Homegrown Haul

Look, I love kicking back and letting Instacart do the work as much as the next millennial. But you can't deny that there's something sweet about strolling through Wilmington's produce-and-provision markets where the tomatoes are sun-warmed, the honey is straight from the hive, and the mom-and-pop products bring a touch of regional pride to every shelf. Whichever farmstand, harvest shop, or co-op is your jam, there's a certain charm to hand-picking your goods, chatting with vendors, and supporting local.

Balsamic Tomato & Fennel Bruschetta

Yield: 24 toasts

Ingredients:

2 1/2 cups diced ripe sliced tomatoes such as beefsteak or heirlooms (about 2 medium)

1/2 cup finely diced fennel bulb (about 1/2 medium), fronds reserved for garnish

2 large cloves garlic, minced

5 tablespoons extra virgin olive oil, divided

2 tablespoons balsamic vinegar

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1/4 cup packed fresh basil leaves, sliced into ribbons, divided

1 baguette or crusty Italian loaf (about 10 ounces), cut into 1/4-inch slices on a bias

Balsamic syrup, for drizzling (optional)

Directions:

1. Preheat the oven to 400°F. Add the tomatoes, fennel, garlic, 3 tablespoons olive oil, balsamic vinegar, salt, and pepper, to a large bowl.

Add the basil, reserving one tablespoon for garnish. Toss to combine. Let stand at room temperature while you toast the bread, stirring occasionally.

2. Brush both sides of bread with the remaining olive oil and arrange the slices on an unlined baking sheet. Transfer to the oven and toast, flipping each slice once halfway through baking, until goldenbrown and crisp, about 10-12 minutes.

3. Arrange the toast on a serving platter and then generously spoon the tomato and fennel mixture on the top using a slotted spoon.

If desired, lightly drizzle the tops with the balsamic syrup. Garnish with the fennel fronds and remaining basil.

Basil Pesto Chicken Pasta with Asparagus & Sun-Dried Tomatoes

Yield: Serves 6

Ingredients:

1 12-ounce box farfalle pasta

4 boneless, skinless chicken breasts (about 2 1/2 - 3 pounds)

4 tablespoons olive oil, divided

1 1/4 teaspoons coarse salt

3/4 teaspoon freshly ground black pepper

1 1/2 pounds asparagus, trimmed

1/2 cup sun-dried tomatoes packed in oil, drained and chopped

1 cup pesto (homemade or storebought)

Freshly grated parmesan cheese and fresh basil, for garnish

Directions:

1. Bring a large pot of salted water to a boil and preheat a grill or grill pan between medium and medium-high heat (around 375 – 400°F).

2. Coat both sides of the chicken breasts with 2 tablespoons of olive oil. Season both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Toss the asparagus with the remaining 2 tablespoons olive oil and the remaining 1/4 teaspoon salt and pepper.

3. Grill the chicken until a meat thermometer inserted into the thickest part of the meat reaches an internal temperature of 165°F. Rest the cooked chicken for 5 minutes on a cutting board with grooves to collect the juices.

4. Grill the asparagus, turning occasionally, until tender and lightly charred, about 4-5 minutes depending on its thickness.

5. Cook the pasta until al dente, according to package instructions. Before draining, reserve 1/4 cup of the starchy cooking water. Return the cooked pasta back to the pot.

6. Slice the chicken and asparagus into bite-size pieces and add them to the pot along with the chicken's juices, sun-dried tomatoes, and reserved pasta water. Turn the heat to medium-low and toss until everything is thoroughly combined and warmed through.

7. Remove the pot from the heat, stir in the pesto, and season to taste for additional salt and pepper. Transfer to a serving bowl, garnish with the parmesan and basil, and serve.

Coconut Mango Rice Pudding

Yield: 4 servings

Ingredients:

2 cups cooked long-grain rice  (like jasmine or basmati)

2 cups full-fat canned coconut milk from 2 cans)

1/2 cup granulated sugar

1/8 teaspoon coarse salt

1 teaspoon pure vanilla extract

1 cup peeled and diced mango, divided

3/4 cup toasted unsweetened coconut flakes, for garnish

Directions:

1. In a medium saucepot over medium-high heat, combine the coconut milk, sugar, and salt. Stirring constantly, bring the mixture just to a gentle boil, and then immediately stir in the cooked rice. Reduce the heat to a simmer. Cook, stirring occasionally, until the rice soaks up the liquid and takes on a thick pudding-like consistency, about 20 minutes. Remove from heat.

2. Stir in the vanilla. Gently fold in 1/2 cup mango. Serve warm, topped with diced mango and toasted coconut. Or cool to room temperature and chill in the refrigerator for 2 hours before serving. Leftovers may be stored in the fridge for 3-5 days.

Skillet Cajun Shrimp

Servings: 3-4

Ingredients:

3/4 teaspoon coarse salt, divided

1 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon ground cayenne pepper

2 tablespoons olive oil

1-pound large shrimp, peeled and deveined

3 tablespoons unsalted butter, divided

1/4 cup diced sweet onion (about 1/2 small)

1/4 cup diced celery (about 1/2 stalk)

1/4 cup diced green bell pepper

2 large cloves garlic, minced

1 cup julienned carrots  about 2 medium carrots)

1/2 cup thinly sliced red bell pepper

1/2 cup thinly sliced zucchini

1/2 cup fresh green beans sliced into 1-inch pieces (about 3 ounces)

1/4 cup beer (such as a light, crisp pale lager)

1/2 cup low-sodium vegetable stock

1 teaspoon Worcestershire sauce

Directions:

1. In a small bowl, combine 1/2 teaspoon of the salt with the black pepper, oregano, rosemary, red pepper flakes, and cayenne to make your Cajun seasoning blend.

2. Place the shrimp in a large mixing bowl, sprinkle with the Cajun seasoning, drizzle with the olive oil, and toss until well-coated in the spices.

3. In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the shrimp to the pan in a single layer (making sure not to crowd the pan) and cook for 2 minutes. Flip the shrimp over and cook on the other side until opaque, about 2 more minutes.

4. Remove the shrimp from the pan and set aside on a plate.

5. Melt the remaining butter and then sauté the onion, celery, and green bell pepper, stirring occasionally, about 3-5 minutes. Add the garlic, carrots, red bell pepper, zucchini, and green beans. Sauté, tossing the veggies around in the pan as they cook, until crisp-tender, about 5 minutes. Season with the remaining salt. Set the cooked vegetables aside with the shrimp.

6. Deglaze the pan by pouring in the beer, stock, and Worcestershire, scraping up any brown bits from the bottom. Bring the liquid to a boil and then reduce the heat to a simmer. Cook until the liquid is reduced by about half. Return the shrimp and vegetables to the pan and toss to coat in the sauce.

7. Transfer to a platter and serve with rice.

Roasted BBQ Potato Salad

Yield: Serves 4-6 as a side

Ingredients:

2 pounds fingerling potatoes (large ones halved)

1 tablespoon olive oil

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

2 tablespoons mayonnaise

1 tablespoon sour cream

1 tablespoon apple cider vinegar

1/2 cup Lid Licking Sauce* (or your favorite local BBQ sauce)

1 celery rib, finely diced

1/2 small shallot, minced

1 tablespoon chopped fresh parsley

Directions:

1. Preheat the oven to 425°F and prepare a baking sheet with parchment paper.

2. Toss the potatoes in olive oil, salt, and pepper and arrange in a single layer on the baking sheet. Bake for 30-35 minutes, tossing once halfway through until lightly golden and crispy.

3. In a large mixing bowl, whisk the mayo, sour cream, apple cider vinegar, and Lid Licking Sauce.

4. While the roasted potatoes are still warm, fold them into the dressing. Let the potato salad stand at room temperature, stirring a few times, until the potatoes have cooled, about 20 minutes.

5. Fold in the celery, shallot, and parsley, and then season to taste with additional salt and pepper. Serve at room temperature or chilled.

Coconut Dream Truffles

Yield: 12 truffles

Ingredients:

3/4 cup whole raw almonds

3/4 cup unsweetened shredded coconut, divided

3 tablespoons local honey

2 teaspoons coconut oil, melted and cooled to room temperature

1 teaspoon vanilla extract

1/8 teaspoon coarse salte

Directions:

1. Add the almonds, 1/2 cup of the shredded coconut, honey, coconut oil, vanilla, and salt to a food processor or high-speed blender. Pulse, scraping down the sides as needed until the ingredients form a cohesive paste that still has some texture.

2. Cover the mixture with plastic wrap and then refrigerate until slightly hardened, about 15-20 minutes.

3. Place the remaining shredded coconut in a shallow bowl.

4. Using a tablespoon as your guide, form the paste into a ball with your hands, and then roll it in the shredded coconut to coat. Place the ball in a mini cupcake liner and transfer to a large plate or platter. Repeat with the remaining almond-coconut mixture.

5. Cover the plate of finished truffles with plastic wrap and then transfer to the fridge to chill and harden for at least 1 hour before serving. Store leftovers in an airtight container in the fridge for up to 1 week.