ORIGINAL IMPORT

Spaghetti in a Cream Sauce with Chilies and Spinach

Posted on by Mission Community Market in Blog, Blue House Farm, Happy Boy Farms, Recipes | Leave a comment


This easy dish really is testament to the fact that if you keep your refrigerator stocked with a few high quality, fresh ingredients, throwing a delicious dinner together can be a snap.

Pick up some fresh chilies (poblanos, jalapeño, chilaca–whatever you like) at the MCM’s Blue House Farm booth. Grab a little fresh spinach and a bulb of garlic from Happy Boy Farms and some chicken breasts or fresh sausage links from the Mission Market’s Fish and Poultry counter right next door. Just add pasta and you’ll have a delicious budget gourmet meal that can easily feed a group.

Ingredients

16 oz. dried spaghetti
3 tbsp extra virgin olive oil
3 sliced grilling sausages or 2 boneless, skinless chicken breasts, sliced
4 cloves garlic, chopped
1-2 seeded, diced fresh chilies (keep the seeds intact for spicier pasta)
salt and pepper to taste
3 cups fresh baby spinach
1/2 cup grated Parmesan cheese
1 cup half-and-half

Directions

Boil the spaghetti in salted boiling water according to package directions until al dente.

While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the sliced sausages or chicken breasts and cook for 2-3 minutes. Add the garlic and chopped chilies, season with salt and pepper to taste and stir well to integrate. Cook mixture 1-2 minutes, making sure to watch the garlic carefully to make sure it doesn’t burn.

Once the pasta has finished cooking, drain it and add it to the pan. Mix well using tongs and toss it around to coat the pasta with the now-seasoned oil. Add the baby spinach and toss with the pasta, encouraging the spinach to wilt slightly.

Reduce heat to medium-low, sprinkle Parmesan over pasta and toss well. Add the half-and-half and continue tossing the pasta as the half-and-half and Parmesan thicken into a creamy sauce. Once sauce is rich and thick, taste for salt and season once more if necessary.

Serve hot.

Serves 4-6.

Strawberry Season is Still Here…

Posted on by Mission Community Market in Blog, Yerena Farms | Leave a comment


…but not for long!

Make the most of these sweet jewels before the season is over next month by hitting up Yerena Farms today at the MCM and picking up some gorgeous red strawberries! They’re wonderful in salads, as a healthy snack or in desserts.

Speaking of desserts, we want to give this one from Smitten Kitchen a try. Yum.

Roasted Almond Butter

Posted on by Mission Community Market in Blog, Recipes, Winters Tree Fruit | Leave a comment

The multitude of raw, roasted and flavored nuts from Winters Fruit Tree
is astounding. Nuts contain heart-healthy fats, antioxidants, fiber and protein, making them an excellent snack choice, salad topper, cookie add-in…and so much more.

Yet another way to enjoy nuts is to puree them into a fresh nut butter. A great alternative to peanut butter (not to mention an excellent choice for those allergic to peanuts), this nut butter is nut butter is delicious spread on toast, with jam, or even warmed and spooned over ice cream. Plus, unlike jarred nut butters, you can control just how creamy, chunky, salty or sweet it is.

Here’s a lovely basic almond butter recipe (it can also be made with walnuts, cashews, peanuts–pretty much any nut). For best results, use roasted almonds. If you prefer buying raw almonds, roast them at home first, for 10-12 minutes in a 375 degree (F) oven.

Ingredients
1 cup roasted almonds
1 tbsp vegetable, canola, grape seed or other flavorless oil
salt to taste (optional)
pinch of sugar (optional)

Directions
Place almonds in a food processor or blender and process until almonds are very finely ground. Reserve a few almonds and roughly chop them if you prefer a chunkier nut butter.

Slowly stream the oil in, just until a very wet paste forms.

Flavor with salt and/or sugar if desired.

Store in an airtight container for up to 3 weeks.

Makes 3/4 to 1 cup of nut butter.

New Community Foods! Good Foods and Emmy’s! Pics from 10/14

Posted on by Jeremy in Blog, Emmy’s, Winters Tree Fruit, Yerena Farms | Leave a comment
 Dontaye of Good Foods Catering, with a crate of Lemonade-bound Yerena Strawberries
 Emmy (Pickles and Jams) talking fruit with Dave Hale (Hale Apples)
Market sales (Winters Fruit Tree) as Abada Capoeira plays
 Flowers from Floreria la Poblanita on 24th
 Isaac Zones playing with the young ones
 The young ones, playing with Isaac Zones 🙂
Yummy Yerena Berries

Herb-Roasted New Potatoes

Posted on by Mission Community Market in Blog, Recipes, Sensory Revolution | Leave a comment


Here’s a super-easy potato recipe using Sensory Revolution‘s Green Herbal Mix. Because this unique herb mixture includes very finely-ground herbs, it blends easily with the oil and coat the potatoes extra-well, resulting in much brighter, bolder flavor than regular dried herbs.

Serve these alongside eggs for breakfast or brunch or with roasted chicken for dinner.

Ingredients

1 lb new potatoes, scrubbed and quartered
2 shallots, chopped
2 tbsp extra virgin olive oil
1 tbsp Sensory Revolution Sensational Seasonings Green Herbal Mix
salt and pepper to taste

Directions

Preheat oven to 375 degrees F.

Mix all ingredients in a mixing bowl. Toss well to ensure all potatoes are well-coated with the herbs, oil, salt and pepper.

Bake for 15-18 minutes or until potatoes are golden brown and fully cooked.

Serves 4-6.