Sustainable Lawrence

Recipes from the Farm to Table Dinner

Corn Gazpacho

3 cups fresh corn kernels
2 medium sized yellow pepper
4 large yellow beefsteak tomatoes
2 shallots, peeled chopped
½ cup  sherry vinegar
4 Tbsp. extra virgin olive oil
kosher salt,  to taste

Cut the corn kernels off the cob. Deseed the peppers and quarter. Quarter the tomatoes. In a blender, pulse in small batches to combine the corn, tomatoes, peppers, shallots and vinegar. With the blender running, add the olive oil in a slow steady stream  through the opening in the blender lid until the soup has a smooth consistency. Served chilled.

 

 

Summer Jersey Caprese Salad

4- 2ounce balls of Fresh Buffala Mozzarella

2 Easter egg radishes, thinly sliced

2 large Jersey tomatoes, sliced

8 grape tomatoes, halved

8 cherry tomatoes, halved

3oz garlic scapes, blanched and sliced

4oz English cucumbers, sliced

 

4oz lemon cumbers wedges

8 leaves of fresh basil

 

Balsamic vinaigrette

¼ cup white balsamic vinegar

½ cup extra virgin olive oil

1 tsp mustard

Salt and pepper

 

Slowly whisk the olive oil into the vinegar and mustard. Season the vinaigrette with salt and pepper to taste.

Place the radishes, tomatoes, garlic scapes, and cucumber in a bowl and dress with 2 Tbsp. of the Balsamic vinaigrette.

Plate the salad with a ball of mozzarella per serving.

 

 

 

 

 

Day Boat Fish Tacos

 

12 oz fresh day boat white fish, such as Tile Fish, portioned into 8 – 1.5 oz strips

OR 12 oz. Shibumi Farm oyster mushrooms

½ cup evoo

¼ cup  lime juice

zest of 2 limes

¼  cup cilantro

1/Tbsp chili powder

Kosher salt and  freshly ground black pepper,  to taste

8 flour tortillas

 

Slaw

2 cups green cabbage, shredded

2 cups red cabbage shredded

3 tricolor carrots, julienned

6 radishes, julienned

extra virgin olive oil

¼ cup lime juice

salt and pepper

 

Pickled Jalapeño

1 jalapeno pepper

2 Tbsp water

2 Tbsp white balsamic vinegar

2 Tbsp granulated sugar.

 

Cut the jalepeno into rounds and put in a small bowl. Heat the water vinegar and sugar to dissolve sugar. Pour over the jalapeños. Allow to cool completely.

 

Spring Onion Crème

1 bunch spring onion tops or Terhune scallions, charred on the grill

1 bunch garlic scapes or 3 garlic cloves wrapped in a tin foil packet, charred on the grill, divided

2 cups sour cream

extra virgin olive oil

salt and pepper

 

In a food processor, blend the charred onions and scapes or 2 cloves grilled garlic, with a little olive oil to make a smooth puree. Season with salt and pepper and fold into sour cream.

 

Preheat a charcoal or gas grill.

 

In a bowl marinate the fish with the olive oil, lime juice, zest, cilantro, chile powder, salt and pepper. Cover with plastic wrap and refrigerate for a half hour.

Prepare the slaw, pickled jalapeño and crème recipes. Refrigerate until you are ready to serve.

Wrap tortillas in tin foil. Warm them in a 300 degree oven for 5-6 minutes.

Lightly oil the grill grates. Cook the fish 1-2 minutes per side.

Assemble tacos with fish on top of the warmed tortilla, then the slaw and some crème on top. Garnish with pickled jalapeno.

 

Side of Terhune Sweet Corn “Mexican style”

4 ears or corn, boiled or grilled

1 cup mayonnaise

1 clov garlic, grilled

-1/4 cup cotija cheese or parmesan cheese

-1/4 cup cilantro leaves

– red chili powder to taste

-4 wedges of lime

 

Smear mayonnaise  on corn, sprinkle with cilantro, cotija cheese, and chili powder on top to taste. Serve with a lime wedge

 

 

Zucchini Cake
3 cups all purpose flour
1 tsp kosher salt
1 tsp. baking powder
¼ tsp. baking soda
3 eggs
1cup vegetable oil
2 ¾ cup granulated sugar
1 Tbsp. vanilla extract
2 cups zucchini, shredded
1 pint blueberries

Preheat the oven to 325 degrees F.

In a bowl whisk together the flour, salt, baking powder and baking soda.
In another large bowl, whisk together the sugar, vanilla, eggs and oil. Fold in the shredded zucchini until combined.
In three additions, whisk the flour mix into the wet ingredients. Fold in the blueberries.

Spray and flour a bundt mold or 9” cake pan and pour the batter in. Bake for 20 minutes. Then rotate the pan and bake for another 15 minutes. Let the cake cool completely before removing from the molds.

 

Lemon Vanilla Syrup

2 cups granulated sugar
1 cup water
2 vanilla beans
3 lemons, zested

In a small sauce pan, combine the sugar water, vanilla beans and lemon zest. Bring to a boil. Make sure to stir every so often. Pour into a heat proof container to cool to room temperature.

 

 

Candied Lemon Rounds

3 lemons (thinly sliced with the seeds removed)
3 cups granulated sugar
3 cups water

Preheat the oven to 275 degrees F.

In a small sauce pan, bring the water and sugar to a boil.
In a 13×9 pan, layer the lemon rounds to slightly overlap like shingles. Slowly pour the sugar water over the lemons, making sure they don’t lose formation to much.
Place a piece of parchment right on top of the lemons and cover the pan with foil.
Bake the lemons for 1 hour. Let them sit at room temperature to cool down and then store in the fridge with some of the liquid.

 

Assemble the Dessert Cut the cake to your desired size. Drizzle the lemon vanilla syrup on top along with some fresh blueberries. Finish by adding the candied lemon rounds.

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