Farm to Fork Recipes
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Bites: Honey Ginger Salmon Cups
Main Course: Zippy Summer Shrimp
Honey Ginger Salmon Cups
- Serve from platter
- Prep fully ahead of time and place into oven prior to guest arrival
INGREDIENTS TO 10-12 SERVINGS
- 8 (5 oz.) salmon filets
- 3 (12 oz.) bottles honey ginger vinaigrette
- 2 (16 oz.) package nitrate-free, gluten-free bacon
- 2 head purple cabbage, chopped into thin strips
- 2 head purple cabbage
- 1 cup Feta cheese
- 1 cup raw walnuts, chopped
- 6 tablespoons gluten-free balsamic vinegar
- Real salt and pepper to taste
INSTRUCTIONS
- Place salmon filets in a dish and top with one full bottle of Brianna's Organic Honey Ginger Vinaigrette.
- Make sure the filets are covered in vinaigrette and marinate in the fridge for at least 30 minutes, up to 6 hours.
- When you are ready to cook everything, start by removing salmon from the fridge and let sit at room temperature for 20 minutes.
- Meanwhile, cook bacon in a large frying pan until crisp.
- Transfer bacon to a plate to cool
- Remove HALF (only half) of the bacon grease from the pan.
- Add cabbage to the bacon grease and cook until slightly tender (It should still be a bright purple. If you overcook it you will lose the vibrant color and be left with a dull purple cabbage).
- Meanwhile, place salmon filets on a silicone mat lined baking sheet with a small spoonful of marinade. Bake at 400 degrees for about 20 minutes or until cooked through and flaking easily.
- Add balsamic vinegar, chopped bacon and as many walnuts as you prefer to the cooked red cabbage and toss lightly.
- Gently remove cabbage leaves and use two to make one serving dish, repeat until you have four double cups serving bowls.
- Evenly distribute red cabbage salad to the salad cups and top with feta cheese, a sprinkling of sea salt and hot honey ginger salmon.
Gazpacho
- Suggested service into individual bowls
- Prep and make fully ahead of time
INGREDIENTS FOR 6 SERVINGS
- About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
- 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
- 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
- 1 small mild onion (white or red), peeled and roughly cut into chunks
- 1 clove garlic
- 2 teaspoons sherry vinegar, more to taste
- Salt
- ½ cup extra-virgin olive oil, more to taste, plus more for drizzling
INSTRUCTIONS
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender. If using a hand blender, combine in a deep bowl. (If necessary, work in batches).
- Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids.
- Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
Zippy Summer Shrimp
- Serve onto individual plates
- Prep ingredients and cook when ready to serve
INGREDIENTS FOR 6 SERVINGS
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic, sliced
- 1 teaspoon red pepper flakes
- 2 teaspoons paprika
- 2 pounds shell-on deveined jumbo shrimp
- ¼ cup lemon juice
- 2 tablespoons chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.
- Sprinkle the red pepper flakes and paprika into the oil.
- Add the shrimp and toss to coat.
- Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 - 2 minutes more.
- Reduce heat to medium-low; add the basil and toss lightly.
- Season with salt and pepper to serve.
Blueberry Tart
- Serve family style from platter
- Prep and bake fully ahead of time
INGREDIENTS FOR 8-12 SERVINGS
Crust
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1/2 cup cold butter
- 1 tablespoon vinegar
Filling
- 4 cups fresh blueberries, divided
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
INSTRUCTIONS
- In a small bowl, combine flour, sugar and salt; cut in butter until crumbly.
- Add vinegar, tossing with a fork to moisten.
- Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom.
- For filling, lightly smash 2 cups blueberries in a bowl.
- Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries.
- Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries.
- Place tart pan on a baking sheet.
- Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly.
- Remove from the oven; arrange remaining berries over top.
- Cool on a wire rack. Store in the refrigerator.
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