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Lion’s Mane Cakes with Tartar Sauce

October 5, 2020 By marketeditor

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.

Steak or Lamb Kebabs with Summer Vegetables

July 13, 2020 By marketeditor

Adapted from the recipe by Cooking Classy
Servings: 5
Prep Time: 25 minutes
Cook Time: 10 minutes
Marinating time: 3 hours

Ingredients
*Ingredients currently available at the farmers’ market

Marinade
● 1/4 cup olive oil
● 1/4 cup soy sauce
● 1 1/2 tbsp fresh lemon juice
● 1 1/2 tbsp red wine vinegar
● 2 1/2 tbsp Worcestershire sauce
● 1 tbsp honey*
● 2 tsp Dijon
● 1 tbsp garlic*, pressed or minced
● 1 tsp freshly ground black pepper

Kebabs
● 1 3/4 lbs steak* or lamb*, cut into 1 1/4 inch pieces
● 8 oz mushrooms* of choice, halved (unless small, keep whole)
● 3 bell peppers* (1 red, 1 green, 1 yellow) cut into 1 1/4-inch pieces
● 1 large onion* diced into chunks (about 1 1/4-inch)
● 1 Tbsp olive oil, plus more for brushing grill grates
● Salt and freshly ground black pepper
● 10 wooden skewer sticks soaked in water for at least 30 minutes

Instructions
1. For the marinade: In a mixing bowl whisk together all marinade ingredients.
2. For the kebabs: place steak or lamb into a gallon size resealable bag. Pour marinade over the meat then seal bag while pressing out excess air and message marinade over the meat. Transfer to refrigerator and allow to marinate 3 – 6 hours.
3. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean).
4. With veggies on a cutting board, drizzle with oil and lightly toss to coat (don’t toss the onion so that it will stay in chunks for when you thread onto the skewers).
5. Sprinkle veggies evenly with salt and pepper. To assemble kebabs layer meat and veggies onto kebabs in the desired order.
6. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of the meat registers about 140 – 145 degrees for medium doneness, turning kebabs occasionally, about 8 – 9 minutes. Serve warm.

Instant Pot Bolognese

July 3, 2020 By marketeditor

Recipe by Healthy Gourmet Kitchen
Makes: 8 servings
Total time: 30 min

Ingredients
*Ingredients currently available at the farmers’ market
● 1 lb. ground meat of choice (beef*, lamb*, pork*, turkey, or plant-based)
● 1 package Healthy Gourmet Kitchen Bolognese meal starter kit*
● 1 onion diced*
● 2 lb. tomatoes* OR 1, 28 oz. can whole or diced plum tomatoes
● 1 cup white wine
● 1 cup milk*
● 4 tablespoons grass-fed butter*
● 12 ounces penne pasta

Directions
1. Turn Instant Pot to saute medium. Add butter and allow it to melt slightly. Add chopped onion and saute for 3-5 minutes. Add ground meat and break it up so that it crumbles. Continue to saute until the meat is brown.
2. After meat is browned, add white wine and the Healthy Gourmet Kitchen Bolognese meal starter pack on top of the meat.
3. Add milk and tomatoes. If you are using fresh, whole tomatoes, squish them or chop them up. Add pasta and push so that it is submerged under the liquid.
4. Secure the lid on the Instant pot and close the vent. Press manual for 4 minutes.
5. When the cooking time is complete, allow 5 minutes to pass for natural release, then move the vent to remove the rest of the steam. Remove the lid, top with grated cheese, and enjoy!

Farmstead Macaroni and Cheese

June 8, 2020 By marketeditor

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.

Pantry Pot Pie

March 31, 2020 By marketeditor

Shared by My Saratoga Kitchen Table
Serves: 1 10-inch skillet or 6 to 8 servings

Ingredients
*Ingredients currently available at the farmers’ market
For filling:
● 2 Tablespoons oil (or butter*)
● ½ onion*, chopped
● 1 garlic clove, minced
● 1 teaspoon dried thyme
● 2 carrots*, diced
● 1 cup potatoes*, peeled, cooked, and diced
● 1 cup of mixed vegetables*, frozen, canned or fresh
● 1 10 ½ ounces can of cream of celery (or chicken, mushroom etc)
● ½ can of milk (or ½ cup)
● 1 chicken breast*, skinless, cooked, and diced.
● Salt and pepper
For the pie crust (One ten-inch pie crust):
● 1⅓ cups all-purpose flour
● ½ teaspoon salt
● ½ cup vegetable shortening
● 3 to 4 Tablespoons cold water

Instructions
1. For the filling: In an oven safe skillet, heat oil. Add onions and saute until tender. Add garlic and thyme. Add carrots and cook until carrots start to soften. Add potatoes and mixed vegetables. Pour in 1 can of cream of celery and ½ cup of milk (1/2 can of milk). Add more milk if needed, up to a full can of milk. Add the cooked chicken. Salt and pepper to taste.

2. For the pie crust: Combine flour and salt in a bowl. Cut in the shortening thoroughly. Sprinkle in water, 1 Tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Add 1 to 2 more teaspoons of water if needed.

3. Gather dough into ball. Shape into flattened round on lightly floured board. With floured rolling pin, roll dough 2 inches larger than skillet. Fold into quarters and unfold on top of skillet with filling. Bake at 350 degrees for 45 minutes or longer.

Pasta with Spinach and Ricotta

February 4, 2020 By marketeditor

Recipe adapted from The Spruce Eats, shared by My Saratoga Kitchen Table
Serves: 6

Ingredients
*Ingredients currently available at the farmers’ market
● 12 ounces of pasta*
● 2 teaspoons olive oil
● ½ cup onion*, minced
● 2 garlic cloves*, minced
● 10 ounces fresh spinach*, roughly chopped
● 1-ounce fresh basil, chopped
● 1 cup ricotta cheese*
● ¼ cup milk*
● freshly ground pepper
● 2 Tablespoons Parmesan cheese or Pecorino cheese

Instructions
1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn’t brown.
3. Add spinach and basil to the skillet and stir until wilted.
4. Add ricotta cheese and milk to skillet and stir well.
5. Drain pasta, reserving ¼ cup or so of the cooking water.
6. Combine cooked pasta and ricotta mixture in a large bowl. If too thick, add a bit of the cooking water to the mixture.
7. Serve with freshly ground black pepper and 1 teaspoon of cheese per serving.

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