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Shop Locally & Cook Fresh!
Below you will find recipes that were specifically created to use food that is
currently in season. Because of this, we change our recipes on a monthly basis. Click here to see a backlog of previous months' recipes.
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Oven Roasted Broccoli
Ingredients
1 pound broccoli, rinsed and trimmed (I purchased mine from Five Points Community Farm Market in Norfolk)
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
Directions
Preheat oven to 425 degrees F.
Cut
the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch
thick, round slices. Place the broccoli into a mixing bowl and toss
with the olive oil, garlic, kosher salt and pepper and set aside.
Spread
the panko into a 13 by 9-inch metal cake pan and place into the oven
for 2 minutes or until lightly toasted. Remove the panko from the oven
and add to the bowl with the broccoli mixture. Toss to combine. Return
the mixture to the cake pan, place in the oven and roast just until the
broccoli is tender, 8 to 10 more minutes (I actually roasted the
broccoli for 25 minutes because I wanted it to brown a little more).
Remove from the oven, toss in the cheese and serve immediately.
Recipe and photograph courtesty of Farm to Fork - Photography Blog, Niki Park
Chilly Winters Eve Lamb Shank Supper
Serves: 4
Prep Time: 45 mins
Cook time: 2 1/2 hrs
Ingredients:
4 American (Virginian!) lamb foreshanks
salt and course pepper to taste
1 tbsp olive oil
4 garlic cloves, finely chopped
3 carrots, pelled and sliced on the diagonal, 1/4'' thick
1 large onion, chopped
1 anise, quartered lengthwise and sliced 1/4'' thick (do not use solid center)
2-12oz bottle medium to light beer or fat-free chicken broth
1 can (15oz) chopped petite tomatoes and juice
1 cup fat-free chicken broth
10 springs fresh thyme
3 bay leaves
Generously
season shanks with salt and pepper. In large skillet, heat oil over
high heat. Brown shanks on all sides until golden brown, about 15
minutes. Remove from pan and place in a 13x9-inch baking pan.
In
same skillet, combine garlic, onion, anise and saute for 6 to 8 minutes
to lightly brown; stirring occasionally. Mix in beer or broth, tomatoes
and juice, chicken broth, thyme and bay leaves. Bring to a boil. Pour
over shanks. Braise in 375 degree oven for 2 1/2 hours. Baste shanks
with sauce and turn them over every 45 minutes. Serve lamb in large low
sided bowls with broth and vegetables.
Recipe courtesy of American Lamb
via Gum Tree Farm, local lamb producers.
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