Category: Side Dish
PlacerGrown ingredients used: Arugula
Ingredients:
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Instructions:
Place everything in a food processor and process to a creamy consistency. Use the same way you would basil pesto, on pasta, fish, bread, etc. Yields 1 cup.
Serves 8; prep time – 15 minutes
Ingredients:
-1 bunch mizuna, triple washed and dried
-1 bunch arugula, triple washed and dried
-4 firm-fleshed plums, rinsed
-1 ½ tsp. Two Spicy Ladies “Oriental Stir Fry” spice mix
-1 tsp. dark balsamic vinegar
-1 tsp. white balsamic vinegar
-2 Tbsp. + 2 tsp. XV olive oil
-salt and pepper, to taste
Place the mizuna and arugula in a medium-sized mixing bowl. Cut the plums into ¼ inch slices around the pit, and add to the greens. Discard the pits. Toss in the spice mix. Continue to toss and slowly add the vinegars and olive oil. Season to taste with salt and pepper and serve immediately. Enjoy!
Category: Side Dish
PlacerGrown ingredients used: Figs Oranges (Blood and Navel)
Ingredients:
Instructions:
Preheat the oven to 350 degrees. Cut a 1 1/2 inch deep “X” in the top of each fig and squeeze the sides gently to open up the top. Arrange the figs on a baking sheet, standing with cut ends up. Spoon one teaspoon goat cheese into each fig, mounding the cheese slightly. Press one teaspoon chopped pistachio onto the cheese. Warm the marmalade in a saucepan until it becomes liquid and drizzle over the figs. Bake for 8 to 10 minutes, or until warm throughout. Transfer to a platter, and serve. Serves 6.
Serves 6-8; recipe by Courtney McDonald
For the chicken:
-2 whole farmers’ market chickens, each cut into 8ths with bone in
-2 cups Snow’s Citrus Court Mandarin Orange Grill Sauce
-6 yellow or white firm-ripe nectarines
-3 Tbsp olive oil
-2 Tbsp honey
-salt and pepper, to taste
Several hours before you plan to serve the chicken, marinate the chicken pieces in the 2 cups mandarin grill sauce. 30 minutes before grilling, preheat grill to medium,-high heat. Halve the nectarines and remove the pit. Toss halves with the olive oil and honey, and season to taste with salt and pepper. Grill the chicken over indirect heat until cooked through. Transfer to a serving platter to rest while the nectarines cook. Allow the grill to come back up to temperature, then evenly spread the nectarine halves on the grill, cut side down. Grill until nicely caramelized, about 2 minutes. Flip the nectarines over and cook on the other side for another 30 seconds to heat through. When nectarines have finished cooking, arrange on top of the cooked chicken and serve immediately.
Category: Side Dish
PlacerGROWN ingredients: Meyer Lemons Peaches , Walnuts
Served with these PlacerGROWN Products: Arugula
Ingredients:
Instructions:
Preheat grill to medium heat. Cup the peaches in half and pit. Drizzle the cut peach section with the lemon juice. Place the walnuts on a baking sheet and toast in the oven until golden, about 15 min. Coarsely chop the walnuts and mix with the Gorgonzola cheese until combined. Place peaches, cut sides down, on grill rack coated with cooking spray, and grill for about 3 minutes or until soft and slightly browned. Turn and put a teaspoon of the Gorgonzola-walnut mixture into the middle of each peach and cook 2 minutes or until heated through. Alternatively, fill the hollow of each peach with a teaspoon of the Gorgonzola-walnut mixture, wrap each half with a single layer of prosciutto or bacon, and secure with a toothpick, if needed. Place on BBQ and grill for about 4–5 minutes, until cheese is melted and bacon in crisp. Place on a bed of arugula and serve at once.
Serves 6; Recipe by Courtney McDonald
Ingredients:
-3 small red beets, washed and trimmed of stems and tails
-2 ripe pears, any variety
-2 cups spinach, triple washed, stems removed
-1/4 cup thinly sliced red onion
-1 1/2 Tbsp balsamic vinegar
-1/3 cup extra-virgin olive oil
-1/2 cup chopped toasted walnuts
-salt and pepper, to taste
Steam the beets until tender when pierced with a paring knife, about 30-35 minutes. Set aside until cool enough to peel, but still warm. Peel while warm and cut into sixths. Set aside in a warm place.
Wash the pears. Cut in half lengthwise and remove core. Slice into 1/8 inch slices and set aside briefly. In a large salad bowl, place the spinach and red onion. Add the pears and balsamic vinegar and toss to coat evenly. Slowly add the olive oil, tossing at the same time. Season with salt and pepper. Add the warm beets and toss in to lightly
wilt the spinach. Garnish with walnuts and serve immediately.
*This salad would also be great with a little added goat or blue cheese!
Category: Side Dish
PlacerGrown ingredients used: Eggs Pumpkins
Ingredients:
Instructions:
Preheat the oven to 400º (375º is using a glass pan). Grease a 9-inch square-baking pan. Combine the flour, cornmeal, sugar, baking powder, baking soda, salt, and spices in a large bowl. In a small bowl, mix the eggs, pumpkin, butter, and sour cream with a whisk. Add to the dry ingredients. Stir just until all ingredients are moistened yet thoroughly blended. Take care not to over mix. Pour the batter into the pan. Bake in the preheated oven about 20 to 25 minutes, until golden around the edges and a cake tester inserted into the center comes out clean. Let stand 15 minutes before cutting into squares out of the pan. Serves 6 to 9.
Category: Dessert
PlacerGrown ingredients used: Blackberries Eggs Eureka Lemons
Ingredients:
Instructions:
Preheat oven to 350 degrees. Place 2 teaspoons melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and lemon rind. Top with blackberries; set aside. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder and salt in a small bowl. Beat granulated sugar and 2 tablespoons butter in a large bowl with mixer at medium speed until well blended. Add the egg and vanilla, beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture mix. Spoon batter over blackberries. Bake at 350 degrees for 40 minutes or until a wooden pick inserted m center comes out clean Cool in pan 5 minutes on a wire rack Loosen edges of cake with a knife. Place a plate upside down on top of cake pan invert onto plate Per serving: 259 cal; 4.8 g fat(2.7g.sat 1.4g non .4g poly) 38 mg chol.; 3.7 g. pro.; 46.2 g carb; 24 g dietary fiber; 224 mg sod; 18 percent calories from fat
Serves 6; Recipe by Courtney McDonald
Ingredients:
-3 fuyu persimmons, cut in half crosswise
-3 Tbsp. brown sugar
-juice and zest of 2 mandarins
-1 pint vanilla ice cream (optional)
Preheat broiler to high. Sprinkle the cut side of each persimmon half with the brown sugar and mandarin juice and zest. Place on a baking sheet and broil until sugar begins to caramelize. Remove from the oven and transfer to a serving platter. Top each persimmon with a scoop of vanilla ice cream, if using, and serve immediately.
Serves 6; Recipe by Courtney McDonald
Ingredients:
-2 cups buttermilk
-2 cups heavy cream
-1 cup plus 2 Tbsp. sugar
-pinch salt
-1 Tbsp. powdered gelatin
-2 large ripe peaches, washed and sliced into thin wedges
-1 pint blackberries, washed and patted dry
-2 Tbsp. honey
-1/4 cup torn fresh basil leaves
In a medium mixing bowl, measure out the buttermilk. Evenly sprinkle the surface of the buttermilk with the gelatin powder. Allow to “bloom” for about 10 minutes. While gelatin is blooming, heat the cream to just below boiling over medium heat on the stove. Whisk the hot cream into the buttermilk and stir to melt the gelatin. Add the sugar and salt and stir to dissolve.
Lay out 6 6-ounce ramekins or small bowls on a baking sheet that will fit into your refrigerator. Pour the panna cotta mixture evenly into the ramekins and refrigerate until set, about 4 hours.
About 30 minutes before serving: In a medium mixing bowl, toss the peach slices, blackberries, honey and basil. Let sit, stirring occasionally, until a “sauce” forms from the fruit juices.
When ready to serve, remove the chilled panna cotta from the refrigerator. Top with the
marinated fruit and drizzle generously with the sweet fruit juices. Serve immediately.
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