Fresh Taste Table: Quinoa and Brown Rice with Mixed Vegetables

by MaryJane Shave | May 5, 2018 | Recipes

Quinoa and Brown Rice with Mixed Vegetables

Ingredients:

1 Bag of Hodgson Mill Pre-Packaged Quinoa and Brown Rice

1-2 Fresh Bell Peppers, sliced

1 cup of frozen vegetable medley (corn, peas, carrots, and string beans)

1 fresh tomatoes, diced

1-1 ½  cups of water

Medium or Large Saucepan with Lid

Directions:

• Add pouch contents and water to the saucepan and bring to a boil
• Cover with lid and let simmer
• After about 6 minutes, add sliced peppers, frozen vegetables, and tomatoes
• Cover again and simmer for 8-9 more minutes, or until water is absorbed
• Remove from heat and let sit for 5 minutes
• Fluff with fork and serve! Makes 3-4 servings

*Vegetables can be substituted/swapped based on availability

Fresh Taste Table: Moretum

by Bethany Dixon | Mar 8, 2018 | Recipes

Our fresh taste table is back with free samples and free recipes for you to try. The idea with the fresh taste table is to help you come up with new recipes for what’s at the market and in season that week

Moretum

Originally from the writings of Columella BC 4-AD 70

Adapted by Jennifer Sternfeld, CPC

Chef/Owner, Dinner Vacations

Ingredients:

4 to 6 oz fresh ricotta

1 to 3 oz nuts (pine, almond or hazelnuts work best)

8 to 10 oz mixed greens (arugula, endive, kale, mustard, and dandelion are best)

1 to 3oz of your favorite fresh herbs (parsley, mint and thyme are traditionally used, savory, dill and cilantro work also)

You may substitute 1 to 2 tablespoons of dried herbs

2 chives or scallions 

1 tablespoon white vinegar

2 tablespoons olive oil

Salt and pepper to taste 

Mix greens, scallions and herbs in a mortar and pestle until medium fine texture (a molcajete, knife or food processor will work also, but pulse only for a few seconds. You want small pieces not a paste).  Stems and ribs should still be visible in pieces.  You may have to work in batches. 

Remove to a bowl and crush nuts in the same way.  Add nuts, cheese and vinegar to bowl with spices and any dried herbs and toss. Top with olive oil to serve.

Can be eaten as is, or used to top flatbread, pitas or your favorite crackers. 

Schenectady Greenmarket’s Fresh Taste Table is sponsored in part by In the Night Kitchen, a non-profit farm whose primary focus is to bring awareness and relief to childhood hunger through donation, education and community.

Fresh Taste Table: Vegan New England Clam Chowder

by Bethany Dixon | Feb 26, 2018 | Recipes

Our fresh taste table is back with free samples and free recipes for you to try. The idea with the fresh taste table is to help you come up with new recipes for what’s at the market and in season that week.

New England Clam Chowder (vegan style)  — courtesy of Donna’s Vegan Delights

Serves 6-8”

1 tablespoon olive oil

1 large yellow onion, diced

3 medium carrots, peeled and sliced into ¼” thick half-moons

¾ teaspoon salt, (to taste)

4 ounces shitake mushrooms, thinly sliced

8 ounces white button mushrooms, sliced ¼” thick

3-4 ribs celery, sliced ¼” thick

2 large russet potatoes, peeled and cut into ¾ “ chunks

Black pepper – to taste

6 ounces spinach (rinsed well and chopped) OR 1-2 nori sheets

3 cups vegetable broth

2 tablespoons tomato paste

2 tablespoons fresh lemon juice

For the cashew cream: (I use my nutri bullet)

1 cup cashews, soaked for at least 2 hours

2 cups vegetable broth

4 teaspoons organic cornstarch

Cooking directions for New England Clam Chowder

Preheat a 4-quart pot over medium heat and add the oil.  Sauté the onion and carrots in the oil with a pinch of salt for about 10 minutes, until the carrots are softened.

Prepare the cashew cream:  Drain the cashews and add them to a blender along with the 2cups of vegetable broth and cornstarch. Blend like crazy, until smooth.  This  can take a few minutes. Scrape down the sides with a rubber spatula every now and again to make sure you get everything.

Sauté the chopped mushrooms for 3 to 5 minutes.

Back to the (pot) soup.  Add the mushrooms and celery.  Cook for about 3 minutes. Add the potatoes, remaining ¼ teaspoon salt, pepper, spinach and vegetable broth.  Cover and bring to a boil. Once boiling lower the heat to a simmer.  Cook for 10 to 15 minutes, or until the potatoes are tender.

Stir in the cashew cream and gently heat, uncovered, for about 7 minutes, until nicely thickened.  Add the tomato paste and lemon juice and taste for seasoning.  Add a little extra water if it seems too thick.

Serve and enjoy!

Fresh Taste Table: Butternut and Apple Soup

by Bethany Dixon | Feb 7, 2018 | Recipes

Our fresh taste table is back with free samples and free recipes for you to try. The idea with the fresh taste table is to help you come up with new recipes for what’s at the market and in season that week. So stop by and say hi to Linda for a taste and a recipe to take home.

SLOW COOKER BUTTERNUT-APPLE SOUP WITH CRISPY LEEKS

SOUP

2 lbs.  Butternut squash, peeled seeded and cubed

1 leek, (white parts only) rinsed and roughly chopped

1 medium Granny Smith apple pealed and roughly chopped

1 medium carrot roughly chopped

2 ½ cups chicken or vegetable broth

½ cup canned coconut milk

GARNISH

1 tbsp olive oil

¼ cup thinly sliced leeks (white part only)

½ tsp kosher salt

Coconut milk (optional)

For Soup:  Place the squash, leek, apple, carrot and broth in a slow cooker. Cover and cook on high for 4 hours, until squash is cooked though.

Stir coconut milk into soup mixture.  Puree the soup in the cooker with an immersion blender until smooth. (or in a standard blender in batches).

For Garnish:  Heat a medium nonstick skillet over medium-low heat.  Add oil and leeks and cook, stirring occasionally until golden and crisp, about 10 minutes. Season with the salt.

To serve, pour into bowls and garnish with crispy leeks.  If desired drizzle with a little coconut milk.

Recipe from “skinnytaste FAST AND SLOW” by Gina Homolka

Fresh Taste Table: Pea Shoot Salad

by Bethany Dixon | May 25, 2017 | Recipes

Pea Shoot Salad

Click here to download printable version

Salad:

• 1C pea shoots
• 4 radishes
• 1 bunch scallions
• 1 15oz can chickpeas, drained
• 2 avocados

Dressing:

• 1T olive oil
• 1T lime juice
• 1T fresh dill

Optional: Nuts (try hazalnuts, walnuts or sliced almonds), veggies (try with red or yellow peppers, carrots or broccoli florets)

1. Slice the radishes and scallions.
2. Dice the avocados and any additional veggies.
3. Toss dressing ingredients with salad ingredients and serve.

Recipe by:

Jen Sternfeld, CPC
Chef/Owner, Dinner Vacations
chef@dinnervacations.com