Friday, December 2, 2016

12|2|16 - Market Closed

Hey there! Unfortunately, Heritage Farmers Market at Victoria Gardens is closed today (12/2/16) due to 30 MPH winds. We will see you all next Friday or Wednesday at The Shoppes at Chino Hills Market from 4-8 PM.


Tuesday, November 15, 2016

Scottish Beef Stew!

This recipe is for anyone that isn't the biggest fan of turkey on their Thanksgiving plate or any meat lovers that like a variety of meat options on their holiday table! 

INGREDIENTS

2 tablespoons pure olive oil

  • All-purpose flour, for dredging
  • 2 1/2 pounds well-marbled boneless beef chuck, cut into 1 1/2-inch pieces
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 medium onions, cut into 1/2-inch dice
  • 2 carrots, cut into 1/2-inch dice
  • 2 celery ribs, cut into 1/2-inch dice
  • 4 ounces rutabaga, peeled and cut into 1/2-inch dice (1 cup)
  • 2 tablespoons red currant jelly
  • 2 cups dry red wine
  • 2 cups beef stock or low-sodium broth
  • 2 thyme sprigs
  • 1 garlic clove, smashed
  • 1 bay leaf
  • 2 cups of peas
  • Directions:
  • In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering. Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake off any excess flour. Add half of the meat to the casserole and cook over moderately high heat until browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes longer. With a slotted spoon, transfer the meat to a bowl. Repeat with the remaining 1 tablespoon of oil and floured meat, browning the meat over moderate heat.
    1. Melt the butter in the casserole. Add the onions, carrots, celery and rutabaga and cook over moderately low heat, stirring occasionally, until the onion is softened, about 7 minutes. Add the jelly and the wine and bring to a boil over high heat, stirring to scrape up any browned bits on the bottom of the casserole. Add the beef stock and bring to a boil. Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf and bring to a simmer. Cover and simmer over low heat until the meat is tender, about 1 1/2 hours.
      1. With a slotted spoon, transfer the meat to a bowl. Boil the sauce over high heat until reduced to 2 cups, about 10 minutes. Return the meat to the casserole and season with salt and pepper. Discard the thyme sprig and bay leaf. Serve the stew with the a garnish and or a potato cake.

Sunday, November 6, 2016

Dress Up Your Plates This Thanksgiving!


Variety really is the spice of life,especially when it comes to our food! Try this recipe that will be sure to impress your guests this thanksgiving without all the hassle!

                              Prepping/Ingredients:

  • 1 lb butternut squash, peeled and cut into 3/4-inch chunks
  • 1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
  • 2 tablespoons extra virgin olive oil + 1 teaspoon
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/4 cup dried unsweetened (or sweetened) cranberries

Dijon Vinaigrette:

  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice wine vinegar (or rice vinegar)
  • 2 tablespoons extra virgin olive oil
  • two pinches of kosher salt
  • freshly ground black pepper
 
                    Directions:
  1. Preheat the oven to 450 degrees Fahrenheit. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
  2. Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).
  3. Roast the vegetables at 450 degrees for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.
  4. In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
  5. Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.
Just like that you're the star of the show,even guests that don't like brussel sprouts will love this recipe!!

Monday, October 17, 2016

Whats IN (season) at The Farmers Market!?


This time of year when the trees become bare and the air crisp,you can always find the most savory veggies at your local Farmers Market! The best herbs,veggies and spices,making every meal and snack something to look forward too! This is also the season when family and friends get together to  catch up on their busy year or express their goals for the New Year to come! So for your next trip to the Farmers Market keep your eyes peeled for these seasonal treasures!

Fall Season Produce
Dressing up the dinner table has never been so tasty! 


Monday, September 26, 2016

Fall in Love with Acorn Squash!!!

Hooray!! It's Fall!! Even though here in southern california the temperatures are insisting it's still summer,i've been looking forward to dressing up my meals and table with fall inspired dishes!! One in season veggie that i'm loving is Acorn Squash!! They make any meal look impressive to any guests or foodie instagrams yet are so easy to cook! You can spice them up or cook them up sweet which makes the festive veggie so versatile! Check out this simple,tasty and gorgeous recipe! 


Wild-Rice Stuffed Acorn Squash!
 
Ingredients:
2 acorn squashes,halved with seeds removed.
2 tablespoons of butter
1 shallot minced
2 garlic cloves minced
1/2 teaspoon of dried rubbed sage
coarse salt and ground pepper
6 oz of wild rice blend
1/2 cup of dried cherries
1/2 cup of pecans,chopped


Directions: 
Preheat oven to 450 degrees. On a rimmed baking sheet,arrange squash cut side facing down (Cover baking sheet tightly with aluminum foil.) Roast until tender,when you're able to pierce with a knife,so about 40mins.

While that's baking,in a large saucepan,heat butter over medium. Add shallot,garlic and sage,season with salt and pepper. Cook while stirring occasionally,until tender 3 to 5 mins.
Add rice and 1 3/4 cup of water,bring to a boil,cover and reduce heat to low,cook until tender,without stirring for about 25 mins.

Remove rice from heat and stir in cherries and pecans! Season the stuffing with salt and pepper. Divide evenly into halves of acorn squash and serve!!! 

Monday, September 12, 2016

Trying New Foods!

I found a few vegetables at the Farmers Market over the weekend that looked familiar but were much longer than what is usually found. The Yardlong green bean! although just about everyone knows and has eaten them before,these yardlong green beans looked like something out of a scary movie! So I had to buy them! Turns out there are tons of online recipes,especially with indian cuisine! Here is the recipe I used to cook these bad boys!!


 Sautéed Yardlong Green Beans with Mushrooms and Caramelized Onions!!


Ingredients:
4 tablespoons of unsalted butter
1 pound of yellow onions,trimmed and peeled
kosher salt and black pepper
2 pounds of yardlong green beans,cleaned and cut into halves
2 tablespoons of vegetable oil
1 pound of button mushrooms,cleaned and chopped into quarters
1 medium shallot finely chopped
about 4 teaspoons of minced garlic
1 fresh picked thyme leaf
1 teaspoon of soy sauce
1 teaspoon of juice from a lemon

Directions:
Melt 3 tablespoons of butter in large non stick skillet,over medium heat. Add onions,season well with salt and pepper,reduce heat to low and cook until onions are a deep caramel brown,about 40mins.
Meanwhile,bring a large pot of salted water to a boil. Add beans and cook until beans are tender yet crisp,about 3 minutes. Drain and rinse under cold water then set aside.

Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook while stirring occasionally,so for about 10 mins. Season to taste with salt and pepper,add shallots,garlic,thyme and remaining tablespoon of butter and cook while stirring. Add soy sauce,toss and combine in the mix.
Combine green beans,mushrooms,onions and lemon juice,heat all tougher over medium heat and serve immediately!


Tuesday, August 30, 2016

Collard Greens,The New Kale!

Anytime is a good time for soup! Who's with me?? Soup is inexpensive,filling and the left overs can be reheated while still tasting fresh!!!
Also it's safe to say that the nutrients ratio in collard greens is really giving kale a run for its money! So why not combine delicious soup with natures super food,collard greens!!

                                   Minestrone with Collard Greens and White Beans!!
        Ingredients:
             1 tablespoon of olive oil
             1 medium onion,chopped
             2 cloves of garlic,minced
             2 tablespoons of tomato paste
             1 pound (about 2 bunches)collard greens,stalks removed,leaves coarsely chopped
             1/2 teaspoon dried thyme
             1/4 teaspoon of red pepper flakes
             2 cans (19 oz) of white beans,rinsed and drained
             1 diced tomatos in juice
             Grated parmesan after serving (optional)

      Directions:
1. In a large saucepan,heat oil over medium. Add onion and garlic,season with salt and pepper. Cook,stirring occasionally,until onion begins to soften,5 to 6 minutes. Add tomato paste,cook while stirring until onion is coated,about 30 seconds. Add collard greens,thyme and red pepper flakes.Cook until collard greens start to wilt,2 to 4 minutes.

2.Place 1/4 of beans in a bowl,and mash with a back of a spoon,this will help thicken the soup. Add all the beans to the soup,as well as the tomatos in juice and add 4 cups of water. Bring to a boil,reduce heat,cover and simmer,until collards are tender 10 to 15 minutes. Season with salt and pepper,serve with grated permesan and enjoy!!