mozzarella

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

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

Chicken Caprese

What a perfect and light summer weeknight dinner. This grilled chicken Caprese meal takes less than 30 minutes to make and you end up with such juicy and flavorful chicken. Serve it with the tomato relish with ingredients fresh from the Market.  Shop our meat vendors for your chicken, The Cheese People for the mozzarella and Tastefully Simple and Wildtree for your vinaigrette.  Don’t forget the local honey from Nona’s Bees.

Ingredients:

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  • 2 boneless and skinless chicken breasts, halved
  • 3 Tbsp extra-virgin olive oil, divided
  • salt and freshly ground black pepper, to taste
  • 1 Tbsp garlic powder
  • 1 Tbsp dried basil
  • 3 medium tomatoes, chopped
  • ½ cup red onion, finely chopped
  • 2 garlic cloves, minced
  • 4 mozzarella slices
  • fresh basil

Honey Balsamic Vinaigrette

  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey

Instructions:

  1. Half each chicken breast horizontally as if you are butterflying it (Now you should have 4 thinner chicken breasts). Brush each chicken breast with some olive oil (about 2 Tbsp) and season with salt, pepper, garlic powder and dried basil. Set aside and let marinate until you prepare the tomato topping. If you have time you can marinate it for a couple of hours or overnight.
  2. In a medium mixing bowl, combine the chopped tomatoes, red onion, and minced garlic. Add about 1 Tbsp olive oil, season with salt and mix well.
  3. Grill chicken over medium-high heat (or use a grill pan to cook the chicken on the cook top).
  4. While you grill the chicken, prepare the honey balsamic vinaigrette. Combine all ingredients in a small bowl and mix well.
  5. When the chicken is done, serve on a plate and place 1 mozzarella slice over each chicken breast. Top with tomato mixture and drizzle some honey balsamic vinaigrette. Enjoy!

·      Delicious Meets Healthy June 15, 2015

Grilled Eggplant and Smoked Mozzarella Melts

Shopping the Market for these ingredients will be a treat.  If you don’t like eggplant, try portabella mushrooms.  And, of course Emile from The Cheese People has the best smoked mozzarella ever.  Try a flavored grapeseed oil or olive oil from Wild Tree and Tastefully Simple.  And, stop by Glunz and ask Peter for his pic of wine.  Enjoy..it's the last time to shop the Summer Market.

Ingredients:

  •     Canola oil, for the grill
  •     4 large slices country bread (1 inch thick)
  •     2 medium eggplants, sliced 1/2 inch thick
  •     1/4 cup olive oil, plus more for serving
  •     Kosher salt and black pepper
  •     1 clove garlic, halved
  •     12 ounces smoked mozzarella, cut into 8 slices
  •     2 large tomatoes, sliced
  •     1 cup fresh basil
  •     Green salad, for serving

Directions:

1.         Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.

2.         Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.

3.         Place the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the salad.

Recipe courtesy of ChrisMorocco Real Simple