Farmers Market Fresh Recipes Lenoir County Farmers Market Recipes From Business After Hours
There is no question that Spring and Summer are the very best time of year to celebrate local seasonal bounty and to use these fresh ingredients in as many ways as possible!!
These first few recipes were so popular at our Annual Lenoir County Farmers Market Business After Hours, that I promised to share. I also added a few that we didn’t unveil! Hope you will enjoy!
Strawberry Salsa with Cinnamon Chips
- 10 flour tortillas (10 inch)
- Cooking spray
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 2 granny smith apples
- 1 lemon
- 1 cup finely diced cucumber
- 1 ½ lb. strawberries
- 4 tablespoons strawberry preserves
- Preheat oven to 350°F. Combine cinnamon & sugar. Set aside.
- Working with 3 tortillas at a time, spray both sides of the tortilla and sprinkle each side lightly with cinnamon sugar.
- Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
- Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
- Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit but that’s what you want. Allow to sit at room temperature at least 15 minutes before serving.
Blueberry Corn Orzo Salad
- 12 ounces dried orzo
- ⅓ cup lime juice
- ¼ cup olive oil
- ¼ cup snipped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1½ cups fresh blueberries
- 1½ cups fresh corn kernels
- 2 green onions, diagonally sliced
- ½ cup crumbled feta cheese
- Fresh cilantro
- Cook orzo according to package directions. Rinse with cold water to cool quickly; drain well.
- In a screw top jar combine lime juice, olive oil, ¼ cup cilantro, salt and pepper; shake well to combine.
- In a large bowl combine chilled orzo, blueberries, corn and green onion. Add dressing; toss to coat. Serve at once or cover and chill up to 24 hours. Top with feta and fresh cilantro before serving.
Serves 4, each serving contains; Calories 287, Fat 10 g, Cholesterol 8 mg, Sodium 258 mg, Carbohydrates 43 g, Fiber 3 g, Protein 8 g.
Kale and Cheese Dip
- ½ medium onion (diced)
- 2-3 cups kale (coarsely chopped, washed, & dried)
- 1 cup sour cream
- 1 cup gouda cheese (shredded)
- 1-2oz blue cheese (crumbled)
- Salt (to taste)
- Combine chopped onion and kale. Stir together the cheeses and sour cream.
- Bake at 350°F for 30 minutes or until cheese is melted.
- Serve with tortilla chips, pita chips, or vegetables.
Yields 2 cups.
Tammy’s Chicken Salad
- 2 ½ cups chicken (I use frozen breasts or tenders)
- Italian Dressing
- ⅔ cup chopped celery
- ¼ tsp. garlic powder
- ¼ tsp. black pepper
- 1½ cups grapes sliced in half.
- 2 Tbsp. lemon juice
- ½ cup mayonnaise (can use light)
- Marinate chicken overnight in Italian dressing, drain marinate and bake 350°F for 45 minutes to one hour, chop or cube.
- Combine chicken with all other ingredients and chill. Can be used alone, in a sandwich, or in phyllo cups.
- 4 cups peeled, seeded, and thinly sliced cucumbers
- 2 teaspoons table salt
- 1½ cups Greek yogurt
- 1½ cups mayonnaise (such as Duke’s)
- 2 tablespoons finely grated sweet onion
- 1 tablespoon finely grated garlic
- ½ cup chopped fresh basil
- ½ cup whole buttermilk
- ¼ cup fresh lemon juice
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- Toss together first 2 ingredients; drain in a colander 30 minutes. Whisk together yogurt and next 9 ingredients. Stir in cucumbers; let stand 30 minutes.
- Refrigerate up to 2 days.
Yields 8 cups.
Summer Squash Casserole
- 1½ pounds yellow squash
- 1 pound zucchini
- 1 small sweet onion, chopped
- 2½ teaspoons salt, divided
- 1 cup grated carrots
- 1 (10 ¾-oz.) can cream of chicken soup
- 1 (8-oz.) container sour cream
- 1 (8-oz.) can water chestnuts, drained and chopped
- 1 (8-oz.) package herb-seasoned stuffing
- ½ cup butter, melted
- Preheat oven to 350°F.
- Cut squash and zucchini into ¼-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
- Stir together 1 cup grated carrots, next 3 ingredients, and remaining ½ tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and ½cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
- Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
Crunchy Baked Asparagus
(This is my current favorite spring recipe; I have also done this with sugar snap peas, and broccoli.)
- 1 pound medium asparagus (about 20 spears)
- 2 egg whites
- Kosher salt and freshly cracked black pepper
- 1 tablespoon mayonnaise (this makes the panko mixture stick)
- 2 cups panko breadcrumbs
- ½ cup grated Parmesan
- 1 teaspoon dried Italian dressing mix
- Extra-virgin olive oil
- Preheat the oven to 425°F.
- Prepare the asparagus by trimming off the tough woody stem.
- Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.
- In a separate, dish add the panko, Parmesan, and Italian seasoning. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).
- Bake until golden and crispy, 15 to 17 minutes. Serve immediately.
Baked Zucchini Chips
- ½ cup panko (Japanese breadcrumbs)
- ¼ cup loosely packed fresh basil leaves
- ¼ teaspoon kosher salt
- ¼ cup finely grated Parmesan cheese
- ½ pound zucchini, cut into ¼-inch thick rounds
- 1 tablespoon olive oil
- Vegetable cooking spray
- Preheat oven to 450°F.
- Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground. Stir together breadcrumb mixture and cheese in a medium bowl. Toss zucchini rounds with oil. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere.
- Place rounds in a single layer in a jelly-roll pan coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot.