APPETIZERS
Sunchoke Shrimp Dip
Dip:
3 cups sunchokes (Jerusalem artichokes)
1/2 cup mayonnaise 1/2 cup sour cream
1/2 cup shredded parmesan 1/2 cup minced parsley
2 cloves minced garlic 1 sheet toasted Sushi Nori
1 cup fresh cooked shrimp
Scrub several tubers of sunchokes, equivalent to about 3 cups. Cut into chunks
for cooking. It’s not necessary to peel. Boil or steam until soft when
pierced with a fork.
Place the cooked sunchokes in a food processor with the mayonnaise, sour cream,
parmesan, parsley and garlic. Cut 1/2 sheet of Nori into about 1 inch strips
with scissors and drop into the food processor. Blend until smooth. Add the shrimp
and blend until just barely minced. Pour the dip into and oven proof serving
bowl. Heat in the microwave or oven until bubbling. Cut thin strips of triangle
shaped Nori with scissors. Arrange attractively on the surface (such as a radial
sun pattern).
Serve warm with crackers.
Crackers:
1 package sprouted wheat tortillas (or other type of flour tortillas)
2 egg whites 1/4 cup vegetable oil
1 cup of mixed pumpkin seeds, pine nuts, and sunflower seeds (all shelled)
salt and chipotle powder to taste (or other chile powder)
Cut the tortillas into triangles and other shapes so that they are cracker size.
Brush the bottom side with oil. Whip the egg whites just enough so that the mixture
is spreadable with a brush. Stir some of the egg white into the seeds and nuts
so that they will become glazed when baked. Thinly brush egg whites onto the
top side of each tortilla piece. Sprinkle a few of the seeds and nuts onto each
tortilla piece. Then sprinkle with salt and chipotle powder (go lightly with
the hot chipotle). Lay the tortilla crackers in a single layer on an oiled cookie
sheet. Bake in a 350 degree oven until crisp.
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DESSERTS
Berry Crêpes
Filling:
2 cups crushed berries (your choice)
sugar to taste
Stir together crushed berries and sugar. If the filling is too juicy,
add 1 TBS. cornstarch, stirred in until smooth and heated until thick.
Crêpes:
2 eggs 1 cup flour
1/2 tsp. salt 2 TBS. melted butter
Beat the eggs well. Beat in the milk, salt, flour and butter (this
can easily be done in a blender). Cover and let stand for about 30
minutes. Heat a crêpe pan (or a 5-7 inch skillet) until medium-hot.
Spread a bit of butter with a paper towel or a basting brush. Pour
in several tablespoons of batter, then quickly tilt the pan a bit
so that the batter spreads to the sides evenly. Continue cooking until
the bottom is light brown and the edges lift easily. Flip the crêpe
and cook the other side. Remove to a platter. Fill with 2 TBS. of warm
berry mixture, and roll crêpe around the filling. Repeat for
each crêpe. This should make 12-16 crêpes, depending on
the size. Serve with a dollop of sour cream (slightly sweetened if
preferred) or whipped cream.
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DRINKS
Fruit and Honey Smoothy
1 cup juice (citrus works well) 1 ripe banana
1/4 cup plain yogurt 1/4 cup berries
honey to taste
Purée in a blender and serve cold.
Berry Shake
1 cup strawberries, chopped or whole blueberries
1/2 cup yogurt 1/4 tsp. vanilla extract
honey to taste 2 ice cubes
Purée in a blender until smooth and creamy
Fizzy Juice
Local apple juice Carbonated water to taste
Add carbonated water to taste to make a healthy soda. Garnish with
fresh
spearmint leaves.
ENTREES
Honey Basted Chicken
About 4 lb. of chicken pieces (thighs, drumsticks etc.)
1/4 cup balsamic vinegar 2 TBS. honey
2 TBS. Dijon mustard 2 TBS. soy sauce
Rinse the chicken pieces. Soak them in salt water several hours (optional).
Grill or bake. Blend the remaining ingredients and brush it onto the
chicken the last 10 minutes of cooking.
Herb Marinated Prawns
1 lb. prawns, shelled and deveined
Marinade:
1/2 cup parsley, leaves only 1/4 cup rosemary, leaves only
1/2 cup olive oil 1/4 cup soy sauce
juice from 1/2 lemon
Marinate the prawns for 1-3 hours. lace onto skewers or lay on a rack.
Barbecue until they just begin to curl and turn pink. Variation: Try
this marinade with other seafood or with chicken (marinate chicken
6-8 hours).
Teriyaki Beef
Beef steaks (about 4-6 steaks or a larger cut to feed 4-6)
Marinade:
1/4 cup soy sauce 1/4 cup vinegar
1/4 cup olive oil 2 cups finely chopped green onions
3 TBS. honey 1 clove garlic, minced
2 tsp. ginger, freshly grated 1 cup rum (optional)
Mix the above ingredients in a blender. Marinate meat for 6-8 hours
in the refrigerator before grilling.
Grilled Salmon
Salmon filets for 6-8 servings
Basting Sauce:
1 stick unsalted butter 1 clove garlic, minced
1 TBS. honey 2 TBS. soy sauce
1 TBS. fresh lemon juice
Prepare a barbecue grill. When coals are hot, place salmon on a well-oiled
fish grilling rack. Place about 4 inches from coals and grill approximately
4-5 minutes per side (depending on size). Brush with the sauce while
grilling and again when done. Don’t overcook, or the salmon will
be dry. It’s ready when the flesh is all light pink and it flakes
off with a fork. Serve with a fruit salsa such as “Strawberry
Salsa”.
Asparagus Frittata
From Jessica Prentice, chef demonstration “I
make frittatas all the time, using whatever produce I find in season
at the Farmers’ Market.”
1 sm. bunch asparagus (about 3/4 lb.) 1 lg. leek (or about 1/2
cup scallions)
2 TBS. butter 1 TBS. water
4 farm fresh eggs 1/3 cup cream (or whole milk)
1/4 cup grated cheese (e.g. jack, crumbled feta, chevre)
1/4-1/2 tsp. sea salt, freshly ground pepper, ground nutmeg to
taste
Preheat oven to 300 degrees. Break off tough ends of asparagus.
Cut into 1” pieces on the diagonal. Slice the white sections
of the leeks. Put in a bowl of cold water and mix to rinse the
soil out. If using scallions, use both white and green parts. Melt
butter in an oven-safe skillet (cast iron or stainless steel).
When it’s hot, lift the leeks out of the water, shaking off
excess water. Put in the pan and sauté over medium heat
until just soft. Add the asparagus pieces to the pan with 1 TBS.
water. Cover the pan and allow asparagus to steam 1-3 minutes,
until just tender.
Meanwhile, mix together the eggs, cream and seasoning. Pour the
egg mixture over the asparagus and leeks. Then add the cheese,
pressing gently into the eggs. Let cook on the stovetop over low
heat a few minutes and the transfer to the oven to bake until the
eggs are set (about 5 minutes). If no oven is available, put a
tight-fitting lid on the pan and allow to cook over ow heat for
7-10 minutes or until cooked through.
Remove from heat, allow to cool a minute or two and slice it for
serving. Serve with salad, a hearty bread and a few cooked new
potatoes.
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SALADS
Honey Mustard Salad Dressing
1/3 cup wine vinegar 1 cup salad dressing
1-2 TBS. Dijon mustard 1-2 TBS. honey
1/2 tsp. salt
Whisk briefly in blender and refrigerate. Drizzle over fresh greens.
Variation: Add 1 TBS. chopped green onion, tarragon, and/or 1 tsp. poppy seeds.Sweet
Basil Vinaigrette
4 cups basil leaves 3/4 cup apple cider vinegar
3 TBS. honey pinch of salt
2 cups olive oil
Mix all of the ingredients in a blender or food processor using only one cup
of olive oil. When thoroughly mixed, pour in the remainder of the oil and use
the pulsar to barely mix it in, or shake it in a jar (over processing olive oil
will thicken it like mayonnaise). Serve at room temperature.
Marinated Spring Veggies
Spring vegetables(see options below) Seasoned rice vinegar
Choose from a variety of spring vegetables such as beets, carrots, cauliflower,
asparagus, or broccoli. Wash, peel if needed, and cut vegetables into bite size,
attractive pieces. Steam until tender, but still slightly crisp. As each vegetable
may differ in cooking time, it may be necessary to steam them separately. Cool.
Place the cooked vegetables in a covered container. Pour enough rice vinegar
to cover the vegetables. Marinate at least three hours. Arrange vegetables over
fresh salad greens and serve with favorite salad dressing.
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SALSAS
AND PESTOS
Strawberry Salsa
2 cups fresh strawberries 1 yellow or orange
bell pepper
2 lemon cucumbers 1 green onion
3-4 TBS. seasoned rice vinegar 1 TBS. soy sauce
1 tsp. ginger, freshly grated 1 jalapeño pepper (optional)
Wash the produce and dice into small pieces. Add the seasoning
and mix. Serve with seafood.
Basil Pesto
4 cups fresh basil leaves 1 cup shredded parmesan cheese
1 cup olive oil 1/8 cup walnuts
4-12 cloves fresh garlic 1 TBS. butter
If color retention is important, blanch the basil for a few minutes
in boiling water. Cool in ice water and squeeze dry. Purée all
the ingredients in a food processor. Serve immediately or refrigerate.
Pesto freezes well. Suggestion: Serve on sour dough french bread with
brie. Add a spoonful to minestrone soup. Stir it into hot pasta or
baked potatoes. Jazz up a salad dressing and stir into cold pasta mixed
with vegetables for a salad. Use pesto as a sandwich spread as a pizza
topping. Variations: Try replacing some of the basil with other herbs
such as parsley. Use 1/4 cup pine nuts instead of walnuts.
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SOUPS
Zucchini Soup
1&1/2 lb. sliced zucchini (or other summer squash)
1/2 cube butter 1 chopped onion
2 cups chicken broth 1/2 cup light cream (or low-fat milk)
salt, pepper and nutmeg to taste
Sauté the zucchini and onions in butter until onions are soft.
Add broth and cook for about 15 minutes until the zucchini is soft
enough to purée. Put in a blender and whirl until smooth. Be
careful with blending hot liquids.
The soup keeps well in the freezer at this point. When ready to complete,
add the cream and seasonings. Variation: Blend the soup with fresh
basil.
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VEGETABLE SIDE DISHES
Roasted Asparagus
1 bunch asparagus 1-2 TBS. olive oil
splash of soy sauce
Wash the asparagus and snap off the tough ends. Brush olive oil over the asparagus
and lay them in a baking pan. Roast at 400 degrees until tender when pierced
with a fork. Splash a little soy sauce over the roasted asparagus.
Cheesy Chard
1 bunch fresh chard (or spinach, beet greens, kale), washed
4 TBS. blue cheese, crumbled (or favorite goat cheese)
2 TBS. olive oil splash of balsamic vinegar
2 TBS. toasted walnuts salt and fresh ground pepper to taste
Chop greens. Sauté with olive oil over med-high heat for a few minutes
until wilted. Stir and toss while cooking. Add balsamic vinegar, salt and pepper
to taste. Garnish each serving with walnuts and cheese.
Spring Onions and Chard
1 bunch chard (or spinach, beet greens, kale)
1/2 cup mild spring onions such as scallions or leeks
2 TBS. olive oil
1/2 lemon
Tarragon, dill, salt and fresh ground pepper to taste.
Sauté onions until almost tender. Add the chard and continue cooking until
stems are tender to the bite. Season with lemon, herbs, salt and pepper to taste.
©COPYRIGHT 2008 MENDOCINO COUNTY FARMERS MARKET
