Farmers’ Market Fresh Recipes!

posted by Beth Knorr, Market Manager

On May 19 Christina Shahriari of Home 4 Lunch led the cooking demonstrations at Howe Meadow.  Here are the fantastic and easy recipes she prepared!

 

Rainbow Chard Sauté
1 Bunch Rainbow Chard chopped (separate stems and leaves)
4 Cloves Garlic minced
2 Spring Bulb Onions chopped
6 Rainbow Carrots sliced thinly
1 Tbsp Olive Oil
1 Pinch Red Pepper Flakes
Salt and Pepper to taste
Heat pan on medium heat, add olive oil. Add chopped Chard stems, onions and garlic, cooking to sweat
or until tender, but not caramelized. Add chopped Chard leaves, pepper flakes, salt and pepper to taste, cook
for additional 5 minutes. In another pan heat additional Tbsp of olive oil and fry carrot chips till crispy,
careful not to overcook. Serve chard over rice or on toasted bread points with crispy carrot garnish.

 

Spinach Leek Ratatouille
1 Bunch of Spinach chopped
3 Leeks (sliced thin and soaking in cold water bath to remove all debris)
2 Tomatoes chopped
5 Rainbow Carrots sliced thin
2 tsp Italian seasoning (1tsp oregano, ½ tsp basil, ½ tsp marjoram)
2 Cloves Garlic minced
¼ Cup Water
1 Tbsp Olive Oil
Salt and Pepper to taste
Heat Olive Oil in a pan on medium heat add leek and carrots cooking until tender, approx. 5‐
6 minutes. Add garlic, tomatoes salt and pepper cook to create a sauce from the tomatoes,
approximately 3‐4 minutes, then add water Italian seasoning and salt and pepper to taste.
Serve over a bed of fresh pasta.

 
Pickled Carrot Top Salad
2 Bunches Carrot tops (reserve carrots for other receipes)
1 Fuji Apple (any firmer apple will work)
½ Cup Water
2 Tb Rice Wine Vinegar
1 Tb Honey
Pinch of Salt
Chop Carrot Tops into 1‐inch pieces (discard bottom 1 inch of stems as they are extremely
stalky). Add water, carrot tops and salt to a pot and bring to a boil, let simmer for 5 minutes.
Add vinegar and honey and let pickle/cook for 20 minutes, pickling liquid should reduce to almost
nothing, if not cook additional minutes to reduce liquid. In another pan heat 1 Tbsp butter
or ghee and fry apple until slightly caramelized. To combine take pickled carrot tops and add to
apple saute pan and saute for 5 additional minutes.
This dish can be served hot or cold. Additional time in pickling liquid will bring a brighter
taste to the carrot tops, but recommend no longer than 1 hour.

Recipes by Christina Shahriari Home 4 Lunch LLC
http://www.home4lunch.com

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