Farm Fresh Cooking {in the City}

Chef Renee KellyThere’s just nothing better than food that comes straight to your table from the farm. It’s fresh. It’s delicious. And you know exactly where it came from. But what if you don’t have that luxury? No worries! There’s a place you can go in Shawnee Kansas where Farm-to-Table meets Fine Dining. Welcome to Renee Kelly’s Harvest!

Renee Kelly's HarvestNow, I could go on and on about her restaurant and the delicious, seasonal, locally sourced food she serves, but she does a MUCH better job of communicating the heart and passion she puts into every plate. So take a few minutes, catch a bit of her contagious lovely spirit in the WIBW video below, and visit Harvest next time you’re in Shawnee. PS. It’s in a CASTLE! You will NOT regret it.

 

Chef_Renee_Kelly_VintageIf you DO happen to be one of the lucky ones with produce coming out your ears, or if you’re looking for homegrown flavor but can’t make the trek to Harvest, I can help bring the farm to your table with my absolute favorite summer salad. This Peach and Tomato Salad with Goat Cheese and Bacon sounds like an odd combination, but I assure you… one bite, and it will be one of your favorites, too!

Peach and Tomato Salad with Goat Cheese and BaconPeach and Tomato Salad

2 large ripe peaches, sliced
2 homegrown, vine-ripened tomatoes, sliced and quartered (or substitute halved grape or cherry tomatoes)
2 cups baby arugula (or substitute baby spinach or basil)
2 Tbs. goat cheese crumbles
2 slices cooked, crumbled bacon

Dressing
1 Tbs. spicy brown or Dijon mustard
1/4 cup champagne vinegar (or sub rice or white wine vinegar)
1/2 cup olive oil
Kosher salt and freshly ground black pepper

Combine dressing ingredients in a small bowl and whisk well. In a large bowl, toss peaches, tomatoes, and arugula; divide mixture between two plates. Top each salad with goat cheese crumbles and bacon; drizzle each salad with prepared dressing, as desired.

This is also delicious appetizer, served on crostini’s spread with a little bit of ricotta!

Now You’re Cookin’,
Chef Alli 

 

**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, August 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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