Fresh off the farm - Recipes | Myrtle Beach Sun News

Fried Green Tomatoes

Aspen Grille

Ingredients: (Appetizer, serves 1)

Cooking oil

1 green tomato, chilled, cut into 1/4-inch slices

2 cups seasoned flour

2 eggs, beaten

3-4 thin slices pancetta bacon

3 ounces Parmesan cheese

Preparation:

Heat preferred cooking oil to 350 degrees. Dredge chilled tomato slices in eggs and flour, making sure it is covered all over. Place in hot oil and fry until golden brown, turning to ensure evenness on all sides. Once golden, remove from fryer and pat off excess oil. Place on tray and add one slice pancetta and one ounce of the cheese to each slice of tomato. Place in preheated 350-degree oven until cheese is melted. Serve with preferred sauce.

Corn and Pea Salad

Rioz Brazilian Steakhouse

Ingredients: (Salad, serves 4)

2 cups corn

2 cups snow peas

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/4 onion, diced

1/2 cup sundried raisins

Vegetable oil and salt to taste

Preparation:

Mix ingredients together and serve.

Butternut Squash Soup

Croissants Bistro & Bakery

Ingredients: (Appetizer, serves 8)

3 butternut squashes

Olive oil to coat

Salt and pepper

3 cloves garlic

1/4 teaspoon thyme, chopped

2 quarts chicken stock or water

Preparation:

Split squash lengthwise and scoop out the seeds. Lightly oil the squash with the olive oil and season with salt and pepper. Roast, cut side down, for 20 minutes at 350 degrees or until tender. Scoop out the flesh of the squash into a pot. Add garlic, thyme and chicken stock or water. Bring to a simmer and allow to simmer for 20 minutes. Season with salt and pepper and puree with an immersion blender.

Donna’s Pasta

King Street Grille

Ingredients: (Entree, serves 1)

10 ounces penne pasta,

cooked weight

4 ounces broccoli

3 ounces oil, divided

1 teaspoon chopped garlic

2 ounces sundried tomatoes

2 ounces artichoke hearts

2 ounces roasted red pepper

1 ounce white wine

1/4 ounce salt

1/8 ounce pepper

2 ounces Parmesan cheese

Preparation:

Cook pasta. Blanch broccoli in a small saucepan and set aside. Add one ounce of oil to saute pan. Saute garlic, tomatoes, artichoke hearts and roasted red peppers. Add the wine and deglaze. Add the salt, pepper and broccoli. Add the pasta to the mixture, then add Parmesan cheese and the rest of the oil.

Lemon Caper Jus

Rivertown Bistro

Ingredients: (Entree, serves 1)

3 cups chicken stock

2 tablespoons fresh lemon juice

1 teaspoon fresh minced rosemary

1 tablespoon capers, drained

1 teaspoon Kosher salt

2 teaspoons freshly ground black pepper

Preparation:

Simmer all ingredients to infuse flavors. Pour over roasted or baked chicken. Can be made 2 days in advance.