Garlic

This is a British spring salad and it features ingredients that I procured from Lee's Farm, which sells at the Farmers Market of the Ozarks.  Starting this weekend, I will be at the Farmers Market of the Ozarks on the first and third Saturday of every month, so several times a month I will feature a farmer or artisan who sells at the market.   Ingredients 4 courgettes (Zucchini) sea salt freshly ground black pepper 1 red chili ½ clove garlic 1 handful of fresh mint extra virgin olive oil 1 squeeze of lemon juice Very thinly slice the courgette.  Place onto a hot grill or grill pan, cooking long enough on each side for there to be distinct charred grill marks on each side.  Once grill marks are present, remove courgette slices from the grill and place them onto a platter or tray, being careful not to overlap them.  Sprinkle with sea salt and freshly ground black pepper.  Deseed a red chili and finely chop.  Take two stalks of spring garlic and finely chop.  Sprinkle spring garlic and chilies over the courgette.  Tear a handful of fresh mint; leave over the mixture and drizzle with a good light olive oil and a squeeze of lemon juice.  Place onto a plate and serve with a white fish, chicken or along side an array of fresh cheeses and deli meats.  This recipe is super fresh, very healthy and great for summer.   

Ingredients 1 bundle of asparagus 1 red bell pepper 1 purple onion 16 ounces of fresh mozzarella, sliced (to taste) salt, pepper and garlic (as needed) olive oil 8 slices of pumpernickel rye Directions Preheat oven to 400 degrees.  Clean and trim asparagus and bell pepper.  Julienne bell pepper.  Place asparagus and bell pepper on a sheet tray; drizzle with olive oil.  Sprinkle with salt pepper and garlic. Roast at 400 degrees for about eight minutes.

3 ounces of dry fettuccine 3 fresh medium tomatoes 2 garlic cloves 2 fresh basil leaves 3 ounces of goat cheese 3 tablespoons of olive oil (to taste) salt and pepper Cook fettuccine noodles. Drain pasta, reserving 1/3 cup of water.  Rinse pasta in cold water. Drizzle tomatoes and garlic in olive oil.  Roast in a 400-degree oven.  Remove from oven after 10 minutes. Blend tomatoes, garlic and olive oil.  Place in a medium sauce pan with pasta water.  Rough chop basil.  Crumble 2 ounces of goat cheese in tomato sauce and cook on stove top until cheese completely melts.

First, make nests: 6 tablespoons of butter, melted 2 cloves of garlic, minced (if no fresh garlic, use garlic seasoning) 3 sheets of phyllo dough, thawed  (Phyllo dough is found in the frozen food section, usually near the Pet Ritz piecrusts.) Preheat oven to 350 degrees.   Grease 4 muffin cups, or spray with cooking spray.   Combine butter and garlic in a small bowl.   On a cutting board, stack the 3 phyllo sheets and cut into fourths, forming twelve squares.

SPRINGFIELD, Mo. -- Local butchers Seth and Grant Hoerman have been processing deer meat in Fair Grove for eight years.  The brothers just opened a new business in Springfield featuring their jalapeno and cheddar venison brats, summer sausage, jerky and snack sticks.  The Horrmann Meat Company is near Battlefield Road at Kansas Expressway.  On Ozarks Today on Tuesday, the men showed one of their favorite recipes for firearms deer...

6 Roma tomatoes, diced 2 tablespoons of fresh chopped basil 1 purple onion, diced 1 bunch of green onions, chopped 2 tablespoons of chopped garlic 3 tablespoons of olive oil 1 1/2 tablespoon of balsamic vinegar (to taste) salt and pepper  Combine tomatoes basil, purple and green onion in a medium-sized bowl.  In another bowl, combine garlic olive oil and balsamic vinegar.  Whisk for about one minute. Pour over vegetables and toss until veggies are coated.

8 ounces (1 cup) fresh mushrooms, chopped roughly 1 pinch chopped shallot 1 pinch chopped garlic 1 cup red wine 1 tablespoon butter (to taste) salt and pepper 1 dash olive oil 1 dollop bleu cheese 1 pinch herb blend of your choice Soften shallot and garlic with dash of oil. Add mushrooms and cook for 2 minutes. Add red wine and reduce until almost dry. Add butter, salt and pepper, herb blend and cut off heat. Add dollop of bleu cheese. This makes one serving.

4 6-ounce chicken breasts 1 cup of orange juice 1/2 cup of olive oil 1/4 cup of lime juice 1 teaspoon of salt 1 teaspoon of pepper 1 tablespoon of garlic 1 cup of crispy corn tortilla strips 1 cup of mixed shredded cheese Whisk together orange juice, lime juice, oil, salt, pepper and garlic.  Marinate chicken in mixture for 30 minutes.  Grill or bake chicken breasts.  Remove from heat and top with shredded cheese and tortilla strips. ...

                2 pounds of pork shoulder roast 1 tablespoon of garlic powder 2 teaspoon of salt 2 teaspoon of pepper 1 tablespoon of cumin 1 medium onion, diced 1/2 cup of chopped cilantro 20 6-inch tortillas 3 limes, cut into half wedges 1 medium can of diced tomatoes Rub pork roast with salt, pepper, cumin and garlic.  Place in a roasting pan.  Cover with tomatoes. Roast in a 300-degree oven until pork falls apart (approximately 4-5 hours)

1 16-ounce package of Mrs. T's pierogies 1/2 pound of raw shrimp 2 ounces of butter 1 ounce of olive oil 1 medium onion, sliced 1 tablespoon of garlic, minced (to taste) salt and pepper Lemon wedges for garnish Heat butter and olive oil in a medium sized skillet on medium high heat. Sauté pierogies in melted butter and oil for five minutes.  Add onions and reduce to medium heat for an additional five minutes. Add shrimp garlic and desired salt and pepper.  Cook until shrimp are pink on both sides.

Garlic and lime tortilla chips 1 cup of kosher salt 2 tablespoons of lime juice 2 teaspoons of garlic powder 1 package of corn tortillas 3 cups of vegetable oil Combine salt with garlic and lime juice.  Mix well and spread on a cookie sheet.  Place in a 400-degree oven for six to ten minutes, stirring every two minutes to keep the salt from burning. Once the salt has become dry again, remove from oven and allow to cool.