Goshen woman wins ‘Farm Fresh' recipe contest

Goshen — Mary Mirabello of Goshen was among three cooks who took the top prize in the Orange County Recipe Contest featuring farm market produce. The contest was sponsored by Orange County Tourism to bring attention to the wide variety of products grown in the area, and the markets where they can be purchased. Mirabello won for her barley salad, a blend of fresh peppers, onions, fennel, and parsley combined with barley and pancetta. She loves to cook and frequents the Friday Goshen Farmer’s Market for inspiration. “Outrageous Onion Dip” won Kelly Abiodun from Middletown her award. Chosen for its excellent use of local onions, this hot dip has just three ingredients but a full, rich flavor of Orange County’s best-known vegetable. Ann Knapp of Warwick submitted “Greens and Beans” on a dare from her son. Using local escarole, chicory, kale, or chard from the Warwick Farmer’s Market, the recipe also includes those famous Orange County onions, garlic, and a sprinkling of herbs to produce a savory side dish. Information on local farm markets and orchards is available in the Orange County Visitor’s Guide, a free publication. Prizes for the contest were supplied by the Iron Forge Restaurant, Woodbury Common Premium Outlets, and Brotherhood Winery. Barley Salad Mary Mirabello, Goshen 3 to 4 tablespoons fresh orange or pineapple juice Kosher salt 2 tablespoons extra-virgin olive oil 3 ½ to 4 cups cooked and cooled barley 1 small head fennel, julienned (or just the stalks) ½ red pepper, diced ½ onion, diced ¼ cup pine nuts toasted, or plain hazelnuts or almonds ½ cup grated Parmesan or Romano ½ cup cooked and crumbled bacon or pancetta (about 4 slices) 2 tablespoons chopped fresh parsley or mint leaves Freshly ground black pepper Whisk together the juice and a pinch of Kosher salt. Add the olive oil and whisk to combine. Set aside. Combine the remaining ingredients in a large mixing bowl. Add the dressing and stir to combine. Season to taste with salt and pepper. Serve immediately or refrigerate for up to one hour. Outrageous Onion Dip Kelly Abiodun, Middletown 1 large yellow onion 1 wedge of Jarlesberg Cheese, same weight as onion Regular mayonnaise Shred cheese. Thinly slice onion into half moons. Mix together with a liberal amount of mayonnaise, but do not make the mixture too wet. Place in baking dish and bake at 350 degrees for about 15 minutes or until top is brown and bubbling. Serve with cocktail bread slices. Greens and Beans Ann Knapp, Warwick 1 pound escarole, chicory, kale or Swiss chard (kale will need to be stripped) ¼ cup olive oil 1 medium onion, chopped 3 cloves garlic, chopped 1 lb, 13 oz can kidney or white beans 4 strips bacon, chopped Salt, pepper, parsley, basil, or whatever herbs you prefer Cut greens into 1-inch pieces. Add to 2 quarts of boiling water, cooking for about 10 minutes. Drain the greens and reserve about 1 cup of liquid. Sauté bacon, onion, and garlic in the oil about 5 minutes. Add the greens and stir gently for another 5 minutes. Add beans, juice and all, stir gently with greens. Add more herbs to taste. Serve sprinkled with parmesan cheese. Delicious with crusty bread.