15 May Cold Cucumber Soup

Ingredients:

  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon rind
  • 1/4 cup chopped onion
  • 1/2 teaspoon crushed dill
  • Dash of garlic powder
  • 1 cup sour cream
  • 1 cup plain yogurt
  • 2 cucumbers, seeded and chopped
  • Salt and pepper to taste
  • Dash Tabasco (optional)

Directions:

  1. Put all ingredients into a blender and blend until smooth.
  2. Refrigerate and serve cold.
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08 May All Diet Friendly Parfait

Provided by SMFM partner Harbor Chase of the Park Cities

Ingredients:

  • 8oz vegan coconut yogurt
  • 1 cup gluten-free granola
  • 1 cup fresh strawberries
  • 3 tablespoons Pecan Balsamic Vinegar
  • Honey (garnish)
  • Rose petals (garnish)

Directions:

  1. Slice strawberries into quarters and toss with Pecan Balsamic Vinegar and honey. Set aside.
  2. Layer parfaits with vegan coconut yogurt, gluten-free granola, and strawberry mix. Repeat as many times as desired
  3. Garnish with with rose petals and enjoy!
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01 May Chicken and Oyster Mushroom Stir Fry

Provided by SMFM vendor Tree Folk Farm

Ingredients:

  • 1 chicken breast
  • 6 oz oyster mushrooms
  • 1 small onion
  • 2 cloves garlic
  • 4 carrots
  • 1 red bell pepper
  • 3 baby bok choy
  • Salt
  • Pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil (medium heat oil)

Directions:

  1. Cut chicken so that it has even thickness. Rinse and dry chicken. Salt the chicken and allow moisture to surface (5 minutes). Pat dry.
  2. Heat oil in skillet over medium heat.
  3. Slice onion. Chop garlic.
  4. Place chicken in skiller and allow it to simmer in the oil. Flip after 6 minutes or chicken has started to brown.
  5. Cut mushrooms so that they are not stuck together. If mushroom caps are large, chop them up.
  6. Remove chicken from skillet and put on a plate. Add cracked pepper and cover with foil after all sides have caramelized.
  7. Chop vegetables (carrots, bell pepper, bok choy). Add onions, carrots, and mushrooms to the same skillet the chicken was cooked in. Don’t over-crowd pan.
  8. Once onions start to soften, add bell peppers. Stir for 5 minutes. Add boy choy to the pan.
  9. Cut chicken into bite-sized pieces, pour out juices, and return to pan.
  10. Add soy sauce and cook for another 4 minutes.
  11. Serve over rice. Enjoy!
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25 Apr Bruschetta Topped with Goat Cheese and Tomatoes

Provided by SMFM vendor Mozzarella Company. Originally published in Paula Lambert’s The Cheese Lover’s Cookbook and Guide.

Makes 12 bruschettas, serves 6-12

Ingredients:

  • 2 medium, ripe peeled tomatoes, finely chopped (about 2 cups)
  • 1 clove garlic, minced, plus 2 cloves garlic, unpeeled and cut in half
  • 2 tablespoons extra virgin olive oil
  • 2 leads fresh basil, chopped, plus 12 whole leaves for garnish
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 12 slices of a baguette, diagonally cut about 1/2″ thick
  • 6 ounces herb goat log (3/4 cup)

Directions:

  1. Place the tomatoes, minced garlic, olive oil, basil, salt, and pepper in a small bowl. Gently mix together and set aside to marinate for at least 15 minutes.
  2. Toast the bread on both sides until light brown. While the toast is still warm, rub the top of each pieces of toast with the cut side of a garlic clove
  3. Spread each slice of toast with 1 tablespoon of goat cheese.
  4. Drain the chopped tomato mixture and top the goat cheese with it. Garnish each bruschetta with a basil leaf and serve on a large platter.
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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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29 Aug Picadillo Sencillo Para Garnachas (Ground Meat Filling)

From The Cuisines of Mexico – Diana Kennedy

Ingredients:

  • 1 frying pan
  • 1 tablespoon lard
  • 1 clove garlic, peeled and finely chopped
  • 1/2 medium onion, finely chopped
  • 2 medium tomatoes (about 3/4 pound), skinned, seeded, and finely chopped
  • 1 pound ground beef
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper to taste

Directions:

  1. Melt the lard and fry the garlic and onion, without browning, until they are soft.
  2. Add the tomato and fry for a minute or so more.
  3. Add the ground meat and seasoning and cook over a medium flame until it is tender.

Great to use as a taco filling or serve with eggs!

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22 Aug Pam Colley’s Pecans

Ingredients:

  • 1 tablespoon (or more) grated orange rind
  • 1/4 cup orange juice
  • 1 cup sugar
  • 4 cups pecan halves

Directions:

  1. Combine the first three ingredients in a heavy saucepan and cook over medium heat until full boil.
  2. Stir in the pecans and continue to cook and stir until all the syrup is absorbed.
  3. Remove from heat and spread (separating pecan halves) on a sheet of foil.
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15 Aug Migas (Tex-Mex Omelets)

From Classen Grill – Oklahoma City, OK

Serves 2

Ingredients:

  • 1/4 cup chopped onion
  • 3 tablespoons butter
  • 6 large eggs
  • 1/4 cup milk
  • 1 cup bite-size pieces of unsalted tortilla chips
  • 1/2 cup diced tomatoes
  • 2/3 cup grated cheese (monterrey jack or cheddar)
  • 1-2 tablespoons finely chopped fresh jalapeños, if desired
  • Salt and pepper to taste

Directions:

  1. Cook onion in butter in a heavy skillet over moderate heat until soft.
  2. Mix eggs, milk, and tortilla chips together. Pour into skillet with onion.
  3. Cook, stirring until eggs begin to set. About 1 minute.
  4. Add tomatoes. Stir until eggs are set.
  5. Remove from skillet and immediately top with cheese. Garnish with jalapeños, if desired, and season with salt and pepper to taste.
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08 Aug Holly’s Corn Bread

Ingredients:

  • 1 1/2 cups flour
  • 1/2 cup corn meal
  • 3 tablespoons honey (sugar can be used if honey is not available)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup milk
  • 1/4 cup olive oil or melted butter (real butter – not margarine)

Directions:

  1. Preheat oven to 425 degrees F.
  2. In a mixing bowl, stir together the dry ingredients
  3. In a small bowl or 2-cup measuring cup, combine all the liquids including the eggs and beat together. Stir liquid into the dry ingredients just until mixed – do not over-beat.
  4. Pour batter into a 9″x9″x2″ greased baking pan or a 9″ cast iron skillet (my personal favorite). Bake for 20-25 minutes or until golden brown.
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