Calypso Shrimp

 

A big thank you to Wendy Warden, one of our favorite Market Shoppers, for this yummy tasting recipe made with Nonie’s Bees Garlic, Chili Infused Honey.  Cook this with shrimp from Soft Wave Fish Company and this is a Farmers Market winner.  Pastured Perfect has your butter and shop Geneva Lakes Produce for fresh asparagus.  Serve it with grain, rice, quinoa, etc.

Ingredients:

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  • 1 pound of raw, deveined, peeled shrimp (tails intact)
  • 3 tablespoons of melted (still warm) butter
  • 3 tablespoons of Nonie’s Bees Garlic, Chili Infused Honey
  • 1 teaspoon of Lemon Zest
  •  Sea Salt (smoked sea salt if you have it)
  • Fresh Pineapple
  • Asparagus
  • Green Onion
  • Cherry Tomatoes

Instructions:

1.       Make your preferred grain, rice, quinoa, etc.

2.       Preheat oven to 425

3.       In a bowl whisk together 2 Tablespoons of melted (still warm) butter, 2 Tablespoons of Nonie’s Bees Garlic, Chili Infused Honey, 1 Teaspoon of Lemon Zest, ½ Teaspoon of Sea Salt (smoked sea salt if you have it)

4.       Add 1 pound of raw, deveined, peeled shrimp (tails intact), toss to coat. Let marinate for 10 minutes (at least)

5.       Spread shrimp evenly on a rimmed baking pan and bake 8 -10 minutes. Shrimp are done when they are pink on the outside and opaque all the way through.

6.       Cut the fresh pineapple, asparagus, green onion, cherry tomatoes into bitesize pieces.

7.       In a non-stick pan add  1 tablespoon of butter, 1 tablespoon of Nonie’s Bees garlic, Chili Infused Honey, ¼  teaspoon of sea salt.  Add the pineapple, asparagus, green onion, cherry tomatoes. Sauté until desired tenderness.

8.       Serve grain, shrimp, veggies, and fruit together as desired. 

By Wendy M. Warden April 12, 2018

Bacon Wrapped, Cheese & Mushroom Stuffed Chicken

Our Board President, Steve, loves all things bacon.  And there is nothing better for Steve than to shop the Market for the ingredients from our farm stand vendors.  Try a flavored bacon or switch up the cheese.  We’ve got the butter too.  Serve it with a white wine from Glunz Family Winery.

Ingredients:

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2 pounds Chicken Breasts

8 slices Bacon

1/2 cup Onion

1/2 cup Mushrooms

1/2 cup Shredded Swiss Cheese

1 Salt & Pepper

2 tablespoons Butter

Ingredients:

1.       Melt butter over medium heat in large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.

2.       Preheat oven to 350 degrees.

3.       Prepare chicken breasts by butterflying and cutting pocket. Sprinkle with salt & pepper.

4.       Mix shredded cheese into the cooled mushroom/onion mixture. Divide and stuff into the pocket. Fold skin over.

5.       Wrap each folded breast with 2 slices of bacon and secure with toothpicks. Place on a deep baking sheet.

6.       Bake for 45-60 minutes until juices run clear.

Recipe courtesy of Epicurious

 

Farmers Market Bacon Flight

Create your own bacon flight direct from our meat vendors Farmer Nick and Pastured Perfect.  So what is a bacon flight?  It is simply a sampling of three or more different types of bacon chosen to delight your guests. Cook the bacon any way you like—fried, baked or grilled.  Serve it in a glass, drain please, on a platter, on skewers or in a bloody mary.  Below are our suggestions for a tasty bacon flight: 

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  • apple cinnamon
  • maple
  • pepper
  • Cajun
  • beef
  • cottage
  • beef

We can smell the bacon cooking!

Sautéed Shrimp

Serve it over pasta, rice or put a toothpick in it and serve it as an appetizer.  Shop The Aspiring Kitchen for your shrimp and pick up a bottle of white wine from Glunz Family Winery.  Kick it up with flavored grapeseed oil from Wildtree.  Ask Audrey for her pick.  She’s got spice mixes too!

Ingredients:

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  • 3 tablespoons olive oil
  • 1/4 cup minced garlic
  • 1 pound (21 to 25 count) shrimp, unpeeled
  • 2 tablespoons lemon juice
  • 1/2 cup fish stock
  • 2 teaspoons chopped fresh basil
  • 2 tablespoons spicy seafood seasoning

Instructions:

  1. In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften.
  2. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes.
  3. Serve immediately.

Recipe courtesy of George Spriggs Food Network

Turkey Frittata

Thanksgiving dinner is one of the most highly anticipated meals of the year. Make the most of it by transforming leftovers into satisfying soups, sandwiches, pot pies and this Turkey Frittata perfect for a Shop Small Saturday Breakfast. Restock your pantry with goodies from the Market.

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Ingredients:

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 red or green bell pepper, chopped
  • 1 cup boiled potatoes, chopped
  • 1/2 cup leftover cooked chopped turkey
  • 6 eggs, lightly beaten
  • 1/4 cup cream
  • Salt and pepper
  • 2 tablespoons chopped parsley, basil or cilantro
  • 1/2 cup grated cheddar, Monterey jack or mozzarella

Instructions:

  1. Preheat the broiler.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat.
  3. In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs

Recipe courtesy of the Food Network Kitchen

Twice-Baked Sweet Potatoes with Bacon and Goat Cheese

This is a decadent way to serve sweet potatoes. What’s better than the goat cheese, flavorful bacon and fresh sweet potatoes available at the Market.  Tip: one potato can be enough for at least four people, depending on its size.

Ingredients:

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  • 4 large (about 3 lbs. total) orange-fleshed sweet potatoes, scrubbed and halved lengthwise
  •  2 tablespoons olive oil
  •  8 ounces bacon, cut into 1-in. pieces
  •  5.5 ounces fresh goat cheese, divided
  •  2 tablespoons milk or heavy cream
  •  1/2 teaspoon kosher salt
  •  1/2 teaspoon pepper
  •  3 tablespoons maple syrup, divided
  • 1 tablespoon chopped chives

Instructions:

1.        Preheat oven to 350°. Prick cut side of potatoes with a fork in a few places. Rub potatoes all over with oil and put on a baking sheet, cut side down. Roast potatoes until tender when pierced with a fork, about 45 minutes. Let cool until you can handle them easily, about 15 minutes (keep the oven on).

2.       Meanwhile, cook bacon in a large frying pan over medium-high heat, stirring often, until very crisp, 5 to 8 minutes, depending on the thickness of bacon. Drain on a paper towel. Roughly chop half the bacon.

3.       Scoop sweet-potato flesh out of skins and into a bowl (reserve skins). Smash flesh with a fork until smooth. Add chopped bacon, half the goat cheese, milk, salt, pepper, and 1 tbsp. maple syrup, and stir just until blended. Spoon into reserved sweet-potato skins, dividing evenly and using all of it.

4.       Bake until potatoes are warm in the center, 15 to 20 minutes. Sprinkle tops of potatoes with unchopped bacon, crumbles of remaining goat cheese, drizzles of remaining maple syrup, and chives.

Recipe courtesy of MyRecipes November 2014

Brussels Sprouts with Bacon

Make this fall favorite Farmers Market style.  Shop our meat vendors for spiced up bacon.  Substitute the oil with bacon-flavored grapeseed oil from Wildtree.  Apple cider vinegar is good but a Wildtree balsamic vinegar is better.  Brussels sprouts fresh from Geneva Lakes completes the dish.

Ingredients:

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  • 3 pounds medium Brussels sprouts
  • 2 tablespoons vegetable oil
  • 8 thick slices bacon (about 8 ounces), cut crosswise into 1/2-inch strips
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper

Instructions:

  1. Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
  2. Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside.
  3. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

Recipe courtesy of Food Network Kitchen

Sheet Pan Beef Tenderloin With Brussels Sprouts and Shallots

A one-pan dinner in just 30 minutes? That’s just what a great weeknight meal should be. And, this dish is definitely elegant to serve at a dinner party with a glass of red wine from Glunz Family Winery.  Shop the Market for your selection of meats and grab the brussels sprouts from Geneva Lakes Produce. 

Ingredients:

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  • 1½ pounds beef tenderloin
  •  3 tablespoons olive oil, divided
  •  2 teaspoons kosher salt, divided
  •  1 teaspoon black pepper, divided
  •  1 pound brussels sprouts, trimmed and halved 2 large shallots, chopped
  •  1 tablespoon whole-grain mustard
  •  1 tablespoon red wine vinegar
  •  1 tablespoon Worcestershire sauce
  •  1½ teaspoons pure maple syrup

Instructions:

  1. Preheat oven to 425°F. Let beef stand at room temperature for at least 10 minutes or up to 1 hour. Rub with 1 tablespoon oil and season with 1¼ teaspoons salt and ½ teaspoon pepper; place on a rimmed baking sheet.
  2. Toss brussels sprouts and shallots with 1 tablespoon oil and remaining ¾ teaspoon salt and ½ teaspoon pepper. Arrange around beef. Roast until vegetables are slightly tender, 12 to 15 minutes. Increase temperature to broil.
  3. Broil, turning beef every 2 to 3 minutes until vegetables are lightly charred and beef reaches an internal temperature of 128°F to 130°F for medium-rare, 10 to 12 minutes. Remove from oven. Loosely tent with foil. Let rest for at least 10 minutes before slicing.
  4. Whisk together mustard, vinegar, Worcestershire, syrup, and remaining 1 tablespoon oil. Drizzle over beef and vegetables.

Recipe courtesy of Real Simple

Halloween Roasted Veggies

With sweet potato jack-o-lanterns, beetroot witch’s hats, and spooky potato ghosts, these Halloween Roasted Veggies are a healthy Halloween dinner recipe!  Shop Geneva Lakes for a great selection of vegetables.  Wildtree has your Balsamic vinegar and Pastured Perfect has your honey.  Happy Halloween!

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Ingredients

  •  2 large sweet potatoes
  •  2 large white potatoes
  •  4 carrots peeled
  •  3 red beets large, medium
  •  2 Tbsp olive oil 30 mL
  •  Pinch of salt and pepper
  •  2 Tbsp rosemary
  •  ½ bulb garlic cloves separated with skin still on
  • 1 tsp balsamic vinegar 5 mL
  • 1 tsp honey 5 mL, or maple syrup for vegan option

Instructions:

1.   Bring a large pot of water to a boil. Cut sweet potatoes and white potatoes in half, width-wise, then drop into the boiling water. Boil for 5 minutes, then remove. Drop whole beets and carrots into the boiling water and cook for 5 minutes.

2.   While beets and carrots cook, cut the potatoes into ½ inch thick (1 cm) slabs. With a small paring knife or with a pumpkin cookie cutter, cut Jack-o-lantern shapes into the sweet potatoes. Do the same for the white potatoes, cutting them into ghost shapes (I used a straw to cut out the eyes!)

3.   Remove beets from water and cut them into ½ inch thick slabs, then cut out witch's hat shapes. We'll call the carrots witch's fingers and just leave them be.

4.   Set veggies onto a parchment paper-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss around to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan.

5.   Bake at 400 degrees F (204 C) for 1 hour, flipping the vegetables halfway through. When you have 10 minutes left, drizzle balsamic over the beets and honey over the carrots, then return to the oven.

Recipe courtesy of amandascookin.com

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