Eat Local Challenge Recipes: Sheet Pan Supper and Shiso Lemon Shandy

Eat Local Challenge Recipes: Sheet Pan Supper and Shiso Lemon Shandy

Written on 04/16/2019
Jordan Amaker

Sausage and Veggie Sheet Pan Supper

Provided by: Joy Carter, 2018 Growing New Farmers Program graduate

Ingredients:

Chili cheese sausages from Wishbone Heritage Farm

2 sweet potatoes from spade and clover (or other local source)

2 red peppers from Ambrose Farm (or other local source)

1/2 lb. brussel sprouts trimmed and halved from Middleton Organic Farm (or other local source)

2 medium red onions

3 Tbsp. olive oil

2 tsp. salt

1 tsp. black pepper

Method:

-Preheat oven to 375°F

-Scatter all veggies onto a sheet pan and drizzle with olive oil, salt, and pepper

-Lay sausages on top of veggies

-Roast until sausages are cooked through and veggies are tender – 40-45 minutes

-Serve it up!

Drink Local: Shiso Lemon Shandy

Provided by: Ellie Maas Davis, 2018 Growing New Farmers Program graduate

Ingredients:

1/2 cup sugar

3/4 cup water

4 medium-sized shiso leaves

3/4 cup fresh lemon, plus wedges for serving

8 pilsners, 12 ounces each

Method:

-Place four 16-ounce glasses in the freezer.

-In a small saucepan, combine sugar, shiso, and ¾ cup water, stir over medium heat until sugar dissolves, about 1 minute. Refrigerate until cool, at least 10 minutes and up to 1 week.

-In a 2-cup liquid measure or small pitcher, combine shiso simple syrup with lemon juice. Pour 1 beer into each chilled glass; add ~¼ cup lemon mixture and, if desired, a lemon wedge. Serve immediately.