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Cat­e­gory: Side Dish

Plac­er­Grown ingre­di­ents used:  Arugula


  • 2 cups tightly packed fresh arugula (from Edwards Fam­ily Farm)
  • 1/4 cup extra vir­gin Calolea olive oil
  • 4 Table­spoons Fid­dy­ment salted pistachios
  • 2 local grown gar­lic cloves
  • salt & pep­per to taste



Place every­thing in a food proces­sor and process to a creamy con­sis­tency. Use the same way you would basil pesto, on pasta, fish, bread, etc. Yields 1 cup.


Category: Side Dish

Plac­er­Grown ingre­di­ents used: Figs Oranges (Blood and Navel)


  • 12 fresh Black Mis­sion figs trimmed
  • 1/4 cup soft goat cheese
  • 1/4 cup pis­ta­chios — finely chopped
  • 1/2 cup orange marmalade

Pre­heat the oven to 350 degrees. Cut a 1 1/2 inch deep “X” in the top of each fig and squeeze the sides gen­tly to open up the top. Arrange the figs on a bak­ing sheet, stand­ing with cut ends up. Spoon one tea­spoon goat cheese into each fig, mound­ing the cheese slightly. Press one tea­spoon chopped pis­ta­chio onto the cheese. Warm the mar­malade in a saucepan until it becomes liq­uid and driz­zle over the figs. Bake for 8 to 10 min­utes, or until warm through­out. Trans­fer to a plat­ter, and serve. Serves 6.


Cat­e­gory: Side Dish

Plac­er­GROWN ingredients: Meyer Lemons Peaches , Wal­nuts

Served with these Plac­er­GROWN Products: Arugula


  • 8 fresh yet firm tree ripened free­stone peaches
  • Juice of 1 lemon
  • 1/3 cup wal­nut pieces
  • ½ pound Gor­gonzola cheese
  • Optional: 1 ½ ounces thinly sliced pro­sciutto or good bacon

Pre­heat grill to medium heat. Cup the peaches in half and pit. Driz­zle the cut peach sec­tion with the lemon juice. Place the wal­nuts on a bak­ing sheet and toast in the oven until golden, about 15 min. Coarsely chop the wal­nuts and mix with the Gor­gonzola cheese until com­bined. Place peaches, cut sides down, on grill rack coated with cook­ing spray, and grill for about 3 min­utes or until soft and slightly browned. Turn and put a tea­spoon of the Gorgonzola-walnut mix­ture into the mid­dle of each peach and cook 2 min­utes or until heated through. Alter­na­tively, fill the hol­low of each peach with a tea­spoon of the Gorgonzola-walnut mix­ture, wrap each half with a sin­gle layer of pro­sciutto or bacon, and secure with a tooth­pick, if needed. Place on BBQ and grill for about 4–5 min­utes, until cheese is melted and bacon in crisp. Place on a bed of arugula and serve at once.

Cat­e­gory: Side Dish

Plac­er­Grown ingre­di­ents used: Eggs Pumpkins


  • 1 cup unbleached all-purpose flour
  • 1 cup yel­low cornmeal(preferably stone-ground)
  • 3 table­spoons sugar
  • 1 table­spoon bak­ing powder
  • 1/2 tea­spoon bak­ing soda
  • 1/2 tea­spoon salt
  • 1/8 tea­spoon each ground cin­na­mon and mace(or 1/4 tea­spoon pump­kin pie spices)
  • 2 large eggs
  • 1 cup fresh pump­kin puree
  • 1 stick unsalted butter-melted
  • 1 cup sour cream

Pre­heat the oven to 400º (375º is using a glass pan). Grease a 9-inch square-baking pan. Com­bine the flour, corn­meal, sugar, bak­ing pow­der, bak­ing soda, salt, and spices in a large bowl. In a small bowl, mix the eggs, pump­kin, but­ter, and sour cream with a whisk. Add to the dry ingre­di­ents. Stir just until all ingre­di­ents are moist­ened yet thor­oughly blended. Take care not to over mix. Pour the bat­ter into the pan. Bake in the pre­heated oven about 20 to 25 min­utes, until golden around the edges and a cake tester inserted into the cen­ter comes out clean. Let stand 15 min­utes before cut­ting into squares out of the pan. Serves 6 to 9.

Cat­e­gory: Side Dish

Plac­er­Grown ingre­di­ents used: Onions Radishes Wine


  • Cook­ing spray
  • 1/4 cup chopped sweet onion
  • 1 tea­spoon minced fresh thyme
  • 3 cups small radishes — all about the same size
  • 1 cup Chardonnay
  • 1 Table­spoon butter
  • 1/2 tea­spoon salt
  • 1 Table­spoon chopped fresh parsley.

Heat a medium saucepan coated with cook­ing spray over medium-low heat. Add onion and thyme; cook 3 min­utes, stir­ring fre­quently. Stir in radishes; cook 1 minute, stir­ring con­stantly. Add wine; bring to a boil. Cover, reduce heat, and sim­mer 5 min­utes or just until ten­der. Remove radishes from pan with a slot­ted spoon. Cook wine mix­ture 2 min­utes or until slightly thick, stir­ring occa­sion­ally. Remove from heat and stir in but­ter and salt. Pour wine mix­ture over radishes and sprin­kle with pars­ley. Serve imme­di­ately. Serves 6.

Serves 6; Recipe by Courtney McDonald

-6 large or 12 baby carrots, scrubbed and trimmed (if using large carrots, cut in half lengthwise)
-4 sprigs fresh thyme
-2 Tbsp. Extra-Virgin Olive Oil
-1/2 Tbsp. Curry Powder
-2 Tbsp. water
-2 cloves garlic, thinly sliced
-1/2 pound fresh summer beans (yellow wax, blue lake or mix), washed and trimmed
-1/2 cup golden raisins, soaked in hot water for 10 minutes and drained
-salt and freshly-ground black pepper, to taste

Preheat oven to 375 degrees F. In a medium mixing bowl, toss the carrots with the thyme, olive oil, and curry powder. Season to taste with salt and pepper and lay out evenly onto a rimmed baking sheet . Roast, stirring occasionally, until carrots are slightly softened – about 20 minutes. Add the water, garlic, raisins and summer beans.

Continue to roast until carrots and beans are cooked/steamed through-about 20 more minutes. If vegetables are cooking too quickly, add a few drops of water to prevent burning. Remove from the oven and serve immediately as a side dish. Would pair well with chicken, pork or lamb, or would make a great chilled lunch alone garnished with
goat cheese. Enjoy!

Serves 6; Recipe by Courtney McDonald

-2 heads cauliflower, trimmed of greens
-3 Tbsp. extra-virgin olive oil
-1/2 Tbsp. curry powder
-4 cloves garlic, smashed
-1/2 cup golden raisins, soaked in hot water for 10 minutes and drained
-salt and freshly-ground black pepper, to taste

Preheat oven to 400 degrees F. Cut the cauliflower into large bite-size chunks. In a medium mixing bowl, toss the cauliflower with the olive oil, curry powder and smashed garlic. Season to taste with salt and pepper and lay out evenly onto a rimmed baking sheet . Roast, stirring occasionally, until cauliflower is nicely caramelized – about 20 minutes. Add the golden raisins. Continue to roast until cauliflower is soft but not mushy, about 2 more minutes. Remove from the oven and serve immediately as a side dish.

Serves 6 – recipe by Courtney McDonald


-6 Tbsp. Extra Virgin olive oil
-2 Tbsp. unsalted butter
-3 Tbsp. mild curry powder
-2 medium winter squash, such as acorn, turban, kabocha or butternut
-3 Tbsp. local honey
-salt and pepper, to taste

Make the curry oil:  Heat the olive oil, butter, curry powder in a small pot over low heat until the butter melts.  Season to taste with salt and pepper and simmer until the curry becomes very fragrant, about 5 minutes.  Set aside 4 Tbsp. curry oil for the chutney.

Preheat oven to 425.  Carefully cut the squash in half lengthwise and scoop out the seeds. Cut each half in half again lengthwise.  Lay out the squash on a rimmed baking sheet or large glass baking dish, cut side up.  Drizzle evenly with the remaining curry/butter/oil mixture and honey.  Season again lightly with salt, cover with foil and bake until squash is tender, 30-40 minutes.  Remove foil and allow to caramelize for another 5 minutes.  While the squash is roasting, make the persimmon chutney.

For the chutney:


-4 Tbsp reserved curry oil from above recipe
-1 large yellow onion, finely diced
-3 cloves garlic, thinly sliced or minced
-4 firm-ripe fuyu persimmons, peeled and diced into ½ inch cubes
-3/4 cup golden raisins or other dried frit
-1/2 cup rinsed and drained capers
-salt and pepper, to taste

Heat the curry oil over medium-high heat in a medium pot.  Add the onions and garlic and cook, stirring occasionally, until onion are soft and translucent, about 15 minutes.  Add the diced persimmon and cook until barely softened, about 5 minutes.  Add the dried fruit, capers, and season to taste with salt and pepper.  Set aside until squash is finished roasting.

Transfer squash to a serving platter and top with a generous spoonful of the persimmon chutney, serve immediately.

Serves 4
Recipe by Courtney McDonald


  • 1 bunch asparagus, tough ends removed
  • 1 stalk green garlic, ends trimmed and thinly sliced
  • 1 bunch radishes, thinly sliced
  • 2 eggs
  • 1 Minneola tangelo, zest removed, peeled and segmented
  • 1/3 cup extra-virgin olive oil
  • salt and pepper, to taste

Preheat oven to 400 degrees.
In a medium mixing bowl, toss the asparagus, Minneola tangelo zest and sliced green garlic with 3 Tbsp. of olive oil. Season with salt and pepper and spread the asparagus onto a rimmed baking sheet. Roast in the oven until just tender, 8 to 10 minutes. Remove from the oven and set aside to cool to room temperature.
While asparagus is cooling, hard boil the eggs. Place eggs in a small pot and cover with cold water. Bring to a rapid boil, then reduce heat to a simmer. Once simmering, cook the eggs for exactly 8 minutes, then plunge into ice water to chill. Once eggs are chilled, peel the shell and slice eggs into 8 wedges.
Arrange the roasted asparagus on a serving platter. Arrange the egg, tangelo segments and sliced radish on top. Drizzle the platter the remaining olive oil. Season to taste with salt and pepper and serve immediately.

Serves 6; Recipe by Courtney McDonald

-2 bunches collard greens
-3 Tbsp. extra-virgin olive oil
-1 bunch green onions, thinly sliced
-4 cloves garlic, minced
-salt and freshly-ground black pepper, to taste

Remove the collard green stems below the leaf. Wash the greens well. Stack the leaves on top of each other and roll tightly. Slice the greens thinly crosswise to create fine ribbons. Set aside.

Heat a skillet over high heat and add the olive oil. When oil is hot but not smoking, add the garlic and green onion and cook for about 20 seconds. Add the sliced collard greens and stir to incorporate the garlic and green onions. Season to taste with salt and pepper and cook, stirring constantly, until the collards are wilted but still vibrant green – about 2 minutes. Serve immediately as a side dish.

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