Last Sunday at the Castleberry Farmers Market, Chef Rina wowed us with a delightful array of dishes showcasing the freshest produce from Davis and Daughter Farms and Better Options Farms, along with premium seafood from Matt’s Seafood Line. Here are the recipes for you to recreate these vibrant, farm-fresh dishes at home.
Amber Maple Syrup Glazed Baby Carrots with Candied Ginger
Ingredients:
- 1 lb baby carrots, washed and peeled
- 2 tbsp amber maple syrup
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tbsp candied ginger, finely chopped
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the baby carrots with olive oil, salt, and pepper.
3. Spread the carrots on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a small saucepan, melt the butter over medium heat. Stir in the maple syrup and candied ginger.
5. Once the carrots are done roasting, drizzle them with the maple syrup mixture and toss to coat evenly.
6. Serve warm, garnished with a sprinkle of additional candied ginger if desired.
Fried Snapper Tossed in a Blood-Orange Glaze
Ingredients:
- 2 snapper fillets, cleaned and patted dry
- 1 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup buttermilk
- Vegetable oil for frying
- 1/2 cup blood-orange juice
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions:
1. In a shallow bowl, mix flour, salt, and pepper.
2. Dip the snapper fillets in buttermilk, then dredge in the flour mixture, shaking off any excess.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Fry the snapper fillets until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
5. In a small saucepan, combine blood-orange juice, honey, and soy sauce. Bring to a simmer.
6. Stir in the cornstarch mixture and cook until the glaze thickens.
7. Toss the fried snapper fillets in the blood-orange glaze and serve immediately.
Fried King Oyster Mushrooms Tossed in a Blood-Orange Glaze
Ingredients:
- 8 oz King Oyster mushrooms, cleaned and sliced
- 1 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup buttermilk
- Vegetable oil for frying
- 1/2 cup blood-orange juice
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions:
1. In a shallow bowl, mix flour, salt, and pepper.
2. Dip the mushroom slices in buttermilk, then dredge in the flour mixture, shaking off any excess.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Fry the mushrooms until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
5. In a small saucepan, combine blood-orange juice, honey, and soy sauce. Bring to a simmer.
6. Stir in the cornstarch mixture and cook until the glaze thickens.
7. Toss the fried mushrooms in the blood-orange glaze and serve immediately.
Braised Kale with Chopped Garlic, Onions, and Sweet Pepper
Ingredients:
- 1 bunch kale, washed and chopped
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 sweet pepper, finely chopped
- 1 cup vegetable broth
- Salt and pepper to taste
Instructions:
1. In a large skillet, heat olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and chopped sweet pepper. Cook for another 2-3 minutes.
4. Add the chopped kale to the skillet, tossing to combine with the onion and pepper mixture.
5. Pour in the vegetable broth, cover, and reduce heat to low. Simmer for 15-20 minutes, or until the kale is tender.
6. Season with salt and pepper to taste and serve warm.
Enjoy recreating these delightful dishes from Chef Rina’s demo, perfect for bringing a taste of the farmers market to your table!
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