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Pasta Gardner's Tuna Casserole

 

  • 1 small yellow onion, minced

  • 1 bunch Groundworks mustard greens, chopped

  • large stalk celery, small diced

  • 2 1/2 cups vegetable or chicken stock

  • 3/4 cup milk 

  • 4 Tbsp. butter

  • 1/4 cup Lonesome Whistle Flour

  • 14 oz. Dried Pasta Gardner Fusilli / Radiatore

  • 1 can Oregon Albacore Tuna from Brandywine Fisheries

  • 1/2 cup shredded Face Rock Creamery Cheddar Cheese

  • 1/4 cup bread crumbs

  • 1 1/2 Tbsp. fresh lemon juice

  • Salt and pepper to taste

 

 

 

Preheat oven to 450.  Bring about 3 quarts of water to a boil.  Butter a 10 x 10 baking dish.  Set aside.  In a medium-large pot, gently cook the shallot in the butter until translucent.  Add the flour and cook 1 minute.  Add the stock and milk, bring to a simmer.  Stir occasionally, cooking 4-5 minutes.  Meanwhile, par cook the pasta in boiling water and drain.  Add the greens and cook 1 more minute.  Season with salt and pepper.  Remove the sauce from the heat and add the pasta, tuna, celery, and lemon juice to the pot with sauce.  Mix slightly and pour into the baking dish.  Cover with the cheese and bread crumbs.  Bake 8 minutes.  Let rest 5 minutes before serving.

Lane County Farmers Market Recipes

Grilled Halibut with Peach and Pepper Salsa

 

Salsa:

  • 1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound)

  • 1 cup chopped red bell pepper (about 1 medium)

  • 1/3 cup thinly sliced green onions

  • 1/3 cup chopped fresh arugula

  • 1/4 cup fresh lemon juice (about 2 lemons)

  • 4 teaspoons chopped fresh oregano

  • 1/8 teaspoon salt

  • 1/2 habanero pepper, seeded and minced

  • 1 garlic clove, minced

Fish:

  • 4 teaspoons fresh lemon juice

  • 4 teaspoons olive oil

  • 1/2 teaspoon paprika

  • 1 garlic clove, minced

  • 4 (6-ounce) skinless halibut fillets

  • 3/8 teaspoon salt

  • 3/8 teaspoon freshly ground black pepper

  • Cooking spray

 

To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.  Prepare grill to medium-high heat.  To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.  Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.

Lane County Farmers Market Recipes

Tomato-Onion Casserole

 

  • 4 large tomatoes (about 2 lbs) cut crosswise into 1/2 inch slices

  • 1 large or 2 medium onions (about 1 lb) cut crosswise into 1/4 inch rounds

  • 2 tblsp extra-virgin olive oil

  • coarse salt and ground pepper

 

Preheat oven to 450 degrees.  In a 9 by 13 inch baking dish, arrange tomatoes and onions in rows, overlapping slightly.  Drizzle with oil and season with salt and pepper.  Bake until tomatoes are lightly browned and onions are tender, about 45 minutes.  Serve warm or at room temperature.

Lane County Farmers Market Recipes

Sweet-and-Sour Green Cabbage with Bacon

 

  • 1 teaspoon vegetable oil

  • 4 slices bacon, cut crosswise into 1/2 inch pieces

  • 1 medium yellow onion, thinly sliced

  • 1 medium head green cabbage (3 lbs) cored, cut into 1 inch pieces

  • 1/4 cup cider or rice vinegar

  • 1/4 cup sugar

  • 3 tblsp soy sauce

 

In a large Dutch oven or heavy pot, heat oil over medium-high and cook bacon, stirring until browned and crisp, 6 minutes.  With a slotted spoon, transfer bacon to a plate.  Add onion and cabbage to pot and cook, stirring until cabage is wilted, 10 minutes.  Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, 10 minutes.  Stir in bacon and serve.  (To store, let cool, then refrigerate in an airtight container, up to 1 week).

Lane County Farmers Market Recipes

Herbed Potatoes

 

  • 12 small potatoes

  • 4 teaspoons butter

  • 4 teaspoons minced fresh parsley

     (1 1/3 teaspoon dried)

  • 4 teaspoons minced fresh chives

     (1 1/3 teaspoon dried)

  • Fresh parsley sprigs optional for garnish

 

Peel 1/2 strips around the center of each potato and immediately place potatoes in a medium saucepan of cold water.  Add enough water to cover the potatoes by 2 inches.  Bring to a boil over medium-high heat.  Boil until potatoes are easily pierced by a fork but firm, about 20 minutes; drain.  Do not overcook.  Cover to keep warm.  Melt the butter and stir in minced chives and parsley.  Pour the butter mixture over the potatoes and toss to coat.  Spoon potatoes into a serving bowl.  Garnish with sprigs of parsley, if desired.  Serve immediately.

 

For variety, sprinkle with chopped cooked bacon and/or finely minced green onions.

Lane County Farmers Market Recipes

Potato Hash with Spinach and Eggs

 

  • 3/4 pound small white potatoes, cut into 1/2 inch pieces

  • coarse salt

  • 3 tblsp unsalted butter

  • 1 medium yellow onion, diced small

  • 1 large red bell pepper, seeded and diced small

  • 1/2 teaspoon red-pepper flakes

  • 10 ounces chopped spinach

  • 8 large eggs from Northern Lights Christmas Tree Farm , Ruby & Amber's Organic Oasis or Sacred Soil

  • 1/4 cup grated Parmesan

  • 1 tblsp chopped parsley

 

In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high.  Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.

 

In skillet, melt 2 tablespoons butter over medium.  Add onion and bell pepper and cook until softened, about 10 minutes.  Add potatoes and red-pepper flakes; season with salt.  Cook until potatoes are golden, 3 minutes.  Add spinach and 1 tablespoon butter and cook, stirring until butter is melted.  Make four wells in potato mixture, using the back of a large spoon to hollow out spaces.  Crack 2 eggs into each well and reduce heat to medium-low.  Cover and cook until whites are set but yolks are still runny, about 6 minutes.  Sprinkle with Parmesan and parsley and serve immediately.

 

Lane County Farmers Market Recipes

Soft Polenta with Roasted Portobellos and Snap Peas

 

  • nonstick cooking spray

  • 2 cups polenta

  • coarse salt and ground pepper

  • 4 large portobello mushrooms, stems trimmed to 1/2 inch

  • 2 tablespoons extra-virgin olive oil

  • 1 pound snap peas, trimmed from Veun's Garden

  • grated Parmesan, for serving

 

Preheat oven to 400.  Lightly coat an 8-inch square baking dish with cooking spray and set aside.  In a medium pot, bring 10 cups water to a boil over high.  Slowly add polenta, whisking constantly.  Continue whisking until thickened, about 2 minutes; season with salt and pepper.  Reduce heat to low and simmer, whisking occasionally, until polenta is thick and creamy, about 20 minutes.  Pour half the polenta into baking dish and let cool; cover and refrigerate.

 

Meanwhile, place mushrooms, stem side up, on a rimmed baking sheet.  Drizzle each with 1 teaspoon oil and season with salt and pepper.  Add snap peas to sheet with mushrooms and roast until snap peas are crisp-tender and mushrooms are tender and beginning to release their juices, 8 minutes.

 

Divide polenta among four plates and top each with a mushroom, some snap peas, and a sprinkling of Parmesan.  Serve immediately.

 

The polenta refrigerated overnight can be turned into crisp pan-fried polenta cakes the next day.

Lane County Farmers Market Recipes

Skirt Steak with Pan-Fried Polenta

 

  • 1 1/4 lb skirt steak (fat trimmed) cut into 4 pieces and patted dry

  • coarse salt and ground pepper

  • 2 tblsp extra-virgin olive oil

  • reserved polenta (from Soft Polenta with Portobellos above) cut into 8 wedges

  • 4 cups reserved leeks (from Pasta with Sausage, Leeks, and Lettuce below)

  • 3 oz baby arugula (about 3 cups)

  • 1/2 cup loosely packed fresh parsley leaves

  • lemon wedges (optional) for serving

 

Preheat oven to 250 degrees.  Heat a large cast-iron or heavy skillet over medium-high.  Season steak on both sides with salt and pepper.  In two batches, cook steak until browned, 6 minutes per batch, flipping once.  Transfer to a rimmed baking sheet, loosely tent with foil, and keep warm in oven.  Wipe skillet clean and return to heat.  Add 1 tablespoon oil and cook half the polenta wedges until crisp, about 5 minutes, flipping once.  Repeat with remaining oil and polenta.  Transfer to sheet with steak.  Add leeks to skillet, season with salt and pepper, and cook until softened, stirring frequently, 3 minutes.

 

Toss together arugula and parsley.  Thinly slice steak against the grain and serve with salad, polenta wedges topped with leeks, and lemon wedges, if desired.

Lane County Farmers Market Recipes

Pasta with Sausage, Leeks, and Lettuce

 

  • 3/4 lb sausage

  • 2 bunches leeks (about 3 lbs) white and light-green parts only, halved lengthwise, cut into 1/4 inch slices, rinsed well, and drained

  • 1/2 cup dry white wine, such as Pinot Grigio

  • 2 tblsp unsalted butter

  • coarse salt and ground pepper

  • 3/4 lb short pasta, such as lumache or medium shells

  • 4 cups lettuce, torn into pieces

  • grated Parmesan, for serving

 

In a large skillet, cook sausages over medium-high, breaking up meat with a spoon, until browned, 5 minutes.  Transfer 4 cups leeks to an airtight container and refrigerate for later.  Add remaining leeks (4 cups) to sausage in skillet and cook until softened, 5 minutes.  Add wine and cook, stirring frequently, until mostly evaporated, 2 minutes.  Stir in butter and season to taste with salt and pepper.

 

Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions.  Reserve 1/2 cup pasta water.  Drain pasta, return to pot, along with sausage mixture, and toss to combine.  Add lettuce and enough pasta water to create a light sausce that coats pasta.  Toss to combine.  Serve with Parmesan on the side.

Lane County Farmers Market Recipes

Garlic Oil

 

Smash and peel cloves of 1 head garlic.  Transfer to a medium pot, add 1 cup extra-virgin olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes.  Let cook 10 minutes, reducing heat to low if garlic begins to brown.

 

Remove from heat and let cool to room temperature, 45 minutes.  To store, refrigerate garlic and oil in an airtight container, up to 1 week.

Chicken Marinated in Garlic Oil

 

  • 1/2 cup Garlic Oil with some cloves

  • 2 lemons, cut into thin rounds

  • 1/2 cup chopped fresh parsley

  • 1 whole chicken (3 1/2 to 4 pounds), cut into 8 to 10 pieces

  • coarse salt and ground pepper

 

In a large zip-top plastic bag, combine garlic oil and cloves, lemons, parsley, and chicken.  Shake to coat and let sit at room temperature for 30 minutes (or refrigerate, up to overnight).

 

Preheat oven to 450.  Transfer garlic cloves, lemons, and chicken to a roasting pan or rimmed baking sheet.  Season chicken with salt and pepper and roast until skin is golden and chicken is cooked through, 30 to 35 minutes.  Serves 4.

Lane County Farmers Market Recipes
Lane County Farmers Market Recipes

Beef and Vegetable Kebabs

 

 

In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to coat.  Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes.

 

Heat a grill or grill pan over high.  In a medium bowl, combine mushrooms, onions, zucchini, tomatoes, and 2 tablespoons olive oil; toss to coat and season with salt and pepper.

 

Season beef with salt and pepper.  Alternately thread beef, mushrooms, onions, zucchini, and tomatoes onto eight 8-inch skewers.  Clean and lightly oil hot grill.  Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.

Lane County Farmers Market Recipes

Potato and Bacon Cake

 

  • 4 pounds potatoes, peeled and cut into 1-inch pieces

  • Season with coarse salt and ground pepper

  • 3/4 pound bacon, cut crosswise into 1 1/2 inch pieces from Sweet Briar Farm or Biancalana Pork Growers

 

Preheat oven to 450.  In a large pot, bring potatoes to a boil over high in salted water.  Reduce to a rapid simmer and cook 7 minutes.  Drain well and return potatoes to pot. Meanwhile, in a large cast-iron or heavy skillet, cook bacon over medium-high, stirring occasionally, until browned but not completely crisp, 7 minutes.  With a slotted spoon, transfer bacon to paper towels to drain. 

 

Pour all but 2 tablespoons bacon fat into a small bowl.  Return skillet to heat and cook one-third of the potatoes, stirring occasionally, until light golden brown, 3 minutes.  Transfer to an 8-inch round cake pan (2 inches deep); sprinkle with one-third of the bacon.  Press firmly with the back of a large spoon to pack mixture very tightly.  Layer each batch in pan with bacon, pressing as you go.  Spoon 1/4 cup reserved bacon fat over mixture.  Cover tightly with foil; bake 1 hour.  Remove foil; bake until potatoes are crisp and golden, 30 minutes.  Let cool 15 minutes.  Invert onto a plate.

Lane County Farmers Market Recipes

Oyster Mushroom Omelet

 

  • 1 cup fresh oyster mushrooms or ¼ oz. dried

  • 4 eggs 2 tablespoons butter or 2 tablespoons olive oil

  • ¼ cup grated jack cheese

  • ¼ cup grated cheddar cheese

  • 1 green onion chopped

  • Chopped green and red peppers 

 

Sauté mushrooms in the butter or olive oil for 10 minutes on medium heat. Add peppers and onion and continue to sauté. Cook on low heat stirring frequently until eggs are just about done. Add cheese, fold in half and cook about 5 minutes.

 

Quinoa with Oyster Mushrooms and Vegetables

 

  • 1 tablespoon olive oil

  • 2 cups sliced mushrooms

  • 1 cup chopped vegetables of your choice

  • 1 small onion, chopped

  • ½ cups broth, your choice of type

  • 1 cup quinoa, rinsed and drained

  • 2 tablespoons grated parmesan cheese (optional)

 

In a wide frying pan, add olive oil over medium heat. Add mushrooms, vegetables and onion and cook, stirring occasionally for about 8 minutes. Add the broth and bring to a boil. Stir in quinoa, reduce heat, cover, and simmer until quinoa is tender, about 5 minutes. Sprinkle with cheese.

Lane County Farmers Market Recipes

Main Dishes

Potato, Asparagus & Mushroom Hash

 

To Make Ahead: Steam potatoes (Step 1); refrigerate for up to 2 days.

 

Made with asparagus, roasted red pepper and mushrooms,

this hash has a fresh and light, springtime taste.

Serve with hearty whole-grain toast and an egg or two on top.

 

  • 1 pound new or baby potatoes, scrubbed, halved if large

  • 3 tablespoons extra-virgin olive oil, divided

  • 1 bunch asparagus (about 1 pound), trimmed and cut in 1/2-inch pieces

  • 4 ounces shiitake mushroom caps or other mushrooms, sliced

  • 1 shallot, minced

  • 1 clove garlic, minced

  • 1 small onion, coarsely chopped

  • 1/2 cup chopped jarred roasted red peppers, rinsed

  • 1 tablespoon minced fresh sage

  • 1/2  teaspoon salt

  • 1/4  teaspoon freshly ground pepper

    Fresh chives for garnish

     

1. Place a steamer basket in a large sauce- pan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.

2. Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add as- paragus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate. 3. Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more. Serve sprinkled with chives, if desired

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