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Bolder, Healthier and Easier Meals

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In Good Taste

 

 

 

 

 

 

 

(Family Features) One of the challenges of cooking at home is creating bold and unique flavors with healthy, organic and wholesome ingredients without spending hours in the kitchen. With the right tools, you don’t have to go to extremes or make drastic changes to eat healthy.

Try these tips to prepare tasty, healthy meals in less time:

  1. Double or triple up on ingredients: If you’re making a recipe you love, double or triple the recipe so you have plenty of leftovers throughout the week. Prepare extra servings of staple ingredients and protein so you have healthy basics ready then just add a base like rice for a quick meal.
  2. Don’t sacrifice nutrition for flavor: Purchase products made with certified organic ingredients that have no artificial colors or flavors and are grown by trusted farmers who share the same passion. Consider including items like Organic Simmer Sauces from SEEDS OF CHANGE, which donates 1 percent of sales to support and develop sustainable community-based farming and growing programs. Add some zest to your favorite meals by sauteing your favorite protein, veggies or tofu with one of an array of flavors: Sesame Ginger Teriyaki, Taco Roasted Chipotle, Sweet and Sour, Mushroom and Tikka Masala. Just add and simmer for 10 minutes.
  3. Know your sources: Buy fresh and organic foods from trusted sources. When you’re at the grocery store, keep in mind the farmers who are behind the labels on your family’s favorite foods, and try to make an effort to understand where those foods come from.

Start your journey toward bolder, healthier meal options with this easy and nutritious Seared Polenta Rounds with Mushrooms and Caramelized Onions recipe. Find more organic ways to add nutrition to your meals at seedsofchange.com.

Seared Polenta Rounds with Mushrooms and Caramelized Onions

Recipe courtesy of Tiffany from the blog ParsnipsandPastries.com

Servings: 5

1            large yellow onion, sliced

1            tablespoon butter

1/2        tablespoon olive oil, plus additional for searing

1/4        cup vegetable stock

10          ounces cremini mushrooms, sliced

4            ounces shiitake mushrooms, sliced

3            cloves garlic, minced

pepper, to taste

1            pouch SEEDS OF CHANGE Organic Mushroom Simmer Sauce

1           tube (18 ounces) prepared organic polenta

10         teaspoons shaved Parmigiano cheese

fresh parsley

Caramelize onions.

Heat butter and 1/2 tablespoon olive oil over medium heat until hot. Add sliced onions to butter mixture and stir gently to coat. Spread onions in one layer, and cook until golden brown and caramelized, stirring every 5 minutes for about 40 minutes, or until caramelized.

Once caramelized, add vegetable stock to deglaze pan and scrape browned bits. Add mushrooms and garlic, and season, to taste, with pepper. Cook until mushrooms are browned and tender. Stir in mushroom sauce, lower heat and bring to slow simmer.

Cut polenta tube into eight even rounds. Sear polenta rounds in bit of olive oil and season each side with pepper. Cook until polenta is golden brown on each side, about 4-5 minutes per side. Transfer to plates.

Spoon mushroom mixture over polenta rounds and top with 2 teaspoons Parmigiano cheese per serving and fresh parsley.

 

January 3, 2018 |

Tips for Using Leftover Holiday Wine

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In Good Taste

 

 

 

 

 

 

 

(Family Features) Whether it’s a semi-full bottle of crisp white or a half-empty bottle of leftover red, there are creative ways to make the most of unused wine after all the holiday parties come to an end.

The World Wine Guys and Deutsch Family Wine & Spirits offer these ideas to help you put your leftover wine to good use this holiday season:

Make Red Wine Vinegar

Impress your guests by adding homemade red wine vinegar to your next dish. Add one part raw vinegar to two parts leftover red wine then store your mixture in a dark, cool place. Monitor periodically and keep testing until you get the desired vinegar smell, strain and refrigerate. Use as desired on salads and in homemade sauces and marinades.

Create Wine Ice Cubes

If you can’t use your leftover white wine right away, pour the remaining liquid into ice trays and freeze. Next time you’re enjoying a glass, add some of the cubes to your wine to keep it cold. This trick can also work with a rosé or sparkling wine like Josh Cellars California Rosé or Enza Prosecco. Using the frozen wine cubes instead of ice can prevent what you pour from becoming too watered down.

Wine-Based Recipes

Both red and white wines can be used in a variety of different dishes from appetizers to desserts. Keep in mind that open bottles should be used within 2-3 days, so look to use your leftovers sooner rather than later. Try adding wine to a seasonal side dish like these White Wine Glazed Carrots. It can also be used as a savory addition to main courses such as this classic Red Wine Tomato Sauce.

For more information on wines for the holidays, visit WineFix.com.

White Wine Glazed Carrots

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of “Red Wine

6          medium carrots, halved lengthwise and cut into 2-inch pieces

1          tablespoon extra-virgin olive oil

1 1/2    cups water

1          tablespoon honey

2          tablespoons Barone Fini Pinot Grigio

salt, to taste

pepper, to taste

In large skillet, combine carrots and olive oil; add water. Cook over medium-high heat until carrots are tender. Add honey and white wine; cook and stir 2 minutes until carrots are glazed.

Add salt and pepper, to taste.

Red Wine Tomato Sauce

Recipe courtesy of Deutsch Family and the World Wine Guys, authors of “Red Wine

1          teaspoon olive oil

1          medium onion, finely chopped

3          cloves garlic, minced

1          can whole, peeled tomatoes

1/8       cup Villa Pozzi Nero D’Avola

1/4       cup balsamic vinegar

1/4       teaspoon crushed red pepper

1/2       teaspoon dried sea salt

1/2       teaspoon oregano

1/2       teaspoon thyme

1/2       teaspoon basil

 

In medium-size pot, heat olive oil. Add onion and saute 4 minutes then add minced garlic and saute 1 minute.

Add tomatoes, wine, vinegar, red pepper, sea salt, oregano, thyme and basil; reduce heat and simmer about 40 minutes.

December 27, 2017 |

Holiday Recipes Packed with Flavor and Crunch

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In Good Taste

 

 

 

 

 

 

(Family Features) The holiday season can be full of special occasions that bring friends and family together around the dining room table. While certain classic dishes may be expected, adding new recipes to your holiday menu can keep even the traditionalists reaching for seconds.

A staple of any holiday dinner is the tried-and-true green bean casserole. Tender green beans immersed in a creamy mushroom sauce that are then topped with a crunchy layer of classic French’s Fried Onions to complete the dish. These flavorful and crunchy onions can be the star ingredient of many of your holiday recipes.

The green bean casserole recipe may be an expected part of the holiday dinner spread, but you can add other sides to bring a new twist to this year’s meal. A fun way to start is a macaroni and cheese recipe with a twist to spice up the dinner table.

Mix French’s Crispy Jalapenos into your favorite mac and cheese recipe to kick the spice and crunch up a notch. Made with real jalapenos, the addition creates a flavor explosion of cheesy goodness paired with just the right amount of spice to become a new family favorite.

For more holiday recipe inspiration, visit Frenchs.com/Friendsgiving.

 

Green Bean Casserole

1          can (10 1/2 ounces) cream of mushroom soup

3/4      cup milk

1/8      teaspoon black pepper

4          cups cooked cut green beans

1 1/3    cups French’s Crispy Fried Onions, divided

Heat oven to 350 F.

In 1 1/2-quart baking dish, mix soup, milk and pepper. Stir in beans and 2/3 cup onions.

Bake 30 minutes, or until hot. Stir.

Top with remaining onions. Bake 5 minutes until onions are golden.

Substitution: Use 2 cans (14 1/2 ounces each) green beans, drained, in place of 4 cups cooked cut green beans.

 

Crunchy Jalapeno Mac and Cheese

8          ramekins (4 ounces each), greased

1          box (7 1/2 ounces) macaroni and cheese

1/2      cup milk, divided

1/2       teaspoon chili powder

1/2       teaspoon paprika

1         cup shredded cheddar cheese

1 1/2    cups shredded Italian cheese blend, divided

1          cup French’s Crispy Jalapenos

Heat oven to 350 F. Place ramekins on baking sheet.

Cook macaroni and cheese, according to package instructions.

Stir in 1/4 cup milk, chili powder and paprika while macaroni is still hot. Add cheddar cheese and 1 cup Italian cheese blend and continue to stir, over low heat, until melted.

Remove from heat and mix in 1/2 cup of crispy jalapenos.

Fill ramekins topping with remaining Italian cheese blend and crispy jalapenos. Bake 10 minutes.

 

 

December 20, 2017 |

Simple Snacks for Anytime Entertaining

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In Good Taste

 

 

 

 

 

 

 

(Family Features) When it comes to entertaining, it’s not always about three-course meals or hours upon hours of preparation. Sometimes, the best hosts look toward simple snacks and small plates to please guests with an array of palates.

Herbs, onions, artichokes and olives create a medley of flavors atop this savory flatbread that makes it easy to give guests a fresh bite without spending too much time in the kitchen. Or you can enjoy a berry and beet chutney as a topping for crostini that is spread with goat or cream cheese, or topped with a thin slice of Gouda or a runny slice of Brie. It’s also a welcome addition to an open-face sandwich.

The secret is using convenient ingredients like Aunt Nellie’s Harvard Beets and Holland-Style Onions that contribute great flavors to recipes and also help streamline preparation as guests settle in for an evening of fun and relaxation.

Explore more ideas to make your entertaining skills shine at AuntNellies.com

 

Herbed Mediterranean Flatbread

Prep time: 15 minutes

Cook time: 10-12 minutes

Servings: 4

1          jar (16 ounces) Aunt Nellie’s Holland-Style Onions

1          jar (7 1/2 ounces) quartered, marinated artichoke hearts

1/4       cup finely chopped red bell pepper

1/4       cup chopped fresh parsley

2          tablespoons chopped or sliced Kalamata olives

1/4       teaspoon crushed red pepper flakes

coarsely ground black pepper

2          tablespoons shredded Parmesan cheese, divided

2          teaspoons olive oil

1/2       teaspoon dried thyme leaves, crushed

1          clove garlic, minced

2          whole-grain round or square flatbreads (about 6-7 inches diameter)

fresh basil (optional)

Heat oven to 400 F. Drain onions. Pat dry. Discard liquid. Drain artichokes well. Discard liquid.

Press onions with spatula to crush lightly. Pat dry again. Place in large bowl. Coarsely chop artichokes. Add to bowl with onions. Stir in bell pepper, parsley, olives, red pepper flakes, black pepper and 1 tablespoon Parmesan cheese; set aside.

In small bowl, stir together olive oil, thyme and garlic. Brush over one side of flatbreads. Place on baking sheet; bake 2 minutes. Remove from oven.

 

Top each flatbread with onion mixture. Sprinkle with remaining Parmesan cheese. Return to oven. Bake 8-10 minutes, or until heated through and flatbread is crisp.

Cut each flatbread in half. Sprinkle with fresh basil, if desired.

 

Beet and Berry Chutney

Prep time: 20 minutes
Servings: 10

1/2       cup orange marmalade

1          jar (15 1/2 ounces) Aunt Nellie’s Harvard Beets, not drained

1/4-1/2 teaspoon crushed red pepper flakes

1          tablespoon finely chopped candied ginger (optional)

1 1/2    cups berries (fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries, cut in half or quartered, if large)

In medium saucepan over medium heat, stir marmalade until melted. Stir in beets and red pepper. Cook 3-5 minutes until liquid is reduced by about half, stirring frequently. Add ginger, if desired.

If using only cranberries, add to pan with beet mixture and cook until they just begin to pop. If also using other berries, add to beet-cranberry mixture; stir and heat through. If using only blueberries, raspberries or strawberries, add to beet mixture after reducing liquid. Stir and heat through.

Remove pan from heat; cool to room temperature before serving.

Note: Chutney can also be served chilled. Store, covered, in a refrigerator up to 1 week.

 

 

December 13, 2017 |

Excellent Entertaining

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In Good Taste

 

 

 

 

 

 

 

Elegant ideas for a meal worth celebrating

(Family Features) Delighting guests in unexpected ways is the hallmark of exceptional entertaining. With a little creative flair, you can elevate your menu to impress guests with every course.

A savory appetizer is set off beautifully by fresh, sweet grapes in this Grape and Goat Cheese Crostini. Festive, bright and refreshing, grapes are a versatile ingredient that take dishes to the next level, making them ideal for special occasions.

Not only are grapes a smart choice to keep on hand for healthy snacking and everyday eating, the vibrant colors and flavors bring extra life to a basic protein. For a unique twist on a main dish, try dressing up chicken with an elegant addition like fresh grapes, as in these Seared Chicken Breasts with Grapes and Artichokes.

The secret to a winning dessert is presentation, and the vibrant colors of red, green or black grapes lend just the right look to these tasty Mini Pavlovas with Lemon Cream and Grapes. What’s more, the juicy sweetness offsets the tartness of the lemon for an explosion of flavor perfection.

Plan your next special occasion with the host of recipes at GrapesfromCalifornia.com.

Grape and Goat Cheese Crostini

Serves: 8

2          cups quartered green, black or red California grapes (or a mixture)

2          teaspoons lemon juice

2          teaspoons honey

1          tablespoon chopped fresh thyme leaves

1/4       teaspoon kosher salt

1/4       teaspoon freshly ground black pepper

1          tablespoon extra-virgin olive oil

16        baguette slices, thinly cut on diagonal

8          ounces fresh goat cheese

 

In medium bowl, combine grapes, lemon juice, honey, thyme, salt, pepper and olive oil. Spread each baguette with goat cheese and top with grape mixture.

Nutritional information per serving: 200 calories; 9 g protein; 23 g carbohydrates; 8 g fat (36 percent calories from fat); 4.5 g saturated fat (20 percent calories from saturated fat); 15 mg cholesterol; 340 mg sodium; 1 g fiber.

Mini Pavlovas with Lemon Cream and Grapes

Serves: 6

4          large egg whites

pinch of salt

1          cup sugar

2          teaspoons cornstarch

1          teaspoon vanilla

2/3       cup heavy whipping cream

1/3       cup lemon curd

1 1/2    cups halved California grapes

chopped smoked or tamari almonds (optional)

Heat oven to 350 F. Line baking sheet with parchment paper. With electric mixer on medium speed, in large bowl, beat egg whites and salt until firm peaks form. On low speed, add sugar 1 tablespoon at a time until meringue forms stiff peaks. Whisk in cornstarch and vanilla.

Divide meringue into six 4-inch circles on baking sheet. With large spoon, make indentations in middle of each. Place baking sheet in oven and lower temperature to 300 F. Bake 30 minutes then turn off oven and leave baking sheet inside another 30 minutes. To serve, whip cream to soft peaks and stir in lemon curd. Dollop onto meringues and top with grapes. Garnish with almonds, if desired.

Nutritional information per serving: 350 calories; 4 g protein; 58 g carbohydrates; 12 g fat (31 percent calories from fat); 8 g saturated fat (20 percent calories from saturated fat); 55 mg cholesterol; 90 mg sodium.

A Fresh Approach to Décor

Not only do fresh grapes’ lively flavors make for exceptional dishes, their vibrant colors can also enhance your table in other ways. Lend natural beauty to your decor while providing your loved ones with a healthy snack option with these creative ideas:

  • Arrange grapes in bowls, on platters or draped from a cake plate for attractive and edible centerpieces.
  • Dress snacking grapes up for the occasion by dipping clusters in liquid gelatin. Roll them in sugar, spices and finely chopped nuts to make a “frosted” finger food with a hint of crunch.
  • Colorful grapes lend a pretty pop when used as a garnish to decorate serving plates.

Seared Chicken Breasts with Grapes and Artichokes

Serves: 4

2          boneless, skinless chicken breasts (8 ounces each), butterflied lengthwise into 4 cutlets

salt, to taste

pepper, to taste

2          tablespoons olive oil, divided

2          cloves garlic, minced

1          leek, white part only, halved and thinly sliced

2          tablespoons chopped fresh oregano

1 1/2    cups quartered artichoke hearts, frozen, canned or jarred

1/2       cup dry white wine

1/2       cup low-sodium chicken stock

1          tablespoon lemon juice

1/2       teaspoon lemon zest

2          teaspoons butter

3/4       cup green California grapes

3/4       cup red California grapes

2          tablespoons chopped flat-leaf parsley

Season chicken breasts with salt and pepper, to taste. In saute pan over medium-high heat, heat 1 tablespoon olive oil. Add chicken breasts and sear 3-4 minutes per side. Remove chicken and set aside.

Add remaining olive oil to pan, along with garlic, leek and pinch of salt; cook on medium heat 2-3 minutes to soften leek. Stir in oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer 2-3 minutes then add chicken back to pan, basting each breast with sauce. Add grapes and simmer 3-5 minutes, or until grapes are just soft and chicken is cooked through.

Stir in fresh parsley and serve.

Nutritional information per serving: 320 calories; 26 g protein; 23 g carbohydrates; 12 g fat (34 percent calories from fat); 3 g saturated fat (8 percent calories from saturated fat); 70 mg cholesterol; 390 mg sodium; 5 g fiber.

 

December 6, 2017 |

Flavor Infusion

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In Good Taste

 

 

 

 

 

 

 

(Family Features) When your taste buds can’t settle on just one flavor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian influences are among the most popular building blocks for fusion cuisine.

One secret to achieving great fusion dishes is the use of cooking wines. For many chefs and home cooks alike, cooking wine is a go-to cooking essential because it can be used in everyday meals. With its versatile array of uses, an option like Holland House®, a line of flavor-enhancing, premium cooking wines, can boost any dish with one of five flavors including Marsala, Sherry, White, Red and White with Lemon.

In addition to these featured dishes, you can find more quick tips for boosting the flavor of your everyday meals on the label of each bottle and explore more recipes at HollandHouseFlavors.com.

Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze

Prep time: 10 minutes

Cook time: 8 minutes

Servings: 4-6, about 1 cup per portion

 

2         tablespoons vegetable oil

1          tablespoon minced fresh garlic

1/2      cup fresh chopped yellow onions

1          cup fresh small white mushrooms, quartered

1/2      cup chopped fresh carrots

1/2      cup chopped fresh zucchini

1/2      cup chopped fresh red bell peppers

1/2      cup chopped fresh yellow bell peppers

3          cups cold, cooked, long-grain white rice

1/2       cup Holland House White Cooking Wine

2           tablespoons oyster sauce

1/2       cup fresh green onions, sliced 1/4-inch thick

2           teaspoons toasted sesame oil

1/4        teaspoon ground black pepper

Heat heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini, red bell peppers and yellow bell peppers; stir-fry 3 minutes. Add rice; stir-fry 3 minutes.

Add cooking wine; stir-fry 2 minutes, or until dry. Add oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to dish or bowl and serve.

Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.

Sweet and Spicy Korean-Chinese Fusion Cauliflower Bites

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4, about 1 1/2 cups per portion

6         cups fresh cauliflower florets

2         tablespoons toasted sesame oil

1          teaspoon kosher salt

1/4     cup Holland House Sherry Cooking Wine

1/4     cup honey

2         tablespoons soy sauce

1          tablespoon white vinegar

2          teaspoons cornstarch

2           vegetable oil

1          small fresh yellow onion, finely chopped

1          tablespoon minced fresh garlic

1          tablespoon Korean-style chili flakes

1/4      cup chopped fresh green onions

1           tablespoon toasted sesame seeds

Heat oven to 400 F.

In large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on nonstick baking sheet. Bake 10-12 minutes, or until golden brown and tender.

In small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended; set aside.

In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.

Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes, or until thickened. Add cooked cauliflower; stir gently to coat.

Transfer cauliflower to serving dish. Top with green onions and sesame seeds.

Tips: The sauce mixture can also be used on chicken wings or grilled pork chops. In place of Korean-style chili flakes, use 1 teaspoon regular crushed red pepper flakes or 1 tablespoon Aleppo pepper.

Lettuce-Wrapped Korean Short Ribs

Prep time: 10 minutes, plus marinating

Cook time: 4 minutes

Servings: 4, about 6 ounces (pre-cooked) per portion

3        tablespoons packed dark brown sugar, divided

2        teaspoons kosher salt

1         teaspoon ground black pepper

1/2     teaspoon crushed red pepper flakes

1 1/2   pounds thinly sliced, boneless beef short ribs

1           cup Holland House Marsala Cooking Wine

6           tablespoons toasted sesame oil

1/4       cup roasted garlic paste

2           tablespoons soy sauce

1/2        cup chopped green onions, divided

1            teaspoon cornstarch

1            head fresh romaine lettuce, separated into large leaves

1/2        cup sliced fresh red radishes

1/2        cup shredded fresh carrots dipping sauce

In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag.

In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours.

In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.

Heat grill to medium-high.

Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.

Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.

Tips: For fusion tacos, substitute corn or flour tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.

 

 

November 29, 2017 |

Simply Savory Meals

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Farm-fresh is what many families desire. Straight from the farm to your table is one of the best ways you can ensure you’re delivering a nutritious and delicious meal for family or friends.

Wholesome meals can bring everyone together around the dinner table; even little ones can enjoy flaky, baked fish, a nutritious potato-based side dish and a trendy-twist on a farm-fresh beverage with these fun, flavorful recipes.

Find more farm-fresh recipes at Culinary.net.

Delightfully Baked Fish

When it comes to baking fish, flaky and fresh can make for a great combination. For a classic meal with a seasoned flare, try this delicious baked fish with lemon pepper seasoning and onions. Find more traditional, tasty recipes at USDA.gov.

Baked Fish

Recipe courtesy of the United States Department of Agriculture

Servings: 4

Nonstick cooking spray

1          pound fish fillets (whitefish, trout or tilapia)

1          onion, sliced

1/4       teaspoon salt

1/4       teaspoon black pepper

2          teaspoons vegetable oil

1/4       teaspoon lemon pepper seasoning (optional)

Heat oven to 350 F.

Place 12-inch piece of foil on counter. Coat foil with nonstick cooking spray. Place fillets in middle of foil. If fillets have skin, place skin-side down.

Spread sliced onions, salt, pepper and oil on top of fillets. Add lemon pepper seasoning, if desired. Fold foil over fish.

Place foil pouch on baking sheet and place in oven. Bake fish 15-20 minutes until fish reaches a minimum internal temperature of 145 F on a food thermometer and is flaky when tested with fork.

Divide into four portions and serve.

A Sensationally Simple Side Dish

When you’re looking for a delicious and nutritious side dish to complement any meal, look no further than this Fingerling Potato Salad. Made with nutrient-rich Wisconsin Potatoes and topped with a lemon dressing, this simple potato side packs plenty of flavor. Find more potato recipes at eatwisconsinpotatoes.com.

Fingerling Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 6

1 1/2    pounds mixed Wisconsin fingerling potatoes

2          large lemons, divided

2          cups water

2          tablespoons coarse kosher salt

3          tablespoons white balsamic vinegar

3          tablespoons extra-virgin olive oil

1 1/2    teaspoons whole cumin seeds

3/4       teaspoon whole coriander seeds

pepper, to taste

4          green onions, thinly sliced

1/3       cup chopped fresh dill

salt, to taste

2          cups baby arugula

In large pot of boiling, salted water, cook potatoes until just tender when pierced with fork, about 15 minutes. Drain and cool slightly.

Slice one lemon into 1/8-inch-thick rounds. In small saucepan, combine sliced lemon, water and kosher salt; bring to boil. Reduce heat and simmer until lemon slices are tender, about 10 minutes. Drain lemons then coarsely chop.

Cut remaining lemon in half and squeeze out 2 tablespoons juice. In small bowl, mix chopped lemons, lemon juice, white balsamic vinegar and oil. Coarsely crush cumin and coriander seeds using mortar and pestle. Mix seeds into lemon dressing. Season, to taste, with pepper.

Cut lukewarm potatoes in half lengthwise. Place in large, shallow bowl. Mix in green onions and dill. Pour lemon dressing over and toss to coat. Season, to taste, with salt and pepper. Add arugula and toss gently. Serve lukewarm or at room temperature.

Farm-Fresh Festivities

Themed parties can be challenging, especially when you want everything to be perfect for your guests. Make your party simple and festive with these tips for planning your own farm-to-table gathering.

Mason Jars

A farm-to-table classic, mason jars can be used for drinks or even to fill with flowers to make a beautiful, seasonal centerpiece for the table. Mason jars are clean, cute and easy to wash when the gathering is over.

Rustic vibe

Adding some rustic decor can help spruce up your table or serve as an accessory for your farm-to-table dinner party. Also consider adding a bit of fall-flare with decorations such as pumpkins, squash and brightly colored leaves.

Seasonal Fare

It’s easy to get inspired with the variety of things you can find at your local farmers market. Ingredients like onions can be used in this Baked Fish recipe while a batch of locally sourced potatoes is the perfect foundation for a Fingerling Potato Salad.

From Farm to Glass

Many may be surprised to learn that milk is one of the original farm-to-table foods, typically arriving on grocery shelves in just two days (or 48 hours) from many family-owned and operated dairy farms. For a trendy twist on the farm-fresh beverage kids already love, try this DIY flavored milk recipe as a tasty start to the morning. To learn about milk’s journey from farm to glass, visit MilkLife.com.

Chocolate Banana Milk

Servings: 1

8          ounces fat free milk

1/2       large banana

1          teaspoon unsweetened cocoa powder

Place 8 ounces milk, large banana and unsweetened cocoa powder in a blender and blend until just smooth. Enjoy!

Nutritional information per serving: 140 calories; 0 g fat; 0 g saturated fat; 5 mg cholesterol; 9 g protein; 29 g carbohydrates; 2 g fiber; 105 mg sodium; 306 mg calcium (30% of daily value).

 

Photo courtesy of Getty Images (Delightfully baked fish)

 

November 22, 2017 |
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