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Roasted Asparagus with Lemon Olive Oil

May 14, 2017 · by Carrie Trax ·

Asparagus can be found 12 months out of the year but now during the month of May you will find Fresh from Oregon asparagus at all the farmers markets.  When I am at the farmers market looking for fresh asparagus here are some of the things I look for:

1. Asparagus that is firm and not bendable and soft
2. The tips of the asparagus should be tightly closed
3. Make sure the ends of the stalks are moist and plump not dry or cracked
Once you get the asparagus home it needs to be stored in the refrigerator.  I place mine in a plastic paper with damp paper towels wrapped around the bottom stalks.

Preparing the asparagus is easy just rinse with water and cut off the tough ends.  Cut where the white purple ends meet the green part of the asparagus.

Roasted Asparagus with Lemon Olive Oil
1 pound fresh asparagus
1-2 tablespoon Capay Valley Ranches Meyer Lemon Olive Oil
Salt and pepper
Preheat oven to 400 degrees.  Place asparagus on baking sheet and drizzle with the Capay Valley Lemon Meyer Olive Oil and sprinkle with salt and pepper.  Place in oven to roast, depending on the diameter size of the asparagus stalks I will roast the thinner ones for 5 minutes and the thick ones for 10-12 minutes.

 

 

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Filed Under: farmers market, Fresh From Oregon, lunch, side dish, Thanksgiving, vegetables · Tagged: asparagus, fresh, green, roasted, stalks, vegetable

The Great Food Blogger Cookie Swap 2015 ~ Christmas Swirl Sugar Cookies

December 16, 2015 · by Carrie Trax ·

2015.11.30@21.23.02._K3_4578

 

This is my second year as a participant in the 5th annual The Great Food Blogger Cookie Swap.   From across the United States and 5 other countries 467 Food Bloggers participated this year raising $1,790.44 for Cookies for Kids’ Cancer.  These great sponsors matched all of our donations bringing it to $7,000 raised, so a big thank you to OXO, Dixie Crystals, and Land O Lakes.   2015.11.21@10.12.35._K3_4093OXO sent everyone who participated an 7 piece set of liquid measuring cups and a silicone baking sheet from Dixie Crystals which was perfect for baking my Christmas Swirl Sugar cookies.  The way it works each blogger sent out 3 batches of home baked cookies and received 3 batches of cookies from other bloggers in return.  Not only did I get boxes of homemade cookies delivered to my door, but I also got to support Cookies for Kids’ Cancer.

I packaged 1 dozen of my Christmas Swirl Sugar cookies in cute tins and sent to 3 bloggers.  Whole and Heavenly Oven from Wisconsin, Micky What Micky Eats from Washington DC and The Full Tummy from California.   All three have created some great blogs with interesting recipes, you should check them out!

The first batch I received was from LeAndra at Love & Flour she sent Bourbon Chocolate Chip Cookies.  The next batch I received was from Take Two Tapas.  They sent yummy cookies packed in a cute tin!  My third and last batch was from Alicia at The Baker Upstairs.  Her melt in you mouth Honey Lavender Shortbread cookies were amazing!  Check our their blogs and get the recipes for the cookies they baked for the cookie swap.

Here is the recipe for the cookies I baked for The Great Food Blogger Cookie Swap!

Christmas Swirl Sugar Cookies2015.11.30@15.46.28._K3_4445
1 cup unsalted butter, room temperature
1¼ cup sugar
1 egg
1½ teaspoons vanilla extract
½ teaspoon almond extract
3 cups of flour
1½ teaspoons baking powder
¼ teaspoon salt
Non-pareils for decorating
In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2 minutes. Add in egg, vanilla extract, and almond extract and mix until combined. In a separate bowl, combine flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture and mix until completely combined.2015.11.30@17.31.38._K3_4459
Divide dough into three equal parts. Put one into the mixer bowl and with your finger make an indentation and add at least 8 drops of red food coloring. Turn on mixer and mix until the dough is all red. Wipe out bowl and add the second piece of dough and doing the same but in the indentation add green food coloring, mix until solid green. Add more food coloring if you desire a deeper color. Leave remaining dough as is. Wrap each piece in plastic wrap and refrigerate 30 minutes.
On a piece of parchment paper about 18-inches long place one of the balls of dough. Place a second piece of parchment paper on top of the dough. With a rolling pin roll out dough until flat and about 1/8” thick. Do this with each of the two remaining pieces of dough until you have all three colors rolled out about the same size on parchment paper.
2015.11.30@20.29.56._K3_45542015.11.30@19.55.03._K3_4509Carefully take the red dough and flip on top of the plain dough. Then take the green dough and flip on to the red dough. You should now have all three doughs stacked on top of each other.
Get a knife or pizza cutter and trim the edges so all sides are square. Set scrap pieces aside*. Once it is trimmed turn the dough so the long side is facing you and roll it up. Wrap in a piece of parchment paper folding ends over to keep from drying out. Place in the refrigerator until hard, about 1 hour. Once it is ready unroll from paper and using a sharp knife cut the dough in ¼-inch slices. Next roll the edges in the non- pareils. I found that if the outside dough is too dry they will not stick. Just dip your finger in some water and go around the edge to wet it and then roll into the non-pareils.
2015.11.30@20.20.02._K3_45312015.11.30@20.46.50._K3_4564Place on a baking sheet that has been covered with a silpat or parchment paper. This will give the cookies a nice bottom. Bake in a 350 degree oven for 8 minutes and turn the pan 180 degrees and bake another 2 minutes. The cookies should be light brown on the bottom and no brown on top. You will need to adjust the time to your oven’s temperature. Remove baking sheet from oven and place on wire rack for two minutes. Remove cookies from baking sheet and place on wire rack to cool completely.
*You will have pieces of dough scraps left after trimming. Just mix them up together slightly and roll into log and you can slice like the other cookie but you will have a marbled cookie instead of a swirl.

2015.11.30@21.45.21._K3_4624

Filed Under: baking, cookies, desserts, family favorites · Tagged: baking, Christmas, cookies, green, holiday, red

What to do with all the Green Tomatoes … Fried Green Tomatoes

November 8, 2015 · by Carrie Trax ·

Fried Green TomatoesWhat to do with some of the green tomatoes you picked at the end of season that might still be hanging around your house?  Coated with a crispy cornmeal and panko crumb mix these fried green tomatoes are the perfect treat to serve as a side dish or topped on a burger.

Fried Green Tomatoes
3 fresh green tomatoes, cut into 1/4 inch slices2015.10.03@11.57.36._K3_2625Fried Green TomatoesFried Green Tomatoes
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten with 1 tablespoon water
1/2 cup yellow cornmeal
1/2 cup panko crumbs
1/4 teaspoon paprika
oil for frying

Liberally season green tomato slices with salt and pepper on both sides. Place flour and egg mixture into two separate small bowls.  Combine cornmeal, panko crumbs and paprika into another small bowl and whisk together. Begin by dipping each seasoned tomato slice into flour coating on both sides. Next add floured tomato slice to eggs coating on both sides. Lastly dip into cornmeal and crumb mixture and set aside finished slice on baking sheet. Repeat dredging process, starting with flour, until all slices are coated. Heat oil in a frying pan over medium high heat. Fry tomato slices on both sides until golden brown and drain on paper towels. Serve warm.

Fried green tomatoes stacked on a white plate

 

 

Recipe from ~ Grandbaby cakes

 

Filed Under: appetizer, Fresh From Oregon, lunch, Main Dishes, sandwich, tomatoes, vegetables · Tagged: cornmeal, crispy, dinner, fried, green, lunch, panko, southern, tomatoe

Fresh Kale Pesto

February 22, 2015 · by Carrie Trax ·

2015.02.14@16.27.33._K5I8216

This week Fresh From Oregon… Kale!  Kale comes in many varieties and the best one to make this pesto is the green curly-leaved kale.  It only takes a few minutes to blanch the kale and create this creamy pesto to toss with pasta, brush on some toasted french bread or use as a great condiment for seafood and chicken.

Fresh Kale Pesto
1 big bunch of kale, rinsed, ribs removed and torn into small pieces2015.02.14@17.01.07._K5I8247
3/4 cup olive oil, less 2 tablespoons
2 tablespoons Spice Traders Mercantile Meyer lemon olive oil
1 tablespoon lemon juice, fresh
2 cloves garlic, rough chopped
1/2 cup pine nuts
1/2 cup Parmesan cheese, grated or shaved
Salt and pepper to taste

Blanch the kale in boiling salted water for about 3 minutes and chill down in a cold water bath, drain and squeeze excess water. 2015.02.14@17.17.00._K5I82782015.02.14@17.15.52._K5I82752015.02.14@17.06.43._K5I8261Place into small work bowl of food processor or Ninja food processor bowl and pulse to start breaking up the kale, add rough chopped garlic, process, add pine nuts, pulse several times. Slowly add the olive oil, Myers lemon olive oil and lemon juice, process until everything is broken down. It will never be real smooth. Finally add the cheese and pulse a few times. Season with salt and pepper. If serving with pasta grate a little extra cheese over and add extra virgin olive oil to the hot pasta, toss with pesto, serve with additional grated cheese.  To store, place in a glass jar or container and add about 1 tablespoon olive oil on top to keep pesto fresh.  The olive oil will create a small seal to keep pesto from getting dry.

2015.02.14@17.24.08._K5I8284

Recipe adapted from ~ Food 52

 

Filed Under: appetizer, chicken, Fresh From Oregon, pasta, seafood, side dish, vegetables · Tagged: cheese, garlic, green, kale, pesto, pine nuts

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