Recipes

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Recipes using Grown on Long Island products

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Long Island Bay Scallops

1.5 pounds LI Bay Scallops
4 Tablespoons melted butter
1⁄2 cup seasoned bread crumbs
1 tsp onion powder
1 tsp garlic powder
1⁄2 tsp paprika
1⁄2 tsp dried parsley
3 cloves minced garlic
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees
Pour melted butter into a dish and coat scallops.
Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, garlic and Parmesan cheese and put into a Ziploc bag
Add the scallops and shake till coated.
Place scallops in a single layer in a casserole dish and bake about 20mins.

Recipe Credit: Bonnie Schmitt from Schmitt’s Farm Country Fresh in Laurel


Beet Risotto

2 Tablespoons olive oil
1 medium onion chopped
1 cup Arborio rice
¼ cups white wine
2-3 cups of veggie or chicken stock
¼ cup parmesan cheese
Salt and black pepper to taste
2 cups chopped beets ( I cook beets whole and then chop)

In sauce pan heat up veggie stock to a little simmer.

In another pan, sauté the onion in the olive oil until translucent.  Add the risotto and swirl it around, coating it with oil and onions, and let it toast a bit. About 2-3 minutes.  Add the wine. Stir.  When the wine cooks off, add the heated stock, about half a cup at a time, stirring until it’s fully absorbed, and then add another ½ cup.  Keep stirring.  It takes about 18 minutes to make risotto, so I set my timer for 10 minutes and then add the beets and cook for 8 minutes more.  When the risotto is neither mushy nor chewy, add one more splash of stock and cover for just one minute.  It shouldn’t be too wet or too dry.  After a minute or so, add the Parmesan cheese and stir in.  Taste for seasoning and adjust.  It can be made day before or earlier in day; you just may have to add a little more stock. Yes, it will be pink, but delicious!

Recipe Credit: Debbie Schmitt of Schmitt Farmstand on Sound

Potato Fennel Soup

3  leeks
1 fennel bulb
4 carrots
2 tablespoons unsalted butter
8 cups of broth
2 pounds potatoes
1/1/2 cup fat free half & half
¼ cup chopped fresh parsley
Salt and pepper
¼ cup olive oil for cooking

Cut the fennel bulb in half, cut 2 carrots in half, and 1 leek in half lengthwise. Take half of fennel bulb, the carrots and the leek ,sprinkle with olive oil and salt and pepper and place on cookie sheet in oven and roast for about 20 minutes on 450 degrees. In a stock pot melt butter with a little olive oil. Dice up remaining fennel, carrots and leeks and place in stock pot and cook on low heat for about 10-15 minutes. Add the potatoes (diced) and 2 cups of broth. Cover and cook for about 15 more minutes. Add approx.. 4 cups broth and the half and half, bring to boil stirring the mixture. Use an immersion blender to blend soup, season with salt and pepper. Keep soup on low heat and cut up roasted vegetables and place in soup. Add chopped parsley and serve.

Recipe Credit: MKZ Farms, Jamesport, NY

Butternut Squash Soup

2 butternut squash (medium)
2 shallots (sliced)
2 tsp. olive oil
1 leek (cleaned and sliced thin)
Sea salt Coarse pepper
1 tsp.brown sugar
4 -6 cups chicken or vegetable broth  

Wash and cut butternut squash in half. Add pinch of salt and pepper and drizzle some olive oil and sprinkle brown sugar over halves. Place in 350 degree oven and bake until soft. In a pot, sauté shallots & leek in olive oil until soft, about 8 minutes. Turn off and wait until squash in cooked in oven. Take out squash and spoon out into pot, add broth and pinch of salt and pepper. Use hand mixer or immersion blender to give a creamy texture, add more broth if necessary. Serve with croutons if desired.  

 Recipe Credit: MKZ Farms, Jamesport, NY

Kabocha Squash with Orzo pasta

1-2 Kabocha squash
1 small leek or bunch of scallions- cleaned and sliced
1 garlic clove- sliced
1 cup orzo pasta
Olive oil Butter
Chicken broth – 1-2 cups
Parmesan cheese (approx. ½ cup)
Rinse and cut squash in half. Scoop out seeds and place on baking sheet. Sprinkle with salt and pepper and a little olive oil., place in oven on 375 degrees and cook for approx.. 20 minutes.Cool and remove skin from squash and cut into cubes, reserve in a dish.  In a small skillet sauté leeks and garlic until soft with 2 tsp. olive oil and 1 tsp. butter, let cool and set aside in a dish. Meanwhile, in another frying pan, place orzo with 1-2 tablespoons of olive oil and brown pasta. Add 1-2 cups of chicken broth slowly and keep stirring until orzo is soft. As soon as orzo is ready, combine squash  with orzo and add ½ cup parmesan cheese. Serve immediately.    

Recipe Credit: MKZ Farms, Jamesport, NY

Asian Pear Tart

Puff pastry dough (your favorite recipe) or packaged
puff pastry
3-4 Medium Asian Pears
1/3 cup sugar
Fig jam/strawberry jam or peach jam  
Place pastry sheets on baking sheets. Slice and peel pears into half moon shapes and toss with sugar. Lay pears on the pastry sheets, just slightly overlapping and place in 325 degree oven. Cook until dough starts to brown. Take out and mix small amount of water with your favorite jam and brush on pear slices. Serve at room temperature.  

 Recipe Credit: MKZ Farms, Jamesport, NY

 

Sauteed Cauliflower with cipollini onions

1 head of cauliflower
2 cipollini onions
olive oil
salt and pepper

Wash cauliflower and break into small florets. Slice onions thin. Place all in a skillet with olive oil and cook on low heat until cauliflower is soft turning often, season with salt and pepper.

Variation: cut pancetta into small cubes and cook along with cauliflower and onions.

Recipe Credit: MKZ Farms, Jamesport, NY

 
 
 
 
 
 
 
 
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