Wood River Farmers' Markets» Recipes

White Bean and Cherry Tomato Salad

WRFM — Mon, 15 Aug 2011 15:46:53 +0000

Serves 6 to 8

Ingredients:
2 cups dried small white beans cooked
1 pint cherry tomatoes, halved
1/3 cup coarsely chopped parsley

Dressing ingredients:
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and smashed 1 3-inch sprig of fresh rosemary
1/4 cup freshly grated Parmesan cheese
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper 1 teaspoon lemon zest
1/4 cup of lemon juice

Making the Dressing:
Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil. Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smooth.

In a bowl gently mix the garlic mixture with the beans to well coat them. Let sit for a few minutes for the beans to absorb. Mix in the reserved olive oil, tomatoes, and parsley.

Tomatoes, white beans, parsley, rosemary, and garlic are all available at the Markets.

Photo: Ted Major~Flickr

Sorrel Plant Recipe

WRFM — Wed, 06 Jul 2011 15:19:51 +0000

photo © 2008 Jasmine&Roses | more info (via: Wylio)1 lb of sorrel
1/2 lb of spinach
1/4 lb arugula
1 avocado
1/4 cup olive oil drizzled over greens
2 cloves garlic – mashed
1/4 cup cilantro or basil
1/4 teas. black pepper
1/2 teas. kosher salt

In food processor combine all ingredients and mix thoroughly. Spread over crackers, or bread, great as an appetizer.

You can find the sorrel, arugula, spinach and garlic at the markets.

Links:
Sorrel Plant Wikipedia
Sorrel Recipe Google Search

Crunchy Slaw Salad

WRFM — Sun, 05 Sep 2010 02:38:13 +0000

Crunchy Slaw Salad

2 Tablespoons apple cider vinegar
juice of 1 lemon
kosher salt and fresh ground black pepper
1/2 cup olive oil
splash of heavy cream
1 extra crisp apple peeled and cored
1 big squeeze of lemon juice
1 small fresh cabbage
1 cup shopped toasted walnuts (or other nut of choice)

Dressing
Whisk the apple cider and lemon juice together in a small bowl, season with a few pinches of salt and a couple grinds of pepper, then gradually whisk in the olive oil followed by the cream. Set aside.

Shred the apple on the large holes of a box grater, put the shreds in a bowl of cold water with a squeeze of lemon to keep from browning. Cut the cabbage into quarters then core the center and cut into very fine chiffonade (shred). Just before serving drain apples and toss with cabbage, walnuts, and dressing in large bowl. serve immediately.
Serves 4-6.

You can find the cabbage and apples,at either of the markets.

Famous Potato Salad Recipe

WRFM — Tue, 27 Jul 2010 00:08:18 +0000

Potato Salad

Dressing
1/3 cup and 2T virgin olive oil
1 garlic clove, minced
1/2 t dijon mustard
3 T white wine vinegar
2 T fresh lemon juice
2 t kosher salt
3/4 t freshly ground black pepper

Salad
1 pound yukon gold potatoes
1 pound red potatoes

2 T good dry wine
1 T caper brine
3/4 cup sliced small radishes
1\ cup minced scallions white and green parts
3 T minced fresh dill
2 T minced flat leaf parsley
2 T cut fresh basil leaves
2 T capers

Drop halved or whole potatoes in a large pot of boiling salted water and simmer for 15-20 minutes. (do not overcook or the potatoes will get mushy). Drain and let cool. As soon as you can handle potatoes cut them in half or quarters and place in bowl. Toss gently with caper brine and white wine to allow liquids to soak into warm potatoes.Combine vinegar, mustard, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add The vinaigrette to the potatoes, Add the scallions, capers, radishes, dill, parsley, basil, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss. Serve warm or room temperature.

You can find both varieties of potatoes, scallions, radishes and wine for this recipe at the farmers’ markets.

Recipe: Lemon Minted Peas

WRFM — Tue, 13 Jul 2010 03:51:01 +0000

Lemon Minted Peas

2 cups shelled peas
1/2 cups whole peas and pods
1/4 cup sliced green onions
1Tbsp snipped fresh mint
1t. butter
1/2 t. zest of lemon
1/2 t. fresh lemon juice
pinch of kosher salt
1 clove garlic, minced
pinch of fresh ground pepper

1. Cook peas and pods covered in water in medium saucepan for 3-5 minutes until crisp and tender. Drain well.
2. Gently toss in onion, mint, butter, lemon zest and juice, salt and pepper and gently cook until mint wilts and butter melts. Serve Immediately. Serves 4 side-dish servings.

You can find both varieties of peas, fresh mint, and green onions at the farmers markets. There is nothing like the taste of fresh peas so tender and sweet.
photo © 2009 Market Manager | more info (via: Wylio)

Recipe: Roasted Beet Salad with Goat Cheese

WRFM — Tue, 06 Jul 2010 03:16:38 +0000

photo © 2010 eliza | more info (via: Wylio)
Roasted Beet Salad with Goat Cheese

6 medium beets
1/3 cup walnuts
3 Tbsp maple syrup
10 oz. mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup and 2 Tbsp olive oil
1 Tbsp. kosher salt
1 oz. goat or sheep cheese

1. Quarter beets and drizzle with olive oil and salt. Place in pyrex glass dish in oven at 400 F. Roast for 20-30 min. until tender.
2. While beets cook, place walnuts in a skillet on medium heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, remove from heat, set aside to cool.
3. In small bowl whisk together oj concentrate, balsamic vinegar, and olive to make dressing.
4. Place heaping of salad greens into 4 plates, divide candied walnuts, equally sprinkling over greens. Place beets over greens dividing equally and top with dabs of cheese. Drizzle each plate with dressing.

You can find the beets, greens, cheese, and nuts (already candied) at the farmers markets.

Sauted Kale with Sesame and Ginger

WRFM — Tue, 29 Jun 2010 03:05:23 +0000

Sauted Kale with Sesame and Ginger

3 Tbsp dark sesame oil

1Tbsp peeled minced ginger
1 bunch kale
1 Tbsp garlic, minced
2 Tbsp soy sauce
1 Tbsp toasted sesame seeds
kosher salt and pepper to taste

Chop kale. In a large skillet heat sesame oil on medium heat. Add garlic and saute for 1 minute. Add chopped kale and simmer until wilted. Add soy sauce and ginger and gently mix with kale and garlic. Lower heat simmer and stir for a couple minutes. Add salt and pepper. Serves 4. Can substitute swiss chard or spinach.

Maple Balsamic Vinaigrette

WRFM — Mon, 14 Jun 2010 05:54:38 +0000

Maple Balsamic Vinaigrette

3T Balsamic Vinegar

2T Maple Syrup
1t Dijon Mustard
2 Cloves Garlic, minced
1/4 t each salt and pepper
2/3 C Olive Oil
1/4 C Apple Juice – optional

Whisk first 5 ingredients. Gradually add oil, whisking until well mixed. To thin consistency add apple juice until desired texture. Serve over fresh greens!

Cucumber salad – sweet and tart

WRFM — Wed, 30 Jul 2008 14:50:12 +0000

A recipe from Cooks Illustrated (.com), this is based on a common Thai relish served with saute, this salad is also great with grilled salmon or grilled chicken breasts.
Serves 4 as a side dish

1/2	cup rice vinegar
2 1/2	tablespoons granulated sugar
3	medium cucumbers , sliced, salted, and drained (see directions) (see Theresa Strolhberg, Nate n Annie’s, and more vendors)
1/2	medium red onion , sliced very thin (see Prairie Sun Farm)
2	small jalapeño chiles , seeded and minced (or more, to taste) see Waterwheel gardens and others

To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.

1. Bring 2/3 cup water and vinegar to boil in small nonreactive saucepan over medium heat. Stir in sugar to dissolve; reduce heat and simmer 15 minutes. Cool to room temperature.

2. Meanwhile, mix cucumbers, onions, and jalapeños in medium bowl. Pour dressing over cucumber mixture; toss to coat. Serve chilled.

Potato chips

WRFM — Wed, 30 Jul 2008 14:47:40 +0000

This recipe, from Saveur.com, makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish—not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place. See M & M Organics at Hailey and Ketchum for potatoes.

3 lbs. Idaho potatoes, peeled
Peanut oil
Salt
1. Slice potatoes into rounds about 1/16″ thick (it is easiest to do this with a mandoline), then place in a large nonreactive bowl and cover with water.

2. Heat about 4″ oil in a heavy-bottomed pot over medium-high heat. Drain potatoes, then dry thoroughly with paper towels. Check oil temperature with a candy thermometer; when oil reaches 375°, fry potatoes in small batches until they are crisp and golden, about 3 minutes per batch. Drain chips on paper towels, sprinkle with salt, and serve warm or at room temperature.