Below you will find recipes for the delicious items you purchase at the Original Independence Farmers Market. If you have a recipe you would like to share, please e-mail it to IFM. Check back often for new recipes.
Garlic Chive Butter
A fabulous and handy seasoning for garlic bread, sautéed scallops, or freshly-baked rolls. It will keep for several weeks in the refrigerator, up to 6 months in the freezer.
½ pound butter (2 sticks), softened
cup finely chopped garlic chives
1 t lemon juice
Salt, white pepper and dry mustard to taste
Cream together the butter, herbs and seasonings. Shape as desired, and either refrigerate or freeze.
Green Onion - Chive Dip
1 - 8oz. pkg. cream cheese, softened
1 - 8 oz. carton dairy sour cream
2 T finely chopped green onion
2 T snipped fresh chives
1 T milk
½ t seasoned salt or ¼ tsp. salt
additional snipped fresh chives
In a medium mixing bowl with an electric mixer on low speed, mix all ingredients until combined. Then beat on medium speed for 30 seconds or until fluffy. Cover and chill for 1-24 hours. To serve garnish with additional snipped fresh chives. Makes about 2 cups.
Garlic-Herb-Cream Cheese Spread
4 oz. softened cream cheese
2 T milk
Pinch of salt
¼ t ground black pepper
1 t chopped fresh thyme
1 t chopped fresh oregano
1 t minced fresh garlic
In a medium bowl, beat together the cream cheese and milk until smooth. Stir in the salt, pepper, thyme, oregano and garlic. Use on crackers and top with shrimp meat, halved cherry tomato, slices of sweet green pepper or olives.
1 T dried culinary lavender flowers
1 cup butter, room temperature
1 t vanilla extract
¼ t lemon extract
2 cups all-purpose flour
Lavender frosting (recipe below)
In a mortar, grind lavender flowers with the pestle. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt: mix until combined (dough should be soft but not sticky.) Refrigerate 1-2 hours or until dough is firm.
Preheat oven to 325 degrees. Remove dough from refrigerator. On a lightly floured surface, roll dough approximately ¼ inch thick. Cut into desired shapes with cookie cutters and place on ungreased cookie sheets. Bake 12-15 minutes until cookies are lightly browned around the edges.
Rhubarb Nut Bread
Makes 2 loaves:
1¾ cups brown sugar
2½ cups flour
1½ cups chopped rhubarb
1 t vanilla
1 t salt
½ cup milk
2 t baking soda
½ t cinnamon
½ cups chopped walnuts (optional)
Mix first 3 items together, stir in milk and egg. Add flour, salt and soda. Mix well fold in rhubarb and nuts. Pour into 2 greased bread pans. Bake in a 325 degree oven for 1 hour or till done in center.
Rosemary Roasted Potatoes
1½ pounds potatoes
6 T olive oil
6 sprigs rosemary
sea salt and black pepper
The potatoes may be peeled or not, as you prefer. Cut them almost
through; in slices about inch thick, stopping just before you reach the bottom. Lay them in an oiled baking pan and spoon over the olive oil.
Pull the needles off the rosemary spring and scatter them over the potatoes, pushing them down between the cut slices. Add salt and pepper. Bake in a preheated oven at 375 degrees for about an hour.
Mediterranean Beef and Greens Stir Fry
1 lb. beef sirloin, cut 1" thick Zest of 1 small lemon
1 bunch ( approx. 1/2 lb) kale 1 tsp. salt
4 T. olive oil, divided 1/4 tsp. pepper
3 tsp. fresh oregano 3 roma tomatoes
Trim fat from steak. Cut steak across grain into small thin strips
for stir-fry. Remove tough stems from kale. Cook in boiling salted
water until tender. Drain and squeeze dry; chop coarsely. Set
aside. In skillet heat 2 T. olive oil. Add beef and oregano, one
half at a time. Stir fry beef until outside surface is no longer
pink. Remove to bowl with slotted spoon. In skillet add remaining 1
tablespoon oil; stir fry greens and lemon zest. Add beef to
skillet, stirring to warm through. Season with salt and pepper.
Sprinkle with tomatoes. Serve over rice or pasta.
Kale Potato Soup
4 medium potatoes 1/2 tsp pepper
2 T vegetable oil 2 lbs kale
8 cups water 1/2 lb cooked bacon
1 tsp. salt
Peel and chop potatoes; combine with
oil and water. Cook 20-30
minutes, until potatoes are tender. Remove potatoes; reserve liquid.
Mash potatoes through sieve; return to potato liquid. Add salt and
pepper; simmer 20 minutes.
Wash kale, discard all tough
leaves; cut into thin shreds. Add to
potatoes; cook 25 minutes. Cut bacon into pieces and cook. Add bacon
to potatoes ; gently simmer 5 minutes. Yield 6 to 8 servings
RED FRUIT SALAD
2 cups fresh raspberries 2 cups fresh strawberries
1/2 cup red currants 1/2 cup chopped fresh mint
1/4 cup sugar 2 tbsp orange liqueur
Toss all of the ingredients together in a serving bowl. Cover and
refrigerate for 30 minutes or so, until the fruit has developed a
nice syrupy coating. Test and add more liqueur, or more sugar, to
taste. Serve immediately. Serves 6 to 8