Archive for the ‘at market’ Category

Squash Blossom, Zucchini and Gouda Frittata #SundaySupper

Sunday, July 19th, 2015

We’re dishing about Farmstand Food this week for Sunday Supper. To me, the beauty of eating farm fresh food is that it tastes amazing with minimal effort. Take this frittata, filled with summer zucchini and their blossoms, cheese and fresh herbs — quickly prepared and on the table in under 30 minutes.

squash blossom zucchini gouda frittata | foodietots.com

The word farmstand conjures up memories from my childhood of a place we used to frequent on Oregon’s Sauvie Island. I grew up just across the highway from this 32-square-mile mecca of farmland. The island itself is just 10 miles from downtown Portland, and we would often make a quick drive over the bridge to pick up fresh fruits and veggies during the summer months. Even now, I can’t resist stopping when I see a road-side sign proclaiming “sweet corn” or “fresh peaches.” Of course, we do more of our shopping at the farmers markets, but I think that counts just as well. The point is to savor fresh food grown with care and support the local farmers who provide these beautiful foods for our family table.

summer squash and blossoms | foodietots.com

As I browsed our neighborhood farmers market last weekend, I spotted these squash blossoms, a favorite summer treat. I love to prepare these stuffed with cheese and fried, but they also lend a delicious flavor to egg dishes. Sometime you can get lucky and find baby squash with the blossoms still attached, but it works just as well to buy them separately. (I always think I’ll get around to planting some summer squash, but I haven’t quite gotten there yet.) The foodie tots tend to prefer the bright yellow golden zucchini, so I was happy to find them included with the baby green zucchini and regular yellow squash. The boy used to chow down on the golden ones raw right in the middle of the market, though he might deny that now.

golden zucchini and summer squash | foodietots.com

All the ingredients for this supper came from local farms — the baby zucchini and squash blossoms from Spring Valley Orchard (WV), eggs from Smith Family Farm (VA), raw milk Jersey Gold gouda from Spring Gap Mountain Creamery (WV) and milk from our South Mountain Creamery (MD). Oh, and the sage from my deck! I like the earthiness that complements the heady flavor of the squash blossoms, but you could use basil or oregano instead.

squash blossom frittata ingredients | foodietots.com

To keep the frittata light and fluffy, be sure to slice the zucchini as thinly as possible. I finally pulled out the mandoline slicer I’d gotten for Christmas and it worked perfectly. You want a good melting cheese like Gouda, or swap something creamy like fresh ricotta or creme fraiche if you prefer. Go easy on the sage to let the squash blossoms shine, and a little salt and pepper is all the additional seasoning it needs. I like to serve it with a light side salad and some bread — like the ciabatta from local Atwater’s Bakery. And of course this frittata makes an ideal brunch dish, too!

slicing zucchini | foodietots.com

Squash Blossom, Zucchini and Gouda Frittata

Serves 4

Ingredients:

  • 2 small zucchini
  • 6 squash blossoms
  • 2 sage leaves
  • 8 eggs
  • 1/3 cup whole milk
  • 1 cup shredded Gouda cheese
  • 1/4 teaspoon sea salt
  • black pepper

Instructions:

  1. Preheat oven to 350 degrees. Oil skillet and set aside.
  2. Thinly slice zucchini, using a mandoline if you have one, into rounds. Gently cut squash blossoms in half length-wise and remove stamen. Cut sage leaves into thin slices. Set aside.
  3. In a large bowl, whisk together eggs, milk, salt and pepper. Stir in cheese, zucchini and sage. Pour mixture into skillet, making sure zucchini is evenly distributed around the pan. Gently press squash blossom halves into the egg mixture. Bake for 20-25 minutes, until just barely set in the middle. Switch to broiler for about 2 additional minutes till top is golden. Remove and serve warm.

zucchini squash blossom cheese frittata | foodietots.com

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I’m co-hosting this week’s Sunday Supper with DB of Crazy Foodie Stunts — thanks to the bloggers below for joining us in this celebration of summer farmstand foods. Please hop around and check out what they’re bringing to dinner, and join us tonight at 7pm Eastern over on Twitter to share your favorite farmstand food recipes and inspiration!

Appetizers, Sides and Salads

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cheesy Crab Stuffed Peppers #SundaySupper

Sunday, June 7th, 2015

This post is sponsored by the Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

cheesy crab stuffed peppers | foodietots.com

It’s no secret that cheese is a favorite ingredient in the foodie tots kitchen. Whether we’re enjoying a comfort food mac-and-cheese night or a nutritious after school snack of apples and cheddar, you can bet that our cheese drawer is rarely found empty. And here’s a little secret: cheese is often an easy way I can encourage the kids to try a new or previously unpopular vegetable. The boy was first turned on to salad by the introduction of Caesar salad. It’s hard to turn down lettuce topped with parmesan, croutons and a creamy dressing, right? A grating of parmesan also improves the taste of asparagus, and we’ve been known to dip broccoli and cauliflower into hot cheese fondue.

corn, crab and peppers | foodietots.com

As the temperature is heating up and our farmers markets are kicking into high gear for the summer, I wanted to come up with something new for our family dinner table that incorporated fresh seasonal produce. The tot has recently discovered that she loves red peppers, as long as we call them “sweet peppers” and not “bell peppers.” (It’s all about the marketing, sometimes!) One of our favorite vendors will soon have sweet peppers in nearly every color in the rainbow; the mild yellow and purple ones are particular favorites. Until we can get those, we’re making do with these sweet mini peppers at the supermarket. Stuffed peppers -– especially these kid-sized ones — make for a fun and kid-friendly dinner entrée or an appetizer for a summer dinner party. The filling for these cheesy stuffed peppers was inspired by another favorite summer treat at market, crab-and-corn dip. We’re not far from the Chesapeake Bay and its famed blue crabs, and the region is also known for summer sweet corn. The two make a lovely pairing even before you add cheese into the mix. Or three cheeses, to be precise — the crab mixture starts with a creamy mascarpone base, then I added equal parts of Asiago and Colby cheeses to compliment the sweet corn and crab.

wisconsin cheese recipe | foodietots.com

There are several steps the kids can help with — scraping seeds out of the halved peppers, grating cheese, and scooping and pressing the filling into each pepper half (as long as you’re prepared for things to get a little messy.) After stuffing the pepper halves with a generous scoop of the cheesy corn and crab mixture, I topped each with parsley and breadcrumbs and then another sprinkle of Asiago cheese. The peppers go into the oven for about 25 minutes, until the cheese is melted and golden. I like to serve them with rice and a big side salad to round out our dinner.

asiago cheese topped stuffed peppers | foodietots.com

When it comes to cheese, we do choose Wisconsin Cheese often. I had the chance to visit Wisconsin cheesemakers two years ago, and the kids often ask, “Is that Wisconsin cheese?” when I’m pulling a wedge out of the fridge for snack time. The state has a long and storied history of cheesemaking, and today makes over 600 varieties of American, international-style and original cheeses. What’s your favorite?

cheesy crab stuffed peppers #sundaysupper | foodietots.com

Cheesy Crab Stuffed Peppers

Makes 4 servings

Ingredients:

  • 8 smaller peppers (2 to 3-inches tall) or 4 regular sized (4-inches)
  • 1/4 cup mascarpone, at room temperature
  • 1/4 cup plus 2 tablespoons Asiago cheese, shredded
  • 1/4 cup Colby cheese, shredded
  • 1 clove garlic, finely chopped
  • 1 ear sweet corn, kernels removed
  • 8 ounces lump crab meat
  • 1/4 teaspoon sea salt
  • fresh ground black pepper
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon olive oil

Instructions:

  1. Preheat oven to 375 degrees.
  2. Prepare peppers by cutting in half lengthwise (stem to bottom) and scraping out seeds. Place on a parchment lined baking sheet.
  3. In a small bowl, combine breadcrumbs and parsley. Set aside.
  4. In a mixing bowl, whisk together garlic and mascarpone. Gently fold in Colby cheese,1/4 cup Asiago cheese, crab meat and corn. Season with salt and pepper.
  5. Divide crab mixture evenly among the peppers. Cover filling with a spoonful of breadcrumbs and sprinkle the remaining Asiago cheese over top. Drizzle peppers with olive oil.
  6. Bake for 20 to 25 minutes, until cheese is melted and bubbly.

Hungry for more? Find Wisconsin Cheese inspiration on Pinterest, and check out the below recipes from fellow Sunday Supper bloggers!

Cheese Appetizers:

Cheese Bread:

Main Dishes with Cheese:

Cheese Side Dishes:

Desserts:

10 Ideas for Cheese Dip Dippers by Sunday Supper Movement

Love to cook with cheese? Wisconsin Cheese is also sponsoring a recipe contest to send one lucky winner to the Food and Wine Conference in Orlando, Florida, this summer. Check out the details.

Connect with Wisconsin Cheese on Facebook, Twitter, Instagram and Pinterest.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Asparagus and Egg Pizzas

Friday, May 1st, 2015

An updated take on pizza for spring … fresh from the farmers market!

My kids, no surprise to anyone who knows my husband and I, are true night owls. The boy has suddenly become a voracious reader, thanks in great part to the Spirit Animal series he devoured over the past couple months. We’d just concluded our year in Hogwarts, reading the Harry Potter series aloud each night, and this was the first series he really got into reading on his own. Now, we have to pry the books out of his hand at least twice each night to get him to turn off the light and go to sleep. The upside of their pushing the limits on bedtime is that they tend to sleep in later, and we’ve reached that sweet spot of parenting where they don’t need our attention the second they wake up — at least on the weekends. On the downside, it means we were late getting to the market this past Sunday and my good mood at getting to sleep in was quickly turning sour at missing asparagus for the second week. After we made our other purchases and were walking out, I saw the vendor at the end had a huge cooler labeled “asparagus.” I leaned over to confirm it was, in fact, empty — only to have the vendor announce, “Oh, we still have some if you need it.” Hallelujah!

asparagus ramp and egg pizza | foodietots.com

I’ve written before about the fickleness with which the foodie tots approach asparagus each year, alternately loving and hating it. A few weeks ago, we’d gotten some (non-local) asparagus in a veggie delivery from our dairy farm and the boy declared it one of his top favorite vegetables. The girl, however, is on an off-year with it. Likely thanks to Instagram, I had pizza on the mind and decided to make asparagus and egg pizzas. Not wanting to go back out just for pizza dough, I had the revolutionary idea to make it from scratch. I followed Mark Bittman’s Basic Pizza Dough recipe and am now completely embarrassed that I’ve never made it before. It came out perfectly, after just an hour to rise, and handled beautifully — so much better than store bought. (If you’ve already mastered this simple bit of kitchen alchemy, indulge me.) The dough comes together quickly in a food processor, no kneading necessary. It can be frozen, so I plan to make another batch ASAP to keep on hand and ready to pull out the next time a pizza craving strikes.

homemade pizza dough | foodietots.com

Now about the eggs. We only buy cage-free eggs from free-range chickens from local farmers. I’ve done the side-by-side comparison of grocery store eggs and local eggs, and the yolks are visibly, shockingly bright orange next to the bland yellow of grocery store eggs. Pastured eggs have nutrition benefits too — “2 1/2 times more omega-3s and twice the vitamin E in the eggs of pasture-raised hens,” according to a Pennsylvania State University study. And I will never believe that confined chickens are happier than chickens with access to fresh air, no matter what the Big Chicken industry would have your believe.

But when it comes to eating eggs, the male half of our family doesn’t like runny yolks, only scrambled. Thankfully the girl is coming around to my side, although that often means she’s swiping the yolk off my plate if I’m not careful.

making asparagus and scrambled egg pizza | foodietots.com

Most of the egg-topped pizzas you see have the whole egg with runny yolk, but I knew that wouldn’t go over well. I was afraid the scrambled eggs would dry out in the oven, so I cooked them on the stove only until just beginning to set. For the kids’ pizzas, I put the eggs on the pizza before cooking — they came out well done but not dry. (The brown crust is from the parmiggiano on top.) For my and the husband’s pizza, I cooked it half-dressed (oil, cheese, asparagus, ramps and radish) for 10 minutes, then added his scrambled eggs and my whole egg to the already hot crust. After another 6 minutes, his eggs were still soft and my white was set.

asparagus and scrambled egg pizza | foodietots.com

And yes, the girl swiped a piece of my runny yolk pie.

asparagus egg and ramp pizza recipe | foodietots.com

For the recipe below, I’ve written it as prepared with scrambled eggs. If you want runny eggs, see the note at the end. I also added ramps, but I’ve omitted them from the recipe due to their fleeting availability. Thin slices of garlic or green onions will lend a similar flavor, if desired. (I plan to make this again with garlic scapes, when they’re available.) I also added a few thin slices of an early radish from our garden.

Recipe: Asparagus and Egg Pizza

Makes: 3 personal-sized pizzas, or 2 regular

Ingredients:

  • 1 batch pizza dough (“Basic Pizza Dough” recipe)
  • 1 tablespoon butter
  • 4 eggs
  • 1/4 cup half and half (or whole milk)
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 pound asparagus
  • 1/2 cup grated Parmigiano-Reggiano
  • sea salt and pepper

Instructions:

1. Prepare pizza crust as instructed. Divide dough into 2 or 3 balls and set aside to rest while preparing toppings.
2. Preheat oven (and pizza stone, if using) to 450 degrees.
3. Bring a medium pot of water to a boil. Wash asparagus and trim ends. Cut into about 2-inch pieces. Prepare a separate bowl half full with ice and water. When water boils, add 1/2 teaspoon salt and asparagus and cook for 2 minutes. Immediately remove asparagus and place into ice water for a minute, then drain and set aside.
4. Melt butter in a frying pan over medium low heat. Add eggs and half and half (or milk) and whisk together. Cook, stirring frequently, until eggs just begin to thicken. Turn off heat.
5. Roll out pizza crusts and place on baking sheet or parchment paper. Brush each with 1/2 tablespoon of olive oil and sprinkle with a base layer of parmigiano cheese. Spoon scrambled eggs around the pizza, then arrange asparagus over. Sprinkle with another generous dose of cheese and a pinch of salt and pepper.
6. Bake for 12 to 15 minutes, until crust is golden and eggs are thoroughly cooked (will be firm to the touch.)

Note: To make with whole, runny eggs, skip step 4. Prepare pizzas and bake for 10 minutes. Remove from oven and carefully crack eggs onto the pizza (it helps contain the whites if you push asparagus to make a border on two sides). Return to oven and bake another 5 to 6 minutes, until eggs are white and mostly firm.

Pretty in Pink Picnic with Spring Radishes

Friday, April 24th, 2015

Happy Spring! We were in Florida over spring break and I was afraid we’d missed the annual DC cherry blossoms blooming — but it turns out they were much later than usual, so we still had a chance to pack a tea party picnic and enjoy eating under the beautiful blossoms. In years past we’ve been able to sneak down on a school day before the crowds of tourists invade, but no such luck this year. The foodie tot was eager to take her new bike for a spin, so we parked on the Potomac side of the Tidal Basin where the path was a little less crowded and biked down towards the Memorial Bridge to find a good picnic spot.

biking dc cherry blossoms | foodietots.com

I made cherry blossom green iced tea (from The Republic of Tea), sweetened with honey, to drink. To eat, we made pink radish and butter sandwiches with — of course — pink salt. The foodie tot was skeptical when I insisted on planting radishes in our garden, but couldn’t help but be intrigued when I picked up a bunch of small pink and lavender radishes at the farmers market.

radish and butter sandwich | foodietots.com

She made peanut butter sandwiches as back-up, but she did admit that the radish sandwich was pretty tasty. My kids will eat butter like it’s its own food group, so using it to make new vegetables enticing is a no-brainer. The butter pictured comes with our milk delivery from South Mountain Creamery.

radish-and-butter-sandwiches-foodietots

If you don’t have a local source for fresh butter, look for a cultured butter — it has a richer, tangy flavor that is divine on toast and also adds a great flavor to roasted veggies. But I must warn you it’ll be hard to go back to the regular old sticks from the supermarket. (Though we do buy those for baking.)

pink tea party picnic | foodietots.com

My French breakfast radishes in the garden will be ready to eat very soon — how do you like to use radishes?

ralph lauren polo dress | foodietots.com
What the Kid(s) Wore: I picked up this flare-skirted, petal pink Ralph Lauren dress on sale at The Purple Goose in Del Ray — she loves it for twirling! Worn with bike shorts, of course, for biking and her new very favorite ever “Twinkle Toes” Skechers. Oh, and the coral leather bracelet is from Hanna Andersson.

Spring Pea and Chevre Souffle {#SundaySupper}

Sunday, March 22nd, 2015

Anyone else wake up to snow on the first day of spring? Thankfully not enough for another snow day, but still. March is always full of crazy weather here in the mid-Atlantic; it was 70 degrees on Monday, before the snow! But as the weather eventually warms up, new fresh produce will soon be appearing at the farmers market. Peas may not be ready quite yet — we just planted them in the preschool garden this past week — but chickens are laying eggs! And it’s kidding season, which means fresh goat cheese (chèvre) from local farms, too.

peas egg goat cheese recipe | foodietots.com

My dish for this week’s Sunday Supper Spring Fling combines all three of these early spring foods in a light dish that’s the perfect counterpoint to all those months of braising and stews. A souffle takes just a little more effort than a quiche, but it is an impressive dish to serve guests or just enjoy around the family table. To make a standard souffle, you prepare a bechamel sauce (butter, flour, mustard, milk), add egg yolks and beaten egg whites. Cheese is standard, and I’ve double-down on the green here by mixing in both a pea and tarragon puree and whole peas.

pea and chevre souffle | foodietots.com

You could serve this springy souffle as a side to a roast chicken or even Easter ham (green eggs and ham, aha!), but I served it as a vegetarian main dish with a big salad. Divide it into four smaller ramekins to make individual servings, or use a souffle pan or large round baking dish.My foodie tot is the designated egg cracker in my kitchen so she’s always game to help me with a dish like this — getting to whisk those egg whites in the mixer is even better.

Recipe: Pea and Chèvre Souffle

Serves 4

Ingredients:

  • 1 1/2 cup peas (thawed, if using frozen)
  • 6 fresh tarragon leaves
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon sea salt
  • black pepper
  • 1 1/4 cups milk
  • 5 ounces goat cheese
  • 3 large eggs, separated
  • 2 large egg whites
  • pinch sea salt

Instructions:

1. Preheat oven to 375 degrees. Butter or oil baking dishes — either 4 10-ounce ramekins or a 2-quart souffle pan or round baking dish.

2. Boil peas in a small pan for 4 minutes. Drain and scoop out 1/2 cup peas, reserving for later. Place remaining cooked peas and tarragon leaves in small food processor and pulse until pureed. (May need to add up to a tablespoon of water to help smooth the puree.)

2. In a saucepan, melt butter over medium heat. Add flour, mustard powder, 1/2 teaspoon salt and a dash of black pepper and cook, stirring, until smooth and golden. Slowly whisk in milk and cook for 1 to 2 minutes, until thick. Remove from heat and crumble goat cheese into pan, stirring. Add 3 egg yolks and stir until mixture is smooth. Stir in pea puree and reserved peas.

3. Beat egg whites at medium high speed until soft peaks form. Add a pinch of sea salt and beat until peaks become stiff.

4. Fold egg whites into the pea/bechamel mixture and scoop batter into prepared baking dish(es). Bake for 25 minutes for small ramekins or about 45 minutes for large souffle, until puffed, brown on top and set (if it jiggles a lot, continue baking for a few more minutes).  Serve immediately.

spring pea and goat cheese souffle recipe | foodietots.com

(PS Those daffodils were my taking a stand for spring despite the snow Friday. They sure brightened the kitchen!)

Read on for links to many more fantastic dishes to welcome spring from the Sunday Supper bloggers!

Beverages

Appetizers

Sides

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.