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Farmers Market logo Dec 2012

Flavors of Farmers' Market 2009

Flavors of Farmers' Market 2010

Flavors of Farmers' Market 2012

Flavors of Farmers' Market 2013

Upland Brewing Company's Beef Stew

by Padraig Cullen; ingredients for home made

  1. In a large saucepan sear chuck roast and ground beef balls and sauté lightly.
  2. Add onions, pepper, bay leaf, potatoes, carrots, thyme and basil to saucepan and sauté for an additional 5 minutes.
  3. Add beef broth to pot and bring to a boil. After a boil reduce heat and simmer for 30 to 35 minutes more or till vegetables are tender. Remove bay leaf and discard.
  4. Stir together the cold water and flour. Stir into the stew. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Season to taste with some salt and pepper. Garnish with the thyme, if you like.

Ivy Tech Community College - Curried Banana Squash Soup

by Tad DeLay

Ingredients:

Method:
In a large pot over medium heat the coconut oil. Add the onion and sprinkle with salt and pepper. Cook until soft and translucent and add garlic curry paste and ginger. Cook until fragrant, about 2-3 mins. Add lime zest and stir in. Now add the squash and mix together. Let the squash cook for a few more minutes, breaking apart the larger pieces with your wooden spoon or spatula, before things start sticking to the bottom of your pot, add the coconut milk and the broth. Add the maple syrup and a pinch of cayenne pepper. Cover and simmer for 25-30 mins. Stirring occasionally. Pour soup into a blender and process until smooth, process in small batches, now return the soup to a clean pot and re-heat and season to taste.

No Coast Reserve's Gumbo

Modified for home cooking. By Seth Elgar & Sasha Divine

Day 1:

Day 2:
  • 1 lb shrimp, 15-30 count (shell on, mud vein removed, remove shells & reserve)
  • ½ lb bacon (½ inch slices across strips
  • 4 quarts chicken stock
  • ½ lb smoked andouille sausage (½ inch slices)
  • ¼ lb tasso ham (¾ inch dice)
  • 2 c shredded chicken meat
  • 4 c onion (½ inch dice)
  • 2 c celery (½ inch dice)
  • 2 c green bell pepper (½ inch dice)
  • 1 head fresh garlic, peeled, woody ends removed, sliced thin
  • 1 quart crushed tomato
  • 1 amber lager (12 fl oz)
  • 1 lb fresh okra (stems removed, ¾ inch slices)
  • 2 c brown roasted flour
  • 1½ sticks of butter (¼ inch dice, room temp)
  • 2 T smoked paprika
  • 1 T file powder
  • 2 T chili powder
  • 1T ground black pepper
  • 1 t ground white pepper
  • 2 t dry oregano
  • 2 t crushed red pepper flakes
  • 1 t dry thyme
  • Louisiana hot sauce (as needed)
  1. In an 8-10 quart pot place 2 T canola oil, cook the bacon on mediumheat to release the fats and cook the bacon pieces crispy (8-10 minutes). Remove the bacon, leaving the fat behind, sauté the tasso ham and andouille sausage to brown them and release some fats (4-5 minutes).
  2. Remove the pork products and add to the bacon, set the fat aside in a bowl, and put th epot back on the burner.
  3. Add the shrimp shells, bring the heat to medium high, and cook them for 4 minutes, breowning them slightly and stirring 2 or 3 times. Add the spices, sauté them w/ the shells for another 3 minutes to bring out their aromas.
  4. Add the crushed tomato product and scrape the "fond" (stuck-on bit on the pan bottom) until the pan bottom is smooth. Bring the tomato/shrimp/fond mix up to a simmer and cook for 5 minutes.
  5. Add the beer and chicken stock. Bring up to a boil, reduce to a simmer, and cook for 45 minutes.
  6. Strain the stock (to remove the shrimp shells) into another container, make sure to press on the shells to push out all juices, etc. Put the liquid back in the pot. Discard the cooked shrimp shells.
  7. Add all veggies to the liquid and bring back to a low simmer.
  8. In a mixing bowl, using a rubber spatula, combine the brown flour with the bacon fat and room temp butter. Mix until a homogenous paste comes together.
  9. While the liquid & veggies are simmering, add the flour paste and whisk it non-stop (slowly, gently) for 5 minutes to make sure it doesn't come out of suspension and stick to the bottom. The liquid should just be bubbling (VERY low simmer)
  10. Cook for 40 minutes, stirring with the whisk occasionally to ensure nothing is sticking to the bottom of the pot. The gumbo should be almost a gravy consistency at this point, if not just cook a while longer until it is.
  11. Add pork products back to the mix, stir them in. Cook another 20 minutes at the same low bubbling temperature.
  12. Adjust the seasoning (hot sauce, salt, etc.) at this point. Stir in the shredded chicken and the raw shrimp. Turn off the burner and let the gumbo sit for 15 minutes. Taste test the final product, adjust seasoning as needed.

Laughing Planet's Butternut Squash with Chipotle Cream

Makes approximately six servings.

Ingredients

Directions
  • Peel the squash. Cut in half and remove the seeds and pulp. Cut the squash into large chunks and put them in a large pot. Add broth to cover th squash. Bring to a boil, and then simmer until butternuts are soft.
  • Meanwhile, in a skillet, use olive oil to sauté the onion, garlic, celery and carrots till soft. When ready, add skillet and remaining spices to the pot; cover and simmer for around 15 minutes.
  • Remove from heat, add the sour cream and chipotle and use immersion blender (or put in regular blender). Puree until smooth.
  • If more of less sour cream is preferred, skip adding to the soup, and instead top individual bowls with a dollop.

Function Brewing Thai Yellow Curry Vegetable Soup

Serves 4-6.

Curry Paste

Soup
  • 5 c mixed vegetables, chopped (we used sweet peppers, green beans, sweet potatoes, and kale)
  • 3 T neutral cooking oil
  • 4 c vegetablestock
  • 1 13½ oz can coconut milk
  • 6 T brown sugar
  • 4 T white vinegar
  • salt to taste
Pulse all curry paste ingredients in the bowl of a food processor until a paste forms. heat cooking oil i na medium stock pot over medium-high heat for one minute. Add paste and briefly sauté it in the oil until aromatic (approx. 1-2 minutes). Add the mixed vegetables and briefly sauté for an additional few minutes. Add vegetable stock to pot. As soon as the stock begins to boil, turn heat down to med-low and allow to simmer until all vegetables are tender. Remove soup from heat and stir in coconut milk, vinegar, sugar, and salt. Suggested garnishes: toasted cashews, sliced scallions, cilantro leaves, and/or Thai basil leaves.

Spaghetti Squash with Meat Ragu

Recipe from SkinnyTaste.com

Ingredients

For the meat sauce
  • 1 t butter
  • 1 t olive oil
  • ½ (4 oz)onion, finely chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, finely chopped
  • 1 lb 95% lean beef
  • 28 oz can crushed tomatoes (I prefer Tuttorosso)
  • ¼ c white whine (yes, you can leave this out if you don't drink wine)
  • 1 bay leaf
  • salt and fresh pepper to taste
Directions
  • Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake about 1 hour, or longer if needed on a baking sheet, cut side up.
  • If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
  • In a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft. Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked trough. When cooked, add the tomatoes and adjust salt and pepper to taste. Add wine and simmer until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least an hour, stirring occasionally.
  • When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands. Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

The 5-Step Chicken Curry

Recipe by Peri's Spice Ladle

Ingredients

*We prefer skinless boneless thighs for our curries at home; they are more forgiving of longer cooking than chicken breast. However, this is also a great recipe to use a whole chicken cut into pieces with the skin and bones left on which lends more flavor to the dish.

Step One: In a bowl, stir the chicken with the juice of ½ a lemon/lime and ½ teaspoon salt. Leave this aside till it is required in step four.

Step Two: In a sauté pan on a medium flame, heat canola oil. Add the onions, ginger garlic paste and sauté for 5-6 minutes till the onions are reddish-brown (that's pretty well cooked.)

Step Three: Add the dry spices and ¼ teaspoon salt, cook for 2-3 minutes stirring constantly so the spices don't stick to the pan. (If they do, the next step will take care of it.)

Step Four: Add the chicken and stir fry on a high flame till the chicken pieces are almost done, about 5 minutes.

Step Five: Add the tomato, ½ cup chicken broth and cilantro. Cover and cook to let the flavors blend for 5-7 minutes. Serve hot with wedges of lemon on the side. Curry is best served with basmati rice or Indian flatbread (naan/chapatti.) One of my all-time favorites is curry with a crusty baguette.

Roasted Garlic, Cauliflower and Celeriac Soup

Recipe by Aran Goyoaga. Thanks to cooked cauliflower, this soup is rich and creamy without heavy cream. Roasting the garlic takes a bit of time, but it's well worth it for the nutty flavor. Serve with seasoned gluten-free croutons for extra texture.

From glutenfreeandmore.com

Thanks to cooked cauliflower, this soup is rich and creamy without heavy cream. Roasting the garlic takes a bit of time, but it's well worth it for the nutty flavor. Serve with seasoned gluten-free croutons for extra texture.

Ingredients
Instructions
Preheat oven to 400° F.

Cut the tops off the garlic and peel the outer leaves. Place the garlic on a sheet of aluminum foil, drizzle 1 teaspoon olive oil on top and wrap the foil around it tightly. Bake the garlic for 45 minutes to 1 hour in preheated oven or until it is golden and soft. Let garlic cool and then squeeze out the flesh. Reserve.

Reduce oven temperature to 350° F.

To make seasoned croutons, toss together the bread, mustard, 1 tablespoon olive oil and 1 teaspoon thyme leaves in a bowl. Spread the bread on a baking sheet and bake in preheated oven for 10 to 15 minutes until golden. Reserve.

In a large pot, heat 2 tablespoons olive oil and add the onion, celery and remaining thyme leaves. Cook over medium heat for 3 minutes, or until tender. Add the cauliflower, celeriac, potato, chicken stock, water, salt and pepper. Bring the liquid to a boil. Then reduce heat to medium low, cover the pot and cook for 15 minutes or until the vegetables are tender. Transfer the soup to a blender, add in the baked garlic cloves and puree it.

Top warm soup with seasoned croutons and drizzle 1 tablespoon olive oil over it.

Applesauce for Canning

For more info about Mother Hubbard's Cupboard, food preservation and canning, check out their Web site or contact katye@mhcfoodpantry.org or call 812-355-6843.

The basic idea behind how to make applesauce is to cook the apples, mush them up, and get rid of the skins and cores somewhere along the way. If you have a food mill or strainer, you can cook the apples before getting rid of the skin and cores. The strainer does the work of peeling and coring. If you do not then you must peel and core apples prior to cooking. When canning applesauce (and any fruits) you may process in a boiling water bath canner.

Canning Supplies

Ingredients
  • apples, about 21 lbs. for 7 quarts ( a mix of tart and sweet varieties)
  • ½ c of water or apple cider
Instructions

Fill your canner with water, and add your clean jars. Bring to a boil. Once the jars have boiled for 10 minutes, they are sterile. If this happens before your sauce is ready, just turn it down to low until you are ready to fill your jars.

Wash and Quarter the apples, place in large pot or pots. Make sure it is not so full that you can't stir. Add the water or juice and begin to heat them up. Cover and simmer, but be sure to stir often to prevent sticking. Once the apples are very soft, press them through a food mill or a strainer. If you use apples with a reddish skin, it will have a lovely pink hue!

If you don't have a food mill or strainer, you will just need to peel and core your apples first. Then once they are soft, you can mash them up with a potato masher. If you want a finer, smoother consistency, you can use a wire whisk after mashing them roughly.

If desired, add sugar and/or cinnamon. Reheat the sauce to just boiling, stirring often. Fill sterilized, hot jars with hot applesauce, leaving ½ inch head space. Remove air bubbles with a spatula, wipe rim with damp cloth, place lid on top, and screw on bands, just hand tight. Lower the jars into the boiling water bath, and process for 20 minutes. Remove jars and cool on a baking rake. Make sure all the lids have sealed before storing in your cupboard. Enjoy!

Chestnut and Kale Soup

From epicurious.com

Ingredients

Preparation
  • Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak. To quick-soak beans, cover beans with cold water by 2 inches in a 4- to 5-quart pot and bring to a boil, uncovered. Boil beans 2 minutes, then remove from heat and let stand, uncovered, 1 hour. Drain well in a colander.
  • Cook pancetta, onion, and garlic in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 8 minutes. Add tomatoes with juice, broth, water, cheese rind, salt, and epper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and stir in chestnuts.
  • Transfer 2 cups soup to a blender and purée until smooth (use caution when blending hot liquids), then return to pot. Stir in kale and simmer, uncovered, stirring occasiionally, until leaves are tender, 10 to 15 minutes. Stir in thyme.
  • Cooks' notes: Soup can be made 3 days ahead and cooled completely, uncovered, then chilled,covered. Reheat, thinning with water as necessary.

Tomatillo Salsa Verde with Avocado

From Luz Lopez, Specialty Winner at the 26th Annual Salsa Contest, August 23, 2014

Ingredients

  • 2½ lbs tomatillos, husked and rinsed
  • 2 large onions
  • 10 cloves garlic
  • 4 jalapeños
  • 2 T vegetable oil
  • 4 t ground cumin
  • 2 t salt
  • 1 c packed cilantro
  • 3 avocados
  • 1 lime (optional)
Directions
  • Preheat the oven to 450° F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic, and jalapeños on a rimmed baking sheet. Drizzle with oil.
  • Roast in the oven for 15 minutes-until the exteriors are blistered but the insides are still slightly raw.
  • Meanwhile, halve the avocados, remove the seeds, and scoop out the flesh. Cut the jalapeños in half and scrape out the seeds. Discard seeds.
  • Place HALF of the tomatillos, onions, jalapeños, and garlic in a food processor. Pulse until mostly smooth.
  • Add HALF of the cumin, salt, cilantro, and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.
  • Repeat with the remaining ingredients. If you desire an extra tart quality, add a bit of lime juice at the end.
  • This salsa is made with fresh organic ingredients and is very common in central Mexico where it is used for tacos al Pastor or other grilled meats.

Summer Black Bean Salsa

From Thomas Williamson, Cooked Winner at the 26th Annual Salsa Contest, August 23, 2014

Ingredients

  • 1 15 oz can of black beans, rinsed
  • 2 ears of sweet corn cooked and cut from cob
  • ½ c fresh chopped cilantro
  • 1 chopped red onion
  • 8 cloves of garlic, minced
  • juice and zest from one lemon
  • 6 tomatoes, peeled and chopped (2 Green Zebra, 1 Belguim striped, 1 Brandywine, 1 Italian paste, 1 Big Beef)
  • 1 T rice vinegar

Preparation

Mix together and refrigerate for a minimum of four hours.

Green & Black Salsa

From Harold Adkisson, Raw Winner at the 26th Annual Salsa Contest, August 23 2014

Ingredients

  • 1 lb green zebra tomatoes
  • 1 lb any firm black tomatoes (I used Black Prince), cored and diced. Drain the tomatoes off but reserve them if the salsa is too thick.
  • 1 medium red onion, diced
  • 2-3 poblano chiles, diced
  • 3-4 cloves minced garlic to taste
  • salt to taste
  • 1/2 c chopped cilantro leaves
  • 2-3 minced jalapeños (or more)
  • 1 diced yellow bell pepper
  • 1 t cumin
  • 1 pinch of nutmeg

Preparation

Add all of the ingredients together in a bowl with the salt and spices. Mix well and taste. If you want to add more heat, add another jalapeño or two or more cumin. Salsa can be very mild or super hot-it's up to your own good taste.

Beef-and-Watermelon Stir-fry

From Virginia Willis, Southern Living, August 2012

Ingredients

  • 1 lb sirloin strip steak, cut into thin strips
  • 3 garlic cloves, minced
  • 2 t cornstarch
  • 2 t cold water
  • 2 t lite soy sauce
  • 1 ½ t sesame oil
  • 2 T dry white wine
  • 2 T hot water
  • 2 T hoisin sauce
  • 1 t kosher salt
  • ½ t ground black pepper
  • 2 T canola oil, divided
  • 1 medium-size sweet onion, halved and sliced
  • 12 oz fresh sugar snap peas
  • 1 t grated fresh ginger
  • ½ t dried crushed red pepper
  • 16 oz watermelon, rind removed and cut into sticks (about 2 c)
  • 2 c hot cooked rice

Preparation

  1. Toss together first 6 ingredients and 1 T wine. Let stand 30 minutes. Meanwhile, stir together hot water, hoisin, and remaining 1 T wine.
  2. Remove beef from marinade, discarding marinade. Sprinkle with salt and black pepper; cook half of beef in 1½ t hot canola oil in a large skillet over high heat, without stirring, 45 seconds or until browned; turn beef, and cook 30 seconds or until browned. Transfer to a warm plate. Repeat with remaining 1½ t oil and beef.
  3. Stir-fry onion in remaining 1 T hot canola oil in skillet over medium-high heat 2 minutes or until tender. Add sugar snap peas, ginger, and crushed red pepper; stir-fry 2 minutes. Add beef and hoisin mixture; stir-fry 1 minute or until slightly thickened. Remove from heat. Stir in watermelon. Add salt, black pepper, and red pepper to taste. Serve immediately with hot cooked rice.

Pumpkin Curry with Kaffir Lime Leaves

From Thai Table

Ingredients

  • 1 thinly sliced chili pepper
  • 1 c coconut milk
  • 2 T red curry paste
  • 1 T fish sauce
  • 4-5 kaffir lime leaves
  • 1 c sliced pork
  • 1 lb pumpkin
  • ¼ c Thai basil
  • 1 c water

Prepping

Take the pumpkin and slice it first into wedge, cutting along the grooves. Remove the skin by slicing it against the cutting board. Once you have the pumpkin pieces all peeled, remove the seeds and strands by slicing a thin layer away from the inside.

Cut the pumpkin into 1½-inch cubes. Slice the pork thin, into bite-size pieces. Pick basil leaves. tear the kaffir lime leaves from the center stem. Julienne red pepper.

Cooking

Pour half of the coconut milk into a pot, over medium heat. Add the red curry paste and mix it well with coconut milk. If your mixture starts to splatter too much, turn down the heat. Stir to prevent the bottom from sticking and burning. When the oil starts to form, stir to let the oil bring out the flavor and aroma in the spices.

Add pork and stir to coat the pork with curry mixture. When the pork is cooked, add the pumpkin. Add the rest of coconut milk and water. Season with fish sauce. Simmer until pumpkin is soft, about 15 minutes.

Add sliced red pepper and kaffir lime leaves. Add Thai basil. Turn off the heat. Stir to submerge the basil in hot curry to keep the leaves bright green. The leaves will stay bright green for 10 minutes or so.

Green Pork Chili

From Bobby Flay, The Food Network

Ingredients

  • 2 red onions, chopped
  • 1 pound tomatillos, husked, rinsed, and halved
  • 3 jalapeños, stemmed, seeded and halved
  • 2 garlic cloves
  • 4 tablespoons canola oil
  • 2 pounds boneless pork shoulder, cut into 1-inch cubes
  • 5 cups chicken stock
  • 1 cup chopped fresh cilantro leaves
  • salt
  • pepper
  • 10 flour tortillas, warmed

Directions

  1. Preheat the oven to 400° F.
  2. In a large bowl, toss the onions, tomatillos, jalapeños, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
  3. Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
  4. While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season to taste with salt and pepper. Serve with warm flour tortillas.

Spaghetti Squash Fritters with Sriracha Mayonnaise

Ingredients

  • 1 (2-pound) spaghetti squash
  • 1 (8-ounce) package baby spinach
  • ½ cup panko (Japanese breadcrumbs)
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 tablespoon minced garlic
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon baking powder
  • 2 large egg whites
  • 1 tablespoon olive oil, divided
  • 5 teaspoons canola mayonnaise
  • 2 teaspoons 2% reduced-fat milk
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon cider vinegar

Preparation

  1. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, in a microwave-safe bowl. Cover with a damp paper towel. Microwave at HIGH 20 minutes or until tender. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 4 cups.
  2. Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a clean dish towel; squeeze until barely moist. Coarsely chop squash mixture, and place in a large bowl. Add panko and next 4 ingredients (through baking powder), and toss well to combine. Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Gently fold egg whites into squash mixture.
  3. Fill a ¼-cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan, and swirl to coat. Add 5 patties to pan; cook 3 minutes on each side or until browned. Remove patties from pan; keep warm. Repeat the procedure with remaining 1 ½ teaspoons oil and squash patties.
  4. Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.

Brussels Sprout Leaves with Cheesy Polenta and Crispy Fried Eggs

By Analiese Paik, November 2013

  • 10 fresh Brussels sprout leaves, washed well, stacked, then cut into ¼-inch ribbons
  • 2 garlic cloves, peeled and finely chopped
  • ½ cup thinly sliced red onion
  • 1 cup cornmeal/corn grits for polenta (not instant)
  • 3 cups water
  • ⅔ cup ricotta, preferably fresh and local or organic (optional)
  • ¼ cup grated Parmigiano Reggiano
  • ¼ cup whole milk (optional)
  • eggs (at least one per person)
  • extra virgin olive oil
  • sea salt
  • freshly ground pepper

Method

  • Bring 3 cups of water to a boil in a 1 quart lidded pot, then add 3/4 teaspoon of sea salt. Add cornmeal and stir well with a wooden spoon, then lower heat to a simmer and cook uncovered. Stir occasionally until cooked through, about 10-20 minutes, being careful to avoid being splatter as it bubbles up in the pan. Always taste test to see if the cornmeal is tender. When cooked to your liking, add ricotta (optional) and Parmesan and stir well . Cover and hold on the stove at the lowest setting until ready to serve. If it gets too thick, stir in some milk before serving.
  • Heat a 12″ sautée pan over medium heat and add 2 tablespoons of olive oil. Add red onion and sautée until it starts to become translucent, about 2-3 minutes, then add the garlic and stir for 1 minute. Add sliced Brussels sprout leaves and stir well with tongs. Do not raise the heat too high or you will scorch the leaves. Add 2 tablespoon of water, sprinkle with salt and pepper, and cover with a lid to wilt the greens. Lift the lid and toss the greens with tongs every few minutes until they're limp and tender, but have not lost their color, about 10-12 minutes. If there is a still liquid in the pan, keep the lid off so it evaporates.
  • Heat 1-2 tablespoons of extra virgin olive oil over medium heat in a heavy 12″ skillet. When oil shimmers, crack and add eggs one by one, adjacent to one another. Your pan may only hold 3-4 eggs, requiring you to work in batches, or add a second skillet if you're serving more than 4. Salt and pepper the eggs and cook until the whites are solid and crispy on the edges and the yolks are still liquid. Remove from the heat and cover briefly with the skillet lid if you'd like the centers to set up some more.
  • Assemble the dishes by spooning some polenta onto each plate or bowl, adding a mound of sauteed Brussels sprout leaves, and topping with an egg. Sprinkle with Parmesan cheeese and serve immediately. Encourage everyone to break the yolk and use it as a sauce.
  • Leftover polenta and greens can be stored in the refrigerator and reheated.

Chanterelles and Prawns in Cream

From Wild About Mushrooms

Serves 4 as a main course or 6 as a first course. This delicious dish is highlighted by complex flavors. Serve it as a soup or over sesame spiral pasta or brown rice as a main course.

  • 1 lb chanterelles, cut in bite size
  • 2 T butter
  • 20 large prawns, shelled, deveined, and split in half lengthwise
  • ½ c flour
  • salt and pepper to taste
  • 3 to 4 T olive oil
  • ¼ c chopped green onions
  • ½ c Dubonnet
  • ½ c dry white wine
  • 5 T fresh lemon juice
  • 1 c heavy cream
  • ½ c chicken broth
  • chopped fresh parsley
  • freshly grated Parmesan cheese
In a sauté pan or skillet, sauté the chanterelles in the butter until only a small amount of liquid remains. Set aside.

Dust the prawns with a mixture of flour,salt, and pepper. Heat the olive oil in a sauté pan or skillet and sauté the prawns until pink and opaque. Drain on paper towels.

Put the green onions, Dubonnet, wine, lemon juice, cream, and broth in a saucepan and heat slowly for 5 to 7 minutes. Do not let the mixture boil. Remove from the heat and combine with the chanterelles and prawns. Garnish with parsley and Parmesan cheese.

Japanese Cucumber Salad

Ingredients

  • 2 medium cucumbers, or 1 large English cucumber
  • ¼ c rice vinegar
  • 1 t sugar
  • ¼ t salt
  • 2 t sesame seeds, toasted (see Tip)
Preparation
  1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
  2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Tips & Notes
  • Tip: to toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Corn Chowder with Roasted Jalapeño and Parsley Purée

From epicurious.com

For the purée:

  • 5 fresh jalapeño chilies
  • ¼ c olive oil
  • 1½ T fresh lime juice
  • 1 T water
  • 1 garlic clove, minced
  • 1 c packed fresh parsley leaves
For the chowder:
  • 1 onion, chopped fine
  • 2 ribs of celery, chopped fine
  • 2 T vegetable oil
  • 2 c chicken broth
  • 2½ c water
  • 1½ lbs boiling potatoes
  • ½ lb ham steak if desired, cut into ⅜-inch cubes
  • 4 c fresh corn kernels including the pulp scraped from the cobs (cut from about 6 ears of corn)
  • 2 t fresh thyme leaves, minced
Preparation
Make the purée:
Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.

Make the chowder:
In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor purée 2 cups of the chowder and stir the purée into the remaining chowder.

Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.

Battered Squash Blossoms (with or without stuffing)

Batter

  • 1 c flour
  • ½ c cornstarch
  • ½ t salt
  • 1 c fat-free chilled milk, beer or water
Stuffing
  • ¼ c ricotta cheese
  • 1 garlic clove, minced or pressed
  • ¼ t each salt and pepper
  • 2 T mushrooms, finely chopped
  • 1 T fresh basil or parsley, minced
  • 16 large squash blossoms, washed
  • canola oil for frying
  1. Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days. If it is too thick after refrigeration, add a few drops of water to return to original consistency.
  2. Meanwhile, prepare the stuffing. In a bowl combine te ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about 1½ t of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.
  3. Pour the oil into a skillet to a dept of ½ inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
  4. Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.
  5. Sprinkle with salt, if desired and serve immediately.
NOTE: In place of the cheese-mushroom stuffing, try another of your favorite bread or meat stuffings.

Chocolate-Berry Meringue

From Midwest Living

Ingredients

  • 1 recipe Chocolate Meringue
  • 1 recipe Raspberry Puree
  • 1 c whippng cream
  • 1 T sugar
  • ½ t vanilla
  • 6 c fresh blueberries, raspberries, blackberries, and/or sliced strawberries
  • bittersweet chocolate curls or shavings
Directions
  1. Prepare Meringue and Raspberry Puree. In chilled bowl beat cream, sugar, and vanilla until soft peaks form; spread onto meringue. Top with berries and chocolate. Drizzle raspberry puree onto plates. Serve meringue wedges atop puree. Serves 10.

Chocolate Meringue

Ingredients
  • 6 egg whites
  • 1 c sugar
  • 3 oz bittersweet chocolate, finely shredded
  • 3 T unsweetened cocoa powder
  • 1 t balsamic vinegar
Directions
  1. Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 350° F. Cover a very large baking sheet with parchment paper or foil. Draw a 10-inch diameter circle on paper, leaving a 1- to 2-inch margin outside the circle; set aside. In large mixing bowl beat egg whites with electric mixer on medium to high speed until soft peaks form (tips curl). Add sugar, 1 T at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved. Gently fold in bittersweet chocolate, unsweetened cocoa powder, and balsamic vinegar. Spread meringue on circle on prepared baking sheet. Place in oven. Immediately reduce oven temperature to 300° F. Bake for 1 hour. Remove from oven; cool completely on baking sheet on rack. Carefully remove meringue from parchment; transfer to a serving platter.

Raspberry Puree

Ingredients
  • 1½ c fresh raspberries
  • 1 T sugar
Directions
  1. In a blender place fresh raspberries. Cover and blend until pureed; sieve, if desired. Transfer to a small bowl. Stir in sugar.

Zucchini Noodle Salad with Spicy Peanut Sauce

From The Vintage Mixer

Serving size: 4-6 servings

Ingredients

  • 3 zucchini, julienned
  • 1 carrot, julienned
  • 1 can chickpeas
For spicy peanut sauce
  • 2 T vegetable oil or other oil
  • 1 cayenne pepper, chopped
  • 2 cloves garlic, minced
  • 2 T oyster sauce
  • 1 t sesame oil
  • 4 T soy sauce
  • 4 T peanut butter
Directions
  1. 1. Using a mandolin on the thin sliced setting, julienne the zucchini and carrot into thin noodle like ribbons. If you don't have a mandolin you can use a vegetable peeler to slice the vegetables into long ribbons. Place the zucchini and carrot in a colander, sprinkle a bit of salt on top, and let them sit while you make the sauce.
  2. Sauté the garlic and cayenne pepper in the oil over medium heat for about 3-4 minutes. Turn to medium low then add the oyster sauce and sesame oil. Stir to combine. Remove from heat then stir in the soy sauce and peanut butter. Let the sauce cool down then pour over the zucchini, carrots and chickpeas.

Gourmet BLTs with Green Garlic Aioli

Read more at love & olive oil

Ingredients

Aioli:

  • ¼ c extra-virgin olive oil
  • 2 T chopped green garlic, blanched
  • ¼ t coarse kosher salt
  • ¾ c mayonnaise, divided
  • 2 t fresh lemon juice
Sandwiches:
  • 2, 3-oz. packages thinly sliced pancetta (Italian bacon; about 30 slices)
  • 12, ½-inch thick slices brioche or egg bread, lightly toasted
  • 1 large bunch mizuna or arugula, torn into 2-inch pieces
  • 3 beefsteak tomatoes, cut into ¼-inch thick rounds
Directions
For aioli: Blend olive oil, garlic, and ¼ t fleur de sel in processor until garlic is minced. Add 2 T mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice. Can be made one day ahead. Cover; chill.

For sandwiches: Preheat oven to 450° F. Arrange pancetta slices in single layer on two large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.

Place toast on work surface. Spread with aioli. Divide mizuna among six toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining six toast slices, aioli side down. Cut each sandwich in half and serve.

Chicken and Daikon Salad

Recipe by Relish

Ingredients

  • 1 10-inch daikon radish (about 2 c matchsticks)
  • 2 T oil
  • 1 T vinegar
  • 1 T sugar
  • 1 T pickled plum purée (umeboshi paste)
  • ½ t soy sauce
  • 4 oz shredded cooked chicken breast
  • ½ c cooked edamame (immature soybeans)
Instructions
  1. Peel daikon and cut into matchsticks.
  2. Whisk together oil, vinegar, sugar, plum purée and soy sauce.
  3. Combine chicken, daikon and edamame. Add dressing and toss to coat.

Strawberry Balsamic Spread with Whipped Pave D'Affinois Cheese

From Chef Seth Elgar and Sasha Divine of No Coast Reserve

Ingredients

  • 4 c garnacha/grenache (we used Alta Roses)
  • 2 lbs fresh, ripe strawberries
  • 3 T sugar
  • 1 c sugar
  • 1 T lemon juice
  • 3 T balsamic vinegar (we used 8-year aged)
Directions
  1. In small sauce pot, reduce the wine over low heat to ½ c
  2. Preheat your oven to 450° and preheat a half sheet tray for 20 minutes
  3. Remove the tray, line with parchment, roast strawberries for 30 minutes until caramelized with plenty of juices
  4. Transfer fruit and juices to the wine reduction, add the sugar and lemon juice, bring to a simmer and cook for 15-20 minutes (warm honey consistency)
  5. Stir in the balsamic vinegar and place the preserve in a quart jar, tighten the lid and let cool overnight
Ingredients
  • 1½ lb Pavé d'Affinois cheese
  • ¾ c heavy whipping cream
  • ½ t kosher salt
Directions
  1. Using a filet knife, remove the rind from the cheese
  2. Put cheese and salt in the bowl of a stand mixer with the paddle attachment. Beat the cheese smooth and scrape the sides/bottom with a rubber spatula and beat it again until smooth.
  3. Transfer the cheese to a serving bowl
  4. Serve at room temperature, no more than four hours of room temperature exposure (refrigerate afterwards).