Smoky Panzanella with Market Vegetables

What’s a Panzanella?   It is a Tuscan salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar.  It’s just the right time for this veggie bliss.  Using smoked mozzarella from The Cheese People makes this panzanella extra special.  Enjoy with a bottle of wine from Glunz Family Winery.

Ingredients:

  • 1 loaf French bread, cut or torn into 1-inch cubes (about 6 cups)
  • Extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 yellow bell pepper, seeded and cut into 1-inch dice
  • 1 orange bell pepper, seeded and cut into 1-inch dice
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic, grated or pressed
  • 1/2 cup olive oil
  • 8 ounces smoked mozzarella, cut into 1/3-inch dice
  • 8 ounces sugar snap peas, trimmed and sliced into thirds on the bias
  • 8 ounces cherry heirloom tomatoes, halved
  • 1 cup fresh basil leaves, torn

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on one side of a large baking sheet.
  3. In the same mixing bowl, toss the diced peppers with some extra-virgin olive oil, salt, and pepper and place them on the other side of the baking sheet. Place the baking sheet into the oven to bake until the bread is crispy and golden brown and the peppers have softened, 10 to 12 minutes. Keep an eye on it so the bread doesn't burn!
  4. Meanwhile, make the vinaigrette. In a small mixing bowl, combine the vinegar, mustard, and garlic. Slowly drizzle in the olive oil while whisking. Season the vinaigrette with salt and pepper.
  5. Once the bread is toasted, combine the bread and peppers with the smoked mozzarella, snap peas and tomatoes (you can use the same bowl you tossed the bread and peppers in). Toss the salad with the vinaigrette and add the torn basil leaves.
  6. Let stand for 10 minutes before serving to allow the flavors to develop.

Recipe courtesy Kelsey Nixon Cooking Channel

Cucumber and Radish Pico de Gallo

What an easy 15-minute recipe made with fresh ingredients from the Market.  It is versatile as a side dish, salad or to serve as a dip with crackers.  Ask Janet from Kleiner’s Crackers for her pick.  You can make this extra special by adding shrimp from The Aspiring Kitchen.  Serve it with a crisp white wine from Glunz Family Winery.

Ingredients:

1 1/2 cups finely chopped radishes

1/3 cup chopped fresh cilantro

1/4 cup finely chopped white onion

2 teaspoons minced jalapeño pepper

1 large English cucumber, diced (about 4 cups)

6 tablespoons fresh lime juice

1 teaspoon kosher salt

2 tablespoons extra-virgin olive oil

Instructions:

  1. Combine first 3 ingredients in a medium bowl, stirring with a whisk. Add remaining ingredients; toss to coat.

Recipe courtesy of myrecipes

Pork with Gingered Plums

Got five minutes?  Because that is all you need to have a delicious meal! Tip: Plums are in season at the Market or you can use your favorite stone-fruits in this recipe.  Shop our Michigan fruit vendors for your selection.  Farmer Nicks and Pastured Perfect have your pork tenderloin so you are good to go.  Oh, and don’t forget to pick up the wine from Glunz Family Winery.

Ingredients:

  • 4 4- ounce pieces of pork tenderloin (pounded to a 1/4-inch thickness)
  • 2 tablespoons olive oil
  • 3 medium plums (pitted, sliced)
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh ginger (peeled and grated)
  • 1/4 cup fresh cilantro (leaves only, roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)

Instructions:

  1. Preheat a large skillet over medium-high heat. Season the pork on both sides with salt and pepper. Add the olive oil to the pan. Arrange the pork in a single layer and cook, without stirring, until golden brown on one side, about 2 minutes.
  2. Flip the meat, add the plums, and cook, stirring occasionally until the plums begin to break down, about 2 minutes. Add the butter and ginger, season with salt and pepper, and cook for 1 minute.
  3. Remove from the heat, stir in the cilantro, and serve.

Recipe courtesy of Michael Symon, The Chew

The Ultimate Watermelon, Tomato, and Feta Salad

Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination. Shop our farm stand vendors for your tomatoes and watermelon.  Stop by The Cheese People for their full flavored feta cheese.

Ingredients:

  • 1 tablespoon olive oil, plus more
  • 1 (4-pound) seedless watermelon, rind removed, cut into 1/2"-thick slices
  • 1 teaspoon kosher salt, divided
  • 4 multicolored heirloom tomatoes, thinly sliced
  • 1/2 teaspoon freshly ground black pepper, plus more
  • 6 ounces feta, thinly sliced (about 1 1/4 cups)

Instructions:

1.   Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.

2.   Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20–22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.

3.   Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.

4.   Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.

Recipe courtesy of Katherine Sacks, EPICURIOUS June 2017

 

Honey Glazed Pork Tenderloin with Fresh Peach Salsa

Great recipe for the peaches arriving fresh to the Market from Wayne Miller Michigan Fruit and Klug Orchards. Nonie’s Bees has your local honey. And, the pork tenderloin is available from Farmer Nick’s and Pastured Perfect.  Another great meal Farmers Market meal.

Ingredients:

Fresh Peach Salsa:

Honey Glazed Pork Tenderloin with Fresh Peach Salsa.jpg
  • 1 ripe, freestone peach
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced red onion
  • 1 tablespoon honey (more if the peaches are not really sweet)
  • 1/2 tablespoon extra-virgin olive oil
  • Zest and juice of 1 lime
  • Pinch coarse sea salt
  • Pinch freshly ground pepper

Honey Glazed Pork Tenderloin:

  • 1 pork tenderloin (about 1 pound)
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon coarse ground sea salt, plus more for sprinkling
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons light, local honey
  • 2 shallots, peeled and thinly sliced

Instructions:

For the salsa:

  1. Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.

For the pork:

  1. Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in a shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt, and pepper. Drizzle with the honey. Let sit for 30 minutes.
  2. Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.
  3. Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.
  4. .Slice the pork and serve with the shallots and salsa.

Recipe courtesy of Laurey's, Show: Chuck's Eat the Street, The Food Network

 

Italian Sausage, Peppers, and Onions

A very simple and delicious recipe for sausage, peppers, and onions for that you will use for years to come. For an extra kick, try using half sweet sausage and half hot sausage from Farmer Nicks and Pastured Perfect.  Grab the white wine from Glunz Family Winery along with the veggies from one of our farm stand vendors. 

Ingredients:

  • 6 (4 ounce) links sweet Italian sausage
  • 2 tablespoons butter
  • 1 yellow onion, sliced
  • 1/2 red onion, sliced
  • 4 cloves garlic, minced
  • 1 large red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 cup white wine

Instructions:

  1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet and slice.
  2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
  3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Recipe courtesy of Allrecipes.com

Chicken Caprese

What a perfect and light summer weeknight dinner. This grilled chicken Caprese meal takes less than 30 minutes to make and you end up with such juicy and flavorful chicken. Serve it with the tomato relish with ingredients fresh from the Market.  Shop our meat vendors for your chicken, The Cheese People for the mozzarella and Tastefully Simple and Wildtree for your vinaigrette.  Don’t forget the local honey from Nona’s Bees.

Ingredients:

grilled-chicken-caprese-11.jpg
  • 2 boneless and skinless chicken breasts, halved
  • 3 Tbsp extra-virgin olive oil, divided
  • salt and freshly ground black pepper, to taste
  • 1 Tbsp garlic powder
  • 1 Tbsp dried basil
  • 3 medium tomatoes, chopped
  • ½ cup red onion, finely chopped
  • 2 garlic cloves, minced
  • 4 mozzarella slices
  • fresh basil

Honey Balsamic Vinaigrette

  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey

Instructions:

  1. Half each chicken breast horizontally as if you are butterflying it (Now you should have 4 thinner chicken breasts). Brush each chicken breast with some olive oil (about 2 Tbsp) and season with salt, pepper, garlic powder and dried basil. Set aside and let marinate until you prepare the tomato topping. If you have time you can marinate it for a couple of hours or overnight.
  2. In a medium mixing bowl, combine the chopped tomatoes, red onion, and minced garlic. Add about 1 Tbsp olive oil, season with salt and mix well.
  3. Grill chicken over medium-high heat (or use a grill pan to cook the chicken on the cook top).
  4. While you grill the chicken, prepare the honey balsamic vinaigrette. Combine all ingredients in a small bowl and mix well.
  5. When the chicken is done, serve on a plate and place 1 mozzarella slice over each chicken breast. Top with tomato mixture and drizzle some honey balsamic vinaigrette. Enjoy!

·      Delicious Meets Healthy June 15, 2015

Grilled Corn Cobettes with a Trio of Toppings

Perfect as an appetizer for a picnic or patio party.  It's easy, make the toppings in advance. Grill the corn right before the party and let your guests customize their corn!   Shop the Market for your fresh picked corn, veggies, and herbs.

Ingredients:

·         6 ears of corn (shucked, rinsed, quartered widthwise)

Grilled Tomato and Garlic

·         2 large ripe vine tomatoes (cut in half, widthwise)

·         1 head garlic (cut in half, widthwise)

·         1 tablespoon olive oil

·         Kosher salt and freshly ground black pepper (to taste)

Lime and Scallion Butter

·         1 stick unsalted butter (room temperature)

·         1 lime (zested and juiced)

·         4 scallions (finely chopped)

·         Kosher salt and freshly ground black pepper (to taste)

Creamy Feta Topping:

·         1 cup sour cream

·         1/2 cup feta (crumbled)

·         1 teaspoon cayenne pepper

·         1/4 cup cilantro leaves and stems (chopped)

Instructions:

1.       Preheat the grill to medium-high heat. Place the quartered corn on the grill, cook until charred, turning every 3-4 minutes. Once charred, transfer to a platter.

2.       Customize your corn topping. Rub the corn with garlic and then with the cut side of the tomato or spread the butter or feta toppings onto the cobs to serve. You can also remove the kernels from the grilled corn to serve as a corn salad mixed with the toppings.

For the Grilled Tomato and Garlic:

1.       Drizzle the tomato halves and garlic with olive oil. Season with salt and pepper. Place on preheated grill. Cook the tomato for 5-7 minutes, until slightly softened and juicy. Cook the garlic for 8-10 minutes, or until slightly charred.

For the Lime and Scallion Butter:

2.       In a medium bowl, add the butter, zest, and juice of a lime and scallions. Season with salt and pepper. Mix until combined.

For the Creamy Feta Topping:

3.       In a medium bowl, add the sour cream, feta, cayenne, and cilantro. Mix until combined.

Recipe courtesy of Clinton Kelly and Carla Hall of the Chew

Double-Stacked Juicy Lucy Burgers

Grilling season is in full swing and the Market has just what you need for building the perfect burger.  Shop Farmer Nick’s and Pastured Perfect for your burgers and a great selection of seasoned bacon.  Don’t stop at filling your burgers with Cheddar, ask Emile at The Cheese People for her pick.  And, we have your hamburger rolls or tasty artisan bread. 

Ingredients:

  • 1 (8-ounce) block sharp Cheddar cheese
  • 8 slices bacon
  • 3 pounds ground beef chuck
  • Kosher salt and freshly ground pepper
  • 2 tablespoons reserved bacon fat or oil
  • 4 hamburger rolls, split
  • Lettuce leaves, for serving
  • Tomato slices, for serving
  • Onion slices, for serving
  • Ketchup, for serving
  • Mustard, for serving

Instructions:

  1. Special equipment: a 3 1/2-inch round cookie cutter
  2. Cut the Cheddar into 8 (1/4-inch-thick by 11/2-inch-wide) slices.
  3. Cook the bacon in a large high-sided skillet over medium heat, turning until crisp. Transfer the bacon to a paper towel to drain. Reserve the skillet and 2 tablespoons bacon fat.
  4. Turn the beef out onto a sheet of waxed paper and divide into 16 (3-ounce or generous 1/3 cup) mounds. Press 1 mound into a 3 1/2-inch patty (using the cookie cutter as a guide) and top with some cheese, then put a second mound of beef on top, patting it onto other patty to enclose the cheese. Pinch the edges together to seal and shape into a single patty.
  5. Make 7 more burgers in the same manner, then generously season the burgers with salt and pepper.
  6. Heat the reserved bacon fat or oil in a large high-sided skillet over medium heat until hot. Cook the burgers in 2 batches, covered, turning once, about 8 minutes for medium.
  7. Put 2 burgers on the bottom portion of each bun and top with bacon, lettuce, tomato, onion, ketchup, and mustard, if desired. Serve.

    Recipe courtesy of Ian Knauer for Cooking Channel

Maple Roasted Tomato Toast With Goat Cheese and Mint

Drizzling maple syrup over your Sunday pancakes is just the beginning, especially if you use the great tasting maple syrup from our new vendor Idle Hour Maple.  Roasting cherry tomatoes with maple syrup enhance their natural sweetness, making them an ideal partner for rich, tangy goat cheese Stop by The Cheese People for the goat cheese, and Great Harvest Bread Company for the crusty bread.  Enjoy!

Ingredients:

  • 1 pound cherry tomatoes
  • 3 tablespoons maple syrup
  • 2 tablespoons chopped fresh mint, plus leaves for serving
  • 6 thick slices crusty white bread (such as country bread), toasted
  • 4 ounces goat cheese
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • freshly ground black pepper

Instructions:

  1. Preheat oven to 350°F. Toss tomatoes, syrup, oil, and 2 Tbsp. mint on a rimmed baking sheet. Season with salt and pepper. Roast tomatoes until caramelized and tender, 20–25 minutes. Pour off roasting liquid into a small bowl.
  2. Drizzle each toast with roasting liquid, then spread with goat cheese and top with roasted tomatoes and mint leaves.

Recipe courtesy of Rebekah Peppler Epicurious July 2015