Recipes From the Farmers Market Business After Hours
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This week the Lenoir County Farmers Market hosted our Annual Business After Hours, and the recipes are always a big hit!! Here you go, enjoy!!!
Spiralized Mediterranean Cucumber Salad
- ¼ cup extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 tablespoon chopped fresh oregano, plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 large cucumber
- 1 cup halved cherry tomatoes
- ½ cup thinly sliced red onion
- ½ cup cubed feta cheese
- ¼ cup sliced pitted Kalamata olives
- Whisk oil, vinegar, oregano, salt and pepper in a large bowl.
- Using a spiral vegetable slicer with the chipper blade attachment (for thick noodles), cut cucumber lengthwise into “noodles.” Cut the noodles into 2-inch lengths. (I like the thin ones).
- Add the cucumber noodles, tomatoes, onion, cheese and olives to the bowl and toss to coat with the dressing. Serve topped with more oregano, if desired.
Sweet Pea Dip
- 1 ½ cups sweet peas
- ¾ ricotta cheese
- ¼ cup shredded Parmesan cheese
- 3 tablespoons chopped green onion
- 1 tablespoon fresh mint leaves
- 1 tablespoon Olive oil
- ½ kosher salt
- ½ teaspoon ground black pepper
- Garnish: shredded Parmesan cheese, fresh mint leaves
- Serve with: crackers, carrot sticks, and red bell pepper strips
- In the bowl of a food processor, combine peas, ricotta cheese, Parmesan cheese, green onion, mint, oil, salt, and pepper. Pulse until smooth, garnish with Parmesan and mint.
Yields 2 cups.
Corn, Tomato, and Basil Salad
- 2 large ripe heirloom tomatoes, cored and cut into 1-in. dice, or 1 diced heirloom tomato and 1 cup halved cherry tomatoes
- ½ teaspoon salt
- ⅓ cup extra-virgin olive oil
- 1 tablespoon minced flat-leaf parsley
- 3 tablespoons red wine vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon white miso
- 1 medium shallot, peeled and minced
- 2 cups fresh yellow and white corn kernels
- ¼ cup shaved Parmigiano-Reggiano
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 12 fresh basil leaves, torn into small pieces
- Place tomatoes in a large bowl. Sprinkle with salt; let stand 30 minutes at room temperature
- Combine oil and next 6 ingredients (through shallot) in a pint jar. Seal jar: shake 30 seconds or until blended. Add vinaigrette, corn, cheese, chopped parsley, and basil to tomatoes. Toss gently to combine; serve immediately.
- 2 tablespoons butter
- 2 medium-size sweet onions, chopped
- Vegetable cooking spray
- 1 medium-size Yukon gold potato, sliced
- 1 medium-size zucchini, sliced
- 4 plum tomatoes, sliced
- 1½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons butter, melted
- ⅓ cup freshly grated Parmesan cheese
- Preheat oven to 375°. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onions, and sauté 10 to 12 minutes or until tender and onions begin to caramelize.
- Spoon onions into a 10-inch quiche dish coated with cooking spray. Toss together potatoes and next 4 ingredients. Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbsp. melted butter. Cover with aluminum foil.
- Bake at 375° for 30 minutes. Remove foil, and sprinkle with cheese. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.
Summer Squash Casserole
- 6 tablespoons butter, divided
- 1 cup chopped onion
- 2½ pounds yellow squash, sliced
- 1 cup mayonnaise
- 2 large eggs, lightly beaten
- 1 tablespoon all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 (10-oz.) block sharp Cheddar cheese, shredded
- ⅓ cup soft, fresh breadcrumbs
- Microwave 4 Tbsp. butter in a large microwave-safe bowl at HIGH 1 minute or until melted. Add onion, and cover bowl tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 2 minutes.
Uncover, add squash, and cover bowl tightly with plastic wrap, folding back a small edge. Microwave at HIGH 5 minutes or until squash is tender. (Do not drain.)
- Combine mayonnaise and next 4 ingredients in a large bowl. Stir in squash mixture and cheese.
- Spoon mixture into a lightly greased 11- x 7-inch baking dish. Cover dish tightly with plastic wrap, folding back a small edge.
- Microwave at HIGH 10 minutes or until casserole is set. Remove and let stand 10 minutes.
- Microwave remaining 2 Tbsp. butter at HIGH 1 minute or until melted. Stir together melted butter and breadcrumbs; microwave at HIGH 2 minutes. Sprinkle over casserole.
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.
Mrs. Ann Gaddis’ Copper Pennies
- 10 carrots, peeled and sliced (about 5 cups)
- 1 medium onion, fined diced (about ½ cup)
- 1 small green pepper, fined diced (about ½ cup)
- 1 can tomato soup, undiluted
- ½ cup vegetable oil
- 1 cup sugar
- ¾ cup white vinegar
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- Place the carrots in a medium saucepan and cover with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork. Drain the carrots, add the onions and bell peppers and set aside to cool.
- Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.
Pour the sauce mixture over the carrot mixture and stir to mix. Cool and marinate in the refrigerator for 24 hours.