Featured Recipe

Sicilian Olive Chicken

Courtesy of Eating Well

This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers.

Try Kalamata olives in place of the green Sicilians or a combination of both.

Serve over whole-wheat egg noodles with a mixed green salad on the side.

Ingredients:

• 1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
• 1 1/2 cups frozen chopped spinach, thawed
• 1/3 cup halved Sicilian or other green olives
• 1 tablespoon capers, rinsed
• 1/4 teaspoon crushed red pepper, or to taste
• 4 4-ounce chicken cutlets
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil

Directions:

• Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl.
• Sprinkle both sides of chicken with pepper.
• Heat oil in a large skillet over medium-high heat.
• Cook the chicken until browned on one side, 2 to 4 minutes.
• Turn it over; top with the tomato mixture.
• Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.

Apple-Butternut Squash Soup

Prep: 25 minutes; Cook: 50 minutes.

Makes 4 servings (serving size: 1 1/2 cups soup)

Ingredients

1  tablespoon  olive oil

2  pounds  butternut squash, halved and seeded

3/4  pound  Granny Smith apples, peeled, cored, and cut into eighths, plus more for garnish

2  onions, cut into wedges

2 3/4  cups  quartered shiitake mushroom caps

3  cups  low-sodium chicken broth

1/4  cup  finely grated Parmesan cheese

2  garlic cloves, finely chopped

2  tablespoons  pine nuts, toasted

Preparation

1. Preheat oven to 400°. Spread oil in a 9- x 13-inch baking dish; place squash on half of pan, cut sides down. Arrange apples, onions, and mushrooms in 1 layer on other half of pan. Roast in middle of oven 45 minutes or until tender.

2. Remove from oven. Turn squash cut side up to cool. When cool enough to handle, purée squash in a food processor in batches with broth, Parmesan, garlic, half of the onions and apples, and three-fourths of the mushrooms until smooth. Transfer purée to a large saucepan.

3. Add remaining roasted apples and onions to pan with 1 cup water to reach desired consistency. Bring to a simmer. Ladle into 4 bowls, garnish with apple slices, remaining mushrooms, and pine nuts. Serve immediately.

Time-saver alert! Make a double batch of this soup and freeze in an airtight container for up to three months. Just thaw, heat, and serve for a last-minute dinner.

Apple-Fennel Salad With Lemon Zest and Thyme

Ingredients:

2 cups thinly julienned fennel

2 cups thinly julienned apples

1 Tbsp. lemon zest

2 Tbsp. lemon juice

2 1/2 Tbsp. olive oil

1 1/2 Tbsp. minced fresh thyme

1 Tbsp. seeded and minced red jalapeño

1 tsp. Celtic salt

Cracked black pepper, to taste

Directions:

In a medium mixing bowl, toss all the ingredients well.

Serve chilled. A great variation is omitting the apples and adding tangerine slices.

Apple-Rosemary Roasted Turkey

Ingredients:

1  (12- to 13-pound) whole turkey

1  teaspoon  salt

1 1/2  teaspoons  pepper, divided

2  Granny Smith apples, quartered

1  onion, quartered and divided

8  fresh rosemary sprigs

2  fresh sage sprigs

1  (12-ounce) can apple juice concentrate, thawed and divided

1/2  cup  butter or margarine, melted

2  cups  water

1/4  cup  all-purpose flour

Directions:

Remove giblets and neck from turkey, reserving neck. Rinse turkey with cold water; pat dry. Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast without detaching it; insert remaining 2 rosemary sprigs and sage beneath skin. Place turkey on a rack in a roasting pan.

Stir together 1 cup apple juice concentrate and butter. Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions. Inject marinade into turkey breast several times and into thighs and drumsticks.

Bake at 425° for 20 minutes; reduce oven temperature to 350°, and bake 4 hours or until a meat thermometer inserted into turkey thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove turkey from pan, reserving 1/2 cup drippings. Cool. Remove onion, apple, and rosemary from cavity, and discard; wrap turkey in plastic wrap, then aluminum foil. Chill 8 hours.

Bring 2 cups water, remaining apple juice concentrate, turkey neck, and remaining half of onion to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids.

Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened. Stir in remaining 1/2 teaspoon pepper. Chill 8 hours. Serve warm with turkey and whole-berry cranberry sauce, if desired.  Yields 12 servings.

NOTE: Turkey may be basted with apple juice concentrate mixture every 30 minutes if marinade injection isn’t available.

Apple-Rosemary Turkey Breast: Substitute 1 (6-pound) bone-in turkey breast for whole turkey. Bake at 350º for 1 1/2 hours; cover and bake 1 more hour or until meat thermometer registers 175º. Yield: 8 servings.

(courtesy Southern Living, NOVEMBER 1999)

Apple-Stuffed Acorn Squash Recipe

Ingredients

• 1 medium acorn squash
• 1 cup chopped, peeled apple
• 4 teaspoons honey
• 2 teaspoons butter
• 1/8 teaspoon ground cinnamon

Directions

1. Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
2. In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.

Arugula, Chicken Sausage & Potato Salad

Ingredients

1/3 cup thinly sliced red onion

1 lb small (1 1/2- to 2-inch) boiling potatoes

1 package Griggstown White Wine Chicken Sausage (Four 3 oz. Links)

4 tablespoons extra-virgin olive oil

2 tablespoons red-wine vinegar

1 1/4 teaspoons salt

1/2 cup drained bottled roasted red peppers, cut into 1/4-inch strips

1/2 lb arugula, coarse stems discarded (4 cups)

Directions

Soak onion in cold water to cover 15 minutes. Drain and pat dry.

Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.

While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to paper towels to drain. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.

Whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.

Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.
http://www.epicurious.com/recipes/food/views/Potato-Italian-Sausage-and-Arugula-Salad-106748

Asian Eggplant over Spaghetti

Ingredients:

1 package spaghetti
1 large eggplant
1/4 cup hoisin sauce
1 tablespoon sesame seeds
marble size chunk of miso
1 tablespoon crushed red pepper
1/4 cup vegetable oil

Directions:

Add the miso to the spaghetti water as it raises to a boil. Cook spaghetti as directed.

Meanwhile, peel and dice up the eggplant. Mix it in the hoisin sauce (use as much sauce as you want). Then mix in the sesame seeds.

In an skillet, saute the eggplant on med to med-high heat until it is very tender, adding the crushed red pepper and oil (to keep from sticking) while cooking. Keep this warm until the spaghetti is ready.

Drain the spaghetti and try to remove any remaining miso clumps. Serve the eggplant over the noodles and enjoy!

Serves: 3-4

Preparation time: 30 min

Asian Eggplant over Spaghetti Recipe

Ingredients:

1 package spaghetti
1 large eggplant
1/4 cup hoisin sauce
1 tablespoon sesame seeds
marble size chunk of miso
1 tablespoon crushed red pepper
1/4 cup vegetable oil

Directions:

Add the miso to the spaghetti water as it raises to a boil. Cook spaghetti as directed.

Meanwhile, peel and dice up the eggplant. Mix it in the hoisin sauce (use as much sauce as you want). Then mix in the sesame seeds.

In an skillet, saute the eggplant on med to med-high heat until it is very tender, adding the crushed red pepper and oil (to keep from sticking) while cooking. Keep this warm until the spaghetti is ready.

Drain the spaghetti and try to remove any remaining miso clumps. Serve the eggplant over the noodles and enjoy!

Serves: 3-4

Preparation time: 30 min

Baked Kale Chips

Ingredients

1 bunch kale

1 tablespoon olive oil

1 teaspoon sea salt

Directions

1. Preheat an oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or a towel. Drizzle kale with olive oil and sprinkle with sea salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

http://allrecipes.com/Recipe/baked-kale-chips/Detail.aspx

BBQ Baked Beans & Sausage

BBQ Baked Beans & Sausage
From EatingWell: July/August 2008
Here we turn baked beans into an easy main dish by adding chicken sausage and collard greens. Serve with coleslaw and cornbread.

Ingredients:
• 1/2 cup prepared barbecue sauce
• 1/2 cup water
• 2 tablespoons tomato paste
• 1 tablespoon molasses
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 4 cups chopped collard greens, (about 10 ounces), tough stems removed
• 9 ounces cooked Griggstown chicken sausage links, (about 3 links), halved lengthwise and sliced
• 2 15-ounce cans great northern or navy beans, rinsed

Directions:
1. Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
2. Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
3. Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.
Serves 4

BBQ Lime Chicken

Ingredients:

• 1 (4 pound) chicken, cut into pieces
• 2 teaspoons seasoning salt
• 2 teaspoons ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups fresh lime juice
• 1 cup olive oil
• 8 cloves garlic, minced
• 1/2 cup chopped fresh cilantro

Directions

1. Wash chicken parts. Pat dry thoroughly. Pierce all pieces with a fork. In a small bowl, combine the seasoning salt, ground black pepper and cayenne pepper. Rub all chicken parts with the spices, then place the chicken into a large, resealable plastic bag.

2. In a separate medium bowl, combine the lime juice, olive oil, garlic and cilantro. Mix well and pour into the bag with the chicken. Seal and let marinate in the refrigerator for at least 2 hours.

3. Preheat an outdoor grill for low heat and lightly oil grate.

4. Remove chicken from the refrigerator and pour marinade into a small saucepan over medium high heat. Bring to a boil for about 1 to 2 minutes.

5. Grill chicken for about 1 1/2 hours. Brush with the marinade every 15 minutes. Chicken is done when juices run clear.

Beans And Italian Squash Recipe

Ingredients:

• 1½ pounds string beans, strung
• 2 Italian squashes, peeled, sliced
• 3 tablespoons butter
• 1 tablespoon oil
• Seasonings to taste

Instructions:

1. Boil the string beans in salted water for 25 minutes.
2. Drain off water.
3. Fry the Italian squash quickly for about 5 minutes in the butter and oil in a frying pan.
4. Add the string beans and let cook together for 5 minutes.
5. Add the seasonings and mix well with a fork.
6. Then serve.

Betty Carol Gilbert’s Onion Casserole Recipe:

Ingredients:

• 1 lb. onions, sliced and separated
• 1 egg, beaten
• 1 cup heavy cream
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup shredded sharp Cheddar cheese
• Paprika

Preheat oven to 350 degrees. In medium saucepan combine onions with water to cover. Bring to boil; boil 1 minute. Drain. Transfer to 8-inch square baking dish.
In bowl combine egg, cream, salt and pepper; pour over onions. Sprinkle with cheese, then paprika. Bake 25 minutes. Makes 6 servings.

Bok Choy Salad

Ingredients

1 medium bok choy

1 bunch of scallions

1 package of sliced almonds

2 packages of Ramon noodles

Dressing

1/4 cup balsamic vinegar

1/2 cup of sugar

4/4 cup of oil

2 teaspoons soy sauce

Directions

Toast almonds on cookie sheet at 300 degrees for 5 minutes.

Chop bok choy and mix with sliced scallions.

Mix in almonds and dressing.

Crunch uncooked  Ramon noodles (without flavored package) into salad and toss.

Mix four hours ahead.

Braised Bok Choy with Ginger & Garlic

Serves 4 as a side

2 tablespoons peanut oil

1 medium head (about 1 1/2 lbs) Bok Choy

2 medium garlic cloves, peeled and minced

2 tablespoons minced fresh ginger root

3/4 cup chicken stock

Freshly ground black pepper to taste

½ teaspoon sea salt or to taste

1 teaspoon rice wine vinegar

Trim and discard bottom inch from head of bok choy. Wash leaves well and pat dry. With a chef’s knife separate leaves from stalks by cutting away the leafy green leaves from the triangular white stalks.  Cut stalks in half lengthwise then slice across into thin strips. Stack the green leaves and slice across into thin strips.

Heat a nonstick skillet over high heat and add the peanut oil, swirl to coat. Add stalks and cook stirring frequently until very lightly colored, about 5 mins. Add ginger and garlic and cook stirring until fragrant, 30 seconds. Add greens, chicken stock, salt and pepper to taste. Cover, reduce heat and cook stirring occasionally until greens and stalks are very tender. Remove cover, increase heat and cook another 2-3 mins. Stir in vinegar. Serve hot.

Broccoli Cheddar Soup

Broccoli Cheddar Soup

Ingredients

1 head fresh broccoli, chopped

1 (2 ounce) package dry cauliflower soup mix

4 cups water

1/2 cup milk

1 1/2 cups shredded Cheddar cheese

Directions

1. In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
2. Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
3. Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
4. Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.

http://allrecipes.com//Recipe/Best-Broccoli-Cheddar-Soup/Detail.aspx

Broccoli Rabe with Penne Recipe

Ingredients:

1 bunch broccoli rabe, well rinsed, tough skin peeled, and chopped (keep flowers whole)
1/3 cup extra-virgin olive oil
5 large cloves garlic, minced
1 teaspoon dried oregano
salt and freshly ground black pepper, to taste
1 pound dry penne

Directions:

In a large pot or steamer, steam the broccoli rabe until tender, 10-15 min. Remove from the heat and drain, reserving the cooking water.

Warm the olive oil in a nonreactive large skillet over med.-low heat. Add the garlic and saute until golden, 3 min. Add the broccoli rabe, 3/4 cup of the reserved cooking water, the oregano, and salt and pepper to taste. Cover and simmer for 20 min.

Meanwhile, warm a serving bowl in a 200* oven. Bring a large pot of water to a boil (using as much of the reserved broccoli water as remains). Add the penne and cook until al dente, 8-10 min. Drain the pasta.
Remove the bowl from the oven, place the pasta in the bowl, and top with the broccoli mixture. Mix well and serve hot.

http://www.cdkitchen.com/recipes/recs/58/Broccoli_Rabe_with_Penne42781.shtml

Butterflied Chicken with Lemon & Rosemary Recipe

Serves 4

Ingredients:

• 1 butterflied chicken (approx. 3-1/2 to 4 lbs.)
• 3 long sprigs of fresh rosemary
• 1 lemon, juiced
• more lemons to serve
• 1 red onion
• 6 tablespoons olive oil
• Maldon or other sea salt

Directions:

(to butterfly a chicken just cut through the backbone from tail to the neck using poultry scissors open chicken up and wash out cavity)

1. Sprinkle sea salt over chicken. Put chicken into a large freezer bag. Pull the waxily aromatic needles off 2 of the springs of rosemary and drop them on top.

2. Cut lemon in half and squeeze juice into the bag, chucking the rinds into the bag afterwards. Pour in olive oil and then close bag. Give it a good squeeze around the edges before placing in the refrigerator. Marinate chicken for a couple of hours, or overnight–even a couple of days.

3. Preheat oven to 425. Once chicken is at room temperature, spread chicken out (skin side up) along with lemon rinds and onion pieces (cut onion into quarters) on a foil-lined roasting pan. Add remaining sprig of rosemary torn into a few pieces and tucked into leg and breast of chicken. Cook for 45 minutes. The chicken should be crisp-skinned and tender. Take the pan out and cut chicken into four pieces. Arrange on a platter with onions and more lemon wedges.

Butternut Squash Risotto Recipe

Serves 4-6.

• 1 med. Butternut squash
• 5-6 c. chicken stock
• 2 tbsp. unsalted butter
• 1 tbsp. olive oil
• 4 shallots, peeled and minced
• 2 c. Arborio rice
• ½ c. dry white wine
• Freshly grated nutmeg
• Salt and pepper (freshly ground)
• 1 tbsp. chopped fresh rosemary
• ½ cup freshly grated Parmesan
• Rosemary sprigs for garnish

Cut squash into eights, discarding seeds. Steam squash for 10-15 minutes or until tender. Scoop flesh from skin and mash lightly. In large saucepan, heat stock to simmer. In another large saucepan over medium heat, melt 1 tablespoon butter. Add oil, shallots, and cook for 2 minutes. Add rice. Cook, stirring for 5 minutes. Add wine to rice and cook, stirring until wine is nearly absorbed.

Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock a ladleful at a time until rice is creamy and firm (15-20 minutes). Add nutmeg, salt and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of Parmesan. Serve in shallow bowls garnished with remaining cheese and rosemary sprigs.

Butternut Squash Soup from “The Asylum” Restaurant in Jerome AZ

The following recipe was submitted by one of our Griggstown customers.

My husband and I were in Arizona several years ago and we had this zingy Poblano laced butternut squash soup. The combo of the smooth sweet butternut and the heat of the peppers is such as taste treat! We loved it so much we make it every fall now and often as the start of our Thanksgiving feast! Enjoy.

Serves 6.

Ingredients:
2 large whole butternut squash- roasted
1 white onion chopped
2 Poblano Peppers or Green Chili roasted and peeled
6 oz Amber beer
2 cups veggie or chicken stock( depending on how big your squash is you may need up to 2 14 oz cans of veggie stock)
½ cup brown sugar
1 Tablespoon garlic minced( I roast the garlic and add after I puree the squash so as not to make an overwhelm on the garlic)
1 pinch nutmeg
1 Serrano Chili minced fine
1 cup heavy cream
Salt and Pep to taste

Cut the squash in half and remove all seeds, place in a shallow roasting pan with water and roast cut side up at 400 until very tender – approximately 45 minutes or more. Remove from oven and cool. Roast peel and seed poblano chiles. Preheat skillet until scorching hot- sauté onions and chilies then deglaze the pan with beer. Add stock, peeled squash and remaining ingredients except for the cream and garlic. Simmer together for 30 minutes, remove from heat and slowly fold in the cream and garlic.

Cabbage Scallop (Bacon, Cheddar, Cabbage Stew)

Ingredients:

• 1 head cabbage – about 2 pounds,
• salt,
• 1 green bell pepper – chopped,
• 1 rib celery – chopped,
• 1/4 cup butter,
• 2 tablespoons flour,
• 1 cup milk,
• pepper,
• 1/2 cup fine dry bread crumbs,
• 2 sliced bacon – cooked – drained – and crumbled,
• 1/2 cup shredded cheese,
• 1 tablespoon chopped pimiento,
• paprika.

Directions

Remove outer leaves from cabbage, cut in 4 wedges. Place cabbage in a large saucepan with about 2 to 3 inches of boiling water. Add 3/4 teaspoon salt, cover, and simmer for 10 minutes. Drain and put cabbage in a 1 1/2 quart baking dish.

In a skillet, melt 2 tablespoons butter over low heat; sauté green pepper and celery for 3 minutes, until tender. Transfer vegetables to baking dish with slotted spoon. Melt remaining 2 tablespoons butter in same skillet; stir in flour. Gradually add milk. Cook, stirring, until thickened. Season with salt and pepper, to taste. Pour sauce over cabbage; sprinkle with bread crumbs, crumbled bacon, shredded cheese, pimiento, and paprika. Bake at 400° for 20 minutes.
Cabbage recipe serves 6

http://www.recipesecrets.net/forums/recipe-exchange/21587-cabbage-scallop.html

Cabbage with Portobello Mushrooms

Cabbage with Portobello Mushrooms

Ingredients:

1/2 tablespoon margarine or butter
1/2 tablespoon olive oil
1/2 medium head cabbage – cut into thick, short strips
2 portobello mushroom caps, thickly sliced (available in the Market)
2 pinches kosher salt, or to taste
ground black pepper to taste
garlic powder to taste
Directions:

Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.

Caprese Salad

Ingredients:
2 tomatoes
8 slices of fresh mozzarella cheese
8 basil leaves
extra-virgin olive oil, to taste
salt & pepper, to taste

Directions:
Slice tomatoes in to 8 pieces.  Top with mozzarella and basil leaves.  Drizzle olive oil on top and season with salt and pepper to taste.  Serves 2.

Caramel Apples

Ingredients:

1 cup butter

2 cups packed brown sugar

1 cup light corn syrup

1 (14 ounce) can sweetened condensed milk

2 teaspoons vanilla

8-10 wooden sticks

8-10 medium tart apples

Directions:

Wash and dry the apples, removing any stems. Insert a wooden stick into the end of each apple.

Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.

Remove from heat and stir in vanilla. Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving.

(Recipe courtesy http://www.allfreecrafts.com/halloween/candy-apples.shtml)

Chicken & Spinach Enchiladas

Serves 8

1 whole Griggstown Chicken

1 lb fresh baby spinach

8 ounces Jack cheese, grated

3 Tbs olive oil

1 1/2 cups diced leek or onion

Salt & Freshly ground black pepper to taste

4 Tbs buter

4 Tbs flour

3 cups reserved chicken broth

1/2 cup chopped fresh cilantro

In a large pot, cover chicken with clean water. Add seasonings (onion, peppercorns and salt). Simmer over medium heat until cooked through, about 40 mins. Allow to cool. Strain and reserve broth. Dice chicken.

Heat olive oil in large sauté pan. Add leek or onion an d cook until soft. Add spinach and toss to coat, cooking just until bright green & wilted.  Set aside.

Meanwhile, melt butter is saucepan. Whisk in the flour to make a paste and cook until lightly colored. Add the broth a bit at a time and whisk to make a light sauce.  Remove and reserve 3/4 cup of sauce. Stir in half the grated cheese until melted. Add the spinach and chicken, fold in and season to taste with salt and pepper.

Preheat the oven to 350 degrees. Roll 3/4 cup of chicken mixture up inside each flour tortilla and arrange, seam side down, in a lightly buttered 9″x13″ glass baking dish.   Top with remaining grated cheese and reserved white sauce. Bake uncovered in the oven until hot, bubbly and very lightly browned, about 35 minutes. Sprinkle the cilantro on top and serve hot with fresh tomato salsa & sour cream or crème fraiche as optional condiments.

Chicken & Tarragon

Ingredients

• 1 2.5 – 3lb Chicken
• ½ cup dry white wine
• ½ cup chicken broth (preferably low salt)
• 2 tbs duck fat
• 2 shallots peeled and minced
• 2 branches of fresh tarragon
• 1 tbs fresh tarragon minced
• 2 tbs crème fraiche or sour cream
• Salt and pepper

Directions

1. In a large heavy bottomed pot or dutch oven, melt the duck fat over medium heat. While the fat is melting and heating, dry the chicken with a paper towel and season the cavity with salt and pepper, then truss the bird. Carefully place the chicken in the pot and brown on all sides.

2. When the bird is looking golden brown and delicious on all sides, briefly remove from the pot and discard the fat. Return the chicken to the pot, add the wine, chicken broth, shallots and the 2 branches of fresh tarragon. Bring the liquid to a simmer, place a heavy lid on the pot and reduce the heat to its lowest setting. Let cook undisturbed for 1 hour.

3. At the end of the hour, remove the chicken to a warm dish making sure to drain any accumulated liquid in the cavity back into the pot. Cover the chicken with foil and let rest.

4. While the chicken is resting, remove the tarragon from the pot, turn up the heat and bring to a boil. Reduce the cooking liquid by half, then add the crème fraiche and continue to reduce until the sauce lightly coats the back of a spoon. Remove from the heat, add the minced tarragon and correct the seasoning.

5. Carve the chicken into 4 portions, plate and then drizzle the sauce over the top and serve.

courtesy:
D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51266/a3015/Chicken-Capon–Poussin/Chicken-and-Tarragon.html

Chicken Provencal with Grilled Vegetables

Serves 4 to 6

This lavender, rosemary, and thyme-rubbed chicken grilled with colorful vegetables will carry your thoughts and spirits to sunny southern France. Add salad and a loaf of crusty bread. Serve a chilled Provencal wine, like a Bandol, and follow the meal with a platter of cheese and fruit.

Ingredients

• 2 tablespoons clarified butter
• 1 tablespoon fruity olive oil
• 4 to 6 pieces of chicken, white or dark meat, skinned and patted dry
• ½ cup good Armagnac or Cognac
• Coarse salt and freshly ground black pepper to taste
• 1 cup chicken stock
• ½ cup dry white wine
• 2 cups very thinly sliced fennel
• 3 tablespoons sliced shallots
• 2 tablespoons sliced garlic
• 3 cups peeled yams, cut into ½-inch-thick slices (about 1 ¼ pounds)
• 1 cup loosely packed dried apricots, cut into ½-inch dice (whole pitted rather than halves, if possible)
• 1 tablespoon finely julienned fresh gingerroot
• 5 (4-inch) sprigs rosemary; do not use loose leaves
• 2 (4-inch) sprigs thyme
• 1/3 cup toasted sunflower seeds, to garnish (optional)

Directions

1. Preheat oven to 325°F.

2. Heat clarified butter and oil in a large skillet over medium-high heat until hot but not smoking. Add chicken pieces and brown on both sides, 5 to 7 minutes on each side. Transfer to a deep enamel or cast iron casserole with a tight-fitting lid.

3. Pour off butter-oil mixture and set aside. Deglaze pan with Armagnac, stirring up any browned cooking bits. Add stock and wine, turn heat to high, and boil until liquid is reduced by one-quarter. Pour liquid over the chicken in casserole.

4. Wipe out skillet. Heat 2 tablespoons of the reserved butter-oil mixture until hot. Add fennel, shallots, and garlic, cover, and sweat over medium heat until softened, 5 to 6 minutes, then scrape into the casserole.

5. Add yams, apricots, ginger, herbs, salt, and pepper to chicken, and mi to distribute the flavors. Cover tightly and bake for 1 ¾ to 2 hours, or until the meat falls off the bones. Sprinkle with toasted sunflower seeds and serve.

courtesy:
D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51266/a3017/Chicken-Capon–Poussin/Chicken-Provencal-with-Grilled-Vegetables.html

Chilled Cucumber Yogurt Soup Recipe

Ingredients:

4 small seedless cucumbers – peeled and grated
1 tablespoon fresh lemon juice
1 bunch fresh mint leaves, chopped
1 bunch fresh dill, chopped
2 cloves garlic, crushed
2 cups plain yogurt
1 tablespoon olive oil
1 teaspoon salt (optional)
1/4 cup raisins (optional)
Directions:

Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.

Prep time 20 Min
Ready in 20 Min
Serves 4

Chive and Sour Cream Mashed Potatoes

INGREDIENTS

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup milk
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives
• salt and pepper to taste

DIRECTIONS

Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

Chorizo Cheese Taquito with Tomatillo Mint Salsa Recipe

Ingredients

Salsa:

• 2 large ripe tomatoes, small diced
• 4 tomatillos, small diced
• 2 garlic cloves, pounded with the side of a knife blade to release oils, then finely minced
• 1 handful fresh mint, about 2 ounces, rinsed and stripped from stems, roughly chopped
• 1 handful fresh parsley, about 2 ounces, rinsed and stripped from stems, roughly chopped
• 4 stalks fennel, small diced
• Salt and pepper

Taquitos:

• 12 tomatillos
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 12 chorizo sausages (1 to 11/2 pounds)
• 1 liter canola oil
• 12 corn tortillas (for taquitos) or use flour tortillas (for flautas)
• 3 ounces brie cheese, white casing removed
• 6 ounces plain yogurt
• 6 scallions (green onions), white and tender green parts only, sliced

Directions

Prepare salsa by combining tomatoes, tomatillos, garlic, mint, parsley, and fennel. Season, to taste, with salt and pepper and set aside.

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Slice tomatillos in half, lengthwise and remove stem end and core. Scoop out and discard the seeds, leaving as much pulp as possible. Place tomatillos, cut side up on baking sheet. Combine garlic and oil and spoon over the tomatoes, then season with salt and pepper. Roast for about 20 to 25 minutes. Remove from the oven to let cool. Cut tomatillos in halves.

While the tomatillos are roasting, remove casings from chorizo and brown in a fry pan over medium heat.

While the meat is browning, heat the canola oil in a deep-fryer to 375 degrees F. Lay the tortillas out on a utility platter.

Remove the browned sausage meat from heat, drain any extra fat from the pan, then add brie and let the cheese melt into the meat. Stir in the roasted tomatillos, yogurt and green onions.

Spoon the meat/cheese mixture evenly into each of the tortillas. Roll them closed and secure with toothpicks. Deep-fry until golden brown and drain on paper toweling. Remove toothpicks before serving. Serve with tomatillo mint salsa.

Chunky Eggplant Caponata

Makes about 6 cups sauce

This fragrant sauce is easily assembled and quickly cooked. It makes a very satisfying supper served over a bowl of hot pasta and is equally delicious served as a topping on grilled rounds of olive oil and garlic seasoned bread for a pretty crostini style appetizer. Leave the skins on fresh tomatoes, their texture is not a problem in this rustic sauce.

• 1/3 cup extra-virgin olive oil
• 1 cup chopped onions
• 2 large cloves garlic, peeled
• ¼ cup dry red wine
• 1 medium black beauty eggplant (about 1 pound), peeled and cut into ½ inch dice
• 2 ½ to 3 pounds ripe summer tomatoes coarsely chopped, or 5 generous cups good-      quality canned plum tomatoes, drained and coarsely chopped
• 1/3 cup large capers, rinsed and drained
• 1/3 cup Kalamata olives, pitted and coarsely chopped
• ¼ cup shredded fresh basil
• Freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the onions and garlic and sauté until the onion is tender and transparent, about 5 minutes. Add the wine and simmer briefly. Stir in the eggplant and cook, uncovered, over medium-high heat, stirring occasionally, until tender and cooked down, about 15 minutes.

Stir in the tomatoes, capers and olives. Simmer gently until the tomatoes are very soft and the sauce is aromatic, about 20 minutes. Add the basil, stir and season to taste with pepper. Serve right away while hot over pasta with grated cheese on the side or cool to room temperature for crostini appetizers.

Chunky Salsa Recipe

Chunky Salsa Recipe

Ingredients

8 C. tomatoes, peeled and chopped

2 C. onions, chopped

2 green peppers, chopped

2-3 jalapeno peppers, chopped fine

2 cloves garlic, minced

½ C. fresh parsley or cilantro, chopped

1-5.5 oz can tomato paste

3/4 C. white vinegar

1 tbsp granulated sugar

1 tsp salt

1/2 tsp ground cumin

Directions:

In a large Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer uncovered for 2 hours or until salsa reaches desired consistency. Store in refrigerator up to 2 weeks for ladle into hot jars and seal. Can also be frozen.

Makes 5 pints.

http://www.recipe4living.com

Classic Risotto with White Wine & Fresh Herbs

Serves 4-6

This dish is a delicious and satisfying side for a wide variety of roasted, braised or grilled game birds. And, contrary to Italian culinary lore, it’s easy to whip up and can be prepared almost fully in advance hours before guests arrive, leaving only 10 minutes of final preparation and finishing touches just before sitting down.

1/3 cup unsalted butter

¼ cup minced fresh shallots

1 2/3 cups Arborio rice

4 cups good chicken stock, hot

1 cup dry white wine

1/3 cup freshly grated parmesan cheese

½ cup minced fresh medley of herbs (chives, parsley and/or sage)

Salt and freshly ground black pepper to taste

In a medium sized (approx 2-quart) sauce pan, placed over medium high heat, saute the shallots in half of the butter until fragrant and tender. Add the rice and continue to cook and stir over medium high heat, coating the grains evenly in the oil, until the grains give off a toasty aroma and the shallots begin to color. Add 1/3 of the hot stock to the pan of rice and stir frequently until the rice has absorbed most of the liquid, 3 to 4 minutes. Add the remaining stock in two more additions, stirring frequently. (If preparing in advance add one more portion of the stock, stir and absorb, then spread contents of the pan out on a baking dish in even layer and allow to cool). When ready to resume cooking, return the rice to the saucepan, add the remaining hot stock, and continue to cook the risotto until the rice is just tender or al dente (soft with an ever so slight bite to the center) and creamy.  Stir in the grated parmesan cheese and remaining butter along with the minced fresh herbs; Season to taste with salt and pepper and serve hot.

Coconut Cream Pie

Crust

1 1/2 cups all purpose flour

1 tablespoon sugar

1/2 teaspoon salt

6 tablespoons chilled unsalted butter, cut into small pieces

3 tablespoons chilled solid vegetable shortening, cut into small pieces

4 tablespoons (or more) ice water
Filling

1/2 cup sugar

2 large eggs

1 large egg yolk

3 tablespoons all purpose flour

1 1/2 cups whole milk

1 1/2 cups sweetened flaked coconut

1 teaspoon vanilla extract

1/8 teaspoon coconut extract
Topping

2/3 cup sweetened flaked coconut

1 1/4 cups chilled whipping cream

2 tablespoons sugar

1/8 teaspoon coconut extract

For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.

Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)

Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Bon Appétit | September 2002

Waldorf A’ Story, Story, WY
http://www.epicurious.com/recipes/food/views/Coconut-Cream-Pie-107115

Collard Greens with Red Onions and Bacon

1/2 pound sliced bacon, cut crosswise into fourths

3 medium red onions, chopped coarse (about 3 cups)

1 1/4 cups Griggstown chicken broth

1/4 cup cider vinegar

2 tablespoons firmly packed dark brown sugar, or to taste

1/2 teaspoon dried hot red pepper flakes, or to taste

4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse

1. In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain.
2. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.
3. To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved.
4. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes.
5. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.
6. Serve collards topped with remaining bacon.

http://www.epicurious.com/recipes/food/views/Collard-Greens-with-Red-Onions-and-Bacon-13471#ixzz1O1hkQKit

Collard Wraps

Ingredients:
4 collard leaves
Griggstown Chicken Salad or Griggstown Cabbage Slaw

Directions:
Blanch collard leaves in salted boiling water.  Cool.  Wrap a generous portion of chicken salad or slaw in leaf.  Cut in half and serve.  Serves 2-4.

Collards and Daal

This weeks featured recipe comes from one of our very own CSA members:

Her website is named: Chase All the Clouds;

from the writings of Beth Hentschel Scibienski –

http://www.chasealltheclouds.com/7/post/2011/06/collards-and-daal.html

Ingredients:
1 medium onion
4 cloves garlic
1 1/2 cup red lentils
6 cups stock (water is fine, but I always have stock in the summer)
1 teaspoon turmeric
2 tablespoons cumin
1 tablespoon garam masala
3 tablespoons oil (I used one olive oil and two ghee)
2-3 tomatoes roughly chopped
5 cups chopped collards

Chop the onion and garlic and begin softening it in the crock pot with the oil.  Once it gets hot and perhaps translucent, add everything else and cook on high all day.  I served it over rice.

http://www.chasealltheclouds.com/7/post/2011/06/collards-and-daal.html

Corn & Black Bean Salad

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

Crisp Oven Roasted Chicken with Rosemary Potatoes

Serves 4

Perfectly crisp and juicy roasted chicken with no fuss, guaranteed! Allowing the chicken’s skin to tighten in the refrigerator overnight seals in the flavor and moisture (see directions, step 1). Once you’ve tasted this chicken, you’ll want to roast all your poultry this way! Enjoy with a delicious sauce made from the chopped vegetables that serve as a bed for the chicken while it cooks. Drink a Côtes-du-Rhône or Beaujolais with this dish.

Tip: If you cook the potatoes while the chicken is roasting, put the pan in the oven about an hour or hour-and-a-quarter before the chicken is finished.

Ingredients

• 1 chicken (about 3 pounds)
• Salt and freshly ground pepper
• 2 sprigs fresh rosemary
• ½ lemon
• 2 tablespoons unsalted butter, melted (for added flavor, try our White Truffle Butter.)
• 2 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 large onion, coarsely chopped
• ¾ c white wine
• ¾ c chicken stock
• 2 tablespoons chopped flat-leaf parsley

Directions

1. Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight, or for at least 8 hours.

2. Preheat oven to 450° F.

3. Add 1 tablespoon of the butter in the bottom of a heavy gratin or shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken and set it, breast up, on the bed of vegetables. Put pan in oven with legs facing toward back of oven.

4. Adjust heat down to 400° F. and roast until skin is deep golden brown and the leg joint moves easily in its socket, about 1 hour and 20 minutes. Be sure to baste with pan drippings every 20 minutes.

5. Place Oven Roasted Potatoes (recipe below) in oven 15 to 20 minutes after chicken has started to roast. After chicken has roasted for 1 hour, pour wine and stock over vegetables and continue roasting until the chicken is done. At that time, turn off the oven, transfer the chicken to a platter and keep warm in oven while preparing the sauce.

6. Scrape vegetables and pan drippings into a food processor and purée until almost smooth. Season to taste with salt and pepper, then stir in parsley.

7. Cut chicken into serving pieces and put on plates or serving platter. Spoon on a small amount of sauce and pass the rest at the table.

Oven Roasted Potatoes

Ingredients

• 2 pounds small red, white, or Yukon gold potatoes
• 1+ tablespoon olive oil
• 3 to 4 sprigs rosemary Coarse salt to taste

Directions

1. Preheat oven to 350° or 400° F. (Temperature and cooking time may be varied to accommodate other foods being cooked at the same time.)

2. Scrub potatoes, blot dry, and cut away any large blemishes. Depending on size, cut each potato into quarters, halves or eighths.

3. Pour oil into a large, flat roasting pan or jelly roll pan. Toss potatoes with oil, and add rosemary sprigs .

4. Roast potatoes until they are crisp and golden brown, about 1 hour to 1¼ hours, turning occasionally with a spatula

5. Sprinkle on coarse salt and serve.

courtesy:
D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51266/a3024/Chicken-Capon–Poussin/Crisp-Oven-Roasted-Chicken-with-Rosemary-Potatoes.html

Crispy Baked Drumsticks with Honey-Mustard Sauce

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.

Crockpot Spaghetti Squash Recipe

Top cooked spaghetti squash with spaghetti sauce or toss with butter and seasonings.

Ingredients:

• 2 cups water
• 1 spaghetti squash, a size which will fit in slow cooker

Preparation:

With a skewer or large fork, puncture several holes in the squash. Pour water in the slow cooker/Crock Pot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove seeds, then transfer the “spaghetti” strands to a bowl. Serve tossed with butter and salt and pepper, Parmesan cheese or your favorite sauce.

Duck a l’Orange

Serves 2 to 4

Whole roasted duck with orange slice is a traditional favorite. Having instructed several hundred customers how to make a moist, juicy bird with this citrus sauce, master butcher Loic Jaffres shares his fool-proof method with you. Adjust the marmalade according to your own taste from sweet to bitter. To serve 4, carve the duck into slices or cut it into quarters. Serve it with long-grain or wild rice. A Gamay or Merlot goes will with this.

Ingredients

• 1 quart orange juice, preferably freshly squeezed
• 1 (12-ounce) jar bitter or sweet orange marmalade, or a combination of the two
• ½ cup honey
• 1 Duck, 5 to 6 pounds, giblets and excess fat removed and discarded, wing tips turned under
• Salt and freshly ground black pepper to taste
• 1 large onion, thinly sliced
• 2 tablespoons all-purpose flour
• 1 thin-skinned orange, washed and cut into thin slices
• ½ cup Cointreau or triple sec
• Cooked long-grain or wild rice (optional)
• 2 to 4 sprigs watercress, to garnish

Directions

1. Combine orange juice, marmalade, and honey in a bowl deep enough to hold duck. Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it.

2. Preheat oven to 375°F.

3. Remove duck from marinade, reserving marinade. Prick duck skin all over with a fork (do not pierce the flesh), and season inside and out with salt and pepper. Place breast side up on a rack in a roasting pan and transfer to oven. After 10 minutes, turn eat down to 350°F and roast for 1 ½ hours. (It may also be cooked on a rotisserie for 1 ½ hours in a 350°F oven).

4. Once duck has rendered some fat, spoon 2 tablespoons of it into a saucepan. Heat over medium-high heat, add onion, and sauté until tender and light brown, 5 to 6 minutes. Sprinkle on flour and cook for 1 minute to lightly color, stirring occasionally. Pour in reserved marinade and bring to a boil over high heat, stirring up any browned bits. Adjust heat to medium and reduce liquid until thickened, 20 to 25 minutes. Scrape sauce into an electric blender or food processor and puree until smooth. Pour through a strainer into a pan and set aside.

5. When duck has roasted for 1 ½ hours, remove pan from oven and turn heat down to 325°F. Discard all but a little fat from roasting pan, and lay orange slices over bottom of pan. Return to oven and cook until slices begin to brown about 10 minutes. Remove orange slices and duck from pan, and let stand for 10 minutes while finishing sauce.

6. On top of stove, pour Cointreau into roasting pan and carefully ignite, stirring up all browned particles. When flames subside, pour in reduced orange sauce and stir to blend. Keep warm.

7. To serve for 2: Cut duck in half using sharp scissors or poultry shears. Remove backbone by cutting along one side and then the other, then cut along breastbone. For 4: Cut each half into breast and leg sections.

8. Place each duck portion on a warm plate. Spoon a generous mound of rice next to it, lay orange slices around it, add watercress sprig, and ladle on sauce.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess

http://www.dartagnan.com/51259/a3040/Duck/Duck-a-lOrange.html

Easy Arugula Salad

Ingredients

• 4 cups young arugula leaves, rinsed and dried
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts
• 2 tablespoons grape seed oil or olive oil
• 1 tablespoon rice vinegar
• salt to taste
• freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 large avocado – peeled, pitted and sliced

Directions

1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
2. Divide salad onto plates, and top with slices of avocado.

http://allrecipes.com//Recipe/easy-arugula-salad/Detail.aspx

Eggplant Timbale

Courtesy of Giada De Laurentiis,  Food Network

Ingredients:

●     2 medium eggplants, sliced 1/4-inch thick

●     1/3 cup olive oil, plus 2 tablespoons

●     1/2 teaspoon salt

●     1/4 teaspoon freshly ground black pepper

●     1/2 pound penne pasta

●     1 medium onion, diced

●     1/2 pound ground beef or Griggstown ground turkey

●     1/2 pound Italian pork sausage or Griggstown chicken sausage

●     1/4 cup Marsala wine

●     1 cup frozen peas, thawed

●     2 cups store-bought marinara sauce

●     1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)

●     3/4 cup grated Pecorino Romano cheese, plus 1/4 cup

●     1 cup chopped fresh basil leaves

●     Special equipment: 9-inch springform pan

Directions:

●     Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill.

●     Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper.

●     Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.

●     Bring a large pot of salted water to a boil over high heat.

●     Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

●     Meanwhile, warm the 2 tablespoons of olive oil in a large skillet.

●     Add the onion and sauté until tender, about 3 minutes.

●     Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes.

●     Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat.

●     Add the peas and marinara sauce and stir to combine.

●     Add the cheeses, basil, and cooked pasta. Set aside.

●     Preheat the oven to 350 degrees F.

●     Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan.

●     Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly.

●     Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale.

●     Bake the timbale until warmed through and the cheese has melted, about 30 minutes.

●     Let rest on the counter for 10 minutes to set.

●     To serve, invert the timbale onto a serving plate and remove the springform pan.

●     Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top.

●     Slice and serve.

Farmer’s Favorite Pizza Recipe

A sampling of this week’s veggies chopped or sliced
1 ball of Griggstown Mozzarella
Pizza dough (available by asking your local pizza shop)

1. Prepare vegetables
2. Spread pizza dough across cookie sheet
3. Layer vegetables & cheese on top
4. Bake at 350 degrees for 20 minutes.

Farmer’s Favorite Fennel Salad

• One fennel bulb (reserve some leaves)
• olive oil
• half a lemon
• salt
• shaved parmesan cheese

Slice fennel as thinly as possible, set in bowl. Drizzle olive oil, lemon juice, & salt and toss together. Top with thin shavings of parmesan cheese & fennel leaves.

Fast Scallion Pancakes

Ingredients:
Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed

Directions:
Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.  Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes

Yield 4 servings, Time 20 minutes

If you omit the soy -– making these pancakes a perfect accompaniment to braised foods that use European seasonings — you can use any vegetable oil or even a good olive oil.

Source: The New York Times (http://dinersjournal.blogs.nytimes.com/2009/02/24/recipe-of-the-day-fast-scallion-pancakes/)

Note:  Though the recipe calls for 4 bunches of scallions, the author is envisioning the small scallion bunches one finds in the supermarket.  1-2 of our bunches should be plenty for this recipe (each bunch is about a pound).  In that case, coarse chop 3/4 of the bunch and mince the remaining 1/4.

Featured Recipe

Rainbow Ratatouille, Courtesy of Cori Anderson, Cori’s CSA Blog  

With hurricane Irene on its way, I wanted to be sure to have enough food prepared in the fridge in case I can’t cook for a while.  It helps to have something that doesn’t need to be heated up, too, but I’m not really big on sandwiches.  So, I went for another batch of ratatouille, but this time I added some of the banana peppers that have been piling up in the crisper of the fridge.  I also picked up a spaghetti squash at the farm today (I’m trying to avoid simple carbohydrates after a summer of Russian dumplings & pastries).  The result was amazing, particularly because of the fresh herbs.  In honor of the colorful bounty this week, I’m calling it “rainbow ratatouille”

Ingredients:

• 1 large Griggstown eggplant, cubed
• 1 Griggstown zucchini, quartered and cut into 3/4″ slices
• 1 Griggstown summer squash, quartered and cut into 3/4″ slices
• 1 large Griggstown onion, roughly chopped
• 3-4 Griggstown tomatoes, roughly chopped
• 3-4 mild or sweet Griggstown peppers, any variety (the more colors, the better!), chopped
• 5-6 cloves garlic, minced
• Fresh Griggstown thyme and oregano
• Olive oil, salt and pepper

Directions:

• Salt the eggplant and let drain in a colander for 30-60 minutes.  Preheat oven to 350F.
• Place all vegetables & herbs in a casserole or dutch oven.  Drizzle with olive oil and season to taste.  Mix well.  Bake for about an hour, stirring occasionally.  
• Serve hot or cold, with bread, pasta, or spaghetti squash!  Depending on how large your vegetables are, this could easily serve 8.

For the spaghetti squash (and this recipe works for any other winter squash!)

• Preheat oven to 350-375. Poke a few holes near the stem.
• Place whole squash in ovenproof dish. Bake until soft, turning every 30 minutes or so.
• Remove squash, and let cool until you can handle it. Slice open, remove seeds, and enjoy!

P.S. The Farm staff was kind enough to give me a t-shirt for my blogging efforts, so I’m highlighting the produce from the Farm that go into my recipes.  As you can see, you can get a very large meal from your CSA farmshare with just the staples you have around the house!

Featured Recipe

Tomato Pie

Courtesy of Cushla Rullo, CSA member

Ingredients:

• 1 unfold and bake pie crust (or homemade if you prefer)
• 1 C mozzarella cheese – shredded
• ½ C other cheese of your liking – shredded (pepper jack if you like spice)
• 3-4 ripe tomatoes, sliced
• 3 peppers (red, yellow, orange, green ) diced
• 1 red onion
• 3 cloves garlic
• 1T evoo
• 1T Italian seasoning (basil, thyme, parsley)
• Griggstown grilled sausage or chicken

Directions:

• Prebake pie crust for 15 min at 350 degrees
• Grill sausage or chicken, crumble and add to pie crust
• Sautee onion, peppers garlic in extra virgin olive oil
• Layer tomatoes on top of meat
• Add onion/pepper/garlic mix on top of tomatoes
• Top with shredded cheese
• Add Italian seasoning
• Bake 350 degrees for 45 minutes

Featured Recipe

Barbeque Jamaican Jerk Chicken Recipe

Courtesy of Rob Porter, CSA members.

This recipe is spicy, sweet, savory and delicious and a great way to use those super hot

scotch bonnet peppers you get with your CSA harvest! It’s a bold flavor so it’s not for

the meek….

Ingredients:

• 1 Package of Griggstown Cut Up Fresh Young Chicken
• 1 Bunch Scallions
• 1 Small to Medium Onion
• 1 Bulb Garlic
• 1 Scotch Bonnet Pepper
• ¼ Cup Olive Oil
• 3 Tablespoons Soy Sauce
• Juice from 1 lime
• 3 Tablespoons Brown Sugar
• 1 Tablespoon Allspice
• 1 Sprig of thyme leaves ( or teaspoon of dried thyme)

Directions:

• Wash the chicken with white vinegar or lime juice and water then drain (a step always done for cooking chicken in the Caribbean).
• Cut up onion, scallions and place in a food processor.
• Cut and remove seeds from the Scotch bonnet pepper (you may want to use gloves).
• Add soy, lime juice, brown sugar, allspice, thyme and salt and pepper.
• Blend in the food processor while slowly adding the olive oil.
• Pour this marinade mixture over chicken in a sealable bag or plastic container and refrigerate overnight.
• Cook on the grill over medium low heat for twenty minutes or until desired doneness and enjoy!

Featured Recipe

Griggstown Chili Rellenos

Courtesy of Kathleen Mc Cool , CSA members.

The weekly newsletters have been great. This is my first year in the Griggstown CSA, and I love it. I always get such a good feeling when I come to the farm. I was so happy to see poblano chilies last week. I decided to make my version of Chili Rellenos for friends. But WOW…those poblanos were HOT !!!! Poblanos I have used in the past did not have that much heat. So I adapted my recipe a bit for my guests who were not heat loving. Since almost every ingredient came from Griggstown, I thought I would share the recipe.

Ingredients:

4 poblano chilies , roasted and peeled
1 pack of wonderful Griggstwon chicken sausage (your favorite blend)
1 small onion, diced
2 cloves garlic, minced
2 or 3 small new potatoes, diced
or
fresh corn, from 2 or 3 ears
1 large tomato, sliced
grated cheese (good sharp cheddar or Monterey Jack
1 tablespoon Griggstown cilantro pesto

Directions:

1. Cut through sausage casing. Remove sausage and crumble.
2. Sauté sausage in a little olive oil until cooked through. Remove from pan.
3. Add a bit more oil. Sauté onion and garlic til soft and fragrant.
4.If using potatoes, add now. Toss with onion and garlic. Add cilantro pesto. Put lid on pan and let potatoes cook about 10 – 15 minutes.
If using corn, add now with pesto. Continue cooking about 5 more minutes.
5. Return sausage to pan. Blend all ingredients together.
6. Lightly oil a casserole dish. Slice open the poblanos. Place one open chili at a time in casserole. Spoon sausage filling into pepper. Fold sides of the pepper over the sausage. repeat with all the chilies.
or if peppers are hot, and not everyone likes the heat —
Spread open poblanos on the bottom of the casserole. Spoon filling over the chilies. ***
7. Top stuffed peppers with sliced tomatoes, then the grated cheese.
8. Bake at 350 for 15 to 30 minutes, until heated through and cheese melts.
***Non heat lovers can just eat the sausage filling. Heat lovers can dig down to the poblano layer.

Featured Recipe

Arugula and Pear Salad

Courtesy of Seasonal Chef.

Dressing:
2 tablespoons minced shallot
3 tablespoons vegetable broth
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt or to taste
Freshly ground pepper to taste

Salad:
1/2 cup chopped walnuts
2 firm red Bartlett pears
5 cups butterhead lettuce (Bibb or Boston)
washed, dried and torn into bite-size pieces
4 cups arugula, trimmed, washed and dried

Directions:

1. To prepare dressing, whisk shallots, broth, oil, vinegar, mustard, salt and pepper in a small bowl.

2. To prepare salad, toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

3. Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with walnuts.

Featured Recipe

Penne with Acorn Squash and Pancetta

Courtesy of Levi Sigworth, CSA members.

We’re enjoying the CSA tremendously this year, and we wanted to share a pasta recipe for the acorn squash. Until this summer we had never cooked acorn squash, and now this dish is one of our favorites.

Ingredients:

1 acorn squash
1 small head of garlic
1/2 pound penne
2 teaspoons olive oil, plus more for coating squash and garlic
1/2 pound pancetta, sliced 1/4-inch thick and diced
1/4 cup chicken or vegetable stock
1 teaspoon chopped, fresh rosemary
1/4 cup grated Parmesan

Directions:

Preheat the oven to 400° F.

Slice the squash in half and remove the seeds with a spoon. Cut each half crosswise into wedges, about 1/2-inch thick. Toss the wedges with a splash of olive oil until coated, and spread on a baking sheet. Season with salt and pepper.

Slice the top off of the garlic head so that the tops of the cloves are exposed. Drizzle on a bit of olive oil, sprinkle with salt and pepper, and wrap in aluminum foil. Place on the edge of the baking sheet with the squash.

Bake the squash and garlic for about 30 minutes, turning the squash once, until both are soft and slightly caramelized. (Depending on how big the head of garlic is, it may take longer. Leave it in the oven while you peel and chop the squash.)

Allow the squash to cool slightly. In the meantime, bring a pot of water to boil (for the pasta). Then, peel each wedge of squash and cut into large chunks.

Heat the 2 teaspoons of olive oil over medium heat in a medium stock pot or large, wide sauce pan (you’ll add the pasta to this pan at the end). Sauté the pancetta until most of the fat is rendered and the meat is crispy, about 15 minutes. About halfway through, cook the pasta, making sure to salt the water.

When the pancetta is finished cooking, remove with a slotted spoon and set aside. Deglaze the pan with the broth, scraping up any brown bits on the bottom. Stir in the rosemary and about four cloves of the roasted garlic, mashing them up in the liquid with the back of a spoon or spatula.

Add the chunks of squash and pancetta to the pan. Drain the pasta, reserving about 1/2 cup of the cooking water, and add the pasta to the squash/pancetta mixture. Toss everything to coat, then stir in the Parmesan. Add a bit of the pasta water if the mixture seems too dry.

Featured Recipe

“Hot” Chocolate Cake

Courtesy of Country Living

This decadent cake pairs rich cocoa and bittersweet chocolate with a hint of spicy cayenne pepper — a warming choice for a winter snack. Subtly spiced with cinnamon and cayenne pepper, this decadent chocolate cake is reminiscent of Mexican hot chocolate.

Ingredients:

1/4 cup(s) (plus 1 tablespoon) cocoa

1 cup(s) flour

1/2 teaspoon(s) salt

1/2 teaspoon(s) baking powder

1/4 teaspoon(s) cinnamon

1/4 teaspoon(s) cayenne pepper

8 ounce(s) bittersweet chocolate

1/2 cup(s) (plus 2 tablespoons) unsalted butter

4 large eggs

1/2 cup(s) sugar

1/3 cup(s) dark brown sugar

1 teaspoon(s) vanilla extract

Directions:

Make cake batter:

Preheat oven to 350 degrees F.

Butter one 9-inch round cake pan and line the bottom with parchment paper.

Butter the parchment paper and dust the pan with 1 tablespoon cocoa. Set aside.

In a medium bowl, sift together flour, 1/4 cup cocoa, salt, baking powder, cinnamon, and cayenne and set aside.

In a double boiler over simmering water, melt 6 ounces chocolate and butter. Set aside. In a large bowl using an electric mixer set on medium high, beat eggs and sugars until mixture thickens and increases in volume, about 5 minutes.

Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined.

Gradually add the flour mixture and beat until incorporated.

Pour batter into prepared pan.

Bake on the middle shelf of the oven until cake springs back when lightly touched in the center, 30 to 40 minutes.

Make glaze:

Cool cake in pan on a wire rack for 20 minutes.

Invert cake onto wire rack, remove parchment paper, and cool completely.

Transfer cake to a serving dish. Melt remaining bittersweet chocolate and drizzle over top of cake.

Featured Recipe

Baked Winter Squash Soup

Courtesy of Chef Cristin Mallinder, www.bemyguestpersonalchef.com

Ingredients:

-       2 acorn squash (about 2 pounds each)

-       2 butternut squash (ditto)

-       8 Tbsp unsalted butter

-       8 teaspoon dark brown sugar

-       3 carrots, peeled and halved

-       1 large onion, thinly sliced

-       10 cups chicken stock

-       3/4 teaspoon ground mace

-       3/4 teaspoon ground ginger

-       Pinch cayenne pepper

-       Salt to taste

-       Creme fraiche for garnish

-       Snipped fresh chives for garnish

Directions:

-       Preheat oven to 350F.

-       Cut squash in half lengthwise. Scoop out seeds.

-       Place squash halves in roasting pan.

-       Place 1 tablespoon of butter and 1 teaspoon of brown sugar in cavity of each squash half.

-       Arrange carrots and onion slices around the squash.

-       Pour 2 cups of the stock in the pan, cover tightly with aluminum foil and bake for 2 hours.

-       Remove pan from oven and allow vegetables to cool slightly.

-       Scoop squash pulp out of skins and place in a soup pot.

-       Add carrots onions and cooking liquid.

-       Add remaining 8 cups chicken stock and mace, ginger, cayenne, and salt.

-       Bring to a boil.

-       Reduce heat and simmer uncovered for 10 minutes.

-       Puree the soup in batches in blender or food processor until smooth.

-       Return it to the pot, adjust the seasonings, and heat through.

-       Serve each portion garnished with a dollop of creme fraiche  and sprinkling of chives.

Featured Recipe

Turkey Chili

Courtesy of Chef Karyn, iCookuEat

I thought this was the perfect chili recipe when you are aching for something warm, smoky, comforting and a little spicy.  We’re still trying to keep it healthy, so we’re preparing our chili with ground turkey.

Wait!!  Before you stop reading, turkey is not just for Thanksgiving anymore.  It is a really flavorful alternative to ground beef.  It just needs to be seasoned and you’ll be surprised at what great flavor it has in this chili.

So presenting Turkey Chili that’s so good and good for you!!!

Ingredients:

4 tablespoons olive oil
1 medium onion, finely chopped
2 stalks celery, diced
1/2 cup chopped green pepper
1/2 cup chopped yellow pepper
1 1/2 pounds ground turkey
1 (1 oz.) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 oz.) can chicken broth
1 (7 oz.) can of your favorite salsa
1 (14.5 oz.) can crushed tomatoes
1 (7 oz.) can chopped green chile peppers
1 tsp. chili powder
1/2 tsp. cumin powder
1 can black beans (rinsed)
1 can garbanzo beans (rinsed)
1/2 cup frozen green peas, thawed

Toppings: (Optional)
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded cheddar cheese
Diced avocado, chopped cilantro and crushed tortilla chips

Directions:

1. Heat 2 tablespoons of oil in a large stock pot or Dutch oven over medium high heat.  Saute onion, celery, peppers until onion is translucent and bell peppers are lightly browned.  Approximately 5 minutes.

2. Season turkey with taco seasoning mix, coriander, oregano, chili flakes and tomato paste and mix until meat is evenly coated with seasonings.  Stir the turkey mixture as much as possible with a wooden spoon to break apart.  Add to the pot with the sauteed vegetables and continue cooking, reducing heat if necessary until turkey is well browned. Add chili and cumin powders.

3. Pour in chicken broth and simmer to reduce liquid slightly, and 5 minutes.  Add salsa, tomatoes and green chilies and continue cooking at a moderate simmer for 10 minutes.  Adjust the thickness at any time you feel necessary by adding either more water or more broth.

4. While chili is still cooking, add the black and garbanzo beans.  Reduce the heat and continue cooking 15 minutes more.  Again, adjust the consistency with water or broth as needed.

5. Ladle chili into serving bowls. Top with sour cream, green onion and cheddar cheese and serve.  (At iCookuEat, we love chopped avocado and crushed tortilla chips for crunch and texture!)

This chili gets better each day, so you can “re-purpose” your chili by serving over rice or pasta.  You can even use in tacos or quesadillas. It’s the chili that keeps on giving.

Enjoy!!!

Featured Recipe

Kale and Fava Bean Soup

Courtesy of Judy Harvey, www.TheDinnerLadyPersonalChef.com

I Stopped by the Griggstown Farm Market the other day and the kale was beautiful!

So, to start with, I made some kale chips for snacking then some savory kale and potato soup.

Kale and Fava Bean Soup, so yummy on a fall day!

Ingredients:

• 2 Tablespoons Extra-virgin Olive Oil
• 1 Onion, diced
• 3/4 Cup Diced Carrot
• 4 Cloves Garlic, minced
• 3 Cups Low-sodium Chicken Broth
• 2 Cups Water
• 1 Cup White Wine
• 3 Potatoes, halved and sliced
• 1/2 Teaspoon Chopped Fresh Rosemary
• 1/2 Teaspoon Chopped Fresh Sage
• 1/2 Teaspoon Chopped Fresh Thyme
• 16 Ounces Fava Beans, rinsed and drained (you can substitute any bean here)
• 2 Cups Finely Chopped Kale Leaves
• 1 Small Red Chile Pepper, seeded and chopped fine ground black pepper (to taste)

Directions:

• Heat the olive oil in a large Dutch oven over medium heat.
• Cook and stir the onion until softened and translucent, about 5 minutes.
• Stir in the carrot and garlic, and cook for 5 minutes more.
• Pour in the chicken broth, water, and white wine.
• Stir in the potatoes, rosemary, sage, and thyme.
• Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes.
• Add the fava beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Featured Recipe

Turkey Pasta Casserole With Asparagus and Cheddar Cheese

Courtesy of Diana Rattray, About.com Guide

Great recipe for leftover turkey.

I used mini penne pasta in this hearty casserole, but elbow macaroni or small shells would work just as well. It’s a great casserole to serve for an after-the-holiday meal, or make it for a potluck dinner.

Ingredients:

8 ounces mini penne pasta or similar shape

6 tablespoons butter

6 tablespoons flour

1/2 red bell pepper, chopped

1 clove garlic, minced

1 bunch green onions, thinly sliced

1 1/2 cups chicken broth

2 cups milk

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 to 1/2 teaspoon poultry seasoning blend, or to taste

cooked asparagus, cut in 1-inch pieces, about 2 cups

3 cups diced cooked turkey

8 ounces shredded Sharp Cheddar cheese

1 cup soft bread crumbs

1 tablespoon melted butter

Directions:

Grease a 9×13-inch baking dish. Heat oven to 350°.

Cook pasta in boiling water following package directions.

In a large saucepan over medium-low heat, melt butter

Add bell pepper and sauté until tender.

Add garlic and green onion; sauté for 1 minute longer.

Stir in flour until well blended.

Stir in chicken broth, cooking until thickened.

Stir in milk; continue cooking, stirring frequently, until thickened and hot.

Add seasonings, asparagus, and turkey and heat through.

Stir in cheese and cook until melted.

Stir in the cooked drained pasta and pour into the prepared baking dish.

Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top.

Bake for 30 to 35 minutes, or until hot and bubbly.

Featured Recipe

Chicken and Dumplings

Courtesy of www.MomsWhoThink.com

When you make this chicken and dumplings recipe you find out very quickly the secret to culinary happiness that great cooks know. They know that it’s not a waste of kitchen skills to make a tasty dish from another era. They know that you can take care of your soul in a world that tells your body to keep going at full speed, just by turning a few simple ingredients into a nourishing meal.

Ingredients:

1 whole chicken, cut up (3-4 pounds)
8 cups water
3 medium carrots (diced)
3 stalks celery, chopped
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
parsley
poultry seasoning

Cream of Chicken Soup Ingredients:

3/4 cups additional chicken broth
1/4 teaspoon poultry seasoning
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon parsley
dash of paprika
3/4 cups milk
1/4 cup + 2 Tablespoons flour

Dumpling Ingredients:

2 cups flour
1 cup milk (whole milk)
1 Tablespoon baking powder
3 Tablespoons butter, softened
1/2 tsp. salt

Directions:

1. Place chicken in a large pot with celery, carrots, parsley, thyme, poultry seasoning, salt and pepper to taste. Cover with 8 cups of water.

2. Simmer for one hour, until tender. Remove the chicken and cool enough to remove the meat from the bone.

3. Return chicken meat to pot and broth.

4. Make the cream of chicken soup by boiling in a medium-sized saucepan: the 3/4 cups additional chicken broth, 1/2 of the milk, and the seasonings for about 2 minutes.

5. In a bowl, whisk together the remaining milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

6. Add the cream of chicken soup to the chicken meat and broth in the large pot and simmer gently.

7. To make the dumplings mix flour, baking powder and salt. Work in the butter with fingertips. Gradually add the milk.

8. Roll into golf ball sized balls, then flatten to 1/2 inch thickness.

9. Drop carefully into the hot broth and simmer the chicken and dumplings 10 minutes longer, making sure to ladle broth over the dumplings to submerge them as they cook.

Featured Recipe

I think this recipe produces a sophisticated, subtle and unique hor d’oeuvre. That said, I was hoping for more flavorful eggs (when I had them poached at a restaurant they were incredible–perhaps the difference in how they were prepared). Also, used prepared black truffles that were not particularly “truffley”…which was disappointing. And finally, I encountered similar problem with the shell and membrane sticking and being quite difficult to peel. I think next time I would steam the eggs rather than boil — makes traditional eggs MUCH easier to peel and might make it easier with such small, fragile eggs. Ultimately, the were excellent and everyone thoroughly enjoyed them.

Ingredients:

50 g (1 1/2 oz) fresh or preserved black winter truffles*

1/4 cup hazelnut oil

1 tablespoon fresh lemon juice

24 quail eggs

1 tablespoon finely chopped fresh chives

Garnish: finely chopped fresh chives

Special equipment: a 3/4-inch round cutter and a pastry bag fitted with a 1/4-inch plain tip

Directions:

Very thinly slice truffles with a truffle slicer or other small manual slicer or with a sharp thin knife.

Cut out 48 circles from slices with round cutter.

Mince enough scraps to measure 1 tablespoon and reserve with 2 teaspoons juice from jar if using preserved truffles.

Whisk oil into lemon juice in a small bowl and season with salt and pepper.

Spoon 1½ tablespoons of vinaigrette into another small bowl and add truffle circles.

Marinate truffle circles, covered and chilled, 1 hour, or until ready to use.

While truffle circles are marinating, cover quail eggs with water by 1 inch in a small saucepan. Simmer, covered, 5 minutes, then refresh under cold water to stop cooking. Peel eggs and halve lengthwise.

Carefully push out yolks and mash with chives, minced truffles (and any juice if using preserved truffles), and remaining vinaigrette to create a paste.

Season with salt and pepper and transfer mixture to pastry bag fitted with tip. Chill deviled yolks in bag until ready to use.

Arrange egg white halves on a platter and pipe in just enough deviled yolks to fill holes (do not mound). Cover each yolk with a truffle circle.

Cooks’ notes:

·Truffles, vinaigrette, egg white halves, and deviled yolks may be prepared 1 day ahead and chilled separately. (Cover whites with plastic wrap.)
·Although best assembled right before serving, hors d’oeuvres can be chilled, covered with plastic wrap, up to 2 hours.

Featured Recipe

Root Vegetable Chips With Roasted Garlic Dip

Courtesy of Katie Brown, featured in Americans Cook

Root vegetables are being enjoyed as an appetizer because of their bright colors, unusual flavors, and versatility.  This recipe was taken from the Americans Cook, cook book, published by Girl Scout troop # 2738, Chappaqua, NY. Learn more at http://www.amazon.com/Americans-Cook-Felice-Kaufman/dp/0615131441

For the Chips:

Ingredients:

2 quarts oil/shortening for frying

2 beets

2 carrots

2 sweet potatoes

2 parsnips

salt

Directions:

Peel and thinly slice all the vegetables using a mandolin or a V-slicer

Heat oil to 350-375 degrees.  If too hot, the chips will burn, if too cool, the chips will be soggy.

Fry the cut vegetables in batches, making sure not to crowd the pot.

They should cook about 1 – 1½ minutes per batch.

Remove and drain the chips on a cookie sheet with several layers of paper towel.

Sprinkle with salt, to taste, immediately.

For the Roasted Garlic:

Ingredients:

2 heads of garlic.

1 teaspoon olive oil.

1 small onion, finely minced

2 tablespoons parsley, finely chopped.

1 pint sour cream

Salt and pepper.

Directions:

Slice the top of the garlic head off.

Rub the cut garlic with olive oil.

Wrap the head in foil, keeping it upright.

Bake at 400 degrees for 35-45 minutes, until the gloves are golden and soft.

When cool, squeeze the cloves out into a bowl.

Mash them with a fork.

Add onion, parsley and sour cream.

Mix well.

Add salt and pepper to taste.

Featured Recipe

Chicken Breasts in Champagne Sauce Recipe

Courtesy of Judith and Even Jones,  L.L. Bean Book of New New England Cookery

Champagne, mushrooms, and cream make a creamy sauce for chicken breasts. Cooked stove-top in a skillet, you can have this on the table in under 30 minutes.

Ingredients:

• 2 whole chicken breasts, boned
• Salt
• Freshly ground pepper
• 4 Tablespoons butter
• 1/2 cup finely diced fennel or celery
• 1/2 cup finely diced white part of leeks
• 3/4 cup finely diced mushrooms
• 1/4 cup or more chicken broth
• Flour for dusting
• 2/3 cup champagne
• 2/3 cup heavy cream

Directions:

Cut the 2 whole chicken breasts in half to make 4 pieces.

Remove the skin and any bits of fat.

Season lightly with salt and pepper on both sides, then place the breasts between 2 sheets of wax paper and flatten lightly and evenly with a meat pounder or heavy bottle.

In a large skillet, heat 3 tablespoons butter and sauté the fennel or celery, leeks, and mushrooms over low heat for 1 minute, stirring, then add the broth, salt lightly, cover, and cook very gently about 5 minutes, or until almost tender; check to see if more broth is needed – the vegetables should not brown.

Push the vegetables to the edges of the skillet and add the remaining 1 tablespoon butter.

Quickly dredge the chicken breasts in flour, shaking off the excess, and add them to the pan.

Sauté them gently 30 seconds on one side, then turn them, strew the vegetables on top, and add the champagne.

After it has boiled up for a few seconds, stir in the cream, cover, reduce heat, and cook gently 5 minutes.

The sauce will have thickened; if it is too thick, stir in a little more broth or cream.

Taste and correct the seasoning if necessary.

Featured Recipe

Chicken and Dumpling Soup Recipe

Courtesy of  www.chickensouprecipes.org

Most chicken noodle soup recipies are long on nutrition and short on flavor. This unique recipe combines the zing of lemon zest and cilantro, along with warmer flavors of cumin and cinnamon. These hearty dumplings are from a Polish family recipe. Adding the right amount of baking soda is crucial to achieving the right texture and consistency. Busy cooks can easily double the recipe, divide it into individual containers, and freeze for a quick lunch or dinner.

Serves 6, Prep Time: 15 Minutes, Total Time: ½ Hour

Ingredients:

Soup Base

- 2 teaspoons olive oil
- 5 bone-in, skin-on chicken thighs
- Salt and ground pepper to taste
- 1 onion halved and chopped
- 4 teaspoons minced garlic
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 4 medium carrots cut into ¼-in-thick slices
- 6 cups chicken broth
- 15 ounces, 1 can chickpeas
- Juice from one lemon
- 3 tablespoons cilantro leaves, chopped

Dumpling Recipe

- 3 whole eggs
- ~2 ½ cups white flour
- 1-teaspoon salt
- ½ teaspoon baking soda

Directions:

1. Add oil to a heavy saucepan or Dutch oven. Set stove temperature to medium-high. Prepare chicken by seasoning with salt and pepper. Brown the skin side of the chicken in the saucepan for approximately six minutes. Flip the chicken and cook for an additional five minutes on the other side. Leave the fat in the saucepan, and transfer chicken to a plate.

2. Discard all but two tablespoons of the fat in the bottom of the saucepan. After discarding the excess oil, sauté the onion and garlic until the onions take on a translucent appearance. (This will take about four minutes.) Add the garlic, cumin, coriander, and cinnamon. Stir briefly until you can smell the garlic. (About 1 minute.) Stir in carrots and add broth. Add the chicken pieces back into the saucepan.

3. Put the saucepan over high heat and bring soup to a boil. Reduce heat to a simmer and partially cover the saucepan. Cook until chicken is tender and separates easily from the bone. (About 50 minutes.)

4. Take the chicken out of the soup. When the chicken has cooled, tear it into large pieces. Remove the skin and bones, and discard them. Return the chicken pieces to the pot.

5. Add eggs to a mixing bowl and whisk with a fork for one minute.

6. In a separate bowl, combine flour, salt, and baking soda. Slowly add to eggs until thick but sticky consistency is reached. Add more flour if necessary. Dumpling dough should be sticky, but not too dry.

7. Bring soup to a boil. Dip a large spoon into the boiling broth. While the spoon is still hot, scoop up a piece of dumpling dough and drop into the boiling soup. Repeat with equal sized pieces of dough until there is none left. Dumplings are cooked when they float to the top of the broth.

8. Add chickpeas, and season with salt, pepper, and lemon juice. Sprinkle lemon zest, extra garlic, and cilantro over the soup before serving.

Featured Recipe

Smothered Pork Chops

Courtesy of Tyler Florence

I love this recipe. I made it for my in-laws when they were up visiting, and it was a hit. I’ve made this recipe about 4 times now, and it never disappoints. I love the gravy. I use milk instead of buttermilk, since I never seem to have buttermilk on hand.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 pork chops, 3/4-inch thick, bone-in
• 1/4 cup olive oil
• 1 cup chicken broth
• 1/2 cup buttermilk
• Chopped fresh flat-leaf parsley, for garnish

Directions:

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly.

Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil.

When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.

Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings.

Mix the flour into the fat to dissolve and then pour in the chicken broth in.

Featured Recipe

Lemon Chicken Recipe

Courtesy of  Chef Cristin, www.BeMyGuestPersonalChef.com

Overheard at the market, “I’m a breast girl.” “Really? I’m definitely a thigh girl,” pause…”dark meat, so much more flavor.” Had to laugh, I’m so so so much a thigh girl myself. Here is the secret to fabulous lemon chicken – use bone-in, skin-on chicken thighs (or legs, but thighs are easier to eat). Lemon is acidic and greatly benefits from the balance of the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. You don’t have to eat the skin (my father doesn’t, he gives them to me, score!), but cook with them on for the flavor.

Ingredients:

●        3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

●        2 Tbsp lemon zest

●        1/3 cup lemon juice

●        2 cloves garlic, crushed

●        2 Tbsp fresh chopped thyme (or 2 teaspoons dried)

●        1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)

●        1 teaspoons salt

●        1 teaspoon black pepper

●        2-3 Tbsp melted butter

●        Lemon slices for garnish

Directions:

Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine.

With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.)

Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Featured Recipe

Chicken Wings in Peanut Sauce

Courtesy of  Chef Tiffany, www.SimplyNutritiousMeals.com

Try these savory wings with such unique and exciting flavoring.  Everyone will rave about them.

Ingredients:

4 lb chicken wings, halved at joint
2 tablespoons vegetable oil
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced

For sauce
2 tablespoons natural peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons Asian fish sauce
1 1/2 teaspoons soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon salt

Directions:

Preheat oven to 500°F.

Pat wings dry and toss with oil, ginger, and garlic.

Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.

Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.

Make sauce while wings cook:
Whisk together sauce ingredients in a large bowl until blended.

Add wings to sauce and toss until coated. Enjoy!!

Featured Recipe

Tomato Soup

Courtesy of  Chef Cristin, www.BeMyGuestPersonalChef.com

This is a great recipe, however, if you don’t have time to make soup yourself, stop by the store and purchase a quart of Chef Mike’s delicious tomato soup.

Ingredients:

• 1 (14-ounce) can chopped tomatoes
• 3/4 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 bay leaf
• 2 tablespoons butter
• 1/4 cup chopped fresh basil leaves
• 1/2 cup heavy cream, optional

Directions:

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Fennel Cucumber Salsa

Fennel Cucumber Salsa

Ingredients

1 English cucumber, diced

1 large fennel bulb, diced

1 avocado – peeled, pitted, and diced

1/2 red onion, chopped

1/2 cup pickled banana peppers, diced

1 bunch cilantro, chopped

2 tablespoons honey

3 tablespoons fresh lemon juice

salt and pepper to taste

Directions

Combine the cucumber, fennel, avocado, red onion, banana peppers,

cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit

20 minutes before serving.

http://allrecipes.com/Recipe/Fennel-Cucumber-Salsa/Detail.aspx

Feta Pesto

Feta Pesto

Ingredients:

2 cups fresh Basil leaves
2 tbsp. crumbled Feta Cheese
1/4 cup freshly grated Parmesan Cheese
1/4 cup Pine Nuts, toasted
1 Artichoke heart, roughly chopped
2 tbsp. chopped oil-packed sun-dried Tomatoes
1/2 cup Extra-Virgin Olive Oil
1 pinch of Salt & Pepper, to taste

Directions:

In a food processor, combine the basil, feta, Parmesan, pine nuts, artichoke heart, and sun-dried tomatoes.  Cover and pulse, adding oil as needed to facilitate blending until smooth.  Taste and season.

Note:  Our shareholder recommends adding garlic to the recipe.

(from http://allrecipes.com/Recipe/Feta-Pesto/Detail.aspx)

Fettucine with Sweet Pepper & Cayenne Sauce

Ingredients:

• 12 ounces dry fettuccine pasta
• 2 red bell peppers, julienned
• 3 cloves garlic, minced
• 3/4 teaspoon cayenne pepper
• 1 cup reduced fat sour cream
• 3/4 cup chicken broth
• 3/4 cup grated Parmesan cheese
• salt and pepper to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.

3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.

4. Toss hot pasta with sauce and season with salt and pepper to taste; serve

Fig Balsamic-Glazed Griggstown Duck Breast with Pearl Onion and Pear hash

4 Griggstown duck breasts

2 tablespoons olive oil

2 ripe pears, halved, cored, cut into 1/4-inch slices

1 10-ounce bag pearl onions, blanched, peeled, halved

4 medium Yukon Gold potatoes (about 1 1/2 pounds), boiled until just tender, peeled, cut into 1 1/4-inch pieces

2 tablespoons chopped fresh sage

3/4 cup low-salt chicken broth

1/2 cup fig balsamic vinegar

With sharp knife, score the fat side of the breasts. Heat skillet to high heat.  Place duck breasts fat side down on skillet for 1 minute, to burn off fat. Flip over and cook skin side for 15 minutes.  Duck meat will be red on the inside even when fully cooked.   Transfer duck breast to cutting board; tent with foil. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. Add pears, onions, and potatoes; sauté until beginning to brown, 5 minutes. Stir in sage; season with salt and pepper. Transfer hash to bowl; cover to keep warm.

Heat same skillet over high heat. Add broth and vinegar; bring to boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes. Season glaze with salt and pepper.  Divide hash among plates. Cut duck into 1/2-inch-thick slices; fan over hash. Drizzle glaze over and serve.
http://www.epicurious.com/recipes/food/views/Fig-Balsamic-Glazed-Duck-with-Pearl-Onion-and-Pear-Hash-231436

Bon Appétit | January 2005

Fresh Tomatillo Salsa

Put 1 c. fresh tomatillos, husked, into boiling water. Lower heat and simmer gently 20 minutes. turn frequently so they don’t split. Drain. Mix 2tbs onion (diced), 2 Jalapeno or other hot chilies(seeded & chopped) & 2 Tbsp fresh cilantro (chopped). Blend tomatillos (in food processor/blender) to make coarse puree. Add other ingredients-Blend. Chill- Serve. Will keep several days in frig-or freeze for several months. Great appetizer or w/ grilled chicken or fish.

Fried Green Tomato “Blt”

• 2 cups loosely packed fresh basil leaves
• 1 1/4 cups mayonnaise
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 18 1/8-inch-thick slices pancetta*
• 18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 3 large eggs, beaten to blend
• 1 cup olive oil
• 6 1/4-inch-thick slices red tomatoes (about 2 tomatoes)
• 6 1/4-inch-thick slices yellow tomatoes (about 2 tomatoes)
• 1 1/2 cups thinly sliced arugula

Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.

Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.

Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve.

http://www.epicurious.com/recipes/food/views/Fried-Green-Tomato-Blt-108430

Frisee & Wild Mushroom Salad with Poached Egg

1 1/2 lb. assorted wild mushrooms (morels, oyster, crimini), thickly sliced
6 tbps. extra-virgin olive oil, divided
Coarse Kosher salt
3 tbps. fresh lemon juice, divided
6 pheasant eggs
2 small heads of frisee, torn in clumps
2 bunches French breakfast radishes or other small radishes, trimmed, thinly sliced on diagnol

Preheat oven to 375 degrees. Place mushrooms in large bowl. Toss with 4 tbps. oil. Scatter mushrooms on rimmed baking sheet. Sprinkle with coarse salt and pepper. Roast until tender, stirring occasionally, 25 to 30 minutes. Cool up to 2 hours.

Place large bowl of cool water near stovetop. Pour additional water into large skillet to reach depth of 2 inches. Add 1 tbp. lemon juice and generous sprinkling of coarse salt to skillet. Bring water to simmer over medium heat. Crack eggs, one at a time, into water (whites may spread). Simmer until whites are cooked through and yolks are still soft, occasionally spooning water over, about 3 minutes.

Using slotted spoon, transfer eggs to bowl of cool water. Whisk remaining 2 tbps. oil and 2 tbps. lemon juice in another large bowl to blend. Season dressing to taste with coarse salt and pepper. Add frisee, radishes, and mushrooms, toss to coat. Divide salad among plates. Top each salad with poached egg and serve.

Original Recipe: Bon Appetit magazine, April 2010
Modified by: Griggtown Farm Market, April 2010

Gala Goose

Serves at least 6

Ingredients

• One 9 to 11 lb goose
• 3 tablespoons rendered goose fat
• 1½ cups each coarsely chopped carrots, onions, and celery
• 6 tablespoons all-purpose flour
• 4 cups chicken stock
• 2 cups dry white wine
• 4 sprigs flat-leaf parsley
• Peelings from 1 green apple (optional)
• 6 cloves
• 1 large bay leaf
• 1 ounce dried porcini mushrooms, soaked, cleaned, and coarsely chopped, liquid strained and reserved
• ½ cup dried cherries
• 2 tablespoons Armagnac
• 1 tablespoon red currant jelly
• Salt and freshly ground black pepper to taste

Directions

1. Remove giblets and neck from cavity, pull off any loose fat, and cut off first 2 wing joints, if still attached, and reserve. Wash goose, tie legs together, pick bird all over, and set aside.

2. Put goose fat in a large sauté pan over medium-high heat, and render about 3 tablespoons of fat. Remove and discard remaining fat (or use later). Add giblets, wing pieces, neck, and vegetables to pan. Sauté until vegetables are browned, about 7 to 8 minutes, turning frequently. Sprinkle on flour, adjust heat to medium, and continue cooking until flour is lightly browned, 6 to 7 minutes, stirring often.

3. Pour chicken stock and white wine into a covered roasting dish large enough to hold the goose, and bring to a boil. Add goose, breast side down, pieces of browned goose, and vegetables, parsley, apple peelings, cloves, and bay leaf. Pour in enough water to cover goose by about two-thirds, and bring to a simmer. Whisk a cup of this liquid into the sauté pan, then scrape the thickened liquid back into the roasting pan. Cover pan and cook very gently, regulating heat, if necessary, to keep it just simmering.

4. After an hour, turn goose over, being careful not to break the skin. (A pair of rubber gloves is an easy way to do this.) Poach goose a total of 2 to 3 hours, or until meat is tender when pierced with a fork. Turn off heat and finish immediately, later in the day, or the next day.

5. Recipe may be done ahead to this point.

6. To finish immediately, preheat oven to 450° F.

7. Remove goose from liquid, drain, and place on a rack in a shallow roasting pan. Roast until skin is brown and crispy, about 30 minutes. Take out of oven, and allow to stand for about 5 to 20 minutes.

8. Meanwhile, skim grease from pan liquid and strain to remove pieces of goose, vegetables, and seasonings. Discard pieces of goose and seasonings. Purée vegetables in a blender or food processor, and add back to pan. Boil quickly to reduce liquid by about half.

9. Add porcini and soaking liquid, cherries, Armagnac, and red currant jelly. Season to taste with salt and pepper, and keep warm until needed.

To finish later or the next day, cover pan and set in refrigerator. When ready, remove layer of fat from liquid. Lift out goose and bring liquid to a boil over high heat. Reduce heat to a simmer, then reheat goose in stock for about 10 minutes while preheating oven. Proceed with recipe as above.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51267/a3057/Turkey–Goose/Gala-Goose.html

Gala Goose

Serves at least 6

Ingredients

• One 9 to 11 lb goose
• 3 tablespoons rendered goose fat
• 1½ cups each coarsely chopped carrots, onions, and celery
• 6 tablespoons all-purpose flour
• 4 cups chicken stock
• 2 cups dry white wine
• 4 sprigs flat-leaf parsley
• Peelings from 1 green apple (optional)
• 6 cloves
• 1 large bay leaf
• 1 ounce dried porcini mushrooms, soaked, cleaned, and coarsely chopped, liquid strained and reserved
• ½ cup dried cherries
• 2 tablespoons Armagnac
• 1 tablespoon red currant jelly
• Salt and freshly ground black pepper to taste

Directions

1. Remove giblets and neck from cavity, pull off any loose fat, and cut off first 2 wing joints, if still attached, and reserve. Wash goose, tie legs together, pick bird all over, and set aside.

2. Put goose fat in a large sauté pan over medium-high heat, and render about 3 tablespoons of fat. Remove and discard remaining fat (or use later). Add giblets, wing pieces, neck, and vegetables to pan. Sauté until vegetables are browned, about 7 to 8 minutes, turning frequently. Sprinkle on flour, adjust heat to medium, and continue cooking until flour is lightly browned, 6 to 7 minutes, stirring often.

3. Pour chicken stock and white wine into a covered roasting dish large enough to hold the goose, and bring to a boil. Add goose, breast side down, pieces of browned goose, and vegetables, parsley, apple peelings, cloves, and bay leaf. Pour in enough water to cover goose by about two-thirds, and bring to a simmer. Whisk a cup of this liquid into the sauté pan, then scrape the thickened liquid back into the roasting pan. Cover pan and cook very gently, regulating heat, if necessary, to keep it just simmering.

4. After an hour, turn goose over, being careful not to break the skin. (A pair of rubber gloves is an easy way to do this.) Poach goose a total of 2 to 3 hours, or until meat is tender when pierced with a fork. Turn off heat and finish immediately, later in the day, or the next day.

5. Recipe may be done ahead to this point.

6. To finish immediately, preheat oven to 450° F.

7. Remove goose from liquid, drain, and place on a rack in a shallow roasting pan. Roast until skin is brown and crispy, about 30 minutes. Take out of oven, and allow to stand for about 5 to 20 minutes.

8. Meanwhile, skim grease from pan liquid and strain to remove pieces of goose, vegetables, and seasonings. Discard pieces of goose and seasonings. Purée vegetables in a blender or food processor, and add back to pan. Boil quickly to reduce liquid by about half.

9. Add porcini and soaking liquid, cherries, Armagnac, and red currant jelly. Season to taste with salt and pepper, and keep warm until needed.

To finish later or the next day, cover pan and set in refrigerator. When ready, remove layer of fat from liquid. Lift out goose and bring liquid to a boil over high heat. Reduce heat to a simmer, then reheat goose in stock for about 10 minutes while preheating oven. Proceed with recipe as above.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51267/a3057/Turkey–Goose/Gala-Goose.html

Garlic Lemon Broccoli Salad

Ingredients:
1 medium sized broccoli head
1/2 – 1 lemon
2-3 cloves of garlic, chopped or thinly sliced
extra virgin olive oil
salt and pepper, to taste

Directions:
Clean & chop broccoli into florets.  Steam until tender, adding the garlic to the water first.  Remove broccoli and set aside.  Strain water in order to retain the garlic.  Toss broccoli and garlic together, squeezing lemon over both.  Drizzle evoo and add salt and pepper to taste.  Let chill prior to serving.

Goat Cheese and Arugula over Penne

Ingredients:

3-1/2 ounces goat cheese
1-1/3 cups coarsely chopped arugula, stems included
2/3 cup quartered cherry tomatoes
2 tablespoons and 2 teaspoons olive oil
1-1/4 teaspoons minced garlic
1/4 teaspoon ground black pepper
1/4 teaspoon salt
5 ounces penne pasta

Directions:

1. Cook pasta in a large pot of boiling salted water until al dente.

2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.

3. Drain pasta, and toss with goat cheese mixture.

Grecian Quail on the Grill

Ingredients:

• 4 whole quail, backbone and 2 wing joints removed, opened flat
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 1 to 2 tablespoons fresh rosemary leaves
• Salt and freshly ground black pepper to taste
• Sliced lemon, to garnish

Directions:

1. Rub quail with olive oil, lemon juice, and garlic. Sprinkle lightly with rosemary, salt, and pepper.

2. Heat a gas or charcoal grill until hot. Place quail skin side down and grill just until skin is nicely browned, 1 to 1 ½ minutes, then turn, close lid, and continue grilling until cooked through, 2 ½ to
3 minutes. Remove and serve with lemon slices.

courtesy: D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51262/a3061/Game-Birds/Grecian-Quail-on-the-Grill.html

Greek-style Quail Salad

Ingredients:

• 1 large bunch arugula, coarse stems discarded, trimmed to uniform length
• 4 Grecian Quail on the Grill (see additional recipe)
• 1 small cucumber, sliced
• 8 cherry tomatoes, split
• 4 thin slices red onion, separated into rings
• 4 ounces feta cheese, crumbled
• 8 to 12 Greek oil-cured olives
• ½ cup extra-virgin olive oil
• 2 to 3 tablespoons lemon juice
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Directions:

1. Divide arugula among 4 plates, laying it like spokes radiating out from the center of the plate.

2. Grill quail, and then split them along breastbone. Place 2 quail halves in the center of each plate. Add cucumber slices, cherry tomatoes, and onion rings. Sprinkle on feta and add olives.

3. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl. Dribble dressing over salad and serve.

courtesy: D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51262/a3062/Game-Birds/Greek–Style-Quail-Salad.html

Green Tomato Cake with Brown Butter Icing

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 1/2 cups sugar
• 3 large eggs
• 3 cups all-purpose flour
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 1/2 cups diced green tomatoes
• 1 cup golden raisins
• 1 cup chopped walnuts

Directions

Browned Butter Icing, recipe follows

Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.

Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.

In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batterinto prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.

Browned Butter Icing:

1/2 cup (1 stick) butter

1 cup confectioners’ sugar

In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners’ sugar until smooth.

Yield: about 1 cup

http://www.foodnetwork.com/recipes/paula-deen/green-tomato-cake-with-brown-butter-icing-recipe/index.html

Griggstown Chef Matthew’s Overstuffed Thanksgiving Wraps

Griggstown Crisp Apple and Sausage Salad

Ingredients:

2 teaspoons extra-virgin olive oil
1 (12 ounce) package chicken apple sausage, sliced in 1/2 inch rounds
1 small Granny Smith apple, cored and sliced
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/3 cup fresh lemon juice
Kosher salt and ground black pepper to taste
8 cups mixed field greens, washed and dried
1 cup baby arugula leaves, washed and dried
1 small red onion, thinly sliced
1/2 cup toasted pecans
1/2 cup crumbled blue cheese

Directions:

1. Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.

2. Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.

3. To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.

4. Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.

Griggstown Honey Roasted Carrots

Serves 6

Delicious with roast chicken, these carrots are simple to prepare at home and a perennial favorite among adults and children alike. We have several hives on our 70 acre farm in Griggstown, New Jersey and our beekeeper friend harvests and packages the local honey for us.

12 medium carrots, peeled

3 tablespoons extra virgin olive oil

2 tablespoons Griggstown Wildflower honey

1 ¼ teaspoons coarse salt

½ teaspoon freshly ground black pepper

2 tablespoons minced fresh ginger root (optional)

2 tablespoons finely chopped fresh herbs (dill, parsley and/or thyme)

Preheat the oven to 425 degrees.

If the carrots are thicker than 2″ around, cut in half lengthwise. Cut the carrots diagonally into 2″ long pieces on a diagonal. After each cut, rotate the carrot 45 degrees to create asymmetrical chunky pieces. The carrots shrink while cooking so you want the pieces to be large. Toss the carrot pieces in a large bowl with the olive oil and honey to coat. Add the salt, pepper and ginger if using and toss again to coat evenly. Arrange the seasoned carrots in a sheet pan large enough to accommodate all in a single layer. Roast the carrots in the oven for 30 minutes, stirring once or twice, or until tender and beginning to char around the edges. Toss with the fresh minced herbs, season to taste with additional salt and pepper as needed and serve hot.

Griggstown Italian Chicken Sausage and Potato Soup

Ingredients

1 pound Griggstown Italian Chicken sausage
3/4 cup chopped onion
1 slice pancetta bacon, diced
1 1/4 teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
1/3 cup heavy cream

Directions

Preheat oven to 300 degrees F (150 degrees C). Place thawed sausage links on a sheet pan and bake for 15 to 20 minutes, or until done (25-30 min frozen). Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later. In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Griggstown Summer Lunch Menu 7-15, 7-16, & 7-18

Lunch Menu July 7-15, 7-16, & 7-18

Entrees:

Grilled Vegetable Panini on Ciabatta Bread

Zucchini

Yellow Squash

Eggplant

Portobello Mushrooms

Herb Mayonnaise

Turkey Burger Sliders

Lettuce

BBQ Mayonnaise

Grilled Chicken Sausage on Ciabatta Bread

Griggstown Sundried Tomato Sausage

Roasted Bell and Cubanelle Peppers

Grilled Peaches

Peach Salsa

Grilled Pizza

Mixed Heirloom Tomatoes

Fresh Mozzarella

Basil

Sides:

Grilled Corn and Black Bean Salad with Lime-Basil Vinaigrette

Potato Salad with Bacon

Grilled Corn with Herb Butter

Grilled Eggplant Lasagna Recipe

Serves 6 to 8

2 medium sized Italian Eggplant
1/3 cup olive oil
1 pound fresh mozzarella, cut into thin slices
2 cups fresh tomato marinara sauce
3/4 cup freshly grated parmesan cheese
Finely milled sea salt and black pepper to taste
3 tbs shredded fresh basil

Preheat the grill.

Wash and trim away the stem ends of the eggplants. Slice the eggplants lengthwise into approximate ¼” thick rounds. Arrange the slices on a large platter and drizzle with a bit of the olive oil and sprinkle with salt. Arrange the seasoned slices on the hot grill and cook until the slices begin to brown and become tender but not crisp. While grilling brush the eggplant slices with a bit more olive oil as needed. Remove the tender cooked slices of eggplant from the grill and arrange half of the slices in the bottom of a 13″ x 9″ baking dish. Top with half of the mozzarella slices and spoon half of the marinara sauce evenly on top. Assemble a second layer of eggplant, marinara sauce and mozzarella and sprinkle with the parmesan to finish. Cover with foil and bake in a 350 oven until bubbly hot throughout. Top with the fresh basil and serve hot.

Grilled Eggplants and Tomatoes

Courtesy of Giada De Laurentiis,  Food Network

Ingredients:

●     4 eggplants, halved lengthwise

●     4 Roma tomatoes, halved lengthwise

●     6 tablespoons olive oil

●     Salt and freshly ground black pepper

●     4 teaspoons minced garlic

●     1/2 teaspoon dried oregano leaves

●     1 (14-ounce) can diced tomatoes, drained

●     1/3 cup dried plain bread crumbs

Directions:

●     Preheat the oven to 450 degrees F.

●     Line a heavy large baking sheet with foil.

●     Cut cross-hatch marks over the cut side of the eggplants.

●     Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet.

●     Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.

●     Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend.

●     Stir in the diced tomatoes. Season with salt.

●     Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.

●     Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend.

●     Sprinkle the bread crumb mixture over the Roma tomatoes.

●     Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

Grilled Griggstown Chicken with Herbs & Spring Veggies

Serves 4-6

In our farm market and at our seasonal markets we sell our chickens whole as well as cut up into eight serving pieces, ideal for the summer grill. The breasts are partially de-boned in the “European” style which reduces their cooking time on the grill a bit and of course eating them is a real treat. A simple blend of fresh herbs and spices is the very best way to enjoy or all natural farm raised chickens.

1 Griggstown Chicken, cut into eight pieces

2 large juicy lemons

1 ½ teaspoons finely ground sea salt

1/3 cup finely chopped fresh thyme and/or rosemay

Lots of freshly ground black pepper

2 tablespoons finely minced fresh garlic

½ cup olive oil

1 bunch fresh Jersey asparagus

12 spring onions

3 tablespoons olive oil

2 tablespoons balsamic vinegar

Pat the chicken pieces dry with paper toweling and arrange in a shallow baking dish just large enough to accommodate all in a single layer.

Slice one of the lemons into thin rounds and reserve. Juice the other lemon and reserve.

Measure the salt, herbs, pepper and garlic into a small bowl and stir to combine. Rub this mixture evenly all over the chicken. Scatter the lemon slices over the seasoned chicken, sprinkle juice of the second lemon on top and drizzle with the olive oil.

Cover and set aside for at least one hour before preparing the grill and up to overnight (refrigerated).

Preheat the grill. Meanwhile wash and trim the asparagus and spring onions and dry well.

When the grill is very hot, put the chicken on, skin side down, and cook for 10-12 minutes or until the skin is brown and crispy. Turn and grill for another 8-10 minutes or until each piece is cooked through to the bone. At the same time add the spears of asparagus and scallions, arranging them lengthwise across the grill grates, and cook until lightly charred and tender. Remove the chicken and hot charred vegetables from the grill   and arrange on a platter side by side. Whisk the oil and balsamic vinegar together, season with salt & pepper, sprinkle over the vegetables and serve.

Grilled Zucchini Over Baby Spinach

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.

Heirloom Tomato & Fresh Mozzarella Salad

Courtesy of Chef Alyssa, Griggstown Farm Market

A great recipe for Griggstown Heirloom tomatoes and our fresh mozzarella cheese.

Refreshing but tangy, just right to compliment the taste of something from the BBQ.

Ingredients:

• 5 pounds Griggstown Heirloom tomatoes, chopped (red, purple, yellow and green)
• 1 pound Griggstown fresh mozzarella, diced
• ¼ cup mint, minced
• ¼ cup Griggstown basil, chiffonade (green or puple)
• ¼ cup red wine vinegar
• 3 olive oil
• ½ tsp salt
• 1 tablespoon pink peppercorn or 1 tsp fresh ground black pepper

Directions:

• Mix tomatoes, mozzarella, basil and mint together in a colander to let juices drain for 5 minutes
• Wisk together oil, vinegar salt and pepper
• Gently mix drained tomatoes in with vinegar mixture
• Refrigerate to preferred temperature

Homemade Candy Corn

Ingredients:

1 cup granulated sugar
2/3 cup corn syrup
1/3 cup (2-1/2 oz) butter
1 teaspoon vanilla extract
2-1/2 cups powdered icing sugar
1/3 cup powdered milk
1/4 teaspoon salt
Red and yellow food coloring

Directions:

In a large saucepan combine granulated sugar, corn syrup, and butter. Bring to a boil over high heat while stirring constantly, then reduce heat to medium and continue boiling for 5 minutes while stirring occasionally. Remove mixture from heat and add vanilla extract.

Combine the icing sugar, powdered milk, and salt in a separate bowl and add to the mixture in the saucepan, mixing thoroughly. Allow the dough mixture to sit until it’s cool enough to handle.

Divide the dough into 3 equal parts and place each part in a small mixing bowl. Add orange food coloring to one part (a combination of yellow and red) and yellow food coloring to another part, leaving the remaining part uncolored or white.

Knead the dough in each bowl until smooth and stiff enough to hold its shape, and the colors are even. Wearing plastic gloves can help prevent your hands from being stained by the food coloring.

Still using your hands, roll each part into a long, thin rope, making each rope of equal length. You may need to use a long countertop or tabletop covered with a strip of waxed paper for this. You’ll also need to be careful when rolling as the ropes can easily break if you form them too thin.

When you’re done, lay the three ropes of dough along side each other with the orange dough in the middle and carefully press them together to make a long, narrow rectangle. A gentle, light rolling with a rolling pin along the length of the rectangle helps to press the rope edges together, but be careful not to flatten the dough so the rectangle stays as narrow as possible, plus you’ll also want the kernels plump looking and not flat.

Finally, cut the dough into triangles or “kernels” using a sharp knife and gently shape the kernels with your fingers, if needed. Allow the kernels to sit for a while and become firm.

You’ll end up with over a pound of homemade candy corn, some with yellow tips and some with the traditional white tips.

Insalata con Rucola e Pera (Arugula and Pear Salad)

John Oliano Italian Family Cooking. To purchase cook book -

http://www.amazon.com/Italian-Family-Cooking-Wine-Pairing/

Ingredients:

Juice of a fresh lemon
2 tablespoons extra- virgin olive oil
Salt and fresh ground black pepper to taste
1 pound fresh arugula stems removed and washed
1 cup shelled whole walnuts, coarsely broken
4 large Bosc or Bartlett pears, halved, cored, sliced medium
2 ounces Parmigiano-Reggiano cheese, shaved thin

Directions:

1. In a large bowl whisk together the lemon juice, olive oil, salt, and black pepper to taste. Toss lightly with arugula and walnuts.

2. Plate dressed arugula and walnuts and arrange the sliced pears on top of the salad.

3. Serve immediately with shaved Parmigiano-Reggiano cheese. A potato peeler works well to shave cheese.

Serves 8.

Jack Daniel’s Pheasant Braised Under Cabbage

The earthy, complex flavors of bourbon do magic for a lot of game meats.  In this slowly braised pheasant casserole, we use Jack Daniel’s, but any fine-quality bourbon will do.  It marries elegantly with the cream and mustard in the sauce.  Partnered with cabbage that is sauteed until its natural sugar caramelizes and turns sweet, this is a dish to savor on a cold winter night.  The renewed popularity of this American spirit makes it especially appealing.  Serve with sauteed spinach or green beans.

Ingredients:

3 tbps. unsalted butter

1 1/2 tbps. canola oil

2 large onions, chopped, plus 1 medium onion stuck with 6 whole cloves

1 large green cabbage (about 2 1/2 lbs.), tough ribs cut off, cored & shredded

Salt & freshly Ground Black Pepper to taste

7 to 8 Juniper berries, crushed

1 pheasant, 3 to 3 1/2 lbs., giblets & neck removed, patted dry

2 tbps. Dijon mustard

All-purpose Flour for dredging

2 thick slices unsmoked bacon, ventreche, or pancetta

1/2 cup Jack Daniel’s or other bourbon

1 cup Heavy Cream

Directions:

Heat 2 tbps. of butter with 1 tbsp. of canola oil in a large heavy casserole over medium-high heat.  Add chopped onions and saute until lightly colored, 6 to 8 minutes.  Add cabbage and continue cooking until cabbage is caramelized and medium brown in color, 35 to 40 minutes, stirring occasionally.  Use a combination of uncovered and covered cooking, and lower heat if cabbage browns too quickly.  As moisture evaporates and cabbage browns, cover pan to prevent burning.  As moisture collects on cover and drops into cabbage, lift cover, stir cabbage to incorporate liquid, and continue cooking.  Repeat as necessary.  Season generously with salt and pepper, and stir in juniper berries.  Set aside. (Cabbage may be cooked ahead, covered, & refridgerated.  Reheat when ready to continue.)

Preheat oven to 350 degrees F.  Season cavity of bird with salt, pepper, and mustard, then insert the whole onion.  Tie legs together with string and turn wing tips under.  Dredge bird all over with flour.  Heat remaining tbsp. butter and 1/2 tbsp. oil in a large skillet over medium-high heat.  Quickly brown pheasant on all sides, 6 to 8 minutes.  Transfer pheasant, breast side up, to casserole with cabbage.  Lay slices of bacon breast, pack cabbage around and over the bird, cover, and bake in the middle of the oven until juices are pale pink when bird is pricked deep in thigh, 35 to 45 minutes.   Baste with pan juices a couple of times as it cooks.  Remove pan from oven, push cabbage off pheasant, discard bacon, then cover pan and return to oven.  Cook until juices run clear and thigh moves easily in its socket, about 10 minutes.  Remove pan from oven, untie legs, discard whole onion, and drain juice from cavity into the casserole.  Transfer pheasant to a heated platter, lightly tent with aluminum foil, and keep warm in turned-off oven.  On top of stove, add bourbon to pot, adjust heat to high, and boil liquid for 2 to 3 minutes, stirring often to prevent cabbage from burning.  Add cream, lower heat, and simmer 3 to 4 minutes.  Taste to adjust seasoning.  Present pheasant whole and carve at table, or cut it into pieces and serve on the cabbage bed.  Serves 4.

(Recipe courteousy D’Artagnon’s Glorious Game Cookbook)

Jalapeño-Corn Salad

Ingredients:

1 Tbsp. extra virgin olive oil

4 ears sweet corn, kernels cut off

1-2 jalapeños, seeded and diced

2 tsp. white vinegar

4 tsp. fresh lime juice

Salt and cayenne pepper, to taste

1 scallion, thinly sliced

2 Tbsp. chopped cilantro

1 cup halved cherry tomatoes

Directions:

Heat the olive oil in a wide skillet and sauté the corn and jalapeños over medium heat for 7 to 8 minutes, or until the corn is tender. Remove from the heat and place in a large bowl.  Add the vinegar, lime juice, salt, and cayenne to the bowl, tossing to coat.  Let cool.  When cool, add the remaining ingredients.

Kale Chips

Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions:
Preheat an oven to 350 degrees F. Line a baking tray with parchment paper. Remove the leaves from stems and tear into chip size pieces. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Kale Filled Ravioli with Basil Infused Oil

Ingredients:

Ravioli Dough:

1 cup whole wheat pastry flour

2 cups semolina flour

1 teaspoon sea salt

2 tablespoons extra virgin olive oil

1 cup warm spring or filtered water

Filling:

extra virgin olive oil

3-4 cloves fresh garlic, finely minced

1/2 yellow onion, diced

generous pinch crushed red pepper flakes

scant pinch nutmeg

sea salt

1 cup pine nuts, ground into a course meal

1 small bunch kale, rinsed well, finely minced

4-5 sprigs fresh basil, leaves removed, finely minced

1 recipe ravioli dough (recipe follows)

juice of 1/2 lemon

2-3 sprigs fresh parsley, finely minced

Basil-Infused Oil:
1/2 cup extra virgin olive oil
3-4 cloves fresh garlic, halved
8-10 leaves fresh basil
Pinch sea salt

Combine all ingredients in a saucepan over low heat and cook to develop flavors, 3-5 minutes. Strain out basil and garlic and spoon over ravioli.

Directions:

Ravioli Dough:

Sift flours onto a clean, dry work surface. Make a well in the center of flour and add salt, oil and 2 cup water. Mix gradually, kneading into a smooth soft dough, bringing in more flour from the edges and slowly adding the balance of the water as needed. Add more flour if necessary. Continue kneading until the dough is a workable ball, about 10 minutes. Makes about 1 pound of dough.

Note: To knead the dough in a food processor, use the steel blade. Begin by blending salt, oil and 2 cups water in the bowl. With the machine running, slowly add flour mixture and remaining water.  Process until dough is soft enough to handle. If dough seems too dry, add water by half teaspoons until you achieve a soft workable dough.

Filling:

Place a small amount of oil, garlic and onions in a deep skillet and turn heat to medium.  When the onions begin to sizzle, add red pepper flakes, nutmeg and a pinch of salt and saute for 1-2 minutes. Stir in ground pine nuts and kale, season lightly with salt and saute until the kale wilts, about 4 minutes. Stir in basil and saute for 30 seconds more. Transfer to a mixing bowl and set aside to cool.

When the filling is completely cooled, roll out the dough into a thin rectangle, about 6 to 24 inches.  Space spoons of filling along the dough about an inch apart, along one side of the rectangle.  Brush the edges and in between the filling with water and fold the dough over the filling, creating  a long thin cylinder. Press the dough together between the filling. Using a pasta cutter, cut the ravioli.  Using your fingers or a fork, press the dough together around the four edges, sealing the ravioli.

To cook, bring a pot of water to a boil and drop fresh ravioli into the water. Cook over medium high until the ravioli float to the top of the water. Drain well. Transfer the ravioli to a serving platter and drizzle generously with a fruity olive oil, a sprinkle of salt and fresh lemon juice. Serve with a sprinkle of fresh parsley. Makes 2-4 servings.

Adapted from (http://www.christinacooks.com/recipes/k/kaleravioli8.html)

Lavender Honey-Glazed Roast Duck

Serves 6 wedges

A speedy hors d’oeuvre that can be tailored to your own tastes and invention. Between a pair of flour tortillas, you can let your creativity go wild. Spread a little ancho chili paste, honey mustard, or mole sauce. Sprinkle on cheeses like shredded Monterey Jack, Cheddar, Manchego, or blue. Then top with marinated artichoke hearts or roasted peppers. Surely you can think of many other variations. Serve with icy beer or margaritas.

Ingredients

• 1 female Muscovy duck, about 3 ½ pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry
• Salt and freshly ground black pepper to taste
• ½ cup nicoise (oil-cured black) olives
• 4 tablespoons lavender honey
• 2 tablespoons dried lavender
• 2 tablespoons olive oil

Directions

1. Preheat oven to 350°F.

2. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and sauté on all sides until skin is golden brown. Transfer to a rack in a roasting pan.

3. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh, about 45 minutes. Above halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck.

4. When duck is cooked, remove it from oven and let rest for 15 minutes in a warm place before carving and serving.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51259/a3090/Duck/Lavender-Honey–Glazed-Roast-Duck.html

Leeks with Lemon Dijon Vinaigrette

Ingredients

3 large leeks
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup chicken or vegetable stock
1/2 cup water
2 tablespoons chopped Italian parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste

Directions

To prep the leeks: Trim roots if overly long, but leave enough to keep bases intact. Slice off most of the green tops. Slice leeks in half lengthwise. Rinse under running water, gently fanning layers to wash out any trapped grit.

Heat a sauté or frying pan large enough to hold leeks in a single layer over a medium flame. Add oil and butter and swirl together. Arrange leeks in pan, cut side down, and sauté, turning occasionally with tongs and spatula, until lightly browned, about 5 minutes. Handle leeks gently when turning to keep as intact as possible.

Add stock, water and 1 tablespoon parsley to pan. Bring to a simmer, reduce heat and cover pan, cooking leeks until tender, about 20 minutes. Arrange leeks on a serving platter, cut side up. Add lemon juice and mustard to pan, whisking to combine. Taste and season vinaigrette with salt and pepper. Pour vinaigrette over leeks and sprinkle with remaining parsley. Serve immediately.

Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Marinated Zucchini and Summer Squash

Ingredients

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 teaspoons chopped fresh thyme leaves

Kosher salt and ground black pepper

1/3 cup extra-virgin olive oil

1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Directions

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/marinated-zucchini-and-summer-squash-recipe/index.html

Mediterranean Turkey Burgers

Serves 4

On our 75 acre farm we raise all natural, free range turkeys without hormones or antibiotics. Our ground turkey is sold by the pound in our Griggstown Farm Market as well as at our seasonal farm markets. Griggstown poultry has been featured in the finest New Jersey and New York restaurants for over 30 years.

1 pound (16oz) ground Griggstown Turkey

2 tablespoons finely shredded fresh basil

3 scallions, trimmed and finely chopped

¼ cup pitted kalamata olives, chopped

Freshly ground black pepper to taste

½ teaspoon sea salt

Light vegetable or olive oil

Using clean hands or a wooden spoon work all of the ingredients together in a small bowl. Form into four 4″ round patties that are about approximately 1/2 inch thick. Meanwhile heat an outdoor grill or indoor stove top grill pan until searing hot. Brush the grill top lightly with the oil just before adding the hamburger patties. Grill the patties for approximately 4 minutes per side, or until nicely browned on the exterior and cooked through to the middle. An instant read thermometer should register 160 when done.

Serve grilled burgers on soft buns. Soft baby lettuce, sliced tomato, thinly sliced red onion and crumbled feta cheese are delicious topping choices for these burgers.

Mesclun Salad with Toasted Goat Cheese

1/2-1 lb. Mesclun

Balsamic Vinaigrette (recipe follows)

8 1/4″ thick slices French bread

2 tbsp. butter

1 tbsp. olive oil

2 cloves garlic, sliced

8 1/4″ thick slices goat cheese

Place mesclun in serving bowl. Prepare Vinaigrette.  Heat oven to 400 degrees. In saucepan, heat butter, olive oil and garlic until butter is melted and garlic golden. Remove garlic and discard.  Place bread slices on baking sheet. Brush half of butter mixture over bread slices. Bake 4 minutes or lightly browned. Turn slices over and brush with remaining butter mixture, bake 2-3 minutes longer. Both sides should be lightly browned.  Heat broiler, place goat cheese slices on greased baking sheet. Broil until goat cheese is warm and slightly browned. With metal spatula, carefully transfer cheese onto garlic toasts.  Toss mesclun with vinaigrette. Divide onto salad plates and garnish with goat cheese toasts.

Balsamic Vinaigrette:

In small bowl beat together with wire whisk: 1 1/2 tsp. chopped shallots 1 tsp. honey 1 clove garlic, chopped 1/2 tsp. Dijon style mustard 1/4 tsp. salt 1/8 tsp. cracked black pepper.  Gradually beat in 6 teaspoons olive oil.

(from http://www.cooks.com/rec/view/0,1743,145167-238202,00.html)

Miner’s-Lettuce Salad With Roasted Asparagus, Rhubarb, Pancetta, and Poached Pheasant Egg

Miner’s-Lettuce Salad With Roasted Asparagus, Rhubarb, Pancetta, and Poached Pheasant Egg

1 tablespoon lemon juice
4 tablespoons extra- virgin olive oil, plus a little more for asparagus
1 teaspoon chives, finely diced
2 bunches miner’s lettuce (available at Windfall and Gorzynski farm stands at Union Square Greenmarket)
1 stalk rhubarb, trimmed and cut in very fine dice
1/2 cup rice-wine vinegar
1/2 teaspoon sugar
1 bunch small asparagus
4 very thin slices pancetta
4 thin slices white country baguette
4 pheasant eggs (available at Quattro’s farm stand at Union Square Greenmarket)
1 teaspoon white vinegar
salt and pepper to taste

Preheat oven to 400. Blend together lemon juice, olive oil, and chives; set aside. Pick through miner’s lettuce, removing excess stems. Place rhubarb in a small container. In a small pan, scald rice-wine vinegar with sugar, and pour over rhubarb; set aside to cool. Trim asparagus to 3-inch spears; reserve stems for another use. Toss asparagus with a little olive oil, salt, and pepper, and place on a baking dish. Lay out pancetta slices on another baking dish. Put asparagus in a 400-degree oven for 3 to 4 minutes until just cooked. Bake pancetta in the same oven until crispy, 8 to 9 minutes; drain on paper towels. Brush bread slices with olive oil, and toast. Bring 2 quarts of water with a pinch of salt and 1 teaspoon white vinegar to a simmer. (1) Poach the eggs for 2 to 3 minutes. (2) Remove eggs with slotted spoon, and (3) place on toast slices. Toss asparagus, drained rhubarb, and miner’s lettuce with lemon- chive-and-olive- oil dressing. Season with salt and pepper. Place salad on 4 plates and top each with a pancetta slice and an egg on toast. Sprinkle with salt and pepper. Serves 4.

from Centovini and I Trulli chef Patti Jackson

http://nymag.com/restaurants/recipes/inseason/46442/

Molasses-Roasted Muscovy Duck Breast with Cornbread-Venison Sausage Dressing

Serves 4

Ingredients

• 1/3 cup each buttermilk and mayonnaise
• ½ teaspoon lemon juice
• ½ teaspoon plus 1 tablespoon molasses plus 1 tablespoon, to garnish
• ¼ teaspoon each Tabasco and salt
• Cornbread-Venison Sausage Dressing (recipe follows)
• 1 tablespoon olive oil, plus a little olive oil to sauté ducks
• 1 teaspoon each lime juice and chili powder
• ½ teaspoon salt
• 2 whole boneless Muscovy Hen Breasts, about 2 pounds, excess fat removed, skin and fat scored diagonally into small squares
• 4 watercress sprigs, to garnish
• Pecan halves, lightly toasted, to garnish

Directions

1. Combine buttermilk, mayonnaise, lemon juice, the ½ teaspoon of molasses, Tabasco, and ¼ teaspoon salt together in a small bowl. Stir to blend, cover, and refrigerate until needed. Sauce may be prepared a day ahead. Prepare Cornbread-Venison Sausage Dressing.

2. Combine 1 tablespoon molasses, 1 tablespoon olive oil, lime juice, chili powder, and ½ teaspoon salt together in a small bowl and mix well. Brush duck breasts with mixture.

3. Heat remaining olive oil in a large oven-proof skillet over medium-high heat until hot. Add breasts, skin side down, adjust heat to medium low, and slowly sauté skin to render as much fat as possible and to brown the skin well, 5 to 10 minutes. When skin is browned, turn breasts over, raise heat to medium high, and sear flesh side for about 1 minute.

4. Set skillet aside in a warm spot, and allow breasts to rest for 5 minutes, for juices to settle.

5. Divide the whole breasts into individual breast halves, and then cut each half crosswise into thin slices. Spoon a tight mound of Cornbread-Venison Sausage Dressing into the center of each of 4 dinner plates. Shingle duck slices over dressing. Finely drizzle the plates with the remaining tablespoon molasses and the reserved buttermilk dressing. Garnish with watercress sprigs and toasted pecans, and serve.

Ingredients for Cornbread-Venison Sausage Dressing

• 12 tablespoons (1 ½ sticks) unsalted butter, plus butter to grease pan
• 1 cup each all-purpose flour and yellow cornmeal
• 1 tablespoon sugar
• 1 ½ teaspoons each baking powder and salt
• 1 egg
• 1 cup milk
• 1 small onion, finely chopped
• ½ pound venison or pork sausage, casing removed, broken into small pieces
• 2 serrano chilies, stemmed, seeded, and chopped
• 1 poblano chili, stemmed, seeded, and chopped
• 1 rib celery, chopped
• ½ medium carrot, chopped
• 2 teaspoons dried oregano
• Salt and freshly ground black pepper to taste

Directions Cornbread-Venison Sausage Dressing

1. Preheat oven to 350°F. Lightly grease an 8×8-inch square baking pan.

2. Melt 8 tablespoons (1 stick) of the butter and set aside. Sift flour, cornmeal, sugar, baking powder, and salt together into large bowl .lightly beat egg wit milk in another bowl. Add egg mixture and melted butter to dry ingredients, and mix until just combined. Do not over mix. Scrape into prepared pan and bake until a toothpick inserted into the center of cornbread comes out clean, 20 to 25 minutes. Remove from oven, set pan on a rack, and cool to room temperature. Cornbread may be prepared several days ahead of time. Cover and store in a cool spot.

3. Melt 3 tablespoons of the remaining butter in a skillet, over medium heat. Add onion and sausage, and sauté until onions are translucent, 5 minutes. Add both kinds of chilies, the celery, and carrot, and sauté until tender, 5 to 6 minutes.

4. Break cornbread into small pieces and add to skillet with vegetables, stirring to blend ingredients. Add oregano, salt, pepper, and remaining tablespoon of butter, and stir again. Transfer to a serving dish and keep warm.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess

http://www.dartagnan.com/51259/a3044/Duck/Molasses–Roasted-Muscovy-Duck-Breast-with-Cornbread–Venison-Sausage-Dressing.html

Mother’s Day Eggs Benedict Salad

Ingredients

Salad:

5 thin prosciutto slices

3 tablespoons extra-virgin olive oil

5 teaspoons white balsamic vinegar or white wine vinegar

10 cups coarsely torn frisée (about 2 large heads; 9 ounces total)

1 1/4 cups frozen shelled edamame (soybeans), thawed (about 8 ounces)

8 radishes, trimmed, thinly sliced

1/2 small red onion, thinly sliced

1 teaspoon coarse kosher salt

4 large eggs
Hollandaise sauce:

2 large egg yolks

3 tablespoons fresh lemon juice

1/2 cup (1 stick) unsalted butter, melted

1 tablespoon Dijon mustard

1/8 teaspoon coarse kosher salt

Pinch of ground white pepper

For salad:

Preheat oven to 400°F. Arrange prosciutto slices in single layer on rimmed baking sheet. Bake until prosciutto is crisp, about 12 minutes. Remove prosciutto from oven; let cool on sheet. Coarsely crumble.

Whisk oil and vinegar in small bowl for vinaigrette. Season with salt and pepper. Combine next 4 ingredients in large bowl.

Fill another large bowl with cold water. Pour enough water into large skillet to reach depth of 11/2 inches. Add 1 teaspoon coarse salt; bring to simmer. Crack 1 egg into each of 4 custard cups or small bowls, keeping yolks intact. Gently slide eggs into simmering water. Cook just until whites are set, about 2 minutes. Using slotted spoon, transfer 1 egg at a time to prepared bowl with cold water. Reserve skillet with water. do ahead Prosciutto, vinaigrette, salad, and eggs can be made 4 hours ahead. Cover prosciutto, salad, and bowl with eggs separately; chill. Let vinaigrette stand at room temperature; re-whisk before using.

For hollandaise sauce:
Whisk 2 egg yolks and lemon juice in medium metal bowl. Gradually whisk in melted butter. Set bowl over medium saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water; whisk in last 3 ingredients. Cover to keep warm.

Toss salad with vinaigrette. Divide among plates; sprinkle with prosciutto. Bring skillet with water to boil. Using slotted spoon, slide poached eggs back into skillet; cook until heated through, about 1 minute. Using slotted spoon, divide eggs among salads. Drizzle with hollandaise.

Bon Appétit | January 2009

by Jill Silverman Hough

http://www.epicurious.com/recipes/food/photo/Eggs-Benedict-Salad-351052

Read More http://www.epicurious.com/recipes/food/views/Eggs-Benedict-Salad-351052#ixzz1LVEmKfaQ

Old-Fashioned Candied Apples

Ingredients:

8 medium sized apples

8 wooden sticks

3 cups white sugar

1/2 cup light corn syrup

1 cup water

1/4 teaspoon cinnamon (optional)

1/4 teaspoon red food coloring (optional)

Directions:

Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.

Variations: After coating each apple, quickly dip the end or press and swirl apples in shredded coconut, colored M&M’s, chopped nuts, granola or colored sprinkles.

(Recipe courtesy http://www.allfreecrafts.com/halloween/candy-apples.shtml)

One-pan Sage and Onion Chicken and Sausage

One-pan Sage and Onion Chicken and Sausage
Recipe courtesy Nigella Lawson

The dish should satisfy everyone’s taste buds while providing a choice of chicken and/or sausage. It will complement any of your favorite side dishes of salad, mashed potatoes, rice or just a piece of your favorite bread and a glass of wine.

Ingredients:

• 1 large or 2 small onions
• 1/2 cup olive oil (not extra-virgin)
• 2 teaspoons English mustard
• 1 tablespoon dried sage
• Freshly ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 lemon
• 1 (4-pound) Griggstown chicken, jointed into 10 pieces
• 12 Griggstown chicken sausages (3 packages)
• 2 tablespoons fresh sage leaves, chopped

Directions:

1. Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
2. Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
3. Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
Serves 6

Pan Roasted Griggstown Quail with Swiss Chard

Serves 2

1 large bunch (about 1 generous pound) fresh Swiss chard (ruby red or bright lights)

4 whole butterflied Griggstown quail

Finely ground sea salt

Freshly ground black pepper

1 tablespoon canola or grapeseed oil

2 pieces of thick sliced bacon, cut into small dice

2 tablespoons soft unsalted butter

¾ cup dry white wine

½ cup chopped fresh leek, white portions only

2 tablespoon fresh lemon juice

3 tablespoons toasted pine nuts (optional)

Preheat oven to 350 degrees.

Wash the chard well. Separate the stems and leaves. Coarsely chop the stems and cut leaves into wide ribbon like strips. Set aside.

Pat quail dry with a paper towel and season well all over with salt and pepper.

Heat the oil in an oven proof heavy bottomed sauté pan or cast iron skillet. Sear the birds, breast side down, until the skin is nicely browned and crisp 4-5 minutes. Turn and brown for another 2-3 minutes. Transfer birds in the skillet to the oven and cook until an instant read thermometer inserted into the thigh reads 160F, about 4-5 minutes. Remove the quail from the oven, transfer to a platter, cover and keep warm.

Add the bacon and 1 tablespoon of the butter to the skillet the birds were roasting in and sauté over medium high heat to crisp the bacon. Add the white wine, bring to a boil, reduce heat and simmer to deglaze the pan, scraping up any bits clinging to the bottom. Add the leek and continue to stir over medium heat until transparent and tender, 3 to 4 minutes. Add the Swiss chard stems and continue to sauté until barely tender, about 3 minutes. Add the chard leaves and lemon juice and sauté until wilted and tender. Remove from the heat, stir in the remaining tablespoon of butter, stir and season to taste with salt and pepper.

To serve, use tongs to arrange a mound of the chard on each serving plate. Arrange the pan roasted quail on top. Drizzle the birds with the pan juices and sprinkle with toasted pine nuts. Serve hot.

Pan-Seared Duck Breast with Blueberry Sauce

Ingredients

2 teaspoons salt

1 teaspoon fresh-ground black pepper

1 1/2 tablespoons dried thyme leaves

1 tablespoon crushed dried rosemary

3 tablespoons olive oil

4 potatoes, cubed

2 pints fresh or frozen blueberries

1/2 cup water

1/2 cup apple juice

1/2 cup white sugar

1 jalapeno pepper, finely chopped

3 slices pancetta or bacon, cut into thin strips

6 shallots, thinly sliced

1/2 cup sliced shiitake mushrooms

2 pounds bok choy, sliced

4 (8 ounce) boneless duck breast halves

2 tablespoons vegetable oil

1 tablespoon butter

2 tablespoons aged balsamic vinegar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
2. Place cubed potatoes into a 9×13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
3. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
4. Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
5. Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
6. Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side

http://allrecipes.com//Recipe/pan-seared-duck-breast-with-blueberry-sauce/Detail.aspx

Parsley Hazelnut Pesto

Makes about 1 cup; enough for pasta for 4 or condiment sauce for 6 to 8

This robust “pesto” is really a bit more like the French style pistou which is served as a robust condiment for soup and grilled entrees. It is a wonderful and refreshing departure from traditional basil pesto. It’s lightly and brighter in flavor and requires no cheese at all. Serve tossed into hot angel hair pasta as an entrée dish or use it as a condiment drizzled over grilled fish, poultry or vegetables.

1/3 cup whole fresh hazelnuts (or filberts) with skins

1 lightly packed cup fresh Italian parsley leaves

¾ cup lightly packed fresh basil leaves

2 cloves garlic, peeled

2 Tbs fresh lemon juice

¾ cup olive oil

½ tsp salt

Freshly ground black pepper to taste

Preheat the oven to 375 degrees. Toss the hazelnuts into a small baking pan and place in the hot oven to toast until fragrant and lightly colored, about 8 to 10 minutes. Remove the hot toasted nuts from the oven and wrap them up inside a clean dish towel and set aside to cool for a few minutes. The steam captured inside the towel will help ‘pop’ the skins off the nuts. Roll the dish towel back and forth on the counter allowing the nuts to rub against one another to help flake away skins. (not all the skin needs to be removed, just majority).

Place the toasted hazelnuts, parsley, basil, garlic, lemon juice and half of the olive oil in a blender or food processor and grind to a fine consistency. Add the salt and remaining olive oil, blend and season to taste with freshly ground pepper. Use right away or cover tightly and refrigerate until ready to use.

Pasta-Shell Risotto with Broccoli Rabe

Pasta-Shell Risotto with Broccoli Rabe

1 quart reduced-sodium chicken broth

1 quart water

1 bunch broccoli rabe

1/4 cup olive oil

1 medium onion, chopped

2 garlic cloves, chopped

1 lb medium pasta shells

1/2 cup grated Parmigiano-Reggiano

Bring broth, water, and 1 teaspoon salt to a boil in a medium saucepan, then reduce heat and keep at a bare simmer.

Trim tough stem ends from broccoli rabe, then cut remaining stems crosswise into 1-inch pieces and reserve. Coarsely chop florets and leaves.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté onion with 1/2 teaspoon salt until softened, 3 to 5 minutes. Stir in garlic and sauté 1 minute, then add pasta, broccoli rabe stems, and 3/4 cup hot broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until pasta is almost al dente and creamy-looking, 12 to 13 minutes. Stir in remaining broccoli rabe and 1/4 teaspoon pepper and cook, stirring, until pasta is al dente and broccoli rabe is just tender, 2 to 3 minutes. (If needed, add more hot broth to moisten; there will be some broth left over.) Stir in cheese and salt and pepper to taste. Serve with more cheese on the side.

Read More http://www.epicurious.com/recipes/food/views/Pasta-Shell-Risotto-with-Broccoli-Rabe-240590#ixzz111iEQxp0

Penne with Braised Squash & Greens

Courtesy of EatingWell Healthy in a Hurry Cookbook (2006)

This chunky squash sauce is laced with chard and accented with smoked tofu.

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 4 ounces cubed smoked tofu
• 1 medium onion, chopped
• 3 cloves garlic, minced
• Pinch of crushed red pepper
• 1 1/2 cups vegetable broth
• 1 pound butternut squash, peeled and cut into 3/4-inch cubes (3 cups)
• 1 small bunch Swiss chard, stems removed, leaves cut into 1-inch pieces
• 8 ounces whole-wheat penne, rigatoni or fusilli
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste

Directions:

• Put a large pot of water on to boil for cooking pasta
• Heat oil in a large nonstick skillet over medium heat
• Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes
• Transfer to a plate
• Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes
• Add garlic and crushed red pepper; cook, stirring, for 30 seconds
• Return the tofu to the pan and add broth and squash; bring to a simmer
• Cover and cook for 10 minutes
• Add chard and stir to immerse
• Cover and cook until the squash and chard are tender, about 5 minutes
• Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions
• Drain and return to the pot
• Add the squash mixture, Parmesan, salt and pepper; toss to coat

Perch & Sage

This is a great little recipe for grilling a delicious batch of perch.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:
2 12 ounce perch, scaled
2 slices zucchini
3 roma tomatoes
1 tablespoon olive oil
10 sprigs fresh sage

Preparation:
Preheat grill. Make about 4 slits into the flesh of each fish on each side. Coat inside with oil and stuff with sage sprigs. Place on oiled grill and cook for about 4 minutes on each side. Half way through cooking time add zucchini and tomatoes to grill. Remove everything from the grill. Take out the sprigs and stuff with zucchini and tomatoes. Serve.

http://bbq.about.com/od/fishseafoodrecipes/r/bl80919b.htm

Pheasant Eggs Salad

Ingredients:

12 Pheasant Eggs

¼-½ cup mayonnaise

1 tablespoon Dijon Mustard

6 Chives, finely chopped

1 Shallot, very small dice

Salt and pepper to taste

Directions:

Start the eggs in cold water and bring up to a boil on high heat.  Let eggs boil in water for 2 minutes.  Take eggs off heat and let them sit in the hot water for 5 minutes.  Cool with cold running water.  Peel eggs and chop into about ¼” pieces.  Mix all the ingredients together and season to taste.  Enjoy!

Pomegranate-Mint Marinated Quail with Figs, Arugula, & Crispy Potato Croutons

Ingredients:

• 1 cup fresh mint leaves
• ½ cup pomegranate juice (available at specialty food stores)
• 8 cloves garlic
• 12 semi-boneless quail, 2 wing joints removed
• 6 medium baking potatoes
• Peanut oil for deep-frying
• 7 tablespoons extra-virgin oil
• 6 tablespoons lemon juice
• 4 tablespoons orange juice
• 1 tablespoon honey
• Salt and freshly ground black pepper to taste
• 12 fresh figs, preferably Black Mission
• 3 cups arugula leaves

Directions:

1. Combine mint, pomegranate juice, and garlic in a food processor or electric blender and puree into a smooth paste. Scrape into a large resealable plastic bag, add quail, seal bag, and turn several times to coat birds evenly. Refrigerate 8 hours or overnight.

2. Preheat oven to 450°F. Bake potatoes until just barely cooked through, about 30 minutes. Remove from oven, and when cool enough to handle, peel and cut roughly into large cubes. Adjust oven to warm. Fill a large deep skillet halfway with peanut oil. Heat up to 375°F. Add potato pieces and cook until crispy and golden. Fat should cover pieces as they cook.

3. Remove with a slotted spoon and blot on paper towels. Do this in batches if necessary. Keep warm in oven. Whisk 6 tablespoons of the olive oil with the lemon juice, orange juice, and honey. Season with salt and pepper. Quarter figs, then combine with arugula leaves and toss with vinaigrette.

4. Heat 1 very large or 2 medium skillets over medium-high heat. Add the remaining tablespoon of olive oil (a little extra if using 2 pans). Remove quail form marinated, season with salt and pepper, and sauté breast side down until skin is crisp and a rich brown, 2 ½ to 3 ½ minutes. Turn and cook second side until browned, 2 ½ to 3 minutes. Arrange arugula and figs in center of each plate, lay 2 quail on top, scatter potatoes to croutons around, and serve.

courtesy: D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51262/a3112/Game-Birds/Pomegranate–Mint-Marinated-Quail-with-Figs-Arugula-and-Crispy-Potato-Croutons.html

Portobello Mushroom Soup

Ingredients:

• 1/4 cup (1/2 stick) unsalted butter
• 5 leeks (white and pale green only) chopped
• 1 med onion chopped
• 10 ozs. Portobello mushrooms: chopped to make 4 generous cups
• 1/4 cup flour
• 3 cups chicken stock or broth
• 4 TBS dry sherry
• 2 cups half and half
• 1/4 tsp cayenne pepper
• 1/4 tsp ground pepper

Directions:

Melt butter in heavy large pot over medium heat. Add leeks and onion; saute tender. Add mushrooms and saute 5 min. Reduce to low. Add flour: cook until mixture thickens, stirring occasionally, about 3 min. Gradually stir in stock and half of the sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about ten minutes. Stir in half and half. Simmer until slightly thickened, about ten minutes. Stir in the cayenne. Season with pepper and salt. Stir remaining sherry into soup. Bring to a simmer. Serve immediately.

Makes 6 servings.

Potato Leek Soup

3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 T each chopped celery and shallots
1/8 teaspoon celery seed
Parsley to garnish

Peel and quarter the potatoes.

Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons.

Potato Salad

Courtesy of Chef Mike, Griggstown Quail Farm Market

You can sample this featured recipe at this week’s BURGER MANIA picnic lunch at the farm.

Ingredients:

●     3 lbs red bliss potatoes

●     ½ lb bacon

●     1 red onion, small dice

●     1 pepper (any color), small dice

●     1 bunch scallions, thinly sliced

●     1½ – 2 cups mayonnaise

●     ¼ cup worcestershire sauce

●     2 Tbsp Dijon mustard

●     Salt and pepper to taste

Directions:

●     Place potatoes in a pot and fill with cold water, about one inch above the potatoes

●     Add a generous pinch of salt and place the pot on the stove on high heat

●     Cook for about 30-40 minutes.  Potatoes are done when fork tender

●     Strain potatoes and cool

●     Preheat oven to 400 degrees

●     Line a cookie sheet with aluminum foil or parchment paper

●     Arrange the bacon on the cookie sheet and bake for about 10 -15 minutes, depending on how crispy you like the bacon.

●     Remove cooked bacon from oven and chop into small pieces

●     Once the potatoes are cooled, slice them in half and then slice into 1/8 inch slices

●     In a large bowl add the potatoes, bacon, onion, red pepper, and scallion

●     In a separate bowl, mix the mayonnaise, worcestershire, mustard and salt and pepper

●     Once seasoned to your liking, add the sauce to the potatoes and mix gently, trying to not break up the potato pieces

●     Let cool in the refrigerator or eat at room temperature

Pumpkin Pie

Ingredients:

9-inch one-crust pie shell (see recipe)

2 eggs

¾ cup sugar

2 cups pumpkin puree (see recipe)

1 can (12 ounces) evaporated milk

1 tsp. ground cinnamon

½ tsp. salt

½ tsp. ground ginger

¼ tsp. ground cloves

Directions:

Heat oven to 425˚. Prepare pastry. Beat egges slightly with hand beater; beat in remaining ingredients.  Place pastry-lined pie plate on oven rack; pour in filling.  Bake 15 minutes.

Reduce oven temperature to 350˚.  Bake until knife inserted in center comes out clean, approx. 45 minutes longer.  Refrigerate until chilled, at least 4 hours.  Serves 8.

Pumpkin Pie Pastry Shell

Ingredients:

1/3 cup plus 1 tbp. Shortening or 1/3 cup lard

1 cup all purpose flour

½ tsp. salt

2-3 tbp. cold water

Directions:

Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tbp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tbps. water can be added if necessary).

Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board.  Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin.  Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of plate.  Fold and roll pastry under, even with plate; flute.  Fill and bake as directed in recipe.

Pumpkin Puree

Ingredients:

1 sugar, pie, or cheese pumpkin

Directions:

Preheat oven to 325 degrees F (165 degrees C).  Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.  Bake in the preheated oven, foil side up, 1 hour, or until tender.  Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags, or use immediately.

Quail with Portobello Mushrooms

Ingredients

• 4 large Portobello mushrooms
• 4 tablespoon duck fat
• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, peeled and finely chopped
• 8 sprigs fresh thyme
• 4 quail, whole
• Salt and freshly ground black pepper
• ¼ cup veal demi-glace
• 2 tablespoon balsamic vinegar

Directions

1. Trim mushrooms and wipe clean with a damp dishtowel. Remove stems and chop enough to make 1 cup, discarding the rest. Heat 1 Tbsp. of duck fat in a large skillet over medium heat. Add mushroom caps and cook, turning once, until golden, about 3 minutes per side. Remove with a slotted spoon and set aside.

2. Reduce heat to low and add another 1 tablespoon of duck fat to skillet. Add onions, chopped mushroom stems, and 3 sprigs thyme, and cook until onions are soft, stirring occasionally, about 20 minutes. Return mushroom caps to skillet.

3. Meanwhile, coat another skillet with remaining duck fat and heat over medium heat. Rinse quail, pat dry, and season inside and out with salt and pepper. Cook, browning on all sides, for 18–20 minutes.

4. Transfer quail to onion-mushroom mixture, placing 1 quail on top of each mushroom cap. For the sauce, deglaze quail skillet with vinegar and demi-glace, scraping bits from bottom of skillet. Pour sauce around quail, then increase heat to medium and cook just until mushroom caps are warmed through and sauce is slightly thickened, 1–3 minutes. Garnish with remaining thyme and serve from skillet.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51262/a3127/Game-Birds/Quail-with-Portobello-Mushrooms.html

Radish & Scallion Stir Fry

Serves 4
Delicious with grilled meat or seafood
2 tablespoons canola or safflower oil
2 bunches fresh garden radishes rinsed, trimmed and thinly sliced
4 scallions, whites and light green portions thinly sliced
3 tablespoons water
Finely milled sea salt and freshly ground black pepper to taste
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons chopped fresh chives
Heat oil in a large wok or skillet
Add the radishes and toss to coat.  Stir over high heat for 30 seconds.  Add the scallions and sprinkle on the water.  Continue stirring over high heat until the water evaporates and the radishes are crisp-tender.  Remove from the heat.
Season with salt and pepper.  Add the butter and toss in until melted.  Sprinkle with chives and serve immediately.

Raw Zucchini Slaw

Serves 4 to 6

The simplest and way to prepare the vegetables for this dish is using the grating disk on a food processor. You can use fresh garden spearmint in the dressing as well but the intense flavor of dried mint is something very different and unique.

6 cups grated or finely julienne sliced zucchini, about 4 medium zucchini

2 cups grated carrots

1 large bunch or 1 cup coarsely chopped spring onions

Juice of 3 lemons

1/3 cup olive oil

1 tablespoon of crushed dried spearmint

1 large clove garlic, peeled and crushed

Salt and pepper to taste

Large pinch of sugar to taste

Combine the lemon juice, spearmint, garlic salt and pepper in a jar fitted with a lid and shake to combine and season with additional, salt, pepper and sugar to taste.  Set the dressing aside while you prepare the vegetables.

Scrub and trim the stem and blossom or root ends off the zucchini and carrots. Thinly skinned summer zucchini and carrots do not require peeling for this dish. Combine the grated zucchini, carrots and chopped onion together in a large salad bowl. Toss well to combine. Add ½ to ¾ of the dressing and toss well. Taste and add more dressing as desired. Chill until ready to serve.

Recipe for Squishy Tomatoes

Recipe for Squishy Tomatoes

4-5-6 over-ripe or bruised tomatoes
1  loaf thick-crusted bread (I used an Italian focaccio) cut into 1-2 inch squares
olive oil
fresh basil, about 1/2 cup chopped
1 small onion, chopped fine
1-2 cloves garlic, minced
1- 1 1/2  cup cheese–any kind (I used crumbled gruyere)

In a 9×13 pan, sprinkle olive oil in bottom.  Spread a layer of bread  Slice through skins of tomatoes and squash them over the bread.  Discard skins.  (Or firmer tomatoes can be skinned by boiling for 2 minutes than dropping them in cold         water. Peel off skins and chop.)

Scatter basil and onion over the tomatoes.
Spread some cheese over the top.
Scatter a bit more bread.  Sprinkle with olive oil and salt.  Add a bit more cheese.

Bake at 350-375 degrees for 15-20 minutes till top bread is crisp and cheese is melted.

Red, White, and Blue Cabbage Salad

Red, White, and Blue Cabbage Salad

Ingredients:

Salad:
1/2 small head Red Cabbage – cut into wedges or thinly sliced
1 Green Onion – sliced
2 tablespoons Pumpkin Seeds – toasted
2 strips Bacon – cooked, crumbled (try our D’Artagnan No-Nitrate Bacon available in the Market)
Salt & Pepper – to taste

Blue Cheese-Currant Vinaigrette:
2 tbsp. Extra-Virgin Olive Oil
2 tbsp. White Balsamic Vinegar
1 tbsp. Dried Currants
2 tbsp. Blue Cheese – crumbled

Directions:

Begin by preparing the vinaigrette.  Combine EVOO, white balsamic, currants, and blue cheese in a small air tight container.  Refrigerate at leat 3o minutes while prepping the other ingredients.

On two plates, divide cabbage, green onion, pumpkin seeds, and bacon evenly.  Once dressing has chilled, spoon over both plates adding salt and pepper to taste.  Serve immediately.

(from http://justeatfood.com/n-539-red-white-and-blue-cabbage-salad.html)

Risotto of Goose Giblets

Serves 6 as a main course

When slowly simmered, goose giblets impart an extremely mild, even delicate taste to this risotto-like dish. It’s very simple, sine the hot liquid is added all at once, rather than by half cupfuls, and there is no constant stirring involved. The result is a dish that is rich but not overwhelming, filling but not leaden. Serve with a crisp green salad, and either red or white wine, according to your own preference.

Ingredients

• Gizzard, heat, and neck from 1 goose, washed
• 1 large leek, including an inch of green, cleaned
• 2 carrots
• 6 cups cold water
• 1 teaspoon salt
• 6 black peppercorns
• 7 tablespoons rendered goose or duck fat
• 1 medium onion, finely chopped
• 2 cups Arborio rice
• ½ pound white mushrooms, wiped clean, trimmed and sliced
• ¾ cup frozen petite peas, defrosted
• Salt and freshly ground black pepper to taste
• Chopped flat-leaf parsley, to garnish

Directions

1. Combine gizzard, heat, neck, leek, carrots, and cold water in a saucepan. Add 1 teaspoon salt and peppercorns, and bring to a boil over high heat. Turn heat down and simmer, partially covered, until meats are tender, about 1 hour. Keep piping hot.

2. Heat 5 tablespoons of the goose fat in a heavy medium-size saucepan over medium heat. Add onion and gently sauté until translucent. Stir in rice, turning to coat all kernels, and cook until they turn opaque and begin to swell. Pour all but ¼ cup of the hot stock through a strainer into rice, stir once, cover pan tightly, and simmer until liquid is absorbed and rice is tender, about 20 minutes.

3. Meanwhile, heat the remaining 2 tablespoons goose fat in a skillet over medium high heat. Stir in mushrooms and sauté until just limp. Chop gizzard and heat into small pieces, and remove meat from neck. Keep meats warm in a little of the stock.

4. Stir peas, giblets, and mushrooms into risotto. Season with salt and pepper. Sprinkle with parsley, and serve at once.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51267/a3141/Turkey–Goose/Risotto-of-Goose-Giblets.html

Risotto of Goose Giblets

Serves 6 as a main course

When slowly simmered, goose giblets impart an extremely mild, even delicate taste to this risotto-like dish. It’s very simple, sine the hot liquid is added all at once, rather than by half cupfuls, and there is no constant stirring involved. The result is a dish that is rich but not overwhelming, filling but not leaden. Serve with a crisp green salad, and either red or white wine, according to your own preference.

Ingredients

• Gizzard, heat, and neck from 1 goose, washed
• 1 large leek, including an inch of green, cleaned
• 2 carrots
• 6 cups cold water
• 1 teaspoon salt
• 6 black peppercorns
• 7 tablespoons rendered goose or duck fat
• 1 medium onion, finely chopped
• 2 cups Arborio rice
• ½ pound white mushrooms, wiped clean, trimmed and sliced
• ¾ cup frozen petite peas, defrosted
• Salt and freshly ground black pepper to taste
• Chopped flat-leaf parsley, to garnish

Directions

1. Combine gizzard, heat, neck, leek, carrots, and cold water in a saucepan. Add 1 teaspoon salt and peppercorns, and bring to a boil over high heat. Turn heat down and simmer, partially covered, until meats are tender, about 1 hour. Keep piping hot.

2. Heat 5 tablespoons of the goose fat in a heavy medium-size saucepan over medium heat. Add onion and gently sauté until translucent. Stir in rice, turning to coat all kernels, and cook until they turn opaque and begin to swell. Pour all but ¼ cup of the hot stock through a strainer into rice, stir once, cover pan tightly, and simmer until liquid is absorbed and rice is tender, about 20 minutes.

3. Meanwhile, heat the remaining 2 tablespoons goose fat in a skillet over medium high heat. Stir in mushrooms and sauté until just limp. Chop gizzard and heat into small pieces, and remove meat from neck. Keep meats warm in a little of the stock.

4. Stir peas, giblets, and mushrooms into risotto. Season with salt and pepper. Sprinkle with parsley, and serve at once.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51267/a3141/Turkey–Goose/Risotto-of-Goose-Giblets.html

Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus

Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus

1 4-to 4 1/2-pound chicken, large deposits of fat removed, heart and gizzard reserved

2 teaspoons coarse kosher salt

6 large fresh parsley sprigs

1 lemon, halved

6 garlic cloves, peeled

2 teaspoons plus 1/4 cup extra-virgin olive oil

1 pound broccoli rabe (rapini),* stems cut into 1/4-inch pieces, leaves coarsely chopped

1 pound fingerling potatoes or baby Yukon Gold potatoes, cut into 1/2-inch rounds

3/4 cup (or more) low-salt chicken broth

1/4 cup dry white wine

1/3 cup chopped fresh parsley

Sprinkle chicken all over with 2 teaspoons coarse kosher salt. Place chicken, breast side up, on rack set in roasting pan. Refrigerate uncovered overnight.

Place parsley sprigs and 1/2 lemon in chicken cavity. Tie legs together. Place reserved heart and gizzard and garlic cloves under rack in roasting pan. Drizzle 2 teaspoons oil over chicken breast. Let stand at room temperature 30 minutes.

Position 1 rack in bottom third and 1 rack in center of oven; preheat to 400°F. Place broccoli rabe and potatoes in large bowl; sprinkle with salt and pepper. Add 1/4 cup oil; toss to coat. Transfer vegetables to large rimmed baking sheet and spread out in even layer.

Roast chicken on center oven rack 25 minutes. Add 3/4 cup broth to pan with chicken and place potatoes and broccoli on lower oven rack. Roast chicken until instantread thermometer inserted into thickest part of thigh registers 165°F, adding more broth by 1/4 cupfuls if pan is dry, 45 to 55 minutes longer. Let rest 15 minutes.

Continue roasting vegetables until potatoes are tender and slightly browned and broccoli rabe stems are crisp-tender and leaves are crisp but not browned, tossing occasionally, about 10 minutes longer. Season to taste with salt and pepper. Tent with foil to keep warm.

Tilt chicken to allow juices from cavity to pour into roasting pan. Discard heart and gizzard. Strain pan juices into heatproof measuring cup, pressing on solids to force garlic through strainer into cup. Spoon fat from surface of juices. Add wine to pan juices. Return mixture to roasting pan. Stir over medium heat until jus is heated through, scraping up browned bits, about 1 minute. Squeeze enough juice from second lemon half to measure 2 teaspoons; add to jus. Stir in chopped parsley. Season jus to taste with salt and pepper.

Carve chicken; divide among plates. Spoon potatoes and broccoli rabe alongside. Drizzle jus over chicken and serve.

* An Italian leafy green vegetable with scattered clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.

Read More http://www.epicurious.com/recipes/food/views/Roast-Chicken-with-Broccoli-Rabe-Fingerling-Potatoes-and-Garlic-Parsley-Jus-355199#ixzz111hPEzao

Roast Wild Scottish Pheasant with Swiss Chard and Wild Mushrooms With Sweet Potato-Vanilla Purée

Serves 4

If you’re fortunate enough to have a pheasant that has lived its life in the woods, this enticing dish will showcase the wild bird’s taste, which is gamier than that of a farm-raised pheasant. It plays well against the robust flavors of Swiss chard, wild mushrooms, and sweet potato perfumed with orange and vanilla.

Ingredients

• Sweet Potato-Purée (recipe follows)

• 2 teaspoons juniper berries, finely ground

• 2 male wild Scottish pheasants, 1 ¾ pounds each, giblets removed, rinsed and patted dry, wing tips turned under

• Salt and freshly ground black pepper to taste

• 2 medium bunches fresh sage

• 5 tablespoons unsalted butter, at room temperature

• 1 tablespoon grapeseed oil

• ¾ pound red Swiss chard

• 1 cup assorted wild mushrooms, trimmed, wiped clean, and sliced

• ¼ cup dry white wine

• ¾ cup diced onion

• 1 ounce smoked slab bacon, sliced into thin pieces

• 1 cup chicken stock

Directions:

1. Prepare Sweet Potato-Vanilla Purée. Preheat oven to 350°F.

2. Rub ½ teaspoon ground juniper berries into upper cavity and on breast and sides of each pheasant. Season with salt and pepper. Place 1 bunch of sage in cavity of each bird, and truss birds with kitchen string. Using 1 ½ tablespoons of the butter for each bird, rub entire bird with butter.

3. Heat a 12-inch ovenproof skillet or roasting pan over medium-high heat. Add oil, then birds, and sear, turning to lightly brown all sides. Transfer skillet to oven with birds breast side up. Roast until an instant-read thermometer inserted into thickest part of breast reads 135°F for medium, about 15 minutes. Transfer birds to a platter, keep warm, and allow to rest for 10 to 12 minutes. Reserve pan and drippings.

4. Remove stems from Swiss chard leaves, and cut stems into 1 ½ inch pieces; chop leaves into medium pieces and reserve. Melt 1 tablespoon of the butter in a small skillet, add mushrooms, and sauté quickly until mushrooms are lightly browned and begin to soften; set aside.

5. Bring white wine to a boil in a small nonreactive saucepan over high heat, and reduce by three-quarters. Add it to pan the birds were roasted in and, over medium-high heat, scrape the bottom of the pan with a spatula or wooden spoon to deglaze. Add onions and bacon, and lower heat to medium. Stir until onions are transparent, 3 to 4 minutes. Add Swiss chard stems, and sauté until barely render, about 4 minutes. Add chard leaves and chicken stock. Reduce chicken stock by half. Add sautéed mushrooms and cook an additional 2 minutes. Remove from heat and whisk in the remaining tablespoon butter until emulsified. Season with salt and pepper. Cover and keep warm.

6. To serve, carve pheasants, removing the breast meat, drumsticks, and thighs. Debone drumsticks and thighs. Divide mushrooms, Swiss chard, and sauce among 4 warmed dinner plates. Top with a breast, drumstick, and thigh, and serve with Sweet Potato-Vanilla Purée.

NOTE: Wild game may contain tiny pieces of shot that can’t be removed before cooking. It is not harmful to the meat, but caution should be taken when eating it.

Ingredients for Sweet Potato-Vanilla Purée

• 1 ¾ pounds sweet potatoes

• ½ cup heavy cream

• 1 teaspoon firmly packed grated orange zest

• 1 vanilla bean

• Sea salt and freshly ground black pepper to taste

Directions for Sweet Potato-Vanilla Purée

1. Preheat oven to 350°F. Place whole potatoes on a baking sheet. Bake, turning two or three times during cooking, until a fork can pierce them without any resistance, about 45 minutes. Allow potatoes to cool enough to be handled. Split in half lengthwise.

2. With a spoon, scoop pulp into a food processor; avoid including any skin. Combine heavy cream and orange zest in a small saucepan. Split vanilla bean lengthwise, and scrape pulp into pan; reserve pod for another use. Place pan over high heat, and bring to a boil. Immediately remove from heat. Let purée until very smooth, scraping down sides as needed. Season with salt and pepper. If necessary, cover and reheat in a preheated 300°F oven, or transfer to a microwave-safe dish and reheat until hot.

(Recipe courtesy D’ARTAGNAN’S GLORIOUS GAME COOKBOOK written by Ariane Daguin, George Faison, and Joanna Pruess. http://www.dartagnan.com/51262/a3151/Game-Birds/Roast-Wild-Scottish-Pheasant-with-Swiss-Chard-and-Wild-Mushrooms-With-Sweet-Potato–Vanilla-Puree.html)

Roasted Cranberry Chicken

From Better Homes & Garden

A tangy cranberry sauce turns roasted chicken into a delicious and healthy supper.  Serve it with brown rice.

Ingredients:

• 8 Pieces of chicken (2 to 2¼ lb.), skinned
• ¾ cup low-calorie cranberry juice
• ¾ cup fresh cranberries
• 2 sprigs fresh thyme
• 4 tsp. packed brown sugar
• Fresh thyme leaves

Directions:

• Preheat oven to 375 degrees F
• Coat extra-large ovenproof skillet with nonstick cooking spray
• Heat over medium-high heat
• Sprinkle 1/4 tsp. each salt and pepper on chicken
• In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides
• Transfer skillet to oven
• Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F)

Roasted Garlic Cauliflower

Roasted Garlic Cauliflower

Ingredients

2 tablespoons minced garlic

3 tablespoons olive oil

1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese

salt and black pepper to taste

1 tablespoon chopped fresh parsley

Directions

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

http://allrecipes.com//Recipe/roasted-garlic-cauliflower/Detail.aspx

Roasted Griggstown Chicken Sausage, Apples, Leeks, and Potatoes

Serves 4

Cooking time: 35 minutes

Ingredients

2 Small Crisp Red Apples (empire or braeburn), quartered

2 Leeks (white and light green parts only), halved crosswise and lengthwise

2 Yellow Potatoes (about ½ lb total), cut into ½-in-thick wedges

8 Sprigs Fresh Thyme

2 Tbsp olive oil

Kosher Salt and Pepper

8 Griggstown Chicken and Apple Sausage links (24 oz)

Directions

1. Heat oven to 425 degrees F. In a large roasting pan, toss the apples, leeks, potatoes, thyme, oil, ½ tsp salt, and ¼ tsp pepper.  Roast for 15 minutes.
2. Stir the vegetables and add the sausages to the pan, nestlings them among the vegetables.  Roast until the sausage is cooked through and the vegetables are tender, 15 to 20 minutes more.

• Try substituting Pears for the apples in this recipe.  Like apples, the pears will add caramelized sweetness to this savory dish.

Womensday.com – February 2011

Roasted Holiday Goose Breast and Braised Legs with Cassis Sauce

Serves 8

Ingredients

• 1 goose, 10 to 12 pounds, excess fat removed
• Salt and freshly ground black pepper to taste
• 1 tablespoon each crushed juniper berries and grated fresh gingerroot
• 1 orange, zest removed in thin strips, fruit peeled and diced
• 1 rib celery, diced
• 1 onion, quartered
• 1 leek, white part only, split lengthwise
• 4 cups diced mirepoix: mixed carrots, onions, celery and leeks
• 1 bouquet garni: 4 bay leaves, 2 tablespoons dried thyme, 1 tablespoon black peppercorns, and 4 whole cloves, tied in cheesecloth
• 1 quart poaching liquid reserved from legs, or chicken stock
• 1 cup cassis (black currant liqueur)
• 2 shallots, minced
• ½ cup dried red currants
• 1 tablespoon unsalted butter, at room temperature

Directions

1. One day before serving, remove legs from goose at thigh joint, leaving breast on carcass. Rub breast and carcass inside and out with salt, pepper, juniper berries, ginger, and orange zest. Place deiced orange, celery, onion, and leek inside cavity. Prick skin all over, place carcass on a rack, and refrigerate uncovered for 24 hours.

2. While breast is marinating, place legs in a casserole with mirepoix and bouquet garni. Add enough water to cover and bring to a boil over high heat. Reduce heat so liquid just simmers, cover pot, and cook until legs are tender and meat easily pulls away from the bones, at least 2 hours. Remove from heat and let cool. When legs are cool enough to handle, remove skin and bones, and discard. Skim fat from top of poaching liquid; strain liquid and reserve. Shred leg meat and reserve. Legs may be cooked 1 day ahead, covered, and refrigerated.

3. Remove breast from refrigerator and allow to stand for 30 minutes at room temperature. Preheat oven to 475°F.

4. Place goose, breast side up, on a rack in a large roasting pan, and roast for 30 minutes. Turn heat down to 400°F, and continue roasting until skin is golden brown and juices run pale pink when meat is pricked deep in breast, about 35 minutes longer, basting periodically with pan juices. Remove from oven and transfer to a platter. Tent with aluminum foil and let rest.

5. Discard fat from roasting pan and empty contents of carcass and any juices into pan. Pour in 1 quart of the reserved poaching liquid, the cassis, shallots, and currants, and deglaze pan, stirring up all browned particles. Pour into a saucepan and bring sauce to a boil over high heat. Cook until reduced by two-thirds. Strain sauce, season with salt and pepper, and stir in butter. Keep warm.

6. Warm leg meat, and moisten with a little cassis sauce. Place a large spoonful of leg meat in the center of each warmed dinner plate. Remove breast from goose carcass and carve across grain into long angular slices. Drape 3 to 4 slices over leg meat, spoon sauce over, and serve.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess

http://www.dartagnan.com/51267/a3158/Turkey–Goose/Roasted-Holiday-Goose-Breast-and-Braised-Legs-with-Cassis-Sauce.html

Roasted Holiday Goose Breast and Braised Legs with Cassis Sauce

Serves 8

Ingredients

• 1 goose, 10 to 12 pounds, excess fat removed
• Salt and freshly ground black pepper to taste
• 1 tablespoon each crushed juniper berries and grated fresh gingerroot
• 1 orange, zest removed in thin strips, fruit peeled and diced
• 1 rib celery, diced
• 1 onion, quartered
• 1 leek, white part only, split lengthwise
• 4 cups diced mirepoix: mixed carrots, onions, celery and leeks
• 1 bouquet garni: 4 bay leaves, 2 tablespoons dried thyme, 1 tablespoon black peppercorns, and 4 whole cloves, tied in cheesecloth
• 1 quart poaching liquid reserved from legs, or chicken stock
• 1 cup cassis (black currant liqueur)
• 2 shallots, minced
• ½ cup dried red currants
• 1 tablespoon unsalted butter, at room temperature

Directions

1. One day before serving, remove legs from goose at thigh joint, leaving breast on carcass. Rub breast and carcass inside and out with salt, pepper, juniper berries, ginger, and orange zest. Place deiced orange, celery, onion, and leek inside cavity. Prick skin all over, place carcass on a rack, and refrigerate uncovered for 24 hours.

2. While breast is marinating, place legs in a casserole with mirepoix and bouquet garni. Add enough water to cover and bring to a boil over high heat. Reduce heat so liquid just simmers, cover pot, and cook until legs are tender and meat easily pulls away from the bones, at least 2 hours. Remove from heat and let cool. When legs are cool enough to handle, remove skin and bones, and discard. Skim fat from top of poaching liquid; strain liquid and reserve. Shred leg meat and reserve. Legs may be cooked 1 day ahead, covered, and refrigerated.

3. Remove breast from refrigerator and allow to stand for 30 minutes at room temperature. Preheat oven to 475°F.

4. Place goose, breast side up, on a rack in a large roasting pan, and roast for 30 minutes. Turn heat down to 400°F, and continue roasting until skin is golden brown and juices run pale pink when meat is pricked deep in breast, about 35 minutes longer, basting periodically with pan juices. Remove from oven and transfer to a platter. Tent with aluminum foil and let rest.

5. Discard fat from roasting pan and empty contents of carcass and any juices into pan. Pour in 1 quart of the reserved poaching liquid, the cassis, shallots, and currants, and deglaze pan, stirring up all browned particles. Pour into a saucepan and bring sauce to a boil over high heat. Cook until reduced by two-thirds. Strain sauce, season with salt and pepper, and stir in butter. Keep warm.

6. Warm leg meat, and moisten with a little cassis sauce. Place a large spoonful of leg meat in the center of each warmed dinner plate. Remove breast from goose carcass and carve across grain into long angular slices. Drape 3 to 4 slices over leg meat, spoon sauce over, and serve.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess

http://www.dartagnan.com/51267/a3158/Turkey–Goose/Roasted-Holiday-Goose-Breast-and-Braised-Legs-with-Cassis-Sauce.html

Roasted Pumpkin Seeds

Ingredients:

Seeds of 1 pumpkin

Directions:

Preheat oven to 300 degrees F (150 degrees C).  Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Roasted Tomato Caprece Salad

Courtesy of Barefoot Contessa, Food Network

Ingredients:

●     12 plum tomatoes, halved lengthwise, seeds (not cores) removed

●     1/4 cup good olive oil, plus more for drizzling

●     1 1/2 tablespoons balsamic vinegar

●     2 large garlic cloves, minced

●     2 teaspoons sugar

●     Kosher salt and freshly ground black pepper

●     16 ounces fresh salted mozzarella

●     12 fresh basil leaves, julienned

Directions:

●     Preheat the oven to 275 degrees F

●     Arrange the tomatoes on a sheet pan, cut sides up, in a single layer

●     Drizzle with 1/4 cup of olive oil and the balsamic vinegar

●     Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper

●     Roast for 2 hours until the tomatoes are concentrated and begin to caramelize

●     Allow the tomatoes to cool to room temperature

●     Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half

●     Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top

●     Sprinkle lightly with salt and pepper and drizzle lightly with olive oil

●     Serve at room temperature

Salsa

Courtesy of Diana Rattray, About.com Guide

Trying to think of something light, easy, but packed with flavor? Add salsa to your meal! Salsa adds loads of flavor, jazzing up just about any everyday chicken or pork dish.

This salsa recipe is well worth the chopping time.

Ingredients:

●     4 medium tomatoes, cored, seeds removed, chopped

●     2 medium cloves garlic, finely minced

●     2 to 3 tablespoons finely chopped sweet onion or yellow onion

●     1 to 2 tablespoons minced jalapeno or serrano pepper

●     2 heaping tablespoons finely chopped cilantro

●     2 tablespoons fresh lime juice

●     salt and pepper, to taste

Directions:

●     In a bowl, combine all ingredients and stir to blend.

●     Cover and refrigerate until serving time.

●     Makes 2 to 3 cups of fresh salsa.

Sautéed Swiss Chard with Parmesan Cheese

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 small red onion, diced

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

1/2 cup dry white wine

1 tablespoon fresh lemon juice, or to taste

2 tablespoons freshly grated Parmesan cheese

salt to taste (optional)

Directions

1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

http://allrecipes.com/Recipe/sauteed-swiss-chard-with-parmesan-cheese/Detail.aspx

Skewered Pheasant Breast Rolled with Three-Seed Mustard and Sage

Ingredients:

One pheasant breast

Seeded mustard

Fresh sage leaves

Bamboo skewers

Directions:

Roast pheasant till it pulls back from the bone. Cut breast away from bird, then slice horizontally to make two equal halves.  Slice each half down the middle to create equal quarters. Spread seeded mustard over each strip. Place at least one sage leaf on top of each strip. Roll strip into a circle shape and skewer.  Serve warm with extra mustard for dipping.  Serves 4 as a first course.

(Recipe courtesy http://www.dartagnan.com/51262/a3179/Game-Birds/Skewered-Pheasant-Breast-Rolled-with-Three–Seed-Mustard-and-Sage.html)

Smoked Pheasant Breast Salad with Roasted Beets, Arugula, and Pheasant Egg

2 bunches beets
1/2 lb. arugula or spring mix
2 smoked pheasant breasts
8 pheasant eggs
2 tbps. sherry vinegar
2 tbps. champagne vinegar
1 tsp. dijon mustard
1 shallot, finely diced
1/2 cup extra-virgin olive oil
sea salt, to taste
black pepper, to taste

Peel and roast beets at 400 degrees for 1 hour or until tender. Remove, dice, and chill. Fill large pot with cold water and pheasant eggs. Bring to a boil, boil for 1 minute, remove heat and let stand for 10 minutes. Thinly slice smoked pheasant breasts. In large mixing bowl, combing sherry & champagne vinegar, dijon mustard, diced shallot, salt & black pepper, and whisk in extra-virgin olive oil. Toss greens and beets in dressing, plate, and top with 2-3 pheasant breast slices and 2 eggs per serving. Serves 4.

Smoked Pheasant Breast Salad with Roasted Beets, Arugula, and Pheasant Egg

Ingredients:

2 bunches beets
1/2 lb. arugula or spring mix
2 smoked pheasant breasts
8 pheasant eggs
2 tbps. sherry vinegar
2 tbps. champagne vinegar
1 tsp. dijon mustard
1 shallot, finely diced
1/2 cup extra-virgin olive oil
sea salt, to taste
black pepper, to taste

Directions:

Peel and roast beets at 400 degrees for 1 hour or until tender. Remove, dice, and chill. Fill large pot with cold water and pheasant eggs. Bring to a boil, boil for 1 minute, remove heat and let stand for 10 minutes. Thinly slice smoked pheasant breasts. In large mixing bowl, combing sherry & champagne vinegar, dijon mustard, diced shallot, salt & black pepper, and whisk in extra-virgin olive oil. Toss greens and beets in dressing, plate, and top with 2-3 pheasant breast slices and 2 eggs per serving. Serves 4.

Snappy Eggplant Spaghetti Recipe

INGREDIENTS

1 medium onion, chopped
1 garlic clove, minced
2 tablespoons olive or canola oil
3 1/2 cups tomato juice
1 small eggplant, peeled and cubed
1 medium green pepper, chopped
16 large pitted ripe olives, finely chopped
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 (16 ounce) package spaghetti
1 pound red snapper fillets

DIRECTIONS

1. In a large saucepan or Dutch oven, saute onion and garlic in oil until tender. Add tomato juice; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the eggplant, green pepper, olives, parsley, basil, salt and red pepper flakes. Cover and simmer for 20 minutes.
2. Meanwhile, cook spaghetti according to package directions. Add fish to eggplant mixture; cover and simmer 10 minutes longer. Drain spaghetti; top with fish mixture.

Sorrel Soup

Ingredients:

1 c. chopped onion
1 c. chopped carrot
2 tbsp. flour
1/4 c. chopped garlic chive
3 tbsp. butter
3-4 c. coarsely cut sorrel
1 qt. chicken stock, slowly simmering

Directions:

Saute onions and carrots in butter until wilted. Add flour and saute about 2 minutes. Add sorrel and garlic chive, saute until wilted. Add stock slowly while stirring, then simmer 3 to 4 minutes to develop the flavor. Grated Parmesan cheese may be added on top. Serves 4 to 6.

Sorrel-Stuffed Lamb

Ingredients:

4-6 cloves garlic

1 (4 lb.) leg of lamb, boned

1 lg. bunch fresh sorrel

2 tbsp. sweet butter

1/4 c. dry vermouth

1 c. rich chicken stock

Watercress for garnish

Salt and pepper

Directions:

Put the whole unpeeled garlic cloves in a saucepan with cold water to cover well. Bring to a boil, then simmer for about 20-30 minutes, until soft. Drain and set aside.

Wash the sorrel and discard the stems and ribs. Dry leaves, stack on a cutting board and slice across at 1/8 inch intervals to make thin ribbons. Melt butter in a saucepan and add sorrel. Keep heat low and stir it around the pan with a wooden spoon just until all of it has softened and turned darker in color.

Spread lamb open so the meat cut from the bone is exposed and facing up. Squeeze the garlic from its peel and spread it all over the surface, using a wooden spoon or spatula. Then spread the sorrel over that with the same utensil. Roll the roast back up and tie it securely in all directions so the “stuffing” remaining inside during cooking.

Put it on a rack in an open pan and pour the vermouth over it. Sprinkle lightly with salt and pepper. Place in a preheated 325 degree oven and roast for 1 1/2 to 2 hours, or until done to your liking. (We take it out at 140 degrees, but we like our lamb quite pink.) Remove the roast to a heated platter when done. Add chicken stock to the roasting pan and cook over moderately high heat with any brown bits in the pan. Cook down a bit until a thin glaze consistency. Remove strings from roast and slice meat across. Garnish with lots of fresh watercress and serve the glaze on the slices.

Special Request

Chef Mike’s Chilled Cucumber and Mint Soup

Featured at Chef Alyssa’s wedding

Ingredients:

• 20 cucumbers, peeled and seeded
• 1/2 bunch mint
• 1/2 cup rice wine vinegar
• 2 Tbsp sugar
• 1 loaf thick Italian bread
• 1/2 red onion, sliced as thin as possible
• 2 radishes, fine julienne (also thin)
• Salt and fine ground black pepper to taste

Directions:

• Take the loaf of bread and cut off all the crust as best you can, trying to save as much of the inside as possible. Cut in half.
• In a blender, add half of the mint, vinegar, and sugar, and season lightly with salt and pepper.
• Add about a 1/2 cup of water to the blender. Take one piece of bread, soak it in water for a few seconds, and then squeeze it out.
• Turn the blender on high, then one by one, add half of the cucumbers.
• Once liquified, add the soggy bread into the blender until incorporated.
• Pour the contents through a coarse strainer into another container leaving about a cup of the soup in the blender.
• Don’t add any water to the blender and repeat the above steps to blend the rest of the ingredients, except the onion and radish.
• Once all the soup is in the container, put it in a refrigerator for at least 8 hours to chill and let the flavors come together.
• Afterwards, taste the soup and adjust the flavor to your liking with salt, pepper, vinegar, and sugar.
• Garnish the soup with the red onion and radish mixture.

Spicy Collards

Serves 2 or 3 as a side dish

Adapted from Elizabeth Schneider’s Uncommon Fruits & Vegetables, this is our favorite way to enjoy collard greens.  Other leafy greens can be used in this preparation. Swiss Chard, mustard greens and kale all work. Just adjust the cooking time for the more tender greens.

1 generous pound collard greens

2 tablespoons unsalted butter

2 tablespoons minced shallots

1/2 teaspoon grated fresh ginger root

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon finely milled sea salt, or to taste

Wash and remove stems from collards. Drop leaves into a large pot of boiling salted water. Boil until tender, about 15 minutes (this may vary-test frequently). Drain leaves, then chop finely.

Heat 1 tablespoon of butter in a large sauté pan. Add the shallots and saute over moderate heat for about 3 minutes or until soft. Add the ginger and remaining spices as well as salt and toss for a minute over the heat.

Add the chopped collards and stir over heat until warm, about 3 minutes. Remove from the heat and stir in the remaining tablespoon of butter. Season to taste with additional salt as needed. Serve warm or at room temperature.

Spicy Grilled Vegetables

1/4 cup margarine or butter, softened

2 tablespoons lemon pepper

1 large potato, cut lengthwise into fourths

1 medium zucchini, cut lengthwise in half

1 medium yellow summer squash, cut lengthwise in half

2 large bell peppers, cut lengthwise into fourths and seeded

1 medium onion, cut into 1/2-inch slices

Bibb lettuce, if desired

1/4 cup Italian dressing (can be Fat Free)

Heat coals or gas grill.

Mix margarine and lemon pepper. Brush on potato, zucchini, squash,
bell peppers and onion.

Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.

Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

Makes 4 servings

http://www.thatsmyhome.com/

Spring Greens with Griggstown Quail Eggs

Servings 4

Time: 15 minutes

-         10 ounces fresh spring greens

-         6 Griggstown Quail eggs

VINAIGRETTE

-         ¾ cup extra virgin olive oil

-         ¼ cup balsamic vinegar or red wine vinegar

-         1 clove small garlic, minced

-         1 teaspoon Dijon mustard (optional)

-         Salt (to taste)

-         Ground black pepper (to taste)

http://www.recipetips.com/recipe-cards/t–1790/spring-greens-with-quail-eggs.asp

Spring Radish Salad

adapted from Verdura Vegetables Italian Style by Viana La Place

Ingridients

1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
E.V. olive oil
2 Tablespoons freshly grated Parmesan cheese
Lemon wedges

Directions

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.

Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.

http://www.mariquita.com/recipes/radish.html

Squash Pie

• 1/2 recipe pastry for a 9 inch single crust pie
• 1/2 cup white sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 pinch salt
• 1-1/2 teaspoons butter, melted
• 1/4 teaspoon ground ginger
• 1 cup hot milk
• 1 pound butternut squash
• 1-1/2 eggs

1. Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
2. Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
3. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Squash Pie

Squash Pie

Ingredients:

1 cup grated Yellow Squash
1/2 cup Sugar
3 Eggs
1 tbsp. Flour
1/2 – 1 tsp. Lemon flavoring
1 tsp. Coconut flavoring
1/2 stick Butter
8″ unbaked Pie Crust

Directions:

Melt butter & combine all ingredients together in a mixing bowl.  Pour into unbaked 8″ pie shell.  Bake at 350 degrees F for 30-35 minutes.

Stuffed Griggstown Turkey Breast with Cider Gravy

Ingredients

Stuffing

2 teaspoons extra-virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced
1/2 cup fresh whole-wheat breadcrumbs
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon crumbled dried (not ground)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Turkey & gravy

1 2-pound boneless turkey breast half
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
1 cup apple cider
1/2 cup reduced-sodium chicken broth
1 cup onion, coarsely chopped
2 cloves garlic, crushed and peeled
8 sprigs fresh thyme, or 1 teaspoon dried
4 teaspoons cornstarch
2 tablespoons water
1/4 cup reduced-fat sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice

Preparation

1. Preheat oven to 300°F.
2. To prepare stuffing: Heat oil in a medium nonstick skillet over medium heat. Add onion and celery; cook, stirring often, until softened, 2 to 4 minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat and stir in breadcrumbs, parsley, thyme, sage, 1/4 teaspoon salt and pepper.
3. To prepare turkey: Remove skin from turkey breast and trim off fat. Butterfly the turkey breast (see Tip). Flatten the turkey breast. Spread the stuffing over the breast and roll the breast up into a cylinder. Secure with kitchen string.
4. Sprinkle the turkey roulade with 1/4 teaspoon salt and pepper. Heat 2 teaspoons oil in a large cast-iron or nonstick skillet over medium-high heat. Add the roulade and cook, turning from time to time, until browned all over, 5 to 7 minutes. Transfer to a plate. Add cider to the skillet and bring to a simmer, stirring to scrape up any browned bits. Add broth and bring to a simmer. Remove from heat.
5. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add the browned turkey roulade. Pour in the cider mixture, then add thyme sprigs (or dried thyme). Cover the pan and transfer it to the oven.
6. Bake the roulade until it is no longer pink inside and an instant-read thermometer inserted in the center registers 170°, 45 minutes to 1 hour. Transfer to a carving board, tent with foil and keep warm.
7. To prepare gravy: Strain the liquid from the Dutch oven into a medium saucepan, pressing on the solids. Bring to a simmer over medium-high heat; cook for 2 to 3 minutes to intensify the flavor. Mix cornstarch and water in a small bowl; add to the simmering gravy, whisking until lightly thickened. Add sour cream, mustard and lemon juice, whisking until smooth. Season with pepper. Heat through.
8. Remove the string from the roulade. Carve into 1/2-inch-thick slices and serve with gravy.

Stuffed Peppers

Stuffed Peppers

Ingredients

1 pound ground beef

1/2 cup uncooked long grain white rice

1 cup water

6 green bell peppers

2 (8 ounce) cans tomato sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper to taste

1 teaspoon Italian seasoning

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

http://allrecipes.com//Recipe/stuffed-peppers-4/Detail.aspx

Stuffed Peppers Recipe

“Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.”

INGREDIENTS

1/2 cup uncooked white rice
3/4 cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste

DIRECTIONS

1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
2. Preheat oven to 400 degrees F (205 degrees C).
3. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
4. Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
5. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Swiss Chard Recipe

Swiss Chard Recipe

Ingredients

1 large bunch of fresh Swiss chard

1 small clove garlic, sliced

2 Tbsp olive oil

2 Tbsp water

Pinch of dried crushed red pepper

1 teaspoon butter

Salt

Directions

1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.

2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Swiss Chard with Chicken Sausage and Artichoke hearts over pasta

Swiss Chard with Chicken Sausage and Artichoke hearts over pasta

Ingredients:

Coarse salt and black pepper

12 ounces whole-wheat penne

2 tablespoons olive oil
1 package of Griggstown Chicken Sausage – I used the White Wine, but Sundried Tomato will work great

1 bunch Swiss chard (about 1 pound) cleaned, stems and leaves separated and chopped

1 (9-ounce) box frozen artichoke hearts, thawed
3 cloves garlic, minced

1 Onion diced

1/3 cup sun-dried tomatoes, sliced

1 tablespoon tomato paste
3/4 cup grated Parmesan (about 2 ounces), plus more for serving

1/3 cup chopped fresh basil leaves

1/4 teaspoon red pepper flakes

Directions:

Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10  to 12 minutes.

Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat.

Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot.

Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.

http://www.katyelliott.com/blog/2009/06/recipe-pasta-with-sausage-swiss-chard-and-artichoke-hearts.html

Thai Turkey Satay

Ingredients:

1/2 medium onion, minced
2 cloves garlic, minced
2 tablespoons freshly grated ginger root

1 1/4 pound breast cutlets or breast strips
3 tablespoons soy sauce
2 teaspoons hot chili sauce
1 teaspoon granulated sugar
2 tablespoons lime juice
Sweet hot chili sauce to taste (for dipping)
Wooden satay skewers

Makes 4 servings.

(http://www.cooksrecipes.com/poultry/thai_turkey_satay_recipe.html)

The Brothers Moon Muhammara – Hot Pepper Dip

Ingredients

• 2 large red bell peppers
• 2 tablespoons hot pepper paste (Can substitute with a jalapeno pepper, seeded and finely chopped, or 1/8 to 1/4 teaspoon cayenne pepper.)
• 1 clove garlic, minced
• 3/4 cup bread crumbs, toasted
• 1 small onion, finely chopped
• 3/4 cup walnuts, ground
• 3 tablespoons lemon juice
• 2 teaspoons pomegranate syrup
• 1 tablespoon yogurt
• Turkish flat bread, or pide
• 1-2 teaspoons cumin seeds, coarsely ground
• Salt to taste
• 1/4 cup olive oil

Directions

Roast peppers over a flame until the skin is blackened. Put in a tightly closed paper bag for 10 minutes. Then remove the skin and seeds, and mash the peppers in a food processor. Set aside. Mix together the garlic, onion, hot pepper paste, breadcrumbs and walnuts. When well mixed, add the lemon juice and pomegranate syrup. Add the yogurt and cumin, and salt to taste. Slowly add the olive oil and blend well. For a richer flavor, make a day ahead. Keeps well for up to 2 days in the refrigerator. Serve at room temperature on pieces of Turkish flat bread, pide, or plain crackers.

Tomatillo Salsa Verde

Tomatillo Recipes Galore from a California CSA:
http://www.mariquita.com/recipes/tomatillos.html

Tomatillo Salsa Verde

Ingredients:

1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water

Directions:

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.  Using a blender, carefully puree the tomatillos and water in batches until smooth.

Tomato & Cucumber Salad

12 plum tomatoes, quartered
2 med. sized cucumbers, sliced very thin
1 red onion, sliced very thin
1 cup rice wine vinegar
2 tablespoon sugar (or more to taste)
½ bunch dill
Salt and black pepper

Directions:

Tomato and Eggplant Casserole

INGREDIENTS

• 1 medium eggplant, sliced into 1/4 inch rounds
• salt to taste
• 3 tablespoons olive oil
• 1 small onion, halved and sliced
• 4 medium tomatoes, sliced
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 cup dry bread crumbs for topping
• salt and pepper to taste

DIRECTIONS

Tomato Basil Zucchini Boats Recipe

Serves 8 as a side or 4 as a main dish

This recipe also works well with yellow summer squash and or the nice little round variety of zucchini.

4 medium sized zucchini
¼ cup olive oil
1 yellow onion, peeled and chopped
2 small cloves garlic, peeled and minced
1 medium tomato, coarsely chopped
3 tbs shredded fresh basil
¾ cup bread crumbs
8 ounces fresh mozzarella cheese, cut into small dice
1/3 cup freshly grated parmesan cheese
Salt and pepper to taste

Preheat the oven to 375 degrees.

Wash the zucchini. Trim and discard the stem and blossom ends. Cut in half lengthwise and using a melon baller or small ice cream scoop carve and reserve the center meat of the squash creating a uniform well or boat with about a 1″ thick shell. Coarsely chop the inside meat and heat the olive oil in a medium sized sauté pan. Add the onion and sauté until tender and just beginning to color. Add the chopped zucchini and garlic and continue to sauté until tender and fragrant, 3-5 minutes. Transfer to a medium sized bowl to cool. Meanwhile arrange the zucchini boats in a baking pan just large enough to accommodate all in a single layer. Sprinkle each with a pinch of salt.

Add the tomato, basil, bread crumbs and mozzarella, toss to combine well and season to taste with salt and pepper. Spoon the mixture into the zucchini boats, dividing evenly and packing lightly. Sprinkle with the parmesan cheese and drizzle with a bit of additional olive oil. Bake in the oven until the zucchini is very tender and topping lightly browned, 35 to 40 minutes. Serve hot with rice pilaf for a main course.

Traditional French Onion Soup Recipe

French onion soup with French bread, onions, and shredded cheese.

Ingredients:

• 2 tablespoons butter
• 1 lb. onions, sliced
• 2 1/2 cups chicken stock
• 1 bay leaf
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 slices of French loaf
• 4 oz (1 cup) shredded Cheddar cheese

Preparation:
Melt the butter in a large saucepan over medium heat and add the onions.
Cook about 8 minutes until golden brown. Add chicken stock, bay leaf and salt and pepper to taste.
Bring to boil, then transfer to the slow cooker and cook for 7-10 hours on LOW.
Preheat the grill (broiler) to high.
To serve, sprinkle the cheese over the bread slices and float on top of the soup. Remove the cooking pot from the container and place under the grill until the cheese bubbles and turns golden brown.
Serve at once in individual warmed soup bowls. Alternatively, pour the soup into the flame-proof soup bowls. Float the French bread with the cheese in each bowl of onion soup and place them under the grill.
Serves 4.

Turkey Avocado Wrap

Ingredients:

1/4 cup low-fat ranch dressing

2 tablespoons chipotle salsa

1/4 teaspoon finely grated orange zest

4 (8-inch) flour tortillas

12 ounces sliced oven-roasted turkey breast (from deli)

1 ripe Hass avocado, pitted, peeled, and sliced

2 cups mesclun lettuce or sprigs of cilantro

1 1/2 cups grated jicama

1 tomato, thinly sliced

2 scallions (white and green parts), thinly sliced

Kosher salt and freshly ground black pepper

Directions:

In a small bowl, combine the ranch dressing with the salsa and orange zest. Lay the tortillas on a cutting board, and spread the ranch mixture evenly over each one, leaving about a 1-inch border on all sides. Layer the turkey, avocado, lettuce, jicama, tomato, and scallions evenly over each tortilla, still leaving a border. Season with salt and pepper. Roll up like a pinwheel. Halve, and serve.

Turkey Burger with Orange-Cranberry-Pear Relish with a side of Jersey corn

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.

Turkey Burger with Papaya Salsa

Papaya Salsa recipe courtesy Rachael Ray

For those that like to mix flavors and textures on their turkey burgers, this recipe is just what you were looking for.

Papaya Salsa:

Ingredients:

• 1 large, ripe papaya, seeded, peeled and diced
• 1/2 red bell pepper, seeded and diced
• 1/4 red onion, finely chopped
• 1 serrano or jalapeno pepper, seeded and finely chopped
• 2 tablespoons fresh cilantro leaves, a palm full of leafy tops, finely chopped
• 1 navel orange, juiced
• Coarse salt

Directions:

• Combine the papaya, red bell pepper, red onion, serrano or jalapeno, cilantro and orange juice in a bowl. Season salsa with salt, to your taste.
• Pile salsa on top of the lettuce resting on cooked patties and add bun tops to the burgers.
• Serve with Chili Lime Avocados and pineapple wedges.

Turkey Burger with Puerto Vallarta Cole slaw

Recipe #1:

Puerto Vallarta Cole slaw recipe courtesy www.icookueat.com

Here we turn baked beans into an easy main dish by adding chicken sausage and collard greens. Serve with: Coleslaw and cornbread.

Ingredients:

• 1/2 bag of shredded red cabbage
• 1/2 Small Red Onion (Thinly Sliced)
• 2 Scallions (Thinly Sliced)
• 1 Carrot (Shredded)
• 1Tablespoon  Honey
• 2 Teaspoons Brown Sugar
• 2-3 Tablespoons of  Red Wine Vinegar
• 2 teaspoons of Olive Oil
• Handful of Chopped Cilantro
• Salt and Pepper to taste

Directions:

• Combine red cabbage, red Onion, carrot, and cilantro.
• Season with a pinch of salt.
• In a small bowl combine: Honey, Sugar, Red Wine Vinegar, and Olive oil.
• Pour liquid over vegetable mix.
  Refrigerate for at least 1 hour
• Add salt, pepper and scallions right before serving.

Turkey Shepherd’s Pie

Vegetable & Sausage Skillet Supper

Vegetable & Sausage Skillet Supper
From EatingWell: Winter 2004, The EatingWell Healthy in a Hurry Cookbook (2006)
This satisfying supper is a great way to use up leftover rice and those pesky bits of leftover vegetables that always manage to clog the crisper. Serve with some grated cheese on top and some warm cornbread alongside.

Ingredients:
• 9 ounces (about 3 links) Griggstown chicken sausage, cut into 1/2-inch-thick slices
• 1 tablespoon extra-virgin olive oil
• 2 medium onions, finely chopped
• 2 medium zucchini, cut into 1/2-inch diced
• 1 large red bell pepper, seeded and diced
• 2 jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 2 cups cooked brown rice
• 1 15-ounce can black beans, rinsed
• 1/2 cup water
• Hot sauce, such as Tabasco, to taste

Directions:
1. Cook cut sausage in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
2. Add oil to the pan. Add onions, zucchini, bell pepper, jalapenos, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water. Cook, stirring, until heated through, about 4 minutes. Add the reserved sausage and season with hot sauce. Serve hot.
Serves 4

Vegetable Grill with Balsamic-Red Wine Glaze

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.

Vegetable Wild Rice

Ingredients:

3 1/2 cups chicken broth

2 1/2 cups water

2 cups uncooked wild rice

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1/4 teaspoon dried rosemary, crushed

1 pound fresh mushrooms, sliced

3/4 cup diced celery

1/2 cup sliced green onions

2 garlic cloves, minced

4 teaspoons vegetable oil

Directions:

In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain.

In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through.

Wilted Arugula and Portobello Mushrooms

Wilted Arugula and Portobello Mushrooms

Ingredients:

1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
1/4 cup dry sherry
1/4 cup chicken broth
4 cups arugula leaves
1/8 teaspoon ground black pepper

Directions:

Heat olive oil in a large skillet over medium heat.  Add onion and garlic and cook until soft, about 5 minutes.  Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.  Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

Winter Squash Risotto

Courtesy of EatingWell for a Healthy Heart Cookbook (2008)

Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.

Ingredients:

• 5 cups reduced-sodium chicken broth, or vegetable broth
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots, thinly sliced
• 3 cups butternut, chopped, peeled, hubbard, red kuri or kabocha squash (1/2-inch pieces)
• 2 cups shiitake mushroom caps, thinly sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon crumbled saffron threads, (optional)
• 1 cup arborio rice
• 1/2 cup dry white wine, or dry vermouth
• 1/2 cup finely grated Parmigiano-Reggiano cheese

Directions:

• Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering
• Meanwhile, heat oil in a large saucepan over medium heat
• Add shallots; cook, stirring, until fragrant, about 1 minute
• Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes
• Add thyme, salt, pepper and saffron (if using); cook for 30 seconds
• Add rice; stir until translucent, about 1 minute
• Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute
• Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed
• Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.)
• Remove from the heat and stir in cheese

Zany Zucchini Pickles

Courtesy of Chef Alyssa, Griggstown Farm Market

As used with the BBQ pulled chicken at the $6 picnic lunch

These zesty pickles are so easy to make, you’ll welcome an overabundance of zucchini and the Griggstown CSA.

Ingredients:

• 14 cups diagonally sliced zucchini
• ½ cup pickling or canning salt
• Cool water
• 6 cups white vinegar
• 4 cups granulated sugar
• 4 tsp mustard seeds
• 2 tsp celery seeds
• 2 tsp ground turmeric

Directions:

• In a glass or stainless steel bowl, layer zucchini slices with pickling salt.  Add cool water to cover, cover bowl and let stand at room temperature for 2 hours
• Transfer to a colander placed over a sink and drain zucchini.  Rinse with cool running water and drain thoroughly
• In a large stainless steel saucepan, combine vinegar, sugar, mustard seeds, celery seeds and tumeric
• Bring to a boil over medium-high heat, stirring to dissolve sugar.  Reduce heat and boil gently for 5 minutes, until spices have infused the liquid
• Stir in the zucchini.  Remove from heat, cover and let stand for 1 hour
• Meanwhile, prepare canner, jars and lids
• Return saucepan to medium-high heat and bring zucchini mixture to a boil, stirring occasionally.
• Reduce heat and boil gently for 5 minutes, until zucchini is heated through
• Pack zucchini into hot jars to within a generous 1/2 inch of top of jar.  Ladle hot pickling liquid into jar to cover vegetables, leaving ½ inch headspace
• Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid
• Wipe rim, center lid on jar
• Screw band down until resistance is met, then increase to fingertip-tight
• Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes
• Remove canner lid.  Wait 5 minutes, then remove jars, cool and store

Zucchini and Summer Herb Frittata

Serves 4 to 6

Italian frittatas make a great summer meal served with good bread and a simple green salad. They are delicious served warm straight from the pan but also hold up well prepared in advance and served at room temperature. Like meatloaf, leftover slices of frittata make a great summer picnic sandwich.

For this dish, wash zucchini well, trim away stem and blossom ends, slice in half lengthwise then slice each half into thin crescents.

¼ cup extra virgin olive oil

1 cup thinly sliced onion

4 cups thinly sliced zucchini (about 3 medium zucchini)

Finely milled sea salt to taste

5 eggs

2 tbs. shredded fresh basil

2 tbs. chopped fresh chives

½ cup freshly grated parmesan cheese

Freshly ground black pepper

2 tablespoons butter

Additional fresh herbs for garnish

Using a 10″ non stick skillet, place the olive oil over medium high heat. Add the onion along with a generous pinch of salt and sauté until tender and beginning to brown, 3 to 5 minutes. Add the zucchini, another pinch of salt, and continue to sauté until the zucchini is completely softened, reduced by half, and beginning to take on a nice nut brown color like the onion. Using a slotted spoon, remove the browned vegetables from the pan and set aside to cool while you prepare the eggs. Discard any remaining oil left in the pan.

Preheat the broiler. Crack eggs into a bowl and whisk lightly with a fork  breaking up the yolks. Add the parmesan & herbs along with a generous pinch of salt and several grinds of black pepper. When the vegetables have cooled down, stir them into the egg mixture. Place the skillet over medium heat, add the butter and allow to melt becoming foamy, but not browned. Add the entire contents of the bowl, reduce the heat to low, and cook gently until the eggs have set up nicely and begun to thicken through the center. Shake the pan occasionally to prevent the frittata from sticking as well as give you an idea of the texture of the eggs. When only the top surface remains runny place the pan under the boiler and cook briefly  until the top layer has set and just beginning to color. Remove and serve straight from the pan or invert onto a serving platter and garnish with a sprinkling of more fresh herbs. Serve warm or room temperature.

Zucchini Bread

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.

Zucchini Quiche

Sent in by Karen, Princeton Jct., NJ

Easy to prepare dish that children as well as adults love. Serve with any meal and it’s always a hit.

Ingredients:

●     3 cups shredded zucchini (use large hole of grater, no need to peel zucchini)

●     1 cup bisquick

●     ½ cup chopped onions

●     ½ cup parmesan cheese

●     2 tbls parsley

●     ½ tsp salt

●     ½ tsp oregano

●     1 clove chopped garlic

●     ½ cup regular oil (not olive oil)

●     4 large eggs well beaten

Directions:

●     Preheat oven to 340 degrees F.

●     Spray 11” pie plate or other round plate with Pam

●     Blend all ingredients together by hand

●     Add eggs. Mix

●     Spread in pie plate.

●     Bake in middle rack of oven, 45 minute or until golden brown

Zucchini Quiche

Courtesy of Kara DeRose, Mother of Tess, one of the youngest CSA members.

Ingredients:

• 4 cups thinly sliced zucchini
• 1 cup coarsely sliced onions
• ½ cup margarine or butter
• ½ cup chopped parsley or 2 tablespoons parsley flakes
• ¼ tsp each of basil and oregano
• ½ tsp each salt and pepper
• ¼ tsp garlic powder
• 2 eggs, well beaten
• 2 cups (8 oz) shredded mozzarella
• 8 oz. can Pillsbury crescent rolls
• 2 tsp Dijon mustard

Directions:

• Sauté zucchini, onion and margarine or butter
• Add the parsley, basil, oregano, salt pepper and garlic powder
• Mix thoroughly
• Add eggs and half of the mozzarella cheese
• In an ungreased quiche or pie pan, press crescent rolls on the bottom and up the sides
• Brush with Dijon mustard
• Add zucchini mixture
• Top with remaining mozzarella
• Bake at 375 for 18 to 20 minutes until center comes out clean