There’s something special about raspberries — pop one in your mouth and you’re rewarded with a sweet-tart experience. In summer, when raspberries are at the height of their season, they’re better than anything you can get all year long in the supermarket. Raspberries are amazing in desserts — their flavor remains pronounced even when they’re cooked. This cobbler can be made with any combination of berries.
INGREDIENTS
For the Topping:
1/2 cup dark brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
1/4 cup butter, cut into small pieces
1/2 teaspoon ground cinnamon
For the filling:
1 cup blueberries
1 cup raspberries
1 cup blackberries
1 cup strawberries, hulled and quartered
juice of one lemon
1/4 cup sugar
tablespoons flour
DIRECTIONS
Preheat the oven to 350F. Grease or spray four ramekins and set aside. (Can be made in an 8 x 8 glass pan)
To make the topping, stir together the brown sugar and the flour in a large bowl. With your fingers, work the butter into the flour mixture to the texture of course crumbs. Add in the quick oats and the cinnamon, and set aside.
To make the filling, toss the fruit in lemon juice and sugar. Sprinkle with flour, then gently toss. Evenly distribute the filling between the four ramekins. Top with the oat mixture, pressing lightly.
Place the ramekins on a baking sheet pan. Place the cobbler in the oven and bake for 15-20 minutes, or until the topping is browned and the berries are bubbling. Serve warm or room temperature.
Many great chefs love to pair collard greens with smoked meats and have shared tons of recipes on The Food Network and All Recipes websites. Pairing rustic greens with bacon is a great combination. Try this dish alongside ham or smoked turkey, and if you are adventurous you can try adding in a little brown sugar (counteracts bitterness), pickled jalapenos or some cider vinegar (for some twang).
INGREDIENTS
• 1 tablespoon olive oil
• 3-4 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes (or more if you like a little more heat)
• 1 pound fresh collard greens, cut into 2-inch pieces
• Optional: 1 tablespoon brown sugar and/or a splash of cider vinegar
DIRECTIONS
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Add brown sugar and cider vinegar (optional). Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
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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 Lehman2013-06-24 22:32:352013-06-24 22:32:35Collard Greens with Bacon and Onion
This salad is packed with fun ingredients that make a unique mix of colors and textures. This recipe, courtesy of one of our customers, Tina Rellinger, is sure to surprise you with its satisfying flavor combination. You can also add chicken, snap peas, radishes, yellow or green beans, English peas (shelled) and/or avocado to this dish!
INGREDIENTS
For the sauce
• 4 tbsp. soy sauce
• 1 tbsp. olive oil
• 1 tbsp. sesame oil
• 2-3 tbsp. plum vinegar
• 1 tbsp. brown rice vinegar
• 1 tsp. sugar
For the dish
• 1-2 bundles of Soba Noodles
• Spring mix (or whatever greens you like)
• 1 Cucumber
• 2 Carrots
• 1 Apple (recommended as a “must” to include in this dish)
• 1 Bell pepper
• 1 Tomato
• 1 Onion
DIRECTIONS
Cook Soba noodles according to package. Rinse in cold water, drain and squeeze out excess water. Set aside. You can use 2 bunches of noodles for larger salad. Combine all sauce ingredients and set aside. Cut the vegetables in matchsticks or julienne them. Mix the noodles, vegetable, and dressing together and serve cold.
Mixed Berry Cobbler
Mixed Berry Cobbler
There’s something special about raspberries — pop one in your mouth and you’re rewarded with a sweet-tart experience. In summer, when raspberries are at the height of their season, they’re better than anything you can get all year long in the supermarket. Raspberries are amazing in desserts — their flavor remains pronounced even when they’re cooked. This cobbler can be made with any combination of berries.
INGREDIENTS
For the Topping:
For the filling:
DIRECTIONS
Preheat the oven to 350F. Grease or spray four ramekins and set aside. (Can be made in an 8 x 8 glass pan)
To make the topping, stir together the brown sugar and the flour in a large bowl. With your fingers, work the butter into the flour mixture to the texture of course crumbs. Add in the quick oats and the cinnamon, and set aside.
To make the filling, toss the fruit in lemon juice and sugar. Sprinkle with flour, then gently toss. Evenly distribute the filling between the four ramekins. Top with the oat mixture, pressing lightly.
Place the ramekins on a baking sheet pan. Place the cobbler in the oven and bake for 15-20 minutes, or until the topping is browned and the berries are bubbling. Serve warm or room temperature.
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Collard Greens with Bacon and Onion
Collard Greens with Bacon and Onion
Many great chefs love to pair collard greens with smoked meats and have shared tons of recipes on The Food Network and All Recipes websites. Pairing rustic greens with bacon is a great combination. Try this dish alongside ham or smoked turkey, and if you are adventurous you can try adding in a little brown sugar (counteracts bitterness), pickled jalapenos or some cider vinegar (for some twang).
INGREDIENTS
• 1 tablespoon olive oil
• 3-4 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes (or more if you like a little more heat)
• 1 pound fresh collard greens, cut into 2-inch pieces
• Optional: 1 tablespoon brown sugar and/or a splash of cider vinegar
DIRECTIONS
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Add brown sugar and cider vinegar (optional). Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
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Soba Noodle Salad
Soba Noodle Salad
This salad is packed with fun ingredients that make a unique mix of colors and textures. This recipe, courtesy of one of our customers, Tina Rellinger, is sure to surprise you with its satisfying flavor combination. You can also add chicken, snap peas, radishes, yellow or green beans, English peas (shelled) and/or avocado to this dish!
INGREDIENTS
For the sauce
• 4 tbsp. soy sauce
• 1 tbsp. olive oil
• 1 tbsp. sesame oil
• 2-3 tbsp. plum vinegar
• 1 tbsp. brown rice vinegar
• 1 tsp. sugar
For the dish
• 1-2 bundles of Soba Noodles
• Spring mix (or whatever greens you like)
• 1 Cucumber
• 2 Carrots
• 1 Apple (recommended as a “must” to include in this dish)
• 1 Bell pepper
• 1 Tomato
• 1 Onion
DIRECTIONS
Cook Soba noodles according to package. Rinse in cold water, drain and squeeze out excess water. Set aside. You can use 2 bunches of noodles for larger salad. Combine all sauce ingredients and set aside. Cut the vegetables in matchsticks or julienne them. Mix the noodles, vegetable, and dressing together and serve cold.
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