Note: For a smoother soup, transfer the ingredients to a food processor after the ingredients are fork-tender and puree in batches, or use an immersion blender.

November 16: Harvest Veggies

Autumn Harvest Soup

 

This is a very hearty soup — just add bread and you have dinner!

 

Ingredients:

2 cups dry white beans, soaked

2 tablespoons olive oil

8 ounces smoked bacon, cut in half crosswise

2 garlic cloves, chopped

3/4 cup onions, diced

1/2 cup leeks, diced

1 cup celery, 1/4-inch diced

2 apples, tart cooking, peeled and cubed

1/2 cup carrots, 1/4-inch diced

2 cups butternut squash, 1/4-inch diced

1  & 1/2 tablespoons fresh thyme, chopped

1 & 1/2 tablespoons fresh rosemary, chopped

5 cups vegetable stock

sea salt & white pepper

 

Directions:

Heat olive oil in a heavy bottomed soup pot and sauté bacon for 3 minutes.

Pour off any excess fat. Add onions and garlic continuing to cook until onions are softened. Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary. Sauté for 2 more minutes. Pour in chicken stock and bring to a boil. Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender. Adjust final seasoning. Dig in!

 

 

October 5:  Pumpkins

Pumpkin & Tomato Curry

 

Pumpkin isn't just for pie — here it comes together in a quick curry with tomatoes, onion and curry powder.

 

1 tablespoon extra-virgin olive oil

2 pounds pumpkin, or buttercup squash, peeled and cut into 1-inch cubes (4 cups)

1 large onion, thinly sliced

2 small tomatoes, cored, seeded and diced

3 tablespoons curry powder, preferably Madras

2 1/2 cups water

Salt & freshly ground pepper, to taste

Nonfat plain yogurt, for garnish

 

Heat oil in a Dutch oven over medium-high heat Add pumpkin (or squash) and cook, stirring occasionally, for 3 minutes. Add onion and cook, stirring frequently, for 4 minutes more. Add tomatoes, curry powder and water; bring to a boil. Reduce heat to low and simmer, uncovered and stirring occasionally, until the pumpkin or squash is tender but not mushy, 20 to 25 minutes. Season with salt and pepper and garnish with yogurt. (4 servings)

September 21: Apples

Fresh Apple Salsa

 

This sweet-tart condiment features crisp, slightly acidic apples.

Serve with pork or roast chicken.

 

2 cups diced peeled apple (about 3/4 pound)

1/2 cup diced red bell pepper

1/3 cup fresh lime juice

1/4 cup diced red onion

1/4 cup minced fresh cilantro

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 jalapeño pepper, seeded and minced

 

Combine all ingredients, stirring well.

September 14:  Carrots

Spiced Roasted Carrots

 

1 pound carrots

1 Tbsp. extra virgin olive oil

1 tsp. cumin

 

Preheat oven to 400 degrees. Peel one pound of carrots and cut them into strips that look like French fries. In a bowl, mix 1 Tablespoon of extra virgin olive oil with 1 Teaspoon of cumin, or a little more to taste. Add carrots to the bowl and mix until coated.  Place carrots on a cookie sheet, and sprinkle with salt and pepper.  Roast for 10 minutes. Mix with a spatula, and continue cooking until as crisp or as soft as you would like, 5 to 10 minutes more.  The recipe calls for cumin, but you can easily substitute chili powder or make the dish with only salt and pepper.

 

 

September 7:  Peppers
Fettuccini with Sweet Peppers & Pinenuts

 

1 (16-ounce) package uncooked fettuccini pasta

1/3 cup extra-virgin olive oil

4  large cloves garlic, coarsely chopped

1 large sweet yellow bell pepper, cored, seeded and julienned

1 large sweet red bell pepper, cored, seeded and julienned

1 large sweet orange bell pepper, cored, seeded and julienned

1/2 cup pine nuts

1/2 cup fresh parsley or basil leaves, chopped

1/2 cup Kalamata olives, pitted and halved

1/4 cup capers, drained

1 tablespoon coarse salt or coarse sea salt

1 tablespoon freshly-ground black pepper or to taste

 

Cook pasta according to package directions: drain and return to pan to keep warm.

 

In a large, heavy skillet heat the olive oil. Add garlic and bell peppers (yellow, red & orange), and cook for 10 minutes, stirring continuously. Add pine nuts and cook approximately 4 minutes or until they turn golden brown.

 

Gradually stir in basil or parsley. Add olives and capers and heat. Add salt and pepper to taste. In a serving bowl, toss the sauce mixture with prepared pasta.

 

August 31: Bread
2 Bruschetta Recipes

#1 Easy Bruschetta with Tomato and Basil

1/2 baguette or crusty, grainy artisan bread, sliced (12 pieces) 
2 large cloves garlic, cracked away from skin
Extra-virgin olive oil, for drizzling
3 small plum tomatoes - or any perfectly ripe and fresh garden
tomatoes...yellow, pink, heirloom, or whatever is growing! - halved and
seeded
20 fresh basil leaves
Coarse salt

Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Toast bread on each side under hot broiler, keep an eye on it! Rub hot toasts with cracked garlic and drizzle with oil.  Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.

#2 Fancy Bruschetta with Peppers and Gorgonzola

Good olive oil
1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1/2 teaspoon sugar
1 tablespoon capers, drained
2 tablespoons thinly sliced fresh basil leaves
Kosher salt
Freshly ground black pepper
Baguette or other crusty, grainy artisan bread
3 ounces creamy Gorgonzola or other blue cheese, at room temperature

Preheat the oven to 375 degrees F.  Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.

Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes. Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.


August 17:  Tomatoes
Zucchini & Tomato Casserole

 

2 pounds fresh zucchini

4 tablespoons butter

2 tablespoons water

1 pound fresh tomatoes, peeled, seeded, and chopped

2 tablespoons chopped fresh basil

1 clove fresh garlic, pressed

Salt and pepper to taste

2 tablespoons grated Gruyere cheese (or more to taste)

2 tablespoons grated Parmesan cheese (or more to taste)

1/4 cup bread crumbs, buttered

 

Wash and thinly slice zucchini. Melt butter in large skillet. Toss zucchini to coat with melted butter and cook over high heat, stirring continuously. Sprinkle with water and continue to cook until tender, yet firm. Remove from pan, and set aside. Pour tomatoes into skillet. Add basil, garlic, and salt and pepper. Cook until slightly thickened. Pour over zucchini and mix. Spoon into a buttered casserole or individual gratin dishes. Sprinkle with mixture of Gruyere and Parmesan cheeses, and top with buttered bread crumbs. Cover with foil and bake at 425 degrees F for 30 minutes. Remove foil and brown crumbs briefly under broiler. Serves 4-6

 

 

August 10:  Corn
Latin-Style Grilled Corn

4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons fresh lime juice
1/4 lb. queso fresco or mild feta cheese, finely crumbled (about 1 cup)
6 ears fresh corn
Kosher or sea salt and freshly ground black pepper
2 teaspoons chili powder
2 tablespoons chopped fresh cilantro

Prepare grill to medium-high heat. On a large plate or in a small casserole dish, use a fork to combine butter and lime juice. Form into a corn-ear-sized strip in the center. On a separate plate or in a separate small casserole dish, arrange cheese in a single layer, and set aside.
Grill corn 5 to 8 minutes, turning often, until lightly blackened (but not charred). Season to taste with salt and pepper. Roll corn in softened butter, then roll in cheese. Sprinkle with chili powder and chopped cilantro. Serve immediately. Start to Finish Time: 15 minutes

August 3:  Garlic
Creamy Zucchini and Garlic

 

6 medium zucchini, grated
6 garlic cloves, minced
2 ½ tablespoons of butter
2 ½ tablespoons of garlic powder
2 ½ tablespoons of sour cream
1 teaspoon of thyme leaves, chopped
Freshly ground black pepper

Melt the butter in a skillet. Add the minced garlic and saute over low heat for a short time.

Add the grated zucchini, garlic power and thyme.  Cook, stirring frequently until the zucchini is tender.  Remove from the heat and stir in the sour cream. Season with the fresh pepper.

 

July 27:  Blueberries
Blueberry-Lemon Sorbet

 

It's hard to believe that this sorbet helps prevent age‑related memory loss and cell damage. That's thanks to the antioxidant‑rich blueberries. Don't miss out on summery treats because of calories. This sorbet is just 77 calories a serving with no fat!

 

3 cups fresh or frozen blueberries, thawed

1/2 cup water

2 tablespoons honey

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

1/8 teaspoon salt

 

Place all ingredients in a blender or food processor; process until smooth. Place berry mixture in a freezer‑safe container and freeze until hard, about 1 hour. Let stand about 10 minutes before serving.

 

 

July 20:  Broccoli
Broccoli Salad

 

1 ‑2 heads fresh broccoli (do not use frozen!)

1/2 cup red onions, chopped

1/2 lb bacon

2 1/2 tablespoons vinegar

1 cup Hellmann's mayonnaise

1/3 cup sugar

1/2 cups grated mozzarella cheese or goat cheese

 

Cook bacon and crumble into pieces. Chop up top of broccoli into bite size pieces. Mix broccoli, onions, bacon and mozzarella/goat cheese in large bowl. In separate bowl combine vinegar, sugar and mayo. Pour over broccoli mixture and toss to coat.  Best if made a day ahead.

 

 

July 13:  Maple Syrup

Maple Nut Cookies

These chewy cookies  are flavored with maple syrup and coconut, plus macadamia nuts for crunch. You may substitute other nuts or double up on the coconut. If you are feeling decadent, add some white chocolate  chips.

 

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup solid vegetable oil (shortening)

1 cup packed light brown sugar

1 large egg, lightly beaten

1/2 cup pure maple syrup (not imitation)

1 teaspoon vanilla extract

1/2 cup shredded sweetened coconut

1/2 cup chopped macadamia nuts

 

Preheat oven to 375 degrees F. Line baking sheets parchment paper.  In a small bowl, whisk together flour, baking powder, and salt; set aside.  In a large bowl, cream shortening and brown sugar until light and fluffy. Add egg, maple syrup, and vanilla extract. Beat on medium speed until well-combined.  Add flour, coconut, and macadamia nuts. Stir with a large fork just until combined.  Scoop tablespoons of dough and place on prepared baking sheets 2 inches apart. Bake 10 to 12 minutes until golden.  Let cool 5 minutes and remove to racks to completely cool. Store in a covered container.  Yield: about 3 dozen

 

 

July 6:  Ground Meat
Moo Shu Sloppy Joes

Asian-style sloppy joes made with hoisin sauce, barbecue sauce and coleslaw mix are a nice change from the ordinary!

1/4 teaspoon salt

1 small onion, sliced

1 small sweet red pepper, sliced

2 teaspoons canola oil

1 pound lean ground meat(beef, goat or lamb)

3 cups coleslaw mix

8 flour tortillas (6 inches), warmed

2 teaspoons cornstarch

1/2 cup cold water

1/4 cup barbecue sauce

1/4 cup hoisin sauce

2 tablespoons reduced-sodium soy sauce

2 teaspoons minced fresh gingerroot

1 teaspoon minced garlic 

 

In a small bowl, combine the cornstarch, water, barbecue sauce, hoisin sauce, soy sauce, ginger, garlic and salt until blended; set   aside.   In a large skillet, saute onion and red pepper in oil until crisp-tender; remove and set aside. In the same skillet, cook meat over medium heat until meat is no longer pink; drain.   Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add coleslaw mix; stir to coat. Spoon meat mixture into the center of each tortilla; top with onion mixture. Roll up tightly. Yield: 4 servings

 

June 29:  Swiss Chard

Swiss Chard and Ricotta with Cornmeal Crust Pizza

 

1 bunch swiss chard (about 12 oz.)

4 slices bacon, cut into 3/4‑inch squares

4 garlic cloves, thinly sliced

sea salt & freshly ground black pepper, to taste

1 cup ricotta cheese

1/2 cup parmesan cheese (grated)

1/2 cup mozzarella cheese (grated‑optional)

1 teaspoon red pepper flakes

 

Pizza dough

1 (1 1/4 ounce) packages active dry yeast ( 1 tablespoon)

1 1/2 cups warm water

2 1/2 cups all‑purpose flour, plus more as needed

1/4 cup olive oil

2 teaspoons milk

1 1/4 teaspoons salt

1 1/2 cups cornmeal ( stone ground, plus more for pan)

 

In the bowl of an electric mixer (warmed with hot water and wiped dry), combine yeast with 1/2 cup warm water; stir with a wooden spoon until dissolved. Stir in 1 cup flour (mixture will become thick and stiff). Cover with plastic wrap; let stand in a warm place until doubled in size, about 1 hour.  Add oil, milk, salt and 1 cup warm water. Attach bowl to mixer fitted with paddle attachment. With mixer on low, slowly add remaining flour and cornmeal. Mix into a soft dough. Change to a dough hook; knead 15 minutes, until sticky.  Form dough into a ball. Cover bowl with plastic wrap and let rise in a warm place until dough has doubled in size, 1 to 1 1/2 hours. Punch down dough, knead a few times and reshape into a ball. Return to bowl, cover and let sit until nearly doubled, about 40 minutes. Divide into 4 balls; reserve 2 for later use.  Using your hands, stretch a ball of dough into a disk; using a rolling pin, roll into a thin 10‑inch circle. Transfer to a heavy baking sheet dusted with cornmeal. Repeat with other ball of dough.  

 

Pizza Topping:  Strip Swiss chard leaves from stems.  Chop stems, tear leaves; set aside, separated.  Place bacon in saute pan; set over medium heat.  Cook until fat has rendered and bacon just begins to brown, 8-10 minutes.  Remove with a slotted spoon; drain on paper towels.  Pour off all but a little fat from the pan; add garlic.  Cook until golden, 2-3 minutes.  Add Swiss chard stems.  Cook 8-10 minutes, until softened.  Add leaves and cook, covered, stirring occasionally, about 5 minutes.  Season with salt and pepper.

 

Preheat oven to 450; divide greens evenly between the two pizzas, leaving a 1/2 inch border.  Crumble ricotta over the top.  Sprinkle with Parmesan, mozarella (if using) and bacon.  Bake until brown and bubbly, about 15 minutes, rotating pans halfway through cooking.  Sprinkle with sea salt and red pepper flakes before serving.

 

The dough recipe yields enough dough for four 10‑inch pizzas. Use half here; freeze the other half double‑wrapped in plastic. You can use whole wheat flour in place of up to 1 cup white flour and more ricotta and parmesan cheese can be added as desired.

 

 

June 22:  Goat Cheese
Goat Cheese Custards with Strawberries in Red Wine Syrup

5 ounces (140g) fresh goat cheese, at room temperature

1/4 cup (50g) sugar

1/2 cup (120ml) milk, cream, or half‑and‑half

2 large egg yolks

1/4 teaspoon vanilla bean paste, or 1/8 teaspoon extract

Preheat the oven to 350F (175C). Place four custard cups or ramekins in a deep baking dish or pan.  Blend together the goat cheese, sugar, milk (or cream), egg yolks, and vanilla for 30 seconds until very smooth.  Divide the mixture into the custard cups; each should be a bit more than half full.  Add warm tap water to the baking pan, to make a water bath for baking the custards. The water should reach to about halfway up the side of each custard cup. Cover the pan with foil and bake for 15 to 20‑minutes.  When done, remove the custards from the water bath and cool completely. Storage & serving: Custards are best served at room temperature. They can be chilled up to two days in the refrigerator, covered with plastic wrap, then brought to room temperature prior to serving.  Makes 4 servings

 

Wine Syrup

1/2 cup (125ml) red wine

3 tablespoons (50g) sugar

1/2 to 1 small basket of strawberries (about 4 ounces, 100g)

In a non‑reactive skillet, cook the red wine and sugar until the bubbles get thick.  Once the syrup is reduced to half its original quantity (1/4 cup, 60ml), remove from heat and scrape into a bowl to cool completely.  Rinse, hull, and slice strawberries. Toss in syrup, let stand for a minute to two, then spoon onto custards.  You could add a speck of cinnamon, black pepper or some seeds from a vanilla bean to this reduction. Just remember that it’s going to cook down, so add a very small amount. This is also a good way to use up leftover poaching liquid from fruit.  Makes 4 servings

 

 

June 15:  Strawberries

Three Best Strawberry Smoothie Recipes

 

#1 - Thick Strawberry Smoothie Recipe

6 large strawberries

1/2 cup of your favorite yogurt

1/2 cup of vanilla or strawberry ice cream (optional)

1/2 cup of whole milk (use 1cup if not using ice cream)

First blend strawberries and milk together until strawberries are well blended, than add ice cream and yogurt and whip for just a little bit so smoothie remains thick.

 

 

#2 - Slushy Strawberry Smoothie Recipe

4 large strawberries

1 tsp of sugar

1/2 cup of whole milk

1 cup of ice cubes

Blend strawberries with milk on low speed till well smooth, than add ice cubes and blend on high. Add sugar and blend on high speed for about 1 minute. The texture should be slushy and smooth.

 

#3 - Non Dairy/No Sugar Strawberry Smoothie Recipe

This recipe is for those people who would prefer no dairy products and no sugar.

 

6 large strawberries

1 cup Welch's Strawberry Breeze

1/2 cup ice cubes

 

Blend juice and with strawberries and add ice cubes until slushy consistency is formed. Soy milk may be used to replace juice for a thicker Strawberry Smoothie Recipe.

Fresh Sun Sweetened Strawberries

 

 

June 8:  Mixed Greens
Baby Greens with a warm Gorgonzola Dressing

"This baby green salad is tossed with a warm Gorgonzola dressing, bacon, and toasted almonds."

 

4 slices bacon                                                                

1 clove garlic, minced

3/4 cup olive oil                                                            

2 ounces crumbled Gorgonzola cheese

1/3 cup red wine vinegar        

6 cups mixed baby greens

1/4 cup white sugar                                                        

2 tablespoons toasted sliced almonds

1 teaspoon salt          
                                                                          

Place the bacon in a large, deep skillet, and cook over medium‑high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel‑lined plate; crumble and set aside.  Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium‑low heat and warm gently.  Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.  Preparation time:  30 minutes.  Serves 6.

 

Past Years:

2010 Recipes