Ames Farmers' Market

Maple-and-Mustard Vinaigrette

1/4 cup of high-quality extra-virgin olive oil
   2 tablespoons of maple syrup

2 teaspoons of lemon juice

1 small shallot, minced

1/4 teaspoon of Dijon or good-quality brown mustard

1/2 teaspoon of freshly ground black pepper

Combine and whisk all of the ingredients together in a small bowl and drizzle over salad.  Enjoy!

BROCCOLI RABE (RAAB) WITH PASTA & SAUSAGE

1 bunch broccoli raab/rabe

1 pound or so of your favorite sausage (no casings or removed from       casings)

 4 cloves of garlic, or more if you wish

1 pound of orechetti, penne or farfalle pasta

1/4 to 1/2 cup chicken stock

1. Brown sausage in large skillet.  While sausage is browning, clean            broccoli raab/rabe and remove only the thick tougher ends of                    stalks.  

2. Chop raab into bite-sized pieces.  Drain sausage and set aside.

3. Start your water for the pasta  and cook according to directions for            al dente pasta.  

4.  In same large skillet as sausage, sautee chopped garlic cloves in a          bit of olive oil for a couple of minutes (do not clean pan as                         remaining fat from sausage will add more flavor).  

5.  Add broccoli raab/rabe and some chicken broth to pan and cook            until greens have wilted.  Toss with cooked pasta.  Salt and  pepper         to taste.

Note:  This dish also works well with vegetarian substitution for hearty vegan alternative, make sure to increase the olive oil accordingly.

BAKED RADISHES
Ingredients
1/2 1b radishes, cut in half
1 Tbsp honey
1 Tbsp butter
1 dash of cinnamon 

Method
Steam radishes for 5 minutes; drain and arrange in a shallow baking dish.
Combine honey, butter and cinnamon in a small saucepan to make a glaze. Pour over radishes and bake uncovered at 350 until tender, about 30 minutes.
     Serves 2

GRILLED ASPARAGUS

This recipe can be done on the grill or in the oven.

Marinate asparagus in the following:  Balsamic vinegar, olive oil, a couple of cloves of garlic (or garlic flavored olive oil, if you wish), salt & pepper, to taste, a teaspoon of lemon juice. For one bunch of asparagus you need to have approx. 1/4 cup of marinade.

On the Grill:

Take a piece of tin foil, curl the ends so that the marinade doesn't spill.  Place the asparagus in the center.  Pour a little less than half of the marinade over the asparagus and sprinkle generously with Parmesan Cheese.  Seal the foil tightly.  Cook approx. 8 minutes.  Asparagus should be hot with bubbly cheese but they should retain some firmness. After the asparagus is done, add a touch of freshly-squeezed 

lemon juice and some pepper, if desired.

 In the Oven:

Preheat oven to 400F.  Remove the asparagus from the marinade and lay flat on a sprayed cooking sheet.  Splash with a bit of the marinade and sprinkle with salt & pepper and Parmesan cheese.  Cook for approx. 8 minutes.  Asparagus should be hot with bubbly cheese but they should retain some firmness.

Tip:

   If you don't like Parmesan, don't use it.  

The asparagus is just as tasty without it.