If you’re looking for a tasty, easy dessert to serve at your next dinner party, look no further than this deliciously sweet-but-not-too-sweet treat. The salt in the ricotta offers a beautiful balance for the sweet fruit, resulting in a perfectly-flavored finish to your meal. This dish is also great because it’s equally yummy if you serve it warm or chilled, making it an easy dish to bring to share at a potluck.
The original recipe that I used called for blueberries, but it’s equally amazing with raspberries or strawberries like the perfectly plump ones that are available right now from Yerena Farms at the MCM.
Lemon-Ricotta Soufflé with Raspberries
1/2 cup sugar, preferably organic washed cane sugar
6 large eggs (grab some fresh, local eggs from Tomatero Farm if you can!)
grated zest of one lemon
1 pound whole-milk ricotta cheese (If I can find it, I like to use a fresh farmer’s cheese instead)
1 pint raspberries (if you substitute strawberries, be sure to cut them up into 1-inch pieces)
- Preheat the oven to 375 degrees F. Butter a 9-inch pie plate or baking dish. Set aside 1 tablespoon of the sugar.
- In a medium bowl, whisk together the eggs, remaining 7 tablespoons of sugar, and lemon zest. Add the ricotta and whisk until smooth.
- Pour the mixture into the pie plate and bake for 15 minutes in the lower third of the oven. Top with blueberries, sprinkle with the last tablespoon of sugar, and bake until just set, about 15 minutes more. Serve warm or chilled.
Recipe adapted from Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour
Happy Boy still has dry-farmed tomatoes! Fix up that last minute holiday salsa, can some for the winter, and freeze some for hearty winter soups. Here is a recipe for a new twist, which also utilizes their beautiful carrots:
Tahini Tomato Carrot Roast
Big bunch of carrots, cut into sticks
A few big tomatoes, quartered or cubed
1/2 cup tahini
Olive oil to coat
1 lemon, cut into thin coins
3 cloves garlic, minced
salt and pepper to taste
Combine everything in a roasting pan and roast at 375 degrees for 25 minutes or until done. Voila!
You may have tried kale sauteed as a side, blended into pesto, or massaged into salad. A new and delicious way to consume this nutritious green is as chips! Yes, magically this green turns into a crispy-crunchy healthy craving with just a little seasoning and a few minutes in the oven. Caution: you may want to eat these everyday. Try making them with all the kale varieties sold at Mission Community Market. Only three weeks left in this season!
1 bunch kale
olive oil to lightly coat kale
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. **Watch them carefully in the last few minutes, as they turn from delicious to too dark brown in the blink of an eye!**
(Recipe adapted from Smitten Kitchen)
Want to sample all the wonderful autumn vegetables at the market AND wow your Thanksgiving guests with some unexpected pomegranate pizazz-pop? Here is a perfect recipe that you can adjust to your own needs. Omit/add as you please. Throw in whatever entices you at this week’s MCM and roast a few days ahead of time so you can relax on the big day itself!
Spiced Vegetables with Pomegranate Seeds
- 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
- 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
- 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
- 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
- 1 pound brussels sprouts, halved
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 1/2 cups crumbled cotija or feta cheese (6 ounces)
- 1 cup pomegranate seeds
Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, smoked paprika, cumin, coriander and cayenne and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape the vegetables into a bowl, toss with the cheese and pomegranate seeds and serve. (Courtesy of Food & Wine)
Roasted. Raw. Blurred into a protein butter. In salads. In granola. In trail mix. In pie. In bread…….So many ways to enjoy the nuts and seeds sold at Mission Community Market. Here is one way that might be new to you: Nut Cheez! Yes, blended up with the right accessories, and you have yourself a pate of sorts that goes well on pizza, bread, stuffed into squash, or eaten by the spoonful. Here is a basic recipe that gives you protein and positive reviews!
1 cup of nuts (walnuts, almonds, pecans, sunflower seeds….any combo of local MCM nuts!)
1 Tablespoon miso or 2 tsp salt to taste
2 Tablespoons olive oil
pinch of fresh herbs (rosemary, oregano)
Just blend all this together until it is a think ricotta-like consistency, adding water as needed to assist blending. (If you think ahead, soak the nuts overnight in some water.) You can add black pepper, some sundried tomato, or some turmeric to add some color! Or, use some flavor-roasted nuts for a more robust taste. More nut cheese recipe ideas here…..