Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

August recipe from Town & Country Market: Mason Jar Ice Cream

Monday, August 19, 2024

Mason Jar Ice Cream
Town & Country Market
Mason Jar Ice Cream

Shake your way to homemade ice cream with this easy-peasy recipe! Simply shake your ingredients in a jar and freeze. Such a fun summer treat! Great for the kids and summer parties. *Requires 2-3 hours to freeze.

Difficulty Level: Easy
Prep Time: 5 Minutes (2-3 hours to freeze)
Yield: 1 serving

INGREDIENTS
8 ounce mason jar (or similar)
½ cup heavy cream
1 tablespoon sugar
¼ teaspoon vanilla
Pinch of salt

Mason jars, a few ingredients, and optional toppings
for a do-it-yourself ice cream delight!
From Town & Country Markets

PREPARATION


STEP 1
Add cream, sugar, vanilla and salt to a jar. Add any mix-ins if using.

STEP 2
Shake jar for 3-5 minutes until mixture doubles in volume and resembles thick batter.

STEP 3
Freeze jar for 2-3 hours until ice cream resembles soft serve. Shake jar every 30 minutes while freezing if possible.

Options

Optional Mix-Ins:
  • Sprinkles
  • Crushed cookies
  • Mini chocolate chips
  • Chocolate fudge
  • Caramel
  • Fruit jam
  • Peanut butter
  • Nutella
  • Sweetened condensed milk
  • Chopped peanut butter cups (or other candy bar)
  • Chopped fresh fruit (strawberries, peaches, raspberries)

Shoreline Town & Country Market is located on the upper level of Shoreline Place, at 15505 Westminster Way N, Shoreline, WA 98133. All ingredients are available there plus a lot more!



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July recipe from Town & Country Market: Lemon-Herb Shrimp Rolls

Thursday, July 25, 2024


Lemon-Herb Shrimp Rolls

A different take on the classic lobster roll – the bright fresh flavors of the season come through in every bite, it’s the perfect addition to any BBQ or picnic!

Difficulty Level: Easy
Prep Time: 10 Minutes
Yield: 4 Servings

INGREDIENTS
⅓ cup mayonnaise
1 teaspoon dijon or whole grain mustard
2 tablespoons fresh lemon juice
1 celery stalk, finely diced
1 tablespoon shallot or red onion, finely diced
1 tablespoon chopped fresh herbs such as tarragon, dill, basil, chives, cilantro, parsley
1 pound cooked shrimp (chopped if large)
Salt and freshly ground black pepper
4 soft side or top loading buns (such as traditional, brioche, or Hawaiian hot dog buns, Bui buns, or lobster roll buns)
Lettuce leaves, sliced green onions and sliced avocado for garnish (optional)

PREPARATION

STEP 1
Combine mayonnaise, mustard, lemon juice, celery, shallot and herbs of choice; season with salt and pepper. Fold in shrimp. Cover and refrigerate until ready to use. Shrimp salad can be prepared one day ahead.

STEP 2
Split buns and lightly toast. Fill each bun with shrimp salad and garnish with lettuce, green onion and avocado.

OPTIONS
Use more or less of certain fresh herbs to your taste or try a combination of your favorites!

Fresh local ingredients can be found at Town & Country Market in Shoreline Place, 15505 Westminster Way N, Shoreline WA 98133


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Town & Country June recipe - Jarcuterie hand-held charcuterie boards

Monday, June 17, 2024

Jarcuterie
Jarcuterie

Be the artist and make these cute and functional hand-held charcuterie boards. Perfect for parties and picnics. With so many ingredient options, use what you love!

Difficulty Level: Easy
Prep Time: 30 Minutes
Yield: 8 Servings

INGREDIENTS

8 small jars, glasses, plastic or paper cups
Bamboo picks
1 cup Marcona almonds
8 ounces cheese, cubed
8 ounces brie, wedged
8 ounces salami
24 olives
2 cups berries
16 crackers
8 breadsticks
Fresh rosemary sprig for garnish

PREPARATION

STEP 1
Divide and add almonds to the bottom of the jars.

STEP 2
Build picks with cheese, salami, and olives. Add to jars.

STEP 3
Add berries, crackers, breadstick, and rosemary sprig.

OPTIONS

Other options could include mini mozzarella balls, cherry tomatoes, baby bells, prosciutto, cornichons or cocktail pickles, pickled peppers, cocktail onions, grapes, candied pecans, breadsticks, dried figs, dried apricots, panino, meat sticks, cheese straws, so many to choose from!

Town & Country Market is located on the upper level of Shoreline Place 15505 Westminster Way N, Shoreline WA 98133


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Town & Country Market May recipe: Mediterranean Burger

Sunday, May 12, 2024

Mediterranean Burget from Town & County Market

Mediterranean Burger

Who doesn’t love a good burger? Pleases both meat lovers and plant-based eaters alike and fits the bill for those busy weeknights or lazy backyard BBQs.

Difficulty Level: Easy
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Yield: 4 Servings

INGREDIENTS

4 burger patties or 1 ½ lbs ground meat formed into patties (beef, turkey, lamb, or plant based)
1 tsp Greek seasoning (or garlic powder and oregano)
Salt and pepper
1 c crumbled feta or goat cheese
4 burger buns (brioche, ciabatta, traditional)
Favorite sauce (tzatziki, roasted red pepper spread, aioli, pesto, tapenade)
Arugula or lettuce leaves
1 large tomato, sliced
½ English cucumber, sliced
1 red onion, thinly sliced (raw or pickled)
Pepperoncini, optional

PREPARATION

STEP 1
Heat grill or large skillet to medium-high heat.

STEP 2
Season burgers with salt, pepper, and Greek seasoning. Cook until desired doneness about 4-5 minutes per side.

STEP 3
Top patty with cheese to lightly melt. Warm or toast buns.

STEP 4
Build burgers using your favorite sauce, arugula leaves, tomato, cucumber, red onions, and pepperoncini.

OPTIONS
Have you ever made pickled onions? It’s super simple and so delicious. They add a huge level of tastiness and texture. See our pickled onion recipe!

If forming your own patties try adding the feta cheese and seasoning straight into the meat mixture.

Town & Country Market
is located on the upper level of Shoreline Place 15505 Westminster Way N, Shoreline WA 98133. 


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Town & Country Market's April recipe Simply Strawberry Cake

Sunday, April 14, 2024

Simply Strawberry Cake
Photo courtesy T&C Market

Recipe of the Month from Town & Country Market
Simply Strawberry Cake

Perfectly ripe and seasonal strawberries turn this cake into a dreamy dessert. Enjoy each bite 'cause this dish won't last long!

You can serve this with a dollop of yogurt or whipped cream and extra fresh strawberries.

Difficulty Level: Intermediate
Prep Time: 20 Minutes
Cook Time: 1 hour
Yield: 8 Servings

INGREDIENTS
2 c flour
¼ tsp salt
2 tsp baking powder
½ c butter, room temperature
1 c sugar
2 eggs
1 tsp vanilla
1 c yogurt or sour cream
¼ c milk
1 tsp lemon zest
1 pound fresh strawberries, tops removed and sliced
Powdered sugar for garnish

PREPARATION

STEP 1
Preheat oven to 350˚. Prepare 9-inch cake pan with nonstick cooking spray.

STEP 2
In a medium bowl whisk together flour, salt and baking powder.

STEP 3
In a separate larger bowl beat together butter and sugar until light and fluffy.

STEP 4
Mix in eggs one at a time to butter and sugar mixture. Add vanilla.

STEP 5
Add yogurt, milk, and lemon zest. Mix well.

STEP 6
Mix dry ingredients into wet ingredients until just incorporated. Don’t over mix.

STEP 7
Add half of your batter to prepared pan. Top with half of your prepared strawberries.

STEP 8
Add rest of batter and top with remaining strawberries. Bake for 50-60 minutes or until toothpick inserted comes out clean.

STEP 9
Cool in pan for at least 15 minutes then remove and dust with powdered sugar to serve.

Shoreline Town & Country Market is located on the upper level of Shoreline Place at 15505 Westminster Way N, Shoreline, WA 98133


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Town & Country March recipe: Risotto with Sweet Onion, Peas and Prosciutto

Thursday, March 21, 2024

Risotto. Photo courtesy Town & Country Market

This creamy and comforting risotto brings on the spring vibes. Risotto can feel intimidating to make, but don’t fret! Enjoy the calming motion of slowly stirring a delicious pot of goodness.

Difficulty Level: Intermediate
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Yield: 4 Servings

INGREDIENTS

5 cups chicken broth
2 ounces thinly sliced prosciutto, cut into strips
2 tablespoons olive oil, plus extra for pan
2 tablespoons unsalted butter
½ large, sweet onion, diced
1 ½ cups Arborio rice
½ cup dry white wine
1 cup frozen baby peas, thawed
1 teaspoon grated lemon zest
1 cup grated Parmesan cheese
Salt and freshly ground black pepper

PREPARATION

STEP 1
Place broth in a saucepan and bring to a low simmer.

STEP 2
Heat a large sauté pan over medium-high heat. Lightly oil pan and add prosciutto. Stir constantly until crispy, about 2-3 minutes. Remove to a paper towel-lined plate. Wipe pan and return to heat.

STEP 3
Melt butter with olive oil. Add onion and stir frequently for 1 minute. Add rice and reduce heat to medium. Stir constantly until coated with oil and fragrant, about 2-3 minutes.

STEP 4
Add wine and season with salt and pepper. Stir constantly until wine is absorbed. Add 1 cup of warmed broth to rice and stir frequently until almost completely absorbed.

STEP 5
Continue adding broth, about 3/4 cup at a time, until rice is cooked, but still al dente. Place a spoonful of risotto on a plate. If it sits up without spreading, add a little extra broth.

STEP 6
Stir in peas, lemon zest and Parmesan. Adjust seasoning to taste. Serve topped with crispy prosciutto.

OPTIONS

Some additions to this recipe could include sauteed asparagus, spring onions, sauteed mushrooms, fresh herbs, and crispy butter toasted panko.



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Town & Country February recipe is a warm and friendly winter stew

Monday, February 12, 2024

Photo courtesy Town & Country

African-Style Peanut Stew with Chicken

A wonderfully warming stew with a wide array of flavors that come together on the backdrop of peanut butter. Your taste buds will be pleasantly surprised!

Warning: there is a lot of slicing and dicing!

Difficulty Level: Advanced
Prep Time: 15 Minutes
Cook Time: 1 hr 15 Minutes
Yield: 6 Servings

INGREDIENTS

1 tablespoon peanut oil
1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
1 medium yellow onion, diced
2 carrots, peeled and diced
1 green pepper, seeded and diced
2-3 jalapeño peppers, seeded, membranes removed, and minced
3 large cloves garlic, chopped
1 ½ tablespoons minced fresh ginger
2 ½ tablespoons curry powder
Salt and fresh-ground black pepper to taste
1 (28 ounces) can fire-roasted diced tomatoes
2-3 cups chicken broth
1 medium red garnet yam or sweet potato, peeled and diced
¾ cup peanut butter

Long-grain white rice to serve

Optional garnishes: chopped tomato, cilantro, scallions, salted chopped peanuts, plain yogurt

PREPARATION

STEP 1
Heat oil in a heavy, 6-quart saucepan or Dutch oven over medium heat. Add chicken and brown. Remove from pan and set aside.

STEP 2
Add onion, carrots and both peppers. Cook for 8 minutes. Add garlic and ginger and cook for 2 minutes.

STEP 3
Make a well in center and add curry powder. Cook until fragrant, about 2 minutes.

STEP 4
Add salt, pepper, tomatoes, broth, yam and peanut butter. Stir to combine and melt peanut butter.

STEP 5
Return chicken to pan along with juices in bowl. Bring to a boil, then reduce heat and simmer for 45 minutes. Serve over prepared rice, and top with optional garnishes if desired.

The Shoreline Town & Country Market will have the ingredients you need - and a lot more! Located at 15505 Westminster Way N, Shoreline, WA 98133 - look for the silo.


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January recipe from Town & Country: Miso Pork Sheet Pan Meal

Monday, January 15, 2024

Miso pork sheet pan meal
Photo courtesy Town & Country

Miso Pork Sheet Pan Meal

Elevate your weeknight meal with the fermented flavor of miso! Cooking everything on one pan makes clean up a snap without sacrificing flavor.

Difficulty Level: Intermediate
Prep Time: 30 Minutes
Cook Time: 25 Minutes
Yield: 2-4 Servings

INGREDIENTS

Marinade:
¼ cup white miso
1 tablespoon soy sauce
1 tablespoon oil (olive, avocado, or vegetable)
1 tablespoon rice vinegar
1 tablespoon honey
1 garlic clove, minced
1 teaspoon minced fresh ginger

1 pork tenderloin, chunked or sliced
Broccoli and/or cauliflower florets
2 sweet potatoes, cubed (preferably Okinawa purple)
Olive oil
Salt and pepper
Fermented carrots, optional

Miso pork
Photo courtesy Town & Country

PREPARATION


STEP 1
For marinade combine miso, soy sauce, rice vinegar, honey, garlic and ginger in a bowl.

STEP 2
Add pork tenderloin pieces to marinade. Cover and refrigerate for 30 minutes.

STEP 3
Preheat oven to 400°F.

STEP 4
Coat sheet pan with pan spray, parchment paper, or foil. Toss sweet potatoes with olive oil, salt and pepper. Spread on half of sheet pan. Bake for 10 minutes, giving them a head start because they take the longest to cook.

STEP 5
Toss broccoli and cauliflower with olive oil, salt and pepper. Remove sheet pan from oven. Give sweet potatoes a toss to flip and rotate on pan. Add marinated pork pieces and vegetables.

STEP 6
Bake for about 15 minutes or until vegetables are tender and pork is cooked. Serve with fermented carrots.

OPTIONS

This recipe would also work well with chicken, steak, shrimp, fish or tofu.

This pork would also be delicious cooked on the grill. Just leave the tenderloin whole before marinating!

The Shoreline Town & Country Market is located on the upper level of Shoreline Place, at 15505 Westminster Way N, Shoreline WA 98133 - look for the silo!



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December recipe from Town & Country Market can be your new holiday tradition

Saturday, December 16, 2023

Baked panettone

Baked Panettone French Toast with Apples

Panettone, a special holiday tradition, takes this French toast to another level. Sweet, savory and tart flavors to experience in each bite! For best results let French toast sit overnight before baking.

Difficulty Level: Intermediate
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Yield: 4-6 Servings

INGREDIENTS

6 tbsp unsalted butter, divided
¾ c brown sugar
1 tbsp water
2 large apples (about 1 lb), chopped
6 (1-in) slices panettone
1 c milk
1 c heavy cream
6 large eggs
2 tsp pure vanilla extract
½ tsp ground cinnamon
2 tsp orange zest

PREPARATION

STEP 1
Melt 3 tablespoons butter in a saucepan over low heat. Add sugar and water and cook for 2 minutes or until sugar is dissolved. Pour into bottom of a 9x13-inch baking dish.

STEP 2
In a sauté pan, melt remaining butter over medium-low heat. Add apples and cook for 5-10 minutes or until just tender. Layer apples in baking dish. Cover with panettone slices.

STEP 3
In a large bowl, whisk together remaining ingredients and pour over panettone. Cover and refrigerate overnight.

STEP 4
Preheat oven to 350°F. Bake uncovered for 35-40 minutes or until golden. Serve with sweetened whipped cream, powdered sugar or maple syrup.

Shoreline Town & Country Market is located at 15505 Westminster Way N, Shoreline, WA 98133 on the upper level of Shoreline Place - look for the silo!


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Town and Country Market November recipe - try this elegant chicken dish for family dinners

Sunday, November 19, 2023

Braised Chicken with Apple and Sage
Photo courtesy Town and Country

A warm and friendly fall meal from our local Town and Country grocer.

Braised Chicken with Apples and Sage

Warm up with delicious fall flavors. Add mashed potatoes, sweet potatoes or polenta for the coziest of side dishes.

Difficulty Level: Intermediate

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Yield: 4-6 Servings

INGREDIENTS

8 chicken thighs, bone-in
Olive oil
1 tablespoon unsalted butter
1 tablespoon packed brown sugar
2 crisp apples of choice, peeled, cored and cut into 1/2-inch-thick wedges
2 large shallots, thinly sliced
⅔ cup chicken broth
1 teaspoon cider vinegar
½ teaspoon chopped fresh sage
Salt and fresh-ground black pepper

PREPARATION

STEP 1
Pat chicken dry with paper towels and season with salt and pepper.

STEP 2
Heat a large sauté pan or Dutch oven over medium-high heat. Lightly coat bottom of pan with olive oil. When oil is hot, brown chicken skin-side down, working in batches if necessary. Remove to a plate.

STEP 3
Add butter, brown sugar, apples and shallots to pan. Sauté, stirring occasionally, until apples are browned, about 5 minutes.

STEP 4
Add broth, vinegar and sage. Stir, scraping up brown bits from bottom of pan. Season lightly with salt and pepper.

STEP 5
Return chicken to pan along with any accumulated juices. Reduce heat and simmer, loosely covered, until chicken is cooked through and sauce is slightly reduced, 20-25 minutes. Serve hot.

Shoreline Town and Country Market is located on the upper level of Shoreline Place 15505 Westminster Way N, Shoreline WA 98133.

See previous Town and Country recipes (and others!) here


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Town and Country Market October recipe features vegetable comfort food

Saturday, October 7, 2023

Maple Ancho-Roasted Delicata Squash

The fall vibes are strong with this warm and comforting recipe from Town and Country Market 

Maple Ancho-Roasted Delicata Squash

Sweet and smoky go so well together in this simple side dish. Roasting at a high temperature ensures good caramelization for amazing flavor.

Difficulty Level: Easy

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Yield: 4 Servings

INGREDIENTS

1 large or 2 small delicata squash
½ cup pure maple syrup
3 tablespoons olive oil
1 tablespoon ancho chile powder
Salt and freshly ground black pepper½ cup roasted, salted pepitas (pumpkin seeds)

PREPARATION

STEP 1
Preheat oven to 425°F. Line a baking sheet with parchment paper or a reusable silicone mat. Do not use foil.

STEP 2
Cut squash in half lengthwise, cut off ends and scoop out seeds (no need to peel). Cut each half crosswise in 1/2-inch thick half-moons.

STEP 3
In a medium bowl, combine maple syrup, olive oil and chile powder. Add squash and toss to coat. Place squash in a single layer on the prepared baking sheet. Season generously with salt and pepper.

STEP 4
Roast until browned, about 15 minutes. Remove from oven, flip squash over and cook another 10 minutes.

STEP 5
Transfer to a platter and garnish with roasted salted pepitas.

OPTIONS
Try curry powder, Harissa powder, or any of T/C's spicy or smoky spice blends from bulk foods in place of the chile powder. This recipe will also work with sweet potatoes or other winter squash (the skin will not be edible). Cooking times will vary.

Shoreline Town and Country Market is located on the upper level of Shoreline Place 15505 Westminster Way N, Shoreline WA 98133.



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Town and Country September recipe: Mini Baked Frittatas

Saturday, September 9, 2023

Healthy, flavorful, and packed with protein
Photo courtesy Town and Country Market
These mini frittatas are a great meal prep item for a busy week. Healthy, flavorful, and packed with protein, they're ready for you to enjoy over a cup of coffee or to grab on the go.

Mini Baked Frittatas

Difficulty Level: Easy
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Yield: 12 Servings

INGREDIENTS

12 eggs
¼ cup milk
Salt and pepper

Optional additions:
  • Shredded cheese
  • Spinach
  • Diced onion
  • Diced peppers
  • Cooked sausage
  • Cooked crumbled bacon
  • Diced ham
  • Chopped broccoli
  • Diced tomatoes
  • Sliced Mushrooms
  • Fresh herbs
  • Hashbrowns or diced cooked potato

Easy to make for a grab n go meal
Photo courtesy Town and Country Market
PREPARATION


STEP 1
Preheat oven to 350°F. Coat a standard 12 cup muffin tin with cooking spray.

STEP 2
In a medium bowl (or large measuring cup for easy pouring) beat eggs with milk, salt, and pepper.

STEP 3
Prepare toppings of choice and add to muffin cups. Fill each cup about halfway.

STEP 4
Pour egg mixture into muffin cups over fillings until almost full. Give them a little room to expand.

STEP 5
Bake for 15-20 minutes. Frittatas will puff up slightly when cooked. Eat warm or chilled.

OPTIONS

Some of our favorite flavor combos include:
  • Broccoli Cheddar
  • Bacon, cheese, and potato
  • Ham, mushroom, spinach, and Swiss
  • Bell pepper, onion, and sausage
  • Tomato, basil, and mozzarella
  • Red pepper, spinach, and feta
Recipe provided by locally owned Town and Country Market at Shoreline Place, 15505 Westminster Way N, Shoreline WA 98133


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Destinations: Skagit Valley farms are bursting with bright, plump, and juicy berries this season

Thursday, August 17, 2023

Photo courtesy Genuine Skagit Valley / Blake Vanfield
Genuine Skagit Valley's
Farmstand Fresh, a summer-long celebration highlighting growers and food producers from across the region, has highlighted a few of the farms below where folks can spend a day in the country filling up their buckets at the many U-Pick spots.

U-Pick Farms

Schuh Farms | U-Pick Berries
Schuh Farms: A more than 60-year-old Skagit Valley family farm that provides fresh produce, pies, baked goods, fresh fruit shakes, canned goods, eggs, plant starts, flowering baskets, and fresh flower bouquets.

Triple Berry Swirl Ice Cream
Photo by Tristin Reiken
Hedlin Farms | U-Pick Blueberries
Hedlin Farms: A 3rd and 4th Generation farm growing organic and conventional produce on about 500 acres just outside the town of La Conner.

Recipe Idea: Triple Berry Swirl Ice Cream.

Bow Hill Blueberries | U-Pick Blueberries
Bow Hill Blueberries: Established in 1947, Bow Hill Blueberries is the site of the oldest family-run blueberry farm in Skagit Valley.

Recipe Idea: Blueberry Lavender Simple Syrup.

Farmstand Fresh Thru August 31, 2023

As part of Genuine Skagit Valley's Farmstand Fresh, nearly 20 produce stands and farm stores brimming with freshly-picked berries, locally-grown beets, green beans, sugar snap peas, organic beef, pasture-raised pork, shellfish, artisan cheeses, scratch-baked goods, daffodils, dahlias, tender greens, sweet corn, and dozens more crops, welcome visitors all summer long.

GSV members' products bear a federally-registered 'Genuine Skagit Valley' certification mark, signifying that the product was grown entirely in the Skagit Valley.

A list of the participants can be found here.

Blueberry Lavender Syrup
Photo by Tristin Rieken
RECIPES
A link to the recipes above and more Skagit Valley Farmstand Fresh recipes can be found here

Besides produce, Farmstead Fresh offers activities and experiences

Here are just a few of the family-friendly (or summer day date!) ways to soak in Farmstand Fresh this season:
  • Race the rows of blueberries at Bow Hill Blueberries.
  • Visit the sheep, donkeys, and ducks at Harmony Fields.
  • Sip on a berry shake or smoothie at Schuh Farms.
  • Pack a cooler and have each family member choose what items they want to pop in it (and what they want to snack on for the drive home!)
  • Stroll through the flowers and fill a bucket with your favorites at Blackburn Gardens.
Getting There

GSV's "Explore" page allows visitors to customize their search and map out specific types of farms.

As part of Farmstand Fresh, visitors can enjoy the following:

Chef Chat/Pro Tips
Register for a free 15-minute Zoom session with a local chef featuring tips and tricks on cooking and preserving your farmstand fare

TO REGISTER: Scan QR code on signage at participating farm stands.

Schuh Farms Mount Vernon
Photo courtesy Genuine Skagit Valley / Blake Vanfield

Dinner Certificate

Qualify to win a $25 gift certificate to an area restaurant

TO ENTER: Scan QR code on signage at participating farm stands.

FREE Child + Chef Zoom Session

Skagit Valley-based cookbook author, cooking enthusiast, and founder of Young Urban Modern Chefs (Y.U.M. Chefs), Leah Brooks, is offering free Zoom sessions for children six years and up as well as a chance to win a signed copy of her cookbook during the Farmstand Fresh promotion.

To participate in any of the above experiences, visitors can sign up at Farmstand Fresh locations listed here



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Town and Country August recipe: Salmon Tacos with Corn Salsa

Monday, August 14, 2023

Photo courtesy Town and Country Market

Salmon Tacos with Corn Salsa

Everyone votes for taco night so let’s put a new one in the rotation! Fish tacos are light and bright and our recipe using salmon and corn salsa with cucumber and mango will make a regular appearance on your family’s menu.

These tacos are delicious using any fish such as rockfish, cod, halibut, or even shrimp.

Not a seafood lover? Try with chicken or beans.

Difficulty Level: Easy
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Yield: 4 Servings

INGREDIENTS

1 pound salmon
Olive oil
2 teaspoons chili lime or taco seasoning
2 ears fresh corn, kernels removed
½ red onion, diced
1 cup diced cucumber
1 mango, diced
¼ cup chopped cilantro
1 jalapeno, minced
1 lime, juiced
Salt
Corn or flour tortillas, toasted
Lime wedges for serving, optional
Sour cream or Mexican crema, optional

PREPARATION

STEP 1
Preheat oven to 400°F or grill to medium-high heat.

STEP 2
In a medium bowl mix together corn kernels, red onion, cucumber, mango, cilantro, jalapeno, and lime juice. Season with salt to taste. Set aside.

STEP 3
Season salmon with oil and seasoning. Bake or grill until just cooked, about 10-15 minutes.

STEP 4
Build tacos with toasted tortillas, chunks of cooked salmon, corn salsa, and crema if using. Serve with extra lime and enjoy!

OPTIONS
You can also add a layer of creamy refried black beans, avocado, shredded cabbage, or pickled jalapenos to your taco. Don’t forget your favorite hot sauce!

Town and Country Market Shoreline is located on the upper level of Shoreline Place, 15505 Westminster Way N, Shoreline WA 98133. Open Daily 7am to 10pm  206-363-9226



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NEW PRICE! Herbs and Recipes - Grow, Make and Use

Thursday, July 13, 2023

Grow your own herbs and learn how to dry and store them for year-round use. 

We will explore using herbs in sweet and savory recipes and then you will aromatic dried mixtures, scented gifts and herbal infused vinegars to take home! 

(children 10 or older, with supervision).

Dates: 7/18/2023 (TUES)
Times: 6:00 PM - 8:30 PM
Fee: $49.00
Room 1504
Instructor: Kathy Anderson

REGISTER

Continuing Education from Shoreline Community College


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Town and Country recipe for July takes advantage of fresh local berries to make a family standard something special

Sunday, July 9, 2023

Lemon Ricotta Berry Pancakes

Town and Country Market provides another great tasting, easy to make recipe. Our local store, which has all the ingredients you need, is located on the upper level of Shoreline Place, at 15505 Westminster Way N, Shoreline WA 98133

Lemon Ricotta Berry Pancakes


Summer is the season of picking fresh berries and lazy mornings having breakfast as a family. These lemon ricotta pancakes are the perfect centerpiece to savor our favorite berry and fill our empty tummies.

Difficulty Level: Intermediate
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Yield: 4-6 Servings

INGREDIENTS

1 cup all-purpose flour
½ cup whole wheat or oat flour
½ teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
2 eggs
1 teaspoon vanilla
½ cup ricotta cheese (or Greek yogurt or cottage cheese)
2 tablespoons melted butter
2 tablespoons maple syrup
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1 cup blueberriesButter and maple syrup for serving

PREPARATION

STEP 1
In one bowl mix together flours, baking soda, baking powder, and salt.

STEP 2
In another bowl mix milk, eggs, vanilla, ricotta, melted butter, maple syrup, lemon zest and lemon juice.

STEP 3
Mix dry ingredients with wet ingredients until just incorporated, but don’t over mix. Fold in blueberries.

STEP 4
Heat a griddle to medium heat. Butter or coat with cooking spray. Pour batter into pancakes of desired size. Do not flip until bubbles appear on top of pancakes. About 2-3 minutes. Pancakes should be puffed and golden brown on both sides when ready. Cook in batches to use all of the batter.

STEP 5
Serve warm with butter and maple syrup.

OPTIONS

These pancakes can be made with any favorite berry, fresh or frozen. Raspberries, blackberries, or chopped strawberries are also delicious.


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Town and County recipe for June - we go south of the border for Esquites (Mexican Street Corn Salad)

Sunday, June 11, 2023

Town and Country Market provides another great tasting, easy to make recipe. Our local store, which has all the ingredients you need, is located on the upper level of Shoreline Place, at 15505 Westminster Way N, Shoreline WA 98133

Esquites

Esquites (Mexican Street Corn Salad)

A street food classic layered with extra flavor and yummy textures of red onion, cherry tomato and avocado. Add as many jalapeños as your taste buds can handle.

Difficulty Level: Easy
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Yield: 4 Servings

INGREDIENTS:
4 ears of corn, husks removed
Oil
Salt
½ red onion, diced
¼ cup chopped cilantro
1 jalapeno, minced
1 cup halved cherry or grape tomatoes (optional)
½ avocado, diced (optional)
¼ cup grated cotija (plus more for garnish)
2 tablespoons mayonnaise
2 tablespoons sour cream
1 lime, juicedChili powder or Tajin

PREPARATION

STEP 1
Preheat the grill to medium-high heat.

STEP 2
Season cleaned corn cobs with oil and salt. Grill, turning frequently until the kernels have been nicely charred.

STEP 3
Remove kernels from the cob into a large bowl.

STEP 4
Add red onion, cilantro, jalapeno, cherry tomatoes, avocado, grated cotija, mayonnaise, sour cream, and lime juice. Toss to evenly coat and mix. Season with salt if needed.

STEP 5
Top the salad with extra cotija cheese and chili powder to garnish. Serve immediately, best eaten at room temperature.

OPTIONS
For extra depth of flavor, grill the onions and jalapeno before chopping. Corn kernels can also be removed from the cob and cooked in a pan on the stove. In this version, frozen corn also works. If cotija cheese is unavailable to you, feta is the best substitute.


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New feature: Town and Country recipes - this month an international flavor trip with Peruvian Style Roast Chicken

Sunday, May 7, 2023

Shoreline is fortunate to have two locally owned grocery stores. Town and Country Market, formerly known as Central Market, is located at 15505 Westminster Way N.Shoreline, WA 98133. Open from 7am to 10pm they have a seafood market, a deli, pizzeria, an Asian grocery section, bulk foods, fresh produce and so much more!

New to the Shoreline Area News, Town and Country will be providing a monthly recipe column. 

Peruvian style roast chicken
May's recipe:

Peruvian Style Roast Chicken

Intro: Inspired by Peruvian flavors, the herbs, spices, beer and lime in the marinade deliver loads of flavor while keeping your chicken tender and juicy. Marinate 6 to 24 hours.

Prep time: 20 Minutes
Cook time: 1 Hr 30 Min
Yield: 2-4 Servings

Ingredients:

¼ cup extra-virgin olive oil
½ cup lime juice
½ cup beer
6 garlic cloves, minced
2 tablespoons kosher salt
2 teaspoons hot paprika
2 teaspoons black pepper
1 tablespoon cumin
2 teaspoons dried oregano
2 tablespoons minced fresh mint
1 tablespoon sugar1 whole chicken (3-4 pounds or chicken pieces)

Instructions:

STEP 1
Combine all the ingredients except chicken in a blender or food processor and blend until completely smooth. Spoon marinade over chicken, spreading under the skin and inside the bird. Cover and refrigerate at least 6 hours or overnight.

STEP 2
Heat oven to 425˚F. Place chicken on a rack in an oven-safe pan. Roast for 20 minutes.

STEP 3
Reduce oven temperature to 375˚F and roast for another hour, or until chicken is cooked to an internal temperature of 165˚F and nicely browned.

STEP 4
Remove from oven, cover loosely with foil and let rest 10-15 minutes before carving.

OPTIONS
Perfect pairings for this chicken include Aji Verde (Peruvian green sauce), rice, and/or fried plantains.

Extra info:

The first stop on our international flavor trip is to Peru with this South American inspired chicken recipe.

The recipe can be made with a whole chicken or bone in skin on chicken pieces. Both are available in our meat department.

The bulk foods department is a great place to buy your dry spices. Not only is it a cost saver, but it also ensures your spices stay fresh because you can buy as little or as much as you want. While stopping by bulk foods for your spices also grab some rice to serve alongside your chicken.

There are three different categories of paprika. Regular paprika, the mildest in flavor and best used as a garnish. Hungarian paprika, consisting of different types, but all tend to be primarily sweet. And lastly, the preferred for this recipe, Spanish paprika. Ranging from sweet to spicy, many Spanish paprikas tend to have a hint of smoke from chilies being dried over oak wood fires.

This recipe is best paired with a light crisp and refreshing beer such as your favorite lager or pilsner.

Aji verde and Tostones (Fried plantains) are both recipes found on our website that consist mostly of our beautiful fresh produce that will greet you upon entering our market.

Gem avocados (ingredient in Aji verde) are on Big Board sale this week!


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Recipe: Apple Filled Crepes

Friday, February 24, 2023


Brunch in style with our #kidney-friendly Apple Filled Crepes! 

Swirl crepe batter thinly in a heated, no-stick skillet, cook for 20 seconds, flip and cook for another 10 seconds. Fill with apple filling or fruit of your choice. Enjoy! 



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Teen Cook and Chat: Gingerbread Brownies - online

Sunday, December 11, 2022


Teen Cook and Chat: Gingerbread Brownies - online 
Saturday, December 17, 2022 3 - 4pm

Join teen volunteers from the Teen Advisory Group (TAG) and make gingerbread brownies. This special recipe blends gingerbread cookie dough and brownie batter to make a delicious treat.

Younger participants should have adult supervision.

Ingredients:

Gingerbread Cookie Dough

* 1/2 cup unsalted butter, room temperature
* 1/3 cup brown sugar, packed
* 1/4 cup molasses
* 1 large egg yolk, room temperature (save the whites for the brownie batter)
* 1 1/3 cups all-purpose flour
* 1 tsp ground ginger
* 1/2 tsp ground cinnamon
* 1/4 tsp ground cloves
* 1/2 tsp baking soda
* 1/8 tsp salt

Brownie Batter

* 1/2 cup unsalted butter, room temperature
* 3/4 cup semi-sweet chocolate chips
* 1 large egg + 1 egg white, room temperature
* 1/2 cup brown sugar, packed
* 2 tablespoons vegetable oil
* 1/3 cup all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 1/8 tsp baking soda
* 1/4 tsp salt

Supplies

* 8 x 8 inch pan; parchment paper; oven; hand mixer or big spoon; whisk; measuring cups and spoons; mixing bowls; spatula; wire cooling rack.

Recipe credit to https://brokenovenbaking.com/gingerbread-brownies/#recipe

Please register here

You will be emailed a Zoom link the day of the program. If you do not see an email, check your Junk or Spam folder.


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