Featured Recipes, Recipes

Courtesy of Chef Mike, Griggstown Quail Farm Market

Ingredients:

●     6 ears sweet jersey corn

●     1 can (16 oz) black beans

●     1 red bell pepper, small dice

●     1 mango, small dice

●     2 limes, separate zest and juice

●     ¼ cup chopped basil

●     1 tsp cumin

●     ½ cup vegetable oil

●     Salt and pepper to taste

Directions:

●     Shuck corn and toss in oil, salt and pepper

●     Grill corn on medium heat for about 6-8 minutes or just until it starts to blacken

●     Remove from grill and slice off the cob

●     In a large bowl combine the corn, beans, red pepper, mango, and lime zest

●     In a blender combine the lime juice, basil, cumin, salt, and pepper

●     Turn the blender on and slowly add the oil until it’s all incorporated

●     Add dressing to vegetable mixture, mix, and season to taste

Courtesy of Paula Deen

Ingredients:

●     3 1/4 cups all-purpose flour

●     1 1/2 teaspoons salt

●     1 teaspoon ground nutmeg

●     2 teaspoons baking soda

●     1 teaspoon ground cinnamon

●     3 cups sugar

●     1 cup vegetable oil

●     4 eggs, beaten

●     1/3 cup water

●     2 cups grated zucchini

●     1 teaspoon lemon juice

●     1 cup chopped walnuts or pecans

Directions:

●     Preheat oven to 350 degrees F.

●     In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

●     In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

●     Mix wet ingredients into dry, add nuts and fold in.

●     Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.

●     Alternately, bake in 5 mini loaf pans for about 45 minutes.

Courtesy of  Dave McCoy

Ingredients:

●     4 medium zucchini

●     1/2 cup olive oil

●     1/4 cup balsamic vinegar

●     Salt and ground black pepper

●     6 cups fresh baby spinach leaves, whole

Directions:

●     Slice zucchinis into 1/8-inch long strips.

●     Place in large sealable, plastic bag.

●     To zucchini, add the oil, vinegar and salt and pepper, to taste.

●     Seal bag and set aside in cool location or refrigerate until ready to grill.

●     Set grill to medium heat.

●     Lay zucchini strips across grill, cook on each side for 3 minutes or until dark grill marks appear.

●     Reserve oil mixture.

●     Toss spinach in remaining oil mixture, add more salt and pepper, if desired.

●     Put spinach in serving bowl or portion on each plate separately.

●     Lay cooked zucchini strips across the top.

From EatingWell

These baked chicken drumsticks are crispy-crunchy outside and succulent and juicy inside. Serve with spinach or preferred garden green

Ingredients:

• 2/3 cup fine dry breadcrumbs, preferably whole-wheat (see Note)
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 5 teaspoons canola oil
• 1 large egg
• 8 chicken drumsticks (about 2 pounds total), skin removed, trimmed

Honey-Mustard Sauce

• 1/4 cup nonfat plain yogurt, preferably Greek-style
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• Freshly ground pepper to taste

Directions:

• Preheat oven to 475°F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet.
• Mix breadcrumbs, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg with a fork in another shallow dish. Dip the drumsticks into the egg, then press into the breading mixture until evenly coated on both sides. (Discard any remaining mixture and/or egg.) Place the chicken on the prepared rack.
• Bake the chicken until golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching bone registers 165°F, 25 to 30 minutes.
• To prepare sauce: Combine yogurt, mustard, honey and pepper in a small bowl. Serve the sauce with the drumsticks.

From a CSA member who asked to be anonymous

Make the ultimate green-friendly backyard BBQ meal with great food you can pick up from your the Griggstown Farm Market.

Ingredients:

• 2/3 cup balsamic vinegar
• 2/3 cup red wine
• 2 pounds mixed vegetables, such as tomatoes, carrots, radishes, onions, sliced or quartered
• 2 tablespoons olive oil
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 3 ounces prosciutto
• 1 sprig summer savory, chopped

Directions:

• Make the balsamic glaze: Combine the balsamic vinegar and red wine in a medium saucepan and simmer until the liquid is reduced to 1/4 cup — about 25 minutes.

• Gently toss the vegetables with the olive oil.
• Sprinkle with the pepper and salt.
• Grill until lightly golden and softened. For sturdier vegetables, such as carrots and radishes — about 10 minutes; onions and beans — about 5 minutes; tomatoes — 1 1/2 minutes per side.
• Grill the prosciutto just until warmed.
• Transfer all of the grilled vegetables and prosciutto to a platter, drizzle with 2 to 3 tablespoons of the glaze, and sprinkle with the savory.

Orange-Cranberry-Pear Relish recipe courtesy Food Network Kitchen

The relish not only compliments the taste of the turkey burger but can also be a delicious side dish for other Griggstown poultry dishes such as chicken, turkey duck, etc.

Ingredients:

• 1 small navel orange
• 1 (12-ounce) bag fresh or frozen cranberries
• 1 Bartlett pear, cored and cut into large chunks
• 1/2 cup light brown sugar
• Pinch kosher salt
• 3 tablespoons toasted and coarsely chopped pecans

Directions:

• Wash and dry the orange.
• Cut the orange into small wedges, including the peel, and put in a food processor.
• Add the cranberries, pear, sugar, and salt.
• Pulse until coarsely chopped.
• Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days.
• Just before serving, stir in the pecans.