Molly’s Mills Caprese Salad

Molly’s Mills Caprese Salad

We were given this gorgeous heirloom tomato from True Roots Organics at the Boise Farmers Market. Unlike the tasteless red spheres they call tomatoes found at the grocery store their tomatoes are bursting with flavor! I decided to give them a little garlic kick with my Idahoan Seasoning for this fresh late summer or early fall salad.

Ingredients

  • 1 Large Heirloom Tomato
  • 8oz Fresh Mozzeralla Cheese
  • 6-8 Leaves of Fresh Basil
  • Molly's Mills Seasonings, Idahoan or Italian
  • Balsamic Vinegar
Caprese Salad from the Boise Farmers Market

My gorgeous heirloom tomato is from True Roots Organics, you can find fresh basil from Purple Sage Farms, my balsamic vinegar is from Olivin, and I am using my Idahoan Spice Mill. All of which can be found in downtown Boise or at the Boise Farmers Market each Saturday.

Molly's Mills Idahoan Seasoning from the Boise Farmer's Market

You will need a sharp knife, your Idahoan Spice Mill and a cutting board.

Slice the tomato into rounds and if necessary cut your cheese and basil into smaller pieces.

Liberally season the tomato with the Idahoan Spice

Fresh Mozzarella Seasoned with Molly's Mills found at the Boise Farmers Market

Layer the cheese on top of the tomato and season it as well.

Boise balsamic vinegar from Olivin paired with Molly's Mills

Top the cheese with a leaf of fresh basil and drizzle everything with the balsamic vinegar.

Molly's Mills Caprese Salad from the Boise Idaho Farmers Market

Plate, devour and enjoy!

Grilled Beets with Feta and a Balsamic-Honey Drizzle

Grilled Beets with Feta and a Balsamic-Honey Drizzle

Summer is in full swing and I found some amazing local ingredients at the market to make this grilled beet salad!

Ingredients

  • 1lb Beets, I am using Red and Golden
  • 1 T Fresh Oregano Chopped, Split into 3
  • 1 T Honey
  • 1 T Balsamic Vinegar
  • 2 T Olive Oil
  • 1/2 C Crumbled Feta Cheese
  • 1 T Fresh Ground Molly's Idahoan Seasoning, Divided
My 100% Local Ingredients

My beets are from True Roots Organics, my feta is from Ballard Family Dairy, the honey is from Matthews Family Farm, my balsamic and olive oil are from Olivin, my Idahoan Seasoning is made by me and the oregano is from my garden!

Tools

I am using a grill pan, my favorite little hand mandoline by Oxo, a knife, cutting board, measuring spoons/cups, a mixing bowl, cutting board and a Molly’s Mills Spice Grinders.

Trim and Chop

Trim up the beets and give the oregano a rough chop.

Slice the Beets

Use the mandoline to slice the beets. I used the thickest setting which is about 1/4″ thick. Keep the two colors separate, otherwise the golden ones will get stained by the red ones.

Toss the golden beets in 1 tablespoon olive oil, 1/2″ tablespoon of freshly ground Idahoan Seasoning, and a pinch of the fresh oregano.

Repeat with the Red Beets

Repeat the step with the red beets.

Arrange onto the Grill Pan

Arrange the beets onto the grill pan and place on a grill that is about 350 degrees. Keep an eye on them and turn them when the bottom starts to get golden which took about 8 minutes for mine.

Honey & Balsamic Drizzle

While the beets are cooking combine the 1 tablespoon balsamic vinegar with 1 tablespoon of honey.

Idahoan Grilled Beets Recipe

Transfer the beets to a plate, top with the feta, the remaining fresh oregano and drizzle with the honey-balsamic mix. Then enjoy! This is good served hot but also still tasty at room temp.

Molly’s Mills PB&J Jalapeño Poppers

Molly’s Mills PB&J Jalapeño Poppers

These decadent poppers are a party pleasing favorite!

Ingredients

  • Vegetable oil, for frying
  • 6 fresh large jalapeno peppers
  • 4 ounces cream cheese, softened
  • 4 ounces crunchy peanut butter
  • 1T Molly's Mills Idahoan Blend, freshly ground
  • 1 large egg, lightly beaten
  • 1 cup panko bread crumbs
  1. In a deep-fryer or heavy-bottomed stock pot add enough oil to come 1/3 of the way up the sides of the pan. Heat oil to 370 degrees F over medium heat.
  2. Cut jalapeños in half, remove ribs and seeds.
  3. Combine cream cheese with the peanut butter and then spoon the mixture into each jalapeño half, mounding it slightly. Place in freezer to harden.
  4. In a small bowl, combine panko and Molly’s Mills.
  5. Once the filling is firm, dip each stuffed jalapenos into the egg and then roll in the panko mixture, pressing to coat.
  6. Working in batches, if necessary, gently place jalapenos in preheated oil and fry until golden brown, 1 to 2 minutes. Remove from the oil and drain on a paper-towel lined plate. Cool slightly before serving, as the filling is extremely hot.
  7. Serve with The Jelly Lady’s Black Cap Jelly and Enjoy!

 

Zucchini Parmesan Chips

Zucchini Parmesan Chips

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Ingredients

  • Cooking Spray
  • 2 medium zucchini
  • 1 egg (beaten)
  • 1/2 cup freshly grated Parmesan
  • 1/3 cup plain dry bread crumbs
  • 1 tsp Molly's Mills Southern spice blend
  • 1 tablespoon chopped fresh parsley (optional)

Slice the zucchini into 1/4″ thick rounds. In a medium bowl, toss the zucchini with the beaten egg. In a small bowl, combine the Parmesan, bread crumbs and freshly ground Southern spice blend. Dip each round into the Parmesan mixture, coating both sides and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 15 to 20 minutes. Enjoy immediately!

Fava Bean Hummus

Fava Bean Hummus

We got our super fresh fava beans from Peaceful Belly at the Boise Farmer’s Market. It takes a little work to get the beans ready, but it is well worth it!

Ingredients

  • 3/4 lb fava beans
  • 1 clove garlic
  • 1/2t Smokin' Southern Blend, fresh ground
  • 2T Heavy Cream
  • 2-4 sun-dried tomatoes
  1. Shuck the beans and discard the pods. Boil the fava beans for 1 minute and remove the soft shell.
  2. Place all ingredients in a blender and pulse until smooth (Save a few sun-dried tomatoes for garnish).
  3. Finish with additional spices to taste, and garnish with sun dried tomatoes.
  4. Serve with crackers or go gluten free with sliced carrot and celery sticks!
Pork Belly Bites

Pork Belly Bites

Ingredients

  • 1lb. uncured unsliced Pork Belly, skin removed, cut into bite size pieces
  • 4 Cups Chicken Stock
  • ¼ Cup real maple syrup
  • 4 cloves garlic, crushed
  • 1 Tablespoon Molly's Mills Backwoods Bourbon Blend, Fresh Ground
  1. Add stock, pork and garlic to a medium pot and bring to a boil.  Turn down heat and slowly simmer for 30-45 minutes or until pork is tender.
  2. Preheat oven to 350 degrees.
  3. Remove pork from liquid and place on a nonstick cooking sheet.  Brush all sides with maple syrup, and season liberally with Backwoods Bourbon spices.
  4. Bake for an additional 20-30 minutes or until crispy.
  5. Garnish with remaining syrup and enjoy!
Fried Brussels Sprouts with Maple Aioli

Fried Brussels Sprouts with Maple Aioli

Ingredients

  • 3T mayonnaise
  • 1t Dijon mustard
  • 1T real maple syrup
  • 1 lb. Brussels sprouts
  • 1/2 small lemon, juiced
  • 1 Tablespoon Molly's Mills Idahoan Blend, Fresh Ground
  1. Wash the sprouts with cold water and trim off any bad leaves.  Slice each in two so that the core continues to hold leaves together on both halves.
  2. Combine the first four ingredients in a bowl and stir until blended, place in a small bowl for serving.
  3. Gently place the sprouts into your medium-high fryer oil and cook until crispy and browned, approximately 3 minutes.
  4. Remove from heat into a bowl lined with paper towels to remove excess oil.  Top with lemon juice and Idahoan seasoning.
  5. Place into a large bowl for serving.  Add additional Idahoan seasoning to taste!

 

Togarashi Ahi Tuna with Avocado

Togarashi Ahi Tuna with Avocado

Ingredients

  • 6oz sashimi grade Ahi Tuna
  • 4T Togarashi Blend, fresh ground
  • 1 large avocado
  • 2T olive oil
  1. Add oil to a non-stick skillet and heat to high.
  2. Season the Ahi liberally on all sides with Togarashi seasoning.
  3. Sear on each size for 30 seconds to form the crust, and then let rest.
  4. Cut the avocado and Ahi into thin slices.
  5. Alternate and layer onto a platter, and enjoy!