Archive for the ‘Peppers’ Category

grilled vegges and mushroom salad

Fresh veggies are an easy and delicious side when you’re grilling.  Nothing could be easier than popping on some peppers, egg plant or sweet corn to roast.  Market Lady Theresa Dohm recently demonstrated a tasty grilling recipe at the Webb City Farmers Market.

Grilled Corn and Mushroom Salad

Prep time:   10 mins

Cook time:   20 mins

Total time:   30 mins

Serves: 4-6

Grilled Marinated Mushrooms

·  4 Portabella Mushroom Caps

·  ¼ teaspoon Garlic Powder

·  ¼ teaspoon Onion Powder

·  1 lime (juiced)

·  1 tablespoon EV Olive Oil

·  1 tablespoon Steak Seasoning


·  2 large Onions (diced – use a sweet white onion like a Candy Onion)

·  2 red Bell Peppers (diced)

·  2 Jalapenos (remove seeds and dice)

·  2 ears Corn (shuck and remove silks)

·  1 can (16 oz) Black Beans (drained and rinsed)

·   2 Avocados (diced – remove pit and skin)

In a large ziplock bag add all the ingredients for the Grilled Marinated Mushrooms.   Set aside for 5 – 10 minutes while you prepare the other vegetables.

Using a piece of foil, make a tray for the grill by folding up the edges (make sure its large enough for all the veggies, or you can make 2 if its easier). Add the corn to the grill.  Add the mushrooms to the grill.(reserve the marinade liquid for later use).   Add the foil trays containing the onions and peppers to the grill.   Grill until the veggies are ready – about 10 minutes for the peppers and onions, 15 – 20 minutes for the corn and 10- 15 minutes for the mushrooms)  Remove the veggies from the grill and set aside.

In a large bowl add the black beans and avocado. Pour in the reserved marinade liquid from the mushrooms.  Add the peppers and onions.   Cut the corn off the cob and add it.

Dice the mushrooms and add those to the bowl.  Serve and enjoy!!

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In stressful weather – super hot or super wet, the cherry and pear tomatoes soldier through – setting fruit in high temperatures, resisting splitting at the deluge.  This recipe brings these wee stalwarts to your table when large tomatoes are scarce.  And it’s an incredibly versatile recipe.  Omit the pasta and serve as a relish with fish or in a taco or as a dip or a side.  Add the pasta and serve it as an entree.  It’s even better the next day!summer black bean4

Ranch (Greek Yogurt) Salad Dressing

About 2 cups of Fat Free Greek Yogurt
envelope of Ranch dip mix
0.5 cup of milk

Mix all ingredients together in a mason jar and refrigerate.
Serving Size: 2 tablespoons
Number of Servings: 16

Summer Black Bean Pasta Salad

1/2 pound favorite small pasta
2 cans black beans, rinsed and drained
2 cups of cherry tomatoes* cut in half
2 ears fresh corn* or 2 cups frozen corn kernels
1 small red bell pepper,* seeded and chopped
1/2 red onion,* chopped
fresh basil* leaves to taste
1 large garlic* clove pressed
½ cup Ranch (Greek Yogurt) Salad Dressing (or dressing of your choice)

Cook pasta al dente.
Combine all of the ingredients in a large bowl.
Mix well and let salad sit for about 15 minutes before serving so that the flavors meld. Tastes even better the next day. This makes an excellent salad with or without the pasta – you decide.
Serving Size: 12 1-cup
Number of Servings: 12

*in season now at your local farmers market

susan pittman2

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Crisp Cucumber Salsa

 crisp cucumber salsa

2 cups finely chopped seeded peeled cucumber

1/2 cup finely chopped seeded tomato

1/4 cup chopped red onion

2 Tablespoon minced fresh parsley

1 jalapeno pepper, seeded and chopped

4 1/2 teaspoon minced fresh cilantro

1 garlic clove, minced or pressed

1/4 cup reduced-fat sour cream

1 1/2 teaspoon lemon juice

1 1/2 teaspoon lime juice

1/4 teaspoon ground cumin

1/4 teaspoon seasoned salt


Place all ingredients in bowl and mix gently.  Refrigerate and serve with tortilla or fresh vegetables.

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Pepper Jelly

I’ve posted some recipes for pepper jelly in the past and given a couple of great marinades to use this diverse treat. But, I know folks are always searching for new ways to use pepper jelly, so I thought this post from Serious Eats would do the trick.

1. Spicy PB & Jelly: Bring a little spicy style to a peanut butter and jelly sandwich.

2. Spiked Monte Cristo: Mix equal parts mayo and pepper jelly, spread evenly over two slices of bread, layer smoky ham or turkey with Swiss or Gruyere cheese. Dip finished sandwich into lightly beaten eggs seasoned with salt and pepper, lightly brown in a buttered skillet, cut in half and enjoy.

3. Simple Stir-Fry: In a skillet, sauté chicken slices in canola oil, add a bag of frozen stir-fry veggies, season with teriyaki sauce and crushed red pepper and finish by swirling in pepper jelly until melted.

4. Glazed Honey-Drunken Salmon: Simply mix together bourbon liquor, honey, melted butter and pepper jelly until evenly incorporated. Spread over salmon, and cook until done.

5. Mediterranean Turkey Burgers: Mix together ground turkey, melted butter, dried sage and pepper jelly, season generously with salt and pepper, and throw on the grill.

6. Sweet and Sour Pork: Cube pork into 1/2-inch cubes, and brown in a skillet with oil. Meanwhile, in a bowl, mix together pineapple juice, apple cider vinegar, lemon juice and pepper jelly until smooth. Add mixture to a few minutes before removing pork from skillet, stir, simmer and serve.

7. Spiced-Up Vinaigrette: In the bottom of a large salad bowl, whisk together olive oil, red wine vinegar, grainy mustard and pepper jelly until emulsified. Add lettuce, tomato and other salad ingredients to bowl, and gently toss to coat.

8. Fish-n-Dip: Mix together equal parts horseradish sauce with pepper jelly; serve this dip alongside any deep-fried fish for a uniquely tangy and spicy bliss.

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Goat Cheese Pizza

“Oh how yummy! One more piece….and another and another.”

Yes, that is what I sound like when I’m indulging in one of my favorite “treats” – goat cheese.

I had always liked goat cheese, but after our vacation to visit my husband’s family in Spain a couple years ago – I have become a fan of goat cheese. Goat cheese on crackers, with salami, top on a salad or pasta, stuffed with chicken….there are so many wonderful combinations.

I cooked a variety of meals with local goat cheese at the farmers market this year and I had many consumers explain that they were not fond of goat cheese.  I explained that many times the goat cheese found in stores isn’t stored and handled properly.  Sometimes many of the grocery stores that sell goat cheese haven’t properly stored the cheese at proper temps, therefore making the cheese have a “rancid” taste. I assure you there is nothing rancid tasting about local goat cheese, quite the opposite – goat cheese is smooth, creamy and a “taste for the ages.”

If you are one of these type people that has tried goat cheese only once and now swears you will never try it again – I’m here to change your mind.

In Missouri we have lots of wonderful goat cheese operators that sell their products at many farmers markets and other marketing outlets.

Another benefit of Goat cheese, like goat milk, is it is easier on the human digestive system and lower in calories, cholesterol and fat than its bovine counterpart (but that doesn’t keep me from my cow’s milk). Goat cheese is rich in calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin. So, why not give it a try – improve your taste palate and your health!

One of my family’s favorite goat cheese recipes is our McConnell Goat Cheese Pizza. You can incorporate whatever your favorite vegetables are (we like to use bell peppers, eggplant, olives and sun-dried tomatoes).

McConnell Goat Cheese Pizza
1 teaspoon honey or sugar
2 tablespoons yeast
3 cups unbleached white flour salt
2 tablespoons olive oil

Sauce (try using a pesto instead of a tomato based sauce)
8 ounces Goat Cheese (Chevre, Teleme and/or Feta)
1 1/2 cups topping of choice: sliced bell peppers or roasted red peppers, caramelized onions, sautéed mushrooms, eggplant, chopped olives, sun-dried tomatoes or anchovies.

Dissolve honey or sugar in 1 cup warm water. Add yeast, and set in a warm place for about ten minutes. Foam will form on the surface of the yeast.

Meanwhile, put the flour into the food processor (using metal blade) with a dash of salt. Drizzle in the olive oil, followed by the yeast mixture. When the dough forms a ball (motor will begin to slow down), place it in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours.

Punch down and roll into desired shape.

Cover the surface of the dough with sauce, and top with 8 ounces of goat cheese and toppings of choice. Bake in preheated 400 degree oven for 10-14 minutes until crust turns golden. Brush the edge of the crust with a little olive oil before serving.

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Mine family always enjoys entertaining family and friends at our home.  But, when we travel to others for a backyard BBQ there one special recipe that I always turn to.

Hi, I’m Lane McConnell, the Market Lady and today I’m at the West Plains Farmers Market and today I’m making a Triple Pepper Dip that is sure to be a favorite with friends.  I’ve already done my shopping at market, so let’s get cooking.

Triple Pepper Dip
2 cups sour cream
3 oz. cream cheese, softened
1 cup finely shredded Mexican four-cheese
½ cup salsa
1 T. lime juice
3 T. parmesan cheese
¼ cup finely chopped red pepper
¼ cup finely chopped yellow pepper
¼ cup finely chopped green pepper
2 T. minced green onion
2 garlic cloves, minced
¼ tsp. chili powder or use ¼ tsp. of chipotle chili powder
1 bag of tortilla chips

Combine all ingredients in a large bowl and stir well.  Cover and refrigerate.

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Interested in an easy kabob recipe…I’ve got your covered with my Market Style Kabob Cooking Video from the Marshfield Farmers Market.

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Looking for an easy kabob recipe incorporating fresh products from the farmers market – The Market Lady has you covered!  Here is our video from the Marshfield Farmers Market visit.

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Fresh slices of locally grown watermelon

I’ve got another special treat for everyone today – my Melon Salad with Thai Basil.

This recipe I have prepared at a couple of cooking demonstrations in the last couple of years and it’s always a favorite by consumers.  It highlights two products found in season – jalapeno peppers and melon. Be sure and use a melon baller to bring a touch of class to the salad.

I like to serve this dish on a large platter that I top with arugula- makes the melon look very inviting and hard to resist.

Markets are still going strong with local products- get out this week and visit a market near you.

Melon Salad with Thai Basil
1 large shallot, finely diced
Sea salt and freshly ground pepper
1 cup cilantro
Juice and zest of 2 limes
1/3 cup Thai basil leaves, if you can’t find this specific basil you could use any variety
¼ cup mint leaves
1 jalapeno chile, finely diced
1 teaspoon minced ginger
1 small garlic clove, minced
1 Tablespoon olive oil
1 ½ to 2 pounds melon (honeydew, watermelon, cantaloupe), chilled
1 bunch arugula

Put shallot in bowl with lime juice, zest and ¼ teaspoon salt. Chop the herbs and add them to bowl along with the chile, ginger, garlic and oil. Stir and taste for salt.

Halve the melon, remove the seeds and cut into wedges. Slice off the skins, then cut the melon diagonally into bite sizes pieces or into very small cubes, as you prefer.

Pour the dressing over the melon and toss well. Season with pepper. Arrange the greens on small plates and spoon the melon into the center. If the melons are extra sweet, add as extra lime wedge to each plate. Garnish with the purple tipped Thai basil leaves.

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Pepper Jelly

My mother and I make Jalapeno Pepper Jelly every year to give to friends during the holidays.  Straight out of our garden we pick  peppers and prepare the kitchen for jelly making.  This takes quite a bit of time, but is worth the wait.  You can find the recipe we use here.

Most folks only know one way to consume this delicate and spicy jelly- with cream cheese and crackers.  Yes, that is one of my favorite ways as well, but there are a lot of other options to be aware of.  Such as using the jelly as a marinade or basting sauce for pork and chicken.  Pepper Jelly is perfect with grilled meat – give it a whirl this weekend.

You can find many local farmers selling Pepper Jelly at area markets, made from peppers from their own gardens.  Ask your farmers what their favorite way to use Pepper Jelly is- I bet they can provide a wealth of knowledge.

Here is one of my mother’s favorite recipes that uses her homemade jelly as a baste.

Jalapeño Pepper Jelly Glazed Chicken with Corn and Zucchini
Recipe from 1997 Gourmet

6 plum tomatoes (about 1 pound)
1 pound zucchini
1 cup packed fresh coriander sprigs
1 cup chopped onion
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 1/2 cups fresh corn (from about 3 ears)
2 tablespoons jalapeño pepper jelly
4 teaspoons fresh lemon juice
1/2 teaspoon chili powder
1 1/2 pounds chicken cutlets
2 tablespoons cream cheese

Prepare grill.

Seed and chop tomatoes and cut zucchini into 1/2-inch pieces. Finely chop coriander. In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened. Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.

While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.

Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.

Serve corn mixture topped with chicken.

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