Here are some of our favorite recipes from recent Farm-to-Fork tours. Also, click on the slideshow below for more recipes, or the follow the links.
Marinated Beet Salad with Walnuts and Goat Cheese
Serves 4 Ingredients: · 4 beets, scrubbed and skinned, cut in half · 1/3 cup chopped walnuts · 3 TBS maple syrup · ¾ cup orange juice concentrate (thawed) · ½ cup extra-virgin olive oil · Zest of one orange · 1/3 cup balsamic vinegar · 1/3 cup red wine vinegar · Salt and pepper, to taste · 10 ounces salad greens (mixed baby greens) · 2 ounces goat cheese
Directions: 1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes. 2. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar, orange zest, salt, pepper and olive oil, to make the dressing. Pour dressing over cubed beets and let marinate overnight in the refrigerator.
Gazpacho a la Heirloom Acres
Ingredients: · 1 ½ pounds ripe tomatoes · 1 small seedless cucumber · 1 red pepper, seeded and quartered · 1 green pepper, seeded and quartered · 4 cloves garlic · 1 onion, quartered · 1 carrot, peeled · 2 sprigs fresh cilantro · 2 sprigs fresh parsley · 4 TBS chopped fresh basil · 4 cups chicken stock (preferably homemade from local chickens!) · Juice of 1 lemon · Salt and pepper to taste
Directions: Combine all ingredients in a blender or food processor and blend until smooth. Adjust seasoning to taste (note: garlic flavor may grow stronger after a few hours).
Nutrition per serving: 47 calories, 3 g protein, 0 g fat, 10 g carbohydrates, 460 mg sodium
Asian Coleslaw with Roasted Sweet Corn
Ingredients: · ¾ cup rice vinegar · ¾ cup soil oil · ½ cup brown sugar · ½ cup soy sauce · 2 TBS sesame oil · 4 TBS minced fresh ginger root · 3 TBS minced garlic · Freshly cracked black pepper, to taste · 7 cups thinly sliced green cabbage · 3 cups thinly sliced red cabbage · 1 red bell pepper, thinly sliced and cut into 1 inch pieces · 1 yellow bell pepper, thinly sliced and cut into 1 inch pieces · 5 carrots, peeled and shredded · 1 bunch scallions (green onions), chopped · ½ cup chopped fresh cilantro · 2 ears fresh corn, roasted (instructions follow; can be made ahead) · ½ cup sliced almonds, toasted
Directions: 1. In a medium bowl, whisk together the rice vinegar, oils, soy sauce, brown sugar, ginger, garlic, and pepper. Set aside. 2. Roast corn on grill until browned slightly. Remove from grill and set aside to cool. Once cooled, cut kernels off of cobs. 3. In a large bowl, mix the green cabbage, red cabbage, bell peppers, carrots, green onions, corn kernels and cilantro. Toss with the dressing mixture and refrigerate for 2 hours or more, tossing occasionally. Serve with a sprinkling of toasted almonds.
· 12, 9” strips of lasagna pasta (cooked according to directions and then cooled; set aside) · 4 heads of garlic, roasted · Extra-virgin olive oil, up to ¼ cup · 1 medium zucchini, sliced into ½ inch slices (a kitchen mandolin makes quick work of this) · 1 medium butternut squash, peeled and sliced into ¼ inch slices · 1 red bell pepper, chopped into 1 inch cubes · 1 green bell pepper, chopped into 1 inch cubes · 1 Lb. mushrooms, sliced · 1 large onion, sliced · 6 TBS all-purpose flour · 2 cups heavy cream ( Burbach’s Dairy) · 6 TBS butter · 4 cups milk · 3 ounces Parmigianino-Reggiano (parmesan) cheese, shredded · 16 ounces fresh mozzarella, sliced · 2 tsp. chicken bouillon · Salt, to taste · ½ tsp. white pepper, or to taste · ½ tsp. black pepper, or to taste · Dash of nutmeg, or to taste · Cayenne pepper, to taste
Directions: Roasting Garlic Heads in Olive Oil 1. Preheat oven to 420 degrees. 2. Pour extra-virgin olive oil into a small roasting pan until it is ¼ inch deep. 3. Slice off bottoms of garlic heads so they will fit flat into roasting pan with olive oil. Leave the skins on the garlic and place in a small roasting pan. 4. Roast until soft; approximately 15-20 minutes. Pay special attention to garlic to ensure it does not burn. 5. Once garlic is soft remove from oven and place aside to cool. Once cooled, squeeze roasted garlic out of skins and put into a small bowl. Set aside.
Roasting Vegetables 1. Heat oven 420 degrees. In a single layer, roast vegetables on sheet pan drizzled with olive oil and seasoned with salt and pepper, until lightly tender, approximately 8-10 minutes. Drain any liquid and set aside to cool.
Roasted Garlic Alfredo Sauce 1. Melt butter in a large saucepan over medium-low heat. Add flour and whisk over heat for 1-2 minutes. Add cream and milk slowly, while whisking, and simmer on medium-high heat for 5 minutes or until sauce starts thickening. Remove 1 ½ cups sauce and mix with reserved roasted garlic until smooth in a food processor or a blender. Add mixture back to original sauce pan. 2. Add salt, chicken bouillon, peppers, nutmeg, and cayenne. Slowly whisk in parmesan cheese. 3. Bring sauce up to a simmer. Turn down heat, and continue to cook on low until desired thickness. (Sauce will thicken when cooled.)
Assembling Lasagna 1. Preheat oven to 375 degrees. 2. In a greased 9” x 13” pan, lightly cover the bottom of the pan with Alfredo sauce. Add layer of lasagna noodles. Then layer roasted vegetables and then fresh mozzarella cheese, reserving some cheese for the top layer. Add another layer of lasagna noodles and Alfredo sauce. Then repeat until pan is full. 3. Cook lasagna for 1 hour to 1 hour 30 minutes or until completely cooked through. Finish by broiling top until cheese is browned. Remove from oven and cool. Top with basil and serve. (Note: Add up to ¼ cup more grated parmesan if you’re a cheese lover.)
Heirloom Acres' Grilled Herbed Turkey Breast
Ingredients: · 2 lbs. turkey breast with skin · 1/3 cup extra-virgin olive oil · Juice of 2 lemons · Zest of 1 lemon · ¼ cup fresh oregano, chopped · ¼ cup fresh basil, chopped · 3 TBS fresh thyme, chopped · Kosher salt and fresh, cracked black pepper Directions: 1. Whisk olive oil, lemon juice, zest and herbs together in a large dish. Reserve ¼ of this liquid marinade to baste turkey as it is grilling. Place turkey breast(s) into dish and thoroughly coat breasts in marinade. Cover and refrigerate for 4 hours, or more. 2. Heat grill to medium-high heat. Once grill is hot, season turkey breasts with salt and pepper, and then place breasts skin-side down on the grill. Close lid and cook 15-20 minutes. 3. Flip breasts over to other side, and baste with the reserved marinade. Cook for an additional 20-30 minutes, or until breasts reach an internal temperature of 155 degrees, or higher. 4. Remove from grill and let breasts rest for 7 minutes before slicing.
Summer Berry Compote with Ice Cream Topping
Berries in photo from Gedding's Garden
Ingredients: · 1 pint fresh strawberries, quartered · 2 pints fresh raspberries · ¼ cup sugar or agave nectar · Fresh mint, chopped; optional for use as garnish · Vanilla bean ice cream Directions: Combine strawberries and water in a small saucepan. Cook over medium heat for about 12 minutes. Add the raspberries and sugar (or agave nectar) and cook for 6 minutes more, stirring frequently. Serve over ice cream and top with mint if desired.