logo
Currently Browsing: Recipe Of The Week

Creamy Marinated Potato Salad

logo
Creamy Marinated Potato Salad

Salad

                            1 1/3                                             
                            lb small red potatoes (8 to 12 potatoes)                                             
                            3                                             
                            tablespoons cider vinegar                                             
                            1/2                                             
                            teaspoon salt                                             
                            4                                             
                            eggs                                             
                            8                                             
                            medium green onions, sliced (1/2 cup)                                             
                            1                                             
                            medium stalk celery, sliced (1/2 cup)                                             
                            1                                             
                            small red bell pepper, coarsely chopped                                             

                Dressing

                            3/4                                             
                            cup mayonnaise or salad dressing                                             
                            1/4                                             
                            cup sour cream                                             
                            1                                             
                            teaspoon sugar                                             
                            2                                             
                            teaspoons prepared horseradish                                             
                            2                                             
                            teaspoons yellow mustard                                             
                            1/4                                             
                            teaspoon coarse ground black pepper           
 
In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
 
Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.
 
 
             

Cilantro Lime Butter for Sweet Corn

logo
Cilantro Lime Butter for Sweet Corn

Ingredients

  • 6 ears corn, shucked
  • Cilantro Lime Butter, recipe follows

Directions

Preheat oven to 400 degrees F.

 

Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.

Cilantro Lime Butter:

2 sticks unsalted butter, at room temperature

1/4 cup chopped cilantro leaves

1 lime, zested and juiced

2 teaspoons salt

3/4 teaspoon cayenne pepper

 

Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

 

Yield: 3/4 cup

Blueberry Smoothies

logo
Blueberry Smoothies

Blueberry Smoothies

1 cup fresh picked delicious Fenton’s Produce blueberries

1/2 cup of milk

1 container vanilla or lemon yogurt

Honey if desired

In blender place blueberries, milk and yogurt.  Cover, blend on high for one minute or until smooth. Sweeten to taste with honey.

Pour into 2 glasses and enjoy!

Great drink to enjoy on a hot day!

Zucchini Parmesan Crisps

logo
Zucchini Parmesan Crisps

Ingredients

  • Cooking spray
  • 2 medium zucchini (about 1 pound total)
  • 1 tablespoon olive oil
  • 1/4 cup freshly grated Parmesan (3/4-ounce)
  • 1/4 cup plain dry bread crumbs
  • 1/8 teaspoon salt
  • Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

 

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

 

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Roasted Garlic Lemon Broccoli

logo
Roasted Garlic Lemon Broccoli

1 broccoli cut up

2 teaspoons olive oil

1 tesaspoon salt

1/2 teaspoon pepper

1 garlic clove, minced

1/2 teaspoon lemon juice

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
  • Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

« Previous Entries Next Entries »

logo
© 2017 Fenton's Produce