garlic

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Thanks Emeril Lagasse from the Food Network for “kicking it up a notch”. Turn cauliflower into a special side dish for dinner.  Roasting the garlic really kicks up the flavor. The cauliflower and garlic are in abundance at the Market.  Shop The Cheese People for your parmesan and Marvelhas, Tastefully Simple and Wildtree for a fine selection of flavored oils

Ingredients:

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  • 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon sliced garlic

  • 2 tablespoons lemon juice

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons grated Parmesan

  • Chopped chives, for garnish 

Instructions:

  1. Preheat the oven to 500 degrees F.

  2. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.

  3. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Recipe from Emeril Lagasse Food Network

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

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

Tender-Crisp Spring Braise

For a fresh spin on the classic meat-and-potatoes dinner, try this quick braise featuring asparagus, new potatoes, mushrooms, carrots, and a couple of chicken thighs for flavor.  You won‘t be disappointed.

Ingredients:
3 tablespoons olive oil
8 ounces new potatoes, cut into 1/2-inch thick slices
4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
4 cups mushrooms, halved (12 oz.)
1 large onion cut in thin wedges
3 cloves garlic, peeled and sliced
1 pound asparagus, trimmed and cut in 1-1/2-inch pieces
2 skinless, boneless chicken thighs cut into strips
1/2 teaspoon salt; 1/4 teaspoon pepper
3/4 cup reduced-sodium chicken broth
1 tablespoon snipped fresh tarragon

Directions:

1. In an extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer the potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook the chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper.

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Recipe courtesy of Better Homes and Gardens

Tender-Crisp Spring Braise

For a fresh spin on the classic meat-and-potatoes dinner, try this quick braise featuring asparagus, new potatoes, mushrooms, carrots, and a couple of chicken thighs for flavor. Asparagus is fresh picked and ready for you at the market. See what Geneva Lakes and River Valley Ranch have to offer. You won’t be disappointed.

Ingredients:

  • 3 tablespoons olive oil
  • 8 ounces new potatoes, cut into 1/2-inch thick slices
  • 4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
  • 4 cups mushrooms, halved (12 oz.)
  • 1 large onion cut in thin wedges
  • 3 cloves garlic, peeled and sliced
  • 1 pound asparagus, trimmed and cut in 1-1/2-inch pieces
  • 2 skinless, boneless chicken thighs cut into strips
  • ½ teaspoon salt; ¼ teaspoon pepper
  • ¾ cup reduced-sodium chicken broth
  • 1 tablespoon snipped fresh tarragon

Directions:

1. In an extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer the potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook the chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper.

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Recipe courtesy of Better Homes and Gardens