Renton Farmers Market Recipes
Fresh Summer Pasta Salad - July 18
1 package whole grain rotini or bowtie pasta
1 pound seasonal vegetables of your choice (sugar snap peas, tomatoes, zucchini, green beans, broccoli, or cucumber)
1 small red onion, chopped
1 tablespoon olive oil or vegetable oil
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup parmesan cheese
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon black pepper
Cook pasta according to package directions. Drain and let cool. Wash and chop vegetables. In a small bowl, mix together dressing ingredients. Toss pasta, vegetables, and dressing together in a large bowl and serve or chill immediately.
Prep time: 30 minutes Number of servings: 8
Green Smoothies - June 27th
2 cups washed and chopped kale or spinach
2 large bananas, frozen
1 ripe peach, nectarine, or pear; or two apricots
1 cup chilled orange juice with calcium
Wash and chop peach, removing the pit. Place all ingredients into blender. Turn blender on medium speed until all ingredients are moving; then turn it to high. When kale is well blended, stop blender and pour into serving glasses and enjoy!
Tip: What to do with over-ripe bananas? Freeze to use later in smoothies like this! Place in freezer whole unpeeled, or remove peel and cut into chunks and place in resealable bags.
Challenge: "I just don't have time to chop all those vegetables."
Solution:: It's true, cooking healthy meals at home can mean a lot of time spent washing and chopping veggies. Try prepping veggies for two or more meals at once. For example, if you're making tacos tonight and stir fry tomorrow night, chop enough onions, bell peppers, and cabbage for both meals. Put half of the chopped veggies back in the fridge to make your stir fry prep tomorrow much quicker and easier! Some of our cooking class grads pre-chop vegetables for all their weeknight meals on Sunday afternoon, when they have more time. Pro tip-this is called "mise en place" by chefs, using the French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. This is how food professionals get a complicated recipe ready and onto a customer's table in a short amount of time. You don't have to prepare every ingredient in advance; even just chopping your vegetables will save you valuable time!
Strawberry Salad with DIY Dressings - June 6
1 bunch of spinach, or 1 head of leaf lettuce (wash)
1/3 cup feta cheese, crumbled
10 to 12 medium strawberries, sliced
1/3 cup walnuts, optional
Dressing of your choice
In a large bowl, combine spinach or lettuce, feta cheese, walnuts and strawberries. Add dressing of your choice, toss, and enjoy!
1/2 cup olive oil
1/4 cup red wine or white vinegar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper
Tangy Sunshine Dressing:
1/4 canola oil
1/2 cup orange juice
1 tablespoon red wine vinegar
Optional: 1 tablespoon chopped fresh chives, 1/4 teaspoon dried thyme leaves
Put all ingredients into a jar or container with a tight fitting lid. Put the lid on tightly and shake jar to mix. Store in the refrigerator. Shake well before using.
Prep time: 15 Minutes I Number of servings: 6
Challenge: "Fruits and vegetables are just too expensive."
Food $ense Hack: Buy fresh produce when it is in season. One of the reasons produce can be so expensive is because of the cost associated with transportation. That means that seasonal and local is usually the most affordable! Additionally, certain fruits and vegetables are generally more affordable year-round than others. Carrots, onions, potatoes, cabbage, bananas and apples are good examples.
Want to know what is in season at the Renton Farmers Market? Check out this handy Harvest calendar
2016 Season Recipes
Pepper and Cabbage Salad - September 13
Prep time: 10 minutes
Total time: 1 hour 10 minutes
Number of servings: 3
¼ cup rice vinegar
2 cups red or green cabbage, shredded
1 bell pepper, thinly sliced
½ small onion, thinly sliced
1 clove garlic, chopped
Combine all ingredients in a bowl and mix well. Marinate for at least one hour in the refrigerator and serve cold.
Salt and Vinegar Potatoes - September 62 pounds baby Yukon Gold or Red potatoes, halved, quartered if large
1 cup plus 2 Tbsp. distilled white vinegar
Water to cover potatoes
1 tablespoon kosher salt, plus more
2 tablespoons unsalted butter
Freshly ground black pepper
2 tablespoons chopped fresh chives
Flaky sea salt
Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1". Bring to a boil, reduce heat, and simmer until potatoes are tender, 20-25 minutes; drain and pat dry.
Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8-10 minutes. *Alternative cooking method to skillet: preheat oven to 400 degrees, toss potatoes in butter, place on sheet pan and roast until brown and crispy, approximately 20 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt if desired.
Recipe inspiration and photo from Bon Appetit
Corn Soup - August 94 cups corn kernels (approx 4 ears)
1 tbsp butter
1 onion, finely chopped
2 sticks celery, finely chopped
1 green or red bell pepper, finely chopped
1 small potato, diced
4 cloves garlic, finely chopped
1 chili pepper, finely chopped (optional)
1 tbsp cornmeal or flour
salt and pepper
4 cups vegetable broth or chicken stock
Melt the butter in a large pot or Dutch oven on medium heat. Add onion, celery, bell pepper, and potato, then stir. Cover the pot and let everything fry and steam for about 5 minutes. Take the lid off the pot and add the garlic and chili pepper, if using. Stir the vegetables, using a splash of water or broth to free any that get stuck to the bottom of the pot. Let the vegetables cook, stirring occasionally, for another 5 minutes. They should be lightly browned and soft, although the potatoes will not be fully cooked yet. Add the corn and cornmeal or flour to the pot and stir. Cover with broth and bring to a boil, then turn the heat down to low and simmer for about 30 minutes. The broth will thicken and become opaque. Add salt and pepper to taste. Serve with a slice of garlic bread.
Boost the protein by adding a hard-boiled egg, shredded roasted chicken or browned sausage.
Recipe and photo adapted from Good and Cheap by Leanne Brown
For more delicious recipes from Good and Cheap visit www.leannebrown.com
Cool Red Gazpacho - August 2
Prep time: 25 minutes
Total time: 2 hours and 25 minutes
Number of servings: 4
1 English or regular cucumber washed, diced (peel optional)
1 large ripe tomato, cored, diced
½ small red or yellow onion, peeled, chopped
1 red bell pepper, seeded and diced
2 garlic cloves, peeled and finely chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 ½ cups tomato or V8 juice
½ cup ice water
½ teaspoon salt
1 teaspoon fresh dill or 1 tablespoon fresh cilantro or basil leaves
1 tablespoon crumbled feta cheese
1 tablespoon sour cream
1 tablespoon croutons
Put the diced cucumbers, tomato, onion, bell pepper and garlic into a mixing bowl and mix together. Put half the gazpacho mixture into a food processor or blender and "pulse" 2 or 3 times, or until all the ingredients are chopped up more, but not so much that you make the mixture smooth. Pour the mixture back into the bowl.
If you don't have a food processor or blender, you can mash everything together with a fork or potato masher. Add the olive oil, vinegar, tomato or V8 juice, water and salt to the bowl and stir everything together. Cover and refrigerate at least 2 hours and up to overnight. Add the feta cheese or sour cream and croutons just before serving if desired.
Stone Fruit Salsa - July 19
3 cups pitted, chopped stone fruit (about 5-8 peaches, nectarines, plums, or apricots or 1 pound cherries)
2 tablespoons chopped fresh mint leaves
Juice and grated zest of 1 lime
Salt to taste
1 teaspoon finely chopped jalapeno (optional-if you like it spicy!)
Put the fruit, mint, lime juice and zest, and salt in a bowl and stir together. Add the jalapeno if using. Serve right away or cover and refrigerate for 2-8 hours. Swap in chopped melon for a different flavor. Keep the salsa sweet if you're planning to serve it with yogurt or waffles, or add the jalapenos for topping tacos or scooping up with whole-grain chips or crackers.
Veggie Quesadillas - July 12
This week's recipe is a great way to use up leftover veggies! In addition to or in place of the veggies below you can add potatoes, peppers, greens, onions, cabbage, beets...get creative!
1 large carrot, grated
1 medium zucchini, grated
8 (8-in) whole wheat or 10 (6-in) corn tortillas
¾ cup shredded Monterrey Jack cheese
In a small bowl, mix carrots and zucchini. Spread 1/2 cup vegetable mixture over each of four tortillas. Sprinkle cheese evenly over the vegetables and cover each with another tortilla. Heat a nonstick pan on medium heat. Place a quesadilla in the pan. Cook for 1 minute or until lightly browned. Flip and cook other side until lightly browned. Cut each quesadilla into four equal pieces. Serve.
Prep time: 10 minutes
Cook time: 10 minutes
Blueberry Kale Smoothie - July 5
Prep time: 10 minutes Number of servings: 4
1 cup (packed) washed and chopped kale or spinach
2 large bananas, frozen
1 ripe pear (fresh or canned ok)
2 cups fresh blueberries
Wash and chop pear, removing the core. Place all ingredients into blender. Turn blender on medium speed until all ingredients are moving; then turn it to high. When kale is well blended, stop blender, pour into serving glasses and enjoy!
Corn and Bean Salad - September 15th
2 cups fresh corn kernels (from 2 ears of corn) OR frozen if fresh is not available tomorrow!
2 cups black beans, cooked (if using canned, drain first)
1 medium onion, chopped
1 bell pepper, chopped
2 cups tomatoes, chopped
1 cup low fat Italian dressing
Optional: fresh cilantro or parsley for garnish
1. Put corn, beans, onion, peppers and tomatoes in a large bowl. If using frozen corn, thaw first.
2. Add the dressing to the corn and bean mixture and mix well.
3. Chill before serving (if you have time).
Try using a mixture of beans (black, white, kidney, or garbanzo) for added color.
Baba Ghanoush - September 8th
Baba Ghanoush is an eggplant dip that is common in Mediterranean cuisine. Serve with vegetables like cucumbers and carrots, crackers or pita bread.
2 (1-pound) eggplants
2 Tbsp. olive oil
3 Tbsp. lemon juice
2 Tbsp. garlic cloves, minced
2 Tbsp. chopped fresh mint or parsley (or 1 tsp dried)
1/2 tsp. salt
optional: 2 Tbsp. tahini (sesame seed paste)
- Put the top rack about 10 inches from the heating element and set the oven to "broil". Cover a baking sheet with aluminum foil.
- Use a fork to prick each eggplant all over. Put them on the baking sheet and put the sheet in the oven. After 20 minutes, turn each eggplant over and continue to broil until they are completely collapsed and browned, about 45 minutes total.
- Put the eggplants in the colander and set aside to cool for 10 minutes. Turn each eggplant over and allow to drain, until they're cool enough to touch, about 15 minutes.
- Using a fork and clean fingers, peel the skin off the eggplant, scrape any eggplant that comes off with the skin. Throw away the skin.
- Put the eggplant in the food processor or blender fitted with a steel blade. Add the remaining ingredients and process until smooth, about 1 minute.
- Scrape into a bowl and taste. Does it need more lemon juice? A pinch of salt? If so, add it then taste again. Serve right away or cover and refrigerate up to 2 days.
*recipe and image from ChopChop Magazine
Apple Coleslaw - August 11th
1 cup chopped or shredded green cabbage
1 cup chopped or shredded red cabbage
½ cup chopped or shredded carrot
1 diced apple
2 tablespoons raisins
2 tablespoons apple cider vinegar
¼ cup non-fat plain yogurt
¼ cup reduced fat mayonnaise
3 tablespoons unsweetened apple juice concentrate
Pepper to taste
1. In large bowl, combine the two types of cabbage with the carrots, apples, and raisins.
2. Mix together the remaining ingredients and add to the cabbage mixture. Toss well. Cover and refrigerate for at least 30 minutes before serving. Enjoy!
Tricolor Stir-fry - June 9th
Makes: 6 (1 cup) servings
Preparation Time: 10 minutes
Cooking Time: 10 minutes
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 small onion, chopped
3 cups chopped raw vegetables (choose veggies of three different colors)
4 cloves garlic, chopped
2-4 tablespoons soy sauce (to taste)
- Wash all vegetables before chopping.
- Heat oil in a large skillet.
- Add onions, vegetables, and garlic to skillet and cook over medium heat until vegetables are just tender.
- Add soy sauce and stir until sauce boils.
- Refrigerate leftovers.
- Turn into a main dish by serving with brown rice or barley.
- Try adding other vegetables that you have on hand.
- Add ginger for added flavor
Recipe of the Week - September 16th
Photo and recipe courtesy of Whole Foods. View original recipe
Dried apples are great for snacks and lunch boxes. You can also toss them into a spinach salad with nuts and grapes, serve with roasted pork or alongside a sandwich as you would chips
2 apples (crisp varieties work best: think Fuji, Gala or Honey crisp)
1/2 teaspoon ground cinnamon (optional)
Preheat the oven to 225°F. Slice apples as thinly as possible, about 1/8-inch or thinner (use a mandolin if you have one). Arrange slices in a single layer on 2 baking sheets lined with parchment paper. Sprinkle with cinnamon if using. Bake 1 1/2 hours; flip slices and continue baking 1 1/2 hours longer or until completely dry and crisp (they will not crisp more upon cooling). Timing will vary depending on the moisture content of the apples and the thickness of the slices. Let cool. Store in an airtight container up to 1 week.
Other ideas: try this recipe using pears instead of apples, and sprinkle with ginger instead of cinnamon!
Recipes of the Week - September 2nd
Crispy Salt and Vinegar Potatoes
This will be your new "go-to" game day side! So easy and so good - and it travels well.
2 pounds baby Yukon Gold or Red potatoes, halved, (quartered if large)
1 cup plus 2 Tbsp. distilled white vinegar
1 Tbsp. kosher salt
2 Tbsp.chopped fresh chives (optional)
Salt, to taste
Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1". Bring to a boil, cover and reduce heat, simmering until potatoes are tender, 20-25 minutes; drain and pat dry. (If you are going to another location with an oven: allow to cool and place in container for travel - next step may be completed when you arrive for maximum crispiness!) Preheat oven to 425 F. Place potatoes on greased baking sheet, and bake until browned and crisp, about 20 minutes. Check frequently, every 5 minutes, tossing potatoes each time. When potatoes are browned and crisp, remove from oven, and drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives (optional) and salt to taste. (recipe inspired by Bon Appetit; view original here)
Buffalo Cauliflower Bites
Photo and recipe courtesy of Whole Foods
Satisfying munchies that replicate the flavors of tailgating favorite Buffalo wings (and you don't need to tell anyone they are vegan!). The cauliflower is grilled or oven-roasted until browned and nutty, then tossed with a tangy sauce that can be as spicy as you like.
1 head cauliflower, broken into small florets
1/4 cup cider vinegar
1/4 cup sweet paprika
1 Tbsp. garlic powder
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper, or to taste
1/8 tsp. salt
3 Tbsp. water
Preheat the oven to 450°F or prepare a grill for medium heat cooking. Roast cauliflower on a parchment-paper-lined baking sheet or place it on a grill rack and cook, turning occasionally, until browned and tender, 10 to 15 minutes. Meanwhile, whisk vinegar, sweet paprika, garlic powder, smoked paprika, cayenne, salt and 3 tablespoons water together in a large bowl. Taste the sauce; if you'd like it hotter, add a bit more cayenne. Toss the cauliflower in the sauce until well coated and transfer to a platter.
Recipe of the Week - August 26th
Make the best of fresh, local tomatoes that are in season now with this recipe. Never tried cold soup? This is an easy and refreshing summertime meal for those hot days!
Chop and seed the following:
3 large heirloom tomatoes
1 medium cucumber (also remove skin)
1 medium yellow/sweet onion
1 medium green, yellow or red pepper
3 gloves garlic
1/2 jalapeño (leave seeds in for more heat)
Add to blender or food processor, along with:
1/3 cu. cold water
1 tbsp olive oil
1 tbsp vinegar-any type
1-1/2 to 2 cu. tomato juice
Dash salt, pepper
Blend until the desired consistency is reached. For thinner soup, add more tomato juice. Gazpacho is served cold, so chill gazpacho for at least one hour in refrigerator before serving. Gazpacho will store in the refrigerator up to 24 hours. If desired, garnish with croutons, fresh herbs, sour cream or Greek yogurt and serve with bread for an easy summer meal!
Recipes of the Week - August 19th
This week our recipes are designed to help those home gardeners who are drowning in zucchini and summer squash!
Summer Squash Casserole
6 medium yellow squash or zucchini
1 cup chopped yellow onion
1 clove minced garlic
1/4 cup chopped fresh parsley
1/2 stick butter
2 slices bread
Salt and pepper to taste
1 cup cracker, bread or chip crumbs
1 cup grated cheese (cheddar or mozzarella)
Preheat oven to 350 degrees F. Peel and cut squash into cubes - boil until tender, about 5-7 minutes - or steam in microwave for 3:00-4 minutes. Brown onion, garlic and parsley in 2 tablespoons butter and dash of salt and pepper. Add squash (drained if boiled) and cook 2 to 3 more minutes, stirring. Remove from heat and allow to cool for several minutes. Beat egg and add to cooled mixture, placing in casserole dish or baking pan. Add cheese, then crumbs as topping, and dot with remaining butter. Bake for 20-25 minutes until crumbs brown. NOTE: you can refrigerate up to 2 days before baking, but be sure to add crumb topping and cheese right before you bake.
Stuffed Zucchini "Boats"
2 zucchini, halved lengthwise and seeds scooped out
Use ground beef or turkey, browned and seasoned with taco or Italian seasonings. Keep it vegetarian and use sauteed mushrooms and rice or quinoa seasoned with taco or Italian seasonings
1/2 cup grated cheese (cheddar for taco style, mozzarella for Italian style)
Preheat oven to 350 degrees F.
Place prepared zucchini "boats"on baking sheet. Spoon stuffing of your choice into "boats", and top with cheese. Bake until cheese is melted, about 15-20 minutes.
Get creative! Stuff "boats" with any mixture of ground meat, chopped veggies, rice, beans...sprinkle with chopped fresh herbs like cilantro or basil...this is a great dish for using leftovers along with all that extra zucchini!
August 12th - Peach Mint Flavored Water
Why buy expensive, additive-filled, artificially flavored water at the store when its so easy and inexpensive to make your own at home?
3 cups water
3:00-5 peach slices
3:00-5 mint leaves
Put peach slices and mint leaves in mason jar or pitcher, pour water over, cover tightly and shake well. Drink immediately or chill overnight for stronger flavor. You can also mash/muddle the peach and mint before you add the water.
Experiment! What else do you have in the fridge? Other options may include cucumbers, apples, pears, watermelon (any melon will do!) or berries, combined with fresh herbs such as mint, basil, cinnamon, lemon thyme, rosemary or lavender. Of course you can also add citrus fruits (not available at the Renton Farmers Market).
Tip: freeze the recipe for flavored ice cubes! Great in iced tea.
July 22 - Watermelon, Peach & Heirloom Tomato Salad
Ingredients3 cups seeded watermelon,cut in bite-sized chunks
1-1/2 cups heirloom tomato, cut in bite-sized chunks
1-1/2 cups peeled, chopped peaches
1/2 red onion, slivered
handful each: fresh basil and mint, slice in thin ribbons
1/4 cup fresh lime juice
Pinch sea salt, black pepper
1/4 cup olive oil
Optional: pinch ground chipotle pepper
Combine chopped fruit, onion and herbs in big bowl. Whisk together lime juice, seasonings, and olive oil in small bowl. Combine with fruit mixture and let sit 10 minutes before serving. Serves 4-6
Thank you to the Washington State Farmers Market Association for this great recipe!
July 1 - Red, White & Blueberry Sparkler
With little to no added sugar, this refreshing favorite is low on calories and high in antioxidants!
2 c. blueberries
2 c. strawberries, hulled and chopped
Sparkling water or lemon-lime soda, chilled
Layer or mix blueberries and strawberries in a pitcher or individual glasses.
Top with sparkling water or clear soda and serve.
As an added kick for those 21 and over, include crushed ice and a splash of vodka or gin
June 24 - Kale Chips
Why spend top dollar at the store on kale chips when they are so easy to make at home? Makes a great snack at your next BBQ
1 bunch kale
1 tsp olive oil
1 tsp seasoning salt
Preheat oven to 350°
With knife, cut leaves from thick stems and tear into bite-sized pieces. Wash and thoroughly dry kale (a salad spinner works great). In a large bowl, drizzle olive oil over kale and toss to distribute, then sprinkle on seasoning salt.
Spread kale evenly on baking sheet and bake in oven for 10-15 minutes until browned but not burnt. For more variety, try other spice blends in place of or in addition to seasoning salt.
June 17 - Freezing Berries
Berries - any type, as fresh as possible
Wash berries carefully in cold water, discarding any under or overripe berries. If freezing strawberries, remove caps. Dry berries completely by spreading the berries on a paper towel or kitchen towel on the counter and allow to dry. When dry, spread a single layer of berries on a shallow tray and place in freezer. As soon as berries are frozen, transfer to resealable plastic bag in a measured quantity such as 1 cup per bag, removing as much air as possible.
Frozen berries can be thawed and eaten as is, added to your morning cereal, sprinkled on yogurt or added to any recipe. Keep in mind, frozen berries may not have the plump texture that a fresh berry will have.
For more information on freezing and canning all types of produce, visit the National Center for Home Food Preservation.
June 10 Recipe - Strawberry Popsicles
Ingredients2 cu. strawberries, hulled and pureed/mashed
1 cu. sugar
1-1/4 cu. water
Popsicle molds (wax paper cups and spoons will work too!
Make the sugar syrup: Using a saucepan, simmer the sugar and water until the sugar has dissolved. Allow to cool. Make the popsicles: Stir together the pureed strawberry and 1 cup sugar syrup, pour into popsicle molds. Freeze until solid, release from their molds and enjoy!
More about Strawberries:
Select bright red berries with green caps still on, with no visible mold. Wash in a mixture of 1 part vinegar to 10 parts water. The vinegar will kill mold spores, helping the strawberries to stay fresh longer. Store strawberries in the refrigerator with the green caps on. Only remove the green caps before eating - when the cap is removed, an enzyme that destroys the vitamin C in the berry is activated.
1-1/2 pounds of strawberries equals 1 quart and will give you about 4 cups of sliced strawberries.
Fresh strawberries are great to eat all by themselves, but you may also add them to salads, use them to make jam and pies, or put them in the freezer for longer4torage.
June 4 Recipe - Grilled Asparagus
Ingredients1 lb. asparagus spears, trimmed
2 tbs. olive oil
Dash salt & ground pepper
Crumbled cheese: Parmesan, feta, blue or goat cheese
Fresh herbs: basil, lemon thyme or dill
Preheat grill to high heat. Lightly coat asparagus spears with olive oil. Grill for 2-3 minutes until tender. Season with salt and pepper, adding cheese and fresh herbs if desired.
More about asparagus: You may be most familiar with green - but asparagus also comes in white and purple! Select straight, firm, uniformly sized spears with closed tips. Use within a day or two of purchasing. Store in the refrigerator upright in a bowl with a few inches of water, or wrap the ends in a damp paper towel. Asparagus is best enjoyed simply - just rinse the spears and break off the tough ends and grill, saute, roast or boil with a bit of salt and pepper and a drizzle of good-quality olive oil. Use it in soups, salads, stir-fries, risotto, scrambled eggs and pasta - you can even pickle it!
2013 Market Recipes
September 24 Recipe - Farmers Market Ribolleta
Ribollita means "twice boiled" in Italian; this Farmers Market version has plenty of beans and vegetables. Many substitutions can be made, based on what vegetables you have on hand. This soup also freezes well, just omit adding the bread until serving.
1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, diced (2 1/2 cups)
1 stalk celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
Freshly ground black pepper
1 head cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)
2 large tomatoes, diced, OR 1 (15-ounce) can diced tomatoes, in juice
1/2 cup chopped fresh basil leaves
1 teaspoon Italian spice blend
1 (15-ounce) can cannellini beans
10 cups broth - any type
4 cups cubed bread (about 1/2 loaf)
3 cups baby spinach leaves
1/2 cup parmesan cheese
In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, and garlic; season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Add the cabbage, tomatoes, basil, and Italian spice and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and broth, and adjust the heat to simmer for 20 minutes.
Stir in the bread (if you plan to freeze any soup, add bread at serving time) and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into bowls, top with cheese and a little drizzle of extra-virgin olive oil.
September 10 Recipe - "Irish" Potato Salad
1/3 pound thin green beans, trimmed and cut into thirds
2 pounds fingerling or red skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
3 to 4 slices bacon, finely chopped
1 small yellow/sweet onion, finely chopped
3 tablespoons cider or wine vinegar
1 tablespoon sugar
1/4 cup chicken stock
Freshly ground black pepper
Bring a medium-sized pot of water to a boil. Salt the water and cook the beans for 3 to 4 minutes, until crisp-tender. Remove the beans from the pot and set aside. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 10-12 minutes. While the potatoes are boiling, heat a small skillet over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the onion. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock. Drain the potatoes and return them to the hot pot. Pour the bacon mixture over the potatoes and add the green beans, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.
August 27 Recipe - Grilled Peaches
Grilled peaches make an easy and healthy dessert. You can enjoy them right off the grill, or add to ice cream or Greek yogurt.
Ingredients4 not-too-ripe peaches, washed, halved and pitted (or plan 1 peach per person)
1 tbsp. balsamic vinegar (amount approximate)
1 tbsp. brown sugar (amount approximate)
Optional: Fresh basil, chopped
Ice cream or Greek yogurt
Preheat grill to medium heat. Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar. Brush grill with oil to prevent sticking. Place peach halves face-down on grill. Turn after 3 to 4 minutes, and sprinkle flat side with more brown sugar. Remove after another 1-2 minutes, when they are fork tender.
Eat your peaches right off the grill, or add to ice cream or Greek yogurt. Sprinkle with chopped basil if desired.
August 20 - Roasted Kohlrabi
Have you tried Kohlrabi? This versatile vegetable, which comes in green or purple, can be eaten raw or cooked. Either way, you must first peel it to expose the white inner flesh. Try it sliced and dipped in dressing as you would with carrots or celery, or shred it and add in place of cabbage in coleslaw. Kohlrabi also makes great refrigerator pickles; just replace the cucumbers with kohlrabi in your favorite pickle recipe. Often at the Farmers Market, Kohlrabi will still have the greens attached. Don't throw them away - you can cook them as you would collard greens or kale.
1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tbsp olive oil
1 tbsp garlic
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes.
August 13th Recipe - Potato Bites
Last week the Renton Farmers Market welcomed the Renton Technical College Culinary Arts Program to our Taste of Renton. The sample that they demonstrated for us - Potato Bites - were a huge hit so we wanted to share that recipe with everyone this week. This would make a great game day appetizer!!
Small Red Potatoes
1 tbsp. Olive Oil
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Granulated Garlic
1/2 tsp. Paprika
8 oz. Cream Cheese
1 c. Shredded Cheddar Cheese
2 Slices Cooked Bacon
1 Green Onion
Wash potatoes. Cut each potato in half and trim so that the potato halves stand steady. Toss in a bowl with oil, salt, pepper, garlic and paprika. Bake at 350 degrees for 20 minutes or until soft; set aside. Mince bacon, green onion, and cheddar cheese to a fine crumble. Process cream cheese in food processor or with hand mixer until creamy, about 1 minute. Add bacon, green onion and cheddar cheese to cream cheese and mix well. Fill a pastry bag with cream cheese mixture and top potatoes - if you don't have a pastry bag, you can just spoon the mixture on the potatoes. Garnish with a sprinkle of paprika and fresh herbs such as parsley, cilantro or basil if desired.
Recipe courtesy of Renton Technical College Culinary Arts Program.
August 6th Recipe - Sweet Corn and Pepper Salsa
2013 Farmers Market Week Recipe - Farmers Market Week Cooks
This simple, versatile salsa made from farm fresh ingredients gathered at your local farmers market can be served with spice rubbed pork, grilled fish, chicken or steak, or try mixing it with beans or grilled tempeh for a vegetarian twist. Add whole grains and a leafy green salad and you have a healthy, delicious meal for 4. (Leftovers go great with your favorite chips or a hunk of crusty bread!)
4 ea. ears, sweet corn
6 ea. mixed sweet and hot peppers
1 ea. medium sized sweet onion
2 ea. garlic cloves, minced
v 1 pint cherry tomatoes, halved
1 bunch cilantro
Vegetable oil of your choice
Salt & pepper
Juice of a lemon
Cut the corn kernels from the ears of corn. Dice the peppers and onions. Sauté the onions and garlic in a little oil, over medium heat, until fragrant. Add the corn and peppers and sauté until tender. Season with salt, pepper and lemon juice. Add tomatoes and chopped cilantro. Let cool. You can serve immediately, but it will be better the next day!
Leave out the fresh corn and add in 2 cups of fresh summer squash, any kind, and chopped small. Add some fresh chopped oregano, marjoram or thyme (Or a pinch or two of dried) with the salt and pepper. Instead of cilantro, use 1 bunch of flat Italian parsley. You can add some torn fresh basil leaves right at the end if you have some. Serve with pasta, salad and protein of your choice.
Leave out the fresh corn and stick with the summer squash. Add oregano, ¼ tsp. cinnamon and ¼ tsp. allspice when you add the salt and pepper. Use parsley again, and some fresh mint if you have it. Throw in a handful of black olives (kalamata if you have them) with the tomatoes and parsley. Serve with couscous or rice, a spinach salad and grilled lamb, lamb burger or chicken. Or add garbanzo beans (chickpeas) for a vegetarian version.
Recipe courtesy of Chef Jason Brzozowy of Tilth Restaurant, Seattle, WA
July 30th Recipe - Summer Vegetable Casserole
Extra-virgin olive oil
1/2 pound potatoes, sliced 1/4" thick
Salt and freshly ground pepper
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
1 large garlic clove, minced
1 tsp thyme leaves
1/2 pound tomatoes, sliced 1/4" thick
2 small zucchini, sliced 1/4" thick
3 tbsp grated Parmesan cheese
Preheat the oven to 350°. Coat a 9" baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange 2/3 of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with cheese. Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°, remove the foil and bake for about 20 minutes longer, until the vegetables are tender and glazed on top.
July 23 Recipe - Corn on the Grill
Ingredients4 ears corn
6 tbsp. softened butter
1 garlic clove
¼ cu. barbeque sauce
1 tbsp. chili powder
Mix softened butter with garlic, barbecue sauce and chile powder in a food processor until smooth. Brush 4 ears corn with three-quarters of the spiced butter and wrap in foil. Grill over medium-high heat, turning often, until tender, 15 minutes. Brush with the remaining spiced butter and season with salt.
July 16 Recipe - Pickled Beets & Roasted Beets
6 medium beets, cleaned with 1" stem remaining
2 tsp olive oil
Preheat oven to 400 degrees F. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes or until fork tender. Allow to cool, then peel skin off. Roasted beets can be added to salads or paired with creamy white cheese such as goat or feta cheese, roasted nuts and fresh herbs.
1 large red onion, sliced
2 c. cider vinegar
3 tsp. Kosher salt
1 c. sugar
1 cup water
Remove the skin from Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days
before serving. Store in refrigerator. For a crunchier pickle, undercook the beets slightly. Eat pickled beets straight from the jar or add to your favorite summer salads!
July 9 Recipe - Flag Cake
1 pkg white, yellow or angel food cake
1 container whipped topping
1 cu. blueberries
3 cu. raspberries and/or sliced strawberries
Optional - Powdered sugar
Make cake according to package directions, allow cake to cool completely. Frost cake with whipped topping. Clean and thoroughly dry berries. Decorate cake with blueberries and sliced strawberries or raspberries (or both!) in a flag pattern.
Note: You can coat berries with powdered sugar for white stars and stripes if you wish!
The Flag Cake recipe is a fun and festive way to work in some healthy berries into the diet of picky eaters! Strawberries, blueberries and raspberries are powerful superfoods. They're rich in nutrients, antioxidants and phytochemicals which may help prevent (and, in some cases, reverse) the effects of aging.
Cardiovascular disease, arthritis, diabetes, high blood pressure and certain types of cancer. Berries are low in calories, high in fiber and they contain vitamins and minerals your body needs to function normally.
One cup of strawberries contains over 100 milligrams of vitamin C, almost as much as a cup of orange juice! Blueberries and raspberries contain lutein, which is important for healthy vision.
Easy ways to get more berries into your diet are to top cereal, yogurt or salad with a handful of fresh berries. Or buy an extra pint or two at the Renton Farmers Market and freeze them for later!
June 25 Recipe - Cherry Cobbler
6 c. red cherries, pitted
1-¼ c. sugar
4 tsp. cornstarch
1 c. flour
¼ c. sugar
2 tbs. brown sugar
1 tsp. baking powder
½ tsp. cinnamon
3 tbs. butter
1 egg, beaten
3 tbs. milk
Preheat oven to 400°. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8" square baking dish. Meanwhile, stir together dry ingredients and cut in butter until crumbly. Mix together egg and milk, add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.
More about Cherries:
Look for shiny, plump cherries with fresh green stems and dark coloring for their variety. Store cherries unwashed with stems attached in the refrigerator until you're ready to use them. To pit cherries, pluck off the stem and insert the end of a medium-large paper clip into the stem-hole, snag the pit and scoop it out.
June 4 Recipe - Roasted Rhubarb Salad
Ingredients1 lb. rhubarb, cut into 3/4" pieces
1/4 c. honey
1/2 c. chopped walnuts
2 tbs. olive oil
2 tbs. balsamic vinegar (or your favorite vinaigrette)
Salt & ground pepper
1 lb. mixed greens
1/2 c. crumbled goat cheese (or feta for a milder taste)
Preheat oven to 450°. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, about 5 minutes. In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add mixed greens and toss to combine. Top with rhubarb, walnuts, and cheese.
More about rhubarb:
Before you do any cooking with rhubarb, try it raw! (Note: Be sure to remove all the leaves, as they are poisonous. Dip a stalk in sugar, honey, maple syrup or agave nectar to mellow its tartness. Sprinkle diced rhubarb over yogurt or cereal. When buying or picking rhubarb, select stalks that are firm and red.