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

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:

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  • 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