January 16, 2017

Honey Garlic Butter Salmon in Foil

Via cafedelites.com

Ingredients:

  • ¼ cup butter
  • ⅓ cup honey
  • 4 large cloves garlic, crushed
  • 2 tablespoons fresh lemon juice (juice of ½ a lemon)
  • 2kg | 2½ pound side of salmon
  • Sea salt, to taste
  • Cracked pepper, to taste (optional)
  • Lemon slices (to serve)
  • 2 tablespoons fresh chopped parsley

Instructions:

  • Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).

Click here for the full recipe.

Psst! If you make this recipe, be sure to snap a photo and hashtag it #farmfreshpa. We’d love to see what you cook!
January 8, 2017

Harvest Cranberry, Persimmon, and Burrata Salad

Via halfbakedharvest.com

Ingredients:

  • 1/2 cup raw walnuts
  • 1/2 cup pepitas
  • 2 tablespoon maple syrup
  • flaky sea salt
  • 3-4 cups baby kale and or arugula
  • 3-4 fuyu persimmons, cored + cut into wedges
  • 2 clementines, peeled
  • 3/4 cups dried cranberries
  • 8 ounces fresh burrata cheese, torn
  • Cranberry Balsamic Dressing
  • 1/4 cup 100% cranberry or pomegranate juice
  • 1/4 cup balsamic vinegar
  • 1 tablespoon lemon juice
  • 1/3 cup olive oil
  • salt + pepper, to taste

Instructions:

Combine the walnuts, pepitas and maple syrup in a medium size skillet. Place the skillet over medium heat and cook for 5-6 minutes or until the mixture becomes golden, toasted and caramelized. Remove the nuts and seeds from the skillet and transfer to a plate. Sprinkle with salt and let cool.

Click here for the full recipe.

Psst! If you make this recipe, be sure to snap a photo and hashtag it #farmfreshpa. We’d love to see what you cook!
January 2, 2017

SWEET POTATO & KALE BREAKFAST HASH

Via minimalistbaker.com

Ingredients

SCRAMBLE

  • 8 ounces (226 g) extra firm tofu
  • 2 small or 1 large sweet potato (150-200 g), chopped into large bites, skin on
  • 2 Tbsp (30 ml) melted coconut oil, divided
  • 3 1/4 tsp tandoori masala spice, divided
  • 1 tsp coconut sugar
  • 1/2 tsp each sea salt + black pepper, divided
  • 1 red onion, skin and tops removed, (110 g) then sliced into wedges lengthwise
  • 2 Tbsp fresh parsley, plus more for serving
  • 1/8 tsp ground turmeric
  • 1 large bundle kale, chopped, large stems removed (10 ounces or 283 g)

FOR SERVING optional

  • Hummus
  • Hot sauce

Instructions

  • Preheat oven to 400 degrees F, and wrap tofu in a clean towel and set something heavy on top (such as a cast iron skillet) to press out excess moisture.
  • In the meantime, season sweet potatoes with 1/2 Tbsp oil, 1 tsp tandoori masala spice, coconut sugar, and a pinch each salt and pepper. Toss to coat.
  • Season onion with 1/2 Tbsp oil, 1/4 tsp tandoori spice, and a pinch each salt and pepper. Toss to coat.
  • Bake onions and potatoes for a total of 25-35 minutes, flipping once near the halfway point to ensure even cooking. You’ll know they’re done when the onions are brown and caramelized, and the sweet potatoes are fork tender. Remove from oven and set aside.

While vegetables are roasting, place pressed tofu in a bowl and use two forks to crumble into small pieces. Season with fresh parsley, turmeric, and a healthy pinch each salt and pepper. Set aside.

Click here to view the full recipe.

Psst! If you make this recipe, be sure to snap a photo and hashtag it #farmfreshpa. We’d love to see what you cook!
December 26, 2016

Brie, Apple, and Honey Crostini

Via twopeasandtheirpod.com

Ingredients: 

  • 1 baguette, cut into 1/2 inch slices
  • 1 jar Private Selection apple butter
  • 6 ounces brie
  • 2 large apples
  • Squeeze of fresh lemon juice
  • 1/2 cup candied pecans, chopped
  • Honey, for drizzling over crostini

Directions:

  • Preheat the oven to 375 degrees
  • Spread apple butter on one side of the baguette slices, about 1-2 teaspoons per slice. Place the baguette slices on a large baking sheet.
  • Slice brie into thin slices and place on top of each crostini. Place baking sheet in the oven and bake for 5-7 minutes or until brie is melted.
  • While the crostini is in the oven, cut the apples into thin slices, removing the core. Squeeze lemon juice over the apple slices to keep them from browning.
  • Remove the crostini from the oven and top with apple slices. Sprinkle candied pecans evenly over the crostini and drizzle with honey. Serve immediately.

Click here to view the full recipe.

Psst! If you make this recipe, be sure to snap a photo and hashtag it #farmfreshpa. We’d love to see what you cook!

About

Farm Fresh PA is a directory of the delicious and delectable Farmers Markets across Northeast PA. Find the freshest local ingredients near you, and maybe find a fav new recipe or two!

Recipe Index

Honey Garlic Butter Salmon in Foil

Harvest Cranberry, Persimmon, and Burrata Salad