|
Difficulty rating: 3 chef's hats (out of 5)
Ingredients:
Directions: Season Lamb with minced garlic, parsley, ½ tsp black pepper and 1 tsp salt. Sprinkle with 2 Tbsp olive oil and marinate for 30 minutes to an hour. While lamb marinates, preheat Grill to medium Heat. Cut tops off of whole garlic bulbs. Cut a small square of aluminum foil and place cut garlic bulbs on foil. Sprinkle each bulb with salt & Pepper and a drizzle of olive oil. Bring ends of foil together and close to form a small pouch. Place foil pouch on side of grill away from flames, close lid and allow to roast for 45-60 minute. Check periodically so garlic does not burn. Garlic should be soft to the touch and golden brown. When garlic is done, remove from grill. Place marinated lamb on grill and cook for 2-3 minutes. Turn ¼ turn and cook an additional 3 minutes. Turn lamb over and grill 2-3 minute. Turn once more and grill another 3 minutes. Remove from grill and allow lamb to rest for 2-3 minutes. Serve with roasted garlic. Inspired by Patrick Moore, A'viands Food Service Director for the Ashland School District
0 Comments
Difficulty rating: 1 chef's hat (out of 5)
Prep Time: 10 minutes Cooking Time: 25 minutes Roasting is an easy and delicious way to prepare vegetables during the fall and winter. Here are a couple recipes to get you started. When roasting vegetables, the possibilities are endless: winter squash, sweet potatoes, beets, carrots, brussels sprouts, parsnips, turnips, rutabaga, cauliflower and more. Try them alone, together, and with various seasonings to develop your own favorite recipes. Ingredients:
Directions: 1) Preheat oven to 400 Degrees. 2) Wash Potatoes and trim any large potatoes in half to make all potatoes around the same size leaving skins on for color. 3) Place Potatoes in a bowl and toss with olive oil, rosemary, salt and pepper. 4) With the back of a knife, smash garlic cloves and leave in large pieces, add to potatoes and toss. 5) Place seasoned potatoes and garlic in a baking pan and roast in the oven for 20-25 minutes or until potatoes are fork tender. 6) Remove potatoes from oven, sprinkle with chopped parsley and serve. Inspired by Patrick Moore, A'viands Food Service Director for the Ashland School District Difficulty rating: 1 chef's hat (out of 5)
Prep Time: 10 minutes Cooking Time: 20 minutes Roasting brings out the sweetness of root vegetables, making this a great method for cooking spicy and slightly bitter radishes. Use this same technique for turnips and turnip greens. Ingredients:
Directions: Preheat the oven to 400°F. Cut all but 1/2 inch tops off radishes. Roughly chop greens and place in a large heat-proof bowl. Cut radish bulbs into halves or quarters so they’re all roughly the same size. Toss with oil, salt and pepper and arrange on a large rimmed baking sheet. Roast, stirring halfway through, until golden brown and just tender, about 18 to 20 minutes. Immediately scoop roasted radishes into the bowl with greens and toss well. Serve warm. Difficulty rating: 2 chef's hat (out of 5)
Prep Time: 30 minutes Cooking Time: 90 minutes Potatoes mellow out the slightly bitter flavor of turnips, making this the perfect cold-weather soup. Stir finely chopped turnip greens into the soup in the last 25 minutes of cooking. Ingredients:
For Garnish:
Directions: Heat oil in a soup pot over medium-high heat. Add onions, salt and pepper and cook, stirring frequently, until golden brown, about 10 minutes. Add turnips, potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until turnips and potatoes are very tender, about 1 hour. Using a potato masher, roughly mash the soup mixture until all large pieces of turnip and potato are incorporated. Alternatively, puree soup with an immersion blender. Return soup to a low boil and continue to heat until thickened, about 20 minutes more. Serve soup topped with bacon, green onions and cheese. |
Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients. Recipes by Month
April 2019
Recipes - Alphabetical
All
|
RSS Feed
|
|
The F.E.A.S.T. by the Bay website is currently maintained through the community outreach of the Farm to School Programs in the Ashland, Bayfield, and Washburn School Districts.
|
