Farm to Fork Recipes

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Bites: Honey Ginger Salmon Cups

First Course: Gazpacho

Main Course: Zippy Summer Shrimp

Dessert: Blueberry Tart

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.

Fork it up and enjoy a wonderful time.

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Forking up a delicious time

Taste for yourself

Honey Ginger Salmon Cups

Gazpacho

Zippy Summer Shrimp

Blueberry Tart

featured parties

Hanukkalikimaka

Potluck

Hi-Fi Holiday

Shabbat Dinner Party

BYOF Friendsgiving

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Wreath Making Party

Holiday Cookie Baking Extravaganza

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