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irst, be sure and check everything into your pantry inventory. Wash your produce and store in the proper area of your refrigerator. If you have purchased berries and vegetables to be frozen or canned, separate them for later use. We will investigate how to properly freeze and what you can freeze in the fall to winter articles. Now you can focus on tonight’s dinner. Let’s start with a simple but delicious appetizer. No one will know that you didn’t slave all day making pastry.
Baked Brie with Honey Almond Butter 1 wheel of brie 1 Pillsbury croissant dough 1 jar of Beeline’s Nutty Almond Honey butter Nonstick spray
Preheat your oven to 375 degrees. Roll out the croissant dough and pinch together the lines to form one solid pastry. Place the brie in the middle and spread lots of the honey butter on top. Fold the edges up and twist to make into a purse like shape. Simply tear off excess dough and place on a sprayed cookie sheet. Place on the oven for 12-14 minutes or until golden brown. Serve with water crackers for best flavor.
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an’t you taste that right now? With the appetizer completed, on to the salad course. Simply use the beautiful butter lettuce (from Moose Meadow Gardens) and cherry tomatoes (from Montana Produce at Mountain View Gardens) you purchased at the Farmers’ Market. You have already washed them properly. I prefer to tear the lettuce for a more rustic tone and drop a few whole cherry tomatoes on top. Add the Red Squirrel almonds crushed or whole for an extra pop. They will offer texture and a zip with the cinnamon. Drizzle with your champagne truffle vinaigrette recipe from the last article for the final finish. Not only are you creating a healthy meal, but a meal with the highest of flavor and quality found locally. For dinner, baby back ribs from Farm to Market Pork are on the menu. Fire up your grill for the best result. Start by taking your meat out of the refrigerator and let the chill off of the ribs. Meat cooks best when you don’t shock it at refrigerator temperature. Slather the top of the ribs with the following glaze and continue to do so as the meat cooks. Be mindful of cross contamination between cooked and uncooked meat when glazing.
Angels’ Rib Marinate or as a Glaze ¼ cup soy sauce ¼ cup teriyaki sauce 3 tbsp honey 1 tsp garlic 1/4 tsp chopped ginger or powdered Dash of sesame oil Dash of Mirin Cracked black pepper Toasted sesame seeds
Whisk all ingredients well and use as a marinate for up to 24 hours or a glaze at the time of cooking.
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ith your dinner well on its way, you can just have the salad with the main dish or add some vegetables to the grill to complete the entrée course. Toss your vegetables with olive oil, salt, and pepper before adding to the grill. This prevents sticking and keeps moisture in your vegetables while seasoning. Some favorite vegetables for grilling are zucchini, yellow squash, sweet potato, eggplant, asparagus, mushrooms, and many more. Then, sit down and enjoy your cooking success. Tell your guests where their food came from and how it was raised. People are very careful and interested in the background of the food they are consuming, especially in the past few years. After enjoying your creations, simply serve some fresh fruit drizzled with balsamic vinegar. Put the balsamic vinegar in a sauce pan and let it reduce into a syrup. This is great over fruit, fish, and salads. From premade items to fresh items, your pantry is nearing completion. take time to buy new vegetables, fruits, and proteins from your local markets. You will gain knowledge about how much there is to offer right in your own back yard. Thank you for supporting your local economy.