BRUSCHETTA WITH SMOKED SALMON

Serves: 4
Recipe By: Carol Stevens of Shaboom's Kitchen
4 slices Italian bread
1 tablespoon extra virgin olive oil
1 large garlic clove, halved
4 tablespoons softened cream cheese
8 slices Spruce Point Smoked Atlantic Salmon from Shenandoah Farms Market
Juice of 1/2 lemon
Freshly ground black pepper
4 tablespoons drained capers

Preheat oven to 425 degrees F. Place bread slices on a baking sheet and brush with olive oil. Firmly rub pieces of garlic over the top of each bread slice. Toast in the oven 8-10 minutes or until lightly browned. Remove from the oven and spoon a tablespoon of ceam cheese on each bread slice. Top each with a slice of smoked salmon and drizzle lemon juice over all. Seaon lightly with a little freshly ground black pepper. Spoon a few capers on each bruschetta and serve.

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TOMATO, ONION AND MOZARELLA SALAD

Serves: 4
Recipe By: Carol Stevens of Shaboom's Kitchen
4 large Shenandoah Farms lettuce leaves
2 large ripe Shenandoah Farms tomatoes -- thickly sliced
2 medium Vidalia onions, or other sweet onion -- thickly sliced
1 pound fresh Mozzarella cheese -- thickly sliced
16 leaves fresh basil
Kosher salt and freshly ground black pepper to taste
Your favorite vinaigrette salad dressing

On four individual salad plates, place one large lettuce leaf each. Then alternate 2 slices tomato, 2 slices onion and 2 slices cheese on each plate. Stick 4 basil leaves each between slices. Season lightly to taste with salt and freshly ground black pepper. Pour dressing over all and serve immediately.

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FRESH CORN AND TOMATO SALSA

Serves: 4
Recipe By: Carol Stevens of Shaboom's Kitchen
1 1/2 cups fresh corn kernels in season, or frozen Whole Kernerl Corn, thawed
1/4 cup chopped Vidalia onion or other sweet onion
1/4 cup chopped green bell pepper
2 medium Shenandoah Farms tomatoes, diced
1/4 cup chopped fresh cilantro
1 1/2 tablespoons lime juice
2 teaspoons chopped seeded jalapeno chiles
Kosher salt and freshly ground black pepper to taste

Combine all ingredients in a bowl and season with salt and pepper to taste. Cover and refrigerate at least 4 hours to allow flavors to blend. Makes about 3 cups.

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CHESAPEAKE CRAB CAKES

Yields 6 crab cakes
Recipe By: Carol Stevens of Shaboom's Kitchen
1 cup fresh bread crumbs, or crushed saltines
2 tablespoons chopped fresh parsley
2 teaspoons Old Bay Seasoning
1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce, or to taste
Pinch kosher salt
1 pound can of jumbo lump crabmeat from Shenandoah Farms Market
3 tablespoons butter or vegetable oil for sauteeing

In a medium bowl, combine bread crumbs with parsley and Old Bay. Add the egg, mayonnaise, mustard, Worcestershire, Tabasco and salt and mix so that all the ingredients are well-incorporated. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).

Using wet hands, shape mixture into 6 patties---8 patties if you like them smaller (do not pack too firmly; cakes should be as loose as possible and still hold their shape). Put the crab cakes on a large platter or cookie sheet as they're shaped. Cover with foil and refrigerate at least 1 hour before cooking.

In a large cast-iron skillet, heat butter or vegetable oil over medium-high heat. Gently add crab cakes to the pan and cook 3-4 minutes. Use a spatula and your hand to gently turn the crab cakes and cook an additional 2-3 minutes or until golden brown. Drain on paper towels. Serve with cocktail sauce or tartar sauce.

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SHRIMP CREOLE

Serves 4
Recipe By: Carol Stevens of Shaboom's Kitchen
1 tablespoon extra virgin olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 clove garlic -- minced
Kosher salt and fresh ground pepper
1/4 teaspoon cayenne, or to taste
1 tablespoon Creole Seasoning such asTony Chachere's
2 tablespoons tomato paste
1/2 cup dry white wine
1 can diced totmatoes (14.5 oz.) -- drained
1 can tomato sauce (8 oz.)
3 tablespoons chopped fresh parsley
1 bay leaf
Dash Worcestershire sauce
Dash Tabasco sauce
1 pound large pink Gulf shrimp from Shenandoah Farms Market, peeled, deveined
1 teaspoon Old Bay Seafood Seasoning
Hot cooked rice
Chopped green onions to garnish

In a large heavy saucepan, heat oil over medium-low heat. Add onions, celery, green pepper and garlic. Sprinkle with a little salt and pepper to bring out the flavor; cook and stir over medium-low 4-5 minutes or until soft but not browned. Season with cayenne and Creole seasoning.

Stir in tomato paste. Add wine and mix well. Add tomatoes and tomato sauce and mix well. Stir in Worcestershire sauce and Tabasco sauce, and bring to a simmer. Partially cover and simmer about 25-30 minutes or until slightly thickened.

Season shrimp with Old Bay Seafood Seasoning and stir them into the tomato mixture and just heat through until the shrimpa re fully cooked but not toughened, about 3 minutes. Serve over hot cooked rice, garnished with chopped green onions.

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SUNDAY BEST HERBED POT ROAST

Serves 6
Recipe By: Carol Stevens of Shaboom's Kitchen

1 3-4 pound Shenandoah Farms Angus Beef boneless shoulder or chuck roast
Kosher salt and fresh ground pepper
3 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
1 large onion -- sliced
2 cups celery trimmings and leaves
3 cloves garlic -- sliced
1 small dried red chile (cayenne)
2 bay leaves
4 sprigs fresh rosemary -- divided
4 sprigs fresh thyme -- divided
3 tablespoons red wine vinegar
2 tablespoons tomato paste
1/4 cup dry red wine
Hot water

Remove roast from refrigerator and bring to room temperature, about 30 minutes. Use heavy kitchen twine to tie the roast around the edge to hold the meat together and cook evenly. Season roast on both sides with salt and pepper. Use your hands to rub flour into both sides of the roast.

Heat oil in a Dutch oven until very hot but not smoking. Sear the roast on both sides, about 5 minutes per side, and remove to a plate. Reduce heat to medium-low and add the onions and celery. Sprinkle with a little more salt and pepper to bring out the flavor; cook and stir about 5 minutes or until vegetables of softened and just beginning to turn golden. Add the garlic, chile, bay leaves, 2 sprigs of the rosemary, and 2 sprigs of the thyme.

Place roast on top of vegetables, and place remaining rosemary and thyme on top of roast. In a measuring cup, combine the vinegar, tomato paste and wine, and pour around the roast int he pot (not over the meat). Add enough hot tap water to bring the liquid to about half-way up the sides of the meat.

Bring slowly to a low boil. Reduce heat to low, cover the pot tightly and simmer untouched over very low heat 2 hours.

Remove the roast to a serving platter, tent with foil to keep it from drying out, and keep warm. Increase heat to high and bring the liquid in the pot to a rolling boil. Continue to boil the liquid until reduced by about 1/3 and beginning to thicken to create a sauce, about 10 minutes.

Strain cooking liquid into a bowl or saucepan and discard solids. Sauce may be served as is or be used to make gravy.

Slice roast across the grain on the bias, and serve with sauce or gravy on the side.

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SHENANDOAH FARMS, INC.
1167 Crooked Run Road
Mt. Jackson, Virginia 22842
Telephone (540) 477-9794
Fax (540) 477-9223

SHENANDOAH FARMS MARKET
9354 Orkney Grade
Mt. Jackson, Virginia 22842
Telephone (540) 477-9792
Fax (540) 477-9223

E-mail farmmarket@shenandoahfarms.com