Dubuque Winter Farmer's Market
Quinoa and Vegetable Stuffed Peppers
Most of these summer vegetables and herbs will still be available at Winter Market this week, then visit our neighbors at the Dubuque Food Co-op or The Food Store for your quinoa!
1 cup vegetable broth, low sodium
1/2 cup peeled, shredded carrots
2/3 cup quinoa
1/4 cup grated Parmesan cheese
4 red, yellow or orange bell peppers, about 2 pounds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup finely chopped celery
1/2 teaspoon salt
1/4 cup chopped scallions
Pinch cayenne
1/2 cup diced mushrooms, about 2 ounces
Bring the broth and quinoa to a boil in a 2-quart saucepan, stirring constantly. Reduce the heat and simmer, covered, 10 minutes. Fluff with a fork and put in a large bowl.
Preheat the oven to 375º F.
Lightly coat an 8-by-8-inch baking dish with cooking spray.
Cut the tops off the bell peppers and remove the core and seeds. Cut a very thin slice off the bottom of the bell peppers so they will stand upright.
Cook the peppers, in a large pot of boiling water, 3 minutes. Remove the peppers and drain, inverted, on paper towels.
Combine the remaining ingredients with the quinoa. Divide the mixture among the peppers. Place the peppers upright in the baking dish and bake 15 to 20 minutes.
Source: University of Michigan
Chilled Asparagus with Mustard Herb Vinaigrette
The early asparagus is often the most tender and tasty – perfect for this quick and delicious recipe. Asparagus should be available at market soon!
INGREDIENTS
2 pounds asparagus
2 tablespoons white wine or cider vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped flat leaf parsley
1/2 teaspoon chopped tarragon leaves
Salt and pepper as needed
Dash of onion powder
Dash of garlic powder
1/4 cup extra-virgin olive oil
PREPARATION
Mustard Herb Vinaigrette
1. To make the vinaigrette, whisk together the vinegar, mustard, parsley, tarragon, salt, pepper, onion powder, and garlic powder until blended.
2. Add the oil to the vinegar mixture in a thin stream, whisking constantly. Season with additional salt and pepper if needed.
Asparagus Preparation
1. Bring a large pot of salted water to a rolling boil.
2. Trim the asparagus to remove the white, fibrous ends. Cut the asparagus into 2-inch pieces on the diagonal.
3. Add the asparagus to the boiling water and cook until the spears are bright green and just tender, 4 to 5 minutes. (If necessary, cook the asparagus in batches.) Remove from water and place in refrigerator to chill or drain the asparagus in a colander and rinse with cold water until the asparagus is chilled. The asparagus is ready to dress and serve now, or it can be held in a covered container in the refrigerator for up to 6 hours.
4. Toss the chilled asparagus with the vinaigrette or pass it separately on the side. Serve immediately on a chilled platter or plates.
Shop local – eat local
Knowing what fruits and vegetables are in season will help you plan your menus in a way that will take advantage of cheaper prices (when the produce is plentiful) and ensure you’re getting the tastiest, freshest produce. You should consider buying bulk amounts of locally-grown produce when it’s in season and then do some canning or freezing so you can extend the fruits of harvest throughout the year.
Click HERE for a nice calendar that shows you when produce will be in season and available at farmers’ market or farm stands.
Click HERE for tips on planning your menu seasonally based upon what is ripe and available from CSAs or farmers’ markets.
Don’t forget: There is a Food Preservation 101 class coming up on May 6th that will give you the skills needed take advantage of seasonal bounty.
English Muffin Breakfast Strata
INGREDIENTS
1 (16 ounce) package ground pork sausage
1/4 cup butter, or as needed
2 (12 ounce) packages English muffins, split
10 ounces shredded sharp Cheddar cheese, divided
1 (8 ounce) package shredded mozzarella cheese, divided
8 large eggs
1 1/2 cups sour cream
1 (4 ounce) can chopped green chilies, drained
PREPARATION
1. Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
2. Lightly grease a 9×13-inch baking dish.
3. Spread butter on the inside of each English muffin half. Arrange buttered English muffins in the prepared baking dish; top with half the sausage, half the Cheddar cheese, and half the mozzarella cheese.
4. Whisk eggs, sour cream, and green chilies together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining sausage, Cheddar cheese, and mozzarella cheese. Cover and chill for 8 hours.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake strata in the preheated oven until lightly browned and set in the middle, about 35 minutes. Let stand for 10 minutes before serving.
Credit: allrecipes.com
Grilling the perfect steak
Has the warmer weather got you in the mood to break out your grill? These simple tips will help you properly prepare your steaks:
1) Start with a Clean and Oiled Grill: Clean grates keep the steaks from sticking when you turn them. All you need to do is heat your grill, give it a good scrub with a heavy duty grill brush, and lightly brush it with vegetable oil.
2) High Heat Cooking: You want the grill to be at least 450°F, or hot enough that you can hold your hand over the grill for just one second. High heat ensures a good sear and a crispy crust on these steaks.
3) Season the Steak: Steaks don’t need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper.
4) Turn Steak Once: Steaks are so quick-cooking that you really only need to turn them once. Flipping too frequently might also prevent the steaks from forming their tasty, well-seared crust. They’re ready to be flipped when they release easily from the grill, just like with searing meat on the stove top. Use a pair of pincher tongs for turning the meat instead of poking it with a barbecue fork – those forks just pierce holes in the meat, mauling it and releasing its juices.
5) Cook Until Its Done: Exact cooking time depends on the thickness of the steak and your personal preference. This is why a meat thermometer is handy to have. It’s accurate and won’t release much juice from the meat: Rare: 125°F – 130°F; Medium-Rare: 130°F – 135°F; Medium: 140°F – 145°F; Well-Done: 160° and higher.
6) Rest the Steak: Let the grilled steak rest on the cutting board for about 5 minutes before cutting in. This gives the juices time to re-circulate through the meat. Slicing the steak earlier lets the juices run out and makes your steak taste dry.
Grilled Potato Fries
INGREDIENTS
For the spice rub:
1-1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. ground allspice
1/2 tsp. dried thyme
1/2 tsp. freshly ground black pepper
Pinch of sugar (optional)
For the potatoes:
1 lb. russet potatoes
3 Tbs. extra-virgin olive oil
PREPARATION
Combine all the spice rub ingredients in a small bowl.
Preheat all burners of a gas grill to medium-high heat or light a charcoal grill.
Cut the potatoes lengthwise into three-sided wedges. In a medium bowl, toss them with the olive oil, then sprinkle the cut edges with the spice rub (you may not need all of it).
If you’re using a gas grill, lower one of the burners to low heat, leaving the other(s) at medium-high to create a hot zone and a cool zone. If you’re using a charcoal grill, bank the hot coals to one side of the grill so that you have a hotter side and a cooler side. (The coals should be 5 to 6 inches from the grate on the hotter side.)
Put the potatoes on the grill, cut side down, directly over the hottest part of the fire. Cover the grill (if you’re using a charcoal grill, cover it only partially and make sure the bottom vents are open). Cook the potatoes until deep reddish-golden brown, 4 to 6 minutes, and turn them over onto their other cut side. Cover and grill until nicely colored, another 4 to 6 minutes. Move the potatoes to the cooler side of the grill, flipping them so they’re skin side down. Cover and grill until tender when pierced with a sharp knife, about another 6 minutes. Serve immediately.
Credit: finecooking.com
Natural Easter egg dyes
Try something different this year and skip the store-bought dye kits for these unique and all-natural recipes. The longer you leave the eggs in the dye the darker your colors will be:
BLUE eggs: Quarter a head of red cabbage and place in a 4-quart or larger pot. Cover with water and bring to a boil. Allow the cabbage to simmer for 30 minutes then add 1 tablespoon white vinegar. Strain the cabbage out, leaving only the liquid, and add 1 tablespoon of baking soda, stirring to dissolve.
YELLOW eggs: Mix 6 tablespoons of turmeric powder into 6 cups of water in a 4-quart or larger pot. Bring to a simmer, allowing the powder to dissolve. Add 1 tablespoon each of vinegar and salt.
PINK eggs: Cut up one pound of beets and place in a 4-quart or larger pot. Cover with water and bring to a boil. Allow the beets to simmer for 30 minutes. Add 1 tablespoon each of white vinegar and salt. Strain the beets out, leaving only the liquid.
RED or LAVENDER eggs: Peel the skins from three to four red onions and place the skins in a 4-quart or larger pot. Cover with water and bring to a boil. Allow the skins to simmer for 30 minutes. Add 1 tablespoon each of white vinegar and salt. Strain the skins out, leaving only the liquid.
Red Onion and Goat Cheese Pancake
Get the eggs, red onions, goat cheese and honey for this recipe at Farmers’ Market!
INGREDIENTS
1 tablespoon extra-virgin olive oil
2 large red onions, sliced
2 tablespoons water
2 tablespoons chopped fresh thyme
1/2 cup all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 large egg whites
1 tablespoon canola oil
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup crumbled goat cheese
1 cup balsamic vinegar
2 teaspoons honey
PREPARATION
1. Heat olive oil in a large cast-iron or ovenproof nonstick skillet over medium-high heat. Reduce heat to medium, add onions and cook, stirring occasionally, until they are tender and light golden brown, 15 to 20 minutes. Stir in water and thyme, scraping up any browned bits.
2. Meanwhile, position rack in middle of oven; preheat to 450°F.
3. Blend flour, milk, eggs, egg whites, canola oil, sugar, salt and pepper in a blender until smooth. Pour the batter over the onions. Sprinkle with cheese.
4. Bake the pancake until puffed and golden, about 15 minutes.
5. Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch carefully during the last few minutes to prevent burning.) Cut the pancake into wedges and serve immediately with the balsamic syrup.
Credit: www.eatingwell.com
All about eggs.
Protein is an essential part of a nutritious diet; but, for many people, foods that supply protein are some of the most expensive items on the grocery list.
Protein supplied by eggs is both high in quality and low in cost. It’s easy to compare the price of eggs to the price of other protein foods. A dozen Large eggs weigh 1 1/2 pounds, so the price per pound of Large eggs is two-thirds of the price per dozen.
Another helpful formula is that one egg equals one ounce of lean meat, poultry or fish. This means that you can use two eggs as your main dish at a meal or you can use eggs to “stretch” more expensive protein foods. For instance, you might use one chopped hard-cooked egg per serving along with half the usual amount per serving of expensive seafood in a casserole.
Ground Beef Stroganoff
INGREDIENTS
1 1/2 lbs lean ground beef
2 tablespoons flour
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup chopped onion
1/4 cup butter or 1/4 cup margarine
1 (10 1/2 ounce) can cream of chicken soup
1 (6 ounce) jar sliced mushrooms (optional)
1 cup sour cream
PREPARATION
1. Combine meat, flour, salt, pepper and paprika.
2. In a large skillet, cook onion in butter until golden.
3. Add meat and brown while stirring.
4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.
5. Add sour cream and heat thoroughly.
6. Serve on Chow Mein Noodles, egg noodles or rice.
Credit: Food.com
Dubuque Winter Farmer's Market 