Recipe Specials for the Week of 1.28.2013
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Post By Shelly
Jan. 25. 2013
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SuperBowl Sunday is here! And we've got your gameday recipes perfect for before, during, or after the big game. Order one for a small group or try them both to feed a crowd!

 

Garlic-Ginger Honey Chicken Wings with Tossed Greens

 

Serving size 2-4

 

(This recipe can serve as a meal for 2 or as appetizers for 4)

 

Ingredients

 

1 package 10-chicken wings

 

4 cloves garlic, chopped

 

1 teaspoon fresh ginger, grated

 

1/2 cup honey, plus another 2 tablespoons

 

1 lime, juiced

 

1/4 cup cilantro, chopped

 

1/4 cup scallions, chopped

 

1 bag salad greens, chopped

 

Salt & Pepper to taste

 

1/4 cup olive oil, plus a drizzle for the salad

 

Instructions

 

Preheat your oven to 350 degrees, season your wings with salt and pepper to taste, and arrange them in a single layer on your baking sheet.  Bake for 30-35 minutes or until they begin to color. While they cook, whisk together the garlic, ginger, honey, half the amount of cilantro, and lime juice.  Add enough water to thin out the sauce so that you can pour it over the wings. For added flavor, replace the water with soy sauce.

 

Pour the sauce over the wings and toss them to evenly coat all sides. Return the baking sheet to the oven and continue to cook for another 10-15 minutes.  Pile them on a serving platter and top with the rest of the chopped cilantro and chopped scallions.

 

Toss your salad greens with a little olive oil or your favorite salad dressing and serve with roasted wings.

 

 

 

Portabella Shroom Burgers with Arugula and Rosemary Sweet Potato Fries

 

 Serving size 4

 

Ingredients

 

Sandwich flats

 

4 portabella mushrooms

 

Half a red onion, thinly sliced

 

1 cup arugula

 

1 avocado, sliced

 

2 sweet potatoes

 

2 cloves garlic, chopped

 

2 tablespoons rosemary, chopped

 

2 tablespoons olive oil, plus another tablespoon

 

2 tablespoons butter, room temperature (optional)

 

Salt and pepper to taste

 

Additional toppings like tomatoes, cheese, or pickles (optional)

 

Instructions

 

Preheat your oven to 375 degrees. Slice your sweet potatoes into long batons. Toss in olive oil and season with salt and pepper to taste, chopped rosemary and garlic. Arrange in a single layer on a baking sheet and bake for 35-40 or until golden and crispy.

 

Heat a pan with 1 tablespoon olive oil over medium heat. Gently saute your ports for 2-3 minutes on each side. Toast your buns and butter them with room temperature butter. Stack your mushrooms on the buns and top with thinly sliced red onion, a handful of arugula, sliced avocado and a sprinkle of salt and pepper. Serve with crispy, baked sweet potato fries.

 

 

 

 

Recipe Specials for 1.7.2013
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Post By Shelly
Jan. 04. 2013
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As you may or may not know, Fresh Picks is all about cleansing this month. So, our Recipe Specials in January will feature some healthier options. This weeks Recipes are healthy and easy to prepare!  Our Lamb Chops with Beet Salad are marinated and broiled and served with a beautiful red  beet salad dressed with arugula, mint, and pea tendrils. And our Vegetarian Chili is a one-pot meal- just chop, saute and let the pot do the cooking!

 

 

 

Rosemary & Garlic Lamb Chops with Warm Beet Salad

 

Serving size 2

 

Ingredients

 

1 package (about .7 pounds) Lamb Rack Chops

 

3 cloves garlic, minced

 

2 tablespoons rosemary, roughly chopped

 

1 lemon

 

6 ounces arugula leaves

 

1 pound beets, peeled

 

1 tablespoon mint, chopped

 

1/2 cup pea tendrils

 

Olive oil

 

Salt and pepper to taste

 

Instructions

 

Prepare a shallow dish or use a plastic, sealable bag for your marinade. Place your chops in your dish or bag. Slice your lemon in half. Whisk together 1/4 cup olive oil with your garlic, rosemary, and the juice from one lemon wedge.  Pour over the chops, making sure all side are coated well. Cover your dish with plastic wrap or a kitchen towel or seal your bag and refrigerate for at least 1 hour.

 

While these marinate, prepare your beets.  Peel your beets and preheat your oven to 375 degrees. Rub them with a little olive oil and roast on a baking sheet for 1 hour.  Once the lamb chops are marinated, heat an oven safe pan with olive oil and brown them on both sides. Transfer to the hot oven and broil on high for 3-4 minutes on  each side. While they cook, slice your beets into long skinny batons. Whisk together the juice of the other lemon half, the mint, and 1/4 cup olive oil. Toss the arugula in the dressing and arrange your warm beets on top. Top the beets with pea tendrils and serve with lamb chops.

 

 

 

Vegetarian Chili

 

Serving size 4

 

Ingredients

 

1 onion, chopped

 

1 green pepper, diced

 

1/2 pound parsnips, diced

 

2 cloves garlic, chopped

 

1/2 cup mushrooms, sliced

 

1/2 cup black beans, soaked and drained overnight

 

1/4 cup parsley, chopped, plus another 2 tablespoons for garnish

 

2 jars tomato puree

 

1/4 cup scallions, chopped

 

Baguette, sliced

 

Olive oil

 

Salt and pepper to taste

 

2 1/2 cups stock or water

 

Instructions

 

In a large stock pot, heat 2 tablespoons olive oil. Once hot, toss in your onions and cook for 7-8 minutes over medium heat, stirring occasionally. Season the onions with salt and pepper. Add the green pepper and parsnips and saute for another 3-4 minutes. Add the garlic and stir together. Toss in the mushrooms and beans, give the pot a stir and cook for another 3-4 minutes. Season the pot with chopped parsley and salt and pepper to taste.  Add the pureed tomatoes and water and bring to a gentle simmer. Cover the pot and cook for 30 minutes over medium-low heat.

 

Slice your baguette into 1/2-inch thick slices and toast in the oven. Ladle your chili into bowls and serve with warm bread.

 

 

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It's nearly Thanksgiving and our local growers are still supplying us with all of our Box crops! And there is so much to look forward to! Fresh pumpkins, hearty greens, classic fall root veggies, and plenty of flavor too with garlic, herbs, and scallions. Our Boxes this week feature a little of everything.

 

Item/ Farm/ Quantity (depending on Box size)

 

We expect the following in our Fresh Picks Veg/Fruit Mini Box:

 

Pie Pumpkins /Bob's Fresh & Local, IL / 1 each

 

Homemade Pumpkin Bread Start by turning the insides into puree by cutting down the middle and brushing with melted butter. Place cut side down on a baking sheet wrapped in foil and bake for an hour at 350 degrees.  Cool before removing the pumpkin skin. Cut into chunks and place in a blender to puree. Grease two 9×5 loaf pans. Sift 3 ½ cups flour, 2 teaspoons (tsp) baking soda, 1 tsp baking powder, 1 tsp salt, and 3 tsp pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp ginger, 1/8 tsp nutmeg, 1/8 tsp allspice). In a separate bowl, beat together 3 cups sugar, 1 cup vegetable oil (or just over a cup of applesauce), 4 eggs, about 2 cups of puree.  Stir in flour mixture alternately with ½ cup water.  Divide batter between the two pans and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.  For the best flavor, wrap in plastic for one day before enjoying. Wrap and freeze your second loaf for up to 2 months.

 

Check out our blog posting, 5 Fresh Pumpkin Recipes You'll Love! for more pumpkin recipes.

 

Sweet Potatoes / Paarfection Produce, IL / 1-4 potatoes

 

Sweet Tater & Sausage Dressing This isn't a salad topper-kind-of-dressing. Dressings or casserole style meals are easy and satisfying! Typically seen once a year on the Thanksgiving table, this is a dish that is endlessly versatile! Brown 1/2 pound Italian sausage or seitan in a pan. Once browned through, remove and add 1/2 cup sliced onions and 2 minced garlic cloves over medium heat. Add cubed sweet potatoes and season the pan with salt and pepper. Try adding 1/2 cup of diced apples, 1 cup of roughly chopped kale, or 1/4 cup of dried cranberries to the mix. Toss in 1/2 cup of cubed bread (preferably day old bread). Add the sausage back in and transfer to a baking dish. Put in a 350 degree oven for 15 minutes.

 

Tat Soi / Harmony Valley   Viroqua, WI / 1 bunch

 

Red Quinoa with Apple Cider Tat Soi : Braise your tat soi in apple cider or apple cider vinegar then mix with your cooked quinoa. Saute 1 cup of tat soi with 1 clove minced garlic in sesame oil over medium-low heat. Once the leaves have just wilted reduce the flame to low. Add 3/4 cup of cider or 1/4-1/2 cup of apple cider vinegar. Feel free to try wine instead too. Gently braise your greens while you heat 1 cup quinoa in 2 cups of water or stock.  Over and keep over medium heat for the liquid to absorb entirely. Fluff with a fork once cooked, after about 15 minutes, and mix with the flavored  greens. Top with sliced mushrooms or shredded carrots.

 

Scarlet Turnips / Harmony Valley  Viroqua, WI / 1 pound

 

Roasted Turnips & Apples with Honey Sage Drizzle: Prepare a baking sheet with foil. Infuse 1/2 cup good honey with chopped sage in a pan over medium heat. Stir and warm for 15 minutes. Add diced turnips and apples to the baking sheet and toss with the honey drizzle and a sprinkle of salt. Roast in a 350 degree oven for 25 minutes.

 

Green Cabbage / Springdale  Plymouth, WI / 1 head

 

Chicken & Cabbage Enchiladas Brown one chicken breast breast, seasoned with salt and pepper, in olive oil for 2 minutes on each side. Transfer the chicken to a cutting board and shred. Heat 2 tablespoons minced garlic in the same pan along with 1 medium sliced onion,  green pepper, and tomato. Saute the veggies, season with salt and pepper, and cook for 8-10 minutes. Add the shredded chicken back in. Warm 1-2 cups of enchilada sauce (store bought or blend 4 tomatillos, 1 seeded jalapeno, 2 cloves garlic, lime juice, and a sprinkle of salt) in a pot. Scoop the chicken in full size cabbage leaves, roll and place seam side down  in a baking dish, top with grated cheese, and enchilada sauce. Bake in a 350 degree oven for 15-20 minutes or until warmed through and the cheese has melted.

 

Carrots / Paarfection Produce, IL / 1-2 bunches

 

 Sticky Sticks & Pecans: Slice your carrots and one sweet potato on a diagonal into long batons. Saute in 2 tablespoons butter until just soft. Add 1/2 cup of good maple syrup once the veggies are cooked through.  Top with sliced pecans or walnuts.

 

 

 

We expect all the above listed items plus the following in our Fresh Picks Veg/Fruit and Single Boxes:

 

Garlic/ Hill & Valley  Viroqua, WI / 1-2 heads

 

Garlic Spread: Perfect for sandwiches or use a dollop to flavor baked pork chops, steak, or chicken breast. Ina blender or processor, combine 2 egg yolks, 1 teaspoon Dijon mustard, the juice of one lemon, salt and pepper to taste,  and 2 garlic cloves. Slowly drizzle in 3/4 cup of oil. Store in a sealable container for up to one week.

 

Kale / Springdale  Plymouth, WI / 1-2 bunches

 

 Lemon Kale Salad: Quarter your kale leaves and blanch in hot water (cook in boiling water for 1-2 minutes then drain into a water bath with ice) Drain the water and pat dry. Combine 1/4 cup olive oil and the juice and zest of one lemon. Toss your kale in the dressing and season with salt and pepper. Add chopped tomatoes, cucumbers, parsley, and almonds. Top with crumbled feta.

 

 

 

We expect all the above listed items plus the following in our Fresh picks Double Boxes:

 

Parsley / Springdale  Plymouth, WI / 1 bunch

 

Farro & Parsley Salad:  Cook one cup of farro until soft and let cool. Combine with 1/2 cup of blanched, chopped parsley, diced tomatoes, sliced olives, minced garlic, lemon juice, and scallions. Add a drizzle of olive oil or red wine vinegar just before serving.

 

Lettuce / Springdale  Plymouth, WI / 1 head

 

Grapefruit & Greens: Whisk together 1/4 cup olive oil, salt and pepper to taste, 1 tablespoon finely chopped onion, and lemon juice. Mix Chopped greens with grapefruit wedges. Top with crumbled goat cheese.

 

Scallions / Springdale  Plymouth, WI  / 1 bunch

 

Sauteed Mixed Vegetables in Soy Scallion Sauce: Saute equal parts diced carrots, sweet potatoes, garlic, onions, and mushrooms.  Ina small saute pan, over low heat, bring 1/2 cup soy sauce, 2 tablespoons rice vinegar, 1/4 cup scallions, and a splash of fish sauce. Saute the veggies in sesame oil until tender, then add the sauce. Serve over cooked brown rice.

 

 

 

We expect all the above listed items plus the following in our Fresh Picks Family Boxes:

 

Trevisio Radicchio / Harmony Valley  Viroqua, WI / 1 head

 

Roasted Fennel & Radicchio Salad: Roast one sliced fennel bulb in a 350 degree oven for 20 minutes. Combine roasted fennel with sliced radicchio with balsamic vinegar and top with shaved Parmesan cheese.

 

Arugula / Springdale Plymouth, WI / 1 bunch

 

Arugula & Kale Lasagna: Boil lasagna in a large pit until just tender. Heat marinara sauce in a small pot over medium-low heat. In a saute pan, cook 1cup each kale and arugula in 2 tablespoons butter and 2 cloves minced garlic. Add 1/2 cup ricotta cheese and 2 tablespoons cream cheese. Stir together and cook over low heat. Layer your lasagna in a baking dish with the ricotta, sauce, and veggies. Top with a last layer of sauce and mozzarella cheese. Bake for 10-15 minutes or until the cheese is melted.

 

Sage / Smits  Chicago Heights/ 1 bunch

 

Sage Roasted Sweet Potatoes:  Toss diced sweet potatoes in 2 tablespoons melted butter with 1 teaspoon chopped sage. Coat the potatoes well and roast on a baking sheet  for 35-40 minutes or until tender.

 

 

 

We expect our Fresh Picks Fruit Boxes to have the following:

 

Item/ Farm /  Full Fruit /  Mini Fruit /  VegFruit /  VegFruit Mini

 

Pink Lady Apples / Stemilt, WA / 12  / 6  / 4  / 2  apples

 

Store your apple away from other fruit. Apples give off a gas that can quicken the ripening of other produce so keep them isolated in your crisper drawer.

 

Grapefruit /Sundance, CA / 14  / 7  / 4  / 2  grapefruits

 

Citrus is best stored in the cooler temperatures of your refrigerator. Bring back to room temperature about 20 minute before you plan to slice into your grapefruit.  The best flavors of citrus are enjoyed at room temperature.

 

Bananas / Eco, EC  /  12  / 6  / 4  / 4  bananas

 

Bananas are best stored at room temperature, but out of direct sunlight. Keep your bananas on the kitchen counter and hang if possible to avoid any bruising on their bottoms.

 

Asian Pears /  Eden, IL  / 3  / 2  pears / None / None

 

Keep your pears in your refrigerator and they should last for about 2 weeks. Do not leave them out as they can turn mealy quickly.

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