Recipes Using Fresh Market Produce and Products

Quick and Easy Maple Dessert

Ingredients

• 1 Pillsbury crescent roll
• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 1 cup 15% cream

Directions

1. Remove the Pillsbury crescent roll from its container without unrolling it and cut it into 8 or 9 disks.
2. Place disks side by side in a 9" square pyrex pan.
3. In a saucepan, bring to a boil the cream, maple syrup and brown sugar while whisking constantly. Let boil another 5 minutes while whisking.
4. Pour the mixture over the disks.
5. Bake in the oven at 350º F for 30 minutes, or until the dough is golden.
6. Let cool slightly before serving.

Source: Recettes du Quebec

Frittata

Ingredients

• 6-8 eggs
• 1/2 cup milk or cream
• some chopped vegetables from the Market: onions, red peppers, mushrooms, zucchini, cooked potatoes or whatever you have on hand
• olive oil
• parsley or other herbs from the Market
• grated cheese (preferably Tomme de Gaston but any other cheese will do as well)

Directions

1. Beat eggs with milk.
2. Place vegetables and herbs in the bottom of a large oiled baking dish.
3. Sprinkle with cheese.
4. Bake at 350º F for 30-45 minutes or until top starts to brown and the egg is cooked through.

Panzanella (Bread and tomato salad)

Can be prepared in 45 minutes or less

Ingredients

• 3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
• Tomatoes (assorted heirloom varieties look nice (about 1 pound), trimmed and each cut into wedges
• 3/4 cup sliced unwaxed cucumber
• 1/2 cup sliced red onion
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 10 fresh basil leaves, shredded

Direction

1. In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.
2. Let sit for 30-60 minutes prior to serving.

Salmon with Spicy Maple Basting Sauce

Ingredients

• 6 Tbsp maple syrup
• 1/2 cup water
• 2 Tbsp minced gingerroot
• 2 cloves garlic, minced
• 1 tsp dried red pepper flakes
• 1/4 tsp salt
• 6 salmon steaks or fillets

Directions

1. Combine basting sauce ingredients in pan and simmer until reduced to 1/2 cup. Let cool.
2. Season salmon with salt.
3. Barbeque for 7 to 8 minutes, turning halfway through (10 minutes per inch of thickness). Baste with sauce during last 2 minutes and serve with remaining sauce.

Tips and Tricks

Vegetables

• Store tomatoes at room temperature, away from direct sunlight, to prevent uneven ripening.
• Refrigerate loose mushrooms in a paper bag.
• Put green vegetables with leaves, such as lettuce, in plastic bags. Place a moist paper towel in the bag with the vegetable to absorb excess moisture and retain freshness.

Garden Plants

• Water your outdoor plants in the early morning.