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Enjoy the following recipes using fresh vegetables and fruit found at our market! 2008 recipes: Twinsburg Farmers’ Market Fall Vegetable Soup Created by Chef Stewart Huffman of the Blue Canyon Kitchen*Tavern INGREDIENTS: 2 Medium Red Onions 6 Garlic Cloves 2 Red Peppers 2 Portobello Mushrooms 1 Yellow Squash 1 Green Zucchini 3-4 Large Tomatoes Fresh Basil Fresh Thyme Fresh Rosemary 4 quarts Stock (Chicken or Vegetable) INSTRUCTIONS: Chop vegetables into @1/2 inch dice. Chop garlic fine. Start with a little olive oil in the bottom of a pot on medium heat. Then sweat down your onion, garlic and peppers. Cook for about 5 minutes or until tender. Then add in your mushrooms, squash, and zucchini. Cook for another 5 minutes. Next add in your tomatoes. Then add your stock (chicken or vegetable) whichever you prefer. Simmer on low for about 30 minutes, and then add in your fresh herbs, season with salt and pepper to taste. Vegan Burger Recipe courtesy of George Hoy - The Inn at Brandywine Falls *PLEASE NOTE! You will need a food processor for this dish. George made this dish up as he went along, so I'm just guessing as to amounts. I would experiment and add things to your own taste preference. These are what I know he had in his. INGREDIENTS: 1/2 onion 1/2 green pepper 1/2 red pepper A handful of fresh mushrooms, sauteed ahead of time 2 carrots 1 1/2 cups mixed beans, cooked and drained (navy, pinto, black, kidney) 1 1/2 cups brown rice, cooked 1 tsp dried thyme 1 Tbsp 'Better Than Boullion' TM vegetable base (available at Heinen's) oil INSTRUCTIONS: Chop onion and peppers and sautee in non-stick pan, using small amount of oil, for a few minutes While they are cooking, rough chop carrots and add to food processor. Pulse a few times until they are chopped fine, then add to sautee pan. Continue cooking a few more minutes, then take off heat and cool slightly. In food processor, add beans, rice, mushrooms, and above veggie mixture. Pulse a few times. Add thyme and vegetable base. Pulse all together until well blended, but not liquid. Add a small amount of oil to pan, and drop mixture by tablespoon into hot oil. Sautee for a few minutes on each side. Serve on a slice of New York rye bread with caraway seeds. Raspberry Sour Cream Coffee Cake Recipe courtesy of Katie Hoy - The Inn at Brandywine FallsINGREDIENTS:½ pound Raspberry Butter (see below)2 cups granulated sugar 2 eggs (beat before adding, if not using electric mixer) 2 cups unbleached all-purpose flour 1 tablespoon baking powder ¼ teaspoon salt 2 cups sour cream (use fat-free sour cream or yogurt if concerned about fat) ¾ cup dark brown sugar 2 cups shelled pecans, chopped 1 tablespoon cinnamon 1 cup fresh raspberries or ½ package frozen raspberries, partially thawed. Baker’s Joy, Pam or equivalent Confectioners sugar for sprinkling INSTRUCTIONS: 1. Preheat oven to 350 degrees. Spray a 10-inch bundt pan with Baker’s Joy or equivalent. 2. Cream together the raspberry butter and granulated sugar until sugar is dissolved. Add eggs, blending well, and then the sour cream. 3. Sift together the flour, baking powder and salt. 4. Fold the dry ingredients into the creamed mixture, and stir until just blended. Do not over beat. 5. In a separate bowl, mix dark brown sugar, pecans and cinnamon. 6. Spoon batter (about 1 inch deep) into the bundt pan. Sprinkle generously with the pecan and sugar mixture. Poke 1/3 of the raspberries into the layer. Repeat twice ending with a thin layer of batter. 7. Place on the middle rack of the oven and bake for 60 minutes or until a cake tester inserted in the center comes out clean. Cool on wire rack for 10 minutes. Invert onto wire rack for about 30 minutes. Sprinkle with confectioner’s sugar. Transfer to cake dish for serving. Preparation time: 45 minutes, plus baking time RASPBERRY BUTTERINGREDIENTS:1 pound unsalted butter - room temperature1 cup ripe, washed (or frozen, thawed) raspberries INSTRUCTIONS: Force raspberries through strainer into food processor, add butter and process until combined. Scrape into mini loaf pan that’s lined with plastic wrap. RefrigerateIf not used in 2 days, cut into blocks, wrap individually and store in freezer.
Makes 2 cups or 32 individual servings. Sirna’s Sausage and Farmers’ Market Vegetable
Mac & Cheese
Recipe developed by Chef Danny of The Blue Canyon Kitchen*Tavern, Twinsburg Ingredients: ½ cup diced Portobello mushrooms
1 onion, sliced
1 cup diced yellow squash
1 cup diced zucchini
2 cloves garlic, minced
1 pound Sirna’s Italian sausage, cooked* and sliced
2 cups heavy cream
½ cup goat cheese
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
4 cups penne pasta, cooked
Salt and pepper to taste · Bake sausage @ 45 minutes, covered, in 350 degree oven Method: In large skillet over medium heat, using a small amount of oil, cook down all vegetables until soft and golden brown
Season with salt and pepper
Add sausage and cook for another 2 minutes
Add the heavy cream and bring to a boil
When boiling, crumble the goat cheese in first, to melt down, and then add other 2 cheeses
Stir until all are melted
Add the penne pasta, more salt and pepper, and stir often until pasta is hot (If the sauce thickens too much, just add a little more cream) Serve as is, or place in greased casserole, top with buttered breadcrumbs, and bake at 325 degrees for 15 minutes Blue Canyon Summer Berry Cobbler Recipe courtesy of Pastry Chef Rachel, Blue Canyon Kitchen*Tavern Ingredients: Filling: 1 ½ cups blueberries 1 ½ cups blackberries 1 cup red raspberries 2 cups strawberries 1 – 1 ½ cups sugar 2 tsp. Lemon juiceFluffy Biscuit Topping: ¾ cup all purpose flour 1 tsp. Baking powder ¼ tsp. kosher salt (regular table salt ok, too) 1 stick COLD unsalted butter (4 oz.) ¼ cup, plus 1/8 cup Heavy creamProcedure: 1. Combine all berries (after washing GENTLY) with the sugar and lemon juice. Allow to rest for 10 minutes or so to allow the juices to develop.2. Place into a shallow baking dish or individual baking dishes3. Set aside and preheat oven to 350 degrees4. In a small mixing bowl, combine flour, salt and baking powder. Mix gently with fingertips.5. Cut butter into small cubes and place in bowl with flour mixture6. Gently, but quickly work the butter into the mixture until the butter is in small pea-sized pieces. (You may also use a pastry cutter or a fork to do this.) 7. Add in the heavy cream and mix just until dough forms8. Place palm-sized pieces randomly on top of the berry mixture, or gently roll out and cut the pieces to fit the individual bowls. Dab tops with cream. Bake 25 minutes, or until tops are golden brown.*Remember that YOU are the chef. Have fun with your food! Mojo Pork Recipe courtesy of Ed Kancler, 4th guest ‘Chef of the Week’, Twinsburg Farmers’ Market, 9/4/08 Mojo Pork.doc Serves 6 Two 12 oz. to 14 oz. sections of pork tenderloin (available from Mini Moo Farm) Tomato slices for garnish Mojo Marinade and Sauce: Juice of 3 large oranges (approx. 1 ½ cups)  Juice of 2 large limes 6 Tbsp. Olive oil 1/3 cup fresh parsley, minced 2 Tbsp. Fresh oregano, minced 1 tsp. Salt 2 plump garlic cloves, minced At least 2 ½ hours (or overnight) before you plan on grilling your pork, mix the Mojo Marinade ingredients in a small bowl. Place your tenderloins into a sturdy plastic bag and pour in 2/3 cup of the marinade. Seal bag and cover the remaining Mojo. Place both in the refrigerator. When ready to grill, take pork out, drain it, and blot off excess moisture. Allow to sit, covered, at room temperature for 20 to 30 minutes. Meanwhile, heat your grill so it has two stages of cooking temperatures, high heat and medium. Grill the tenderloins uncovered on high heat for 3 minutes, rolling them on all sides. (Angle thin end away from hottest part of fire) Move them to area of medium heat, and grill an additional 10 to 25 minutes, based on how thick they are. Continue rolling them as they cook. Pork is done when internal temp reaches 155 to 160 degrees. Take off grill and allow to rest 10 minutes, covered, to allow juices to redistribute. Carve against the grain into thin slices. Pour Mojo over pork and garnish with tomato slices. NOTE: Ed suggested serving this with a fresh salad made of orange peppers, red onion, red tomatoes, cucumber, black olives, corn, and chopped pecans, and using some of the Mojo sauce as a dressing. Jerked Sea Scallops & Twinsburg Farmers’ Market Peach Salsa Recipe developed by Chef Brandt Evans, owner/Executive Chef of the Blue Canyon Kitchen * Tavern, Twinsburg, Ohio Yields 6 servings Ingredients: - 18 large Sea Scallops ( Try to get Dry Pack All Natural Sea Scallops)
- 6 Peaches
- 1 Red Bell Pepper diced
- ½ Red Onion diced
- 1 jalapeno pepper deseeded and diced
 - 1T chopped garlic
- 1t cumin
- 2T red Wine Vinegar
- 1 grated Lime Zest
- 3T Jerk Seasoning (to sprinkle over Scallops
- 1c Goat Cheese ( Crumbled)
- *NOTE: As Chef Brandt shopped the market, he discovered the ground cherries, sold by Sirna's Farm and Market, and found them so delightful, with their burst of pineapple taste, that he added them to his original salsa recipe, above.
Method: - In a large Skillet on medium high heat place Olive oil in Pan and place Sea Scallops cook on each side for 3 minutes ( keep scallops in pan if you desire well done internal doneness)
- In a bowl place all ingredients and mix well. Set aside and reserve, I would make this up a couple of hours ahead of time so the flavors marry together.
- Place Scallops on your plate, top them with your delciouse Twinsburg Farmers Market Peach Salsa and crumble Goat Cheese all around………
- I (Chef Evans) would drink this with either the: Blue Canyon Chardonnay or the Blue Canyon Pinot Grigio (Both can be purchased at retail at the Blue Canyon.)
Recipe courtesy of Laurie Drapp, 3rd Guest “Chef of the Week”
Twinsburg Farmers’ Market, 8/28/2008 2 pints cherry or grape tomatoes, heirloom and mixed colors, if possible 1 sweet onion 4 cloves of garlic, sliced 1 yellow summer squash, sliced in rounds 1 medium zucchini, sliced in rounds 1 Japanese or other small eggplant, sliced Extra virgin olive oil Salt and pepper Small handful or oregano and thyme sprigs 1 tsp anchovy paste (optional but you really should try it) Basil for garnish Parmesan cheese 1/2 to 3/4 pounds medium-sized pasta (penne, campanelle, rotini etc) Preheat oven to 400. Combine zucchini, squash, eggplant, garlic and onion in baking dish or casserole. Add anchovy paste and salt and pepper. Drizzle with olive oil (about 3 T.) and toss to coat. Add oregano and thyme sprigs whole and place in heated oven. Slice tomatoes in half and add to vegetables in oven. Toss to coat and mix. Continue roasting and tossing vegetables every ten minutes until done--probably 30 to 40 minutes. Tomatoes should be limp and releasing their juices. Cook pasta, drain and toss with vegetables. Sprinkle with grated parmesan or asiago cheese and enjoy! NOTES: This recipe can be adapted to include whatever vegetables you have or find at the market. I have added peppers of all colors and hotness, asparagus, green beans, arugula, corn, mushrooms, leeks, potatoes. It's good for using up odds and ends of vegetables in your refrigerator. It's very budget friendly--you can extend it almost endlessly with additional ingredients. You just need a large enough pan so that the vegetables have enough room to roast rather than steam. If you would like to add protein, try chicken, shrimp, sausage or a can of good imported Italian tuna. It works best if you cook the chicken, shrimp and sausage first--leftovers work great. The tuna just needs to be stirred in to heat at the last minute. I also like the addition of sliced black olives or capers. This next salad was featured in another farmers' market newsletter, so I thought I'd give it a try. Cucumber, Onion, & Smoked Gouda Salad * Recipe courtesy of Tami Mitchell, Dine In Diva Cucumber.doc *NOTE FROM DOTTIE: This is the way it originally appeared in the Countryside Conservancy Newsletter. When I made it at our market, I omitted the cheese. Ingredients: 2 medium cucumber, unpeeled 1/2 small sweet onion 1/4 cup extra virgin olive oil 3 Tbsp red wine vinegar 2 Tbsp mayonnaise 1 Tbsp finely chopped fresh dill (discard stems) 1/2 tsp salt 1/2 tsp freshly ground pepper 4 oz smoked Gouda cheese, sliced into thin matchsticks 1/4" x 1" 6 sprigs fresh dill Score peel of one cuke with tines of fork by dragging fork length of cuke, piercing skin. Peel other cuke. Slice as thinly as possible (mandolin preferred). Slice onion thinly. Fill med bowl with ice water, add 1 tsp salt and place cukes and onions in bowl. Let set 30 minutes. Remove and discard ice, pour into colander and shake to drain. Combine oil, vinegar, mayo, dill and S & P in small bowl; whisk to combine. Place cukes in med serving bowl, add dressing and toss. Add cheese and toss again. Garnish with dill sprigs. Serve slightly chilled or room temp. Fruit Pizza Recipe courtesy of Devona Hazel, 1st Guest “Chef of the Week”
Twinsburg Farmers’ Market, 8/14/2008 Crust: Preheat oven to 350 degrees 1 cup finely ground pecans or walnuts (personally, I like pecans because they are sweeter than walnuts) 1 cup flour  1 stick butter 2 tbs. sugar
Combine flour, ground nuts, and sugar in a large bowl. Melt butter and stir into the nut mixture. Pat out onto a pizza pan or a cookie sheet. Bake for 15 minutes and cool.
Filling: 1-8 ounce package of cream cheese, softened ¾ cup powdered sugar 1-8 ounce container of Cool Whip ™, thawed
Combine cream cheese and powdered sugar in a large bowl. Fold in Cool Whip ™. Spread cream cheese mixture evenly over the pizza crust.
Fruit: Arrange assorted fruits like - strawberries, blueberries, bananas, kiwis, blackberries, cherries, grapes…whatever your family likes…over the cream cheese mixture.
Final step: ½ cup apricot jam 2 tbs. water
Heat jam thinning with water and slightly cool. Drizzle over fruit. (This helps to prevent any fruit that turns brown upon cutting from doing so.)
Chill and enjoy. 2007 recipes: Pico de Gallo Recipe courtesy of Devona Hazel, 1st Guest “Chef of the Week”
Twinsburg Farmers’ Market, 8/16/2007
1 red sweet pepper
1 yellow or orange sweet pepper
1 green sweet pepper
1 - ? (depending on taste) hot pepper(s), jalapeno, habanero, serrano
1 red onion
1 medium yellow onion
1 bunch green onions
6 medium tomatoes, cored
1 lemon, juice and zest
1 lime, juice and zest
1 bunch cilantro
3-4 cloves garlic
1 tablespoon cumin
Few red pepper flakes
2 tablespoons red wine vinegar
2-3 tablespoons extra virgin olive oil
Salt and fresh cracked pepper to taste
In a large bowl:
Medium dice peppers, onions, and tomatoes.
Slice green onions to approximately the same size.
Finely mince garlic and hot pepper(s).
Finely chop cilantro.
Zest the lemon and lime over the vegetable mixture.
Sprinkle cumin, red pepper flakes salt and pepper over vegetable mixture.
Pour vinegar, fresh lemon and lime juice over vegetable mixture and fold to combine.
This recipe can be served as a gazpacho, with corn chips, over tacos, hamburgers...my personal favorite is over grilled chicken and rice. It is the layering of the flavors that adds depth to this recipe so its flavor will change with additions or deletions. But, by add more of what you like and less or none of what you don't like it is very easy to customize this recipe to your family's tastes.
* NOTE: This recipe can be prepared in a food processor the only problem is, the sizes of the pieces are not consistent, and it tends to be mushy. With consistent size pieces you can be assured that you will get balanced flavors in each bite. Z’oldbableves - Hungarian Green Bean Soup
Recipe courtesy of Elsie Peel, 2nd Guest "Chef of the Week"
Twinsburg Farmers’ Market, 8/23/07
2 quarts fresh green or yellow(wax) beans (I like a combination)
1 lb. Ham slice or bacon
1 small onion, chopped
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 can of Carnation evaporated milk
½ cup water
3 heaping tablespoon of flour
Wash and snap beans. Cut ham into small cubes. (If using bacon, fry it first until crispy, cool, then crumble it.) Place beans and ham in a 5 qt. pan, cover with water so you have about an inch above ingredients. Simmer until beans are soft. When done, turn heat down to low. Add remaining dry ingredients and simmer about another 10 minutes. While it is cooking, in a jar with a tight-fitting lid, mix milk, water, and flour, and shake well to remove lumps. Slowly pour mixture into soup base, and stir until thickened. Adjust your seasonings to taste. Serves about 8 people.
Suggestion: serve with a crusty bread and a salad for a complete meal.
Note from Elsie: “ I hope you enjoy this soup. I prefer to let it set overnight in the refrigerator for the flavors to blend.” Gourmet Pizzas on the Grill
Recipes courtesy of Doug Johnson, 3rd Guest “Chef of the Week" Twinsburg Farmers’ Market, 8/30/07
FRESH TOMATO AND CHEESE PIZZA
1 pizza crust
chopped fresh tomatoes
chopped onions
chopped fresh basil
Oil
Grated cheese of your choosing (I prefer goat cheese!)
Oil lightly both sides of pizza crust. Start by cooking the top of the pizza face down on the grill until top is done. Turn it over and scatter the tomatoes, onions, basil, and oil (which have already been mixed together) over the crust. Top with cheese and return to grill until the cheese melts. (You may have to lower the heat on the grill at this point.) Lowering the grill lid will hasten the melting process.
DESSERT FRUIT PIZZA
2 pizza crusts (10")
1/4 cup olive oil
2 Tbs. Butter, melted
1/4 cup sugar
1 cup mascarpone cheese (or use ½ cup soft cup cream cheese, ½ cup heavy (whipping) cream, and 1/4 cup sugar, combined)
1 cup fruit
Brush both sides of the pizza crusts with olive oil, place on the grill, and cook 2 minutes. Turn the pizzas over and cook 2 minutes longer. Remove the pizzas from the grill and immediately brush them with butter and sprinkle them heavily with sugar. Spread each of the pizzas with mascarpone to within 1/4 inch of the edge. (Or try a jar of the maple butter!) Arrange the fruit on top of each pizza. Enjoy! TABBOULEH
Courtesy of Judi Leffler, 4th Guest “Chef of the Week”
Twinsburg Farmers’ Market, 9/6/07
3/4 cup bulghur wheat
2 cups boiling water
2 cups chopped parsley
3/4 cup chopped fresh mint
½ cup sliced green onions
1/4 cup olive oil
3 Tbsp lemon juice
2 diced tomatoes
1 small chopped and seeded cucumber (optional)
1 diced radish (optional)
2 tsp salt
1 tsp pepper
Place the bulghur wheat in a bowl, and cover with the boiling water. Cover and set aside for 30 minutes. When the wheat is soft, squeeze out any excess water.
In a large bowl, combine bulghur wheat with all other ingredients. Mix thoroughly and refrigerate for ½ hour before serving. Yields 4-6 servings.
*NOTE: This recipe is of Lebanese origin.
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MEXICAN GREEN SAUCE
Courtesy of Judi Leffler, 4th Guest “Chef of the Week”
Twinsburg Farmers’ Market, 9/6/07
4 or 5 tomatillos
2 Tbsp water (more if needed)
1 small onion
3 or 4 sprigs fresh cilantro (to taste)
1 tsp cumin
salt and pepper (to taste)
Remove skins and rough chop tomatillos. Place several pieces in a blender with 2 Tbsp water, to start. Pulse several times to get started. Add more water if needed. Rough chop onion, and add onion, more tomatillos, cilantro, and spices to blender. Pulse until blended and smooth. If not thick enough, add more tomatillos. Taste and adjust spices to your liking.
Serve as a dip with corn chips.
Easy Summer Pasta (also suggested by Doug Johnson) Chopped tomatoes Fresh basil Garlic, minced (if desired) Cooked pasta Several hours before serving, chop tomatoes and mix with cut basil, to taste. (Add some garlic, if you wish.) Leave in a bowl at room temperature to allow flavors to combine. Cook pasta according to box directions, drain, and serve hot pasta with room temperature combination poured over. Cucumber, Cantaloupe, and Squash Salad (from Martha Stewart Living magazine) prep time: 5 min. total time: 25 min. serves 4 FOR THE DRESSING: 1 cup plain whole-milk yogurt finely grated zest of 1 lime 1 tablespoon fresh lime juice 1/2 teaspoon coarse salt 1/4 teaspoon ground cumin 1/8 teaspoon freshly ground pepper Make the dressing, combining all ingredients. Cover and refrigerate 20 minutes. FOR THE SALAD: 3 yellow summer squashes, about 1 lb., unpeeled 1 English cucumber, unpeeled 1 1/2 tablespoons unseasoned rice-wine vinegar 1 teaspoon coarse salt 1/4 large cantaloupe, rind removed Make the salad: using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover and refrigerate. Shave cantaloupe into ribbons and refrigerate. Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing and enjoy! |
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