Chicken Fabrication link: (Also on our YouTube channel: harvestlocalfoods1)

http://www.youtube.com/watch?v=0XvFWqKn-LI

-Mushroom Quiche-

(Servings: 1 Quiche)

Ingredients:

• 8 ounces Heavy Cream
• 8 ounces ½ & ½—(Natural by Nature)**
• 2 each Whole eggs—(Swiss Villa Farms)**
• 4 each egg yolks—(Woodside Farm)**
• ½ cup of sliced mushroom—(Mother Earth Organics)**
• 1 tablespoon fresh dill—(Marolda Farms)**
• ½ cup shredded Gruyere cheese—(Calkins creamery)**
• 1 teaspoon Jim’s Hot Sauce—(Christina Maser)**
• 1 teaspoon sea salt**
• 1 teaspoon white pepper
• 1 pie crust**

Method:

• In a large bowl, mix cream, ½  & ½, whole eggs, yolks, salt, pepper, hot sauce, and dill. Whisk until all ingredients are well incorporated.
• In piecrust, lay mushrooms down first, followed by half of the cheese.
• Pour egg and cream mixture into piecrust.
• Sprinkle remaining cheese on top...

Check out Chef Steve's weekly How To Video: Glazed Carrots

http://www.youtube.com/watch?v=8imGnWGoWHs

Buffalo Chicken Dip

(Servings: 6-8)

Ingredients:

• 1 ½ lbs. Chicken legs—(Shady Acres Farm)**
• ½ Cup minced Shallots**
• 2 (8 ounce) packages Cream Cheese
• 1 Cup Ranch Dressing
• ¾ Cup Jim’s Hot Sauce—(Christina Maser)**
• 1 ½ Cups Shredded “Vampire Slayer” style Cheddar—(Calkins Creamery)**
• 1 (6 ounce) package Honey Mustard Pretzel Pieces—(Hammond’s Pretzels)**
• 1 Stalk Celery**

Method:

1. Season chicken legs with salt and pepper and roast at 350˚ for approx. 35-40 minutes
2. Allow legs to cool, then discard skin and pull leg meat.
3. Begin to sauté shallots in large pan until translucent. Should take 1-2 minutes over medium heat.
4. Add chicken meat and hot sauce to pan. Cook for another 1-2 minutes...

Tagliatelle Pasta with Mushroom Marinara

(2-4 servings)

Ingredients:

Pasta

• 1 pound fresh Tagliatelle Pasta—(VERA PASTA)**
• 5 quarts of water
• 4 Tbsp. sea salt**

(Method):

1. Bring water to boil
2. Add sea salt
3. Add pasta and cook for 3-4 minutes
4. Drain and toss with cream sauce

Mushroom Marinara—(2 Quarts)

• 1 fluid ounce Olive Oil
• 8 ounces Onions (small dice)**
• 1 bunch minced spring garlic—(Landisdale Farm)**
• 20 ounces Tomato Puree
• 1 ea. #10 can Crushed Tomatoes—(Jersey Fresh)**
• ½ cup chopped fresh basil**
• 1 Tbsp. chopped fresh oregano**
• ½ pound sliced Shitake Mushrooms—(Mother Earth Organics)**

(Method):

1. Sweat onions, spring garlic and mushrooms in olive oil
2. Add the crushed tomatoes, puree, and oregano
3. Simmer the mixture to achieve a heavy consistency
4. Add basil and adjust...

Please check out our first "How To Video," featuring Chef Steve

http://youtu.be/dV2NozaTzbE

Fresh Lamb Sliders & Remoulade

(4-6 servings)

Ingredients:

Slider:

• 1 lb. (approx.) fresh ground lamb—(High View Farm)**
• 3 Tablespoon minced shallot**
• 1 Tablespoon Dijon
• 1 Tablespoon Blueberry Honey—(Fruitwood Orchards)**
• 1 Tablespoon Finely chopped Rosemary**
• 1 egg**
• ¼- ½ cup bread crumbs
• 1 teaspoon coarse sea salt**
• ½ teaspoon ground black pepper
• ¼ cup shredded smoked Gouda—(Calkins Creamery)**

Method:

1. In bowl, mix shallot, Dijon, honey, rosemary, egg, salt and pepper until blended.
2. Next, mix lamb and Gouda into mixture above
3. Add bread crumbs a little at a time until desired consistency is achieved
4. Place mixture in refrigerator for 1 hour
5. Form patties
6. Cook over medium heat on grill...

This week I rediscovered a favorite recipe. It's Mixed Greens with Cumin and Paprika from Deborah Madison's cook book, Vegetarian Cooking for Everyone. This is a delicious recipe that, several years ago, I made regularly whenever I had a lot of greens in my fridge.

When I made it this week, I added a can of chickpeas right after I'd warmed spices in the olive oil. I stirred the beans to coat them, and then added the greens. This made a more substantial dish, and everyone at the table raved!

12 cups mixed...