Tag Archives | Summer 2011 Recipes

zukeChocCake

ZUCCHINI CHOCOLATE CAKE (GLUTEN FREE) WITH CHOCOLATE SAUCE

Adapted by Cara Matheis
A Dedicated Life, South Bend Farmers’ Market

Cake Ingredients:

½ cup Earth Balance Vegan Buttery Spread
½ cup non-GMO canola oil
1¾ cup organic evaporated cane juice crystals
2 tablespoon egg replacer (Ener-G brand)
1 teaspoon vanilla extract (or ½ teaspoon vanilla bean powder)
¾ cup chocolate nut milk (soy, almond, coconut)
2 cups white rice flour
½ cup tapioca flour
4 tablespoons cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
Pinch of sea salt
2–3 dashes ground cloves
1 teaspoon cinnamon
2 cups zucchini, grated (2 small or 1 large zucchini)

Chocolate Sauce Ingredients:

3 tablespoons coconut oil, warmed to liquefy
1½ cups cocoa powder
1¾ cups maple syrup or agave nectar
1 teaspoon vanilla extract
Pinch of sea salt

Preheat oven to 350°.

Cream together butter, sugar and oil. Add egg replacer, vanilla and milk. Stir until well combined. Sift together cocoa powder and flour. Add remaining ingredients and stir. Then fold in the grated zucchini. Pour into the sprayed pan of your choice: Bundt, cupcake, 9-inch round or 9- by 13-inch baking dish. Bake for about 40–45 minutes or until inserted toothpick comes out clean. Cool for 10 minutes, then turn … Read More

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lastBiteFriedDuck

FRIED DUCK EGG SALAD

Recipe by Zach Lucchese

For each individual salad:

¼ cup pancetta or bacon, diced
1½ cup mixed greens
2 tablespoons blue cheese crumbles
3 slices of tomato
3 thin slices red onion (or to taste)
Blue Cheese Vinaigrette (recipe below) to taste
1 duck egg (chicken eggs can be substituted)
1 teaspoon butter

Sauté diced pancetta or bacon until crispy. Drain on a paper towel until cool.

Toss salad greens with pancetta, blue cheese, tomato, red onion and vinaigrette.

Fry duck egg in butter, place on top of salad, and serve.

BLUE CHEESE VINAIGRETTE

Makes enough for 8 or more salad servings

¼ cup blue cheese crumbles
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
1 clove garlic, minced
⅛ cup chives
Pinch salt and pepper

Combine blue cheese crumbles, Dijon mustard, olive oil, garlic, chives and a pinch of salt and pepper in a blender. Purée until smooth.

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preservingSalsa

SALSAS: STONE FRUIT SALSA amd CUCURBIT SALSA

These two different non-tomato salsas are versatile—each can utilize a variety of ingredients so you can take advantage of what’s coming off your local fields.

Stone Fruit Salsa Ingredients:

1½ cups apple cider vinegar
3 cups water
2 tablespoons salt
1 cup dark brown sugar, lightly packed
4 pounds firm plums, apricots, peaches or mangos, pitted and cut into ¼-inch dice (peel peaches and mangos)
1 pound red bell pepper, finely diced
1 pound red onion, finely diced
1 habanero chili, finely minced
2 cloves garlic, minced
1 cup cilantro, finely chopped

 

Cucurbit Salsa Ingredients:

2 cups white distilled vinegar
3 cups water
1 cup white sugar
2 tablespoons kosher salt
1 teaspoon black pepper
1 tablespoon ground cumin
4 pounds zucchini, summer squash or cucumbers cut into ¼-inch dice
1 pound white or yellow onions, finely diced
1 pound poblano chilis, roasted, skins, ribs and seeds removed,
and finely diced
1–2 jalapeño chilis, ribs and seeds removed, finely diced
2 cloves garlic, minced
1 cup cilantro, finely chopped

Make the salsa:

Combine all ingredients, accept cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5-10 minutes,
until produce is soft and onions … Read More

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summerMenuPeach

FRESH PEACH MARGARITA

provided by Victoria Wesseler, creator of the food blog Going Local

Makes 1 margarita

2 tablespoons Sugar in the Raw for the glass rim
1 lime wedge
1 large fresh peach, peeled, pitted and cut into large chunks
1 teaspoon simple syrup* (add more if you have a sweet tooth)
1½ ounces premium tequila
2 tablespoons freshly squeezed lime juice
½ ounce triple sec
½ cup crushed ice

Sprinkle the raw sugar on a small flat plate. Rub the rim of the margarita glass with the lime wedge and dip the rim of the glass into the raw sugar. Discard the lime wedge. Place the rest of the ingredients into a blender and pulse until smooth. Pour into the sugar-rimmed glass and enjoy immediately!

* To make simple syrup, place 1 cup of water and 1 cup of granulated white sugar in a small saucepan and bring it to a full boil. Turn off the heat and allow the syrup to cool completely before using it. Any extra can be stored in a glass jar in your refrigerator.

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summerMenuGreenBean

GREEN BEAN AND WALNUT SALAD

provided by Victoria Wesseler, creator of the food blog Going Local

Serves 4

1 pound of thin green beans*, rinsed, ends removed
2 tablespoons walnut oil (olive oil can be substituted)
1 tablespoon Champagne vinegar
1 tablespoon honey
Kosher salt
Freshly ground pepper
½ cup walnut pieces, toasted and coarsely chopped

Bring a large saucepan of water to a boil and add the beans. Cook the beans for 2–3 minutes. Remove the beans from the water using a slotted spoon and shock them in an ice water bath for 5 minutes. Drain the beans, pat them dry and place them in a shallow serving bowl. In a small bowl, whisk the oil, vinegar and honey. Add salt and pepper to taste. Pour the dressing over the beans and sprinkle with the walnuts.

*This is especially nice when made with haricots verts, but regular green beans work just as well.

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summerMenuChx

SMOKEY CHICKEN SANDWICH

provided by Victoria Wesseler, creator of the food blog Going Local

Serves 6

2 pounds boneless chicken breasts
½ cup shredded Parmesan
1½ tablespoon Dijon mustard
3 cloves garlic, minced
½ cup melted butter
½ teaspoon salt
½ teaspoon pepper

Combine Parmesan, Dijon, garlic, butter, salt and pepper. Dip chicken in mixture and grill.

Layer the sandwich with onion rings, tomato, lettuce and mayo.

*Slice leftover chicken into strips and serve on a bed of mixed greens for a refreshing salad. For a quick homemade dressing, whisk together ¼ cup of red wine vinegar, ¼ cup oil, 1 teaspoon Dijon mustard, ½ teaspoon salt, 1 tablespoon sugar and 1 clove of minced garlic.

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summerMenuOnion

BEST EVER ONION RINGS

provided by Victoria Wesseler, creator of the food blog Going Local

The addition of rice flour to the batter makes these onion rings super crunchy on the outside while the use of a freshly harvested, locally grown sweet onion guarantees a meltingly soft interior.

They’re great plain, but the creamy, sweet heat of the Thai-inspired dipping sauce takes them over the top. Save a few of these to top the chicken sandwich, also in the entertaining menu.

Serves 4 as an appetizer.

For the onion rings:

¼ cup all-purpose organic unbleached white flour
1 large freshly harvested sweet onion, cut into half-inch rings and separated

For the batter:

½ cup all-purpose organic unbleached white flour
½ cup rice flour
1 teaspoon baking powder
1 teaspoon salt
1 cup light beer at room temperature

For the dipping sauce:

¼ cup mayonnaise
¼ cup sweet Thai Chili Sauce

Put the ¼ cup of flour in a paper bag and add the onion rings. Close the top of the bag and shake it to lightly cover the rings with the flour. Place the bag to one side and make the batter.

Combine the dry ingredients in a medium-sized mixing bowl, add the beer … Read More

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summerMenuTurtles

BLACKBERRY AND DARK CHOCOLATE TURTLES

provided by Victoria Wesseler, creator of the food blog Going Local

Makes 10 treats

30 large ripe blackberries, rinsed and well dried
3 ounces premium dark chocolate, rough chopped

Line a small baking tray with parchment paper. Arrange the berries in 3-berry clusters on the paper. Set aside.

Place the chocolate in a small microwave-proof bowl and microwave, uncovered, for 30 seconds on 50%. Stir. Repeat at 5 second intervals until the chocolate is melted.

Drizzle the chocolate over the berries. Place the tray of berries, uncovered, in your refrigerator for 30 minutes or until the chocolate has hardened. Indulge!

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PENNE PASTA WITH FRESH TOMATOES, BASIL AND GOAT CHEESE

Recipe by Victoria Wesseler

1 pound penne pasta
3 pints mixed “small tomatoes” (such as yellow pear cherry, red cherry, Sun Gold cherry and grape)
1 cup of fresh basil leaves (plus 4 whole sprigs for garnish)
1 tablespoon extra-virgin olive oil
6 ounces fresh goat cheese, crumbled
Sea salt
Freshly ground black pepper
Bottle of extra-virgin olive oil

Bring a large pot of water to boil and cook pasta according to package directions.

While the pasta is cooking, rinse the tomatoes, pat them dry and cut each in half. Put them into a medium- sized mixing bowl. Cut the basil (except garnish) into thin ribbons and sprinkle on the tomatoes. Stir gently to combine.

When the pasta is cooked al dente, drain and place in a large serving bowl. Toss with 1 tablespoon olive oil and top with the tomatoes and basil, as well as any juices that have collected in the bowl. Sprinkle the goat cheese over the tomatoes.

Garnish with the reserved basil sprigs and serve immediately. Pass the salt and pepper along with the bottle of olive oil around the table.

Serves 4.

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inSeasonEdamame

EDAMAME DIP

Edamame is the Japanese name for a baby soybean that is harvested in the green stage. It is a good source of protein and has been enjoyed in East Asia for centuries. The vegetable is typically boiled or steamed in the pod, sprinkled with sea salt and served with lemon. This dip recipe has you remove the beans from the pods. Edamame can be substituted for shell beans (and vice versa) in many recipes.

1⅓ cup fresh shelled edamame, lightly cooked and drained
½ cup dried cherries
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
½ cup feta cheese
¼ cup fresh basil, chopped
3 tablespoons chopped scallions
Salt and pepper, to taste

Purée edamame, oil, lemon juice, salt and pepper in a food processor.

Stir in dried cherries, basil, feta cheese and scallions. Serve with crackers or pita chips.

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