FARMER’S MARKET RECIPES - 9/7/2010
 
BAREFOOT CONTESSA’S SUMMER BORSCHT
 
INGREDIENTS: 5 medium fresh beets (about 2 lbs. without tops), Kosher salt, 2 c. chicken stock, 16 oz. sour cream-plus extra for serving, ½ c. plain yogurt, ¼ c. sugar, 2 Tbs. freshly squeezed lemon juice, 2 tsp. Champagne vinegar, 1-1/2 tsp. black pepper, 2 c. medium-diced cucumber-seeds removed, ½ c. chopped scallions-white and green parts, 2 Tbs. chopped fresh dill-plus extra for serving
DIRECTIONS: Place the beets in large pot of boiling salted water and cook uncovered until the beets are tender, 30-40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool. In a large bowl, whisk together 1-1/2 c. of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 Tbs. salt and the pepper. Peel the cooled beets with small paring knife or rub the skins off with your hands. Cut the beets in a small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season to taste and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
 
 
SENSATIONAL FOIL-PACK VEGETABLES
 
INGREDIENTS: 1 c. zucchini chunks (1-1/2”) 1 c. button mushrooms, 1 c. each red and yellow pepper chunks (1-1/2”), 1 c. large cherry tomatoes, ¼ c. Kraft Light Zesty Italian Reduced Fat Dressing, 2 Tbs. grated Parmesan cheese
DIRECTIONS: Preheat grill to medium-high heat. Toss vegetables and tomatoes with dressing. Place in center of 18”long piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Grill 8-10 minutes or until vegetables are crisp-tender, turning after 4 minutes. Cut slits in foil to release steam. Open packet. Sprinkle vegetable mixture with cheese. Makes 6 servings.
 
 
VEGETABLE SALAD
 
INGREDIENTS: 2 c. broccoli florets, 2 c. cauliflower, ½ c. chopped celery, ½ c. chopped green pepper, ½ c. chopped onion, ¼ c. grated carrot, 1 c. mayonnaise, ¼ c. sugar, 3 Tbs. grated Parmesan cheese, 2 bacon strips-cooked & crumbled
DIRECTIONS: Toss vegetables in large salad bowl. In small bowl, combine mayonnaise, sugar and Parmesan cheese: pour over vegetables and toss to coat. Cover and chill. Sprinkle with bacon just before serving.
 
 
PEACH PRALINE PIE
 
INGREDIENTS: 4 c. sliced and peeled peaches or frozen peaches, 1 c. sugar-divided, 2 Tbs. quick cooking tapioca, 1 tsp. lemon juice, ½ c. flour, ½ c. chopped pecans or walnuts, ¼ c. butter, 1 unbaked pastry shell
DIRECTIONS: In large bowl combine peaches, ¼ c. sugar, tapioca and lemon juice. Mix well. In small bowl, combine flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbles into pie shell, cover with peaches. Sprinkle remaining crumbles on top. Bake @ 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 30 minutes or until peaches are tender and topping golden brown.
 
 
WARM FRUIT KABOBS
 
INGREDIENTS: 1 medium apple, 1 medium banana, 1 fresh peach, 1 fresh pear, 2 slices fresh pineapple (1” thick), 2 Tbs. brown sugar, 2 Tbs. lemon juice, 2 Tbs. canola oil, 1 tsp. cinnamon
DIRECTIONS: Cut all the fruit into 1-in. chunks. Alternately thread onto 16 soaked wooden skewers (using two skewers side by side for each kabob so the fruit doesn’t turn). In small bowl, combine brown sugar, lemon juice, oil and cinnamon. Grill kabobs, uncovered, over medium heat for 6 minutes or until heated through, turning often and basting frequently with brown sugar mixture. 8 servings
 
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES