Category: Side Dish
PlacerGrown ingredients used: Arugula
Ingredients:
——————————————————————————–
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.
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.
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.
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: Side Dish
PlacerGrown ingredients used: Onions Radishes Wine
Ingredients:
Instructions:
Heat a medium saucepan coated with cooking spray over medium-low heat. Add onion and thyme; cook 3 minutes, stirring frequently. Stir in radishes; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cover, reduce heat, and simmer 5 minutes or just until tender. Remove radishes from pan with a slotted spoon. Cook wine mixture 2 minutes or until slightly thick, stirring occasionally. Remove from heat and stir in butter and salt. Pour wine mixture over radishes and sprinkle with parsley. Serve immediately. Serves 6.
Serves 6; Recipe by Courtney McDonald
Ingredients:
-6 large or 12 baby carrots, scrubbed and trimmed (if using large carrots, cut in half lengthwise)
-4 sprigs fresh thyme
-2 Tbsp. Extra-Virgin Olive Oil
-1/2 Tbsp. Curry Powder
-2 Tbsp. water
-2 cloves garlic, thinly sliced
-1/2 pound fresh summer beans (yellow wax, blue lake or mix), washed and trimmed
-1/2 cup golden raisins, soaked in hot water for 10 minutes and drained
-salt and freshly-ground black pepper, to taste
Preheat oven to 375 degrees F. In a medium mixing bowl, toss the carrots with the thyme, olive oil, and curry powder. Season to taste with salt and pepper and lay out evenly onto a rimmed baking sheet . Roast, stirring occasionally, until carrots are slightly softened – about 20 minutes. Add the water, garlic, raisins and summer beans.
Continue to roast until carrots and beans are cooked/steamed through-about 20 more minutes. If vegetables are cooking too quickly, add a few drops of water to prevent burning. Remove from the oven and serve immediately as a side dish. Would pair well with chicken, pork or lamb, or would make a great chilled lunch alone garnished with
goat cheese. Enjoy!
Serves 6; Recipe by Courtney McDonald
Ingredients:
-2 heads cauliflower, trimmed of greens
-3 Tbsp. extra-virgin olive oil
-1/2 Tbsp. curry powder
-4 cloves garlic, smashed
-1/2 cup golden raisins, soaked in hot water for 10 minutes and drained
-salt and freshly-ground black pepper, to taste
Preheat oven to 400 degrees F. Cut the cauliflower into large bite-size chunks. In a medium mixing bowl, toss the cauliflower with the olive oil, curry powder and smashed garlic. Season to taste with salt and pepper and lay out evenly onto a rimmed baking sheet . Roast, stirring occasionally, until cauliflower is nicely caramelized – about 20 minutes. Add the golden raisins. Continue to roast until cauliflower is soft but not mushy, about 2 more minutes. Remove from the oven and serve immediately as a side dish.
Serves 6 – recipe by Courtney McDonald
Ingredients:
-6 Tbsp. Extra Virgin olive oil
-2 Tbsp. unsalted butter
-3 Tbsp. mild curry powder
-2 medium winter squash, such as acorn, turban, kabocha or butternut
-3 Tbsp. local honey
-salt and pepper, to taste
Make the curry oil: Heat the olive oil, butter, curry powder in a small pot over low heat until the butter melts. Season to taste with salt and pepper and simmer until the curry becomes very fragrant, about 5 minutes. Set aside 4 Tbsp. curry oil for the chutney.
Preheat oven to 425. Carefully cut the squash in half lengthwise and scoop out the seeds. Cut each half in half again lengthwise. Lay out the squash on a rimmed baking sheet or large glass baking dish, cut side up. Drizzle evenly with the remaining curry/butter/oil mixture and honey. Season again lightly with salt, cover with foil and bake until squash is tender, 30-40 minutes. Remove foil and allow to caramelize for another 5 minutes. While the squash is roasting, make the persimmon chutney.
For the chutney:
Ingredients:
-4 Tbsp reserved curry oil from above recipe
-1 large yellow onion, finely diced
-3 cloves garlic, thinly sliced or minced
-4 firm-ripe fuyu persimmons, peeled and diced into ½ inch cubes
-3/4 cup golden raisins or other dried frit
-1/2 cup rinsed and drained capers
-salt and pepper, to taste
Heat the curry oil over medium-high heat in a medium pot. Add the onions and garlic and cook, stirring occasionally, until onion are soft and translucent, about 15 minutes. Add the diced persimmon and cook until barely softened, about 5 minutes. Add the dried fruit, capers, and season to taste with salt and pepper. Set aside until squash is finished roasting.
Transfer squash to a serving platter and top with a generous spoonful of the persimmon chutney, serve immediately.
Serves 4
Recipe by Courtney McDonald
Ingredients:
Preheat oven to 400 degrees.
In a medium mixing bowl, toss the asparagus, Minneola tangelo zest and sliced green garlic with 3 Tbsp. of olive oil. Season with salt and pepper and spread the asparagus onto a rimmed baking sheet. Roast in the oven until just tender, 8 to 10 minutes. Remove from the oven and set aside to cool to room temperature.
While asparagus is cooling, hard boil the eggs. Place eggs in a small pot and cover with cold water. Bring to a rapid boil, then reduce heat to a simmer. Once simmering, cook the eggs for exactly 8 minutes, then plunge into ice water to chill. Once eggs are chilled, peel the shell and slice eggs into 8 wedges.
Arrange the roasted asparagus on a serving platter. Arrange the egg, tangelo segments and sliced radish on top. Drizzle the platter the remaining olive oil. Season to taste with salt and pepper and serve immediately.
Serves 6; Recipe by Courtney McDonald
Ingredients:
-2 bunches collard greens
-3 Tbsp. extra-virgin olive oil
-1 bunch green onions, thinly sliced
-4 cloves garlic, minced
-salt and freshly-ground black pepper, to taste
Remove the collard green stems below the leaf. Wash the greens well. Stack the leaves on top of each other and roll tightly. Slice the greens thinly crosswise to create fine ribbons. Set aside.
Heat a skillet over high heat and add the olive oil. When oil is hot but not smoking, add the garlic and green onion and cook for about 20 seconds. Add the sliced collard greens and stir to incorporate the garlic and green onions. Season to taste with salt and pepper and cook, stirring constantly, until the collards are wilted but still vibrant green – about 2 minutes. Serve immediately as a side dish.
To ensure your safety, we have taken additional steps to help protect our customers & vendors. Read our Covid-19 Update.