This recipe compliments of Taste of Home.
Cranberry-Blood Orange Glazed Ham
Serves 12 plus
1 -9 lb. bone-in cooked ham in natural juices, room temperature
10 whole allspice berries
10 whole cloves
10 whole black peppercorns
4 cups thawed frozen cranberries
1½ cups pinot noir
1 cup brown sugar, loosely packed
1 cup honey
1 cup fresh blood orange juice
Micro-planed zest of 2 blood oranges strips orange zest, about 2 teaspoons
2 sprigs fresh rosemary
1 small cinnamon stick
Extracted seeds and the pod of 1 vanilla bean (see note)
Note: Using the tip of a sharp paring knife, cut the bean in half. Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds. Repeat with the other half.
Pea Shoot Salad
3 TBS olive oil
2 TBS rice vinegar
2TBS low-sodium soy sauce or guten-free tamari
1 TSP brown sugar, honey or maple syrup (more to taste)
1 TSP grated, peeled fresh ginger
1 TSP grated garlic
8 cups pea shoots
1 1/2 cups thinly sliced English cucumber
1 cup thinly sliced radish
1/2 cup sliced almonds, toasted and divided.
Almond Parsley Pesto
Recipe by Anna Gill
2 small garlic cloves, thinly sliced
3 cups lightly packed Italian parsley leaves
1½ teaspoons sea salt
⅔ cup good green olive oil
⅔ cup unsalted blanched whole or sliced almonds, plus for a few for garnish
⅓ cup hot water
1. Place the garlic, the parsley and the salt in a food processor and pulse until all is puréed.
2.With the processor running, add the oil until well blended.
3.Add the almonds and pulse to chop.
4.Add the hot water a little at a time and blend until the mixture moves freely but slowly. It may not be necessary to use all of the water.
NOTE: Serve over pasta with Parmesan cheese or use it as a dip for shrimp or a good crusty bread.
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