Caprese Stuffed Garlic Butter Portobellos

Can you just imagine this melt in your mouth recipe?  You can make it with fresh mushrooms from River Valley Ranch, mozzarella from The Cheese People and oils and vinegar and veggies from our Market Vendors. Kick it up a notch and use Amish butter from Pastured Perfect. What’s not to like?

Ingredients:    

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  • 2 tablespoons Butter
  • 2 cloves Garlic
  • 1 tablespoon Parsley
  • 6 pieces Large Portobello Mushrooms
  • 4 ounces Fresh Mozzarella
  • 1 cup Cherry or Grape Tomatoes
  • 1 bunch Fresh Basil
  • 1/4 cup Balsamic Vinegar

Instructions:

1.   Preheat oven to grill/broil settings on high heat.

2.   Arrange oven shelf to the middle of your oven.

3.   Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant.

4.   Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.

5.   Flip and brush any remaining garlic over the insides of each cap.

6.   Fill each mushroom with the mozzarella slices and tomatoes

7.   Grill/broil until cheese has melted and golden in color (about 8 minutes).

8.   To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

Recipe courtesy of Epicurious

Italian Roasted Snap Peas

You expect to find Italian seasoning with tomatoes -- but snap peas? The combo works surprisingly well. Shop our farm stand vendors for the peas, red onions and tomatoes.  And, check out Wildtree, Marvalhas and Tastefully Simple for the oils and seasoning.  

Ingredients:

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  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 pound fresh sugar snap peas, trimmed
  • 1/2 small red onion1 cup cherry tomatoes
  • 1/2 teaspoon dried Italian seasoning

Instructions:

  1. Preheat oven to 425 degrees. On a large rimmed baking sheet, carefully toss together the snap peas, onion, oil, salt and crushed red pepper until evenly coated. Roast 5 minutes.
  2. Stir in tomatoes and Italian seasoning. Roast 8 minutes more or until vegetables are tender and lightly browned at the edges.

Recipe courtesy of Midwest Living

Tomato Salad with Olives and Lemon Zest

Now that The Aspiring Kitchen is bringing olives to the Market,  it’s time to get cooking.  Our farm stand vendors have fresh tomatoes and Marvalhas has premium olive oil.  You can also use grapeseed oil from Wild Tree.  Many of the oils are flavored so get creative.  Top it off with parmesan from The Cheese People.    

Ingredients:

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  • 2 pounds tomatoes (any variety)
  • 1/4 cup mixed olives
  • 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper

Directions

1.       Arrange tomatoes and mixed olives on a serving plate. Zest lemon over salad. Drizzle with olive oil and season with salt and pepper.

Recipe Courtesy of Martha Stewart Living

Grilled Skirt Steak with Asparagus and Pea Panzanella Salad

Panzanella is a bread salad made with day-old bread and tomatoes. This Spring version highlights fresh produce like asparagus and peas. Shop our farm stand vendors for your veggies and see what's in to create your own version.  Don’t want to make the salad dressing? Check out Wildtree and Tastefully Simple.  And, take a look at our new olive oil vendor Marvalhas.

Ingredients:

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  • 1 1/2 - 2 Skirt Steaks (about 2-3 pounds)
  • Salt and Pepper to taste
  • Extra Virgin Olive Oil
  • 1 small French Baguette or Boule (cut into 1-inch cubes; about 4 cups)
  • 1 bunch Green Asparagus
  • 1 cup fresh Peas
  • 10 large Mint leaves (torn)
  • 1 cup Parmesan Cheese (chunked)

For the Vinaigrette:

  • 1 Garlic clove (minced)
  • 1 teaspoon Dijon Mustard
  • 3 tablespoons Sherry Vinegar
  • 1/2 cup Olive Oil
  • Salt and Pepper to taste

Instructions:

  1. Preheat your grill to medium-high heat and your oven to 350 degrees F.
  2. Remove the skirt steak from the fridge 30 minutes prior to cooking.
  3. In the meantime, drizzle 3 tablespoons of olive oil over the cubed bread and season with salt and pepper. Lay the coated bread cubes out on a sheet tray and place in your preheated oven for 10 to 12 minutes, or until they are light golden brown and crunchy. Remove and set aside.
  4. Lightly oil the asparagus and season with salt and pepper. Grill 3 to 4 minutes per side until slightly charred and tender. Remove to cutting board and cut into bite-sized pieces.
  5. Season the skirt steak liberally with salt and freshly ground black pepper and drizzle on both sides with the remaining 3 tablespoons of olive oil. Place on the grill and cook for 3 to 4 minutes per side, or until medium rare. Remove to a cutting board to rest while you finish your Panzanella.
  6. For the Vinaigrette: In a large bowl, whisk together the vinaigrette components. Next add the asparagus, peas, mint and toasted bread. Toss to thoroughly coat everything then add the parmesan. Give it a taste here, adding more seasoning if necessary. 
  7. You can serve the salad immediately, or let it sit for up to an hour for the flavors to blend and absorb.
  8. Slice the rested skirt steak thinly and against the grain. Place it on a platter and serve with the Panzanella.

Recipe courtesy of Michael Simon, The Chew

Strawberry Balsamic Chicken

The opening of the Summer Market signals the arrival of fresh strawberries from Michigan.  This baked chicken is topped with a fresh and healthy strawberry Caprese topping a nice switch from traditional tomatoes.  You can pick up the mozzarella from The Cheese People and shop our meat and spice vendors for the rest of the fixings. 

INGREDIENTS:

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  • 4 boneless, skinless chicken breasts
  • 1 cup balsamic vinegar, divided
  • salt and pepper
  • 1 pint fresh strawberries, hulled and roughly chopped
  • 4 oz. fresh mozzarella ball (or shredded mozzarella), roughly chopped
  • 1/4 cup chopped fresh basil

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Combine chicken breasts and 1/2 cup balsamic in a ziplock bag. Refrigerate for at least 5 minutes or up to 5 hours. When ready to cook, place chicken in a baking dish and pour the remaining vinegar on top. Season chicken generously with salt and pepper. Bake for 30 minutes, or until chicken is cooked through and no longer pink inside.
  3. Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer for about 10 minutes, or until reduced by half. Remove and set aside.
  4. In a small bowl, stir together strawberries, mozzarella and basil to make a Caprese topping.
  5. When the chicken is ready, transfer to serving dishes. Then top with the strawberry Caprese topping, and then drizzle with the reduced balsamic vinegar.

**For an additional option, you can add the strawberry Caprese mixture to the chicken in the baking dish once the chicken during the last 5 minutes of baking. Then the cheese will thoroughly melt and the strawberries will be warm. Either way works great!

Recipe courtesy of Gimme Some Oven

Mushroom Burgers

What does River Valley Ranch and a Memorial Day picnic have In common?  The best mushroom burger in anyone’s backyard.  Shop River Valley Ranch for those flavorful portobello and button mushrooms.   Emile from The Cheese People will have recommendations for you on the blue cheese or another complimentary selection.  And, nothing better than popping open a can of red or white wine Sangria from Glunz. 

 Ingredients:

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  • 2 tablespoons olive oil, divided
  • 1 large shallot, finely chopped
  • 2 pounds portobello mushrooms, finely chopped
  • 1/2 cup button mushrooms (roughly chop)
  • 2 garlic cloves, minced
  • 1/2 cup carrots, minced
  • 1/4 bunch of Italian parsley, washed, stems removed, finely chopped
  • 2 cups fresh breadcrumbs (about 3 slices)
  • 1 egg
  • 1 1/2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • 4 ounces Stilton cheese, crumbled
  • Hamburger buns

Instructions:

  1. In a small saute pan over medium heat, heat 1 tablespoon olive oil and saute shallot until translucent. Add mushrooms, garlic, carrots and saute for 10 to 15 minutes, until most of the liquid from mushrooms has evaporated. Remove from heat and pour mixture into a large bowl. Let cool.
  2. Stir in parsley, bread crumbs, egg, balsamic vinegar and salt and pepper to taste. The mixing spoon should stand in the mixture. If not, add more bread crumbs Preheat oven to 400 degrees F.
  3. Shape mushroom mixture into 4 burgers. Heat remaining oil in a large saute pan over medium-high heat and sear until golden on both sides. Crumble cheese over the top and place pan in oven for 15 minutes until lightly browned.
  4. Remove each burger to a bun and serve with a traditional garnish of sliced onion, tomato, and fries.

Recipe courtesy of Curtis Aikens Food Network

Pasta with Chicken and Mushrooms

Make this recipe with a pasta (try the mushroom) from Pappardelle’s Pasta and you have added another depth of flavor.  River Valley Ranch has your mushrooms and, the Parmesan from the Cheese People is over the top.  Serve it with a glass of red from Glunz Family Winery to make great dinner for summer entertaining. 

Ingredients:

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  • 1/2 pound whole-grain pasta
  •  2 tablespoons canola oi
  • l 3/4 pound boneless, skinless chicken breasts, cut up
  •  1 tablespoon olive oil
  •  1 medium onion, chopped
  •  8 ounces mushrooms, quartered
  • kosher salt and black pepper
  •  1 pint cherry tomatoes, halved
  •  1/2 cup low-sodium chicken broth
  •  1/4 cup grated Parmesan (1 ounce)
  •  2 tablespoons chopped fresh parsley
  •  

Instructions:

 

  1. Cook the pasta according to the package directions; drain and return it to the pot.
  2. Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes; transfer to a plate.
  3. Add the olive oil, onion, and mushrooms to the skillet; season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until tender, 4 to 6 minutes.
  4. Return the chicken to the skillet, add the tomatoes and broth, and cook until the sauce has thickened, 3 to 4 minutes.
  5. Add the chicken and vegetables, Parmesan, and parsley to the pasta and toss to combine.

Recipe Courtesy of Real Simple

Steakhouse Salad with Ribeye and Blue Cheese

Dad isn’t the only one who enjoys a steak on the grill.    The steak, blue cheese, and garden-fresh veggies meld beautifully with the honey-sweetened balsamic dressing to create a beautiful salad just for mom.  We've got your fixings.  Now, sit mom on the porch, give her a glass of wine from Glunz Family Winery and celebrate her day.

Ingredients:

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  • 8 ounces fresh green beans, trimmed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon freshly cracked black pepper
  • 1/3 cup olive oil
  • Coarse kosher salt and freshly cracked pepper
  • 2 12 - ounces boneless beef ribeye steaks, cut 1-inch thick
  • 5 ounces mixed spring salad greens
  • 1 cup grape or cherry tomatoes, halved
  • 2 ounces blue cheese, crumbled

Instructions:

  1. Cook green beans, covered, in a small amount of boiling salted water for 5 minutes or until just crisp-tender. Drain; set aside.
  2. For dressing: In a small mixing bowl combine balsamic vinegar, honey and 1/2 teaspoon cracked black pepper. Gradually whisk in the oil. Season to taste with salt.
  3. Sprinkle steaks lightly with salt and ground pepper. Grill steaks on the rack of a covered charcoal or gas grill directly over medium heat until the desired doneness, turning once halfway through grilling. Allow 8 to 12 minutes for medium-rare (145 degrees F) and 10 to 15 minutes for medium (160 degrees F). (You may want to remove the steaks just before they reach the desired temperature; their internal temperature will rise 5 to 10 degrees more as they rest.) Let steaks stand 5 minutes. Thinly slice steaks diagonally across the grain.
  4. Meanwhile, in a large bowl, combine mixed greens, green beans, and tomatoes. Add half of the dressing; toss to coat. To serve, divide greens among 6 large salad plates. Arrange sliced steak on top of greens. Sprinkle with blue cheese. Pass remaining dressing.

 

Recipe courtesy of MidwestLiving

Mushroom-Stuffed Pork Tenderloin

Mushroom-Stuffed Pork Tenderloin

River Valley Ranch is back at the Market.  So, it’s a perfect time to cook this recipe.  Shop the Market for your tenderloin and bacon from Farmer Nick’s and Pastured Perfect.  Try a flavored grapeseed oil from Wild Tree to add another dimension of flavor.  Serve with a red wine.  Ask Glunz for their pick.

Ingredients:

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  • 5 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 slices bacon, chopped
  • 8 ounces cremini mushrooms, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1 tablespoon breadcrumbs
  • 1/2 cup chopped fresh parsley
  • 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
  • 1/2 teaspoon grated lemon zest

Instructions:

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
  2. Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
  3. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
  4. Preheat a grill to medium-high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
  5. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Courtesy of Food Network Magazine

Asparagus Fettuccine Carbonara

Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. Made with fresh ingredients from our Market Vendors, it becomes a Spring Farmers Market classic. The parmesan cheese from The Cheese People, fettuccine from Pappardelle's Pasta takes this over the top. Add another layer of flavor with seasoned bacon from Farmer Nick’s and Pastured Perfect.  Don’t forget the wine from Glunz Family Winery!

 

Ingredients:

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  • Kosher salt and freshly ground black pepper
  • 1 cup grated Parmesan, plus more for serving, optional
  • 3 large egg yolks
  • 1 pound jumbo asparagus
  • 8 ounces fettuccine
  • 6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 1/4 cup fresh parsley leaves, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
  2. Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
  3. Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
  4. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium-low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
  5. Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.

Recipe courtesy of Food Network Kitchen