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Late Summer Vegetable Soup with Peppery Croutons

Summer is the longest season in Central Texas. Lucky for us, that means we can still find some of summer’s vegetable bounty at our local farmers market in October.

This soup is a great way to make the most out of your late summer vegetables. Feel free to add in some diced tomatoes, leafy greens or your favorite protein.

Late Summer Vegetable Soup with Peppery Croutons  

8 Servings

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3 tablespoons extra virgin olive oil

2 shallots, thinly sliced

1/2 red bell pepper, diced

1 clove garlic, minced

1 carrot, diced

3 teaspoons fresh thyme

2 teaspoons fresh oregano

1 teaspoon Kosher salt

1 cup fresh green beans, cut into bite size pieces

1 zucchini, cut into bite size pieces

1 yellow squash, cut into bite size pieces

1 ear of fresh corn, kernels removed

6 cups vegetable or chicken broth

pinch of cayenne pepper

Freshly grated Parmesan cheese

 

Heat the oil in a 6 quart stockpot over medium heat. When the oil is hot, add the shallots, red bell pepper, garlic and carrot. Saute for 4 minutes. Next, add the herbs and season with salt. Finally, add in the green beans, zucchini, squash and corn. Cook for 3 or 4 minutes. Season again with salt and a pinch of cayenne. Finally, add in the broth. Bring to a simmer for 5 minutes and serve with peppery croutons and Parmesan cheese.

 

Croutons

1/4 cup (1/2 stick) butter

3 cups 1/2-inch cubes crust-less sourdough bread (about 8 ounces)

1/2 teaspoon kosher salt or sea salt

1 teaspoon coarsely cracked black pepper

 

Heat the butter in pan over medium heat until bubbly. Add the bread and cook until browned on all sides, about 6 minutes. Remove and immediately sprinkle with salt and pepper. Serve atop vegetable soup.

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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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Summer Ceviche

Summer Ceviche served in glasses rimmed with salt and lime
Summer Ceviche

Summer Ceviche
Makes 8 – 10 servings

1 1/2 pounds seafood, diced small, such as shrimp, scallops, yellowtail or tilapia
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
3 medium tomatoes, diced
1 red onion, diced
2 English cucumbers, peeled and diced
1 ear fresh sweet corn, kernels only
4 cloves garlic, minced
1 jalapeno, seeded and minced
1/2 cup fresh cilantro, chopped, plus more for garnish
1/3 cup Sriracha
1 cup Clamato with Clam Juice or Tabasco Bloody Mary Mix
Salt and Freshly ground black pepper
2 firm avocados, sliced, for garnish

In a large bowl with a tight fitting lid, combine the seafood with the lime and orange juices. Cover and let sit in the refrigerator, stirring occasionally until the flesh becomes firm and opaque, about 3 hours.

Add the tomatoes, onion, cucumbers, corn, garlic, jalapeno, cilantro, oil, and Sriracha. Season with salt, pepper and stir. Add the tomato juice and stir to combine. Cover and refrigerate for 45 minutes, allowing the flavors to marry. Season with more salt and pepper as needed. Serve in chilled bowls or glasses garnished with avocado, lime and cilantro. Serve with tortilla chips.

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Early Summer Recipe


Fried Green Tomato

Late Spring and early Summer is the prime time to find green tomatoes at the Farmers Market. What exactly are green tomatoes? There are two types of green tomatoes, those that are green when fully ripe (generally heirloom varieties), and unripe tomatoes. Here are two recipes for a favorite dish using this seasonal fruit.

Fried Green Tomatoes

1 cup stone-ground cornmeal

1 cup all-purpose flour

1 tablespoon garlic powder

1 pinch cayenne

1 1⁄2 cups buttermilk

kosher salt

fresh ground black pepper

4 large unripe tomatoes, cut into 1/2 inch thick slices, ends removed

1⁄2 cup vegetable oil

1 tablespoon unsalted butter

hot pepper sauce, for serving

lemon wedge, for serving

 

In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.

Pour the buttermilk into a separate bowl and season with salt and pepper.

Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

Place a large cast iron skillet over medium heat and coat with the oil.

When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.

Carefully remove the tomatoes and drain on paper towels.

Serve with hot pepper sauce and lemon.

 

Crunchy “Baked” Fried Green Tomatoes

4 large firm green tomatoes

1 1/2 cup all purpose flour

1 teaspoon Kosher salt, more for sprinkling

1/2 teaspoon pepper

1 cup plain Greek yogurt

1/2 cup buttermilk

1 1/2 cup Panko Bread Crumbs

Pam Cooking Spray or olive oil for drizzling

Slice tomatoes 1/8 inch thick. On a large plate mix flour, salt, and pepper. Place yogurt and buttermilk on a second plate, and Panko Bread Crumbs on a third plate. Coat tomatoes with the flour mixture, then the yogurt – buttermilk mixture (you may want to put the yogurt in a small bowl so that dipping them is easier), then the Panko Bread Crumbs.

Place coated tomatoes on a cookie sheet and spray with Pam Cooking Spray liberally on both sides or drizzle them on both sides with olive oil. Bake in a 350-degree oven for about 7 minutes on one side then flip them over and bake for another 5 to 7 minutes. Transfer to a platter, sprinkle with extra salt and serve warm.

 

Buttermilk dipping sauce: 

3/4 cup buttermilk

1/2 cup mayonnaise

kosher salt and freshly ground black pepper

1 tablespoon chopped chives

hot sauce

In a medium bowl, whisk together the buttermilk and mayonnaise. Season with salt and pepper. Add the chopped chives and stir to combine. Add a few dashes of hot sauce to taste. Chill until ready to serve.