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Lexington Farmers' Market Recipes
All
original recipes provided here are courtesy and copyright
Chef Liza Connolly and the Lexington Farmers' Market
September 12, 2006
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Beef
Kebabs
with
Spelt and Sweet Corn "Risotto"
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* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
Beef
*1
1/2
lbs.
River
Rock Kebab Beef ($7/lb.)
Marinade
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1/4 cup
extra virgin olive oil
1/4 cup red wine vinegar
*3-4 cloves Guy's Garlic (Butterbrook
Farms)
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*1/2
cup fresh parsley leaves, chopped
*3 scallions, minced
1 tsp. kosher salt
1 tsp. freshly ground black pepper
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Kebab
Veggies
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*2
zucchini, cut into 1 inch thick rings
*2 red peppers, seeded and cut into large-bite size
pieces
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*1 large sweet or
red onion, cut into 1/6ths
10 mushrooms
OR any variation of veggies
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1 box or 1 cup spelt** (Trader Joes)
1 Tbs. olive oil
*3 ears sweet corn, cut off
the cob
4 cups water
grated parmesan, to taste
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Directions: mix marinade ingredients together and marinate meat for 4
hours, and optimally overnight.
Once meat
has marinated thread on to kebab skewers with veggies.
I pour marinade over all prepped skewers until grilling time.
Build a hot fire and cook for 2 minutes, rotate and cook for 2
more minutes, rotate again for a total of 4 times, 8 minutes total.
While fire is getting hot pour olive oil into a heavy-bottomed
pan. Add spelt and saute
briefly. Add 4 cups hot
water and simmer fro 25 minutes, stirring occasionally. Add corn; stir
and let rest while you grill kebabs.
Right before serving
add parmesan
cheese to taste.
**Note:
Spelt (also know as Farro in Italy) is an ancient grain that is nutty in
flavor and full of protein and fiber.
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