recipes
Recipe of the month Soul warming soup
Ingredients for this soup from the Stockton Farm Market. All of the vegetables are from the Milk House, the olive oil is from Mediterranean Delicies, grated cheese is Sharp Cheddar from Bobolink, chicken stock is made from Purely Farm Serve this with some whole grain crusty bread from Crossroads or Bobolink.
Winter Market Soup
8 Tablespoons olive oil 2 leeks white part only chopped 1 onion chopped 4 carrots chopped 3 turnips peeled and chopped 3 large potatoes peeled and chopped 1 celeriac peeled and chopped 1 head of green cabbage chopped 1 head of boston, bibb, romaine, or mustard, turnip greens One Quart of Chicken Stock, vegetable stock or water In a large heavy stockpot, combine the oil, leeks, onion and one tsp of salt, cook till brown, then add carrots, turnips, celeriac, potatoes and brown, add the cabbage and lettuce and stir till wilted, there will be no liquid at this point. Add water till covering vegetables and cook until vegetables are tender add the stock or water and cook for 30 more minutes. Remove pot from heat and puree with an immersion blender in the pot or in batches in the blender. Taste for seasoning serve with a swirl of olive oil and grated cheese.
Recipe a la Dawn Mcbeth
Parmesan Panko-Crusted Chicken With Black Bean- Avocado Salsa Serves 4-6
A Wonderful recipe that is full of main-course possibilities. Sliced, the chicken provides delicious sandwiches for a picnic.
3 tbsp peanut oil ½ cup mayonnaise ¼ cup Dijon mustard 1½ tbsp honey 1½ cups panko or dry breadcrumbs 2 tsp kosher salt 1 tsp freshly ground black pepper 1 cup grated Parmesan cheese 3 large chicken breasts, skinned, boned, halved and butterflied
Salsa
1 3/4 cups cooked black beans, or a 15-oz can black beans drained 1 ripe mango, peeled, pitted and coarsely chopped 1 avocado, peeled, pitted and coarsely chopped ½ half cup red onion, finely chopped ¼ cup fresh lime juice 1 tbsp white wine vinegar 3 tbsp olive oil 2 tsp hot pepper sauce 1 tsp kosher salt 1½ tsp sugar 1/3 cup chopped fresh cilantro
Preheat grill to high, or preheat oven to 500 F. Brush a sheet pan with 1 tbsp peanut oil, and set aside. Combine mayonnaise, mustard, and honey in a small bowl. Mix together panko, salt, pepper, and Parmesan on a large sheet pan. Cover both sides of the chicken breasts, first with the mayonnaise mixture, and then generously coast each chicken breast with the panko mixture. Place the chicken
breast on the oiled sheet pan, and drizzle with the remaining 2 tbsp’s peanut oil. Grill 20 minutes (or, if using oven, bake 20 minutes) turning once. To make the salsa, combine all the ingredients in a bowl and stir will. Serve with the chicken.
Recipe Anna Pump, author of The Loaves and Fishes cookbook, Country Weekend and Entertaining & Summer on a Plate