Berry Salad w/ Goat Cheese & Cashews

Berry Salad w/ Goat Cheese & Cashews

• Mixed greens or kale
• Strawberries or raspberries
• Goat cheese 
• Unsalted cashews
• Balsamic Vineagar and extra virgin olive oil (lightly drizzle over salad)

Greens, raspberries and strawberries can be found at the Downtown Farmers Market this Friday, June 1 from 11am-2pm. 

Applesauce

Ingredients
7 Apples, peeled, cored and sliced or chunked
1/2 CUP Apple Cider
1 TBSP Lemon.luice
1 Cinnamon stick
1/4 CUP Brown Sugar
3 TBSP Honey or Maple syrup
1 tsp Ground Ginger
1/2 tsp Nutmeg

Directions
In heavy-bottomed stockpot or casserole, place apples, cider, lemon juice and cinnamon. Cover and simmer over medium heat for 15 minutes, stirring often, until apples are tender.

Add remaining ingredients and cook for 2 minutes longer, stirring all the while.

Mash apples into a coarse puree with potato masher,

YIELD: 2 Quarts


Bill Markowitz is demonstrating this recipe at the Kamm's Corners Farmers' Market this Sunday!
Courtesy of Gary Richmond

Penne with Garlicky Butternut Squash

Ingredients

1/4 cup olive oil
4 cups diced (1/2-inch) butternut squash (from a 1 1/2 pound squash)
4 large garlic cloves, minced
1/4 cup water
1/4 teaspoon grated nutmeg
6 sage leaves, minced or 1/4 teaspoon powdered sage
1/4 cup minced fresh parsley
1/2 teaspoon salt
Freshly ground black pepper
1 pound uncooked penne (can substitute gluten free-rice penne)
Grated Parmesan

Directions
Bring a large quantity of water to a boil in a stockpot. Heat the oil in a large skillet over medium-high heat. Toss in the squash and sauté 5 minutes, or until it begins to get golden. Sprinkle in the garlic and sauté 2 minutes. Pour in the 1/4-cup water, nutmeg, sage, parsley, salt and pepper, and cover the pan. Cook the squash until tender, about 5 minutes more. Cook the penne until al dente, about 10 minutes. Drain thoroughly in a colander and return to the pot. Spoon on the squash mixture and toss gently. Serve with a sprinkling of Parmesan and pass more at the table. Yield: 4 servings.

Purple Bean Salad w/ Hummus

This recipe shared by HAPI Fresh. You can find them on Fridays 11am-2pm at Downtown Farmers Market at Public Square.

• 6 oz green or purple beans, chopped
• 3T hummus
• 1t lemon juice
• 1 sprig parsley and oregano, minced
• 3 ounces romaine lettuce, shredded
• 1 tomato, thinly sliced
• Fresh ground pepper to taste

Steam the beans for 4 minutes, set aside. In a small bowl, combine hummus, lemon juice, oregano, and parsley. Set aside. Place salad lettuce in bowl, top with tomato slices and warm steamed beans. Season with pepper and and pour hummus mixture over salad. Toss lightly to coat. Serve immediately.

Vanilla Chai Spice

This recipe shared by Diana Zimmer of Just Good Scents. You can find her on Fridays 11am-2pm at Downtown Farmers Market at Public Square.

• 2 cups whole milk
• 2 cups hot water
• 4 tsp India Spice Tea
• 4 tsp Irish Breakfast Tea
• 1/4 tsp fresh cut vanilla bean
• 3 tbsp cane sugar

Pour whole milk into saucepan. Add India Spice Tea, vanilla bean, and cane sugar to milk. Bring milk mixture to a boil. Remove from heat and cover for 5 minutes.

Meanwhile, bring water to a boil in a kettle. Add Irish Breakfast Tea to a glass teapot. Pour hot water over tea and steep for 5 minutes.

Add milk mixture to Irish Breakfast Tea. Stir and strain immediately.

Heirloom Tomato Salad with Buffalo Mozzarella

Heirloom Tomato Salad with Buffalo Mozzarella

3 lbs heirloom tomatoes, assorted shapes, sizes, and colors

1 cup cherry tomatoes, halved

½ cup extra-virgin olive oil

¼ cup packed small basil leaves

1 t kosher salt

1 lb buffalo mozzarella cheese, sliced thin

Salt and freshly cracked black pepper

Cut tomatoes into wedges or slices.  In a bowl, gently toss all tomatoes in the olive oil, basil, and salt. Arrange tomatoes on a plate and sprinkle cheese evenly on top. Season to taste.   

Corn on the Cob with Chili Lime Butter

1/4 c unsalted butter, softened

1 T finely minced shallot

1 t minced Thai or Serrano chili pepper; preferably red, include seeds

1 t finely grated lime zest

2 t freshly squeezed limejuice

½ t sea salt

4 ears corn, husked and cleaned

In a bowl, combine butter, shallot, chili, lime zest, limejuice and salt. Cover and refrigerate for at least an hour before using.

Make ahead: place butter in plastic wrap, roll into a log, and refrigerate for up to 1 week or freeze up to 3 months.

In a large pot of boiling unsalted water, cook corn until tender, about 3 minutes.  Using tongs, remove corn and, while still hot, spread with chili lime butter.