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Local, Artisan Cheese Tasting!
Saturday, Feb 18th 11-2pm Enjoy complimentary cheese samples from: Faribault Dairy Company La Clare Farms Pasture Pride Bent River Camembert Widmer Cheese Company Thursday, Feb 23rd 6:30 -8:30pm Cooking class with Jill Serres from It's Thyme to Cook! Soups to Simmer Classes are $20 each or buy one bring a friend for 50% off!! Please pre-register: events@ferndalemarketonline.com More information is available on the News/Events page! |
THAI-STYLE BUFFALO WITH JASMINE RICE
Ingredients:
Cooking spray
1 cup thinly sliced onion 1 teaspoon minced garlic (bottled or fresh) 1 pound ground buffalo 1 teaspoon Thai curry paste 1 cup tomato sauce 1/2 cup coconut milk 1 tablespoon brown sugar 1 tablespoon plus 1 teaspoon fresh lime juice 1 tablespoon Asian fish sauce 3 cups hot cooked Jasmine rice Top with sliced green onions and/or chopped cilantro Chopped green onions Instructions:
1. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
2. Add leek; saute 5 minutes. 3. Add garlic; saute 1 minute. 4. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. 5. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). 6. Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until 7. slightly thickened. 8. Serve with the rice and lettuce wedges, if desired. 9. Garnish with cilantro and green onions, if desired. HONEY-ROASTED ROOT VEGETABLES
Ingredients:
1 butternut squash
3 cubed red potatoes 3 parsnips 1 tablespoon olive oil 3/4 teaspoon salt 1/2 teaspoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 6 garlic cloves, peeled 3 large shallots, peeled and halved Cooking spray 1 tablespoon honey 1 1/2 teaspoons cider vinegar Instructions:
1. Preheat oven to 450 degrees
2. Combine first 9 ingredients in a large bowl; toss well. 3. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray. 4. Bake at 450 degrees for 25 minutes or until vegetables are browned and tender. 5. Place vegetable mixture in a large bowl. 6. Add honey and cider vinegar to vegetables, and toss well. NUTTY TURKEY BACON CHEESE BALL
Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 cup milk 2 cups shredded sharp cheddar cheese 1/4 cup (1 ounce) blue cheese, crumbled 1/4 cup finely minced green onions (white part only) 3/4 cup slivered almonds 10 slices cooked Turkey bacon, crumbled Salt and pepper Instructions:
Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste.
Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly. Beat cream cheese on low speed while gradually adding milk. Mix about 1 minute or until well-blended. Add the cheeses, onions, and half of the turkey bacon and nuts, reserving the remaining. Beat on high for another minute, or until well-blended. Add salt and pepper to taste. Transfer mixture to a large piece of plastic wrap, form into a ball and wrap tightly. Refrigerate (or freeze) at least 2 hours. Combine the reserved turkey bacon and almonds on a plate. Roll cheese ball in reserved turkey bacon and almonds, wrap it back up and place in the refrigerator until ready to be used. |
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