Last Saturday I visited the local farmers market in Boscobel. I had a fun time demonstrating recipes and sharing cooking tips with all the visitors. Here are the recipes for the five recipes I made. All of the recipes feature fresh produce available at the Basketball Farmers Market.
JULY 2023 RECIPES:
VIDEO LINKS: Learn to make these recipes at home.
AIR FRYER ROASTED ASPARAGUS
• AIR FRYER: Roasted As...
CREAMY MUSHROOM RAMON (Vegan)
• Creamy Mushroom Ramen ...
GRANDMA’S RHUBARB CAKE
• Grandma’s Rhubarb Cake...
RECIPES:
AIR FRYER ROASTED ASPARAGUS
INGREDIENTS:
Asparagus, olive oil, and salt
DIRECTIONS:
1. Toss the washed and trimmed asparagus spears with olive oil. Season with salt or the spice of your choice.
2. Place the asparagus in the air fryer bin.
3. Roast at 390° for 7 minutes.
4. Toss the spears.
5. Roast for an additional 5 minutes.
6. Toss the spears and continue roasting a minute at a time until desired doneness has been achieved.
VARIATION: Sprinkle with Parmesan cheese after cooking.
CREAMY MUSHROOM RAMON (vegan)
INGREDIENTS:
1-2 T cooking oil
8 oz. mushrooms (Portobello or cremini are good choices)
1 green onion, lower white part chopped
3 C vegetable stock
1/4 tsp. garlic powder
2 large handfuls of fresh spinach
2 ramen noodle nests (NO seasoning packets.)
1 C coconut milk
OPTIONAL GARNISH:
1 green onion top, chopped
1 T chili sauce
DIRECTIONS:
1. Chop the green onion. Slice the mushrooms. Add the lower white half of the onion and the mushrooms to a skillet with cooking oil and sauté over medium heat until the mushrooms are soft and dark.
2. Add vegetable broth and garlic powder. Turn the heat up to medium high and bring the broth to a boil. Once boiling, add the Ramen noodles to the broth. Cook the noodles in the boiling broth for approximately 7 minutes, until tender.
3. Add two large handfuls of fresh spinach. Stir until the spinach is wilted, about 30 seconds. Pour the coconut milk into the pot and stir to combine. (The coconut milk may have separated in the can. It is perfectly fine to use it. Be sure to use a combination of the solidified milk and the liquid when measuring.)
4. Serve in deep bowls. Add the green onions and chili sauce as garnishes if desired.
GRANDMA’S RHUBARB CAKE
CAKE:
1/2 C shortening or margarine
1 1/2 C sugar
1 egg
1/2 tsp. salt
1 tsp. baking soda
2 C plus 2 T flour
1 C milk
2 T lemon juice
3 C rhubarb, diced fine
TOPPING:
1/2 C chopped nuts, such as pecans or walnuts
1/3 C sugar
1 tsp. cinnamon
DIRECTIONS:
Preheat the oven to 350°. In mixing bowl cream sugar and shortening. Add one egg and mix well. Add 2 tablespoons of lemon juice to the milk to create sour milk. In a separate bowl, combine the flour, salt and baking soda. While your mixer is running on low, add the wet and dry ingredients. Start by adding 1/3 of the dry ingredients. Alternate adding 1/2 of the liquid, 1/3 dry ingredients, 1/2 liquid, and the last 1/3 dry ingredients. DO NOT OVER MIX! Mix only until flour is incorporated. Pour the batter into a 9X13 pan. Sprinkle on the toppings. Bake for 45 minutes. Top with whipped cream if desired.
ITALIAN SALAD DRESSING
INGREDIENTS:
½ C red wine vinegar ½ C vegetable or olive oil
1/3 C water 1 tsp. sugar
½ tsp. dried basil ½ tsp. dry mustard
1 tsp. onion powder 1 tsp. dried oregano
¼ tsp. black pepper ¼ tsp. salt
1 garlic clove, minced
DIRECTIONS:
Shake or blend all ingredients to combine.
BALSAMIC SALAD DRESSING
INGREDIENTS:
1 C vegetable or olive oil ¼ C balsamic vinegar
½ tsp. salt ½ tsp. black pepper
1 T Dijon mustard 1 garlic clove, minced
DIRECTIONS:
Shake or blend all ingredients to combine.
Негізгі бет Thyme to Cook at the Boscobel Farmers Market | June 2023
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