Farm-Fresh Market

Honey Glazed Carrots and Celery

9/20/2023

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Ingredients

1 lb carrots
1 stalk celery chopped
1/4 cup onion finely chopped
1/2 cup white wine dry
1/2 cup water
2 tbsp extra virgin olive oil
1 1/2 tbsp honey
1/4 tsp dill dried

Instructions

Clean, peel, and chop carrots. Chop celery. Set both aside. Finely chop onion.
Heat olive oil in a medium saucepan. Saute onion for 5 minutes.
Add carrots, celery, and remaining ingredients. Bring to a boil. Cover. Reduce heat to low. Simmer for 10-12 minutes until vegetables are tender-crisp.
Sprinkle with a pinch of dried dill and serve.

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Stuffed Sweet Onions with Bacon

9/13/2023

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Ingredients

4 medium sweet onions
2 small zucchini, shredded
1 large garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry bread crumbs
4 thick-sliced bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1/4 cup reduced-sodium chicken broth

Directions

1. Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion.
2. In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture.
3. Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

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Peach and Tomato Caprese Salad

9/6/2023

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Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon flaked salt, divided
2 large heirloom tomatoes, cut in 1 inch cubes
2 ripe peaches - halved, pitted, and cut in 1 inch cubes
1 (8 ounce) ball fresh mozzarella, thinly sliced
6 leaves fresh basil, chopped large

Directions

Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
In a bowl, mix tomato and peach cubes with mozzarella and basil leaves. Drizzle dressing over salad and gently mix together. Sprinkle with remaining flaked salt.

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Canteloupe, Cucumber, Feta Salad

8/30/2023

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Ingredients

2 cups cantaloupe melon, skin removed + cut into chunks (or spooned into balls)
2 cups cucumber, chopped into half-moons
1/2 cup feta cheese, crumbled
Approx. 15 large fresh mint leaves, torn or chopped (optional)
2 Tbsp olive oil
1 lime, juice only
Salt + pepper, to taste

Instructions
1. Prep all ingredients and add to a large serving bowl.
2. Toss everything together, adjusting seasoning as desired.
3. Serve immediately, or chill for 30 minutes before serving.

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Summer Strawberry Salad with Feta

8/23/2023

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INGREDIENTS

For the dressing

¼ cup sliced strawberries
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped shallot
1 tablespoon fresh lemon juice
2 teaspoons honey or maple syrup
½ teaspoon salt

For the salad

8-10 ounces arugula or spinach greens or a 50/50 mixture
½ cup Italian parsley leaves (tender stems are okay) or basil leaves
1 pound strawberries hulled and quartered
1 English (seedless) cucumber sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
1 pint cherry tomatoes (any color) sliced in half
¼ cup sliced red onion
½ cup crumbled feta cheese

PREPARATION
1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days.
2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

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Kale Pesto

8/16/2023

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Ingredients

½ cup pepitas
1 small clove garlic
¼ cup grated Parmesan cheese
Heaping ¼ teaspoon sea salt
Freshly ground black pepper
2 packed cups chopped curly kale
2 tablespoons lemon juice
½ cup extra virgin olive oil

Preparation

In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

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Watermelon Lemonade

8/9/2023

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Ingredients

6 cups cubed seedless watermelon , chilled (2 lbs after peeling)*
4 cups cold water
3/4 cup fresh strained lemon juice , chilled
2/3 cup granulated sugar (more or less to taste)
Ice and fresh mint for serving

Instructions

Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl.
In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator.

*If you don't have time to chill the ingredients then just use more ice in place of some of the water.

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Healthy Blueberry Cobbler

8/2/2023

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Ingredients

4 cups blueberries
1 tsp lemon juice
1 tbsp cornstarch
1 cup all purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp vegetable oil
1/2 tsp vanilla extract
2 eggs

Instructions

Heat oven to 350'F
In a large bowl, toss blueberries with lemon juice and cornstarch until evenly coated. Spray a 8x8 baking pan with cooking spray. Pour berries into baking dish.
In a medium bowl, combine flour, sugar, baking powder, cinnamon and nutmeg. Mix to combine.
In a small bowl, whisk together oil, vanilla and eggs. Pour egg mixture into flour mixture and mix, just until combined.
Dollop dough over berries, covering as evenly as possible. Bake at 350'F until dough is golden brown and cooked through, 40-50 minutes.
Serve warm

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Fresh Corn Salad

7/26/2023

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Ingredients
For the dressing:
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar, honey or maple syrup to taste
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
juice from 1 lime, optional
For the salad:
6 ears corn, shucked
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado, cubed
1 cup spinach

Preparation

In a small mixing bowl, combine the olive oil, the apple cider vinegar, the sugar, the Dijon mustard, the salt, the pepper, and the lime juice with a whisk.
Set the dressing aside.
Add a couple of inches of water to a large skillet and bring to a boil.
Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.
Preheat the grill on medium heat.
Brush the corn with the olive oil and grill until nicely golden on all sides.
Once the corn has cooled, cut the corn off of the cob and add it to a bowl.
Add the red onion, the cherry tomatoes, the avocado, and the spinach and toss to combine.
Drizzle the salad with the dressing.
Toss the salad to coat with the dressing and serve.

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Scallion Vinaigrette

7/19/2023

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Ingredients

¼ cup white-wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
Pinch of sugar
¾ cup extra-virgin olive oil
3 chopped whole scallions (about ¼ cup)

Directions

In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
Slowly add extra-virgin olive oil, whisking until emulsified. Whirl all in a blender. Refrigerate until ready to use.

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Creamy Chilled Cucumber Soup

7/12/2023

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Ingredients

1 English cucumber, peeled and cut into thirds
1 cup Greek yogurt or more
2-3 tablespoons fresh lemon juice
1 garlic clove, minced
2 scallions, thinly sliced
1 teaspoon dried dill or 1 tablespoon fresh dill
2 tablespoons finely chopped mint
Salt and black pepper, to taste
Garnish:
• 2 slices cucumber rounds per bowl
• Mint sprigs
• Olive oil

Preparation1. Combine all the ingredients (except garnish) in a blender and process until smooth
2. Taste and adjust seasoning if needed.
3. Chill for at least 2 hours.
4. Serve with your choice of garnish.

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Mixed Berry Coulis

7/5/2023

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Whether you have a bounty of berries from the market or some that are beginning to soften, making a fruit sauce, also called coulis (pronounced koo-LEE), is an ideal way to use them up. It's also a great way to freeze and then enjoy the fresh flavored sauce in the off season months.

Ingredients

1 1/2 cups raspberries, divided
1 1/2 cups strawberries, sliced, divided
1 cup blueberries, divided
3/4 to 1 cup sugar, to taste
1 to 2 tablespoons fresh lemon juice

Preparation

In a medium saucepan, combine 1 cup of the raspberries, 1 cup of the sliced strawberries, 3/4 cup of the blueberries, 3/4 cup of the sugar, and 1 tablespoon of the fresh lemon juice.
Bring to a simmer over medium heat until the sugar has dissolved, about 10 minutes. Adjust the sweetness, adding up to 1/4 cup more (or to taste) of sugar if necessary, and cook until dissolved.
Puree the berry mixture in a blender or food processor, return to the saucepan, and bring to a simmer. Add an additional 1 tablespoon fresh lemon juice, or to taste, if necessary.
Add the remaining 1/2 cup raspberries, 1/2 cup sliced strawberries, and 1/4 cup blueberries, and simmer until the sauce is hot.
Serve hot or cold and enjoy.
Homemade fruit sauce should be stored in the refrigerator in an airtight container and will keep for 5 to 7 days; for longer storage, place in the freezer and defrost before using.

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Serrano Pepper Basil Pesto

6/28/2023

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Serrano pepper takes the world's freshest sauce from simple to spicy with one ingredient.

INGREDIENTS

1 clove garlic, peeled
1 Serrano pepper
1/4 cup pine nuts
2 Tbsp grated Parmesan cheese
2 cups basil, packed tight
1 Tbsp lemon juice
Olive oil. Start with 1/2 cup, add more as needed to make a loose sauce
Salt and fresh cracked black pepper to taste

PREPARATION

Drop the garlic clove into a food processor while it is running, and run the machine until the garlic is finely minced.
Trim the stem off the hot pepper and slice it in chunks. Add it to the machine, seeds and all if you want it really spicy, while it is running, and wait until it is finely minced.
Next add the pine nuts and Parmesan cheese and process until everything is smooth.
Add the basil and lemon juice and pulse, scraping down the sides of the machine a few times, until the basil has broken down.
Drizzle in the olive oil while processing. Process until the pesto is as smooth as you like. It can be chunky or smooth, it’s your choice.
Season to taste with salt and pepper. Add more olive oil if you want a looser pesto.
Store in the refrigerator in an airtight container, and use within 10 days.

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Cucumber, Tomato, Mushroom Salad

6/21/2023

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Ingredients

1 large cucumber, sliced (and chopped if you prefer)
8 white mushrooms, sliced (or equivalent mushroom of your choice)
6 oz. plain yogurt
1/2 cup fresh dill, chopped
1/4 cup red onion, thinly sliced & chopped
1/2 cup cherry tomatoes cut into quarters
1 lemon, juiced
2 tablespoons vinegar
2 tablespoons olive oil
salt and pepper, to taste

Directions

Combine all ingredients in a medium bowl and toss.
Serve immediately for nice, crisp mushrooms.
Alternatively, refrigerate and allow the mushrooms to marinate. They will get soft, and develop a rich "cheesy" flavor. Suggest you have one serving right away, and then another later, so you can enjoy both ways.

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Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette

6/14/2023

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Ingredients
For the Salad:

3 cups broccoli florets
1 1/2 cups radishes cut into 1/8ths
1 tablespoon olive oil
1/4 cup golden raisins
1/2 cup chopped red onion

For the Dressing:

1 tablespoon lemon juice
1 tablespoon unseasoned rice vinegar
1 garlic clove, minced
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
1 tablespoon chopped mint
1/4 teaspoon Kosher salt
Freshly ground pepper

Instructions

Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.
While the vegetables are roasting, cover raisins in hot water to rehydrate.
To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic, mustard, and olive oil. Stir in chopped mint.
In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature

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Marinated Summer Squash Salad

6/7/2023

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Ingredients
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 pounds summer squash (yellow, green or a mix), about 3 large squash per pound

Preparation

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.
Trim and slice the squash diagonally, about ¼ inch thick
Add the squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Grill the vegetables on a medium-high heat, or saute them in a lightly oiled pan, until they are crisp tender and browned – about 8 minutes.
Transfer the vegetables to a platter. Drizzle with the reserved marinade, gaarnish with thyme leaves and serve hot or at room temperature.

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Creamy Triple Onion Dip

5/31/2023

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Ingredients

1 shallot, minced
1 container (16 oz.) sour cream
1 envelope Onion Soup Mix
¼ cup chopped fresh chives, plus extra for garnish

Preparation

1. Cook and stir shallots in nonstick skillet on medium heat 4 min. or until tender; spoon into medium bowl.

2. Add remaining ingredients; mix well.

3. Garnish with remaining chives.

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Roasted Beets in Foil

5/24/2023

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Ingredients

6-8 beets, about 2 lbs.
Salt

Preparation

Preheat oven to 425 degrees
Cut off beet greens and save for other use.
Scrub the beets, leaving skin in tact.
Place foil on baking sheet, sized to hold as many beets as you are preparing, allowing for enough to close and seal the packet. Up to 2 lbs. of beets can go in one packet, or you can cook them individually, one to a packet.
Sprinkle salt on foil, enough to roll the beets in it so it covers the outside of the beet.
Seal the foil packet. Place the baking sheet on a rack in the middle of the oven.
Bake 40-50 minutes, until beets are roasted.
Put beets aside to cool enough to handle. Then peel the skin, which will come off easily.
Served immediately or refrigerate for future use.

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Spinach, Asparagus Crustless Quiche

5/9/2023

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Ingredients

1 Tbsp olive oil
½ cup chopped yellow onion
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 cups packed baby spinach
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
6 large eggs
½ cup half-and-half (or whole milk)
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Swiss or Gruyère cheese

Preparation

Preheat oven to 375°F. Lightly grease a 9-inch deep-dish pie pan.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes.
Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes.
Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.
Whisk eggs, half-and-half, mustard, salt and pepper in a medium bowl. Gently stir in the cooled asparagus mixture and cheese; spoon into the prepared pie pan.
Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.

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Dandelion Greens Salad

4/26/2023

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Ingredients

1 tablespoon canola oil
1 teaspoon lemon juice
2 cups torn dandelion greens or arugula
2 green onions or 1 medium leek (white portion only), thinly sliced
2 hard-boiled large eggs, sliced
Optional: 1/2 cup grapefruit or tangerine sections

Directions

In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat.
Arrange eggs and grapefruit sections, if using, over greens.

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April 26th, 2023

4/26/2023

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Spring Greens with Hard Boiled Eggs

4/12/2023

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Ingredients

2 cups spring greens
2 hard-boiled eggs, sliced or in wedges
2 tablespoons coarsely chopped fresh dill

Optional (to add protein)

1 can beans of your choice (kidney, white beans, black beans, etc.)
Cubed ham

For Garlic-Dijon Vinaigrette

2/3 cup olive oil or canola oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar

Directions

Make the vinaigrette. Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving salad, shake dressing again, and add to greens.
Combine all the salad ingredients and mix well, being careful not to break up the sliced eggs. Store covered in the refrigerator until ready to serve.

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Boiled Daikon Radish

3/21/2023

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INGREDIENTS

1 pound daikon radish
1 slice ginger
1 cup water or stock
1 tablespoon oyster sauce or vegetarian oyster sauce
½ teaspoon salt (or to taste)
¼ teaspoon sugar
¼ teaspoon ground white pepper
1 scallion chopped
1/4 teaspoon sesane oil

INSTRUCTIONS

Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock, 1 tablespoon oyster sauce, ½ teaspoon salt, ¼ teaspoon sugar, ¼ teaspoon ground white pepper (a large pinch), and stir to combine. Add the daikon.
Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally.
Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!

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Simply Roasted Apples and Potatoes

3/8/2023

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The perfect combination of sweet and savory and ready in 30 minutes.

INGREDIENTS

5 medium potatoes, yellow, gold, or russet
3 tbsp olive oil, extra virgin
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp ground mustard
1/2 tsp garlic powder
1/2 tsp black pepper
5 medium apples - any naturally sweet variety

INSTRUCTIONS

Preheat oven to 425 degrees
Slice your potatoes in half. Slice again so each potato is in four pieces. Potato pieces and apple slices should be about the same size.
Add the oil and herbs to a large ziplock bag and shake up. Add the potato pieces and shake until potato pieces are thoroughly coated. or large bowl.
Spread coated potatoes on a 12 x 17 baking sheet.
Place in the oven and bake for 5 minutes.
Slice apples into quarters, removing and discarding the core and seeds. Do NOT peel the apples.
Remove the pan from the oven. Add sliced apples. Use spatula to flip the potatoes and move the apples around so they too are coated with oil. Spread everything in a single layer.
Bake for another 15 to 20 minutes or until potatoes are done.
Remove from the oven and serve immediately.

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Creamy Arugula Soup

2/22/2023

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Ingredients:
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 pound yukon gold potatoes, chopped into 1-inch chunks
4 cups water or vegetable broth
1 1/2 teaspoons fine sea salt
3 cups fresh arugula
1/2 cup coconut milk or half and half
Freshly ground black pepper

Directions:

Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes.
Add in the garlic and sauté until fragrant, about one more minute.
Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.
Add the arugula to the pot and stir until bright green, about 3 minutes.
Blend the soup until smooth.
Return the soup to the pot over medium heat and stir in the coconut milk.
Season with additional salt, if desired, and black pepper. Serve warm.

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<<Previous

Honey Glazed Carrots and Celery

Stuffed Sweet Onions with Bacon

Peach and Tomato Caprese Salad

Canteloupe, Cucumber, Feta Salad

Summer Strawberry Salad with Feta

Kale Pesto

Watermelon Lemonade

Healthy Blueberry Cobbler

Fresh Corn Salad

Scallion Vinaigrette

Creamy Chilled Cucumber Soup

Mixed Berry Coulis

Serrano Pepper Basil Pesto

Cucumber, Tomato, Mushroom Salad

Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette

Marinated Summer Squash Salad

Creamy Triple Onion Dip

Roasted Beets in Foil

Spinach, Asparagus Crustless Quiche

Dandelion Greens Salad

April 26th, 2023

Spring Greens with Hard Boiled Eggs

Boiled Daikon Radish

Simply Roasted Apples and Potatoes

Creamy Arugula Soup

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