Recipe for You - Marinades

Here are three simple marinades to try on your favorite proteins...

Beef/pork:
½ cup red wine vinegar
3 tablespoons cooking oil
1 tablespoon Dijon mustard
3 minced garlic cloves
1 teaspoon Italian seasoning
½ teaspoon course black pepper

Chicken:
¼ cup cooking oil
¾ cup dry white wine
1 clove minced garlic
1 finely chopped onion
¼ teaspoon celery salt
salt and course black pepper to taste

Fish:
1 fresh jalapeño pepper, seeded & minced
3 cloves minced garlic
1 tablespoon ginger
¼ cup lemon juice
½ cup dry white wine
½ teaspoon sugar
¼ cup cooking oil

Whisk together ingredients and marinate for at least two hours.

Cooking Tip - Marinades

Marinades are a great way to add flavor to meats as well as reduce their cooking time. A proper marinade should contain an acidic ingredient such as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices. Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat.

There are several important points to remember when using a marinade:

1. The marinade should completely cover the meat
2. Always marinate meat in the refrigerator
3. Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.
4. Twelve hours of marinating will reduce the cooking time by 30 to 35%

Recipe for You - Nectarine Salsa

Nectarine Salsa

Ingredients:
3/4 lb diced yellow nectarines (peel on)
1 1/2 teaspoon fresh lemon juice
1 1/2 teaspoon chopped red onion
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Directions:
Dice nectarines and transfer diced fruit to a non-metal bowl. Add lemon juice and toss with onion, cilantro, and cumin. Season with up to 1/4 tsp. salt and a pinch of cayenne.

Tastes great as a garnish or with fish!

Produce Lesson - Nectarine

Nectarines come from the peach family, both of which are types of stone fruits. A stone fruit, or drupe, is classified as a fleshy fruit usually having a single hard stone (pit) that encloses a seed. Most stone fruits are harvested in the summer between May and August. Unlike peaches, nectarines have a smooth, fuzz-less skin and can have white or yellow flesh. When ripe, nectarines have a much creamier and sweeter flavor than most peaches do. Contrary to many beliefs, nectarines are not a cross between a peach and a plum.

Fire

The most powerful weapon on earth
is the human soul on fire.

~Ferdinand Foch