Recipes

RECIPES

At the Woodstock Farmers’ Market we love to eat and we love to cook. We love the creative process, the transformation of gorgeous raw ingredients into delicious finished dishes. We love to discover new flavors and new techniques. Here are some recipes that we love, and hope you do too.

Asparagus Gruyere Tart

Ingredients:

  • 1 pound asparagus, trimmed
  • 1 sheet frozen puff pastry (about 1/2 pound), thawed
  • All-purpose flour, for dusting
  • 2 cup grated gruyere cheese (about 6 ounces)
  • 1 tablespoon minced shallot
  • 2 large egg yolks
  • 3 tablespoons whole milk
  • 1/8 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon finely grated lemon zest

Directions

Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.

Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.

Meanwhile, mix the gruyere, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

Bagna Cauda

Literally translated from Italian, bagna cauda means “warm bath”. This is a rich and savory “warm bath” for vegetables.

  • 1 ½ cups olive oil
  • 6 cloves garlic, finely chopped
  • ½ cup melted butter
  • 1 – 2 ounce tin of anchovies, finely chopped

Heat ¼ cup of olive oil in a medium sized frying pan. Add the chopped garlic and fry over medium heat until the garlic just starts to turn brown. Remove from the heat. Add remaining olive oil, butter and anchovies.

Serve from a fondue pot or pour into small individual ramekins.

This classic dip is served all over the Piedmonte region in Italy, traditionally raw vegetables are dipped into the sauce. A few pantry items produce this foolproof, tasty and easy appetizer.

Makes 2 cups

Blinding Buffalo Wings

Ingredients:

  • 5 lbs. chicken wings
  • 1 bottle Blind Betty’s Original Recipe
  • ¼ cup soy sauce
  • ¼ cup orange juice
  • 2 Tbsp. crushed garlic
  • 2 Tbsp. Extra Virgin Olive Oil

Instructions:

Place all ingredients in a large zip lock bag, seal tightly and refrigerate for a minimum of 24 hours. Then, grill or bake for approximately ½ hour, turning at least once if grilling (less cooking time is needed on a hot grill).

Author: Blind Betty Hot Caribbean Concotions

Blue Cheese Crostini

Ingredients:

  • 4 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 cup (4 ounces) crumbled Bayley Hazen Blue cheese
  • ¼ cup finely chopped walnuts, toasted
  • 15 slices French bread (½ inch thick), lightly toasted
  • 1 medium ripe pear

Directions
In a small bowl, beat cream cheese and butter until smooth. Stir in the blue cheese and walnuts. Spread evenly over toasted bread.

Place on a baking sheet. Broil 3-4 inches from the heat for 3-4 minutes or until cheese is bubbly. Core pear and cut into 30 thin slices. Place two pear slices on each piece of bread. Serve warm.

Cranberry Balsamic Goat Cheese Spread

  • ½ pound of your favorite goat cheese (Vermont Butter and Cheese Company log does well)
  • ½ (generous) cup of dried (sweetened) cranberries
  • 2 Tablespoons Three Acre Kitchen Balsamic Vinaigrette (formerly Nancy’s)

Pulse the dried cranberries in a food processor until they are about ½ their original size. Add goat cheese and vinaigrette and blend. Serve with Kashi TLC’s or your favorite cracker.

Serves 4-6 as an appetizer.

Note: These same ingredients can be the start of a delicious salad. We like to use Romaine as it can stand up to the dried cranberries. To serve six: Wash and break two heads of romaine into pieces. Sprinkle with about ¾ cup dried cranberries, ½ cup chopped cashews or pecans and ½ cup crumbled goat cheese. Dress sparingly with balsamic vinaigrette and enjoy!

Author: Three Acre Kitchen

Delicata Squash Rings

These take just 10 to 12 minutes to cook and when finished are glazed with a rich caramel coating from the natural sugars in the squash.

Ingredients:

  • 2 Delicata Squash
  • 1 ½ Tablespoons Olive or Vegetable Oil
  • Salt and Freshly Milled Pepper

Instructions:

Wash the squash. Slice off the ends and scoop out the seeds with a teaspoon. Do not peel, the skin is edible. Cut the squash into rings, about 1/3 inch thick. Heat the oil in a wide skillet, add the squash, and fry over medium heat until richly colored on the bottom, about 6 minutes. Turn and cook on the second side until tender, about 6 minutes. Season with salt and pepper. Drizzle with a little olive oil or butternut squash oil.

Bon Appetite!

Easy Italian Appetizer or Light Dinner

  • 1 “ball” of fresh mozzarella
  • Several vine ripe fresh beefsteak tomatoes
  • 1 bunch of fresh basil
  • Villa Manodori Balsamic Vinegar Vinegar
  • Some great Extra Virgin olive oil
  • Bottle of great red wine
  • A fresh baguette

Thinly slice fresh mozzarella about ¼ inch thick. Try cutting the mozzarella with a warm knife. . .it will cut like butter!!

Wash basil well; pluck the nicest leaves off and wipe with paper towel to dry. Thinly slice your fresh tomato with a very sharp knife; lay out your tomatoes on your favorite platter. . .place your ¼ inch pieces of fresh mozz on each tomato followed by a basil leaf. Drizzle Villa Manodori and olive oil over your creation. . .salt and pepper to taste. Don’t forget to mop it up with your fresh bread!

Drink a toast to the Balsamic makers of the world.

Ginger Carrot Dip

  • 5 medium carrots, coarsely chopped, we use a food processor.
  • 2 scallions, green part only, finely chopped
  • ¼ cup minced cilantro
  • ¼ cup finely chopped peeled ginger
  • ½ cup mayonnaise
  • 1 ½ Tablespoons seasoned rice vinegar
  • 1 Tablespoon soy sauce
  • ¼ teaspoon Asian sesame oil

Place chopped carrots, cilantro and ginger in a bowl, add ginger. Mix together mayonnaise, vinegar, soy sauce and sesame oil and mix well.

Pour dressing over vegetables and combine well.

Refrigerate for several hours before serving.

Asian Slaw with Vermont Hills Teriyaki Dressing

This slaw is cool, light and refreshing! It’s a perfect accompaniment to grilled meat, chicken or fish. Enjoy!

INGREDIENTS

Dressing

  • 2 Tablespoons lime juice
  • 2 Tablespoons rice wine vinegar
  • 1 teaspoon honey
  • 2 teaspoons toasted sesame oil
  • ¼ cup Vermont Hills Teriyaki sauce
  • ½ cup olive oil

Salad

  • 4 cups Chinese cabbage, thinly sliced
  • 1 bunch scallions, sliced diagonally
  • 2 large carrots, peeled and grated
  • 1 red bell pepper, seeded and thinly sliced
  • 1 cup pea pods, julienned
  • 3 to 4 radishes, thinly sliced
  • ½ cup chopped cilantro leaves, roughly chopped, divided in half
  • 1 cup peanuts, chopped (optional)

PREPARATION

Dressing
Whisk together lime juice, rice vinegar and honey. Add Vermont Hills Teriyaki sauce and sesame oil and mix well. Whisk in olive oil.

Salad Assembly
Combine Chinese cabbage, red pepper, pea pods, carrots, radishes, scallions and ¼ cup of cilantro in a large salad bowl. Pour dressing over salad and mix well. Top salad with remaining ¼ cup of cilantro. The peanuts stay nice and crunchy if you serve them on the side and let each person add them to their salad.

Author: Lisa

Banh Mi (Vietnamese Sandwich)

  • 1 crusty baguette, cut in half, then sliced lengthwise
  • Mayo
  • Sriracha hot sauce
  • ¼-½ lb. spreadable pate, such as Mousse Truffee
  • ¼ lb sliced ham or turkey
  • 4 Tbl chopped cilantro
  • ½ seedless cucumber, cut in lengthwise strips
  • ½ c pickled carrots and daikon (recipe to follow)

Spread baguette with mayo and pate, and drizzle with sriracha. Top with meat, cucumber, carrot salad and cilantro and serve.

Serves 2

Carrot Salad

  • 1 ½ c water
  • ¾ c white vinegar
  • ¾ c sugar
  • 1 tsp salt
  • 1 ½ c shredded carrot
  • 1 ½ c shredded daikon

Combine water, vinegar, sugar and salt in a saucepan and cook over medium heat until sugar and salt are dissolved. Cool to room temperature and add shredded vegetables. Allow to marinate for 30 min. , or up to 5 days, refrigerated.

Carrot Salad

  • 1 ½ c water
  • ¾ c white vinegar
  • ¾ c sugar
  • 1 tsp salt
  • 1 ½ c shredded carrot
  • 1 ½ c shredded daikon

Combine water, vinegar, sugar and salt in a saucepan and cook over medium heat until sugar and salt are dissolved. Cool to room temperature and add shredded vegetables. Allow to marinate for 30 min. , or up to 5 days, refrigerated.

Chao Tom (Sugarcane Shrimp)

Fragrant Thai Meatballs

Fried Bananas

Great on their own or server over vanilla ice cream!

  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • salt
  • 2 TBL sugar
  • 1 egg
  • 6 TBL water
  • 2 TBL shredded coconut or sesame seeds
  • 4 firm bananas, preferably yellow with green tips
  • Oil, for deep frying
  • 2 TBL honey, for serving

Sift flour, baking soda and a pinch of salt into a bowl. Stir in sugar. Whisk in egg and just enough water to make a thin batter. Whisk in coconut or sesame seeds.

Peel bananas, cut in half lengthwise, then across horizontally. Heat oil in a wok or deep kettle. Dip bananas in batter, then drop gently into hot oil a few pieces at a time. Fry until golden brown.

Remove banans from oil and drain on paper towels. Serve immediately with honey on the side for dipping.

Serves 4

From The Complete Wok and Stir-Fry Cookbook, Linda Doeser – Editor

Ginger-Lime Dipping Sauce

Ingredients:

  • 2 cloves garlic, sliced
  • 2 fresh Thai bird chilies, chopped
  • 2 TBL minced galangal or ginger
  • ¼ cup fish sauce
  • 2 TBL lime juice
  • ¼ cup water
  • 4 TBL palm or brown sugar

Instructions:

Pound first 3 ingredients in a mortar and pestle or grind in food processor. Add remaining ingredients and mix well.

From The Complete Wok and Stir-Fry Cookbook, Linda Doeser edior

Goi Cuon Summer Rolls with Shrimp and Mint

Jungle Curry

A highly spiced, flavorful vegetarian entree.

  • 2 Tbl vegetable oil
  • 2 med. onions, rough-chopped
  • 2 stalks lemongrass, cut in large pieces and bruised
  • 1-2 fresh jalapenos, seeded and finely sliced
  • 1 ½ inch chunk galangal or ginger, peeled and chopped
  • 3 carrots, halved lengthwise and sliced
  • ¼ lb green beans, trimmed
  • Grated rind of 1 lime
  • 3 tsp soy sauce
  • 1 Tbl rice vinegar
  • 1 tsp black peppercorns, crushed
  • 1 tsp sugar
  • 2 tsp ground turmeric
  • 4 oz canned bamboo shoots
  • 3 oz spinach, steamed and chopped
  • 23 c coconut milk
  • Chopped fresh cilantro and mint to garnish

Heat a wok or heavy pan and add oil. Swirl to coat. When hot, add onions, lemongrass, chilies and galangal or ginger. Add carrots and beans with lime rind and stir-fry 1-2 minutes.

Add soy sauce and rice vinegar, peppercorns, sugar and turmeric, then bamboo shoots and spinach. Stir in coconut milk and simmer about 10 minutes, until vegetables are tender. Remove lemongrass. Garnish with cilantro and mint, then serve.

Serves 4.

From 500 Chinese Recipes, Jenni Fleetwood – Editor

Lemongrass Burger with Beef or Pork

Ingredients:

  • ½ lb. ground beef or pork
  • 2 Tbl minced lemongrass
  • 2 Tbl minced scallion
  • 2 Tbl minced fresh cilantro
  • 1 Tbl minced garlic
  • 1 Tbl fish sauce
  • 2 tsp soy sauce
  • ½ tsp sugar
  • ½ tsp salt
  • ¼ tsp fresh-ground black pepper

Instructions:

Combine all ingredients and mix well. Let rest in refrigerator for an hour to 1 day.

Shape meat into patties and grill or broil as you would a hamburger until cooked to your liking. Serve warm, with lettuce leaves, cilantro and sriracha mayo on a toasted bun. Serves 2-3.

Lemongrass Pork

Pad Thai (Fried Noodles with Shrimp)

Potstickers

  • ½ c dried shiitake mushrooms, reconstituted according to directions, stems removed, minced
  • 2 c shredded napa cabbage
  • ½ tsp salt
  • ¼ Lb minced pork
  • ½ c sliced scallions
  • 1 Tbl soy sauce
  • 1 Tbl sesame oil
  • 1 ½ tsp mirin or white wine
  • 1 ½ tsp minced fresh ginger
  • 1 ½ Tbl cornstarch
  • 1/8 tsp ground white pepper
  • 45 wonton wrappers
  • 4 Tbl canola oil
  • 1 c chicken broth
  • Ginger-Soy Dipping Sauce (recipe follows)

Mix cabbage and salt in a large bowl and let stand 30 min. Wring out cabbage and mix with mushrooms, pork, scallions, soy sauce, sesame oil, mirin, ginger, cornstarch and pepper.

Place wonton wrapper on a flat surface. Brush with water, add a spoonful of filling and press closed in a triangle. Repeat with remaining wrappers and filling.

Heat canola oil in a large non-stick skillet. Add 10-12 potstickers in a single layer and sauté until brown. Add ¼ c stock, cover and let steam 3-4 minutes. Remove from pan and repeat with remaining potstickers until all are cooked. Serve with dipping sauce. Makes 40-45 potstickers

Ginger-Soy Dipping Sauce

  • 5 Tbl rice wine vinegar
  • 6 Tbl soy sauce
  • 3 Tbl warm water
  • 1 ½ Tbl sugar
  • 1 Tbl sesame oil
  • 1 tsp sriracha
  • 2 Tbl minced fresh ginger
  • 2 tsp minced hot chili pepper

Whisk together all ingredients and chill.

Seared Sea Scallops

Stir-Fried Chicken

Stir-Fried Shrimp with Tamarind

Thai Hot and Sour Soup

Thai Red Curry Mussels

Ingredients:

  • 2 tsp peanut or canola oil
  • 2 med. cloves garlic, minced
  • 2 scallions, thinly sliced, whites and greens separated
  • Zest and juice of 1 lime
  • 1-2 tsp. Thai red curry paste
  • 1 14 oz can light coconut milk
  • 1 Tbsp brown or palm sugar
  • 2 tsp fish sauce
  • 4 lb mussels, scrubbed
  • 6 cups trimmed watercress or spinach
  • 2 Tbsp fresh basil, thinly sliced

Instructions:

Heat oil in large Dutch oven over medium heat. Add garlic, scallion whites, lime zest and curry paste to taste; cook until fragrant and paste is sizzling. Add lime juice, coconut milk, brown sugar and fish sauce; bring to a boil and let cook for 2 minutes.

Add mussels, return to a simmer, stir, cover, and let cook for 6 minutes. Add watercress or spinach to the pot, cover and cook for an additional 4 minutes. Discard any unopened mussels. Serve, garnished with basil.

Serves 4.

From Eating Well Magazine, Jan. 2007

Thai Spring Rolls with Shrimp and Pork

Thai Seafood Salad

Thai Fish Cakes

Thai Chicken Curry

Thit ga kho gung (Chicken Simmered in Caramel Sauce)

Banana Island Chicken Curry

Compliments of Half Moon Bay Trading Company

Ingredients:

  • 2 Tbsp. butter (WFM suggests Vermont Butter & Cheese Creamery Cultured Butter with Sea Salt Crystals)
  • 1 chicken cut into pieces
  • 2 diced onions
  • 3 ripe bananas mashed
  • 1 can coconut milk
  • 2 cups chicken stock
  • 2 Tbsp. curry powder
  • 1 Tbsp. flour
  • 3 Tbsp. Iguana Gold Island Pepper Sauce
  • Salt to taste
  • ½ cup chopped unsalted peanuts
  • ½ cup Muscat raisins mango chutney

Instructions:

Use back, wings and giblets (except liver) and onion skins to make chicken stock. Start with 1 quart of water and reduce by half. WFM NOTE: Or use regular chicken stock in a can or box.

In a large skillet, slowly cook chicken pieces in butter until nicely browned. Remove chicken. Pour off all but two tablespoons of chicken fat. Add diced onion. Cook until transparent. Sprinkle in curry powder and flour being careful not to make lumps. Cook two minutes (this releases the curry flavor).

Whisk in chicken stock and coconut milk. Bring to a boil, stirring constantly. Cook two minutes. Whisk in bananas and Iguana Gold, then return chicken to pan. Reduce to a simmer and continue cooking for one hour until chicken is just falling from the bone and sauce is reduced by a third.

Serve over basmati rice garnished with peanuts, raisings and accompanied by a dollop or two of mango chutney.

Author: Half Moon Bay Traiding Company

Caribbean Frittata

Serves 6

  • 12 free ranging eggs
  • One head of organic broccoli-florets only
  • ½ package of organic white mushrooms-chopped or sliced
  • Several sprigs of thyme
  • A handful of regular parsley—chopped
  • One bunch of organic scallions—chopped
  • One small onion—diced and chopped
  • One Roma tomato or red bell pepper for appearance
  • Olive oil
  • (You may substitute other vegetables like spinach or chard or whatever for the mushrooms and broccoli above)
  • Several shakes of Caribbean Condiment—more shakes = more flavor!
  • ½ pound of sharp cheddar cheese, grated.
  • Crack eggs into a separate bowl. Beat thoroughly.

In a saute pan, under medium to high heat, sauté onion first until soft with plenty of olive oil. Then add mushrooms, broccoli, tomato and any other veggies till they soften (about 10 minutes) while adding several tablespoons of Caribbean Condiment. Add salt to taste here, don’t be shy. Pepper too. Add thyme and scallions.

Preheat your oven to 350.

Once everything has simmered for another several minutes (can be longer. . .this recipe is very flexible until you add the eggs), turn your heat down to low and add your eggs. As you add your eggs, stir the mixture to ensure that everything gets mixed together. Add more Caribbean Condiment, several more shakes or teaspoons depending on preference.

The eggs should cook from the bottom up—you may turn your heat up a bit if you feel the eggs are not cooking but don’t over heat or things will cook too fast. You want to leave a little liquid on top. Check the firmness of the eggs by using a fork or spatula. This should take about 10 minutes. Now add your grated cheddar to the now slightly liquidly top. Remove from the heat and place into your oven for another 5 or 10 minutes, depending on how fast your eggs are cooking. The cheese will melt and get slightly crusty on top and your eggs should be thoroughly cooked without being too hard. Pull from oven with a hot pad, cut and serve like a pie.

Chocolate Sugar Cookies

Ingredients:

  • 2 Cups Unsalted Butter (room temperature)
  • 2 Cups Sugar
  • 2 Large Eggs
  • 3 Tsp Vanilla
  • 4 Cups All Purpose Flour
  • 1 1/2 Cups Cocoa Powder
  • 1 Tsp SaltMakes approximately 35 medium sized cookies

Cream the butter and sugar together in the bowl on an electric mixer on low to medium speed (use paddle attachment.) Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.

Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.

Add liquid vanilla extract. Stir briefly.

Sift your dry ingredients together. (flour, cocoa powder and salt.)

Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough.

Rol the dough ou t between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.

Roll out the dough further if you need to and cut out the cookie shapes. Place on parchment paper lined baking sheet. Re-roll scraps and repeat.

Put cookie dough sahpes back in the the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.

Preheat your over to 350 degrees.

Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie. Let the cookies cool to room temperature and decorate!

Recipe from www.sweetopia.net

Blueberry Maple Pie

Filling:

  • 4 cups of fresh or frozen blueberries
  • 1 cup of pure maple syrup
  • ¼ cup of unbleached flour
  • ¼ cup quick cooking tapioca
  • 1 T. lemon juice

Combine blueberries, maple syrup, flour, tapioca and lemon juice with a wire whisk, mix until smooth. Pour into your favorite pie shell, place on top crust and crimp to seal edges. Cut several slits in the top pie crust. Bake in a 375 degree oven for about 1 hour, until juices bubble thickly and crust is golden brown. Cool pie on a rack. Serve at room temperature.

Baked Apples

adapted from all recipes.com

Ingredients:

  • 4 tart Apples
  • ½ cup Brown Sugar
  • 4 Tablespoons Butter
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Cornstarch
  • ½ teaspoon Nutmeg

Instructions:

Preheat oven to 350 degrees.

Fill the bottom of a glass baking dish with water. Mix in about a Tablespoon of Cornstarch and 1 ½ teaspoons Vanilla.

Scoop out the core from the top of the apple, leaving a well. Do not cut all the way through.

Mix the Brown Sugar and Butter together. Fill each apple with the Brown Sugar and Butter mixture, and place apples into the water mixture.

Sprinkle apples and water with Nutmeg and Cinnamon.

Bake for 20 minutes covered with foil, then bake an additional 10-20 minutes uncovered.

Comments:

Serve in a bowl with caramel around the case of each apple. Or, our favorite way, serve topped with vanilla ice cream drizzled with Vermont Maple Syrup!

Easy Chocolate Fondue

Ingredients:

  • ½ pound Callebaut Chocolate (or your favorite chocolate)
  • ½ cup evaporated milk
  • Cut Fresh Fruit, such as raspberries, strawberries, pears, apples, pineapples, orange segments, bananas, shortbread cookie pieces

Instructions:

Melt chocolate and milk together in a heavy saucepan or in the microwave, stirring frequently, until smooth. Pour into a fondue pot. Dip fruit and cookies into the chocolate with a fork and enjoy!

Comments:Serves 2

German Chocolate Cake / Mom Foods

INGREDIENTS

  • ½ cup water
  • 4 (1 ounce) squares German sweet chocolate
  • 1 cup butter, softened
  • 2 cups white sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 ½ cups cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 egg whites

FILLING

  • 1 cup white sugar
  • 1 cup evaporated milk
  • ½ cup butter
  • 3 egg yolks, beaten
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • ½ teaspoon butter
  • 1 (1 oz) square semisweet chocolate

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter,then quickly fold in remaining whites until no streaks remain.

Pour into 3 – 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, ½ cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

Spread filling between layers and on top of cake. In a small saucepan, melt butter and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Homemade Peach Cobbler

Filling

  • 6 large peaches, peeled and cut into thin wedges
  • ¼ cup of sugar
  • 1 Tablespoon lemon juice
  • 1 teaspoon cornstarch

Topping

  • 1 cup flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 Tablespoons cold butter, cut into small pieces
  • ¼ cup of boiling water

Preheat oven to 425 degrees. Toss peaches with ¼ cup of sugar, lemon juice and cornstarch. Spoon into a non-reactive pan (ceramic, glass or stainless steel). Bake in oven for 10 minutes.

While peaches are baking, mix together flour, ½ cup of sugar, baking powder and salt. Blend butter into flour mixture with fingertips or a pastry blender until the mixture resembles coarse meal. Stir water into flour & butter mixture until combined. Remove peaches from oven after 10 minutes & drop spoonfuls of flour mixture over peaches. Topping will spread as cobbler bakes. Bake in oven until topping is golden (approximately 25 minutes).

Serves 4

Maple Ice Cream

  • 1 cup Grade A or B Maple syrup
  • 1 cup of whole milk
  • 2 cups of heavy cream
  • 4 large egg yolks
  • 18 teaspoon salt

In a small saucepan, bring the maple syrup to a simmer and cook until reduced to ¾ cup. Remove from the heat.

In a medium saucepan, combine the cream, milk, reduced maple syrup and a salt. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk ½ cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Refrigerate until well chilled, at least two hours.

Pour mixture into the bowl of your ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until ready to serve.

Mexican Style Hot Chocolate

from the folks at Taza

Step 1 – Grate a disc of Chocolate Mexicano, and set aside:
To make a traditional taza de chocolate, start by grating one disc (approx. 1.3 oz) of Chocolate Mexicano for every cup (6 to 8 oz) of hot chocolate you’ll be making. Use a rasp, microplane, or cheese grater for this. Our Chocolate Mexicano is flavored with spices like guajillo chili and biodynamic cinnamon, but if you’re using an unflavored Mexican chocolate, now is the time to add any extra spices you might want. Vanilla, almond, cinnamon, and chili are common additions. Keep in mind that while it’s not strictly necessary to grate the chocolate before melting it into your liquid, grated chocolate melts faster and is less prone to burning to the bottom of the pan.

Step 2 – Heat water or milk until just below boiling:
In Mexico, hot chocolate is typically made with water, not milk. For a thinner, more refreshing taza, we recommend using water. If you prefer a thicker, richer version, milk (whole, reduced fat, or skim) is a better choice. Start by heating the milk or water in a high-walled saucepan until to just under boiling temperature.

Step 3 – Remove Liquid from heat and mix in chocolate:
Take the saucepan with either milk or water off the heat and add in your grated chocolate. Mix well and continuously to prevent the chocolate from sticking to the bottom. Any liquid additions (rum, bourbon, tequila, vanilla) should be mixed in now.

Step 4 – Pour chocolate mixture into pitcher; whisk:
Taza de chocolate is typically served frothy, with a thick head of foam on top. This is achieved by vigorously whisking the mixture using a molinillo (wooden Mexican whisk) or a standard whisk. Pour the liquid into an earthenware pitcher or narrow high-walled vessel (or leave it in your saucepan and risk a mess). Whip until airy and frothed up, about two minutes.

Step 5 – Pour mixture into warm mugs. serve. enjoy:
Pour your hot chocolate mixture into pre-warmed mugs. Garnish with a cinnamon stick for stirring, grated chocolate on top, or everyone’s favorite: marshmallows and whipped cream. Serve immediately.

Pumpkin Apple Muffins with Streusel Topping

These muffins combine all the roadside fruit and vegetable stand sights into the quintessential harvest muffin. While high in satisfaction and flavor, they are low in fat insuring that you don’t begin to look like Charlie Brown’s “Great Pumpkin”.

  • 23 cups all purpose flour
  • 13 cups sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoons ginger
  • 18 teaspoon cloves
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 23 cups pumpkin puree
  • 13 cup vegetable oil 1 13 cups apples, peeled and finely chopped; one egg.

Streusel Topping

  • 3 tablespoons brown sugar
  • 1 tablespoon and 1 teaspoon flour
  • 1 teaspoon cinnamon
  • 1 tablespoon butter

In a large bowl, combine all dry ingredients. In another bowl, combine egg, pumpkin puree and oil, stir into dry ingredients until just moistened. Fold in apples. Fill greased or paper lined muffin cups ¾ full. For topping, combine sugar, flour and cinnamon. Cut butter into sugar mixture until mixture resembles coarse crumbs. Sprinkle each muffin with 1 teaspoon of streusel mixture.

Bake in a 350 degree oven for 30 – 35 minutes or until muffins test done. Cool in pan 10 minutes. Remove from pan and cool muffins completely on a wire rack.

Pumpkin Ginger Muffins

  • 1 ½ cups sifted all purpose flour
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • 6 Tablespoons butter, softened
  • 13 cup granulated sugar
  • 13 cups light brown sugar, firmly packed
  • 23 cup canned pumpkin
  • ½ cup buttermilk
  • ½ cup finely chopped crystallized ginger

In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.

Beat the butter, granulated sugar and brown sugar until light and fluffy.

Beat in the egg and the pumpkin to the butter and sugars.

Add the flour mixture alternately with the milk, blending well

Fold in the chopped ginger. Fill paper lined muffin pans three quarters full.

Bake in a preheated 350 degree oven for 25 to 30 minutes.

Yield: 12 muffins

Simple Little Apple Cake

that doesn’t taste simple

  • 2 cups of diced apples (peeled or not, it doesn’t really matter)
  • 1 cup of sugar (white sugar or a mix of white and light brown sugar)
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 egg, beaten
  • 13 cup vegetable oil
  • ½ cup of nuts, toasted and chopped (I use pecans)

Mix the sugar with the apple with the sugar and allow to stand until most of the sugar has dissolved. Mix together the dry ingredients. Add the dry ingredients to the apples. Stir in the egg and the oil. Mix well until incorporated. Add the nuts. (At this point the batter will not look promising, like there isn’t enough batter for the apples. Have faith. ) Pour the batter into a greased 8 inch pan (square or round) and bake in a 375 degree oven for about 30 minutes, until nicely browned and a tester inserted in the center comes out clean.

Donna's Chili with Hominy

  • 1 1/2lb of ground beef
  • 1 medium onion
  • 2 tablespoons of canola oil
  • Salt & pepper
  • 1 28oz can crushed tomatoes
  • 1 28oz can tomato puree
  • 3 15oz cans of red kidney beans, drained
  • 1 15oz can hominy, drained
  • 2 cloves of garlic, minced
  • 2 cubes of beef boullion
  • 2 tablespoons chili powder
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 tablespoon sugar
  • 1/4 cup chopped fresh cilantro

Brown onion in oil with salt and pepper. Add beef and cook until browned. Add reamining ingrediaents and simmer at least 2 hours, or bake in a covered casserole dish for 2-3 hours at 275 degrees.

Serves 8

Amelia's Favorite Chili

Serves about 8

  • 6 cloves of garlic, minced
  • 1 yellow onion
  • 3 Tablespoons of oil for sauteeing
  • Salt
  • 2 pounds ground meat (I like a combo of ground turkey and turkey sausage, or ground beef and pork, or ground beef and Italian sausage)
  • 2-3 Tablespoons chili powder
  • 1 Tablespoon dried oregon
  • 1 can Kumer’s Tomatoes ‘n Jalapenos
  • 1 can Kuner’s Corn ‘n Peppers
  • 1 can of Field Day Beans (any type)
  • 1 can Allen’s Hominy (optional)

Saute onion and garlic with a pinch of salt until fragrant. Add ground beef and cook until no longer pink. Add chili powder and oregano, and stir to blend. When spices become fragrant, add all canned items with their juices and stir to blend. Simmer 20-30 minutes. Taste and adjust seasoning with salt and chili powder. Serve with cornbread and any or all of the following toppings:

Fresh Cilantro
Sour Cream
Crumbled Tortilla Chips
Lime Wedges
Grated Cheese
Chopped Scallions

Majoub Family's Lablabi

(We call it Bean and Chicken Bowls)
Serves 4

  • 2 cups dry chick peas, or 2 16 oz. cans cooked
  • Chicken breast for 4 (optional) – shred or finely chop when cooked; can use boneless breast, whole chicken or most any cut you wish
  • 4 to 6 cloves of garlic, minced
  • 4 tsp harissa (Mahjoub or other)
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp capers
  • 4 tsp preserved lemons, rind only, small dice (Mahjoub)
  • 4 tsp sun-dried tomatoes, small dice (Mahjoub or other)
  • 4 tsp extra virgin olive oil
  • 4 chunks of day-old artisan bread, broken into small pieces – can be fresh bread too, not a big deal. Optional – no bread for gluten free is fine – no worries.

If using dried chickpeas, wash them and soak overnight. If using canned chickpeas, open the cans, rinse, and drain. Put chickpeas and garlic into a large saucepan and cover with water. Bring to a boil, add 1 tsp of salt, reduce heat, cover and simmer until tender.

If using chicken, broil, grill or bake breasts with salt and pepper to taste. Pull apart or chop into small to medium pieces.

Constructing the bowls: Use a medium soup bowl. While the beans are cooking or chicken grilling, tear up one slice of bread into the bottom of each soup bowl. When the beans are tender, ladle the beans with their cooking broth into the bowls. Top each of the bean bowls with the diced or shredded chicken, then top with 1 tsp of preserved lemons, 1 tsp of sun-dried tomatoes, 1 tsp of harissa, 1/4 tsp of ground cumin and a few capers. Finish each bowl with 1 tsp of extra virgin olive oil.

Dive in. Add more harissa, cumin, lemon, capers sundried tomatoes to taste. This little surprising dish will rock your world!!

Spatchcock Turkey

Recently, the DiNatale household has decided to spatchcock their turkey for their Thanksgiving table. It’s a method that basically butterflies the bird to that it lays flat on a sheet pan, allowing all the skin to get deliously crispy and cut the cooking time in almost half. Not to mention it’s super easy!

Ingredients:

  • 1 Whole Turkey
  • 2 – 3 Tablespoons Olive Oil
  • Salt and Pepper
  • Fresh Herbs of Your Choice (sage and thyme are classics)Instructions:Preheat the over to 450 degreesTake your bird and clean it up. (Clear our the gizzards and smutchz and pat dry with some paper towels)Once your bird is beautiful, place it back bone up on your work service.Take a sturdy pair of kitchen scissor and cut laong either side of the backbone. If you’re dealing with a larger bird, you may have to turn to larger tools such as a knife and mallet. The goal is to remove the back bone completely from end to end. Please be safe with whatever method you choose.When the backbone is out, you should have a nice split down the middle. Clean up either end.Flip your bird over taking care to separate the bird. Adjust the legs as desired. Place your fists on the rib cage and give it a swift push until you hear it break. This bird should be laying flat at this point.Now rub it down with some olive oil, herbs, and salt & pepper. Tuck some fresh herbs under the legs. Adjust the legs to your liking. It’s good to place the wings over the bresats so that they don’t overcook. Depending on the bird, you can pin the wings to the thighs.Let the bird sit for a bit with the fresh herbs and let it come to room temperature. Place your bird in the over and cook for 30 minutes at 450 degrees. Turn the temp down to 350 degrees for the rest of the cooking time. Many say that an average bird (15-20 lbs) only takes about 45 minutes – 1 hour, but we have had a 30 pound turkey take up to 3.5 hours. You just want to make sure that the temp of the thigh joint is 160-165 degrees. Check often.Take it our, let is rest for a bit and carve it up for a beautiful platter placement.

Irish Boiled Dinner (Corned Beef)

Apple Hickory Salmon

  • An embarrassingly simple preparation and delicious!
  • A piece of fresh salmon filet
  • Gormley’s Apple Hickory BBQ Sauce
  • ¼ cup chopped scallions, optional garnish
  • 1 cored thinly sliced apple

Coat sliced apples with Apple Hickory BBQ sauce. Spread each salmon filet with BBQ sauce. Top fivlets with apple slices. Bake salmon in a 425 degree oven for approximately 15 minutes.

To serve top filets with chopped scallions.

Banana Island Chicken Curry

Compliments of Half Moon Bay Trading Company

Ingredients:

  • 2 Tbsp. butter (WFM suggests Vermont Butter & Cheese Creamery Cultured Butter with Sea Salt Crystals)
  • 1 chicken cut into pieces
  • 2 diced onions
  • 3 ripe bananas mashed
  • 1 can coconut milk
  • 2 cups chicken stock
  • 2 Tbsp. curry powder
  • 1 Tbsp. flour
  • 3 Tbsp. Iguana Gold Island Pepper Sauce
  • Salt to taste
  • ½ cup chopped unsalted peanuts
  • ½ cup Muscat raisins mango chutney

Instructions:

Use back, wings and giblets (except liver) and onion skins to make chicken stock. Start with 1 quart of water and reduce by half. WFM NOTE: Or use regular chicken stock in a can or box.

In a large skillet, slowly cook chicken pieces in butter until nicely browned. Remove chicken. Pour off all but two tablespoons of chicken fat. Add diced onion. Cook until transparent. Sprinkle in curry powder and flour being careful not to make lumps. Cook two minutes (this releases the curry flavor).

Whisk in chicken stock and coconut milk. Bring to a boil, stirring constantly. Cook two minutes. Whisk in bananas and Iguana Gold, then return chicken to pan. Reduce to a simmer and continue cooking for one hour until chicken is just falling from the bone and sauce is reduced by a third.

Serve over basmati rice garnished with peanuts, raisings and accompanied by a dollop or two of mango chutney.

Author: Half Moon Bay Traiding Company

Blueberry Balsamic Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 13 cup Three Acre Kitchen Balsamic Marinade
  • ½ cup Three Acre Kitchen Blueberry Balsamic Glaze
  • 1 Tablespoon Extra Virgin Olive Oil

Instructions:

Cut the chicken breast into 1-inch strips. Add just enough marinade to coat and marinate for about five minutes. Saute the chicken in the olive oil until just barely done. Remove from the pan. Add the remainder of the Marinade (a couple of tablespoons or so) and the Blueberry Balsamic Glaze to the pan. Bring to a boil and cook until syrupy (a few minutes). Return the chicken and any juices to the pan and reheat. Serve the chicken over rice with your favorite green vegetable. Serves 4-6.

Author: Three Acre Kitchen

Corned Beef and Cabbage

  • 5 pounds corned brisket of beef
  • 1 tablespoon pickling spices
  • 4 carrots, peeled and cut into 2 inch pieces
  • 12 small white boiling onions
  • 3 purple top turnips, peeled and quartered
  • 3 parsnips, peeled and cut into 2 inch pieces
  • 1 small cabbage, cut in wedges, with some core on each wedge

Rinse beef in cold water and place in deep pot and add cold water to cover beef by about 2 inches. Add pickling spices. Bring to a boil and boil for 5 minutes. Skim off gray foam, this is important, the cooking broth will be clear and more flavorful. Cover the pot, reduce the heat and simmer the meat 4 to 5 hours, until tender. Remove meat from the broth to an ovenproof platter, tent with foil and place in a warm oven.

Bring broth to a boil and add all the vegetables except the cabbage. Cook the onions, carrots, turnip and parsnips until just tender. Add the cabbage to the pot and cook approximately 15 minutes until tender.

Mashed Potatoes with Parsley

Serving mashed potatoes with a boiled dinner provides a textural change from an entire boiled meal, which is appealing. The green parsley provides an herbal note and beautiful color to the plate.

Serving

I like to serve this meal on one large platter, mounding the mashed potatoes in the center and surrounding the potatoes with the vegetables and sliced meat.

A little history. . .

In Ireland. before the late 19th century corned beef was considered to be a luxury. Cattle were used for their milk, not meat. Pork was more often the meat of the common man and bacon was often “corned” and boiled with vegetables. The word corned refers to salt used to preserve the meat. Meat, pork rather than expensive beef, was dry cured using large “corn” sized pieces of salt. Salt, also expensive, added cost to the luxury of boiled beef. If seen at all, Easter was the time of year when this meal would traditionally be served.

Irish immigration to the US brought the technique of corning meat, but it was applied to more readily available beef using inexpensive salt, while modern corned beef is not corned at all but rather brined with a salt solution.

In truth this delicious meal could best be described as Irish American, as few in Ireland will be serving it up.

Duck Breasts with Blueberry Balsamic Glaze

Ingredients:

  • 4 large duck breast fillets skin on or off
  • 1/4 cup Three Acre Kitchen Balsamic Marinade with Juniper and Rosemary
  • 2 T olive oil
  • 1/2 cup Three Acre Kitchen Blueberry Balsamic Glaze
  • 1 cup fresh or frozen blueberries (optional)
  • Salt and Pepper to taste

Instructions:

Marinate duck breasts for 15 minutes. Heat olive oil in a large skillet over medium heat. Add duck breasts and brown on one side. Flip over and cook for 1 minute. Add any remaining marinade and the Blueberry Balsamic Glaze. Stir to combine and simmer over medium-low heat until the duck breasts are medium-rare. Remove and keep warm.

Taste liquid and add more marinade or glaze to suit your taste. Stir in the optional berries and any accumulated juices from the resting duck breasts. Bring to a boil just long enough to develop a syrupy consistency. Slice duck and arrange on plates. Spoon sauce over sliced duck.

Author: Three Acre Kitchen

Easy Chicken for Two

  • 2 Bone-In Chicken Breasts
  • ½ cup chicken stock
  • ½ cup red wine
  • 4 small potatoes (fingerlings or small red potatoes)
  • 4 small boiling onions
  • 4 prunes (dried plums, if that sounds better)
  • 4 small carrots
  • Salt and pepper
  • 2 teaspoons herbes de Provence
  • 1 Tablespoon of olive oil

Sprinkle both sides of the chicken breasts with salt, pepper and herbes de Provence. Heat oil in an ovenproof skillet over medium high heat, brown the chicken in the skillet. When chicken is well browned remove from the skillet to a plate. Pour wine into skillet and scrape the bottom of the skillet releasing the browned bits and then add the chicken stock. Bring the stock and wine to a boil. Add all the vegetables and the prunes to the skillet. Remove from the heat and place the chicken in the skillet. Push the vegetables aside and surround the chicken with the vegetables. The liquid in the skillet should not cover the chicken

Place the skillet, uncovered, into the oven and bake in a 375 degree oven for 20 – 30 minutes until the chicken juices run clear when you pierce the chicken with a fork.

Then for dessert, try our. . . Simple Little Apple Cake

Easy Soft-Shell Crabs

Ingredients:

  • 4 Soft Shell Crabs, dressed by your fish monger
  • 1 cup all-purpose Flour
  • 1 tablespoon of Old Bay Seasoning
  • 1 teaspoon of kosher salt
  • ½ teaspoon ground black pepper
  • vegetable oil

Instructions:

Mix together flour, Old Bay, salt and black pepper and put in the flour mixture in a shallow dish. Pat crabs dry between sheets of paper towel. Coat both sides of the crab with the flour mixture.

In a large frying pan, pour oil to a depth of ¼ inch and heat over medium high heat.

When the oil is hot, saute crabs on both sides in the oil, approximately two minutes per side.

Serve with tartar sauce and lemon wedges.

Also great on a sandwich! Create a Soft Shell Crab BLT! Here’s how: Lightly toast your favorite bread or roll; spread with mayonnaise or tartar sauce, add leaf lettuce, tomato slices and crispy bacon, top with sauteed crabs.

Serves 2.

Can do with or without seasoning, with butter instead of oil – almost anything goes!

Fred's Steaks

Ingredients:

    • Equal parts of Blind Betty Original or Blind Betty Pineapple Pizzazz, Extra Virgin Olive Oil and a jerk seasoning—Fred uses Busha Browns Jerk—a great product.

Fred recommends: 2 Tablespoons of either Blind Betty or Pineapple Pizzaz, 2 Tablespoons of Jerk Seasoning and 2 Tablespoons Extra Virgin Olive Oil.

  • 4 New York Strip Steaks

Instructions:

Mix marinade together and let sit for 15 minutes. Pour over 4 New York Strips in a zip lock baggie and let sit another 30 minutes or so. Grill to liking.

For less heat, use Pizzazz, for more heat, use Original.

Fruit Pan Sauce for Pork or Chicken

People ask me all the time if I actually go home and cook dinner. Well the answer is yes, it’s my favorite part of the day to sit down with my family and share a meal. But. . .After cooking at my job all day I like my home meals to deliver lots of flavor, but I don’t want to work at it for hours.

I like condiments in my refrigerator that multi-task and preserves work overtime in my kitchen.

Ingredients:

  • Apricot, Orange Marmalade or Cherry Preserves
  • Salt and Pepper
  • ¼ cup white wine, chicken stock or water
  • Oil

Brown pork chops or skin on chicken breasts or legs in an oven proof skillet over medium heat with salt and pepper. Take your time and brown the meat well. Remove meat from the skillet and increase the heat to medium high. Pour wine, chicken stock or water into skillet and deglaze the pan scraping up and brown bits on the bottom of the skillet.

Remove pan from the stovetop, add 2-3 tablespoons of preserves to the skillet. Place meat back into the skillet and spoon the mixture over the top of the meat. Place the skillet into a 375 degree oven and finish cooking meat, which will take 20-30 minutes. Taste and adjust seasoning.

I use cherry or navel orange marmalade with the pork and apricot or navel orange marmalade with chicken.

Grilled Chicken Breast with Pesto

Ingredients:

  • 4 boneless, skinless chicken breasts
  • ¼ cup Three Acre Kitchen Balsamic Vinaigrette
  • ½ cup Pesto (make your own by blending together ½ cup basil leaves, 1 clove of garlic, 1 Tablespoon pine nuts, 3 Tablespoons freshly grated parmesan cheese and 2 Tablespoons olive oil)

Instructions:

Marinate the chicken in the vinaigrette for 15 minutes. Prepare your grill. Just before putting on the grill, rub the pesto over the chicken. Cook the chicken over medium and indirect heat for 10 to 15 minutes, turning every five minutes. Serves 4

Author: Three Acre Kitchen

Grilled Flatbread Pizza

Ingredients:

  • 1 Pizza Crust (We use Mach’s Organic Crust from Pawlet, Vermont)
  • 1 T Olive Oil
  • 1 tsp Minced Garlic
  • 10 leaves Basil
  • 2 medium sliced fresh tomatoes
  • 1 whole Maplewood Farms Fresh Mozzarella

Instructions:

Place pizza crust on a heated grill. Combine olive oil and minced garlic. Brush pizza crust with olive oil/garlic mixture. Place sliced tomatoes on next. Sprinkle with Kosher Salt and crushed black pepper, if desired. Place sliced mozzarella on top together with fresh basil. Heat for 10 minutes.

Remove, slice and enjoy!

Author: WFM’s Chef Michelle

Mushroom Risotto with Parmesan Cheese

  • ½ ounce dried porcini mushrooms
  • 2 cups of boiling water
  • 6 to 8 cups of vegetable broth
  • 3 tablespoons olive oil
  • ½ cup shallots, finely chopped
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 4 to 6 tablespoons unsalted butter
  • 1 teaspoon white truffle oil, or to taste
  • ½ cup grated Parmesan cheese, plus extra for grating or shaving
  • ¼ cup fresh Italian parsley, chopped
  • Salt and freshly ground pepper

Bring two cups of water to a boil and pour over dried porcini mushrooms. Let soak 30 minutes. Heat stock in saucepan over medium heat, keep at a low simmer. Heat olive oil in a heavy bottom saucepan over medium heat, add shallots and cook until translucent, stirring frequently, do not brown. Add rice, and cook, stirring until rice begins to make a clicking sound like glass beads rolling around, 3 to 4 minutes.

Add white wine to saucepan with rice. Cook, stirring, until wine is absorbed by the rice.

Add ¾ of stock to the rice. Using a wooden spoon, stir rice constantly. When the spoon pulled through the rice mixture leaves a line on the bottom of the saucepan which slowly fills in, add another ¾ of stock.

Continue to add stock ¾ cup at a time as the line on the bottom of the pot forms and slowly fills in.

The rice is done when it is translucent but still feels firm when you take a bite, it should not have any crunch in the center.

Proper risotto looks like cooked rice suspended in a very thick liquid. Remove from the heat and stir in the butter, add drained porcini mushrooms, grated parmesan cheese, 1 teaspoon of truffle oil.

Spoon into shallow bowls. Serve topped with additional shaved or grated parmesan cheese and chopped parsley.

Simple Summer Pasta

  • 3-4 cloves garlic, peeled and roughly chopped
  • 1/3 cup extra virgin olive oil
  • 4 gorgeous tomatoes, diced
  • 1 tsp. sea salt
  • Black pepper
  • 20 basil leaves, sliced in ribbons
  • 1 bag Benedetto Cavallieri Pasta, cooked (any shape)

Heat olive oil in a large saucepan until it starts to simmer. Add and stir garlic around quickly; as it starts to turn golden, add tomatoes. Reduce heat to low, season with salt and pepper, and stir for 2-3 minutes until tomatoes start to soften. Turn off heat, taste and adjust seasoning, then stir in basil and toss with pasta.

Serves 6

Summer Pasta Salad

  • 8 oz prepared Basil pesto
  • ¼ cup mayonnaise
  • 8 oz. pitted black olives
  • 12 oz fresh or smoked mozzarella, cubed
  • 2 large ripe tomatoes, diced
  • 8 oz shredded parmesan cheese
  • ¼ cup pine nuts, toasted
  • 1 bag Benedetto Cavallieri Pasta, cooked (any shape)

Combine pesto and mayo to make a creamy dressing. Toss all ingredients together and combine well; chill. Before serving, bring to room temperature. Taste and adjust seasoning with salt and pepper (note: if serving outdoors, on a hot day, omit mayonnaise. Increase pesto to 12 oz and thin with olive oil if necessary).

Serves 10 as a side dish.

Scallops with Spicy Sweet Ginger

Slow-Roasted Salmon with Blueberry Balsamic Glaze

Ingredients:

  • 1 ½ pound salmon fillet (thick cut)
  • Salt
  • ¼ cup Three Acre Kitchen Blueberry Balsamic Glaze

Instructions:

Lightly salt the fillet. Marinate the salmon in the glaze for 15 minutes. Prehead the oven to 275 degrees. Place the salmon on a lightly oiled roasting pan. Roast for 15-30 minutes depending on the thickness of the fillet. Brush the salmon with remaining glaze as it cooks.

Author: Three Acre Kitchen

Spicy Crab Spaghettini with Preserved Lemon

Yield: Makes 4 (first course) servings

Total Time: 20 minutes

(not including preserved lemons)

Ingredients

  • ½ lb. spaghettini (thin spaghetti)
  • ½ cup chopped red onion
  • ¼ cup extra virgin olive oil
  • 1 to 2 tsp sambal oelek or Sriracha sauce
  • ½ pound shelled cooked crabmeat, cut into 1-inch pieces (from about 1 ¼ lb. thawed frozen king crab legs)
  • 2 pieces preserved lemon, pulp discarded and rind rinsed and finely chopped (1 tablespoon). We recommend Les Moulins Mahjoub Preserved Lemon.
  • 1/3 cup finely chopped flat-leaf parsley
  • 2 Tbl salted butter

Preparation

Cook spaghettini in a pasta pot of boiling salted water (3 Tbl salt for 6 quarts water) until al dente.

Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in sambal oelek and cook 1 minute, than add crabmeat. Reduce heat to low and cook, stirring frequently, just until crabmeat is heated through.

Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.

Author: Gourmet Magazine, May 2008 – Adapted from Sydney Seafood School in Sydney, Australia. We found this recipe at epicurious.com.

Mexican Style Hot Chocolate

from the folks at Taza

Step 1 – Grate a disc of Chocolate Mexicano, and set aside:
To make a traditional taza de chocolate, start by grating one disc (approx. 1.3 oz) of Chocolate Mexicano for every cup (6 to 8 oz) of hot chocolate you’ll be making. Use a rasp, microplane, or cheese grater for this. Our Chocolate Mexicano is flavored with spices like guajillo chili and biodynamic cinnamon, but if you’re using an unflavored Mexican chocolate, now is the time to add any extra spices you might want. Vanilla, almond, cinnamon, and chili are common additions. Keep in mind that while it’s not strictly necessary to grate the chocolate before melting it into your liquid, grated chocolate melts faster and is less prone to burning to the bottom of the pan.

Step 2 – Heat water or milk until just below boiling:
In Mexico, hot chocolate is typically made with water, not milk. For a thinner, more refreshing taza, we recommend using water. If you prefer a thicker, richer version, milk (whole, reduced fat, or skim) is a better choice. Start by heating the milk or water in a high-walled saucepan until to just under boiling temperature.

Step 3 – Remove Liquid from heat and mix in chocolate:
Take the saucepan with either milk or water off the heat and add in your grated chocolate. Mix well and continuously to prevent the chocolate from sticking to the bottom. Any liquid additions (rum, bourbon, tequila, vanilla) should be mixed in now.

Step 4 – Pour chocolate mixture into pitcher; whisk:
Taza de chocolate is typically served frothy, with a thick head of foam on top. This is achieved by vigorously whisking the mixture using a molinillo (wooden Mexican whisk) or a standard whisk. Pour the liquid into an earthenware pitcher or narrow high-walled vessel (or leave it in your saucepan and risk a mess). Whip until airy and frothed up, about two minutes.

Step 5 – Pour mixture into warm mugs. serve. enjoy:
Pour your hot chocolate mixture into pre-warmed mugs. Garnish with a cinnamon stick for stirring, grated chocolate on top, or everyone’s favorite: marshmallows and whipped cream. Serve immediately.

Perfect Martini

I have found there are important rules to making a great martini. Don’t forget, it’s the process that makes a drink great. Here are my 6 rules:

1. Chill your favorite glass in the freezer. You must have a favorite. Perhaps with a great story behind it or whatever. And it has to be a martini glass. Never, ever a high ball or wine glass.

2. Get some great music going to set the mood. Some Astrud Gilberto always helps or perhaps some other groovelounge tunes.

3. Always shake your martini. There is some controversy here–I admit. And use plenty of ice. Don’t shake too much or you’ll bruise the precious vodka or gin. Often, after a couple of shakes, I’ll let it sit for a few minutes and yes, even stir it. Sorry James.

4. Always have a bowl of fresh mixed nuts to accompany your drink. Somehow I’ve always found that mixed nuts are very hip and make me feel important. Maybe I have a problem. But perhaps it’s just that 50’s paradigm kicking in.

5. Don’t ever use cheap vodka. My all time favorite is still Chopin. My all time favorite gin is Hendricks. But there are fantastic small batch distilleries all over the country. And if you must choose Vermouth, just wave the bottle over the glass.

6. Always garnish. . .olives, lemon peel, tipsy onions; maybe a lime peel for a gimlet. It’s like putting the period on the end of a sentence.

So here’s the deal. Throw a ton of ice into a shaker. Pour your favorite alchohol of choice into the shaker. Get the glasses out of the freezer. Get your garnish ready. Shake for a few moments. Let sit. Lightly stir. Garnish the glass. I like to swirl the garnish around the rim. Pour into each glass. Kick back, turn up the music and enjoy.

Manhattan

A foundational American cocktail. The name of which is not easily traced to the populous island where it is often enjoyed. This elegant drink requires a gentle touch and the Italian vermouth must not be overlooked. A 2:1 ratio is widely accepted as the standard. This cocktail can be made with bourbon or rye whiskey. We prefer rye because it results in a drier Manhattan with a subtle spice.

  • 2 oz rye or bourbon
  • 1 oz sweet vermouth
  • 2 dashes Hella Bitters Aromatic
  • 1 Dash Hella Bitters Citrus or Orange
  • In a mixing glass or shaker combine ingredients, add ice and stir for 8-10 seconds. Strain into a coupe glass or in a rocks glass, over ice. Garnish with cherry or orange peel.

Sourced from Hella Bitters website.

Old Fashioned

This quintessential and storied cocktail has infinite variations, many inspired by regional ingredients. When mixed properly this drink is delightfully well balanced. There’s a ritual and patience required for this cocktail. Feel free to substitute any aged spirit for the whiskey.

  • 2 oz rye whiskey
  • 1 large sugar cube or 1 tsp sugar
  • 3 dashes Hella Bitters Aromatic
  • 2 dashes Hella Bitters Citrus*
  • Thick cut orange peel for garnish.
  • Add sugar and bitters to rocks glass. Wait up to 30 seconds so bitters can saturate and soften sugar. Muddle well. Add whiskey and stir gently until most of the sugar is dissolved. Add enough ice to stick out above the liquid. Stir again for 8-10 seconds. For garnish, take a nice thick slice of orange peel and roll it in your fingers skin side down over the drink expelling it’s essential oils. Stick the peel into the glass vertically.

*The addition of Citrus or Orange bitters makes for a lovely old fashioned.

Sourced from Hella Bitters website.

Moscow Mule

Fantastic and fresh for summer.

  • 1 1/2 oz. vodka
  • 3/4 oz. Royal Rose Ginger Lime Syrup
  • 1/2 oz. fresh lime juice 4-6 oz. soda water

Combine vodka, syrup, and lime juice and shake with ice. Strain in to a Collins glass filled with ice; top with soda water. Garnish with a lime wedge.

Sourced from Royal Rose website.

Blind Betty's Salsa

Ingredients:

  • 1 can whole tomato or fresh peeled (drain some of liquid).
  • ½ cup chopped green peppers
  • ¼ cup chopped scallions
  • 1 Tbsp. fresh garlic
  • 2 Tbsp. fresh chopped cilantro
  • 2 Tbsp. Blind Betty Original Recipe (or to taste).

Instructions:

Add all ingredients to blender. Pulse blend just enough to rough up whole tomato. Do not puree. Serve with traditional style corn tortilla chips.

Author: Blind Betty Hot Caribbean Concotions

Corn Tortillas

  • 1 ¾ c. Masa Harina
  • Water

Put the masa harina in a bowl and gradually stir in 1 c. plus 2 TBSP warm water with a fork.

Add 3-4 more tablespoons of water, 1 at a time, and mix with your hands until the dough comes together.

Knead the dough until it is soft and pliable, then gather in a ball, cover with plastic wrap and set aside for 30 minutes.

Roll the dough into ping-pong size balls, moisten your hands with water to keep the dough from sticking.

Place the balls on a baking sheet lined with plastic wrap; keep covered with more plastic wrap as you roll the rest of the dough.

Set a large griddle over 2 burners (or use 2 cast-iron skillets); heat one side to medium-low and the other to medium-high.

Cut a circle slightly larger than a tortilla press (or a coffee can) from a large re-sealable plastic bag; include the seam of the bag in your circle so that the two circles remain attached on one side.

Place a dough ball between the plastic rounds and flatten in the tortilla press into a 5 inch circle, about 1/8-inch thick.

Peel off the top piece of plastic, flip the tortilla onto your hand and peel off the bottom piece of plastic.

Ease the tortilla onto the cooler side of the griddle and cook until it is slightly dry around the edges and starts to peel away from the griddle, about 45 seconds.

Transfer to the hotter side of the grill, uncooked side down. Cook until speckled on the bottom, about 1 minute, then flip and cook until puffed in spots, about 1 more minute.

Stack them in a cloth lined basket and cover with the cloth or wrap in foil and keep warm in a 50 degree oven.

Kitchen Sink Burritos

Much like my favorite TV chef Jamie Oliver, I like to keep food accessible for everyone. There is so much easy, great food out there. And this is a recipe anyone can make. . .even if you don’t use your stove often.

While I love to eat fresh every night, my wife Stacy prefers to eat leftovers. The perfect compromise? “Cleaning out” our refrigerator when we make our favorite meal. . .burritos. Anything will do. . .everything but the kitchen sink, if you will.

My rule of thumb in burrito making is something Amelia taught me a long time ago: salt early and often. Not that I like salty food but correct flavoring is so important, especially when you are eating with so many flavors. So here goes. . .and one rule that’s a must. . .IMPROVISE. .IT’S FUN!

Ingredients

  • Enough pork, beef or chicken for two to four people, about 1/2 pound or less per serving.
  • Couple of cloves of garlic, chopped.
  • One bunch of cilantro, chopped finely.
  • A hot pepper or two with seeds, chopped
    (Instead of a hot pepper, any hot sauce will do . . .season to taste)
  • Veggies: Pick two or three kinds of vegetables. It can be almost anything. . .broccoli, squash, zukes. . . . . .I’ve even been known to use green beans. My favorite is Swiss chard or kale, one or two bunches works great. You can even use a bunch of both. Another suggestion is a potato or two. . .something that holds up well under heat, like a red B.
  • One onion, sweet, white or regular, chopped.
  • A bit of fresh or frozen corn for eye appeal.
  • A thumb of ginger, grated.
  • Several shakes of tumeric, coriander seed, chili powder or any earthy seasonings you may have around.

Steps for cooking

I’ve included time splits so you can tell how long each step may take.

In a saute pan, over medium high heat saute a generous amount of olive oil, your chopped onion, ginger and garlic until soft. (5 min)

Here add a nice amount of salt—don’t be shy. Add any meat first, until brown on outside. . .don’t over cook at this stage. Continue with your medium to high heat. (5 min)

Again, as you add your meat salt well, add about ½ of your tumeric, coriander seed or chili powder.

Add about ½ of your allotment of heat (hot sauce or hot peppers). (2 mins)

Then add veggies that will need the most time cooking first, followed by the softer ones. Add your second helping of earthy spices (I even use cinnamon too or a dash of allspice) and heat as your veggies cook down. I may throw on a dash more salt depending how many veggies I am cooking. (5 mins)

And lastly add your chopped cilantro and corn. (2 mins)

Let the whole “kitchen sink” brew on low heat now for about 15 min.

Meanwhile, preheat your oven to 300 and prepare for heating your tortillas.

Throw your tortillas in the oven for a few minutes right before serving. Don’t burn them. Now wrapping your burrito is an art but it’s easy. Tip: Don’t over fill your burrito!

Serve with your favorite beverage. . .preferably a great margarita!

Mango Salsa

Ingredients:

  • 2 Mangos (or 1 Pineapple) – chopped
  • 1 Scallion – thinly sliced
  • 1 Jalapeno Pepper – finely chopped
  • 1 Red Bell Pepper – finely chopped
  • Lime Juice – 1 Lime
  • Cilantro – ½ cup chopped
  • Orange Juice – ½ cup
  • Ginger – 1 tablespoon, chopped (optional)

Serve with Fish, Chicken or Rice

Mexican Style Hot Chocolate

from the folks at Taza

Step 1 – Grate a disc of Chocolate Mexicano, and set aside:
To make a traditional taza de chocolate, start by grating one disc (approx. 1.3 oz) of Chocolate Mexicano for every cup (6 to 8 oz) of hot chocolate you’ll be making. Use a rasp, microplane, or cheese grater for this. Our Chocolate Mexicano is flavored with spices like guajillo chili and biodynamic cinnamon, but if you’re using an unflavored Mexican chocolate, now is the time to add any extra spices you might want. Vanilla, almond, cinnamon, and chili are common additions. Keep in mind that while it’s not strictly necessary to grate the chocolate before melting it into your liquid, grated chocolate melts faster and is less prone to burning to the bottom of the pan.

Step 2 – Heat water or milk until just below boiling:
In Mexico, hot chocolate is typically made with water, not milk. For a thinner, more refreshing taza, we recommend using water. If you prefer a thicker, richer version, milk (whole, reduced fat, or skim) is a better choice. Start by heating the milk or water in a high-walled saucepan until to just under boiling temperature.

Step 3 – Remove Liquid from heat and mix in chocolate:
Take the saucepan with either milk or water off the heat and add in your grated chocolate. Mix well and continuously to prevent the chocolate from sticking to the bottom. Any liquid additions (rum, bourbon, tequila, vanilla) should be mixed in now.

Step 4 – Pour chocolate mixture into pitcher; whisk:
Taza de chocolate is typically served frothy, with a thick head of foam on top. This is achieved by vigorously whisking the mixture using a molinillo (wooden Mexican whisk) or a standard whisk. Pour the liquid into an earthenware pitcher or narrow high-walled vessel (or leave it in your saucepan and risk a mess). Whip until airy and frothed up, about two minutes.

Step 5 – Pour mixture into warm mugs. serve. enjoy:
Pour your hot chocolate mixture into pre-warmed mugs. Garnish with a cinnamon stick for stirring, grated chocolate on top, or everyone’s favorite: marshmallows and whipped cream. Serve immediately.

Pineapple Salsa

Ingredients:

  • Pineapple – 2 cups ( ½ inch pieces)
  • Cilantro – 2 tablespoons freshly chopped
  • Lime Juice – 2 tablespoons
  • Red Bell Pepper – ½ cup chopped
  • Red Onion – ¼ cup finely chopped
  • Serrano Pepper – ½ teaspoon finely chopped (more or less for taste)
  • Chili Powder – 1 teaspoon (more or less for taste)

Colorful and fresh tasting! Serve this versatile 7-ingredient salsa with grilled meat, poultry or fish.

Pozole Casserole

Pozole is the Spanish word for Hominy, which is a parched corn.

Ingredients:

  • Canola Oil
  • 1 package – Maria & Ricardo Organic Corn Tortillas
  • 1 bag – (10 oz) Organic Woodstock Farms Frozen Super Sweet Cut Corn
  • ½ cup – diced red pepper
  • ½ cup – diced yellow pepper
  • ½ cup – diced yellow onion
  • 1 can – (4 oz) Hatch Whole Green Mild Chilies: diced
  • 1 can – Allens White Hominy (drained and rinsed)
  • 2 jars – Frontera Guacamole Mix
  • 1 lime
  • 8 oz. (about 3 +/- cups) shredded cheddar cheese
  • 8 oz. (about 3 +/- cups) shredded Monterey jack cheese

Instructions:

Preheat oven to 350 degrees F. You will need a 10” round non-stick pan.

In non-stick skillet, lightly fry corn tortillas in canola oil till the edges are slightly crispy. Set aside on paper towels.

In same pan with 1 teaspoon of oil, sauté corn, red pepper, yellow pepper, onion and chilies until slightly soft. Do not over cook.

Add Hominy to the pan with vegetables and mix until combined.

Squeeze about 1 teaspoon of lime over the mix, then add salt and pepper to taste. Set aside.

In 10” oven proof pan, place about ½ cup Frontera Guacamole Mix, then lay three fried tortillas to cover the bottom of the pan.

Add some vegetable mix, shredded cheese and spread more Guacamole Mix.

Continue to layer dish until ingredients are used up but reserve a ¼ cup of shredded cheese. Top layer should end with tortillas.

Cover with foil and bake in the over for 25-30 minutes. When the dish has melted and cooked together, remove foil, sprinkle with cheese, put back into the over just long enough to melt the topping.

Cut into triangular wedges and serve. This dish serves four and goes well with a side of Spanish rice and sour cream.

Author: Melanie Plourde

Refried Bean Wrap

  • 1 small onion – diced
  • 2 Tablespoons – Extra Virgin Olive Oil
  • 1 can Refried Beans (the no fat, no preservatives kind)
  • 2 Tablespoons fresh cilantro (or a cilantro paste such as Goya’s Recaito)
  • 1 Tablespoon hot, green salsa
  • 1 head of Romaine Lettuce – shredded
  • Three Acre Kitchen Balsamic Vinaigrette (formerly Nancy’s) – to taste
  • 6 soft tortilla wraps (I like Joseph’s low carb wrap)

Sauté the onion in the olive oil. Add beans, cilantro and salsa -mix well and heat. Enjoy tonight with your Mexican meal and save the leftovers for lunch. Spread beans on tortillas, add greens and dress with Nancy’s – wrap and eat for a quick, healthy and delicious lunch. Note: Nancy’s does not need refrigeration so you can take it wherever you go.

Author: Three Acre Kitchen

Salsa a la Woodstock Farmers' Market

This is an easy recipe in the summer when you have your favorite garden tomatoes.

Warning: don’t cut back on the chilies or you’ll be sorry. You will loose the heat and the wonderful flavor.

  • 3 serrano chilies (can sub one jalapeno if you’d like not so hot)
  • 2 large vine ripe tomatoes
  • ¼ cup white onion chopped
  • One good-sized bunch of fresh cilantro minced (stems and all)
  • 2-4 cloves of garlic chopped
  • 1-tablespoon olive oil (can add more)
  • ½ teaspoon salt (or salt to taste)
  • 18 -¼ cup water; juice of ½ lime

Basically chop everything with a sharp knife. Use everything like seeds from the chilies and stems from your bunch of cilantro. Cilantro stems often have the most intense cilantro flavor. Don’t use a food processor. If you like one flavor more than another use more of the preferred ingredient. Stir in oil, salt and water to the chopped ingredients. This should make about 2 cups. Serve right away; preferably with a pitcher of margaritas.

Steve's Chicken with Tomatillo Sauce

Ingredients:

  • 2 cloves garlic, minced
  • 1 medium red onion, sliced
  • Olive oil
  • 1 chicken breast, sliced into thin pieces
  • 1 jar Frontera Guacamole Mix with Tomatillos
  • ½ cup mild cheddar cheese
  • 2 Maria and Ricardo Corn Tortillas
  • 1 small tomato sliced or diced

Instructions:

Saute garlic and onion in a little oil until lightly browned. Add chicken and cook for a minute or two. Add Frontera Guacomole Mix and reduce heat, then let simmer half an hour or until reduced. Add cheese and let melt. Scoop into tortilla and top with tomato. Serves 2.

Comments: As guacamole mix reduces, the flavors become stronger and spicier!

Author: Steve Panoushek

Asian Slaw with Vermont Hills Teriyaki Dressing

This slaw is cool, light and refreshing! It’s a perfect accompaniment to grilled meat, chicken or fish. Enjoy!

Ingredients

Dressing

  • 2 Tablespoons lime juice
  • 2 Tablespoons rice wine vinegar
  • 1 teaspoon honey
  • 2 teaspoons toasted sesame oil
  • ¼ cup Vermont Hills Teriyaki sauce
  • ½ cup olive oil

Salad

  • 4 cups Chinese cabbage, thinly sliced
  • 1 bunch scallions, sliced diagonally
  • 2 large carrots, peeled and grated
  • 1 red bell pepper, seeded and thinly sliced
  • 1 cup pea pods, julienned
  • 3 to 4 radishes, thinly sliced
  • ½ cup chopped cilantro leaves, roughly chopped, divided in half
  • 1 cup peanuts, chopped (optional)

Preparation

Dressing
Whisk together lime juice, rice vinegar and honey. Add Vermont Hills Teriyaki sauce and sesame oil and mix well. Whisk in olive oil.

Salad Assembly
Combine Chinese cabbage, red pepper, pea pods, carrots, radishes, scallions and ¼ cup of cilantro in a large salad bowl. Pour dressing over salad and mix well. Top salad with remaining ¼ cup of cilantro. The peanuts stay nice and crunchy if you serve them on the side and let each person add them to their salad.

Avocado and Grapefruit Salad

Ingredients:

  • 1 large head romaine lettuce – washed, dried and broken into pieces
  • 2 large grapefruits – peeled, sectioned and cut in half
  • 2 Hass avocados – peeled and cut into chunks
  • 3 Tablespoons Three Acre Kitchen Balsamic Vinaigrette
  • 2 Tablespoons Three Acre Kitchen Blueberry Balsamic Glaze

Instructions:

Divide the lettuce between four salad bowls. Arrange grapefruit and avocado over lettuce. Whisk the vinaigrette together with the glaze and dress the salads.

Author: Three Acre Kitchen

Basin Harbor Club Sunday Evening Farm Dinner's Wheat Berry Salad

Ingredients:

4 cups Nitty Gritty Grain Hard Red Winter Wheat Berries
Boil berries 1 ½ to 2 hours until tender. Chill.

Add. . .

  • 1 cup finely diced, seeded fresh tomatoes
  • 1 cup finely diced, peeled & seeded cucumbers
  • make ¼ to ½ cups of chopped sorrell, mint, & lemon balm (all mixed together)
  • 1 cup olive oil
  • ¼ cup fresh squeezed lemon juice

Method:

Mix together and add roasted garlic powder, salt & black pepper to taste

Servings: 8-10

Chicken and Cabbage Salad with Fresh Mint

Ingredients:

  • 1 lb. boneless, skinless chicken breasts, cooked and shredded (poach in chicken stock, or use left-overs).
  • 3 Tbl fresh-squeezed lime juice
  • 2 Tbl fish sauce
  • 1Tbl white, rice or cider vinegar
  • 1Tbl sugar
  • ½ tsp fresh-ground black pepper
  • ¾ c finely sliced red or sweet onion
  • ½ c fresh mint, basil or cilantro leaves, or a combination
  • 2 c shredded napa cabbage
  • ¾ c shredded carrots
  • 3 Tbl chopped roasted and salted peanuts

Instructions:

Combine lime juice, fish sauce, vinegar, sugar and pepper, toss with onion, and set aside. Combine chicken, herbs, cabbage, carrots and dressing ingredients. Top with peanuts and serve. Serves 4-6.

Corn and Black Bean Salad

OK. This recipe can be played with, varied with ingredients or monkeyed with in many differernt ways. It’s the way I love to cook–a little here, a little there. Don’t have something? Improvise with something else. So here goes.

Here are your Ingredients: Two 15 oz cans of Black Beans; 1/2 medium red pepper, 1 bunch cilantro, teaspoon cumin, teaspoon chili powder, fresh corn one cup, garlic 2-3 cloves, sea salt , 1/2 basket cherry tomatoes (optional); small red onion (optional); Juice of one lime, several glugs of olive oil.

Preparation. Chop garlic and red onion. Use 3/4 of the bunch of cilantro (save a quarter for the end for garnish), dice the red pepper, half the cherry tomatos. Add several pinches of salt. Taste. Add cumiin and chili powder. Squeeze the lemon and add the couple of glugs of olive oil. Add your cans of black beans and mix thoroughly. Let sit.

Corn on the Cob: Boil corn for 5-10 minutes. Let cool. Take the corn off the cob by placing cob end down in a larger bowl and cuttting gently in a downward fashsion. Be careful not to push or pressure too hard on the cob. You want to get as much of the corn as possible but you don’t want to go overboard. Collect enough for about one cup or more if you like corn. If using frozen corn, just go ahead and throw into the microwave. You could toast it, which adds some nice flavor in a pan until lightly brown on one or both sides. When i use fresh corn i don’t toast but you can do whichever.

Mix corn into the salad and mix thoroughly and salt to taste again. If you prefer more of any of the ingredients, add them now. You may want to garnish with a sprinkle of leftover cilantro. Serves 4-6 easily as a side dish.

Author: Patrick

Esquites

Ingredients:

  • 5 ears corn, shucked
  • 1 cup cherry tomatoes, halved
  • 1 cup loosely packed cilantro leaves, chopped
  • 3/4 cup crumbled cotija cheese
  • 2 scallions, thinly sliced
  • 1/2 cup mayonnaise
  • 2 tablespoons crema or sour cream
  • 2 tablespoons lime juice
  • 2 teaspoons Cholula or Tobasco hot sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation
Bring a large pot of water to a boil over high heat. Add the corn and boil for 5 mins. Drain. When the corn is cool enough to handle, cut the kernels from the cob. In a large bowl, combine the corn kernels, cherry tomatoes, cilantro, cotija and scallions.

In a small bowl, whisk together the mayonnaise, crema, lime juice, hot sauce, and salt and pepper. Pour the dressing over the corn mixture and mix well. Season to taste with additional salt and pepper and serve.

Recipe from: Corn by Jessica Battilana

Grapefruit Salad

Serves 4

  • Leaf Lettuce ( Boston is my favorite)
  • 2 Grapefruit
  • 3 ounces of goat cheese
  • Pecans
  • 2 T. Maple syrup
  • Salt and pepper
  • 2 T. of olive oil
  • 4 T. Cider Vinegar

Divide washed lettuce into 4 salad bowls or plates. Section grapefruit segments into a bowl, collecting juice. Top greens with grapefruit. In a bowl combine pecans, maple syrup and 1 T. of olive oil, mix well and spread nuts on a baking sheet. Bake the pecans in a 400 degree oven for approximately 5 minutes. Watch carefully after 5 minutes, nuts should be nicely browned and aromatic, but they burn very easily. Cool nuts on a rack.

Slice goat cheese into rounds or crumble over grapefruit.

Top with cooled nuts.

Dressing: You’ll just have to trust me and try this. Although I prefer my dressings on the oily side, my daughter does not. You won’t miss lots of oil—I don’t, and I’m an oil addict. This vinegar is sooo great and slightly thick.

  • 3 T. L’Olivier Passion Fruit Vinegar (the canary diamond)
  • 1 T. reserved grapefruit juice
  • 1 T. olive oil
  • Salt and pepper to taste

Lentil Salad with Sun Dried Tomatoes and Feta

  • 1 small onion studded with 3 whole cloves
  • 2 cups green lentils
  • 3 cloves of garlic, peeled and left whole
  • 1 bay leaf
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon walnut oil
  • 13 cup olive oil
  • Salt and pepper, to taste
  • 13 cup sun dried tomatoes, sliced
  • ½ cup feta, crumbled
  • ¼ cup red onion, minced
  • ½ cup celery or fennel or a combination of the two, diced
  • ½ cup chopped Italian parsley

Place lentils, onion, bay leaf and garlic in a saucepan. Add water to cover lentils by 2 inches. Bring lentils to a boil and then reduce heat to medium and cook until lentils are soft. Drain and spread on pan to cool. Remove bay leaves and onion with cloves. Combine balsamic vinegar, salt and pepper in a small bowl, whisk oils with vinegar mixture. To cooled lentils, add; sun dried tomatoes, onion, celery, fennel, Italian parsley and feta. Taste and adjust seasoning if needed.

Lana's Perfect Wheat Berry Salad

  • 2 cups Nitty Gritty Hard Red Wheat Berries (makes about 5 cups cooked)
  • 2 cups fresh basil, packed
  • 3 cloves fresh garlic, minced
  • 3 Tb. pine nuts
  • ½ cup olive oil
  • ¼ cup parmesan cheese, grated
  • 1 cup cherry tomatoes, cut in quarters
  • 1 cup crisp celery, chopped
  • 1 cup red pepper, diced
  • ¾ cup green onions, chopped
  • 1 cup Cabot Vermont cheddar cheese, cubed
  • Balsamic vinegar, to taste

Method:

Rinse wheat berries and place in pot. Fill with water and boil for 1 ½ hours, until tender, but still chewy. Drain and set aside to cool. Place basil leaves, about ¾ cup at a time, in food processor and whip until well chopped. Add about 1/3 pine nuts and garlic, and blend again. Add about 1/3 of the parmesan cheese; blend while slowly adding about 1/3 olive oil, stopping to scrape the sides of the container as needed. Process until it forms a thick, smooth paste. Repeat process until all nuts, garlic, parmesan, and oil are used. Combine batches together well. Set pesto aside. Mix veggies, cheese cubes, wheat berries and pesto in a large bowl. Drizzle with balsamic vinegar, stir well, and serve (or eat!).

Les Moulins Mahjoub M'Hamsa Salad

Ingredients:

  • 1-1/3 c of M’Hamsa Cous Cous
  • 1 large onion, julienne
  • 2 fresh tomatoes, small dice
  • 1 green pepper, small dice
  • 1 preserved lemon, rind only, small dice
  • 1 cucumber, small dice
  • 1 tsp sun-dried capers
  • 2 T extra virgin olive oil
  • 1 tsp dried mint, or 1 T fresh mint
  • 1 tsp white wine vinegar

(do not add salt, the salt from the capers should be plenty of seasoning)

Instructions:

Put about 2 quarts of water into a saucepan and bring to a boil. Add a pinch of salt. Pour the M’Hamsa Cous Cous into the saucepan and gently stir to ensure that the grains are evenly distributed. Turn down heat and cook uncovered over low heat for 7-8 minutes until the cous cous is “al dente. ” Turn off the heat and drain the water. Add 2 T of extra virgin olive oil and gently stir it into the cous cous. Pour the cous cous into a large bowl to cool on the counter. When the cous cous is cold, add the julienne onion, diced tomatoes, green pepper, preserved lemon, cucumber, mint and vinegar. Mix gently with a wooden spoon and put into the refrigerator to chill for half an hour.

Delicious by itself or serve as an accompaniment to grilled fish or meats.

Author: Les Moulins Mahjoub Family

Pan-Roasted Corn and Tomato Salad

New York Times: August 19, 2009

Dana found this one and it’s a winner! We give it the WFM stamp of approval!

  • ¼ pound bacon, chopped
  • 1 small red onion, chopped
  • 4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
  • Juice of 1 lime, or more to taste
  • 2 cups cored and chopped tomatoes
  • 1 medium ripe avocado, pitted, peeled and chopped
  • 2 fresh small chilies, like Thai, seeded and minced
  • Salt and black pepper
  • ½ cup chopped fresh cilantro, more or less

Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.

Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

Yield: 4 Servings

Raspberry Vinaigrette

  • 2 T. Raspberry Vinegar
  • 4 T. Mild Olive Oil or Grapeseed oil
  • Salt and pepper to taste

This dressing is so light and refreshing that limiting yourself to greens would be a mistake. Try this on fresh fruit salad or drizzled over grilled tuna steaks.

Summer Pasta Salad

  • 8 oz prepared Basil pesto
  • ¼ cup mayonnaise
  • 8 oz. pitted black olives
  • 12 oz fresh or smoked mozzarella, cubed
  • 2 large ripe tomatoes, diced
  • 8 oz shredded parmesan cheese
  • ¼ cup pine nuts, toasted
  • 1 bag Benedetto Cavallieri Pasta, cooked (any shape)

Combine pesto and mayo to make a creamy dressing. Toss all ingredients together and combine well; chill. Before serving, bring to room temperature. Taste and adjust seasoning with salt and pepper (note: if serving outdoors, on a hot day, omit mayonnaise. Increase pesto to 12 oz and thin with olive oil if necessary).

Serves 10 as a side dish.

Sweet Heat Spinach and Cranapple Salad

Toujours Provence Salad

  • 1 pound asparagus, just barely blanched
  • 2 heads fennel, julienned
  • 1 red pepper, cut in ½ inch strips
  • 1 yellow pepper, cut in ½ inch strips
  • 1 red onion, julienned
  • 6 ounces, black olives packed in oil
  • ¼ cup lemon juice
  • Salt
  • Pepper
  • 1 tablespoon dried tarragon or 2 tablespoons of minced fresh tarragon
  • ½ cup olive oil

Prepare asparagus, snapping off tough bottoms. Bring 1 quart of salted water to a boil. Blanch asparagus in water until just barely tender (approximately 1 ½ minutes). Drain asparagus and run under cold water to stop the cooking. Set aside cooled asparagus.

In a bowl mix fennel, peppers and onions together with 2 tablespoons of olive oil and salt and pepper, to taste. Roast vegetables on a sheet pan, in a preheated 400 degree oven, until tender and slightly browned. Set aside to cool.

While vegetables cool prepare dressing. Mix lemon juice with salt, pepper and tarragon. Whisk in olive oil.

Toss cooked vegetables and olives with dressing.

Tuscan Pasta and Bean Salad

  • ½ pound penne, farfalle or orechiette
  • 1 15 ounce can of white cannellini beans, drained and rinsed
  • 3 medium zucchini, cut into one inch chunks
  • 2 pints cherry tomatoes, cut 1 pint of tomatoes in half
  • 8 ounces of black olives in oil
  • 1 small red onion, sliced in rings
  • 1 bunch of arugula
  • 2 Tablespoons fresh oregano, minced
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper

Dressing: 
In a small bowl mix 3 tablespoons Balsamic vinegar, oregano and 1 teaspoon each of salt and fresh ground pepper, stir to blend. Whisk 6 tablespoons of olive oil into vinegar mixture and mix well.

Cook pasta until al dente, drain and cool. Cut zucchini in chunks and mix with 2 tablespoons of olive oil and salt and pepper. Roast in a 400 degree oven until cooked through. Cool zucchini.

Mix together pasta, beans, cooked zucchini, cherry tomatoes, olives, red onion and arugula. Mix dressing into salad. Adjust seasoning if necessary.

Toasted Cheese Sandwich

Spice up a basic cheese sandwich with this simple recipe.

  • Ascutney Mountain Cobb Hill Cheese from Hartland, Vermont
  • Roasted Red Peppers
  • All natural Lars Crispy Onions, imported from Holland
  • A couple of slices of nice thick local ciabatti or hearty grain bread.

Place 4-6 oz of Ascutney Mountain cheese on one side of the bread, followed by several strips of roasted red pepppers. Then sprikle Lars on top. The onions will stick to the red peppers. Butter the outside top piece of bread and place ontop of the sandwich.. Place the sandwich unbuttered side down in a well heated buttered griddle. Grill several minutes on each side, until golden brown, covering for optimal melting.

Cranberry Relish

While there are lots of recipes for cranberry relish out there, many are for purists. You know the ones cranberries , sugar and maybe a little orange. I prefer a relish which includes a variety of fruits which represent the autumnal bounty!

Whichever you prefer, starting with fresh cranberries is a must and Vermont Cranberry Company produces some fine berries on their pristine farmland in northern Vermont.

  • 1 pound of fresh cranberries
  • 1 cup of water
  • 1 ½ cups of sugar
  • Orange zest from 1 orange
  • 1 whole orange, seeds removed, chopped
  • 1 cup apple, peeled and chopped
  • 1 cup pear, peeled and chopped
  • 1 cup of golden raisins
  • 1 tablespoon fresh lemon juice

In a medium size heavy saucepan combine cranberries and water. Cook over medium heat until cranberries burst, about 15 minutes.

Add all other ingredients, stirring frequently, until mixture thickens, about 30 minutes.

Pour finished cranberry mixture into a bowl and stir in the nuts.

Cranberry Relish may be made up to two weeks before Thanksgiving, refrigerate covered. You may also freeze for up to 6 months. While the relish is great with roast turkey and chicken, it is also wonderful as a spread for sandwiches, mixed with softened cream cheese for a quick holiday dip, or spooned over yogurt.

Blueberry Balsamic Pan Sauce

Take pan dripping from roasted meat or poultry. Remove as much of the grease as you can (a grease separator works well). Return the juices to the pan. For every ½ cup of pan juices, add 1 Tablespoon of Three Acre Kitchen Balsamic Marinade and 2 Tablespoons of Three Acre Kitchen Blueberry Balsamic Glaze. Boil for a couple of minutes until slightly thickened and reduced. Drizzle over the roasted meat or poultry.

Author: Three Acre Kitchen

Ginger-Lime Dipping Sauce

Ingredients:

  • 2 cloves garlic, sliced
  • 2 fresh Thai bird chilies, chopped
  • 2 TBL minced galangal or ginger
  • ¼ cup fish sauce
  • 2 TBL lime juice
  • ¼ cup water
  • 4 TBL palm or brown sugar

Instructions:

Pound first 3 ingredients in a mortar and pestle or grind in food processor. Add remaining ingredients and mix well.

From The Complete Wok and Stir-Fry Cookbook, Linda Doeser edior

Ginger-Soy Dipping Sauce

  • 5 Tbl rice wine vinegar
  • 6 Tbl soy sauce
  • 3 Tbl warm water
  • 1 ½ Tbl sugar
  • 1 Tbl sesame oil
  • 1 tsp sriracha
  • 2 Tbl minced fresh ginger
  • 2 tsp minced hot chili pepper

Whisk together all ingredients and chill.

Tartar Sauce

Ingredients:

  • 1 cup mayonnaise
  • ¼ cup finely chopped dill pickle or cornichons
  • 3 tablespoons chopped scallions
  • 1 tablespoon drained capers
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried tarragon
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon Tabasco sauce, or to taste

Instructions:
Mix all the ingredients together and refrigerate, covered for 1 hour.

Tomato Onion Relish

Ingredients:

  • 1 lb. Grape Tomatoes (halved lengthwise)
  • ½ thinly sliced Sweet Onion
  • Three Acre Kitchen Balsamic Marinade

Instructions:

Coat veggies with marinade and roast at 375 degrees for 20 to 25 minutes. This is a great condiment for burgers or an addition to pasta or potato salad.

Author: Three Acre Kitchen

Fresh Pesto

(makes about 3 pints of pesto)

  • 4 cups of fresh basil leaves
  • 12-16 fresh garlic cloves, peeled
  • 3 Tablespoons of lemon juice
  • 3 cups of walnuts
  • 2 cups of grated parmesan (can be the less expensive pre shredded kind but consider real Parmesan Reggiano for incredible flavor!)
  • 1 teaspoon fresh ground black pepper or to taste
  • Salt to taste
  • 2 to 2 ½ cups of olive oil or blended olive oil and canola oil (can be 50/50, which is what we use)

Place half the ingredients, except for the oil, in a food processor with a steel blade. Pulse a few times to chunk up the contents, then leave processor on as you add half the oil. Continue to puree until smooth. Taste and adjust seasonings. If it is too garlicky, salty or peppery, you can add less of these seasonings in the second batch; if too timid, add more. Empty contents of processor into a large bowl, and process the rest of the ingredients, then add to the first batch and stir to combine.

Use within a few days or freeze in smaller multiple containers.

Fred's Grilled Corn

This recipe is adopted from one of our great local customer’s repertoire. It’s a great twist and virtually fool proof!

  • 6 ears of fresh local corn
  • 2 sticks melted salted butter
  • Juice of one lime (more if you like lime); after juicing, throw lime into the bowl as well.
  • a good slug of Green Tabasco or your favorite hot sauce
  • teaspoon or less of chili powder

Melt butter. Add lime juice. Keep lime skins and toss in the bowl. Add hot sauce and chili powder. Mix together. Now don’t get caught up in too much detail on this recipe. . .you can increase or decrease the amounts to taste, switch hot sauces, go without chili powder or add a touch of cumin or smoked paprika my favorite. Make sure you also purchase or have handy a kitchen basting brush. Get to your favorite market for some local corn. Husk the corn, leave a bit of the end as a handle. Place fresh husked corn on the grill over medium flame and brush on your seasoned butter. Every few minutes, with a set of tongs, turn and brush your corn. Brush at every opportunity! The more the merrier! When corn turns golden brown on most sides, give one final brush and remove and serve. This simple grilled corn recipe will take around 10 mins on medium heat. Careful of having the grill too hot, the butter will enhance the flame! And if the corn pops a little, it’s ok!

German Potato Salad

  • 2 ¼ lbs. potatoes, all purpose or Yukon Gold
  • 4 oz. bacon, diced
  • 8 oz. onions, diced
  • 4 fluid oz. white wine vinegar
  • 4 fluid oz. vegetable oil
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste
  • 2 tablespoons Dijon mustard
  • 16 fluid oz. heated chicken stock
  • 2 oz. chives, snipped

Cook the potatoes in simmering water until tender. Drain. Sauté the bacon until it is nearly cooked. Add and sweat the onion; then drain off the excess fat. Add the vinegar, oil, salt, pepper, mustard, chicken stock, and chives to the bacon and simmer.

Pour the dressing over the hot sliced potatoes. Serve the salad warm.

Serves 10

Les Moulins Mahjoub Lablabi

Ingredients:

  • 2 cups dry chick peas, or 2-16 oz. cans cooked
  • 4 to 6 cloves of garlic, minced
  • 4 tsp Les Moulins Mahjoub Traditional Organic Harissa Spread
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp capers
  • 4 tsp Les Moulins Mahjoub Natural Preserved Organic Lemons, rind only, small dice
  • 4 tsp sun-dried tomatoes, small dice
  • 4 tsp Les Moulins Mahjoub Organic Extra Virgin Olive Oil
  • 4 slices day-old bread, broken into small pieces

Instructions:

If using dried chickpeas, wash them and soak overnight. If using canned chickpeas, open the cans, rinse, and drain. Put chickpeas and garlic into a large saucepan and cover with water. Bring to a boil, add 1 tsp of salt, reduce heat, cover and simmer until tender. While the beans are cooking tear up one slice of bread into the bottom of each soup bowl. When the beans are tender, ladle the beans with their cooking broth into the bowls. Top each of the bowls with 1 tsp of preserved lemons, 1 tsp of sun-dried tomatoes, 1 tsp of harissa spread, ¼ tsp of ground cumin and a few capers. Finish each bowl with 1 tsp of extra virgin olive oil. Serves 4

Author: Les Moulins Mahjoub Family

Pineapple Pizzazz Couscous

Ingredients:

  • 2/3 Cup Couscous (WFM recommends Les Moulins Mahjoub M’Hamsa Couscous).
  • ¼ Cup Pine Nuts
  • 1 Cup Water
  • 5 tsp. Extra Virgin Olive Oil
  • 2 tsp. Blind Betty Pineapple Pizzaz
  • 3 Tbsp. freshly chopped parsley
  • 1 Medium leek, rinsed and chopped.
  • 2-3 tsp. Blind Betty Original Hot Sauce (3/4 cup regular onion, chopped can be substituted).
  • Salt and Pepper to tase.

Instructions:

In a small sauce pan, bring water to a boil with 2 tsp. extra virgin olive oil and a dash of salt.

Add couscous, stir and cover. Turn off heat and let sit 10 minutes or until water has been absorbed. Fluff lightly with a fork. Set aside.

Saute leeks and pine nuts in remaining 3 tsp. of olive oil until nuts are golden brown and leeks are translucent.

Turn heat down low. Add Blind Betty’s Pineapple Pizzazz and mix thoroughly. Add cooked, fluffed couscous, parsley and stir lightly. Salt and pepper to taste and serve immediately.

Author: Blind Betty Hot Caribbean Concotions

Roasted Winter Vegetables

Take your favorite winter vegetables – beets, carrots, sweet potatoes, parsnips, turnips and of course onions. Cut into bite-size pieces. Coat roating pan with 1/2 tablespoon olive oil. Mix vegetables with enough Three Acre Kitchen Balsamic Marinade just to coat.

Roast in a single layer at 375 degrees for about 45 minutes – turning every 15 minutes or so. Serve as a side dish or stir into soups or stews for a rich, dense, tasty delight.

Author: Three Acre Kitchen

Sauteed Kale

  • 1 teaspoon extra virgin olive oil
  • 1 medium red onion sliced lengthwise
  • 1 Tablespoon chopped fresh ginger
  • 3 tomatoes – peeled and chopped (with their juices) [Canned tomatoes work fine. ]
  • 2 pounds fresh kale (or substitute your favorite leafy green vegetable or 2 packages of
    frozen greens. )
  • 2 Tablespoons Three Acre Kitchen Balsamic Vinaigrette

Method:

In a sauté pan, sauté the onion and ginger in the olive oil for about five minutes.

Add the greens and tomatoes with their juices. Cover and cook until the greens are tender.

Add the vinaigrette and cook without the cover until the moisture has evaporated.

Makes 4 Servings

Note: You can omit the tomatoes and just add enough water to the greens to wilt them.

Fresh ginger is so good in so many recipes – but it’s hard to keep fresh. When I buy ginger, I peel it, wrap two-inch segments in plastic wrap and put them all into a freezer bag in the freezer. When I need a little ginger for a recipe, I pull out what I need and dice it while it is still frozen.

Author: Three Acre Kitchen

Warm Potato Salad with Smoked Trout

  • 1 lb. smoked trout
  • 2 lbs. baby white potatoes
  • 6 tablespoons extra-virgin olive oil
  • 2 small cloves garlic – peeled, mashed to a paste and sprinkled with coarse salt.
  • 2 tablespoons chopped shallots
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground white pepper to taste.

Cut smoked trout into ½ thick pieces. Set aside.

In a saucepan of boiling salted water, cook potatoes for 15-20 minutes, until tender. Drain and set aside.

When still quite warm but cool enough to handle, cut potatoes into ½-inch rounds.

In a bowl, combine the warm potatoes, smoked trout, olive oil, garlic, shallots, and parsley. Season to taste with salt and pepper. Toss gently to combine. Serve while still warm.

Serves 6

Spicy Roasted Squash

Ingredients:

  • 1 Medium/large butternut squash (2-3 lbs)
  • 2 Teaspoons coriander seeds
  • 2 Teaspoons dried oregano
  • 1/2 Teaspoon fennel seeds
  • 2 Small dried red chilies (or to taste)
  • 1 Teaspoon salt
  • 1 Teaspoon freshly ground black pepper
  • 1 Clove of garlic
  • 1 Tablespoon olive oil

Directions

Preheat the oven to 400 degress. Wash the squash, then cut it in half with a large sharp knife (cut off one side and roll the squash on to the cut edge to make this safer and easier.) With a large spoon, remove the seeds from the squash (try roasting these with a little touch of oil and some sea salt and have them with drinks, like peanuts – they’re really nice.) Cut the squash lengthways into quarters and then cut the quarters in half – you should have approximately 1 inch think, boat shaped wedges of squash. Put them into a bowl.

Put all the dried herbs and spices into a mortar and pestle and pound them up with salt and pepper to make a fine powder. Once you’ve done this, add the garlic clove and pound it into the spices. Scrape out the contents into the bowl and add 1 tablespoon of olive oil. Toss the squash thoroughly in this herb and spice mixture, making sure that all the pieces are well coated.

Place the squash pieces in a line, skin side down, on a baking tray. Roasted them for about 30 minutes or until tender. The spicy flavor will cook into the squash, and the squash will crisp slightly, the skin becoming caramelized and chewy.

I use the particular vegetable for so many different things: as a base for a filling in a ravioli, for bread, for risotto and as a vegetable to accompany any roast. When I first showed it to my mum she didn’t like the idea of it, but she actually loved the taste with the spices. We eat it quite a lot at home now. Do try it – it’s really nice, cheap and accessible.

From the book ‘The Naked Chef’ by Jamie Oliver

Roasted Brussel Sprouts with a Twist

Ingredients:

  • 1 1/2 Pounds brussel sprouts
  • 1/2 Cup extra virgin olive oil
  • 1/4 Cup rice wine vinegar
  • 1/4 Cup honey
  • 2 Tablespoons Sriracha or more to taste
  • Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees. Trim the base away from the brussel sprouts and discard. Cut the sprouts in half.

In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the brussel sprouts and toss until the are full coated. Season with salt and pepper to taste.

Spread the brussel sprouts on a baking sheet, cut sides down. Pour any extra olive oil mixture onto the pan and tilt the pan around to distribute it.

Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides. 20 to 30 minutes. Serve immediately.

Recipe from purewow.com

Bacon-Roasted Roots with Rosemary Honey

Ingredients:

  • 1/2 Cup honey
  • 1/4 Cup cider vinegar
  • 1 Tablespoon soy sauce
  • 2 Sprigs rosemary
  • 1/4 Teaspoon crushed red pepper flakes
  • 5 Cups root vegetables (turnips, beets, rutabagas, carrots) diced into 1/2 inch cubes
  • 1 1/2 Cups slab bacon, diced into 1/2 inch cubes
  • 1 Tablespoon brown sugar
  • 1 Tablespoon vegetable oil
  • Kosher salt and ground black pepper to taste

Directions

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 Minutes

Make the rosemary honey: in a small saucepan over medium heat, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer. Cook, stirring occasionally, until the mixture has slightly thickened and reduced to about 1/2 cup, 8 to 10 minutes. Remove and let cool before discarding the rosemary.

Preheat the over to 375. In a medium bowl, toss together the root vegetables, bacon, sugar and oil, then season with salt and pepper. Spread the seasoned roots and bacon out onto a sheet tray in one layer.

Roasted, turning the vegetables and bacon halfway through cooking, until the vegetables are caramelized and cooked through, 25 to 30 minutes.

Spoon the bacon and roasted roots onto a platter and drizzle them with some of the rosemary honey. Reserve the leftover honey for another use.

Recipe from www.tastingtable.com

Buttermilk Pancake Recipe

From the Joy of Cooking

  • Everyone thinks making pancakes from scratch is intense and laborious. Well take a look at this recipe which will change your breakfast forever. It’s easy as pie.Ingredients:
    • 1 ½ cups all purpose flour
    • 3 tablespoons sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 ½ cups buttermilk
    • 3 tablespoons butter, melted
    • 2 eggs
    • (½ teaspoon vanilla extract)

    Directions:

    Makes 16 3-inch pancakes.
    Whisk together in a large bowl:

    1 ½ cups all purpose flour
    3 tablespoons sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon salt

    Combine in another bowl:

    1 ½ cups buttermilk
    3 tablespoons butter, melted
    2 eggs
    (½ teaspoon vanilla extract)

    Mix the liquid quickly into the dry ingredients. Grease a skillet lightly with butter or oil and do so as needed between batches. The heat is correct when a few drops of cold water on the skillet bounce and sputter, not boiling or evaporating. Use ¼ cup batter for each pancake. When bubbles appear on the surface on the pancake and the edges have browned, turn the cake and cook only until the second side is done.

    Lisa will from time to time place about a ¼ cup of cornmeal in with the flour—makes a great crunch to an already fantastic and easy recipe.

Patrick's Famous French Toast

Ingredients:

  • two large eggs
  • ½ cup whole milk or half and half
  • good splash of Cointreau or Grand Marnier
  • ½ teaspoon nutmeg
  • good dose of cinnamon
  • couple of small splashes of vanilla extract
  • a few pinches of salt

Directions:

Beat the eggs, add all of the ingredients, mix and beat together well. Dip each slice of bread into the mixture, allowing the mixture to soak in. Melt butter in a large skillet over medium heat. Fry until each side of bread is brown, flipping when necessary.

USE CINNAMON RAISIN BREAD FOR BEST RESULTS!!!

Then to top it off, serve with butter and slather on Wood’s VT Bourbon Barrel Aged Maple Syrup.

This recipe knocks the socks off any other French Toast I’ve ever had!