3RD Edition SUMMER RECIPE COLLECTION Organized By: Contents Corn, Fregula & Sun Gold Tomato Salad ...................................................................3 CommonGround Sunday Brunch Crabby Quiche .........................................................................4 Cabot Cheese Board .................................................................................................................................5 Meatless Farm Asian Power Stir Fry ....................................................................................................6 KO Distilling’s Summer Cocktails .........................................................................................................7 Vena’s Fizz House Cucumber Cooler ...................................................................................................8 Butterfly Spirits Paramour Cocktail .....................................................................................................9 Uncle Nearest Tennessee Cold Brew ............................................................................................... 10 Sheesh Grill Cauliflower Shawarma ................................................................................................. 11 Paraiso Taqueria Shrimp Ceviche ...................................................................................................... 11 Soleil Foods Banana Carob Smoothie ............................................................................................. 12 Big Bianc Strawberry Delight ............................................................................................................. 13 Indulge Right Pecan Caramel Pie...................................................................................................... 14 Decas Farms Cranberry Crunch Salad ............................................................................................. 15 Fava Pot Fava Beans ............................................................................................................................... 15 Toonie Moonie Organics Coconut Creme Chocolates .............................................................. 16 Sunblazin Jamming Chicken Breast ................................................................................................ 17 Herb Spice Savory Greens ................................................................................................................... 18 Steve’s Original Sauces New Hampshire Maple Roasted Chicken Dinner ......................... 18 ............................................................................................................................................. 19 Chef Recipes Scott Drewno and Danny Lee’s Chiko Dumpling Sauce ........................................................... 20 Erik Bruner-Yang’s Shrimp Fritters .................................................................................................... 21 Michael Schlow’s Mezzi Rigatoni with Spicy Sausage Ragu ................................................... 22 Lauren Katz’s Gluten Free Maple Donuts ....................................................................................... 23 No Thyme to Cook Greek Veggie Flatbread .................................................................................. 24 CORN, FREGULA & SUN GOLD TOMATO SALAD from Season cookbook Serves 4 Fregula looks like a grain, but it’s actually a toasted semolina pasta, similar to Israeli couscous. We love to combine it with corn kernels because the two look similar, but their textures are total opposites. The chewy fregula and the crunchy pop of the corn are a fun contrast. The recipe includes a simple technique for cooking the corn: you put the raw kernels in a colander and drain the just-cooked fregula and water right over them. That quick boiling-water bath is all the cooking fresh summer corn kernels need for a salad like this. 4 ears yellow corn, husks and silk removed 2 cups fresh purslane leaves and tender stems Kosher salt ¼ cup minced fresh chives 1 cup fregula ¹⁄³ cup extra-virgin olive oil 1 lb Sun Gold cherry tomatoes, halved ¼ cup rice vinegar TO PREPARE THE FREGULA AND CORN: One at a time, stand each ear of corn upright on its stem end and, using a sharp knife, cut straight down between the kernels and cob to remove the kernels, rotating the ear after each cut. Transfer the kernels to a large colander with a base and set in the sink. In a medium pot, combine 2 qt water and 2 tablespoons salt and bring to a boil over high heat. Add the fregula, adjust the heat to a simmer, and cook for 8 to 10 minutes, until tender. Remove the pot from the heat and pour the fregula over the corn, allowing the hot water to drain through the kernels. Drain well and let cool to room temperature. TO ASSEMBLE THE SALAD AND SERVE: In a serving bowl, combine the fregula and corn, tomatoes, 1 cup of the purslane leaves, the chives, oil, vinegar, and 1 tablespoon salt and toss to mix well. Taste and adjust the seasoning if needed. Sprinkle the remaining 1 cup purslane leaves on top. WINE PAIRING: Kendall-Jackson Grand Reserve Chardonnay — The sweet, mild flavor of steamed corn with a buttery Chardonnay is a classic summer pairing. Here, the creamy texture of the pasta matches the elegantly layered richness of the wine. 2021 Kendall-Jackson Winery, Santa Rosa, CA 2021 Kendall-Jackson Winery, © Sunday Brunch Brunch isn’t brunch without abby the option for a light & fun Quiche boozy pairing! We suggest pairing this delicious quiche with a light semi-sweet Rosé, such as the Pi'Goat Blanc from our Robin Hill Farm & Vineyards, a local Maryland Winery. ~ Shelby Watson-Hampton 1/2 cup mayonnaise The Recipe 2 Tblsps. all-purpose our 2 large eggs, beaten 1/2 cup whole milk 12 oz. fresh Maryland crab meat (if unavailable, use 12 oz. canned, flaked crab meat, drained) 1/3 cup chopped green onions 2 cups shredded white cheddar cheese 1 Tblsp. minced fresh parsley 1 unbaked 9” pastry shell Old Bay seasoning Garlic powder In a large bowl, combine the mayonnaise, our, eggs, and milk. Mix well. Stir in the crab, onion, parsley, and cheese. Stir gently until evenly mixed. Spoon into the pastry shell. Sprinkle the top evenly with a light coating of garlic powder and light coating of Old Bay seasoning. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Fd Fac from Real F m s No one knows food better than farmers. That’s why CommonGround is your best resource for reliable food facts on topics like GMOs, animal welfare, food safety, and sustainability. Check out our stories from the farm at FindOurCommonGround.com We have answers to your food and farm questions! Our 4th generation family farm is a story of transition as each generation found the key to thrive - starting with tobacco & hogs, then a tree nursery, next agritourism, and today, 4 | METROCOOKING DC • www.MetroCookingDC.com our family grows wine grapes and runs a winery. BUILDING THE PERFECT Chees Boar No other cheddar makes cheese boards more irresistibly delicious than Cabot farmers’ award-winning best. Create stunning plaers for summer paies, explore wine pairings, & more at cabotcheese.coop/cheese-culture VARIETY A variety of Cabot cheeses means more dynamic flavors. SWEETNESS Sweet honey and apricots deliciously complement savory notes. ARRANGEMENT Evenly arrange cheeses, then tuck in other elements to create a visual feast. TEXTURE Crunchy textures from walnuts and pickles make for exciting bites. SPICE CONTRAST Cabot's fiery Hot Creamy pears and briny Habanero Cheddar adds olives add luscious depth a taste of the and contrast. unexpected. In 2012, Cabot became the world's 1ST B Corp Ceified dairy co-op. 5 | METROCOOKING DC • www.MetroCookingDC.com FULL OF FLAVOR HIGH IN PROTEIN AND MEATLESS ASIAN POWER STIR FRY 40 mins Serves 4 How to prepare it: Ingredients: 1. Cook the rice according to the instructions on the pack, approx. 3oz per • 1 pack of Meatless Farm person in the meantime prepare the ground and extras. When the rice is Meat Free Ground cooked you can leave it in the pan until ready to serve. • 2 teaspoons of good quality sesame oil 2. Place a non-stick pan over a medium high heat with the sesame oil, carefully add the ground to the pan in one block, leave to cook on one • 1 red chili side until well browned, carefully flip the block of grounds and color on • Thumb of ginger, finely chopped the second side. Using a wooden spoon start to break the ground up. • 4 cloves of garlic, finely chopped Keep cooking until the ground strands are well colored on all sides. This • 1 tbsp soy sauce should take 10 -12 mins. When the ground is cooked and nice and crispy, • 1 tsp rice wine vinegar remove the pan from the heat and set aside. • 2 tbsp mirin 3. In the same pan add some more sesame oil to the pan on a medium heat • 12 oz Jasmine or wholegrain rice and gently fry the whole chili, garlic and ginger to release the flavors. Cook for 3-4 mins being careful not to burn. The aim is to flavor the oil. • 8 stems of tender stem broccoli • 8 oyster mushrooms 4. Mix the soy, mirin, rice vinegar and lime in a bowl and mix. Add this to the pan and stir on a low heat for 30 seconds. Add back the ground, tossing • 4oz of cashew nuts in the pan and allow it to caramelize again on a medium heat. • 8oz cherry tomatoes • 1 scallion, finely sliced 5. Boil or steam your broccoli for 3-4 mins and evenly portion out the rice into 4 bowls. • Handful of basil • 1 lime 6. Spoon the grounds over the top, and garnish with the