Simple Apple Pie Filling

Simple Apple Pie Filling

 

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Simple Apple Filling

Course Dessert
Prep Time 3 hours
Servings 1 pie
Author Jodie Popma, Smart Food Made Simple

Ingredients

  • 8 cups apples peeled and chopped
  • 2 tbsp coconut flour
  • 3 tbsp maple syrup
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Instructions

  • Place apples in a crockpot.
  • Create a slurry with the remaining ingredients in a separate bowl.
  • Pour mixture over apples and mix well.
  • Cook for 3 hours on low.
  • Enjoy over oatmeal, amaranth, yogurt, or homemade ice cream.

Roasted Pepper & Tomato Salad

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Roasted Pepper & Tomato Salad

Author Jodie Lindsay Popma, chef and owner, Smart Food Made Simple

Ingredients

  • 3 sweet peppers
  • 5 ripe tomatoes
  • 1/2 tsp chili flakes (Picaflor is great)
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lemon, grated rind and juice
  • olive oil - drizzle
  • chopped parsley - for garnish

Instructions

  • Preheat oven to 420 degrees. Place peppers on a baking sheet and roast. Turn every few minutes, for about 10 minutes, until the skins blacken. Add tomatoes to the baking sheet and roast for another 5 minutes.
  • Remove from oven, place peppers in a brown paper bag, and set aside to cool. Allow tomatoes to cool, until they can be handled.
  • Remove the skins from the peppers, carefully, then remove the seeds. Chop peppers and tomatoes, then place in a mixing bowl.
  • Add chili flakes, onion, garlic and lemon. Sprinkle parsley on top with a bit of salt.
  • Serve at room temperature.

Cauliflower Grits

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Cauliflower Grits

Author Kelly Whitaker, chef and owner, Basta

Ingredients

  • 1 head of cauliflower, finely grated
  • 3 tbsp butter
  • 1 shallot, finely diced
  • 1 cup Fruition Farms Cacio Pecora, finely grated
  • salt and pepper, to taste

Instructions

  • Heat a medium saute pan and melt two tablespoons of butter. Add the shallot and cook until soft.
  • Add the grated cauliflower and cook for three minutes. Cauliflower should remain a little firm.
  • Take the pan off the heat. Add remaining butter, salt and cheese. Stir until melted all the way through.
  • Plate and shave cheese and cracked pepper on top.

Watermelon Agua Fresca

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Watermelon Agua Fresca

Author Franklin Escobar, chef and owner, Familia Pupusas

Ingredients

  • 20 oz watermelon
  • 2 1/2 cups water
  • 1/2 tbsp honey

Instructions

  • Cut the watermelon into small pieces.
  • Place the watermelon, water and honey into a blender. Blend until smooth.

Marinated Mushrooms

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Marinated Mushrooms

Author BCFM Staff

Ingredients

  • 1 lb mixed mushrooms
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup red onion , minced
  • 1/4 cup garlic , minced
  • 2 tsp brown sugar
  • 1/4 tsp red pepper flakes
  • 1/2 tsp oregano
  • 1/2 tsp black peppercorn , ground
  • 1 ea bay leaf
  • salt & pepper , to taste

Instructions

  • Roughly chop mixed mushrooms. Boil for 4 minutes in salted water and drain well.
  • Add all other ingredients together, mix and refrigerate for up-to 8 hours before serving. This is not a canning recipe, and should be used within two weeks and kept in the refrigerator.

Frasca’s Tomato Risotto

 

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Frasca's Tomato Risotto

Author Chef Ian Wortham, Frasca Food & Wine, 2016

Ingredients

  • 1 cup Vialone Nano rice
  • 1 ea medium onion minced
  • 1 cup white wine plus 1 tablespoon
  • 1/3 cup fennel fronds minced
  • 1 ea medium heirloom tomato milled
  • 15 ea cherry tomatoes halved
  • 1 tbsp tomato vinegar
  • Parmigiano-Reggiano grated
  • 8.5 -12.5 cups blonde chicken stock recipe included

Instructions

  • Sweat out the minced onion in olive oil until soft and translucent, set aside. Dry toast the rice in a medium saucepan until a nutty aroma occurs. Add the onion and white wine to the toasted rice; cook out the wine while stirring the rice. Begin to add broth to the rice while diligently stirring over medium heat, adding more broth as the rice absorbs it. Add a little salt during the cooking process, but not much to account for liquid reduction. After about 15 minutes or so the rice will be ready to ‘rest’. Make sure you don’t have much liquid in the pot at this time. The rice should look somewhat tacky. The grains will have some bite, and if you prefer you can cook it longer. Let the rice rest for about 6 minutes; after the rest add the milled tomatoes and stir in.
  • Put the rice back on the heat, add the olive oil and stir to emulsify and create a creamy texture and appearance. It may need a little chicken broth to achieve this. Finish the dish with the tomato vinegar, halved cherry tomatoes, fennel, and salt to taste. Serve on warmed plates with a light grating of Parmigiano-Reggiano.
  • Blonde Chicken Stock
    1 whole chicken
    1 yellow onion
    1 stalk celery
    1 carrot 
    5 liters water (for stock)
    6 liters water (for blanching)
    Break down the chicken and reserve the breasts for another meal. Place the legs, wings, and bones in a pot of sufficient size and cover with cold water. Put on high heat and let the water come to a boil. When it has boiled drain off the water and discard. Save the blanched bones to start the broth. Put the bones in a clean pot and cover with water. Place on medium/high heat and allow the water to come to a simmer. While the chicken bones are coming up to a simmer peel and rough chop the onion, carrot and celery. These go into the pot after about 2 hours of simmering. Simmer for another 2 hours after the vegetables are added. Strain and cool.

Why Choose Local Food?

Make your dollars count, and your community thrive. There are many benefits to supporting your local food system. Here are just a few.

1) Quality, Taste & Health

– Experience the quality and impeccable taste of local food. Food that has been picked within two days of getting on your table is crisp and more flavorful.

– Fill your body with nutrient-dense and mineral-rich foods. Picked fresh food retains its nutrients longer than produce that’s traveled long distances before it hits your plate.

2) Connection

– Learn the story behind your food more intimately. Get to know your grower, and how your food was grown. 

– Support your agriculture neighbors directly.

– Meet more members of the community and share the common thread of food.

3) Boost Local Economy

– Keep money in our community, and therefore boost our economy and resilience. Money spent locally  to farmers will be invested back locally.

4) Stewardship

– Invest in our local lands by supporting agriculture stewardship. By doing so you are investing in more open space lands and the individual work that each farmer bestows on the land they sow.

– Reduce our nation’s carbon footprint by decreasing miles traveled.

 

It’s that simple. An easy investment that pays off big.

Herb Marinated Steak with Salad

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Herb Marinated Steak with Salad

Start with the recipe the day before you plan to serve the meal. Read the full recipe once before starting to cook, then read each step as you go.
Author Paula Thomas

Ingredients

Marinated Beef

  • 2 (6 oz) beef steaks
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp carrot greens, chopped
  • 1/2 tbsp rosemary, chopped
  • 1 tbsp thyme, chopped
  • 4 tbsp garlic scapes, minced
  • 1/4 tsp salt

Pickled Cherries

  • 1 cup cherries, pitted
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground clove
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar
  • 1/2 cup water

Marinated Tomatoes

  • 2 heirloom tomatoes, cut into thin wedges
  • 6 cherry tomatoes, halved
  • 1 tbsp chives, minced
  • 2 tsp lemon juice
  • 1 tsp cherry pickling liquid
  • 1 tbsp olive oil

Salad

  • 1 head romaine lettuce, torn into 6 leaves
  • 1 radish, thinly sliced
  • 1 tbsp roasted sunflower seeds
  • 1/4 cup sheep's milk ricotta cheese

Instructions

One Day in Advance

  • Combine steak with all marinade ingredients and let marinate for at least 6 hours, or up to 24 hours.
  • Put cherries in a bowl. Add pickling ingredients to a small pot, whisk, and bring them to a boil. Let cool slightly and pour over the cherries. Refrigerate overnight.

Day of Serving

  • In a large bowl, combine tomatoes with all marinade ingredients. Set aside.
  • Toss cherries, radishes, and lettuce in a large bowl. Set aside. Leave off sunflower seeds and ricotta for plating later.
  • Prepare grill (or grill pan) by getting it as hot as you can. Liberally coat each steak with salt and a touch of pepper. Grill to your preferred temperature. After you remove the steak from the heat, let it rest for 3-5 minutes before slicing.
  • Finally, plate the dish. Place ricotta on the bottom of the plate. Place lettuce, radish, and cherries on top of cheese. Top the salad with marinated tomatoes and sunflower seeds. Lay steak down around the salad.