WEEKLY SPECIALS | SEASONAL CALENDAR | GROWER MAP

twitter24x24square facebook24x24square youtube24x24square pinterest24x24square instagram24x24square

Pork Fajitas with Smoky Cherry Salsa

http://www.eatingwell.com/recipes/pork_fajitas.html

www.eatingwell.com

Ingredients

  • 1 teaspoon plus a pinch of salt, divided
  • 2 cloves garlic, minced
  • Zest of 2 limes
  • 6 teaspoons lime juice, divided
  • 1 1/4 teaspoons ground chipotle pepper divided
  • 1 1/4 pounds pork tenderloin, trimmed
  • 1 medium white onion, thickly sliced crosswise
  • 1 red or green bell pepper, quartered
  • 1 cup chopped pitted sweet or sour fresh cherries
  • 1/4 cup finely chopped fresh cilantro
  • 1/2 cup shredded Manchego or Cheddar cheese
  • 8 6-inch corn tortillas, warmed

 

Preparation

  1. Preheat grill to medium-high.
  2. Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle or a spoon until a paste forms. Mix in lime zest, 2 teaspoons lime juice and 1 teaspoon ground chipotle. Rub the paste all over pork.
  3. Oil the grill rack. Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part reaches 145°F, 13 to 15 minutes. Grill onion and bell pepper, turning occasionally, until charred and tender, 8 to 10 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
  4. Combine cherries, cilantro, the remaining 4 teaspoons lime juice, the remaining 1/4 teaspoon chipotle and pinch of salt in a bowl. Finely chop one slice of grilled onion and stir into the salsa.
  5. Thinly slice the remaining onion and pepper. Thinly slice the pork. Serve the pork and vegetables with the salsa and cheese on tortillas.

Strawberry Shake

Slice up about 1 cup of strawberries, add a little sugar if the berries are still a bit tart and freeze for an hour.  The frozen strawberries act like ice without diluting your shake.  Add the strawberries, ½ pint of strawberry or vanilla ice cream, 1 teaspoon of vanilla and ½ cup of milk to a blender, sip and enjoy!

 

Strawberry Shake

Strawberry Rhubarb Pie

strawberry-rhubarb pie

www.smittenkitchen.com

1 recipe All Butter, Really Flaky Pie Dough or double-crust pie dough of your choice
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. (I like to fold my gently into quarters, to transfer it more easily, then unfold it in the pie plate.)

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool. When full cool (several hours later) the juices gel.

Delectable Spring Asparagus Recipes

Shaved Asparagus Pizza

www.smittenkitchen.com

Makes 1 thin crust 12-inch pizza

1 recipe Really Simple Pizza Dough or your favorite pizza dough
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
1 scallion, thinly sliced

Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there.

Prepare asparagus: No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler (a Y-shaped peeler works best here, but I only had a standard, old and pretty dull peeler and it still worked; a mandolin would also work, in theory, but I found it more difficult to do it that way), create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and don’t fret some pieces are unevenly thick (such as the end of the stalk, which might be too thin to peel); the mixed textures give a great character to the pizza. Discard tough ends. Toss peelings with olive oil, salt and pepper in a bowl and be sure to try one — I bet you can hardly believe how good raw asparagus can taste.

Assemble and bake pizza: Roll or stretch out your pizza dough to a 12-inch round. Either transfer to a floured or cornmeal-dusted pizza peel (if using a pizza stone in the oven) or to a floured or cornmeal-dusted tray to bake it on. Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately sprinkle with scallions, then slice and eat.

Baby Greens and Asparagus with Almond Vinaigrette

http://marysueandsusan.com

Serves 6

18 asparagus spears (about 1 pound), trimmed
1 tablespoon extra virgin olive oil
1/2 pound white or oyster mushrooms, finely sliced
1 clove garlic, minced
2 tablespoons chopped fresh Italian flat leaf parsley
Juice of 1 lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound (6 cups loosely packed) baby greens, such as oak leaf, mache, and watercress
Almond Vinaigrette (see recipe below)

Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch-long pieces. Set aside.

Heat the olive oil in a medium skillet over medium heat until very hot. Sauté the mushrooms just to soften, about 1 minute. Add the garlic and sauté briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt, and pepper and set aside to cool.

In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top.

In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top.

Almond Vinaigrette

Makes 3/4 cup

1/2 cup slivered blanched almonds
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool.

When the almonds are cool, transfer to a blender or food processor along with the remaining ingredients. Puree until smooth. Store in a container in the refrigerator up to 5 days.

Sorrento Lemon Pie

www.readersdigest.ca

 

 

Ingredients

Crust:
430 ml (1¾ cups) flour
2.5 ml (½ tsp) salt
45 ml (3 tbsp) sugar
125 ml (½ cup) cold, unsalted butter, in chunks
30 ml (2 tbsp) cold vegetable shortening, in chunks
Ice water, as required
Filling:
4 washed lemons, juiced and zest grated
180 ml (¾ cup) sugar
15 ml (1 tbsp) corn starch
4 egg yolks
60 ml (4 tbsp) melted butter
Whipped cream, to taste

Directions

Crust:

  1. In a food processor, combine the flour, salt and sugar. Add the butter and shortening and pulse on and off about 20 times or until the mixture resembles coarse meal.
  2. Add 60 ml (¼ cup) ice water and pulse to combine. Continue pulsing on and off until the dough begins to gather in a ball, adding a little more ice water, if necessary. Remove dough, wrap in plastic and refrigerate 30 minutes.
  3. Preheat oven to 180°C / 350°F.
  4. On a floured work surface, roll out dough and press into a 23 cm (9 inch) pie plate with removable bottom. Prick all over with a fork, cover with a sheet of aluminum foil and fill with dried peas or beans.
  5. Bake on lower rack of oven for 25 minutes. Remove aluminum and peas and set aside to cool.

Filling:

  1. In a small saucepan, combine the lemon juice and zest, sugar, corn starch, egg yolks and melted butter. Cook until thick and pour into the cooled pie crust.
  2. Bake on the lower rack for 20 minutes, remove from oven and cool at room temperature.

Limoncello Recipe

www.ranchodelsolorganics.com

 

10 organic Sorrento lemons
1 (750mil) bottle 100 proof vodka or 1 bottle Everclear
5 cups distilled water
4 cups sugar

First wash and peel zest only, the white part makes the liquour bitter

***Using a serrated peeler makes an easier job of peeling***

*Place peels in a glass jar with tight lid. Store in a cool dark place for 40 days, the longer the better

*Make a simple syrup with the sugar and water -boil for 5 mins.-

*Let cool to room temperature and add to alcohol & peels

*Store again and let sit for at least a week and then strain through a paper coffee filter into a bottle

*Keep in freezer for use

 

It is wonderful as a palate cleanser or as an after dinner drink. 

 

Winter Squash Recipes

Tuscan-Kale-and-Squash Minestra

Food and Wine December 2011

Contributed by Grace Parisi

Minestra is a light, brothy Italian soup with vegetables

Ingredients

1/4 cup extra-virgin olive oil
1 large onion, finely chopped
One 2-pound butternut squash, neck only, peeled and cut into 1/2-inch cubes (2 1/2 cups)
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
1 pound Tuscan kale, stemmed and leaves coarsely chopped
4 cups chicken stock
Salt and freshly ground pepper
1/2 cup ditalini or tubettini pasta
1 cup drained canned navy beans
Shaved Parmigiano-Reggiano cheese and garlic toasts,for serving

In a large pot, heat 2 tablespoons of the oil. Add the onion, cover and cook over moderate heat, stirring, until softened, 4 minutes. Add the squash, cover and cook, stirring, until lightly browned in spots but not tender, 5 minutes. Stir in the garlic and rosemary and cook until fragrant, 1 minute. Add the kale and cook, stirring, until wilted, 5 minutes. Add the stock, cover and simmer until the kale and squash are just tender, 8 minutes. Season with salt and pepper.

Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta.

Add the pasta and navy beans to the soup and simmer until the soup is slightly thickened, about 5 minutes. Stir in the remaining 2 tablespoons of olive oil. Ladle the soup into deep bowls and garnish with shaved Parmigiano-Reggiano cheese. Serve with garlic toasts.

The kale-squash soup can be refrigerated for up to 3 days.

 

Japanese Style Simmered Sweet Kabocha

Food.com

http://www.yummly.com/recipe/Japanese-Style-Simmered-Sweet-Kabocha-Recipezaar

 

1 lb Japanese pumpkin, kabocha
3/4 cup dashi stock
3 tablespoons sugar
2 tablespoons soy sauce
Directions:

Cut kabocha into small chunks about 1 and 1/2 inch cube.  Leave skin on (the texture of the cooked skin is great!).

Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan. Place the pan in high heat and bring it to boil.  Turn down the heat to low and simmer kabocha for about 15 minutes or until the liquid is almost gone.  It’s said that eating kabocha is effective in preventing colds.

Satsuma Cocktails

Randy’s Satsuma Tequila Cocktail

Randy Windham, Earl’s Organic

2 ounces tequila
2 ounces simple syrup (click here for recipe)
3 ounces fresh satsuma juice

Combine ingredients in a cocktail shaker filled with ice. Shake until your hands turn cold. Serve in a salt rimmed glass.

Satsuma Gin Cocktail

Joanne Weir, Cooking Light
DECEMBER 2008

1 satsuma orange, peeled and sectioned
Crushed ice
1/2 cup dry gin
1/2 cup fresh satsuma orange juice (about 2 satsumas)
1 tablespoon Grand Marnier (orange-flavored liqueur)
Satsuma orange rind (optional)

Preparation

Rinse satsuma sections in cold water. Drain; freeze 30 minutes or until firm. Place crushed ice in a martini shaker. Add gin, juice, and Grand Marnier to shaker; shake well. Strain 1/2 cup gin mixture into each of 2 martini glasses. Add 4 frozen satsuma sections to each glass. Garnish with rind, if desired.

 

Satsuma Champagne Cocktail

By: Joe Wadsack From: Good Food Live   

Ingredients

3 Satsumas
50 ml  Absolut Mandarin vodka
champagne, to fill
thin strip of satsuma, peel only to garnish

Method

Peel the skin off each of the satsuma segments and remove any pips. Place the satsuma segments, mandarin vodka and ice cubes in a cocktail shaker. Shake vigorously until well blended. Strain into a champagne flute and fill with champagne. Garnish with the satsuma peel and serve.

Cranberry Sauce with Cardamom and Orange Zest

1 cup water

1 cup sugar

12-oz bag fresh cranberries (3 cups)

1 teaspoon cardamom seeds from lightly crushed green cardamom pods or to taste

1 cinnamon stick

1 TAB freshly grated orange zest

Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries, cardamom seeds, cinnamon stick and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Stir in zest, then cool for at least an hour. Take out cinnamon stick before serving.

Blueberry Cobbler Recipe

Real Simple

 

 

Ingredients

  • 2 pints blueberries
  • 1/3 cup plus 1/4 cup granulated sugar
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon grated lemonzest
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 2 cups heavy cream

Directions

  1. Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.
  2. In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
  3. Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.
  4. Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired.

ENJOY!

« NextPrevious »