Shoptalk by Sturbridge Yankee Workshop

As we welcome the start of the spring season and all the warm weather we have been lucky to have lately, here are two recipes to help get you in the mood for fresh, garden inspired cooking. Our featured main course is a Garden Bounty Dinner and for a refreshing beverage, try our Minty Orange Iced Tea. These delightful recipes are courtesy of our Farmer’s Market Favorite Recipes Cook Book.

~ Garden Bounty Dinner

1 T. oil                                     1 onion, chopped

4-6 chicken legs                      3 C. cooked rice

6-8 zucchini, chopped           1 lb mushrooms, chopped

1 red pepper, chopped          1 green pepper, chopped

2 15oz. cans stewed tomatoes    1 t. turmeric

2 t. garlic, minced                         pepper to taste

Directions:

Heat oil in skillet over medium-high heat. Add chicken and cook for 20-25 minutes, or until golden. Set aside and keep warm. Add remaining ingredients except rice to skillet; cook for 5 minutes. Return chicken to skillet and continue to cook until juices run clear. Serve alongside servings of rice. Serves 4-6 people. Feel inspired all the time, by garden vegetables in the kitchen with our Lorraine Garden Prints, seen above.

6 C. water

8 teabags

1/4C. fresh mint, chopped

3 T. sugar

2 C. orange juice

juice of 2 lemons

ice

Directions:

Bring water to a boil in a saucepan. Remove from heat and add tea bags, mint and sugar. Steep for approximately 20 minutes. Discard tea bags, strain out mint. Chill for at least 2 hours. Pour into a large pitcher, (consider our new Sanford Glass Beverage Dispenser, seen above) and add both the lemon and orange juice at this time. Serve in tall glasses over ice and garnish with lemon or orange rinds.  Enjoy!