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October Recipe of the Month
“Taste of the Northwest”:
2 lbs of chicken or pork cut into
1 inch
cubes
1 cup blackberries
1 cup raspberries
1 cup honey
Mash
and stir together
Slice a peach into the mix
Marinate meat in mixture for 2 hours in
frig
Stovetop:
In large skillet add ¼ cup olive oil
1 diced red pepper
1 diced sweet onion (about fist sized)
2 cloves garlic diced
Saute in oil for 2 minutes
over
medium/medium high heat
Add meat
Cook 10-12 minutes
Serve over Rice
Add a side salad, beverage,
and enjoy!
September Recipe of the Month
Cristina's Pesto
• 2 cups fresh basil leaves, packed
• 1/2 cup freshly
grated Parmesan-Reggiano
or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts, walnuts,
almonds or
mixture of the three
• 4 medium sized garlic cloves, minced
• Squeeze 1/4 piece of lemon,
or a good
squirt of lemon juice
• Salt and freshly ground black pepper to
taste
• You can adjust
the garlic if you like, I like
mine strong.
Just mix all ingredients in a blender or food
processor until
you get a smooth paste. Great over
your favorite type of pasta, as a twist on potato
salad, or as a dip. You can
also freeze the pesto to
save it for another time. Try freezing in an old ice
cube tray to create measured portions
to pull out
later, or just in a freezer bag.
Cristina's fresh tomato and cucumber salad
About 6 medium red, yellow, and orange tomatoes
1 cucumber
1/4 cup white vinegar
2 TBSP olive oil
Dash
of lemon juice
Pinch of sugar
Pick some good looking red, yellow and orange
tomatoes and 1 cucumber.
Dice
all and combine in a glass bowl.
Saturate vegetables in about 1/4 cup white vinegar,
and 2 TBSP of olive oil (adjust
amount to really coat
all veggies)
Add dash of lemon and pinch of sugar and stir.
Salt and pepper to taste.
Let salad chill in fridge and serve cold.
(You can use the left over juice as a light salad
dressing)
Cristina's fresh berry dessert
1 Pint Huckleberries, Blackberries, or Raspberries
1
Pint Wild Plums
1 tsp sugar
Pinch of salt
Dash of lemon
1 Pint of heavy whipping cream (optional)
Slice
plums to berry size chunks, and mix with
berries in a glass bowl.
Add sugar, salt and lemon and stir. Make whipped
cream.
Let salad chill and serve cold with a dollop of
whipped cream.
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August Recipe of the Month
Blueberry/Raspberry Pie
1 cup sugar
1/2 cup flour
2 teaspoons orange peel
1 tbsp lemon juice
5 cups blueberries
2 cups raspberries
Gently toss together to coat the berries.
Pour into pastry shell.
Bake at 375 for
50 minutes.
When cool enjoy with or without
whipped cream on top.
Pastry
1&1/2 cups all-purpose flour
dash of salt
1/3 cup shortening
Put in bowl and
use pastry blender
to cut shortening into small pieces.
1/2 cup (about) cold water - Use fork
to quickly
mix water into flour mixture
till all the mix is moist. Form into a ball,
place on lightly floured surface or
silicone
mat and roll out from the center until large
enough to fit into a 10 inch pie plate.
Trim edge
about 1 inch beyond dish and
fold over around edge or leave untrimmed
and fold toward the center of the dish over
the berries.
Enjoy!
July Recipe of the Month
Heirloom
Tom Salad:
4 toms (1 each) red or purple,
orange, yellow, or green
Slice toms about 1/4"
thick rounds Mozzarella cheese 1/4/" thick slice rounds
Finish with fresh basil leaf chiffonade
(sprinkled a top) with coarse
salt and
fresh cracked pepper, and then drizzle
balsamic vinegar and extra virgin olive
oil. This is a salad
dressed to impress!
Substitutes - Soy sauce for balsamic.
Sliced parmesan cheese for mozzarella.
To Chiffonade - remove leaves from
stem, stack a top each other, roll stack
and slice thinly.
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Salsa recipe:
Coarse-chopped fresh
heirloom tomatoes
Walla Walla
sweet onion fresh mango avocado 2
cloves fine chopped garlic cilantro, toss with juice and zest
of one lime coarse salt and fresh cracked pepper
Refrigerate until fish is done.
Lightly drizzle extra virgin olive oil
on a glass baking dish and a little
on top of the fish.
Bake(skin down) in preheated
oven at 400 degrees, for 20 minutes.
Set your timer, over cooked fish is
a no no. Do not turn fish over.
Note-time is configured for about
two each of 1" thick filets. Serve the
cold salsa on top
of the cooked filets.
This one is so refreshing, I feel like
I'm in the tropics somewhere when
enjoying my favorite fish dish.
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Yellow Rice Recipe:
1 TBL dried dill
in the rice steamer with 1 chicken bouillon cube(broken up) a few
saffron threads at least 1 TBL of turmeric, and water of course.
When done, give it a
good mixing with
for, add some butter or olive oil, salt & pepper to taste. It makes the best rice!
Once I put all these ingredients together,
we never went back to regular 'ol white rice. Goes great with the fish/salsa recipe!
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June Recipe of the Month
SIMPLE STRAWBERRY, GOAT CHEESE
& SPINACH SALAD
Ingredients for salad:
2 cups strawberries
4 oz. crumbled goat cheese
8 oz. baby spinach
4 T. toasted hazelnuts
Balsamic vinaigrette
Wash
strawberries well, remove stems,
and slice vertically.
Wash spinach and let dry.
Divide spinach among 4 plates.
Top each
with 1 oz. goat cheese and 1/2 cup sliced
berries and a tablespoon of toasted
hazelnuts. Drizzle vinaigrette
over salads.
Enjoy!
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May Recipe of the Month
Mushroom Delight:
3-4 Large Portobello
Mushrooms sliced l/4 inch
Melt in medium frying pan 6 tablespoons butter
along with 2 tablespoons of fresh chopped
Rosemary.
Let the butter slowly melt.
Meanwhile – mix 3 eggs with l/4 cup whipping
cream,
2 tablespoons fresh chopped Thyme.
Mix in another large bowl plain breading crumbs
with 2 teaspoons minced dried
garlic and a dash
of salt and pepper.
Once the butter starts to brown, add
1 tablespoon EVOO and take
mushroom and dip
it in the egg mixture, then into the bread crumbs
and coat generosly. Fry for about 2 minutes per
side and let drain on paper towel. Do not
overcrowd the mushrooms. Watch your temperature –
medium to medium
low is best to keep oil/butter from
burning. It will darken and that’s okay, just don’t scorch
your
butter.
These are great little finger food or great as a side dish
with any meal! Good eats!
April Recipe of the Month
Killer Carrot Cake
Ingredients:
4 eggs
1 1l/2 Cups Oil
2 Cups Sugar
2 Teaspoons Baking Powder
2 Cups Grated Carrots
1 – 8 ½ ounce can crushed Pineapple – drained
2 Cups Flour
1 l/2
Teaspoons Baking Soda
2 Teaspoons Cinnamon
1 ½ Teaspoon Salt
½ Cup Nuts (optional)
Sift
together the flour, baking soda,
cinnamon, baking powder, and salt.
In a large mixing bowl, beat the eggs,
oil,
and sugar until light and fluffy. Stir in
the grated carrots and crushed
pineapple.
Add the sifted dry
ingredients and stir
together by hand, adding the nuts last.
Pour into a greased and floured (or
sprayed with
Pam) 9” X 13” pan.
Bake at 350 degrees for 35-40 minutes,
or until the cake tests done. Let cool
on
a wire rack before frosting.
Cream Cheese Frosting
COMBINE:
½ Cup Margarine
1 Teaspoon Vanilla
8 ounce Cream Cheese
1 lb. box Powdered Sugar
Combine margarine, vanilla and cream
cheese in bowl and beat at low speed
slowing adding the powdered sugar for
3 minutes (add milk to thin if needed).
Scrape sides and beat on high speed
for 5 minutes. Spread the icing
smoothly over the top.
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March Recipe of the Month
Each month we’ll be featuring a
favorite recipe or menu suggestion
from one of
our Market vendors that
includes fresh produce, eggs, meat,
seafood, other ingredients or prepared
items that
can be purchased at the
Market.
Since the weather in March is
still chilly, a bowl of hot soup for lunch
or dinner is both satisfying and
nourishing – and also economical.
Below, straight from New Orleans
is a
recipe for
French Onion Soup:
¼ pound butter
2 ½ pounds onions*, sliced
1 quart beef stock
1 quart chicken stock
2 tablespoons Worcestershire
sauce
1 bay leaf
1 ½
teaspoons celery salt
1 teaspoon black pepper
Salt to taste
French garlic croutons
1 cup grated Parmesan
cheese
Heat butter in a heavy kettle. Add sliced
onions and brown well, stirring constantly.
Add
the beef and chicken stock,
Worcestershire sauce, bay leaf, celery salt,
and pepper. Allow to simmer 40 minutes.
Remove bay leaf, and salt to taste. Serve
soup at once in heated tureen and float
croutons and grated cheese on
top.
YIELD: 2 quarts
*Onions are a good source of vitamin C.
Easy buttermilk
cake topped with a sugary crunch: Yummy filled with blueberries but also great with raspberries or any sweet, juicy
berries you pick up at the farmers market.
- 1 cup all-purpose
flour
- 1/2 teaspoon baking
powder
- 1/2 teaspoon baking
soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2
tablespoons sugar, divided
- 1/2 teaspoon
pure vanilla extract
- 1 large
egg
- 1/2 cup well-shaken
buttermilk
- 1 cup fresh
raspberries (about 5 oz)
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until
pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and
mixing until just combined. Spoon batter into cake pan,
smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes.
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
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