Thank you for visiting the Burr Ridge Farmers' Market and supporting our weekly Demo Kitchen chefs. Below find some of the freshest recipes using our local farmers ingredients, and items from Whole Foods Willowbrook. WEEK 1: Chef Laura Valcour (6/17/10) Strawberry Cream French Toastwiches - 1/2 C. Reduced fat cream cheese
- 6 T. Strawberry preserves (prefer Bonne Maman or Dickensons brand)
- 3 Lg Eggs
- 1/2 C Organic milk
- 2 C. Fresh strawberries, sliced
- 12 slices Egg twist/Challah bread
- 1-2 T. Unsalted butter
Yield: 6 sandwiches Strawberries and Raspberries provided by Blankenship Farms (Eau Claire, MI). Mix cream cheese and strawberry preserves together until combined. Whisk eggs and milk together. Melt butter in skillet/griddle on low flame. Spread cream cheese mixture on 1 side of each slice. Dip other side in egg mixture. Add egg side down to pan. Layer with sliced strawberries. Dip another slice of bread (cream cheese mixture on 1 side also) into egg mixture. Place cream cheese side down on strawberries to form a sandwich. Cook sandwich on both sides until light brown, about 1-2 minutes. Repeat with remaining sandwiches/mixtures. Serve warm. Learn more about Chef Laura Valcour and Chefs For A Day by clicking this link.
WEEK 2: Chef Lena Meade (6/24/10) Marinara w/ Noodles Ingredients: - 2-4 Large Tomatoes, seeded and chopped (to eliminate extra water)
- 1 red bell pepper
- 1 cup Sundried Tomatoes
- ¼ cup extra virgin olive oil
- 2 cloves garlic crushed
- ¾ tsp sea salt
- A pinch of cayenne pepper
- 2 Tbsp minced fresh basil
- 2 Tbsp minced fresh oregano
Instructions: Put all ingredients (except olive oil) in food processor and blend to chunky or smooth. Pour into bowl and mix in Olive Oil. Noodles 6 Medium Green Zucchini (peeled optional) from Windy Acres Farms. Transform the zucchini into noodles using the spiral slicer. Toss the noodles with enough marinara sauce to coat well and serve immediately Learn more about Chef Lena Meade and LearningRawFood.com by clicking this link.
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