Local Berry & Arugula Salad
- 1 bunch organic baby arugula
- 1/2 container strawberries, hulled and sliced
- 1 container blueberries
- 4 oz goat cheese, crumbled
- 2 Tbsp Local Fare Jax raspberry vinaigrette, or added to taste
Place arugula into a large salad bowl. Top with sliced strawberries, whole blueberries and crumbled goat cheese.
Drizzle the top with raspberry vinaigrette, adding it to taste and serve. It serves beautifully just drizzled and left as is or tossed if preferred.
St Patrick’s Day Fried Cabbage with Bacon
- 4 slices hunter cattle Smoked Sea Salt and Crushed Pepper Bacon (about 3 ounces) sliced crosswise into 1/2-inch strips
- 1 medium sweet vidalia onion, diced
- 3 cloves garlic, sliced
- 1/2 large head green cabbage, quartered, cored and sliced crosswise into 1/2-inch-thick slices
- Kosher salt and freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- Place the butter and the bacon in a large Dutch oven or pot with a lid over medium-high heat. Cook, stirring occasionally, until bacon is lightly browned and crisp, 7 to 8 minutes (lower the heat if the bacon begins to get too dark). Using a slotted spoon, remove the bacon to a paper-towel-lined plate and reserve (do not wipe out pot).
- Add the onion, garlic, and 1/2 teaspoon salt to the pot, stirring frequently with a wooden spoon and scraping up any browned bits from the bottom of the pan. Cook until the onion is very soft, about 8 minutes.
- With the heat at medium-high, add the cabbage, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cabbage starts to soften, 5 minutes. Reduce heat to medium-low or low and cook, covered, until the cabbage is very tender, with a little bit of texture remaining in the thicker rib pieces, 12 to 15 minutes, stirring occasionally to make sure the bottom isn’t getting too dark.
- Uncover the pot and increase heat to high. Add the Worcestershire sauce and stir for about a minute. There should be almost no liquid in the pot. Add more salt and pepper, if necessary, transfer to a serving bowl and top with the reserved bacon bits.
Crispy Smashed Potatoes
- 1 portion yellow potatoes
- Olive oil
- Kosher salt
- Alessi White Balsamic Reduction or Homemade Balsamic Reduction
- 2 tablespoons finely chopped tops of vidalia onions
- Preheat the oven to 450F.
- In a large saucepan, place the potatoes and cover with cold water. Bring the water to a boil. When boiling, reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes (ours was done at 18 minutes). Make sure the potatoes are cooked through, but not overcooked.
- Once the potatoes are done, drain them. Place two clean dishtowels on the counter, and place the potatoes on top for a few minutes to fully drain.
- Line a baking sheet with parchment paper, then drizzle it with olive oil and brush it to cover the entire sheet. Place the potatoes on the sheet, evenly spaced. With a potato masher, gently press down on a potato until it mashes, then turn the masher 90 degrees and mash again (this should make a lovely criss-cross pattern on the top). Every few potatoes, wash the masher so that it is clean and not stuck with bits of potato – the best criss-cross patterns are made with a clean masher.
- Place some additional olive oil in a bowl, then brush the tops of each smashed potato generously with olive oil. Then sprinkle each with a few pinches of kosher salt and fresh ground black pepper. Place the baking sheet in the oven and bake for 30 to 35 minutes until the potatoes are crispy and golden brown.
- Remove the potatoes from the oven and transfer them to a serving platter. Drizzle with white balsamic reduction and sprinkle with chopped onion tops.