Recipes

Pasta with Chicken and Mushrooms

Make this recipe with a pasta (try the mushroom) from Pappardelle’s Pasta and you have added another depth of flavor.  River Valley Ranch has your mushrooms and, the Parmesan from the Cheese People is over the top.  Serve it with a glass of red from Glunz Family Winery to make great dinner for summer entertaining. 

Ingredients:

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  • 1/2 pound whole-grain pasta
  •  2 tablespoons canola oi
  • l 3/4 pound boneless, skinless chicken breasts, cut up
  •  1 tablespoon olive oil
  •  1 medium onion, chopped
  •  8 ounces mushrooms, quartered
  • kosher salt and black pepper
  •  1 pint cherry tomatoes, halved
  •  1/2 cup low-sodium chicken broth
  •  1/4 cup grated Parmesan (1 ounce)
  •  2 tablespoons chopped fresh parsley
  •  

Instructions:

 

  1. Cook the pasta according to the package directions; drain and return it to the pot.
  2. Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes; transfer to a plate.
  3. Add the olive oil, onion, and mushrooms to the skillet; season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until tender, 4 to 6 minutes.
  4. Return the chicken to the skillet, add the tomatoes and broth, and cook until the sauce has thickened, 3 to 4 minutes.
  5. Add the chicken and vegetables, Parmesan, and parsley to the pasta and toss to combine.

Recipe Courtesy of Real Simple

Aunt Mema’s Apple Crisp

Everything Diane Klein “Aunt Mema” from Pastured Perfect creates is yummy.  But wait till you try her Apple Crisp recipe paired with organic apples from Klug Orchards. Diane says, “Everything is in the jar except the apples and butter”. Her mix is available in both regular and gluten free.  Serve it with your favorite ice cream or real cream.    One bite and this will become a fall tradition. 

Ingredients:

  • 1 jar apple crisp mix
  • 6 Cups of peeled and sliced apples
  • ¾-1 cup butter

Instructions:

1.       Heat oven to 375 degrees

2.       Lightly grease 9x12 baking dish

3.       Core, peel and slice apples

4.       Layer in baking dish

5.       Combine contents of jar with butter

6.       Spread over apples

7.       Bake 30-35 minutes until brown and apples tender

Recipe courtesy of Diane Klein, Pastured Perfect

TRI COLORE SALAD WITH PARMIGIANO-REGGIANO

Create a tasty Farmer Market salad with fresh spring lettuce available from Geneva Lakes.  Add some mushrooms and shallots from River Valley at that great cheese from the Cheese People.  The recipe for the salad dressing is tasty but if you want a readymade dressing see what Wild Tree has to offer.  Don’t forget the bread and wine.  All available at the Market!

Ingredients:

Parmigiano Reggiano

  •    1 pound arugula (3 large bunches), trimmed, washed, and spun dry
  •    2 heads Belgian endive, cored and cut into ¾-inch-wide slices
  •     1 large radicchio, cored and coarsely chopped
  •      6 tablespoons Lemon Vinaigrette (see below)
  •      Maldon or other flaky sea salt and coarsely ground black pepper
  •       A 4-ounce chunk of Parmigiano-Reggiano for shaving
  • Directions:
  1. Combine all the lettuces in large bowl, tossing to mix.  Drizzle with half the vinaigrette, tossing gently.  Season with salt and pepper.
  2. Transfer the salad to a serving bowl, shave the cheese over it, and serve with the remaining vinaigrette on the side.

LEMON VINAIGRETTE

Ingredients:

  •      1/4 cup fresh lemon juice
  •      1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated           lemon zest
  •      1/2 cup extra virgin olive oil, preferably Tuscan

Directions:

  1. Whisk together the lemon juice, marmellata, and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 3 days.)

Courtesy of Mario Batali Food Network

Ravioli with Spinach and Bacon

Spoil Mom the way she deserves this year -- starting with a meal she won't soon forget.  River Valley ranch has a wonderful selection of ravioli.  Add the bacon from one of our meat vendors and check for fresh greens from Geneva Lakes.   Look for other flavorful dressings and spices at the Market to top off that special Ravioli.

Ingredients:

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  • 1       pound  ravioli (fresh or frozen)
  • 6       slices bacon
  • 2       tablespoons       olive oil
  • 2       cloves garlic, sliced
  • 2       bunches fresh spinach, thick stems removed (about 8 cups)
  • kosher salt and black pepper
  • 1  tablespoon  fresh lemon juice

Directions:

1.  Cook the ravioli according to the package directions. Drain and divide among bowls.

2.  Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.

3.  Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.

4. Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.

By Sara Quessenberry , 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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African Sweet Potato-Peanut Stew

This is an easy, yet unusual slow cooker dish.  Friends Country Market has a great selection of fresh made peanut butter and can offer their recommendation on how to spice up this recipe.  Mike and Audrey can offer their advice on what ready-made spices from Wild Tree can kick it up yet another notch.  Don’t forget the bread from Wild Flour and pick up some wine from Glunz Family Winery and Cellars. Ingredients:

  • 3 cloves garlic
  • 2 cups (loosely packed) fresh cilantro leaves and stems
  • 1 can (28 ounces) diced tomatoes
  • 1 cup creamy or chunky peanut butter
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper (cayenne)
  • 3/4 teaspoon salt
  • 1 cup water
  • 3 pounds sweet potatoes, peeled and cut into 2-inch chunks
  • 1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
  • 1 package (16 ounces) frozen whole or cut green beans

Directions:

  1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
  2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
  3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew

Recipe courtesy of Good Housekeeping

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Spaghetti Squash With Sausage

Have you seen the beautiful squash at Geneva Lakes Produce?  Spaghetti squash is a great substitute for pasta.  And, did you know that squash seeds can be roasted just like pumpkin seeds (pumpkin is a kind of squash). They are low-carb, nutritious, and delicious.  For your sausage selection, shop Lester’s Bison Farm, The Meat Goat and Farmer Nick’s. Tips for this recipe-- You can bake or microwave the squash and break up the sausage or serve it in the skin.

Ingredients:

  • 1 small spaghetti squash (about 2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 8 links hot Italian sausage (pork, chicken or turkey; 1 1/2 pounds)
  • 1 red bell pepper, thinly sliced
  • 1 medium onion, halved and thinly sliced
  • 1 clove garlic, chopped
  • 1/4 cup chopped fresh parsley
  • Freshly grated parmesan cheese, for topping

Directions:

  1. Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks.
  2. Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.
  3. Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 more minutes. Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan.

Recipe courtesy of Food Network

Pumpkin Seeds

Halloween parties will be in full swing this weekend. But instead of digging into that big bowl of Halloween candy, why not make some toasted pumpkin seeds and nosh on them instead.  So make use of that beautiful pumpkin from Geneva Lakes Produce and eat healthy!  For some great ready made spices to adorn those seeds, shop Wild Tree and ask Audrey and Mike for their suggestions. Directions for making the seeds:

  • Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
  • Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
  • Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
  • Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.

Suggested Recipes:

  1. Sweet --Toss with cinnamon and sugar (do not use salt)
  2. Indian-Toss with garam masala; mix with currants after roasting
  3. Spanish-Toss with smoked paprika; mix with slivered almonds after roasting
  4. Italian-Toss with grated parmesan and dried oregano
  5. Barbecue-Toss with brown sugar, chipotle chile powder and ground cumin.

Recipe Courtesy of Food Network Magazine

Rigatoni with Roasted Cauliflower and Brussels Sprouts

Get it all at the market. Geneva Lakes Produce has farm fresh cauliflower and Brussels sprouts.   The Cheese People have the pecorino cheese and Friends Country Market has a seletion of dried pasta. Put is all together and you have a fresh fall Farmers Market meal.  Stop by Wild Tree for their suggestion on flavored grapeseed oil as a healthy olive oil alternative. Ingredients:

  • 3/4  pound  rigatoni or some other short pasta
  • 1/2  medium head cauliflower (about 1 pound), cut into florets
  • 8  ounces  Brussels sprouts, trimmed and halved (quartered if large)
  • medium red onion, cut into 1/2-inch wedges
  • sprigs fresh thyme
  • tablespoons  olive oil
  • kosher salt and black pepper
  • 2  ounces  grated pecorino (about 1/2 cup), plus more for serving

Directions:

1.Heat oven to 450° F. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.

2.Meanwhile, on 2 large rimmed baking sheets, toss the cauliflower, Brussels sprouts, and onion with the thyme, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper. Roast, tossing the vegetables once and rotating the sheets halfway through, until golden brown and tender, 15 to 20 minutes.

3.Add the vegetables, pecorino, ½ cup of the reserved cooking water, and the remaining 2 tablespoons of oil to the pasta and toss to combine (add more cooking water if the pasta seems dry). Serve sprinkled with additional pecorino.

By Dawn Perry, Real Simple October, 2012