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Sticky Business Drunken Noodles
I developed some recipes this week using products from our fellow makers and farmers from local farm markets. Pictured above is Drunken Noodles that featured Crushed Red Pepper Jelly from It's A Sticky Business LLC and finished with Eat Your Greenz microgreens (https://its-a-sticky-business-llc.business.site/ and https://www.eatyourgreenz.com/. One of the benefits of working at farm markets is meeting other other vendors with quality products. Making the Drunken Noodles , I chose to use the Crushed Red Pepper Jelly for the spicy heat the recipes requires. The slightly spicy fresh green crunch that EYG radish microgreens bring to the dish are the prefect topper for this vegetable noodle soup. Give it a try, it is a wonderful way to warm up on a chilly day.
Drunken Noodles
makes 6 portions
- 3 Tbs of It's A Sticky Business Crushed Red Pepper Jelly
- 1/4 cup tamari
- 3 Tbs rice vinegar
- 1 Tbs sesame oil
- 1 Tbs ground ginger
- 1/4 cup orange juice
- 1/4 cup olive oil (or whatever oil you prefer)
- zest of one lime
- 2 cloves of garlic
- 1/2 tsp black pepper
- 1 -16 oz package of dried Ban Pho rice noodles
- 1 quart of stock (your preference, I used a homemade chicken in photo)
- 1 carrot peeled and sliced thin
- 2 small heads of bok choy sliced
- cup of snap peas with the ends chopped off and cut in half
- mixed bell peppers thinly sliced then cut bite sized
- 1 cup of Eat Your Greenz radish microgreens
In a food processor or quart sized container you can use a stick blender in, combine the first ten ingredients and process (blend) until completely smooth. Prepare the Ban Pho noodles in boiling water for approximately 6 minutes or until desired tenderness. Drain and run under cold water to stop cooking. In a large bowl, place the drained noodles and pour the sauce over them and toss, set aside and allow to marinate for at least 1 hour. Heat the broth over medium heat and add the vegetables and cook for 5 minutes. To serve, use tongs to divide noodles into bowls and pour soup over the noodles. Add 1/8 cup of microgreens on top before serving. Regrigerate unused portions and keep the noodles and broth separate for best results.
Citrus Chicken Salad
This easy chicken salad was made using another fabulous flavor from It's A Sticky Business LLC.
Citrus Chicken Salad
makes 5 servings
- Roasted organic chicken- 2 breasts and 2 thighs
- 2 Tbs It's A Sticky Business Pink Grapefruit Jam
- 1/2 mayonnaise
- Tbs lemon juice
- zest one lemon
- pinch of salt
- pepper to taste
Whisk the jam, mayonaise, lemon juice, lemon zest salt and pepper together until smooth in a large bowl. Cut the chicken into bite sized pieces, place into bowl and mix with citrus mayonaise until covered. Chill for at least 20 minutes for full flavor. Serve over greens or on your choice of bread.
Market Recipes presented by the Fearless Cooking Kid
Apple Chutney
Fearless Apple Chutney
3 local apples (macintosh, cortland or your favorite)
1 small onion 4 Tbs apple cider vinegar 4 Tbs local honey
1/2 cup raisins or dried cranberries 2 Tbs ground ginger
salt and pepper to taste
Peel apples and dice evenly. Place apples in bowl and add raisins (or whatever dried fruit you choose). Peel onion and finely dice. Add to apple mixture. In another bowl, mix cider vinegar, honey, ginger and salt and pepper. Add liquid to apple mixture and toss together. Chill for at least 20 minutes before serving. Serve on a sandwich, with cheese or on a salad. Store in jar in refrigerator for up to one month.
Makes a great gift!.
Fearless Apple Slaw
Fearless Fall Apple Slaw
1 cups of swiss chard 2 apples (macintosh, cortland)
2 carrots 1 small onion 3 Tbs apple cider vinegar 3 Tbs local honey
small red cabbage 1/2 cup olive oil
salt and pepper to taste
Shred cabbage, carrot and onion into a large bowl. Peel and dice apples and chop swiss chard and add to slaw mixture. Mix honey, vinegar, olive oil, salt and pepper and pour over slaw and toss all ingredients to mix. Chill for at least 20 minutes before serving. Serve as a fall main dish, on a sandwich or a side salad. Serves 4 as a main dish or up to 10 as a side.
Quinoa Tabouleh
Fearless Quinoa Tabouleh
2 cups of cooked quinoa
3 ripe farm fresh tomatoes 1 large or 2 medium cucumbers
2 scallions 1 cup parsley 1 cup mint
juice of one lemon 1 Tps kosher salt 1 T black pepper
3 Tbs olive oil
Place quinoa in a large bowl. Then chop parsley and mint into fine dice. Chop scallions, peel and seed cucumber and dice then toss in bowl. Seed tomatoes and dice as well. Add remaining ingredients and toss together in the bowl. Chill or serve immediately. Refrigerate up to one week.
This gluten free version of tabouleh can be served as an entree or a side dish. Try it with some feta or goats milk cheese to lighten the taste.
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Cherry Almond Squares
Fearless Cherry Squares
1 cup of cherries
1/2 up chopped almonds 1 egg 1 1/4 cup yogurt
1 Tbs baking powder
zest of one lime 2 cups of flour 1 cup of sugar
1 Tps kosher salt 4 Tbs butter 1 tsp ground ginger
Melt butter in large bowl in microwave (about 1 minute). Stir in egg to butter, add yogurt. Mix dry ingredients together in a separate bowl then add to wet mixture, stir in cherries and almonds. Bake on a small cookie sheet lined with aluminum foil and buttered. Bake at 350 for 18 minutes. Cut into squares and enjoy.
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Cucumber Tomato Salsa
Fearless Kid's Cucumber & Tomato Salsa
1 medium red onion
2 ripe farm fresh tomatoes 1 large or 2 medium cucumbers
1 Tbs of ground sumac or lemon pepper 1 serrano or jalapeno pepper
juice of one lime 1 Tps kosher salt 1 Tbs FCC chimichurri or chopped cilantro 3 Tbs olive oil
Peel and chop onion and seed and dice pepper and place in bowl. Peel and seed cucumber and dice then toss in bowl. Seed tomatoes and dice as well. Add salt, chimichurri, juice of lime and sumac. Then add olive oil. Mix together to combine. Serve immediately or refrigerate up to one week.
Serve with salad, over grilled meats, tacos, on toasts or be fearless and try something new!
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We enjoy presenting recipes using market fresh produce grown locally. Try one today and post your pictures tagging the the fearless cook!