Fall Fete Recipes

Recipes from September 2016 Local Harvest Fall Fete

Cowgirl Caviar

15 oz Can Black Beans

15 oz. Can Black Eyed Peas

1 Cup Cilantro

11 oz. Fresh Corn on the Cob

.5 Cup Green Bell Pepper

.5 cup Red Bell Pepper

1 Onion

1 lb. Roma Tomatoes

1 tsp Chili Powder

1 tsp Salt

1/3 Cup Sugar

.5 cup Olive Oil

1/3 cup White Wine Vinegar

Drain beans. Cook corn and cut off cob. Wash and dice vegetables. Mix all ingredients together.

Kale and Yam Salad

2 Medium Yams - scrub and cut yams into 1 inch cubes.

1 Bunch of Kale - washed and roughly chopped

3 Tbsp Olive Oil

1 Onion - diced

3 cloves Garlic - chopped

2 Tbsp Balsamic vinegar

Preheat oven to 400. Toss sweet potatoes in bowl with 2 T olive oil season with salt and pepper. Spread flat onto baking sheet. Roast 15-25 minutes until lightly browned and cooked but firm. Chill

In large skillet Sauté diced onion until caramelized in 1 Tbsp. oil. Add chopped Garlic and Kale and cook until Kale is just wilted. Chill

Toss all ingredients together to serve and adjust seasoning to taste.

Potato Salad

1.5 lb. Potatoes – scrubbed and peeled if desired

1 stalk Celery – finely diced

2 T Mayo

1 T cider Vinegar

Salt, Pepper and Fresh herbs as desired

Boil potatoes until tender, drain, dice, toss with salt and chill. Toss potatoes and celery together with vinegar and mayonnaise. Add fresh herbs suggest - chives and parsley

Carrot Raisin Salad

4.5 c finely shredded carrots

8 oz. crushed pineapple with juice

.75 cup raisins

.5 cup mayonnaise

.5 cup sugar

1.25 Tbsp. fresh lemon juice with pulp without seeds

Mix all ingredients together and keep refrigerated.

Raw Beet and Pear Slaw

1 med beet – scrub peel and cut into matchsticks

1Pear – ripe but still crispy – cut into matchstick

Toss with lemon juice, Olive Oil, salt and pepper to taste. Chill.

Serve with Honey Roasted Sunflower Seeds sprinkled on top

Chicken Salad

5 lbs Local fresh boneless skinless Chicken Breasts

1 cup cold finely chopped Celery

1 cup cold White Seedless Grapes cut in half

Approx. 2 cups cold Mayo (depending on taste texture)

Salt, Pepper to taste

Simmer chicken breast in just enough water to cover until chicken is 165 degrees. Remove chicken from broth, dice and cool quickly. Reduce broth until rich and cool. Mix together chicken, celery, grapes. Add salt and pepper to taste. Add mayo and chilled broth to desired consistency.

Egg Salad

Peeled and diced Hard Boiled Eggs

Finely Chopped Celery

Mix with Mayo, mustard, salt, pepper and pickled banana pepper juice to taste.