Recipe of the Week!

---

Spring Lemon Risotto with Asparagus and Fiddlehead Ferns

From thekitchn.com

serves 4 to 6

• 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

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

red onion*
arugula*
tomato*

*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).

Enjoy! 

 

Pork Chops with Maple Glazed Brussel Sprouts
 

Ingredients

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

Directions


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.
 

---

Cranberry Marinated Pork Chops

Its Arthurs Fault Cranberry Dressing
Pork Chops
Sliced Champlain Orchards Apples
Onion
Olive Oil
Sea Salt

Marinate Pork Chops in Cranberry Dressing.
Saute sliced onions in Olive oil.
Add Pork Chops to skillet.
Sear Pork chops on either side for 1 minute each.
Cover skillet and cook for 10 minutes.
Flip Pork Chops.
Add Thin Sliced Apples.
Cover and cook for another 5-10 minutes until pork is 160 degrees and apples are soft.

Enjoy!

Roasted Almond and Asiago Pesto Stuffed Tenderloin

Beef 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! 

 

Delicata Squash and Vermont Soy Tofu Curry



 

1 pkg. Graze Ready-to-Cook Kale
Graze Curry Suace
14 oz. package Vermont Soy Co. Tofu
1 lb. Otter Creek Farm organic delicata squash (halved, seeded and diced)
4 tsp. canola oil
1 medium onion (halved and sliced)
salt and pepper 

Blot tofu dry and cut into 1inch cubes. Toss with 1 teaspoon of the curry powder and a few dashes of salt and pepper.
Heat 2 teaspoons of the canola oil in a large nonstick skillet on medium-high heat. 
Add the tofu and cook evenly until browned, about 6-8 minutes. 

Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, ginger, and the remaining spice mixture.
Cook, stirring, until vegetables are slightly browned, about 4-5 minutes.
Add coconut milk and brown sugar. Bring to a boil.
Add half the kale and cook, stirring, about 1 minute, until slightly wilted.
Add the remaining kale and continue cooking for 1 minute.
Return tofu to the pan, cover and cook until squash and greens are tender, about 3-5 minutes.
Remove from heat and stir in lime juice.

Looking for a meat version? Try it with Misty Knoll boneless chicken breast.

---

Herbed Pork and Champlain Orchard Apples

Pork  Tenderloin
Champlain Orchard Macintosh Apples
dried fresh herbs
red onion
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.
Enjoy! 

 

Risotto with Fall Harvest Veggies
Ready to Roast Veggie Combo
2 quarts Misty Knoll Chicken Stock
2 cups Arborio Rice
Dry white wine
Parmesan Cheese
Olive Oil
Garlic
Onion
Sea Salt

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.

Beef Tenderloin with Blue Ledge Farm Camembrie



Tenderloin Steak
Salt
Pepper
Blue Ledge Farm Camembrie
Norris Berry Farm cucumbers and grape tomatoes


Slice Tenderlion Steak to create a pocket.
Salt and pepper both sides.
Slice a peice of Camembrie into the Steak.
Grill on both sides until desired tenderness.
Serve with a salad of cucumbers and grape tomatoes from Norris Berry Farm.

T-Bone Steaks with Chopped Garni & Broiled Tomatoes



2 T-bone Steaks (about 1lb each)
1/4 cup extra-virgin olive oil, plus some for drizzling
1 lb. Rockville Market Farm organic tomaotes, tops removed, seeds scooped out
Salt and pepper
3 slices Klinger's bakery bread, crusts trimmed, torn into pieces
1/2 cup pitted green or black olives
3/4 cup grated Romano, 3 handfuls
2 cups Rockville Market Farm organic arugula, chopped
Summer herbs (whatever you have on hand)
1 cup (20 leaves) shredded or torn basil
1/2 lemon, juiced


Preheat oven to 375 degrees F.

Preheat a large griddle or large skillet over high heat. Brush the meat with extra-virgin olive oil, you'll need about 1/4 cup. Sear the steaks 2 minutes on each side, 3 at a time. Arrange steaks on baking sheet. When steaks are all seared off, transfer to oven and roast 5 to 6 minutes for medium doneness, subtract or add 2 minutes to that time for medium- rare to medium-well.

Place tomatoes on a broiler pan and season with salt and pepper. Combine the bread, olives, parsley, summer herbs and Romano in the food processor and pulse grind the mixture. Dress the mixture with some extra-virgin olive oil salt and pepper and fill the tomatoes.

Dress chopped arugula and basil with a little lemon juice, extra-virgin olive oil, and salt and pepper.

Remove steaks and let rest. Switch broiler on and broil tomatoes a couple of minutes to brown the cheese and bread crumbs on top.

Serve steaks with greens on top and broiled tomatoes alongside.

 

 

Chicken Teriyaki with Organic Red Potatoes


 

Parmesan Crusted Pork Chops

4 center-cut pork loin chops (about 2lbs)
2 maple meadow farms eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Directions


Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.