Farmers' Market Challenge Recipes :: Russell, City Catering Chef
Savory Stuffed Roasted Chicken
- ½ loaf Honey Oat Bread, cubed
- 1 medium Onion, diced (about 1 cup)
- ½ cup Yellow Carrots, diced
- 2 cloves garlic, minced
- 2 tbsp. Butter
- Salt & Pepper
- 1 cup White Onion Greens, chopped
- ½ cup Parsley, chopped (about ¼ bunch)
- 1 tsp. Fresh Thyme, minced
- 3.5 - 4 lb. Whole Chicken
- Juice from one Lemon
- 1 sprig Fresh Rosemary, chopped
- 1 cup Dry White Wine
Prepare Stuffing: Sauté onion, carrot, garlic in butter. Season with ½ tsp. Salt and ½ Pepper. Cook until onion becomes translucent. Turn off heat and stir in onion greens. Mix in parsley and thyme. Pour mix on top of bread to moisten.
Chicken: Preheat oven to 425°F. Remove gizzards from chicken if present. Rub chicken with lemon juice. Season heartily with salt and pepper. Stuff chicken with prepared stuffing. Place in appropriate sized pan (we used 8x8). Use extra stuffing around sides of bird. Pour white wine into the pan for moisture. Bake for 15 minutes at 425° then turn oven down to 325° and bake until internal temperature measured at the thigh is 165°.
Summer Salad with Lemon Vinaigrette
- 1 head Butter Lettuce
- 6 small Yellow Carrots, match stick cut
- 1 bunch beets
- 1 medium White Onion, match stick cut
- 3 tbsp. Extra Virgin Olive Oil, divided
- Salt & Pepper
- Sugar
- 1 tbsp. Rice Wine Vinegar
- 1 sm. sprig Fresh Rosemary, chopped
- Fresh Valentina Cheese from Estrella Family Creamery
- 1 tsp. grated Lemon Peel
- ¼ cup Fresh Lemon Juice
- ¼ cup White Wine Vinegar
- 4 tsp. Sugar
- 1 tsp. Fresh Thyme, minced
- 1 tsp. Fresh Rosemary, minced
- 2 cloves Garlic, minced
- ½ cup Vegetable Oil
Beets: Cut off greens, toss beets in 1 tbsp. EVOO, rosemary, salt and pepper. Wrap in foil and roast at 350° for 50-60 minutes until tender. When cool, skin, dice and toss with 1 tbsp. EVOO and some salt and pepper.
Carrots & Onions: Place carrots and onions in a bowl. Lightly pickle by adding rice wine vinegar, 1 tbsp. EVOO, pinch of sugar, salt and pper. Toss together and set aside for 1-2 hours.
Dressing: Combine Lemon Juice through garlic in mixing bowl. Slowly add olive oil, while whisking until mixed.
Assemblage: Quarter lettuce and place on plate. Attractively arrange a quarter of the beets and carrot/onion mix on to the each plate. Shave cheese on top.
Red Bean & Bacon Ragout
- ½ lb. Dried Red Beans
- ½ cup White Onion, diced
- 2 cloves Garlic, chopped
- 1 tsp. Ground Cumin
- 1 tsp. Ground Coriander
- ½ lb. Bacon, diced
Place beans in a 3-4 qt sauce pan. Cover with water and soak for 30 minutes. Drain water. Add fresh water to cover beans. Add onion, garlic, cumin, and coriander. Bring to a boil then reduce heat to keep bean at a simmer. Add half the bacon and simmer until the beans are tender. In a separate pan, sauté the remaining bacon until crsip. Set aside. When beans are tender, the water will have reduced to a thick liquid. Add the crisp bacon, season with salt and pepper to taste and serve.
Sautéed Beet Greens and Onion Tops
- 1 bunch Beet Greens, roughly chopped
- ½ bunch White Spring Onion Greens, roughly chopped
- 2 cloves Garlic, minced
- 2 tbsp. Fresh Lemon Juice
- Salt & Pepper
- 1 tbsp. Bacon Fat (from Bean Ragout)
- 1 tbsp. Butter
Over medium-high heat, sauté greens, onion tops, and garlic in bacon fat and butter until greens are wilted. Season and toss with lemon juice. Serve hot.
