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Recipe by Courtney McDonald
Serves 6

-2 Tbsp. olive oil
-2 stalks green garlic, thinly sliced
-2 green onions, thinly sliced (including whites)
-1 Tbsp. minced fresh ginger
-1/2 tsp. crushed red chili flake
-1 1/2 pounds snow or sugar snap peas, stems and strings removed and cut in half
-1 pound Daikon radish, peeled and thinly sliced
-1 Tbsp. toasted sesame seeds
-1/2 tsp. toasted sesame oil
-soy sauce, to taste
-1 Tbsp. Olive oil
-6 pasture-raised eggs
-salt and pepper, to taste

Heat a large wok or skillet over medium-high heat. When pan is hot, add the oil, garlic, green onions, and ginger. Quickly cook, stirring frequently, until garlic just begins to toast. Add the chili, peas and radish. Toss and cook until the peas are barely cooked, about 2 minutes. Remove pan from heat and add the sesame seeds and sesame oil. Season to taste with a few splashes of soy sauce. Transfer to a serving platter and set aside.
In a separate non-stick or cast iron skillet, heat the remaining olive oil over medium heat. Crack the eggs into the pan and cook to desired doneness. Season with salt and pepper and place on top of the stir-fried peas. Serve immediately.

Serves 6 – recipe by Courtney McDonald

-1 loaf day-old crusty bread, cut into ½ inch slices
-2 Tbsp olive oil
-1/4 cup unsalted butter
-2 bunches green onion, thinly sliced
-6 cloves garlic, thinly sliced
-1/4 cup all-purpose flour
-4 cups milk
-2 large meaty tomatoes, thinly sliced
-1 small zucchini, thinly sliced lengthwise
-1 small yellow squash, thinly sliced lengthwise
-1/2 cup grated mozzarella or provolone cheese
-1/4 cup grated parmesan
-salt and pepper, to taste

Preheat oven to 400F. Line the bread slices on a baking sheet, brush with the olive oil and toast until lightly browned. Remove from oven, reduce the temperature to 375, and set aside.

While bread is toasting, melt the butter in a heavy-bottomed medium pot over medium heat. Add the green onion and garlic and cook until fragrant, about 3 minutes. Add the flour and cook another 2 minutes, stirring constantly. Whisk in the milk and season very generously with salt and pepper. Bring to a boil, then reduce heat to a simmer. Continue cooking, stirring gently, until milk is thickened completely, about 10 minutes. Remove pot
from the heat. Whisk in half of each grated cheese and set aside.

In the bottom of a large casserole dish, spoon a little of the cream sauce to coat. Add a single layer of the toasted bread slices and spoon the cream sauce over the top to cover. Add a layer of tomato slices, then a layer of zucchini and yellow squash. Season the vegetables with salt and pepper, and spoon more of the cream sauce over top. Add another layer of the bread slices, then the vegetables, always coating with the cream sauce. You should end up with two layers of bread and two layers of vegetables. Top the casserole with the remaining cream sauce, then sprinkle with the remaining cheese. Bake in the hot oven until heated through and bubbling around the edges, about 25 minutes. Switch the oven to broil and cook until the top of casserole is nicely browned, about 2 minutes more. Remove from the oven, let stand for 10 minutes before serving.

Serves 6; Recipe by Courtney McDonald

-1 loaf good-quality crusty bread, sliced ½ inch thick
-1 tbsp olive oil
-1 clove garlic, finely chopped
-1/2 cup extra-virgin olive oil
-3 Tbsp. balsamic vinegar (or lemon juice)
-2 large heirloom tomatoes, hulled and diced into 1 inch chunks
-4 ears fresh corn, kernels removed
-1/2 medium red onion, thinly sliced
-I Armenian cucumber, halved lengthwise and sliced
-1 basket cherry tomatoes, halved
-1/4 cup torn fresh basil leaves
-salt and pepper, to taste

Preheat oven to 400 degrees F. Line the bread slices on a cookie sheet in a single layer and brush with the 2 Tbsp. olive oil. Toast in the preheated oven until edges begin to brown, about 7 minutes. Remove from the oven to cool slightly. When bread is cool enough to handle but still warm, tear into 1-2 inch chunks and place in a large mixing bowl. Toss with the chopped garlic, remaining olive oil and balsamic vinegar. Add the chopped tomatoes, corn kernels, red onion, cucumber, cherry tomatoes and basil
leaves. Season well with salt and pepper and toss to coat evenly. Serve immediately.

Serves 8; prep time – 15 minutes

-1 small pkg. pea shoots, rinsed and dried
-1 small pkg. sunflower greens
-4 ears yellow corn, shucked
-1 basket cherry tomatoes, rinsed and halved
-1/4 cup julienned fresh basil leaves
-2 tsp. dark balsamic vinegar
-2 Tbsp. + 2 tsp. XV olive oil
-salt and pepper, to taste

Cut the corn kernels from the cob and place in a medium-sized mixing bowl. Add the pea shoots, sunflower greens, halved cherry tomatoes and fresh basil. Toss together. Slowly add the balsamic vinegar and olive oil and continue tossing. Season to taste with salt and pepper and serve immediately. Enjoy!

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