Farm-fresh produce is starting to appear at local supermarkets. With that in mind, recipe researcher Sheila Kern cam up with an abundance of ideas for fresh fruit and veggies. Enjoy!
Raley's is advertising artichokes from Ocean Mist Farms in Castroville, CA. Here are recipes from their website www.oceanmist.com.
2 Large Ocean Mist Artichokes
butter flavored cooking spray, 3 seconds
1 teaspoon BBQ or mesquite seasoning
Start with two large Ocean Mist Fresh Artichokes. Rinse under cold water and trim stem to 1/2-3/4" long. Snip/Trim each leaf with kitchen shears or scissors. Set Artichokes aside.
In a large glass microwavable container microwave 3 cups of water until boiling (about 5 minutes). Place the Artichokes in the dish of hot water with the stem sitting flat in the water. Cover the Artichokes with an inverted pyrex microwavable bowl. Microwave Artichokes on high for 15 minutes. Artichokes are done when you can easily pierce through the stem with a fork.
Remove the Ocean Mist Artichokes from dish and cool until you can handle. Separate leaves from the choke and place loose Artichoke leaves in a gallon food storage bag. (Save the Artichoke Hearts for another healthy dish).
Spray butter or garlic flavored cooking spray on Artichoke leaves and sprinkle with your favorite BBQ or mesquite seasoning. Close bag and shake until leaves are coated. Store in the refrigerator and serve with your favorite dip.
Artichoke Breakfast Burrito
4 cooked Ocean Mist Artichokes - cube hearts and stems only
1/2 pound ham steak, diced
3 cooked Potatoes, peeled and diced
4 large flour tortillas
6 eggs (beaten in bowl)
1 cup shredded cheddar cheese
salt & pepper to taste
salsa for garnish
Spray large skillet with cooking spray and over medium-high heat, fry ham and Potatoes until heated through and Potatoes begin to brown.
Add Artichokes and salt and pepper to skillet; Stir until well combined. Add beaten eggs to Artichoke and ham mixture, and using a spatula stir until eggs are well set.
Remove skillet from heat and sprinkle top of egg dish with cheese. Warm tortillas on dry skillet over high heat, flipping once to soften tortilla.
Divide egg mixture between 4 large tortillas and roll up burrito style. You may want to wrap each burrito in foil until ready to eat.
Serve these breakfast burritos with your favorite salsa.
Artichoke Caprese Salad
2 cooked artichokes (discarding leaves and choke and slicing the stem bottom and heart into 8 slices).
2 large ripe Tomatoes (cut into 8 slices)
8 slices of fresh mozzarella cheese
8 large fresh basil leaves
balsamic vinegar to taste
olive oil to taste
salt & pepper to taste
On a large serving plate, place alternating slices of tomato, cheese, basil leaf and Artichoke, so each one overlaps the other.
Sprinkle with salt and pepper and drizzle balsamic vinegar and olive oil over salad.
Serve with warm crusty bread.
Artichokes with Roasted Garlic-Aioli
3 whole garlic heads
6 Ocean Mist Medium Artichokes, prepared and cooked
2 tablespoons lemon juice
2 teaspoons dried basil
1/3 cup mayonnaise, reduced fat
1/3 cup plain nonfat yogurt
1/4 teaspoon salt
1/2 teaspoon pepper
Start recipe with cooking Artichokes by your preferred method.
For Aioli: Remove white papery skin of garlic, making sure not to peel or separate the cloves. Wrap each head separately in aluminum foil.
Bake at 400° for 40 minutes or until tender; let cool. Separate cloves and squeeze pulp into a small bowl; discard skins. Mash pulp with a fork; set aside.
Add mayonnaise, yogurt, pepper and salt to mashed garlic pulp; stir well, and serve as a dipping sauce with Artichokes.
Fresh Corn Muffins
Servings: makes 12 muffins
6 tablespoons canola oil
1/2 cup fresh corn kernels (from 1 ear)
2 jalapenos, seeded and finely chopped
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 cup buttermilk
1 large egg, lightly beaten
Preheat the oven to 375°. Line a 12-cup muffin pan with paper liners. Heat 1 teaspoon of the oil in a medium skillet. Add the corn and jalapenos, season with salt and cook over moderately high heat until crisp-tender, 2 to 3 minutes. Scrape onto a plate to cool slightly.
In a bowl, whisk the cornmeal with the flour, sugar, baking powder and 1/4 teaspoon salt. Add the buttermilk, egg and the remaining oil and stir until blended. Quickly stir in the corn mixture and pour the batter into the muffin cups.
Bake the muffins for about 16 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Jalapeno Corn Muffins
Makes one dozen
One 8.5-ounce box corn muffin mix
1/2 cup milk
2 cups fresh corn kernels (3 ears)
4 ounces jalapeno jack cheese, shredded (about 1 cup)
1/2 cup chopped fresh basil
Salt and pepper
1. Preheat the oven to 350°. In a large bowl, prepare the mix according to the package directions, using the milk in place of water. Stir in the corn, cheese and basil; season with salt and pepper.
2. Grease a muffin pan and fill each cup with batter. Bake until lightly golden, 30 minutes; let cool.
Fresh Corn Risotto
6 cups chicken stock or low-sodium broth
1 bay leaf
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
1 1/2 cups arborio rice (12 ounces)
1/2 cup dry white wine
1 cup white corn kernels (from 2 ears)
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cubed
Salt and freshly ground pepper
In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.
In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it's al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve.
Fresh Corn Quiche
Bon Appetit | August 2000
Yield: Makes 6 servings
3 large eggs
1/2 small onion, coarsely chopped
1 tablespoon all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/3 cups half and half
3 tablespoons butter, melted
2 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed
1 deep-dish frozen pie crust, thawed
Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.
Fresh Corn and Tomato Salad
4 ears fresh corn (for about 2 1/2 cups kernels)
2 medium-size (about 1 pound) ripe tomatoes
3 scallions (for 1/4 cup chopped)
1/2 cup loosely packed fresh cilantro leaves
Salt and black pepper to taste
Pour water to a depth of 2 inches in a large deep skillet. Place it over high heat, cover, and bring to a boil. While the water is heating, shuck the corn and remove the silks.
When the water reaches a boil, add the ears of corn (they don't need to be completely covered with water), cover the pot, and bring it back to a boil. Cook the corn at a rolling boil until the kernels are just tender, 4 to 5 minutes.
Remove the corn from the skillet and place it in a colander in the sink. Run cold water over the corn until it is cool enough to handle. Carefully slice the kernels from the corncobs into a shallow dish, such as a pie plate. Scrape the cobs with the back of the knife to remove any remaining kernels and milk, adding them to the dish as well.
Core and chop the tomatoes into roughly 1/4-inch cubes, adding them to the dish as you chop. Chop the scallions, including enough of the tender green tops to make 1/4 cup. Add the scallions to the dish. Finely chop the cilantro and add it to the dish. Squeeze the lime juice into the corn mixture and toss well to combine. Season with salt and black pepper. Serve at once or refrigerate, covered, until ready to serve, up to 2 hours.
Fresh Tomato Salad with Onions, Feta and Olives
yield: Serves 6
5 ripe large tomatoes, cut into 1/3-inch-thick rounds
1 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
4 ounces feta cheese, crumbled
1/4 cup Kalamata olives or other brine-cured black olives, pitted
1 tablespoon chopped fresh parsley
Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.