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winter recipes

Beef Bourguignon

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Recipe provided by Christophe Robert of Longlesson Farm

 

This is a very easy recipe, but so good and even better the next day when reheated! The red wine does not need to be fancy. I like to use the Rex Goliath Cabernet Sauvignon, the BIG double bottle: plenty enough for the sauce and also to make sure the chef is not thirsty, because you know, you really need to taste the wine…

Ingredients:

*Ingredients available at the farmers’ market

  • 2 lbs beef stew or chuck* (detailed in cubes)
  • 2 carrots*
  • 2 onions* 
  • 2 garlic cloves*
  • 1 bottle of good red wine
  • 1 Tbs flour
  • 3 Tbs oil
  • 1 tsp butter
  • Bay leaf, parsley, salt, pepper

  1. In a Dutch oven or slow cooker, melt the butter and add the oil. Add the meat cubes, salt and pepper, and brown on medium heat.
  2. Peel the carrots and onions and cut into thick slices. Add them to the meat. Leave on medium heat, stirring regularly until the onions start to become translucent. 
  3. Add the flour and stir for 2 to 3 minutes until the flour takes on a light brownish color. 
  4. Add the red wine until everything is covered, and stir well so the flour does not stick to the bottom of the pot. Bring to a hard boil for 5 minutes then reduce the heat. 
  5. Add the bay leaf, parsley, and crushed garlic. Lightly add salt and pepper.
  6. Cook covered for 2 ½ hours, then finish cooking uncovered for 30 minutes to reduce the sauce. 
  7. The dish is ready when the meat cubes are tender. Simmer longer to reduce the sauce if needed.

NOTES:

Serve the dish in the Dutch oven or on a plate with steamed potatoes, pastas, etc. 

This dish improves in flavor if you add some sautéed mushrooms and/or bacon bits at step 7.

Simple solutions to the dinner dilemma

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By Julia Howard

 

While there are usually easy meal solutions for breakfast and lunch, simple, healthy dinner ideas are challenging. Finding a recipe your family will enjoy is only a part of the struggle. We crave a quick fix for dinner, a wholesome meal that doesn’t take hours to prepare and cook and won’t require piles of dishes. The Saratoga Farmers’ Market has meal motivation and locally sourced ingredients to get you through these dinner difficulties.

 

Sheet Pan Dinners

For an effortless, delicious meal with minimal cleanup, sheet pan dinners are one of our favorite approaches to dinner. Choose your favorite seasonal vegetable(s) and pair it with a protein like chicken, pork, or beef. Think steak with Brussels sprouts and potatoes, sausages with apples and carrots, or chicken with mushrooms and leeks. The internet has many ideas, and finding the right ingredients is super simple between your pantry and the farmers’ market.

Farmers’ Market Frittatas

Frittatas can be very easy to make and are a great way to clean out your refrigerator. Ingredients include eggs, vegetables, fresh herbs (optional, and returning to the market in Feb.), cheese, and bacon or sausage – or omit for a vegetarian option. Simply sautee the vegetables, add cooked bacon and herbs, pour whisked eggs over the mixture, top with cheese, and broil for 3-4 minutes. We love M&A Farm’s recipe, and remember that you can put just about anything in your frittata.

Carrot and ginger soup, photo by Pattie Garrett

Simple Soups

Soups are one of the most satisfying, healthy, and easy one-pot meals. Simply chop up your vegetables, sautee the aromatics (leeks, onions, carrots, garlic, but the list goes on), add chicken or vegetable stock and simmer, then puree or leave chunky depending on the soup and your preference of texture. Some ideas are vegetable soup, potato and leek soup, mushroom soup, and butternut squash soup.

Beef Stew

Slow Cooker & Instant Pot Meals

Slow cookers and Instant Pots have turned complicated, time-consuming meals into one-pot wonders. A quick Google search can reveal recipes from tacos to pot roasts to soups and stews. Once your ingredients are in the pot, you typically don’t need to pay attention to them until the meal is cooked and ready to serve. 

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. in the Wilton Mall Food Court. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Chicken Spinach Salad with Butternut Squash

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Recipe by The Roasted Root, shared by My Saratoga Kitchen Table

Serves: 4

Ingredients

For the Vinaigrette:

  • ¼ cup olive oil
  • 3 Tablespoons cider vinegar*
  • 1 Tablespoon honey*
  • ¼ teaspoon ground cinnamon

For the chicken and butternut squash:

  • 1 pound boneless chicken tenders or breasts*
  • 1 Tablespoon olive oil
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 2 teaspoons olive oil
  • 2 cups butternut squash*, peeled and chopped
  • ½ teaspoon ground cinnamon

For the Salad:

  • 5 ounces of fresh baby spinach*
  • ½ cup raw pecan halves
  • ¼ cup golden raisins
  • 1 large green apple*, cored and sliced

Instructions

  1. For the vinaigrette: Whisk all the ingredients for the vinaigrette in a small bowl until smooth.
  2. For the chicken and butternut squash: Preheat the oven to 400 degrees.Place chicken in a casserole dish. Drizzle with 1 Tablespoon olive oil, and sprinkle with oregano, and paprika. Place the squash on a baking sheet. Drizzle with 2 teaspoons olive oil and ½ teaspoon cinnamon. Roast the squash and chicken in the oven for 25 minutes or until the squash is tender and golden brown. Continue to cook the chicken until cooked through.
  3. For the Salad: Place spinach in a bowl or on individual plates. Top with pecans, raisins, squash, chicken, and apples. Drizzle vinaigrette over salad.

 

*Ingredients currently available at the farmers’ market

Herb & Garlic Bottom Round Roast

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Recipe by Karlynn Johnston

Makes 6 servings

Prep time: 5 min

Cook time: 1 hr 35 min (plus 1hr of resting time in the oven with oven off)

Ingredients

*Ingredients currently available at the Saratoga Farmers’ Market

  • 1 4-pound beef bottom round roast*
  • ¼ cup butter
  • 1 tablespoon fresh rosemary*
  • 1 tablespoon garlic*, minced

Instructions

  1. Preheat the oven to 500 degrees F.
  2. Pat the bottom round roast dry with paper towels to allow the butter mixture to stick.
  3. Place the roast in an oven-safe skillet. Combine butter, rosemary, and minced garlic. Spread the mixture by hand over the roast covering as much as possible.
  4. Place the roast in the oven, close the door, and reduce the temperature to 475 degrees F.
  5. Roast for 7 minutes per pound, then turn the oven off completely (keeping the door closed).
  6. After 1 hour, turn the oven on to 200 degrees F and cook for approximately 1 hour or until the internal temperature of your roast reaches your desired temperature (rare, medium, etc.)

 

Mulled Apple Cider

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Adapted from the recipe by The Pioneer Woman, shared by My Saratoga Kitchen Table

Makes: 1¼ gallons

Ingredients

*Ingredients currently available at the Saratoga Farmers’ Market

  • 1-gallon apple cider*
  • 3 granny smith apples*
  • 1 orange
  • 1 Tablespoon allspice berries
  • 5-7 cinnamon sticks
  • ½ cup fresh cranberries
  • If making without alcohol: 1 packet Mulling Spices* mix from Muddy Trail Jerky Co.
  • If making with alcohol: 1 cup amber rum* or other preferred alcoholic beverage* 

Instructions

  1. Pour the apple cider into a large pot over medium-high heat.
  2. Dice the apples and toss them into the cider.
  3. Peel the rind off the orange in large pieces and toss them in the cider.
  4. Add the allspice berries, cinnamon sticks, cranberries, and mulling spices (if making without alcohol).
  5. Bring the mixture to a low boil, then reduce the heat to low and simmer for 45 minutes to 1 hour. Add the amber rum if using, then simmer for another 10 to 15 minutes. Serve warm.                                                                                                                       

Baked Apples

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Adapted from recipes shared by Christine Gaud of Saratoga Apple and ‘bakes apples’ on Foodnetwork.com

Makes 4 servings

Prep and cook time: 1 hour, 20 minutes

Ingredients

  • 4 large baking apples*, such as Honeycrisp
  • 4 tablespoons (1/2 stick) butter, softened
  • 3/4 teaspoon cinnamon
  • 1/4 cup chopped pecans or walnuts

Directions

  1. Preheat the oven to 375 degrees F.
  2. Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
  3. Combine the butter, cinnamon, and chopped nuts in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
  4. Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.