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Shop Local, Eat Fresh

Saratoga Farmers' Market. seasonal recipes

Celeri Remoulade

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This wonderful French salad pairs well with pork chops, roasted chicken, and baked marinated
tofu.

Ingredients

*Ingredients available at the Saratoga Farmers’ Market

● 6 tablespoons mayonnaise*
● 1 tablespoon Dijon mustard
● 2 large lemons, juiced
● 1 small celeriac or half of a large celeriac*, peeled and grated or cut into matchsticks
● Herbs of choice (chives*, parsley*, and/or dill* are all great)
● Salt and pepper to taste
● 1 fresh apple*, peeled and grated or cut into matchsticks (optional)
● Arugula* or cress to serve

Instructions

1) Juice one large lemon and add to bowl with 3 to 4 cups of water. Peel celeriac and grate
with a box grater or cut into matchsticks. Peel and prepare optional apple. Immediately
add celeriac and apple to the lemon juice and water mixture. This will keep them from
browning.

2) Mix together juice from the other lemon, mayonnaise, mustard, salt and pepper and
herbs. Drain celeriac and apple, add the dressing and mix well. Check seasonings to
taste. Refrigerate 30 minutes to soften. Serve with cress or arugula and your choice of
protein.

Notes:
You may substitute 3-4 tablespoons of olive oil for the mayonnaise for a lighter salad if desired.
In Andrea Grom’s photo, celerie remoulade is served on a bed of arugula and cress, roasted
honeynut squash, and smoked salmon drizzled with balsamic and olive oil.

Meat Pies

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Recipe courtesy of Sabreen Samman

 

Ingredients

*Ingredients currently available a the farmers’ market

  • 1 pound ground beef*
  • 1/2 pound ground lamb* (or add another 1/2 pound of ground beef instead)
  • 1 while onion*, finely chopped
  • 3 tablespoons olive oil*
  • 3/4 cup pine nuts or slivered almonds
  • 1/8 teaspoon ground cinnamon
  • Salt & pepper to taste
  • 1 egg*, beaten
  • 2 packages frozen puff pastry, thawed (or can use homemade or store-bought pizza dough)

OPTIONAL:  a pinch (less than 1/8 tsp) of each of the following spices:  allspice, clove, ginger & cinnamon

 

Directions

  1. Heat olive oil in a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper (plus the optional spices if desired). Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  2. Let the meat mixture cool.
  3. Preheat an oven to 350 degrees. Lightly grease a baking sheet or line it with parchment paper.
  4. Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
  5. Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.