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:
-1 pound beets, any color, washed, stem and root ends removed
-1/2 cup extra-virgin olive oil
-1 Tbsp. Kosher salt
-1 large yellow onion, thinly sliced
-2 small carrots, peeled and roughly chopped
-2 cups vegetable stock
-2 tsp. sugar
-1/2 cup buttermilk
-salt and pepper, to taste
-1 Tbsp. chopped fresh dill
Preheat oven to 400 degrees. In a medium bowl, toss the washed beets with ¼ cup olive oil and 1 Tbsp. salt. Spread on a baking sheet and add 2 Tbsp. water. Cover the baking sheet very tightly with foil and roast in the oven until tender – about 45 minutes to 1 hour, depending on the size of the beets. The water will steam the beets while roasting. When beets are tender, remove from the oven to cool slightly.
While beets are cooling, heat a small soup pot over medium heat. Add the remaining olive oil, onion and carrot. Sweat, stirring frequently, until onions are soft and translucent.
When the beets are cool enough to handle, use a paring knife to scrape the skins off. Cut into quarters and add to the soup pot. Add the vegetable stock and enough water to cover the vegetables, and bring to a boil. Reduce heat to low and simmer 10 minutes to marry flavors. Remove the pot from the heat. Using a blender, puree the soup to a fine consistency. Finish with the sugar and buttermilk, and season to taste with salt and pepper. Place soup over an ice bath to speed chilling and thin the consistency with cold
water, if necessary. Once soup is chilled, add the chopped dill and serve.
Category: Main Dish
PlacerGrown ingredients used: Arugula Chiles Cucumbers Onions Peppers Tomatoes
Served with these PlacerGrown Products: Tomatoes
Ingredients:
Instructions:
Cut cucumbers in half lengthwise, and slice into chunks. Dice peppers. Place cucumbers, peppers, cilantro, scallions and chilies in blender or food processor, and process until smooth. Add garlic, vinegar, salt and olive oil, and mix well. Add water, taste, and adjust seasoning with salt and vinegar. Add more water to thin soup if needed. Chill in refrigerator until cold, 2–3 hours. Serve in chilled bowls topped with fresh-diced tomatoes. Serves 4–6.
Category: Dessert
PlacerGrown ingredients used: Eggs, Oranges (Blood and Navel), and Walnuts
Ingredients:
Instructions:
Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside. With an electric mixer beat together the butter and sugar until they are smoothly blended. Add the eggs, one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk into zucchini mixture, including the nuts and raisins with the last addition. Pour batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in a 350-degree oven for about 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. Drizzle with an orange glaze.
Serves 2 – recipe by Courtney McDonald
Ingredients:
-1/2 cup fresh citrus segments- mandarins, grapefruit, orange, blood orange or mix of all
-1 small head butter lettuce or ½ head other lettuce (you could also use 1 bunch arugula or mizuna)
-1 tsp. Meyer lemon juice
-zest of 1 Meyer lemon
-1 Tbsp. extra-virgin olive oil
-1/4 cup toasted walnuts, broken into small pieces
-1/4 cup crumbled fresh goat cheese
-salt and pepper, to taste
Place the citrus segments into a medium-sized mixing bowl. Separate the lettuce leaves, and wash and dry well. Tear leaves into bite-size pieces and add to the mixing bowl. While tossing gently, slowly add the Meyer lemon juice and zest. Next add the olive oil and toss. Season to taste with salt and pepper. Arrange the salad on two salad plates. Top with the chopped walnuts and goat cheese and serve immediately!
Category: Baked Goods
PlacerGrown ingredients used: Blueberries, Eggs
Ingredients:
Instructions:
Rub crock pot generously with butter. Place the sugar and flour in a small bowl and using your fingers, rub in the butter until coarse crumbs are formed. Set aside. With an electric mixer, cream the butter and sugar until fluffy. Add the eggs, one at a time, the vanilla, and the sour cream; beat well on medium-low speed 30 seconds. Add the flour, baking soda, and salt. Beat about 30 seconds on medium-high speed, until thick and fluffy. Do not over beat. Fold in the blueberries. Spread evenly into the cooker. Sprinkle with the crumbs. Cover and cook on HIGH 2 to 2 1/2 hours, until puffed and a cake tester inserted into the center comes out clean. Let stand 30 minutes in the uncovered cooker before cutting small wedges to serve warm or at room temperature straight out of the crock.
Serves 8; prep time – 10 minutes
Ingredients:
-4 small cucumbers, about 4-5 inches long
-1 basket cherry tomatoes, rinsed and halved
-1 bag spicy greens mix, or 2 cups each arugula and mizuna
-2 Tbsp. julienned fresh mint leaves
-2 Tbsp. julienned fresh basil leaves
-2 tsp. white balsamic vinegar
-2 Tbsp. + 2 tsp. XV olive oil
-salt and pepper, to taste
Rinse the cucumbers and thinly slice them crosswise to form small rounds. Place them in a medium-sized mixing bowl and add the cherry tomatoes, spicy greens, fresh mint and basil. Toss to combine. Slowly add the vinegar and olive oil, tossing gently, and season to taste with salt and pepper. Serve immediately. Enjoy!
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.
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