Farm fresh recipes: Nectarine, Plum & Toasted Walnut Salad - KMSP-TV

Farm fresh recipes: Nectarine, Plum & Toasted Walnut Salad

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Kristin Shabazz from Valley Natural Foods joined the FOX 9 Morning Show with farm fresh recipes featured in the Eat Local Farm Tour.

VIDEO HOW-TO: Nectarine, Plum & Toasted Walnut Salad

You can pick up a 2013 Eat Local Farm Tour Guidebook at participating co-ops or download a copy on Valley Natural Foods' website: http://www.valleynaturalfoods.com

The dressing below was used in three recipes:

Rae Rusnak's Tangy Maple Dressing & Marinade

1/3 cup L&R Maple Syrup
1/3 cup apple cider vinegar
1/3 cup olive oil
1 clove garlic, minced
½ tsp. ground black pepper

Sweet and Tangy Can Chicken

Ingredients

1 cup L&R Maple Syrup
1 cup apple cider vinegar
1 cup olive oil
2 clove garlic, minced
½ tsp. ground black pepper

1 Tbsp. Dijon mustard
1 Tbsp. dried thyme
1 (4 pound) whole chicken, neck & giblets removed, rinse inside & out
1 herb bouquet (Poultry Mix: rosemary, sage, thyme, oregano and majoram)
8 springs fresh parsley
1 empty aluminum can
9.3 ounce bottle of Fentimans Dandelion & Burdock natural soda
½ onion chopped
Salt & Pepper

Directions

In a small bowl mix together the maple syrup, apple cider vinegar, olive oil, garlic ground pepper, Dijon mustard and thyme. Pour marinade into a large Ziploc bag along with the whole chicken. Squeeze all the air out and seal bag shut. Marinate whole chicken for 24 hours.

Preheat grill to 350 degrees.

Remove chicken from marinade, discard marinade and stuff cavity with fresh herb bouquet and parsley springs, set aside. Place the empty aluminum can in a foil pie tin and fill half way with the natural soda and pour the remainder of the soda into the foil pie tin. Add the chopped onion to the can and place the large herb stuffed cavity of the chicken over the can so the chicken legs are touching the foil pan and the chicken looks like it is standing up. Season outside of chicken generously with salt and pepper.

Grill for 1 – 1 ¼ hours on indirect heat or until thermometer inserted into the inner thigh (but not touching the bone) registers 165°F and juices run clear. Remove chicken from grill, cover with foil and let stand for 10 minutes before carving.

Nectarine, Plum & Toasted Walnut Salad

Ingredients

1/3 cup L&R Maple Syrup
1/3 cup apple cider vinegar
1/3 cup olive oil
1 clove garlic, minced
½ tsp. ground black pepper

1 Tbsp. Dijon mustard
1/2 tsp. dried thyme
3 cups chopped romaine lettuce
1 cup shredded Swiss chard
3 nectarines, sliced
3 plums, sliced
1 cup toasted walnuts
Crumbled Feta Cheese

Directions

In a small bowl whisk together the L&R Maple Syrup, apple cider vinegar, olive oil, garlic, ground black pepper, Dijon mustard and dried thyme. Set dressing aside until use.

In a large bowl mix together the lettuce & chard. Place 2 cups of lettuce mixture on individual plates, top with slices of nectarine, slices of plum, toasted walnuts & Feta cheese.

Drizzle each salad with the Tangy Maple Dressing.

Maple Glazed Carrots with Creamy Goat Cheese

Ingredients

1/3 cup L&R Maple Syrup
1/3 cup apple cider vinegar
1/3 cup olive oil
1 clove garlic, minced
½ tsp. ground black pepper

1 pound carrots, scrubbed, uniform in size
Goat Cheese

Directions

Preheat oven or grill to 350 degrees. Place carrots in a foil packet and drizzle with the dressing, toss to coat. Grill or roast in the oven for 20-25 minutes or until browned and fork tender.

Sprinkle with crumbled goat cheese or shredded goat cheese blend right before serving.

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