recipes - pennsylvania horticultural society

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RecipesWinter Kale and Princess Pumpkin Tart with Carrot “Bacon”

Sweet Potato Soup with Red Curry and Coconut

Herb Crusted Pork Tenderloin, Sweet Potato Puree, Bacon Braised Brussels Sprouts

Roast Pork Loin, Autumn Panzanella Salad with Orange Agrodolce

Stinging Nettle Crostini topped with Lomo, Pickled Roasted Peppers, and Ricotta

Smoked Duck Breast, Caramelized Pumpkin, Pickled Mustard Seed

Eggplant Relish on Toasted Baguette

Heirloom Cauliflower Kabobs with Sage and Anchovy Goddess Dressing

Mushroom Arancini with Lemon Thyme Aioli

Vegan Paella

Pork Belly, Clam, Fermented Radish

Braised Short Ribs with Spiced Pumpkin and Wild Mushroom Goat Cheese Cheesecake

Chilean Sea Bass and Organic Atlantic Salmon Napoléon

Roasted Butternut Squash, Kale, and Green Onion Risotto

Sour Cherry Cream Cheese Parcels

Raw Beet Ravioli

African Peanut Stew


Recipe: Winter Kale and Princess Pumpkin Tart with Carrot “Bacon” Restaurant: Heirloom Grower: Henry Got Crops

Princess Pumpkin Mixture Ingredients:2 medium onions, diced 1/4” 2 red bell peppers, seeded and diced 1/4”2 yellow bell peppers, seeded and diced 1/4” 2 fresno chilies, seeded and diced 1/4”

Instructions:Sauté in 1/4 cup good olive oil. Add: 1/2 cup chopped garlic, 1 tsp curry, 2 tsp turmeric, 2 tblsp sea salt, 1 tsp ground white pepper. Sauté until soft. Add: 2 cups chopped celery tops, 1 bunch chopped thyme, 8 cups peeled, seeded and Diced Princess pumpkin. Sauté 12 minutes Add: 4 cups water cover and simmer softly 1 hour. Stir and let rest for 10 minutes. Chop in a food processor and reserve.

Winter Kale Mixture:6 cups washed chopped green KaleSauté in 1 oz olive oil with 1 tblsp Sea salt. When wilted cool & chop in Cuisinart

Carrot Bacon4 large carrots, peeled and sliced lengthwiseCut to 1/16 of an inch on a mandoline. Toss in a mixture of: 2 oz brown sugar, 1 oz blackstrap molasses, 1/2 tblsp ground black pepper, tblsp sea salt. Let rest, covered, for 1 hour. Cold smoke with applewood chips for 1 hour at no more than 120 degrees. Remove, and place back in pan drippings. Refrigerate overnight. Place on parchment paper, well spaced on a sheet pan. Sprinkle lightly with granulated sugar. Roast in oven as you would bacon until golden brown and crispy, at 300 degrees. “Bacon” will slightly dehydrate.

Savory Tart Dough In a mixer, with a dough hook. Add: 4 cups flour, 2 tsp salt. On slow speed Add: 1/2 cup wa-ter. Slowly cut in: 1-1/3 cup vegetable shortening* (*shortening can be substituted for 1-1/3 cup unsalted butter for more flavor). Press into mini tart shells and chill. Bake at 325 degrees, until golden brown and flakey. Cool and take out of molds.

TO SERVE: Stuff tart shell with warm Kale mixture, then top with pumpkin mixture. Top with crispy carrot “bacon”. Put a nice grind of fresh pepper and serve with a good quality dry champagne.



Recipe: Sweet Potato Soup with Red Curry and Coconut Restaurant: Hope Cohen Grower: Germantown Kitchen Garden

Ingredients:2 large sweet potatoes1 Tbls vegetable oil 2 leeks, trimmed of dark green stems, root and washed thoroughly2” of finely grated ginger root1 Tbls of red curry paste1 (14 oz) can coconut milk6 cups of chicken stock (or water if vegetarian)salt and pepper to taste Chopped cilantro for garnish

Instructions:Preheat oven to 350ºF and roast potatoes for 1 hour or until soft. Allow to cool while preparing soup. In a large soup pot, heat oil on medium heat. Sauté leeks and ginger seasoned with salt and pepper until soft and wilted but not brown. Add curry paste and sauté for another minute or two to combine. Cut sweet potatoes in half and scoop flesh into the pot. Add chicken stock, bring to a simmer and cook for about 5 minutes.

Carefully drain solids from liquid in soup pot and transfer the solids to a blender or food processor (I like the vita mix blender). Blend solids, gradually adding reserved liquid to desired consistency and blend at high speed for several minutes until very smooth. If needed, add water if soup is too thick. Taste for seasoning and serve immediately garnished with chopped cilantro. Serves 6.



Recipe: Herb Crusted Pork Tenderloin with Sweet Potato Puree and Bacon Braised Brussels Sprouts

Restaurant: The Whip Tavern Grower: Nice Roots Farm

Ingredients:2 lbs. Pork Tenderloin, cleaned and trimmedFresh Herbs, (Rosemary, Thyme, Parsley, Sage) chopped1 1/2 lbs. Sweet Potatoes, peeled, diced 1-inch cubes1 quart Brussels Sprouts, trimmed and dead leaves removed3 oz Butter 1/4 cup Heavy Cream2 Tbls. Local Honey 4 oz Bacon finely diced1 Tbls. Whole Grain Mustard Splash of Apple Cider Vinegar

Instructions:Brussels Sprouts: After they are cleaned, cook the Brussels Sprouts in salted boiling water until almost tender – al dente if you will. (Fresh Sprouts will have a shorter cooking time.)Immediately, shock them in an ice bath to stop the cooking process, then drain. In a large sauté pan over medium heat, start cooking your bacon. When the bacon is just starting to crisp, add in the cooled sprouts and mustard. Cook until sprouts start to caramelize, then splash with apple cider vinegar, set aside.

Sweet Potato Puree: Place potatoes in cold water in a heavy bottom stock pot. Bring it to a boil then cut the heat back to a simmer, and cook until tender. Once potatoes are tender, drain in a colander until all of the water is gone. In a food processor add potatoes, butter, cream and honey. Blend until smooth, be careful not to over blend because it will become pasty. Add Salt and Pepper to taste.

Pork Tenderloin: Preheat oven to 450°F. Generously rub the pork with the fresh herbs and sprinkle with salt and pepper. In a large “oven safe” sauté pan, sear all sides of the Pork Ten-derloin on the stovetop over medium to high heat. Once all sides of pork are seared, finishcooking in the oven until the internal temperature of the pork reaches 140° F. Let it restfor 5-10 minutes before slicing.



Recipe: Roast Pork Loin, Autumn Panzanella Salad with Orange Agrodolce Restaurant: Vetri Foundation Grower: Nice Roots Farm

Pork Loin Ingredients:1 teaspoon fennel seeds 1 teaspoon whole black peppercorns1/4 cup kosher salt plus more 1/4 cup sugar1 7–8-lb. pork loin 1/4 cup plus 1 Tbsp. apple cider vinegar1/4cup (packed) light brown sugar Freshly ground black pepper

Instructions:Crush fennel seeds and peppercorns with the bottom of a heavy skillet, or use a mortar and pestle. Transfer spices to a small bowl; add 1/4 cup salt and sugar. Rub mixture all over shoulder. Place in a large glass baking dish, cover, and refrigerate for at least 6 hours or preferably overnight.

Preheat oven to 325°. Brush off spice rub from meat and place pork in a deep roasting pan; discard excess spice rub and any liquid in dish. Add 1 cup boiling water to roasting pan; cover pan tightly with foil. (Create a tight seal to lock in the steam and juices.)

Transfer pan to oven and roast until meat reaches an internal temperature of 145°. Remove pan from oven; discard foil. Increase heat to 500°. Stir 1/4 cup vinegar and brown sugar into juices in pan. Return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce, about 12 minutes.

Orange Agrodolce Ingredients: 2 T vegetable oil 1 large yellow onion, finely diced5 med. garlic cloves, finely sliced 1 nickel-sized slice of ginger, grated1 1/2 c. granulated sugar 1 1/2 c. orange juice1/4 c. white wine vinegar 1 1/2 t coarse salt1 1/2 t coarsely cracked black pepper 4 c. orange segments (about 1 pound)

Instructions:Using a utility knife, remove skin of orange from flesh, cutting along the shape of the orange. Remove orange segments with knife, cutting in between the connective membrane to remove segments. Set aside.

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Recipe: Roast Pork Loin, Autumn Panzanella Salad with Orange Agrodolce Restaurant: Vetri Foundation Grower: Nice Roots Farm

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Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook slowly over medium heat until onions are translucent, about 3-5 minutes. Add the grated ginger and cook, stirring occasionally, until ginger is tender and fragrant about 2-4 minutes. Add the vinegar, sugar and salt and pepper. Increase the heat to moderate and cook, stirring frequently, until the mixture starts to reduce into a syrupy consistency, about 5-7 minutes. Add the orange segments, stirring gently to coat them with the syrup. Serve at room temperature.

Winter Panzanella Salad Ingredients:2 loaves French bread, cut into 1/2” cubes and toasted8 ounces Brussels sprouts, cut in half lengthwise1 pound butternut squash, peeled and cut into 1/2” thick strips1 pound beets, peeled and diced into 1/2” cubes1/2 cup oil 1 red onion, sliced thin lengthwise1 bunch Italian parsley, leaves plucked 2 ounces balsamic vinegar6 ounces olive oil Salt and pepper to taste

Instructions:Separately, toss the Brussels sprouts, beets and butternut squash in oil, season each with salt and pepper. Place each vegetable on a flat oven pan, and roast in oven at 400° until tender and caramelized, about 15-20 minutes. Cool.

Blend together olive oil and vinegar.Mix the toasted bread with the Brussels sprouts, butternut squash, red onion, parsley, and balsamic vinaigrette. Season with salt and pepper to taste.



Recipe: Stinging Nettle Crostini topped with Lomo, Pickled Roasted Peppers, and Ricotta

Restaurant: Russet Grower: David SillerIngredients:4.5 cup bread flour 1.5 tsp salt3 tbls sugar 2 tsp instant yeast1 cup water 1/2 cup buttermilk4 oz stinging nettle puree Instructions:To make the puree. Use a medium sauté pan and heat 1tbls olive oil with stinging nettles and stir. Add 2 tbls of water and cover to steam the nettles until tender. Puree in a blender and cool to room temperature.

To make the nettle bread. 1. Using an electric mixer on low with the dough hook attached, combine water, buttermilk, and

nettle puree. Add dry ingredients and mix until all flour is absorbed and the dough forms a ball. If you need to, trickle in more water to make the dough soft.

2. Knead the dough for 6 to 8 minutes. (The dough is the right consistency when it clears the sides of the bowl but sticks ever so slightly to the bottom).

3. Transfer the dough to an oiled bowl, wrap with plastic wrap, and let sit at room temperature for 1.5 to 2 hours, or until it doubles in size.

4. Remove the dough from the bowl, divide it in half, and shape into long loaves. Spray the tops of the loaves with oil and transfer to a sheet pan. Loosely cover with plastic wrap and proof the dough at room temperature for 60 to 90 minutes, or until it doubles in size.

5. Preheat the oven to 350 degrees. Score the rolls down the center and rub a little olive oil into the slit.

6. Bake for 30to 40 minutes, rotating 180 degrees halfway through for even baking if needed. The tops and sides should be golden.

To make the crostini:1. Slice the cooled nettle bread into pieces 1/4 inch thick. Drizzle the slices with olive oil, and grill

for one minute on each side on a medium-hot grill.2. Top with a dollop of ricotta, some shaved lomo, and pickled and/or roasted peppers.



Recipe: Smoked Duck Breast, Caramelized Pumpkin, Pickled Mustard Seed Restaurant: Dettera Grower: Gold Coin Farm

Duck Cure Ingredients:4 ea. Magret Duck Breasts 2 oz. kosher salt1/2 oz granulated sugar 1/2 tsp. ground star anise1/4 tsp. ground cinnamon 4 ea. whole cloves4 sprigs Thyme picked 2 ea. Bay leaves torn

Pickled Mustard Seeds Ingredients: 2 Tbls. Yellow Mustard Seeds 2 Tbls. Spoons Black Mustard Seed1/4 Cup White Balsamic Vinegar 1/4 Cup Sugar

Caramelized Pumpkin:1 ea Small Pumpkin peeled and cut into small dice2 ea cinnamon sticks 2 oz. Unsalted Butter1 oz Olive Oil Salt and Pepper to tasteHickory Chips for smoking

Instructions:Method for the Smoked Duck Breast. The Duck Cure. Mix all of the listed ingredients to-gether, Pat the duck breast dry with paper towels. Sprinkle the duck breasts with the salt mixture and place in a sealable container. Allow the duck to cure for 8 hours. Next rinse the cure off of the duck under cold water then dry the duck with paper towels and allow to air dry in your refrigerator for an hour. Last cold smoke the duck for 25 minutes. After the smoking process render the fat on the breasts and cook to your desired temperature.

Method for the Pickled Mustard Seeds. In a small pot bring the vinegar and sugar to a boil and then pour the vinegar and sugar over the mustard seeds. Allow the seeds to pickle for 24 hours or more. Note the longer the mustard seeds sit the more pungent they become.

Method for the Caramelized Pumpkin. In a sauté pan over high heat add the olive oil and then the pumpkin. Cook for a minute and add the butter and cinnamon, season with salt and pepper to taste. Cook the pumpkin until it is tender and caramelized.



Recipe: Eggplant Relish on Toasted Baguette Restaurant: Geechee Girl Grower: Gold Coin Farm

Ingredients:1/4 cup golden raisins 3 Tbls. cider vinegar1-1/2 lb eggplant (about 1 large) 1 large yellow onion, chopped3 Tbls. olive oil 1 1/2 teaspoons finely chopped garlic1 med tomato, chopped 4 tsp honey1 med green and/or red sweet pepper, chopped1 jalapeno pepper, seeded and finely chopped2 Tbls finely chopped flat-leaf parsleyToasted baguette slices (optional)

Instructions:Preheat oven to 375 degrees F. In nonreactive saucepan combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside. With tip of knife pierce eggplant in 5 or 6 places. Place on foil-lined 15x10x1-inch baking pan. Roast for 1 to 1-1/2 hours or until eggplant is soft to touch and collapsing. Remove from oven; cool on baking sheet. When cool enough to handle, cut eggplant in half lengthwise; scoop out flesh. Coarsely chop flesh; set aside. In 10-inch skillet cook onion and sweet pepper in hot oil 5 minutes, or until tender. Stir in jalapeno, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook and stir 3 minutes. Stir in raisin-vinegar mixture, eggplant, tomato, and honey. Bring to simmer and cook 5 minutes; cool. Season with salt and pepper. Cover and refrigerate at least 8 hours or overnight.



Recipe: Heirloom Cauliflower Kabobs with Sage and Anchovy Goddess Dressing

Restaurant: Talula’s Garden Grower: Tom Culton Biologique

Ingredients:1 Egg Yolk 3/4 cup of Vegetable Oil1 Tablespoon chopped fresh Sage 1/4 cup chopped fresh Chives 1/4 cup coarsely chopped Flat-Leaf Parsley 1 chopped Garlic clove1 Tablespoon chopped fresh Tarragon 1 Tablespoon fresh Lemon Juice Kosher salt and freshly ground Black Pepper 2 Anchovy fillets packed in oil (drained, chopped)

Instructions:In the bowl of a food processor, add in the egg yolk. With the machine running, slowly drizzle in the vegetable oil until it becomes a thick mayonnaise. Add the herbs, lemon juice, anchovy fillets, and garlic and process until smooth. Season with kosher salt and black pepper.

To assemble skewers:Rinse and cut a 3” x 3” floret slice of different varieties of cauliflower (such as Romanesco, Purple, and Cheddar). Place three different pieces on a skewer and brush with olive oil on each side. In a preheated 425˚oven, roast with salt and pepper for 2 minutes per side in a hot pan.



Recipe: Mushroom Arancini with Lemon Thyme Aioli Restaurant: Kris Grower: LoMo

Ingredients:1 lb Arborio Rice 5 Eggs1/2 cup White Wine Fresh Bread Crumbs1 Medium Spanish Onion chopped fine 3 Tbls. Butter1/4 cup Grated Parmigiano Reggiano 1/4 chopped Flat Leaf ParsleySalt and Pepper to taste All-Purpose Flour3 Qts. Chicken Stock (Approximately) Canola Oil for Deep Frying2 cups Chopped Seasonal Mixed Mushrooms (Chanterelle, Oyster, Crimini)

Instructions:Sautee the onions in olive oil over medium heat until translucent, about 5 mins. Add mushrooms and cook until soft, about 5 minutes. Add Arborio rice and stir, cook for 2 minutes. Add the white wine and let it reduce while stirring the rice often. When the wine is cooked out, begin adding the hot chicken stock. Start by adding enough liquid to completely cover the rice. Stirring often, let the chicken stock reduce, add more stock when the stock is almost completely reduced. After the first three additions of stock, begin to add less and less as the rice cooks towards al dente. Use as little or as much of the stock as necessary to get the al dente texture of the rice correct. Taste the rice often, when it still has a bite but is not hard or starchy, add the butter, grated Parmigiano, parsley, and salt and pepper. Stir to mix in and check for seasoning. Lay the risotto out on a sheet pan lined with plastic wrap and let cool.

Crack 4 eggs into a shallow container and mix with a touch of water. When the risotto is cool, put into mixing bowl and add 1 egg, mix. Form the mixture into little balls and place into a shallow con-tainer of all-purpose flour, coating the balls evenly. Next place the balls into the egg wash and coat evenly. Next place the balls into the bread crumbs and coat evenly. Fry the balls in the canola oil at 350 degrees until golden brown, about 4-5 minutes. Remove and let cool slightly. Serve with the lemon thyme aioli, recipe follows.

Lemon Thyme Aioli:1 cup Mayonnaise 1/4 cup Lemon Juice Zest of one Lemon1 Tbsp. Minced Garlic 1 Tbsp. Chopped Thyme Salt and Pepper to tastePinch of Cayenne

Instructions:Mix all the ingredients together in a bowl and let sit for at least one hour, overnight is best.



Recipe: Vegan Paella

Restaurant: Sazon Grower: Front Yard Garden

Ingredients:2 cups of organic Quinoa 3 cups of water1 med white onion chopped 5 cloves of garlic minced1 med zucchini sliced thin 1 med eggplants sliced thin1 big leaf of kale uncooked for top 2 strips of lemon grass1 cup of wild mushrooms sliced 3 pinches of Kosher saltCracked black pepper 3/4 cup of high quality olive oil1 small red pepper, yellow pepper, green pepper, purple pepper chopped in medium slices

Instructions:Bring your water in a med sized pot to a boil with a pinch of salt, add your drips of lemon grass, after 2-3 min remove the lemon grass. Then add your quinoa to the pot, turn down flame to med heat, cook for 5 min then cover with a lid for 5 more min, then take off of the stove and let it sit on the side.

In a large fry pan, add 1/4 cup of olive oil, med heat, then add onions and garlic for 5 min. Then remove and put onions and garlic in a big bowl, add eggplant and zucchini to the fry pan, cook for 3 min, stirring until golden brown, add into bowl with the onions and garlic, add in the rest of the oil and the rest of the uncooked ingredients into the pan, med heat and cook 3 min, then put all stir fry veggies into the big bowl then add the salt, pepper, oil, quinoa and mix lightly, then top with lightly chopped raw kale for garnish, then call 7-9 friends and devour!



Recipe: Pork Belly, Clam, Fermented Radish Restaurant: Lacroix Grower: Farm 51

Pork Belly Ingredients:2 lbs. Pork Belly Onions Carrots Celery Garlic ThymeBlack Pepper

Instructions:Cure pork belly with salt and sugar (80/20) for 24 hours. Rinse and smoke the belly for 2-4hrs. In a roasting pan make a bed of onion, carrot, celery, garlic, thyme and black pepper. Place the belly on top and cover with enough water/stock so that it comes 3/4 of the way to the top of the belly. Braise, uncovered, for 3 hrs. Chill completely.

Clams:24 Little Neck ClamsSteam 24 little Neck Clams with a little sake until just open. Strain liquid and re-serve. Pick clams and reserve.

Fermented Radish: Slice what kind of radish you have on hand. In the blender make a puree of chil-ies, garlic, salt, fish sauce, and scallion. Toss this paste generously with the sliced radish and pack tightly into an airtight jar. Place in a cool dark area. Check after 1 week. As this ferments you will need to ‘burp’ the jar periodically to release the gas pressure.

Instructions:Dice pork belly to desired size and crisp in nonstick pan. Toss clams with radish and garnish belly. Serve hot or room temperature.



Recipe: Braised Short Ribs with Spiced Pumpkin and Wild Mushroom Goat Cheese Cheesecake Restaurant: Earl’s Bucks County Grower: La Finquita Farm

Braised Short Rib Ingredients:4 ea. 2 bone 16 oz. 8 oz. beef short rib 4 oz. Spanish onion medium dice 4 oz. Carrots, peeled medium dice6 ea. Celery medium dice 2 oz. Garlic cloves 16 oz. Tomato paste 1/2 bn. Cabernet Sauvignon 2 Qt. Fresh thyme sprigs tied w/ butcher twine Beef Stock to tasteKosher Salt to taste Ground Black Pepper to taste

Instructions:Season ribs generously with salt and pepper. Heat rondo, add oil and wait until oil is hot. Carefully add short ribs and sear well on all sides. Remove ribs from pan and re-serve. Add diced carrots, onion, celery, and garlic cloves. Add tomato paste. Sauté until vegetables are caramelized. Deglaze with red wine. Add veal demi glace and bundled thyme sprigs. Season with salt and pepper. Cover rondo with aluminum foil. Place in the oven, 350 degrees for 2 hours. Remove from oven when the ribs are tender. Re-move ribs from rondo. Blend sauce from pot until smooth.

Roasted Spiced Pumpkin Ingredients: 32 oz. Pumpkin peeled and diced 1 cp. Brown sugar1/2 tsp. Ground Cinnamon 1/2 tsp. Ground nutmeg1/2 tsp. Ground allspice 2 oz. Olive oil1/2 cp Fresh sage chopped

Instructions:Preheat oven to 300’. In medium mixing bowl add pumpkin, sage, nutmeg, cinnamon, brown sugar, allspice and oil. Mix to combine then and place on half sheet pan. Place in oven and cook for 15 to 20 minutes until soft, let cool to room temperature.

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Recipe: Braised Short Ribs with Spiced Pumpkin and Wild Mushroom Goat Cheese Cheesecake Restaurant: Earl’s Bucks County Grower: La Finquita Farm

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Wild Mushroom, Goat Cheese, Winter Green Cheesecake Ingredients:1 tbls. Butter, Unsalted 1.5 tbls. Flour, AP1/2 cup Milk, Cold 3 oz. Dried wild mainly2 Egg Yolks 1/4 tsp. Salt, Kosher1.5 oz. Goat cheese crumbled room temperature 1/2 tsp. mushrooms chopped 1.5 oz Winter greens diced and blanched 1/4 cup Flour, APPhilly Cream cheese, room temperature 2 tbls. Pepper, Black ground

Instructions:Preheat oven to 250 degrees. Butter and dust the half sheet pan. In a Stainless Steel saucepan, add the 14 tbls. of butter and place over moderate heat to melt the butter. Stir in the flour with a wooden spoon. Cook for 6 minutes, stirring often. Incorporate the cold milk, whisking very slowly to make a thick cream sauce. Once the milk is added, continue for 10 minutes over a slow heat. Pour the cream sauce into the kitchen aid mixer, using the whisk attachment add the goat cheese, Philly cream cheese mushrooms and winter greens. Turn the machine on low to blend in the sauce and cheese. Let the mixture cool slightly, turn to a high speed and add one egg yolk at a time. Season to taste with salt and pepper. Remove the mixture to another bowl and let cool completely. Bake in a water bath for 40 minutes; until lightly brown on top. Remove from the oven; let cool almost completely. Unmold onto buttered parchment paper with browned side up.



Recipe: Chilean Sea Bass and Organic Atlantic Salmon Napoléon Restaurant: Cescaphe Event Group Grower: Airport Garden

Salmon and Sea bass Stack Ingredients:2 ea 2oz Salmon filet (cut into squares)1ea 4oz (cut into a square)2ea Blanched Leek (cut into strips)

Instructions:Layer the salmon and sea bass like a sandwich with the sea bass in the middle. Wrap the blanched lees around the stack in a crisscross. Bake at 375 degrees for 12 minutes

Fingerling and Brussel Sprout Hash Ingredients:1 lbs Fingerling Potato (cut into small cubes)1 lbs Fresh Brussel Sprouts (shredded)2 ea Cloves of Garlic (crushed)2 ea Shallot (Julienne) 1 tbs Chopped Fresh Rosemary1/4 cup Olive OilSalt and Pepper to taste

Instructions:Mix all ingredients in a large bowl. It is important that the potatoes are completely tossed in the oil. Roast the mixture in oven set to 400 degrees for 16 minutes or until slightly brown.

Pommery Mustard Sauce Ingredients: 1 cup Pommery Mustard1/4 cup Olive Oil1 tbs Sugar1/4 cup water



Recipe: Roasted Butternut Squash, Kale, and Green Onion Risotto Restaurant: Campbell’s Place Grower: Eastern University Charter School

Ingredients:1/2 butternut squash half a head of Kale1 cup Arborio rice 1/2 ounce of butter2 1/2 to 3 cups of hot squash/chicken stock 1 ounce diced white onion 1 bunch green onion salt and pepper to taste 1 3/4 cup sweet soy sauce 1/4 cup orange juice 3/4 cup sugar 1 boneless lamb loin, 2 pounds

Instructions:Risotto – Peel the outer skin off of the butternut Squash and add to the chicken stock let simmer for 1/2 hour, then strain. Disreguard the peelings and keep the stock hot. While stock is simmering dice the squash in to small cubes 1/2 inch by 1/2 inch. Place on a cookie sheet and bake for 15 minutes on 400. While the squash is roasting cut the white membrane out of the kale, the ruff chop. In a second pot melt the butter, add the onions and cook for two minutes over medium high heat. Next add the rice and stir until it is glazed about 1 minute. Add the simmering stock in three parts stirring constantly as the rice absorbs the liquid. As you add the third part of stock add your kale and butternut squash. You should wait until the stock is almost completely absorbed before adding more stock. Finish with sliced green on-ions. The finished risotto should have individual grains still visible but look creamy.

Lamb – Salt and pepper the lamb on all sides. Get a nonstick sauté pan very hot and sear both sides of the lamb. Place in roasting pan and roast at 375 degrees until desired done-ness. About 15-20 minutes for medium rare. Remove from oven and let sit for 10 minutes before carving.

Sweet soy sauce – Mix the soy, oj and sugar together. Bring to a boil then reduce heat to low. let sauce reduce by half or to desired thickness.



Recipe: Sour Cherry Cream Cheese Parcels Restaurant: The Gold Standard Cafe Grower: Spruce Hill Farm

Ingredients:Filling8 oz. Cream Cheese8 oz. Mascarpone Cheese1/3 c. Sugar

Sauce20 oz. Cherries2/3 c. Sugar1/3 c. Cranberry Juice1/3 c. Water1/4 c. Lemon Juice2 lb. Cornstarch

Instructions:Sauce: bring cherries, sugar, juice/water to boil on medium-high heat Add water to cornstarch until smooth, then stir in boiling cherry mixture. Return to boil, cook until thick. Remove from heat, add lemon juice and top the crepes with this mixture.




Recipe: Raw Beet Ravioli Restaurant: A Full Plate Cafe Grower: Teens 4 Good

Ingredients:1 large beet- peeled and sliced thinly on mandolin 1 sunchoke1 cup of almonds – soaked for at least 2 hours 1 cup arugula1 small bunch of basil 2 cloves garlic1/2 cup walnuts olive oil to tastebalsamic vinegar to taste lemon juice to taste1 teaspoon Dijon mustard salt and pepper to taste

Instructions:Beets – Marinate the sliced beets in olive oil and garlic for at least an hourAlmond cheese – drain and rinse the soaked almonds. Puree in food processor adding water until smooth. Put cheese mix in a mesh strainer with a container underneath and let sit overnight. Add salt and pepper and mustard to cheese mix.

Pesto – Grate sunchoke. Chop walnuts in food processor; add 2 garlic cloves, pulse. Add arugula and basil and pulse. While pulsing add olive oil until smooth but slightly chunky texture. Add arugula mix to sunchokes. Add balsamic, lemon juice, salt and pepper to taste.

Lay out beet slices. Top with almond cheese. Top with another beet slice. Arugula pesto to garnish.


Recipe: African Peanut Stew

Restaurant: Healthy Bites Grower: Earths Keeper

Ingredients:1 tbls. extra-virgin olive oil 1 1/2 cups onion, chopped1 1/4 cups red bell pepper, chopped 1/2 cup carrot, chopped1/2 cup celery, chopped 3 garlic cloves, minced 2 tablespoons minced peeled fresh ginger 1 tablespoon curry powder 1 (14-oz) can diced tomatoes, drained 1 (15-oz) can of chick peas 4 cups reduced-sodium vegetable broth 1/4 cup chopped fresh cilantro 1 bunch of kale, chopped salt and pepper to taste1 large sweet potato, peeled and cut into 1/2-inch pieces (about 12 oz.) 1/4 cup organic, crunchy natural peanut butter Instructions:1. Heat oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion and next 3 ingredients (onion through celery); sauté until soft and translucent, about 5 minutes. 2. Add garlic, ginger and curry powder; sauté until fragrant, about 1 minute (do not brown garlic). Add tomatoes; cook, uncovered, until tomatoes are slightly reduced, about 3 minutes. 3. Add broth and sweet potatoes; bring to a boil. Reduce heat and simmer about 8 minutes. Add beans and peanut butter; stir to combine. Add cilantro and kale; cook until thoroughly heated and spinach wilts, about 2 minutes. Season with salt and pepper. Serves 8.


recipes - pennsylvania horticultural society

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