When you remember those delicious meals as a child, they were probably made from scratch by your mom, dad or grandparents. Flash forward to your adult life, and you're still looking for those farm-fresh recipes. It's possible to make some of those hometown favorites on your own, or you can venture down to Marquette where these meals are available at The Buffet. Whether you prefer cooking or dining, enjoy these five recipes that are simple to make at any time of year.
1. Delectable Green Beans
Start to finish: 15 minutes (10 minutes active)
12 ounces green beans
2 tablespoons olive oil
5 garlic cloves
3 teaspoons soy sauce
1 tablespoon miso paste
Heat a large pot of water on high on the stove.
Rinse and trim the green beans of their stems.
Place the green beans in the water when it starts to boil. Allow them to cook for up to 5 minutes.
Strain the green beans from the water.
Add miso paste and soy sauce to a small bowl. Stir them until they're incorporated together.
Drizzle oil into a large skillet with the stove's heat set to medium-high. Add the beans for 3 minutes. Allow them to rupture and add the garlic.
Cook this combination for 2 minutes.
Add the miso and soy sauce combination to the beans and garlic. Cook for one minute.
Place the green-bean mixture in a decorative bowl and serve.
2. Spaghetti, Mozzarella and Marinated Tomatoes
Start to finish: 2 hours, 10 minutes (25 minutes active)
8 ounces thin spaghetti
1/2 cup small mozzarella balls
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 pounds heirloom tomatoes, chopped
1 cup loosely packed fresh basil leaves
1 shallot, minced
3 garlic cloves, crushed
1/2 cup red wine vinegar
3 tablespoons extra virgin olive oil
1/4 cup loosely packed Italian parsley leaves
Mix garlic, vinegar, olive oil, salt, pepper, shallots and tomatoes in a large bowl. Allow the mixture to rest for 1 hour and 45 minutes.
Boil a pot of water. Add the spaghetti. Drain it according to the pasta's instructions.
Allow the pasta to cool.
Toss the tomato mixture. Add all of the basil leaves into the mixture.
Add the tomatoes to the cool pasta. Serve with mozzarella balls.
3. Tomato, Cucumber and Sesame Salad
Start to finish: 10 minutes (10 minutes active)
1 pound tomatoes, thinly sliced crosswise
1/2 cup thinly sliced cucumber
1 1/2 teaspoons granulated sugar
1 tablespoon soy sauce
2 medium scallions, dark green parts only, thinly sliced
1 tablespoon rice vinegar
1 medium serrano or jalapeno chili pepper, thinly sliced
2 teaspoons toasted sesame seeds
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 teaspoons olive oil
Add olive oil, soy sauce, vinegar and sugar into a bowl. Stir it until the sugar dissolves into the liquid.
Place cucumbers and tomatoes on a serving platter. Drip the soy-sauce dressing over the platter. Sprinkle the platter with chilies, scallions, sesame seeds, salt and pepper.
4. Refrigerator Pickles From Scratch
Start to finish: 2 days and 20 minutes (20 minutes active)
1 Mason jar
1 large cucumber, chopped
2 small radishes, chopped
2-3 fresh dill sprigs
2 tablespoons sugar
1/2 cup water
1 cup white vinegar
1 small jalapeno pepper
8-10 whole peppercorns
2 teaspoons sea salt
Briskly mix salt, sugar, water and vinegar in a bowl.
Remove the lid from the Mason jar. Add the cucumbers, radishes, pepper, dill and peppercorns to it.
Pour the vinegar solution into the jar. Close the lid tightly.
Keep the jar sealed for at least 2 days.
Open the jar and enjoy.
5. Baked Eggs Dish
Start to finish: 40 minutes (25 minutes active)
1 bell pepper
1 small onion
4-5 cloves of garlic
1/4 teaspoon cayenne
1-2 tablespoons olive oil
15-ounce can of cooked black beans
1/4 teaspoon cumin
2 tablespoons heavy cream
4-5 cherry tomatoes
1-2 tablespoons chopped cilantro
Dice the garlic, bell pepper and onion on a cutting board.
Add olive oil to a large skillet set at a medium heat.
Stir in the onion, bell pepper and garlic mixture. Cook until the onion is translucent.
Drain the black beans from the can.
Pour the drained beans, cayenne and cumin into the hot pan. Mix all of the ingredients together.
Separate the mixture into two oven-safe bowls. Create a divot for each egg by using a large spoon. Crack the eggs and add two to each bowl.
Cover the eggs with the heavy cream. Add salt and pepper to taste.
Set the oven to 375 degrees Fahrenheit. Place the two bowls in the oven for up to 15 minutes.
Pull the bowls out when the egg whites are set. Add tomatoes and cilantro to each bowl. Serve immediately.
Enjoy some farm-fresh recipes during Father's Day or all throughout the summer. Join in on the delectable feast offered by Lady Luck® for Father's Day Brunch Buffet between 8 a.m. to 3 p.m. on June 19, 2016. The Buffet is also Heatin' Up Summer with a June feast offered 11 a.m. to 3 p.m. and 4-8 p.m. Monday through Thursday. Gaming and meals with Lady Luck is a winning combination.