Our very own Farmer Ross walked our residents through a delicious four-course meal. Our residents were able to learn and relax, with cocktails in hand, while Farmer Ross prepared a delicious meal, all with organic and local ingredients. Big thanks to David Weekley for letting us use their beautiful model home!
Below are the recipes from our cooking class. Go ahead and give them a try!
Peach Ginger Beer Cocktail:
- Ginger beer
- Peach puree
Slice peaches and blend to create a puree.
Combine ingredients into a serving bowl and mix.
Watermelon Mojito Cocktail:
- Light rum
- Club soda
- Organic sugar
Make a mojito as you normally would.
Top with club soda, but only to fill about 1/2 the cup.
Cut watermelon into chunks and blend to create a puree.
Fill the rest of the cup with the blended watermelon, stir to blend
Garnish with a watermelon wedge.
Premium Local Salad:
- Tat soi
- Oak leaf
- Green & purple mustard
- Cherry tomatoes
- Texas Olive Ranch balsamic vinaigrette or creamy ranch
Combine all ingredients together and top with preferred dressing.
Cucumber Gazpacho: Serves 4
- 4 cucumbers - peeled, seeded and chopped
- 1 1/2 cups seedless green grapes
- 1 small garlic clove
- 1/3 cup extra virgin olive
- 2 teaspoons distilled white vinegar
- 1 cup water
In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar and 1 cup of water.
Puree until smooth.
Season with salt.
Serve chilled, garnished with shrimp and almonds.
Eggplant Parmesan: Serves 8
- 2 1/4 pounds (about 2 large) Eggplants
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 clove minced garlic
- 1 28-oz can whole peeled tomatoes, diced, reserve juices
- 1/2 cup finely chopped fresh basil
- Black pepper
- 1 1/2 cups breadcrumbs
- 1 1/4 cups grated Parmesan cheese, divided
- 3/4 cup flour
- 4 eggs, beaten
- 1/4 cup olive oil
- 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices
Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels).
Sprinkle both sides of the eggplant rounds lightly with salt.
Let the eggplant rounds sit and release moisture for 2 hours.
Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat.
Add the minced garlic and gently cook for 1 minute or until fragrant.
Add the tomatoes and their juices.
Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered.
Add salt and pepper to taste.
Add the minced basil and remove from heat.
Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl.
Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
Preheat the oven to 425°F.
Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans.
Pat dry the eggplant slices with paper towels.
Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb Parmesan cheese mixture.
Place breaded prepared eggplant slices in the oven.
Cook for 18 to 20 minutes at 425°F, turning the slices over at the half-way point, until they are nicely browned.
Remove from oven, and let cool to touch.
Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch casserole dish.
Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
Layer half of the sliced mozzarella on top of the eggplant rounds.
Sprinkle 1/3 cup of grated Parmesan cheese.
Place another third of the eggplant rounds over the cheese.
Spread 1 cup of the sauce over the eggplant rounds.
Layer the rest of the sliced mozzarella over the sauce.
Sprinkle with 1/3 cup of grated Parm.
Add the remaining eggplant in a single layer on top of the cheese.
Top with the remaining sauce and the remaining Parmesan.
Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.
Peach Cobbler: Serves 10
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 2 cups sugar, divided
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk
- 4 cups fresh peach slices
- 1 tablespoon lemon juice
- Ground cinnamon or nutmeg (optional)
Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened.
Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly
Pour over batter (do not stir).
Sprinkle with cinnamon or nutmeg, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown.
Serve cobbler warm or cool.