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Easy Braised Radishes

May 15, 2012 by Market Lady


Radishes are overlooked often at market because folks simply know one way to eat them- sliced in salads, but today I’ve got a recipe for braised radishes.

Did you know that radishes are rich in folic acid and Vitamin C . These nutrients make it a very effective cancer-fighting food. It is said that radish is effective in fighting oral cancer, colon cancer and intestinal cancer as well as kidney and stomach cancers.  More reason to stock up on this nutritious vegetable at your next shopping trip to the market.

Easy Braised Radishes
2 bunches radishes (about 1 pound), preferably icicle, tops trimmed to 1 inch above root, sliced in half
3 tablespoons unsalted butter
2 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place the radishes in a large skillet and add just enough cold water to cover, about 1  1/2 cups. Add the butter, sugar, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes.

If the radishes are tender but the liquid hasn’t reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.

So the next time you take a stroll through a farmers market, pick up an extra bunch of radishes for a powerful nutritious punch!  I’m Lane McConnell, The Market Lady, taste the freshness and visit a farmers market today.

Posted in Radish, Recipes, Side Dishes | 1 Comment »

Market Lady Heads to Webb City Farmers Market on May 15

May 15, 2012 by Market Lady


The Market Lady, Lane McConnell, will visit the Webb City Farmers Market in Webb City, Mo., Tuesday, May 15, 2012. The Market Lady and video crew will begin at 11 a.m., with two cooking demonstration incorporating products from the market and will be interviewing producers and consumers for various other segments.

“I strive to inform folks on the ease of preparing homemade meals for their families through shopping at the market,” said McConnell.  “Consumers can log on to our website or Facebook page to view short videos of interviews with the farmers that grow our food, topics such as food safety, organic, naturally grown and learn how to cook simple meals.”

The purpose of The Market Lady Project is to educate consumers about eating healthy, locally produced food found at their farmers market.

“The market will offer consumers a great event on Tuesday,” said Market Master Eileen Nichols.  “We hope that customers will come out to the market and bring their families to watch The Market Lady cooking demonstrations and take part in the market.”

Below is one recipe that The Market Lady will be preparing at the market. Be sure and come out to the Webb City Farmers Market on May 15 to meet the Market Lady.

Tomato, Basil and Couscous Salad
2 1/4 cups canned chicken broth
1 10-ounce box couscous
1 cup chopped green onions
1 cup diced seeded tomatoes
1/3 cup thinly sliced fresh basil
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon dried crushed red pepper
Cherry tomatoes, halved
Cheese curds or feta for garnish

Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.

Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. Garnish with cherry tomatoes and cheese.

Posted in Main Dishes, Press Releases, Side Dishes, Soup & Salad, Tomatoes | Leave a Comment »

Pickin’ Time

April 30, 2012 by Market Lady


A visit to a market will allow you to reap the best of locally grown products.  This mild winter and warmer than average spring has jump started everything it seems.  But, I’m not complaining.

The past three weeks I’ve been enjoying the sweetness of market strawberries.  Strawberries to me signals the start of the summer season!

If you haven’t had the chance to get out to your local market, now is the time.  Produce is rolling in at markets, so you better get your shopping on soon.

Here’s a fresh strawberry dressing that has been a staple on our dinner table for weeks now.  Maybe it’s my pregnancy cravings or maybe it’s the fresh taste, but I simple can’t get enough!

Market Salad with Fresh Strawberry Sauce
1 bunch of salad mix from market
2 grilled chicken breasts, sliced thin
1/2 cup toasted almonds or walnuts

Fresh Strawberry Sauce
7 large strawberries, rinsed, hulled and sliced
1 tablespoon of a high-quality balsamic vinegar
3/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoon canola oil

Clean and rinse the salad mix to large bowl.  Add chicken slices and nuts.

For sauce: Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth.  Drizzle over the top of the salad and enjoy!

Posted in Fruits, Greens, In Season, Main Dishes, Soup & Salad | Leave a Comment »

Lemon Yogurt Muffins with Fresh Strawberry Sauce

April 16, 2012 by Market Lady


Our family has always eaten well, but too much of anything isn’t a good thing. So, that’s why we’ve decided to make healthier eating choices. Now, don’t think that means you won’t see me post deliciously divine desserts from time to time, but eating healthier has been a goal for my family and this recipe is a perfect start.

This is a Weight Watchers recipe that a friend passed along to me.   I decided to try it after she raved about it at a recent lunch.   These muffins with homemade strawberry sauce are amazing and healthy!

I was stunned on how good the strawberry sauce was…..I could have just eaten it alone. The best part is it’s strawberry season in the Ozarks…look for strawberries to be ripe for the picking soon, although I’ve seen two markets already have them for sale.

Try it out for yourself and let me know what you think!

Lemon Yogurt Muffins with Fresh Strawberry Sauce
from Weight Watchers

2 spray(s) cooking spray
2 cup(s) strawberries, finely chopped, divided
2 Tbsp strawberry jam
1 Tbsp sugar
1 tsp fresh lemon juice
1 tsp cornstarch
2 cup(s) all-purpose flour
1 tsp baking soda
1 Tbsp baking powder
1/4 tsp table salt
2 large egg(s)
8 oz Yoplait Original 99% Fat Free Lemon Yogurt, or similar product
1/3 cup(s) sugar
1/4 cup(s) canola oil
2 Tbsp fresh lemon juice
1 Tbsp lemon zest, or more to taste

Preheat oven to 350°F. Coat a 12-hole muffin pan with cooking spray.

In a small saucepan, combine 1 cup strawberries with next 4 ingredients; set over medium-low heat. Cook until boiling, whisking constantly, about 2 to 3 minutes. Stir in remaining 1 cup strawberries; set aside to cool.

In a large bowl, whisk together flour, baking soda, baking powder and salt. In a small bowl, lightly whisk eggs; whisk in remaining ingredients until smooth.

Make a well in center of dry ingredients and spoon in egg mixture; gently fold to combine.

Fill each muffin hole 3/4s full with batter. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and serve each muffin with 1 heaping tablespoon strawberry sauce on top.

Posted in Breads, Desserts, Fruits, Recipes | 2 Comments »

Fresh Asparagus Salad

April 9, 2012 by Market Lady


When April rolls around I head to the farmers market for my greens and in hopes of asparagus on the tables of my local farmers.  Asparagus is typically found locally in the Ozarks in April and May- so you better act now!

When choosing asparagus look for tight heads, firm stalks and all stalks should be about the size of a pencil and uniform in size.  When you get home with your market asparagus, place in a vase with the ends in a container of water of wrap ends in a wet paper towel.  Store no longer than a couple days.

Fresh Asparagus Salad
½ lb. thin asparagus stalks
4 medium, ripe tomatoes, cut into wedges
½ small red onion, thinly sliced and cut vertical
2 cloves, minced garlic
¼ cup fresh cilantro
¼ cup fresh lemon juice
1 tbsp extra-virgin olive oil
Salt and pepper, to taste

Prepare you asparagus and steam the stalks for 3.5 minutes.  Then, transfer to a cold water bath (to stop the cooking process you must place asparagus in a bowl of ice cold water, then drain).  Cut asparagus into ½ inch pieces.

 

Combine asparagus, onion, tomatoes, garlic and cilantro in a large glass bowl.  In a large bowl, combine tomatoes, asparagus, onion and cilantro. In a small bowl, combine lemon juice, oil and cumin and whisk together and drizzle over the salad.  Add salt and pepper to taste.

Posted in Asparagus | Leave a Comment »

Asparagus Baby Food

February 24, 2012 by Market Lady


Another great recipe idea for babies 7 months and older- Asparagus Delight.  Spring isn’t too far away and that means that the farmers markets will yet again be busting with fresh asparagus and broccoli, which will make this baby food even more nutritious for your wee ones.

Don’t be afraid to add a little taste to your little one’s palate by adding some seasonings (omit salt at all times), just because they are babies doesn’t mean they won’t appreciate good-tasting food.

Asparagus Delight
1 lb. of fresh asparagus, trimmed
1 head of fresh broccoli, cut
1 tsp. olive oil
1 clove of garlic
1/2 tsp. onion powder

After washing and trimming the vegetables- stem until tender. Add all ingredients in a processor and puree.

Posted in Asparagus, Baby Food, Broccoli | Leave a Comment »

Kale Chips

February 10, 2012 by Market Lady


Kale Chips Kale is one of those vegetables that I’m experimenting with this winter.  I find that like many greens, consumers are a little unsure oh how to make this leafy green tasty enough to serve for their families.  According to WEB MD, Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits. That’s a lot of goodness packed inside those green leaves.

You can bake, saute or even roast Kale.  Here is a recipe that a friend passed along to me that has become a favorite with my 2-year-old son.  Kale Chips…provides that crunch of a chip and all the nutrition needed for a growing tot.

KALE CHIPS

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
1 T. Parmesan Cheese

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.  Half way through sprinkle with Parmesan Cheese and return to over to finish baking.

Posted in Greens, Vegetables | Leave a Comment »

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