Weekly Recipes (2010)

Every week at the Market we try to have a simple and fun recipe available for you to take home with you. Each recipe showcases locally available foodstuffs in order to better demonstrate the wide variety of food being produced by farmers in Eastern Nova Scotia.
As each recipe is posted at the Market, it will be listed here by the following Monday. So if you happen to forget to take it with you when shopping with us, don't worry! Just stop in here and we'll be able to help you out.

Bread and Apple Stuffing

Posted By on October 6, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for October 9th 2010
Ingredients:
1/4 cup finely chopped onions
1/2 cup chopped celery
1/3 cup butter
4 cups dried bread crumbs/cubes
1 large apple, peeled, cored, and chopped
1 teaspoon pepper
2 eggs, beaten
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground sage
1/4 to 1/2 teaspoon poultry seasoning
turkey or chicken broth to moisten
Instructions:
Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes.
Take the cover off the last 5 minutes to brown.
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Leek & Onion Bisque

Posted By on September 28, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for October 2nd 2010
Ingredients:
6 cups of chicken stock.
1 clove of garlic chopped.
1 cup of leeks, cleaned and chopped.
1 cup of celery chopped.
1 cup onion chopped.
¼ cup of white wine.
¼ cup of sour cream.
¼ cup of cream cheese.
¼ cup of heavy cream.
2 tablespoons of butter.
Salt and pepper, to taste.
Instructions:
Sauté the chopped leeks, celery, onion, and garlic in the butter until tender. Add the chicken stock and white wine and simmer for 30 minutes. Remove from stove and purée in your food processor. Add the sour cream, cream cheese and heavy cream and blend thoroughly. Strain through a fine sieve and return to pot. Bring back to a simmer and add salt and pepper to taste.
Bake at 350°F (175°C) until heated through and browned on top.
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Oven Roasted Vegetables

Posted By on September 22, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for September 25th 2010
Ingredients:
Choose your vegetables. Almost any hard, solid vegetable can be roasted. Good choices include peppers (any color), squash and zucchini, root vegetables such as Onions, Potatoes, Parsnips, Carrots, Beets (with skin on) Garlic cloves, Brussels sprouts and asparagus.
Instructions:
Prepare your vegetables. Wash the vegetables with fresh running water. Lightly scrub off the dirt with a vegetable brush.

Cut vegetables into.uniform pieces, Using a cutting board and knife, try to slice your vegetables into chunks that are approximately the same size.

Preheat oven. Your oven should be preheated to about 400 degrees.
Dress vegetables. Put your vegetables in a bowl and add a few tablespoons of olive oil. Sprinkle them with kosher or sea salt. Add a little pepper to taste. Toss to coat the vegetable chunks. Prepare roasting pan. Grease the bottom of a shallow roasting pan. Arrange the vegetables. Arrange the vegetables in a single layer in the roasting pan. Begin roasting the vegetables. Once the oven is preheated, slide the vegetables onto the middle rack. Roast for approximately 20 minutes.

Stir the vegetables. After 20 minutes have passed, stir the vegetables. Spread them in a single layer again. Roast another 10 minutes or until very tender and slightly browned. Serve hot as a side dish .
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Zucchini and Tomatoes With Cheese

Posted By on September 8, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for September 11th 2010
Ingredients:
4 small zucchini
2 large tomatoes
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried leaf basil
1/8 tsp black pepper
3 tablespoons olive oil
8 ounces mozzarella cheese, shredded
1/4 cup shredded Parmesan cheese
Instructions:
Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish.

Cut ends from zucchini and cut in 1/2-inch rounds. Cut cores from tomatoes and slice about 1/2-inch thick. Cut each slice into quarters. Combine the zucchini and tomatoes; sprinkle with the onion, garlic, salt, basil, and pepper. Toss to blend; drizzle with the olive oil and toss again to coat the vegetables. Turn the vegetables into the prepared baking dish. Bake for 25 minutes. Top with cheese and continue baking for 10 to 15 minutes longer.
This is a delicious side dish to serve with chicken or meat main dishes.

Serves 4 to 6.
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Fresh Tomato Sauce With Red Wine

Posted By on August 31, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for September 4th 2010
Ingredients:
About a quart of fresh cherry tomatoes – halved
1 Sweet Onion – sliced
Bulb of garlic – minced

Quart of mushrooms – sliced
1 Sweet Pepper – sliced
About a cup of fresh basil
Red pepper flakes
Olive oil
¼ cup red wine
1 box of spaghetti
Instructions:
Heat a griddle and grill the onion and garlic until the onion and garlic are golden. While the onion and garlic are grilling, heat a large frying pan, drizzle some olive oil and add the tomatoes. Gently smash the tomatoes while they are simmering. Add the onion and garlic to the tomatoes and continue to simmer.

Place the sliced mushrooms on the griddle and let them become golden and then add them to the tomatoes. Place the basil on the griddle and drizzle with a little olive oil and let grill for a second or two and then add to the tomatoes. Add a few dashes of red pepper flakes to the tomatoes and the quarter cup of wine. Simmer on low for about 5 minutes and then set aside.
Prepare the spaghetti and toss with the tomatoes topping this with some more red pepper flakes, olive oil and grated Romano cheese.
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Blueberry Zucchini Bread

Posted By on August 25, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for August 28th 2010
Ingredients:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
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Chanterelle Mushroom and Bacon Tartlets

Posted By on August 18, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for August 21st 2010
Ingredients:
2 teaspoons olive oil
2 tablespoons minced shallots
1 clove garlic, minced
1 1/2 cups chanterelle mushrooms, finely chopped
1 tablespoon brandy
1/2 teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
1/4 teaspoon salt and pepper to taste
1 egg
1/4 cup milk
1/4 cup shredded Swiss cheese
2 tablespoons cream cheese, softened
2 slices bacon, cooked and crumbled
24 mini phyllo tart shells
Instructions:
Preheat oven to 325 degrees F (165 degrees C).

Heat olive oil in a large skillet over medium heat. Sauté shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.

In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet. Bake in preheated oven for 15 to 20 minutes, or until filling is set.
Serve with your choice of salad for a nice lunch or as an appetizer for your main dish.
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Green Bean Salad

Posted By on August 11, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for August 14th 2010
Ingredients:
1 pound fresh green beans, ends trimmed
2 x small zucchini
1 large Portobello mushroom or mushrooms of choice
1/2 cup chopped red onion
1 small jar of pimientos
Dressing:
1/2 cup salad oil
1/2 cup cider, or balsamic vinegar
1 clove garlic-minced
1/2 tsp. mustard powder
1 tsp. celery seed
1-2 tbsp. brown sugar
1 tsp salt
Instructions:
Trim ends from beans and rinse in a colander. Put beans in a pot of boiling water and cook for 2-3 minutes. While beans are cooking fill a pot or bowl with water and ice cubes. Drain beans into colander and immediately immerse them in the ice water bath. This stops them from cooking and keeps them crisp, vibrant and green.

When beans are cool, drain well in a colander, then cut them in half on a cutting board. Add them to a large salad bowl.

Cut zucchini in half lengthwise, Cut lengths into 1/4 inch strips and chop strips into 2-3 inch pieces. Add to bowl. Chop the Portobello mushroom into 1/2 “ squares and add to salad. Add onions and pimentos (drain first).

Mix dressing from the ingredients listed, adjust salt and/or sugar to taste and add to salad. mix well and refrigerate for 2-3 hours. Toss salad a couple of times while cooling and just before serving.
Please note: This salad should be eaten fairly soon after the 2-3 hour cooling as the mushroom and zucchini will get soggy after a while.
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Chicken Shish Kabobs

Posted By on August 3, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for August 7th 2010
Ingredients:
4 chicken breasts
3 Tbsp of olive oil
1 red pepper, cubed
12 Pearl onions, Halved
12 1” mushrooms, your choice, chanterelles work nicely
1 tsp of rosemary
1.5 tsp of thyme
1/2 tsp of dried parsley
1/2 tsp of black pepper
1.5 tsp of salt
1.5 Tbsp of lemon juice
wooden skewers
Instructions:
Put your thyme, rosemary, parsley, salt and pepper in a bowl and combine. Add the oil and lemon juice to your mixture and whisk lightly with a fork. Pour it all over your chicken, which should be cubed into small cubes. Toss the chicken in the marinade until it’s all coated. Slippery stuff.
Get your skewers and start threading, alternating the pepper, onion, mushrooms, and chicken. Pour some olive oil into a large pan, Place it over medium heat. Cook on each side for 5-7 minutes.
Take it off the stove and serve
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Risotto With chanterelles, Onions and Brandy

Posted By on August 2, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for July 31st 2010
Ingredients:
3/4 lb. chanterelle mushrooms
2 tbsp. butter
2 tbsp olive oil
1 large diced onion
1/2 tbsp crushed garlic
Salt and pepper
1/4 cup brandy
8 oz risotto rice
1 bay leaf
3 cups chicken stock
1/2 cup parmesan cheese or to taste
Instructions:
Chop and reserve.
Heat over medium heat in medium saucepan.
Add and cook until onions are golden.
Add above chopped mushrooms and sauté until soft.
Add, turn heat to high, and stir.
Add rice and sauté until light brown, approx 5 minutes.
Add slowly and cook on a medium heat for approx 15 minutes, stirring often so rice does not stick.
Add as much broth as required until rice is done.
Add, toss, and serve.
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Chicken with Snow Peas

Posted By on July 21, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for July 24th 2010
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon oyster sauce
salt and pepper to taste
2 pounds bone-in chicken pieces, such as legs, thighs, and wings
1 tomato, diced
1 carrot, sliced
2 stalks celery stalks, sliced
1 pound fresh snow peas, trimmed
1 tablespoon cornstarch
1 teaspoon water
Instructions:
Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.
Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes.
Serve hot with hot rice.
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Cream Cheese Stuffed Strawberries
with Blueberries and Candied Walnuts

Posted By on July 16, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for July 17th 2010
Ingredients:
About 40 Strawberries
Blueberries
8oz cream cheese, room temperature
1/4 Cup Powdered Sugar
1/4 teaspoon of vanilla extract
Candied Walnuts (optional)
Instructions:
Blend cream cheese, vanilla extract and powdered sugar. Cut the bottoms of the strawberries off to lay flat. Cut the strawberries in a + sign without cutting all the way through. Place cream cheese mixture in a ziplock bag, snip the corner and pipe cream cheese into strawberries.
Garnish with blueberries and candied walnuts.
You can also try stuffing them with homemade whipped cream next time!
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Garlic Scapes and Potato Salad

Posted By on July 9, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for July 10th 2010
Ingredients:
10 new red potato(2-1/2 lb/1.25 kg), scrubbed and cubed
3 celery stalks, chopped
1 tbsp (15 mL) extra-virgin olive oil
1 cup(250 mL) finely chopped garlic scapes
1/2 (125 mL) finely chopped red onion
Dressing:
2/3 cup(150 mL) buttermilk
1/4 cup(50 mL) light mayonnaise
3 tbsp (45 mL) chopped fresh dill
1 tbsp (15 mL) Dijon mustard
3/4 tsp(4 mL) each salt and pepper
Instructions:
In saucepan of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Drain and place in large bowl. Add celery.
Meanwhile, in nonstick skillet, heat oil over medium-high heat; fry garlic scapes and onion, stirring occasionally, until onion is softened and scapes are tender-crisp, about 5 minutes. Add to potatoes.


Dressing: In small bowl, whisk together buttermilk, mayonnaise, 2 tbsp (25 mL) of the dill, mustard, salt and pepper; pour over potato mixture and toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.)
Add more buttermilk for moister salad, if desired.
Garnish with remaining dill.
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Steamed Mussels With Chorizo And Garlic Scapes

Posted By on July 2, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for July 3rd 2010
Ingredients:
2 pounds mussels, scrubbed, with “beards” removed
2 cups dry sherry
8-10 garlic scapes, sliced thinly
1/4 pound dried hot chorizo, cut into small cubes
1 large rib of celery, washed and sliced thinly
2 tablespoons cilantro, chopped
1 pint grape tomatoes, cut in half
2 tablespoons extra-virgin olive oil
Instructions:
Add mussels and sherry to a wide-bottom pot and place over high heat. Cover pan. Shake pan or stir every minute until mussels open, about 3-5 minutes. Discard any stubborn mussels that will not open.


Add garlic scapes, chorizo, celery, cilantro, tomatoes and olive oil to pot until warmed through, about 1 minute. Using a slotted spoon, divide mussels, vegetables and chorizo among four bowls. Carefully pour cooking liquid over mussels, leaving behind any dirt and grit.
Serve with plenty of crusty bread to soak up the juice.
Makes 4 appetizer-size servings
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Asparagus Chicken Pasta

Posted By on June 18, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for June 19th 2010
Ingredients:
1/2 cup uncooked pasta shells
1/4 cup sliced green onion
1 cup sliced mushrooms
6 tbsp butter
3 tbsp vegetable oil
3/4 lb boneless chicken (2 breasts) cut in slivers
1 lb local asparagus
2 tbsp flour
1/4 cup white wine
1/4 cup milk
1/2 cup asparagus stock
1/8 tsp Nutmeg
2 tbsp chopped parsley
Instructions:
Cook pasta in boiling salted water for 8 to 10 minutes. Drain. Sauté onions and mushrooms in 2 tbsp. butter and 2 tbsp oil for 5 minutes; remove to bowl. Add 1 tbsp more butter and 1 tbsp. more oil and chicken to pan. Sauté chicken 8 to 10 minutes. Boil or steam asparagus, drain and save 1/2 cup stock. Keep asparagus warm on serving platter. Remove cooked chicken to bowl with onions and mushrooms. Add 1 tbsp. more butter to pan, 2 tbsp flour and combine. Stir in wine, milk and asparagus stock. Cook over medium heat until thickened, about 5 minutes. Add pasta, onions, mushrooms and chicken. Heat gently. Melt remaining 2 tbsp butter, add nutmeg and pour over cooked asparagus. Surround asparagus with pasta mixture. Garnish with parsley.
May be served with crusty garlic bread and salad of choice
Serves 4
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Asparagus, Tomato & Spinach Frittata

Posted By on June 12, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for June 12th 2010
A frittata is a baked Italian egg pie, much like a quiche but without a crust. The eggs bind together any combination of ingredients you like – meat, cheese, vegetables, potatoes, herbs, cooked pasta – anything that goes well in an omelet makes a great frittata, and it’s a great way to use up leftovers.
If you want to wing it, the basic proportions are 1 to 1 1/2 cups filling for every 5-6 eggs.
Ingredients:
1 tbsp. good quality cooking oil
1 small bunch asparagus, ends trimmed, chopped into 1” pieces (about 2 cups)
1 pint cherry or grape tomatoes, quartered (about 2 cups)
1 garlic clove, crushed
1-2 packed cups baby spinach leaves, torn into pieces
Fresh chopped basil to your taste (1 tsp dried)
6 large eggs
1/2 cup grated old cheddar, Monterey Jack, Gouda, Parmesan, or crumbled feta
1/2 cup grated cheddar or mozzarella cheese
1 large slicing tomato, sliced thin
salt and pepper to taste
Directions:
Preheat the oven to 375°F.


Heat the oil in a 10-inch ovenproof skillet set over medium heat. Sauté the asparagus for 2-3 minutes, then add the cherry tomatoes and garlic to the pan and cook for another 2 minutes, until the tomatoes release their juices. Add the basil and spinach, cook until it wilts.
Meanwhile, stir together the eggs, first 1/2 cup cheese, salt and pepper in a medium bowl. Spread the vegetables into an even layer in an 9” x 9” lightly oiled pan and pour the beaten eggs overtop. Stir gently to evenly distribute eggs and vegetables. Top with remaining grated cheese and sliced tomato. Place in the oven and bake for about 30 minutes, until the top is set and golden. Serve hot, at room temperature, or cold. Delicious with any freshly tossed salad.
Serves 4
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Maple Pecan Pie

Posted By on June 4, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for June 5th 2010
Crust:
2 c. flour
1 tsp. salt
1/4 c. hot water
2/3 c. oil


Mix above ingredients together. Work into soft ball, place in a 9 inch pie pan, work onto bottom and up sides, pinch edges. Bake at 400 degrees for 15 to 20 minutes.
Filling:
1 c. sugar
1 tbsp. butter
1/2 c. maple syrup
2 tbsp. strong coffee
4 eggs
1 tsp. vanilla
1 shot rum
1 c. pecan meats


Cream sugar and butter in mixing bowl. Add syrup and coffee, blend well. Beat eggs and vanilla, add to mixture. Add rum. Fold in pecans, pour in crust. Bake 30 to 40 minutes.
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Radish and Spinach Salad

Posted By on May 28, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for May 29th 2010
Ingredients:
1/4 cup (50 mL) vegetable oil (salad quality)
1 tbsp tbsp (15 mL) lemon juice
2 tsp(10 mL) grainy mustard
1 clove garlic, minced
1/4 tsp (1 mL) dried dill weed
1/4 tsp (1 mL) salt
1/4 tsp(1 mL) pepper
6 cups(1.5 L) torn spinach leaves
1/2 cup (125 mL) shredded Swiss cheese
1 carrot thinly sliced
1/2 cup (125 mL) sliced radishes
Instructions:
In salad bowl, whisk together vegetable oil, lemon juice, mustard, garlic, dill weed, salt and pepper. Add spinach leaves, sliced radishes, Swiss cheese, and carrot.
Toss and serve.
Serves 4
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Old-Fashioned Bottom-Crust Rhubarb Pie

Posted By on May 21, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for May 22nd 2010
Ingredients:

Pastry for single-crust 9-inch (23 cm) pie
Honey Lemon Yogurt Sauce (recipe at bottom )

5 cups (1.25 L) 1-inch (2.5 cm) pieces Rhubarb
1/4 cup (50 mL) water
3/4 cup (175 mL) granulated sugar
3 tbsp (50 mL) all-purpose flour Topping
1 tbsp (15 mL) butter
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
2 tbsp (25 mL) rolled oats
Instructions:
Filling Preperation:
In large saucepan, place rhubarb and water. Stir together sugar and flour; add to rhubarb. Cook over medium heat until boiling. Reduce heat and simmer, partially covered, until rhubarb is barely tender, about 5 minutes. (Do not cook until rhubarb is mushy.) Set aside.
Topping:
In bowl, combine butter, sugar, flour and rolled oats. With fingertips, blend until mixture resembles coarse crumbs.On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate, leaving overhang. Spread filling in prepared shell. Sprinkle with topping. Fold pastry overhang over filling. Bake in 350ºF (180ºC) oven 35 to 40 minutes or until bubbling and crust is golden. Serve warm or cool with Honey Lemon Yogurt Sauce.
Honey Lemon Yogurt Sauce:
1-1/4 cups (300 mL) vanilla yogurt
3 tbsp (50 mL) liquid honey
3/4 tsp (4 mL) grated lemon rind


In small bowl, stir together vanilla yogurt, liquid honey and grated lemon rind until well combined. Refrigerate until serving time. Makes 1-1/3 cups (325 mL).
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Lobster Cream Bisque with Fiddleheads

Posted By on May 13, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for May 15th 2010
Ingredients:
1 cup (250 ml) mushrooms, thinly sliced
2 cups (500 ml) potatoes, diced small
1 cup (250 ml) fiddleheads, well cleaned and diced
½ tsp. (2.5 ml) lemon zest
2 cups (500 ml) cream (whipping cream, evaporated milk, cereal cream or buttermilk)
1 lb. (454 g) lobster meat, diced
1 lb. (454 g) lobster knuckles and claws in the shell, cleaned well (raw)
1 tbsp. (15 ml) garlic, minced
1 cup (250 ml) onion, finely minced
½ cup (125 ml) celery, finely minced
1 tbsp. (15 ml) Soya sauce
1 tbsp. (15 ml) Worcestershire sauce
½ tsp. (2.5 ml) dill
½ tsp. (2.5 ml) nutmeg
1 tbsp. (15 ml) bacon bits, fried crispy, with grease reserved
2 tbsp. (30 ml) clarified butter
Instructions:
Salt and pepper to taste If using lobster in the shell, reserve shells to produce great stock. Place the bacon grease and butter in a frying pan. Over medium high heat, fry the onions, mushrooms, celery and garlic until golden brown. Add potatoes, and fry for 2 minutes. Remove from heat and place all into a deep stock pot. Cover mixture with water or stock until water is 2 inches (5 cm) above ingredients. Add herbs, and seasonings. Boil over high heat until potatoes are half cooked, add fiddleheads and lobster. Reduce heat to medium and cook until fiddleheads are tender, about 10 minutes. Reduce heat to lowest setting , Add cream, stir well and let sit 5 minutes on lowest heat, checking every few minutes to ensure milk does not burn.
Serve with your favorite crusty garlic bread.
Serves 4-8
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Fiddlehead Cashew Stirfry

Posted By on May 6, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for May 8th 2010
Ingredients:
2 cups fresh fiddleheads
1 cup snow peas
1 cup diced carrots (coins)
1 cup fresh bean sprouts
1/2 cup sliced mushrooms
1/2 cup raw cashews
1 Tbsp butter or oil (butter is richer)
1 tsp fresh ground ginger root
Garlic & Tamari soy sauce to taste
Instructions:
Wash and prepare the fiddleheads by removing the fuzzy fronds and cutting off any dry ends. Prepare other vegetables and ginger. Preheat butter or oil in wok, medium heat. Stir-fry the fiddleheads for 10-12 minutes until the fiddleheads take on a vibrant green shade and are soft (fully cooked, not crunchy!). Cook longer if the fiddleheads are at all crunchy. Add carrots, peas, mushrooms, cashews, ginger garlic and soy sauce. Add bean sprouts last. Cook another 1-2 minutes until all veggies are cooked but not too soft.
Serve with rice.
Enjoy
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