Tag Archives: Farm Market Recipe of the Week

Farm Market Recipe of the Week: Garlic Shrimp with Cilantro Spaghetti Squash

shrimp spaghetti squashGarlic Shrimp with Cilantro Spaghetti Squash


Makes: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes




1 (2 1/2- to 3-pound) spaghetti squash, halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon cayenne pepper
1/3 cup dry white wine, such as pinot grigio or apple cider vinegar
1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on if desired
1 tablespoon lemon juice
1/4 cup chopped fresh cilantro
2 tablespoons unsalted butter, melted
1/4 teaspoon ground pepper
Lemon wedges for serving




1. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 °F oven until the squash is tender, 40 to 50 minutes.)


2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, 1/4 teaspoon salt and cayenne; cook, stirring, for 30 seconds. Add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.


3. Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.


Nutritional Information


Serving size: 2/3 cup shrimp & 3/4 cup squash


Per serving: 266 calories; 14 g fat(5 g sat); 2 g fiber; 10 g carbohydrates; 24 g protein; 11 mcg folate; 198 mg cholesterol; 3 g sugars; 0 g added sugars; 627 IU vitamin A; 7 mg vitamin C; 112 mg calcium; 1 mg iron; 450 mg sodium; 473 mg potassium

Farm Market Recipe of the Week: Bacon, Lettuce, Tomato & Avocado Sandwiches

Bacon, Lettuce, Avacado, Tomato SandwichBacon, Lettuce, Tomato & Avocado Sandwiches


Makes: 2 sandwiches
Active Time: 25 minutes
Total Time: 25 minutes


4 slices center-cut bacon, halved
1/2 ripe medium avocado
1 tablespoon chopped fresh basil
1 1/2 teaspoons mayonnaise
1/4 teaspoon finely grated or minced garlic
1/8 teaspoon salt
1/8 teaspoon ground pepper
4 slices wheat bread
1 small tomato, cut into 4 slices
2 romaine leaves
1/2 cup alfalfa sprouts




1. Cook bacon in a large skillet over medium heat, turning once, until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate.
2. Meanwhile, mash avocado in a medium bowl. Stir in basil, mayonnaise, garlic, salt and pepper. Toast bread.
3. Spread about 2 tablespoons of the avocado mixture on 2 slices of toast. Top each with 4 pieces of bacon, 2 tomato slices, a lettuce leaf, 1/4 cup sprouts and the remaining toast.


Nutritional Information


Per serving (1 sandwich): 345 calories; 16 g fat(3 g sat); 10 g fiber; 37 g carbohydrates; 15 g protein; 60 mcg folate; 15 mg cholesterol; 2 g sugars; 0 g added sugars; 1065 IU vitamin A; 13 mg vitamin C; 21 mg calcium; 2 mg iron; 542 mg sodium; 452 mg potassium


Recipe from EatingWell.com

Farm Market Recipe of the Week: Blueberry Maple Muffins

Blueberry Maple MuffinsBlueberry-Maple Muffins
Makes: 12 muffins
Active Time: 30 minutes
Total Time: 1 hour




1/3 cup whole flaxseeds
1 cup whole-wheat flour
3/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup pure maple syrup
1 cup nonfat buttermilk, (see Tip)
1/4 cup canola oil
2 teaspoons freshly grated orange zest
1 tablespoon orange juice
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1 tablespoon sugar




1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking
powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest,
orange juice and vanilla; whisk until blended.
3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the
prepared muffin cups. Sprinkle the tops with sugar.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.


Tips & Notes


No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.


Nutritional Information


Per muffin: 208 calories; 8 g fat (1 g sat, 4 g mono); 36 mg cholesterol; 31 g carbohydrates; 6 g protein; 3 g fiber; 184 mg sodium; 149 mg potassium.

Farm Market Recipe of the Week: Watermelon Fruit Pizza

Watermelon Fruit PizzaMakes: 8 servings
Serving Size: 2 slices
Active Time: 10 minutes
Total Time: 10 minutes




1/2 cup low-fat plain yogurt
1 teaspoon honey
1/4 teaspoon vanilla extract
2 large round slices watermelon (about 1 inch thick), cut from the center of the melon 2/3 cup sliced strawberries
1/2 cup halved blackberries
2 tablespoons torn fresh mint leaves




1. Combine yogurt, honey and vanilla in a small bowl.
2. Spread 1/4 cup yogurt mixture over each slice of watermelon. Cut each slice into 8 wedges. Top with strawberries, blackberries and mint.


Nutritional Information


Per serving: 64 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 15 g carbohydrates; 1 g added sugars; 12 g total sugars; 2 g protein; 1 g fiber; 13 mg sodium; 237 mg potassium.