- 1 1/2 lbs Rowland Farm pork belly
- 2 garlic cloves, peeled
- 1 tablespoon cumin powder
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne
- 2 tablespoons chili powder
- 1 tablespoon salt
- 1 ounce chopped fresh oregano
- 2 tablespoons chopped fresh epazote
- 4 cups canned white hominy, drained and rinsed
- 5 cups pork broth or chicken broth
- 2 cup diced zucchini and or yellow squash
- 2 each Jalapenos, diced
- 2 bunch cilantro
- 1 bunch of circus and icicle radish (may substitute red radish)
- 1 cup chopped kale
- Season Pork belly generously with salt and pepper, sear on grill or in hot sauté pan on both sides for about 2 minutes.
- In large soup pot with oil, cook onion and garlic until both are translucent.
- Add squash, peppers, herbs and spices.
- Place seared pork belly in pot, cover with pork or chicken broth.
- Simmer for three to four hours until pork is fork tender.
- Remove pork from broth and dice into large cubes, return to soup and add hominy and kale.
- Taste for seasoning, re-adjust if necessary
- To serve place in bowl and garnish with cilantro and shaved radishes.
For more delicious recipes including Herb Grilled Lobster, Smoky Brown’s Harvest Asparagus, and Chipotle BBQ Glazed Rosedale Squash, please visit the Recipes page on the Max Chef To Farm website.
- 1 cup leek, minced
- 2 tablespoons unsalted butter
- 3 cups hot vegetable stock
- 3 cups fresh peas (about 3 pounds unshelled)
- Salt to taste
- 1 cup heavy cream
- 1/2 cup fresh mint, minced
- Pea Tendrils, Crème Fraiche, and Prosciutto Chips
In a large saucepan, cook the leek sin the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with fresh pea tendrils, a dollop of crème fraiche and prosciutto chips (oven dried sliced prosciutto).
- 1 cup Ricotta Cheese
- ¼ cups Parmesan Cheese
- 1 whole Lemon, Juiced And Zested
- ¼ cups Chopped Basil
- Salt And Pepper, to taste
- 12 whole Medium Zucchini Blossoms
- 1½ cup Flour
- 1 Tablespoon Baking Powder
- 1-½ cup Soda Water
- Vegetable Oil, For Frying
- Lemon Slices For Serving
In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, and basil and then season with salt and pepper to taste. Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside. In another bowl mix together the flour and baking powder, then carefully whisk in the soda water. Set aside. In a heavy bottom pot or pan, heat about 2 inches of oil over medium high heat until shimmering. Dip the flowers in the flour mixture and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt.
For Blueberry Aigre Doux, please visit MaxCheftoFarm.com
Once you've picked up your favorite fruits and vegetables at Rosedale Farms & Vineyards, why not try some of Liza's recipes for delicious, healthy snacks for you and your family? Check back often for more flavorful menu ideas throughout the season!
- Healthy Zucchini Banana-Nut Bread
- Tasty Rice & Corn Cakes with Spicy Black Beans
- Corn & Summer Vegetable Sauté
- Rosedale’s Berry Bonanza Trifle
- Vegetable Couscous with Wild Blueberries
- Rosedale’s Peach & Wild Blueberry muffins
- Perfect Peach Sangria
- Rosedale’s Arugula & Honey-Drizzled Peach Salad
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup dried cranberries
- ¼ cup toasted chopped almonds, cashews, walnuts, or pecans (your choice)
- 2 large eggs
- ½ cup extra virgin olive oil or vegetable oil
- ½ cup firm packed brown sugar
- 1 cup grated Rosedale zucchini
- 1 medium apple grated with peel on
- 1 large ripe banana, mashed
- Preheat oven to 350˚F, place rack in center of oven. Grease a 9 x 5 x 3 loaf pan and set aside.
- In a large bowl whisk together dry ingredients and set aside.
- In a separate bowl, beat eggs, oil, and sugar. Add in grated zucchini, apple, and mashed banana.
- Mix the wet mixture into the dry mixture and transfer into greased loaf pan.
- Cook for about 45-55 minutes on middle rack, or until crust is lightly brown.
- Cool for at least 30 minutes.
- Slice, serve with drizzle of pure honey – found at Rosedale Farms & Vineyards), and enjoy!
Yields: 4 servings. Total time: 50 minutes
- 1 cup instant brown rice
- 2 large eggs
- 6 scallions, trimmed & sliced
- 4 tsp olive oil (divided)
- 2 tsp minced garlic
- 1 15 oz. can black beans
- 1 ½ tsp chopped fresh basil
- 1 cup fresh salsa (mild, medium, or hot)
- 1 cup fresh Rosedale corn
- 1 cup bread crumbs (try whole wheat)
- ½ tsp salt & ¼ tsp ground pepper
- Cook rice according to directions, adding scallions, garlic and basil to designated amount of water.
- Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for 5 minutes to cool.
- Whisk eggs in large bowl until frothy. Add rice mixture and mash until mixture holds together, about 1 minute.
- Shape into 8 patties. Heat 2 tsp oil in skillet over medium high heat. transfer patties to the pan and cook until browned and crispy (about 3 minutes per side). Repeat with remaining oil and patties.
- In separate saucepan, combine beans salsa and cook over medium-high heat until hot (about 5 minutes).
- To serve: Divide beans among 4 plates and top with two patties each, and enjoy!
- 1 tbsp canola oil
- ½ cup chopped green onions
- 1 garlic clove, minced
- 1 ½ cups fresh Rosedale green beans
- 1 cup chopped red bell pepper
- 1 finely chopped seeded jalapeno pepper
- 1 cup fresh Rosedale corn kernels (about 2 ears)
- 1 can black beans
- ¼ cup minced fresh cilantro (replace with parsley or chives if preffered)
- 1/8 tsp salt
- 1/8 tsp ground pepper
- Heat oil in a large nonstick skillet over medium high heat.
- Add rosedale’s fresh green beans; saute for 2 minutes.
- Reduce heat to medium.
- Add bell peppers and jalapeno; cook for 5 minutes.
- Add Rosedale’s fresh corn & cook for another 5 mins on medium heat.
- Stir in black beans; cook for 2 minutes.
- Stir in cilantro (or your choice of herb).
- Sprinkle with salt and pepper.
To make a complete meal add your choice of chicken, fish, meat, tofu – be creative! For extra crunch and great taste try adding peanuts.
- Rosedale’s fresh raspberries, blackberries, local blueberries, strawberries, and kiwi fruit
- 1 angel food cake – already prepared
- 4 - 5 8 oz. containers of lemon yogurt (depending on size of bowl or preference)
- Container of reduced or non-fat frozen whipped topping (optional)
The berries being used in this delicious, healthy recipe are a great source of many vitamins and minerals including Vitamin C and E, manganese, magnesium, calcium, potassium, fiber, with high amounts of antioxidant compounds that prove to fight against oxidative damage to our bodies!
- Cut angel food cake into 1 - 2 inch squares.
- Pour enough yogurt to cover squares.
- Layer with Rosedale’s array of berries (add any other fruit if preferred). Leave ¼ cup raspberries and 1 cup kiwi fruit for top layer.
- Repeat process until top (top layer should be yogurt before garnish).
- Garnish top layer with sliced kiwi fruit and raspberries (and any remaining berries) previously set aside.
- Add 1 dollop of whipped topping (optional).
- Refrigerate and enjoy!
Yeilds: 4 servings. Preparation Time: 20 minutes. Cook Time: 13 minutes.
Wild Blueberries are low in calories and rich in phytonutrients, antioxidants and fiber. These natural substances, found in fruits and vegetables are believed to protect against disease and promote healthy aging.
1 cup Wild Blueberries provides the number of antioxidants equal to 5 servings of broccoli, peaches, or grapes
- 1 cup vegetable stock
- 3 tbsp olive oil
- 1 cup couscous
- 1 tsp grated lemon rind
- pinch ground cumin
- 2 carrots, diced
- 1 small Rosedale zucchini, diced
- ¼ cup walnut halves, chopped
- 1 ¼ cup Wild Blueberries
- ½ cup cooked chickpeas
- salt and pepper to taste
- In small saucepan, bring vegetable stock and 2 tablespoons of the oil to boil.
- Add couscous, lemon rind and cumin; stir to combine.
- Remove from heat and cover; let stand for 5 minutes.
- Fluff with fork and scrape into large bowl.
- Meanwhile, heat remaining oil in skillet over medium heat and cook carrots for 5 minutes or until becoming softened.
- Add zucchini and cook for 3 minutes or until softened. Remove from heat and add walnuts.
- Add to couscous.
- Add Wild Blueberries and chickpeas to bowl.
- Season with salt and pepper to taste.
- 1 ½ cup flour
- ¾ cups white sugar
- ½ tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 ripe Rosedale peach (peeled, pitted, diced)
- 1 ½ cups wild blueberries
- 1/8 – ¼ cup brown sugar
- Preheat oven to 400˚F
- Grease 8 muffin cups or use paper liners
- In a large bowl combine flour, white sugar, salt, and baking powder
- Add oil, egg, and milk
- Stir only until blended together
- Fold in fruit
- Fill muffin tins to the top
- Sprinkle tops with brown sugar
- Bake 15-20 minutes
- Wait several minutes before serving… and enjoy!
- 4 bottles Rosedale wine
- 1 ¼ cups white sugar
- 4 sliced Rosedale peaches
- 2 bananas, peeled and sliced
- 1 can pineapple chunks
- 1 mango, pitted and sliced
- 2 cinnamon sticks, crushed
- 3 liters lemon-lime flavored carbonated seltzer
- 1 apple, cored and sliced
- Lemon and lime for garnish
- In A large bowl combine Rosedale wine, white sugar, Rosedale peaches, bananas, mango, apple, crushed cinnamon sticks.
- Refrigerate for 6 hours or overnight
- When ready to serve, add 3 liters of lemon-lime flavored seltzer
- Garnish each glass with a slice of lemon and a slice of lime and enjoy!
- ¼ cup finely chopped toasted pecans
- ¼ oz goat cheese
- 6 cups baby arugula
- 1 tbsp extra-virgin olive oil
- zest and juice of 1 lemon
- 4 ripe, but firm Rosedale peaches, sliced and pitted
- 4 tbsp honey
- salt and pepper to taste
- Place pecans in shallow dish and season with ¼ tsp salt and pepper
- Roll goat cheese in pecans until coated
- Place Arugula in medium size bowl. Add olive oil, zest and juice of lemon. Toss to coat arugula
- Season with ¼ tsp salt and pepper
- Divide arugula among 4 shallow bowls or plates
- Add 2 peach halves (pitted) to each serving, and top with pecan-covered goat cheese
- Drizzle each salad with 1 tbsp honey… and enjoy!