Renton Farmers Market Recipes

Recipe of the Week: Freezing Berries - September 12th

Ingredients

Berries - any type, as fresh as possible

Instructions

This might be our favorite (and certainly easiest) way to preserve Market produce - freezing berries! Produce freezes best when fresh, and you don't find much fresher than your local farmers market.

Helpful tools:
Baking sheet
Parchment paper

Wash and your berries thoroughly - we like to dunk our berries in a bowl of water with a splash of vinegar - and then lay out on a kitchen towel to dry. When dry, place berries in a single layer on a parchment covered baking sheet and place in the freezer until frozen (several hours) - this ensures your berries freeze separately, and not in a big clump!. When berries are completely frozen, place in container or zip-top bag and place back in the freezer, where they can stay fresh up to 10 months.

For more information on freezing and canning all types of produce, visit the National Center for Home Food Preservation.

Baked Berry Oatmeal - August 31st

This makes a healthy on-the-go breakfast, or great after school snack!

Ingredients:

2 cups old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon

¼ teaspoon salt 2 eggs
½ cup packed brown sugar
1 ½ teaspoons vanilla
2 cups 1% or nonfat milk
4 teaspoons margarine or butter, melted
2 cups berries, fresh or frozen (raspberries, blackberries, blueberries)
¼ cup chopped walnuts or pecans (optional)

Directions:

Preheat oven to 375 degrees F.
1. In a medium bowl, mix together oats, baking powder, cinnamon and salt.
2. In a separate bowl, beat the eggs until blended. Stir in brown sugar, vanilla, milk and melted butter.
3. Pour wet ingredients into the dry ingredients and stir until well combined.
4. Add the berries and stir lightly to spread them evenly. Pour mixture into a 2-quart baking dish. Sprinkle with chopped nuts if desired.
5. Bakee for 20 to 30 minutes or until the top is golden brown.
6. Refrigerate leftovers within 2 hours.

Tip: Buy extra berries while they are in season and freeze to enjoy when they are not! Wash and dry berries, then place on a cookie sheet in your freezer - when frozen, place in zip bag or container to store in freezer.

Flavored Waters - August 15th

When its hot its important to remain hydrated! But plain water is boring, right?

Creating your own fun and flavored waters at home is super easy! Start with a tall glass of ice water and get creative with flavors - here are some ideas to get you started:

thinly sliced cucumbers
sliced strawberries
slightly crushed blackberries, raspberries or blueberries
sliced peaches, nectarines or plums
herbs like mint or basil
squeeze or slices of lemon or lime

Or get out the blender and put cubed watermelon (seeds removed) and blend until liquified - add a squeeze of lime to taste! This is a great way to use up watermelon that is overripe or has poor texture.

Whole Wheat Blueberry Muffins - July 18th

Ingredients:
1 ½ cups whole-wheat flour
½ cup sugar
½ teaspoon salt
2 teaspoons baking powder
1 egg
⅓ cup vegetable oil
⅓ cup nonfat or 1% milk
½ cup unsweetened applesauce
2 cups blueberries (fresh or frozen)

Directions

• Preheat oven to 400 degrees F. Lightly grease 12 muffin cups.
• In a large bowl, mix the flour, sugar, salt and baking powder.
• In a medium bowl, mix the oil, egg, milk and applesauce until smooth.
• Stir the liquid ingredients into the flour mixture until just moistened. Lightly stir in the blueberries.
• Fill each muffin cup about 3/4 full.
• Bake about 20 minutes, or until the muffin tops are golden brown. A toothpick inserted into the center of the muffin should come out moist but without batter.

Notes:

• To avoid rancid whole wheat flour, store it in a container or bag that keeps the air sealed out. Keep in a cool dark area for up to 3 months or in the freezer for up to 6 months. Buy amounts that you can use within those lengths of time.
• A gravy ladle or large liquid measuring cup are great tools for pouring muffin batter into tins.

Variations:

• To use sweetened applesauce, remove about 1 1/2 teaspoons of sugar from the measured amount.
• To bake as a bread, use a greased 8- or 9-inch bread pan and bake at 350 degrees F for 45 to 50 minutes.
• No whole-wheat flour? Replace with all-purpose flour.
• Replace blueberries with another fruit. Try diced apples with 1 teaspoon cinnamon, fresh or frozen cranberries with 1 1/2 teaspoon orange zest, or diced bananas.

Thanks to Food Hero for this great recipe!

Homemade Play Dough - June 27th

INGREDIENTS:
2.5 cups of flour
1/2 cup of salt
1 tablespoon of Alum (spice)
Add all above ingredients to a bowl and mix well with hands.

ADD:
1-1/4 cups (approx) of boiling water
Stir with wooden spoon and add:
3 tablespoons of oil
Stir to combine. If dough seems too sticky add a bit more flour.

Place on floured counter and knead until smooth. This is not an exact recipe. If the dough is too dry, add a bit of water, if its too wet, add a bit of flour—add each sparingly, just a bit at a time.

At the Market, kids use cookie cutters and washable markers to shape and color their creations.

Store unused play dough in zip top plastic bag or container - should keep for 2 weeks.

Recipe courtesy of Renton Farmer Market volunteer Pat Roland

Roasted Radish - June 20th

Looking for a healthy low-carb side dish or snack? Roast your radishes! Roasting brings out the sweetness that is masked by the peppery kick that they are known for. If you're looking for something a little different, give these a try!

For longer storage, remove the green tops and put unwashed radishes in a plastic ziptop baggie with a slightly damp, folded paper towel at the bottom. Put the bag in a cool, moist, dark place, like the crisper drawer of the fridge. They'll last several weeks stored in this manner.

INGREDIENTS:
1 bunch radishes:
1 tablespoon lemon juice:
1 tablespoon chopped fresh herbs, or 1 teaspoon dried:
¼ teaspoon salt:
1 teaspoon olive oil

DIRECTIONS::
1. Preheat the oven to 425°.:
2. Trim ends off radishes and cut in half.:
3. Place on a baking sheet and toss with olive oil and salt.:
4. Roast for 10 minutes.:
5. Place radishes in a serving bowl and toss with lemon juice and herbs.

Time needed: 15 minutes Servings: 2

Watch the Video

Kale Chips - June 13th

Craving something salty and crunchy? Kale chips are a lighter and more nutritious alternative to potato or corn chips. For even MORE flavor, substitute the salt for a seasoning from our vendor at the Market - Dupree Seasonings!

To store kale chips properly, place them in an airtight container after they've cooled down from being baked. Seal the container and keep it at room temperature, where they'll last for up to a week.

Ingredients:
1 bunch fresh kale (about 8 cups, chopped
1 Tablespoon olive oil
Salt, or seasoning (we like Dupree Seasonings!), to taste

Directions:
1. Preheat oven to 350 degrees F
2. Wash and dry kale (blot with paper towels or use a salad spinner)
3. Cut kale off of the thick stem, tear or cut kale into bite sized pieces and place in a large bowl - discard stems
4. Drizzle oil over kale and toss to coat
5. Place kale onto baking sheet
6. Sprinkle with salt or other seasonings
7. Bake until edges brown (10-15 minutes), rotating occasionally

Time needed: 35 minutes
Servings: 4-6

Watch the Video on YouTube

Thanks to FoodHero.org for this great recipe!

Recipe of the Week: Kale and White Bean Soup - September 28

Ingredients

1 cup chopped onion
4 cloves garlic, minced (or 1 tsp garlic powder)
1 tbsp olive oil or butter
2 cups low-sodium broth (any type)
1 ½ cups cooked white beans or 1 can (15 oz)
1 ¾ cups diced fresh tomatoes or 1 can (14.5 oz)
1 tbsp Italian seasoning
3 cups chopped fresh kale (or frozen)

Directions

In a saucepan over medium heat, sauté onion and garlic in olive oil or butter until soft. Add broth, white beans and tomatoes; stir to combine. Bring to a boil. Reduce heat, cover, and simmer for about 5 minutes. Add the kale and Italian seasoning. Simmer until kale has softened, 3 to 5 minutes. Serve warm. Refrigerate leftovers within 2 hours.

Notes: This recipe is terrific now using fresh ingredients from your garden or farmers market, but also works great with canned and frozen ingredients! For more protein, add cooked and chopped Italian sausage. 1 bunch fresh kale = about 8 cups, chopped.

Recipe of the Week: Salt & Vinegar Potatoes - September 7th

Ingredients

2 pounds baby potatoes, halved/quartered if large
1 cup plus 2 tbsp distilled white vinegar
1 tbsp salt
2 tbsp unsalted butter
salt & pepper to taste
Optional: 2 tablespoons chopped fresh chives

Ingredients

Step 1 - 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. Step 2 - 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. Drizzle with remaining 2 Tbsp. vinegar. Sprinkle with salt and serve.

Recipe of the Week: Buffalo Cauliflower "Wings" - September 7th

Ingredients

1 head cauliflower, broken up into bite-sized florets
hot sauce (such as Franks)

Ingredients

Step 1 - preheat oven to 400 degrees. Step 2 - on a greased baking sheet, spread the cauliflower florets evenly, and roast in oven until golden brown, about 20-25 minutes. Step 3 - remove cauliflower from oven and place in large bowl. Add your favorite hot sauce to coat the florets, tossing in the bowl or with tongs to evenly cover. Best dipped in ranch or blue cheese dressing!

Recipe of the Week: Bell Pepper Nachos - August 24th

Ingredients

4 bell peppers
1 cup salsa
2 teaspoons seasoning (try a mixture-chili powder, garlic powder, ground cumin, pepper)
2 cups cooked meat (chopped or shredded), beans or tofu (try a combination)
3/4 cup shredded or crumbled cheese

Directions

Preheat oven to 350 degrees F. Wash bell peppers, remove seeds and cut into bite-sized pieces. Arrange pieces close together in a single layer on a large foil-lined baking sheet. In a medium bowl, combine salsa, seasonings and meat, beans or tofu. Spoon the mixture evenly over pepper pieces. Top with cheese. Bake for 15 minutes, or until peppers are heated through and cheese is melted. Serve warm. Refrigerate leftovers within 2 hours.

Try topping with chopped green onions or black olives, and cilantro on top for more flavor.

Recipe of the Week: Peach Salsa - August 17th

Ingredients
3 peaches
1/2 medium red onion
1/2 bunch cilantro - less or more to taste!
1 tsp lime juice
1/2 tsp salt
1/2 tsp cumin
optional: diced jalapeno pepper, green or red bell peppers, tomatoes

Instructions
Wash and dry all produce. Dice peaches into roughly 1/2 inch cubes (they don't have to be perfect!), add to large bowl. Finely chop red onion, add to bowl. Chop cilantro, adding a little bit to bowl and mixing at a time - adding as much as you like to taste. Add lime juice, salt and cumin, mix and let sit for about 30 minutes in refrigerator for flavors to meld. Serve with tortilla chips, or as a topping for grilled chicken or pork. Additional ingredients - like a little spice? Seed and dice a jalapeno to add a kick (use only 1/4 for mild spice, all for lots of spice!). If you have bell peppers, chop one up and add - it will add some nice crunch to the salsa. And add diced tomatoes if you wish to have more of a traditional salsa with a peach twist! Use salsa within 3-4 days, store in refrigerator.

Recipe of the Week: Zoodles! - August 10th

Ingredients:
Zucchini

Instructions:

There are a variety of methods to creating your own zoodles. The easiest method is to purchase a tool called a spiralizer - there are so many versions out there, at any price point - just follow instructions on the tool to make zoodles. However, if you wish to avoid buying another specialized kitchen tool, the easiest methods are to use your veggie peeler, or if you have good knife skills, just cutting the zucchini into strips.

Potato Peeler: use slender zucchini for the best results, and just peel the zucchini lengthwise, using force to press down so as to make a thicker zoodle.

Knife: use slender zucchini for the best results, and just cut the zucchini lengthwise into strips no thicker than a chopstick.

To Cook:

Saute zoodles in a bit of oil (in small batches) in a fry pan over medium heat. This gives the excess liquid from the zucchini a chance to burn off in the hot pan. It takes less than 3 minutes per batch. Boil zoodles in a pot of boiling water. Bring a pot of salted water to a rolling boil. Add zoodles and cook for about 1 minute. Drain and serve. Cook zoodles right in the sauce. If you are making a sauce, toss your zoodles straight into the sauce and simmer for a couple minutes until al dente. Skip cooking altogether - eat zoodles raw! Microwave in 30 second increments until al dente.

Once your zoodles are cooked (or not!) toss them with your pasta sauce of choice and serve!

Find all this and more over at The Food Charlatan.

Watermelon Juice - August 3rd

Why buy watermelon juice when it is so easy to make! This is also a great use for an overripe watermelon.

Ingredients

Watermelon

Directions:

Wash watermelon, slice and cube into chunks - or just scoop it out with a large spoon. Add watermelon to blender; blend until pulverized. If your juice has seeds or is too pulpy for your taste, run through fine-meshed strainer. Enjoy as is, or add a sprig of mint or squeeze of lime! Refrigerate any leftovers in a pitcher for up to 4 days. Juice may separate; just stir with a spoon before pouring another glass.

Recipe of the Week: Cucumber Salad - July 27th

Ingredients

2 cucumbers, sliced – seeded if desired
1 medium onion, sliced – red/white will be sharper, yellow will be milder flavor
1/4 cup white wine vinegar
1/4 cup water
1 Tbsp sugar or honey
1/3 cup fresh dill, chopped
1 tsp salt
1/2 tsp black pepper

Directions:

Mix cucumber and onions in a large bowl. Season with salt and pepper. Mix white wine vinegar, water, sugar in a small bowl. Pour over the cucumbers and onions, and toss to coat. Sprinkle some fresh chopped dill and toss salad. This recipe is best served immediately since the cucumber becomes watery over time. But you can prepare it 3-4 hours ahead of time and refrigerate it.

There are so many versions of this salad - we like this version fromdeliciousmeetshealthy.com

Recipe of the Week: Corn and Tomato Salad - July 20th

This is a great way to use up any leftover corn on the cob!

Ingredients

1 ¾ cups cooked corn, cut off cob (about 2 large ears of corn)
(fresh cooked, frozen or canned and drained will work)
3 small tomatoes, diced (1 1/2 cups)
⅓ cup Italian salad dressing (make your own or use bottled)
¼ cup minced fresh basil

Directions:

Cut corn off cob: cut off one end to sit flat, hold the corn cob end at the top, and using a large chef’s knife, cut in a downward motion (away from hand), letting the corn kernels collect on a plate or cutting board. Combine all ingredients in a medium bowl. Serve at room temperature or chilled. Refrigerate leftovers within 2 hours.

Notes: One large ear of corn makes about 1 cup of cut corn. Try cilantro instead of basil. Add chopped green or red peppers or zucchini. Serve this salad as a side dish or use as a filling for tacos, burritos or wraps!

Recipe courtesy offoodhero.org

Recipe of the Week: Any Berry Sauce - July 13th

Ingredients:

1/4 cup cold water
1 tablespoon cornstarch
1/3 cup sugar
4 cups berries, fresh or frozen ( ANY berry or mixture of berries will work, slice strawberries first)

Directions:

1. In a medium saucepan, mix sugar, cornstarch, water and 2 cups of berries. Mash berries if desired.
2. Heat over medium heat, stirring frequently, until sauce starts to thicken.
3. Remove from heat and stir in remaining berries. Mash if desired.
4. Serve over pancakes, waffles, oatmeal, yogurt, ice cream or whatever sounds good!
5. Refrigerate leftovers when cool. Leftover sauce can be refrigerated for up to 1 week.

Recipe courtesy offoodhero.org

Blueberry Cucumber Salad - July 6th

Ingredients

2 cucumbers
2 cups (1 pint) fresh or frozen blueberries
2 Tablespoon olive oil
2 Tablespoon white wine vinegar (or white balsamic vinegar)
2 Tablespoon thinly sliced mint leaves
Salt and pepper to taste
1/2 cup (2 oz.) crumbled feta or cotija cheese, optional

Directions

Peel the cucumbers, then slice them in half, lengthwise. Scrape out the seeds with the tip of a spoon. Cut into thin slices.
Wash the blueberries and discard any stems, leaves, or shriveled berries.
Combine blueberries and cucumber in a large bowl.
In a small bowl, whisk the olive oil, vinegar, salt, pepper, and mint.
Pour over the cucumber mixture and gently toss. 6. Sprinkle with feta or cotija cheese, if desired. Serve chilled.

Storage Tips for Blueberries

Sort and remove moldy, soft or shriveled berries before storage. Refrigerate fresh blueberries in a covered, shallow container with holes for air movement. Use within 10 days for best quality. Rinse under cool running water just before using or eating. Use frozen blueberries within 10 months for best quality. If frozen berries have thawed, refrigerate and use within 3 days.

Lion's Mane Mushroom 'Steak' - June 22

Instructions:

• Cut lion's mane mushroom in 1-1.5 inch thick slices.
• Fry on dry pan, medium heat, 3-4 minutes on each side.
• Add butter or extra virgin olive oil, garlic, salt & pepper, fry additional 3-4 minutes on each side, or until the mushroom steak is golden brown.
• Serve with veggies and grains to make a complete meal.

Recipe from theMount Si Fungi website

Pasta with Microgreens - June 15th

 

Ingredients:
1 box of your favorite pasta - any type could even use zucchini or spaghetti squash
1/2 can vegetable broth
6 cloves finely chopped garlic
2 tbsp. butter or olive oil
Red pepper flakes (to taste)
1 Lemon
Feta, parmesan or goat cheese (to taste)
Moms Micro Garden Microgreens of your choosing

Instructions:

1. Prepare pasta - start a pot of water to boil, adding salt to taste, and add noodles once boiling - follow instructions on package for cook time.
2. Meanwhile chop garlic (or use prechopped). In a sauté pan start your oil on low heat. Add garlic and red pepper flakes fry until golden brown. Turn heat to low and add vegetable stock to deglaze.
3. train noodles when cooked per package instructions and add to sauté pan.
4. oss noodles in sauté pan until pan is well deglazed and broth has thickened (3-4 minutes)
5. Pile your microgreens high in the center of your favorite high rimmed pasta bowl and add salt, pepper, feta and squeeze as much lemon juice as you desire.
6. Add noodles on top of microgreens and gently toss, allowing the hot noodles to slightly wilt your microgreens. If you like your greens slightly more wilted add them to the sauté pan before plating.

Adjust this recipe as you would like each time you make it for a new and exciting twist! Add chicken, salmon, tofu, white beans or bacon for added protein.

Total preparation time 20-30 minutes.

Recipe courtesy ofMoms Micro Gardens

Beets - Roasted & Pickled - June 8th

 

Step 1: Roast the beets

Ingredients:
6 medium beets, cleaned with 1” stem remaining
2 tsp olive oil
Dash salt

Instructions:
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.

You can stop here and enjoy roasted beets - slice and add them to salads or on a cracker, with a creamy goat or feta cheese. OR...

Step 2: Pickle the beets!

Ingredients:
Roasted Beets
1 large red onion, sliced
2 c. cider vinegar
3 tsp. Kosher salt
1 c. sugar

Instructions:
Thinly slice beets and red onion and arrange in jars in alternating layers (any clean, lidded glass jar will work here).

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, consume within a week of opening. Use as you would a roasted beet - pickling them just gives them a little more bite!

 

2020 Market Season Recipes

 

Lightly Curried Butternut Squash Soup- September 22nd

Squash is almost the perfect vegetable for soup: it's flavorful and has a divinely smooth texture when cooked and puréed. Serve this soup to people who think they don't like squash or curry, and you'll change some minds. You can substitute any winter squash for the butternut; we like butternut because it's faster to peel and chop.

Ingredients:
1 butternut squash or other winter squash
1 tbsp butter
1 medium onion, diced
1 green bell pepper, diced
3 cloves garlic, finely chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cayenne pepper
1 can coconut milk
3 cups water
salt and pepper
sour cream, scallions, fresh cilantro (optional)

Directions:

1. To prepare the squash, peel off the tough skin with a potato peeler. Cut the squash in half lengthwise with a sharp chef's knife, then scoop out the seeds and goop ( save the seeds for a tasty snack later, if you like: just clean the goop off, then toast them.)
2. Next, slice off the stem and very bottom of the squash and throw them away. Take each half of the squash and place it face-down on a cutting board. Chop each into ½" slices, then turn each slice into cubes.
3. Put a large pot or Dutch oven on the stove on medium heat. Melt the butter and let the pot get hot. Add the onion, pepper, and garlic, then sauté for two minutes. Add the cubed squash and spices and stir it all together.
4. Put a lid on the pot and let it cook for another two minutes. Add the coconut milk and water and stir.
5. Bring the soup to a boil, then turn down the heat to low and let it cook for about 30 minutes, or until the squash is tender. Once the squash is tender, taste the soup and add salt and pepper as needed. Soup usually needs a fair bit of salt, so be generous.
6. If you have an immersion blender, you can purée the soup in the pot. If you have a normal blender, wait until the soup has cooled before transferring it to the blender. Purée until smooth, then taste again and add any more salt and pepper it might need.
   
   You can enjoy the soup as-is or serve it with another drizzle of coconut milk or a dollop of sour cream, plus some chopped scallions or cilantro.

This recipe is from Leanne Brown's Good and Cheap - it is full of great recipes!

 

Bruschetta Salad- September 1st

Time needed: 15 minutes

Servings: 5

Ingredients

• 3 cups chopped fresh tomatoes
• 1/2 cup chopped red onion
• 1/4 cup fresh chopped basil
• Salt & black pepper to taste
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon oil
• 2 cups croutons (optional)
• 1/2 cup feta or mozzarella cheese (optional)

Directions

Combine all ingredients in a bowl and stir gently. Stir in croutons and serve cold.

 

Bell Peppers Nachos- August 25th

Bell peppers are in season NOW! These bell pepper nachos are a great way to increase the amount of fruits and vegetables you eat, and they taste delicious! By choosing bell peppers over tortilla chips, you will be consuming far more vitamins and far fewer calories and carbs! Give this recipe a try and make it your own!

Ingredients:

4 bell peppers
1 cup salsa
2 teaspoons taco seasoning
2 cups protein (cooked meat, beans, or tofu)
1 cup shredded cheese

Optional Toppings:
Chopped fresh cilantro
Onions
Olives
Plain yogurt or sour cream

Directions:

Preheat oven to 350 degrees. Wash bell peppers, remove seeds, and cut into bite-sized pieces. Arrange the pieces close together in a single layer on a large foil-lined baking sheet (just like you would line tortilla chips for traditional nachos!). Evenly distribute the rest of the ingredients over the top of the bell peppers, saving the cheese for last. Bake for 15 minutes, or until peppers are heated through and the cheese is melted. Serve warm, adding optional toppings like plain yogurt or sour cream AFTER you take the nachos out of the oven.

Fruit Parfait - August 18th

Prep time: 5 minutes
Cooking time: 0 minutes
Number of servings: 1

Ingredients:

1¼ cup whole grain crunchy cereal or low-fat granola
½ cup low fat vanilla yogurt
¼ cup each of two different seasonal fruits, chopped
(fresh, frozen, or canned)

Directions:
1. In a clear glass, layer the cereal, yogurt, and fruit.
2. Serve or refrigerate immediately.

 

Grilled Corn - July 21st

Grilled corn is an end and a means to even more dishes! Buy and grill several more ears than you plan to eat, cut the kernels off the cob and add them to salads and side dishes all week!

Buying Tips: Look for tight, green husks and golden tassels (the 'hair' on top), avoid dry/black tassels! Feel the ear - you are feeling for plump kernels, not missing spaces where they should be, avoid pulling back the husks to look at the kernels unless you are cooking the corn that night - the husk helps keep the corn fresh!

Ingredients: As many fresh ears of corn on the cob as your grill will fit!

Instructions: Heat your grill on high for 10 minutes; charcoal grill to high heat.

Prepare corn by removing outer husks and as much tassel as you are able without removing husk - this will help prevent the corn from catching fire.

Place corn (husks on) directly on grill, turning every few minutes. Corn will be done in about 10 minutes. If you want some char on your kernels, peel back the husk and place back on the grill, turning often, until kernels are charred to your liking!

Now the fun begins, add butter and a little salt and then you can top with your favorite hot sauce or barbecue sauce, smear with pesto and sprinkle Parmesan, or try mayonnaise with chili powder and a squeeze of lime. If you want some crunch, top with crushed potato chips or cheese puffs!

Findthis recipe, and many other great ones atDelish.com

 

Peach Coffee Cake - July 13

Ingredients:
6 peaches, pitted and cut into 8 slices each
1 tsp cinnamon
½ lemon, juiced
2 cups all-purpose flour
2 tsp baking powder
1/2 lb unsalted butter (2 sticks), at room temperature
1 1 /3 cups brown sugar
1/8 tsp salt
2 large eggs
1 tsp vanilla

Instructions:

Turn your oven to 350 °F. Using the paper wrapping from the butter, lightly butter an 8" x 11" glass baking dish or 9" springform pan. Any shape will do so long as it is large enough. This cake doubles in size when it bakes! In a large bowl, mix the peach slices, lemon juice, and cinnamon together with your hands, making sure the peaches are well coated in cinnamon. In a medium bowl, stir the flour with the baking powder, getting rid of any lumps. In another large bowl, beat the butter, brown sugar, and salt, either with a wooden spoon or an electric mixer. Stop when the mixture is fluffy and has slightly lightened in color. Add the vanilla, then the eggs one at a time, fully mixing in the first before adding the second. If using an electric mixer, switch to a wooden spoon and add the flour mixture into the butter mixture, gently incorporating it until it's smooth. The batter will be quite thick. Spread half the batter over the bottom of the buttered pan. Evenly distribute 24 of the peach slices over top. (There should be 48 in total.) Spread the other half of the batter over the peaches, then top with the remaining peaches. Sprinkle with a tablespoon or so of sugar and place the cake in the oven.

Bake for 1 hour or until a knife inserted into the center comes out clean.

Find this recipe, and many other great ones with this amazing resource:Good and Cheap Cookbook.

 

Berry Smoothie - June 30

Prep time: 10 minutes Number of servings: 4

Ingredients:

1 cup (packed) washed and chopped kale or spinach
2 large bananas, frozen
1 ripe pear or apple (fresh or canned ok)
2 cups fresh blueberries, blackberries, raspberries, strawberries - or any mix of berries!

Optional: if you like your smoothie really slushy, add 1 cup of ice or more to the blender - or freeze your berries. Also, add a scoop of your favorite protein powder to make this a meal!

Directions:

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/spinach (and ice) is well blended, stop blender, pour into serving glasses and enjoy!

 

Snow Pea Daikon Salad - June 23

Ingredients:

1/2 pound snow pea tips (also known as pea shoots)
1/2 pound snow pea pods, trimmed
1/2 of a daikon radish, shredded
1/4 cup shredded carrots
2 tbsp toasted sesame seeds
1/4 cup rice wine vinegar
1 tsp sugar
1 tbsp vegetable oil

Instructions:

Toss vegetables together. Make dressing by combining sesame seeds, vinegar, sugar and oil. Toss vegetables with dressing; serve cold.View original recipie, courtesy ofeatfresh.org

 

 

Strawberry Spinach Salad - June 16

Prep Tip: Wash strawberries gently. They bruise easily.

Change it Up: Use any kind of salad greens or lettuce you like. Add cooked chicken or a hard-boiled egg to make this salad a main dish; or try adding feta or goat cheese and walnuts

Ingredients

• baby spinach leaves - 6 ounces, rinsed and dried
• strawberries - 1 pint, fresh, thinly sliced, tops removed
• onion - 1/2 cup, thinly sliced
• vinaigrette - 1/2 cup, bottled, balsamic or raspberry
• sugar - 2 teaspoons

Instructions
In a small mixing bowl, stir together vinaigrette and sugar until sugar is dissolved. In a large mixing bowl, toss spinach, strawberries, and onion. Drizzle with dressing and toss to coat.

view original recipe here, courtesy of Michigan Harvest Recipe of the Month.

 

Asparagus Basics - June 9

Washington-grown asparagus is available for a very limited time at the farmers market. Here are some tips to make the most of amazing asparagus!

Shopping: Look for stalks that are firm with tightly closed tips. Stalks with the same thickness will cook in the same amount of time.

Storing: Refrigerate for up to 5 days, standing stalks in 1 inch or water and cover with a plastic bag OR wrap cut ends in a damp paper towel and cover with plastic.

Prepping: Wash under cool running water just before using. Ends of asparagus nearest the cut where it was harvested can be tough. Remove tough ends by: holding an end of the stalk in each hand and bending, stalk will break at point of tenderness; or for less waste, cut off and discard the bottom inch of the cut end and peel the base end with a vegetable peeler.

Cooking: Asparagus can be boiled or blanched, steamed, saute, roasted in the oven or grilled on the BBQ (our favorite!). Asparagus is great pickled, too!

Three Sisters Salad - September 17

Serves 4, Prep time 15 minutes

1 can (15-ounce) low-sodium or no-salt added beans
(black, kidney, or garbanzo beans), drained
1 cup fresh corn, cut off cob, or 1 can (11-ounce) corn drained, or 1 cup frozen corn, thawed
1 each small red and green pepper, chopped
1 small zucchini, chopped
1 tablespoon cilantro, chopped
2 tablespoons lime juice (about 1/2 lime)
1 jalapeno, seeds removed and finely chopped (optional)

Directions:
Add beans, corn, peppers, zucchini, cilantro, lime juice and jalapeno to medium-sized bowl. Stir to combine - serve right away, or refrigerate for later.

Recipe adapted fromeatfresh.org; see original recipehere.

 

Quinoa Vegetable Salad - September 3

Serves 6, Prep time 25 minutes

Ingredients:
2 cups quinoa, cooked
3 green onions, diced
1 medium tomato, chopped
½ cucumber, diced
1 cup chopped spinach or other greens
1 cup canned garbanzo beans, rinsed and drained
½ cup parsley or basil, chopped
1 cup corn kernels (fresh, frozen, or canned ok)

Dressing:
2 tablespoons olive oil or vegetable oil
1/4 cup lemon juice
1 clove garlic, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon ground coriander (optional)
1/2 teaspoon salt
Ground black pepper to taste

Directions to cook quinoa:
Rinse 1 cup quinoa with warm water and drain. Place rinsed quinoa, a pinch of salt and 1 3/4 cups water in a pot. Bring to a boil, reduce heat to low, cover, and let simmer 15-20 minutes, until the water is absorbed. Fluff with fork before serving.

Directions to make salad:
In a large bowl, mix together all of the salad ingredients. In a small bowl mix together all of the dressing ingredients; whisk with a fork until well blended. Pour dressing on top of salad, gently mix.

 

Asian Quinoa Salad - August 27

Ingredients:
1 bunch of kale (roughly 8-10 oz when de-stemmed)
1 tsp olive oil
1 red bell pepper (julienned)
1 cup shredded carrots (or julienned)
1 1/2 cup cooked quinoa
1 can mandarin oranges (11 oz in water, water drained)
1/2 cup sliced almonds
1/2 cup chow mein noodles

Sesame Ginger Dressing:
2 tbsp coconut aminos (or soy sauce)
2 tbsp freshly squeezed lemon juice
2 tsp agave (or honey)
1 tsp ginger
1 garlic clove (minced)
2 1/2 tbsp olive oil
1/2 tbsp toasted sesame oil
1 tbsp sesame seeds

Directions:

Cook your quinoa if you haven't already. For 1.5 cup cooked quinoa, take 1/2 cup uncooked quinoa, bring 1 cup of vegetable broth (or water) to a boil, stir in quinoa, cover pot, and lower heat to low and let sit for 10 minutes. Fluff with fork. De-stem the kale, cut kale into small pieces, and place in a large bowl. Add 1 tsp of olive oil and massage the kale with the oil for about 2-3 minutes until kale has almost halved in size. Add in bell pepper, carrots, quinoa, mandarin oranges, sliced almonds, and chow mein noodles (if serving right away, if not add noodles right before serving). Mix all the salad ingredient together. Add all the ingredients (coconut aminos, lemon juice, honey, garlic, ginger, olive oil, toasted sesame oil, and sesame seeds) for the dressing into a mason jar and shake to mix the ingredients together. Add the dressing to the salad and toss so that everything is covered in the dressing. Top with some extra chow mein noodles and sliced almonds and enjoy!

Find more great recipe ideas, and learn more about Chef Maryam by visitingher website.

 

Watermelon Salad - August 20

Ingredients:

3 cups watermelon cubes
1 large tomato, diced or 1/2 cups grape tomatoes, halved
1 small cucumber, peeled (or not) and diced
1 tablespoon olive oil
2 teaspoons fresh lime juice
  pinch salt
1/2 cup crumbled feta cheese (optional)

Instructions:

1. Put all the ingredients in the bowl and mix well.

2. Cover and, if you can wait, refrigerate at least 1 hour and up to overnight.

Recipe Source:ChopChop Family

 

Peach Salsa - August 6

Ingredients:
1 cup chopped peaches, canned or fresh (about 1.5 to 2 medium fresh)
1 large tomato, chopped
1 bell pepper, seeded and chopped
1/2 cup chopped onion (1/2 medium onion)
1/2 cup chopped cilantro
1 Tablespoon lime juice
1/4 teaspoon each salt and pepper

Directions:

1. Combine peaches, tomato, bell pepper, onion and cilantro in a large bowl. Add lime juice, salt and pepper and gently stir to mix.
2. Cover and refrigerate until ready to serve.
3. Refrigerate leftovers within 2 hours.

Recipe Source

Tastefully Balanced's Berry Trifle - July 30

Ingredients
10-12 oz angel food cake
2 pints strawberries
2 pints blueberries
1 pint raspberries

For Pudding Mix
6 tbsp fat-free sweetened condensed milk
1 1/2 cups cold water
1 package sugar-free white chocolate instant pudding mix
8 oz fat-free frozen whipped topping (lite)

Directions

1. Prep your fruits by washing them. Take off the leaves of the strawberry and slice them sideways into long pieces.
2. Tear the angel food cake into 1-2 inch square pieces.
3. Whisk together the condensed milk and water in a medium bowl.
4. Add in the pudding mix to the condensed milk mixture and let stand for about 3 minutes. Fold in the thawed frozen whipped topping.
5. In your trifle dish, spread half of the angle food cake on the bottom layer evenly. Add a layer of strawberries, blueberries, and raspberries (roughly 1/3 of the total amount of fruit you have) to the top of the angel food cake layer. Evenly spread half of the pudding mixture on top of the fruit layer.
6. Add another a layer of fruits (half of the remaining fruit) to the top of the cream mixture. Layer the rest of the angel food cake on top of the fruits. Evenly spread the remainder of the pudding mix on top of the fruits.
7. Make a pretty design on the top of the cream mixture with the remaining fruits. You can store in the fridge until you are ready to serve or enjoy right away!

 

Swahili Tomato Salad - July 23

Serves 6

2 Limes juiced
2 tablespoons vegetable oil
¼ cup Parsley finely chopped
1 green chile pepper seeds removed and chopped
½ teaspoon Salt
5 Tomatoes diced
4 Green onions thinly sliced

Directions:
In a large bowl, combine lime juice, oil, parsley, chile, and salt. Add tomatoes and green onions. Stir to mix well. Chill in the refrigerator for 30 minutes.

Chef's Tip: For extra flavor, combine 2 tablespoons peanut butter with the oil before adding to the tomatoes.

Nutrition Info and more:
Serving size: ¾ cup
Total calories: 55 Total fat: 4 g Saturated fat: 1 g Carbohydrates: 5 g Protein: 1 g Fiber: 2 g Sodium: 175 mg

Recipe courtesy ofEat Fresh

Veggie Tortilla Roll Ups - July 16

Prep time: 10 minutes | Serves: 4

4 7-inch whole wheat tortillas
8 tablespoons nonfat cream cheese
2 cups shredded romaine lettuce or fresh chopped spinach
1 cup tomato chopped
½ cup bell pepper red, green, orange, yellow, or a mixture, chopped
½ cup cucumber chopped
¼ cup canned diced green chilies
¼ cup sliced ripe olives drained
½ cup fresh corn kernels

Directions:
Spread each tortilla with 2 tablespoons of cream cheese. Top with equal amounts of vegetables. Roll up tightly to enclose filling and serve.

Recipe sourced from Eat Fresh - vieworiginal recipe.

 

Ranch Dip - June 18

Serves: 4
Prep time: 10 minutes

½ cup low fat 1% buttermilk
2 tablespoons plain greek yogurt
2 tablespoons green onions, finely chopped
2 tablespoons parsley, finely chopped
½ teaspoon garlic powder
1 teaspoon sugar
½ teaspoon salt

Directions:
In a jar or bowl, mix together all ingredients. Serve immediately or refrigerate until ready to eat. Serve with a variety of fresh, seasonal vegetables.Recipe Source

Vanilla Cream Cheese Fruit Dip - June 18

Serves: 10
Prep time: 10 minutes

4 ounces reduced-fat cream cheese softened
5-6 ounce container of non-fat vanilla Greek yogurt
1/4 teaspoon pure vanilla extract
1 heaping tablespoon honey plus more, if needed

Directions:
Using a hand mixer or stand mixer, beat all ingredients for several minutes, until smooth and creamy. Refrigerate until ready to serve.

Serve with fresh fruit for dipping.

Watermelon Agua Fresca- September 11, 2018

2 1/4 pounds seedless watermelon
1 cup cold water
1 tablespoon fresh lemon juice or lime juice
1 1/2 tablespoon honey (optional)
Pinch of salt

Directions:

Rinse the outside of the watermelon and cut the watermelon flesh away from the rind. Cut the watermelon into chunks.

Put the watermelon chunks, water, lime juice, salt, and honey (if using) in the blender. Put the top on tightly.

Turn the blender to medium and blend until the mixture is smooth. Turn the machine off. Taste and add a little bit more lime juice or honey as desired and blend again. Serve immediately or cover and refrigerate up to 4 hours. If you do this, give the drink a quick stir before serving.

 

Balsamic Watermelon Cucumber Salad - August 28

Number of servings: 2-3

2 cups watermelon
1/2 medium cucumber
1/8 cup kalamata olives (pitted)
1/8 cup crumbled feta cheese
1/2 tbsp fresh basil
1/8 cup balsamic vinegar
1/2 tbsp brown sugar

Dice the watermelon and cucumber. Slice the kalamata olives. Chop the basil.

In a small sauce pan, pour the balsamic vinegar and brown sugar. Place over medium - high heat until brown sugar is dissolved, then reduce to low heat and reduce glaze to about half the amount (about 8-10) minutes. (You can also buy a pre-made balsamic glaze).

In a medium bowl, place the watermelon, cucumber, olives, basil, and feta.

Add about 1 tbsp of the glaze (more to taste) to the top of the salad. Toss just to mix everything. Enjoy!

 

Cool Red Gazpacho - August 21

Prep time: 25 minutes            
Total time: 2 hours and 25 minutes              
Number of servings: 4

1 cucumber, washed, diced (peel optional)
1 large ripe tomato, cored and diced
½ small red or yellow onion, peeled and 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

Mix together the diced cucumbers, tomato, onion, bell pepper and garlic into a large bowl.

Put half the gazpacho mixture into a food processor or blender and press the "pulse" button on the processor 2 or 3 times, or until all the ingredients are chopped up more, but not so much that the mixture is smooth. Remove the top of the food processor (be careful of the blade) and 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. Add1tablespoon feta cheese and croutons to each bowl just before serving.

 

Corn and Bean Salad - August 7

Ingredients:
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

Directions:
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).

Variations:
Try using a mixture of beans (black, white, kidney, or garbanzo) for added color.

Add in your favorite veggies or cooked grains (such as barley or quinoa) to make a heartier salad.

 

Creamy Cucumber Salad - July 24

Prep time: 15 minutes | Serving Size: 4

Ingredients:
1/4 cup plain, low-fat yogurt
1 tablespoon vinegar (any kind) or fresh lemon juice
1 tablespoon finely chopped fresh mint, dill, or basil leaves
1 garlic clove, peeled and minced or put through a garlic press, or 1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
2 cucumbers

Directions:
Put the yogurt, vinegar or lemon juice, herbs, garlic and salt in the bowl and mix well. Slice the cucumber into thin rounds and put cucumbers in the bowl with the dressing. Stir well. Serve right away, or cover and refrigerate up to 2 hours. (It might get a little watery as it sits, but you can just stir it again.)

Source:Chop Chop Mag

Red & Blue Sparkler - July 3

Seltzer Water (or sparkling wine for adults)
Ice Cubes
Blueberries or blackberries
Raspberries or Strawberries
Optional: sprig of rosemary or mint

Pour sparkling beverage in glass, add berries as needed.

 

 

 

 

Flag Cake - July 3

Cake mix (make per instructions) baked in 9x13 pan
Vanilla Frosting (store bought or make your own)
Strawberries (halved), raspberries or a mix of both
Blueberries

Bake your cake to package instructions; frost. Place blueberries in a square shape in the upper corner of cake, then place halved strawberries or raspberries in a line to represent the stripes in the flag.

 

Strawberry Salad with DIY Dressings - June 5

Ingredients:
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

Directions:
In a large bowl, combine spinach or lettuce, feta cheese, walnuts and strawberries. Add dressing of your choice, toss, and enjoy!

Vinaigrette Dressing:
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

Directions:
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

Beet and Apple Salad - September 26

Prep time: 10 minutes
Number of servings: 4

Ingredients:
1 large beet (or 2 small beets)
4 apples, peeled
1 tablespoon lemon juice
1 tablespoon honey
Salt (to taste)

Directions:
Wash and peel beet(s) and apples. Grate beet(s) and apples into a large bowl. Put lemon juice, honey, and salt together in a small bowl. Whisk with a fork. Pour the dressing over the grated beet and apples; mix well. Served chilled.

 

Dilled Salmon Sandwich Filling - September 19

Prep time: 10 minutes
Number of servings: 6

Ingredients:
10 oz cooked salmon (or two 6-oz cans salmon)
1/4 cup low fat mayonnaise
3 green onions, sliced
1 tablespoon chopped fresh dill
1/3 cup grated carrot
1/4 cup diced celery

Directions:
Using a fork, break salmon into a medium bowl. Remove any bones. Add the green onions, mayonnaise, dill, and vegetables. Mix gently to combine. Serve on whole wheat bread for sandwiches, a leaf of lettuce as a wrap, or use as a spread for whole grain crackers!

Challenge: "Fruits and vegetables spoil too quickly and I end up throwing them out."

Food $ense Hack:Some produce items (such as berries, peaches, nectarines, and tomatoes) are not meant to be stored for very long, so only buy what you need for a few days. Proper storage can maximize the lifespan and freshness of many other fresh produce items. For example, store leafy herbs cut side down in a glass with an inch or so of water and cover it with plastic to increase the shelf life!

Asian-style Zucchini Coleslaw - September 5

Prep time: 15 minutes
Number of servings: 6

Ingredients:
2 cups shredded zucchini
2 cups shredded red cabbage (green OK, too)
1 shredded carrot
2 sliced green onions
1/2 cup thinly sliced radishes

Dressing:
1/2 cup orange juice (juice from 1 orange)
2 Tablespoons vegetable oil or olive oil
1 Tablespoon low sodium soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
2 teaspoons honey or sugar

Directions:
Drain zucchini by pressing between layers of paper towels. Put zucchini in large bowl; add cabbage, carrot, onions and radishes. In a small bowl, combine dressing ingredients. Pour over vegetables and toss well. Cover and chill at least one hour.

Seasonal Fruit and Cucumber Salad - August 8

Prep time: 15 minutes | Number of servings: 4

Ingredients:
4 cups seasonal fruit of your choice in three colors
1 cucumber
1 ½ tablespoons frozen orange juice concentrate

Directions:
Wash and chop fruit into bite-sized pieces. Wash and peel cucumber. Slice lengthwise and scoop out seeds, then cut into slices. Add fruit, cucumber, and orange juice concentrate to a medium bowl and toss gently. Serve room temperature or chilled.

Source: WSU's Food $ense

Fresh Summer Pasta Salad - July 18

Ingredients:

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

Dressing:

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

Directions:

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

Ingredients:
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

Directions:
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

Ingredients:
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

Directions:
In a large bowl, combine spinach or lettuce, feta cheese, walnuts and strawberries. Add dressing of your choice, toss, and enjoy!

Vinaigrette Dressing:
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

Directions:
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

Ingredients:
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

Directions:
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 6

2 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

Optional:
2 tablespoons chopped fresh chives
Flaky sea salt

Directions: 

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 9

4 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

Directions: 

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 visitwww.leannebrown.com

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!

Ingredients:
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

Directions:

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 
Servings: 4

 

Blueberry Kale Smoothie - July 5

Prep time: 10 minutes   Number of servings: 4

Ingredients:
1 cup (packed) washed and chopped kale or spinach
2 large bananas, frozen
1 ripe pear (fresh or canned ok)
2 cups fresh blueberries

Directions:
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!

 

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.

Ingredients:

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)

Instructions: 

1. Put the top rack about 10 inches from the heating element and set the oven to "broil". Cover a baking sheet with aluminum foil.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

Ingredients:
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

Directions:
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

Ingredients:

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)

Directions:

• 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.
• Enjoy!
• Refrigerate leftovers.

Be Creative!

• 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

 

 

2014 Recipes

Recipe of the Week - September 16th

Apple Chips

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

Ingredients

2 apples (crisp varieties work best: think Fuji, Gala or Honey crisp)
1/2 teaspoon ground cinnamon (optional)

Instructions

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.

Ingredients

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

Instructions

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

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.

Ingredients

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

Instructions

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!

Ingredients

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

Instructions

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

Ingredients

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
1 egg
Salt and pepper to taste
1 cup cracker, bread or chip crumbs
1 cup grated cheese (cheddar or mozzarella)

Instructions

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"

Ingredients

2 zucchini, halved lengthwise and seeds scooped out

Stuffing:

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)

Instructions

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?

Ingredients

3 cups water
3:00-5 peach slices
3:00-5 mint leaves

Instructions

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

Ingredients

3 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

Instructions

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 theWashington State Farmers Market Associationfor 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!

Ingredients

2 c. blueberries

2 c. strawberries, hulled and chopped

Sparkling water or lemon-lime soda, chilled

Instructions

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 10 Recipe - Strawberry Popsicles

Ingredients

2 cu. strawberries, hulled and pureed/mashed
1 cu. sugar
1-1/4 cu. water

Popsicle molds (wax paper cups and spoons will work too!

Instructions

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

Ingredients

1 lb. asparagus spears, trimmed
2 tbs. olive oil
Dash salt & ground pepper

Optional:
Crumbled cheese: Parmesan, feta, blue or goat cheese
Fresh herbs: basil, lemon thyme or dill

Instructions

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.

Ingredients

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
Kosher salt
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

Instructions

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

Ingredients

Salt
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

Instructions

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.

Ingredients

4 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)
Olive oil

Optional: Fresh basil, chopped

Ice cream or Greek yogurt

Instructions

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.

Ingredients

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tbsp olive oil
1 tbsp garlic
Salt

Instructions

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!!

Ingredients

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

Instructions

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 ofRenton 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!)

Ingredients

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

Instructions

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!

Recipe Variations

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.

OR

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

Ingredients

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

Instructions

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

Ingredients

4 ears corn
6 tbsp. softened butter
1 garlic clove
¼ cu. barbeque sauce
1 tbsp. chili powder

Instructions

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

Roasted Beets

Ingredients

6 medium beets, cleaned with 1" stem remaining
2 tsp olive oil
Dash salt

Instructions

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.

Pickled Beets

Ingredients

Roasted Beets
1 large red onion, sliced
2 c. cider vinegar
3 tsp. Kosher salt
1 c. sugar
1 cup water

Instructions

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

Ingredients

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

Instructions

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

Ingredients

Filling:
6 c. red cherries, pitted
1-¼ c. sugar
¼c. water
4 tsp. cornstarch

Topping:
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

Instructions

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

Ingredients

1 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)

Instructions

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.