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Autumn Tian

Celebrate the last Market of the Summer Season with a vegetable tian.  Hearty, healthy, easy to make and pretty to look at.  Serve with chops, steaks, chicken or sausage, all available at the Market. Don’t forget the wine from Glunz Family Winery.

Ingredients:

autumn tian.jpg
  • ·1 pound beets (about 3 medium), preferably a mix of red, golden, and Chioggia, trimmed and scrubbed

  • 1 medium onion, thinly sliced

  • 6 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh thyme leaves

  • Coarse salt and freshly ground pepper

  • 1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 1/4-inch slices

  • 1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices

Instructions:

1. Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about 1 hour, 20 minutes. Let cool completely. Peel and cut crosswise into 1/4-inch slices.

2. Increase oven temperature to 425 degrees. Toss onion with 1 tablespoon oil and half of thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish.

3. On a cutting board, stack 1 slice each potato, beet, and tomato. Season with salt and pepper. Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to dish and shingle to overlap slightly. Sprinkle with remaining thyme and drizzle with 2 tablespoons oil. Cover tightly with parchment-lined foil.

4. Bake 30 minutes. Uncover; drizzle with remaining 3 tablespoons oil. Bake, uncovered, until vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.

Recipe courtesy of Martha Stewart Living, November 2014

Roasted Summer Vegetable Pizzettes

What fun it will be to shop the Market for all the spices and great tasting veggies for these mini pizzas and smoked mozzarella and feta from The Cheese People. Shop the Aspiring Kitchen for the pita and grab some olives while you are there.

Ingredients:

Roasted Summer Vegetable Puree

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  • 2 cups coarsely chopped, peeled tomato
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped green sweet pepper
  • 1/4 cup pickled hot banana peppers
  • 3/4 teaspoon sea salt or kosher salt
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1/4 cup peeled garlic cloves
  • 2 -3 tablespoons water (optional)
  • 2 tablespoons snipped fresh basil

Pizzettes

  • 6 6 - 7 - inches whole wheat or white pita bread rounds
  • 4 ounces smoked mozzarella, thinly sliced
  • 3 large assorted garden heirloom tomatoes, such as, Black Prince, Green Zebra, Sun Gold, Cherokee Purple and/or Brandywine, or regular tomatoes, cut into 1/4-inch-thick slices
  • 4 ounces plain feta cheese or feta cheese with garlic and herbs, crumbled (1 cup)

Instructions:

For Roasted Summer Vegetable Puree:

  1. In a large bowl, combine chopped tomato, onion, peppers, salt, coriander and cumin. Add olive oil; toss to coat. Spread mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in a 400 degrees oven for 30 minutes, stirring once. Stir in garlic cloves. Return to oven. Roast 20 minutes more or until the garlic is soft and the other vegetables are charred, stirring once. Let cool slightly.
  2. Transfer vegetable mixture to a medium bowl. Using an immersion blender, blend until mixture is a chunky puree. (Or transfer to a food processor. Cover and pulse with several on/off turns until mixture is a chunky puree.) If needed, add 2 to 3 tablespoons water to mixture to get a spreadable consistency. (Mixture can be made to this point a day ahead. Cover and chill.) Stir basil into vegetable puree just before using.

For Pizzettes:

  1. Place pitas on two large baking sheets lined with foil. Bake in a 400 degrees oven for 5 to 7 minutes or until light brown. Spread tops of pitas with Roasted Summer Vegetable Puree. Top with mozzarella cheese, tomato slices and feta cheese. Return baking sheet to oven.
  2. Bake for 5 to 7 minutes more or until cheeses soften and tomatoes are heated through. Cut each pita into four wedges. Serve warm or at room temperature.

Recipe courtesy of Midwest Living/Food

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

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.

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

Recipe courtesy of Better Homes and Gardens