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side dish

Stuffing

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iStock

Recipe shared by Night Work Bread
Serves 6-8
Prep & cook time: 1 hr 30 min

Ingredients
*Ingredients currently available at the farmers’ market
● 6 oz long grain and wild rice mixture
● 3/4 c sherry
● 2 tbsp poultry seasoning
● 1 ½ cups chopped celery*
● 1/4 lb. butter*
● 2 cups sourdough* croutons
● 1 cup hot water
● 1 cup chopped pecans

Instructions
Cook rice, substituting 3/4 c sherry for water in the rice. Sautee celery in butter until the celery begins to soften, about 6-8 minutes. Add the croutons and hot water, allowing the bread to absorb the water and mix well. Then, add pecans and the cooked rice and mix. Bake in a casserole dish with the turkey or use as a stuffing. If baking on its own, bake at 350 degrees for 35-40 minutes.

Cabbage Medley

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Recipe courtesy of Vashti’s Kitchen Delights
Serves 6-8

Braised cabbage in a wooden bowl, top view, selective focus

Ingredients
*Ingredients currently available at the farmers’ market
● 5-6 cups of diced cabbage* (5 cups if using 1 cup of mixed seasonal vegetables)
● 1 cup of mixed seasonal vegetables* – optional (Brussels sprouts, zucchini, kohlrabi,
cauliflower, mushrooms, potatoes, etc.)
● 1 cup of shredded carrots*
● 1 cup of diced mixed bell peppers*
● ¼ cup finely chopped cilantro*
● 1-2 cloves of finely chopped garlic*
● 1 teaspoon sea salt (adjust to taste)
● 2 tablespoons of olive oil*

Instructions
In a large saucepan, add oil, chopped cilantro, garlic, and salt and sauté over high heat for 3 minutes. Add remaining ingredients and combine well, reduce heat to medium and cover the saucepan. Cook for an additional 5 minutes. Adjust salt to taste.

Panzanella

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iStock

Recipe shared by NightWork Bread, adapted from the recipe by Barefoot Contessa

Ingredients
*Ingredients currently available at the farmers’ market
● 1/2 loaf Night Work Country Sourdough*, cut into 1-inch cubes
● 3 tbsp olive oil*
● 3 large tomatoes*, diced
● 1 large cucumber*, diced
● Two large handfuls fresh basil leaves*, coarsely chopped
● 1 tsp sea salt

Dressing:
● 3 cloves garlic*, minced
● 1 tsp Dijon mustard
● 2 tbsp rice vinegar
● 1/3 cup olive oil*
● 1/2 tsp sea salt
● Freshly ground pepper

Instructions
Heat olive oil in large saucepan on medium. Add bread cubes and season with salt. Stir occasionally, 8-10 mins until toasted and browned.

Whisk together dressing ingredients. Add to chopped veggies, mix in bread cubes and top with basil. Season salad with salt and pepper. Best served at room temperature.

Pro tip: You can add all kinds of great veggies from the farmers’ market to this salad, depending on your taste. Try some red or yellow bell peppers, red onion, lightly roasted summer squash, roasted beets, or microgreens. Enjoy!

Potato Salad with Pickled Cucumbers

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Photo by Pattie Garrett

Recipe by Smitten Kitchen and Bon Appetit, Shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market
● 6 Tablespoons distilled white vinegar
● 4 teaspoons coarse kosher salt
● 2 English cucumbers*, very thinly sliced
● a few branches plus 3 Tablespoons chopped fresh dill*
● 3¼ pounds Yukon Gold potatoes*, about 10 medium, peeled
● Additional coarse kosher salt
● 1 cup very thinly sliced white onion*
● 8 radishes*, trimmed, thinly sliced
● ¾ cup mayonnaise

Instructions
1. The day before, make the pickles: Pour vinegar and 4 teaspoons salt into a bowl with a cover. Add the cucumbers and dill branches. Stir gently to coat. Refrigerate overnight. Stir occasionally.
2. Cook the potatoes by boiling them the night before. Refrigerate to ensure they are very cold.
3. The next day, drain the cucumber mixture in a colander for an hour. Discard the brine and dill.
4. To assemble the salad, Cut the potatoes crosswise into ½ inch thick slices. Place the potatoes in a large bowl. Sprinkle with coarse salt and pepper. Add the drained cucumbers, onion, sliced radishes, and remaining 3 Tablespoons dill. Toss to blend.
5. Add the mayonnaise. Season with salt and pepper. Serve cold.

Options: Cook the potatoes with the skins on and remove them after cooking, or leave the skins on.

Cornbread

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Recipe by Donna Bryson

Cornbread compliments roasted chicken and duck, braised greens, balsamic-glazed beets, and many other savory dishes. Or simply slather a slice with local honey or jam and enjoy as a treat.

Ingredients
*Ingredients available at the farmers’ market
● About 2 tablespoons fat (butter, oil, bacon drippings…)
● 1 cup flour
● 1 cup cornmeal*
● 1 teaspoon salt
● 2 teaspoons baking powder
● ½ teaspoon baking soda
● 2 eggs*, beaten
● 1 cup buttermilk* (if you choose to use regular milk*, omit baking soda and add another teaspoon of baking powder).

Instructions
1. Preheat oven to 350 degrees F.
2. While the oven is heating, place fat in cast iron skillet or other baking dish and put skillet/baking dish in the oven.
3. In a bowl, mix dry ingredients with a fork, tossing them to get some air into them.
4. Add wet ingredients quickly and blend until batter is just a bit thicker than pancake batter. Add more milk, if needed.
5. Take the pan out of the oven, swirl sizzling fat quickly to coat the pan, and pour excess into the batter.
6. Mix well, then pour the batter into the hot pan.
7. Put the pan in the oven and bake until golden brown on top and a toothpick (or fork) poked into the center comes out clean (about 30-40 minutes).

Lion’s Mane Cakes with Tartar Sauce

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AdobeStock

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.