From The Vine

CSA Season Week 8 Recipes

This week I’m bringing back a recipe I’ve shared before but it is so yummy I couldn’t resist, Catfish and Slaw Tacos. Make extra slaw and you can top your tacos with it and have slaw for a side dish. I’ve also included a family “recipe” for Cucumber/pepper/onion salad that my family enjoys every summer.

The second meal is all about peaches! Roasted Pork Chops and Peaches and Bibb Lettuce with Grilled Peaches, Goat Cheese, and Honey-Balsamic Vinaigrette. Both recipes take advantage of the awesome combination of peaches and goat cheese.

I’ve added a third main dish, Zucchini, Tomato & Fresh Herb Fettuccine. Enjoy with some crusty bread and nice glass of white wine for a light summer meal.

Catfish and Slaw Tacos
recipe.com

Ingredients
1 pound fresh or frozen catfish fillets
1 lime
1/4 cup mayonnaise or salad dressing
1/2 teaspoon bottled hot pepper sauce
1/2 a small head cabbage shredded (about 2-1/2 cups)
1 tablespoon Cajun seasoning
1/4 cup cornmeal
1/4 cup all-purpose flour
1/4 cup vegetable oil (more as needed)
16 4-inch corn tortillas or eight 8-inch flour tortillas
Lime Wedges
Bottled hot pepper sauce (optional)

Directions
Thaw fish if frozen; set aside. For slaw, squeeze about 3 tablespoons juice from lime. In medium bowl combine juice, mayonnaise, and 1/2 teaspoon hot pepper sauce. Add cabbage; toss to coat. Set aside.
Rinse fish; pat dry with paper towels. Cut fish in 1-inch strips. Toss strips with Cajun seasoning. In large bowl combine cornmeal and flour. Add catfish strips. Toss to coat with cornmeal mixture.
In large skillet cook catfish strips, half at a time, in hot oil over medium heat about 2 to 3 minutes per side or until golden brown and fish flakes when tested with a fork. Remove from skillet.
Wrap tortillas in paper towels. Heat in microwave oven on 100 per cent power (high) for 1 minute (or toast in a dry skillet). If using corn tortillas, stack two for each taco, or use one flour tortilla for each taco. Top with 2 or 3 pieces of fish and some of the slaw. Reserve remaining dressing to serve with tacos. Serve with limes, reserved dressing, and additional hot pepper sauce. Serve immediately. Makes 8 tacos.

Cucumber/pepper/onion salad

This is a simple side dish that we always had in our refrigerator during the summer. You can make as little or as much as you want based on how many cucumbers you have. The ratio of cucumbers to onions and peppers is also up to you but I recommend way more cucumbers than other ingredients.

Thinly slice cucumber, peppers and onion. Place in bowl that will hold your veggies with extra room for liquid. Add apple cider vinegar, water, salt and pepper. Again the amounts depend on the amount of veggies you have and how strong of a vinegar flavor you like. You always want at least twice as much vinegar as water.

This will keep in your refrigerator for a few days.

Roasted Pork Chops and Peaches
realsimple.com

Ingredients
1 10-ounce package couscous
1 tablespoon olive oil
4 bone-in pork chops (3/4 inch thick (about 2 pounds total))
kosher salt and black pepper
2 peaches (cut into wedges)
1 small red onion (cut into thin wedges)
3 tablespoons white wine vinegar
1/2 cup fresh basil leaves

Directions
1. Heat oven to 400° F. Cook the couscous according to the package directions.
2. Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat.
3. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 3 to 5 minutes per side. Transfer to a plate.
4. Add the peaches, onion, vinegar, and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1 minute.
5. Return the pork (and any accumulated juices) to the skillet. Transfer to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes.
6. Sprinkle the pork and peaches with the basil and serve with the couscous.

Bibb Lettuce with Grilled Peaches, Goat Cheese, and Honey-Balsamic Vinaigrette
recipe.com

Ingredients
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Pinch of salt
1/8 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
2 fresh peaches (pitted and quartered)
2 teaspoons lemon juice
2 teaspoons olive oil
Pinch of salt and pepper
4 cups Bibb lettuce
2 – 3 ounces goat cheese (crumbled)

Directions
Whisk first 4 ingredients in a bowl. Gradually add olive oil, whisking until blended.
Toss peaches with lemon juice and olive oil; sprinkle with salt and pepper. Prepare grill for medium-hot, direct heat. Coat cooking grate with grill spray; place peaches on grate. Grill 3 minutes on each side or until tender and marked. Toss baby lettuces and goat cheese with half of Balsamic Vinaigrette; arrange on serving plates. Top with grilled peaches, and drizzle with remaining Balsamic Vinaigrette.

Zucchini, Tomato & Fresh Herb Fettuccine
cleaneatingmag.com

Ingredients
10 oz whole-wheat fettuccine
2 tbsp olive oil
4 shallots (thinly sliced)
4 cloves garlic (thinly sliced)
2 zucchini and 1 yellow squash (halved lengthwise and cut into 1/4-inch slices)
2 lb tomatoes (cut into 3/4-inch cubes (about 4 1/2 cups))
3/4 tsp fine sea salt
1/2 tsp fresh ground black pepper
1/3 cup chopped fresh basil
1 1/2 tbsp chèvre (spreadable goat cheese)

Directions
Cook fettuccine according to package directions; drain.
Meanwhile, prepare sauce: In a large skillet or sauté pan on medium-high, heat oil. Add shallots and cook, stirring occasionally, for 1 minute. Add garlic and cook, stirring occasionally, until shallots and garlic are tender, about 1 minute. Add zucchini and squash, cook, stirring occasionally, until tender, 3 to 4 minutes.
Reduce heat to medium and add tomatoes, salt and pepper, stirring until tomatoes are heated through, 2 to 3 minutes. Remove skillet from heat and stir in basil and chèvre.
Divide fettuccine among 4 serving bowls. Top with sauce, dividing evenly, and serve.

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Maple Morning Farm CSA Recipes Week 7

With all the goodies in your basket this week you can make three delicious meals! First we have Ravioli with Roasted Zucchini and a Hot Bacon Caprese Salad. I love a traditional caprese salad, but you can’t wrong adding bacon! Everything is better with bacon, right?

Our second meal is a take on breakfast for dinner! Breakfast Burgers with Green Chilies & Fried Eggs, fried potatoes with onions, and Summer Squash Ribbons With Lemon and Parmesan make a great combination for dinner or make the burgers for breakfast or brunch! Hint, adjust the burger recipe ingredients to one or two pounds of hamburger. Make more than enough burgers, freeze the extras before cooking and you have the beginning of another great meal!

Last but not least is our third meal of Rosemary, Lemon, and Garlic Chicken, Grilled-Eggplant Salad, and Grilled Cinnamon Peaches. Don’t forget to get vanilla ice cream to serve the peaches over!

Ravioli With Roasted Zucchini
realsimple.com

Ingredients
4 small zucchini (sliced into 1/4-inch rounds)
2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic (crushed)
2/3 cup grated Parmesan
1/4 teaspoon freshly ground black pepper
2 tablespoons kosher salt
1 pound cheese ravioli (preferably fresh)
3 tablespoons chopped fresh flat-leaf parsley

Directions
1. Preheat oven to 400° F. Bring a large pot of water to a boil. Place the zucchini in a baking dish in a single layer.
2. Drizzle with the oil. Top with crushed red pepper, garlic, 3 tablespoons of the Parmesan, pepper, and ½ teaspoon salt.
3. Roast zucchini for 20 minutes, tossing halfway through, until tender and just golden brown.
4. Meanwhile, add the ravioli and remaining salt to boiling water. Return to a boil, stirring frequently to prevent ravioli from sticking.
5. Cook ravioli for 3 minutes after they begin to float. Drain and place in a large bowl.
6. Toss the ravioli gently with roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with remaining parsley and Parmesan.

Hot Bacon Caprese Salad
allyou.com

2 1/2 lbs. Heirloom tomatoes, cut into 1/2 inch slices
1 16-oz fresh mozzarella, cut into 1/2 inch slices
1/2 cup fresh basil leaves
Salt and pepper
6 bacon slices, coarsely chopped
4 Tbsp red wine vinegar
2 Tbsp olive oil

Arrange tomatoes, mozzarella and basil on a platter. Season with salt and pepper.

Cook bacon in a large skillet over medium heat, stirring, until crisp, about 7 minutes. Remove from heat, reserving bacon and 2 Tbsp drippings in skillet. Let stand 1 minute. Add vinegar and oil, stirring to loosen bits from skillet. Sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper. Drizzle warm bacon mixture over salad.

Breakfast Burgers with Green Chilies & Fried Eggs
RachelRayMag.com.

1 1/2 to 2 lbs. ground beef
1 can (4 oz.) diced green chilies, drained
2 tbsp grated onion
1 tbsp worcestershire sauce
2 cloves garlic, grated
1 tsp. ground cumin
Kosher salt and coarsely ground black pepper
4 slices mild cheddar or pepper jack cheese
4 slices white or sharp American cheese
4 sandwich-size english muffins
pickled jalapeno slices
1 tbsp butter
4 eggs

Rub a cast iron skillet or griddle pan with oil, heat over medium-high heat

In a medium bowl, combine the ground beef, chilies, onion, Worcestershire sauce, garlic, and cumin; season with salt and pepper. From into 4 patties, thinner in the centers for even cooking. Add the patties to the skillet and cook, turning occasionally, until browned, about 8 minutes. During the last minute or so of cooking, top each burger with 1 slice of each cheese stacking askew to form an eight-pointed star. Tent the pan loosely with foil to melt the cheese. Place the patties on the English muffin bottoms; top with some pickled jalapeno slices.

In a large nonstick skillet or riddle, melt the butter over medium. Crack the eggs into the skillet and fry to desired doneness, 2 to 4 minutes; season. Put the eggs on top of the burgers, then add the English muffin tops.

Fried potatoes with onions

Summer Squash Ribbons With Lemon and Parmesan
realsimple.com

Ingredients
1 1/2 pounds summer squash and zucchini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 ounces parmesan (shaved (3/4 cup))
kosher salt and pepper

Directions
1. Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl.
2. Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.

Rosemary, Lemon, and Garlic Chicken
realsimple.com

Ingredients
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary (plus one 4-inch sprig)
2 cloves garlic (finely chopped)
zest from 1/2 lemon (grated)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 lemon (halved)
1 3 1/2- to 4-pound chicken (giblets removed)

Directions
1. Adjust oven rack to lowest position. Heat oven to 450° F. Combine 1 tablespoon of the oil, chopped rosemary, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
2. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Rub the remaining tablespoon of oil over the skin. Sprinkle with 1/2 teaspoon of the remaining salt and 1/2 teaspoon pepper. Place the lemon halves, rosemary sprig, and remaining 1/2 teaspoon salt inside the cavity.
3. Place a rack in a large ovenproof skillet or small roasting pan. Place the chicken in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
4. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.

Grilled-Eggplant Salad
realsimple.com

Ingredients
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon dry sherry or white wine
1 tablespoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
3 small eggplants (each cut lengthwise into 8 long wedges)
3 small heads romaine (cut lengthwise in half)
3 plum tomatoes (cut lengthwise in half)

Directions
1. Using a whisk, combine the soy sauce, honey, sesame oil, sherry, ginger, and crushed red pepper.
2. Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium.
3. Brush the cut sides of the eggplant wedges with the marinade and place on grill. Grill 5 minutes. Brush the romaine and tomatoes and place on grill. Baste the eggplant and turn and cook until all the vegetables are fork-tender, about 10 minutes more.

Grilled Cinnamon Peaches
recipe.com

1/4 cup (1/2 stick) butter (melted)
1/4 cup firmly packed light brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
6 large ripe peaches, peeled (halved and pitted)

Directions
Prepare grill for medium, direct heat. Coat cooking grate with grill spray; place peaches on grate.
Grill 6 to 7 minutes on each side or until tender and marked, brushing with remaining mixture.
Take them right off the grill and put them in a bowl where they will collect juices as they cool.
Serve warm with ice cream.

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Maple Morning Farm CSA Recipes Week 6

We start with Beef and Chorizo Burgers with Roasted Chile Mayonnaise, grilled corn on the cob and skewered zucchini and squash. Nothing like getting out of the kitchen and enjoying this beautiful weather we’ve had the past couple of days! I’m so tired of rain!

Our second meal is also cooked mostly on the grill. My husband made wings last weekend and they were delicious! I’m not a big wing fan but he and our son are! They agreed that these wings were some of the best. Growing up we would not only cook our meat on the grill but also a big pot of green beans would simmer for several hours before mealtime. So cook up a pot of fresh delicious Roma’s! I love them! The best and only way to cook them is low and slow with a hefty spoonful of bacon grease, salt, pepper, and water. To me this is summer!! Cool things off a bit with Tomato, Cucumber, and Feta salad.

As a bonus I’ve added a recipe for a breakfast sausage casserole. Serve with simple, fresh, delicious, cantaloupe slices! My dad always ate cantaloupe for breakfast when it was in season and he taught me the magic trick of adding just a little salt and pepper to my cantaloupe! It really changes the taste of the fruit! Try it, you’ll like it!

Beef and Chorizo Burgers with Roasted Chile Mayonnaise
bettycrocker.com

Ingredients
1/4 cup mayonnaise or salad dressing
1 clove garlic (finely chopped)
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro
1 small poblano chile
1 lb lean (at least 80%) ground beef
1/2 lb bulk chorizo sausage or Italian pork sausage (crumbled)
3/4 teaspoon salt
1/4 teaspoon pepper
4 slices (1 oz each) Monterey Jack cheese
4 hamburger buns (split)
1 medium tomato (coarsely chopped)

Directions
1. Heat gas or charcoal grill. In small bowl, mix mayonnaise, garlic, lime juice and cilantro. Cover; refrigerate.

2. Remove stem, seeds and membranes from chile; cut chile lengthwise into quarters. Place skin side down on grill. Cover grill; cook over medium heat about 10 minutes or until skin is blackened and blistered. Immediately place chile in bowl. Cover tightly with plastic wrap; cool 5 minutes. Peel off blackened skin; rinse with water. Set aside.

3. In large bowl, mix beef, chorizo, salt and pepper. Shape mixture into 4 patties, 1/2 inch thick.

4. Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, top each patty with cheese and place buns, cut sides down, on grill. Cook until cheese is melted and buns are toasted. Remove burgers and buns from grill; cover to keep warm.

5. Finely chop roasted chile; stir into mayonnaise mixture. Spread 1 tablespoon mixture on cut sides of buns. Place burgers on bottom halves of buns; top with tomato. Cover with top halves of buns.

Herbed Corn on the Cob Grilled in Foil
food.com

Ingredients
6 ears fresh corn
6 tablespoons sweet butter (softened)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh basil
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
6 pieces aluminum foil (big enough to wrap corn)

Directions
1. Place one corn on each foil.
2. Mix remaining ingredient together and rub into each cob.
3. Wrap foil up around the corn and grill 15 minutes turning often.

Skewered Zucchini and Yellow Squash
recipe.com

Ingredients
5 medium zucchini and/or yellow summer squash
1 1/2 teaspoons dried oregano (crushed)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil

Directions
Wash and dry squash thoroughly. Slice off both ends of each squash and discard. Cut each squash in half lengthwise. Cut each half crosswise into 2-inch segments (you should have 3 to 4 segments per half).
Place squash in a large resealable plastic bag. In a small bowl, combine oregano, salt, and pepper; pour over squash in bag. Seal bag; shake to coat squash. Add olive oil to bag. Seal bag; turn to coat squash.
On eight 10- to 12-inch-long skewers,* thread squash pieces, leaving a 1/4-inch space between pieces. Place skewers on grill rack directly over medium-hot coals. Grill for 12 to 15 minutes or until tender, turning occasionally to brown evenly. Serve warm. Makes 8 (about 3/4-cup) servings.

Tinne’s Marinated Chicken Wings
BBQ USA Cookbook

6 garlic cloves minced
1/2 cup soy sauce
6 tablespoons distilled white vinegar
1/4 cup fresh lime juice
2 teaspoons grated fresh lime zest
1/4 cup olive oil
2 teaspoons freshly grated black pepper
Coarse sale (kosher or sea)
4 pounds whole chicken wings (about 18)

Place garlic, soy sauce, vinegar, lime juice, lemon zest, olive oil, and pepper in a large non-reactive mixing bowl and whisk to mix. Add salt to taste; the marinade should be highly seasoned.

Rinse the chicken wings under cold running water and blot them dry with paper towels. Prick each wing in 4 or 5 spots with the tip of a metal skewer. Add the wings to the marinade and toss to mix. Let the wings marinate overnight in the refrigerator, covered, turning several times so they marinate evenly.

Drain the marinade from the wings into a nonreactive saucepan, bring to a boil over high heat and let boil for 3 minutes. You’ll use this mixture for basting the wings.

Set up the grill for direct grilling and preheat to medium high.

When ready to cook, brush and oil the grill grate. Stretch each wing out as long as it will go and then place it on the hot grate. Grill the wings until nicely browned all over and cooked through, 8 to 12 minutes per side. During the last 5 minutes, baste the wings with the boiled marinade. Transfer the grilled wings to a platter or plate and serve at once.

Variation: Whole or half chickens can be marinated and prepared in a manner similar to the wings. You’ll need to make a double batch of the marinade described.

Tomato Cucumber and Feta Salad
foodnetwork.com

Ingredients
2 tomatoes (cored and sliced)
1 1/2 cucumbers, peeled (seeded and sliced)
salt and pepper
2 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 cup feta cheese (crumbled)

Directions
1. In medium bowl combine tomatoes and cucumber. Season with salt and pepper. Add vinegar and olive oil. Toss to coat. Sprinkle on feta and serve.
2. Recipe Courtesy of Food Network Kitchens

Green beans

Sausage, Egg and Vegetable Casserole
myrecipes.com

Ingredients
1 pound pork breakfast sausage
1 small onion (chopped)
1/2 large red bell pepper (seeded and chopped)
1/2 large green bell pepper (seeded and chopped)
4 ounces mushrooms (chopped)
9 large eggs
3 cups milk
1 teaspoon salt
1 tablespoon dijon mustard
3 slices white bread (torn into 1-inch pieces)
1 1/2 cups shredded cheddar

Directions
1. Mist a 9-by-13-inch baking dish with cooking spray. If baking immediately, preheat oven to 350ºF.
2. In a skillet over medium heat, cook sausage, stirring and breaking up chunks, until no longer pink, 5 to 6 minutes. Transfer to a bowl. Drain skillet of all but 1 Tbsp. fat.
3. Add onion to skillet and cook, stirring for 3 minutes. Add bell peppers and mushrooms; sauté for 5 minutes. Transfer to a bowl; let cool.
4. Whisk eggs, milk, salt and mustard. Stir in bread, cheddar, sausage and vegetables. Pour into dish. Bake until middle is set and edges have browned, 50 to 60 minutes, or cover with plastic and refrigerate for up to 24 hours, then bake.

Cantaloupe slices

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2015 CSA Season – Week 3 and 4 Recipes

Week 4
Our first meal would be perfect for a hot day in July! The Lemon Basil Chicken Salad can be made ahead of time, chilled in the fridge, then served one of three ways. The Cucumber & Melon White Sangria should be made ahead of time so it will be throughly chilled. Add chilled sliced watermelon for dessert and you have the perfect make ahead, no fuss meal for a luncheon on a hot day! Or light dinner on the patio!

Our second meal is Sunday Afternoon Slow-Cooked Spare Ribs and Bibb Salad with Honey French Dressing. These are not slow cooker (crockpot) ribs but slow cooked in a Dutch oven. Put these on before church on Sunday morning and lunch will be ready when you get home! You can make the salad dressing up the night before, wash and prepare the other salad ingredients then toss together just before serving. Add some crusty bread to complete the meal.

Cucumber & Melon White Sangria
eatingwell.com

Ingredients
1 750-mL bottle Gewürztraminer (dry Riesling or Sauvignon Blanc)
1/2 cup dry vermouth
2 cups diced honeydew melon
1 cup diced cucumber
1/2 cup torn fresh basil leaves
1 cup chilled plain seltzer
ice

Directions
1. Combine wine, vermouth, melon, cucumber and basil in a large pitcher. Refrigerate until cold, about 4 hours. Just before serving, stir in seltzer. Serve over ice.

Lemon Basil Chicken Salad
foodnetwork.com

Ingredients
4 cups diced cooked chicken (parboil the boneless chicken breasts and dice)
1 rib minced celery
1/4 cup chopped fresh basil leaves
1/4 cup slivered almonds
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill. Serve on top of bibb lettuce leaves as a chicken, stuffed in a tomato, or as a sandwich with lettuce leaf garnish.

Sliced watermelon for dessert.

Sunday Afternoon Slow-Cooked Spare Ribs
allrecipes.com

Ingredients
8 pork loin spareribs
1 tablespoon light olive oil
1 (14 ounce) can beef broth
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup lemon juice
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon seafood seasoning (such as Old Bay®)
1/4 cup dried minced onion
1/2 teaspoon ground nutmeg
salt and black pepper (to taste)

Directions
1. Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
2. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
3. Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

Bibb Salad with Honey French Dressing
bettycrocker.com

Ingredients
1/3 cup ketchup
3 tablespoons seasoned rice vinegar
2 tablespoons honey
1 tablespoon vegetable Oil
1 tablespoon water
6 cups bite-size pieces of lettuce
1/2 medium cucumber, peeled (chopped (2/3 cup))
1 medium tomato (chopped (3/4 cup))
1/4 cup chopped red onion
1/4 cup raisins
2 tablespoons sunflower nuts
1/2 cup crumbled blue cheese (2 oz)

Directions
1 In large bowl, mix all dressing ingredients until well blended.
2 Add lettuce, cucumber, tomato and onion; toss to mix. Sprinkle with raisins, sunflower nuts and cheese. Serve with dressing.

Week 3
Our first meal is a delicious pork tenderloin with green beans served with squash and zucchini cakes. The recipe for the cakes calls for jarred marinara. I recommend Trader Joe’s Roasted Garlic marinara. You should use it very sparingly on top of each cake.

Our second meal is a casserole, Beef Lombardi. I’m not big on casseroles, especially ones that use canned creamed soups! This one uses canned tomatoes and tomato paste. Not too bad! The casserole can be frozen up to a month so you can make it ahead and use it later. Or if your family is small, or you are an empty nester, you can split into two casseroles, eat one now freeze one for later. Serve this with a green salad with homemade Midwestern House Salad Dressing. I’ve shared this dressing recipe before but it is worth sharing again! For dessert, Blueberry-Gin Sundaes! I haven’t tried them yet, but they sound yummy!

Our third meal is for when you are not too hungry and want just veggies! That is when my husband and I will turn to cooked cabbage and some cornbread. This recipe for Roasted Cabbage Wedges is simple and roasting vegetables always bring out their best flavor! Serve with Hoe Cakes, that is what my family has always called cornbread pancake like cakes. Serve them with lots of butter!!

Spiced Pork Tenderloin With Green Beans and Olives
realsimple.com

Servings: 4

Ingredients
2 tablespoons olive oil
2 pork tenderloins (about 1 1/2 pounds total)
1 teaspoon fennel seed (crushed)
1 teaspoon paprika
kosher salt and black pepper
1 small red onion (sliced)
1 pound green beans (trimmed)
1/3 cup pitted green olives (halved)
1 tablespoon red wine vinegar

Directions
1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with the fennel, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
2. Place the pork on a rimmed baking sheet; reserve the skillet. Transfer the pork to oven and cook until an instant-read thermometer inserted in the center of each tenderloin reaches 145° F, 12 to 15 minutes. Let rest for 5 minutes before slicing.
3. Meanwhile, add the remaining tablespoon of oil to the drippings in the skillet and heat over medium-high heat. Add the onion and cook, tossing, until beginning to soften, 3 to 5 minutes. Add the green beans, ½ cup water, and ¼ teaspoon each salt and pepper and cook, partially covered, until the green beans are tender, 4 to 6 minutes. Add the olives and vinegar and toss to combine. Serve the pork with the green beans.

Squash and Zucchini Cakes
foodnetwork.com

Ingredients
3 medium zucchini
3 medium yellow squash
1 cup toasted bread crumbs
1 cup shredded Parmesan
1/3 cup minced Vidalia onion
1 large egg (lightly beaten)
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup (1 stick) butter
1 jar store-bought marinara sauce

Directions
1. Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.
2. In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.
3. In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.
4. Place onto serving platter and serve with marinara sauce.

Beef Lombardi
myrecipes.com

Ingredients
1 pound lean ground beef
1 (14 1/2-ounce) can chopped tomatoes
1 (10-ounce) can diced tomatoes and green chiles
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon pepper
1 (6-ounce) can tomato paste
1 bay leaf
1 (6-ounce) package medium egg noodles
6 green onions (chopped (about 1/2 cup))
1 cup sour cream
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup shredded parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
Garnish: fresh parsley sprigs

Directions
1. Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.
2. Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
3. Cook egg noodles according to package directions; drain.
4. Stir together cooked egg noodles, chopped green onions, and sour cream until blended.
5. Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
6. Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.
7. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.

Salad with cucumber

Midwestern House Salad Dressing
allrecipes.com

Ingredients
3 cups mayonnaise
1/2 cup sour cream
6 tablespoons red wine vinegar
1/3 cup packed brown sugar
1/4 cup honey
1 teaspoon Worcestershire sauce
1/8 teaspoon ground white pepper
1/8 teaspoon Salt

Directions
1. In a large bowl, whisk mayonnaise, sour cream, vinegar, sugar, honey, Worcestershire sauce, pepper and salt together until smooth. Cover and refrigerate until ready to serve.

Blueberry-Gin Sundaes
realsimple.com

Ingredients
No ingredients!

Directions
1. In a small saucepan, combine 1 cup blueberries and 1⁄3 cup gin. Simmer, stirring frequently, until the berries burst and the mixture begins to thicken, 5 to 8 minutes; let cool.
2. Divide 1 pint vanilla ice cream among bowls and top with the blueberry sauce.

Roasted Cabbage Wedges
marthastewart.com

Ingredients
1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage (cut into 1-inch-thick rounds)
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds

Directions

Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Hoe Cakes
My mom

White cornmeal mix
Milk
Sat
Pepper
Oil

Measurements for this are not precise. Mix about a cup of white cornmeal mix with about a half cup of milk for each person you are serving. Season generously with salt and pepper. Batter should be slightly runny, not thick. Add oil to a medium to large cast iron skillet and heat to medium high. Do not let oil burn. Cook batter as you would pancakes, flipping only one time. Cakes should be golden brown.
Serve hot with butter!

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2015 CSA Season Week 2

It been so hot out, let’s utilize the grill, crockpot, and microwave to get the heat out of the kitchen!

We begin this week with an appetizer and cold beverage: Caramelized Onion Tartlet and Frozen Blueberry Lemonade. Dinner is started in the crock pot early in the day and ends with delicious Barbacoa Tacos made from Chipotle Barbacoa Copycat Recipe. Add toppings for your tacos such as lettuce, guacamole, salsa, and sour cream. I love Chipotle, their food and their commitment to serve healthier, antibiotic and hormone free ingredients. Another favorite place of mine is Taco Luchador on Baxter Avenue! Locally owned by the same people who own Mussel and Burger Bar and Guacamole. Their tacos are incredible and the fried plantains are so sweet and savory at the same time. I encourage you to visit them soon. Rumor is that they will be opening more locations around town soon. Oh, I can only hope!

Our second meal is mostly cooked on the grill with a little help from the microwave. Beer Barbecued Chicken, grilled veggies, Brown Sugar-Glazed Beets, Bibb Lettuce salad with radishes and All-Purpose Vinaigrette.

Caramelized Onion Tartlets
tasteofhome.com

Servings: 1

Ingredients
2 tablespoons plus 1/2 cup butter (divided)
2 large sweet onions (chopped)
1/4 cup sugar
3/4 cup hot water
1 tablespoon beef bouillon granules
1 cup (4 ounces) shredded Swiss cheese
8 sheets phyllo dough (14 inches x 9 inches)

Directions
1. In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese.
2. Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares.
3. Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm. Yield: 2 dozen.

Frozen Blueberry Lemonade
realsimple.com

Servings: 1

Ingredients
1 1/2 cups blueberries
1 cup lemonade
1/2 cup fresh mint leaves (plus more for serving)
1/4 cup confectioners’ sugar

Directions
1. In a blender, puree the blueberries, lemonade, mint, confectioners’ sugar, and 3 cups ice until smooth.
2. Garnish with mint sprigs.

Chipotle’s Barbacoa Copycat Recipe
food.com

Ingredients
1/3 cup apple cider vinegar
4 teaspoons minced garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cloves
2 tablespoons vegetable oil
3/4 cup chicken broth
3 bay leaves
3 tablespoons lime juice
3 -4 chipotle chiles in adobo
4 -5 lbs chuck roast

Directions
1. To make the adobo sauce combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
2. Remove most of the fat from the roast and then cut into large chunks (approximately 6).
3. Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
4. Place meat into crockpot and pour adobo sauce over meat.
5. Pour in the chicken broth and add bay leaves.
6. Cook on high heat 6 hours or on low all day.
7. While still in the crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.
8. Typical sides include tortillas, rice, black or pinto beans, cheese, pico de gallo, guacamole, and sour cream.

Beer-Barbecued Chicken
eatingwell.com

Ingredients
1 tablespoon smoked paprika
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon packed dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground chipotle chile
1/2 teaspoon freshly ground pepper
1 4-pound chicken
1 12-ounce bottle beer, preferably pale ale or American lager (divided)

Directions
1. Preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
2. Combine paprika, oregano, salt, brown sugar, cumin, onion powder, garlic powder, chipotle chile and pepper in a small bowl.
3. Remove giblets from chicken (if included) and trim any excess skin. Loosen the skin over the breast and thigh meat. Rub the spice mixture under the skin onto the breast meat and leg meat, a little on the skin and inside the cavity. Tuck wings under the body and tie the legs together with kitchen string.
4. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Wearing an oven mitt, carefully place a drip pan under the grill rack on the unheated side. Place the chicken breast-side down on the rack over the pan. Pour half the beer into the cavity (it’s OK if some drips out into the drip pan).
5. Close the lid and roast undisturbed for 45 minutes.
6. Turn the chicken breast-side up. Pour the remaining beer into the cavity. Cover and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 30 to 45 minutes more. Transfer the chicken to a clean cutting board; let rest for 10 minutes before removing the string and carving.

Grilled zucchini and squash

Wash and slice zucchini and squash into equal sized pieces. Cut several large pieces of aluminum foil large enough to hold all the vegetables. Place the vegetables in the foil, drizzle with olive oil, add dried herbs such as oregano, basil, garlic, etc. Wrap tightly in foil. Cook on the grill until tender.

Brown Sugar-Glazed Beets
recipe.com
Ingredients
3 tablespoons dark brown sugar
2 tablespoons orange juice
1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups steamed cubed beets (1/2- to 1-inch cubes)

Directions
Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and cook until most of the liquid has evaporated and the beets are coated with glaze, 6 to 8 minutes. Serve hot or warm.
How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.
To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

All-Purpose Vinaigrette
eatingwell.com

Ingredients
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
6 tablespoons fresh orange juice (plus more to taste)
1/4 cup white-wine vinegar or red-wine vinegar
1 tablespoon Dijon mustard

Directions
1. Peel garlic clove and smash with the side of a chef’s knife. Using a fork, mash the garlic with salt in a small bowl to form a coarse paste. Whisk in oil. Add juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired.

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2015 CSA Season Week 1

Maple Morning Farm CSA Season Week 1 – June 11, 2015

We start off this week with Strawberry Mojito’s served with Asian Sugar Snap Peas Appetizer.
The first meal is Pork Chops with Garlicky Broccoli and a mixed green salad with a delicious Strawberry Vinaigrette. All so simple, but so delicious.

Our second meal is Easy Ground Beef Gyros. Serve your Gyros with Cucumber & Black-Eyed Pea Salad. The addition of black eyed peas in the salad make it a southern twist on traditional Greek fare.

Growing up we always had spring green onions on our dinner table no matter what the main course was. My dad loved them and would dip them in a little salt that he would pour on his plate. My mom didn’t care for the spring green onions but loved beets. Pickled and buttered beets are good, but her favorite way is roasted. Roasted beets are so good and sweet – they taste like candy. To prepare, clean beets and cut into quarters or thirds making sure pieces are of equal sizes. Do not peel. Coat with olive oil and place in oven proof baking dish. Add salt and pepper. Add sliced onion to dish for added flavor. Cover tightly with foil. Roast in a 350 oven until the beets are fork tender. Remove from oven, remove foil, peel skin off. They will be hot, so use caution. Enjoy while they are hot or next day cold.

Asian Sugar Snap Pea Appetizer
allrecipes.com

Ingredients
1 pound sugar snap peas (trimmed)
3 tablespoons garlic flavored olive oil
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil
2 drops chili oil
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame seeds

Directions
1. Preheat the oven broiler, and move oven rack into the top position.
2. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
3. Broil the snap peas in the preheated oven until tender, about 5 minutes.
4. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

Strawberry Mojito
allrecipes.com

Ingredients
white sugar (for rimming)
2 large limes (quartered)
1/2 bunch mint leaves
7 strawberries (quartered)
1 cup white sugar
1 cup white rum
2 cups club soda
8 cups ice cubes

Directions
1. Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside.
2. Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.

Pork Chops With Garlicky Broccoli
realsimple.com

Ingredients
1 cup long-grain white rice
3 tablespoons olive oil
kosher salt and black pepper
1 bunch broccoli (cut into florets)
2 cloves garlic (chopped)
2 tablespoons low-sodium soy sauce

Directions
1. Heat oven to 400º F. Cook the rice according to the package directions.
2. Meanwhile, heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
3. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 2 to 3 minutes per side.
4. Transfer the skillet to oven and roast until the pork is cooked through, 6 to 8 minutes.
5. Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat.
6. Add the broccoli, garlic, soy sauce, and ⅓ cup water. Cook, covered, until the broccoli is tender, 5 to 6 minutes. Serve with the pork and rice.

Strawberry Vinaigrette
allrecipes.com

Ingredients
1 cup olive oil
1/2 pint fresh strawberries (halved)
2 tablespoons balsamic vinegar
1/2 teaspoon Salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried tarragon
1/4 teaspoon White Sugar

Directions
1. In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, tarragon and sugar. Blend until smooth.

Easy Ground Beef Gyros
food.com

Ingredients
1 lb. lean ground beef
4 plum tomatoes (thinly sliced)
8 small pita pocket bread, cut in half (warmed (4-inch diameter))
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2/3 cup plain low-fat yogurt
1/3 cup cucumber (chopped)
3 tablespoons onions (finely chopped)
2 teaspoons fresh parsley (chopped)

Directions
1. In small bowl, combine Yogurt Sauce ingredients (last four ingredients) mixing well. Cover and refrigerate.
2. Heat oven to 350ºF.
3. In medium bowl, combine ground beef and seasoning ingredients, mixing lightly but thoroughly.
4. Divide beef mixture into 16 equal portions and shape into patties 2 inches in diameter.
5. Place patties on rack in broiler pan.
6. Bake in oven 10 minutes or until no longer pink OR GRILL over medium heat.
7. To serve, place equal amounts of beef and tomato in each pita half; top with yogurt sauce.

Cucumber & Black-Eyed Pea Salad
eatingwell.com

Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
freshly ground pepper (to taste)
4 cups peeled and diced cucumbers
1 14-ounce can black-eyed peas (rinsed)
2/3 cup diced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup slivered red onion
2 tablespoons chopped black olives

Directions
1. Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

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A Taste of Summer – Recipes

These sloppy joes are homemade and so delicious you may never open a can of pre-made sloppy joe sauce again! I like things a little spicy and bold so I double or triple the spices. Serve with Tomato Corn Salad. I like it served at room temperature. If you don’t have white balsamic vinegar go buy it! Substituting something else won’t work as well. It really does have a unique flavor. For dessert chill cut up watermelon and cantaloupe. My dad puts a little salt and pepper on his cantaloupe. I thought that was crazy until I tried it!

Not-So-Sloppy Joes
realsimple.com

Ingredients
1 tablespoon olive oil
1 small yellow onion (finely chopped)
1 clove garlic (minced)
1 red bell pepper (finely chopped)
1 pound ground beef
1 6-ounce can tomato paste
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon Kosher Salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cinnamon
4 hamburger buns (toasted)
1/2 cup grated Cheddar
1/2 cup sour cream

Directions
1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes.
2. Add the ground beef and brown, about 5 minutes.
3. Stir in the tomato paste, chili powder, cumin, salt, black pepper, and cinnamon. Simmer, stirring occasionally, until thickened slightly, about 12 minutes.
4. Spoon onto the buns. Sprinkle each with the Cheddar and top with a dollop of the sour cream.

Tomato-corn salad

Makes 4 cups

4 ears of corn
2 tsp Olive oil
1 pt grape or cherry tomatoes
3 green onions
1/4 cup chopped fresh basil
2 tbsp white balsamic vinegar
1 tsp salt
1/2 tsp pepper

Brush corn with oil. Grilled, covered with grill lid over med-high heat for 8 minutes turning very 2 minutes or until done. Let stand 10 minutes. Cut from cob. Combine corn, tomatoes, and all other ingredients. Turn to coat. Good served immediately at room temperature or chill before serving

Cold watermelon and cantaloupe

Meal two this week is Rosemary, Lemon, and Garlic Chicken. I don’t think there are many things that go together better than rosemary and chicken! This dish is simple and while it is cooking you can prepare Provincial Tomatoes. While the chicken rest, before you serve it, you can slip the tomatoes in the oven. Serve Pear Tarts for dessert. One thing I might suggest to make this dessert easier and stress free is to buy refrigerator pie crust instead of making it from scratch. Is that cheating? Maybe, but sometimes it’s necessary to maintain your sanity and still serve great meals.

Rosemary, Lemon, and Garlic Chicken
realsimple.com

Ingredients
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary (plus one 4-inch sprig)
2 cloves garlic (finely chopped)
zest from 1/2 lemon (grated)
1 1/2 teaspoons Kosher Salt
1/2 teaspoon black pepper
1 lemon (halved)
1 3 1/2- to 4-pound chicken (giblets removed)

Directions
1. Adjust oven rack to lowest position. Heat oven to 450° F. Combine 1 tablespoon of the oil, chopped rosemary, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
2. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Rub the remaining tablespoon of oil over the skin. Sprinkle with 1/2 teaspoon of the remaining salt and 1/2 teaspoon pepper. Place the lemon halves, rosemary sprig, and remaining 1/2 teaspoon salt inside the cavity.
3. Place a rack in a large ovenproof skillet or small roasting pan. Place the chicken in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
4. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.

Provincial Tomatoes
Allrecipes.com

Ingredients
2 large tomatoes (cut into 1/4 inch slices)
salt and pepper (to taste)
1 tablespoon olive oil (or as needed)
1/2 cup grated Parmesan cheese
1/4 cup grated Asiago cheese
1/4 cup dry bread crumbs
2 tablespoons dried parsley

Directions
1. Preheat your oven’s broiler.
2. Place tomato slices in a single layer on a baking sheet or in a baking dish, season with a little salt and pepper, and drizzle with olive oil. Mix together the Parmesan cheese, Asiago cheese, bread crumbs and parsley; sprinkle over the tomato slices. Drizzle a little bit more olive oil over the top.
3. Broil for 5 minutes, or until the top is golden and toasty.

Pear Tartlets
recipe.com

Servings: 12

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon Salt
10 tablespoons cold unsalted butter
8 (- 9 tablespoons ice water)
4 Comice or Bartlett pears, peeled, halved (cored and thinly sliced)
1/2 cup plus 2 teaspoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Salt

Directions
In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.
Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.
On lightly floured surface, roll out one pastry disc to 1?4-inch thickness. Using a 3-1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.
Heat oven to 425 Degrees F.
Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.
Bake at 425 degrees F for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.
Summer is about half over and the kids are getting ready to head back to school! Lets take advantage of the great weather to head to the grill!

Our first meal this week is Kafta, a Lebanese dish. Try this prepared and cooked on the skewers as stated in the recipe served in pita topped with Tzatziki sauce, or make traditional shaped hamburgers served with lettuce and tomato. I like a lot of flavor so I added about double the spices called for. You could even add a 1/2 teaspoon or so of cinnamon or garam masala. Serve with Grilled Mediterranean Vegetables. Go easy on the Harissa or spiced chili oil if you don’t like things too spicy!

Kafta (BBQ)
allrecipes.com

Ingredients
1 1/2 pounds lean ground beef
1 medium onion (grated)
1/2 cup finely chopped fresh parsley
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
6 wooden or metal skewers

Directions
1. Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
2. In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
3. Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

Tzatziki Sauce
allrecipes.com

Ingredients
2 (8 ounce) containers plain yogurt
2 cucumbers – peeled (seeded and diced)
2 tablespoons olive oil
1/2 lemon (juiced)
salt and pepper (to taste)
1 tablespoon chopped fresh dill
3 cloves garlic (peeled)

Directions
1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Grilled Mediterranean Vegetables
realsimple.com

Ingredients
2 cups couscous
6 zucchini and/or yellow squash (about 2 1⁄2 pounds total) (sliced 1⁄4 inch thick)
1 quart cherry tomatoes
2 bunches scallions (trimmed)
1/2 cup olive oil
kosher salt and black pepper
Spiced Chili Oil or store-bought harissa (North African chili sauce (found in the international aisle))

Directions
1. Prepare the couscous according to the package directions. Meanwhile, heat grill to medium. In a large bowl, toss the zucchini, squash, eggplant, tomatoes, and scallions with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
2. Working in batches if necessary, grill the vegetables, covered, turning occasionally, until tender, 4 to 6 minutes for the eggplant and squash and 1 to 2 minutes for the tomatoes and scallions. Serve with the couscous and Harissa or Spiced Chili Oil, for drizzling.

Our second meal is easy grilled Italian sausage and a marinated tomato salad. Complete this meal with grilled corn on the cob, macaroni or potato salad, or even baked beans.

Grilled Italian Sausage with Marinated Tomatoes
allrecipes.com

Ingredients
1 1/2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 tablespoons olive oil
3 vine-ripened tomatoes (each cut into 6 slices)
1/3 red onion (thinly sliced)
6 (4 ounce) mild Italian sausage links
6 French rolls (halved lengthwise)

Directions
1. Preheat an outdoor grill for medium heat.
2. Whisk together red wine vinegar, balsamic vinegar, salt, pepper, oregano, basil, and olive oil in a small bowl. Arrange the tomato and onion slices on a serving platter, and pour dressing overtop. Allow to marinate at room temperature while you cook the sausages.
3. Pierce the sausages with the tip of a sharp knife a few times, then place onto the grill. Cook until no longer pink in the center, turning them frequently so that they cook evenly and have lightly browned, about 15 minutes total. Serve on French rolls with marinated tomatoes and onions.

Our Sunday tradition is to go to early service at church then head home for breakfast. Usually we have pancakes and delicious Geary Farms bacon! This week I think we will switch it up a bit and have French toast instead. Summer peaches will give this dish a great fresh flavor!

Peach French Toast
realsimple.com

Ingredients
4 tablespoons unsalted butter
2 tablespoons light brown sugar
2 ripe yellow peaches (cut into 1/2-inch pieces)
2 tablespoons plus 3/4 cup heavy cream
8 slices white or sourdough bread or brioche
3 large eggs
1/8 teaspoon ground cinnamon
confectioners’ sugar

Directions
1. In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl.
2. Heat oven to 200° F. Place 4 slices of the bread on a cutting board. Divide the peach mixture evenly among the slices, leaving a 1/2-inch border on all sides. Top with another slice of bread and press gently.
3. In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side.
4. Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining butter and sandwiches.
5. Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners’ sugar, and serve with the whipped cream.

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A taste of summer…a hint of fall!

Is it really time to start back to school? We are overflowing with some of summer’s spectacular vegetables – but yes, school is starting…football is in full swing….and we have planted fall crops!





Not only are we seeing fall approach us we are tasting it too. This weeks produce availability includes the sweet little pears we have had for years from Paul Tokosh. Paul’s orchard suffered a hard hit this past winter but the pears are pulling through. Tomatoes are still ahead of the pack and we keep finding ways to eat them. My favorite find is a recipe for tomato pie….with mayonnaise, fresh tomatoes, fresh basil, and lots of cheese. Delicious! Let us know what your favorite tomato recipe is on our Facebook page – we’d love to hear from you. This week, starting today, we will have a drawing for one of our new Maple Morning Farm grocery bags full of farm goodies – to enter you have to share with us your favorite tomato recipe on our Facebook page. Drawing will be next Friday the 15th – the winner will be announced in the newsletter and on our Facebook page.




 
Available to order this week:


Tomatoes – cherry, heirloom, hybrid, roma

Green Bell Peppers

Red Bell Peppers

Sweet Banana Peppers

Habanero Peppers

Yellow Squash

Slicing Cucumbers

Eggplant

Ambrosia Sweet Corn

Pears

Cantaloupe (limited)

Watermelon (limited)



Herbs -
Rosemary
, Chives, 
Parsley, 
Basil



Meats on hand this week:


Pork Roast 

Pork Burgers

Mild Sausage

Hot Sausage

Chorizo Sausage

Italian Sausage

Pork Chops

Pork Tenderloin

Bacon

Whole Chickens (in the recipes this week)

Ground Beef (in the recipes this week)

Filet

Roast

Hamburger Patties


And of course we have our farm fresh eggs!


Don’t forget to watch our Facebook page for “Farm Market” hours at Maple Morning Farm – run by Jack and Gracie. Feel free to call anytime to order or check availability….a farm is never really closed. 





To place an order please visit our A La Carte page on our website http://maplemorningfarm.com/?p=386



We look forward to serving you and your family -


Your local farmer,



Kathy Shadburne Reed


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Summer Sweetness…Tomatoes Galore!

We are so excited to be sending this email, telling you all about the great tomatoes we are picking daily. The deer ate so much of our tomato crop last year that we didn’t have much to speak of….this year is a much different story. I love to plant different varieties and luckily there are over 25,000 varieties of tomatoes to choose from. The Heirlooms are my favorites with the Cherokee Purple ranking first on my list. Be sure to place your order for tomatoes and anything else we have listed below soon. We have been selling out before we could even get an email out to tell you what we have – what a great problem to have for us. Sorry if you have missed out but please feel free to email or call anytime to check availability. We also have some great recipes posted to our blog today…thanks to our favorite meal planner – Lisa Carroll. Lisa is back in the saddle and we are all so thankful for her. She does a great job with putting together flavorful, easy to prepare meals that use all of the seasonal vegetables and fruits we have available. Thanks Lisa!

Available to order this week:
Tomatoes – cherry, heirloom, hybrid, roma
Green Bell Peppers
Sweet Banana Peppers
Habanero Peppers
Yellow Squash
Zucchini
Pickling Cucumbers
Eggplant
Ambrosia Sweet Corn
Red Potatoes
Candy Onions
Kale
Swiss Chard
Cantaloupe

Herbs –
Rosemary
Chives
Parsley
Basil

Meats on hand –
Pork Roast (in the recipes this week)
Pork Burgers (in the recipes this week)
Mild Sausage
Hot Sausage
Chorizo Sausage (in the recipes this week)
Italian Sausage
Pork Chops
Pork Tenderloin
Bacon
Whole Chickens
Ground Beef (in the recipes this week)
New York Strip Steaks
Roast
Hamburger Patties

And of course we have our farm fresh eggs!

To place an order please visit our A La Carte page on our website http://maplemorningfarm.com/?p=386

We look forward to serving you and your family –

Your local farmer,

Kathy Shadburne Reed

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Curry Pork Burgers with Spicy Ketchup, Herbed Corn on the Cob, and Layered Eggplant and Zucchini Casserole; Ranch Style Eggs with Chorizo Sausage and Steamed New Potatoes with Olive Oil, Parsley and Chives

Light up the grill and get ready for some unusually good burgers! Add delicious herbed corn on the cob and a simple vegetable casserole to round out the meal.

Curry Pork Burgers with Spicy Ketchup
foodnetwork.com

Servings: 4

Ingredients
pork burgers
2 teaspoons ground coriander
2 teaspoons curry powder
2 teaspoons Worcestershire sauce
1 teaspoon cayenne pepper
3 scallions (chopped)
2 large clove garlic (finely chopped)
Salt and freshly ground black pepper
2 tablespoons olive oil
6 hamburger buns
1 head butter lettuce
2 to 3 tomatoes (sliced)

Spicy Ketchup
1 clove garlic (minced)
1 tablespoon Butter
1 cup ketchup
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1 scallion (finely chopped)

Since we are using pork burgers that have already been formed we will add the seasoning to both sides of the patties then let them “marinade” for a couple of hours before grilling. Make the spicy ketchup while the burgers are marinating.

Directions
1. Season both sides of each burger with coriander, curry powder, Worcestershire, cayenne, scallions, garlic, salt and pepper. Put in refrigerator for an hour or two until ready to grill. Cook on hot grill until done. Serve inside hamburger buns topped with lettuce leaf, tomato slice and spicy ketchup.
2. In a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, red pepper flakes and cayenne pepper. Cook another 5 minutes. Remove from heat and stir in scallions. Cool before serving.

Herbed Corn on the Cob Grilled in Foil
food.com

Ingredients
6 ears fresh corn (cleaned GMO free)
6 tablespoons sweet butter (softened)
1 teaspoon Salt
1 teaspoon sugar
1 teaspoon fresh basil
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
6 pieces aluminum foil (big enough to wrap corn)

Directions
1. 1 Place one corn on each foil.
2. 2 Mix remaining ingredient together and rub into each cob.
3. 3 Wrap foil up around the corn and grill 15 minutes turning often.

Layered Eggplant, Zucchini, and Tomato Casserole
recipe.com

Servings: 6

Ingredients
3 tablespoons extra-virgin olive oil (plus more for greasing and brushing)
3 medium zucchini (sliced lengthwise 1/4 inch thick (1 1/2 pounds)
2 long, narrow eggplants (peeled and sliced lengthwise 1/3 inch thick)
Salt and freshly ground pepper see savings
1 large shallot (minced)
1 pound Roma tomatoes (cut into 1/2-inch dice)
3 ounces fresh grated parmesan
1/4 cup chopped basil see savings
1/3 cup panko (or coarse dry bread crumbs)

Directions
Preheat the oven to 425 degrees. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant, and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Breakfast for dinner? I don’t know about you but I love breakfast anytime of the day. These ranch style eggs have tons of flavor from the chorizo and the great spices! The lime sour cream and cheese cool things off a bit. Serve with steamed parsley/chive potatoes and sliced cantaloupe for a complete meal.

Ranch-Style Eggs with Chorizo
myrecipes.com

Ingredients
2 tablespoons olive oil (divided)
1 small red onion (finely chopped)
4 cloves garlic (finely chopped)
1/2 cup dry red wine
1 (28-ounce) can plum tomatoes (puréed until smooth)
1/2 cup water
2 tablespoons chili powder (preferably ancho)
2 tablespoons chipotle in adobo purée
2 tablespoons honey
1/4 teaspoon Salt
1 tablespoon fresh lime juice plus 2 teaspoons finely grated zest (divided)
4 (6-inch) yellow or white corn tortillas
4 large eggs
1/4 cup reduced-fat sour cream
Pinch freshly ground black pepper
Chopped cilantro and Cheddar cheese for serving (optional)

Directions
1. Preheat oven to 400°.
2. In medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring occasionally, until soft (5-7 minutes). Add garlic and cook, stirring (1 minute). Add wine and cook until reduced by half. Add tomato, water, chili powder, chipotle, honey, and salt, and cook, stirring occasionally, until sauce has thickened (20-30 minutes). Stir in lime juice.
3. While sauce simmers, arrange tortillas on a baking sheet. Lightly brush both sides of tortillas with 2 teaspoons oil. Bake, turning once, until crisp and slightly golden (5-7 minutes).
4. In a large nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add chorizo and cook, stirring to break apart, until golden brown (about 8 minutes). Remove with a slotted spoon to a plate lined with paper towels (reserve rendered fat in the skillet). Lower heat to medium and crack eggs into skillet. Cook until the whites are completely firm but the yolks are still soft (about 2 minutes).
5. In a small bowl, stir together sour cream and lime zest.
6. To serve, spoon about 1/4 cup red chile sauce on each of 4 plates. Place a crisp tortilla on top of the sauce. Divide eggs, remaining sauce, lime sour cream, and chorizo among plates. Before serving, sprinkle with cilantro, cheese, and pepper, if desired. Serve immediately.

Steamed New Potatoes with Olive Oil, Parsley & Chives

cleaneatingmag.com

Servings: 1

Ingredients
1 lb small potatoes (red, white or a combination) (halved)
2 tbsp fresh flat-leaf parsley leaves (chopped)
6 teas chives (chopped)
4 tsp extra-virgin olive oil
1/4 tsp fine sea salt
1/8 tsp ground black pepper

Directions
Fill a pot with 1 inch of water and fit with a steamer basket. Place potatoes in steamer basket and bring water to a boil over high heat. Cover and cook until potatoes are tender, 10 to 15 minutes. Or if you don’t have a steamer basket cover potatoes with water in pot and gently boil until they are tender. Drain well then finish recipe.
Transfer potatoes to a large bowl. Add parsley, chives, oil, salt and pepper and toss gently. Serve hot.

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