Locovores in the Kitchen

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Food & Health, Local Harvest

Locovores in the Kitchen

Winners of the 10th Annual Eat Local Challenge recipe contest.

Last month, Utahns participated in an exercise to “localize” their diet—that is, find foods that were grown within our own bioregion. Events included a recipe contest. Congratulations to this year’s winners.

 

Carly Gillespie

Peach Panzanella Salad

2 medium or 1 large heirloom tomato

1 medium onion

1/2 pound green beans

2 medium peaches

Real Salt

Oil (melted fat from Clifford Family Farms bacon or butter from Gold Creek Farms)

Slide Ridge honey wine vinegar

Day-old/stale Crumb Brothers sourdough bread

Prepare a small pot of water, bring to boil. Tear stale bread into bite-sized pieces (maybe 1 inch). Place into large bowl, coat with a few tablespoons of oil (fat or butter). Cube tomatoes, peaches and onion into 1 inch chunks. Combine with bread. Blanche beans in boiling water (toss into water, cook until bright green and remove quickly). Chop into bite-sized chunks, add to bread and veggies. Sprinkle with salt and vinegar to taste. Let sit for 15 minutes or longer to allow flavors to meld.

 

Alison Godlewski

Mountain Gruyere Bake

3 farm eggs

1 cup Rockhill Creamery Wasatch Mountain Gruyere, divided

2 T nutritional yeast

2 cups shredded zucchini and yellow squash

2 t Real Salt

½ small red onion

½ small red pepper

6 local oyster mushrooms

Thyme and parsley

Shred cheese. Mix 1st 5 ingredients and pour into bottom of a baking loaf. Top with julienned vegetables and chopped herbs. Sprinkler remaining cheese on top and give it a few grinds of pepper. Bake at 350 degrees 45 minutes. Let sit 15 minutes before serving.

 

 
 
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