Local Spotlight (474)

 

 

     What's FRESH at the North Union Farmers Market? Asparagus and Potatoes! Visit our locally grown board in partnership with Northeast Ohio Regional Sewer District. Check out this great recipe for Rosemary Roasted Potatoes and Asparagus. 

 

        INGREDIENTS

1/2 pound fingerling potatoes, cut into 1-inch pieces

1/4 cup olive oil, divided

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

2 garlic cloves, minced

1 pound fresh asparagus, trimmed

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper


 

   DIRECTIONS

  1. In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
  2. Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

          Yield: 4 servings

Thursday, 12 June 2014 10:22

Ruggles Buckeye Blast Ice Cream Dessert

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INGREDIENTS

2 containers RUGGLES Buckeye Blast Ice Cream

1/2 stick of butter, melted

Oreo cookies, crushed

Chocolate sauce (optional)

DIRECTIONS

RUGGLES works best with this recipe as it refreezes the best.  

1. Let ice cream thaw about 1/2 hour.  

2. Crush enough oreos to cover bottom of "9x13" pan.  

3. Drizzle melted margarine over the crushed cookies and pat down.  

4. Freeze about 15 minutes.  

5. Spread ice cream over the top and drizzle with chocolate sauce, if desired.  

6. Freeze at least 5 hours.  

Best to make the day before.

Friday, 06 June 2014 18:47

Strawberry-Avocado Salsa

 

Salsa out of a jar can get a bit boring, so spice things up with this simple, healthy & really tasty summer salsa recipe

 

Ingredients

1 cup finely chopped strawberries 

1/4 cup finely chopped & peeled avocado 

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro

1/2 teaspoon grated lime rind

2 tablespoons fresh lime juice

2 teaspoons finely chopped seeded jalapeño pepper

1/4 teaspoon sugar

 

Preparation

Combine all ingredients in a medium bowl; toss gently. Serve immediately.

 

recipe courtesy of www.cookinglight.com

Friday, 06 June 2014 18:09

Pea Shoot Salad with Black Beans

 
Ingredients
2-3 oz. fresh pea shoots 
2 lbs. asparagus, blanched, and cut and chopped
1 lb. black beans, prepared 
Burr Oak ( or other drier aged cheese), coarsely grated 
olive oil 
salt (we recommend Himalayan pink) 
freshly cracked pepper 
 
7 Easy Steps
1. Prepare black beans.  Soak for 8 hours, drain, add fresh water and boil until tender ( 1-2 hours).  
2. Cool with cold running water or overnight in fridge.  
3. Blanch asparagus for a minute or two in boiling water.  It should remain bright green.  
4. Plunge into ice water bath to stop it from cooking. Drain well. Chop. Set aside. 
5. Coarsely chop the pea shoots and arrange on serving platter or plates.
6. Top with the asparagus and black beans, strewn evenly over. Drizzle with olive oil.
7. Add the grated cheese, and salt. Add a small amount of cracked pepper.
Optionally, you can sprinkle with a little vinegar for brightness, I prefer sherry or wine vinegar.
 
Adapted from a recipe online at Food 52.
Monday, 02 June 2014 16:31

Ruggles Mint Chocolate Chip Pie

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It's Ruggles chocolate week!  And to celebrate, we're going to be making Ruggles Mint Chocolate Chip Pie.

This is a refrigerated dessert that uses one bowl, and is ideal for a child to make because it requires no cooking. 

Preparation Time: 5-10 minutes, plus time to set (at least an hour)

Servings:6

 

1 prepared chocolate wafer pie crust (purchased)

1 package of chocolate instant pudding and pie filling

2/3 cup SMITHS 2% milk

2 cups RUGGLES Mint Chocolate Chip Ice Cream (softened)

1 cup semi-sweet mini chocolate chips 

6 small candy canes for garnish (optional)

 

Wisk instant pudding mix with milk.  

Stir in softened ice cream until completly blended.  

Stir in chocolate chips.  

Pour into prepared pie crust and refrigerate for at least an hour before serving.

Garnish with small candy canes, and store in refrigerator, not the freezer. 

Monday, 02 June 2014 11:45

Ruggles Recipes

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Friday, 30 May 2014 11:26

Strawberry Broccoli Salad

 

What's FRESH at the North Union Farmers Market? Strawberries and Broccoli! Visit our locally grown board in partnership with Northeast Ohio Regional Sewer District. Check out this great recipe for Strawberry Broccoli Salad.

 

Ingredients:

3 strawberries, chopped
1 cup broccoli, chopped
¼ cup cashews
2 tbsp toasted coconut
For the dressing:
1 tbsp plain non-fat Greek yogurt
½ tbsp balsamic vinegar
½ tbsp honey
 
Directions:
Combine salad ingredients in a bowl. In a separate bowl, mix yogurt, balsamic and honey. Pour the dressing over the salad and refrigerate for 20 minutes.
 
Friday, 16 May 2014 13:40

Oven-Roasted Asparagus & Mushrooms

 
What's FRESH at the North Union Farmers Market? Asparagus and mushrooms! Visit our locally grown board in partnership with Northeast Ohio Regional Sewer District. Check out this great recipe for Oven-Roasted Asparagus & Mushrooms.
 
Ingredients: 
1 pound asparagus, trimmed
1 (8-ounce) package mushrooms, quartered
1/4 cup red onion, sliced
3 large cloves garlic, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1 teaspoon lemon juice
 
Directions:
Heat oven to 425°F. 
 
Arrange asparagus, mushrooms and onions on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with garlic, salt and pepper. Drizzle with melted Butter with Olive Oil & Sea Salt and lemon juice. 
 
Bake 15-20 minutes until asparagus are tender and lightly browned.
 
 
 
Friday, 09 May 2014 12:05

Crustless Spinach Quiche

 

What's FRESH at the North Union Farmers Market? Eggs, cheese, and fresh greens! Visit our locally grown board in partnership with Northeast Ohio Regional Sewer District. Check out this great recipe for Crustless Spinach Quiche.
 
Ingredients
 
1 Tbsp. vegetable oil
1 medium onion (about 1 cup), chopped
1 tsp. minced garlic
1 (10 ounce) package of spinach (chopped)
5 large eggs, beaten
2 1/2 cups muenster cheese, shredded (or use whatever's on hand)
1/4 cup grated parmesan cheese (plus 2 Tbsp. more for garnish - optional)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
pinch of crushed red pepper
 
Method
 
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
 
Heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
 
In a large bowl, combine eggs, cheese, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Pour into prepared pie pan.
 
Bake in preheated oven until eggs have set and the top is slightly browned, about 25-30 minutes. Remove and let cool for 10 minutes before serving. If you'd like, top with additional freshly grated parmesan cheese.
Friday, 18 April 2014 11:39

spring green asparagus & arugula salad

 

What's FRESH at the North Union Farmers Market? Spring Greens! Check out our locally grown board in partnership with Northeast Ohio Regional Sewer District. Check out this great recipe for spring green asparagus & arugula salad.

Ingredients:
 
1/4 pound asparagus, ends trimmed and stalks cut into 2-inch pieces
Salt
2 tablespoons pine nuts
4 ounces baby arugula
1 ounce thinly sliced prosciutto, cut into 1/2-inch pieces
1/2 lemon
1 teaspoon olive oil
Small block of Parmesan cheese
 
 
Bring a large pot of salted water to boil. Add the asparagus and boil for 90 seconds, then submerge in an ice bath. Drain once cool and set aside.
 
Toast the pine nuts in a small, dry skillet over low heat. Stir often and cook until lightly browned, about 4 minutes. Set aside.
 
To assemble, arrange the arugula on two dinner plates. Top each with half the asparagus, toasted pine nuts and prosciutto. Drizzle with a bit of olive oil and fresh lemon juice to taste.
 

 

Use a vegetable peeler to cut thin slices off the block of Parmesan. Arrange a few slices over each salad plate and enjoy. Makes 2 large servings.

 

 

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