AND TOMATO-OLIVE RELISH
SERVES 4
4 pc Sunshine Harvest Pork chops
salt and pepper to taste
1 tsp oil
1 Sm Jar Hazelwood Creek Tomato Sauce
4 ea Risotto Cakes, purchased or made from left over risotto
1 tablespoon Butter
1 box Heirloom Cherry Tomatoes, halved
1 tub Broder’s Tapenade
Pine Acres lettuce garnish
Season the pork with salt and pepper. Set a pan on medium heat and pour in the oil. When the oil is hot, set the pork in the pan to cook 3 mins or until the edge of the pork is crisp and golden. Turn the pork over and cook the other side until it is the desired temp…. medium is lovely. Set aside to rest.
Heat the sauce in a sauce pan.
In the pan the pork was cooked in, add the risotto cakes and turn the heat to medium. Cook the cakes until golden, turn them over and add the butter to the pan. Melt the butter and finish cooking the cakes until golden .
Toss the tomatoes with the tapenade. Set aside.
On the plate, dived the sauce into the 4 plates. Set the risotto cake off center on ea plate. Set the pork chop next to the cake, arrange the tomato relish next to the pork and garnish with the lettuce leaves.
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1 Gardens on Eagan French Melon, halved and seeds removed
3 ea Gardens of Eagan Speckled Romano Roma Tomatoes
1 Sprig Basil, torn
1 Tablespoon Olive Oil
2 Tsp Balsamic Vinegar
Black Pepper, from a grinder
1 pc Star Thrower Farmstead Tomme Sheep Cheese
With a spoon, scoop out bite size pieces of melon and put them into a bowl.
Slice the tomatoes into 1/4” rounds. Put them into the bowl.
Rip the basil leaves and toss them into the bowl.
Drizzle oil and vinegar into the bowl.
Toss all ingredients to combine. Grind fresh black pepper over the salad.
Arrange the salad into serving bowl or plate. With a vegetable peeler, slice the cheese, thinly over the salad.
Serve
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SERVES 4
1 tsp Olive Oil
Salt and Pepper to taste
4 6oz Pc Wild Run Salmon, skinned, deboned
1 tsp Olive Oil
4 Ears Carmen’s Sweet Corn, off the cob
1 Ea Uproot Farm Onion, diced
Salt and pepper to taste
1 Carmen’s Jalapeno, seeded and minced
1 tsp Your Choice Roasted Garlic
2 Tablespoons Butter
1 Bag Pine Acres Mixed Spring Greens
1 Tablespoon Your Choice Vinaigrette
1 Tub Singing Hills Garlic Goat Cheese
Salmon:
Season the salmon with salt and pepper. Put the oil in a non stick pan. Turn the burner to high heat. When the oil just begins to smoke, set the salmon into the pan “skin side” up. When the salmon is golden brown around the edge, flip the fish over. Turn the heat down to medium and finish cooking the salmon thru. Set the salmon aside.
Corn:
In a sauté pan, heat the oil on medium heat. Add the onion and jalapeno. Cook until the onion is translucent and add the corn. Cook 1 minute and add the roasted garlic. Stir to combine all the flavours. When the corn has cooked3 mins, add the butter. Toss the corn with the butter to melt. Season with salt and pepper. Set aside
Salad:
Toss the greens with the vinaigrette. Set aside.
For the dish:
Divide the corn evenly between 4 plates. Set the cooked fish on the corn, “skin side” down. Set the Dressed greens on ea plate next to the fish. Dollop the cheese over the salad. Serve
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Serves 4
1 tray Baby Red Potatoes cut in half
1 T Olive Oil
1/2 Uproot Farms White Onion, sliced thin
1 T Butter
Salt and pepper to taste
1 Uproot Farms Onion, sliced thin
salt and pepper to taste
1 T Butter
4 slices Sunstreet Bakery Sourdough
2 T Butter
8 Sunshine Harvest Eggs Scrambled
Prepared Onions from Above Recipe
2 T Uproot Farms Onion Tops, Green Parts sliced thin
1/2 tub/ 2 T Singing Hills Garlic Goat Cheese
8 Peters Pumpkins Tomato Slices
Put the potatoes, oil and salt and pepper in a non-stick pan. Cook on medium heat, turning the potatoes every few minutes. When the potatoes are starting to color, add the onions and cook until tender. When cooked thru, add the butter and cook until the butter has coated the potatoes and they are golden and fork tender.
For the Onions: Put the onions, butter and salt and pepper in a sauté pan and cook, on medium heat, until the onions are soft and golden. Set aside.
For the Toast: In a large Sauté pan, on medium heat, melt the butter and set the bread slices in the pan. Without turning the bread, gently crisp the slices on one side, removing them from the heat when golden brown.
In a bowl, whisk the eggs with salt and pepper. Pour the eggs into a non-stick egg pan and set on medium heat. As the eggs start to cook and firm around the edge, give the eggs a stir. When the eggs are half set, add the cooked onions, onion tops and the goat cheese, in teaspoon size dollops. Fold all the ingredients into the eggs as they finish cooking.
Set a pc of toast on each plate, Set potatoes on each plate and top the toast with the scrambled eggs. Garnish the eggs with 2 slices of tomato, sprinkled with a bit of salt and pepper.
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Serves 4
4 ea /1 pkg Sunshine Harvest Farm Sweet Italian Sausage
2 cups Hazelwood Creek Farms Tomato Sauce
4 Hoagie Buns (of your choice)
2 Ea Uproot Farm Fennel, sliced thin
2 Ea Uproot Farm White Onion, sliced thin
1 ea Peter’s Pumpkin Tomato, diced
2 T Peter’s Pumpkin Basil, chiffonade
2 T red wine vinaigrette (of your choice)
salt and pepper to taste
1 pkg Singing Hills Dairy Tomato Basil Feta
Simmer the sausages in simmering water, or beer, until firm and cooked thru.
Remove the sausages from the liquid and let them rest 10 mins or chill for later use.
To make the fennel slaw: In a bowl, toss the fennel, onion, tomato, basil, vinaigrette and salt and pepper together. Set aside for 15 mins.
Slice the prepared sausages open 3/4 of the way, keeping them connected on one side. Press them open.
Set the sausages in a sauté pan, sliced side down, with the tomato sauce. Gently simmer them in the sauce, heating them thru.
If desired, toast the hoagie buns. Set a sausage in ea bun making sure the” sliced” side is facing up. Spoon some of the sauce over the sandwiches. Spoon the fennel slaw over ea sandwich. Top each sandwich with a sprinkle of feta cheese.
Serve with Uproot Farm mixed greens or your favourite chip.
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4 slices Sunstreet Bakery Sourdough
2 T Butter
1 box Peters Pumpkins Black Raspberries
1/2 jar Hazelwood Creek Farms Rhubarb Jam
1 T lemon Juice
2 T sugar
1 tub Star Thrower Sheep Milk Ricotta
Serves 4
For the Toast: In a large Sauté pan, on medium heat, melt the butter and set the bread slices in the pan. Without turning the bread, gently crisp the slices on one side, removing them from the heat when golden brown.
For the Compote: Set the berries, jam, juice and sugar in a non reactive sauce pan. Simmer to dissolve the sugar and soften the berries. Do not overcook, the berries should retain their shape. When the fruits have simmered 10 mins, remove the pan from the heat. Chill the compote until ready to use.
Set the toast on each plate. Spread the cheese over each slice in a nice thick fashion. Top with the fruit compote.