Courtesy of Tyler Florence, this recipe makes a great risotto. Make sure your scallops are towel dry and seasoned with salt and pepper, as moisture will keep them from obtaining that nice browned top. Using shrimp, cooked at the end and placed atop the risotto would be fabulous as well. You can also choose to sear either bay or sea scallops in a separate pan at the end and place them on top of the finished risotto.
INGREDIENTS
• Extra-virgin olive oil
• 1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded
• Salt and freshly ground black pepper
• 1 onion, minced
• 2 garlic cloves 1 pound crimini mushrooms, stemmed
• Leaves from handful fresh thyme sprigs
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 bay leaves
• 2 cups Arborio rice
• 1/2 cup dry white wine, such as Pinot Grigio
• 8 cups canned chicken stock, heated
• 2 tablespoons butter
• 1/2 cup freshly grated Parmigiano-Reggiano
• Fresh flat-leaf parsley, for garnish
DIRECTIONS
Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto. (You can also do this step at the very end)
Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Place seared scallops atop risotto. Serve hot. Garnish with parsley.
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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 Lehman2013-06-04 12:53:422013-06-04 12:53:42Risotto with Wild Mushrooms and Scallops
Strawberry Popsicles and Strawberry Milkshakes
These recipes are a great way to use your strawberries, especially if they are a day or two past their prime. Freshly picked, local strawberries don’t have much of a shelf life, so if you don’t eat them right away consider turning them into refreshing popsicles or milkshakes!
INGREDIENTS
• 2 cups strawberries, hulled and puréed
• 1 cup organic sugar
• 1 1/4 cups water
DIRECTIONS
To make the sugar syrup: Using a saucepan, simmer the sugar and water until the sugar has dissolved. Allow to cool.
To make the popsicles: Stir together the puréed strawberry and 1 cup sugar syrup then pour into popsicle molds and freeze.
INGREDIENTS
• 1 pint (2 cups) strawberry or vanilla ice cream
• 1 cup fresh strawberries (can be frozen)
• 1 cup milk
DIRECTIONS
Combine all ingredients into blender or food processor. Puree until smooth and well blended. Add ice if you like it a bit more thick.
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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 Lehman2013-06-04 12:52:372013-06-04 12:52:37Strawberry Popsicles and Strawberry Milkshakes
This recipe, adapted from Giada De Laurentiis, is a great way to make a tasty and quick meal by serving it over wheat pasta or brown rice. Adding garlic or garlic scapes and adding basil to the base of the pesto are easy and delicious alterations.
INGREDIENTS
• 2 boneless chicken breasts
• 2 cups lightly packed spinach leaves
• 1/4 cup pine nuts, toasted
• 2 tablespoons fresh lemon juice
• 1 to 2 teaspoons grated lemon peel
• 1/3 cup plus 2 teaspoons olive oil
• Salt and freshly ground black pepper
• 1/3 cup freshly grated Parmesan
• Garlic or Garlic Scapes- added to the pesto (optional)
DIRECTIONS
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use. Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. Spread the pesto over each piece of chicken and 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 Lehman2013-06-04 12:51:182013-06-04 12:51:18Grilled Chicken with Spinach adn Pine Nut Pesto
Risotto with Wild Mushrooms and Scallops
Risotto with Wild Mushrooms and Scallops
Courtesy of Tyler Florence, this recipe makes a great risotto. Make sure your scallops are towel dry and seasoned with salt and pepper, as moisture will keep them from obtaining that nice browned top. Using shrimp, cooked at the end and placed atop the risotto would be fabulous as well. You can also choose to sear either bay or sea scallops in a separate pan at the end and place them on top of the finished risotto.
INGREDIENTS
• Extra-virgin olive oil
• 1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded
• Salt and freshly ground black pepper
• 1 onion, minced
• 2 garlic cloves 1 pound crimini mushrooms, stemmed
• Leaves from handful fresh thyme sprigs
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 bay leaves
• 2 cups Arborio rice
• 1/2 cup dry white wine, such as Pinot Grigio
• 8 cups canned chicken stock, heated
• 2 tablespoons butter
• 1/2 cup freshly grated Parmigiano-Reggiano
• Fresh flat-leaf parsley, for garnish
DIRECTIONS
Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto. (You can also do this step at the very end)
Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Place seared scallops atop risotto. Serve hot. Garnish with parsley.
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Strawberry Popsicles and Strawberry Milkshakes
Strawberry Popsicles and Strawberry Milkshakes
These recipes are a great way to use your strawberries, especially if they are a day or two past their prime. Freshly picked, local strawberries don’t have much of a shelf life, so if you don’t eat them right away consider turning them into refreshing popsicles or milkshakes!
INGREDIENTS
• 2 cups strawberries, hulled and puréed
• 1 cup organic sugar
• 1 1/4 cups water
DIRECTIONS
To make the sugar syrup: Using a saucepan, simmer the sugar and water until the sugar has dissolved. Allow to cool.
To make the popsicles: Stir together the puréed strawberry and 1 cup sugar syrup then pour into popsicle molds and freeze.
INGREDIENTS
• 1 pint (2 cups) strawberry or vanilla ice cream
• 1 cup fresh strawberries (can be frozen)
• 1 cup milk
DIRECTIONS
Combine all ingredients into blender or food processor. Puree until smooth and well blended. Add ice if you like it a bit more thick.
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Grilled Chicken with Spinach adn Pine Nut Pesto
Grilled Chicken with Spinach and Pine Nut Pesto
This recipe, adapted from Giada De Laurentiis, is a great way to make a tasty and quick meal by serving it over wheat pasta or brown rice. Adding garlic or garlic scapes and adding basil to the base of the pesto are easy and delicious alterations.
INGREDIENTS
• 2 boneless chicken breasts
• 2 cups lightly packed spinach leaves
• 1/4 cup pine nuts, toasted
• 2 tablespoons fresh lemon juice
• 1 to 2 teaspoons grated lemon peel
• 1/3 cup plus 2 teaspoons olive oil
• Salt and freshly ground black pepper
• 1/3 cup freshly grated Parmesan
• Garlic or Garlic Scapes- added to the pesto (optional)
DIRECTIONS
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use. Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. Spread the pesto over each piece of chicken and serve.
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