Throughout the year we search to bring you the best recipes using fresh ingredients that can be found at your local Farmers Markets.
Treat your family and friends with our top 5 winter recipes this holiday season!
Spaghetti Squash Tamales with Sage Butter and Green Chile Apple Puree
We love this fresh take on a traditional Christmas meal! This variation offers a vegetarian option to those that may prefer it, but still want to partake in all of the traditional dishes.
Yield: 25-30 tamales
4½ cups masa harina, such as Maseca
3¾ cups cold water
1½ cups cold lard or vegetable shortening
1 teaspoon sea salt
Mix all ingredients until uniform. Refrigerate for between 1 hour and 48 hours until golden. (Up to a week.)
FILLING & HUSKS INGREDIENTS:
1 package of dried corn hojas (husks)
2 large spaghetti squash
1 tablespoon brown sugar
Sea salt, to taste
Preheat the oven to 350 F.
Oil the pan. Cut the squash in half. Salt both sides of the squash and roast face down in pan for about 20 minutes, or until fork tender.
When the squash comes out of the oven, add brown sugar.
Let the squash cool so you don’t burn yourself. Then scrape the squash from its skin with a fork.
Soak the cornhusks briefly in warm water.
Flatten out the masa as you spread it thin on top of the corn husk. Make sure the masa goes all the way across the husk.
Add some squash onto the cornhusk. Proportionally, you should use about 1.5 ounces of masa to 2 ounces of filling.
Roll and steam for 35 minutes.
SAGE POMEGRANATE COMPOUND BUTTER INGREDIENTS:
1 seeded pomegranate
1 tablespoon chopped fresh sage
1 teaspoon salt
1 pound butter
Butter should be cut in small pieces. Combine all ingredients in food processor and mix.
GREEN CHILE APPLE PUREE INGREDIENTS:
6 apples (local, when available)
1 tablespoon butter
3 tablespoons of green chile
Sauté apples and butter, then puree with 3 tablespoons of green chile. Season with salt to taste.
ROASTED SQUASH SEEDS
Clean the seeds. Roast the squash seeds at 350 F for 12 minutes.
Smear some Apple Green Chile Puree on the plate. Place two cooked and de-husked tamales on top. Spoon about 2 teaspoons of Compound Butter on top of the hot tamales. Garnish with fried sage or sprouted greens.
Green Chile "Crust" Quiche
Whether you’re looking for a new breakfast or brunch idea or a main course for a light lunch or dinner, this filling quiche featuring a green chile “crust” fits the bill. Plus, it comes together quickly and keeps in the refrigerator for several days, so you can make a pan in advance and cut it into slices for carrying in lunches, or reheating in the evening after a long day at work.
Roasted green chiles, cleaned of seeds and skin (you can use freshly roasted, or previously frozen and thawed chiles)
1/4 cup water
2 cups of chopped vegetables (Choose from onions, peppers, asparagus, summer squash, spinach, kale, mushrooms, and more!)
1/2 cup grated cheese (Choose from your favorite, mozzarella, Parmesan, cheddar, or a mix.)
Salt and pepper to taste
This recipe makes enough to fill a 9-inch by 6-inch baking dish; increase the ingredients if you’re using a baking dish that is larger than this. The overall preparation remains the same, but remember to adjust the cooking time accordingly.
Heat your oven to 375 degrees Fahrenheit.
Wash and chop your vegetables, and sauté them in some oil over medium heat until they are wilted, then set aside.
Lightly oil a baking dish, and line it with the de-seeded green chiles. Don’t forget to line the sides as well as the bottom.
Add the sautéed vegetables to the pan, making sure they are spread evenly over the green chile crust.
Break your eggs into a bowl, add the water, and whisk until well combined. Pour the egg mixture into the baking pan.
Top the quiche with the grated cheese.
Bake the quiche in the oven for 30 to 45 minutes. Test to see if the quiche is cooked through by inserting a knife into the center; if it comes out clean the quiche is done.
Sugar & Spice Candied Pecans
These tasty nuts make a delicious snack, or are great sprinkled on a salad of tossed greens. Nuts may lose their crispness if they’re left out uncovered for an extended period. If that happens, restore crispness by warming them in oven again for 5-10 minutes.
1 large egg white
½ cup sugar
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon allspice
1½ teaspoons kosher salt
1/8 teaspoon cayenne (optional)
1 tablespoon vanilla
1 tablespoon water
4 cups (1 pound) raw pecan halves
Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
In a large bowl, use electric mixer or whisk to beat the egg white until foamy (30-40 seconds with mixer).
Add sugar, brown sugar, cinnamon, allspice, salt, cayenne (if using), vanilla and water; mix until well combined (15-20 seconds with mixer). Stir in pecans until all are well coated with the mixture. Pour onto baking sheet and spread out nuts into a single layer.
Bake for a total of 40 minutes; removing pan after 20 minutes, flipping nuts over with a spatula and rearranging pecans into a single layer before returning to oven for last 20 minutes.
Remove from oven and slide parchment paper with nuts still on it onto cooling rack. Cool completely, break apart, and transfer to airtight container; store at room temperature.
— Adapted from theyummylife.com
Spinach Salad with Honey Balsamic Vinaigrette
For the balsamic vinaigrette:
1 part balsamic vinegar
1 part red wine vinegar
2 parts good quality extra virgin olive oil
1 clove garlic finely minced
Raw clover honey to taste (start with 1 teaspoon and add more as needed)
1 teaspoon Dijon mustard
Salt and pepper to taste
For the salad:
4 ounces spinach, cleaned and stemmed
2 ounces arugula, stemmed as needed
1 head Belgian endive, chopped
1 red onion, sliced thin
1 apple, sliced thin
4 to 6 ounces candied walnuts
8 to 12 ounces bleu cheese, crumbled
In a food processor or blender, combine all vinaigrette ingredients except oil. Blend on medium-high speed and add the oil slowly in a stream. Continue mixing for a few seconds more to allow the vinaigrette to emulsify. Add salt and pepper to taste and adjust sweetness with the honey. Serve with the following salad. Makes about 1 cup. In a large mixing bowl combine the spinach, arugula, Belgian endive, red onion rings and red apple wedges. Drizzle with enough dressing to lightly coat the greens and apples. Toss well and arrange a good handful on each of four salad plates. Top with the bleu cheese crumbles and the candied walnuts. Add additional dressing as needed. Serves 4 to 6.
— Contributed by Chef Randy Barta, Riverside Golf & Country Club, Portland, Ore.; Adapted from beeraw.com/honey-recipes
Chocolate Beet Brownies
Beets make these brownies a moist mash-up of sweet and savory. Use any color beets, but red give the batter that red velvet sheen. Coffee is optional but brings out the taste of the chocolate.
2-3 medium size cooked and pureed beets, to equal 1 cup
½ cup unsalted butter (1 stick), melted
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
½ cup all purpose flour (or substitute Bob’s Red Mill Gluten Free)
1/3 cup unsweetened cocoa powder
2 tablespoons strong black coffee (optional)
½ cup chocolate chips
Start by baking the beets, even the day before. My favorite way is to chop off the top and bottom of each beet, rub them with olive oil, and then wrap them in foil. Bake at 350 F for 45-60 minutes or more if necessary. A fork should slide very easily through the beets when done. The skins will slip off easily. Purée in a food processor or with an immersion blender. Three small to medium beets should yield around 1 cup puréed beets.
Preheat oven to 350F. Grease an 8-by-8-inch pan. Set aside.
Combine butter and sugar. Add eggs, vanilla, coffee and beets.
Whisk dry ingredients. Add flour and cocoa powder. Fold in beet mixture, and add chocolate chips. Pour into prepared pan. Bake 30 minutes or until toothpick in center comes out clean. Cool completely before cutting.
– Adapted from earlymorningfarm.com