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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.

Cheeseburger Pie

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Recipe courtesy of Argyle Cheese Farmer

Ingredients

*Ingredients currently available at the farmers’ market

Crust

  • 1 ¼ cup all-purpose flour
  • ⅛ teaspoon salt
  • ⅓ cup shortening
  • 4 to 5 tablespoons ice (cold) water

Filling

  • 1 lb. ground beef*
  • ½ cup Argyle Cheese Farmer buttermilk*
  • ½ cup ketchup 
  • ⅓ cup bread crumbs*
  • ¼ cup onion*, chopped
  • ½ teaspoon oregano
  • 1 teaspoon Worcestershire sauce

  • Argyle Cheese Farmer cheese curds* (any flavor), shredded

Instructions

For the crust:

Blend together flour and salt in a bowl. Cut shortening into dry ingredients with a pastry blender (or use the back of a fork) until it forms pea-sized pieces. Slowly add cold water, one tablespoon at a time, until the dough sticks together in a ball. Remove dough from the bowl and make the ball into a rough square. Wrap in plastic wrap and chill for at least half an hour.

For the pie:

Preheat oven to 350 F and prepare a 9-inch pie plate.

Mix together all filling ingredients, except the cheese, in a bowl. Roll out the pie crust on a lightly floured surface until big enough to cover the pie plate. Place the crust in the pie plate. Pour the filling into the crust. Trim the extra crust, roll the edges, and crimp with your fingers or a fork. Bake for 50 mins. Top with shredded cheese and bake for another 10 mins. Let rest 10 mins before serving. 

Refrigerate the leftovers and reheat the next day.

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. 

Simple Solutions to the Dinner Dilemma

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By Julia Howard

While there are usually easy meal solutions for breakfast and lunch, simple, healthy dinner ideas are no easy feat. Finding a recipe that your family will enjoy is only a part of the struggle. We crave a quick fix for dinner, something that doesn’t take hours to prep and cook, and something that won’t take an hour to clean up. The Saratoga Farmers’ Market has meal motivation and locally sourced ingredients to get you through these dinner difficulties.

Photo from iStock.

Sheet Pan Dinners

For an effortless, delicious meal with minimal cleanup, sheet pan dinners are one of our favorite approaches to dinner. Choose your favorite seasonal vegetable(s) and pair it with a protein like chicken, pork, or beef. Think steak with Brussels sprouts and potatoes, sausages with apples and carrots, chicken with mushrooms and tomatoes (tomatoes will return to the market in Feb.). The internet has many ideas, and finding the right ingredients is super simple between your pantry and the farmers’ market.

Photo from iStock

Farmers’ Market Frittatas

Frittatas can be very easy to make and are a great way to clean out your refrigerator. Ingredients include eggs, vegetables, fresh herbs (optional, and returning to the market in Feb.), cheese, and bacon or sausage – or omit for a vegetarian option. Simply sautee the vegetables, add cooked bacon and herbs, pour whisked eggs over the mixture, top with cheese, and broil for 3-4 minutes. We love M&A Farm’s recipe and remember that you can put just about anything in your frittata.

Photo of carrot and ginger soup by Pattie Garrett.

Simple Soups

Soups are one of the most satisfying, healthy, and easy one-pot meals to make. Simply chop up your vegetables, sautee the aromatics (leeks, onions, carrots, garlic, but the list goes on), add chicken or vegetable stock and simmer, then puree or leave chunky depending on the soup and your preference. Some ideas are vegetable soup, potato and leek soup, mushroom soup, and butternut squash soup.

Photo from iStock.

Slow Cooker & Instant Pot Meals

Slow cookers and Instant Pots have turned complicated, time-consuming meals into one-pot wonders. A quick Google search can reveal recipes for anything from tacos to pot roast to soups and stews. Once your ingredients are in the pot, you typically don’t need to pay attention to them until the meal is cooked and ready to serve. 

This weeks recipe: Farmers’ Market Frittata

Chicken Noodle Soup

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iStock

Recipe by Adam and Joanne Gallagher
Prep & Cook Time: 40mins
Makes 6 servings

Ingredients

*Ingredients currently available at the farmers’ market

  • 2 tablespoons butter* or olive oil
  • 1 large onion*, chopped
  • 2 large carrots*, chopped
  • 2 stalks celery, chopped (optional)
  • 4 cloves garlic*, minced
  • 2 bay leaves
  • 3 sprigs fresh thyme* or use 1/2 teaspoon dried thyme
  • 1 pound skinless, boneless chicken thighs or breast*
  • 8 cups chicken stock, low sodium, or broth or use homemade stock
  • 5 ounces egg noodles (or pasta of choice)
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley*, finely chopped
  • Water or more stock, as needed

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
  2. Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
  3. Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
  4. Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
  5. If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
  6. Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
  7. While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

Shepherd’s Pie

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Shepherd’s pie, photo by Pattie Garrett

“One of my favorite post-holiday meals is Shepherd’s pie. It’s still a comfort food and one that reminds me of being home for the holidays to this day. The recipe is simple, delicious, and helps use up some holiday leftovers” – Ariel Garland of Hebron Valley Veal

Recipe shared by Hebron Valley Veal
Serves 6-8
Prep & cook time: 40 mins

Ingredients
*Ingredients currently available at the farmers’ market
● 2 pounds ground veal*
● 1 large sweet onion*
● 1/4 cup ketchup
● 3 cups frozen sweet corn
● Leftover mashed potatoes*

Instructions
Pre-heat oven to 350 degrees. Brown the ground veal with the diced onion. Once cooked through and the onions are translucent, add the ketchup. Put the mixture in the bottom of your desired baking dish.

Top that with the frozen corn (you can add more or use less depending on your preference). Spread that out evenly over the meat. Next, layer the mashed potatoes over the corn at least an inch thick. Put a few dabs of butter over the top. Bake until warmed through, about 30 minutes.