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Recipes

Here are a few recipes we thought you might like to try:

QUINOA, SWEET CORN & GREEN CHILE PILAF

2 1/4 cup vegetable or chicken stock, divided
1 tsp salt
1 cup quinoa, rinsed in cool water
1 tsp extra virgin olive oil
1 tsp minced shallots
1 tsp minced garlic
1 cup sweet corn roasted and cut off the cob
1/2 cup diced roasted poblano or Hatch chile
1/2 tsp cumin
1/4 tsp paprika
pinch cayenne
black pepper to taste

Bring 2 cups stock to boil in medium saucepan. Add salt. Stir in quinoa and return to boil. Reduce heat to low, cover and simmer 15 minutes or a few minutes longer until all liquid is absorbed. Drain and transfer to a sheet pan to cool, do not rinse. Quinoa may be prepared to this point up to 3 days ahead and kept in fridge in a tightly covered container. Heat a large saute pan over medium heat. Add olive oil and saute the shallots and garlic but not to the point of carmelizing. Add corn and diced pepper and saute 1 more minute. Add quinoa, cumin, paprika and cayenne. Mix well. Add remaining 1/4 cup stock and stir to moisten. Cook until stock is evaporated and soaked into grain. Adjust seasoning if desired.

Makes 4 to 6 servings
 

ROASTED BRUSSELS SPROUTS

Variations include adding pine nuts, cider vinegar, roasted chestnuts, or thyme.  Also great with bacon or pancetta. If adding pine nuts, add them during the last 5 minutes of cooking, or brown them separately and add to the finished dish.

INGREDIENTS

  • 1 pound Brussels sprouts, rinsed, ends trimmed

  • 1Tbsp. minced garlic (about 3 cloves)

  • 1 teaspoon lemon juice

  • 2 Tbsps. olive oil

  • Salt

  • Freshly ground black pepper

  • ¼ cup freshly grated Parmesan cheese (optional)

  • Muenster Smoked Sharp Cheddar cheese, sliced, put on top (optional)

METHOD

1) Preheat oven to 350 degrees F.  Place Brussels sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan will work great for this recipe).
Toss in the garlic.
Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated.
Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.

2) Put Brussels sprouts in oven on top rack, cook for 20 minutes, and then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes.

3) Sprinkle with Parmesan cheese, if desired; cook for another 5 minutes.

The sprouts should be nicely browned, some of the outside leaves crunchy, and the interior should be cooked through.

Add more salt to taste. Salting sufficiently is the key to success with this recipe.

Yield: Serves 4.
 

GREEN CHILE STEW

-2 tablespoons veg oil
-2 pounds lean pork 9 cubed
-1 lg onion
-2 cloves garlic
-6 to 8 chiles, roasted, peeled, seeds and stems removed, chopped
-1 lg potato, peeled and diced ( I usually use 6 potatoes)
-2 tomatoes, peeled and chopped
-3 cups water or chicken stock

Heat the oil in the pan and brown the pork. Add onion and garlic and sauté for a couple of minutes.
 
Combine the pork mixture and remaining ingredients in a Dutch oven and simmer, covered, for 1 1/2 to 2 hours or until meat is very tender. Ck occasionally and add a bit more water if needed. Season to taste. (I personally add cumin to mine)

Hope you enjoy!
Cindy G.

 

NEVER HAS LOW CALORIE TASTED SO GOOD AND BEEN SO EASY

That really should be the motto of Miracle Noodle, in a way that is why we think our noodles are so great! Easy noodle dishes everyone loves and that are completely guilt-free!

Ok, so lets get to the recipe. It is from my sister in law who is a major foodie.

Recipe Served at Expo East

3 bags of Miracle Noodle Angel Hair Pasta
1/4 cup Tahini
3 tablespoons of fresh lemon juice
3 Tablespoon of water
1/8 of a teaspoon of gluten free low sodium soy sauce(regular low sodium
-sauce is fine if not gluten intolerant)

Couple of drops of Sriracha hot sauce(optional)

Salt and pepper to taste

1 scallion thinly sliced on the diagonal
1 oz shredded jicama
1 oz julienned pepper
1 oz carrots

Empty noodles into colander draining the water that the noodles are packed in.
Boil noodles for one minute, drain, pat dry and set aside.
In a large bowl mix tahini, soy sauce, water, lemon juice, sriracha and salt and pepper to taste.
Add noodle and vegetables, mix thoroughly and refrigerate.
Makes 6-8 servings.

THIS RECIPE WAS SERVED TO 100'S OF PEOPLE - ONLY 2 PEOPLE DIDN'T LIKE IT - GUESS YOU CAN'T PLEASE EVERYONE :)
 

FRESH CREAM PEAS

Wash peas thoroughly. Cover generously with cold water in a large covered pot. Cook at a low simmering boil for 1 1/2 to 2 hours. Add salt and pepper and other desired spices. Add chopped turkey, smoked sausage or cubed ham if desired. Alternate cooking method: Cook all ingredients in crock pot on low for 4 hours.
 

BLACK BEAN & CORN SALSA

Ingredients:
1/2 cup balsamic vinaigrette dressing
1/4 tsp. black pepper
1 Tbsp. fresh cilantro, chopped
1/8 tsp. ground red pepper (cayenne)
1/4 tsp. ground cumin
2 (15 oz.) cans black beans, drained and rinsed
1 (11 oz.) can corn
1/2 cup onion, chopped
1/2 cup green onions, chopped
1/2 cup red bell pepper, chopped

Directions:
In a small bowl, stir together dressing, pepper, cilantro, red pepper, and cumin. Set aside. In a large bowl, mix the remaining ingredients. Toss with dressing to coat. Cover; refrigerate for at least 1 hour or overnight to blend flavors. Serve with tortilla chips. Refrigerate any leftovers.
Serves 6-8
 

PICO DE GALLO

Ingredients:
6-8 large tomatoes, cored and chopped
1 green bell pepper, seeded and chopped
1 large red onion, chopped
1 large cucumber, seeded and chopped
2-3 jalapeno chiles, seeded and finely chopped
1 bunch of fresh cilantro, finely chopped
1/4 to 1/2 cup lime juice
Salt, to taste

Directions:
Combine the tomatoes, bell pepper, onion, cucumber, jalapeno chiles, cilantro, and lime juice in a bowl. Season with salt. Add additional lime juice and jalapeno, if desired. Serve as an appetizer with corn chips or use as a condiment with tacos, eggs, or grilled meat and fish. Refrigerate any leftovers.
Serves 24
 

PASTA E FAGIOLI

1 can chickpeas (garbanzo beans)
2 TBSP olive oil
1 med yellow onion finely chopped
2 cloves garlic, finely chopped
1 sprig fresh rosemary
dash red pepper flakes
dash salt
1 can tomatoes, 14 oz, chopped
1 TBSP tomato paste
6 cups vegetable stock
2/3 cup small pasta (suggested elbow or spiral)
dash black pepper
freshly grated parmesan cheese and olive oil at serving time

In large heavy saucepan, heat oil over medium heat, add onion, garlic, rosemary, pepper flakes and dash salt. Cook 8 to 10 minutes stirring often until onion is soft. Increase heat to high. Add tomatoes, tomato paste, stock and beans that have been rinsed and drained. Bring to a boil. Remove and discard rosemary stalk. Add pasta, reduce to simmer and cook till pasta is tender, about 12 minutes. Season to taste. At serving time add parmesan cheese and drizzle olive oil. Makes 4 servings. 326 calories per serving, 7 gr fiber, 13 gr protein.
 

PUMPKIN BUTTER SPREAD
8 oz cream cheese
1/2 jar pecan pumpkin butter
3 slices crisp cooked crumbled bacon
3 green onions chopped
3 TBSP toasted pecans chopped

Spread pumpkin butter over cream cheese brick. Sprinkle bacon, green onions and pecans on top. Serve with crackers.
 

BASKETBALL BEAN DIP
2 15 oz cans blackeye peas rinsed and drained
1 15 oz can chickpeas (garbanzos) rinsed and drained
1 15 oz can black beans rinsed and drained
1 large diced tomato
3/4 cup diced green bell pepper
1/2 cup red onion diced
1/2 cup Hendrickson's dressing (or your favorite italian dressing)

If desired, you can add chopped cilantro to taste and dried oregano to taste.
Combine all ingredients in a large bowl. Cover and refrigerate at least 2 hours or overnight. Serve with tortilla chips or assorted crackers.
 

JANET'S OLD FASHION MICROWAVE FUDGE
Mix in large microwave safe bowl:
1 box powdered sugar
1/2 cup Wonder Cocoa
Add:
1/4 cup Horizon Organic Milk
1 tsp vanilla
1/2 cup (1 stick) organic butter cut in slices (do not substitute margarine or fudge will not set)
Microwave 1 minute on high
Add:
1/2 cup chopped pecans or walnuts
Stir
Return to microwave and cook 1 minute on high. Stir until creamy. Pour into slightly buttered brownie pan. Cool, cut, enjoy.
 

FRESH VEGGIE TOSSED SALAD
Tomatoes (either grape, cherry or chunk cut large)
Purple Onion Rings
Cucumber diced medium chunks
Raw yellow squash diced medium chunks
Toss with Hendrickson's Dressing and chill.
Add other veggies of your choice!
 

BLACK EYED PEA SALAD
Rinse canned blackeyed peas. Mix with fresh cut up tomatoes, red onion chopped,mixed salad greens. Toss with dijon vinaigrette dressing. Garnish atop with crumbled bacon and toasted pecans. Chill before serving.
 

PUMPKIN DIP
30 oz can pumpkin pie mix
1 cup powdered sugar
1 (1 0z) small vanilla pudding instant
1 (8 oz) cream cheese brick slightly softened

Mix all ingredients together in a medium bowl. Chill in a serving bowl. Serve with thin ginger snaps. Makes 4 1/2 cups. 65 calories per 2 TBSP serving.
 

ROASTED SQUASH SOUP
3 acorn squash
3 butternut squash
1/2 cup brown sugar
1 stick unsalted butter
1 oz olive oil
1/2 gallon chicken stock
2 cups heavy cream
1 large onion roughly chopped
1 clove garlic roughly chopped
1 bay leaf
2 sprigs fresh sage
1 tsp ground cinnamon
1/2 tsp ground nutmeg
salt and pepper to taste

Split squashes lengthwise and remove seeds. Place in baking dish and evenly fill with brown sugar and butter. Roast in oven at 350 til soft. Remove from oven and allow to cool. Remove skin and save pulp. Place oil, garlic and onion in large soup pot. Saute over high heat until transparent. Add squash pulp and saute 2 minutes. Add bayleaf, sage, cinnamon and nutmeg. Add chicken stock and bring to a simmer. Add cream and cook for 15 minutes. Puree soup in a blender or use an immersion blender. Season to taste with salt and pepper.
 

WAKE UP SHAKE UP
In a blender, mix 2 cups nonfat vanilla soymilk, 1 banana,1 cup frozen raspberries and 4 ice cubes. Whip till smooth and serve in tall glasses.
Makes 2 - 2 cup servings, 183 calories each
 

TUNA AND WHITE BEAN SALAD
Blend one 15 oz can white beans (drained), 6 oz. water packed tuna (drained), 2 TBSP light mayonnaise, 2 TBSP fresh lemon juice. Scoop onto salad greens. Top with chopped bell pepper as desired.
Makes 4 - 1 cup servings, 270 calories each
 

CUP OF ENERGY
Combine 1/2 cup nonfat sour cream and 1 packet sugar substitute. Blend in 1 cup crushed pineapple and a sliced banana. Top with spoonful of raisins and spoonful of sliced almonds. Great as a snack or light dessert.
Makes 2 - 1 cup servings, 270 calories each
 

CITRUS SALAD
Toss 6 cups mixed greens with 2 TBSP walnut oil, 2 cups grapefruit sections and 1 cup mandarin orange sections. Divide on to 4 plates. Top each with 1 TBSP crumbled feta cheese and fresh mint.
Makes 4 - 2 cup servings, 206 calories each
 

TRAIL MIX
In a large bowl toss lightly: 1 cup wheat or multigrain cereal squares, 1/2 cup dried cranberries, 1/2 cup raisins, 1/2 cup chopped dried apricots, 1/2 cup chocolate chips, 1/2 cup walnuts, 1/2 cup almonds. Store sealed and in the refrigerator to maintain freshness.
Makes 16 - 1/4 cup servings, 130 calories each
 

MIKE'S MEAT LOAF
2 lbs. lean ground beef
1/2 lb breakfast sausage (like Jimmy Dean)
1 cup chopped onion
1 raw egg
2 cups crushed saltines crackers
16 oz Green Mountain Gringo Salsa
2 TBSP Simply Organic All Seasons Salt

Mix all ingredients together and shape into 2 loaves (or smaller loaves if desired) Bake at 225 for 2 to 3 hours till desired doneness is reached. Baking times will also depend on the size of the loaves
 

 

 

 

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