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Summer Recipes from the Farmers Market

We shared some of our favorite Summer Recipes in a recent cooking demonstration at the Waco Downtown Farmers Market. We love being able to use many fresh fruits and veggies available at the market. Thank you to everyone who stopped by to visit and sample!

Summer Salad With Poached Egg

4 servings

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1 head butter lettuce ( Home Grown Farm)

1 ripe Summer tomato, sliced ( Various Vendors)

two medium Avocado, skin and pit removed & sliced

3 stalks Green onion, chopped (JBG Organic)

¼ lb crisp Bacon, chopped (Richardson Farms)

Roasted red sweet pepper

Beet micro greens (Kin Worthy Harvest)

 

Vinaigrette

1 Tablespoon fresh or 1 tsp dried Tarragon

¼ cup Sandy Oaks Extra virgin olive oil *

2 Tablespoon Champagne vinegar

2 Tablespoon Dijon mustard

2 – 4 Tablespoon Honey, optional (Richardson Farms, Round Rock Honey, C & J Farms)

1 teaspoon lemon zest or 2 teaspoons lemon juice

1 Tablespoon minced shallot (Lightsey Farms, JBG Organic, World Hunger Relief )

 

4 Farm fresh eggs ( Home Grown Farm, World Hunger Relief, Richardson Farms )

White vinegar

Salt and pepper

* Available in our SHOP

For the eggs, start heating a deep skillet or shallow pot with 1 inch deep water. Add 1 tsp salt and 1 tsp white vinegar. Heat the water until it barely bubbles, around 200 degrees Fahrenheit.

For salads I recommend using your best farmers market greens and tomatoes, but anything colorful you can find will work.

Chop your greens and vegetables while your water is heating and prepare your salad dressing.

Vinaigrette

Combine all ingredients together and whisk until incorporated.

 

In a large bowl, toss your vegetables with your dressing. Season with sea salt and freshly ground pepper to taste. Use tongs to plate your salad and get ready to prep your eggs.

Rinse your eggs and crack them one at a time into a small bowl or large serving spoon. Gently lower each egg into the warm water and release it into the pan (use a larger pan for batches greater than 2). Allow the egg to cook until the yolk has filmed over and the white is set, about 3-5 minutes.

Remove egg with a slotted spoon, drain off water and carefully place the egg on top of your salad. Garnish with pepper and serve immediately. Poached eggs go particularly nicely with sour toast (Artisan Oven).

Grilled Bruschetta with Havarti, Honey and Figs

Makes 32

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1 crusty baguette, sliced into ½” thick slices = 32 (Artisan Oven)

10 oz havarti cheese, cut into thin slices = 32 (Brazos Valley Cheeses)

8 ripe fresh figs, stemmed, quartered lengthwise (Lightsey Farms)

Honey (Richardson Farms, Round Rock Honey, C & J Farms)

Basil Microgreens (Kin Worthy Harvest)

Preheat grill to medium high heat. Brush both sides of bread with olive oil. Grill bread until grill marks appear on the first side, about 3 minutes. Turn bread slices over and place grilled side down on a piece of foil. Place 1 cheese slice atop each bread slice and close the grill until cheese melts, about 3 minutes. Transfer bread to a work surface and top each piece with a fig slice. Drizzle lightly with honey and sprinkle lightly with freshly ground black pepper. Transfer to a platter and serve. Garnish with Micro Greens

Option: top with the cheese and fig and then place under a broiler to “toast” the fig. Then drizzle with honey and sprinkle with fresh pepper. Garnish with Microgreens

 

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Karyn’s Bowtie Pasta Salad with Sundried Tomatoes, Feta, and Basil

Karyn’s Bowtie Pasta Salad with Sundried Tomatoes, Feta, and Basil

 

Karyn making pasta salad in the kitchen.
Karyn Miller Brooks

This recipe combines similar flavors, but it a nice alternative if you don’t want sandwiches for your picnic.

 

  • 8 oz farfalle (bowtie) pasta, cooked to package directions
  • 3 oz sundried tomatoes, julienne cut (I like Mariani. They are simple sundried tomatoes with no added oil. They come in a plastic package usually located with other tomato products in the grocery store.)
  • 1 cup packed fresh basil, chiffonade cut
  • 4 oz feta cheese, crumbled (also try this with the sundried tomato-basil feta)
  • 2 oz fresh Parmesan cheese, grated
  • ½ c light olive oil
  • Salt & Pepper to taste
  • ½ c Kalamata olives, pitted and quarter (optional)

 

Toss first 6 ingredients together, adding Kalamata olives at the end. This keeps well for three or four days in the refrigerator. If you are eating this after refrigeration, you made need to toss in a little more oil to revive. This salad is delicious hot or cold, and it is safer for picnics than mayonnaise-based pasta salads.

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Healthy Bean Thread Noodle Salad

Chicken Salad with Bean Thread Noodles (Serves 6)

Chinese Cuisine Made Simple, Chef Dorothy Huang
Chinese Cuisine Made Simple, Chef Dorothy Huang
1 pound boneless chicken breast 2 tablespoons oyster sauce
¼ teaspoon salt 1/8 teaspoon freshly ground pepper
4 ounces dried cellophane noodles  

Salad dressing:

1 teaspoon minced garlic 1 tablespoon sugar
1 tablespoon soy sauce 2 tablespoons oyster sauce
2 tablespoons sesame oil 4 tablespoons rice vinegar

Salad:

2 cups shredded carrot 2 cups shredded cucumber
Several sprigs of cilantro 1 tablespoon toasted sesame seeds

 

In a mixing bowl, mix chicken with oyster sauce, salt and pepper. Preheat oven to “Broil”. Broil chicken on the upper rack for 5 to 7 minutes on each side, or until golden brown. Slice chicken across the grain 1/8- inch thin slices.

Soak dried cellophane noodles in a pot of hot water for 10 minutes. Drain well. Cut into 3 to 4-inch lengths.

Combine salad dressing ingredients in a jar. Shake well.

In a mixing bowl, toss noodles, carrots, and cucumber with 2/3 of dressing. Transfer to a serving platter. Place chicken slices on noodles. Drizzle the rest of the dressing over. Garnish with sprigs of cilantro.  Sprinkle sesame seeds on top. Serve at once.

** Make it vegetarian! Add tofu, mushroom or edamame instead of chicken.

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The Accidental Fried Chicken Salad

It all started with my trying to improve on the proven. Family gathering coming up, and I wanted to make the ULTIMATE fried chicken–being the matriarch and all. Surely the recipe from one of the top Food Network chefs would be the ticket! SO—I bought a large cast iron chicken fryer from “you know where,” bought just the right sizes of Organic Chickens to the tune of $3.00+ per pound along with a large amount of Crisco, buttermilk, and fresh flour. (Flour gets stale if you don’t cook anymore than I do, and you forget to put it in the freezer.)  The instructions read to be sure to keep the cooking fat at a steady temperature. Borrowed a cooking thermometer and  I was ready.

After work on Saturday I began the process of making this perfect fried chicken. I learned from my grandmother that chicken needs to be put in salty water–brining, it’s called now. Buttermilk, salt, some 
seasonings  All set for the first step toward perfection. Place chicken pieces in the mixture. Refrigerate overnight. Done.
The next day all the ingredients were assembled:  Crisco melting in the pan, thermometer clipped to the side of the fryer, chicken drained and dipped in the flavored flour. When the Crisco reached the appropriate temperature, I strategically placed the chicken into the frying pan. Temperature watched carefully to be sure it is steady, letting brown, turning (h-m-m–seems to be getting a little TOO brown at that temp, but must follow directions.)
Eventually, all the chicken had been fried, and after it had cooled, I took a bite–Yum? NO-O-O! Yuck! TOO SALTY!!!!! We had to order TAKE-OUT. But I couldn’t throw all of that expensive chicken into the trash. SO–Strip off the skin and crust, debone, boil in fresh water three times, shred, add chopped hard-cooked eggs, finely chopped celery, dill relish, mayonnaise and a few red grapes, and, believe it or not, just a little salt. Delicious! Just what I had in mind in the first place.

Thus my recipe for Accidental Chicken Salad. Enjoy! But as for fried chicken, I’ll go back to doing it the way I ‘ve done it for 60+ years.