By Brack Johnson
At the Carrboro Farmers' Market, where I shop early every Saturday morning, the farmers are my entrée to the world of fresh ingredients. Recently, a vendor who had picked her organic produce just that morning told me that she thinks of Mother's Day as the sprout of peak season for locally grown food.
Mother's Day is also the start of a big lineup of spring events. In addition to breakfast in bed during Mom's favorite 24 hours, there are graduation dinners, Memorial Day cookouts, Cinco de Mayo fiestas, and picnics (because it's warm – but not yet searing – in our Triangle backyards).
Here are farm-to-table dishes that are something to celebrate.
Southern Made Fresh
Vibrant dishes
rooted in homegrown flavor
Tasia Malakasis
Southern Living
Spring Greens With Molasses,
Bacon & Avocado
6 thick hickory-smoked bacon slices
1/3 cup light molasses
1/2 teaspoon freshly ground black pepper, divided
I tablespoon red wine vinegar
1 teaspoon honey mustard
1/4 teaspoon sea salt
3 tablespoons extra virgin olive oil
8 cups loosely packed torn salad greens
3 ripe avocados, cut into eighths
Preheat oven to 375 degrees with oven rack positioned in top one-third of oven. Arrange bacon on a small baking sheet lined with aluminum foil. Brush molasses over bacon; sprinkle with 1/4 teaspoon pepper.
Bake at 375 degrees for 30 minutes or until bacon is crisp. Transfer to a wire rack to cool.
Whisk together vinegar, next 2 ingredients, and remaining 1/4 teaspoon pepper in a large bowl until blended. Whisk in oil until blended.
Add greens to dressing, tossing to coat. Divide salad among 6 plates. Arrange 4 avocado wedges and crumble 1 bacon slice on top of each salad.
Makes 6 servings
Raw Kale Salad
With Pecans & Parmesan Cheese
Salad
6 cups chopped curly kale
1 cup pecans, toasted
and chopped
1 cup (4 ounces) freshly
grated Parmesan cheese
Dressing
1/2 cup olive oil
3 tablespoons fresh lemon juice (1 lemon)
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
Prepare Salad
Combine kale, pecans and cheese in a large bowl; toss well. Divide mixture among 4 plates.
Prepare Dressing
Combine oil, juice, salt and pepper in a small jar. Cover with lid, and shake vigorously. Drizzle salads evenly with dressing.
Makes 4 servings
Shroom
Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms
Becky Selengut
Andrews McMeelt
Portobello Skakshuka With Baked Eggs And Israeli Feta
Spice Mix
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika (substitute: sweet paprika)
1/2 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
4 portobello mushrooms, stems removed and gills scraped out (10 to 12 ounces total)
1/2 teaspoon fine sea salt
1 small yellow onion, small diced (about 1 cup)
1/2 cup mushroom stock
4 cloves garlic, minced
1 tablespoon tomato paste
1 (28-ounce) can fire-roasted crushed tomatoes, with juices
1 teaspoon sugar (optional)
4 large eggs
Freshly ground black pepper
3-1/2 ounces sheep's milk feta
1/3 cup chopped flat-leaf parsley
Pita or naan bread, warmed, for serving
To make the spice mix, in a small bowl, combine the cumin, cayenne, paprika and salt. Set aside.
In a heavy 12-inch skillet, preferably cast iron, set over medium-high heat, add 1 tablespoon of the olive oil. Add the portobellos, stem side down, and cook until they start to wilt and brown a bit, 4 to 5 minutes. Turn the mushrooms over, sprinkle with 1/4 teaspoon of the salt, and cook for an additional 1 to 2 minutes, until you get some browning on the cap side. Transfer from the skillet to a plate and set aside.
Add the remaining 3 tablespoons olive oil to the skillet. Warm the oil and then add the onion. Sauté for 5 minutes, until the onion begins to soften, and then add the mushroom stock. Bring the stock to a boil, lower the heat so the stock simmers, and continue to cook until all the liquid is absorbed, 5 to 7 minutes longer.
Stir in the garlic, tomato paste and spice mix, and sauté until the garlic and spices smell fragrant and the tomato paste has darkened a bit in color, about 1 minute. Add the tomatoes and sugar, if using. Increase the heat and bring the sauce to a boil. Simmer for 10 minutes.
Tuck the mushrooms into the sauce, stem side up. Simmer for 5 minutes longer. Carefully crack an egg into each mushroom “saucer.” Season the eggs with the remaining 1/4 teaspoon salt and a generous sprinkling of black pepper. Sprinkle the feta carefully around the eggs but not right on top of them.
Cover the pan and cook until the eggs reach your desired degree of doneness. (I like this dish with runny yolks, but some folks will want to cook it longer to set the whole egg.) Garnish with the parsley and serve with warm pita.
Makes 4 servings
Spicy Black Bean, Poblano, and Oyster Mushroom Burgers
With Red Onion Jam
Spicy Lime and Chipotle Mayo
1/2 cup mayonnaise
Finely grated zest of 1 lime
1 teaspoon freshly squeezed
lime juice
1/2 teaspoon ground chipotle
chili powder (substitute spicy pure chili powder of your choice)
1/8 teaspoon fine sea salt
Red Onion Jam and Burgers
2 poblano chiles
1/4 cup plus 1 tablespoon
coconut oil
2 small red onions, small diced
(about 3 cups)
1 teaspoon fine sea salt
1/4 cup mushroom stock
2 tablespoons sugar
2 tablespoons red wine vinegar
1 portobello mushroom, gills and stem removed, cap small diced
1/2 pound fresh oyster mushrooms, stems separated from caps and both small diced
1 bunch cilantro, stems chopped to make 1/4 cup, leaves reserved for garnish
1 tablespoon tomato paste
2 teaspoons soy sauce
1 teaspoon ground cumin
Freshly ground black pepper
1 cup cooked brown rice
3/4 cup cooked and drained black beans, squished with a potato masher (leave some texture)
3 ounces French or Israeli feta
1-1/2 cups panko bread crumbs
4 hamburger buns, toasted if you like
For Serving
1 avocado
Lettuce leaves
Tomato slices
To make the mayo, in a medium bowl, whisk together the mayonnaise, lime zest and juice, chili powder and salt. Taste and add more salt if you'd like. Store in the fridge until you are ready to use.
To make the burgers, over a gas flame or under the broiler, blacken the poblano chiles. (You want all parts to be blackened.) Transfer the chiles to a bowl and cover with plastic wrap to trap the steam, about 15 minutes.
Meanwhile, in a large skillet over medium heat, add 2 tablespoons of the coconut oil. After a moment, add the onions and salt. Sauté for 5 minutes. Add 1 cup of the stock and simmer until all the liquid is evaporated; continue to cook until the onions are caramelized, 15 to 20 minutes. (Add a little water if necessary if it gets too dry.) Once the onions are browned and very soft, pull half of the onions out of the pan and reserve. Add the sugar to the pan and cook for a minute, then add the vinegar and the remaining 1/4 cup stock. Cook over medium heat until the liquid evaporates. Scrape the red onion jam into a small bowl and set aside to serve with the rest of the toppings. No need to clean the pan — you'll be using it again.
Remove and discard the skin and seeds from the roasted chiles and cut them into small dice. Add 1 tablespoon of coconut oil to the pan, along with the chiles and the reserved sauteed onions. Set the pan over medium-high heat. Add the chopped portobello, oyster mushroom caps and cilantro stems, and sauté until lightly browned and tender, 5 to 6 minutes. Add the tomato paste, soy sauce, cumin and black pepper, and sauté for another minute or two. Add the chopped oyster mushroom stems and sauté for another minute or two, adding a little water if necessary.
Add the contents of the pan to a big bowl, along with the rice, black beans, feta, 1 cup of the panko and 1 tablespoon of the chipotle mayo. Mix well, and form into 4 large burgers. Spread the remaining 1/2 cup panko onto a plate and coat each side of the burgers.
Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons coconut oil. When the skillet heats up, carefully place the burgers in the skillet and cook until you get a nice, deep, dark brown sear on each side, 4 to 5 minutes per side.
Spread the chipotle mayo all over the insides of the toasted buns. Pit, peel, and slice the avocado. Add the burgers to the buns and top with lettuce, tomato, avocado and cilantro leaves.
Makes 4 servings
Lighten Up, Y'all
Classic Southern Recipes Made Healthy & Wholesome
Virginia Willis
Ten Speed Press
Quick and Easy Turkey Chili
1 tablespoon pure olive oil
1 sweet onion, chopped
3 large garlic cloves, chopped
1 (28-ounce) can no-salt-added whole tomatoes
2 (14.5-ounce) cans low-sodium pinto beans, rinsed and drained
1 pound ground turkey
1 carrot, grated
3 cups low-sodium tomato juice
2 bay leaves, preferably fresh
1/4 cup ground dried red chiles
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper, or to taste
Coarse kosher salt and freshly ground black pepper
Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomatoes, beans, turkey and carrot.
Using a wooden spoon, break up the turkey, then add the tomato juice. Bring to a boil over high heat. Decrease the heat to simmer and add the bay leaves, ground chiles, cumin, coriander and cayenne pepper. Season with salt and pepper.
Simmer, uncovered, stirring occasionally, until the turkey is tender and the flavors have married, about 30 minutes. Taste and adjust for seasoning with salt and pepper.
Ladle into warmed bowls and serve immediately.
Makes 9 cups, 6 servings
Vegetable Corn Bread
2 tablespoons canola oil
2 cups yellow whole-grain cornmeal
1 teaspoon fine sea salt
1 teaspoon baking soda
6 fresh okra pods, stem ends trimmed, very thinly sliced (about 1 cup)
1 red onion, chopped
Cut and scraped kernels from 2 ears of fresh corn, cut from the
cob (about 1 cup)
1 banana pepper, thinly sliced into rings
1 jalapeno chile, thinly sliced into rings
1 small red chile, such as bird's eye or Thai, thinly sliced into rings
1/2 poblano chile, cored, seeded, and chopped
2 cups low-fat buttermilk
1 large egg, lightly beaten
Preheat the oven to 450 degrees.
Place the oil in a large cast-iron skillet or ovenproof baking dish and heat in the oven until the oil is piping hot, about 10 minutes.
Meanwhile, in a bowl, combine the cornmeal, salt and baking soda. Add the okra, onion, corn, banana pepper and chiles, and toss to coat. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine.
Remove the heated skillet from the oven and pour the hot oil into the batter. Stir to combine, and then pour the batter back into the hot skillet.
Bake until golden brown, about 35 minutes. Remove to a rack to cool slightly. Using a serrated knife, slice into wedges and serve warm.
Makes 8 servings
Made in America
A Modern Collection of Classic Recipes
Colby & Megan GarreltsAndrews McMeel
Madeira-Braised Chicken
With Sour Cherries
1 (3-1/2 pound) chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 medium shallots, chopped
4 cloves garlic, chopped
4 cups pitted fresh sour cherries, thawed frozen sour cherries, or fresh bing cherries
2 cups Madeira or dry sherry
2 tablespoons fresh thyme leaves
1 fresh bay leaf
2 cups chicken stock
2 tablespoons sherry vinegar
Slow Cooked Pale Ale Barley (recipe follows), for serving
Preheat the oven to 325 degrees. Season the chicken pieces all over with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Working in batches if needed, add the chicken pieces to the Dutch oven and brown well, about 4 minutes per side.
Decrease the heat to medium and add the shallots, garlic and 2 cups of the cherries. Cook until the shallots and garlic are soft and translucent, about 3 minutes.
Add the Madeira, thyme and bay leaf. Cook until the liquid is reduced by half, about 10 minutes. Add the stock and vinegar, and bring to a simmer. Put the lid on the Dutch oven and place in the oven. Braise for 2 hours or until the meat pulls easily from the bone.
Remove from the oven, add the remaining 2 cups cherries and serve with the pale ale barley.
Makes 4 servings
—— Slow-Cooked Pale Ale Barley ——
2 cups chicken stock
2 cups pale ale
3 tablespoons unsalted butter
1 small yellow onion, chopped
2 cloves garlic, minced
1-1/2 cups pearl barley
1 dried bay leaf
1/4 cup toasted chopped pecans
In a small sauce pan, heat the stock and pale ale over medium heat.
In a medium sauce pan, melt 2 tablespoons of the butter over medium heat until it bubbles. Add the onion and garlic and sauté for 2 minutes, or until soft and translucent. Add the barley and continue to cook for another 2 minutes, lightly toasting the barley. Add the bay leaf and 2 cups of the warmed stock mixture; bring the mixture to a boil. Decrease the heat to medium-low and simmer until most of the stock is absorbed, stirring frequently, about 5 minutes.
Add the remaining hot stock 1/2 cup at a time, stirring frequently and allowing each addition of the stock to be absorbed before adding more, until the barley is tender, about 50 minutes.
Remove the bay leaf. Fold in the remaining 1 tablespoon butter and the toasted pecans, and serve.
Makes 6 servings
Yukon Gold Potato Salad With Summer Corn, Country Ham and Garlicky Lemon-Chive Dressing
2 pounds Yukon gold potatoes
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon unsalted butter
3/4 cup fresh corn kernels (from about 1 ear of corn)
1-1/4 cups extra-virgin olive oil
2 tablespoons finely grated lemon zest
Juice of 2 lemons
1 bunch flat-leaf parsley, stemmed and chopped
5 cloves garlic, smashed or pressed through a garlic press
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
1/3 cup small-dice country ham
Place the potatoes in a large pot and add water to cover by 1 inch. Add 1 tablespoon salt and bring to a boil. Cook until potatoes are just fork-tender, about 8 minutes. Drain the potatoes and let them cool to room temperature. Quarter the potatoes and place in a large bowl.
In a small sauté pan, melt the butter over medium-high heat. Add the corn to the butter and cook until the corn is lightly browned, about 2 minutes.
Place the olive oil, lemon zest and juice, parsley, garlic and red pepper flakes in a medium bowl. Mix well and season the dressing with salt and pepper.
Add the corn and ham to the potatoes. Add the dressing and mix well. Adjust the seasoning and serve.
Makes 4 to 6 servings
Dare to Bake!
Cupcake Recipes to Awaken Your Sweet Tooth
Ady AbreuShiffer Publishing
Strawberry Colada Cupcakes
Cupcakes
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened shredded coconut
3/4 cup fresh strawberry puree, about 4 to 5 strawberries
1/2 cup dark rum
1/4 cup vegetable oil
1 tablespoon strawberry extract
1 tablespoon vanilla extract
1/2 teaspoon almond extract
8 ounces unsalted butter (2 sticks)
2 cups sugar
5 large eggs
Maraschino cherries with stems for garnish
Coconut Cream Cheese Icing
8 ounces unsalted butter (2 sticks)
8 ounces cream cheese
2 tablespoons coconut extract
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 pound powdered sugar
Pink Coconut Garnish
2 cups unsweetened shredded coconut
Liquid red food coloring
Cupcakes
Preheat oven to 325 degrees and line a cupcake pan with 24 cupcake liners. Sift the flour, baking powder and salt into a bowl, add shredded coconut and set aside. Puree strawberries in a food processor and combine with rum, oil, and vanilla, strawberry and almond extracts in another bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until the mixture is lighter in color and fluffy, about 7 minutes on medium-high speed. Lower the speed to medium and add the eggs, one egg at a time, scraping down the sides of the bowl after each addition until fully incorporated, about 2 minutes. Turn the mixer to a lower speed, then add the flour mixture and the liquids, alternating between the two, beginning and ending with the flour.
Fill the 24 cupcake liners two-thirds full with batter and bake for 20 to 22 minutes, until the cupcakes are golden and baked through. Cool cupcakes completely.
Icing
Whip the butter in the bowl of an electric mixer fitted with the paddle attachment at medium-high speed until the butter is light and fluffy, about 7 minutes; lower the speed and add the cream cheese, coconut, vanilla and almond extracts, and salt, and beat until fully incorporated; stop the mixer and scrape the sides, add the powdered sugar and beat for 3 more minutes. Stop and scrape the sides of the mixer and mix for 5 more minutes at medium-high speed. Put the icing into a pastry bag fitted with a large metal tip.
Pink Coconut Garnish
Place shredded coconut in a container with a lid, dissolve 5 drops of food coloring in 3 tablespoons of water and add to coconut, cover the container with the lid and shake well until the coconut turns pink.
To assemble: Allow the cupcakes to fully cool. Pipe on the coconut cream cheese icing, and cover with the pink coconut garnish. Top each cupcake with a maraschino cherry.
Makes 24 cupcakes
Mojito Cupcakes
Cupcakes
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons fresh mint, finely chopped
1/2 cup buttermilk
1/4 cup lime juice
1/4 cup dark rum
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon lime extract
1/2 teaspoon almond extract
8 ounces unsalted butter (2 sticks)
2 cups sugar
5 large eggs
Mint and Lime Icing
1 pound unsalted butter
3 tablespoons dark rum
1 tablespoon fresh lime juice
1 tablespoon fresh mint finely chopped
1 tablespoon vanilla extract
1 teaspoon lime extract
1-1/2 teaspoons mint extract
1/4 teaspoon salt
1/2 teaspoon green food coloring (optional)
1 pound powdered sugar
Lime Sugar Garnish
3 limes
1/2 cup granulated sugar
Cupcakes
Preheat oven to 325 degrees and line a cupcake pan with 24 cupcake liners. Sift the flour, baking powder and salt into a bowl, add the chopped mint and set aside. Combine buttermilk, lime juice, dark rum, oil, and vanilla, lime and almond extracts in another bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until the mixture is lighter in color and fluffy, about 7 minutes on medium-high speed. Lower the speed to medium and add the eggs, one egg at a time, scraping down the sides of the bowl after each addition until fully incorporated, about 2 minutes. Turn the mixer to a low speed, then add the flour mixture and the liquids, alternating between the two, beginning and ending with the flour.
Fill the 24 cupcake liners two-thirds full with batter and bake for 20 to 22 minutes, until the cupcakes are golden and baked through. Cool cupcakes completely.
Icing
Whip the butter in the bowl of an electric mixer fitted with the paddle attachment at medium-high speed until the butter is light and fluffy, about 7 minutes; lower the speed and add rum, lime juice, mint, vanilla and lime extracts, salt and food coloring (if using) and beat until fully incorporated; stop the mixer and scrape the sides, add the powdered sugar and beat for more minutes. Stop and scrape the sides of the mixer and mix for 5 more minutes at medium-high speed. Put the icing into a pastry bag fitted with a large metal tip.
Garnish
Zest the limes and combine the lime zest with the sugar, place in an airtight container, and shake well.
To assemble: Allow the cupcakes to fully cool. Pipe on the mint and lime icing, and sprinkle with lime sugar.
Makes 24 cupcakes