Bill Lubing

• 1 tomato per serving
• 1/3 cup each Munster, mozzarella, and Parmesan cheese (Or ask your favorite DCFM cheese maker for suggestions.
• 1 smoked salmon or trout fillet, skinned. (Trout is available at Allen Creek Trout Farm (Wisconsin Ave. inlet) and Artesian Trout Farm (North Carroll St.) with salmon available at Artesian.
• Tips from 1 pound of asparagus (stalks can be used in salad or separate dish)
• 3 cloves fresh garlic, minced (Or equivalent in green garlic)
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh thyme, chopped
• 1 squeeze of lemon juice
• 1-2 teaspoons olive oil (Or sunflower oil from the market.) 

1. Grate cheeses, skin and flake fish, mix in a bowl.
2. Add herbs, lemon, oil.
3. Mix thoroughly by hand.
4. Remove stem from tomato and remove pulp to form a cavity.
5. Stuff filling into tomato
6. Place on an oiled baking sheet with asparagus tips.
7. Bake for 10-12 minutes at 350.

• 1/3-1/2 pound sunchokes sliced
• 3 cloves of garlic, whole
• Olive or sunflower oil

1. Place sliced sunchokes and garlic on oiled baking sheet.
2. Bake for 10-12 minutes at 350 or until soft and slightly browned.

• 1 package of cheese curds from the DCFM
• Flour
• Whipping Cream

1. Rough chop cheese curds in a food processor or by hand.
2. Alternately mix flour and cream with cheese curds until you achieve a "play dough" like consistency.
3. Roll out to around 1/8 inch thickness and cut into desired shape. Nick cut them around 1.5 inches wide by around 8 inches long.
4. Place on a oiled baking sheet (Preferably parchment lined) and bake at 350 for around 8 minutes or until they are a golden brown.

• 1 cup of wheat flour
• 1/2 cup bread flour
• 2 eggs

1. Mix ingredients well until it loses most of its tackiness and can be worked.
2. Place on floured rolling surface and roll to around 1/8 inch thickness.
3. Cut into desired shape. Nick cut them around 1.5 inches wide by 8 inches long.
4. Boil until cooked through.
5. Drain (Do NOT rinse).

• 3 pieces of bacon, chopped
• 2 cloves garlic, minced
• 1/3 cup chopped onion
• Squeeze of lemon juice  
• Splash of olive oil (Or sunflower oil from the market.)  
• 2 tablespoons of honey
• 1/2 cup white wine

1. Place bacon in saute pan over medium heat.
2. Add garlic and onion
3. Reduce heat to medium-low.
4. Cook for 8 minutes then add the squeeze of lemon and white wine.
5. Turn up the heat and reduce to a syrup-like consistency.
6. Reduce heat. Add the honey. Mix well. Cook for another minute and then remove from the heat.

• 1/2 pound spinach
• 1 tablespoon capers
• Splash of olive oil
• Sliced cucumbers
• Sliced sunchokes (see above)
• A few leaves per serving of basil and dill

1. Place spinach around perimeter of plate.
2. Place pasta on top.
3. Add the baked tomato and asparagus.
4. Dress the salad with the hot dressing, starting with the tomato and working outward.
5. Add the sunchokes to the salad.
6. Lift the tomato. Take two cheese crackers, cross like an X and place on the pasta then reset the tomato on the crackers. (This keeps the crackers from getting over saturated with the dressing).  
7. Place fresh basil and dill around tomato.

VIDEO BONUS

We strive to keep this list as accurate as possible. We probably  missed an item or two that is at the market or listed an item as available when it is not. Chances are that not all items mentioned or listed below will be at each market.  If you see an item at the market that is not listed here please email bill@dcfm.org so we may update the list. 

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