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Farm to Table: Spring

Luncheon Menu
Fiesta Turkey Burger Sliders (including piece of cheese and bun) Serving size: 2 sliders
483 kcal
17.3 g fat
47.5 g carb
33.9 g protein
2 g dietary fiber
7 g sugar
129 mg cholesterol
522 mg sodium

Macaroni Salad Serving Size: cup

249 Kcal
3 g fat
50 g carb
10 g protein
6 g dietary fiber
5 g sugar
2 mg cholesterol
968 mg sodium

Deviled Duck Eggs Serving Size: 1 Egg

189 Kcal
15 g fat (4 g saturated, 8 g monounsaturated, 2 g polyunsaturated)
2 g carb
10 g protein
0 g dietary fiber
1 g sugar
720 mg cholesterol
256 mg sodium

Homemade Crackers: - Serving Size: 1 Cracker

21 Kcal
1 g fat
3 g carb
0 g protein
0 g dietary fiber
0 g sugar
0 mg cholesterol

18 mg sodium

Chocolate Cake: Serving Size: 1 Slice

478 Kcal
22 g fat
68 g carb
7 g protein
5 g dietary fiber
44 g sugar
160 mg cholesterol
236 mg sodium

Farm to Tables
Fiesta Turkey Burger Sliders
15 Minutes
12 Minutes
4 Servings

1 pound ground turkey
1 large clove garlic, minced
3 tablespoons minced onion
2 tablespoons minced red bell pepper
1 tablespoon minced green onion
2 teaspoons minced fresh cilantro
1 teaspoon cayenne pepper
1 teaspoon ground cumin
2 slices pepperjack cheese, cut into quarters
Salt and pepper to taste

1. Mix the ground turkey, garlic, onion, red bell pepper, green onion, cilantro, cayenne pepper, cumin, salt, and
pepper together in a bowl. Divide the mixture into 8 small patties. Place two of the pepperjack cheese quarters onto
each of 4 of the patties; top with the remaining 4 patties so the cheese is in the center. Press along the edges of the
burgers to seal.

2. Place a large skillet over medium-high heat. Cook the burgers in the skillet until no longer pink in the center and
the juices run clear, about 6 minutes per side.

Homemade Buns

3/4 to 1 cup lukewarm water

2 tablespoons butter
1 large egg
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid
environment), the greater amount in winter (or in a dry climate); and something in between the rest of the


Mix and knead all of the dough ingredients by hand, mixer, or bread machine to make a soft, smooth



Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3"
across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour,
until noticeably puffy.
Brush the buns with about half of the melted butter.
Bake the buns in a preheated 375F oven for 15 to 18 minutes, until golden. Remove them from the oven,
and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.


Cool the buns on a rack.


Yield: 8 large buns.

Macaroni Salad
15 Minutes
7-8 Minutes
12 Servings


4 cups Whole Grain Elbow Macaroni

3 whole Roasted Red Peppers, Chopped

1/2 cup Black Olives, Chopped Fine

6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)

3 whole Green Onions, Sliced

1/2 cup Light Mayonnaise

1 Tablespoon Red Wine Or Distilled Vinegar

1/4 teaspoon Salt

Plenty Of Black Pepper

1/4 cup Milk

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool.
Set aside. Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in
pickle juice for extra flavor. Set aside. Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and
add more dressing if you'd like. (Dressing will seem a little thin, but it will thicken up as salad chills.) Stir in olives,
roasted red peppers, pickles, and green onions. Chill for at least 2 hours before serving.

Homemade Crackers

3 cups all-purpose flour, or a mix of all-purpose and whole grain flours

2 teaspoons sugar
2 teaspoons salt
4 tablespoons extra-virgin olive oil
1 cup water
Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1
teaspoon sea salt

Equipment needed: Mixing bowl, Measuring cups and spoons, Sturdy spoon or spatula, Rolling pin, Pastry
Pizza cutter or sharp knife, Baking sheet and Dinner fork



Heat the oven to 450F: Place a rack in the lower third of the oven and heat to 450F. Sprinkle a baking
sheet lightly with flour and set aside.
Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.


Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed.
If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a
tablespoon at a time until all the flour is incorporated.


Divide and shape the dough into a square: Divide the dough into two halves and set one half aside.
Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your


Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then
continue rolling.


Sprinkle dough with topping (optional): Brush the surface of the dough very lightly with water. Combine
the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the
dough. See Additional Notes below for additional ideas for toppings and flavorings.


Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into
individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use
cookie cutters.


Transfer crackers to baking sheet and prick with fork: Transfer the crackers to the baking sheet using a
metal dough scraper or spatula. It's fine to crowd the crackers very close to each other. Prick each cracker with the
tines of a fork to prevent them from puffing during baking.


Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned.
Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your
liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining


Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers
will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you're
crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350F oven for a few
minutes to re-crisp.

Deviled Duck Eggs


18 duck eggs
cup avocado oil
2 egg yolks, at room temperature
1 teaspoon lemon juice
2 tablespoons Dijon mustard, at room temperature
1 teaspoon white vinegar
2 teaspoons curry powder
teaspoon sea salt
paprika and fresh dill for garnish*


**To save yourself the trouble I endured, you are going to want to bake your eggs, not boil them!**


Preheat your oven to 350 degrees Fahrenheit.

Place 1 egg in each hole of a cupcake/muffin pan. You may have to use two pans for this or make them in
Bake in preheated oven for 30 minutes.
Plunge eggs in a large bowl filled with ice water until cooled completely, about 10 minutes or so.
Now, crack egg shells and carefully peel under cold running water. Gently dry them off with a paper towel.
Slice the eggs in half lengthwise, removing the yolks and into a medium bowl and transferring the whites
onto your serving platter.
Now, prepare the mayonnaise. Whisk the egg yolks, salt, mustard, lemon juice and white vinegar until the
mixture has thickened. This will take at least 1 minute.
Adding about cup of oil at a time, continue whisking the mixture vigorously (VERY slowly pour the oil
in. You can't go too slow on this step!)
Then, add in your second cup and your third. The mixture should emulsify more and more, at each step.
After the mixture has completely thickened up, stir in the curry powder and sea salt.
Add enough of the filling to the egg yolks to reach your desired consistency and mash with a fork. *This
depends on your taste preference. I ended up adding almost all of mine, but add slowly!*
Evenly disperse heaping teaspoons of the yolk mixture into each of the egg whites. Sprinkle with paprika,
garnish with fresh herbs and serve.

Chocolate Cake
cup unsifted unsweetened cocoa
1 cup boiling water
1 cups plus 2 tablespoons sifted all-purpose flour
1 teaspoon baking soda
teaspoon baking powder
teaspoon salt
cup butter, softened
1 cups granulated sugar
2 eggs
teaspoon vanilla extract


Preheat oven to 350 F. Grease and flour one 9-inch round cake pan. Set aside.
Whisk cocoa into the boiling water and cool.
Whisk flour, baking soda, baking powder, and salt into a bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on mediumhigh speed until light and fluffy.
Add the eggs one at a time followed by the vanilla.
On low speed, add the flour mixture alternately with the cocoa mixture beginning and ending with the flour
Pour batter into the pan. Bake for 40-50 minutes or until a small knife or cake tester inserted into the center
of the cake comes out clean.

Custard for Cake

1 cup whole milk removing 2 tablespoons and set aside
cup heavy cream
3 large egg yolks
cup granulated sugar
2 tablespoons + 1 teaspoons cornstarch
1 teaspoon vanilla extract
3 cups fresh strawberries


In a heavy, medium non-aluminum saucepan bring the milk (minus the 2 tablespoons) and cream to the
In a heatproof stainless steel or tempered glass mixing bowl, whisk egg yolks, sugar, cornstarch, and 2
tablespoons of reserved milk until there are no lumps.


Slowly drizzle the hot milk mixture into the egg yolk mixture, whisking constantly until all the milk has
been added. Pour the mixture back into the saucepan and place it over medium high heat. Bring to a boil,
whisking all the time. The mixture will become thick. Boil and whisk for 1 minute.


Remove the mixture from the heat and whisk in the vanilla extract. Add fresh Strawberries