With the holidays upon us, all of us at Marin Organic thought you might enjoy some ideas for creating delicious and inspiring meals that are all organic and all local. Below are three different menus, complete with recipes for some of the dishes. For even more fun, mix and match, add some delicious winter squash to your lamb dinner or feature three desserts, not just one!
To add to the festivities, we’ve included ideas for a holiday gift basket, filled with weekend getaways at some of Marin’s finest B&B’s and restaurants, as well as other local organic treats produced and served up here in Marin County.
To purchase any of the items listed on the menu or in the gift basket, please contact the producers and business owners directly. All contact information can be found on the Marin Organic website at www.marinorganic.org/mofarmers.html and www.marinorganic.org/supporting_business.html
Marin Organic Holiday Menu 2:
Marin Organic Holiday Menu 3:
Wash and Spin Frisee
Boil water in a shallow small pot. Add 1 TBS vinegar.
Cut crust off of bread and cut bread into cubes. Sautee cubed bread in olive oil or butter until golden. Take out of pan and drain on paper towel.
Cut bacon into small strips and sauté in pan. When they are done, take out some of the of the fat, deglaze the pan (with meat still in it) with some vinegar and allow to cook a little, but do not evaporate all the liquid since it will be the dressing for the salad.
While the bacon is cooking poach your eggs in the now boiling water, bring to simmer. The poached eggs should have yolks sill partly runny.
Place frisee on each plate, add croutons and then a poached egg. Finally spoon over the “lardoons” (bacon) and the liquid from the pan. Add Olive Oil if needed and salt and pepper.
Puntarelle alla Romana – try something new!
Fillet Punterelles and place them in ice water for 20 to 30 minutes. Once the puntarelle filets have curled up remove them from the water, dry on dish towel and place in salad bowl.
In small bowl mix together oil, vinegar, garlic, and anchovies. Add salt and pepper to taste. Pour mixture over puntarelle and mix. Serve.
Measure crumbs. Add salt, poultry seasoning and pepper. Toss well.
Melt butter in saucepan, add celery and onion. Sauté until onions are softened, then stir in oysters. (Add in some of the juice from the oysters to increase moisture in the dressing)
Pour over bread mixture and mix lightly with fork.
Place in a 8 x 11 baking dish or inside a Clark Summit Farm Turkey. Baking time and temperature depends on cooking method.
1/2 cup Straus milk
Mix together egg, sugar and melted butter. Add milk, persimmon pulp
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