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Farmers Market Recipes

Farmers Market Recipe: Garlic Mashed Sweet Potato & Turnips

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Recipes inspired by fresh ingredients found at the Covington Farmers’ Market by Chelsea Cochrane

Turnips can be a hard sell on a good day, especially with kids. This easy recipe incorporates these highly nutritious veggies in a way even the pickiest eaters won’t turn down!

Nutritional Facts about Turnips

From Medical News Today: “Turnips are vegetables with a creamy white color and a purple top. People often group this popular European staple food with root vegetables, such as potato and beetroot. However, the turnip is actually a cousin of broccoli, Brussels sprouts, arugula, and kale.”

According to the USDA, turnips are very low in Saturated Fat and Cholesterol. They are also a good source of Vitamin B6, Folate, Calcium, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin C and Manganese.

Learn about the nutritional benefits of sweet potatoes here:

Garlic Mashed Sweet Potatoes and Turnips

Ingredients:

  • 1 large or two medium sweet poatoes, scrubbed & cubed
  • 1 large or two medium turnips, scrubbed & cubed
  • 4-5 large cloves of garlic, minced
  • 2 Tbs butter
  • 2 Tbs rosemary
  • 2 tsp paprika
  • salt & pepper to taste

Cooking Instructions:

  1. In a large pot, boil some water and add the cubed sweet potato and turnip. Simmer covered until soft and drain. Set aside, covered in a colander.
  2. Rinse out your pot and saute the garlic with butter on medium until fragrant.
  3. Add the potatoes and turnips with the garlic and mash, mixing in the rosemary, paprika, salt & pepper.
  4. Garnish with a sprig of rosemary!
Farmers Market Recipes

Farmer’s Market Recipe: Black Bean & Crowder Chili

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Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market by Chelsea Cochrane

Nothing welcomes in the first few cool fronts of Fall like a nice homemade chili.

Fall is my favorite season for a lot of reasons, top among them being soups, stews, and chili. Another favorite thing about the first cool snap is breaking out all my baking tools I so sparsely use during the hot summer months. Not that I needed much more than a bowl, a whisk and a pan for this fantastic apple spice cake mix from Henderson’s Hearth at the Covington Farmer’s Market. The recipe called for a sprinkle of powdered sugar on top – not having that handy, I can say that it was quite delicious on its own.

Henderson’s Hearth also has some delicious soup mixes, like potato, hearty barley, and the black bean soup mix we used for this recipe. Crowder peas from Nick at Grow.Farm is a nice addition that gives this chili a hearty, rich flavor and serves as an excellent meat replacement. Of course, you can add some ground beef from Jubilee Farms. I find the full flavor of the beans, peas and veggies are a perfect balance for an early Fall chili!

Black Bean & Crowder Pea Chili

Ingredients:

Crowder Peas from GROW.farm
  • Black Bean Soup Mix from Henderson’s Hearth
  • 1 cup fresh crowder peas, hulled & rinsed from Grow.farm
  • 4 cups vegetable broth
  • 2 – 4 cups water
  • optional – 1 lb ground beef from Jubilee Farms
  • 1 medium onion, chopped
  • 1/2 cup chopped bell pepper – Faust Farms is back with some beautiful produce!
  • 1/2 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 ear of corn, shucked
  • 1/2 cup chopped arugula – fresh from the market!
  • 3 heirloom tomatoes, diced – fresh from the market!
  • 15 oz can of fire-roasted diced tomatoes and chilies
  • 2 – 3 cloves garlic, minced
  • optional – a couple of hot peppers, minced, or hot pepper flakes
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 2 teaspoons paprika
  • salt & black pepper to taste
  • 1/4 cup chopped cilantro
  • a splash or two of fresh lime juice

Directions:

  • In a large pot bring bean mix and peas up to a boil in broth and 2 cups of water. Boil for a few minutes then reduce heat to medium-low – let simmer covered. Add bay leaf and a little salt.
  • If you are using meat, brown it first with some spices in the same skillet before cooking the veggies and set aside for later
  • In a large skillet over medium heat sautee all veggies up to the canned tomatoes with a little salt and pepper
  • Add the canned tomatoes, garlic and hot peppers if you are using them. Add all the spices, too
  • Once the beans are tender add all ingredients to the pot. Allow this mix to cook together for 15, 20 minutes, up to an hour on low.
  • Depending on how you like your chili you may need to add a little more water. Adjust salt & spices accordingly.
  • Stir in the fresh cilantro and lime juice right before serving.

Farmers Market Recipes

Farmer’s Market Recipe: Chicken & Oyster Mushrooms

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Fresh recipes inspired by local, seasonal ingredients by Chelsea Cochrane

Check out this beautiful variety from Screaming Oaks Mushroom Farm at the Market.
Click the image to view their Facebook page.

Looking for a soothing recipe for a chilly, rainy day? This sautée of mushrooms and chicken goes beautifully served over fettuccine with some fresh grated parmesan. Screaming Oaks Mushroom Farm (James) at the Covington Farmer’s Market always has the most beautiful mushrooms. And there’s a new chicken vendor, Credo Farms, that can provide all your pasture-raised chicken needs.

Pasture-raised chickens from Credo Farms at the Covington Farmer’s Market. Click the image to view their Facebook page.

Ingredients:

Oyster Mushroom from Screaming Oaks Mushroom Farm (click for link)

2 – 4 Tbs cooking oil
3 – 4 chicken breasts, cut in 1 inch strips
1 small white onion, sliced thin
1 lb oyster mushrooms
3-4 cloves of garlic, mashed
1/2 bunch of parsley, chopped
2 Tbs basil, chopped
2 tsp thyme leaves
1 tsp paprika
Lemon zest
1 Tbs lemon juice
1 cup white wine
1 cup chicken broth
salt & pepper to taste

Directions:

  • Rinse and pat dry chicken breasts. Sprinkle with salt and pepper.
  • Preheat a large, deep skillet on medium high heat. Once skillet is hot (drop of water beads and evaporates) add chicken strips, one at a time, with tongs. DO NOT attempt to move strips once you place them in the skillet.
  • Let cook for 5 – 8 minutes until the chicken loosens from the skillet; flip. Cook 5 more minutes.
  • Remove from pan and set aside. Add a little white wine to your skillet for a minute to de-glaze. Pour this on top your chicken.
  • Reduce heat to medium. Add a tablespoon or two of oil to your skillet. Sautee onions until translucent, then add mushrooms, garlic, herbs and zest. Continue to sautee until mushrooms are tender.
  • Add lemon juice, white wine, and broth. Reduce heat to medium-low and simmer for about 5 minutes.
  • Add chicken strips back. Cover and cook for an additional 8-10 minutes. Make sure chicken is cooked through.
  • Serve topped with fresh parmesan over fettuccine or spaghetti squash!

The Covington Farmers’ Market is open each Wednesday, rain or shine, from 10 a.m. to 2 p.m. at the Covington Trailhead, 419 N. New Hampshire and every Saturday from 8a.m. to 12p.m. on the side lawn of the Covington Police Station, 609 N. Columbia St.

Check out This Week at the Farmer’s Market by Charlene LeJeune to learn more!

Farmers Market Recipes Flora of Covington

Farmers Market Recipe: Pan-Fried Chanterelle Mushrooms

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A culinary favorite, chanterelle season is highly anticipated by chefs around the world. Full of rich flavor reminiscent of apricots, the golden chanterlles are probably the most sought after, although the rarer red cinnabar with its slightly spicy flavor is a close second. Chanterelle is actually a generic name applied to a variety of edible wild mushrooms. They cannot be cultivated and are wild harvested when in season, from mid-summer into fall depending on conditions. The name chanterelle originates from the Greek kantharos meaning “tankard” or “cup”.

Because of their high water content chanterelles are not ideal for batter-frying. You wouldn’t want to mask their great flavor anyway! Here’s our favorite recipe for chanterelles – quick, easy, and truly accentuates these delicious mushrooms. Quickly removing their moisture in a hot skillet gives you crisp, flavorful mushrooms that are excellent on their own, added to salads, or as a topping for a filet of your choice.

Another great cast iron skillet recipe!

Pan-Fried Chanterelle Mushrooms

Ingredients:

  • 1 pound fresh chanterelles, rinsed, brushed off and patted dry
  • salt and pepper
  • 2 Tablespoons of butter
  • 2 cloves garlic, crushed
  • 2 teaspoons each rosemary & thyme

Directions:

  • Pre-heat skillet on high.
  • Add chanterelles with a little salt & pepper.
  • Toss occasionally until excess water has evaporated, 3 – 5 minutes.
  • Add butter and toss until mushrooms soak up most of the butter.
  • Then add garlic and herbs, toss until fragrant, 2 – 3 minutes.
  • Remove from pan and allow to cool slightly before serving.

According to the USDA National Nutrient Database for Standard Reference:

Raw chanterelle mushrooms are 90% water, 7% carbohydrates, including 4% dietary fiber, 1.5% protein, and have negligible fat. A 100 gram reference amount of raw chanterelles supplies 38 kilocalories of food energy and the B vitamins, niacin and pantothenic acid, in rich content (20% or more of the Daily Value, DV), 27% DV of iron, with moderate contents (10-1 of riboflavin, manganese, and potassium (table). When exposed to sunlight, raw chanterelles produce a rich amount of vitamin D2 (35% DV) – also known as ergocalciferol.

Farmers Market Recipes

Farmers Market Recipe: Slime-Free Okra Creole

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I, like many people, was immediately thrown off okra the first time I tried it. It was stewed, maybe even from a can, and the slimy consistency made me want to gag. For years I put off okra as one of those “gross” vegetables – until I happened upon pickled okra (probably in a Bloody Mary). I never knew okra could be so delicious! Crisp skin, little flavor seed bombs – I was hooked. And I wondered, how could I make an okra dish taste this good?

So I tried, recipe after recipe. Some said the acidity of tomatoes will cut down the slime, others swear that you need lemon juice to do the trick. I have found a splash of apple cider vinegar to be the secret to a truly slime-free okra dish. Finishing off in the oven gives a nice crisp texture and helps to cut back the acidic bite. You might add a bit of honey, too. We just add a couple spicy peppers, such as cayenne or tabasco. PS, this is a great recipe to pull out the cast-iron skillet!

Day’s harvest at Sam’s Sprouts

Okra is all the rage at the Covington Farmers Market these days! Check out this bountiful harvest from Sam’s Sprouts!

Ingredients:

high-heat cooking oil
1-2 # fresh okra, sliced 1/4 inch, tops removed
1/2 medium yellow onion, rough chop
2 – 3 medium creole tomatoes, diced
2 – 3 cloves garlic, minced
2 Tbs fresh basil, chopped
2 tsp dried oregano
2 tsp dark chili powder
2 tsp paprika
1 Tbs apple cider vinegar (Braggs is awesome)
Juice of 1/2 lemon, about 1 1/2 Tbs
Sea salt & fresh ground black pepper
Optional: a tablespoon of honey, a couple hot red peppers or pepper flakes

Directions:

Preheat oven 350 degrees.

Heat a large oven-proof skillet on high, add enough oil to lightly cover the pan. The trick here is to keep this dish as dry as possible by cooking off liquids. A good flash sear on the okra first will do it.

adding onions to lightly seared okra

When the skillet is hot (drop of water sizzling away hot) toss in okra with a little salt and pepper. Cook about 5 minutes, then add onions. Saute until onions are tender, then add tomato, garlic, herbs, spices and apple cider vinegar. If you are adding hot peppers, do so now. Mix evenly with a little more salt and pepper to taste. Let simmer for 5 – 10 minutes, until vinegar has absorbed and tomatoes have cooked down.

Toss in lemon juice and pop it in the oven. Roast for 10 – 15 minutes – until okra and tomato tops begin to get crispy and a good bit of the liquid has evaporated. If you are adding honey, toss in now and let cool slightly before serving.

Farmers Market Recipes

Farmers Market Recipe: Lacto-Fermented Veggies

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Did you know you can pickle your veggies with just salt water? For many health enthusiast this is the preferred method because it contains more probiotics and digestive enzymes. It’s easy too! Here is a quick how-to on fermenting almost any veggie.

You Will Need:

  • 1 sterilized 32 oz glass pickling jar with secure lid
  • 32 oz of distilled water (4 cups)
  • 2 tablespoons pickling salt (or sea salt)
  • Enough veggies to tightly pack your jar, shredded or cut in evenly sized pieces
  • Optional: pickling spices, fresh dill, peeled whole garlic cloves, hot peppers, mustard seeds (whole), loose black tea

miten saa viagraa https://energy-analytics-institute.org/freefeatures/battered-woman-syndrome-essay-topics/56/ enter site discursive essays higher english follow site analytical words for essays fight club quotes viagra classroom management thesis innovagen cialis over the counter essay on prosopagnosia powdered viagra creative writing zagreb viagra rezept zuzahlung ethnographic sample essays connectors essay essay on chemistry in our everyday lives para q sirve la sildenafil proquest dissertation thesis go site https://zacharyelementary.org/presentation/uct-thesis/30/ https://moorelifeurgentcare.com/edtreatment/online-order-200mg-viagra-pills-none-generic/84/ c quoi l'effet du viagra https://themilitaryguide.org/14days/2000-kids-memories-essay/55/ essay character analysis macbeth ap english synthesis essay template essay about christmas celebration in the philippines college essay examples 250 words archetypes essays celebrex safety concerns https://lincolnnova.com/dailyuse/levitra-or-viagra-what-works-better/83/ biology honors thesis unc go Step 1: Make sure everything is cleaned thoroughly. Jars should be sterilized, veggies scrubbed, knife and cutting board clean. You don’t want to introduce the wrong bacteria to your fermentation party!

Step 2: Tightly pack veggies into your jar. If you are adding fresh herbs, garlic or hot peppers mix them in now. The idea is to pack the veggies so tightly that when you add water they will not float to the top. This can be difficult for smaller cut veggies, but it is important that they are not exposed to air. Most feed stores sell glass weights that you can put on top the veggies to keep them submerged. This will also need to be sanitized first.

Step 3: Sprinkle your seasonings. Classic pickling spice blends include cinnamon, allspice, ginger, coriander and bay leaves. You can buy pre-mixed spices or make your own blend! One trick is to add a teaspoon of black tea, said to reduce the ‘murky’ appearance lacto-fermented veggies can take and to make them crispier. I used it in my pickles and it seems to have helped. Note: black tea may not be a good additive for those who have a caffeine sensitivity.

Step 4: Fully dissolve the salt into the water. The easiest way to do this is to mix into a sealable jar/bottle and shake thoroughly. If you plan to ferment more than a jar or two you can mix a whole gallon jug with the ratio 2 Tbs salt per 1 qt water, so 8 Tbs salt per 1 gallon water. Remember to use fresh, distilled water.

Lacto-fermented cucumbers

Step 5: Pour salt brine over your veggies in the jar. Pour slowly, a little over 3/4 full, and gently tilt jar around in small circles, working out any air bubbles. Continue slowly adding water up to ‘burp line’ on jar, usually where the mouth begins. Make sure all veggies are securely submerged in brine and that there are no air bubbles.

Step 6: Secure the lid, label and date, and store in a dry, cool place. In our climate, check in 2 days. ‘Burp’ the jar – just untwist the lid, slowly, to release any gases that may build up. Secure lid tightly or it WILL leak. Do this every other day – you are looking for a popped up lid with good gas build-up. The brine should begin to smell like vinegar. Veggies are soft but crisp, with a distinct pickled flavor. Generally, most veggies are done fermenting within 5 – 7 days. Move veggies to fridge to significantly slow down fermentation process. Generally speaking, again, veggies can be kept refrigerated for 2 months or more, although they will continue to age.

Bubble begin forming as veggies ferment

Fermentation, done PROPERLY, is completely safe. The salt brine creates a habitat in which harmful bacteria cannot survive and helpful bacteria can thrive. This helpful bacteria, called Lactobacillus, converts sugars to lactic acid, eventually creating an acidic enough environment to preserve the vegetables. Proper fermentation means using fresh, uncompromised vegetables, clean and sterile utensils and a proper salt-to-water ratio.

According to USDA microbiologist Fred Breidt, Jr., fermented vegetables can be safer than raw vegetables, thanks to the ability of lactic acid, which forms during fermentation, to hunt down and kill any harmful bacteria that might be present. This is a great article from Food Safety News that encourages home fermentation: https://www.foodsafetynews.com/2014/03/fermenting-veggies-at-home-follow-food-safety-abcs/

What to Ferment:

You can ferment pretty much anything, but some veggies are better suited for lacto-fermentation than others. Root vegetables like shredded beets, radish, or carrots are great for this fermentation process. So is cabbage (think sauerkraut or kimchi), cucumbers, peppers, eggplant or squash. Ferment mushrooms by blanching in boiling water first. Veggies like broccoli or brussels sprout produce a good bit of gas when fermenting and are best mixed with other veggies. Add 2 tablespoons of apple cider vinegar to okra after lacto-fermenting to cut back their ‘slime’. Ferment garlic cloves and small peppers whole. Fun Fact: garlic will often turn blue when fermenting!

This Week at the Farmer's Market

This Week at the Farmer’s Market

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This week’s edition features a recipe in time for the cold weather. The Wednesday market takes place at the Covington Trailhead from 10 a.m. til 2 p.m. The Saturday market takes place at the Covington Police Department from 8 a.m. til noon.

Happy 2018, friends! So how are you looking on the resolution front? Number One on my resolution list is staying warm. Frankie has that covered this week with a comforting smorgasbord of soups including Corn Chowder, Chicken Noodle, and Tomato Basil with either corn bread or cheesy garlic bread. The Covington Farmers’ Market is a get place to start off your “I’m on a serious diet” resolution. Hmmm, did I write that one down??? Kandy offers a plethora of lovely salads like pan seared salmon on a bed of papaya noodles, shredded cabbage salad with crunchy bits of carrot, chicken, red onion and laden with shrimp. She also plans to have chicken porridge warming on the stove. What a way to stave off Jack Frost and his minions!

Start your Saturday with one of Erika and Nathaniel’s delicious vegetable pancakes. Having learned the subtleties of this Korean delight from Dong & Xian, they serve it with the perfect dipping sauce. You can even get the mix to make your own at home.

What you need with these cooler temps is an easy-to-make, comforting winter soup made with kale, Jubilee Farms Italian sausage, and white beans (see below) served with Bear Creek Road’s focaccia bread, Windfield Farms baguette (sliced, spread with Vincent’s skordalia, and toasted) or a slice or two of Happy Flour’s Irish Soda bread lavishly spread with Mauthe’s butter, and toasted. Of course, if you prefer ready-made, Norma Jean creates several heart warming soups with seasonal ingredients that will warm you to your toes. Serve with a slice of Norma Jean’s tasty quiche.

If you have leftover turkey, a delicious turkey & andouille gumbo is not far off. La Provence has andouille sausage and if you don’t have turkey, substitute with chicken leg quarters from James. Actually, mine turns out more like a stew but delicioso none the less.

Loads of gorgeous vegetables available — one of the perks of living in a relatively warm area (yeah, I just said that, didn’t I?). Freshly-picked kale, mustard, tat soi, collards, broccoli, cabbage and more are packed with nutrition and yumminess. Nothing beats roasted veggies and Spicy Lady has herbed olive oils in which to toss said terrific veggies. Then pass in the oven and roast until done. Toss with oil of your choice and drizzle with a little of Erica’s spicy buttermilk bleu cheese sauce for a phenomenal taste. Stupendous side dish or even as a main meal. Keep in mind that Tessier Gourmet has ready-made meals available such as Creamy Cauliflower Soup, Chicken Andouille Gumbo, and the ever popular Eggplant Parmesan.

Whew! We finally made it through the holiday season and it’s time to settle back into normal life. Of course that only lasts until next Saturday when Mardi Gras season officially begins with the first parade. For the freshest vegetables and fruits, this is the place to be! I hope your New Years revelry was safe and you enjoy a very prosperous year!

White Bean, Sausage & Kale Soup

1 pound Jubilee Farms Italian Sausage (casing removed)
2 tablespoons olive oil
1 medium onion, finely chopped
1 large potato (peeled and cut into small chunks
2 cloves garlic, minced
2 bunches kale, stems removed and roughly chopped (Nick, Houston, Eddie or use tat soi from Bartlett Farms)
2 qts chicken stock (Emily’s of course)
2 (15 oz.) cans white cannelini, navy, or large butter beans
2 bay leaves
Salt and pepper

In a large pot, heat the oil, add sausage and brown, stirring to break into smaller pieces. Add onion, potatoes, bay leaves. Season generously with salt & pepper and cook until softened. Add garlic and beans and cook for another 2-3 mins. Add kale and cook until just wilted thinned your chicken broth. Cover. Simmer about 45 minutes. (It’s even better on the second day!)

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

The Covington Farmers’ Market is open each Wednesday, rain or shine, from 10 a.m. to 2 p.m. at the Covington Trailhead, 419 N. New Hampshire and every Saturday from 8a.m. to 12p.m. on the side lawn of the Covington Police Station, 609 N. Columbia St. Call (985) 892-1873 for information or visit www.covingtonfarmersmarket.org

Farmers Market Recipes

Farmers Market Recipe: No Cream Broccoli Soup

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1 broccoliIngredients:
2 bunches of broccoli, cleaned and chopped
1 onion, sliced
2 cloves garlic, minced
1/4 cup of green onions, chopped
2 medium Irish potatoes, cubed
5 cups of vegetable stock
1 tblsp olive oil
1/4 tblsp coarse salt
1/4 tblsp fresh ground black pepper
1/4 tblsp cayenne pepper
1/4 tblsp basil
1/4 tblsp oregano
green onions (garnish)
1 loaf of bread (serve with soup)

Cooking Instructions:
Heat oil in a large soup pot over medium heat, add onions and garlic and saute until translucent (5-10 minutes).  Add salt, pepper, cayenne and herbs, then add the vegetable stock and potatoes.  Bring to a quick boil, then reduce heat and simmer until potatoes are tender (about 10-15 minutes).  Add chopped broccoli and simmer until broccoli is tender (about another 10-15 minutes).  For a smoother consistency, you can mash it up with a spoon or puree the mixture in a food processor.  Serve hot topped with green onions and drizzled olive oil with a side of toasted bread.
This soup gets its creaminess from the potato instead of cream or butter. These ingredients may be added for a thicker soup.
Basil is helpful with inflammation, works to help oxidize the blood, and contains antibacterial properties. Oregano is also an antioxidant and a powerful antimicrobial herb.  Use the two together for maximum effect!

Farmers Market Recipes

Farmers Market Recipe: Grilled Eggplant & Goat Cheese “Sandwich”

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Ingredients:

1 large eggplant, sliced into 1/4 inch rounds

Eggplant2 large tomatoes, sliced

1 medium log of goat cheese

oregano, thyme, basil & garlic to taste

+ any other herbs or seasoning you like to use

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

oregano, thyme, basil & garlic to taste

+ any other herbs or seasoning you like to use

salt and cayenne pepper to taste

Directions:

Preheat grill to a medium heat. In a large bowl,  mix the olive oil with the dried herbs, salt, pepper and garlic powder. Let sit once mixed thoroughly.

Brush this mixture on each side of the eggplant slices and place on the lightly oiled grill grate to warm. Once they begin to soften, use a flat square spatula to pull  them off the grill. Dress the eggplant with a slice of goat cheese and a slice of tomato. You may want to sprinkle a little more salt and herb mix on the tomato. Place this, eggplant down, on the grill. Once you have all the slices dressed, cover and let cook for about 5 – 8 minutes, just long enough to get some good char marks. Make sure the grill is lightly oiled to avoid sticking.  These can be served as they are or  put together as a ‘sandwich’.

Serving Suggestions:

These can be topped with the remaining oil and vinegar mix, and/or served on top fresh pasta and tomato sauce, garnished with a sprig of parsley.

Go Mediterranean and serve with some tzatziki sauce (yogurt/cucumber/mint) or a cucumber and tomato salad.  It also works well in a pita pocket with fresh greens, or over tabouli.

The Covington Youth Soccer Association announces that registration is now open for the 2013 Fall Season for Boys and Girls ages 5 – 14.  Register your child for the fall CYSA program this Saturday at the Covington Farmer’s Market!

Farmers Market Recipes Shop Local

Southwestern Bean Burgers for Grilling

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Ah, summer. The time of year to sit out on the patio and  break out the grill. We all have our techniques for marinating, seasoning, sauces and batters. But sometimes we like to change it up a bit, have a little variety. This burger has a distinct southwestern flavor, cooked with hot and savory spices and topped with cool zesty salsa. It’s the perfect addition to a 4th of July grill-out!

Ingredients:

1 large onion, finely chopped

4 garlic cloves, minced

1 medium carrot, shredded

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1-1/2 cups quick-cooking oats

2 tablespoons Dijon mustard

2 tablespoons amino acid

1 tablespoon ketchup

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon pepper

1 tablespoon olive oil

8 whole wheat hamburger buns, split

8 lettuce leaves

8 tablespoons salsa

Directions:

In a large skillet, saute diced onion in a touch of oil for a few minutes. Add the garlic and cook for a minute longer. Stir in the carrot, chili powder and cumin; cook for a few minutes or until the carrot is soft and tender. Remove the skillet from the heat and set aside to cool.

Meanwhile, mash the pinto beans and black beans in a large bowl. Stir in the oats.

Mix the mustard, soy sauce, ketchup, and pepper, and add in the cooled vegetables from the skillet. Add this to the mashed beans and mix well.  Shape into eight patties.

You may want to lightly coat the grill rack with a little cooking oil. Grill patties, covered, over medium heat. Serve on buns with lettuce and salsa.

Farmers Market Recipes Non Profit Spotlight Shop Local

Chicken With Fresh Herb Chimichurri by Rosie Noggerath, Pampered Chef Independent Consultant

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Chimichurri

1 lime

3 cups (750 mL) loosely packed fresh cilantro

1 1/2 cups (375 mL) loosely packed fresh basil leaves

Chicken With Fresh Herb Chimichurri2 green onions with tops, cut into thirds

3 tbsp (45 mL) water

1 garlic clove, peeled

1/2 tsp (2 mL) grated fresh ginger root

1/2 tsp (2 mL) crushed red pepper flakes

1/4 tsp (1 mL) salt

Chicken & Rice

18 low-sodium butter-flavored crackers, crushed

4 boneless, skinless chicken breasts (3 oz/90 g each)

2 tbsp (30 mL) light mayonnaise

1/4 tsp (1 mL) each salt and coarsely ground black pepper

1 tbsp (15 mL) canola oil

1 1/2 cups (375 mL) hot cooked sushi rice

Directions

1. For chimichurri, using Citrus Press, juice lime to measure 1 tbsp (15 mL). Place juice, cilantro, basil, green onions, water, garlic and ginger in Manual Food Processor and puree. Pour chimichuri into Small Batter Bowl. Stir in red pepper flakes and salt. Set chimichurri aside.

2. For chicken, place cracker crumbs into Coating Tray; bake until deep golden brown, stirring every 30 seconds. Flatten chicken to a 1/2-in. (1-cm) thickness with Meat Tenderizer. Brush chicken with mayonnaise using Chef’s Silicone Basting Brush; season with salt and black pepper. Dredge chicken in cracker crumbs, firmly pressing to coat.

3. Heat oil in Executive (12-in./30-cm) Skillet over medium heat 1-3 minutes or until shimmering. Cook chicken 3-4 minutes on each side or until centers are no longer pink. Place rice and 3 tbsp (45 mL) of the chimichurri into Classic Batter Bowl; mix well. Serve chicken with rice and remaining chimichurri.  Enjoy!

“Help Whip Cancer” with Pampered Chef!

I started my Pampered Chef business because I love their products!  But Pampered Chjef is more than that; it was started in 1980 by Doris Christopher in order to earn money and be a full time mom, and she had a purpose:  “To get us to gather together and enjoy a shared mealtime experience”.  For that reason we provide high quality tools and recipes that make cooking simple, easy and fun!  Pampered Chef can also assist the community by raising money for different causes like American Cancer Society and Feeding America.  This month PC is raising money to “Help Whip Cancer”.  For more information about our products and to participate in our fundraiser this month, go to my website: www.pamperedchef.biz/rosiescorner

Farmers Market Recipes

Guacamole, Pico de Gallo and Chips

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Ingredients (Pico)

Screen-Shot-2013-02-05-at-2_08_45-PM1 medium onion

1 medium tomato

1 bell pepper

3 toes of garlic

1 lemon

1 lime

1/4 cup cilantro, chopped

1 jalapeno

800px-Guacamole_IMGP1271Ingredients (Guacamole)

2 avocados

1 medium onion

3 toes of garlic

2 lemons

1/4 cup cilantro, chopped

1 jalapeno

Spices for both (to taste):

sea salt, cayenne pepper, fresh ground pepper, cumin, paprika, fresh basil and oregano

Directions

For the Pico:

Basically, mince all of the vegetables and herbs and place them in a small bowl.  You may use a food processor, but then it will be more of a salsa, so it is the cook’s preference as to consistency.  Juice the lemon and the lime and add to the vegetables, along with any pulp.  Add the remaining seasonings and allow to marinate in the refrigerator (the longer the better – ideal is 24 hrs.)

For the Guacamole:

The riper the avocado, the easier it will be to obtain a smooth consistency.  Mash the avocado first, then add the rest of the minced ingredients.  Again, you may use a food processor to blend all this, I prefer to just chop.  Juice the lemons and add to the mixture, along with any pulp.  Add the remaining seasoning to taste, and let sit in the refrigerator until serving time.

For the Chips:

Get your favorite brand of tortillas (corn, wheat, flour – whatever your preference) and cut them into slices, like a pizza.  Spread them out in a single layer on a cookie sheet at least 1/4 of an inch apart.  Top them with spices to taste, or sprinkle with lime juice.  Bake 8 – 12 minutes at 400 degrees or until crispy and golden brown.

Now all you need is your favorite cerveza and a travelling band, and you’ll be ready for Cinco de Mayo 2013!  Have a fun and safe weekend.

Farmers Market Recipes Healthy Living

Borscht: Beetroot Soup

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Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color. The soup is a staple part of the local culinary heritage of many Eastern and Central European nations. The original Ukrainian name is borsch; it picked up a ‘t’ when the word was borrowed into Yiddish and became popularized as such.

 

Ingredients:

738px-Ukranian_borscht1 1/2 cups steamed cubed beets (see below for instructions)

Beet greens or Swiss chard, cut in strips

1 medium onion, chopped

2 tablespoons of fresh minced garlic

1 medium russet potato, cubed

1/2 cup of chopped radishes, diakon or red

1/2 cup of chopped carrots

3 cups vegetable broth

2 teaspoons red-wine vinegar

1/4 cup sour cream

1 tablespoon prepared horseradish

1 tablespoon fresh chopped parsley and dill

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil

 

Instructions:

Trim beets of greens and roots (if any) and peel off the skin with a potato peeler. If you have the greens save them to add to the soup, but if not you can replace them with Swiss chard. Cut into 1/2 inch cubes and 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.

Heat oil in a large pot over medium heat. Add onions and garlic; cook, stirring, until beginning to brown, about 4 minutes. Add broth, carrots, radishes, potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just getting tender, about 8 minutes. Add beets, herbs and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more. Add the greens and cover, let sit for another minute.

Combine sour cream and horseradish in a small bowl, serve the soup with a dollop of the horseradish sour cream.

Farmers Market Recipes Healthy Living

Spring Mix Salad with Strawberry Vinaigrette

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Ingredients

Salad:

6 cups fresh mixed greens
1/3 cup roasted walnuts, chopped
1/3 cup shredded radish
1/3 cup shredded carrot
1 orange, peeled and segmented

Dressing:
1/4  pound of strawberries, hulled and halved
1/3 cup of virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon of red wine vinegar
1 tablespoon of fresh squeezed lemon juice
1 tablespoon of honey
splash of sherry
fresh or dried basil, crushed
salt & pepper to taste

Cooking Instructions:

Start by mashing about 3/4 of the strawberries in a large mixing bowl until they are more of a mushy consistency. Save the remaining strawberries for the salad. Wisk together the oil, vinegars, lemon juice, honey, sherry, crushed basil and spices in a separate bowl. Add this to the strawberry bowl and mix thoroughly. Cover and let sit for about 1 hour.

Mix the greens, radish, carrots and nuts, plate and top with orange slices, strawberry slices, and lastly the dressing. Save any remaining dressing in a tightly sealed jar in the refrigerator for up to a week.

Farmers Market Recipes

Kale & Tomato Omelet for Two Recipe

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Ingredients:
1 cup of chopped kale
2 roma tomatoes, cubed
1/2 large onion, chopped
1/2 large bell pepper, chopped
about four cloves of garlic, minced
4 eggs
1/4 cup of whole milk
sea salt
cayenne pepper
sage, oregano and basil
2 tablespoons of butter

Cooking Instructions:
Heat a tablespoon of butter in a small skillet, add the onion, tomatoes, bell pepper and garlic. Cook until they begin to soften and become translucent. Meanwhile, whisk the eggs thoroughly and add the milk, salt, pepper and herbs. In a larger no-stick skillet, heat the other tablespoon of butter and pour in the egg mix. Cover and let sit on medium low, allowing the bottom of the omelet to cook slightly and set.

Add the kale to the onion and tomato mix and stir. Let this cook for a second as the kale softens. The veggies may have some excess moisture that you may want to remove. Add this mix on top of the eggs and cover again for another few minutes, then gently work a spatula around the edge of the eggs. They should be cooked but not browned. Flip one half of the omelet over the other when the omelet is cooked around the edges but still not quite done in the center. This is how you can bend it without it cracking.

Cook this uncovered until brown on the bottom, flip to the other side and do the same. You can turn the heat up a little for this, to medium.

The omelette is an ancient recipe with predecessors ‘alumelle’ or ‘alumete’ dating back to 14th century France.

Farmers Market Recipes

Radish Cakes Recipe

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Ingredients:
2 cups of grated radish (daikon preferred)
1/2 onion, chopped
1/2 bell pepper, chopped (red, yellow or green)
1 clove of garlic, minced
3/4 cup of bread crumbs (more may be needed)
1 egg, beaten
1/2 teaspoon of cayenne pepper
oregano, basil and thyme
sea salt

Cooking Instructions:
Mix the grated radish with salt in a large bowl and refrigerate for about 30 minutes, in order to soften. Drain out any excess moisture and stir in the onion, bell pepper, garlic, pepper and herbs. Once this is mixed, add the bread crumbs and egg. Mix together well, and form into round patties. You may need additional bread crumbs, or you can even add a little flour if the consistency is not quite right.

Heat a large skillet with a little oil if you like, or you can use 1/2 water and 1/2 vinegar with a little lemon juice to give them a tangy flavor. Saute the patties over medium heat until they are nicely browned. Since they contain raw egg, so you will want to cook them through. Let them sit covered on paper towels until they are ready to serve. They can also be served on top of pasta with red sauce for a beautiful and delicious meal!

Chinese_Radish

Daikon radishes are high in Vitamin C and used for skin health, respiratory health and bone health, among a few. Local organic daikons are in season and can be found at the Farmers Market.

Farmers Market Recipes

Vegetarian French Onion Soup

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ONION2

Ingredients:

1 sweet onion, thinly sliced
1 red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon of brown sugar
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of natural sea salt
1/4 cup of dry white wine
8 cups of vegetable broth
1/4 teaspoon of fresh thyme, chopped
8 thick slices of French bread
8 slices of Swiss cheese
1 tablespoon extra virgin olive oil
1 bay leaf

Cooking Instructions:

Heat a little oil in a large covered soup pot over medium-high heat. Add onions and garlic, saute until tender, about 5 minutes. Add sugar, salt and pepper, reduce heat to medium, and cook for about 20 minutes, stirring frequently. Increase heat to medium high once again and saute until the onions are golden brown. Stir in wine and let simmer for a few minutes, until some of the wine has evaporated. Add broth, thyme and the bay leaf, and bring to a boil. Cover, reduce heat, and simmer for about an hour.

Preheat broiler.

Place bread slices in a single layer on a baking sheet (use two sheets if necessary). Broil for one minute, flip, then broil for another minute to achieve evenly toasted bread.

Remove bay leaf and ladle one cup of the soup into 8 ovenproof bowls.  Place a slice of bread on top of each bowl, and cover with a slice of cheese. Broil for 3 minutes, or until cheese begins to brown.

Farmers Market Recipes

Winter Vegetable Soup

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Ingredients:
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cubed
2 Irish potatoes, cubed
3 medium parsnips, cubed
2 medium turnips or 1/2 rutabaga, cubed
4 leeks, chopped
3 carrots, cubed
1 small celery stalk, cubed
1 head of bok choy or swiss chard, shredded
1 small fennel bulb, trimmed, cored and cubed
5 1/4 cups of chicken or vegetable broth
2 cups water
2 tablespoons fresh lemon juice
2 garlic cloves, minced
red-pepper flakes
salt and freshly ground pepper
fresh mint and dill
extra-virgin olive oil

Cooking Instructions:
This simple yet hearty soup is sure to be an instant favorite!

In a large soup pot, saute leeks, celery fennel, carrots, garlic and red pepper flakes in about 2 tablespoons of oil over medium heat until leeks become translucent. Add the stock and water, and bring to a boil. Add squash, potatoes, parsnips, and turnips and return to a boil. Reduce heat and simmer about 15 minutes, or until vegetables are tender. Stir in the greens, the Swiss chard or bok choy, lemon juice, herbs and spices.

winter veggie soup

Farmers Market Recipes

Farmers Market Recipe: Roasted Radish

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Recipes inspired by ingredients found at the Covington Farmers Market.

Ingredients:
1 bundle of radishes, halved
1 large carrot, cubed
2 yellow potato, cubed
radish greens, shredded
1 tablespoon of extra virgin olive oil
fresh thyme
a few sprigs of fresh rosemary
fresh cracked black peppercorn
kosher salt
fresh lemon juice

Cooking Instructions:
Roasting radishes really brings out the sweetness of this vegetable. In an oven-proof skillet, saute the vegetables, herbs (save some rosemary for garnish), salt and pepper in oil at a high heat for a few minutes, until they begin to brown a little. Transfer this to the oven, preheated to 500 degrees. Bake for about 15 minutes, until they are crispy on the outside and tender on the inside.

Now return the skillet back to the burners. Add a little butter to soften them back up, and stir in the radish greens over a low heat. Squeeze the juice from one lemon over the roasted veggies and serve immediately, with a sprig of rosemary as a garnish. This can be served over rice, as a meal or as a side.

Radishes

Radishes are rich in ascorbic acid, folic acid and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper and calcium. Find locally grown radishes at the farmer’s market from GROW.Farm and Slice of Heaven Farm.