Your Guide to the Pumpkin Invasion

Post By Fresh Picks
Feb. 17. 2019

You’ve probably seen them too, creeping onto grocery store shelves as early as September, filling the chalkboard of specials at your favorite cafés and restaurants and tempting you on every recipe blog in the world. At first it was exciting, something new, fun! And it reminded me of Fall, the wonderful season of crunchy leaves and falling asleep to football games and eating apples for days. At a closer look however, I realized something scary, this was an invasion. A pumpkin-flavored invasion.

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Recipe Specials for the Week of June 3rd 2013

Post By Shelly
Feb. 17. 2019
Quinoa Bowl with Spring Vegetables Serving size 4 (recipe can be adapted for fewer servings) Ingredients 1 cup quinoa 1 bunch asparagus, cut into 1 inch pieces 1 bunch green garlic, chopped 1/2 lb shiitake mushrooms, sliced 1 bunch kale, finely shredded 1 lemon 2 cups stock or water 2 tablespoons olive oil Salt and pepper to taste Instructions Heat 1 tablespoon of olive oil in a pan and add in the green garlic, asparagus and shiitakes. Cook for 5 to 7 minutes or so until beginning to soften. Add in the shredded kale and stir to mix together. Continue to cook until the kale is slightly wilted and vibrant in color (you can add a little water to keep things from sticking if needed). While the veggies cook, prepare your quinoa.  In a small pan, heat the 2 cups of liquid over medium heat. Add the quinoa and bring to a boil. Cook until the liquid has absorbed completely, then cover , lower the heat and cook for another 5 minutes. Fluff with a fork and transfer to a mixing bowl. Combine the vegetables with the cooked quinoa and finish with a squeeze of lemon juice and season to taste. Add a little olive oil if the mixture is dry. Check one last time for salt and pepper adjustments and serve. Citrus Whitefish with Sauteed Greens & Garlic Serving size 2 Ingredients 1 package of whitefish fillets 1 navel orange, zested and juiced 1 lemon, zested and juiced 3 cloves garlic 1 bag spinach, roughly chopped 2 tablespoons butter, plus 1 tablespoon 2 tablespoons olive oil Salt and pepper to taste Instructions Place your fish in a shallow container or in a plastic bag.  In a small bowl whisk together the lemon and orange juices, the zest, and 1 tablespoon olive oil.  Pour the marinade over the fish or in the plastic bag. Make sure all side of the fish are coated well. Place in the refrigerator for 30 minutes. Heat your broiler to low. Line a baking pan with parchment paper or foil. Remove the fish from the marinade and place in the pan. Season with salt and pepper to taste and top with 2 tablespoons of butter diced into small bits. Broil for 10, flip and cook for another 5-6 minutes. The fish is done once the meat is flaky. While the fish cooks, prepare your greens. Mince the garlic and set aside. In a medium pan, heat your tablespoon of olive oil and remaining tablespoon of butter. The olive oil will prevent the butter from burning. Add the minced garlic to the pan and saute over medium-low heat. Add the chopped spinach greens to the pan and gently saute. Stir and season with salt and pepper. Cook until the greens are completely wilted and coated with the garlic, but be sure not to over cook them.

Recipe Specials for the Week of 5.13.2013

Post By Shelly
Feb. 17. 2019
Pasta Primavera with Ramps and Asparagus Serves 2-3 people Ingredients: Penne Pasta, ½ lb Ramps, 1 bunch chopped Asparagus, ½ lb, break off end of stem Crimini Mushrooms, ½ lb, in big slices Cherry tomatoes, handful Italian Parsley, 2 tablespoon chopped Basil, 2 tablespoons chopped Lemon, 1/2 Garlic, 2 cloves crushed Olive Oil Parmesan cheese, optional Boil water for the pasta. Preheat oven to 375 degrees. (You can sauté vegetables in a large pan if you prefer.) Prepare vegetables and place on oven tray or cookie sheet. Drizzle with olive oil, salt and pepper to taste. Sprinkle with parsley, basil and crushed garlic. Bake for about 15 minutes until desired softness of asparagus and mushrooms. While baking, cook penne in boiled water until al dente. Rinse with cool water when ready. Sprinkle roasted vegetables with lemon and toss with penne. Top with grated parmesan cheese if desired.   Loin Lamb Chops with Roasted Asparagus, Parsnips & Carrots Serves 2 people Ingredients: Loin Lamb Chops, 4 small chops Asparagus, 1/2 lb. Break off ends Parsnips, 2. Cut into ½ inch wide pieces Carrots, ½ lb. Cut into ½ inch wide pieces Olive oil Garlic Rosemary, optional   Preheat oven to 375 degrees. Prepare vegetables and coat with olive oil. Add salt and pepper to taste. Roast for 15-20minutes until desired softness. Cover when done and turn oven to broil. Add salt and pepper to the Lamb chops. Mix crushed garlic with some olive oil and coat the chops. You can mix in rosemary if desired. Broil (or grill) the chops for about 5 minutes and then turn, coating with some more garlic and olive oil. Cook until done, at most another 5 minutes. Enjoy this lean meal of protein and vegetables. Adding potatoes to roast is always a nice touch.

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