Welcome to Summer!
Farmer's Markets across
the Chicagoland area have begun the season. Some are on Saturdays, Sundays and
even Thursday nights. Need a new recipe to Follow the GROW Method? Try some of
them listed below!
1. Cook Smart
- 2
pounds fresh strawberries, washed
- 3 1/4 cups whipping cream, divided
- 1/3 cup confectioners sugar
- 1 teaspoon vanilla
- 1/2 teaspoon rosewater (optional)
- 4 sleeves (about 19 ounces, or 24 to 28 whole crackers)
graham crackers
- 2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the
garnish. Hull the remainder of the strawberries and slice each berry into thin
slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until
it just holds stiff peaks. Add the confectioners sugar, vanilla,
and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking
pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover
the top of the graham crackers with more whipped cream, and then a single layer
of strawberries. Repeat three times, until you have four layers of graham
crackers. Spread the last of the whipped cream over the top and swirl it
lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then
pour over the chopped chocolate. Let it stand for a few minutes, then whisk
until the mixture is thick and glossy. Drizzle this over the layered dessert
with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened
completely. Garnish with additional berries.
2. Love Your
Leftovers
- 1 1/2 sticks (12 tablespoons) of unsalted butter,
melted and cooled
- 1 cup loosely packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup crushed salt and vinegar potato chips
- 3/4 cup chocolate chunks
- 1/2 cup crushed salted pretzels
- 1/3 cup graham cracker crumbs
- 1/3 cup chopped heath bar
- 1/3 cup peanut butter chips
- 1/3 cup assorted sprinkles
- 1/2 tablespoon coffee grounds (yes, actual grounds!)
Preheat oven to 325 degrees F. In a
bowl, mix together flour, baking soda and salt, then set aside.
In another bowl, whisk the cooled
butter and sugars until they are combined. Add the egg, egg yolk, and vanilla
and stir until mixed and smooth. Gradually add in dry ingredients and mix with
a spoon until a dough forms – it will look crumbly at first, but it will come
together. I even used my hands to help at one point. Fold in all of your
add-in's here, using a spoon and also your hands to bring it together. I
literally smashed the ingredients into the dough.
Roll dough into 1 1/2-inch balls and
place on a nonstick baking sheet (I actually used this method of stacking the dough)
about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set.
Don’t over bake! Let cool almost completely.
3. Less Meaty
- 1/2 cup blanched slivered almonds
- 2 tablespoons white sesame seeds
- 4 cups cooked wild rice
- 3 medium scallions, thinly sliced (white and light
green parts only)
- 2 cups shelled cooked edamame, thawed if frozen
- 2 medium carrots, peeled and small dice
- 1/2 cup dried cranberries
- 3 tablespoons olive oil
- 2 tablespoons toasted sesame oil
- 1/4 cup rice vinegar, plus more as needed
- 2 teaspoons honey
- Kosher salt
- Freshly ground black pepper
- Place the almonds in a medium frying pan over medium
heat and toast, stirring often, until golden brown (do not let the nuts
burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the
sesame seeds to the pan and toast, stirring often, until golden brown,
about 2 to 3 minutes. Transfer to the bowl with the almonds.
- Add the rice, scallions, edamame, carrots, and
cranberries to the bowl with the almonds and sesame seeds and toss to
combine.
- Whisk the olive oil, sesame oil, rice vinegar, honey, and
a pinch each of salt and pepper in a medium bowl until combined. Drizzle
over the rice mixture and toss to combine. Taste and season as needed with
more salt, pepper, and vinegar. Cover and chill for at least one hour
before serving.
4. Support
Farmers
Vegetable Breakfast
Crepes
Vegetables:
- 1 yellow summer squash
- 1 zucchini
- 1 red bell pepper
- 1 green bell pepper
- 1 portobello mushroom
- 1 Vidalia onion
- 1 tablespoon olive oil
- Salt and ground black pepper to taste
Crepes:
- 1 cup milk
- 1 1/2 tablespoons canola oil, plus more to cook crepes
- 1 teaspoon favorite BBQ dry rub
- 1 teaspoon sugar
- 3/4 cup King Arthur
Unbleached All-Purpose Flour
- 8 ounces Cabot Seriously Sharp
Cheddar, grated (about 2 cups)
- 1 cup barbecue sauce
To make vegetables:
1. Preheat grill.
2. Slice summer squash and zucchini lengthwise into 1/4-inch-thick slices.
3. Remove stems from peppers and cut off tops and bottoms; cut lengthwise into
quarters, removing seeds and veins.
4. Clean mushroom, leaving whole. Peel onion and cut into 1/2-inch-thick
slices.
5. Place all vegetables in bowl;
drizzle with oil and toss gently to coat. Season with salt and pepper and toss
again.
6. Grill vegetables for 10 to 15 minutes, turning two or three times, or until
tender with slightly charred grill marks.
7. Remove from grill and coarsely chop. Cover and set aside.
To make and assemble crepes:
1. In medium bowl, combine milk, eggs, canola oil, dry rub and sugar; whisk
together well. Slowly whisk in flour, a little at a time, and continue whisking
just until there are no lumps (don’t over-mix).
2. Lightly oil crepe pan or skillet (4-inch for appetizer crepes or 8-inch for
dinner crepes); wipe out gently with paper towel so pan is coated but no
visible oil remains.
3. Place pan over medium heat until hot; add about 1 tablespoon of batter to
4-inch pan or 2 tablespoons to 8-inch pan. Working quickly, tilt pan, using
back of tablespoon to guide batter so it coats entire bottom of pan and is as
thin as possible.
4. After about 30 seconds when edges begin to brown and batter begins to set,
flip crepe over with thin spatula (silicone high-heat spatula works best). Let
crepe cook on second side for a few seconds, then transfer to platter to cool.
5. Adjust heat if crepes are browning too slowly or quickly. Continue making
crepes until batter is all used, making sure they don’t touch while cooling.
Stack crepes, cover tightly and refrigerate.
6. When ready to serve, preheat oven to 350°F. Divide vegetables evenly among
crepes, placing them toward near edge of crepe. Sprinkle cheese over
vegetables. Roll crepe into cylinder up around filling and place on baking
sheet.
7. Place in oven until heated through and cheese just starts to melt, about 5
minutes. Serve drizzled lightly with barbecue sauce.
Recipe courtesy of Jimmy Kennedy.
- 1/2 shallot, finely chopped
- 2 tablespoons raspberry vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 pound baby spinach
- 1 cup strawberries, thinly sliced
- 1/3 cup sliced almonds, toasted
In a large bowl, whisk
together shallot and vinegar. While whisking constantly, drizzle in oil to make
a vinaigrette. Add spinach, strawberries, almonds and goat cheese and gently
toss to combine. Serve immediately.
