August
Make a healthy nutritious lunch or dinner in less than 30 minutes! This recipe is great for clearing farmer’s market veggies out of your fridge (so you’ll have space for more!). You can do it your way with whatever you have on hand - add free-range poultry meat or fish if you want to get really wild.
Leftover Vegetable Risotto
Ingredients:
1. Warm up the broth in a pot over medium heat until it reaches a gentle simmer, then turn off heat.
2. Heat 2 tablespoons of oil in a large skillet over medium heat. Sauté the shallot/onion 2-3 minutes until golden. Add garlic cloves and rice and continue sautéing about 2 minutes, until the rice has absorbed the oil and smells toasted.
3. Add white wine and salt to the skillet. Cook 1-2 minutes to evaporate most of the wine. Add 2 cups of the warm broth, stir, and lower the heat to begin a simmer. Do not cover the skillet. Stir every few minutes for 7-10 minutes to ensure most of the broth has been absorbed into the rice. Add another 2 cups of broth to the skillet and repeat.
4. Throw in the roasted vegetables and cook 5-7 minutes. Once the rice is tender, turn off heat and fold in the remaining teaspoon of olive oil plus the minced herbs. Serve right away.
Recipe credit: Michelle Davis and Matt Holloway
Leftover Vegetable Risotto
Ingredients:
- 4 ½ cups of vegetable broth
- 2 tablespoons and 1 teaspoon of olive oil
- ½ cup of shallots, chopped (or small onion)
- 3 garlic cloves, minced
- 1 cup of rice
- ½ cup of white wine
- ¼ teaspoon of salt
- 2-3 cups of roasted vegetables, chopped
- ¼ cup of chives or basil, minced
1. Warm up the broth in a pot over medium heat until it reaches a gentle simmer, then turn off heat.
2. Heat 2 tablespoons of oil in a large skillet over medium heat. Sauté the shallot/onion 2-3 minutes until golden. Add garlic cloves and rice and continue sautéing about 2 minutes, until the rice has absorbed the oil and smells toasted.
3. Add white wine and salt to the skillet. Cook 1-2 minutes to evaporate most of the wine. Add 2 cups of the warm broth, stir, and lower the heat to begin a simmer. Do not cover the skillet. Stir every few minutes for 7-10 minutes to ensure most of the broth has been absorbed into the rice. Add another 2 cups of broth to the skillet and repeat.
4. Throw in the roasted vegetables and cook 5-7 minutes. Once the rice is tender, turn off heat and fold in the remaining teaspoon of olive oil plus the minced herbs. Serve right away.
Recipe credit: Michelle Davis and Matt Holloway
July
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The July monthly recipe is chicken jalfrezi. It features seasonally available meats and vegetables that grown and raised in Virginia such as tomatoes, green beans, bell peppers, and chicken. You can source even more of your meal from the market by buying the accompanying bread from a local artisan baker.
Chicken Jalfrezi Ingredients:
📷: Thermomix® recipes
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Recipe credit: Bangladesh
📷: The Curry Guy 1. Heat oil over medium heat in a large frying pan. Fry the finely chopped onions, garlic, and ginger until the onions are soft and golden.
2. Add the chicken, sliced onion, vegetables, green bell pepper, turmeric, and salt then increase the heat to medium-high. Stir-fry ingredients about 10 minutes until tender. 3. Add the yogurt and tomato and fry 2 more minutes. 4. Serve warm with bread or rice. |
June
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The monthly recipe for June is a fairly easy-to-make snack food that is guaranteed to please!
Boulani can be deep-fried, air-fried, or baked, whichever you prefer. Virginia-grown potatoes, herbs and green onions can be found at the market this time of year! Locally and responsibly raised beef/meat is available at the Suffolk Farmers' Market throughout the market season. Boulani (Meat and Potato packets) Ingredients: • 1 ½ teaspoons salt • 2 tablespoons chopped fresh cilantro • 4 chopped green onions, green leaf only • 1 cup of mashed potatoes (fresh preferred!) • 1 lb of ground beef (or meat substitute) • ½ teaspoon of ground black pepper • ½ teaspoon of ground coriander • ½ teaspoon of cayenne pepper • 1 package of square wonton wrappers or egg roll wrappers • Vegetable oil (if deep-frying) 
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1. Add cayenne pepper, cilantro, green onions, and ½ teaspoon of salt to the mashed potatoes. Heat 2 tablespoons of oil in a skillet over medium heat.
2. Brown beef with ground coriander, black pepper, and the remaining teaspoon of salt in the heated skillet. 3. Mix ground beef and mashed potatoes and let cool. 4. Place a spoonful of beef and potato filling in the middle of a wonton wrapper. Wet the edges with a bit water and fold edges over into a triangle*. Cross over the points of the triangle and press to seal. Flatten the triangle by hand. *You can also use a water-cornstarch solution to seal it, similar to making dumplings. 5. If deep-frying, heat half an inch of oil in the skillet and fry boulani in batches until they are golden-brown on both sides (4-5 minutes). Do not let them touch each other when frying. If baking, bake boulani in an oven at 350°F for 10-15 minutes or until golden-brown, turning over halfway through. 6. Serve warm and remember you’re still eating healthy(ish)! Recipe Credit: Traditional Afghanistan recipe |