Fall Fete Recipes
Recipes from September 2016 Local Harvest Fall Fete
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 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.
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
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.
Peeled and diced Hard Boiled Eggs
Finely Chopped Celery
Mix with Mayo, mustard, salt, pepper and pickled banana pepper juice to taste.