Take those fresh farmers market finds and put them to good use with Lindsay Bishop's colorful creations. Both colorful and flavorful, these are sure to be a hit.
Beet and Ricotta Gnocchi
INGREDIENTS
- 1/4 pound red beets
- 1 pound ricotta
- 1 large egg
- 1 cup grated parmesan, plus more for finishing
- 1 cup all-purpose flour
- 1 stick unsalted butter
- 8 sage leaves
- 1/2 cup toasted walnuts, chopped
- 1/2 tablespoon kosher salt
- Freshly ground pepper
PREPARATION
Wrap washed beets in aluminum foil and place on baking sheet. Bake in 450-degree oven until tender for 45 minutes. Remove from oven and cool. Peel skins using a paper towel. Add beets to the food processor and purée. Transfer to a large bowl. Add the ricotta, eggs, parmesan cheese and salt and pepper. Mix well. Add 1 cup flour to ricotta mixture and stir. Set mixture aside for a minimum of 2 hours in the refrigerator.
To form the gnocchi, roll a walnut-sized piece of beet mixture into a nice oblong shape. Drop it into the bowl of flour, turning to coat all sides. Lay dumplings on a parchment lined baking sheet lightly dusted with flour. Refrigerate for one more hour to firm. Melt butter with sage in a skillet. Let butter lightly brown until the sage leaves are crispy. Set butter aside.
Slip gnocchi into a pot of boiling salted water until they float to surface of water, about 3-4 minutes.
Using a slotted spoon, remove and place on a serving platter and top with melted butter and sage. Finish with toasted walnuts and a dusting of parmesan cheese.
Rose Popsicles
INGREDIENTS
- 6 ounces strawberries, hulled
- 1 2/3 cups dry rosé
- 1/2 cup pink lemonade
- 2 tablespoons sugar
- 1 cup sliced fresh strawberries
PREPARATION
Combine all ingredients in a blender and process until smooth. Divide mixture between ten popsicle molds and freeze in a flat place in freezer for one hour. Use a popsicle stick to break up any frozen chunks and push sliced strawberries into mixture. Add popsicle sticks and freeze until solid, about 6 hours.
Curry Roasted Carrots
INGREDIENTS
For the Carrots
- 1 pound medium size carrots, peeled
- 1 tablespoon curry powder
- 1/2 cup grapeseed oil
- 4 ounces goat’s milk feta
- salt and pepper
- For the Pickled Fresno
- 3 Fresno peppers
- 1/2 cup red wine vinegar
- 1/2 tablespoon sugar
For the Pesto
- 1/2 of a Serrano chili
- 2 garlic cloves
- 1 teaspoon flaky sea salt
- 3 tablespoons honey
- 1/4 cup coconut milk
- 3-4 sprigs cilantro with stems
- 6 sprigs flat parsley
- 1/8 teaspoon cayenne
- Juice of 1 lemon
- 1 cup toasted pepitas, divided
PREPARATION
Set oven to 450 degrees. Slice Fresnos into thin rings and add to a bowl. Sprinkle with sugar and add vinegar. Allow to pickle for at least 30 minutes or overnight. Over medium heat, toast curry powder. Add oil and heat until bubbling. Turn off heat and let steep for 15 minutes. Strain oil.
Lay carrots on a foil-lined baking sheet and massage with curry oil. Sprinkle with sea salt and pepper to taste. Roast for 10-12 minutes.
Add all pesto ingredients to a food processor and blend. Remove carrots from oven and place in bowl. Mix in pesto. Top with remaining pepitas, feta and peppers.
Jam Burger No. 9
INGREDIENTS
- 1 1/2 pounds ground chuck
- salt and pepper
- 1 tablespoon canola oil
- 4 slices American cheese
- 4 hamburger buns
- 1 cup fried onion straws
- Strawberry-jalapeno jam
- Lettuce
- Mayonnaise
PREPARATION
Heat oil in pan over high heat. Cook burgers until golden brown and slightly charred on first side, about 3 minutes. Flip burgers and cook 4 minutes for medium rare or until cooked to desired degree of doneness.
Add cheese to the tops of burgers and let melt. Place on toasted buns and finish with toppings.
Baked Cod Escabeche
INGREDIENTS
- 2 ½ pounds cod filets
- 7 tablespoons olive oil, divided
- ½ bunch chives
- ¼ red onion, thinly sliced
- 1 habanero or red Fresno chile, thinly sliced into rings
- 4 garlic cloves, minced
- ¼ cup fresh lime juice
- 2 tablespoons white wine vinegar
- salt and pepper
PREPARATION
Set oven to 400 degrees. Combine chile, garlic, onion, chives, lime juice, vinegar, and 6 tablespoons oil in a small bowl; season with salt and pepper. Set marinade aside.On a foil-lined baking sheet, brush cod with oil, salt and pepper. Bake for 15 minutes. Plate the fish and pour marinade over the top. Finish with chives, salt and pepper to taste.
