Spaghetti Squash with Chicken, Mushrooms and Spinach

Not only is spaghetti squash a tasty addition to your day, this recipe is a delicious way to incorporate those fresh veggies from Geneva Lakes Produce into mealtime.  Shop Pastured Perfect and Farmer Nicks for the chicken breast and the bacon. Try seasoned bacon to kick it up a notch.  Next stops are The Cheese People and the wine from Glunz.  Just like that, you have dinner!

Ingredients:

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  • 1 (3.5-pound) spaghetti squash
  •  1 tablespoon olive oil, divided
  •  2 slices center-cut bacon, chopped
  •  1 pound chicken breast, cut into bite-size pieces
  •  1 teaspoon kosher salt, divided
  •  1/2 teaspoon freshly ground black pepper, divided
  •  1.5 cups chopped onion
  • 3 garlic cloves minced
  •  1 Poblano pepper
  •  8 ounces sliced crimini mushrooms
  •  1 teaspoon Italian Seasoning
  •  1/2 cup dry white wine
  •  2 tablespoons tomato paste
  •  1/4 cup julienne sun-dried tomatoes, packed without oil
  •  1 1/4 cup cup fat-free, less-sodium chicken broth
  • 6 ounces fresh spinach, chopped
  •  1/2 cup grated fresh Parmigiano-Reggiano cheese, divided

Instructions:

  1. Preheat broiler.
  2. Cut poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 400 °.
  3. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13x9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.
  4. Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan.
  5. Heat remaining 1 1/2 teaspoons oil over medium-high heat. Add onion to the pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, reserved bacon, Poblano, garlic and Italian seasoning to pan; cook 1 minute.
  6. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally. Add wine to the pan and cook 3 minutes or until liquid evaporates, stirring occasionally. Add tomato paste and cook 1 minute stirring constantly.
  7. Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; stir in 1/4 cup cheese.
  8. Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese.

Recipe courtesy of MyRecipes March 2009

 

Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

Cook your steaks just like they do at your favorite steakhouse.  Farmer Nick’s and Pastured Perfect have a great selection of steaks just right for cooking in a skillet with farm fresh peppers from Geneva Lakes.  The recipe calls for white wine so buy a bottle from Glunz Family Winery for cooking and a bottle of red for the table.

Ingredients:

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  • 2 teaspoons olive oil
  • 1/4 cup sliced onion
  • 2 garlic cloves, sliced
  • 1 small red bell pepper, sliced
  • 1 small orange bell pepper, sliced
  • 1/4 cup dry white wine
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak
  •  Cooking spray
  • 2 teaspoons butter, softened
  • 1 teaspoon finely chopped chipotle chile in adobo sauce

Instructions:

  1. Heat a large skillet over medium-high heat. Add olive oil, and swirl to coat. Add onion, garlic, and bell peppers to pan; cook 5 minutes, stirring occasionally. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon black pepper and 1/8 teaspoon salt.
  2. Heat a cast-iron skillet over medium-high heat. Sprinkle steaks evenly with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness
  3. Combine butter and chipotle chile in a bowl. Divide butter mixture over steaks. Serve with bell pepper mixture.

Recipe courtesy of Cooking Light September 2015

Skillet Rosemary Chicken   

A great one-pot crowd-pleaser that will soon become a staple recipe in your home.  Roast chicken, mushrooms, and potatoes come together for a hearty cool-weather supper. Make this with fresh vegetables from Geneva Lakes Produce and chicken from our meat vendors. Kick it up a notch and switch the olive oil for a flavored oil from Wildtree.  This dish pairs well with a bottle of crisp white wine from Glunz Family Winery

Ingredients:

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  • 3/4 pound small red-skinned potatoes, halved or quartered if large
  • 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
  • 10 ounces cremini mushrooms, halved
  • 2 sprigs fresh rosemary, plus 1 tablespoon leaves
  • 1 clove garlic, smashed
  • 2 tablespoons extra-virgin olive oil
  • Pinch of red pepper flakes
  • Juice of 2 lemons (squeezed halves
  • Kosher salt

Directions:

  1. Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
  2. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
  3. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
  4. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered until the chicken is cooked through and the skin is crisp 20 to 25 minutes.

Courtesy of Food Network Magazine

Eggplant, Zucchini, and Tomato Tian

Tian, a French word used throughout Provence, refers to both a shallow cooking vessel and the food cooked in it. Make your tian Farmers Market Style using fresh vegetables from our farm stand vendors, cheese from The Cheese People, and crusty bread from our artisan bakers.  Don’t forget the wine from Glunz Family Winery.

Ingredients:

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  • 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
  • 1 pound zucchini, cut diagonally into 1/4-inch-thick slices
  • 1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 4 ounces French bread baguette
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 cup fat-free, less-sodium chicken broth
  • Cooking spray

Instructions:

Preheat oven to 375°.

  1. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  2. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to the processor; process until combined.
  3. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top.
  4. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

Recipe courtesy of Cooking Light

Sausage and Cheddar Stuffed Onions

These soft-baked onions are topped with a cheesy sausage mixture and toasty bread crumbs for crunch. Make it your own Farmers Market meal by shopping our meat vendors for the Italian Sausage.  Emile from The Cheese People will help you select the perfect cheese. A green salad with dressing from Tastefully Simple and Wildtree would taste great alongside the onions.

Ingredients:

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  • 6 medium yellow onions, trimmed, peeled, and halved pole to pole
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 12 ounces frozen sweet Italian sausage (about 3 links), defrosted, casings removed
  • ½ cup chopped parsley leaves, plus more for serving
  • 1 cup Panko, divided
  • 4 ounces grated white Cheddar (about 1 cup), divided

Instructions:

  1. Preheat oven to 425°F. Arrange onions, cut sides up, in a 9-by-13-inch baking dish. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt and the pepper. Add ½ cup water to dish, cover tightly with foil, and roast until onions are tender when pierced with a knife, 45 to 50 minutes. Uncover and let cool slightly.
  2. Meanwhile, combine sausage, parsley, ½ cup Panko, and half the cheese in a medium bowl, breaking up sausage as you mix.
  3. When onions are done, remove inner layers of each onion half, leaving outer few layers intact, and transfer to a food processor; pulse until roughly chopped. Add chopped onions to sausage mixture and mix until evenly combined. Divide sausage mixture among onion halves.
  4. Combine remaining cheese, ½ cup Panko, 1 tablespoon oil, and ¼ teaspoon salt in a medium bowl and mix with your fingers until evenly combined. Dividing evenly, place panko mixture on top of sausage mixture. Return dish to oven and bake, uncovered, until tops are golden, 20 to 25 minutes. Serve topped with parsley leaves.

Recipe courtesy of Dawn Perry Real Simple September 2017

 

Brined Shrimp with Charred Corn Salad

Through Market’s end, expect to find corn in abundance. If you’re tired of rotating through your tried-and-true corn recipe rut, try a new dish that breathes new life into a budget-friendly summer staple. Seared shrimp from The Aspiring Kitchen with a quick spice rub from Wildtree and Tastefully Simple pairs with pan-charred summer vegetables in this simple dish that pops with fresh flavor. A little vinegar balances the sweetness of the caramelized veggies and also complements the shrimp. Fresh basil, parsley, and thyme would also work in this dish if you have them on hand.

Ingredients:

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  • 1 tablespoon kosher salt
  • 1 qt. water
  •  1 pound large raw shrimp, peeled and deveined
  •  3 cups fresh yellow corn kernels (from about 4 ears) 1 cup thinly
  • sliced baby red bell pepper rings 1 cup vertically
  • sliced red onion
  • 2 tablespoons chopped fresh chives
  •  2 tablespoons white wine vinegar
  •  1 tablespoon extra-virgin olive oil
  •  1/2 teaspoon chili powder

Instructions:

  1. Combine salt and 1-quart water in a medium bowl, stirring until the salt dissolves. Add shrimp to brine; cover the bowl with plastic wrap. Place in refrigerator for 30 minutes.
  2. Heat a large cast-iron skillet over medium-high. Add corn, bell pepper, and onion; cook 5 minutes or until vegetables are lightly charred and tender. Place corn mixture in a large bowl. Stir in chives, vinegar, and oil.
  3. Wipe skillet clean; return to medium-high. Remove shrimp from brine; pat dry between paper towels. Sprinkle shrimp with chili powder. Add shrimp to pan; cook 1 minute on each side or until done.
  4. Serve shrimp with salad.

Recipe courtesy of Cooking Light

Dana's Tomato Jam

What do you do with the surplus of tomatoes from your CSA, and trips to the Market? Well, it’s time to make a batch of finger-licking tomato jam. It’s spicy, it’s sweet and it’s pretty irresistible. Spread it on sandwiches, whisk into salad dressing made with honey from Noni’s Bees, serve with Kleiner’s Crackers and some sharp cheddar cheese from The Cheese People.

Ingredients:

  • 4 pounds beefsteak tomatoes, peeled, seeded and diced
  • 1 cup rice vinegar
  • ½ cup sugar
  • 2 tablespoons honey
  • 1 clove minced garlic
  • 1/8 teaspoon kosher salt
  • Pinch cayenne pepper

Instructions:

  1. To peel tomatoes, cut a shallow “x” mark onto the bottom of each piece; drop into a pot of boiling water for 30 seconds or until skins begin to loosen. Place directly into a bowl of ice water. Use a paring knife to peel the skin away. Cut in half and gently squeeze to remove seeds.
  2. Combine ingredients in large saucepan. Bring to a boil, reduce heat to a simmer and cook, stirring frequently, for 45 to 60 minutes or until most of the liquid has evaporated. Remove pan from heat and allow to cool to room temperature.
  3. Serve immediately or store in the refrigerator for up to 3 weeks.

Recipe courtesy of Food Network’s Healthy Eats

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