1 bunch yukina savoy, stems separated and cut into 1/4″ pieces
1 bunch green onions or chives, cut in 1/4″ pieces
1 pound large shrimp, peeled
1/4 cup sweet chili sauce
DIRECTIONS
In a large skillet, heat oil over medium heat
one minute. Add stems and onion. Reduce heat and sauté vegetables until tender,
about 5 minutes. Increase heat to high and move vegetables to one side of the
skillet. Add shrimp in one layer. Cook 3 minutes on one side, then turn and
cook 2 minutes more. Stir in yukina savoy leaves and chili sauce and stir constantly,
heating until leaves are wilted. Serve immediately
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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 Lehman2013-11-02 11:15:492013-11-02 11:15:49Yukina Savoy with Sweet Chili Shrimp
Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
In a large, heated nonstick skillet, melt about 1 tablespoon butter and sauté the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you’d like.
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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 Lehman2013-11-02 11:14:532013-11-02 11:14:53Apple Maple French Toast
2 quarts well-seasoned chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion
1 1/2 cups Arborio or Carnaroli rice
1 to 2 garlic cloves (to taste), minced
Freshly ground pepper to taste
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 pound broccoli, stems peeled and cut in small dice, flowers thinly sliced
1/2 cup freshly grated Parmesan cheese
2 tablespoons minced flat-leaf parsley or chives
DIRECTIONS
Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the diced broccoli stems. Continue to add broth and stir the rice for another five minutes. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 minutes or so. When the rice is tender all the way through but still chewy, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley or chives, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
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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 Lehman2013-11-02 11:14:112013-11-02 11:14:11Rissotto with Broccoli
Yukina Savoy with Sweet Chili Shrimp
Yukina Savoy with Sweet Chili Shrimp
INGREDIENTS
DIRECTIONS
In a large skillet, heat oil over medium heat
one minute. Add stems and onion. Reduce heat and sauté vegetables until tender,
about 5 minutes. Increase heat to high and move vegetables to one side of the
skillet. Add shrimp in one layer. Cook 3 minutes on one side, then turn and
cook 2 minutes more. Stir in yukina savoy leaves and chili sauce and stir constantly,
heating until leaves are wilted. Serve immediately
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Apple Maple French Toast
Apple Maple French Toast
INGREDIENTS
DIRECTIONS
Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
In a large, heated nonstick skillet, melt about 1 tablespoon butter and sauté the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you’d like.
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Rissotto with Broccoli
Rissotto with Broccoli
INGREDIENTS
DIRECTIONS
Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the diced broccoli stems. Continue to add broth and stir the rice for another five minutes. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 minutes or so. When the rice is tender all the way through but still chewy, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley or chives, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
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