In large saucepan, toss together strawberries, rhubarb, sugar and vanilla. Place over medium heat and cook, stirring frequently until mixture is thickened and reduced, about 12-15 minutes.
Spread 2 tablespoons of butter onto slices of bread. Spoon compote on 4 of slices, on top of butter. In large skillet or fry pan, heat remaining butter over medium heat. In wide shallow bowl or pan whisk together eggs and milk. Dip compote-topped slices into egg mixture (but do not submerge it) and transfer to hot skillet. Dip remaining slices butter-side up into egg mixture and place butter-side down on top of compote-topped slices. Cook on each side 2-3 minutes until golden brown.
Serve immediately with whipped cream, additional strawberries and powdered sugar, if desired.
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https://www.justfarmed.com/wp-content/uploads/2015/05/french-toast.jpg800600Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-17 09:19:392015-05-17 09:27:03Strawberry Rhubarb Stuffed French Toast
1 1⁄4 lbs. Mahi Mahi fillets, fresh or thawed, about 3/4 to 1 inch thick
1⁄2 cup lemon juice
1⁄2 cup olive oil
3 tablespoons fresh oregano, chopped
3 tablespoons of fresh mint, chopped
1 teaspoon minced garlic
1 teaspoon finely shredded lemon peel (zest)
1⁄4 teaspoon salt
Rinse fish; pat dry with paper towels. Cut fish into 4 serving size pieces (this is easier if fish is slightly frozen). Place fish in a sealable plastic bag. Stir together lemon juice, olive oil, oregano, mint, garlic, lemon zest, and salt. Pour over fish. Seal bag. Turn to coat fish with marinade. Marinate in refrigerator for at least 30 minutes.
Drain fish, reserving marinade. Grill fish over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork (145 degrees F), turning once and brushing with marinade halfway through grilling. Discard any remaining marinade.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-17 09:18:522015-05-17 09:18:52Greek Style Grilled Mahi Mahi with Mint
• 1 small onion, thinly sliced
• 1 small fresh red chili, deseeded and minced
• 2 handfuls red or yellow cherry tomatoes, roughly chopped
• Juice of 2 lemons
• Extra virgin olive oil to taste
• Sea salt and freshly ground black pepper to taste
• 410g can of good-quality imported chickpeas, drained and rinsed
• 2 tablespoons fresh mint leaves, roughly torn or chopped
• 2 tablespoons fresh basil leaves, roughly torn or chopped
• 7 ounces feta cheese
Combine the onion, chili, and tomatoes with their juice into a bowl. Dress with most of the lemon juice and olive oil to taste (about three times as much as lemon juice), then season with salt and pepper. In a small skillet, drizzle a little olive oil over medium heat and add the chickpeas. Cook for a few minutes until hot and creamy and just beginning to color. Add them to the bowl and allow to marinate and cool. Once cooled, toss the herbs and season again to taste, adding any remaining lemon juice if needed. Serve with the feta cheese loosely crumbled on top.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-17 09:05:032015-05-17 09:18:00Chickpea Salad with Mint and Feta
Strawberry Rhubarb Stuffed French Toast
Strawberry Rhubarb Stuffed French Toast
For the berry compote:
For the French toast:
In large saucepan, toss together strawberries, rhubarb, sugar and vanilla. Place over medium heat and cook, stirring frequently until mixture is thickened and reduced, about 12-15 minutes.
Spread 2 tablespoons of butter onto slices of bread. Spoon compote on 4 of slices, on top of butter. In large skillet or fry pan, heat remaining butter over medium heat. In wide shallow bowl or pan whisk together eggs and milk. Dip compote-topped slices into egg mixture (but do not submerge it) and transfer to hot skillet. Dip remaining slices butter-side up into egg mixture and place butter-side down on top of compote-topped slices. Cook on each side 2-3 minutes until golden brown.
Serve immediately with whipped cream, additional strawberries and powdered sugar, if desired.
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Greek Style Grilled Mahi Mahi with Mint
Greek Style Grilled Mahi Mahi with Mint
Rinse fish; pat dry with paper towels. Cut fish into 4 serving size pieces (this is easier if fish is slightly frozen). Place fish in a sealable plastic bag. Stir together lemon juice, olive oil, oregano, mint, garlic, lemon zest, and salt. Pour over fish. Seal bag. Turn to coat fish with marinade. Marinate in refrigerator for at least 30 minutes.
Drain fish, reserving marinade. Grill fish over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork (145 degrees F), turning once and brushing with marinade halfway through grilling. Discard any remaining marinade.
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Chickpea Salad with Mint and Feta
Chickpea Salad with Mint and Feta
• 1 small onion, thinly sliced
• 1 small fresh red chili, deseeded and minced
• 2 handfuls red or yellow cherry tomatoes, roughly chopped
• Juice of 2 lemons
• Extra virgin olive oil to taste
• Sea salt and freshly ground black pepper to taste
• 410g can of good-quality imported chickpeas, drained and rinsed
• 2 tablespoons fresh mint leaves, roughly torn or chopped
• 2 tablespoons fresh basil leaves, roughly torn or chopped
• 7 ounces feta cheese
Combine the onion, chili, and tomatoes with their juice into a bowl. Dress with most of the lemon juice and olive oil to taste (about three times as much as lemon juice), then season with salt and pepper. In a small skillet, drizzle a little olive oil over medium heat and add the chickpeas. Cook for a few minutes until hot and creamy and just beginning to color. Add them to the bowl and allow to marinate and cool. Once cooled, toss the herbs and season again to taste, adding any remaining lemon juice if needed. Serve with the feta cheese loosely crumbled on top.
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