Pasta
Lemon Poached Salmon over Whole Wheat Linguine
 with Asparagus and Capers 
By The Gourmet Farm Girl
 
 
 
2 serving portion of whole wheat linguine
3-4 tablespoons of Lemon Infused Extra Virgin olive oil + one extra
3 cloves garlic minced
Salt and pepper
2 medium size salmon fillets
1/2 lemon juiced and zested
1/4 cup white wine
8-10 asparagus spears (balanced)
1 cup fresh spinach (packed)
1-2 tablespoons capers
Cilantro for garnish
 
 
In a large stock pot bring to boil 4 quarts salted water; cook pasta according to package directions for al dente.
 
Meanwhile, pour the 3-4 tablespoons oil into a medium size skillet over medium high heat and saute the garlic till just fragrant; about a minute.
 
Drain the pasta and transfer to a large bowl; pour the garlic oil over the pasta; salt and pepper lightly and toss to coat; set aside.

Blanch the asparagus; set aside

 
Place the salmon in the same skillet along with the additional tablespoon of oil, salt and pepper each fillet; cook the salmon for about 2-3 minutes; flip salmon over,  add the lemon and wine; cover with a tilted lid for an additional 2-3 minutes till cooked through and flaky. Note: Salmon can be a little pink in the middle   
 
Place the spinach on a large serving platter, top with the pasta and then the salmon fillets. Pour the liquid from the skillet over the entire platter; top with the asparagus and garnish with capers and fresh cilantro.
 
Serves 2-3


All on one plate… Read More »
Cheesy Meatballs with Tomato and Herb Sauce
By The Gourmet Farm Girl
1 pound ground beef
1/2 pound pork sausage (mild)
1 small onion chopped
3 tablespoons ketchup
1 egg
1 cup soft bread crumbs (gound fine)
1 cup milk
1/2 teaspoon dried mustard
1 Tablespoon Worcestershire sauce
1 teaspoon ground garlic
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 pound fresh mozzarella cheese (cut into small chunks)
1 cup Gruyere cheese (shredded)
Small bunch of flat leaf parsley and purple basil for garnish
Preheat oven to 375 degrees
Spray a muffin tin with cooking spray; set aside
In a large mixing bowl combine all of the above; except the cheese.
Place 2-3 tablespoon of the meatball mixture in the bottoms of the muffin tin. Gently press some of the meat mixture up on the sides to form a pocket.
Place a chunk of the mozzarella cheese into each pocket. Cover with remaining meatball mixture to form a ball.
Place the muffin tin on a heavy cookie sheet (to catch any greese that may run out) bake in the oven for 25 minutes; remove pan from the oven and with a large spoon turn each meat ball over to expose the bottoms. Return to the oven for an additional 5 minutes to brown the bottoms.
Remove from the oven and turn each meatball right side up and top with the grated Gruyere cheese.
Place spaghetti noodles on plate and place 2-3 meatballs on top; cover with Tomato and Herb Sauce; garnish with fresh chopped flat leaf parsley.
Yields: 10 meatballs
While meatball are in the oven make the following sauce and cook your favorite pasta according to package directions.

Tomato Sauce with Herbs

By The Gourmet Farm Girl

1 29 ounce can tomato sauce

1 small onion chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 Tablespoon dried parsley
1 Tablespoon brown sugar
extra virgin olive oil
salt and pepper to taste

In a large deep skillet over medium heat drizzle 2-3 tablespoons of extra virgin olive oil; sauté chopped onions for 2-3 minutes till soft. Add the tomato sauce, herbs, brown sugar, salt and pepper.

Cover with a tilted lid to allow some of the steam to escape. Reduce heat to low and simmer for 30 minutes; stirring often.

 ENJOY!

Moist and Cheesy Meatballs… Read More »

Delaware Farmers Market Recipe


 
Pasta Salad with Fresh Garden Veggie’s
By The Gourmet Farm Girl
 
 

 
2 cups of your favorite pasta
   (I used whole grain pasta)
2 cups snapped fresh green beans
1 small can of sliced black olives
1/2 yellow pepper chopped
1/4 cup sliced mushroom
1 small red onion chopped
1/4 cup fresh basil
1/4 cup fresh flat leaf parsley
2 links of sausage, pepperoni or chorizo  
3/4 cup of The Gourmet Farm Girl Mission Oil
     or your favorite extra virgin olive oil
1/3 cup of The Gourmet Farm Girl Golden Balsamic
3 tablespoons of The Gourmet Farm Girl House Blend
 
 
Cook the pasta according to package directions; drain and cool.
Grill or fry the meat and set aside to cool. Once cool, cut into small pieces 
Snap the beans into bite size pieces and boil for 10 minutes; drain and cool in an ice water bath.
 
Whisk together the oil, vinegar and seasoning blend; set aside
 
In a large mixing bowl combine the cooled pasta, meat and beans, add the olives, mushrooms, the chopped vegetables and herbs Pour the dressing over the mixture and gently fold together.
 
Refrigerate for several hours and stir again before serving.
 
*fresh chopped tomatoes could be added at the end, or add other favorite vegetables of your choice.
*chunks of parmesan cheese or a hard cheddar could be added too
 
 
Have fun and Enjoy! 
 
Serves 8-10
 
 
 


Summer Pasta Salad… Read More »



As the month of June winds down the Farmers Markets keeps winding up. As we approach July there will be more and more choices for fresh produce. Some of the items the farmers will be bringing in July are fresh Herbs, Beets, Berries, Broccoli, Cauliflower, Brussels Sprouts, Cabbage and Carrots to name a few.  Along with the produce don’t forget the variety of local Honey, Meats and Cheese available at the market.

 These farmers raise some of the best tasting meats available. They take get care and pride in the livestock practices of grass feed and organic farming to insure you get a great quality product.
With this variety of fresh foods at the market you can pick up almost everything you would need to make a great meal; and the market is there twice a week from 10:30am-2:00pm Tuesday and Friday’s.  The following recipe is an example using fresh herbs and vegetables and don’t forget the cheese!

 
Spicy Linguine with Swiss Chard and Mint Pesto
By The Gourmet Farm Girl

 

 
1 large head of garlic (roasted)

1/2 cup toasted pine nuts (divided)
4 serving amt. of Linguine noodles
2 cups Swiss chard cut into strips
   Or fresh spinach
2 tablespoons extra virgin olive oil
   Or Italian Herb Infused Extra Virgin Olive Oil
2 green onions (chopped)
1 14.5 ounce can diced tomatoes (drained)
   Or fresh tomatoes when available
2 Tablespoons Mint Pesto (recipe below)
½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
5-6 tablespoons grated Parmesan Cheese (for garnish) or your favorite hard cheese

 
Roast garlic by cutting head in half; drizzle with olive oil and wrap in aluminum foil. Bake at 350 degrees for 40-45 minutes till soft and fragrant. Remove from oven and allow to cool.

Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.

Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.

Boil pasta noodles to al dente according to package directions; add the chopped Swiss chard two minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

Mint Pesto
6 cloves of roasted garlic
¼ cup toasted pine nuts
1 ½ cups fresh mint leaves
¾ cup fresh flat leaf parsley leaves
½ teaspoon coarse salt
½ teaspoon cracked black pepper

¼ cup grated Parmesan
¼ cup extra-virgin olive oil

In a food processor add 6 cloves of the roasted garlic, half of the toasted pine nuts; pulse to chop. Add the mint and parsley leaves; pulse to chop. Add the salt, pepper and grated cheese; pulse to blend; while machine is running slowly add the olive oil. Scrape bowl often and continue to pulse until blended. Pesto can be stored in the refrigerator for one week.

To continue: In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes; add the tomatoes. Simmer for 3-4 minutes till hot. Add the cooked pasta and Swiss chard, stir in 2 Tablespoons pesto and the pepper flakes. Toss to coat, pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.

Serves 4-6

 

Summer at the Markets… Read More »

Creamy Fettuccine with Grilled Chicken
by The Gourmet Farm Girl

2 Boneless skinless chicken breast
1 1/2 teaspoons Gourmet Farm Girl House Seasoning Blend
3 cloves garlic minced
3-4 tablespoons butter
2-3 tablespoons flour
2 cups half-half or cream
1 cup grated Parmesan cheese
½ cup ricotta cheese
1 lb fettuccine pasta
Extra virgin olive oil (or The Gourmet Farm Girl’s Infused Oil Italian Flavor)
Salt and pepper to taste
Fresh Parsley

In a large pot of salted water boil pasta according to package directions till al dente; drain the pasta; reserving some of the pasta water;
While pasta is boiling:  season chicken breasts with seasoning; grill at 400 degrees for 3-4 minutes per side till cooked through; remove from heat and tent with foil; set aside
In a deep skillet sauté 2-3 tablespoons of butter and 2-3 tablespoons of olive oil with the minced garlic till fragrant 1-2 minutes; add flour and whisk till smooth and thick; add the half-n-half and whisk; add the Parmesan and ricotta cheese and whisk till creamy and smooth.
Remove from heat and add the drained pasta; add a few tablespoons of the pasta water if needed to create a smooth cheesy sauce; salt and pepper to taste.
Slice chicken breasts into thin strips and lay on top of pasta; garnish with fresh chopped parsley
Yeilds 6-8 servings 
Serve with a garden salad and garlic bread
ENJOY!

Family Favorite… Read More »

 Shrimp and Spinach in Cream Sauce over Pasta
by The Gourmet Farm Girl
2 cups heavy cream or half and half

2 tablespoons all purpose flour
1 c shredded Parmesan and Romano cheese
¼ c white wine
3 Tablespoons butter
1-2 T extra virgin olive oil or Gourmet Farm Girl Italian Blend Infused Oil
3 T Boursin Garlic and Fine Herbs Gournay Cheese
1/2 teaspoon cracked black pepper
2 cups medium size cooked shrimp
2 cups chopped fresh spinach
Linguine noodles or your favorite pasta noodle

Rinse spinach leaves, pat dry; set aside 
Thaw shrimp according to package directions; set aside
Cook pasta according to package directions for the amount need to serve 5-6
Tip: Drain pasta over a large bowl and keep the liquid, place strainer with pasta on top to keep warm (do not let pasta soak in liquid) before serving pour a few spoonfuls of the hot pasta water over the pasta to prevent sticking together
In a medium size sauce pan melt the butter and olive oil on medium to medium high heat; whisk in the flour to thicken; add the cream, Boursin cheese, white wine, shredded cheese and pepper; continue to gently whisk till creamy, using a wooden spoon stir in the spinach and cooked shrimp till heated through and serve immediately over the cooked pasta.
ENJOY!

Serves 5-6





Quick and Easy Meal… Read More »

All three of my kids loved spaghetti, what kid dosen’t.
Especially my boys…
Spaghetti Supper was always a favorite in our house. Whenever my kids had friends over they would always ask “Can your mom make spaghetti for supper”?
You can spend all day cooking down tomatos and simmering…adding your herbs…but here is a simple great way to keep your kids and their friends happy! 

It’s really simple to make, the key is to add some extra’s and let it simmer for about 45- 50 min’s on the stove to get the flavor.

Spaghetti Supper
By The Gourmet Farm Girl

½ lb of lean hamburger (If you like it meaty… add 1 lb lean hamburger)
3 T. olive oil
1 1 lb. jar (23.5 oz) jar of quality Spaghetti sauce  ( I like Prego) it really is in there…
1  14.5  oz can crushed tomatoes
1 sm. onion
2 cloves of chopped garlic
1 c. fresh mushrooms
1 t. dried basil
½ t. dried dill weed
1 t dried oregano

Pinch of salt
Pinch of cracked pepper

Step One

Use a 4 qt pot and brown the meat in bottom, while the meat is browning add the chopped onions and garlic.

As the meat finishes cooking add the spices to it and let simmer for about 5 min.’s

While your meat is simmering get your pot of water boiling for your spaghetti noodles

Step Two

Add the spaghetti sauce, crushed tomatoes & mushrooms to the meat mixture and let simmer for on low heat for another 35-40 min.’s

Salt and pepper

Don’t forget to taste test…

Add your spaghetti to the boiling water and cook according to the package directions.

Drain spaghetti and let cool while your sauce finishes simmering, make sure you keep stirring it to avoid sticking and splattering.

Step Three

Pile it high on the plate and serve it up…              

Serves 6 
Double the recipe if you have a big group
Don’t forget the Cheese!

I like to use a combination of fresh grated parmesan, asiago & mozzarella cheeses and top it off with some fresh chopped Italian leaf parsley

Serve with toasted garlic bread and a fresh green salad

ENJOY!

Oh…and maybe a nice bottle of Cabernet too…for the adults of course!

It’s about the LOVE!

Spaghetti Supper Read More »