24 Sep Light Fried Lion’s Mane

From SMFM vendor Tree Folk Farm

Ingredients:

  • 6-8 oz. Lion’s Mane
  • 1 teaspoon salt
  • 1 cup corn meal
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons avocado oil (or other medium to high heat oil)

Directions:

  1. Cut or tear Lion’s Mane not bite-sized pieces.
  2. Salt the mushroom to bring water to the surface.
  3. In a bowl, mix up corn meal, parsley, garlic, and onion.
  4. Heat a skillet with oil on medium.
  5. Roll Lion’s Mane to coat in seasoning/breading mixture.
  6. Place breaded mushroom in oiled skillet. Pan should be hot enough that mushrooms sizzle.
  7. Brown on all sides, 6 minutes.
  8. Serve with dipping sauce.
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18 Sep Roasted Zucchini or Summer Squash with Cheese and Herbs

From SMFM vendor Comeback Creek Farm

Ingredients:

  • 2 medium summer squash or zucchini
  • 3/4 cup shredded parmesan cheese
  • About 2 tablespoons fresh herbs
  • Olive oil to lightly coat the squash slices
  • Kosher or other flaky salt to taste
  • Fresh cracked black pepper to taste

Directions:

  1. Preheat oven to 375F.
  2. Trim ends of zucchini/squash and slice lengthwise about 1/4″ thick. Lightly brush or spray both sides of each slice with olive oil. For the herbs, lightly spray the leaves with oil so that they don’t burn.
  3. Ona. baking sheet lined with parchment paper, lay the slices in one layer. Sprinkle salt and pepper on top of each slice to taste.
  4. Add cheese and herbs on top of each slice.
  5. Bake zucchini/Squash about 20 minutes in the oven, or until the zucchini is cooked and cheese is melted. Serve warm or at room temperature.
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05 Sep Succotash

Ingredients:

  • 10 ounces fresh or frozen baby lima beans (2 cups)
  • 4 center-cut bacon slices
  • 1 cup chopped sweet onion
  • 4 ounces fresh okra, cut into 1/2 inch thick slices (1 cup)
  • 1 garlic clove, finely chopped (1 teaspoon)
  • 3 cups fresh corn kernels (4 ears)
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter
  • 5 ounces cherry tomatoes, halved (1 cup)
  • 1/4 cup thinly slices fresh basil

Directions:

  1. Place lime beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
  2. While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
  3. Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
  4. Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
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19 Jun Light Fried Lion’s Mane

From SMFM vendor Tree Folk Farm

Ingredients:

  • 6-8 oz. lion’s mane
  • 1 teaspoon salt
  • 1 cup corn meal
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons avocado oil (or medium to high heat oil)

Directions:

  1. Cut or tear lion’s mane into bite-sized pieces.
  2. Salt the mushroom to bring water to the surface.
  3. In a bowl, combine corn meal, parsley, garlic powder, and onion powder.
  4. Heat a skillet with oil over medium heat
  5. Roll lion’s mane to coat in seasoning/bread mixture.
  6. Place breaded mushroom in oiled skillet. Pan should be hot enough that mushrooms sizzle.
  7. Brown on all sides, 6 minutes.
  8. Serve with dipping sauce.
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05 Jun Seared Chicken-Style Setas (Oyster Mushrooms)

From SMFM Vendor Texas Fungus and John Mercer, Cafe Momentum

Yield: 4-6 servings
Prep Time: 60 minutes to 4 hours
Cook Time: 15 minutes

Ingredients:

  • 2 lbs. fresh oyster mushrooms
  • 2-4 tablespoons olive oil or vegetable oil
  • 3-4 tablespoons desired spice blend or rub

Directions:

  1. Marinate oyster mushrooms with olive oil and seasoning for 1-4 hours.
  2. Preheat cast iron skillet on medium-high heat.
  3. Add oil and mushrooms. Press with a second cast iron skillet or steak-weight grill press. (Both pans will be very hot, so be extremely careful not to burn yourself or the mushrooms.) Sear for about 4-5 minutes, then turn mushrooms over and press again. Sear for another 4-5 minuets.
  4. Reduce heat to medium and cook for about 5 more minutes, stirring occasionally.
  5. Remove mushrooms from pan and let rest for 2-3 minutes before slicing. They should have a very nice char to them, but soft and cooked through on the inside.
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30 May Roasted Vegetables

Ingredients:

  • Vegetables – tomatoes, bell peppers, carrots, zucchini, broccoli, red onion
  • Olive oil
  • Garlic
  • Salt
  • Peppet
  • Italian seasoning (optional)
  • Lemon juice (optional)

Directions:

  1. Preheat oven to 400.
  2. Dice vegetables into pieces about the same size, place in a mixing bowl (except tomatoes.
  3. Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt, pepper, and lemon juice, then toss.
  4. Spread evenly on a rimmed baking sheet and roast 15 minutes
  5. Remove from oven, add tomatoes, and toss.
  6. Roast 10 minutes longer or until veggies are tender

You can roast any vegetables! Here are approximate cooking times with oven temperature at 400 degrees. Remember to toss halfway through.

  • Asparagus – 20 minutes
  • Bell peppers – 20 minutes
  • Broccoli – 25 minutes
  • Brussels sprouts (halved) – 25 minutes
  • Butternut squash – 30 minutes
  • Cabbage (cut into 1-inch thick slices) – 30 minutes
  • Carrots (cut into 1-inch chunks or baby carrots) – 30 minutes
  • Cauliflower – 25 minutes
  • Corn (cobs left whole with husks) – 40 minutes
  • Green Beans – 20 minutes
  • Kale – 15 minutes (it doesn’t need to be in a single layer)
  • Onions – 35 minutes
  • Potatoes (russet, red, yukon) – 45 minutes
  • Sweet potatoes – 30 minutes
  • Tomatoes (grape or cherry) – 15 minutes
  • Yellow squash – 20 minutes
  • Zucchini – 20 minutes
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12 Sep Squash Casserole

From The Women of Saint Michael’s Pass the Plate Cookbook

Serves 4-6

Ingredients:

  • 3 pounds yellow squash, cut into thin slices
  • 1 small onion, chopped
  • 1-2 tablespoons salt
  • 16 saltine crackers (divided use)
  • 1 1/2 cups sharp cheddar cheese, shredded (divided use)
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons butter, melted
  • 1 teaspoon pepper

Directions:

  1. Cook first 3 ingredients in boiling water to cover, in a Dutch oven for 25 minutes or until squash is very tender. Drain well and mash mixture with a fork
  2. Crush 10 crackers and stir into squash mixture. Stir in 1/2 cup cheese and the next 5 ingredients.
  3. Spoon mixture into a lightly greased 11″ x 17″ baking dish.
  4. Crush remaining 6 crackers and sprinkle over casserole. Sprinkle remaining 1 cup shredded cheese evenly over casserole.
  5. Bake uncovered at 350 degrees for 30 minutes.
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05 Sep Roasted Cauliflower

From The Women of Saint Michael’s Pass the Plate Cookbook

Serves 4

Ingredients:

  • 1 head cauliflower
  • 4 cloves garlic (or more), minced
  • Salt and pepper to taste
  • Olive oil

Directions:

  1. Grease a shallow dish with olive oil. Break cauliflower into flowerettes and put in dish. Sprinkle liberally with olive oil, salt, pepper, and garlic.
  2. Roast at 425 degrees for 24-30 minutes.
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13 Jun Sweet Corn and Basmati Rice

From the Women of Saint Michael’s Pass The Plate Cookbook

Serves 6-8

Ingredients:

  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ears of corn, husked
  • 2 tablespoons butter
  • 1 cup chopped green onions
  • 1 teaspoon salt
  • Pepper to taste
  • 1 cup basmati rice, uncooked
  • 1 1/4 cups toasted pecans, chopped
  • 16 ounces arugula

Directions:

  1. Whisk together first 5 ingredients until emulsified.
  2. Cut corn kernels off the cobs and saute in butter. Add onions and cook until tender. Season with salt and pepper.
  3. Cook rice according to package directions.
  4. Mix rice and corn mixture (may be made the day before serving, to this point).
  5. Add arugula, pecans, and vinaigrette.

Note: this can be served cold or at room temperature.

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13 Jun Beet Tartare

From Jean-Georges Vongerichten’s Jean-Georges Cooking at Home

Serves 4

Ingredients:

  • 6 medium beets (about 1 1/4 pounds)
  • 1 shallot, roughly chopped
  • 1 teaspoon Worchestershire sauce
  • Few drops Tabasco or other hot sauce
  • 1 teaspoon sherry vinegar
  • 6 cornichons, roughly chopped
  • 1/3 cup capers, drained
  • 1 tablespoon mayonnaise
  • 2 tablespoons chopped parsley, plus more for garnish
  • Salt and freshly ground black pepper (optional)

Directions:

  1. Wash the beets, wrap them individually in foil, and place them in a roasting pan or on a baking sheet at 350 degrees for about 90 minutes or until nice and tender. Cool the beets, peel them, and then cut into eighths.
  2. Place the beets in a food processor with the shallot, Worchestershire sauce, Tabasco, vinegar, cornichons, and capers, Pulse until the mixture is minced but not pureed. Scrape down sides between pulses.
  3. Spoon the mixture into a bowl and stir in the mayonnaise and parsley. Taste and adjust seasonings if needed. You may need to add salt.
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