Recipes for 2015
Makes 1 Quart
1) Heat oil in a large nonstick skillet over medium high heat.
2) Add onions, garlic and sugar; cook, stirring occasionally, 15-20 minutes or until caramelized.
3) Stir in vinegar, cumin, ginger and cinnamon; cook 5-7 minutes.
4) Add apples and raisins; cook 3-5 minutes.
5) Remove from heat and stir in jelly and salt.
August's Crop of the Month: Tomatoes
Makes 2 Quarts
1) In a large, heavy bottomed saucepan, combine vinegar, salt, sugar, mustard seeds, celery seeds and spices bring to boil.
2) Add tomatoes, onions and peppers and simmer for 5 minutes Cool to Room Temperature and store in refrigerator.
3) You may also preserve in sterilized jars using canning instructions found on jar’s package.
Peach and Tomato Gazpacho with Cucumber-Herb Yogurt
Makes 6 cups to serve 6
1) Combine the quartered peaches, tomatoes, onion, and vinegar in the bowl of a food processor fitted with the metal blade. Season with salt and pepper. Puree until smooth. Transfer to a sealable container and refrigerate until cold, about 1 hour. (Take the time to chill the serving bowls at this time, as well.)
2) Place the yogurt in a medium bowl. Add the cucumber, chives, and garlic and stir to combine; season with salt and pepper. Cover and refrigerate until ready for use.
3) When ready to serve, taste and adjust the soup for seasoning with salt and pepper. (Chilling dulls the seasoning so it may need to be adjusted.) Ladle the chilled gazpacho into the chilled bowls. Spoon about 2 tablespoons of the cucumber-yogurt mixture into the center. Garnish with a peach slice and a sprig of marjoram. Drizzle over a few drops of extra-virgin olive oil. Serve immediately.
Peach and Tomato Gazpacho
Calories 66 Fat .7 g Carbs 14 g Fiber 3 g Protein 3 g
Calories 6 Fat .1 g Carbs .6 g Fiber .1 g Protein .6 g
June's Crop of the Month: Blueberries
1) Preheat oven to 325°F. Grease a 12-cup muffin pan generously with nonstick cooking spray, including the top surface.
2) In a medium bowl, combine the flour, sugar, salt, ginger, and baking soda. In a small bowl, whisk together the egg, bananas, yogurt, oil, and buttermilk. Stir the wet ingredients into the dry ingredients just until moistened. Using a rubber spatula, gently fold in the berries.
3) Divide the batter evenly among the prepared cups (the batter will come to the top of the cups). Bake until a toothpick inserted near
the center comes out clean, about 30 minutes, rotating pan halfway through baking. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Store in an airtight container for up to 4 days.
Calories 184 Fat 6 g Carbs 31 g Fiber 3 g Protein 4 g
May's Crop of the Month: Strawberries
Georgia Strawberry Vinaigrette
recipe by: Chef Roberto Leoci
Add fresh strawberries and garlic clove to a blender, pulse, then add mustard and slowly add olive oil. Continue by adding each additional ingredient one at a time (champagne vinegar, honey and lemon juice) Finish by folding-in fresh chopped Basil. Salt and Pepper to taste. Great on salads, cheese boards or favorite ice cream or chocolate!
April's Crop of the Month: Onions
Vidalia Onion Relish Slaw
recipe by: Chef Roberto Leoci
In a large bowl add shaved onion, chopped white cabbage, red cabbage, then add shaved heirloom carrots, julienned red pepper and apple cider vinegar, dijon mustard, salt & pepper, horseradish to taste, refrigerate overnight. This relish is great on any burger or seafood, a great compliment to any dish.
March's Crop of the Month: Collard Greens
Collard Greens Salad with Appple Cider Vinaigrette
recipe by: Chef Jennifer Booker
De-stem and chop the collard greens into long strips. Place strips in a large bowl. Pour Pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated. Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper. Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best. Serve chilled or room temperature.
February's Crop of the Month: Honey
Honey & Lime Chicken Strips
recipe by: Chef Jennifer Booker
Preheat the electric grill to 400°. In a large bowl, whisk together the vinegar, honey, ginger, jalapeño, cumin, cayenne, salt, pepper, Pecan oil, lime juice, and 2 teaspoons of the lime zest. Cut the chicken breasts into 1-inch strips, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest. Add the chicken to the grill and cook until golden brown, about 1o minutes; turning after 5 minutes. Remove from the grill and sprinkle with the lime sugar. Serve the chicken with any remaining lime sugar and fresh lime wedges.
August's Crop of the Month: Nursery Crops
1. In a large pot of salted boiling water, blanch basil leaves for 3 seconds then shock ice water to stop cooking, squeeze out all the water.
2. In a blender puree garlic, olive oil, a pinch of sea salt oil. When smooth add basil & puree until just pureed, be careful & don’t puree too long or you will add heat & compromise color and flavor
3. Fold in parmesan & serve.
PREHEAT OVEN TO 350 DEGREES
METHOD: Butter the sides & bottom of an 8x8x2-inch baking dish. In a large bowl, combine the olive oil, tomatoes, basil, thyme, rosemary, garlic, chili flakes, & salt and pepper. Toss to coat the tomato slices evenly. Layer the tomatoes in the baking dish & be sure to scrape any oil & herbs left in the bowl into the dish.
Baked uncovered for 20 to 30 minutes, or until the tomatoes are bubbly and lightly browned on top. Enjoy with fresh baked bread or over white rice.
Raw dough, flour On a well-floured surface roll out dough and stretch to desired thickness and shaped Preheat oven to 400 degrees and bake until cooked through and golden brown.
GOAT CHEESE SPREAD
Combine ingredients until mixture is smooth
Spread the goat cheese mixture evenly over the cooled pizza dough. Top with the arugula & strawberries. Lightly drizzle with the balsamic reduction. Slice as desired and enjoy!
*refrigerated premade pie crust can be substituted
Sorghum – Citrus Vinaigrette
1. Brush bread with olive oil and toast till golden brown and crispy, break into shards.
2. Remove rind of melon and cut into 1 inch cubes, you will need 7 cubes per salad, the rest can be reserved for other purposes.
3. Spread clabbered cream on plate.
4. Top with watermelon cubes in a jumbled row, like a broken down country wall.
5. Season watermelon with a pinch of salt and fresh cracked pepper.
6. Distribute herbs over the watermelon, tear the mint into small pieces as you are distributing.
7. Spoon over the vinegar and olive oil.
8. Spread the shards of toast around the melon.
9. Add a small amount of Cayenne sauce to your liking.
Clabbered Cream 1 qt heavy cream 1 tbl buttermilk Combine both in a clean mason jar, seal and shake. Place on kitchen shelf for 3 days at room temperature, it is best if the temperature does not get above 75 degrees. After 3 days, place in refrigerator.
1. Combine onions, oil, butter, and a pinch of salt in a pot over medium heat and caramelize for about 1 hour. You will need to continuously stir and lower the heat to keep from burning.
2. When onions are golden brown, add vinegar and honey and let reduce until thick.
3. Remove from heat, add tamarind, and season with salt and pepper.
Arugula Salad with Pecans, Gorgonzola, Shallots & Blueberry Vinaigrette Dressing
1. In blender, mix sorghum, blueberries, and vinegar until smooth. 2. While mixing, slowly add oil until incorporated. 3. Season with salt and pepper.
For the salad, combine toasted pecans, crumbled gorgonzola, sliced shallots, washed arugula, whole blueberries, and the dressing. Finish by adding a touch of salt and pepper.
Spinach, Goat Cheese, Toasted Pecans & Honey-Cinnamon Dressing Honey-Cinnamon Dressing Recipe
Method Mix dressing ingredients in mixing bowl.
White Wine, Shaved Garlic, Country Ham Recipe
In a small pot over medium heat, heat oil for 30 seconds. Add garlic, onions, & peppers. Sweat for 30 seconds. Add country ham & cook for 30 seconds. Add clams. Deglaze pot with white wine & cook covered until clams open. Add butter & thyme, season to taste. Serve with baguette.
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Remove leaves from stems Place water in large pot Heat water to a boil Add kosher salt Working in small batches, add greens to boiling water Once the water comes back to a boil, cook two-three minutes Remove greens from the pot and place on a cookie sheet tray Cool Remove excess moisture by squeezing the cooked greens Chop the greens At this point, greens can be put into a storage container for later meals
To Reheat Greens Heat butter or oil in a medium sauté pan Add shallots Add chopped greens Cook over medium heat till cooked through Season with salt and pepper Serve
Place arugula in food processor; pulse to chop. Add pecans, parmesan, garlic, and salt and pepper with food processor running.