8 ounces cremini or button mushrooms, sliced (about 2 cups)
1 pound kale, coarse stems removed, leaves sliced or torn into pieces
Several pinches of freshly ground black pepper
DIRECTIONS
Preheat a large skillet over medium heat. Sauté the garlic in the oil for about 2 minutes, being careful not to burn it. Spray it with a little nonstick cooking spray if needed. Add the mushrooms and sprinkle on the salt. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned. Add the kale and pepper, and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well. 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 Lehman2013-09-25 10:26:472013-09-25 10:26:47Garlicky Mushrooms and Kale
From award-winning cookbook author Jenny McCoy’s new
dessert cookbook, Desserts For Every Season, this recipe highlights the sweeter
sides of seasonal fruit.
INGREDIENTS
3-6 Asian pears, cored and cut horizontally into 1/2-inch-thick rings
2 tablespoons plus 1/2 cup granulated sugar, divided
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
canola oil for frying
1 cup plus 2 tablespoons unbleached all-purpose flour
1 cup cornstarch
1 (12-ounce) bottle beer (preferably a lager or pilsner)
DIRECTIONS
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray.
In a large bowl, gently toss the pear rings with 2 tablespoons of the sugar and the salt, until coated. Lay the slices of pear in a single layer on the prepared baking sheet and roast for 8 minutes. Flip the slices over and continue to roast until the pears are just tender, 6 to 8 more minutes. Place the pears in the refrigerator to cool to room temperature.
Line a baking sheet or large platter with paper towels. Toss the remaining 1/2 cup sugar and the cinnamon in a medium bowl and set aside. Fill a large skillet about 2 inches deep with oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-frying thermometer.
In a large bowl, whisk the flour and cornstarch together. Slowly add the beer, whisking constantly, and mix until perfectly smooth. Dip 6 pear slices in the batter, taking care to completely coat each slice, and quickly drop them into the hot oil. Fry until crisp and light golden brown, about 2 minutes on each side. Remove the slices with chopsticks or a slotted spoon and transfer to the paper towels to drain. Repeat with the remaining pear slices. While warm, toss the slices in the cinnamon-sugar and serve immediately. Discard any remaining batter.
Asian pears differ from European pears in that they are ripe when harvested and are meant to be crunchy. This shockinglydelicious.com recipe is great way to make an interesting salad and is a keeper for the day after Thanksgiving!
INGREDIENTS
1/4 cup light mayonnaise (can use regular)
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Pepper
2 cups cooked diced turkey
2 celery ribs, cut into small dice
A slice of red onion, cut into very small dice (or you could use several green scallions, chopped)
2-3 tablespoons chopped fresh Italian parsley
1 Asian pear, cored, peeled and cut into medium dice
1/4 cup currants (or raisins or dried cranberries)
DIRECTIONS
Place mayo, vinegar, Dijon and a grinding of fresh black pepper in a large bowl. Whisk to combine into a dressing.
To the bowl, add turkey, celery, onion, parsley, pear and currants. Gently stir everything together, and taste.
Adjust the seasoning as you like, adding more pepper or a pinch of salt if you think it needs it.
Refrigerate for at least several hours, and then serve.
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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 Lehman2013-09-25 10:23:582013-09-25 10:24:21Turkey Salad with Asian Pear and Celery
Garlicky Mushrooms and Kale
Garlicky Mushrooms and Kale
INGREDIENTS
DIRECTIONS
Preheat a large skillet over medium heat. Sauté the garlic in the oil for about 2 minutes, being careful not to burn it. Spray it with a little nonstick cooking spray if needed. Add the mushrooms and sprinkle on the salt. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned. Add the kale and pepper, and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well. Serve immediately.
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Asian Pear Fritters
Asian Pear Fritters
From award-winning cookbook author Jenny McCoy’s new
dessert cookbook, Desserts For Every Season, this recipe highlights the sweeter
sides of seasonal fruit.
INGREDIENTS
DIRECTIONS
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray.
In a large bowl, gently toss the pear rings with 2 tablespoons of the sugar and the salt, until coated. Lay the slices of pear in a single layer on the prepared baking sheet and roast for 8 minutes. Flip the slices over and continue to roast until the pears are just tender, 6 to 8 more minutes. Place the pears in the refrigerator to cool to room temperature.
Line a baking sheet or large platter with paper towels. Toss the remaining 1/2 cup sugar and the cinnamon in a medium bowl and set aside. Fill a large skillet about 2 inches deep with oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-frying thermometer.
In a large bowl, whisk the flour and cornstarch together. Slowly add the beer, whisking constantly, and mix until perfectly smooth. Dip 6 pear slices in the batter, taking care to completely coat each slice, and quickly drop them into the hot oil. Fry until crisp and light golden brown, about 2 minutes on each side. Remove the slices with chopsticks or a slotted spoon and transfer to the paper towels to drain. Repeat with the remaining pear slices. While warm, toss the slices in the cinnamon-sugar and serve immediately. Discard any remaining batter.
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Turkey Salad with Asian Pear and Celery
Turkey Salad with Asian Pear and Celery
Asian pears differ from European pears in that they are ripe when harvested and are meant to be crunchy. This shockinglydelicious.com recipe is great way to make an interesting salad and is a keeper for the day after Thanksgiving!
INGREDIENTS
DIRECTIONS
Place mayo, vinegar, Dijon and a grinding of fresh black pepper in a large bowl. Whisk to combine into a dressing.
To the bowl, add turkey, celery, onion, parsley, pear and currants. Gently stir everything together, and taste.
Adjust the seasoning as you like, adding more pepper or a pinch of salt if you think it needs it.
Refrigerate for at least several hours, and then serve.
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