Recipes From the Lenoir County Farmers Market Business After Hours
Once again we celebrated and blessed our farmers and this season’s produce on the absolute “hottest day of the year”!! It was a fun celebration and we were so happy to enjoy recipes made with fresh local produce! We also hope all of our customers enjoyed the pork samples from Oak Wood Farm, the beef samples from Nooherooka Beef, the freshly cooked pork skins from Kettle Style Snacks that we served with the pimento cheese, Taste N See mini cupcakes, and Kim Smith’s delicious marinated vegetable salad with produce from T.C Smith’s Farm. It is always a joy to have our venders able to be with us for this event among the others were Porter Farm and family, Mrs. Lillie and Warren Brothers Farm, the loyal Mr. Bruce Coley and his terrific produce, and local honey producers the Cauley’s. We hope you were able to attend the Business After Hours at the Lenoir County Farmers Market last Tuesday evening, but if not here are some of the recipes that were served. There are also a few extra Farmers Market seasonally fresh recipes as well. Enjoy and remember Buy Local!!!
Summer Pasta Salad with Basil Vinaigrette
1 (16 ounce) box of rotini noodles, or a noodle of your choice
1 medium onion, chopped
1 cucumber, peeled and chopped
3 ears of fresh corn, shucked, kernels removed
2 pints of grape tomatoes
1 lb. fresh asparagus
Cook pasta according to package directions, adding corn and asparagus during the last minute of cooking. Drain, rinse with cold water, and drain again. Place in a large bowl.
Add cucumber, tomatoes, and Basil Vinaigrette, tossing to combine. Cover, and refrigerate for at least 4 hours or up to two days before serving.
¾ cup champagne vinegar
1 shallot, minced
¾ cup olive oil
1-ounce fresh basil, stemmed
3 Tbsp. fresh limejuice
1 Tbsp. whole grain mustard
2 teaspoons honey
1 ½ tsp. kosher salt
1 tsp. ground black pepper
½ tsp. garlic powder
In the container of a blender, combine vinegar and shallot and let stand for 15 minutes.
Add olive oil and remaining ingredients. Cover, and process until mixture is smooth. Store covered in the refrigerator for up to 3 days.
2 cups coarsely chopped fresh blueberries
1 cup whole fresh blueberries
1 fresh whole lime juiced
3 tablespoons cilantro
1/3 cup chopped red onion
1/3 cup diced red bell pepper
½ teaspoon kosher salt
Toss together coarsely chopped fresh blueberries, whole fresh blueberries, fresh lime juice, chopped fresh cilantro, seeded and minced jalapeño peppers, diced red bell pepper, diced red onion, and kosher salt in a large bowl. Serve immediately, or cover and chill 8 hours.
Tam’s Pimiento Cheese
1 8 oz. block sharp cheddar cheese, shredded
1 8 oz. block Colby/cheddar cheese, shredded
1-2 Tbsp. chopped green chilies with juice
1 4 oz. diced pimientos
1 cup mayonnaise (can use light, and a little less if you like)
1 Tbsp. Worchestshire Sauce
4 – 5 shakes red pepper
4-5 shakes black pepper
1 Tbsp. chopped jalapenos (may use more)
Combine ingredients and chill.
Grilled Chicken Ratatouille
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh marjoram
1 teaspoon salt
Canola or olive oil cooking spray
1 red bell pepper, halved lengthwise, stemmed and seeded
1 small eggplant, cut into 1/2-inch-thick rounds
1 medium zucchini, halved lengthwise
4 plum tomatoes, halved lengthwise
1 medium red onion, cut into 1/2-inch-thick rounds
4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed (see Note)
1/4 teaspoon freshly ground pepper
1 tablespoon red-wine vinegar
Preheat grill to medium-high.
Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.
Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille.
Serves 4, each serving contains; Calories 324, Fat 13g, Cholesterol 82mg, Carbohydrates 16g, Protein 36g, Fiber 7g, Sodium 687mg.
Light Fresh tomato Gratin
4 slices whole-grain bread, torn into quarters
1 tablespoon minced garlic
1 tablespoon extra-virgin olive oil
1/3 cup finely shredded Pecorino Romano, or Parmesan cheese
4 medium tomatoes, sliced
1/4 cup chopped fresh basil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
Serves 6, each serving contains; Calories 128, Fat 4g, Cholesterol 4mg, Carbohydrates 17g, Added Sugars 0g, Protein 5g, Fiber 2g, Sodium 303mg.
Summer Vegetable Pasta served with Crispy Goat Cheese Medallions
8 ounces whole-wheat bow-tie pasta
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons panko-style breadcrumbs
4 ounces goat cheese
Olive oil cooking spray
2 tablespoons extra-virgin olive oil
3 spring onion bulbs, halved and thinly sliced, or 2 cups thinly sliced small onions
1 1/2 pints cherry tomatoes, halved (3 cups)
2 cloves garlic, sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups baby spinach
Position rack in upper third of oven; preheat broiler. Line a small baking sheet with foil.
Cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking water.
Meanwhile combine dill and panko in a small bowl. Divide goat cheese into 4 portions; shape each into a 1-inch-wide disk. Coat the disks in the panko, lightly patting the mixture onto the cheese to help it stick. Place on the prepared baking sheet and lightly coat the tops with cooking spray. Set aside.
Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until lightly browned, 5 to 6 minutes. Add tomatoes, garlic, salt and pepper; cook until the tomatoes release their juice, 1 to 2 minutes. Stir in the reserved 1/2 cup water, scraping up any browned bits. Stir in spinach and the pasta; remove from heat.
Broil the goat cheese rounds, watching closely, until light brown and crispy on top, 1 to 2 minutes. Serve each portion of pasta topped with a goat cheese medallion.
Serves 4, each serving contains: Calories 387, Fat 15g, Cholesterol 13mg, Carbohydrates 53g, Added Sugars 0g, Total Sugars 6g, Protein 17g, Fiber 8g, Sodium 452mg.