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Chicken Noodle Soup

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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.

Beer Mashed Potatoes

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Beer Mashed Potatoes, iStock

Recipe by Craft Beering
Yield: 6 servings
Prep & cook time: 30 min

Ingredients
*Ingredients currently available at the farmers’ market
● 3 lbs starchy potatoes* (such as Russet or Yukon Gold)
● 2/3 cup beer* (such as pilsner or lager)
● 1/2 cup butter*
● 1/2 heavy cream
● 2 cloves garlic*, minced (optional)
● salt & pepper (to taste)
● 1 tsp fresh parsley*, finely chopped, for garnish

Instructions
1. Peel the potatoes, rinse and cut them into uniform pieces, as needed for even cooking.
2. Place the potatoes in a large stockpot, add 1 tbsp salt and enough cold water to cover them by about 2 inches. Bring to boil over medium-high heat and boil until the potatoes are very tender.
3. While to potatoes are boiling, in a small saucepan over medium heat bring the beer to simmer. Temporarily remove from the stove and add the butter. As soon as it begins to melt add the cream. If using minced garlic, add it now. Stir to combine, place back on the stove and keep warm using the lowest setting available.
4. Drain the boiled potatoes and break them down using a masher. Add the beer mixture as you continue to mash. Optional – once the liquids are fully incorporated you can whip the mash for about a minute to make it extra creamy.
5. Taste and season with salt and pepper as needed, stir well. Serve on a warm plate and garnish with parsley.

Notes:
*Be sure to use heavy cream – its higher fat content will ensure that it does not curdle in contact with the heated beer. Always add it after you’ve added the butter for the same reason.
*Adding the garlic to the warm mixture will significantly mellow its sharp taste and bring out its sweetness.

Pasta with Spring Vegetables

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Photo by Pattie Garrett

Adapted from the recipe by The Food Lab, shared by My Saratoga Kitchen Table
Serves: 4 to 6

Ingredients
*Ingredients currently available at the farmers’ market
● Kosher salt
● 8 ounces asparagus, ends trimmed and cut on a bias into 2 inch segments
● 1 medium zucchini*, split lengthwise and cut into ¼ inch half moons
● 1 cup sugar snap peas*, remove the stem end and strings
● 1 cup broccoli rabe*, cut into ½ inch pieces
● 1 cup cherry tomatoes*, split in half
● ¼ cup olive oil*
● 2 spring garlic*, minced or grated on a Microplane
● 1 spring onion*, diced
● pinch of red pepper flakes
● 2 Tablespoons unsalted butter*
● 1 pound twisted or tubular pasta (reserve ½ cup of the cooking water)
● ¼ cup chopped fresh parsley*
● 2 teaspoons grated lemon zest and 1 Tablespoon juice
● 1 ounce Parmesan cheese*, grated plus more for serving
● freshly ground black pepper

Instructions
1. Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender-crisp, about 3 minutes. Using a fine-mesh strainer, transfer to colander and run under cold water to chill. Repeat with the zucchini, peas, and broccoli. Combine all the blanched vegetables in a large bowl, add the tomatoes and set aside.
2. Heat the oil in a 10 inch skillet over medium-high heat. Add the garlic and onion, cooking until gently sizzling. Reduce the heat to medium-low and cook until garlic is pale golden brown, 5 to 7 minutes. Add the pepper flakes and toss until fragrant about 30 seconds. Remove from the heat and stir in the butter. Set aside.
3. Cook the pasta according to the directions on the package. Drain, reserving ½ cup of the cooking water and return the pasta to the pot. Set over medium-low heat.
4. Add the vegetables, garlic/onion sauce, and half of the reserved pasta water. Stir until the sauce comes together and coats the pasta. Add more pasta water until desired consistency is reached. Stir in parsley, lemon zest and juice, and cheese. Season with pepper. Top with extra cheese.

Notes: The original recipe calls for summer squash (yellow), shelled fava beans, and frozen peas. Use your favorite in-season vegetables.

Strip Steak with Yogurt and Radishes

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Photo by Pattie Garrett

Recipe by Andy Baraghani, Bon Appetit, shared by My Saratoga Kitchen Table
Serves: 4

Ingredients
*Ingredients currently available at the farmers’ market
● 2 1-inch boneless New York Strip steaks*
● 2 Tablespoons olive oil*, plus more for drizzling
● Kosher salt
● 3 Tablespoon unsalted butter
● 4 sprigs thyme*
● 2 garlic cloves, crushed
● 6 cardamom pods, lightly crushed
● 1½ teaspoons finely grated lemon zest
● 1 teaspoon finely grated lemon zest
● 1 teaspoon plus 1 Tablespoon fresh lemon juice
● 1½ cup plain Greek yogurt*
● 8 ounces radishes*, cut into wedges and slices
● 1 cup parsley* leaves with tender stems

Instructions
1. Let steak sit at room temperature 20 minutes before cooking.
2. Heat a dry large skillet over medium-high. Rub steaks with 2 Tablespoons oil. Season generously with kosher salt. Cook, turning several times until lightly charred 6-8 minutes. Pour off excess oil from the skillet. Add butter, thyme, garlic, and cardamon, and cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan drippings.
3. Mix lemon zest and 1 teaspoon lemon juice with yogurt in a small bowl, season generously with kosher salt.
4. Just before serving, toss radishes, parsley, and the remaining 1 Tablespoon lemon juice in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.
5. Swipe plate with seasoned yogurt and top with steak and radishes and sea salt.

Farmers’ Market Frittata

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iStock

Recipe provided by M&A Farm
Serves: 6
Prep & cook time: 15 min

Ingredients
*Ingredients currently available at the farmers’ market
● 4 large eggs*
● 4 egg whites*
● 2 TBSP milk*
● ½ tsp salt, divided
● ¼ tsp pepper, divided
● 1 cup shiitake mushrooms*, sliced
● 1 cup asparagus*, chopped into pieces
● 1 cup bacon*, cooked and chopped
● ½ tsp chopped fresh thyme* leaves
● 1 TBSP chopped parsley* leaves (reserve some for garnish)
● ½ cup chevre* (or another soft cheese*), crumbled into tiny pieces

Instructions
1. Preheat broiler and place top rack 4-5” from the element. Whisk together the eggs, egg whites, milk, ¼ tsp salt, and a pinch of pepper and set aside.
2. On the stove top, melt butter over medium-high heat in an iron skillet. Add vegetables and saute until they begin to soften for about 3-4 minutes. Add in the bacon, thyme, half of the parsley, 1/4 tsp salt, a pinch of pepper, and cook stirring 1 more minute.
3. Pour the egg mixture over the veggies and stir to evenly spread the veggies around. Let it cook, about 3-4 minutes. Remove skillet from heat and sprinkle cheese over the top.
4. Place skillet under the broiler until eggs are slightly puffed and cheese begins to bubble and brown, 3-4 minutes. Watch carefully. Remove from the oven, slide frittata onto a serving platter. Garnish with remaining parsley. Slice and serve.

Spring Pitta Balancing Carrot Ginger Soup

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Carrot Ginger Soup, photo provided by Sarah Avery

Recipe provided by Sarah Avery, DPT, PYT, RYT-200, Founder of Moon Cycle Seed Company
Serves: 2-3

Ingredients
*Ingredients currently available at the farmers’ market
● ½ onion*
● 1 lb mushroom* of choice, stems removed and chopped
● 2-3 TBSP coconut oil
● 1 TBSP Golden Turmeric Moon Milk Powder*
● 4 carrots* peeled and sliced thin
● 1 lb collard greens* roughly chopped stems removed
● 1-2 Quarts water
● Garnish with goat cheese*
● Garish with parsley*

Instructions
1. In a soup pot saute onion and mushrooms in coconut oil. When they begin to brown add the golden Turmeric powder, stir until spices become fragrant (about 30 seconds). Add carrots and collard greens; stir to coat with the oil and spices.
2. Cover vegetables with water. Bring to a boil on high heat. Lower heat to a simmer, cover, and cook until tender.
3. Garnish with Goat Cheese and Parsley if desired.