Eat Local, Eat Well

  in Blog

This is it…the last hurrah before cold weather sets in. Celebrate the fall season by feasting on local organic food from Oryana. At this time of year you can eat meals that are composed entirely of locally produced and grown food and Oryana is the best place to pick up all your local feast goodies. From heirloom tomatoes, crunchy cabbage, and bright zucchini to locally raised beef and pork, crusty bread and wine, the options are plentiful and fresh. Stock up and be inspired by one of these recipes.

Zucchini Corn Ricotta Fritters

2 medium zucchini, coarsely shredded
1 cup fresh corn kernels
2 tablespoons minced onion
¼ cup chopped chives
1/2 cup whole-milk ricotta cheese
2 eggs
½ – 1 teaspoon sea salt and freshly ground pepper to taste
1/2 cup white spelt flour
Oil or lard for frying
Optional: sour cream

  1. Squeeze some of the liquid out of the zucchini with your hands. In a large bowl, combine the zucchini, corn, onion, chives, ricotta, eggs, salt and pepper. Stir in the flour just until incorporated.
  2. Line a baking sheet with paper towels. In a large cast iron skillet, heat oil over medium heat until shimmering. Working in batches, add 2-tablespoon mounds of zucchini batter to the oil, spreading to form 3-inch patties. Fry until browned and crisp, about 2 minutes. Carefully flip and cook other sides. Drain on the paper towels and serve immediately with sour cream.

Fresh Tomato Galette

Serves 6

Recipe by Pete Peterson

1 cup all-purpose flour; plus more for the work surface 
½ teaspoon coarse salt; plus more for the tomatoes
1 teaspoon baking powder
1 stick unsalted butter, chilled and cut into ½-inch pieces
½ cup crème fraiche, chilled
1 heaping pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes, cut in half (You can also use slicer tomatoes if cherry tomatoes aren’t available.)
½ pound semi-hard sheep’s milk cheese, such as manchego or pecorino Romano

  1. Combine flour, 1/2 teaspoon salt, baking powder, and butter pieces in the bowl of a food processor. Blend just until the butter is incorporated, and small bits of butter still remain visible. Mix in the crème fraiche until dough starts to come together; don’t overmix. Dump the dough onto a large piece of plastic wrap. Shape the dough into a compact, thick disc, wrap tightly, and refrigerate for 1 hour.
  2. Put the tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel or a clean dish towel to drain. (Dried tomatoes will make a crisp tar
  3. Heat the oven to 425°F. Dust a work surface well with flour and roll the dough into a 12-inch round about 1/8 inch thick. Dust flour under the dough if it starts to stick.
  4. Gently fold the dough in half, place on a parchment lined baking sheet, and unfold. Leaving a 3-inch border, scatter the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you fold, leaving the center of the tart open. 
  5. Bake the galette, until golden brown, 30 to 40 minutes. Let cool on a rack.

Broccoli Cabbage Coleslaw

1/2 small head green cabbage, shredded
2 broccoli stalks, peeled, shredded
1/4 cup sweet onion, chopped fine
1/4 cup mayonnaise
2 tablespoons Greek yogurt
1 tablespoon cider vinegar
1/2 teaspoon sugar
1/2 teaspoon sea salt
Optional: chopped fresh dill or 1/2 teaspoon dried dill
white pepper to taste

Toss all ingredients together in a bowl. Taste and adjust the seasonings. Refrigerate for an hour before serving to allow flavors to meld.

Grilled Asian Zucchini Chicken Kabobs

3 tablespoons tamari
2 tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon minced ginger
1/2 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
2 medium zucchini, sliced thick
4 boneless chicken thighs or 2 chicken breasts, cut into 1 inch pieces
4 green onions, white and light part only, cut into 1 inch pieces
6 metal or bamboo skewers (soak bamboo skewers for 30 minutes before using)

  1. Stir together the tamari, vinegar, garlic, ginger, red pepper flakes, and oil in a  bowl. Add the cut up chicken and zucchini and marinate for 15 minutes.
  2. Heat a grill to medium.
  3. While grill is heating, thread the zucchini rounds, chicken, and onion onto the skewers, alternating between ingredients. For the zucchini, thread them the long way through. For the onion pieces, the short way through. Depending on how many skewers you use, you can double up the chicken pieces. Chicken, onion, and zucchini should be snug on the skewer.
  4. Oil the grill with a paper towel soaked in olive oil. Grill skewers on one side until grill marked and cooked, about 6 minutes. Carefully flip using a spatula and grill other side until done, another 4-5 minutes.

Simple Green Bean Salad

1 pound green beans, trimmed, cut into one inch pieces
3 tablespoons red or sweet onion, finely chopped
handful parlsey, chopped
2 tablespoons extra virgin oil
1 tablespoon (or to taste) white wine or champagne vinegar
1 teaspoon maple syrup
sea salt and pepper to taste

Steam or boil the green beans until tender. Rinse in cold water, drain and place in a bowl. While beans are cooking, whisk together the oil, vinegar, maple syrup, salt and pepper. Toss the beans with the onion, parsley and dressing. Refrigerate for one hour to let flavors meld. Serve at room temperature.

Tomato Cauliflower Soup

Adapted from Lidia Matticchio Bastianich

2 tablespoons olive oil
1 medium onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
1/4 cup tomato paste
1 bay leaf
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
5 cups chicken or vegetable broth
1 teaspoon kosher salt
1 head cauliflower, coarsely chopped, including the tender leaves
1 large tomato, diced
1/2 cup long grain white rice
Fresh lemon juice
Chopped fresh parsley
Grated Parmesan cheese

  1. Place a large Dutch oven or soup pot over medium heat and add the olive oil. Add the onion, carrot, and celery and cook until the vegetables begin to soften, about 5 minutes. 
  2. Clear a space in the pan and add the tomato paste. Cook and stir the tomato paste in that spot until it is toasted and darkens a shade or two, about 2 to 3 minutes. 
  3. Add 5 cups broth, bay leaf, thyme, red pepper flakes, salt, rice, tomato, and cauliflower. Bring to a boil, reduce heat, and simmer, partially covered, until vegetables are tender and rice is cooked, about 30 minutes.
  4. Stir in 2 teaspoons lemon juice. Taste and add more salt or lemon juice as needed. Remove bay leaf and serve with parsley, a drizzle of olive oil, and a sprinkle of grated cheese.

Grilled Potato Salad

2 pounds small yellow or red new potatoes
Sea salt
2 tablespoons minced fresh parsley
1/4 cup extra-virgin olive oil, divided
Freshly ground black pepper
1 small shallot, minced
2 tablespoons chives, chopped
1 tablespoon whole grain mustard
2 tablespoons apple cider vinegar
1/3 cup toasted pepitas (pumpkin seeds)*

  1. Cook the potatoes in salted boiling water until just tender but not mushy. Drain the potatoes.
  2. When potatoes are cool enough to handle, cut each one in half lengthwise and transfer to a large bowl. Or if the potatoes are on the larger side, cut into thick ½ inch coins. Toss with 2 tablespoons olive oil and season with salt.
  3. Combine remaining olive oil, parsley, shallots, chives, mustard, and vinegar in a large bowl.
  4. Heat a grill to medium. Clean and oil the grilling grate.
  5. Place potatoes cut-side-down and cook, turning occasionally, until well-browned and grill marked on both sides, 5 to 8 minutes total. Transfer grilled potatoes to the bowl with the olive oil and herb mixture as they finish cooking.
  6. Toss potatoes with the dressing and pumpkin seeds. Season to taste with salt and pepper. Serve immediately.

*To toast pepitas: heat a small heavy skillet over medium heat. Add in the pepitas and stir for about 4-5 minutes until they become fragrant and start to brown a little. Pour into a bowl to stop the cooking or add directly to your salad.

Eggplant Parmesan Snacks

This is a simplified version of eggplant parmesan. No need to peel the eggplant. No need to bread and fry the eggplant slices. Serve with Pizza Dough Garlic Sticks.

1 large globe eggplant, ends trimmed, cut into 1/2 inch thick slices
cooking spray
1 jar of your favorite marinara sauce
8 oz mozzarella cheese, shredded
1 cup grated Parmesan cheese
chopped fresh basil leaves

  1.  oven to 425°F. Place eggplant slices on parchment-lined sheet pan and spray with cooking spray. Sprinkle lightly with salt. Flip slices and repeat with cooking spray and salt. Bake for about 20 minutes. Remove pan from oven but leave oven on.
  2. Remove all but 5 or 6 of the biggest slices to a plate. Spread the slices on the pan with marinara sauce. Sprinkle with mozzarella and Parmesan. Place another eggplant slice on top of each and repeat the sauce and cheese. Repeat with remaining slices.
  3. Return to oven and bake for 12-15 minutes or until cheese is melted and starting to brown. Serve immediately, sprinkled with fresh chopped basil.

Roasted Apple Beet Salad

1 large apple
1 large beet
olive oil
1/3 cup walnuts, coarsely chopped
1/3 cup feta or goat cheese crumbles
mixed greens
vinaigrette:
2 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon veggie broth
1/2 teaspoon grainy mustard
1/2 teaspoon honey
1/2 teaspoon salt
pepper to taste
pickled onions
1 small red onion, thinly sliced
apple cider vinegar
maple syrup
pinch salt

  1. Heat oven to 425°F. Cut the apple into wedges and place in a small bowl. Peel and cut the beet into wedges and place in another bowl. Add a drizzle of olive oil to each bowl and toss to coat. Spread out the beet wedges on half a roasting pan and roast for 15 minutes. Remove from oven and add the apples to the other side of the pan and continue roasting until beets and apples are tender, another 15 minutes or so. Remove from oven and let cool.
  2. While the beets/apples are roasting, whisk together the vinaigrette ingredients in a small bowl and make the pickled onions. For the pickled onions, stuff the sliced onions into a small glass jar. Add just enough cider vinegar to cover them, a small splash of maple syrup, and a big pinch of salt. Cover and shake the jar to distribute the marinade. Let sit at room temperature.
  3. Place a big handful of greens on two plates. Distribute the apple and beet slices, walnuts, and feta cheese over the greens. Top with as many pickled onions as you want. Drizzle with dressing and serve.

Peach Goat Cheese Tartletts

Makes 12 tartlets

Dufour Pastry Kitchens Plant-Based Puff Pastry (sold in the frozen aisle at Oryana)
4 ripe peaches, thinly sliced
5 oz plain spreadable goat cheese (we used Idyll Pastures)
1/2 lemon, juiced
1 teaspoon cinnamon
2 tablespoons honey, plus more for drizzling

  1. Thaw puff pastry dough according to package instructions. Preheat oven to 350°F.
  2. Roll out puff pastry sheets to 1/8 inch thick. Cut dough into 4 inch squares. Place on parchment paper-lined baking sheets and freeze for 15 minutes. This will make the dough easier to work with.
  3. Combine lemon juice, cinnamon, and 2 tablespoons of honey together in a large bowl. Add sliced peaches and toss to combine. Let sit. 
  4. Remove dough squares from the freezer and spread a spoonful of goat cheese on each one, leaving a 1/4 inch border around the edges.
  5. Layer peach slices on an angle across each square. 5 peach slices worked well for us, but this may vary depending on the size of your peaches.
  6. Bake at 350°F for 20-25 minutes, until puff pastry has risen and tops are golden brown. Drizzle with honey and serve warm.

Apple Almond Turnovers

3 apples, peeled, chopped (a mix of tart and sweet is good)
2 tablespoons butter
pinch salt
4 tablespoons sugar
1 1/2 teaspoons arrowroot powder
1/2 teaspoon vanilla
1/3 cup marzipan, chopped
1 package frozen puff pastry, thawed
1 egg + 1 tablespoon water beaten together in a small bowl
turbinado sugar for sprinkling

  1. Heat butter in a skillet over medium heat. Add the apples, salt, sugar, and arrowroot, and stir well. Cook, stirring frequently, until apples soften, about 8 minutes. Stir in vanilla. Remove from heat and let cool completely.
  2. Heat oven to 400°F. Roll out the pastry on a lightly floured surface to a 14 inch square. Cut the square into 4 equal smaller squares. Sprinkle a heaping tablespoon of chopped marzipan over each square. Divide the apple mixture evenly onto all the squares. Brush the egg on all the edges of the squares. Fold the squares over to form triangles. Press the edges together with a fork. Brush the tops of the turnovers with the egg wash. Sprinkle with turbinado sugar and poke a few holes in each turnover using a sharp knife.
  3. Place the turnovers on a parchment or silicone lined baking sheet and bake for 25 minutes or until turnovers are golden brown. Let cool 10 minutes before enjoying. Serve with ice cream if desired.