For the Chefs!

Hopefully you've gone to at least one of the tasty and unique restaurants up here in the High Country. As you could tell, there is a style of cuisine up here... and it's delicious! Want to stay in for a meal? Well don't just end up cooking one of the go-to dishes. Try one of these recipes locals have shared, or restaurants here have published! Better yet, stop by the farmers market and pick up some of the ingredients. Something new, you'll take it home to share with all your friends and family.. Guaranteed!

Rhubarb Muffins

1 ½ cups whole wheat bread flour

1 cup whole purpose flour

1 cup brown sugar

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

½ tsp. fresh ground nutmeg (use to taste)

1 egg

1 cup low-fat buttermilk

¼ cup vegetable oil

½ cup applesauce

2 tsp. vanilla

2 cups diced fresh rhubarb (frozen works also)

Combine dry ingredients and mix well by hand. In a separate bowl beat egg, buttermilk, oil, applesauce and vanilla. Fold wet ingredients into the dry ingredients. Fold in rhubarb. Fill paper lined muffin cups 2/3 full. Bake at 350° for 25 minutes or until a toothpick comes out clean.

http://mountaintimes.com/columns-serves-you-right/articles/Summer-gardening-workshops-farm-tours-and-more-id-022886

Lemon Thyme Dressing

2 lemons, zest and juice

12 springs of thyme with leaves stripped off, around 2 tablespoons

1 tablespoon brown mustard

4 tablespoons honey

1 teaspoon salt

¼ teaspoon pepper

1 ½ cups apple cider vinegar

3 ½ cups light flavored oil, such as canola

Balsamic Vinaigrette

1 cup balsamic vinegar

2 tablespoons honey

1 tablespoon brown mustard

Salt and pepper to taste

2 ½ cups oil of choice

Combine all ingredients except oil. 

Using an emersion blender, blend in a tall container, such as a pitcher. 

Gradually add oil while continuing to blend. 

This makes a huge quantity, but lasts in the refrigerator for several months.

Via Proper

http://mountaintimes.com/columns-serves-you-right/articles/Local-Chefs-for-Local-Food-id-022754

Boone Survival Sandwiches

½ cups Diced Yellow Onion

½ blocks Cream Cheese, Softened

4 ounces, fluid Yellow Mustard

4 ounces, fluid Mayonnaise

4 packages Brown And Serve Rolls

1 pound Deli Ham

2 packages Sliced Mozzarella Cheese

Combine first four ingredients and mix until smooth. Set aside. Remove rolls intact from the pan and cut in half lengthwise so that there is both a top and bottom section. Set aside the top section (I put it on the plastic wrapper.) Place the bottom section back into the pan and spread with cream cheese mixture. Layer slices of ham onto the bottom section (no more than three slices deep.) Layer the mozzarella cheese over the ham. You’ll have to do a little creative cutting to make sure the cheese covers the ham evenly. Spread more cream cheese mixture over the top section and carefully place it over the mozzarella layer. Repeat with other three pans. To serve, heat the sandwiches in a 250 degree oven until the cheese is melted and the tops are toasty. Run a sharp knife between the rolls to separate them.

Try not to eat a whole pan all by yourself!

http://tastykitchen.com/recipes/main-courses/boone-north-carolina-survival-sandwiches/

Strawberry Tabouli

1⁄2 c bulgar wheat

1 c spelt berries

1 t salt

2 c boiling water

1 c fresh chopped parsley

1⁄4 c fresh chopped mint

4 c strawberries

1⁄4 c fresh squeezed lemon juice

1 c toasted pecan pieces, chopped

Boil 1 cup of spelt berries in 2 cups of water, and add salt. Bring

down to a simmer and cover once boiling. After 20 minutes, add bulgar

wheat, cover and simmer about 15 minutes until done.

Toast pecans over the stove, chop, and set aside.

Chop strawberries, mint and parsley. Squeeze lemon. Toss together with

the the buglar wheat and spelt berries. Put in refrigerator and add

pecans when serving, either on top, or mix all together.

http://www.newriverorganicgrowers.org/content/strawberry_tabouli.html

Asparagus and Morel Bread Pudding

3 c milk

1 c spring onions, chopped

1 loaf of stale or toasted bread

1 lb asparagus

2 T butter

1 lb morels or other wild mushrooms

4 eggs

1⁄3 c parsley, chopped

3 T oregano

3 c swiss cheese

Add chopped onions to milk in saucepan and bring to a boil; remove from heat and set aside to steep. Pour milk over bread crumbs and allow bread to soak. Chop asparagus into ½ ‘’ pieces and simmer in boiling water until bright green. Melt butter in skillet, and cook mushrooms until tender, add salt and pepper, and set aside. Break eggs and beat until smooth, add herbs and plenty of salt and pepper, add bread crumbs with remaining milk, asparagus, and mushrooms with their juices, and 2/3 or the cheese. Mix thoroughly and pour into a greased 8 by 12 inch baking dish; sprinkle remaining cheese on top and bake at 350 degrees for about 45 minutes until puffy and golden.

http://www.newriverorganicgrowers.org/content/asparagus_and_morel_bread_pudding.html

Peas, Spinach, and Shallot Combo

2 shallots, medium sized, thinly sliced

1 baby garlic stalk, chopped

1 T olive oil

1 T butter

1 1⁄2 c peas

1⁄4 c water

1⁄2 lb spinach

3 t salt

1⁄4 t pepper

Cook shallots and garlic in oil and butter in a 12'' nonstick skillet over medium heat, stirring, until soft- about 6 minutes.

Stir in peas and water and cook, covered, stirring occasionally, until peas are tender--about 5 minutes.

Stir in spinach, salt and pepper, and cook, tossing, until spinach is just wilted.

http://www.newriverorganicgrowers.org/content/peas_spinach_and_shallot_combo.html

Pasta with Caramelized Onion Sauce

1⁄2 c olive oil

6 c spring onions, chopped

1⁄2 t salt

1 c dry white whine

1⁄4 lb arugula or spinach, stemmed and minced

1 c feta or chevre cheese

3⁄4 lb penne or fusili pasta

1 c chopped walnuts, toasted

parmasean to top

Heat olive oil in a large skillet or saute pan. Add onions, and saute over medium heat for 10-15 minutes. Add salt, lower heat, and cook for 10 minutes. Add wine, turn heat back up to medium, and simmer uncovered for 15 min. Start boiling water for pasta. Add chopped greens to onion sauce, stir and cook for about 5 minutes. Stir in crumbled cheese, and turn heat to low while pasta cooks. After cooked pasta is drained add it to the sauce, and stir in pan before serving. Sprinkle with walnuts and parmasean, and serve.

http://www.newriverorganicgrowers.org/content/pasta_with_caramelized_onion_sauce.html

Strawberry Rhubarb Crisp

2 lb rhubarb- cut into 1 inch chunks

3 1⁄2 c strawberries- sliced

1⁄3 c sugar

1 1⁄4 c rolled oats

1 c flour

1⁄4 c brown sugar

3⁄4 t cinnamon

ds allspice and nutmeg

1⁄2 t salt

1⁄2 c melted butter (1 stick)

Preheat oven to 375 degrees. Combine the rhubarb and strawberries in a 9'' square pan. Sprinkle with sugar. Mix together remaining ingredients in a medium sized bowl. Distribute over the top of the fruit and pat firmly into place. Bake uncovered for 35-40 minutes or until the top is crsip and lightly browned, and the fruit is bubbling around the edges. Serve hot, warm or room temperature. Don't forget to top with vanilla ice cream!

http://www.newriverorganicgrowers.org/content/strawberry_rhubarb_crisp.html