Recipe Files

For this week's Produce Club recipes, the Windmill Market is thrilled to be partnering with The Delicious Dietitian. Their staff has pulled together recipe ideas that are tasty, exciting, and healthful. The Delicious Dietitian is a group of Registered Dietitians providing nutrition services in Mobile and Baldwin County.  For more information, check them out on the web at www.thedeliciousdietitian.com.

Pink Eyed Pea Hummus

Crab, Corn and Tomato Stack

Yellow Squash Ribbons

Bread and Butter Pickles

Lamb Meatball Gyros

Fresh Blueberry Sauce

Pink Eyed Pea Hummus

3 garlic cloves, peeled

1/2 cup fresh lemon juice (about 2 lemons)

1/3 cup tahini (sesame-seed paste)

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon paprika

2 cups pink eyed peas, 

14 (6-inch) pitas, quartered

Fresh chives 

Rinse peas, place in small sauce pan, cover with water and bring to a boil.  Cover, reduce heat and simmer 20 minutes or until peas are tender.  Drain and rinse.  

Drop garlic through chute of food processor with processor on;  process until garlic is minced. Add lemon juice and next 5 ingredients (lemon juice through peas); process until smooth, scraping sides of bowl occasionally. Serve with pita wedges. Garnish with fresh chives.

Crab, Corn and Tomato Stack

Grated rind from 1 lemon

5 tablespoons fresh lemon juice, divided

1 tablespoon olive oil

1 teaspoon honey

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup fresh corn kernels (about 2 ears)

1/4 cup thinly sliced basil leaves

1/4 cup chopped red bell pepper

2 tablespoons finely chopped red onion

1 pound lump crabmeat, shell pieces removed

8 slices ripe tomato

2 cups cherry tomatoes, halved

Combine rind,  lemon juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add corn, and next 4 ingredients (through crab) to juice mixture; toss gently to coat.

Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Yellow Squash Ribbons

4 medium yellow squash

1 tsp olive oil

1 red onion, thinly sliced

1 garlic clove, minced

1/4 teaspoon salt

1/4 to 1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1/4 cup (1 ounce) shaved fresh Parmesan cheese

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Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.

Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.

Bread and Butter Pickles

5 1/2 cups thinly sliced cucumbers

1 1/2 tablespoons kosher salt

1 cup thinly sliced onion

1 cup sugar

1 cup The Delicious Dietitian White Muscadine Vinegar 

1/2 cup The Delicious Dietitian Apple vinegar

1/4 cup packed brown sugar

1 1/2 teaspoons mustard seeds

1/2 teaspoon celery seeds

1/8 teaspoon turmeric

Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.

Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Lamb Meatball Gyros

1 pound ground lamb

1/4 cup golden raisins, chopped

1/4 teaspoon ground cinnamon

Kosher salt and pepper

1/2 cup bread crumbs

1 large egg, beaten

1 bunch scallions (white and light green parts), sliced

4 pieces flat bread

1/2 cup Greek yogurt

2 tablespoons fresh mint

Place an oven rack in the second-highest position and heat broiler.__Combine the lamb, raisins, cinnamon, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the bread crumbs, egg, and three-quarters of the scallions in a large bowl.__Shape the mixture into golf ball–size meatballs and place on a foil-lined baking sheet.__Broil, turning once, until cooked through, 6 to 8 minutes total.__Divide the flat bread among individual plates and top with the meatballs, yogurt, mint, and the remaining scallions

Fresh Blueberry Sauce

Try this sauce over your morning yogurt, drizzled over angel food cake, or over ice cream

1 cup water

3/4 cup sugar

1 cup fresh blueberries

1 teaspoon butter

1 teaspoon fresh lemon juice

1/2 teaspoon vanilla extract

1/8 teaspoon ground nutmeg

Combine 1 cup water and sugar in a small saucepan over medium-high heat; bring to a boil. Cook 5 minutes or until sugar dissolves, stirring constantly. Add blueberries and remaining ingredients to pan; return to boil. Reduce heat to medium; cook 4 minutes or until berries pop, stirring occasionally. Remove from heat.