Tuesday, August 20, 2013

Recipes from the 2013 MKEfoodies Picnic


You asked for it -- so we're delivering!

There was so much delicious food at this year's MKEfoodies Picnic at the Estabrook Park Beer Garden, and you wanted to know if there was a way to share the recipes.

Of course there is!
So, we've started a list of the items that were served.

Don't see your item listed?  Email us at info@mkefoodies.com and we'll add yours!


Attendee Recipes:

Where to get the other awesome foodstuffs featured at the picnic:

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Crisp Cucumber Salsa (adapted from Taste of Home)
- from Sarah Zubarik

2 medium cucumbers - de-seeded and finely chopped
2 Roma tomatoes - de-seeded and finely chopped
1/4 red onion - finely chopped
2 oz. (1/2 a can) of diced green chilies (I used mild)
a few dashes of Jalapeno Tabasco sauce
1/4 cup fresh cilantro (finely chopped)

Sauce:
1- 6 oz. container plain Greek yogurt
Juice from 1/2 a lime
1 tsp. Penzey's 4/S special seasoned salt
1 tsp. Pensey's cumin
1/4 tsp. Penzey's Adobo seasoning

Mix all the vegetables and fruits together in a large bowl. In a separate bowl, mix the remaining ingredients. Pour over the vegetables and fruits and mix well. Chill for at least one hour. Stir right before serving and service with tortilla chips.
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Delicious CSA Salad
- from Karen Gill

Dressing:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons honey
1/2 tablespoon minced garlic
salt & pepper

Salad:
1 head lacinato kale, ribs removed and sliced
1/2 small head red cabbage, thin sliced
2 carrots, shredded
1 zucchini, julienned
1 small head broccoli, minced
8 soft sun-dried tomatoes, sliced
1/4 cup crumbled blue cheese
1/4 cup sunflower seeds

Mix dressing. Massage dressing into kale and cabbage and let sit for a few hours to marinade. Toss in remaining ingredients and serve.


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