Hi guys! Thanks to everyone for attending the Farmers Market Farm to Table Cooking Demo today at the Top of the World Farmers Market. My next one will be at the Downtown Ocala Farmers Market on November 19th at 10:30am. Hope to see you there!
The recipe cards courtesy Measure Up Marion, ran out quickly, so here are today’s recipes for anyone who may have missed it:
Sautéed Collards Chiffonade
1 bundle collards, rolled and shaved thin
2 tablespoons olive oil
½ cup chicken stock*
2 oz feta cheese crumbles
3 sliced green onions
1 cup fresh diced tomato
Thin shave the collards and place in pan with olive oil and sauté, turning often after about a minute add the chicken stock and let braise until done. (They will cook much faster cut this way). They are good cooked with somewhat of a crunch but if they are over cooked they will be fine.) Squeeze fresh lemon juice on top and garnish with feta, fresh shaved green onions, diced tomatoes and cucumber yogurt sauce on the side.
*Use a low-sodium chicken stock for a healthy option.
Cucumber Yogurt Sauce
1 cup plain yogurt
½ cup cucumbers fine diced
1 tablespoon fine chopped garlic
1 fine minced green onion top and bottom
1 Florida lemon juiced
Blend together well and season with a touch of salt to taste. It’s better if it can fuse for at least an hour.
Broccoli Craisin Slaw
3 cups Broccoli shredded stems and flowers
½ cup low fat Mayonnaise (olive base one is best)
1 cup Sun-dried cranberries, raisins or cherries
¾ cup Almonds toasted
¼ cup raw Florida sugar
½ cup fresh bacon bits (cooked and drained well)
Juice of 1 Florida lemon
¼ cup grated carrot
Mix well refrigerate to cool and serve.