The Produce Mom: Entertaining with Vegetables

Talk about a team effort! Food & lifestyle expert Chadwick Boyd teams up with Lori Taylor, The Produce Mom, for the Midwest leg of his national tour. The show will be targeted to modern moms and Chadwick will demonstrate how to turn accessible vegetables from the produce department into strikingly beautiful and delicious dishes for elegant entertaining.

This is a One-Night Only event in Indianapolis – Grab your VIP ticket to enjoy a meet & greet with both Chadwick and Lori before the general public show at 6:45! The evening centers on the rise of whole vegetable cooking at home. Chadwick will show to use all parts of vegetables from root to stalk to leaves to get the most flavor and style. Lori will share secrets for getting the greatest value from the produce department. It’s a fun, interactive evening – just like hanging out in the kitchen and cooking together. There will be prizes and giveaways throughout the evening.

Chadwick will also sell and sign his new “Entertaining with Vegetables” Recipe Collection book.

This event is FREE to the general public.

When: Thursday, April 21, 2016 from 6:00 PM to 8:30 PM (EDT)

Where: Williams-Sonoma, Fashion Mall – 8702 Keystone Xing, Indianapolis, IN 46240www.VeggieTourIndy.eventbrite.com

Here are today’s recipes:Shaved Celery With Pimento Buttermilk Dressing & Cheddar Bits

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Who doesn’t love pimento cheese, really? This recipe celebrates the very best of pimento cheese – with a twist. This is my take on celery sticks stuffed with pimento cheese. But, here, the celery is shaved with a scalpel-sharp vegetable peeler to create a luscious and light bed for all the cheddar cheese, buttermilk, pimentos and pecans to nestle into. It’s creamy, delicious and so satisfying. Serve on a white cake plate to show this salad off. Enjoy!

Serves 6-8

INGREDIENTS

• 8-10 celery stalks, washed and dried

• 1/4 cup buttermilk

• 1/4 cup mayonnaise

• 2 tablespoons pimentos, finely chopped

• 1/2 cup extra sharp cheddar, finely grated

• 1/2 cup extra sharp white cheddar, finely grated

• 1/4 cup fresh red pepper, finely chopped

• 1/4 cup pecans, toasted and coarsely chopped

• Kosher salt and freshly cracked black pepper to taste

DIRECTIONS

Trim all the leaves off the stalks of the celery. Reserve leaves in a bowl of cold water. Remove the stringy outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture.

In a shaker, place the buttermilk, mayonnaise, pimentos, and pinch or two of salt and pepper. Shake well. Chill until salad is ready to assemble.

Place the shavings and leaves in a large mixing bowl. Add the cheese, pecans and red pepper. Toss gently. Season with the Kosher salt and black pepper. Transfer to a platter or large serving bowl. Drizzle with the dressing.

Serve immediately or chill in refrigerator (you can make this a few hours ahead).Garlicky Kale With Roasted Lemon And Hazelnut Parmesan Dust

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Serves 4-6

Lacinato or “tuscan” kale as it’s sometimes called is a very sturdy green leaf to cook with. The technique of slicing the kale into very thin strips creates a soft, elegant bed for other ingredients to settle into, like this dish’s delicious hazelnut parmesan dust. Roasting the lemon is a simple way to add a unique boost of flavor instead of sharp, fresh lemon juice. Be sure to use good quality, “first press” olive oil for this recipe. It makes a big difference in overall flavor of the dish. I make this salad over and over again, and I never get tired of it for lunch, dinner or a snack.

INGREDIENTS

For the Roasted Lemon

• 2 lemons cut in half

• 2 teaspoon olive oil

• Pinch of Kosher salt

• Fresh cracked pepper

For the Salad

• ⅓ cup hazelnuts, skins removed

• 1 bunch Lacinato kale, washed, tough bottom ends of center ribs removed

• 3 Tablespoons olive oil

• 2 cloves garlic, grated

• ⅓ cup parmesan

• ½ teaspoon Kosher salt

• ¼ teaspoon fresh cracked pepper

DIRECTIONS

Preheat oven to 400°F. Place the lemon halves in a small baking dish. Drizzle with olive oil. Sprinkle on a pinch of Kosher salt and add a few twists of fresh cracked pepper. Roast for 20-25 minutes until the the cut sides turn slightly brown. Remove from the oven and let cool.

Heat a large skillet on medium heat. Add the hazelnuts. Toast 7-10 minutes until golden brown. Shake the pan a few times to ensure the nuts toast evenly. Transfer to a plate or shallow dish and set aside to cool.

Stack the kale leaves on top of each other, then roll them tightly together like a cigar. Using a large, sharp knife, slice them into very thin ribbons crosswise. Place in a large mixing bowl. Add the olive oil, garlic and salt and pepper. Toss with tongs to coat. Transfer to a platter.

Place the hazelnuts in a food processor and pulse about a minute until they are a fine powder, like the grated parmesan. Transfer to a small mixing bowl. Add the parmesan and stir with a fork.

Sprinkle the hazelnut cheese mixture over the kale. Squeeze the roasted lemons over the salad.

Serve.Shaved Broccoli With Soft Feta & Golden Raisins

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Serves 4

Whole vegetable cooking is an outgrowth of the sustainable food movement. Cooks are now embracing using all parts of vegetables – roots, stalks, leaves and all. This recipe is inspired by my grandfather Frank who used to sit at the kitchen table and peel broccoli stems for his pre-dinner snack.

INGREDIENTS

• 2 bunches broccoli with leaves, washed

• 2 Tablespoons golden olive oil

• Zest from 1 fresh lemon + juice from half

• 1 cup golden raisins

• ½ cup French feta (or regular crumbled feta)

• Crunchy salt (Kosher)

• Black pepper

DIRECTIONS

Trim all the leaves off the stems of the broccoli. Cut off the florets. Reserve both in a bowl. Cut the stalks in half. Remove the tough outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture.

Place the shavings, florets and leaves in a large mixing bowl. Add the olive oil, lemon zest, juice, raisins and feta. Toss gently. Season with the crunchy salt and pepper. Transfer to a platter or large serving bowl.

Serve immediately or chill in refrigerator (you can make this a few hours ahead).Cauliflower Drop Biscuits with Cheddar, Bacon and Green Onion

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Makes 18-24 biscuits

Ingredients

5 pieces of thick cut bacon (optional)*

· 1 head of cauliflower

· 2 cups water or vegetable broth

· 2 cups All-Purpose flour

· 1 teaspoon baking powder

· ½ teaspoon baking soda

· 1 ½ teaspoon Kosher salt

· 2 cups of sharp cheddar cheese

· 4 scallions, finely chopped (green parts only)

· 1 stick cold unsalted butter

· 1 cup buttermilk, well shaken + a bit more if needed

Directions

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

*If using bacon, place on a rimmed baking sheet and cook 15-20 minutes until crisp, turning over once with tongs a few minutes before done to ensure even cooking. Place on paper towels to remove grease, then coarsely chop once cooled.

Break the cauliflower into 1″ pieces, including the stems and leaves. Wash thoroughly, making sure to remove the dirt along the bottom of the stalk and inside the leaves.

Place in a medium to large pot and add the the water/both. Bring the pot to a low boil on medium-high heat. Cover. Cook 20-25 minutes until the largest pieces are tender in the center with a knife.

Drain in a colander and let cool in the colander 10-15 minutes until room temperature.

Fold over four sheets of thick paper towel and place on top of the cauliflower. Press hard to drain and wick away as much liquid from the cauliflower as possible (excess water makes the biscuits mushy and not rise). Set aside.

Combine the flour, baking powder, baking soda, salt and cheddar cheese in a large bowl with a fork. Using a box grater, grate the cold stick of butter into the bowl. Work the butter into the dry ingredients with your fingers until pea-sized crumbles form. Add in the cauliflower and slowly pour in the buttermilk. Mix gently to bring the dough together – it should be a little tacky to the touch. Fold in the green onion and bacon and lightly mix until incorporated.

Use a large tablespoon or small ice cream scoop to drop the biscuits onto the baking sheet.

Bake for 20-25 minutes or until biscuits are golden brown and crispy on the edges. Remove from the oven and transfer to a wire rack to cool slightly before serving.

For more recipe ideas, visit www.theproducemom.com.

The Produce Mom: Entertaining with Vegetables

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