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Archive for the ‘Soup & Salad’ Category


theresa

Market Lady Theresa Dohm prepared this delightful recipe at the Webb City Farmers Market recently.  It’s good for you, a taste treat and easy to prepare.

Watercress Salad with Roasted Beets and Oranges

The sweet earthiness of roasted beets combines with the tang of citrus and the peppery bite of watercress in this jewel-colored salad. For maximum flavor, serve the salad at room temperature or just slightly chilled.

 1 pound small-to-medium red beets, with 1 inch of stems left intact

  • Olive oil
  • 3 navel oranges
  • 2 tbsp raspberry vinegar
  • 2 tbsp chopped shallots
  • 1 tsp Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1 tbsp fresh thyme leaves
  • ½ tsp salt
  • Freshly ground pepper, to taste
  • 4 cups of watercress leaves, washed and dried

 Position a rack in the lower third of the oven and preheat to 400 degrees F.

 Rub the beets with olive oil and place in a shallow roasting pan. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with the tip of a knife, 40 to 60 minutes, depending on their size. Remove the pan from the oven and let the beets cool. When cool enough to handle, unwrap the beets and peel. Cut the beets into ½-inch-thick slices or wedges and set aside in small bowl.

Meanwhile, grate the rind (zest) from 2 of the oranges. Cut one of those oranges in half crosswise and squeeze the juice into a small bowl. Add the zest, vinegar, and shallots, and let the mixture sit at room temperature for 15 minutes. Whisk in the Dijon mustard, olive oil, thyme, salt, and pepper. Alternately, you can combine all of the dressing ingredients in a small jar and shake vigorously to emulsify the vinaigrette.

 Add 1 to 2 tbsp of the vinaigrette to the beets, tossing to coat.

Slice off the tops and bottoms of the remaining 2 oranges. Then, with a sharp knife, cut off the peel and pit (white membrane) in vertical strips working from the top down, following the natural curve of the fruit. Release the segments by cutting on the inside of each membrane.

Place the watercress in a large bowl and drizzle with some of the vinaigrette, tossing to coat the leaves. Transfer the watercress to a platter and arrange the beets and orange segments atop the greens. Serve immediately.

Market manager Eileen Nichols prepares this dish with Carol Parker on KSN:  http://fourstateshomepage.com/fulltext-living-well?nxd_id=398622

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A couple weeks ago I visited the Farmers Market of the Ozarks in Springfield, MO.  I decided to make my recipes focus on mushrooms- portobellos to be specific.

Portobello mushrooms are a weakness of mine.  Grilled alongside steak, in salads, on sandwiches or even sautéed- these earthy tasting fungi are on my menu at least once per week.

The best part about shopping at your local market is the opportunity to taste food in its freshest state.  Mushrooms found at your local market are especially tasty because they are picked within hours of purchasing them from your local farmer.  When shopping for mushrooms at your market look for the under part of the shroom to be a lighter brown color.  The older the mushroom, the darker the underneath.

Here is one of the recipes I prepared at Farmers Market of the Ozarks using local portobellos from Willow Mtn. Mushroom.  Look for the video soon…

Grilled Portobello, Tomato and Mozzarella Salad

4 large portobello mushrooms (about 5 inches in diameter), stemmed (Willow Mountain Mushroom)
Sea salt and freshly ground black pepper
2 cloves garlic, minced (Yang Family Farm)
Olive Oil
3 medium sized vine ripened tomatoes, diced (Suncrest Farm)
8 ounces fresh water-packed mozzarella, drained, cut into cubes (Terrell Creek Farm)
1/4 cup chopped fresh basil leaves (My Garden)
Preheat the grill.

Drizzle olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 6 minutes per side.

In a small bowl, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

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I’ve got the perfect salad combo for you to bring to all those summer bbq’s this year.  My Tomato Basil Couscous is not only healthy, but nutritious as well.  Head out to a local market today to pick up all your ingredients!

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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.

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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!

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Dijon Salad Dressing

Make Your Own Dressing

Salads are one of my favorite meals.  There are so many ways to jazz up a salad, either with a dressing, fruit or adding a protein.

One of the top New Year’s Resolutions is always to loose weight, so I thought that this recipe would fit nicely into many folk’s meal plans for 2012.  Maybe you are on a full-fledged diet and exercise routine or just eating a few more salads each week, this dressing is a perfect addition to your recipe box.

The recipe comes from my friend Marissa, who brought a delicious Spinach Salad to a dinner party recently.  She had been experimenting with dressings and had came up with a perfect combo.  (I love having friends that cook!)

Try adding this dressing to a spinach salad and add chopped eggs, mushrooms, blue cheese and some crumbled bacon.

Special Dressing
3 T. chopped onion
2/3 cup white sugar
1 tsp. salt
1 cup olive oil
1/3 cup cider vinegar
1/2 tsp. ground black pepper
1 tsp. celery seed
1 T. prepared Dijon-Style Mustard

Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.

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Lentils

It’s always about this time of the year that I start to get antsy for the growing season to hurry up and make it’s appearance. Maybe because of all the seed catalogs I’m thumbing through, the farmers’ markets workshops/conferences I’m attending for my job, the diminishing frozen vegetables in my deep freeze or maybe because I’m just tired of the cold weather already – and it’s only December!

The good news is that there are a number of farmers markets that remain open year-round and offer a wealth of local products for your family to choose from.  Check out this list of markets for a winter market near you.

Baldwin Lentil Soup
from my mother
3 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peel and dice
1 large tomato, peel and dice
1 small celery stalk, diced
1 small carrot, slivered
1/4 cup parsley, chopped
½ tsp. garlic powder
¼ tsp. dried basil
salt and pepper to taste

In a deep soup pot, saute shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the 3-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork mash or puree mixture. Serve warm, garnished with croutons or chives.

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