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Summer Hash

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Every now and then, I get a craving for comfort food. One of my favorites is smothered potatoes. As a kid, I was always an early riser, and since the rest of the house slept long after I did, I taught myself to make potatoes my way. While I called them hash browns, my mom always would always tell me they were smothered potatoes. It’s a great dish any time of the day and a particular favorite of mine for breakfast or brunch.

For this morning’s food demo at the Red Stick Farmer’s Market, I decided to make a healthier version with some seasonal zucchini, peppers and kale. It is great to have access to such variety all in one place. Thank you Chenier Farm for a wonderful variety of produce, and Amato’s Winery for some tasty sausage! For some added nutrients, I topped the dish with some flavorful microgreens from the Westdome Nursery. My favorite way to eat this is with a scrambled or poached egg or two. J  Be sure to share your thoughts. Enjoy!

Green Onion Sausage and Veggie Hash

Serves 4:

Ingredients:

¾ lb. fresh green onion sausage

1 cup chopped sweet onion

1 cup chopped red potato

1 cup of chopped zucchini

½ cup chopped bell pepper

½ cup of chopped banana pepper

1 cup chopped kale

1 tbsp. minced basil

1 tbsp. minced parsley

½ tsp. coarse black pepper

½ tsp. salt free sunny herb blend (red stick spice)

½ tsp. Sel de Provence (red stick spice) (optional to regular sea salt)

Directions:

1. Peel and dice the sweet onion. Place in a large skillet over medium heat with a splash of water.

2. Remove fresh green onion sausage from the casing and brown evenly.

3. Wash vegetables well and cut zucchini in half, then into long strips before dicing. Repeat with potato. In a medium pot, add vegetables with ½ cup of water. Cut peppers in half, remove seeds, then cut into strips before dicing.

4. Rinse herbs, mince and add to the pot. Add sausage and onion mixture. Cook for 10 minutes.

5. Rinse and cut chop kale. Add to pot and cook until wilted. Add seasoning and stir well.

6. Serve and enjoy.

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Inspired Brunch

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I thoroughly enjoyed cooking this Saturday at the Red Stick Farmer’s Market this weekend. I decided to expand a pickled onion and strawberry salad I created last strawberry season and and a sweet potato and sausage hash done in an “Inspired” way. 🙂 I decided to make a sweet and sour pork sausage with a savory sweet potato hash to go with the salad for a seasonal and flavorful weekend brunch.

Check out the recipes below. You can also catch me in action with the short video by Lena Farms on Facebook with some quick tips on uses for apple cider vinegar. As always, share your thoughts!

 

Pickled Onion and Strawberry Salad
Serves 4-6

Ingredients:
1 cup of chopped strawberries
1 cup of sliced onion (1 small)
1/4 cup apple cider vinegar
1 tbsp. strawberry ghost pepper jam
1 cup shredded arugula
2 tbsp. chopped parsley
1/2 tsp. sea salt
1/2 tsp. coarse black pepper

 

Sweet and sour pork sausage with Sweet Potato Hash
Serves 4-6

Main Ingredients:
1/2 lb. cubed smoked sausage
1 1/2 medium sweet potato cubed (2 cups)
1 tsp. dried rosemary
1 tsp. sweet paprika
1 tsp. coarse black pepper
1 cup water
1 tbsp. olive or canola oil
1/2 cup chopped green onion bottoms
1 pinch of salt

Sweet and sour sauce ingredients:
1/4 cup balsamic vinegar
1 tbsp. pineapple ghost pepper jelly

Directions:
1. Add apple cider vinegar and jam to a medium-sized bowl and mix well with a fork until well blended.
2. Cut an onion in half then peel each half. Slice each half thinly and add to the vinegar mixture. Let sit for 15 minutes.
3. Peel and rinse sweet potato. Using aggression and a sharp knife (haha), cut sweet potato in half, then into thirds before dicing into small cubes.
4. Clean green onion stems and bulb bottoms well under running water and then cut off rooted ends (can be replanted). Thinly cut ends up to where the stem turns green.
5. Add oil and onion to a large skillet over medium heat. Cook for 2 minutes then add sweet potato. Add 1/2 cup of water . Add paprika, pepper and rosemary and mix well. Let cook for 6 minutes, shaking the skillet or stirring occasionally.
6. Cut sausage in half longwise, then in half again to make cubing the sausage easier.
7. Add potatoes and onion to a small bowl and place sausage in same skillet with 1/4 cup of water and let sausage cook for 3-5 minutes until water evaporates. Add potatoes back in and if potatoes are undercooked (still hard) add a splash of water.
8. In the bowl from the potatoes, add balsamic vinegar and jelly and mix well with a fork until blended. Add to sausage and potato mix and stir well. Cook for 3 minutes until liquid evaporates and remove from heat. Add a pinch of salt it desired.
9. Rinse and slice strawberries and add to the bowl of pickled onion.
10. Rinse and chop parsley and arugula and add it and seasoning to the bowl. Mix well.
11. Plate both and enjoy.

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A Bit Of Flavor

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It was great to celebrate summer produce with a food demo yesterday at the Red Stick Farmer’s Market. With beautiful seasonal corn, tomatoes and cucumber in abundance, it served as a great base for a shrimp bowl. Thanks to Anna Marie Seafood Company, Lena Farm, Chenier Farm and the Fekete Farm for great produce and homemade jelly for the dish.

Not only was this a simple dish, but one that was easy to make with two different flavors to mix things up. This is an easy dish to make before hand and store as individual servings in the fridge for go-to lunch or dinner meals during the week. Depending on your preference, you can make the shrimp all at once and either warm the shrimp separate, or eat cool bowls. I prefer to cook the shrimp two servings per person at a time by making individual and double serving-sized ziploc bags of shrimp that I stock in the freezer. Mix and store the dressings in mason jars or small containers and add 1-2 tbsp. to each serving before eating. The base ingredients are for 8 servings and each dressing is for 4 servings. Check out the two recipes below.

Prep time: 20 mins
Cook time: 7 minutes

Ingredients:
4 cups of fresh corn (4-5 ears)
2 cups diced tomato (2-4 small tomatoes)
2 cups of diced cucumber
1 cup micro greens (optional)
1/2 cup green onion

Shrimp ingredients:
2 lbs shrimp (5-6 pieces per serving)
1 tbsp. onion powder
1 tbsp. coarse black pepper
1/2 tbsp. sea salt
2 tbsp. olive oil

Dressing 1 ingredients:
2 tbsp. Lena’s hibiscus and bishop crown pepper jelly
1/4 cup balsamic vinegar
1 tbsp. olive oil
1 tsp. sea salt
1 tsp. coarse black pepper

Dressing 2 ingredients:
1/4 cup rice wine vinegar
2 tbsp. chopped fresh orange mint
2 tbsp. chopped parsley
2 tbsp. chopped yellow onion
2 tbsp. fresh lime juice
1 tbsp. olive oil
1 tsp. sea salt
1 tsp. coarse black pepper

Directions:
1. If cooking shrimp all at once, add peeled and deveined shrimp to a large ziploc bag, add seasoning and oil and close it. Massage or shake shrimp to distribute seasoning evenly. Let sit so Flavor soaks in.
2. Shuck and rinse corn to remove strings. In a large bowl, cut corn off of cob into bowl, one at a time.
3. Peel cucumber in one-inch strips leaving some skin for additional nutrients. Cut in half, then cut in half again. Cut the fourth of cucumber in half horizontally, then into strips before dicing to get a small dice. Repeat with remaining three pieces.
4. On a cutting board score and dice tomato and add to bowl.
5. Rinse and chop green onion and add to bowl. Mix with a spoon and add evenly to individual containers.
6. To make dressing one, add jelly and vinegar to a mason jar or small container and mix with a fork until jelly is dissolved. Add oil and seasoning. Store until ready to use.
7. To make dressing two, chop mint and onion and add to mason jar or container. Add vinegar, oil and seasoning and mix well. Store until ready to use.
8. Heat a large skillet over medium- high heat for two minutes. Add shrimp to skillet in an even, flat layer. Cook for 2-3 minutes per side. *If all of the shrimp doesn’t fit into the skillet, lower heat for the second batch to prevent over cooking shrimp.
9. Add dressing and shrimp to a pre-made bowl and enjoy!