Recipes from the Market

Traditional Pork Green Chile:

Fry 2-3 lbs. of diced pork.  Use minimal amount of oil and season meat with salt, garlic salt, reaseasoning salt and black pepper. Cook meat on medium heat -- when meat is about 1/2 cooked, add diced garlic and onions.

 After meat is cooked, add 1/4 cup of flour to meat and stir for about 1 minute.  Add 1 glass of water to meat and flour and stirr until the lumps are out.  Add a small bag or 1 cup of diced chile (from Rock Art News Roasted Chiles – on Nelson Street at the Minturn Market) to pan and then add 3 diced or canned tomatoes to the pan.  Stir all together, add a little more seasoning, bring to a boil and then lower the heat to simmer for about 15 mintues.   Continue to stir to prevent any burning.  

Add water to thin chile.  To thicken, add a couple of heaping forks of flour to a coup of warm water -- stir out all lumps --- once smooth, you may add to the chile -- just be sure to mix it well.   Add more salt and seasonings to taste.

Recipe from:  Frank & Kim Guererro of Rock Art News (they're the awesome roasted green chile people on Nelson Street every week at the Market)

SALSA:

Dice 1 lb. peeled roasted chiles (from Rock Art News – every Saturday on Nelson Street at the Minturn Market), 3-4 fresh diced tomatoes, 1 clove of garlic (diced), and/or 1/4 - 1/2 onion, diced.  Add salt pepper and garlic salt to taste & enjoy!

Recipe from:  Frank & Kim Guererro of Rock Art News (they're the awesome roasted green chile people on Nelson Street every week at the Market): 

My Favorite Salad:

Combine:

spinach
tomato
red onion
sliced almonds           
mushrooms
avocado wedges
goat cheese

AND...

Alpine Avocado Vinaigrette Dressing
(from the Sprigs Salad Booth at the Minturn Market every Saturday)

*Simple, satisfying and surprisingly delicious
*Enjoy by itself or accompanied with a toasted baguette....mmmmmm

Recipe from: Josh Tukman of Sprigs Artesian Vinaigrettes 

Squash-potato Medley

2 slices bacon, cut up
2 med. squash (yellow or zucchini or both) (from Austin Family Farms at the Minturn Market)
1 med. sweet onion, sliced
2 med. potatoes, sliced about 1/4" thick
Handful of snow peas, if desired (from Austin Family Farms at the Minturn Market)

Cook bacon until done.  Remove from skillet.  To the bacon drippings, add the potatoes and cook for 5 minutes.  Then add the onion.  Cook 5 more minutes.  Add the sliced squash and snow peas.  Salt and pepper to taste.  Cook approximately 15 minutes until all veggies are tender.  Serve with grilled steak.

*This is a favorite recipe of the family Austin Family, of Austin Family Farms.

Recipe from: Tony Austin of Austin Family Farms

Great Goji Mango Smoothie

Here is a tonic smoothie that is rich in bioflavonoids, antioxidants, potassium, fiber, and vitamin C. The energy provided in this awesome smoothie activates the vibration of light in the upper chakras; you will indeed attain a clear sublime mind and vibrant healthy body.   This is a great support drink for a pituitary and pineal gland boost, hormonal support, with stress buffers. Your chakras will be buzzing with a delectable whirl of vibrant antioxidants and universal life force.

Add the following ingredients together in a blender and blend until smooth.
ENLIGHTENED GOJI JUICE
1/4 cup re-hydrated Goji berries (soak in water for twenty minutes) 3/4 cup fresh (preferably) or frozen blackberries or raspberries
1 mango, pitted and chopped
1/4 to 1/2 cup purified water
1 tablespo~>n flaxseed oil
1 tablespoon of Maca powder
1 small vial royal jelly (.33 ounces or 1 tablespoon)
You can add 1/2 cup of an organic cultured yogurt


Recipe from: Ted’s Health Bay at the Minturn Market

GOJI POWER JUICE / JAM

A zesty energizing drink or spreadable jam depending on the amount of water added

Blend until pureed for a jam, add 1 cup coconut or purified water for a juice.
1/4 cup Tibetan Goji berries, soaked, keep and use soak water
1/2 tsp orange zest
1/2 tsp grated fresh ginger
1 pitted date or 1 tsp raw honey or agave nectar


Recipe from: Ted’s Health Bay at the Minturn Market

LOREDANA’S BASALMIC BURGER

A quick lunch or dinner delight from Loredanna’s Pesto!

Prep Time:  15 minutes
Time-To-Table Time:  1 hour 35 minutes
Serves 2-6

Ingredients:
2 pounds lean ground beef
1 1/2 cups chopped onions
Loredana’s Balsamic Vinaigrette

Instructions:
Mix 1/4 cup Loredana’s Balsamic Vinaigrette (from the Minturn Market) with 2 pounds ground meat. Form into patties and grill.  Serve with grilled onions.

Recipe from: Loredana’s Pesto at the Minturn Market – Near Chili Willy’s Restaurant

LOREDANA’S ASPARAGUS

A seasonal favorite from Loredanna’s Pesto!

Prep Time:  5 minutes
Time-To-Table Time:  35 minutes
Serves 4-6

Ingredients:

2 pounds asparagus
2-4 oz Loredana's Siena, Toscana, Montasio or San Daniele (from the Minturn Market)

Instructions:

Steam asparagus until tender but firm.  Mix in any one of the Loredana's products.

Recipe from: Loredana’s Pesto at the Minturn Market – Near Chili Willy’s Restaurant

MEAT POTATO EGG SCRAMBLE

Breakfast will never be the same, thanks to Loredana’s Pesto!

Prep Time:  5 minutes
Time-To-Table Time:  15 minutes
Serves 2-4

Ingredients:

1 1/2 cups hash browns
1/4- 1/2 lb of breakfast sausage
4-6 eggs beaten

Instructions:

Start the hash browns on high heat with just a lightly veggie oiled skillet. Brake up the breakfast sausage and start to lower the heat and keep breaking up the sausage until the hash browns and sausage are fully cooked. Fold into the mixture the beaten eggs and finish the scramble.  Serve with any one of Loredana's marinated cheese products. Just a tea spoon of Siena, Toscana, Messina will do!  Kick it up a notch with fra diavolo.

Recipe from: Loredana’s Pesto at the Minturn Market – Near Chili Willy’s Restaurant

Zucchini Upside Down Corn Bread

2 medium zucchini – unpeeled (from the Minturn Market)
1/2 pound Italian sausage - removed from casings
1/4 cup chopped onions
8 ounces corn muffin mix
1/2 cup shredded cheddar cheese

Instructions:

Coarsely shred enough zucchini to make 1/3 cup; set aside.  Cut remainder into 1/4-inch slices.   In skillet, over moderate heat, brown sausage; crumble well. Leaving drippings in skillet, remove sausage to drain. Reduce heat. Add onion and zucchini slices to pan. Cover and cook over medium-low heat until slightly tender, about 5 minutes, stirring twice and gently.   

In a well-sprayed 8x1-1/2 inch round cake pan, starting in center of dish, arrange cooked zucchini slices in concentric circles using all of the slices.   Set oven temperature to 350º.   Make the corn muffin mix according to package instructions.   Add cheese, crumbled sausage, and shredded zucchini to cornbread batter. Spread mixture evenly over the zucchini slices.   Bake for 25 minutes (more or less) or till top is golden.

Using a spatula, loosen sides of corn bread from dish; invert onto a serving platter. Let it stand a little.  Makes 6 wedges.  Serve warm.

*This is a perfect recipe to use with produce from Austin Family Farms (near the Chrome Spur) or Miller Farms (behind Antique Accents) at the Minturn Market.

GRILLED GINGER PEACHES WITH RASPBERRIES

Ingredients:

2 cups raspberries
1 tablespoon granulated sugar
1 1/2 teaspoons pure vanilla extract, divided
1/4 cup  (1/2 stick)  butter, melted
2 tablespoons brown sugar
1 teaspoon ground ginger
4 ripe fresh peaches, halved and pitted
1 pint vanilla ice cream

Directions:
Gently toss raspberries with granulated sugar and 1 teaspoon of the vanilla in medium bowl.  Set aside until ready to serve.

Mix butter, brown sugar, ginger and remaining 1/2 teaspoon of the vanilla in large bowl.  Add peach halves; toss gently to coat well.

Fold the edges of a piece of heavy duty foil to form a shallow baking pan.  Place on grill over medium heat.  Arrange peaches, cut-side down, on foil.  Grill peaches about 6 to 8 minutes or until browned and caramelized around edges, turning once.

To serve, place 2 peach halves on each dessert plate.  Top each with ice cream and raspberry mixture. Serve immediately.

*This is a perfect recipe to use with produce from Austin Family Farms (near the Chrome Spur) or Palisade Peach Company (near the Mollie G. Building) at the Minturn Market.