Archive | Recipes 2013

Apples Abound

See the Sept.-Oct. 2013 issue for our “Cooking Fresh” article by Becky Poss that’s all about Apples.

Here are two additional ways for you to enjoy locally grown apples this fall. The first recipe is by Becky Poss, the second was adapted by Becky from the Smitten Kitchen.

Sauteed Apples

When it’s apple season, search your favorite recipes for ways to add some of these sweet melt-in-your-mouth apples. While they create a lovely variation to some of your favorite meat entrees (think chile-crusted pork medallions smothered with apples) they are equally delicious served on top of pancakes or waffles, stuffed into crepes, or smothering a scoop of vanilla ice cream or frozen yogurt. Don’t forget the caramel sauce.

¼ cup butter

4 large tart apples – peeled, cored and sliced ¼ inch think

2 teaspoons cornstarch

½ cup cold water

½ cup brown sugar

1 teaspoon cinnamon

Melt butter over medium heat in a large non-stick skillet. Add apples and sauté, stirring regularly, until they are almost tender, about 6 minutes.

Dissolve cornstarch in water and add to skillet. Stir in brown sugar and cinnamon, and boil for 2 minutes, stirring regularly.

This can be kept in the refrigerator for up to a week, and reheated as needed.

For a savory twist, add 2 teaspoons chopped fresh rosemary or savory, and serve with pork tenderloin medallions.

If you are feeling bold, add a small seeded and thinly sliced jalapeno or poblano (very low heat) pepper with the fresh apples. Sauté until they create a mellow heat ideal for adding depth to a variety of recipes.

Easy As Pie Apple Cake

This simple recipe produces a moist and satisfying dessert or afternoon snack.

 Adapted from the Smitten Kitchen.

Serves 6-8

Preheat oven to 400 degrees F.

2 ½ cups apple – peels on, cored, cut into small cubes. Variety of apple determined by your preference. Sweet or tart, both are good.

2 ½ cups whole wheat pastry flour (regular flour works, too)

2 teaspoons cinnamon

1 tablespoon baking powder

½ cup brown sugar

½ teaspoon salt

2 eggs

1 cup buttermilk

¼ cup butter, melted and slightly cooled

4 tablespoons large grain sugar

Combine flour, baking powder, cinnamon, sugar and salt in a large bowl. In a second bowl, whisk eggs and buttermilk together, then add butter. Pour this mixture into the flour mixture and stir until combined, then fold in apples.

Pour batter into a parchment-lined 9×9 cake pan and sprinkle with large grain sugar. Bake for 20 minutes, or until cake is just barely set.

Add ins: chopped caramels, pecans or walnuts, raisins, or craisins, ½ cup chopped rhubarb (decrease apples to 2 cups)

Lovely with hot caramel sauce, chopped nuts, and whipped cream. Don’t forget about some cinnamon ice cream.Read the rest

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Pepper Your Summer


See the July-August 2013 issue for our “Cooking Fresh” article that’s all about Peppers.

Here are additional great ways for you to enjoy those spicy, versatile peppers from your garden or local farmers’ market. All recipes by Becky Poss.


Simple Fresh Civeche with Peppers

Servings: 4

This is a great alternative for cooks who don’t have access to sushi-grade fish. Refreshing and addictive, it’s a perfect appetizer or a lovely lunch entree. Fresh shrimp is ideal, but frozen out of a bag shrimp works well.

1 pound raw shrimp, tails removed

1 ½ cups diced tomatoes – a variety of cherry and roma is nice.

4 jalapenos – seeded and minced (about 3/4 cup)

1 red bell pepper, finely diced

1 roasted red pepper (optional but nice)

1 bunch cilantro, chopped, no stems

Juice of 3 limes (at least ¾ cup)

1 cup finely sliced and chopped (chiffoniered) fresh spinach leaves

3 chopped cloves garlic

salt to taste

Several dashes Sriracha Chili Sauce (optional but nice)

Add shrimp to a pot of well-salted water and slowly bring to a boil. Remove from heat, cover, and let sit to continue cooking for 5 minutes. Drain in a colander, and chop. Combine with all other ingredients in a large glass bowl, and let marinate in the refrigerator for at least 2 hours before serving. Salt to taste before serving. Great served with tortilla chips and a side of guacamole.


Marinated Pepper Salad with Blue Cheese

Serves 2 as a meal or 4 as a salad

A nice make-ahead dish ready to serve with fresh summer greens

Follow directions for preparing roasted peppers (skinned, seeded, and sliced)

Combine in a glass bowl:

3 roasted red peppers

3 roasted poblano peppers

3 cloves garlic, chopped

3 tablespoons balsamic vinegar

1 tablespoon honey

1/3 cup olive or sunflower oil

3 tablespoons each: chopped parsely and basil

Salt to taste

1 seeded finely diced jalapeno pepper

3/4 cup thinly sliced mushrooms

Assorted lettuces or arugula

Let marinate at room temperature for 1 hour, or longer in the refrigerator. (This can be made up to a day ahead, but bring back to room temperature before using). Place greens in a large bowl and toss with marinated vegetables and liquid. Add a little additional olive oil to coat all greens. Serve with freshly ground pepper. Also nice with goat cheese and fresh tomatoes. A nice variation: Add about 1 cup of sliced steamed carrots to the marinade.

BrusselsSprouts with Roasted Peppers and Bacon Dressing

Approx. 3 cups Brussels sprouts, halved and cut into strips.

1 tablespoon Canola or Sunflower oil

2 slices hardwood smoked bacon, diced

1/3 cup balsamic vinegar

1 lemon, juiced

2 tablespoons brown sugar

1 jalepeno pepper, seeded and chopped

3 Poblano Peppers – roasted, skinned, seeded and diced

Preheat oven to 375 degrees

Heat oil in a skillet over medium heat and add bacon. Stir until crisp, about 8 minutes. Stir in vinegar, lemon juice, Jalapeno, and brown sugar. Bring to a boil for one minute. Add Brussels Sprouts and Poblanos and stir to coat, then contents of skillet onto a baking sheet lined with parchment paper. Place in hot oven for 5 minutes.

Let cool to room temperature, then pick up the parchment paper and slide all into a serving bowl. Great as a side salad with grilled chicken, or served over greens.


Jalapeno Margaritas

Kicking up the heat on a cool summer drink.

4 ounces tequila

2 ounces triple sec

4 limes, juiced

½ Jalapeno pepper, seeded and diced

Pour all into a cocktail shaker over ice, shake (to Mariachi music if possible) for about 2 minutes until it froths. Strain into prepared salted glasses, and garnish with lime wedges.


Cheesy Poblano Pepper Soup

Servings: 4

Soup in the summer? Make it ahead when the kitchen’s cool and heat up a bowl to serve with tortilla chips for an easy spicy lunch or dinner.

2 fresh corn tortillas

2 tablespoons flour

2 tablespoons Ancho chili powder

1 teaspoon cumin

½ teaspoon salt

3 tablespoons sunflower oil

½ cup minced onion

¾ cup seeded and minced Poblano chili peppers

2 seeded and diced Jalapeno peppers (one for less heat)

3 cloves garlic, chopped

2 tablespoons butter

2 1/2 cups chicken stock

½ cup fat free half and half

¼ cup low fat cream cheese

1 cup grated Monterey Jack cheese

Tear tortillas into small pieces and place into a food processor with flour, chili powder and salt. Process until consistency of cornmeal.

In a large pot over medium heat, combine oil, onion, peppers and garlic. Saute for 5 minutes. Add butter to melt. Add ground tortilla mixture and stir well to form a roux. (don’t let it brown or burn)

Slowly add the chicken stock as you stir. Simmer several minutes, then add half and half and cream cheese and simmer about 8 minutes. Don’t let it boil. If you like it thinner, add more half and half.

Garnish the bowl of soup with a sprinkle of cheese and a dollop of sour cream or yogurt. Freshly chopped cilantro is great.

Optional – add 1 cup shredded cooked chicken to heat through before serving.


Pollo Poblano

Chicken breasts in Poblano Cream Sauce

Servings: 4 to 6

4 fresh Poblano chilies, seeded and chopped – about 2 cups

½ cup milk

2 TBSP butter

1 TBSP flour

1 cup Mexican crema

2 or 3 boneless chicken breasts, each one sliced into several strips

1 cup grated Manchego or Monterey jack cheese

Preheat oven to 350 degrees

Puree chilies and milk in a blender until smooth (make certain that all seeds have been removed). Melt butter in a skillet, then add flour to brown slightly. Add chili puree, stirring with a spatula or wire whisk until smooth. Lower heat, add cream and stir constantly until the sauce bubbles. Remove from heat, and add salt to taste.

Place chicken strips in a small casserole and smother with the sauce. Sprinkle with cheese, and bake uncovered until chicken is cooked through, about 20 minutes.

Serve with rice, garnish with freshly chopped tomatoes and cilantro.

Another version of this delicious dish:

Instead of Poblanos, use 2 red peppers and 2 jalapeno peppers. Seed and chop the peppers, place on a foil-lined baking sheet and toss with a little olive oil. Roast in the oven for 15 minutes. Pick up the foil and slide peppers and oil into food processor.


Chili Pepper Casserole

Servings: 4 to 6

8 Poblano Peppers, or substitute Red Bell Peppers

1 cup sharp cheddar cheese, shredded

1 bunch cilantro, chopped (about 1 cup)

1 teaspoon Cumin

1 ½ cups brown rice, prepared

1 can black beans, drained

½ cup Mexican Crema

½ tsp salt

4 eggs or equivalent egg substitute

2 cups milk

2/3 cup flour

1 cup Monterey Jack cheese, shredded

Roast peppers following the method described (see magazine story), but leave the flesh in one long sheet after seeding. Don’t chop it. Spread them in a single layer in a buttered 9 x 13 casserole dish.

Combine rice with cheddar cheese, cilantro, crema, and beans.

In a bowl, beat eggs, milk, flour and salt until smooth. Pour Read the rest

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Recipe by Anna Hewitt
Makes about 1 cup

Garlic scapes are the stems that hard neck varieties of garlic produce before the bulb is ready. Removing the scape, a curly bright green stalk, allows the plant to grow a larger bulb of garlic. Available before garlic is harvested, scapes have a milder flavor and can be used as a substitute for garlic or whenever you want garlic flavor. Green garlic, early season garlic which looks similar to green onions, can also be used in this recipe. Spinach, kale or other sturdy greens can be used instead of arugula.

10 garlic scapes
1/2 cup grated parmesan cheese
1/2 cup toasted almonds or walnuts
2 cups lightly packed arugula leaves
About 1/2 cup olive oil

Chop the scapes into one-inch pieces. Place the scapes, parmesan, nuts, and arugula in the bowl of a food processor and pulse until everything is chopped and almost paste-like. With the motor running, pour in the olive oil. If you want a thinner pesto, add more oil. Season with salt. Serve tossed with pasta, spread on bread or crackers, on pizza or anywhere else you would use pesto.… Read the rest

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Recipe by Anna Hewitt
Serves 4 as a side dish

Kohlrabi is a relative of cabbage and turnips. It tastes similar to broccoli when eaten raw but it can also be cooked. Fennel has a bulb-like stem which grows above ground, sending up shoots and delicate fronds. All parts of the plant can be eaten but the bulb is most commonly used. With a mild anise flavor, fennel can be served crisp in salads and cooked alone or with other vegetables.

1 medium kohlrabi
1 medium apple (any crisp variety will work)
1 small (or 1/2 large) bulb of fennel
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon dijon or grainy mustard
2 teaspoons honey
salt and pepper

Remove the kohlrabi stems (which grow out of the bulb) and peel off the tough outer skin. Peel the apple. Slice the kohlrabi and the apple into matchstick sized pieces. Remove the stems, fronds, and any damaged outer layers from the fennel bulb. Slice the fennel into thin pieces, about the same length as the sliced kohlrabi. Combine olive oil, apple cider vinegar, mustard, and honey, and whisk until smooth. Toss the sliced vegetables and apple in a bowl with the dressing. Season with salt and pepper to taste.… Read the rest

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Recipe by Beth Dooley
Serves 4

Here, the stalks cook in their own juices, becoming tender and silky, rich and flavorful. They’re so meaty and satisfying that we often eat this as a main for a light spring dinner. A little cheese and crusty bread is always a nice side.

3 tablespoons unsalted butter
1 tablespoon chopped shallot
1 pound asparagus, trimmed
1 to 2 tablespoons fresh lemon juice, to taste
½ teaspoon grated lemon zest
Pinch coarse sea salt and freshly ground pepper
¼ cup shaved Parmesan cheese

In a large skillet with a tight fitting lid, melt the butter over medium heat, add the shallot and cook until translucent, about 1 to 3 minutes. Add the asparagus and toss to coat with the butter. Put the cover on the skillet, reduce the heat to low, and cook the asparagus, shaking the pan occasionally, until tender, about 8 to 12 minutes. Remove the lid and toss in the lemon juice and zest and season to taste with the salt and pepper. Arrange on a platter or individual plates and scatter the cheese over all.… Read the rest

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Recipe by Beth Dooley
Serves 4

This whimsical presentation is much easier than it looks. It will spruce up a weeknight dinner and add elegance to a special meal.

1 pound asparagus, trimmed
4 slices pancetta
1 to 2 teaspoons olive oil
Freshly ground black pepper
Chopped chives for garnish

Preheat the oven to 400 degrees F. Divide the asparagus spears into 4 bundles. Wrap a piece of pancetta around the center of each bundle. Place on the baking sheet, drizzle with the olive oil and season with the black pepper. Roast until the pancetta is crisp and the asparagus is tender, about 10 to 14 minutes. Remove and serve hot.… Read the rest

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Recipe by Beth Dooley
Makes 1/2 cup

Whip this up to serve as a dip for blanched, chilled asparagus. It’s terrific on a plate of cold roast chicken and asparagus as well.

1/2 cup good quality prepared mayonnaise (I prefer Hellman’s)
1 teaspoon Dijon mustard
1/2 teaspoon chopped tarragon, or more to taste
1 teaspoon fresh lemon juice, or more to taste

Whisk together all of the ingredients. Store in the refrigerator for up to a week.… Read the rest

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asparagus with lemon ginger vinaigretteRecipe by Beth Dooley
Serves 4

This simple vinaigrette keeps several weeks in the refrigerator so make a double batch to have on hand. Use it to drizzle over the blanched stalks or in a main dish salad with asparagus and cooked shrimp tossed with pasta.

1 pound fresh asparagus, trimmed
1 clove garlic, minced
1 teaspoon minced fresh ginger
3 tablespoons rice wine vinegar
1 to 2 teaspoons fresh lemon juice, to taste
1 teaspoon soy sauce
1 teaspoon honey
1/4 cup light sesame oil
2 tablespoons dark sesame oil

Fill a large bowl with ice and water and set aside. Bring a large pot of water to a rapid boil. Add the asparagus and boil until just bright green, about 30 seconds to 1 minute.

Drain the asparagus and dump into the iced water until cooled. Drain the asparagus, pat dry with a clean dishtowel and set aside.

In a blender or food processor fitted with a steel blade, process together the garlic, ginger, rice wine vinegar, lemon juice, soy sauce, and light and dark sesame oil.

Either toss the asparagus with the dressing or serve the dressing alongside.… Read the rest

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From New Scenic Café

This dish is great as a dinner, a salad or a starter and pairs well with a clean white wine.

5 oz Maguru Tuna, seared rare
2 ea fingerling potatoes, boiled
1 soft boiled or poached egg
5-6 asparagus spears, grilled
4-5 kalamata olives
4-5 Luque olives
3 small tomato, grape or pear
1 teaspoon fried capers
2 teaspoon lemon aioli
1/2 lemon juice only
1 artichoke heart
1/2 oz micro greens

Combine all chilled vegetables, greens, and olives. Place on a plate. Rest seared tuna atop the salad. Place egg on plate, cut in half to let the warm yolk flow. Garnish with capers, salt, and pepper.… Read the rest

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From the Saint Peter Food Coop
Serves 6-8

1 tablespoon olive oil
1 tablespoon butter
1 yellow onion
1 tablespoon brown sugar
1 pound Neufchatel or cream cheese
2/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon Worcestershire sauce
Pinch of cayenne
Pinch of white pepper

Place olive oil and butter in a hot fry pan. Add onions and brown sugar. Cook over high heat until the onions are nice and brown. Stir often to ensure the onions don’t burn.
Cool caramelized onions and mix remaining ingredients together.… Read the rest

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