6 cups day-old bread, cut into 1-inch pieces (Sunflour Bakery)
8 tablespoons olive oil, divided
½ teaspoon hot smoked Spanish paprika
½ cup plain whole-milk Greek yogurt
¼ cup crème fraîche or sour cream
2 garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 tablespoon honey (Kieler Bees)
½ teaspoon kosher salt, plus more
Freshly ground black pepper
3 large bunches Tuscan kale, ribs and stems removed - (Rise 'n Shine or Mountain Sun)
½ apple, cored, very thinly sliced lengthwise
3 radishes, trimmed, very thinly sliced - (Rise 'n Shine or Mountain Sun)
1. Preheat oven to 350°. Toss bread with 4 Tbsp. oil on a rimmed baking sheet and toast until crisp and golden brown, 15–20 minutes. Let cool. Pulse in a food processor to coarse crumbs with some larger pea-size pieces remaining. Transfer to a small bowl and stir in paprika; set aside.
2. Meanwhile, mix yogurt, crème fraîche, garlic, lemon juice, and honey in a medium bowl. Gradually add 2 Tbsp. oil, whisking until combined. Season dressing with salt and pepper.
3. Prepare a grill for medium-high heat. Toss kale with remaining ½ tsp. kosher salt and remaining 2 Tbsp. oil in a large bowl to coat; massage leaves to soften. Working in batches, grill kale, turning often, until nicely charred and slightly wilted, about 2 minutes per batch. Transfer back to bowl as done and let cool slightly. Add apple and radish and toss to combine. Drizzle with dressing; toss again.
4. Serve salad topped with reserved paprika breadcrumbs.
Canola oil, for the grill
4 large slices country bread, 1 inch thick (We suggest Sunflour Bakery.)
2 medium eggplants, sliced 1/2 inch thick (We suggest Rise-N-Shine, Quiet Acres, or Berry College Season’s Harvest Farms.)
1/4 cup olive oil, plus more for serving
Kosher salt and black pepper
1 clove garlic, halved (We suggest Riverview or Rise-N-Shine Farms.)
12 ounces smoked mozzarella, cut into 8 slices
2 large tomatoes, sliced (We suggest Rise-N-Shine or Quiet Acres Farms.)
1 cup fresh basil (We suggest Rise-N-Shine Farms.)
Green salad, for serving (We suggest Tucker Farms.)
Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.
Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.
Place the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the sa
-One bunch of spring onions or garlic scapes, chopped (sauté lightly after coating pan in olive oil)
- 2 to 4 root vegetables (turnips, radishes, etc), diced (stir in with the oil and sauté for 5-8 minutes or until slightly translucent)
-1 bunch of kale, collards, bok choy or any green of choice, chopped (add to pan and toss in with the garlic scapes, root veggie, and oil and let simmer for another 5 minutes or until tender)
-1 tbs liquid aminos or soy sauce
-6 to 8 local farm eggs, cracked and whisked together with salt, pepper and Italian herbs to taste (add to the pan and stir until scrambled)
- sriracha or hot sauce, if desired
*Once dish is finished, top with the sriracha or hot sauce, salsa and a few cubes of avocado, if desired. Another great optional topping is feta cheese. Serve up and enjoy!!
For the grits:
1 cup grits (We suggest Riverview grits.)
4 cups water
1/2 tsp kosher salt
3 tbsp butter (salted or unsalted)
1/3 cup heavy cream
1 cup shredded cheddar cheese (or asiago)
For the shrimp:
4 ounces high-quality bacon sliced or chopped into small pieces (about 5-6 strips) (We suggest bacon from Riverview or Lyons Bridge.)
1 lb 16/20 size wild shrimp peeled and deveined (We suggest shrimp from God's Oceans.)
4 scallions sliced
1 tbsp minced garlic (We suggest garlic from Rise-n-Shine.)
2 tsp freshly squeezed lemon juice
2 dashes Tabasco sauce optional
How to Make the Grits:
To make the grits on the stovetop, bring the water to a boil in a nonstick saucepan and add the grits and salt. Cover the pot with a lid, reduce the heat to low, and simmer for about 20 minutes, until the water is absorbed. Then stir in the butter and cream, then the cheese. Taste and make any necessary seasoning adjustments.
How to Make the Shrimp:
Place the bacon in a cold skillet and turn the heat to medium. Render out the fat and cook the bacon until crisp, about 10 minutes.
Use a slotted spoon to scoop out the bacon bits, leaving the bacon grease and brown bits in the pan. Add the shrimp in a single layer, season with salt and pepper, and cook for 60 seconds.
Flip the shrimp over, season with salt and pepper, then add the scallions, garlic, lemon juice, Tabasco (if using), and the reserved crisped bacon.
Let the shrimp cook for another minute or two until cooked through, tossing the ingredients gently to meld the flavors. Take care not to overcook the shrimp, and keep in mind there will be a little bit of carryover cooking, so I undercook them slightly.
To serve, place the grits on the bottom of a bowl and scoop the shrimp on top. They taste best eaten together. Enjoy!
2-3 large red bell peppers (We suggest Sweet Italian Peppers from Quiet Acres.)
1 tablespoon canola oil
1/2 lb bulk pork sausage (We suggest Italian Pork Sausage from Lyons Bridge.)
1 cup chopped sweet onion
1/2 cup coarse grits (We suggest polenta from Riverview.)
1 1/2 cups chicken broth
1 cup whole milk (We suggest milk from Carlton Farms.)
1 teaspoon kosher salt, divided
1/4 cup chopped fresh parsley
3 ounces whole milk mozzarella cheese, shredded (about 1 cup), divided
1. Preheat oven to 350 F. Microwave bell peppers on HIGH 2 minutes to soften slightly. (We don’t do this when using the Italian peppers.) Cut bell peppers in half through the stem. Remove seeds and white membranes leaving stem intact. discard seeds and membranes.
2. Heat canola oil in a large skillet over medium-high. Add sausage to skillet; cook 4 minutes, stirring to break into small pieces. Add onion to skillet; cook, stirring occasionally, until sausage is cooked and onion is tender, about 3 minutes. Remove sausage mixture from pan. Add grits to skillet; cook 1 minute, stiffing constantly. Add broth, milk, and 3/4 teaspoon of the salt to skillet; bring to a boil. Cover, reduce heat to medium, and cook, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in parsley, sausage mixture, and half of the cheese. Divide mixture evenly among bell pepper halves. Place side by side on a baking sheet. Sprinkle with remaining mozzarella cheese.
3. Bake in preheated oven until cheese is browned and peppers are tender, about 30 minutes.
Grits in this recipe is 1 part grits: 5 parts liquid
Instant grits is 1 part grits: 4 parts liquid
Recipe from Brandon Williams, Quiet Acres Sustainable Farm
4 cups of shelled purple hull peas uncooked (or 2 15-oz cans drained and rinsed of all juice) 2 cloves fresh garlic, minced 1-2 jalapeño chiles, finely diced (amount based on how hot you want the salad!) 1 ripe tomato, diced 1/2 cup chopped cilantro 1/2 teaspoon cumin 1/4 teaspoon cayene 1/2 cup olive oil 2 tablespoons lime juice Salt Black pepper
2 tablespoons olive oil
1. Heat grill on med. Brush eggplant all over with 1⁄4 cup oil. Sprinkle with coriander, cayenne and, 1⁄4 teaspoon salt. Grill 10 to 12 minutes or until tender.
2. Meanwhile, in a medium bowl, whisk mint, chiles, lemon juice, vinegar, remaining 3 tablespoons oil, and 1⁄2 teaspoon salt until well combined. To vinaigrette, add tomatoes; toss to combine. In a small bowl, stir yogurt and milk.
3. Arrange eggplant on a large serving platter. Top with tomato mixture. Drizzle with yogurt mixture. Garnish with additional mint leaves, if desired.
**I like to get small-medium, similarly-sized summer squash so they will be able to fit into four rows easily!
Nothing says summer like biting into a juicy peach. Grilling them is a simple way to enjoy them as a dessert, a perfect ending to a backyard BBQ without heating up your kitchen. Delicious topped with yogurt and honey, but also great topped with low fat ice cream.
Caramelized onions and a spread of Dijon mustard make this rustic vegetable pie a favorite for an easy lunch, a light dinner or impressive appetizer.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 lb. fennel, quartered lengthwise
1 to 3 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt; more to taste
Freshly ground black pepper
Fresh lemon juice (optional)
Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Trim the base and core of the fennel quarters, leaving just enough of the core intact to hold the layers together. Cut into 3/4- to 1-inch wedges. In a medium bowl, toss the fennel with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the fennel out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast until the fennel begins to brown on the edges, 15 minutes. Flip the fennel and continue to roast until tender and nicely browned, 10 minutes.
Return the fennel to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If the fennel seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.
Recipe from Taste of Home
Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Recipe from Once Upon a Chef
1½ pounds red potatoes (cut into small cubes (about 4 cups))
12 ounce package bacon, cut into 1-inch pieces
¾ cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
1 teaspoon salt
4 hard-boiled eggs (peeled and chopped)
1 stalk celery (finely diced)
1 small yellow onion (finely diced)
½ medium green pepper (finely diced)
Boil the potatoes until they are fork tender. Drain the potatoes and set aside.
Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet and remove the pan from heat.
Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.
In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.
Recipe from A Spicy Perspective
In a large bowl, beat together cream cheese, sour cream, powdered sugar, vanilla, and caramel sauce until fluffy. Transfer to a serving bowl.
In a small bowl, stir together graham crackers, butter, sugar, and salt. Sprinkle over cheesecake mixture. Drizzle more caramel sauce on top if desired, and serve with sliced apples.
Recipe from Delish
FOR THE DRESSING
Recipe adapted from Amanda's Cookin'
Website photography by Lindsey McDowell and Andrew Rayn.
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