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Saratoga Farmers' Market Recipes

Honey Lemon Chicken

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Recipe adapted from Tin Eats, Serves: 4

INGREDIENTS

*denotes ingredients currently available at the farmers’ market

Chicken:

  • 1 pound skinless, boneless chicken breasts (about 2 breasts)*
  • salt and pepper to taste
  • ¼ cup flour, with 1 teaspoon reserved

Sauce:

  • 1½ Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 garlic clove*, minced
  • ¾ cup chicken broth/stock
  • 1 teaspoon flour from the chicken coating
  • 2 Tablespoons water
  • ¼ cup honey*
  • ¼ cup fresh lemon juice
  • parsley* and lemon slices, for garnish

INSTRUCTIONS

  1. Pound each breast to 2/5 inch thick. Sprinkle each side generously with salt and pepper. Place flour in shallow dish. Coat the chicken in flour, shaking off the excess flour.
  2. Place butter and oil in a skillet over medium high heat until butter is melted and hot. Add chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until golden brown, then transfer onto a plate to rest.
  3. Add garlic to the skillet and stir for 20 seconds or until golden. Add chicken broth and bring to a simmer. Use a spatula to scrape the brown bits from the bottom of the pan into the liquid.
  4. Mix 1 teaspoon of reserved flour with 2 Tablespoons of water.
  5. Add honey, lemon juice, and flour/water mixture into the skillet. Mix and bring to a simmer for 2 to 3 minutes until thickened into a syrup. Add salt and pepper to taste.
  6. To serve, pour sauce over chicken and garnish with parsley and lemon slices.

Butternut and Sweet Potato Pie

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Photo by Pattie Garrett

Recipe from Lizbeth Gomez, Gomez Veggie Ville

Ingredients
*Ingredients currently available at the farmer’s market

For crust:
2 cups graham crackers, ground (option: ginger snaps)
¼ cup sugar
1 cup butter, melted

For filling:
1 small butternut squash*
1 small sweet potato*
2 eggs*
1 can sweetened condensed milk (optional alternative: combination of cream* and honey*)
1 tablespoon cinnamon
pinches of nutmeg, ground ginger, and all spice

For topping:
1/2 cup heavy cream*
1 teaspoon vanilla
3-4 tablespoons confectioners’ sugar
½ teaspoon orange zest

Instructions
1. Combine crust ingredients in large bowl to make a smooth dough, pinching crumbs with fingers.
2. Press dough into a pie plate and refrigerate.
3. While crust is chilling, preheat oven to 350 degrees.
4. Peel and cut butternut squash into chunks, and peel and dice sweet potato.
5. Steam squash and sweet potato chunks until tender, approximately 15 minutes.
6. After vegetables have cooled, place in blender or food processor with eggs, milk and spices. Blend until smooth.
7. Pour mixture into crust, and place pie plate in a slightly larger pan with ½ inch of water at bottom. (This water bath helps to prevent cracks.)
8. Bake for 40 minutes. Remove from oven and let cool.
9. For topping, beat together heavy cream, vanilla, confectioners’ sugar and orange zest until peaks form.
10. Cut pie into pieces, place on individual plates, and add topping with spoon.  

Roasted Cauliflower Soup With Curry

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Recipe shared courtesy of the Bread Basket Bakery in Saratoga Springs

INGREDIENTS:

  • Ingredients currently available at the farmers’ market

1 head cauliflower*

1 stick of butter

garlic powder*, salt*, pepper* and curry powder (amounts to taste)

1 and 1/2 cups chopped onions*

1 cup chopped celery*

1 and 1/2 cups chopped carrots*

2 cups vegetable broth

2 Tablespoons corn starch

2 cans coconut milk

2 Tablespoons honey*

Optional: 1 cup cream*

INSTRUCTIONS:

1) Place cauliflower pieces on a sheet pan with pats of butter. Sprinkle with garlic powder, salt, pepper and curry powder. Bake at 350 degrees until slightly browned on edges. Set aside.

2) While cauliflower is baking, sauté chopped onions, chopped celery and chopped carrots until tender in 1/4 cup butter,

3) Add vegetable broth mixed with corn starch,

3) Add coconut milk and 1/2 of the cauliflower, plus 1-2 Tablespoons honey (to taste).

4) Purée slightly and add curry powder, some salt and pepper to taste, and then the rest of the cauliflower

5) Optional: add cream

Delicata Squash and Onions

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Adapted from Eating Well Magazine and shared by My Saratoga Kitchen Table

Ingredients:

*Ingredients currently available at the farmers’ market

2 large delicata squash* (2 pounds)

1 medium red onion*, sliced

3 Tablespoons olive oil*, divided

¼ teaspoon salt

1 teaspoon chopped fresh rosemary*

1-2 Tablespoons maple syrup*, to taste

1 Tablespoon Dijon mustard

Instructions:

Preheat oven to 425 degrees.

Cut squash in half lengthwise. Scoop out the seeds. Cut crosswise into ½ inch half circles. Toss with onion, 1 Tablespoon oil and salt in a large bowl. Spread in an even layer on baking sheet. 

Roast, stirring once or twice, until tender and beginning to brown about 30 minutes.

Combine the remaining 1 Tablespoon of oil, rosemary, maple syrup, and mustard in a small bowl. Toss the vegetable with the dressing. 

Spätzle with Mushroom Cream Sauce

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Recipe courtesy of the Vermont Spätzle Company

Serves: 2-3

Ingredients

*Ingredients currently available at the farmers’ market

  • 1 pint of mushrooms*, sliced
  • 1 white onion*, diced
  • 2 Tablespoons of butter*
  • 1 Tablespoon of flour (gluten free, if desired)
  • 1 ½ cups of beef broth*
  • ¼ cup cream* or half & half
  • 2 Tablespoons parsley*, chopped
  • Salt and pepper to taste
  • 1 Tablespoon butter*
  • 1 12 oz. package of Vermont Spätzle Company spätzle

Directions

In a large skillet, melt butter on medium heat and add the onions. Add the mushrooms and saute until onions and mushrooms are soft. Season with salt and pepper. Sprinkle flour onto the onions and mushrooms. Cook for 1 minute. Stir in broth and simmer for 5 minutes.

Melt better in a sauté pan and sauté spätzle according to package directions or until desired crispness.

Add the cream and simmer on low for about 5 minutes until it thickens. Add the chopped parsley. Add spätzle to the mushroom cream sauce or top spätzle with mushroom cream sauce on a serving plate . Sprinkle with more parsley if desired and serve immediately. 

Check out more spätzle recipes at www.vtspatzlecompany.com

Summer Harvest Vegetable Soup

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Recipe courtesy of My Saratoga Kitchen Table
Makes 4 to 6 servings

Ingredients
*Ingredients currently available at the farmers’ market

  • 1 Tablespoon olive oil*
  • 1 onion*, chopped
  • Salt and pepper
  • 2 cups of peeled, diced tomatoes*
  • 1 medium zucchini*, chopped 
  • 1 cup green beans*
  • 2 cloves garlic*, minced
  • 4 cups chicken broth
  • 4 ears of corn*, kernels cut off the cob
  • ½ cup fresh basil*, chopped
  • ¼ cup grated parmesan cheese*, optional

Directions

In a large pot, heat the oil over medium high heat. Add the onion and a pinch on salt. Sauté for 5 minutes, until the onion is translucent.

Stir in the tomatoes, zucchini, green beans, and garlic with more salt the pepper.  Add the chicken broth. Bring to a boil then reduce the heat to a simmer. Stir in the corn, basil, and cheese (optional). Cook for another 3 to 5 minutes until the vegetables are tender. Enjoy!