Recipes for the weeks of June 20 & 27!

Beet Slider!

Sprout City Farms Beet Slider
Yield: 16-18 sliders

Quantity

Ingredients

Method of Preparation:

1. In a medium stock pot combine beets, water, bay leaves, thyme and peppercorn and bring to a boil for approximately 1 hour or until the beets are fork tender.
2. Remove the beets and let cool.
3. While beets are cooling, place balsamic vinegar in a small saucepot on low heat.  Allow the vinegar to reduce for 15-25 minutes until it thickens enough to cover the back of a teaspoon.
4. Once the beets are cool, remove the outer skin with a vegetable peeler.  Be careful, this step can get messy!
5. Slice beets into ½ inch slices and finish on the grill for 5 minutes per side.
6. Melt butter and add minced garlic.  Brush slider buns with garlic butter and grill alongside beets for 3-5 minutes.
7. Layer goat cheese, beets, and mesclun greens on the toasted slider bun and drizzle with the balsamic reduction.
8. Enjoy!

Spring Harvest Mini Quiche
Yield: 16 each

Quantity

Ingredients

Method of Preparation:

1. Wash, peel and dice the red potatoes.  Repeat with onion, garlic, and radishes.
2. Add olive oil to a medium sauté pan over low to medium heat.  Add prepped vegetables when oil is hot.  Sauté vegetables for 5-7 minutes or until fork tender.  Add thyme at the end of this stage of the cooking process.
3. Add Sprout City Farms cooking greens and wilt for 10 minutes.
4. While greens are wilting, divide each crescent roll in half and place in the bottom of a greased muffin tin.  8 crescent roll should yield 16 mini quiches.  (Crescent rolls can be combined in the bottom of an 11X 9 baking dish to yield 1 large quiche).
5. Whisk eggs, milk, salt & pepper until combined.  When vegetables are done let them cool and then add both vegetables and cheese to your egg mixture.
6. Fill each muffin tin ½ way with mixture and cook at 350° for 7-12 minutes.

 Carrot Dressing

Yield:  1 ½ cups

Quantity

Ingredients

Method of Preparation:

1. Place all ingredients in the blender and process until smooth.
2. Refrigerate for a few hours before serving.  This dressing gets yummier the longer it sits!

Sweet Pea Dip
Yield: 2 cups

Quantity

Ingredients

Method of Preparation:

1. Place half of chopped onion & cooked fava beans in food processor, and pulse/chop until smooth.
2. Add peas to food processor and pulse until mostly smooth.
3. Drizzle in olive oil during last 10 seconds of processing. Add salt & pepper to taste.
4. Dip in pita chips, veggie sticks, pea pods, or even use as substitute for tomato sauce on your homemade pizza!