Brussels Sprout Mushroom Hash
8 oz Fingerling Potatoes
¼ Cup Crimini Mushrooms, cut into ¼'s
½ Cup Brussels Sprouts, cut into ¼'s
¼ Cup Diced Sweet Onions
½ Tablespoon Thyme, chopped fine
1 Tablespoon garlic, chopped
1 Tablespoon Olive Oil
½ Tablespoon Canola Oil
1 Tablespoon Butter, cold
Salt and Coarse Ground Pepper to taste
Step 1: Preheat Oven to 375 Degrees F. Toss fingerling potatoes in 1 Tablespoon olive oil, and salt and pepper to taste. Roast in the oven for 20-25 minutes or until tender. Let sit and cool to room temperature, then cut into bite size pieces.
Step 2: In a large saute pan over medium heat, add ½ Tablespoon of canola to coat the pan. Add mushrooms, sprouts and onions to pan, seasoning with salt and pepper. Cook over medium/high heat until the veggies start to turn a nice golden brown color (approx. 5 minutes), stirring occasionally to make sure they do not burn.
Step 3: Add the bite size pieces of potatoes, garlic and thyme, and continue to cook over medium high heat to lightly crisp the potatoes. Add the butter, and toss to melt throughout the veggies.
Step 4: Once butter is melted and potatoes are crisp, serve & enjoy!
Premier Tip: Makes a great side for any number of grilled meats and/or seafood. Try grating fresh Parmesan over top. Also adding a bit of whole grain mustard when you add the butter will give the dish a nice kick!
Strawberry Rhubarb Old Fashioned
For the syrup:
1 Stalk rhubarb (1 cup chopped, reserve some peelings for garnish)
1 Cup chopped strawberries
1 Cup sugar
1 Cup water
For the cocktail:
2 oz Bourbon and/or Rye
2 dashes of Bitters
1 oz Strawberry Rhubarb Simple Syrup
4 Ice Cubes
1 Orange (peel for garnish)
Step 1: Make Strawberry Rhubarb Simple Syrup
Combine chopped rhubarb, chopped strawberries, 1 cup sugar, and 1 cup water. Bring to a boil over medium to high heat. Stir occasionally until all of the sugar is dissolved. Reduce heat and simmer for 5 minutes. Remove from heat and let cool, about 1 hour. Strain through a fine mesh strainer.
Step 2: In a shaker, combine ice cubes, bourbon and/or rye, and strawberry rhubarb simple syrup. Gently shake.
Step 3: In a rocks glass, add 2 dashes bitters of your choice. Strain your drink into the glass.
Step 4: Garnish with an orange peel and a few peelings of rhubarb. Enjoy!
Premier Tip: Peel your orange over the rocks glass to catch valuable essential oils from the orange.
Quick Cucumber Salad
1 English Cucumber, sliced to desired thickness
½ Red Onion, thinly sliced
¼ Cup Dill, finely chopped
1.5 Tablespoon Red Wine Vinegar
2 Teaspoons Salt
1 Teaspoon Sugar
1 Teaspoon Medium Ground Black Pepper
2 Tablespoons Extra Virgin Olive Oil
Step 3: Add dill, sliced cucumbers, 1 teaspoon salt, black pepper, and olive oil. Mix well.
Step 4: Let sit 10 more minutes, and it is ready to serve.
Premier Tip: For a creamier salad you can add ¼ cup sour cream or yogurt when adding the cucumbers. Mix well.
Grilled Asparagus w/ Lemon and Sweet Onions
1 Bunch Asparagus, hard ends removed
1 Sweet Onion, peeled and cut into ¼ inch rings (try to leave the rings intact for grilling)
¼ Cup Extra Virgin Olive Oil
1 Tablespoon Rice Wine Vinegar
1 Teaspoon Dijon Mustard
¼ Cup Parsley, chopped
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
A little extra olive oil, salt and pepper for grilling your veggies
Step 1: Heat Grill to Medium/High (gas or charcoal works great)
Step 2: In a small mixing bowl combine oil, vinegar, mustard, salt, pepper, parsley, lemon zest and juice of lemon (Careful not to get seeds in it, use mesh strainer if you have it.) Whisk together well and set aside.
Step 3: Lightly brush/coat the asparagus and onion rings with oil and lightly season with salt and pepper. Grill the veggies over medium to high heat until you achieve a nice char. Once done, let the veggies cool a bit and roughly chop the onions.
Step 4: Place Asparagus in the middle of the plate and top with the chopped onions. Drizzle the Asparagus and Onions with the dressing and enjoy.
Premier Tip: Any nice summer veg can work with this dish. Think zucchini, squash, peppers, even eggplant. Also try using different herbs like mint or thyme.
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Grilled Pineapple “Relish” w/ Mango and Chiles
¼ Pineapple, sliced into a plank *see note
1/2 Red Onion, finely diced
1 Fresno, deseeded and finely diced *can use any chile (jalapeno, serrano, habanero) or mild pepper for little to no spice
1 Mango, diced small
¼ Cup Cilantro Chopped
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Apple Cider Vinegar
1 Teaspoon salt
Ground Black Pepper to taste
Step 1: Prep the pineapple. *Note: peeling a pineapple can seem intimidating, but it is easier than it sounds. There are lots of visual instructions online (Youtube) that can help:
-with your knife remove top and bottom of the pine
-carefully peel the pineapple by setting it upright and running your knife top to bottom just inside the skin. You should be able to see where the skin ends and the flesh starts
-once peeled, use a paring knife to remove any brown spots or imperfections
-with the pineapple still upright cut down the middle top to bottom and repeat with each half until the pineapple is in 4 pieces
-set ¼ of the pineapple down on it side then remove the core by making a diagonal cut
-reserve 3 pieces for smoothies, fruit salad, or however your favorite way to eat it is
Once the pineapple is peeled and cored, lightly brush with olive oil and lightly season with salt and pepper. Grill over high heat (charcoal or gas will work) on both sides until you get a nice caramel color - a little char tastes really good.
Step 2: In a medium sized mixing bowl, add diced red onion, diced chili pepper, and 1 teaspoon salt. Mix well and let sit for 5 minutes.
Step 3: If you have a micro plane or fruit zester, fully zest the lime, being careful not to get into the white part underneath the bright green skin. Add to bowl with onions and chili. If not, you can skip this part. Using a citrus juicer or a squeeze, get as much juice out of the lime as possible, and add to your onion and chiles.
Step 4: Making sure your pineapple is cooled, dice it to the same size as the mango. Add pineapple, mango and remaining ingredients, and toss together until evenly mixed.
Premier Tip: This relish is very versatile. It can be used on its own as a dip for corn chips or as an accompaniment for seafood, chicken, or even pork. We use it often on fish tacos.
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All recipes crafted by the Premier ProduceOne Culinary Team