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Summer Vegetable Stir Fry

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Adapted from the recipe by Alyssa Rivers
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 6

Ingredients
*Ingredients currently available at the farmers’ market
● 1 tablespoon olive oil*
● 1 red bell pepper*, sliced
● 1 yellow bell pepper*, sliced
● 1 cup sugar snap peas*
● 1 cup carrots*, sliced
● 1 cup mushrooms*, sliced
● 1 cup zucchini* or yellow summer squash*, sliced
● 2 cups broccoli*
● 2 cups bok choy*
● ¼ cup soy sauce
● 3 garlic cloves*, minced
● 3 Tablespoons brown sugar
● 1 teaspoon sesame oil
● 1/2 cup chicken or vegetable broth
● 1 tablespoon cornstarch

Optional: chopped green onions* and sesame seeds for garnish

Instructions
1. In a wok or large skillet, add 1 Tablespoon olive oil over medium-high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, and bok choy. Sauté 2-3 minutes until veggies are almost tender.
2. In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken or vegetable broth, and cornstarch.
3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.

Notes:
● Customize your stir fry by adding in protein. Chicken, pork, shrimp, and beef are all available at the farmers’ market.
● Make your stir fry with seasonal vegetables: asparagus, bean sprouts, cauliflower, tomatoes, and corn all make delicious additions.
● Spice it up by adding crushed red pepper flakes or sriracha.
● Serve over brown or white rice, noodles, ramen, lo mein, zoodles, or wilted greens.

Spring Vegetable Pasta

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Photo by Pattie Garrett

Recipe by Simply Fresh Dinners, shared by My Saratoga Kitchen Table
Serves: 4

Ingredients
*Ingredients currently available at the farmers’ market
● 14 ounces pasta* (use tagliatelle, fettuccini, or your favorite pasta)
● 2 cups fiddleheads* (in cold water, rinse and remove the brown papery husk on the fiddleheads, do this several times)
● 1 ½ Tablespoons olive oil*
● 1 garlic clove, minced
● ¼ teaspoon red pepper flakes
● 1 cup asparagus*, rinse, cut off woody ends, cut into 1 ½ inch pieces
● Juice from one lemon, zest from half the lemon
● ½ cup cherry tomatoes*, halved
● 2 scallions*, sliced
● ¼ cup fresh basil*, chopped
● Garnish with pea shoots*

Instructions
1. Cook pasta according to directions on box until al dente. Save 4 Tablespoons of cooking water. Drain and rinse.
2. Cook cleaned fiddleheads in boiling water (a rolling boil) for 5 to 10 minutes, until tender. Drain and place in ice-cold water. This will shock the fiddleheads and stop the cooking process, leaving them bright green.
3. Heat olive oil in skillet on medium-high heat. Add garlic and red pepper. Cook for one minute. Add asparagus, juice, zest and pasta water. Cook on medium heat for 3 minutes. Add fiddleheads and cook an additional 2 minutes.
4. Add cooked pasta. Toss well until coated. Top with tomatoes, scallions, basil, and pea shoots.

Veal Piccata Meatballs

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Photo provided by Hebron Valley Veal

Recipe by Kelley Taylor at R.S. Taylor & Sons Brewery Kitchen, shared by Hebron Valley Veal
Makes 15, 2” meatballs, serves 4-6

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 lbs Hebron Valley ground Rose Veal*
● 2 eggs*
● ¾ cup fresh flatleaf parsley*, finely chopped, divided (reserve ¼ cup)
● 1 ½ lemons, juice and zest, divided (reserve juice of ½ a lemon)
● ¾ cup Italian-style breadcrumbs
● 3 large garlic cloves*, minced
● ½ cup grated Romano cheese*
● 3 tablespoons capers, chopped
● 2 tablespoons brine from capers
● 3 tablespoons white wine*
● 1 tablespoon salt
● 1 tablespoon freshly-ground pepper

Instructions
1. Preheat the oven to 375 degrees. Place all ingredients in a large bowl (reserving the juice of ½ a lemon and ¼ cup parsley) and knead thoroughly with clean hands until everything is evenly mixed and distributed.
2. Roll meat mixture into 2” balls and nestle them together – slightly touching, in a straight- sided 9”x12” baking or casserole dish.
3. Roast the meatballs for 30-35 minutes until cooked through and browned on top. Remove baking dish from the oven, sprinkle the tops with reserved parsley and squeezed reserved half lemon over the meatballs. Serve immediately on top of a creamy risotto, hearty polenta, or a bed of sauteed spinach and garlic.

Pot Roast with Cranberries

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Adobe Stock

Recipe by Mark Bittman
Yields 4 to 6 servings
Prep & cook time: 1 1/4 hours, or more

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 tablespoon butter or extra-virgin olive oil
● ½ cup sugar
● 1 2-pound piece beef tenderloin*, or 3-pound piece chuck* or brisket*
● Salt and freshly ground black pepper
● ½ cup sherry vinegar or good wine vinegar
● 1 12-ounce bag cranberries
● 1 orange
● Cayenne, to taste

Preparation
1. Put butter or oil in a casserole or skillet with a lid, and turn heat to medium-high. Put sugar on a plate, and dredge meat in it on all sides; reserve remaining sugar. When butter foam subsides or oil is hot, brown meat on all sides, seasoning it with salt and pepper as it browns.
2. When the meat is nicely browned, add vinegar, and cook a minute, stirring, then add cranberries and remaining sugar, and stir. Strip zest from orange (you can do it in broad strips, with a small knife or vegetable peeler), and add it to pot; juice orange, and add juice also, along with a pinch of cayenne. Turn heat to low, and cover pan; mixture should bubble but not furiously.
3. Cook, turning meat and stirring about every 30 minutes. Tenderloin will be medium-rare in about 1 hour, or when its internal temperature is 125 to 130 degrees; cook it longer if you want it more done. Chuck or brisket will take 2 hours or longer; it is done when tender. Taste, and adjust seasoning if necessary. Turn off heat, and let roast rest for a few minutes, then carve and serve, with sauce.

Lion’s Mane Cakes with Tartar Sauce

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AdobeStock

Adapted from Maryland Crab Cakes recipe by Jennifer Segal, onceuponachef.com
Servings: Makes 6 lions mane cakes, enough to serve 3 adults as the main course

Ingredients
*Ingredients currently available at the farmers’ market

For the lion’s mane cakes
● 2 large eggs*
● 2-1/2 tablespoons mayonnaise
● 1-1/2 teaspoons Dijon mustard
● 1 teaspoon Worcestershire sauce
● 1 teaspoon Old Bay seasoning
● 1/4 teaspoon salt
● 1/4 cup finely diced celery*, from one stalk
● 2 tablespoons finely chopped fresh parsley*
● 1 pound Lions Mane*, chopped into small pieces
● 1/2 cup panko
● canola oil, for cooking

For the tartar sauce
● 1 cup mayonnaise
● 1-1/2 tablespoons sweet pickles*, diced small
● 1 teaspoon Dijon mustard
● 1 tablespoon minced red onion*
● 1-2 tablespoons lemon juice, to taste
● Salt and freshly ground black pepper, to taste

Instructions
For the lion’s mane cakes
1. Line a baking sheet with aluminum foil for easy clean-up.
2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the Lions Mane and panko; using a rubber spatula, gently fold the mixture together until just combined. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

For the tartar sauce
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Farmstead Macaroni and Cheese

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Photo by Pattie Garrett

Recipe by Argyle Cheese Farmer, shared by My Saratoga Kitchen Table

 

Ingredients
*Ingredients currently available at the farmers’ market
● 1 Tablespoon butter*
● ¼ cup chopped onion*
● 1 Tablespoon flour
● 1 Tablespoon dry mustard
● dash cayenne pepper
● dash garlic powder
● 1 cup milk*
● ½ pound Amazing Grace Cheese* (from Argyle Cheese Farmer but your favorite sharp cheddar will work)
● 1 cup cooked elbow macaroni

 

Instructions
1. In a sauce pan melt butter, cook onion until tender. Stir in flour, mustard, cayenne pepper, garlic powder.
2. Add milk and cook, stirring until thickened. Add cheese and stir until melted. Add cooked macaroni to cheese sauce.
3. Put in 1 quart casserole dish and bake at 350 degrees from 20 minutes or more. Top should be golden and starting to brown.

Notes
In a food processor add buttery crackers and process until crumbs. Sprinkle ¼ cup over the casserole along with a little grated cheese.