Tag Archives: 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 of the Week: Raspberry-Peach-Mango Smoothie Bowl

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Raspberry, Mango, Peach SmoothieRaspberry-Peach-Mango Smoothie Bowl

 

Makes: about 2 cups
Active Time: 10 minutes
Total Time: 10 minutes

 

Ingredients

 

1 cup frozen mango chunks
3/4 cup nonfat plain Greek yogurt
1/4 cup reduced-fat milk
1 teaspoon vanilla extract
1/4 ripe peach, sliced
1/3 cup raspberries
1 tablespoon sliced almonds, toasted if desired
1 tablespoon unsweetened coconut flakes, toasted if desired
1 teaspoon chia seeds

 

Directions

 

1. Combine mango, yogurt, milk and vanilla in a blender. Puree until smooth.
2. Pour the smoothie into a bowl and top with peach slices, raspberries, almonds, coconut and chia seeds to taste.

 

Nutritional Information

 

Per serving: 374 calories; 10 g fat(5 g sat); 8 g fiber; 50 g carbohydrates; 24 g protein; 101 mcg folate; 13 mg cholesterol; 40 g sugars; 0 g added sugars; 2174 IU vitamin A; 76 mg vitamin C; 319 mg calcium; 1 mg iron; 94 mg sodium; 864 mg potassium

Farm Market Recipe of the Week: Oven-Roasted Corn with Smoked Paprika Butter

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Corn Paprika ButterOven-Roasted Corn with Smoked Paprika Butter

 

Makes: 4 servings
Active Time: 10 minutes
Total Time: 35 minutes

 

Ingredients

 

2 tablespoons butter, softened
1 teaspoon brown sugar
3/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 ears corn, husked

 

Directions

 

1. Preheat oven to 425 °F.
2. Mash butter, brown sugar, paprika, garlic powder, salt and pepper in a small bowl. Spread a generous 1 teaspoon of the mixture on each ear of corn. Wrap
each ear in a piece of foil and place on a rimmed baking sheet.
3. Roast the corn, turning once, until tender, 20 to 25 minutes.

 

Nutritional Information

 

146 calories; 7 g fat(4 g sat); 2 g fiber; 21 g carbohydrates; 4 g protein; 43 mcg folate; 15 mg cholesterol; 8 g sugars; 0 g added sugars; 581 IU vitamin A; 7 mg vitamin C; 7 mg calcium; 1 mg iron; 162 mg sodium; 295 mg potassium

Farm Market Recipe of the Week: Watermelon Fruit Pizza

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Watermelon Fruit PizzaMakes: 8 servings
Serving Size: 2 slices
Active Time: 10 minutes
Total Time: 10 minutes

 

Ingredients

 

1/2 cup low-fat plain yogurt
1 teaspoon honey
1/4 teaspoon vanilla extract
2 large round slices watermelon (about 1 inch thick), cut from the center of the melon 2/3 cup sliced strawberries
1/2 cup halved blackberries
2 tablespoons torn fresh mint leaves

 

Directions

 

1. Combine yogurt, honey and vanilla in a small bowl.
2. Spread 1/4 cup yogurt mixture over each slice of watermelon. Cut each slice into 8 wedges. Top with strawberries, blackberries and mint.

 

Nutritional Information

 

Per serving: 64 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 15 g carbohydrates; 1 g added sugars; 12 g total sugars; 2 g protein; 1 g fiber; 13 mg sodium; 237 mg potassium.

Farm Market Recipe of the Week: Barbecue Pulled Chicken

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BBQ Pulled ChickenWith July 4th right around the corner, light up a new barbecue pulled chicken recipe to melt everyone’s taste buds.

 

Makes: 8 servings
Active Time: 25 minutes
Total Time: 5-1/2 hours

 

Ingredients

 

1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2-1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

 

Directions

 

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

 

2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

 

3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

 

Tip

 

Cover and refrigerate for up to 3 days or freeze for up to 1 month.

 

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

 

Nutritional Information

 

364 calories; 13 g fat (3 g sat, 5 g mono); 93 mg cholesterol; 32 g carbohydrates; 4 g added sugars; 30 g protein; 4 g fiber; 477 mg sodium; 547 mg potassium.

Farm Market Recipe – Apple Chips

How-To's, Local Food, ,

DriedAppleChipsHow to Make Dried Apples & Apple Chips in the Oven

It’s easy to make dried apples and their crispier cousins, apple chips, at home in your oven without a food dehydrator. A perfect addition to school lunches.

Makes: about 4 dozen apple slices or chips

Ingredients

2 large apples
4 cups water
1/2 cup lemon juice

Directions

  1. Position racks in the upper and lower thirds of oven; preheat to 200°F. Line 2 large baking sheets with parchment paper.
  2. Combine 4 cups water and 1/2 cup lemon juice in a medium bowl. (The lemon juice helps prevent browning.)
  3. Using a sharp knife or a mandoline, slice 2 large apples as thin as possible, about 1/8 inch thick. (We skip peeling and coring because we like the look of the dried skins and the pretty pattern the core makes in the center.) Soak the slices in the lemon water for 30 minutes. Drain and pat the slices as dry as possible with paper towels or clean kitchen towels. Place on the prepared baking sheets in a single layer.
  4. Bake the slices on the upper and lower racks for 1 hour. Remove from the oven and turn each slice over; return the pans to the oven. Bake 1 more hour for soft dried apples or about 2 more hours for crispy apple chips. (Timing depends on your oven, the type of apple and thickness of the slices; check periodically and reduce or increase the total time as needed.) Turn off the oven, crack the door and leave the apples in the oven until the oven cools completely, 1 to 2 hours. Store airtight for up to 1 week or refrigerate for up to 1 month.

Recipe of the Week – Corn and Basil Pancakes

Community Health, Local Food, ,


Makes: Makes 5 servings, 2 cakes each

Active Time: 30 minutes

Total Time: 30 minutes

Ingredients

  • 1/2 cup white whole-wheat flour or all-purpose flour
  • 1/2 cup low-fat milk
  • 2 large eggs
  • 2 tablespoons canola oil, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups fresh corn kernels (about 2 large ears; see Tip) or frozen
  • 1/2 cup chopped fresh basil

Directions

  1. Whisk flour, milk, eggs, 1 tablespoon oil, baking power, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
  2. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide.
  3. Cook until the edges are dry, about two minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

Tips and Notes

Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

Nutritional Information

Per serving: 180 calories; 9 g fat (1 g sat, 5 g mono); 86 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 329 mg sodium; 250 mg potassium.