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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.

Roast Heritage Chicken with Carrots

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Recipe courtesy of Squash Villa Farm

“Heritage breed chickens have well-developed flavor. Cooking them slower and at a lower temperature allows the legs and thighs to cook fully without overcooking the breasts.”

Ingredients

*Ingredients currently available at the farmers’ market

  • Whole heritage chicken* (Delaware, Ameraucana, or another breed)
  • 2 Tbls melted butter
  • Salt and pepper
  • 1 large yellow onion*, thickly sliced
  • 4 carrots* cut into 2-inch chunks
  • 1 bulb of garlic*, split into cloves
  • Olive oil

Instructions

  1. Preheat the oven to 300 degrees F.  
  2. Remove chicken from refrigerator and allow to warm to ambient temperature. 
  3. Remove any leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Brush the outside of the chicken with butter and sprinkle with salt and pepper. Cover the breasts loosely with aluminum foil to prevent the meat from overcooking. Place the onions, carrots, and whole garlic cloves in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  4. Roast the chicken covered, breast up for 30 minutes per pound. The juices will run clear when you cut between the leg and the thigh. Remove the chicken to a platter and cover with aluminum foil and allow to rest. If the carrots aren’t tender, continue roasting until tender. 

Pork Chops with Apples and Onions

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By Lucinda Scala Quinn, D’Artagnan Foods, shared by My Saratoga Kitchen Table

YIELD: 6 servings

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 6 pork chops*
  • salt and pepper to taste
  • 1 Tablespoon olive oil
  • 2 Tablespoons unsalted butter
  • 1 large onion*, sliced
  • 2-3 apples*, cored and sliced
  • 1 cup apple cider*

INSTRUCTIONS

  1. Trim the chops of excess fat and sprinkle with salt and pepper on both sides. Heat a 14-inch cast-iron skillet over high heat and then swirl in olive oil. Lay the pork chops in the pan and don’t move for a few minutes. This assures a good golden sear. Turn the chops over and brown well on the second side for a total of about 10 minutes. Remove the chops to a warm plate.
  2. Swirl the butter into the pan. Add the onions and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften for about 8 minutes. Stir in the apple cider. Return the chops to the pan.
  3. Cook until the pork is tender, about 15 minutes, depending on the size of the chops, turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, remove the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce.

Buttery Breakfast Casserole

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iStock

Recipe by Melissa Clark of New York Times Cooking
Serves 6-8
Prep & cook time: 1 ½ hour, plus 4 hours of overnight chilling

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 pound croissants* (about 5 to 7), split in half lengthwise
● 1 tablespoon extra-virgin olive oil, more for baking dish
● 1 bunch scallions* (6 to 7), white and light green parts thinly sliced, greens reserved
● ¾ pound sweet Italian sausage*, casings removed
● 2 teaspoons finely chopped fresh sage*
● 8 large eggs*
● 3 cups whole milk*
● 1 cup heavy cream*
● 8 ounces Gruyère or other smooth-melting, creamy cheese*, grated (2 cups)
● 1 ¼ teaspoons kosher salt
● 1 teaspoon black pepper

Instructions
1. Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
2. In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
3. In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
4. Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into the pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
5. When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Sheet Pan Chicken with Carrots, Potatoes, & Carrot Top Pesto

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Recipe by Marisa Kerkvliet
Yields: 4 servings

Ingredients
*Ingredients currently available at the farmers’ market

Photo by Marisa Kerkvliet

Sheet Pan Chicken and Vegetables
● 2 pounds bone-in chicken thighs and legs*
● 2 bunches rainbow carrots*
● 1.5 pounds red or gold potatoes*, cut in half
● 2 tablespoons olive oil
● 2 teaspoons kosher salt
● 1 teaspoon paprika
● ½ teaspoon freshly ground black pepper

Carrot Top Pesto
● 2 cups packed carrot tops*
● ¾ cup extra virgin olive oil*
● ½ cup walnut halves, plus extra for serving
● ⅓ cup finely grated parmesan cheese
● 2 cloves garlic*
● ½ lemon, juiced (about 2 tablespoons)
● ¼ teaspoon kosher salt
● ¼ teaspoon freshly ground black pepper

Instructions
1. Preheat the oven to 425 degrees. Arrange the chicken, carrots, and potatoes on the sheet pan and drizzle on the olive oil. Sprinkle on the salt, paprika, and black pepper. Use clean hands to toss all of the ingredients together and rub the spices into the chicken and vegetables. Arrange in a single layer with the chicken skin facing up.
2. Bake for 30-35 minutes or until the chicken is cooked through and reaches 165 degrees F and the vegetables are tender and lightly browned.
3. While the chicken and vegetables are roasting prepare the carrot top pesto by combining the carrot tops, olive oil, walnuts, parmesan cheese, garlic, lemon juice, salt, and pepper in the work bowl of a food processor. Pulse until everything is thoroughly combined and smooth.
4. Transfer the cooked chicken and vegetables to a serving platter, and drizzle on the pesto. Top with additional chopped walnuts if desired and serve immediately.

Photo by Marisa Kerkvliet

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.