Categories
italian recipe spring vegetable

809 – Spring Vegetable Risotto

1 oz olive oil
1 oz minced garlic
1 oz minced onion
2 oz butter
1 cup arborio rice
1.5 – 2 quarts chicken stock, hot
2 oz asparagus, trimmed, peeled, and blanched
1/2 oz baby arugula
1 oz shitake mushrooms, stems removed and sliced
2 tablespoons grated parmesan cheese
Salt and pepper to taste

1. Add half of olive oil to heavy bottom pan and sauté mushrooms for about 2 minutes – reserve in bowl for later use
2. Add remaining olive oil and 1 tablespoon of butter to pan and sweat onions and garlic until softened and translucent
3. Add the rice and stir over medium heat until toasted aroma rises, about 1 minute
4. Add 1/3 of the hot stock to the pan and stir until rice absorbs stock
5. Repeat, adding the remaining stock in portions. Allow stock to be absorbed before adding the next portion. Cook until rice is just tender and reaches a creamy consistency. Should take about 20 minutes
6. Add parmesan and reserved asparagus, mushrooms, and argula
7. Stir in remaining butter and season to taste

Categories
fruit recipe salad seafood spring

772 – Springtime Shrimp, Avocado and Mandarin Orange Salad

Springtime Shrimp, Avocado and Mandarin Orange Salad

Salad Ingredients:

1 pkg cooked shrimp, peeled/deveined
2 cans mandarin oranges, reserve juice
6 cups chopped romaine or bag of spinach salad
¼ tsp salt
¼ tps black pepper
1 Avocado sliced and cut into 12 wedges

Dressing Ingredients:

2 Tbsp Tarragon
1 tsp finely chopped onion
¼ tsp black pepper
2 tsp brown sugar
¼ tsp salt
1 tbsp olive oil

Directions

Put Romaine or Spinach in Large serving bowl. In a separate bowl, drain shrimp and then toss with salt and black
pepper. Set aside. In another bowl, put 4 Tbsp of the reserved mandarin orange juice, stir in the brown sugar to
dissolve it. Add the onion, the Tarragon the salt and the black pepper. Whisk in the olive oil to make dressing. Pour
over the salad and spinach and toss to coat with dressing. Add the sliced avocado to the servings on plates.

Quick Baked Apples with Granola

4 Crisp Apples (Braeburn, Fuji or Gala)
2 Tbsp Honey
4 crunchy Granola Bars, crushed
Yogurt, milk, cream or ice cream if desired
2 Tbsp Raisins
4 tsp butter or margarine

Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation
in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off
bottoms to keep halves from tipping. Fill each apple half evenly with raisins and honey; dot with butter. Cover with
microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 5 to 6 minutes or
until apples are tender. Top each with granola. Serve with milk, yogurt or ice cream if desired
Visit Leisa Marie at the Barnyard Market on Hwy 101 in Greer, SC every Saturday and Sunday from 9am to 3 pm.
Rain or Shine. To order custom bake work, please call the number listed above or contact via the internet at either
one of the web addresses.

Leisa Marie Mounts
Recipes Provided courtesy of Loafin’ Around Bakery, Greer, SC
www.facebook.com/loafinaround or www.loafinaround.weebly.com
864-325-8411, SALES AT: THE BARNYARD FLEA MARKET, Greer SC, BOOTH F27
SATURDAYS AND SUNDAYS

Categories
chicken dessert fruit pasta recipe spring vegetable

745 – Pasta with Spring Vegetables and Chicken

Pasta with Spring Vegetables and Chicken

1/2 cup frozen green peas, thawed
3/4 cup asparagus, trimmed and cut into 1-inch pieces
8 ounces uncooked pasta (any variety)
2 tablespoons canola or olive oil
3 boneless, skinless chicken breasts, cubed
1/2 cup onion, finely chopped
2-3 cloves garlic minced
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
3/4 cup no salt added vegetable or chicken broth
1/4 cup fresh basil chopped or 1 tablespoon dried
1/2 cup Parmesan cheese grated, divided

Blanch peas and asparagus in boiling water for about 3 minutes. Drain and cool quickly in ice water. Drain; set aside.
Cook pasta in boiling water according to package directions just until tender. Drain; set aside.
Heat oil in a large skillet on medium high heat. Add chicken and saute for 2-3 minutes.
Add onion and garlic to skillet and continue to saute for about 1 minute.
Add carrots, peas and asparagus. Saute with chicken and other vegetables for about 2 minutes.
Add salt, pepper, broth and dried basil (if using dried basil). Cook until chicken is cooked through and vegetables are tender.

Add pasta, fresh basil (if using fresh basil) and 1/4 cup parmesan cheese. Continue to cook until pasta is hot, broth is reduced by half and cheese is melted.
Transfer to serving dish and sprinkle remaining cheese.

Strawberry Chocolate Chip Bundt Cake

1 package white cake mix
2/3 cup vegetable oil
1 small package strawberry gelatin
1/2 cup water
4 eggs
1 cup miniature chocolate chips
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
whipped cream (optional)
fresh sliced strawberries (optional)

Preheat oven to 350 degrees F. Spray a 10-inch tube or bundt pan with cooking spray and lightly coat with flour.
In a large bowl, combine first 5 ingredients and blend on medium speed for about 2 minutes. Add chocolate chips and mix until combined.
Pour batter into prepared pan and bake for 50 to 60 minutes or until a toothpick pushed into the center of the cake comes out clean.
Cool cake in pan for about 20-25 minutes. Gently loosen cake from sides of pan with a rubber spatula and turn out onto a serving plate. Continue to cool completely.

In a small bowl, combine powdered sugar, vanilla and milk until smooth. Drizzle over cake.

Garnish with whipped cream and strawberries if desired.

Strawberry Fruit Punch

1 envelope unsweetened strawberry drink mix
3/4 cup “cup for cup” sugar substitute
3 cups no sugar added pineapple juice
1/2 cup unsweetened orange juice or lemon juice
7 cups water
2 cups fresh strawberries sliced or unsweetened frozen sliced strawberries, thawed

Combine all ingredients in a large punch bowl or pitcher. Cover and chill. Serve over ice.

Kimberly Baker

Categories
recipe salad spring

612 – Springtime Scallops and Bacon Salad

Springtime Scallops and Bacon Salad

3 cups romaine lettuce
3 cups leaf lettuce
1 cup cucumber, diced
1 cup carrots, diced or grated
1 cup red cabbage, chopped
1/2 cup spring onions, chopped
12 large pitted musco green olives
1 cup grape tomatoes

Italian viniagrette salad dressing

16 slices bacon, cooked/crumbled
1 (8 oz.) package marinated mozzerella cheese
4 hard cooked eggs, wedged

vegetable spray

24 sea scallops, drained well
1 lemon
2 tbsp butter
1 tsp garlic salt

In large bowl, combine lettuce, cucumber, carrots, cabbage, onions, olives, and tomatoes. Add desired amount of Italian vinaigrette dressing and toss. Divide salad mixture onto 4 large salad plates, sprinkle bacon and cheese over salads. Place 4 egg wedges on outside of each salad, set aside. Spray vegetable spray in a very hot large skillet. Immedieately place scallops in skillet, brown on each side for 1 to 2 minutes. Continue to cook, add lemon juice, butter, and garlic salt; cook until scallops are done. Place 6 scallops in the center of each salad and serve.

Springtime Lemon Tea Cakes

1 egg
3 tbsp soft cream cheese
3 tbsp butter, room temperature
1 teaspoon rum extract
1 18.25 oz package lemon cake mix
1 cup self-rising flour
2 tablespoons sugar
8 tablespoons buttermilk flour

Preheat oven to 350. Combine egg, cream cheese, butter, and rum extract. Beat with mixer on high until mixture is creamy; set aside. Mix cake mix, flour, sugar, and buttermilk. Add cream mixture to dry mix and stir with a spoon until mixture is smooth. Sprinkle flour onto a piece of wax paper; spoon cake mixture onto flour. Sprinkle flour over cake mixture, knead until mixture can be rolled out and is not sticky. Roll dough to 1/4 inch thickness. Cut out tea cakes using a mini biscuit cutter. PLace on an ungreased cookie sheet and bake for 6 to 8 minutes or until cakes are light brown. Remove from cookie sheet and cool completely. Serve with Lemon Rum Glaze or plain.

Lemon Rum Glaze

4 teaspoons fresh lemon juice
3 teaspoons rum extract
1 cup confectioners sugar

Combine lemon juice, rum extract, 2 tablespoons sugar, and stir well. Add remaining sugar by tablespoons and stir until mixture is creamy and smooth. Store glaze in an airtight container in the refrigerator.

Holly Gillis
Georgia Egg Commission