Farm-Fresh Market - Recipes

Kale, Apple, Squash Salad w/ Maple Balsamic Dressing

11/15/2022

Ingredients
For the Salad:
1 medium bunch curly kale washed and stems removed
1 medium delicata squash (can substitute butternut squash)
1 tbsp olive oil
1 large apple
1/2 cup raisins or dried cranberries
Optional: 1/3 cup pecans or sliced almonds
Salt and pepper

For the Maple Balsamic Dressing:1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tbsp dijon mustard
1 pinch salt and pepper or to taste
Instructions

Preheat oven to 400 F.
Prepare squash by washing the outer skin. Slice the squash lengthwise and remove seeds. Slice again into half-moon shapes and transfer to a mixing bowl
Toss squash with oil, salt and pepper. Transfer to a greased rimmed baking sheet and arrange evenly
Bake for 10 minutes and then flip squash. Bake again for 10-15 more minutes until browned on both sides. Remove from oven and allow roasted squash to cool.
While the squash is cooking prepare the remainder of ingredients.
Add the kale with stems removed to a large salad bowl. Sprinkle on a pinch of sea salt and begin to massage the kale, rubbing the leaves firmly between your fingers for 2-3 minutes. Set aside.
Dice the apple
Add all of the dressing ingredients to a mason jar. Tightly seal the lid and shake the jar until dressing ingredients are combined.
Add half of the dressing to the chopped, massaged kale in your salad bowl. Toss kale with dressing until well combined.
Add cooled roasted squash, diced apple, raisins. and nuts (if using)
Pour on remaining salad dressing and toss well to combine all salad ingredients.

Vegan Cream of Broccoli Soup

11/9/2022

Ingredients

3 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
2 tablespoons canola oil
4 cups plus 1/2 cup vegetable broth
4 medium russet potatoes, peeled and cubed (about 4 cups)
6 cups chopped fresh broccoli (about 3 small heads)
1 teaspoon salt
1/4 teaspoon pepper

Directions
1. In a large saucepan, saute onions,celery and carrots in oil until tender.
2. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3.. Cool slightly. In a blender, process soup in batches until smooth.
4. Return to pan; add the remaining broth and bring to a boil.
5. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.

Gingered Cauliflower and Broccoli

11/2/2022

Ingredients

1 1/2 cup broccoli florets
1 1/2 cup cauliflower florets
1 medium onion, sliced
1-inch piece of fresh ginger, grated
2 garlic cloves, minced
1/2 tsp curry powder (mild or spicy)
1/2 tsp ground cumin
1/4 tsp turmeric
1/4 tsp paprika
Salt, pepper to taste

Instructions

Preheat the oven to 375° F. Arrange broccoli and cauliflower florets on a baking sheet. Bake for 10 min, then take the vegetables out, toss them lightly, and bake for 5-7 min more until fork-tender.
Meanwhile, heat a skillet over medium heat. Once hot, add enough oil to saute vegetables. Add sliced onions, saute for 3-5 min until they soften, stirring them with a spatula to prevent sticking.
Add to the skillet the grated ginger, minced garlic and all of the spices. Cook for 1-2 min until the spices get nice and toasty. If they start sticking to the pan, add 1-2 Tbsp of water.
Once broccoli and cauliflower florets are done, take them out of the oven and add to the skillet. Toss the mixture to distribute the spices evenly over the vegetables. Add salt and pepper to taste.

Sweet Potato Hummus

10/26/2022

Ingredients
8 servings

1 large sweet potato (about 1½ pounds), peeled, cut into large pieces (about 3 cups)
2 garlic cloves, smashed
Olive oil (for drizzling)
3 tablespoons pure tahini or tahini butter
1½ teaspoons kosher salt, plus more
1 lime, halved

Preparation

Place a rack in upper third of oven and preheat to 375°. Scatter sweet potato and garlic across a parchment-lined baking sheet, generously drizzle with oil, and toss to coat. Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots, 40–45 minutes.
Let vegetables cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini and 1½ tsp. salt and squeeze in juice from lime; pulse to incorporate. With motor running, gradually add 1 cup water. Mixture should be the consistency of hummus; add a little more water if needed. Taste and season with more salt if needed.

Slow Cooker Root Vegetable Stew

10/19/2022

INGREDIENTS

1 large white onion OR 2 leeks (white portion only), chopped
1 lb. butternut squash, peeled, seeded and chopped
1 lb. carrots, peeled and chopped
1 lb. parsnips, peeled and chopped
1 lb. sweet potatoes, peeled and chopped
1 lb. Yukon Gold potatoes, peeled and chopped
2 celery ribs, stems removed and chopped
6 cloves garlic, peeled and thinly sliced
3 cups chicken or vegetable broth
1 bay leaf
1 Tbsp. fresh sage leaves, finely chopped
1 tsp. freshly-cracked black pepper
1/2 tsp. sea salt
2 cups chopped fresh kale

INSTRUCTIONS

Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
Serve immediately, with the option to garnish with Parmesan cheese.

October 19th, 2022

10/19/2022

Hungarian Apple Soup

10/12/2022

Makes 3 cups
Ingredients

2 teaspoons canola oil
1 medium tart apple, peeled and finely chopped
¾ cup diced peeled Yukon Gold potato
⅓ cup finely chopped yellow onion
¼ cup thinly sliced celery, plus leaves for garnish
¼ teaspoon salt
¼ teaspoon dried sage
Pinch of paprika, preferably hot Hungarian
Freshly ground pepper, to taste
1 14-ounce can reduced-sodium chicken broth
3 tablespoons reduced-fat sour cream

Directions

Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes
Blend with and immersion blender or transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.

Italian Escarole, Radicchio and Potato Soup

10/5/2022

Ingredients

4 tablespoons water
1 medium onion, diced
1 to 2 cloves garlic, minced
6 medium red potatoes, peeled and diced
2 medium carrots, sliced thinly
1 15-ounce can chickpeas, drained and rinsed
6 cups vegetable broth
1 cup water
1 teaspoon dried basil
1 medium head escarole, coarsely chopped and rinsed
1/2 head radicchio, thinly sliced and rinsed
1/2 cup fresh parsley, minced
salt and pepper to taste

Instructions

Heat the water in a large soup pot, add the onion and sauté over medium high heat until translucent.
Add the garlic and continue to sauté until both are golden.
Add the potatoes, carrots, chickpeas, broth, water, and basil. Bring to a boil, cover, and reduce heat to simmer for approximately 15 minutes, or until the potatoes and carrots are tender.
Turn off the heat. Stir in the escarole, until just wilted. Add the radicchio and parsley.
Season with salt and pepper. Serve immediately.

Simple Cream of Celery Soup

9/28/2022

Ingredients

2 tablespoons olive oil, or butter
1 onion, diced
4 garlic cloves, minced
6 cups celery, sliced thin (about 1 ¼–1 ½ pounds), save some leaves for garnish
2 cups potatoes, sliced into ½ inch thick rounds
4 cups vegetable or chicken broth
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
½ teaspoon pepper
1/8 – 1/4 teaspoon cayenne, more to taste or leave it out entirely.
¼ cup fresh dill (small stems ok)
½ cup fresh parsley (small stems ok)
½ cup (or more) of sour cream, plain yogurt, vegan sour cream or heavy cream.
Garnish: Celery leaves

Instructions

Add Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
Add the garlic and stir 1-2 minutes, until fragrant.
Add the garlic and stir 1-2 minutes, until fragrant.
Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
Blend the soup until very smooth using an immersion blender or regular blender. If using a regular blender, let cool before blending in smaller batches. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup.
Place soup back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
Serve garnishing with celery leaves if desired.

White Bean, Fennel, Spinach Soup

9/21/2022

Fennel tastes like a cross between onion and celery with a dash of licorice, and is perfect in salads, dips, soups, and more. Though it may look like an onion, it’s actually part of the carrot family, and when cooked, it becomes tender and even a little sweet. It is also a great source of vitamin C, and it’s loaded with antioxidants to boot.

Ingredients

1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups fresh chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach (or kale)

Directions

In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender.
Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
Serve

Summer Squash and Fresh Ricotta “Oreos”

9/14/2022

Ingredients
16 ounces fresh ricotta
3 tablespoons good-quality extra-virgin olive oil
juice of one lemon
1 tablespoon lemon zest
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
10 large leaves fresh basil, rinsed, patted dry and chiffonaded
4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds

Directions
1.  In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil. Cover and refrigerate until ready to use.
2. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat. When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through. Don't overcook or you'll end up with soggy sandwiches.
3.   Remove from pan and transfer to a plate covered with a paper towel to absorb excess oil. Allow to cool to at least room temperature. You shouldn't feel any heat or see steam rising from them. If they are too warm, the ricotta stuffing will melt.
4. Make your "oreos" by placing the ricotta mixture on top of one squash round and topping with another squash rouund.
5. Serve immediately or refrigerate until ready to serve.

Quick Corn Soup

9/7/2022

This is a quick, easy, delicious recipe provided by one of our customers. You can make it for one person, or multiply by as many servings as you like.

Ingredients

For each serving you will need:
- Kernels from one ear of corn, lightly cooked
- 2 tablespoons butter
- 1/4 cup milk, fat % of your choice
- dash of salt

Directions
1. Place corn kernels in a food processor, reserving a few to sprinkle on top if you like.
2. Add butter, milk and salt
3. Process until the kernels are as small as you would like them to make the soup smooth or chunky to your preference.
3. Serve as is, or heat to your desired temperature.
4. Optional garnish of basil, dill, parsley, rosemary to your taste.

Summer Salsa

8/31/2022

This is a quick , easy and very versatile recipe. As long as you start with the three key ingredients – corn, peaches and tomatoes – you can make it to the spiciness you desire. It can be pureed, as in recipe below, or left chopped for a chunky salsa.

Ingredients

2 ears fresh corn, cooked and removed from the cob
1 large fresh tomato, chopped
1 large fresh peach, pitted and chopped
1 red onion, chopped
6 pepperoncini peppers, chopped
1 tablespoon green chile pepper, chopped
garlic salt to taste

Directions

In a food processor, pulse the tomato, peach, red onion, pepperoncini peppers, green chile pepper, and garlic salt until chunky.
Transfer to a bowl, and mix in the corn.

Raw Beet Salad

8/24/2022

Ingredients

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Directions

Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Let sit in refrigerator for an hour to let flavors merge (though OK to serve immediately)
Serve

Cantaloupe, Arugula & Goat Cheese Salad

8/17/2022

Ingredients

2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
5-7 ounces (1 medium bunch) arugula
3 cups chopped cantaloupe (about 1 pound)
1 cup crumbled goat cheese or feta (about 4 ounces)
⅓ cup shelled unsalted pistachios or pepitas (toasted if you like)
¼ cup torn fresh basil leaves

Directions

Whisk lemon juice, honey, mustard, salt and pepper together in a large bowl. Slowly whisk in oil.
Add arugula and cantaloupe and toss to coat.
Transfer to a serving platter and top with goat cheese, pistachios and basil.

Watermelon Gazpacho

8/10/2022

Ingredients

5 cups cubed watermelon (from 1 watermelon)
1 cup peeled, seeded, and diced cucumber
1/4 cup chopped red onion
1/2 jalapeño chile, seeded and minced
2 tablespoons apple cider vinegar
1 teaspoon kosher salt

Preparation

Process watermelon, cucumber, onion, and jalapeño in a blender until smooth.
Stir in vinegar and salt.
Cover and chill at least 30 minutes.
Serve in small bowls or glasses.

Strawberry Corn Salsa

8/4/2022

Ingredients

3 scallions finely minced
¼ cup minced herbs (half cilantro and parsley or all parsley, or basil)
pinch of salt
juice of 1 large lime - 2 tbsp
2 spicy peppers minced – heat level of your choice – jalapeños? Habanero?
1 pinch of salt
¼ cup olive oil
2 cups finely diced strawberries
1 cup cooked corn kernels - use raw if you prefer, or use grilled/boiled corn

Instructions
In a medium bowl, add the scallions, herbs, salt, lime and olive oil. Mix them well and then add in the strawberries and corn. Mix the salsa and serve with chips, or top it over your grilled goodies!

Quick Dilly Green Beans

8/4/2022

This easy refrigerator quick pickled green beans recipe uses a white wine vinegar brine and dill for a quick pickled vegetable snack in only 4 hours.

Ingredients

1 pound green beans
Fresh dill sprigs
2 whole garlic cloves, sliced thin
½ teaspoon red pepper flakes (optional)
1 teaspoons minced garlic (optiona)
2 cups water
1 cup white wine vinegar
1 tablespoon salt
1 tablespoon sugar

Instructions

Wash green beans and remove the stems. Cut the green beans making sure the green beans will fit into the desired pickling jar with room for water to completely cover the spears.
Prepare the pickling jar: Add cut green beans to the jar, fitting tightly, and add dill sprig and other desired a tall jar and add optional seasonings.
Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly.
Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the green beans pickle for at least three hours before serving, but for best results serve after at least 24 hours. Quick pickled green beans are good up to 3 months in the refrigerator.

Cold Cucumber Soup

7/20/2022

Ingredients
2 large cucumbers
½ cup shopped green onion
½ teaspoon salt
1 teaspoon dried dill weed (or fresh equivalent)
1 16 oz container plain Greek yogurt

Preparation
1. Cut cucumbers in half lengthwise. Remove seeds. Cut into 1 inch pieces.
2. Place cucumbers and remaining ingredients in blend or food processor. Blend on high speed until well blended.
3. Refrigerate at least 1 hour until well chilled.
4. Serve. Garnish with fresh dill weed or radish slices if desired.

Strawberry, Spinach, Feta Salad

7/13/2022

Add a protein to make this a main meal - chicken, pork tenderloin, flank steak, poached salmon, grilled shrimp.

INGREDIENTS

1 lb. strawberries
5 oz. baby spinach
3 tbsp. balsamic vinaigrette
4 oz. goat cheese
2 tbsp. pine nuts

PREPARATION

In large bowl, combine strawberries, baby spinach, and balsamic vinaigrette. Toss to coat.
Add protein of your choice, if using, and gently toss again.
Divide among serving plates and top with goat cheese, and toasted pine nuts.

Blueberry and Blue Cheese Salad

7/6/2022

This recipe compliments of Taste of Home.

Ingredients

4 cups fresh arugula
2 cups fresh blueberries
1 cup packed fresh flat-leaf parsley sprigs
1 cup loosely packed basil leaves
3/4 cup coarsely chopped chives
3/4 cup crumbled blue cheese
1/2 cup coarsely chopped fresh tarragon
1/2 cup raspberry vinaigrette
1 cup salted roasted almonds

Directions

In a large bowl combine the first seven ingredients.
Drizzle with dressing; toss to coat. Sprinkle with almonds.

Nutrition Facts1 cup: 249 calories, 21g fat (4g saturated fat), 9mg cholesterol, 368mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 8g protein.

Watermelonade

6/29/2022

This recipe appeared in our emails from Cooking Professionally and with the hot weather we thought it the perfect offering for July 4 weekend. A blend of homemade watermelon puree and freshly squeezed lemon juice.

Ingredients • 4 cups water, plus more to taste, divided
• 1/4 cup sugar
• 2 tablespoons honey
• 2 sprigs fresh rosemary
• 4 cups watermelon, chopped
• 1 cup fresh lemon juice or juice of 6 fresh lemons
Optional, for serving:
• fresh rosemary sprigs, to taste
• lemon wedges, to taste

Directions

In a small saucepan, bring 2 cups of the water and the sugar to a boil. Stir occasionally to ensure the sugar melts.
Stir in the honey and add the rosemary.
Turn off the heat and let the rosemary steep, for about 30 minutes.
Purée the watermelon in a blender. Add some water to taste if extra liquid is needed.
If you are serving the lemonade later, pour some of the purée into an ice cube tray. Put it in the freezer.
Strain the rosemary syrup into a pitcher.
Add the watermelon purée, the lemon juice, and the remaining water to the rosemary water. Stir until combined.
Add the watermelon purée ice cubes to the pitcher, if you made them.
Pour in a glass and serve with the rosemary sprigs and the lemon wedges.

Pickled Garlic Scapes

6/22/2022

These are easy "refrigerator pickles," which means they require no heat processing, but they must be kept in the fridge.

Ingredients
15 garlic scapes
1 dried chile, optional
1 cup cider vinegar
4 teaspoons fine sea salt
4 teaspoons sugar

Preparation

Gather the ingredients.
Trim the garlic scapes, curl them up, and place them in a pint jar with a tight-fitting lid. Stack them on top of one another to make them pretty, and then fill in the center space with more tightly curled scapes, but you can also cut the scapes into bite-sized pieces and then just pile them in.
Work the chile, if you're using it, into the jar with the garlic scapes. Tuck it in the center, or work it in along the side of the jar so you can see it. (This is especially useful if you're making more than 1 pint and some have chile and some don't.)
In a small saucepan over medium heat, bring the vinegar, salt, and sugar with 1 cup of water to a simmer. Cook, swirling the pan if necessary until the salt and sugar are fully dissolved.
Pour the warm vinegar mixture over the garlic scapes in the jars to cover them (you may not use all of the vinegar mixture), but leaving about 1/2 inch of headspace at the top (between the top of the liquid and where the lid will be). Screw the lid on the jar.
Let it sit until cool, then store it in the refrigerator for at least four weeks and up to six months to let the flavors blend and the garlic scapes to "pickle." The pickles will get more tender over time, but their flavor will stay garlicky strong.

Roasted Carrot and Cauliflower Hummus

6/15/2022

Yield: 1 1/2 - 2 cups

Ingredients

1 1/2 pounds whole carrots (about 6 large carrots)
4 tablespoons olive oil, halved and divided
1/2 head of small cauliflower, roughly 2 1/2 cups florets
1/8 cup tahini
1/4 cup water
2 tablespoons lemon juice
1/2 teaspoons cumin

Instructions

Preheat the oven to 415 degrees.
Line the whole carrots and cauliflower florets on a large baking sheet. Coat with 2 tablespoons olive oil.
Cook for 45-55 minutes or until carrots and cauliflower are soft and slightly caramelized.
Place all remaining ingredients, the other 2 tablespoons of olive oil, and roasted vegetables in a blender or food processor and blend until smooth and creamy.
Store in the refrigerator.

Sautéed Bok Choy

6/8/2022

Sautéed bok choy is an easy to make and flavorful side dish. It's a 5-ingredient recipe that is made in under 10 minutes.
Ingredients
1 pound baby bok choy
1 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Pinch crushed red pepper flakes
Sea salt
Half of a lemon, cut into wedges

Directions
1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. 2. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.