Ingles Table Recipes

FARM TO TABLE

In order to bring the freshest produce available to his customers Elmer Ingle used to visit local farmers in the early mornings, picking up only the best. Today, the store and the people look a little different but the produce doesn’t… everywhere you look the Ingles produce department has the freshest and the tastiest produce available, from local farmers just like Elmer and from around the world. Making sure you have the less traveled – best selection. We have an excellent variety of organic selections and a fresh produce prep area where we can core a pineapple, cut watermelon or put together the perfect combination of fresh vegetables for you, all with knowledgeable and friendly associates ready to help. Next time you visit your neighborhood Ingles, take a little more time to notice how much the tradition of the highest standards still remains with every fruit and vegetable.

MINI PUMPKIN BUNDT CAKES

Heat oven to 350°F. Prepare cake mix according to package directions with the eggs and oil, but using buttermilk in place of water. Spoon batter into cake pan, filling halfway full. Bake for 15-20 minutes. Remove cupcakes from the pan and place on a cooling rack. Once cupcakes are completely cooled off, use a serrated knife and trim the bottom of each cake to remove any doming that may have occurred during baking, thus creating a flat surface. Next, place a small dollop of icing onto the cut side of the cake, and then sandwich a second cake on top, lining up the pumpkin patterns so the top and bottom pieces match. Cut the vanilla wafer cookies into 1/2 inch pieces to create the “stem.” You can also use pretzels as the “stem.” Decorate pumpkins as desired. Allow icing to set, then transfer finished mini pumpkins to a platter for serving.

GRILLED SALMON WITH HEIRLOOM TOMATOES

Spread out your sliced tomatoes on to a serving dish. In a mixing bowl, add red onion, olive oil, vinegar, garlic, capers, and basil. Whisk until combined and then pour over the tomatoes. Brush olive oil on to your salmon, coating all sides. Sprinkle with salt and pepper. Either on the grill or in a grill pan on the stove, grill the salmon for 4 minutes on each side. Place your salmon filets over the marinated tomatoes and serve.

Preheat the oven to 400°F. Transfer the frozen crust to your own pie plate. Peel and slice the onion 1/8 inch thick. I use a mandoline slicer to get them nice and thin. Cut most of the rings into halves or quarters, while leaving a few whole for topping the pie. Gently whisk the eggs to break them up, and whisk in the milk and cream. Season with onion salt and pepper. Spread the cheese out onto the pie crust, and then follow with most of the onions, reserving a few rings for the top. Pour the egg and cream mixture into the pie crust. It should just fill the top. Put the pie on a baking sheet, this makes it easier to transfer to the oven and bake for 60 minutes.

Prep lobster tails by using scissors to cut lengthwise down the shell. Cut towards the tail, stopping before the end to keep the tail connected. Using your fingers, push inside the shell to loosen the meat, then gently push the meat up through the butterflied shell. Place on a baking tray. Mix butter, salt, pepper, and paprika in a small bowl then use a pastry brush to coat the meat of each lobster tail. Set broiler on low and place tails on highest rack in oven for approximately 5-6 minutes. Remove tails and brush with more of the butter mixture. Set broil to high and continue to cook tails for another 6-7 minutes until they are completely opaque and browned in places on top. While the tails are cooking, in a saucepan over medium heat, add the olive oil and garlic. Saute until fully softened, not browned. Add the vegetable broth, lemon juice, and heavy whipping cream. Whisk until a low simmer, then remove from heat. Plate the lobster tail drizzled with lemon cream sauce and served with lemon wedge and chopped parsley.

Pour juice in a medium sized saucepan with the heat off. Evenly sprinkle gelatin across the surface of the juice. Let bloom for 1-2 minutes. Turn heat to medium and slowly stir in gelatin and maple syrup until the gelatin is completely dissolved. Remove from heat and pour into gummy mold or glass baking dish. Let cool in the refrigerator for 2-3 hours until gealtin has set. For quicker setting time, place in freezer for 30 minutes. If you used a baking dish, cut gummies into squares.

Heat the oil in a large pot over medium heat. Add onions and garlic and saute until translucent, about 10 minutes.

Add all other ingredients except for the beans, cheese, and sour cream and bring to a boil. Reduce heat to low and then add the beans. Simmer heat to low and then add the beans. Simmer for 20-30 minutes to ensure beans are cooked through.

Just before serving, add the cheese and cook until it is melted and creamy. Fill individual bowls and top with sour cream.

Grab your 9x13 casserole dish and grease it up. Cut the bread into cubes until the casserole dish is about 3/4 of the way full. In a bowl, mix together eggs, milk, vanilla, cinnamon, salt, and brown sugar. Pour the mixture over the casserole. Refrigerate overnight. Preheat oven to 375°F. Bake for about 45 minutes. Top with blueberries, raspberries, and powdered sugar. Serve with maple syrup.