Submitted by Farm to Fork Meals’ chef Michael Panza
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 4 eggs, separated
- 1 cup buttermilk
- 4 oz unsalted butter, melted
- 1 cup blueberries
Preheat waffle iron. In large mixing bowl combine flour, sugar and baking powder and whisk well. In another bowl, whisk egg yolks, buttermilk and melted butter. Add wet ingredients to dry. Whisk to combine; batter may be slightly lumpy. Beat egg whites until they have soft peaks and fold into batter. Add blueberries. Pour mixture into heated waffle iron, cook 3 to 4 minutes or until desired.
Spaghetti Al Pomodoro
Submitted by Casa D’Angelo chef and owner Angelo Elia
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1 28 oz can peeled tomatoes, puréed in a food processor
- Kosher salt
- 3 large fresh basil sprigs
- 12 oz spaghetti
- 1/4 cup Parmesan, finely grated
Heat extra-virgin olive oil in a 12″ skillet over medium-low heat. Add minced onion and cook, stirring, until soft (about 4 minutes). Add garlic and cook, stirring, for 2 to 4 minutes until golden brown. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt. Cook, stirring occasionally, until sauce thickens slightly and the flavors meld (about 15–20 minutes.) Remove pan from heat, add basil and set aside.
Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before tender. (Check the cooking time on the pasta box; usually spaghetti takes 7 to 8 minutes for al dente.) Once cooked, drain the pasta, reserving 1/2 cup pasta cooking water.
Heat skillet over high heat. Stir in saved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta (about 2 minutes.) Remove pan from heat. Add cheese and toss until cheese melts. Transfer to warm bowls; serve with more cheese and basil if desired.
Adobo Chicken with Rice & Asparagus
Submitted by Micah Harris of Danny’s BBQ
- Adobo seasoning
- Chicken breasts
- 1 small sweet onion
- Goat cheese
- Near East Rice Pilaf Original
- Fresh asparagus
- 2–3 strips of lightly cooked bacon cut into small pieces
- Heirloom tomato
- Balsamic glaze
- 2 or 3 leaves of fresh basil
- Extra virgin olive oil
Cut the onion into half circles. Put them in a pan preheated to medium-high, with extra virgin olive oil, salt and pepper. Stir them regularly, so they sweat down evenly. Start the rice (directions on the box) on a plate. Let the chicken sit out and season it with the adobo. Trim the bottoms off the asparagus and place it on a baking sheet. Lightly cover the asparagus with extra virgin olive oil, garlic powder, salt and pepper, and slightly cooked bacon. By this time the onion pieces should be cooked down to where they are starting to brown. Place onion in a bowl and set aside. Place chicken into the hot pan with a little more extra virgin olive oil, seasoned side down. Drop the temperature in the pan a couple of notches. Let the chicken get to the color you want, then flip it over. Use a meat thermometer to make sure the chicken is at 165 degrees. Set the oven to high broil; set up the rack one notch below the top. Place asparagus in the oven, keeping a close eye so that it doesn’t burn. When the bacon starts to crisp up, that is when the asparagus is ready to be taken out of the oven. Dice the heirloom into nice sized cubes and the basil into thin strips.
Portion the rice on the plate first, then the chicken. Add the grilled onions on the side of the chicken, not on it. Top the chicken with a decent amount of goat cheese, then the tomatoes, then the balsamic glaze and finally the basil. Finish plating by adding the asparagus. I hope I don’t have to mention to make sure you get some bacon on that plate too. And voila!
Submitted by Nishuta Dusara
- 1 medium onion, sliced (red is best)
- 2 plum tomatoes
- 2 tbsp garlic, chopped
- 1 tsp green chilies, chopped (optional)
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp coriander/cumin powder
- 1/2 tbsp red chili powder
- 1 tbsp turmeric
- 1 tsp salt
- 1 lb shrimps, peeled and deveined
Warm the oil. Add sliced onions and cumin seeds. On medium heat, stir and cook until they turn pink. Add garlic and cook for one minute. Add chopped tomatoes. Stir and cook for five minutes. Add green chilies and red chili powder. Add turmeric, coriander/cumin powder, salt and cilantro. Stir and add 1/4 cup of water (add more water if needed). Cover and cook on low heat for five minutes. Add shrimp and cook for five to seven minutes on medium heat. Turn heat to low and let simmer for five minutes. Garnish with cilantro. Serve with love!