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Mexican Corn Salad | Jenny’s Bread

From Jenny of Jenny’s Bread…..

Ingredients 

6-5 ears lightly steamed corn
1/2 sweet onion, chopped
1-2 minced jalapeños 
2-3 cloves minced garlic
Handful of chopped cilantro
1-2 chopped tomatoes
1/4 cup olive oil
2-3 tablespoons lime juice
Pinch if cumin
Pinch of chili powder
Sprinkle of chipotle powder
Kosher salt to taste


Preparation

In the bottom of a large bowl, combine olive oil, lime juice, and spices. Blend well with whisk or fork. Add remaining ingredients and toss well. Taste and adjust seasoning. Allow to sit 30 minutes before eating to allow flavones to marry.
Make it a meal by adding a can of drained and rinsed black beans along with other vegetables and a cup of cubed cheddar cheese when served.

Serve with a loaf of peasant bread to sop up the juices.

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Turkey Giblet Gravy | Copicut Farms

Ingredients

2-3 cups water
1/4 cup local white wine,
1 carrot, in chunks
2 stalks celery, in chunks
1 large onion, in chunks
1 clove garlic, peeled and cut
2 tsp celery seeds
2 tsp rosemary
2 tsp paprika
2 tsp freshly ground pepper
Salt to taste
1/2 cup whole milk
1/2- 3/4 cup flour
Turkey neck, heart, liver, gizzard

Preparation
In a thick bottomed sauce pan add water, wine, carrot, celery, onion, garlic, and all spices except salt. Bring to a gentle simmer, add the neck, heart, gizzard, and liver. Let simmer for 2-3 hours with cover off, stir occasionally. Just before serving, strain stock and return liquid to pan. Bring stock to a boil. In separate bowl, stir milk and 1/2 cup flour. When all the flour has dissolved, slowly add the milk mixture to the stock. Stir constantly until mixture thickens. For desired thickness repeat milk/flour procedure and add to stock. Add salt to taste.

brocsaus

Penne with Brown Boar Sweet Italian Sausage and Broccoli Rabe from Bay End Farm | Marianne Leone Cooper

Ingredients


4 sweet Italian Brown Boar sausages (about 1 pound), grilled and coarsely chopped into small pieces
1 pound penne
1 bunch broccoli rabe, washed, stems trimmed, and coarsely chopped
4 cloves roasted garlic, smashed
1/2 teaspoon crushed red pepper flakes
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Preparation


Bring a large pot of water to a boil. Add salt, return to a boil and add penne. Cook until al dente according to the package directions. Drain and set aside. In a large steamer set over boiling water, steam broccoli rabe, covered until tender, about 5 minutes. Take broccoli rabe out of steamer and set aside. Heat olive oil in large skillet over medium heat and then add smashed garlic and broccoli rabe. Cook, stirring, about 30 seconds. Add the chopped sausage to the skillet along with the strained penne and crushed red pepper flakes. Stir to combine, sprinkling the final dish with olive oil if pasta seems too dry. If desired, grate fresh Parmesan cheese over individual dishes and serve immediately. Add course salt and freshly ground black pepper to taste.

Culinary Insights - Nicole Cormier

Magic Breakfast Combination for Kids and Adults | Nicole Cormier RD, LDN of Delicious Living Nutrition

The real challenge is getting the foods we need in the correct combination to manage our blood sugars, energy levels and hunger though out the day, meaning we really need to focus on getting protein AND fiber every time we eat, especially at breakfast.

For example, some of us may just have a bagel or muffin for breakfast, which will spike your blood sugars and result in low energy levels and more cravings for the rest of the day. It is the protein and fiber combination that really fuels your body the best. So, let’s practice with breakfast to set the tone for the day.

Breakfast fuel should include a Protein + Whole Grain + Fruit — Nicole

Fruit and Cheese Quesadilla

Ingredients

  • Joseph’s Brand Tortilla or Brown Rice Tortilla (Gluten-free)
  • 1/2 cup of Berries, Sliced Peaches or Seasonal Fruit
  • 1/4 cup shredded or sliced Mozzarella or Cheddar Cheese
  • 1 tablespoon of Local Jam
  • 1 teaspoon of Maple Syrup

Preparation

Place tortilla in a frying pan on low to medium heat. Spread jam to cover half of the tortilla, then place fruit over jam. Sprinkle mozzarella over fruit and fold over the tortilla to cover ingredients. Heat until cheese is melted. Cut and drizzle maple syrup over quesadilla and serve.

Egg and Kale Quesadilla

Ingredients

  • 2 Eggs
  • 1 TB Milk or Coconut Milk
  • 1/2 cup of Kale
  • 1/2 cup of other Seasonal Vegetables: Tomato, Onion & Garlic.

Preparation

Place Olive Oil in frying pan on medium heat. Saute the onion and garlic for 2 minutes, then add kale and tomatoes for 3 minutes. Whisk eggs and coconut milk in a small mixing bowl and scramble in frying pan with vegetables. Place to the side after cooked. Place tortilla in a frying pan on low to medium heat. Add scramble in the center of tortilla and add cheese and fold over to cover ingredients. Cut and Serve.

 

Insights and Recipes Courtesy of Nicole Cormier RD, LDN

chimchurri

Locally Pastured Steak with Kalamata Chimichurri Sauce | Steven Dunn of Oui Chef

Adapted from: Bon Appetit Magazine – February 2009 and made available by Steven Dunn at Oui Chef

“I love my grill.  I love the act of cooking just about anything on my outdoor grill, from the freshest swordfish, to thick, fat-marbled, beef rib-eye steaks.  Every man I know is the same, even guys that avoid cooking in their kitchens at all costs.  Put them next to a screaming hot grill and they have an almost instant primal reaction to the thing…..it’s like we’re all back living in a cave and trying to tame fire for the first time….” – Read the rest of Steven’s meaty musings on the Oui Chef Network and discover a world of inspiration through excellence in food making and food writing. You will not be disappointed.

Ingredients

  • 4 tablespoons fruity olive oil, divided
  • 4 garlic cloves, finely minced
  • 1/4 teaspoon dried crushed red pepper
  • 1 bay leaf, broken in half
  • 1/3 cup finely chopped shallots
  • 1/3 cup finely chopped fresh Italian parsley
  • 4 tablespoons roughly chopped, pitted Kalamata olives
  • 3 tablespoons red wine vinegar

Preparation

Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add shallots, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add garlic and sauté, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Season chimichurri with salt and pepper, and add a little water by teaspoonfuls to thin as needed. Let sit at room temperature while you cook your steaks, remove the bay leaf before serving.

For the Steaks

Preheat oven to 425°F. Season steaks on both sides with kosher salt and freshly ground pepper. Brush heavy, large oven-proof grill skillet (preferably cast-iron) with vegetable oil. Heat over high heat until just smoking. Add steaks. Cook until nicely browned, about 4-5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 125°F to 130°F for medium-rare, about 10 minutes.

 

Let steaks rest at least 5 minutes. Thinly slice crosswise, and spoon chimichurri over.