In a cocktail shaker, muddle cucumber slices with sugar until the cucumbers exude their juices. Add the remaining ingredients into the shaker and fill with ice. Shake vigorously and strain into a cocktail glass rimmed with salt (optional). Garnish with a cucumber slice.
Preheat the oven to 350F. Brush the pita breads on both sides with olive oil and sprinkle with a few pinches kosher salt. Slice each pita into 8 wedges with a pizza cutter. Place the wedges on a baking sheet and bake until golden and crispy, about 20 minutes. Allow to cool slightly, then break the wedges into irregular pieces.
Meanwhile, mince the garlic, then use the flat blade of your knife to scrape it into a paste. In a medium bowl whisk together the garlic, ¼ cup lemon juice, ½ teaspoon kosher salt, cinnamon, allspice, maple, and several grinds of black pepper. Gradually whisk in ½ cup olive oil a tablespoon or two at a time until a creamy emulsion forms.
Drain and rinse the chickpeas, shaking off as much water as possible. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chickpeas, cumin, 1 teaspoon kosher salt, and several grinds of black pepper and sauté for 5 minutes until the chickpeas are golden and warmed through.
Chop the romaine hearts. Slice the tomatoes in half. Dice the cucumber. Thinly slice the scallions and radishes; slice the radishes in half. Thinly slice the mint leaves. To serve, place the greens in the bowl and arrange the vegetables, chickpeas, and toasted pita on top, adding a few pinches of kosher salt to the tomatoes and cucumber. Drizzle with dressing and garnish with mint and lemon zest (or sumac, if desired).
1 large head cauliflower, chopped into small florets (about 6 cups riced cauliflower)
¼ cup chicken or vegetable broth
½ cup shredded cheddar
2 tablespoons half and half or milk
Salt and pepper to taste
In a large cast iron skillet, cook bacon until crispy over medium heat. Remove from pan and set aside on paper towels. Chop or crumble bacon when cool enough to handle.
Reserve 2 teaspoons bacon drippings in pan for shrimp. Arrange shrimp in pan in single layer, cooking over medium heat until pink and cooked through. Flip halfway to ensure even browning on both sides. Remove shrimp from pan. Add onions and kale to the skillet and cook until onions begin to turn translucent; stir constantly and slowly add broth to skillet to keep veggies from sticking.
Stir in cherry tomatoes and cook just until they begin to burst, about 5 minutes. Remove pan from heat and stir in parsley.
For the grits, rice cauliflower in blender or food processor. Heat olive oil in large skillet over medium heat. Add riced cauliflower and cook until starting to brown about 8 minutes, stir in broth and cover for about 5 minutes to steam cauliflower until fully cooked.
Using an immersion blender, puree cauliflower slightly to create a creamy consistency that resembles grit like texture. Remove from heat and stir in cheese and cream; season with salt and pepper to taste.
To serve, ladle shrimp and tomato mixture over cheesy cauliflower grits and top with crumbled bacon.
Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD
Make the Pork Belly: Preheat oven to 250 degrees F. Remove skin from meat. Use sharp knife to score fat cap into a criss cross pattern (or ask your butcher to do this for you). Place meat in roasting pan and generously season all over with salt and pepper. Transfer to oven and cook 3 hours.
Raise oven temperature to 400 degrees and cook 30 minutes longer or until top of meat is caramelized and crisp, basting meat with accumulated juices every 10 minutes. Transfer meat to cutting board and let stand 30 minutes before slicing.
Meanwhile, make the Tomato Jam: In medium saucepot, heat mini san marzano tomatoes, sugar, vinegar, ginger, cumin, salt, allspice and red pepper flakes to boiling over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 1 hour or until mixture has the consistency of jam, stirring occasionally.
Assemble the Sliders: Slice pork belly into ¼-inch pieces. If pork belly has been prepared in advance and refrigerated, gently reheat sliced pieces in nonstick skillet until warmed through.
Divide sliced pork belly among bottom buns. Top pork belly with a spoonful of Tomato Jam and a small handful of arugula. Covers with tops of buns and serve immediately.
Home Chef Tip: The pork belly can be roasted up to 2 days in advance. After roasting, transfer whole pork belly to large plate or container and transfer to refrigerator, uncovered, for 2 hours or until completely cool, then cover until ready to slice, reheat, and assemble sandwiches. Tomato jam can be made up to 5 days in advance. After making tomato jam, let stand at room temperature until completely cool. Transfer to jar or covered container and refrigerate.
On large rimmed baking pan, prepare ravioli according to package directions. Sprinkle with black beans and cheese; return to oven and bake 2 to 3 minutes or until cheese is melted and beans are warmed through.
Serve topped with campari tomatoes, jalapenos, cilantro, onion and olives. Serve with guacamole, hot sauce, sour cream and lime wedges.
1 14.1 oz Package refrigerated Pillsbury Pie Crusts, use one of the two crusts
1 Egg white
½ tsp Milk
1 tsp Fresh thyme
Preheat oven to 400º. Remove one roll of dough from the box, remove dough from plastic wrapper and let come to room temperature for 15 minutes.
In a large skillet, heat oil and add sliced onion and salt and cook until caramelized, about 25–30 minutes on medium heat. Remove from heat and drain well on a paper towel.
Unroll the dough and place onto crust – in order – onions, shredded cheese and mini san marzano tomato slices being careful to leave a 1-inch border around the edges of the dough for folding. Fold the uncovered 1-inch edge of the dough up around the contents. The filling inside the galette (or tart) should be visible. Brush a small amount of the egg white mixture over the edges of the exposed crust. Bake at 400º for 20–25 minutes or until bubbly and golden brown. Top with fresh thyme before serving.
Cook noodles in salted boiling water for approximately 9 minutes, or until al dente, reserve noodles to add to finished sauce.
In a preheated pan, add olive oil and bring to medium-high heat; add chopped guanciale, render at medium heat until slightly crisp. Add chili flakes, parsley and garlic, maintaining a medium heat, cook out for approximately another minute. Increase temperature, and add chopped fresh mini san marzano tomatoes – cook out for a few more minutes. Finish with pachino tomato sauce, add pasta, Pecorino and salt to taste.
Slice the baguettes in cross sections ½ inch thick; lay out on a baking tray and drizzle liberally with the ¼ cup olive oil. Bake in a 350°F oven until just golden and crisp on the exterior, but retaining a soft core.
Toss the chopped roma tomatoes and the artichokes with olive oil and vinegar. Make sure to save any juice from chopping roma tomatoes and add back into mix. Add the fresh herbs, then season with salt and pepper to taste then spoon mixture onto the crostini. It is important not to dress crostini too far ahead otherwise they will lose crisp texture due to moisture being absorbed.