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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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Apples at the Market

It’s apple season, so take advantage of the fresh local apples in your area.  Pack up the family for a weekend trip to a local orchard for some apple and pumpkin picking- I promise it will provide loads of fun for your little ones.

If you don’t have plans this weekend then you are in luck!  Downtown Springfield will be home to the Food Day Celebration on Saturday from 10 am- 6pm.  I will be presenting some of my favorite fall cooking demos, including this simply amazing Apple & Walnut Salad- that is a hit with my toddler.  Come on out this Saturday and take a taste for yourself!

Apple & Walnut Salad
2 local apples, diced (1/4 inch)
Juice of 1/2 lemon
2 ribs celery, diced (1/4 inch)
1/2 cup coarsely chopped local walnuts that have been toasted
1/3 cup raisins
1/2 cup sour cream
1/4 cup  mayonnaise
Salt and freshly ground black pepper, to taste

Place apples in a medium bowl and toss with lemon juice.  Add walnuts, celery and raisins and fold together.  In a small bowl combine the sour cream and mayo and then fold together with the apple and walnut mixture.  Season with a little salt and pepper.

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Even though the summer harvest is complete, there are many ways to eat locally grown this fall and winter.  The Market Lady, Lane McConnell, will display how easy cooking seasonally can be, even in the winter.  McConnell will present three cooking demonstrations at the Springfield Food Day Celebration on Oct. 22, in the Wilhoit Plaza parking lot, on the corners of Elm and Jefferson, from 10 am to 6 pm.

“I am so excited to be involved with this event,” said McConnell.  “The event will help provide much needed assistance for the Ozarks Food Harvest and provide an educational experience for consumers and children to learn more about healthy eating and living through local foods.”

Springfield Food Day Celebration (SFDC) will have a beer garden, live music, kids activities, lots of things for families, free food sampling opportunities, exhibitor booths and other fun festivities.

Recipes that The Market Lady will prepare include Roasted Parsnips, an Apple and Walnut Salad and a Curried Squash Soup, all perfect for the season. All recipes will include local ingredients from area farmers in the region. Be sure and stop by The Market Lady’s booth to indulge in free samples after each cooking demonstration.

Below find the recipes  that The Market Lady will prepare this Saturday at the Springfield Food Day Celebration.

Roasted Parsnips
1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
4 teaspoons of extra virgin olive oil
Salt and freshly ground pepper
1/3 cup of stock – turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*
3 Tbsp unsalted butter, softened
4 teaspoons drained, bottled horseradish (how to make homemade horseradish)
1/2 Tbsp finely chopped flat-leaf parsley
1/2 Tbsp minced chives
1/2 small garlic clove, minced.

Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy – especially if they are to be reheated later.

Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

Curried Winter Squash Soup
1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash, roasted
Olive oil
1 teaspoon butter
Salt
1 large yellow onion, chopped
2 teaspoons yellow curry powder
1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
A dash of ground cumin
1 Tbsp minced fresh ginger
4 cups chicken stock
1 teaspoon salt
1/2 cup sour cream (can substitute plain yogurt)
1/4 cup chopped fresh cilantro (can substitute parsley)

Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil. Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside.

Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.

Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender. Use an immersion blender (or a stand up blender in which case work in batches) to blend the soup smooth. Add more salt to taste if needed.

Serve in individual bowls with a dollop of sour cream and some chopped cilantro.

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The Market Lady will be presenting two cooking demonstrations at the fifth annual Taste of Springfield event held in downtown Springfield on Saturday, October 1, 2011.  Food sampling of more than 25 locally owned and operated restaurants and cooking demonstrations will run from 12:00 p.m. – 4:00 p.m.   The Market Lady, Lane McConnell, will conduct cooking demonstrations that incorporate local farm flavors at 1:00 p.m. and 2:30 p.m.

“I’m excited to show folks how easy it is to shop locally and prepare tasty meals for their family that consists of regional farm products,” said McConnell.  “I will not only be cooking at the demonstrations, but providing information about locally grown foods and answering any questions from consumers.”

One recipe that The Market Lady will prepare is a Butternut Squash Soup that is perfect for this winter.  The soup will be made with ingredients from local farms in the area.  Find below one of the two recipes that will be demonstrated and available for tasting this coming Saturday in downtown Springfield. 

Butternut Squash Soup
2 tbs. butter
1 small onion, chopped
2 garlic cloves, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 whole butternut squash, peeled, seeded and diced
3 cans (14.5 oz. each) chicken broth
½ c. local honey
1 tsp. thyme leaves, chopped
½ tsp salt
1 tsp. pepper

In large pot, melt butter, stir in onions and garlic. Cook and stir until browned (5 minutes). Stir in carrots and celery and cook until tender (5 minutes.) Stir in potatoes, squash, chicken broth, honey, and thyme. Bring to boil and simmer for 35 minutes. Remove from heat and cool slightly. Place mixture into a food processor and mix till smooth. Return pureed soup to pot and season with salt and pepper.

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