Broad Ripple Farmers Market.org

Irish bacon with cabbage is the original St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.

Yield Serves 12 to 15
Ingredients
• 4 pounds Irish boiling bacon (cured ham, not smoked; this is available on-line or at a traditional Irish grocer)

• 1 Savoy cabbage, trimmed, quartered, and cored • 4 tablespoons unsalted butter • Freshly ground black pepper • Parsley Sauce

• Boiled Yukon gold potatoes, for serving

Directions
Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.

Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour. Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.

Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

Parsley Sauce

Ingredients
2 cups whole milk 3 stems fresh parsley 3 slices carrot (optional) 3 slices onion (optional) Coarse salt and freshly ground black pepper 4 tablespoons Roux (butter and flour) 4 tablespoons chopped fresh curly-leaf parsley

Directions
Place milk, parsley stems, carrot, and onion in a medium saucepan over medium-high heat. Bring to a simmer and season with salt and pepper; let simmer for 4 to 5 minutes.

Remove saucepan from heat and strain; discard solids. Return milk to saucepan and bring to a boil over medium-high heat. Whisk in roux until mixture is thick enough to coat the back of a spoon; season with salt and pepper. Add chopped parsley and reduce heat to very low; simmer for 4 to 5 minutes.

recipes reprinted from Martha Stewart Living Omnimedia / Forgotten Skills of Cooking

An ice-cold mug of your favorite local beer with a wedge of lime is the perfect accompaniment for this simple, delicious treat.  Make it as a meal for two or an appetizer for 4-6 people.      

Ingredients  
1 pound mussels
2 pounds littleneck clams
1 small white baguette, cut into 3/4-inch slices
3 tablespoons olive oil
1 clove garlic, cut in half
2 tablespoons unsalted butter
3/4 pound leeks, white parts only, well washed, and thinly sliced
2 medium shallots, finely chopped
4 sprigs fresh thyme
1 small sprig fresh oregano
1 fresh or dried bay leaf
1/2 serrano chile, seeded and deveined
2 cups dry white wine
Salt and freshly ground black pepper

Directions

1. Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.
2. Heat broiler to medium-high heat. Brush bread slices with olive oil on both sides. Place under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.
3. Place a large stockpot on stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Throw away any shells that do not open. Serve in a bowl with t he croutons.

from Williams-Sonoma, Savoring Italy   
This roast pork dish originated in Florence in 1439, where it was served to a council of bishops who proclaimed it "Aristos," the best! Your American family will love it too! 

Ingredients

4 large cloves of garlic
2 tablespoons of fresh rosemary, chopped
salt and freshly ground pepper to taste
1 bone-in pork loin roast, about 5 lbs.
1/4 cup olive oil
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup dry white wine 

Directions

Preheat an oven to 325 degrees. Very finely chop together the garlic and rosemary. Transfer to a small bowl, season with salt and pepper, and mix well to form a paste. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast all over with the remaining seasoning, then rub with the olive oil. Place the meat in a roasting pan just large enough to hold it.Roast the meat for 1 hour. Scatter the carrots and celery around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the meat away from the bone registers 155 degrees or the meat is pale pink when cut into at the center, about 1 1/4 hours longer. Transfer to a warmed platter and cover loosely with aluminum foil to keep warm. Let rest for 15 minutes before carving.Place the roasting pan over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.Carve the roast and arrange on a warmed platter or individual plates. Pour the pan juices into a warmed bowl and pass at the table. Serves 8.If a pork roast doesn't make your heart beat faster, try the Salmon with Brown Sugar Mustard Glaze below. Surround your entree with these amazing accompaniments made with fresh seasonal produce from the Market!

This vegetarian pie is great to fix ahead -- it can go straight from the freezer to the oven on Thanksgiving Day. To bake without freezing, reduce the baking time to 40 to 45 minutes. Serves 8.

Ingredients for the Olive Oil Dough
Swiss Chard from the Market 2 1/2 cups all-purpose flour
1/3 cup extra-virgin olive oil
1/2 cup cold water
3/4 teaspoon coarse salt

Ingredients for the Swiss Chard Pie

2 tablespoons extra-virgin olive oil
1 medium red onion, cut into small dice
4 garlic cloves, minced
2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn
3/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/2 cup grated Parmesan
3 tablespoons all-purpose flour
Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice
1 large egg yolk

Directions
In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.

In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.

Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.

Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie (see below).

To serve, preheat oven to 400, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.

from the Williams-Sonoma Kitchen Library, Thanksgiving 

With its autumnal colors and flavors, this soup is an ideal first course for any fall meal. A dash of curry powder would make a lively variation. The soup can be prepared one day ahead and then reheated over medium heat just before serving.

Butternut squash from the Market
1 Butternut squash (about 3 lbs.) halved lengthwise, fibers and seeds removed
6 slices of bacon, chopped
2 large yellow onions, chopped
1 1/2 tablespoons chopped fresh thyme or 1 1/2 
teaspoons dried thyme
5 1/4 cups chicken or vegetable stock or broth
1/3 cup heavy cream or half-and-half
3 tablespoons dry Marsala or dry sherry
pinch of cayenne pepper
salt and freshly ground black pepper to taste
fresh thyme leaves to garnish (optional)

Preheat an oven to 375 degrees F.  In a baking pan, place the squash cut sides down. Add water to the pan to a depth of 1/4 inch. Bake until the squash is tender, about 50 minutes. Remove from the oven and let cool. Using a spoon, scrape the flesh from the skin. You will need 3 3/4 cups. Reserve any remaining squash for another use.

In a large, heavy saucepan over medium heat, saute the bacon until the fat is rendered, about 3 minutes. Add the onions and chopped or dried thyme and saute until tender, about 8 minutes. Remove from the heat.

Transfer the onion mixture to a food processor or a blender. In 2 or more batches, add the squash and puree until smooth. Return the puree to the saucepan. Place over medium-low heat and mix in the stock/broth. Simmer uncovered, stirring occasionally, for 20 minutes to blend the flavors. Stir in the cream or half-and-half and the Marsala or sherry. Add the cayenne pepper, and season to taste with salt and black pepper. If the soup is too thick, thin with additional stock to desired consistency. 

Ladle into individual bowls and garnish with thyme leaves, if desired. Serves 8-10.