Shoup Farms

Mercado Kitchen: Cupboard Quinoa

Posted on by Valentina Cekovski in Blog, Blue House Farm, Far West Fungi, Mercado Kitchen, Moua's Farm, Recipes, Shoup Farms, Tomatero Farm, Twin Girls Farm | Leave a comment

CUPBOARD QUINOA

Our lovely and handsome volunteer, Ronald Loosen, shared this tasty recipe of his with us. Stop by the info booth to let him know how your version turned out! Recipe below, check it out!

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QUINOA INGREDIENTS

– 2 cups quinoa
– olive/coconut/avocado oil (your favorite oil will do – sesame oil adds a nice robust flavor)
– 4 cups low sodium chicken broth or water or a veggie (more broth more flavor!)
– 1 medium sized yellow onion
– 3 celery ribs (a celery “stalk” is the whole thing – the ribs are the “arms”)
– salt/pepper/cumin to taste
– 2 bay leaves
– fresh thyme sprigs or dried thyme
– 1 lemon
– 1/4 red onion
– 1 avocado
– cherry tomatoes, halved

Heat a soup pot on medium until warm; add oil and let it simmer; add yellow onions, salt and pepper, and stir just once until coated in the oil; after 1 minute add celery; let simmer until aromatic, about 5 minutes.

Add quinoa, broth/water, bay leaves, increase heat to high and cover so it boils. Add thyme (full sprigs work – about 3-4, if using dried thyme a few pinches will do), remove lid and reduce to low heat.

After a few minutes keep lid half on and monitor (burning the pot is the worst! You’ll waste so much delicious quinoa). Stir after 5 and ten minutes to make sure it’s not sticking. Should take 15-20 minutes. Quinoa will sprout a nice white ring and water will be mostly gone.

Sautéed side veggies

– dried oregano
– mushroom (portobellos work great), cubed
– white onion, halved then quartered
– red/orange peppers, halved, quartered, halved again

Season veggies in a large bowl with olive oil and your favorite spices. We used oregano here to add a variety of flavor but cumin, rosemary, and thyme also work!

Heat pan on M-L heat. Let pan warm up, transport veggies from bowl to warm pan and simmer for about ten minutes. I like mine al dente :)

Serve warm next to quinoa. If quinoa still has some time to go, keep s very low flame on the veggies or cover with tin foil.

Mercado Kitchen: Corn, Avocado, and Tomato Salad

Posted on by Gyongyi Gozon in Blog, Blue House Farm, Happy Boy Farms, Mercado Kitchen, Moua's Farm, Recipes, Shoup Farms, Tomatero Farm | Leave a comment

This super easy and quick recipe can be summed up in one word: summer. As you have probably already guessed from the title, the main cast in this colorful salad are tomatoes, corn, and avocado.

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Tomatoes are at their peak season which means each bite is packed with a wonderfully delicious harmony of flavors from sweet to tangy. You could use frozen corn in this recipe, but why not take advantage of the fresh corn available at markets right now. Plus, they are quicker to prepare than you’d think (see below). Then there’s the creamy, melt-in-your-mouth avocado which adds an extra layer of deliciousness to this crowd pleasing dish. And finally, it’s all tossed in a lime and cilantro dressing for a bright and summer infused dish. Need I say more?

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You can pick up all the main ingredients from some of your favorite vendors at Mission Mercado and you likely already have the rest in your kitchen.

It’s a fail-proof recipe that’s a perfect addition to a picnic in the park, a potluck with friends or a quick weeknight dinner. Pair it with a fresh baguette or some grilled chicken and you got yourself a delicious and healthy treat.

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Yields 4 servings

Ingredients

  • 2 ears of fresh corn (or 2 cups frozen corn)
  • 1 avocado, cut into 1/2-inch cubes
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup finely diced red onion

Dressing

  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Clean corn and place into a pot with enough water to cover. Once the water starts boiling, turn the heat down to medium and cook for 10 minutes. When done cooking, I also like to stick them in the oven and broil them for about 5 minutes, turning them every now and again to develop an even toasted color. Once they’re cooled, cut the kernels off the cob.
  2. Combine the corn, avocado, tomatoes and onion in a large bowl. Mix together the dressing ingredients and pour over the salad. Gently toss to mix and, if you can wait, chill for an hour to let the flavors blend.
  3. Enjoy all the compliments!