mushroom

Pan-Roasted New Potatoes With Asparagus

Make this your own Farmers Market recipe.  Add mushrooms, flavored grape seed oil, sauces, spices and your favorite cut of meat.  It’s all available at the Spring Market and our vendors are always happy to offer recipe suggestions.

Ingredients:

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  • 2 tablespoons extra-virgin olive oil
  • 16 (1 1/2 pounds) small new potatoes, scrubbed
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 pound asparagus, trimmed and cut into 3-inch pieces

Directions:

1.       Heat oven to 400°.

2.       In a large ovenproof skillet with a lid, heat the olive oil over high heat. Add the potatoes, salt, and pepper. Cook the potatoes until golden, stirring occasionally, about 7 minutes.

3.       Cover the skillet and place in the oven until the potatoes are fork tender, about 25 minutes.

4.       Add the asparagus to the skillet and roast uncovered for 10 to 13 minutes. Remove from the oven and serve with chicken, pork or fish.

Recipe courtesy of Rori Spinelli-Trovato , Real Simple  March, 2001

Roasted Salmon with Potatoes and Mushrooms

Start at Lester’s Bison Farm for your salmon fillets.  Browse the Market for the rest of the ingredients.  And, if you don’t want to make your own vinaigrette, our vendors have other selections for you.  White wine from Glunz will top this off.  Ask for their recommendation.

Ingredients:

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1  pound  small new potatoes (about 10), halved

8  ounces  button mushrooms

3  tablespoons  olive oil

kosher salt and black pepper

1 1/4-pound piece skinless salmon fillet

1  tablespoon  red wine vinegar

1  tablespoon  whole-grain mustard

1  teaspoon  honey

2  tablespoons  fresh flat-leaf parsley, chopped

Directions:

1.       Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.

2.       Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

3.       Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.

4.       Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

5.       Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

By Kate Merker, Real Simple May, 2009

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

Sourdough, Wild Mushroom, and Bacon Dressing

Some of us have been serving the traditional family dressing for years and some of us are looking for a new recipe to start our own tradition. (Some of us also call it stuffing.)  This recipe calls for mushrooms, vegetables, sourdough bread, bacon and eggs all available at the Market.  Shop the Market and create a new Farmers Market Stuffing.  Have a stuffing recipe to share, stop by the Friends Table and we will be happy to post it.

Ingredients:

    1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
    1/2 pound shiitake mushrooms, stems removed, coarsely chopped
    1/2 pound oyster mushrooms, coarsely chopped
    1/2 pound cremini mushrooms, thinly sliced
    4 tablespoons canola oil, divided (use grapeseed oil as an alternative)
    Salt and freshly ground black pepper
    3/4 pound slab bacon, cut into 1/2-inch dice
    1 large Spanish onion, finely diced
    5 cloves garlic, finely chopped
    3 to 5 cups homemade chicken stock or low sodium canned chicken broth
    2 large eggs, lightly beaten
    3 tablespoons finely chopped fresh sage
    2 tablespoons finely chopped fresh thyme leaves
    1/2 cup chopped fresh flat-leaf parsley

Directions:

    Preheat the oven to 350 degrees F.
    Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.
    Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
    While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
    Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.
    Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

Recipe courtesy Bobby Flay Food Network

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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.

tender-crisp-sping-braise-300x300.jpg

Recipe courtesy of Better Homes and Gardens