On the Plate

Garden Ribbon Salad with
Garlic-Herb Dressing

Photo by Mary Oswald

Yield: 4 servings

3 tablespoons extra-virgin olive oil
1½ tablespoons red wine vinegar
2 tablespoons fresh basil, finely chopped
¼ teaspoon cracked black pepper
3 cloves roasted garlic, finely chopped
1 zucchini, rinsed and dried
1 yellow summer squash, rinsed and dried
1 large carrot, rinsed, dried and peeled

Pour oil and vinegar into a bottle or jar with a lid. Add basil, pepper and garlic; close tightly and shake to combine. Let sit at room temperature for an hour or make ahead of time and store in refrigerator up to 2 days.

Using a vegetable peeler, shave vegetables into uniformly sized ribbons. Place the shaved veggies on a shallow platter or bowl and drizzle the dressing on top. Gently combine and serve immediately.

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

 

Roasted Beet Salad with Camembert

Photo by Mary Oswald

Yield: 4 servings

4 medium beets, assorted colors
¼ cup extra-virgin olive oil
Kosher salt and cracked black pepper, to taste
1 wheel Camembert cheese, crumbled

Preheat oven to 400°. Slice off the tops and bottom of beets, then peel. Put prepared beets onto a large sheet of heavy-duty aluminum foil. Drizzle with oil and sprinkle with salt and pepper. Close foil around beets tightly to form a pouch; place pouch in shallow pan or on cookie sheet and roast 1 hour or until tender (time may vary depending upon the size of your beets). Cool beets completely and then dice. Top with cheese and serve immediately.

This salad can be served by itself or on top of fresh spinach or mixed greens. Goat or another mild cheese can be substituted for Camembert.

Note: Peeling your beets after baking is easier but you’ll miss out on a deeper roasted caramel taste.

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

 

Fried Green Tomatoes

Photo by Mary Oswald

Yield: 6–8 servings

1 quart oil for frying
1 cup all-purpose flour
2 farm-fresh eggs
½ cup whole milk
½ cup cornmeal
½ cup bread crumbs
2 teaspoons kosher salt
½ teaspoon fresh ground black pepper
4 large green tomatoes, rinsed and dried

Pour oil into a large, deep skillet to a depth of ½ inch. Place on stove and turn heat to medium-high.

Place flour in shallow bowl. In another shallow bowl, whisk together the eggs and milk. In a third shallow bowl, combine cornmeal, bread crumbs, salt and pepper and set aside.

Cut enough off of the top and bottom of the tomatoes to leave a flat surface on both ends, then slice tomatoes into ½-inch-thick rounds.

Dip each tomato slice into the flour, then the egg and milk mixture and finally dredge through the cornmeal and bread crumb mixture. Place one or two slices into the heated oil at a time, ensuring slices do not touch. When browned on one side, after about 2 minutes, turn and brown the other side. Remove from heat and drain on paper towels. Can be served hot or cold.

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

 

Photo by Mary Oswald

Melon Sorbet

Yield: 4 servings

1 cantaloupe or watermelon, cut,
seeded and skin removed
½ to ¾ cup granulated sugar
Juice of ½ lemon
½ teaspoon kosher salt

Put cut melon into food processor or blender and puree. In large bowl, stir puree, sugar, lemon and salt until combined and refrigerate 8 hours or overnight. Transfer mixture into glass bowl or dish, cover with foil and freeze for 24 hours or up to 1 week. Soften at room temperature for 10 minutes before serving.

—Adapted from AnhsFoodBlog.com

 

Pepper Jelly

pepper_jellyYield: 2 pints

1.75 ounces pectin (slightly less than 4 tablespoons)
3 cups sugar
1½ cups red pepper, chopped
1½ cups green pepper, chopped
1 cup jalapeño pepper, chopped
½ cup water
½ cup cider vinegar

Prepare canning jars and lids.

In small bowl, mix pectin and ¼ cup sugar until combined. Place peppers, water and vinegar in large stockpot over medium-high heat. Increase heat to high and add pectin and sugar mixture. Bring mixture to full rolling boil, stirring constantly. Once at full rolling boil, stir in remaining sugar and boil for exactly one minute, stirring constantly. Remove from heat.

Immediately ladle into prepared jars, filling to within ⅛ inch of the top. Wipe jar rims and threads and screw two-piece lids on tightly.

Place jars on elevated rack in canner and lower into canner. If not using canner, place jars into deep stockpot. Fill with water until jars are covered by 1 to 2 inches of water and place over medium-high heat. Bring to gentle boil and allow jars to boil for 8 minutes. Carefully remove jars and place upright on towel until cool.

Let stand for 24 hours before serving or storing. Store unopened for up to 1 year in a cool, dry location. Once opened, store jars in refrigerator for up to 2 weeks.

—Recipe courtesy of April Earl

All photos courtesy of Mary Oswald

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