by Gwen McKee, Barbara Moseley, and Terresa Ray
Paperbound Layflat
288 pages
ISBN-10: 1-934193-71-6
ISBN-13: 978-1-934193-71-2
Publisher: ©2011 Quail Ridge Press
Click on the Cover to Purchase! Use the code BLOG when you checkout, and get a 20% discount through September 2011!
Bring home beautiful fresh produce, and be inspired to create delicious dishes from winning recipes!
These 400 Recipe Hall of Fame selections* go beyond winners—they are unquestionably the BEST of the Best of the Best!
• Hamilton’s Fried Green Tomatoes with Grilled Shrimp
• Caramel Apple Pecan Pie
• Gourmet Chicken Salad with Fresh Peaches
• Strawberry Cheesecake French Toast
• Summer Sunrise Melon and Spinach Salad
• Old-fashioned Oatmeal Apple Cookies
• Sweet Pickled Okra
• Ice-Box Peach Jam
From appetizers to desserts, fresh fruits and vegetables have never tasted so good! You’ll harvest a bounty of compliments every time you serve “the best.” We’ve also included tips on how to select and store fresh produce, and interesting facts and trivia about fruits and vegetables throughout.
It's that time of year to harvest your goodies! Here is a sampling of the many delicious recipes you can find in Fresh from the Farmers Market:
1 head lettuce
1 cup sliced purple cabbage
1 cup sliced yellow bell pepper
Wash and dry lettuce. Tear into pieces. Place in large salad bowl. Sprinkle cabbage and bell pepper on top. Pour one cup Creole Mustard Salad Dressing over salad. Toss and serve. Serves 12.
CREOLE MUSTARD SALAD DRESSING:
2 tablespoons Creole Mustard
2 tablespoons vinegar (cane, red wine, or rice) 3/4 cup oil
Blend mustard and vinegar. Slowly add oil; blend until smooth. Pour over salad.
Contributed by The Cookin’ Cajun Cooking School Cookbook (Louisiana II)
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A perfect way to transform your farmers market produce into something fabulous!
2 1/2 cups rice flour
3 jumbo shrimp, peeled, deveined
1 egg
11/2 cups ice water
1/2 cup white balsamic vinegar
1 large green tomato
3 tablespoons butter
1 cup vegetable oil
In medium bowl combine 2 cups rice flour, egg, and ice water; whisk until smooth. Set aside. Core and slice tomato, using 4 middle slices and dusting them in remaining rice flour. in medium size frying pan, bring oil up to high temperature then turn down to medium. dip tomato slices in flour, egg, and water mixture, then
gently place in hot oil. Fry on one side for 2–3 minutes (depending on thickness), then flip over to other side for 2 minutes or so.
Remove and place tomato slices on paper towels. Grill shrimp and set aside.
In small saucepan, take balsamic vinegar and reduce it by threefourths.
Slowly stir in butter. When finished, add salt and pepper to taste. arrange tomatoes and shrimp on plate and drizzle with sauce. yields 1 serving.
1 egg
11/2 cups ice water
1/2 cup white balsamic vinegar
1 large green tomato
3 tablespoons butter
1 cup vegetable oil
In medium bowl combine 2 cups rice flour, egg, and ice water; whisk until smooth. Set aside. Core and slice tomato, using 4 middle slices and dusting them in remaining rice flour. in medium size frying pan, bring oil up to high temperature then turn down to medium. dip tomato slices in flour, egg, and water mixture, then
gently place in hot oil. Fry on one side for 2–3 minutes (depending on thickness), then flip over to other side for 2 minutes or so.
Remove and place tomato slices on paper towels. Grill shrimp and set aside.
In small saucepan, take balsamic vinegar and reduce it by threefourths.
Slowly stir in butter. When finished, add salt and pepper to taste. arrange tomatoes and shrimp on plate and drizzle with sauce. yields 1 serving.
Contributed by Alabama’s Historic Restaurants and Their Recipes (Alabama)
Never tried Squash Cake or Zucchini Chocolate Cake? What about Buttered Red Radishes and Red Pepper Bisque? Amazingly yummy and good for you! Some of my other favorites included in this cookbook is the Fresh Corn Casserole and Pears de Noel which recipe includes chocolate syrup, orange liqueur, and garnished with mint leaves! Have a tea party planned in the near future? Serve the Cucumber Sandwiches, they are sure to be a huge hit with your guests! the recipes also include great pairings with your favorite meats ie: Oven Ribs *drool*
I luv this cookbook! It's easy to follow directions, lay-flat design, and use of all your garden fruits and vegetables means less waste and tastier meals from breakfast to dessert!
I also own the Best of the Best from Iowa Cookbook and have found numerous down-home recipes to please our family!
Courtesy of Quail Ridge Press I have a Copy of Fresh from the Farmers Market to Giveaway to a Lucky Frugal Plus Reader!
One Winner will be randomly selected from the qualified comments. This Giveaway will end Thursday, September 22, 2011. Winner has 48 hours to claim their prize or another winner will be drawn. Contest open to residents of the US 18+ only. Please NO PO Boxes.
Disclosure: I received a complimentary copy of this book from Quail Ridge Press in order to facilitate my review. No other compensation was received. The opinions expressed above are my own.
Logo/Images Courtesy of ©2011 Quail Ridge Press
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I like the Best of the Best from Texas cookbook!
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