Cooking: Farm to Table Fare

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Farm to Table Fare
Nothing beats a meal filled with flavorful ingredients fresh off the farm shared around a table filled with your closest friends. From sides to main dishes to desserts, these recipes show you how to transform wholesome farm-raised foods into a crowd-pleasing menu. 
Pan Roasted Maple Dijon Chicken 
with Butternut Squash and Brussels Sprouts
Servings: 4
1 tbsp. olive oil
4 chicken thighs
4 chicken drumsticks
3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 tbsp. unsalted butter
16 Brussels sprouts (about 8 oz.), bottom trimmed, outer leaves removed and halved
2 cups diced (1/2 inch) butternut squash 
1 1/2 cups chicken stock
2 tbsp. maple syrup
2 tsp. Dijon mustard
In saute pan large enough to hold chicken in single layer, heat olive oil over medium-high heat. Season chicken with salt and pepper. Add chicken to pan, skin side down, and saute about 4-5 minutes per side, or until chicken is browned.
Remove chicken from pan and reserve. In same pan, add butter, allowing it to melt over medium heat. Add sprouts and squash to pan and saute, tossing occasionally, until golden brown, about 3-4 minutes. Remove from pan and hold separately from chicken.
Turn heat to high and add stock, syrup, and mustard. Stir and bring to boil, stirring to scrape up brown bits on bottom of pan. Add chicken back to pan, cover and reduce heat to medium-low. Cook over medium-low heat 20-25 minutes, or until chicken registers 170° F with instant read thermometer.
Add vegetables back to pan, cover again, and cook another 8-10 minutes until vegetables are tender. Move chicken and vegetables to serving platter, placing vegetables around chicken. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes. Spoon sauce over chicken and serve. 
Festive Papas Tapas
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6
2-4 medium Wisconsin russet or gold potatoes
2 tbsp. olive oil
1/4 tsp. pepper
1/2 tsp. sea sal
Heat grill or oven to 400° F. Thinly slice potatoes lengthwise to 1/4-inch thick, discarding ends. Toss with olive oil, salt, and pepper. 
Place on grill or prepared baking sheet in single layer. Cook 10 minutes on each side. Add toppings. 
Topping Ideas
Bruschetta: In bowl, mix together 2 medium tomatoes diced, 1/4 cup chopped fresh basil leaves, 2 cloves minced garlic and 1 tbsp. olive oil and spoon on top of potatoes.
Baked Potato: In bowl, mix together 1/2 cup plain nonfat Greek yogurt, 1/4 cup shredded reduced-fat cheddar cheese, 2 tbsp. fresh chives, chopped, and spoon on top of potatoes. Garnish with 1 tbsp. chives.
Mediterranean: In bowl, mix together 1 6-oz. container feta cheese; 1 can (2 1/4 oz.) sliced olives, drained; 1 medium tomato diced; salt and pepper, to taste; and spoon on top of potatoes.
Creamy Greek Yogurt with Lemon and Herbs: In bowl, mix together 1/2 cup plain nonfat Greek yogurt; 2 tbsp. chopped fresh dill; juice from 1/2 lemon; salt and pepper, to taste; and spoon on top of potatoes. Garnish with dill sprigs.
Mixed Berry Shortcakes
2 lbs. fresh strawberries, sliced (about 6 cups total)
2 containers (6-oz. each) fresh blueberries (about 2 1/2 cups total)
7 tbsp. granulated sugar, divided
Nonstick cooking spray
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup cold unsalted butter, cut into pieces
2/3 cup lowfat milk
1/4 cup lowfat Greek yogurt or sour cream
Sparkling sugar (optional)
3 cups light Vanilla Dreyer’s or Edy’s Slow Churned Light Ice Cream
In large bowl, combine strawberries, blueberries, and 3 tbsp. granulated sugar; stir gently. Let stand, stirring occasionally, for 30 minutes.
Heat oven to 425° F. Spray baking sheet with nonstick cooking spray. In large bowl, whisk flour, remaining granulated sugar, baking powder, and salt; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add milk and yogurt; stir just until moist dough forms. 
Turn dough onto floured work surface. With floured hands, knead 6-8 times until dough is smooth. With rolling pin, roll dough into 9-by-6-inch rectangle, or about 1/2-inch thick. Cut into six 2 1/2-inch circles. Transfer to prepared baking sheet. Sprinkle with sparkling sugar.
Bake 10-12 minutes, or just until golden. Transfer biscuits to individual plates; split open. Top each with about 1 cup berry mixture and 1/2 cup vanilla ice cream. 

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