Fresh flavors abound in recipes featuring NC ingredients
Published 5:44 am Thursday, April 16, 2020
The following recipes were compiled from the North Carolina Department of Agriculture’s program “Got to be NC.” This program provides recipes that are inspired by the flavors, colors, seasons and ingredients found here in North Carolina.
Sausage Sheet Pan Dinner
- 1 lb. Neese’s country sausage
- 1 white onion
- 1 small eggplant
- 1 small sweet potato
- 1 small red potato
- 2 tbsp. olive oil
- Pinch of salt a pepper
- ½ cup mayo
- ½ tsp. paprika or chipotle powder
- Heat oven to 375 degrees.
- Thinly slice sweet potatoes, red potatoes and eggplant. Peel, halve and slice the onion.
- Spread evenly on large sheet pan, leaving 3-4 inches of room for the sausage.
- Crumble to sausage at the top and evenly salt and pepper the ingredients. Drizzle with olive oil.
- Cook for 20-25 minutes, until potatoes are cooked through.
- While the sheet pan is in the oven, whisk together mayo, lemon juice and paprika in a small bowl to create an aioli.
- Plate the sausage, potatoes, onions, eggplants and top with toppings of choice. Suggested topping: avocado, tomatoes, radish. Drizzle aioli over the top.
Recipe courtesy Brian Shrader.
Pan-Seared Fish with Basil-Caper Butter
- 2 fish fillets (such as flounder or sea bass)
- 1 tbs. olive oil
- 1 tbs. lemon juice
- 3 tbs. butter
- 1 tbs. capers, drained
- 2 tbs. fresh basil, torn into pieces
- Salt and pepper to taste
- Pat fish dry with paper towels. Season both sides with salt and pepper.
- In a medium non-stick pan, heat olive oil on medium-high heat until hot.
- Add in seasoned fish and cook 2 to 3 minutes per side, or until browned and cooked through.
- Leaving any browned bits in the pan, transfer to plate. Loosely cover with foil to keep warm.
- Add the lemon juice and butter to the pan. Cook on medium, stirring occasionally and scaping up any fond, 1 to 2 minutes until butter has melted.
- Return the fish to the pan and spoon the lemon-butter up over the fish.
- Turn off the heat, add the caper and basil. Season to taste with salt and pepper.
Grilled Shrimp Caprese Kabobs
- 24 medium shrimp, peeled and deveined
- 1 small seedless watermelon, cut into cubes
- 4 large jalapenos, seeds removed and cut into 1-in. pieces
- 1 package Halloumi grilling cheese, cut into 1-in. cubes
- 2 tbs. olive oil
- 2 tbsp. fresh basil, torn into pieces
- Salt and pepper
- Balsamic glaze
- Combine first five ingredients in a bowl and toss to coat with olive oil, salt and pepper.
- Layer ingredients evenly on metal skewers, alternating shrimp, jalapeno or watermelon and cheese.
- Preheat grill to medium-high (400-450 degrees), or a grill pan over medium-high heat. Cover the shrimp skewers with foil or grill cover. Grill skewers 2 to 3 minutes per side, or until shrimp is opaque.
- Place skewers on platter, drizzle with balsamic glaze and basil.
Teriyaki Soy Rice Bowl
- 1 tbsp. soybean oil (or any light, clear oil)
- 1 package firm tofu (14-oz. water-packed package), drained, cut into ½ in. cubes
- ½ cup bottled teriyaki sauce, reduced sodium
- 1 cup water
- ½ cup carrots, shredded
- 1 cup frozen edamame (shelled), thawed
- 1 cup broccoli florets, cut into ½ in. pieces
- 1 cup red bell pepper, cut into ½ in. pieces
- 2 cups cooked brown or white rice
- Salt and pepper to taste
- Heat oil in a large frying pan over medium heat.
- Add tofu, stirring occasionally for five minutes or until lightly browned.
- Stir in teriyaki sauce, water, carrots, edamame, broccoli and red bell peppers. Bring to a boil and cook, stirring constantly, for 3 minutes or until vegetables are tender and sauce has thickened.
- Serve over rice.