Fingerling Potato Salad With Bacon-Molasses-Balsamic Vinaigrette
from Chef Joseph Bonaparte, 
4 oz bacon - diced
4 oz onion – diced
3 cloves garlic – chopped
1 Tbsp fresh rosemary – chopped
4 oz balsamic vinegar
3 Tbsp dark molasses
4 oz chicken stock
8 oz oil
Salt and black pepper – to taste

1.  Sauté bacon until crisp.  Add the onions and sweat. 
2.  Add garlic and sweat. Don’t brown.  Add chopped rosemary and cook 1 minute.
3.  Deglaze with the balsamic and the stock.
4.  Add the molasses.
5.  Whisk in the oil to form a temporary emulsion.
When serving, keep the dressing in a warm water bath, or at room temperature.  Not on ice.
The amounts of each of the ingredients below are up to you – use more or less of what you like.

For the Salad:
Fingerling Potatoes – Boil in heavily salted water with lots of herbs (rosemary and thyme) until almost tender. Drain and let cool. Cut the potatoes in half lengthwise. Heat a sauté pan with about 1/4 inch of olive or canola oil until very hot. Carefully place the potatoes in the oil cut side down, and cook until very crisp, about 5 to 8 minutes. Stir the potatoes and let the other side crisp a little. Season with salt and pepper. Remove them from the oil and let them cool a little.
Alternatively – roast in the oven in the typical fashion.

Arugula – Cleaned
Tomatoes – Cut in various shapes depending on the type of tomato
Cucumber - diced
Roasted Pepper – julienne or diced -optional
Toss all ingredients gently together. Stir the dressing and add some (as much as you like) to the salad. Season the salad with a little sea salt, and fresh cracked pepper. Very gently toss together. The greens will wilt some because the dressing is slightly warm. Cheese is  optional. Use either goat cheese or bleu cheese on top or tossed in.
THE BEST TOMATO PIE EVER. FOR REAL.
This very versatile recipe sent in by Robin Rose can be varied by using different types of tomatoes and cheeses.

3 or so tomatoes (or enough sliced to cover a paper towel-lined cookie sheet)
Handful of fresh basil, chopped
1/2 to 3/4 cup chopped green onion (depending on taste)
prebaked pie shell
1 cup shredded sharp cheddar (room temperature)
1 3/4 shredded Italian blend cheese (room temperature)
1/2 to 1 cup mayo (I use 1/2 cup)
salt and pepper

Prebake pie shell for 8-10 minutes in 350 degree oven.
Mix chopped basil, chopped onion, three pinches of salt and pepper with mayo. Add all the cheese and mix. I use a big Kitchen-Aid mixer for this, otherwise you get a big, hard to mix glob of cheese. It helps to let the cheese come to room temperature before mixing.
Put a small layer of cheese mixture on bottom of pie. Layer some tomatoes on top. Add more cheese, more tomatoes and finally top pie with cheese mixture.
Bake in 350 degree oven for 20-35 minutes, until topping is browned and bubbly.
Take pie out and let it sit for as long as you can--it takes a good 20 minutes to set up. If you can, wait at least an hour. The longer you wait the better it will be.

TIPS
Drain the tomatoes for as long as you can. Slice them and lay them on a paper towel lined cookie sheet or on paper towel on top of newspaper for at least 30-45 minutes. After they've drained, pop out the seeds with your fingers before layering the slices in your pie.
Since Celiac's Disease is an issue in my house, we don't even bother with a pie crust. It's a little messier, but still just as yummy.
The cheese-mayo mixture will be hard to mix, but power through. Resist the urge to add more mayo. I usually use 1/2 cup. The pie will be moist from all the oils in the cheese. I recommend using Duke's mayo.
Play with the flavors of cheese depending on whether you like sharper or milder cheeses. ENJOY!! 
PEACH BERRY COBBLER
submitted by Cindy Morris
 
For fruit
1 1/4 lbs firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges
12 oz strawberries (about 3 cups), hulled, or blueberries or blackberries, or a combination
1/3 cup sugar
1 Tbs cornstarch

For topping
3/4 cup all purpose flour
3/8 tsp baking powder
pinch of salt
3/4 cup unsalted butter, room temperature
3/4 cup sugar
1 large egg 
2 tsp lemon zest
1/2 tsp vanilla extract
 
1. Preheat oven to 375 and butter an 8 inch square baking dish
2. Make the fruit: Cut up peaches and hull strawberries, if using. Cut larger strawberries in half. Toss in sugar and corn starch then set aside.  Allow the fruit to sit about 5 minutes, stirring occasionally, before pouring into prepared pan.
4. Make the topping: Mix flour, baking powder, and salt in a bowl and set aside. Cream the softened butter with the sugar until light and fluffy (about 2 minutes in a stand mixer). Add in egg, lemon zest, and vanilla extract, then slowly beat in flour mixture until just combined. Spoon batter over fruit and bake until filling is bubbly and topping is a golden brown, around 55 minutes.
GREEN BEAN, TOMATO AND FETA SALAD
submitted by Cindy Morris. Many of the ingredients here can be purchased at the farmers' market. 

2 lbs fresh green beans, trimmed
1 1/2 tsp salt
2 garlic cloves, minced
1/4 cup olive oil
1 cup Kalamata olives, pitted and sliced
2 tomatoes, seeded and chopped
2 Tbs red wine vinegar
1 Tbs fresh oregano, finely chopped
1/4 tsp pepper
 4 oz package crumbled feta cheese

1. Place beans in boiling water seasoned with 1 tsp. salt. Cook 6-8 minutes or until crisp tender. Drain.
2. Plunge beans into ice water to stop cooking. Drain well and place in shallow serving dish.
 3. Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant. Remove from heat.
4. Stir in olives and next 4 ingredients, and remaining 1/2 tsp. salt. Pour mixture over beans, tossing to coat. 
5. Chill at least 3 hours. Sprinkle with feta before serving.
PEACH AND FIG EMPANADAS
These sweet treats were a big hit when Chef Adam Reed chef-owner  of Sante Restaurant made them at a market cooking demonstration.

1c peaches diced
1c figs, diced
Salt, to taste
Sugar, to taste
Lemon juice, to taste
Corn starch, 1 T
Cold water, ¼ cup
Your favorite pie dough recipe
1 egg
Cold water

Make your pie dough according to the directions.  Set aside in refrigerator at least 15 minutes while you prepare the filling.
Saute the peaches and figs in a small amount of butter.  Season with salt, sugar, and lemon juice.  
Combine the cornstarch and water.  Stir into peach mixture.  Bring to a boil.  Allow to cool.
Roll pie dough out to ¼-in thickness.  Place a rounded teaspoon into center of dough.  Combine egg and about 2T of cold water.  Brush edges of pie dough with egg wash.  Fold dough in half over the filling.  
Fry in 350°f oil until golden brown and filling is hot.  Drizzle with honey and serve hot.
ROASTED POTATO SALAD
Market customers loved this creation by Art Institute Chef-Instructor Terra Ciotta.
1 lb. red potatoes, quartered
¼ cup olive oil
Salt and Pepper to taste
1 tablespoon basil, chopped
1tsp. rosemary, chopped
1 tablespoon, thyme, chopped
2 tablespoons parsley, chopped
1 red bell pepper, minced
1red onion, minced
4 oz Bosky Acres Plain Goat Cheese

Preheat oven to 425°F.  Toss potatoes in olive oil, salt, and pepper.  Pour into roasting pan and roast until golden brown and cooked through. Set aside to cool for about ten minutes.
Meanwhile, chop herbs and mince bell pepper and onion.  Combine with goat cheese in a large mixing bowl.  Pour warm potatoes on top of cheese mixture. Toss to coat.  Adjust seasoning if necessary.  
Serve warm or at room temperature.
(We used olives and cherry tomatoes instead of onion.)
Roasted Butternut 
Squash Soup
by Chef-owner Adam Reed, Sante Restaurant

Ingredients:
1 three-pound butternut squash, split lengthwise and seeded
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped fennel
1 clove garlic
1/2 teaspoon tumeric
1/2 teaspoon curry
1 pear or apple, peeled and chopped
1 cup white wine
2 cups chicken stock
2 cups milk
zest of one orange
salt and pepper to taste

Method:
Place squash on a baking pan, flesh side down. Roast in a 325 degree oven until baked through. Test for doneness with a knife.
Put butter and oil in a large pot and bring to mediium-high heat. Add onion, celery, fennel, apple and garlic. Saute until tender. Add spices. Add white wine and reduce. Add stock, milk, zest, salt and pepper and bring to a boil, then reduce immediately to a simmer.
Add cooked squash, scraped away from the skin. Continue to simmer for 20 minutes, then puree together. Adjust consistency to your liking by thinning with either stock or milk or thickening with a roux or a slurry.
Grandma Nellie's Cheese Grits 
1 cup Bost Grist Mill grits
4 cups water
1 tsp. salt 
1/2 cup butter
1  1/2 cups grated sharp cheddar cheese
1/2 cup milk
2 eggs, beaten

Slowly cook grits in 4 cups boiling salted water.  Add butter and cheese.  Stir in milk and beaten eggs.  Mix well.  Pour into greased casserole.  (Cover with crushed cornflakes - optional)
Bake at 350 for 45 min.     Serves 12. - Robin Rose

**************************

Baked Zucchini with Bacon 
      Slice zucchini in half lengthwise. Slice a thin strip off the bottom to level and lay on a baking sheet.
Put a slice of bacon on top of each zucchini half and bake at 350 degrees until tender,.  10-15 minutes depending on size.
Just before removing from the oven, top with grated parmesan cheese.  
     If you want the bacon crispy, change to broil for a few minutes, then top with cheese.
     The bacon juices cook into the zucchini so even the non-zucchini lovers will love this dish. Enjoy! - Candy Cross

**************************

Easy Blackberry Cobbler
1/2 cup butter
2 cups self rising flour
2 cups white sugar
2 cups milk
2 1/2 to 3 cups blackberries

Pre heat oven to 350. When oven reach's temperature melt butter in a 9x13 pan. In a medium bowl mix flour,sugar,and milk. Batter should be slightly lumpy.Pour batter on top of melted butter ( do not mix!) Drop blackberries onto batter. Bake at 350 for 55 to 60 minutes. Let cool and sprinkle with powdered sugar. - Bill Albritton

**************************
Crostini 
Buy a French baguette from a farmers' market baker. Cut it into half-inch slices. Brush with olive oil. Put under the broiler until light brown. Flip toast other side. Remove and let cool slightly. Spread with a light layer of pesto sauce, then a generous layer of Bosky Acres plain or garlic-chive goat cheese. Top with a spoonful  of steamed and drained locally grown spinach from any market farmer. Drizzle with a few drops of  Sambucca. Top with some chopped tomatoes and some freshly grated parmesan cheese. Put back under the boiler on a lower rack just until the cheese melts - no more than 5 minutes. This is a great appetizer or even a light dinner. - Bill Otto 


**************************

Bosky Acres goat cheese freezes very well. Place the package in a zip top freezer bag and squeeze out as much air as possible. Freeze up to 3 months. Thaw it in the refrigerator for  24 hours and use it in your favorite recipe!  It's great in this dressing...

Goat Cheese Salad Dressing
(from Food and Wine magazine) 
4 oz. soft goat cheese, at room temperature 
2 teaspoons white wine vinegar 
1 teaspoon Dijon mustard 
Pinch of superfine sugar 
2 tablespoons buttermilk 
Salt and freshly ground white pepper 
1 tablespoon minced scallion or chives 

In a small bowl, stir the goat cheese, vinegar, mustard and sugar until smooth. Stir in the buttermilk and 2 tablespoons of water until smooth; if necessary, stir in more water. Season with salt and white pepper. Stir in the scallion or chives just before serving. The dressing can be refrigerated, covered, for up to 3 days. This is great over a salad of Tega Hills lettuce. - Cindy Morris



Bok Choy or Kale with Baucoms Best Beef and Rice
 This is a very simple dish that is good and good for you. In the spring and fall you can buy most of the ingredients at the  farmers market. It is a great way to introduce new vegetables to your family.

2-3 bunches of bok choy or 1 large bunch of kale (Baby bok choy is fine also), coarsely chopped
1 large onion, sliced 
2-3 tablespoons olive oil
2-3 cloves of garlic, minced
2 lbs of ground beef
3-4 Tbsp Worcestershire sauce
2 cups brown rice, cooked

Slice onions and sauté' in a small amount of olive oil. Add garlic and cook 2-3 minutes more. Stir in ground beef. Cook until browned. Add chopped bok choy or  kale and Worcestershire sauce plus 1 cup of water. Cover and simmer until bok choy or kale is tender. Serve over cooked rice. - Bernadette Franco
Top
Heirloom Tomato Juice Cocktail
Chef Joseph Bonaparte

2 each heirloom slicing tomatoes (Mecklenburg, Better Boy) quartered
1 pint Sungold cherry tomatoes cut in half
1/4 oz. fresh lemon juice
1/4 teaspoon black pepper
1 pinch celery salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon tabasco sauce
inner celery stalks
lemon slices cut in halves

Place all the tomatoes in a blender with lemon juice, pepper, celery salt, Worcestershire sauce and tabasco. Puree. Strain the liquid. Pour over ice. Garnish with a celery stalk and lemon slice. Serve with a blue cheese cracker.
Recipes 
from market vendors, customers and chefs...
Refrigerator Pickles
From Jason Newman, executive chef, Barrington's Restaurant.

Slice about 4 pounds of cucumbers, and, (or) squash about 1/4 inch thick. Slice 1 large onion thinner, toss with kosher salt. Set aside. Let sit an hour or so. Drain in colander, taste, rinse if too salty. 

To make the pickling liquid:
Mix together in large saucepan:
1/2 c sorghum molasses
3 c apple cider vinegar
1c water
1c sugar
2-3 small hot peppers

Add to liquid in saucepan:
(1tsp each of below)
Curry
Turmeric
Fennel
Allspice berries
Dry Mustard

Heat to a simmer and simmer until all ingredients are dissolved. 
Pour over cucumbers and sliced onions. Let sit about 5-6 hours. Refrigerate. Pickles are ready to use in 24 hours.
Tabouleh
from Geoff Bragg, chef-instructor, Community Culinary School of Charlotte

2 cup cooked bulgur (or other whole grain, such as wheat berries or quinoa)
1/3 cup olive oil 
2 Tbs lemon juice 
2 Tbs red wine vinegar
½ cup chopped red onions 
1 cup chopped fresh parsley 
1/4 cup chopped fresh mint 
3 tomatoes, chopped
1 cucumber - peeled, seeded and chopped 
1 teaspoon salt 
ground black pepper to taste

Combine all ingredients and serve immediately, or refrigerate. 

Cooking Wheat Berries:

Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.
Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse.
Vietnamese Spring Rolls with Peanut Sauce
​from Geoff Bragg, chef-instructor, Community Culinary School of Charlotte

Spring rolls are more of a technique than a recipe and I want to share a couple of points to focus on in order to rock out perfect spring rolls every time. There are really only two main mistakes that people make when forming these delectable mouthfuls. The first, and most common, mistake is to over soak the rice paper wrappers. Some people think you need super hot water – you don’t. And some people think you need to soak it for a long time – you don’t. Simply dip the wrapper in lukewarm water and drop it on you work surface as you fill it. The second mistake is to overstuff it. Usually people only do this once, but don’t fall prey to your own hungry eyes. A little stuffing goes a long way towards building beautiful spring rolls. One prep note on these: They can be made ahead of time – up to an hour – but put a damp towel on top to keep them from drying out and do not put them in the fridge. Good luck!

1 package rice paper wrappers
1 package rice vermicelli, cooked and cooled
½ c sweet mint, chiffonade
½ c thai basil, chiffonade
½ c cilantro chiffonade
4 c green leaf lettuce, chiffonade or 4 c of microgreeens
1 carrot, peeled, julienne
2 red bell pepper, ribs removed, julienne
1 English cucumber, julienne
3 c lemon grass pork or chicken or shrimp or tofu (marinade recipe follows), cooked and cooled

2 c peanut sauce (recipe follows)

Lemongrass Rub:
2 bundles of lemon grass, sliced as thinly as possible
1 c fresh garlic cloves
1/3 c fish sauce (I like Squid brand)
3 Tbs Sugar
½ c vegetable oil

Put the lemongrass, sugar, fish sauce and oil into a food processor. Spin it for several minutes, scraping the sides down often and getting the lemongrass as fine as possible. This is the most important step. If the lemongrass is to large or long it will make eating the meat unpleasant. Take your time here. Once you have turn the lemongrass into a paste, add the garlic and continue to puree. This will make a fair amount of lemongrass rub so don’ use it all at once. If you store it, pack it with some extra oil in order to seal it while you store it. With an anaerobic oil layer and all of the salt from the fish sauce, this rub can have a tremendous shelf life in your fridge. For 1 lb of pork loin I’ll use 2 Tbs of rub. I slice the pork loin into very thin strips (lightly freeze the pork before cutting to assist with very thin cuts) then rub the lemongrass into it. After its marinade time I stir fry it in oil over a very high heat. It cooks quickly and can be done right before you start building your rolls.
To build the rolls, dip your rice paper into your lukewarm water and lay it on your work surface. Add a pinch of rice noodles, herbs, lettuce and a few slivers each of your vegetables. Lay three or four strips of your cooked pork on the top. You should have a couple of inches of space showing on all sides of your wrapper. Pull the wrapper in on the sides to cover the filling. Then pull the wrapper up from the bottom and over the filling almost folding it in half. After pulling the bottom flap over the filling, tuck it under the filling and pull back slightly on it to create a pack and tighten up the filling. Roll it up and set it aside. As you get better at it you can build several simultaneously. I usually prep 3 or 4 at a time depending on my prep space. 

Peanut Sauce:
½ c natural peanut butter
½ c hoisin
2 Tbs Sriracha
hot water, as needed

In a small food processor combine the peanut butter, hoisin, Sriracha and ¼ c of hot water. Spin it until all of the ingredients are combined. Adjust the consistency with water to your liking. Keep in mind, when the sauce is cooled completely, it will thicken up just a bit.
Triple Sifted Biscuit
from Geoff Bragg, chef-instructor, Community Culinary School of Charlotte
Yield: depends on the size of your biscuit!

3 lbs flour​ (9 cups))
1 ½ oz baking soda
1 oz salt
4 oz sugar
1 lb butter, cold
2 lbs buttermilk (1 quart)
Preheat your oven to 400 degrees.
Sift the flour, sugar, salt and baking powder together. Repeat the process three times. Put your cold butter into a food processor and add just enough of the flour mixture to cover the butter. Pulse until you achieve a crumb. Add this back to your flour mixture. Working by hand, very quickly mix the dough until it just comes together. Roll out flat to an inch thick on a floured working surface and cut your biscuits. Place your biscuits on a lined baking sheet and cook for 10-15 minutes until they are done. Immediately brush with melted butter and serve
Muhammara

Market Customer Christine Morgan brought a sample of this delicious spread to market for us to taste and we loved it so much we wanted to share it. What a great way to use all the fabulous carrots available at this time of year! Christine says this is a version of a Turkish dish you can enjoy in a similar fashion to humus. It also makes a great substitute for pesto or used as a spread on sandwiches.

Ingredients:

½ pound carrots, halved and cut into 2 inch lengths
1 tablespoon of olive oil
½ teaspoon kosher salt
1/3 cup whole almonds
1 jar of roasted red peppers (or 1 ½ cups if you make it yourself)
2-3 cloves of garlic
1/3 cup chopped fresh dill, or 2 teaspoons of dried dill
Juice from one lemon (or 3 tablespoons of lemon juice)
1 tablespoon of molasses, or dark flavorful honey
1/4 teaspoon kosher salt

Directions:

Preheat oven to 400˚F. Toss carrots with olive oil and salt, lay on baking sheet single layer and roast for 20 minutes. 
After 20 minutes of carrots baking, spread almonds on second baking sheet and toast in oven for 6 to 7 minutes while the  carrots finish cooking. Allow both the carrots and the almonds to cool slightly.
Scrape the carrots and any oil or juice on the pan into food processor. Add almonds, roasted peppers, garlic, dill, lemon, molasses and salt and process until the mixture is uniform and the consistency of thick pesto. 
Transfer to a jar or serving bowl. Freezes well (I put it in ice cube trays and freeze, then pull out cubes as I need them)
Many muhammara recipes add feta to this mixture. If you want the feta, add about 4 oz. of crumbled feta cheese at this step. Taste and adjust salt.

Muhammara basics are the roasted carrots, roasted peppers, garlic, lemon and some roasted nut. Walnuts are good with it, different herbs can be substituted and even some dried fruit instead of honey or molasses works.