Cherry Sorbet

This Cherry Sorbet is the perfect summer treat to beat the July heat! All of the ingredients combine in your blender for a quick , easy and healthy snack that is ready in minutes! [click to continue…]

What’s better the combining pasta and asparagus? Only the fact that this dish takes less then thirty minutes and can be made in one pot! [click to continue…]

Now that asparagus is in season we try to incorporate it into as many dishes as possible around the farm! [click to continue…]

Now that it is officially springtime, asparagus will be here in a little over a month! Store this recipe away, and make it for a delicious dinner during asparagus season!

Ingredients:

  • 1 pound asparagus
  • 1/2 pound linguine
  • 4 tablespoons unsalted butter, divided
  • Coarse sea salt
  • 1 pound peeled, deveined shrimp
  • 3 tablespoons minced garlic (2 to 3 cloves)
  • 2 tablespoons minced chives, divided
  • 1/2 cup half and half
  • 1/2 cup grated Pecorino cheese
  • 4 chive blossoms
    Freshly ground pepper

Directions:

Fill a sink with cold water and submerge asparagus to dislodge any sand. Break off pale, woody ends and discard. Working from base to top, use a sharp paring knife to halve or quarter asparagus into thin strips.

Bring a large pot of water to a rapid boil. Salt water generously and cook linguine to al dente. Reserve pasta cooking water for plating.

Melt 1 tablespoon butter in a large, deep-sided skillet set over medium-high heat. Add half the asparagus, sprinkle with sea salt, and cook just until spears go slightly limp and are a vibrant green, 3 to 4 minutes. Remove, add to a plate and cook the second batch.

Melt another tablespoon of butter in the pan, add half the shrimp, sprinkle with sea salt, and cook just until shrimp pinks up and the skin edges golden, about 2 minutes per side. Remove cooked shrimp to a plate and cook second batch.

Turn heat to low, add remaining 2 tablespoons butter to the pan, and when melted, stir in garlic and chives; sauté for 1 minute. Stirring constantly, pour in half and half. Sprinkle in Pecorino, stirring until cheese has melted. Fold in cooked asparagus and shrimp.

To serve, twist linguine into shallow bowls, top with cream sauce, using reserved pasta water to loosen the sauce if needed. Top with asparagus and shrimp. Finish dish with chive blossom petals and a twist of pepper. Serve immediately.
Recipe Source: The Kitchn

It’s time to pull out some of your butternut squash from fall! This pasta recipe is a quick but filling dinner.

Ingredients:

  • 10 ounces dry linguine pasta
  • 1 pound of cooked chicken breasts (grilled, roasted, rotisserie, etc), sliced
  • ½ cup cooked crumbled bacon
  • 1 and ½ cups butternut squash puree (fresh, frozen or canned). If using frozen puree, thaw before use.
  • ¼ cup heavy cream
  • ⅓ cup freshly grated Parmesan cheese
  • salt and pepper to taste
  • ¼ cup chopped parsley

Instructions:

  1. Bring a pot of salted water to a boil; prepare the pasta according to package instructions, cooked to al dente.
  2. Drain the pasta, reserving ¼ cup of the cooking liquid, and return it to its cooking pot.
  3. Place the pot over medium heat and add the butternut squash puree, heavy cream, Parmesan cheese. Stir to coat the pasta evenly; season to taste with salt and pepper.
  4. Cook for 3-4 minutes, stirring occasionally, until sauce is heated through and is starting to thicken.
  5. If you prefer a thinner sauce, add the cooking liquid, one tablespoon at a time, until desired consistency is reached.
  6. Arrange the chicken and bacon over the top of the pasta and sprinkle with parsley. Serve immediately.

Recipe and photo source: Dinner at the Zoo

Apple Cinnamon Banana Bread

 

This homemade apple cinnamon banana bread is the perfect combination of a classic sweet banana bread with pieces of crunchy apples swirled throughout!

Ingredients:

  • 2 cups all­ purpose flour
  • 1 Tablespoon all­ purpose flour
  •  3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed, ripe, bananas
  • 1/4 cup buttermilk
  •  2 large eggs
  • 6 Tablespoons unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 1/4 cups small diced (peeled) Granny Smith apples

Directions:

Preheat the oven to 350°F. Line a 9­inch loaf pan with parchment paper then grease the parchment paper with cooking spray. In a large bowl, whisk together 2 cups of flour with the sugar, baking soda, cinnamon and salt. Set the bowl aside. In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla extract. Add the wet ingredients to the dry ingredients and stir just until combined. In a small bowl, combine the diced apples with 1 Tablespoon flour, tossing until they’re thoroughly coated. Fold in the diced apples then pour the batter into the prepared loaf pan. Sprinkle the top liberally with sanding sugar (optional). Bake the bread for about 55 minutes, or until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring the loaf to a cooling rack to cool completely.

 

Recipe and photo source: Just a Taste

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