Kale, Green Mountain Smokehouse Sausage
& Nitty Gritty Grain Polenta
Just log in and add Mascarpone cheese, Green Mountain Smokehouse Sausage, and Monument Farms milk to your CSA delivery
or simply e-mail us and we'll do it for you.
1 lb. Green Mountain Smokehouse Sausage (we suggest the Lamb, Feta & Rosemary or Polish Kielbasa)
CSA Kale, deveined and chopped
CSA Nitty Gritty Grain Wapsie Cornmeal
4 cups Monument Farms whole milk
paprika, to taste
salt and pepper, to taste
Cut the sausage into silver dollar sized chunks.
In a medium non-stick skillet, cook sausage until nicely browned. Remove skillet from heat.
In a medium saucepan, heat the milk until scalding while stirring constantly.
Add the cornmeal in a slow steady stream and continue stirring for about five minutes, until smooth and creamy.
Stir in Mascarpone cheese until desired consistency is reached.
When Polenta is almost finished cooking, add kale to the skillet with sausage and cook over medium heat for 2-3 minutes.
Season to taste with salt, pepper and paprika.
Serve immediately and enjoy!
Misty Knoll Chicken and Asparagus Risotto
A perfect way to utilize the thin asparagus coming in your first CSA delivery!
Just log in and add Arborio Rice and Mascarpone cheese
to your delivery or simply e-mail us and we'll do it for you
1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
Spring onions, sliced
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
10 oz frozen peas
1 pound asparagus (from your CSA box)
1lb Misty Knoll Chicken
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup Vermont Butter and Cheese Mascarpone cheese
1/2 cup freshly grated Parmesan, plus extra for serving
Heat the olive oil and butter in a medium saucepan over medium heat. Slice the chicken into thin pieces and add to the pan, cooking until they become white and reach an internal temperature of 165-degrees Farenheit.
Add the scallions and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
From Nancy Hughes-(Cooking Light)
Round out this early spring dish with a hearty multigrain baguette. Depending on the season, you may also want to add other fruits to the salad, such as peach slices or fresh raspberries.
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 4 (6-ounce) skinless, boneless chicken breast halves $
Dressing: (or use our Pomegranate Açaí Dressing)
- 1/3 cup pomegranate juice $
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar $
- 2 teaspoons canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 (5-ounce) package gourmet salad greens $
- 1/2 cup thinly sliced red onion
- 3/4 cup orange sections (about 2 medium oranges) $
- 1/3 cup dried cranberries
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese
To prepare chicken, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle chili powder and salt over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from skillet; let stand 3 minutes. Cut chicken across grain into thin slices; set aside.
To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.
To prepare salad, place greens on a serving platter; top with onion, orange, cranberries, and chicken slices. Sprinkle evenly with cheese; pour dressing over salad.
Spring-Dug Parsnip Fritters with Horseradish Cream
by Jim Romanoff (Eating Well)
Though parsnips differ in flavor from carrots, they can be cooked in many of the same ways — boiled, mashed, roasted. Very young parsnips can be eaten raw, but older ones need to be cooked to bring out their tenderness and subdue their somewhat pungent flavor.
These spring-dug parsnip fritters with horseradish cream make a great appetizer or passed hors d'oeuvre, but also can be served as a side dish with roast pork, chicken or beef.
- 1/2 cup reduced-fat sour cream
- 1 tablespoon prepared horseradish
- 1 pound parsnips, washed, peeled, trimmed and grated
- 3 tablespoons rice flour or all-purpose flour
- 2 scallions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 eggs, lightly beaten
- 1/4 cup extra-virgin olive oil
1. To make the horseradish cream, in a small bowl stir together the sour cream and horseradish. Set aside.
2. To make the parsnip fritters, in a medium bowl combine the parsnips, flour, scallions, salt and pepper. Toss, then add the eggs and mix.
3. In a large nonstick skillet over medium-low, heat 2 tablespoons of the oil. Working in batches, use a 1/4-cup measure to scoop mounds of the parsnip mixture into the skillet.
4. Flatten each mound into a 3-inch patty, then cook until golden-brown on both sides and tender in the center, about 4 minutes per side. Set aside and cover to keep warm while you cook the remaining patties in the remaining 2 tablespoons of oil.
5. Serve topped with a dollop of horseradish cream.
Spring Lemon Risotto with Asparagus and Fiddlehead Ferns
serves 4 to 6
Ingredients (find asparagus and fiddleheads in our Produce Stand
- 1 1/2 cups fiddlehead ferns
- 1 1/2 cups asparagus tips
- 3 tablespoons butter, divided
- 1 1/2 tablespoons extra-virgin olive oil
- One bunch of ramps, washed well.
- 2 scallions, white parts only, washed and minced.
- 1 clove garlic minced
- 2 cups arborio or carnaroli rice (also called risotto rice)
- 1/2 cup dry white wine
- approximately 5 1/2 cups hot vegetable or chicken stock
- zest of 1 large lemon
- 1/2 cup grated parmesan cheese
Start by preparing the vegetables. Boil a medium sized pot of water, and have ready a large bowl of ice water. Thoroughly wash the fiddlehead ferns, then rub them in a kitchen towel to remove any of the brown paper-like chaff. Cut off any brown tips or blemishes. Rinse again if necessary.
Blanch both the asparagus and fiddlehead ferns for about 2 minutes, until bright green, then plunge into the ice water bath to stop the cooking. Set aside.
Bring the broth to a simmer, then cover and keep warm over medium-low heat.
In a large heavy-bottomed pot, heat the oil and 1 1/2 tablespoons of butter over medium-high heat. Add the leeks, scallions, and garlic, and saute until tender and almost translucent -- about 5 minutes.
Add rice, and stir until grains are translucent at their edges but still opaque in the center, about 3 minutes. Add wine, and stir until liquid is almost completely absorbed. Add the warm stock by the cupful, stirring until rice has absorbed nearly all of the liquid before adding the next cup.
When rice is almost done (about 15 minutes), stir in the blanched and drained vegetables and the lemon zest. Stir in the last 1/2 cup of stock, then add the cheese and remaining butter.
The risotto should be creamy and tender, and the vegetables cooked but with a remaining firm bite. Serve immediately.
Mustard Crusted Beef Tenderloin with Arugula Salad
1/4 cup coarse-grain mustard
2 1/4 tsp dark brown sugar
1/2 tsp finely grated fresh lemon zest
1 (1-lb) trimmed beef tenderloin roast, tied
1 tsp black pepper
1 tbsp vegetable oil
*from your Mini Local Box
Preheat oven to 425°F.
Stir together mustard, brown sugar, pepper, and lemon zest.
Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides, about 2 minutes total.
Transfer to an oiled shallow baking pan and coat with mustard mixture.
Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare,
15 to 20 minutes.
Transfer to a cutting board and let stand until cool, at least 45 minutes.
While beef is roasting, slice red onion thinly and dice tomatoes.
Toss with arugula and top with your favorite vinaigrette (we prefer balsamic).
Pork Chops with Maple Glazed Brussel Sprouts
4 Pork Chops (about 2lbs)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 cup maple syrup
1 tablespoon Dijon mustard
4 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cups frozen Brussels sprouts, thawed
Season both sides of pork with salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add pork to hot pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together maple syrup, mustard, 3 garlic cloves, and ginger. Add sauce to pan and bring to a simmer. Add chops to simmering liquid, cover and cook 5 minutes. Uncover and simmer 5 more minutes, until sauce reduces and pork is cooked through.
Meanwhile, in another skillet, heat the remaining 1 tablespoon oil. Add the Brussels sprouts and the remaining minced garlic clove. Season with salt and pepper. Saute until heated through, about 5 to 7 minutes. Serve immediately.
Roasted Almond and Asiago Pesto Stuffed Tenderloin
VT Fresh Pasta Roasted Almond and Asiago Pesto
Norris Berry Farm Grape tomatoes
Cut the tenderloin into 2 pieces and use a meat tenderizer to even them out flat.
Sprinkle with salt and pepper, then spread an even, thin layer of pesto over the meat.
Slice the cherry tomatoes thinly and place them over the pesto.
Roll up each strip of tenderloin like a jelly roll, but not so tight that the pesto squeezes out.
Wrap with a thin string and cook at 275-degrees until desired doneness.
Serve with your favorite vegetables from our Produce Stand!
Herbed Pork and Champlain Orchard Apples
Champlain Orchard Macintosh Apples
dried fresh herbs
3 tablespoons brown sugar
2/3 cup real VT Maple Syrup
1 cup Champlain Orchards apple cider
Combine dried fresh herbs (such as rosemary, sage, thyme, etc.) with salt and pepper and rub over the pork loin.
Cook roast in 325-degree oven in a shallow roasting pan for 1 to 1.5 hours. Drain fat.
In a bowl, combine 4 apples, diced, with brown sugar and diced red onion. Spoon around the roast and cook for 1 more hour, until internal temperature is 145-degrees F.
Transfer the roast, apples and onion to a serving platter.
To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet.
Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup.
Slice the roast, and serve with gravy.
Roasted Vegetable Risotto
Risotto with Fall Harvest Veggies
Ready to Roast Veggie Combo
2 quarts Misty Knoll Chicken Stock
2 cups Arborio Rice
Dry white wine
Place Ready to Roast Veggie Combo in the oven with a drizzle of olive oil and sea salt. Cook for 20 minutes on 350 until soft
Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the roasted veggies to the rice. Stir in Parmesan cheese, cook briefly until melted.
Chicken Teriyaki with Organic Red Potatoes
1 lb. Misty Knoll boneless chicken breasts
Vermont Hills Teriyaki Sauce
Organic Red Potatoes Roasting Kit
Poke holes in chicken breasts with fork and put in a resealable plastic bag with about 8 oz. teriyaki sauce.
Toss to coat and place in refrigerator for at least 12 hours (24 hours is ideal).
Wash and quarter the red potatoes. Lightly coat them with the olive oil seasoing blend provided.
Spread potatoes evenly over a piece of foil and cover with another piece of foil. Fold over the sides to form a potato pouch.
Meanwhile, preheat the grill. Once heated, place foiled potatoes on grill and cook about 12 minutes on each side (until fork tender), and cook chicken breasts about 5-6 minutes on each side, or until juices run clear when pierced with a fork.
Enjoy with a salad of Rockville Market Farm organic mixed greens & tomatoes.
For dessert, we suggest Monument Farms heavy cream and Lower Notch Farm blueberries!