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Chicken Spinach Salad with Butternut Squash

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Recipe by The Roasted Root, shared by My Saratoga Kitchen Table

Serves: 4

Ingredients

For the Vinaigrette:

  • ¼ cup olive oil
  • 3 Tablespoons cider vinegar*
  • 1 Tablespoon maple syrup*
  • ¼ teaspoon ground cinnamon

For the chicken and butternut squash:

  • 1 pound boneless chicken tenders or breasts*
  • 1 Tablespoon olive oil
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 2 teaspoons olive oil
  • 2 cups butternut squash*, peeled and chopped
  • ½ teaspoon ground cinnamon

For the Salad:

  • 5 ounces of fresh baby spinach*
  • ½ cup raw pecan halves
  • ¼ cup golden raisins
  • 1 large green apple*, cored and sliced

Instructions

  1. For the vinaigrette: Whisk all the ingredients for the vinaigrette in a small bowl until smooth.
  2. For the chicken and butternut squash: Preheat the oven to 400 degrees.Place chicken in a casserole dish. Drizzle with 1 Tablespoon olive oil, and sprinkle with oregano, and paprika. Place the squash on a baking sheet. Drizzle with 2 teaspoons olive oil and ½ teaspoon cinnamon. Roast the squash and chicken in the oven for 25 minutes or until the squash is tender and golden brown. Continue to cook the chicken until cooked through.
  3. For the Salad: Place spinach in a bowl or on individual plates. Top with pecans, raisins, squash, chicken, and apples. Drizzle vinaigrette over salad.

*Ingredients currently available at the farmers’ market

Roasted Beet and Apple Salad with Honey Dijon Vinaigrette

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Recipe by Marisa Kerkvliet

Yields: 4 servings 

Ingredients 

*Ingredients currently available at the farmers’ market 

For the salad: 

  • 3 medium-size beets or 1 large beet* 
  • 1 apple, thinly sliced* 
  • 1 bag baby lettuce* 
  • 1 handful pea shoots or microgreens* 
  •  ⅓ cup crumbled feta cheese* 
  • ¼ cup toasted walnuts 

For the vinaigrette 

  • ¼ cup olive oil 
  • 2 tablespoons white wine vinegar 
  • 2 tablespoons minced red or yellow onion* 
  • 2 teaspoons honey* 
  • 1 teaspoon dijon mustard 
  • ¼ teaspoon kosher salt 
  • ⅛ teaspoon freshly ground black pepper 

Instructions 

  1. Preheat the oven to 350 degrees F. Trim the stem end off of each beet, wrap in a piece of aluminum foil, and place on a rimmed baking sheet. Roast beets for 1-2 hours or until they are tender when pierced with a paring knife. 
  2. Allow the beets to cool and gently rub off the skin. The beets can be used at this point or stored in an airtight container in the refrigerator for up to 4 days. 
  3. When ready to serve, slice the beets into ¼ inch slices and arrange them on a serving platter. Layer on the sliced apple, baby lettuce, pea shoots, feta cheese, and walnuts and set aside. 
  4. To make the dressing combine the olive oil, white wine vinegar, minced onion, honey, dijon mustard, salt, and pepper in the jar or a small blender and blend on high for 15-30 seconds or until completely smooth. If you do not have a blender small enough for this quantity, simply whisk all the ingredients together in a small bowl. 
  5. Pour dressing over the plated salad and serve immediately.

A smorgasbord of open-face sandwiches

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Recipe by parchment

Top thinly sliced pieces of Rugbrød with local produce, spreads, cheeses, or other products to prepare Scandinavian-style open-faced sandwiches.

Suggested pairings

*Ingredients currently available at the farmers’ market

  • Lightly salted potatoes* with sour cream and chives
  • Pork rillettes with pickles*, mustard, and pea shoots*
  • Goat cheese* with roasted root vegetables*, herbs*, and pepper
  • Hummus* with red onion* and capers
  • Butter and jam* or honey*
  • Tomato with mozzarella* and basil and a dash of flavorful olive oil
  • Olive tapenade with arugula and roasted peppers
  • Honey* with apple* and cinnamon
  • Nut butter spread* with dried fruit

Chicken Spinach Salad with Butternut Squash

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Photo by Pattie Garrett

Recipe by The Roasted Root, shared by My Saratoga Kitchen Table
Serves: 4

Ingredients
For the Vinaigrette:
● ¼ cup olive oil*
● 3 Tablespoons cider vinegar*
● 1 Tablespoon maple syrup*
● ¼ teaspoon ground cinnamon

For the chicken and butternut squash:
● 1 pound boneless chicken tenders or breasts*
● 1 Tablespoon olive oil*
● 1 teaspoon oregano
● 1 teaspoon paprika
● 2 teaspoons olive oil*
● 2 cups butternut squash*, peeled and chopped
● ½ teaspoon ground cinnamon

For the Salad:
● 5 ounces of fresh baby spinach*
● ½ cup raw pecan halves
● ¼ cup golden raisins
● 1 large green apple*, cored and sliced

Instructions
1. For the vinaigrette: Whisk all the ingredients for the vinaigrette in a small bowl until smooth.
2. For the chicken and butternut squash: Preheat the oven to 400 degrees.Place chicken in a casserole dish. Drizzle with 1 Tablespoon olive oil, and sprinkle with oregano, and paprika. Place the squash on a baking sheet. Drizzle with 2 teaspoons olive oil and ½ teaspoon cinnamon. Roast the squash and chicken in the oven for 25 minutes or until the squash is tender and golden brown. Continue to cook the chicken until cooked through.
3. For the Salad: Place spinach in bowl or on individual plates. Top with pecans, raisins, squash, chicken and apples. Drizzle vinaigrette over salad.

Apple Pumpkin Upside Down Cake

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Photo by Pattie Garrett

Recipe by Trish Aser of Brown Hound Downtown, shared by My Saratoga Kitchen Table, and originally printed for Edible Capital District
Yield: 1 cake

Ingredients
*Ingredients currently available at the farmers’ market
● ⅔ packed brown sugar
● ½ cup butter*
● 2 Tablespoons apple cider*
● 1 teaspoon molasses
● 6 or more apples*
● 2 cups all purpose flour
● 2 teaspoons baking soda
● 2 teaspoons baking powder
● 1¼ teaspoons ground cinnamon
● ¾ teaspoons ground ginger or 3 tsp fresh grated ginger*
● ½ teaspoon salt
● 1 cup sugar
● ½ cup melted butter*
● 2 large eggs*
● ½ cup molasses
● ½ cup pumpkin* puree
● ½ cup boiling water

Instructions
1. Preheat oven to 350 degrees. Grease 10 inch round cake pan.
2. Combine the brown sugar, butter, apple cider, and molasses in a saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth. Boil 1 minute. Pour evenly into prepared pan.
3. Core, peel, and cut apples into ½ inch slices and arrange in caramel in a decorative pattern.
4. Whisk dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, and sugar) together in a medium mixing bowl. In a separate bowl, mix wet ingredients (melted butter, eggs, molasses, pumpkin and water) until smooth. Add dry ingredients to wet and mix until just blended. Do not over mix.
5. Dollop batter over patterned apples so as not to disturb your design and smooth batter to cover to the edges.
6. Place cake pan on a cookie sheet to catch spills and bake about 35 to 40 minutes or until tester comes out clean. Let cool for 5 minutes.
7. Place serving platter face down over cake pan and flip to unmold the cake. Serve warm with ice cream or whipped cream.

Notes:
The original recipe calls for 2 to 3 apples. You may need as much or more than 6 apples for cover top of cake.
The original recipe has the baking time 25 to 30 minutes. You may need more, as much as 40 minutes.

Apple Kuchen

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Apple Kuchen, photo by Pattie Garrett

Adapted from the recipe by Chocolatechocolateandmore.com,
shared by My Saratoga Kitchen Table
Serves: 12

Ingredients
*Ingredients currently available at the farmers’ market
Cake:
● ½ cup butter, room temperature
● ⅔ cup sugar
● 2 eggs*
● 2 teaspoons vanilla extract
● 1½ cup all-purpose flour
● 1½ teaspoons baking powder
● ¼ teaspoons salt
● 1 teaspoon apple pie seasoning*
● ½ cup Greek yogurt*
● 4-5 medium apples*

Topping:
● 3 Tablespoons sugar
● ½ teaspoon apple pie seasoning*

Glaze:
● 1 cup powdered sugar
● 1½ Tablespoons milk*
● ¼ teaspoon vanilla extract

Instructions
1. For Cake: Cream butter and sugar together until light and fluffy. Add eggs one at a time, add vanilla.
2. Combine flour, baking powder, salt, and cinnamon in a small bowl.
3. Alternating, add flour mixture and sour cream, starting and ending with flour. Mixing just until each addition is incorporated into the batter.
4. Lightly grease a 9 X 13 baking pan. Spoon batter into prepared pan.
5. Peel, core, and slice apples into thin slices. Place apples in a single layer across the top of the batter.
6. For Topping: Combine sugar and cinnamon. Sprinkle over top of apple layer.
7. Bake in a 350-degree oven for 40 minutes, until a toothpick inserted in the center comes out clean.
8. Remove cake from oven and let cool for 30 minutes.
9. For Glaze: Combine powdered sugar, milk, and vanilla, stirring until smooth. Drizzle over top of the cake. Serve cake still warm or can be served cooled.