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Pepper-Encrusted Beef Tenderloin with Braised Red Cabbage

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A pepper-encrusted beef tenderloin can be served with braised red cabbage and Saratoga Garlic aioli. This main course is perfect for a small gathering and pairs wonderfully with Galway Rock’s Reserve Riesling.

 

Adapted from the recipes by Dixie Elliott and Holly Nilsson

Makes 6 servings

Prep time: 30 min

Cook time: 1 hour

Ingredients

*Ingredients currently available at the farmers’ market

For the braised red cabbage:

  • 6 cups red cabbage*, chopped
  • 1 apple*, peeled and slice
  • ½ onion*, slivered
  • ¼ cup cider vinegar*
  • 3 tablespoons white sugar
  • ⅓ cup water (you may need more)
  • ⅛ teaspoon cloves
  • salt and pepper to taste

For the beef tenderloin:

  • 1 tbsp cracked black peppercorns
  • 2 tsp sea salt 
  • 2 tsp cumin seeds
  • 2 tsp sweet paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 2 tbsp olive oil
  • 2 2 ½ lb beef tenderloin*

Instructions

For the braised red cabbage:

  1. Combine all ingredients in a large saucepan. Bring to a boil, reduce heat to a low simmer and cover. Cook covered for 90 minutes stirring occasionally. Add more water if needed. Season to taste with salt and pepper.

For the beef tenderloin:

  1. Combine peppercorns , salt , cumin , paprika , coriander , cinnamon , cardamom and nutmeg in a bowl. Rub 1 tablespoon of oil over beef. Coat beef all over with spice mix.

Yogurt-Marinated Chicken with a Summer Vegetable and Kamut Salad

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Recipe by Marisa Kerkvliet of lemonthymekitchen.com

Prep Time: 35 minutes, plus four hours of marinating time 

Cook Time: 1 hour 

Servings: 4 servings 

Ingredients:

*Ingredients currently available at the farmers’ market

 

For the chicken: 

1 cup plain Greek yogurt * 

½ lemon, juiced 

2 cloves garlic* 

1 teaspoon fresh oregano leaves* 

1 teaspoon kosher salt 

¼ teaspoon freshly ground black pepper 

1 pound boneless skinless chicken breast* 

1 tablespoon olive oil 

 

For the salad:

1 cup kamut 

1 teaspoon kosher salt 

1-pint cherry tomatoes*, cut in half

1 small cucumber*, thinly sliced

½ red bell pepper*, thinly sliced

½ green bell pepper*, thinly sliced

½ small red onion*, thinly sliced

½ cup crumbled feta cheese* 

¼ cup chopped fresh dill* 

 

For the vinaigrette:

1 lemon, juiced 

1 teaspoon Dijon mustard 

½ teaspoon kosher salt 

1 teaspoon fresh oregano leaves*, minced

1 clove garlic*, minced 

1 teaspoon honey*

¼ cup extra virgin olive oil 

Savoring the flavors of summer

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By Marisa Kerkvliet

 

Let’s celebrate the flavors of the end of summer with a recipe packed with herbs, peppers, and tomatoes. Chicken can be cooked on the stovetop on cooler days or on the grill for some of your last outdoor entertaining.

Kamut is an ancient grain and is closely related to wheat. It has a hearty toothsome texture and holds up very well in salads. If you have trouble finding kamut, spelt, farro, or wheat berries may be used.

Marisa Kerkvliet is a freelance recipe developer and food photographer with a background in Nutrition and Culinary Arts. Her recipes are centered around seasonal ingredients for the whole family to enjoy. She can be found on Instagram @lemon.thyme.kitchen.

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. and Wednesdays from 3 to 6 p.m. at High Rock Park. Find us online at www.saratogafarmersmarket.org and follow us on Facebook and Instagram.

Bucatini Pasta with Squash Blossoms & Summer Zucchini

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Adapted from the recipe by Jenny at Hellomydumpling.com

Makes 2 servings

Ingredients

*Ingredients currently available at the farmers’ market

  • Bucatini for 2
  • 2 tablespoons butter
  • 2 zucchinis*, sliced on a diagonal
  • 2 cloves garlic*, minced
  • 1/4 cup pecorino* + more for garnish
  • 1/2 lemon, juiced
  • 5 squash blossoms*, stems & pistils removed, petals left whole
  • salt & pepper

Instructions

Bring a large pot of water to boil, salt generously, and cook the pasta to al dente. Drain and reserve about 3/4 cup of the pasta water.

In a large sautée pan, melt the butter over medium-high heat. Add the zucchini and garlic, cook for 2 minutes. Add the pasta water and pasta, and cook stirring constantly until the sauce thickens, about 2-3 minutes more. Add the cheese and lemon juice, salt (if needed), and pepper. Serve in two shallow bowls topped with the squash blossoms and more cheese.

Shakshuka

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Recipe by Suzy Karadsheh, The Mediterranean Dish

Prep time: 10 min

Cook time: 30 min

Makes 6 servings

 

Shakshuka is made with gently poached eggs in a simmering mixture of tomatoes, bell peppers, onions, and garlic.

Ingredients

*Ingredients currently available at the farmers’ market

  • Extra virgin olive oil
  • 1 large yellow onion*, chopped
  • 2 green peppers*, chopped
  • 2 garlic cloves*, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • Pinch red pepper flakes, optional
  • Salt and pepper to taste
  • 6 medium tomatoes*, chopped (about 6 cups chopped tomatoes)
  • ½ cup tomato sauce
  • 6 large eggs*
  • ¼ cup chopped fresh parsley*
  • ¼ cup chopped fresh mint*

Instructions

  1. Heat 3 tablespoons olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
  2. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
  3. Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
  4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
  5. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper if you like. Serve with crusty bread of your choice.

Notes

  • Leftovers will keep for 1 to 2 days if stored properly in the fridge in tight-lid glass containers. Warm over medium heat, adding a little more liquid to the shakshuka sauce if needed.
  • If you want to add meat, cook about ½ ground beef or ground lamb in some extra virgin olive oil. Season well with salt and pepper. Once fully cooked, remove the meat from the skillet, wipe the skillet well and follow steps #1 and #2 to make the shakshuka sauce, only this time, add the cooked ground meat to the skillet to simmer with the tomatoes for 15 minutes or so before adding the eggs.

 

Raspberry Tassies

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Raspberry Tassies

Adapted from the recipes by Kate Dean at I Heart Eating and Rebecca at Sugar and Soul

Prep Time: 15 minutes

Chill Time: 2 hours

Cook Time: 25 minutes

Makes 24 servings

Ingredients

*Ingredients currently available at the farmers’ market

For the crust:

  • ½ cup butter at cool room temperature
  • 3 oz. cream cheese softened
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour

For the filling:

  • 4 cups fresh (or frozen) raspberries* 
  • 1 cup granulated sugar
  • 3 tablespoons corn starch
  • 2 tablespoons water

Instructions

For the filling:

  1. Add raspberries to a medium saucepan and heat over medium-high until berries break down (about 10 minutes).
  2. Bring raspberries to a light boil, stir in sugar, and return to a boil.
  3. In a separate small bowl, whisk together corn starch and water and pour into the raspberries.
  4. Stir the mixture vigorously for 1 minute and then remove from heat and let cool and thicken, stirring occasionally.

For the crust:

  1. Beat butter, cream cheese, flour, and almond extract together until well-combined.
  2. Cover dough and chill until firm (or about two hours)
  3. Divide chilled dough between the mini muffin cups, pressing dough into the bottom and up the sides (make sure the sides are tall enough or the filling may bubble over when baking!)
  4. Scoop filling into cups.
  5. Bake 10-15 minutes, or until crust is light golden brown. 
  6. Let cool in pan before removing.