Fresh Asparagus

 

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Farm fresh asparagus is finally here! We hand pick our asparagus daily and sell it directly to you. It doesn’t get any fresher than that! Not to mention, all of our asparagus is pre-rinsed and bundled into 1lb, 5lbs & 10lbs for your convenience. Stop by the market to take home our asparagus to enjoy. Don’t forget to check out our Pinterest board with TONS of delicious asparagus recipes!

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

Valentine Popcorn

Valentines Day is almost here, and this recipe will make the perfect sweet treat to celebrate with! Most of all, we love how festive it looks!

Ingredients:

Directions:

Start with  10 cups of popcorn, remove any un-popped kernels.  Salt it liberally. Next, melt 3 tablespoons of butter in a medium sauce pan. Once melted, add 3 cups of mini marshmallows. Stir until the marshmallows have melted. Turn off the heat when the last marshmallow has melted. Pour the marshmallow mixture over the salted popcorn. Gently fold the marshmallow mixture in until the popcorn is mostly covered. The amount of marshmallow mixture you want to add is up to your own taste. Leave a little bit of the marshmallow mixture for the next step. Spread the popcorn onto a cookie sheet covered with foil. Drizzle the remaining marshmallow mixture over the popcorn, do not mix. Once the popcorn is covered in marshmallow mixture, sprinkle the candy on top, concentrate on the areas with the most marshmallow mixture drizzle. Finally allow the  popcorn to cool, break apart into pieces.

 

Recipe and photo source: Two Sisters Crafting

This recipe is a sweet twist on holiday classic! Try these out with the whole family and bake up some new memories!

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cream of tarter
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 1 large yolk
  • 1 tsp vanilla extract
  • 3/4 tsp peppermint extract
  • 2 1/2 cups white chocolate chips
  • 2 1/2 Tbsp shortening
  • 1/3 cup peppermint bits or finely crushed candy canes

Directions:

For the Cookies:

  • Preheat oven to 350 degrees. In a mixing bowl wish together flour, baking soda, salt and cream of tarter for 20 seconds, set aside.
  • In the bowl of an electric mixer, cream together flour, baking soda, salt and cream of tarter for 20 seconds, set aside.
  • Scoop dough out 1 1/2 Tbsp at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren’t currently baking in refrigerator on plates) Bake in preheated oven 10-11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to reset several minutes then transfer to a wire rack to cool completely. 

For the Coating:

  • Place chocolate chips and shortening in a medium microwave safe bowl and head in microwave on 50% power in 20 second intervals, stirring well between intervals until melted and smooth. Dip half of the cooled cookies in white chocolate allowing excess to run off (or side bottom slightly along edge of bowl) then transfer to wax paper and immediately sprinkle with peppermint bits. Allow to set a room temperature or in refrigerator. Store in an airtight container at room temperature.

Recipe Source: Cooking Classy

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