Cook. Nourish. Heal. Celebrate.

Posts tagged as farmers market

Avgolemono (Greek Egg Lemon Soup)

Posted by Stephanie Meyer on Jun 18, 2013 at 3:24pm

Greek Egg Lemon SoupYou might not think of making a pot of chicken broth on a warm summer day, but I suggest it anyhow. There are just so many fast, flavorful meals that spin out of one simple stockpot, for several days into the week, that it’s the perfect summer Sunday move. Plop a chicken in a pot, add pleasantly salty water, set it on the burner to simmer, and head out to work in your garden. When you come back in, mosquito-bitten and starving, you’ll have tender chicken, fragrant broth, and several options for what to make for dinner. (Especially if you’re harvesting vegetables from that garden!)

First up: Avgolemono, or Greek Egg Lemon Soup. Magically restorative like its culinary cousins chicken noodle and matzo ball, avgolemono’s chicken comfort feels just right in spring and summer thanks to a generous squirt of lemon. It’s traditional to serve plain – just rice, egg yolk, lemon, sometimes with little pieces of chicken – but I love it studded with quickly sauteed seasonal vegetables. Any combination will do: asparagus, chives, mushrooms, carrots, artichoke hearts, peas, fava beans, green beans, pea shoots, spinach…on and on, changing as the season goes along.Avgolemono (Greek Egg Lemon Soup)It’s a little bit amazing what the addition of a few egg yolks does to a pot of broth – think smooth and creamy, without one drop of cream. Despite its velvety texture, this soup is quite light on calories.

Recipe for Avgolemono (Greek Egg Lemon Soup) at TC Taste/Minnesota Monthly Magazine.

PS See below for a Quick Pasta Primavera – also making use of that lovely broth and chicken!

Learn Eat Drink: Provisions Class at Kitchen in the Market!

Posted by Stephanie Meyer on May 19, 2012 at 6:25pm

provisions class kitchen in the market

Friends with CSAs, gardens, or farmers market addictions…I’d love to see you at the Provisions class I’m teaching at Kitchen in the Market with chef Scott Pampuch. The focus will be on extending our too-short growing season’s bounty with time-honored techniques, helpful restaurant tips, and translations to making great quality food at home.

Our first class is this coming Thursday, May 24! We’re also gathering on June 14 and July 26 – sign up for all three classes for a discount, or take one or two.

nettle salt ramp salt

We’ll kick off this week by discussing the tips, tricks and tools that you’ll want to consider as you move through spring and into summer. We’ll talk about cooking as a lifestyle and a process, and guide you through translating your personal goals and needs into a plan of attack. With a bit of planning and structure in the spring, we can help you get your kitchen established with the equipment, ingredients, and techniques that will help you get through the seasons.

On the menu:

  • storing & keeping foods – tips about treating your foods right so they can last throughout the year
  • canning “outside of the cookbook” – basic recipes and inspired flavor combinations
  • making flavored salts
  • new twists on pesto
  • to eat: antipasto platter featuring make, taste + take accompaniments and flatbread

    provisions class kitchen in the market

    If you have yet to take a class at Kitchen in the Market (KITM), you’ve been missing out on a delicious blast. Owned by chef Molly Herrman (Tastebud Catering) and Tracy Morgan (Segnavia Creative) KITM exists within Midtown Global Market and it is always hopping. With classes ranging from Food Porn photography to Chef’s Night Off participation cooking to our Provisions class, there is learning, eating, and drinking for everyone.

    We hope to see you there! Email me if you have questions.

    Chicken Soup with Kale, Garlic & Sweet Potatoes

    Posted by Stephanie Meyer on Sep 28, 2011 at 12:55pm

    chicken soup with kale & sweet potatoes

    My mom is recovering from major surgery here at our home. She spent the first couple of weeks in a hospital and rehab facility, where the food was…truly awful. I brought her little farmer’s market treats like sliced tomatoes and strawberries, to remind her that not all food comes from boxes and cans, but man, the overall effect of feeding healing people crap food is seriously depressing.

    She is glad to be here now, noshing what appeals from my endless stream of cooking, and starting to cook for herself again too. She can’t eat more than a few bites of anything at a time – and all she’s truly hungry for is sweets, ha – but she made herself a killer BLT yesterday, thick with a perfect tomato and a pile of freshly picked lettuce, and managed to eat half of it.

    Baby steps on the road to recovery.

    chicken soup with kale, garlic & sweet potato

    She also managed a few bites of this soup, which really hit the spot on a cool, fall day. I love chicken soup for its endless versatility, and of course for its soothing, healing deliciousness. I studded this version with kale, sweet potatoes, garlic, and just a spot of bacon because my mom loves bacon.

    I am of her, after all.

    This is a nice transitional soup, warm on a cool day, but full of end-of-summer bounty like a garden-ripe tomato. A hint of nutmeg is lovely here, as is a shower of freshly grated Parmesan to finish.

    Chicken Soup with Kale, Garlic & Sweet Potatoes
    Serves 6

    1 roasting chicken, about 3 lbs., patted dry
    1 Tbsp. bacon fat or vegetable oil
    2 yellow onions, 1 coarsely chopped, 1 diced
    6 cloves garlic, 3 smashed, 3 minced
    2 ribs celery, 1 halved, 1 diced
    2 carrots, 1 halved, 1 diced
    1 tsp. dried thyme
    6 c. water
    1 tsp. Kosher salt plus more to finish
    2 slices bacon, diced
    1/2 bunch lacinato (Tuscan) kale, ribs removed, sliced thin
    1 large sweet potato, peeled & diced
    1/4 tsp. freshly grated nutmeg (skip for autoimmune protocol)

    1 large garden-ripe tomato, diced (skip for autoimmune protocol)
    freshly ground black pepper
    freshly grated Parmesan cheese (skip for autoimmune protocol)

    Make the broth:
    Preheat oven to 250 degrees F.

    Heat a Dutch oven or casserole with a tight fitting lid over medium high heat. Add the bacon fat or oil and when hot, add the chicken and brown it thoroughly all over. Remove chicken to a plate and set aside.

    Turn heat to down to medium and add the coarsely chopped onion, 3 cloves of smashed garlic, 1 halved rib of celery, 1 halved carrot, and thyme. Stir around for a few minutes, then slowly add the water and 1 tsp. of salt. Nestle the chicken back into the pot and bring stock to a simmer. Cover and transfer to the oven. (Or, turn heat to low and simmer on top of the stove.)

    Bake (or simmer) chicken for 1 1/2 hours, or until chicken is very tender. Remove chicken from the pot to a cutting board (it might break apart into pieces, which is fine) and let cool for a bit.

    Strain stock through a colander into a large bowl. Skim fat from stock. Discard strained vegetables.

    Make the soup:
    Set the Dutch oven over medium heat and add the bacon to the pan. When the bacon is browned and crisp, add the diced onion, diced garlic, diced celery, diced carrot, kale, sweet potato, and nutmeg. Saute for about 10 minutes, stirring a few times, until the onion is softened. Pour in the stock and simmer, uncovered, for 10 minutes or until the carrot and sweet potato are tender.

    While the soup simmers, tear the chicken into bite-sized pieces, discarding the skin and bones.

    To serve, stir about half of the chicken into the hot soup (reserving the rest for another use) and taste for salt, adding more if necessary. Divide the diced tomato among soup bowls, ladle soup over the tomatoes, top with black pepper and Parmesan cheese, and serve.

    Grilled Asparagus Salad with Bacon Vinaigrette

    Posted by Stephanie Meyer on Jun 10, 2011 at 7:19am

    asparagus salad with bacon vinaigrette

    The play of hot against cold, tender against crunchy, preferably with a salty-sweet vinaigrette, hits enough texture and flavor notes to transform a simple salad into a meal. Use this recipe as a formula to play with all summer long, as other vegetables come into the market.

    My recipe for Grilled Asparagus Salad with Bacon Vinaigrette at Dara & Co./Minnesota Monthly Magazine.

    Eggplant Caviar

    Posted by Stephanie Meyer on Aug 8, 2010 at 1:28pm

    My family is more than a little obsessed with the eggplant spread – or melitzanosalata – at It’s Greek to Me.  The creamy eggplant is perfectly balanced with lemon, garlic, fresh herbs, and salt.  Nathan and I could sit down with just that, and a mountain of pillowy, hot-off-the-griddle pita bread, and stuff ourselves like fat little dolmades.

    Yeah.

    Needless to say, when I saw a pile of gorgeous eggplants at the farmers market, I greedily snagged several, with eggplant spread fully on my mind.  I used this David Lebovitz eggplant caviar recipe, because 1) David Lebovitz recipes are always fantastic, and 2) I loved the idea of the seared, blackened eggplant skins imparting a subtle smokiness to the spread.

    Always go for the smoke, right?  Perhaps a rule to live by.

    One note – definitely don’t forget to poke a few holes in the whole eggplants before setting them on the hot grill.  If you don’t, you’ll learn that eggplants explode rather loudly.

    When the skins are blackened, finish roasting the eggplants in the oven, until they’re falling-apart tender.  Scrape the flesh into a bowl, mash with plenty of garlic & herbs, drizzle with olive oil, and smear generously on warm, grilled bread.

    Commence stuffing yourself.

    Recipe for Eggplant Caviar at www.davidlebowitz.com.

    Minneapolis Farmers Market – Fresh & Local Radio Show

    Posted by Stephanie Meyer on Aug 6, 2010 at 5:37pm

     

     

     

     

     

     

    It’s no secret that I’m a huge fan of farmers markets – what’s not to love? – and the Minneapolis Farmers Market in particular because it’s my “home” market.  I shop there every week, most weeks two or more times, loading up on all of my favorite fruits, vegetables, and local meats and cheeses.  The market represents everything I love about cooking and food – best ingredients, local growers, seasonal bounty.  (In fact, when food is this good – syrupy strawberries, warm tomatoes, fragrant basil, soft cheeses, rich honey – you don’t even need to cook. But shhh, don’t tell readers of this blog…)

    I love to go on the weekends, when the scene is like a smaller, healthier version of the Minnesota State Fair – throngs of people from all over the world, eating, shopping, watching cooking demonstrations, buying flowers, listening to music, all wrapped in the smoky perfume of grilling brats and sweet corn.  Slightly chaotic.  Excellent people watching.  Pure summer.

    But I love shopping on weekdays too, the yin to the weekend’s yang.  It’s mostly produce during the week, quiet as an eggplant, with easy parking and a calm, peaceful vibe.  I whip in and out of there in 10 minutes, loaded down with enough produce to feed an army.  Or my family.  If weekends are energizing, weekdays are relaxing.

    Needless to say, I’m very excited (and honored) to chat with Susan Berkson on the Minneapolis Farmer Market’s Fresh & Local radio show tomorrow morning.  Tune in to AM 950 if you’re up and at ‘em around 8 a.m., sipping coffee, kicking back and planning your gorgeous summer Saturday.  (If you miss it, or are out of range, you can listen later in the week off the MFM/Fresh & Local website.)

    See you at the market!

    Update: the interview is up, have a listen to Saturday, August 7, Part III, and the tail end of Part IV.  I had a great time!

    Fried Chickpeas with Chorizo & Spinach

    Posted by Stephanie Meyer on Aug 3, 2010 at 8:44am

    I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly magazine.  I’ve probably said this about too many things to be credible (I’m aware that I lean a bit heavily on the superlative), but this is one of my absolute favorite dishes.  I crave it.  I devour it.  And now you will too, in less than 20 minutes.  Be warned, it’s massively addictive…  I use the breakfast sausage I buy from Blue Gentian Farm at the Minneapolis Farmers Market if I don’t have chorizo; it works beautifully. (In fact, I could pretty much eat it on everything.)

    I’ve been sauteeing pans of crispy pork with beans and greens for years.  I start with a little bacon, ham, or sausage.  When the pork is nicely browned, I stir in minced garlic, sometimes something spicy, and then the cooked (likely canned navy) beans and saute until they’re a bit crisp on the edges.  I finish with a handful of chopped cabbage or chard or spinach, whatever I have in the cooler, tossing things around a bit until the greens wilt.  I might have made it for you.  I always put half away before I dig in, because otherwise I’d eat the whole pan.

    Of beans.

    Which hurts.

    Mark Bittman/New York Times posted this version, Fried Chickpeas with Chorizo & Spinach, earlier in the year and of course it caught my attention.  It’s everything I love, with two fabulous additions – a splash of sherry and breadcrumbs to finish, drizzled with olive oil and run under the broiler until golden brown.  Yes.

    Fried chickpeas are a revelation, by the way, slightly crunchy outside, creamy inside.  The chorizo adds beautiful color, heat, and the necessary garlic kick.  The breadcrumbs are…sublime.

    I warned you.

    Fried Chickpeas with Chorizo & Spinach
    Mark Bittman for The New York Times
    Serves 4

    Note: if you can’t find stick chorizo, you can substitute spicy, garlicky ground sausage (don’t tell Mark).  In that case, brown the sausage first (without oil), breaking into small pieces, then add the beans, and brown as in Step 3 below.  Smoked paprika, added with the beans, adds a lovely flavor and red color.

    1/4 c. olive oil, plus more for drizzling
    2 c. cooked or canned chickpeas, rinsed and as dry as possible (dry on paper towels or in a salad spinner)
    salt and black pepper
    4 oz. chorizo, diced
    1/2 lb. spinach, roughly chopped
    1/4 c. sherry
    1 to 2 c. fresh bread crumbs.

    1. Heat the broiler.

    2. Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas and sprinkle with salt and pepper.

    3. Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.

    4. Add the remainder of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

    Blueberry Lemon Buttermilk Cake

    Posted by Stephanie Meyer on Aug 1, 2010 at 11:37am

    I still had blueberries left from last week’s farmers market haul, but since they were just-past gorgeous (yet still perfectly edible), I decided that today was the day to bake them into this pretty blueberry lemon cake I’d had my eye on.

    Although really, every day should be a day for buttermilk cake, don’t you think?  It hardly matters the version, since they all share a soft, moist crumb – to me, the essence of cake. (And I am all about the essence of cake.)

    I decided to treat this one like a tea cake and gild the lily with a lemon icing drizzle.  And why not?  As I pulled the cake out of the oven, Puppy Louis peed downstairs and the boys cleaned it up with newsprint.  Ink on the carpeting, carpet cleaner on the way…

    Time for lemon icing.

    And a slice of cake.

    Blueberry Lemon Buttermilk Cake
    Adapted from www.noteaafter12.com
    Serves 10-12

    2 1/2 c. all-purpose flour
    3 tsp. baking powder
    1 c. granulated sugar
    pinch of freshly ground nutmeg
    2 eggs
    1 c. buttermilk 
    10 Tbsp. butter, melted and cooled slightly
    1 c. blueberries
    zest of one lemon

    2 c. confectioner’s sugar
    juice from one lemon
    whipping cream

    Preheat the oven to 350F. Grease a 9-inch round cake pan.

    In a large bowl, stir together the flour and baking powder, and add the sugar and nutmeg. In a separate medium bowl, beat the eggs.  Add the buttermilk, butter, lemon zest, and lemon juice and mix well until incorporated. Add the wet ingredients to the dry ingredients and mix until just combined.  Fold in the blueberries.

    Spread the batter in the pan.  Bake for 30-40 minutes, or until the top is just golden and a toothpick comes out clean.  Cool on a rack for 20 minutes.

    While the cake cools, stir together the confectioner’s sugar and lemon juice.  Add enough whipping cream to thin the icing to drizzling consistency.

    Spread icing over warm (not hot) cake.  Serve cake warm or cool.

    Green Beans with Pork & Black Bean Sauce

    Posted by Stephanie Meyer on Jul 31, 2010 at 12:45pm

    Green beans are the first vegetable that I genuinely liked.  My grandparents grew them in their garden, and my Grandma Meyer would pick them fresh, boil them until they were tender, and serve them with lots of butter and salt.  Alongside walleye fried crispy in…butter.

    What was not to like?

    I still like them the same way – but these days, with just a pat of butter and a sprinkle of salt.  It’s nice that a little of both goes a long way.

    It’s also nice to change things up, like this dish which transforms green beans into a spicy, salty incredi-meal.  A little pork, a little black bean-garlic sauce, a lot of sticky-savory deliciousness.

    I realize as I type this…I’ve suggested the Asian equivalent of butter-n-salt.  OK, maybe not all that different.  But still so, so good.

    Yeah, finger-swipe-through-the-pan good.

    Green Beans with Pork & Black Bean-Garlic Sauce
    Serves 4 as a side dish, 2 as a main course

    1 lb. green beans, trimmed
    1/4 lb. pork sausage or ground pork (I used pork breakfast sausage, specifically the pork breakfast sausage from Blue Gentian Farm)
    1 small onion, thinly sliced
    1 Tbsp. minced ginger
    1/2 tsp. red pepper flakes
    2 Tbsp. black bean-garlic sauce
    2 tsp. Thai fish sauce
    1/4 c. water
    toasted sesame oil
    optional: chopped toasted almonds

    Bring a saucepan of salted water to boil.  When water boils, add green beans.  After 3 minutes (water will not quite return to a boil), drain in a colander.  Set aside.

    In a large skillet over medium heat, brown the sausage and onion together.  Stir in the minced ginger, red pepper flakes, black bean-garlic sauce, fish sauce, and water.  Add green beans and toss to coat.  Saute for 5-10 minutes, until water evaporates, the sauce thickens, and the beans become tender.

    Transfer beans to a serving plate.  Sprinkle with sesame oil and almonds (if using).  Serve warm (not hot; the flavor will be better).

    Tomato Salad with Burrata & Croutons

    Posted by Stephanie Meyer on Jul 28, 2010 at 6:16pm

    I know, I know.  Another tomato salad.  But bear with me for a minute, because of one special ingredient…burrata cheese.  It’s fresh mozzarella, but with a creamier, tangier twist.  I bought it at Whole Foods, in the cheese section, and haven’t looked back.  Burrata is completely incredible with garden fresh tomatoes, even more so than traditional fresh mozzarella, because of its loose, creamy-dreamy texture.

    Scatter pieces over juicy sliced tomatoes.  Drizzle with olive oil, sprinkle generously with salt and pepper, add crispy olive-oil fried croutons.

    Then finish with plenty of fresh basil. (Unless Japanese beetles have decimated your basil plant.  In that case, use other fresh herbs and it will still be fabulous.)

    Our dog Louis learned how to jump into the pool today.  Witnessing his pure joy is almost as delicious as tomato salad.