POTATO Recipes

Pea and New Potato Salad

Ingredients:

• 2 pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
• 2 teaspoons extra-virgin olive oil, or canola oil
• 1 bunch scallions, white parts only, finely chopped
• 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas (thawed)
• 1/4 cup water
• 1 1/2 cups thinly sliced small radishes
• 1 tablespoon butter
• 2 tablespoons finely chopped fresh herbs, such as parsley, chervil and/or savory
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions:

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.

Farmers’ Market Potato Salad

Ingredients:

• 1 cup fresh corn kernels (about 2 ears)
• 2 pounds fingerling potatoes, cut into 1-inch pieces
• 2 1/2 tablespoons olive oil, divided
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons cider vinegar
• 2 tablespoons whole-grain Dijon mustard
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 3/4 cup vertically sliced red onion
• 3/4 cup diced zucchini
• 1 cup cherry tomatoes, halved

Directions:

1. Preheat oven to 425°.
2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425° for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.
3. Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

Potato and Beet Hash with Poached Eggs and Greens

Ingredients:

• 2 tablespoons extra-virgin olive oil, divided
• 1 cup finely chopped onion
• 2 cups cubed peeled Yukon gold potato (about 3/4 pound)
• 2 cups cubed peeled sweet potato (about 3/4 pound)
• 1 tablespoon chopped fresh sage, divided
• 3 garlic cloves, minced
• 1 cup cubed peeled cooked beets (about 1/2 pound)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 5 teaspoons red wine vinegar, divided
• 4 large eggs
• 1/2 teaspoon Dijon mustard
• 6 cups torn frisée or curly endive

Directions:

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté for 5 minutes or until tender and golden brown. Add potatoes, 2 teaspoons sage, and garlic; cook for 25 minutes or until potatoes are tender, stirring occasionally. Stir in beets, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 10 minutes, stirring occasionally.
2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Sprinkle 1/2 teaspoon sage evenly over eggs.
3. Combine remaining 1 tablespoon oil, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sage, and mustard in a large bowl, stirring with a whisk. Add frisée; toss to coat. Serve with hash and eggs.

Roasted Potatoes, Carrots and Parsnips

Ingredients:

·         1 lbs potatoes

·         6 parsnips

·         6 carrots

·         1 bulb of garlic

·         3 sprigs of fresh rosemary

·         sea salt and freshly ground black pepper

·         olive oil

Directions:

1.       Preheat oven to 400 degrees.

2.       Peel the vegetables and halve any larger ones lengthways.

3.       Put the potatoes and carrots into a large pan – you may need to use two – of salted, boiling water on a high heat and bring back to the boil.

4.       Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.

5.       Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking.

6.       Add the garlic and rosemary leaves.

7.       Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavors.

8.       Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.

9.       Roast until they are tender and start to brown on the edges (about a half hour to 45 minutes).

Baked Spinach Potatoes

Ingredients:

·         3 large potatoes

·         ½ cup milk

·         ½ cup cream cheese

·         1 cup shredded cheddar cheese

·         ¼ cup finely chopped onion

·         ¼ teaspoon salt

·         Pepper, to taste

·         10 ounces steamed, chopped spinach

Directions:

1.       Bake potatoes until tender and cool. Cut each potato lengthwise and scoop out all but 1/4 " thick shell. Mash pulp with potato masher.

2.       Add milk, cream cheese, cheddar cheese, onion, salt, pepper and spinach. Stir well and spoon mixture into shells. Sprinkle top of each half potato with cheese.

3.       Place on a baking sheet, bake 400 degrees for 15 minutes or until thoroughly heated.

Potato Pancakes – Farmers’ Market Style

Ingredients:

• 2 medium shredded potatoes
• 1 cup vegetable (any vegetable you choose)
• 1 slightly beaten egg
• 1 tablespoon chopped onion 
• 3 tablespoons flour
• 1/4 to 1/2 cup water or milk (to obtain desired consistency)
• Salt, pepper and cajun seasoning (to taste)
• 2 tablespoons vegetable oil (for frying)

Directions:

1. Blend all ingredients, except vegetable oil, to thick "Pancake Batter" consistency.
2. Add oil to hot fry pan, high heat.
3. Add large serving spoon of batter to pan.
4. Turn over when edges start to turn golden and 1 or 2 bubbles in pancake.
5. Slightly mash down the pancake, fry until golden brown, flip over for few seconds.
6. Serve with butter, jam, jelly, fruits or salsa for toppings.

African Sweet Potato Soup

Ingredients:

·         1 tbsp olive oil

·         1 tbsp Thai red curry paste

·         1/2 tsp cinnamon

·         1 medium red onion, peeled and diced

·         4 cloves garlic, minced

·         1 medium sweet potato, peeled and diced

·         1 large yellow bell pepper, seeded and diced

·         1 jalapeno, seeded and diced very finely

·         1/2 lb dried black beans, soaked overnight and cooked until tender

·         1 quart vegetable broth (or chicken broth)

·         1/2 cup all-natural peanut butter

·         1/2 cup boiling water

·         1/2 tsp red pepper flakes

·         2 tbsp chopped fresh cilantro

·         1 lime

·         3 tsp brown sugar

·         salt and black pepper, to taste

Directions:

1.       Heat the olive oil in a large soup pot.  Add the curry paste and cinnamon.  Stir for a minute so that the olive oil gets infused with spice.  Add the onion, garlic, sweet potato, bell pepper, and jalapeno.  Stir and cook the veggies for 5-7 minutes, until softened.

2.       Add the beans and broth.   Add the peanut butter to the mix.  Add the red pepper flakes.

3.       Bring the soup to a boil, then cover and simmer.  Cook until veggies are tender, about 25 minutes.

4.       Stir in the lime juice and brown sugar.  Season with salt and black pepper, if needed. Top with chopped cilantro.

Tomato Day Recipes

Tomato Gratin

Ingredients

• 4 slices whole-grain bread, torn into quarters
• 1 tablespoon minced garlic
• 1 tablespoon extra-virgin olive oil
• 1/3 cup finely shredded Parmesan cheese
• 4 medium tomatoes, sliced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
2. Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
3. Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.

Tomato Corn Pie

Ingredients

Crust

• 3/4 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 5 tablespoons cold water

Filling

• 3 large eggs
• 1 cup milk
• 1/2 cup shredded sharp Cheddar cheese, divided
• 2 medium tomatoes, sliced
• 1 cup fresh corn kernels (about 1 large ear; see Tip)
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper

Preparation

1. To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.
2. Preheat oven to 400°F.
3. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
4. To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
5. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.

Garden Tomato Sauce

Ingredients

• 5 pounds cored whole tomatoes
• 3 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 teaspoon dried basil or 1 tablespoon chopped fresh
• 3/4 teaspoon dried thyme or 1 tablespoon chopped fresh
• 3/4 teaspoon dried oregano or 1 tablespoon chopped fresh
• 1 3/4 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1-2 teaspoons sugar (optional)

Preparation

1. If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
2. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 11/2 hours. Taste and season with additional salt, pepper and/or sugar.

Tomato Salad

Ingredients

• 7 large ripe heirloom tomatoes, cored and sliced crosswise into 1/4-inch-thick slices
• 1 cup small cherry tomatoes, halved
• 1 teaspoon freshly ground black pepper, divided
• 3/4 teaspoon kosher salt, divided
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons red wine vinegar
• 1 cup fresh shelled lady peas (about 6 ounces) or black-eyed peas, rinsed well and drained
• 1 (6-ounce) smoked ham hock
• 1 large onion, peeled and quartered
• 1 thyme sprig
• 2 cups peanut oil
• 6 tablespoons buttermilk, divided
• 2 1/4 ounces all-purpose flour (about 1/2 cup)
• 1/4 cup coarse-ground cornmeal
• 30 whole baby okra, trimmed
• 3 applewood-smoked bacon slices, cooked and coarsely crumbled
• 6 tablespoons minced fresh chives
• 1 small garlic clove, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons crème fraîche
• 6 tablespoons torn fresh basil

Preparation

1. Sprinkle cut sides of tomatoes with 1/2 teaspoon pepper and 1/4 teaspoon salt; drizzle with 1 tablespoon olive oil and vinegar. Set aside.
2. Combine peas, ham hock, onion, and thyme in a medium saucepan; cover with cold water. Bring to a simmer over medium heat; simmer 15 minutes or until peas are just tender, stirring occasionally. Remove from heat; drain and cool. Discard ham hock, onion, and thyme.
3.  Clip a candy/fry thermometer onto the side of a large skillet; add 2 cups peanut oil to pan. Heat peanut oil to 350°. Place 1/4 cup buttermilk in a shallow dish. Combine flour, cornmeal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish, stirring well. Dip okra in buttermilk; dredge in flour mixture. Place okra in hot oil; fry 2 minutes or until golden, making sure oil temperature remains at 350°. Remove okra using a slotted spoon; drain on paper towels.
4. Divide tomato slices evenly among 6 plates; top each serving evenly with cherry tomatoes. Spoon 2 heaping tablespoons peas over each tomato stack. Arrange 5 pieces fried okra on each serving; sprinkle evenly with bacon.
5. Combine the remaining 2 tablespoons buttermilk, chives, and garlic in a small bowl. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and juice; stir well with a whisk. Gradually add remaining 1 tablespoon olive oil, while whisking vigorously. Stir in crème fraîche. Drizzle 2 tablespoons dressing mixture over each serving; top with 1 tablespoon basil.

Pasta with Fresh Tomato and Herb Sauce

Ingredients

·         12 ounces pasta

·         2 pounds perfectly ripe tomatoes at room temperature

·         1/4 cup extra-virgin olive oil

·         1/2 cup chopped fresh flat-leaf parsley

·         1/2 cup mixed chopped fresh herbs, such as marjoram, basil and tarragon

·         4 to 6 ounces ricotta salata, crumbled

·         1/2 cup freshly grated Parmesan

·         2 teaspoons salt

·         1/2 teaspoon ground black pepper

Directions

1.       Cook the pasta.

2.       Meanwhile, seed and diced the tomatoes. Discard the seeds and place the diced tomatoes in a large bowl.

3.       Toss the tomatoes with olive oil, herbs and ricotta salata.

4.       When the pasta is ready, drain it well, pour it immediately into the bowl of tomatoes. Toss well.

Sprinkle with Parmesan, salt and pepper.

Meat Day @ the Market

Try these delicious recipes featuring the wide variety of meat available at the farmers' market!

Grilled Beef Tenderloin and Escarole

Ingredients

• 1 cup grape tomatoes
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons finely shredded Parmesan cheese, divided
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh basil
• ¾ teaspoon salt, divided
• ½ teaspoon freshly ground pepper, divided
• 1 clove garlic, minced
• 2 large heads escarole or romaine lettuce, outermost leaves removed
• 1 pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 ½ inches thick

Preparation

1. Preheat grill to medium-high.
2. Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, ¼ teaspoon salt and ¼ teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
3. Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with ¼ teaspoon salt. Season both sides of steak with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
4. Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
5. Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.

Steak and Purple-Potato Salad

Ingredients

• 1 teaspoon lime juice
• 1 teaspoon chili powder
• ½ teaspoon salt, divided
• 1 clove garlic, mashed into a paste
• 8 ounces sirloin steak, trimmed
• ¾ pound small purple potatoes, (see tip), scrubbed
• 2 tablespoons sherry vinegar
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon freshly ground pepper
• 4 large radishes, sliced
• 3 scallions, thinly sliced
• ¼ cup chopped fresh cilantro

Preparation

1. Mix lime juice, chili powder, ¼ teaspoon salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak.
2. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter.
3. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140°F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into ¼-inch-thick slices.
4. Whisk vinegar, oil, cumin, pepper and the remaining ¼ teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat.

Grilled Chicken Ratatouille

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh marjoram
• 1 teaspoon salt
• Canola or olive oil cooking spray
• 1 red bell pepper, halved lengthwise, stemmed and seeded
• 1 small eggplant, cut into ½-inch-thick rounds
• 1 medium zucchini, halved lengthwise
• 4 plum tomatoes, halved lengthwise
• 1 medium red onion, cut into ½-inch-thick rounds
• 4 boneless, skinless chicken breasts, (about 1 ¼ pounds), trimmed and tenders removed (see Note)
• ¼ teaspoon freshly ground pepper
• 1 tablespoon red-wine vinegar

Preparation

1. Preheat grill to medium-high.
2. Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
3. Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.
4. Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
5. Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille.

Bacon Stuffed Mushrooms

Ingredients

• 3 slices bacon
• 8 crimini mushrooms
• 1 tablespoon butter
• 1 tablespoon chopped onion
• ¾ cup shredded Cheddar cheese

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain dice and set aside.
2. Preheat oven to 400° F (200° C).
3. Remove mushroom stems. Set aside caps. Chop the stems.
4. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
5. In a medium bowl, stir together the mushroom stem mixture, bacon and ½ cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
6. Bake in the preheated oven 15 minutes, or until the cheese has melted.
7. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Jamaican Goat Curry

Ingredients

• ¼ cup vegetable oil
• 6-8 tablespoons curry powder
• 1 tablespoon allspice (see step 1)
• 3 pounds goat (can use lamb or beef if you can't find goat)
• Salt
• 2 onions, chopped
• 1-2 habanero or Scotch bonnet peppers, seeded and chopped
• A 2-inch piece of ginger, peeled and minced
• 1 head of garlic, peeled and chopped
• 1-2 cans coconut milk
• 1 15-ounce can of tomato sauce or crushed tomatoes
• 1 tablespoon dried thyme
• 3-4 cups water
• 5 Yukon gold potatoes, peeled and cut into 1-inch chunks

Directions

1. Make the curry powder. If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.
2. Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.
3. Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.
4. Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)
5. Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.
6. Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.
7. Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.
8. You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

Braised Lamb Shanks

Ingredients

• 2 Lamb shanks
• Salt
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 3-4 medium potatoes, cut into 2-inch chunks
• 1 garlic clove, minced
• 1 ¼ cup stock or boiling water with a bullion cube
• 2 teaspoons fresh thyme, or 1 teaspoon dried
• 1 teaspoon fresh rosemary, chopped, or ½ teaspoon dried
• 1 teaspoon dried oregano
• 1 bay leaf

Optional, and highly recommended:

• ¾ cup raisins, soaked in ½ cup sherry for a couple hours
• ½ cup of fresh mint leaves

Directions

1. Preheat oven to 350° F. Season lamb shanks with salt. Heat a Dutch oven or an oven-proof, thick-bottomed, pot with a tight fitting cover on medium high heat on the stovetop. Add the olive oil and brown the lamb shanks in the casserole pan on all sides. Remove shanks to a dish.
2. Add onion, carrot and celery and sauté for 5 minutes, stirring often. Add potatoes and cook another 2 minutes. Add the garlic, lamb shanks, and herbs (except for the mint). If using, add the sherry and raisins; bring the sherry to a boil and cook for 2 minutes.
3. Add the stock and bring to a simmer. Remove from heat, cover the pot and bake in the oven for 1 ½ or 2 hours or until shanks are tender.
4. Remove the shanks, strip the meat from the bones and return the meat to the pan.

Honey Soy Grilled Salmon with Edamame

Ingredients

• ¼ cup packed cilantro leaves
• 2 scallions
• 2 teaspoons vegetable oil
• 1 teaspoon grated ginger
• Kosher salt and freshly ground pepper
• 4 center cut skin-on wild salmon fillets, about 6 ounces each
• 2 teaspoons fresh lime juice
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons honey
• ¼ teaspoon black sesame seeds
• 1 ¹⁄₃ cups cooked edamame
• Lime wedges, optional garnish

Directions

1. Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
2. Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
3. Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
4. Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

Chapel Hill Creamery Quiche

From the kitchen of Herons at The Umstead Hotel & Spa Executive Chef Scott Crawford of Herons at The Umstead Hotel & Spa recently prepared this delicious dish at the Western Wake Farmers’ Market, using fresh ingredients available from Chapel Hill Creamery. Makes 1 quiche.

Ingredients

• 8 farm eggs
• 1 quart heavy cream
• 1 cup Chapel Hill Creamery crumbled Smoked Farmers Cheese
• 1 cup Chapel Hill Creamery Country Sausage
• 1 8" pie crust (frozen works just fine)

Method

Cook the pie crust in a 350° F oven until it is golden brown. Allow the crust to fully cool before adding the custard base. Cook the country sausage in a pan until it is fully cooked and crumbled. Crumble the cheese into small pieces and hold on one side. In a medium pot heat the heavy cream until steam starts coming from the cream. In a separate bowl, whisk the eggs until the whites and yolks are completely combined. Using a ladle, start slowly ladling the warm cream into the eggs whilst mixing continuously. Once all the cream is mixed into the eggs the mixture is ready to be poured into the cooked pie shell.
Before you add the custard mixture, scatter the cheese and sausage in the tart shell, filling the tart shell almost completely. Bake the quiche in a 350 F oven for 30 minutes until the custard completely sets.Allow the quiche to cook before slicing. Quiche is best served warm.

It's BERRY DAY!

There are hundreds of types of berries that grow around the world. Berries are a delicious summer treat that are packed with vitamins, fiber and cancer-fighting antioxidants. Try these delicious recipes featuring farmers' market berries!

Strawberry Sorbet

Ingredients:

• 1 lb. strawberries, washed, hulled, and chopped
• ¾ c. sugar
• 1 tsp. lemon juice
• Pinch of salt

Directions

1. Combine sugar with chopped strawberries and stir until sugar begins to dissolve. Allow to stand for about an hour, stirring frequently.
2. Add lemon juice and salt. Blend strawberries in your blender and then freeze according to your ice cream manufacturer’s instructions. Place in a freezer-safe container and freeze 1-2 additional hours.

Fresh-Raspberry Gelatin

Ingredients

• ¾ cup sugar
• ¾ cup water
• ½ bunch fresh mint, leaves removed from stems, rinsed well (about ½cup)
• ½ cup white grape juice
• 1 tablespoon freshly squeezed lime juice
• 1 ½ teaspoons unflavored gelatin (½ envelope)
• 1 six-ounce container fresh raspberries, rinsed

Directions

1. Place a medium saucepan over high heat. Add sugar, the water, and mint, and bring to a boil. Reduce heat to medium; simmer 2 minutes, swirling pan to dissolve sugar. Strain mixture through a fine mesh sieve into a small bowl; discard mint.
2. Combine grape juice, lime juice, and gelatin in a medium heatproof bowl set over a pan of simmering water, and stir until gelatin is dissolved. Remove bowl from heat; add mint syrup and berries, stirring with a wooden spoon to break some berries into pieces. Divide mixture among four 6-ounce ramekins. Cover with plastic; refrigerate until firm, at least 4 hours and up to 2 days.

Blueberry-Beef Burgers

Ingredients

• 2 slices whole wheat bread, torn into pieces
• ¹⁄₃ cup fresh blueberries
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 cloves garlic, minced
• ¼ teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 12 ounces ground beef

Directions:

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl.
2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into ½-inch-thick patties, about 4 inches in diameter.
3. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately, with or without rolls and toppings.

Whole Wheat Blueberry Bars

Ingredients:

Crust

• 1 ¹⁄₃cups plus about 3 tablespoons whole wheat pastry flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup packed light brown sugar
• 2 tablespoons butter, softened
• 2 tablespoons canola oil
• 1 large egg
• 1 teaspoon vanilla extract

Blueberry Filling

• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon freshly grated lemon zest
• 2 cups fresh blueberries
• 1 tablespoon lemon juice
• Confectioners' sugar for dusting (optional)

Preparation:

1. To make crust: Preheat oven to 350° F. Coat an 8-by-12-inch baking dish with nonstick cooking spray.
2. Whisk together 1 ¹⁄₃cups whole-wheat pastry flour, baking powder, baking soda and salt in a large bowl. Beat together brown sugar, butter, oil, egg and vanilla in another large bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain, about 1 minute. Add the dry ingredients and stir with a wooden spoon until well blended. (The dough will be quite firm.)
3. Transfer two-thirds of the dough to the prepared baking dish; cover the dough with a piece of plastic wrap and use it to press the dough into the bottom of the dish in an even layer. Remove the plastic wrap. Bake until puffed and golden, about 15 minutes.
4. To make the topping: Gradually work enough of the remaining 3 tablespoons whole-wheat pastry flour into the remaining dough using your fingertips, until it resembles coarse crumbs.
5. To make filling: Stir together sugar, all-purpose flour and lemon zest in a small bowl.
6. Combine blueberries and lemon juice in a medium saucepan; cook, stirring, over medium heat until the berries begin to exude juice. Add the sugar mixture and stir until the filling reaches a simmer and thickens.
7. Push down the higher outside edges of the baked crust with a wooden spoon; pour the hot filling over it and spread all the way to the sides of the dish. Sprinkle the crumb topping over the top. Bake until the topping is golden, 15 to 20 minutes longer.
8. Transfer the baking dish to a rack and let cool, covered with a kitchen towel to soften the crumbs slightly. Cut into 15 bars. Dust lightly with confectioners' sugar if using. Store at room temperature in an airtight container.

A Local Cinco de Mayo

This year, bring Mexico to your Cinco de Mayo celebration but with North Carolina-grown specialties! Throw a local fiesta by offering your guests a taco bar filled with local fish, shrimp, pork, chicken, beef and much more. Top your tacos with seasonal farmers’ market finds. You can even wash down your Mexican fare with an almost-local margarita.

Baja Style Fish Tacos

Ingredients

Beer Batter:

• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup dark Mexican beer

Cream Sauce:

• ¹⁄₃ cup mayonnaise
• ²⁄₃ cup sour cream
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• Salt and freshly ground black pepper

Fish Tacos:

• Oil, for frying
• 1 cup all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 2 pounds skinned halibut cut into 5 by ½-inch strips
• Freshly ground black pepper
• Corn tortillas
• 2 cups shredded cabbage or lettuce
• 2 cups tomatillo salsa, for garnish, optional
• Pickled jalapenos, for garnish, optional

Directions

For the Beer Batter:

Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

For Cream Sauce:

Add the mayonnaise and sour cream to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

For the Fish:

In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350° F or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded cabbage or lettuce, tomatillo salsa and pickled jalapenos, if desired.

Wine-Braised Pork Tacos

Ingredients

• ½ pound bacon, thinly sliced crosswise
• 2 large onions, halved and thinly sliced
• 1 carrot, quartered
• 1 stalk celery, quartered
• 3 cloves garlic
• 1 jalapeno pepper, stemmed and seeded
• 2 pounds boneless pork shoulder, cut into 6 pieces
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups dry red wine
• ½ orange
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 to 2 cups beef stock or broth
• ½ cup sour cream
• 12 to 16 corn tortillas, warmed
• ¾ cup grated parmesan cheese
• Fennel slaw, for serving (below)

Directions

Cook the bacon in a Dutch oven over medium-low heat until crisp, 10 to 12 minutes. Drain on paper towels. Add the onions to the drippings in the pot; cook, stirring, until golden, about 30 minutes. Transfer to a bowl.

Meanwhile, finely chop the carrot, celery, garlic and jalapeno in a food processor. Preheat the oven to 325° F.

Pat the pork dry. Season with salt and pepper. Warm the olive oil in the Dutch oven over medium-high heat. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer the meat to a plate.

Add the carrot mixture to the Dutch oven and cook, stirring, about 3 minutes. Stir in the onions and tomato paste; cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Add the wine and bring to a boil, then simmer until reduced by half, about 8 minutes.

Return the bacon and pork to the pot. Squeeze in the orange juice, then add the spent peel. Add the oregano, bay leaves and enough stock to reach the top of the pork. Cover, transfer to the oven and cook about 3 hours.

Transfer the pork to a bowl using tongs, then shred. Season with salt and pepper. Strain the sauce and return to the pot; add the solids to the bowl with the meat (discard the bay leaves and orange peel). Boil the sauce over high heat until thickened, about 2 minutes. Add the sour cream and season with salt and pepper. Fill the tortillas with the pork; drizzle with the sauce and top with the cheese and slaw.

Fennel Slaw:

Mix ¼ cup mayonnaise, 1 tablespoon red wine vinegar, 2 tablespoons orange juice, 1 teaspoon sugar, 1 minced jalapeno, ½ teaspoon each dried oregano and cumin, and some fennel fronds in a large bowl. Toss with 2 thinly sliced fennel bulbs, 2 cups thinly sliced cabbage, 4 sliced scallions, 4 strips crumbled bacon, and salt and pepper.

Brisket Tacos with Red Cabbage

Ingredients

• 2 heads garlic, unpeeled and halved crosswise, plus 6 cloves garlic
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 4 to 4 ½ pounds brisket
• Freshly ground pepper
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 3 tablespoons canola oil
• 3 large red onions, halved and thinly sliced
• ¼ cup packed dark brown sugar
• 2 tablespoons apple cider vinegar
• 1 cup dry red wine
• 2 cups beef stock
• 2 bay leaves
• 16 to 20 small flour tortillas
• Red cabbage slaw, for topping (below)

Directions

Preheat the oven to 325° F. Place the halved garlic heads in a single layer on a sheet of foil. Drizzle with the olive oil and season with salt. Fold the foil into a packet; roast until tender, about 45 minutes.

Meanwhile, cook the brisket: Pulse the 6 garlic cloves in a food processor to make a paste. Season both sides of the brisket with salt, pepper, the paprika and chili powder. Heat 2 tablespoons canola oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the meat to the pot in a single layer and brown on both sides, about 5 minutes total. Remove the meat from the pot and spread with the garlic paste.

Drain the oil and wipe out the Dutch oven. Add the remaining 1 tablespoon canola oil to the pot and warm over medium heat. Add the onions and cook 5 minutes. Season with salt and stir in the brown sugar; cook 5 minutes. Stir in the vinegar and cook 2 minutes. Return the brisket to the pot, add the wine and simmer, 25 minutes. Add the stock and bay leaves and return to a simmer. Cover, transfer to the oven and cook until the meat is tender, 2 hours to 2 hours, 30 minutes.

Remove the brisket from the pot and let rest 15 minutes. Meanwhile, discard the bay leaves and put the pot with the braising liquid over medium heat; simmer until thickened, about 20 minutes. Squeeze the roasted garlic out of its skin and whisk into the liquid. Taste and season with salt and pepper, if necessary. Thinly slice the brisket against the grain and toss with some of the roasted garlic sauce. Warm the tortillas; fill with the brisket and top with slaw.

Red Cabbage Slaw:

Combine 1 small head shaved red cabbage, 4 sliced scallions, 3 tablespoons red wine vinegar, a splash of olive oil and a dab of Sriracha in a bowl; season with salt. Set aside to allow the vinegar to work its magic.

Shrimp Tacos

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, minced
• 2 tomatoes, chopped
• 1 green bell pepper, stemmed, seeded, and diced
• 1 pound shrimp, peeled and deveined, chopped
• 1 cup canned tomato puree
• 1 teaspoon dried oregano
• 1 bay leaf
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper
• 8 corn tortillas
• ½ cup shredded mozzarella cheese
• Lime wedges, for serving
• Hot sauce, for serving

Directions

In a large heavy saucepan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the tomatoes and bell pepper and cook for 3 minutes. Add the shrimp and cook for 3 minutes. Stir in the tomato puree, oregano, bay leaf, and smoked paprika. Cook for another 3 minutes. Season with salt and pepper, to taste. Remove the pan from the heat and set aside. Remove the bay leaf and discard.

Heat a large heavy skillet over medium-high heat. Lay 2 tortillas, flat on the bottom of the pan, side by side. Put a small mound of cheese on 1 side of each tortilla. Wait until the cheese melts slightly, about 1 minute, and then add about 2 tablespoons of the shrimp mixture to each tortilla. Fold the tortillas over into half-moon shapes and cook to melt the cheese completely, another 1 to 2 minutes. Transfer to a platter and keep warm.

Repeat with the remaining tortillas, cheese, and shrimp mixture. Arrange the tacos on a serving platter and serve with lime wedges and hot sauce on the side.

Chipotle-Lime Chicken Tacos

Ingredients

• 1 bone-in, skin-on whole chicken, rinsed and dried
• Kosher salt and freshly cracked black pepper
• 1 lime, zested and juiced (lime halves reserved)
• ¼ cup water
• 1 cup sour cream
• 2 chipotle chiles in adobo sauce, finely minced into a paste
• 8 (6-inch) corn tortillas, warmed

Directions

Preheat the oven to 400° F.

Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add ¼ cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165° F on an instant-read thermometer, when inserted in the thickest part of the thigh.

Remove the chicken from the oven to a carving board, let sit until cool enough to handle.

In a small bowl, combine the sour cream, minced chipotles, remaining lime zest, and salt and pepper, to taste.

Once the chicken has cooled, pull the meat from bones and shred.

Put some of the shredded chicken on each tortilla, top with chipotle cream and garnish with some zest from the remaining lime. Serve with lime wedges.

Rice and Black Bean Pilaf

Ingredients

• 1 cup brown rice, uncooked
• 2 ¼ cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, diced (1 cup)
• 2 cloves garlic, minced
• 2 teaspoons fresh chopped oregano or 1 teaspoon dried
• 1 stalk celery, finely diced
• 1 large carrot, finely diced
• 1 teaspoon ground cumin
• ½ teaspoon dried chili flakes
• 1 (15.5 ounce) can low-sodium black beans, drained and rinsed
• 2 teaspoons finely chopped parsley leaves

Directions

Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.

Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.

Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.

Homemade Guacamole

Ingredients

• 2 ripe small Hass avocados
• 1 lemon, juiced
• 1 large clove garlic, minced
• 1 jalapeno, seeded and finely chopped
• 1 small plum tomato, seeded and finely chopped
• ½ small yellow skinned onion, finely chopped
• 1 teaspoon coarse salt
• Corn tortilla chips, for dipping

Directions

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with corn tortilla chips.

Frozen Strawberry Margaritas

Ingredients

3 cups ice

Directions

Puree strawberries, orange-flavored liqueur, lime juice, 3 tequila, honey and a pinch of salt in a blender. Add ice and blend until smooth. Divide among 4 stemmed glasses; garnish with strawberries dipped in sugar.

WWFM T-Shirts for Sale!

Western Wake Farmers’ Market t-shirts are now on sale at the market!

Size	Price
Adults	$20
Kids	$15

All proceeds support the Western Wake Farmers’ Market.