Rainbow Chard with Golden Raisins
Seeing all the beautiful rainbow chard available at the farmer’s markets last weekend, inspired me to use this recipe for a dinner with friends. The colors of rainbow chard plates so beautifully and the texture of golden raisins adds a great contrast. While at the farmer’s market, be sure to pick up locally grown shallots for an added flavor boost.
2 tbsp golden raisins
3 cups rainbow chard
2 tbsp unsalted butter
4 shallots, ¼ in dice
1 garlic clove, minced
1 tsp rice wine vinegar
Salt and pepper to taste
Soak raisins in hot water for approximately 15 minutes. Drain and set aside. Separate chard leaves from ribs, chop ribs into ¼ in pieces and immerse in small pan of boiling water. Boil ribs for 2 minutes. Drain and set aside. Melt butter over medium heat. Sauté shallots and garlic for about 2 minutes. Add chard leaves and sauté. Cover pan and steam for approximately 3-5 minutes more over low heat. Mix in cooked ribs. Add vinegar and raisins. Adjust seasonings. Serve immediately.
Showing posts with label farmers market recipes. Show all posts
Showing posts with label farmers market recipes. Show all posts
Monday, April 11, 2011
Thursday, January 20, 2011
Spicy Orange Carrots
Carrots are in season now, find beautiful locally grown carrots at either of the Redlands Farmer's Markets.
Spicy Orange Baby Carrots
½ cup Orange Juice (fresh squeezed if possible)
2 tbsp Granulated Sugar (or sub w same amount of honey)
1 tbsp Fresh Ginger, grated
3-4 Cups Baby Carrots
Salt, Pepper to taste
2 tsp Parsley, chopped
Combine orange juice, sugar, ginger and carrots. Cover and cook over medium heat until carrots are tender. Season carrots with salt and pepper to taste. Garnish with chopped parsley.
Spicy Orange Baby Carrots
½ cup Orange Juice (fresh squeezed if possible)
2 tbsp Granulated Sugar (or sub w same amount of honey)
1 tbsp Fresh Ginger, grated
3-4 Cups Baby Carrots
Salt, Pepper to taste
2 tsp Parsley, chopped
Combine orange juice, sugar, ginger and carrots. Cover and cook over medium heat until carrots are tender. Season carrots with salt and pepper to taste. Garnish with chopped parsley.
Beet and Apple Salad with Horseradish Vinaigrette
Seeing all the beautiful beets and apples at the farmer's market last weekend, inspired me to dig out this fantastic recipe.
Beet and Apple Salad with Horseradish Vinaigrette
For visual appeal, a mandolin is useful for preparing this recipe. Hand mandolins can be found at kitchen supply stores at an economical price. Alternatively, larger and more durable mandolins can be found at a higher price point, while offering a wider array of sizes and shapes of cuts.
For vinaigrette
1 tbsp brown mustard
2 tbsp prepared horseradish
¼ cup raspberry vinegar
¼ cup olive oil
salt and pepper to taste
For Salad
1 pound beets, mixed red and golden if available
¼ cup green onion, minced
1 tbsp chives, minced
2 tbsp flat leaf parsley, chopped
2 apples, sweet or tart, julienne
½ cup celery, sliced ¼ in
3 cups mixture of endive, romaine and radicchio (or sub with mixture of farmer’s market greens with mixture of colors)
Preheat oven to 400F. Combine all vinaigrette ingredients, except olive oil, in bowl and whisk rapidly (or use food processor or mixer) . Slowly add the oil until emulsified. Adjust the seasoning with salt and pepper to taste. Leaving the roots and 1 inch of stem on beets, rinse thoroughly. Bake with ¼ in water, covered, 25-40 minutes or until beets can be easily peeled with a knife. Cool. When beets are cool enough to handle peel and julienne. Toss the beets with 2 tbsp vinaigrette and half green onions. Combine chives, parsley, and apples with the celery and remaining green onions. Toss with 2 tbsp vinaigrette. Dress greens/leaves with vinaigrette. Place leaves on chilled plate. Place a serving of beets on top of the greens, add celery, apples scattered on top. Serve chilled.
Beet and Apple Salad with Horseradish Vinaigrette
For visual appeal, a mandolin is useful for preparing this recipe. Hand mandolins can be found at kitchen supply stores at an economical price. Alternatively, larger and more durable mandolins can be found at a higher price point, while offering a wider array of sizes and shapes of cuts.
For vinaigrette
1 tbsp brown mustard
2 tbsp prepared horseradish
¼ cup raspberry vinegar
¼ cup olive oil
salt and pepper to taste
For Salad
1 pound beets, mixed red and golden if available
¼ cup green onion, minced
1 tbsp chives, minced
2 tbsp flat leaf parsley, chopped
2 apples, sweet or tart, julienne
½ cup celery, sliced ¼ in
3 cups mixture of endive, romaine and radicchio (or sub with mixture of farmer’s market greens with mixture of colors)
Preheat oven to 400F. Combine all vinaigrette ingredients, except olive oil, in bowl and whisk rapidly (or use food processor or mixer) . Slowly add the oil until emulsified. Adjust the seasoning with salt and pepper to taste. Leaving the roots and 1 inch of stem on beets, rinse thoroughly. Bake with ¼ in water, covered, 25-40 minutes or until beets can be easily peeled with a knife. Cool. When beets are cool enough to handle peel and julienne. Toss the beets with 2 tbsp vinaigrette and half green onions. Combine chives, parsley, and apples with the celery and remaining green onions. Toss with 2 tbsp vinaigrette. Dress greens/leaves with vinaigrette. Place leaves on chilled plate. Place a serving of beets on top of the greens, add celery, apples scattered on top. Serve chilled.
Saturday, September 25, 2010
Baked Butternut Squash
1lb/450g Butternut Squash, peeled, medium dice in uniform shapes and sizes.
Olive oil
Salt, pepper
1/4 tsp/1ml Cinnamon
1/8 tsp/0.5ml Cardamon, ground
2 tbsp/30ml Brown Sugar
2 tbsp/30ml Lemon Juice
2 oz/60g Melted Butter
1. Preheat oven to 350F. Place diced squash in mixing bowl, coat evenly with drizzled olive oil and approx half of melted butter. Coat squash with salt, pepper, cinnamon, cardamon evenly After diced squash is evenly coated, place squash on baking sheet.
2. Drizzle lemon juice, olive oil and remaining melted butter over the top of squash.
3. Bake uncovered in 350 F oven until tender, approx 50 minutes.
Squash should be brightly colored and slightly crisp, and show little moisture loss when done.
Olive oil
Salt, pepper
1/4 tsp/1ml Cinnamon
1/8 tsp/0.5ml Cardamon, ground
2 tbsp/30ml Brown Sugar
2 tbsp/30ml Lemon Juice
2 oz/60g Melted Butter
1. Preheat oven to 350F. Place diced squash in mixing bowl, coat evenly with drizzled olive oil and approx half of melted butter. Coat squash with salt, pepper, cinnamon, cardamon evenly After diced squash is evenly coated, place squash on baking sheet.
2. Drizzle lemon juice, olive oil and remaining melted butter over the top of squash.
3. Bake uncovered in 350 F oven until tender, approx 50 minutes.
Squash should be brightly colored and slightly crisp, and show little moisture loss when done.
Sunday, September 12, 2010
Redlands Farmer's Market... yesterday.
Yesterday at the Redlands Farmer's Market, I picked up several delicious treats to use for a client dinner in Riverside. At the farmer's market, I was so excited to re-connect with Jane and Mindy from Sunnyside Local! Mindy and Jane are new on the scene at Redlands Farmer's Market. Yesterday, Jane and Mindy were sampling delicious pesto with a perfect flavor balance and tangy finish. Yummy! For Saturday night's dinner, I picked up Japanese Eggplant, heirloom tomatoes and beautiful figs from Sunnyside Local. I grilled the Japanese Eggplant with balsamic vinegar sea salt and olive oil. We used the heirloom tomatoes to make a lovely caprese salad, The figs were used for an appetizer: figs, goat cheese and farmer's market honey from Soffel's Farm in Redlands- on a toasted crostini. The figs were a huge hit and everyone loved all of the wonderful food from Sunnyside Local. Thank you, Jane and Mindy !!!
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