Tag Archives: Farmers Market Recipe of the Week

Farm Market Recipe of the Week: Chicken and Spiced Apples

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chicken spiced applesChicken and Spiced Apples

 

Makes: 6 servings
Active Time: 20 minutes
Total Time: 20 minutes

 

Ingredients

 

2 apples, preferably Braeburn, peeled and thinly sliced
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons extra-virgin olive oil, divided
3 teaspoons unsalted butter, divided
1 1/8 teaspoons herbes de Provence, (see Note), divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 cup reduced-sodium chicken broth
1 teaspoon freshly grated lemon zest

 

Directions

 

1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
2. Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
4. Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sauteed apples.

 

Note: Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in specialty stores, but it is easy to make your own. Mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

 

Nutritional Information
Per serving: 185 calories; 7 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 24 g protein; 6 mcg folate; 68 mg cholesterol; 5 g sugars; 0 g added sugars; 119 IU vitamin A; 4 mg vitamin C; 29 mg calcium; 1 mg iron; 341 mg sodium; 276 mg potassium

Farm Market Recipe of the Week: Mixed Grill with Balsamic-Mustard Vegetables

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Mixed GrillMixed Grill with Balsamic-Mustard Vegetables

 

Makes: 4 servings
Active Time: 50 minutes
Total Time: 1 hour 50 minutes

 

Ingredients

 

1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
3 tablespoons minced shallot
2 tablespoons Dijon mustard
1/2 teaspoon ground pepper
1/4 teaspoon salt
8 ounces beef tenderloin or petite filet
2 ears corn, husked and cut crosswise into 2-inch pieces
2 portobello mushroom caps
2 medium bell peppers, cut lengthwise into 6 pieces
2 medium zucchini, cut on the diagonal into 1/2-inch slices
1 eggplant, cut on the diagonal into 1/2-inch slices
1 medium red onion, cut into 3/4-inch-thick slices
8 ounces Italian pork sausage

 

Directions

 

1. Whisk oil, vinegar, shallot, mustard, pepper and salt in a large bowl. Reserve 1/4 cup of the marinade in a small bowl. Brush beef with 1 tablespoon of
the remaining marinade. Add corn, mushroom caps, peppers, zucchini, eggplant and onion to the large bowl and toss to combine. Let stand at room
temperature, stirring the vegetables once or twice, for 1 hour. Or refrigerate for up to 4 hours.
2. Preheat grill to medium-high.
3. Grill the beef and sausage, turning once halfway through, until the beef is cooked to your liking, 12 to 14 minutes for medium, and the sausage registers an
internal temperature of 165 °F, 8 to 10 minutes. Transfer to a clean cutting board.
4. Grill the vegetables until tender and lightly charred, turning once or twice, 8 to 10 minutes total.
5. Slice the beef, sausage and mushroom caps. Arrange on a platter with the vegetables. Drizzle with the reserved marinade or serve it on the side.

 

Make Ahead Tip:
Marinate beef and vegetables in the refrigerator for up to 4 hours.

 

Nutritional Information

 

Serving size: 3 oz. meat & 2 1/2 cups vegetables
Per serving: 488 calories; 32 g fat(7 g sat); 6 g fiber; 29 g carbohydrates; 22 g protein; 109 mcg folate; 50 mg cholesterol; 15 g sugars; 0 g added sugars; 2263 IU vitamin A; 101 mg vitamin C; 53 mg calcium; 3 mg iron; 695 mg sodium; 1131 mg potassium

Farm Market Recipe: Roasted Pumpkin Apple Soup

Citizen Journalism, Community Health, How-To's, ,

Roasted Pumpkin Apple SoupRoasted Pumpkin Apple Soup

Makes: 12 servings, about 1 cup each
Active Time: 30 minutes
Total Time: 1 hour 10 minutes

Ingredients
•    4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)
•    4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
•    1/4 cup extra-virgin olive oil
•    1 1/4 teaspoons salt, divided
•    1/4 teaspoon freshly ground pepper
•    1 tablespoon chopped fresh sage
•    6 cups reduced-sodium chicken broth or vegetable broth
•    1/3 cup chopped hazelnuts, toasted (see Tip)
•    2 tablespoons hazelnut oil

Directions

1.    Preheat oven to 450°F.
2.    Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
3.    Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

Tips and Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium heat.

Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon. To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutritional Information

180 calories; 9 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 25 g carbohydrates; 3 g protein; 6 g fiber; 525 mg sodium; 569 mg potassium.